Zoodles and Pesto

Zoodles with Pesto,  Chicken, and Cherry Tomatoes

I must admit I have been missing Italian food, especially noodles and pizza. Oh how I've missed them! Pizza and noodles are the two things that my husband and I crave the most. Not sweets or chocolate, but some good Italian food. After much time searching the web, I found a fantastic pizza recipe over at Grass Fed Girl.  It's absolutely amazing. But, I will have to share that recipe another time. It's the perfect pizza crust and she even has a video up on how to make it.

I was giddy with excitement when I saw everyone posting about the spiral slicer and how awesome it was to use to make noodles out of your favorite vegetables.  I could hardly wait to order one, but I did.  My patience paid off because it finally went on sale over at Amazon and I got it for only $17.  I jumped up and down when I placed the order and couldn't wait till it arrived on my doorstep.  It finally arrived and was very easy to put together.  I immediately went to work making noodles out of everything I could get my hands on.  My favorite is the zucchini noodles.  Most people call them zoodles. (Love that!)

I had just made a fresh batch of homemade pesto and couldn't wait to try it on some noodles.  If you already have your noodles made, it is a very quick and easy recipe that you can throw together in a hurry right before your kids ball practice, after your workout, or before the big game.  I keep pesto on hand at all times.  It's so easy to throw in eggs, soup, or on your zoodles.  Here is the recipe. I hope you enjoy it as much as we do!

Pesto Recipe

Toasted Pine Nuts

Ingredients:

• 1  3oz. package pine nuts - toasted
• 4  cups Basil
• 4  cups Spinach
• 1  whole garlic clove - peeled
• Salt - to taste
• 1/2 cup Olive Oil - it may take a touch more or a touch less

Fresh Basil, Spinach,  Garlic, Pine Nuts
and Salt

Instructions:

1. Place pine nuts in a pan and toast them until they start to turn toasty brown.  Watch them closely because they will burn quickly!
2. Put peeled garlic, pine nuts, spinach, basil, and salt all in the food processor.
3. Pulse in food processor until everything is completely broken down.
4. Drizzle in your olive oil slowly. Mix until the desired thickness. We like ours thick.
5. Taste and see if it needs more salt or olive oil.  



Homemade Pesto

6. You can either place your prepared pesto in ice cube trays and freeze for another day or put it in a mason jar and use a little daily.  That is what I do.  We love this stuff and use it all the time. It will last in the fridge for several weeks.

 Zoodles with Pesto and Chicken
Serves 2 

Ingredients:

• 1/4 to 1/2 cup Pesto - according to taste really
• 2 Chicken Breast sautéed or 4 chicken tenders
• 2 Zucchini - Spiral sliced
• 1 Squash - Spiral sliced
• 1/2 cup halved Cherry Tomatoes

  

  Lots of Zoodles

Instructions:

1. Sauté your chicken breast/tenders until they turn golden brown and the juice is running clear. Set aside. 
2. Measure out your pesto. Spiral slice the zucchini and squash and place in a large skillet.  
3. Next add in your pesto and gently stir the noodles and the pesto  together with a set of tongs.  You may want to add a touch more or a little less depending upon taste.  The amount really depends on how much pesto you enjoy.  We love it and probably use more on our noodles than most people. 
4. Place your chicken to the skillet and gently stir.  You don't want to have smashed noodles. 
5. Add in the cherry tomatoes right before serving.  The noodles don't really have to cook so once everything is all incorporated you are ready to serve your delicious pesto zoodles.  
6. Plate up the yummy pesto zoodles, add a sprig of basil and you are ready to enjoy a bit of heaven on a plate.  

This really is a quick easy meal to prepare.  I keep a bowl of veggie zoodles in my fridge all week so I can use them in different recipes.  I can pull out my pesto and have a 5 minute meal or take a few more minutes and add some chicken or shrimp to it.  So good and very economical!  My hubby loves that!

If you need me I'll be in the kitchen....
Stefanie

New Logo:

Today is a very exciting day.  I am revealing my new logo.  Thank you to Matthew Clark, a student that was once a part of our youth care group, for doing this project for me! I am feeling really old thinking about all of our former students growing up, going to college, getting married, and several have families of their own now.  I really appreciate Matthew for taking the time to come up with the perfect logo for me!  You rock Matthew!
I have several new recipes to share with you soon.  I can't wait to see where this journey takes me.
Be excited because I have so many yummy recipes to share with you.

Stefanie

Perfect Paleo Pancakes

Perfect Paleo Pancakes

There are several recipes out there in internet land that call for basically the same or similiar ingredients. Below is a receipt for Paleo Pancakes that I came up based upon a lot of experimentation that doesn't have a super eggy taste and is easy to flip! All the other ones that I tried made a huge mess whenever I tried to flip them, or they would run into one great big huge pancake, or they tasted like scrambled eggs with banana in them! Yuck! We make these at least once a week and always make extra to put in the freezer for another day. They are great for breakfast, but also make a good quick diner as well.

If you need me, I'll be in the kitchen!


Stefanie

Paleo Pancakes - Serves 1 hungry individual

• 2 eggs 
• 1 banana 
• 1 T of coconut flour 
• 1T of almond flour 
• Optional toppings or add in's: Berries, Bananas, Enjoy Life Chocolate Chips, Coconut Milk Whipped Cream, Toasted Nuts
• and the list goes on and on...... 

Put all ingredients in a 4 cup measuring cup. Mix well with either a blender or an immersion blender. This only makes about 5 pancakes so I usually double or triple the recipe. Once all the pancakes are done, I lay them out flat on a cookie sheet and freeze them . This way they don't stick together. I then put them in a gallon ziplock bag. Freezing them this way makes it easier to pull out one at a time. On days that my husband has a super early meeting he just pulls a couple (four or five actually) out of the freezer and puts them in the toaster. He loves his with sunbutter and a touch of pure maple syrup.

A Little Tip........

On Monday's I like to make a BIG batch of zucchini, squash, and sweet potato noodles. It saves me so much time during the week when I have all the veggies already cut up and ready to use. I add them to omelets, fritittas, with pesto, stir fry's, or even with broth poured over them.  They are quick, delicious, and so easy to make.  Not only do they taste good, but having them on hand is really a time saver, especially in the mornings!  Have you tried them?

A Little Mexican Food Fix

Chicken Lettuce Tacos and a little meal prep

My husband used to say all the time, "Why in the world would anyone order a lettuce taco at a restaurant?"  He just couldn't understand why someone would skip a soft, warm, flour tortilla and instead go for lettuce wrapped around juicy chicken. Now after going Paleo and getting all the junk out of his diet he is totally singing a different song.  Chicken lettuce tacos are now one of his favorites.  He requests them about once a week.

Sunday afternoons are when I usually set aside for weekly meal prep.  I create a list of 14 possible meal options for the next week, including lunches and dinners.  I don't target them for  a specific day, just know that I will make that item.  Next, I make out my grocery list and make sure I have everything I need for those recipes.  I may modify the menu, depending upon what is on sale that week at my local market. I was able to get a good sale on chicken breast this week so I am going to be making several chicken recipes this week.

While putting all the groceries away I start my weekly meal prep.  Since I had just bought the chicken and it was already thawed, I cooked up several chicken tenders. I will use some of the tenders for tonights tacos and the rest I will save for another meal.  I washed and cut up several bell peppers, a shallot, and a poblano pepper.  I sautéed all those bright colored peppers in a large skillet with just a little garlic and cumin.  I will use some for the tacos and put the rest in the fridge for omelets, a frittata, or to add to some grass fed beef to use to stuff an acorn squash.  I also fry up some beef to have on hand for later in the week.  I usually fry it up in same pan that I used to prepare those wonderful peppers in. Not only does it give the beef good flavor, but I only have one pan to wash.  I would say that was a win-win!

After everything is finished cooking I make all the toppings to go on my tacos.  When I make toppings for my tacos I usually make extra for use in other dishes. Standard toppings include avocado, tomatoes, some kind of homemade salsa, and we have even put some grated carrot on the tacos. Again, try to incorporate as many vegetables as you can or use up what you have leftover in the fridge.  When it comes to the avocado I usually mash it up with a fork.  I have learned that if I mash the avocado up and put it on the taco it stays there. (I have had one too many avocado slices shoot out the other end of my taco and land in my lap.)  Assemble your taco with all of your favorite toppings and enjoy.

Tonight we used chicken but you can use any protein you like.  Try fish, spicy shrimp, ground beef, ground turkey, leftover steak or even pork.  Sometimes, I  even make two different proteins and we have one of each.  This is one of our most favorite quick go to meals that we love to eat.  I know that you will too.

If you need me I'll be in the kitchen doing the dishes!
Stefanie

Chicken Lettuce Tacos

Ingredients

• 4 Boneless skinless chicken breast
• 1 Bell Pepper or 4 small sweet peppers
• 1 Poblano Pepper
• Lettuce of your choice...butter lettuce or romaine
• 1 Shallot
• 1 Avocado - mashed with a fork
• 1 Roma Tomato - diced
• 2 teaspoons Cumin - 1 for the chicken and 1 for the peppers
• 2 teaspoons Garlic - 1 for the chicken and 1 for the peppers
• 2 Tablespoons Olive Oil - 1 each for the chicken and the peppers
• Salt and Pepper to taste
• Homemade Salsa Verde  

Directions

• Cut your bell pepper, poblano pepper, and your shallot into thin strips. Heat a tablespoons of olive oil in a cast iron skillet and add in your garlic. Next put your chicken in with the olive oil and garlic.  Brown slightly on one side.  This only takes a couple of minutes.  Turn your chicken over and then brown the other side.  
• Once the chicken is browned on both sides, I add 1/4  to a 1/2 cup water to the pan and put a lid on it.  I then turn the temperature down to low and let it simmer.  This steams the chicken and makes it tender and juicy.  Check your chicken after a couple of minutes to make sure there is no pink showing and the juices are running clear.  Usually once the water is cooked out of the pan, the chicken is done. If  it isn't, then I just add a bit more water to the pan and continue to cook till the chicken is no longer pink in the middle.
• While your chicken is cooking, sauté your peppers, onions, and garlic in olive oil until they start to brown. At this point I add in about a 1/4 cup of water to this pan as well, just to let the peppers and onions soften up a bit.  We personally don't prefer our vegetables crunchy.  We really like them more soft and caramelized.
• After the chicken and the peppers are done start working on your toppings. Mash your avocado with a fork and then dice up a roma tomato or cut some cherry tomatoes in half. Grate a carrot if you want some more crunch to your taco. You can even use sauté zucchini or squash instead of the peppers and onions. Sometimes I include jalapeño peppers in with my veggies for an extra kick. Again, be creative...put whatever you like on your taco!
• Wash and dry off you lettuce leaf and lay it out. Put pieces of the sliced chicken breast on your lettuce leaf and then start piling on the toppings. Grab napkins before you go and sit down, because this one can get messy. Enjoy and let me know what all toppings you put on your taco!!!  I want to hear from you! 

Surprise Eggs

"Surprise Eggs" - Frittata

I have really enjoyed eating healthy, real foods and getting all of the yucky grains out of my diet. The Paleo way of eating has become a new lifestyle choice that has totally changed my life. Feeling so much better, having extra energy, and losing weight is something that I thought would never happen to me.  I love the fact that with this new lifestyle change we are adding many fun and interesting new vegetables in to our diet.  I am amazed by the fact that my husband is eating asparagus, artichokes, spinach, all different kinds of squash, and avocados, things he swore to me that he would never eat.  One example is the avocado.  He hated them! Now he loves them and almost requires them at every meal.  See, it's important to keep trying new things.  You never know when it might just hit your taste buds the right way and you magically grow to love it.

One of the easiest ways to add extra veggies into your diet is by adding it to your breakfast every morning. It doesn't matter if you scramble your eggs and add in some vegetables; make a hash and serve a fried egg on top; or make a frittata, getting those extra vegetables will help you thru out the day.   I have noticed that when I eat a really healthy serving of vegetables in the mornings, I'm less prone to snack in between meals.  

One of my husbands favorite things for me to make him in the morning is a frittata.  A frittata is just a really fancy word for a quiche without the crust.  My husband calls it "surprise eggs"! The surprise comes because every time I make the "surprise eggs" its different because of the different ingredients I use. This is because I usually throw whatever leftovers I have in the fridge into the eggs. One day I may have spinach and chicken on hand! Another day I may fry up some bacon, add some squash and, tomatoes to the eggs or one day it may just be all veggies.  But really, these "surprise eggs" are so delicious, so versatile, and so easy to make. You can eat a frittata or "surprise eggs" for breakfast, brunch, lunch, or even dinner. You even can eat a slice of the egg pie on the go. 

The different ingredient possibilities for a frittata or "surprise eggs" are endless. When you are cleaning out that fridge don't forget to add in some of that extra protein you have in there. Be creative. Try and come up with some uniquely different combinations.  Pulled pork and eggs, ummm I think so! Mushrooms and leftover steak, oh wow!  Sweet Potato and breakfast sausage is another combination that is amazing.  You can layer the sliced cooked sweet potato on the bottom of the pie pan and use the sweet potatoes as somewhat of a crust and then add your eggs and other vegetables to the pan. Sometimes, if I really want to surprise my hubby, I will sneak in a new vegetable that we have never tried before into the "surprise eggs"!  Surprise, new vegetable introduced into our diet and he wasn't even aware!  This is also a good way to get your kids to get more vegetables. Hide them in the "egg surprise" and call it an egg pie. What kid doesn't love pie?

I love watching my husbands face as I place a slice of the "surprise eggs" on his plate!  That silly slow grin that forms on his face as he sees all the different goodies in his "surprise eggs" just waiting to be gobbled up. He never knows what I will put in there, I think that is why he loves this dish so much.  I sure do love making him smile!

When I cleaned out the fridge this morning, this is what I found:

• pork chop - grilled
• butternut squash - roasted
• chayote squash - raw
• sautéed onions, bell pepper, and jalapeño - leftover from lettuce tacos
• tomatoes - sliced
• avocado - whole
• asparagus - grilled and then cut up
• salsa verde

You will need eggs.  This will depend on how many people you would like for the frittata to feed.  We usually will use 8 eggs into one regular pie pan. We usually have a couple of slices left over for dinner or breakfast the next day.  

Directions

• Preheat oven to 350 degrees.
• Lightly grease (with the oil of your choice) either a cast iron skillet or a glass pie plate.
• In a large bowl mix up your eggs - I use an immersion blender, it seems to make them more fluffy.
• Stir in any emergency protein that you have in your fridge - that means any protein that you have left over or made ahead of time for the week.
• Add in your vegetables - I use the precooked ones I have left over in the fridge or I use whatever raw ones I have in the fridge - be creative.
• Stir everything together in the bowl and pour into the prepared baking dish. Salt and pepper to taste.
• Bake for 25 minutes or until the top is set.  If your frittata is getting too brown but hasn't quite set yet, turn down your oven 25 degrees and cook in 5 minute increments.
• Take out and serve in pie shaped wedges with some paleo salsa, avocado, or hey whatever you like can be piled on top. We don't do dairy anymore, but cheese on top is amazing.  My tummy just doesn't think it's amazing anymore! 

Beat the eggs till they are frothy

Grease your pie pan

Chop up some raw vegetables or gather all of your leftover vegetables

Chopping up the leftover pork chop 

Yummy avocado for on top

Yummy "Surprise Eggs"

Ready to eat! So good! I'm not sharing!

Delicious Fall Apart Pork Tenderloin

Have you ever gnawed on a piece of meat that had the texture of shoe leather? Notice I didn’t say tasted like shoe leather, because hopefully none of you have ever eaten shoe leather! Guess what? This meat doesn’t fall into that category! This pork tenderloin is the most moist, tender piece of meat that you will ever put into your mouth. It literally melts in your mouth. The vegetables that are nestled underneath the tenderloin are roasted to perfection and are soft and tender. They take on a completely different flavor when they are roasted in the oven. I encourage you run to the store, grab a pork tenderloin, any kind of hard veggies you like, and make this as soon as you can. Next, invite a friend over! Find a significant other! Or just let your family enjoy the delicious goodness. if all else fails, you can always call me and I’ll come over and eat with you. Your friends and family will be impressed with such an awesome meal. They will think that you slaved over a hot stove for hours when really it only took you a few minutes of prep time. Don’t let them in on the secret and be sure to make them do all the dishes! Let me know what you think after you try this recipe. I am sure you will put this on your weekly meal rotation.

Fall Apart Pork Tenderloin

• 1 Pork Tenderloin - depends on your family size 
• I usually use a 3 pound one for our family of 4 
• 4 Whole Garlic Cloves - peeled 
• 2 Whole Shallot
• Salt and Pepper to taste
• Extra Virgin Olive Oil
• Hard Vegetables - You may use whatever vegetables you like 
• I use different ones each time I make it. Some suggestions are: 
• Butternut Squash - be sure to peel these guys!
• Sweet Potato 
• Brussel Sprouts 
• Parsnips - be sure to peel these guys! 
• Carrots 
• Rutabaga - be sure to peel these guys!

Instructions

Slice your shallots

Cut the ends off you brussel sprouts and cut in half

Yummy carrots

Lay out a two strips of aluminum foil. Each strip should be big enough to wrap the tenderloin and the vegetable mix. In other words, pretty big. Cover it with olive oil so your veggies won't stick.  Slice your shallots up into strips. Next,  smash your garlic cloves with the back of your knife.  This pops off the garlic skin.  

The vegetables are the easy part.   Cut them up into even sized pieces.  You don't want big pieces and little pieces because you want them all to cook  evenly.  They don't have to be perfect, just pretty uniform. The good part is that most of the vegetables do not need to be peeled.  The peel is where all the good vitamins are so save your self some work and don't peel them. There are two, however that do need to be peeled and those are the parsnips and the rutabaga. 

Start layering your shallots, whole garlic cloves, and vegetables on your foil. When they are all layered on, pour on a couple of tablespoons of olive oil and make sure the vegetables are good and covered.  Salt and pepper. 

Now for that pork tenderloin.  Remove it from the wrapper and put it in a very hot cast iron skillet that has just a bit of olive oil or bacon grease.  Yes, I said bacon grease.  It's really not bad for you, if eaten in moderation and with good fats and vegetables.  Brown your pork tenderloin on all sides.  Once you get a good sear on it take it off the stove and place it on the vegetable blanket.  Add just about a teaspoon or so more of olive oil on top of the pork loin. 

Tasty butternut squash

Now wrap it up tightly and put it on a cookie sheet for baking.  You can prep it a day ahead of time or in the morning and put it in the fridge for later in the day.    The tenderloin should bake for 1 hour per pound of pre-cooked weight at 300 degrees. I know this seems like a long time, but it takes that long for it too be come pull apart tender.  Don't worry, I promise you it will be moist.  Just make sure you seal it up really well in the foil. 

 Be careful when opening the foil package, because the steam can burn you.  You will be amazed at how awesome it smells and how even better it taste.  My mouth is watering right now.  I guess I better go get my out of the fridge and put it in the oven!!  If you need me I will be eating some delicious fall apart pork tenderloin, and in the kitchen doing the dishes.

Look at that bed of veggies

Sear your pork tenderloin

Lay it on top of your bed of vegetables

Doesn't that look delicious 

All wrapped up and ready to stick into the oven

Fresh from the oven

Rested and ready to eat!