Meal Prep Sunday: Sweet Potato Nachos!ย 

There’s a few times when I just crave something.  This week it was impossible for me to get out of my head, the idea of nachos.  

So, I went into my think tank a.k.a. my pantry and started looking for flavors that bounce off each other and give me the satisfying taste I want.  
Probably more importantly, I want this as a meal, just just an app which will require me to make more food.  What came out… was surely a masterpiece ๐Ÿ”ฅ๐Ÿ™Œ๐Ÿคฃ.


PREP:

  1. 2 lbs ๐Ÿฎ
  2. 2-4 sweet potatoes sliced chip size
  3. Black beans 
  4. Fresh salsa
  5. Avocado
  6. 4 Small wild onions
  7. Walnuts (optional) 

Oils/Spices

  1. Worcestershire sauce 
  2. Garlic powder
  3. Sea salt 
  4. Cumin
  5. Turmeric
  6. *Other- if wanted


HOW TO:

  1. We placed our thawed beef in the crock pot overnight.  You don’t have to do this, you can simply bake or fry but this makes it so good ๐Ÿค— it will literally fall right off the bone ๐Ÿ–. (Next steps go over crock pot so skip if not using.)
  2. Combine spices, onions and optional foods (Carrots, beets) 
  3. Place on high/low depending on how you are cooking.  We did low and let it go overnight for 8 hours. 
  4. Then it’s ready for nachos whenever you are ๐Ÿ˜‹ and looks like this โ€‹
    โ€‹
  5. Next all that’s left is to bake your sweet taters.  It usually takes about 30 minutes on 450F to get them with the right crunch.  I also lightly coat the pan with avocado oil.
  6. After potatoes are done let cool and place on plate. 
  7. Pull meat apart and place on top. 
  8. Start adding more toppings.  Place on top of meat: black beans, salsa, ๐Ÿฅ‘avocado, and anything else you like.  We used ๐Ÿฅœwalnuts and the cooked carrots ๐Ÿฅ•
  9. Consume, enjoy and comment to let us know how it turned out!

Happy Eating! ๐Ÿฝ

Cam ๐Ÿค“

Meal Prep Sunday: Fast Cajun Shrimp & Cauliflower Rice

What is it about summertime that makes seafood and veggies taste so much better?  I’ve been on a kick lately with fish ๐ŸŸ so today, I wanted to share a super easy dish you can whip up in a very short amount of timewith shrimp.  With all treaveling lately, quick and to the point dishes is in super high demand with me.  

This recipe is pretty straight foreword and takes me only about 15 minutes to make which is pretty cool! 


Needs:

  • 6-12 Shrimp ๐Ÿค
  • Spinach ๐Ÿฅ—
  • Whole cauliflower
  • Sweet Potato ๐Ÿฅ”
  • Avocado oil ๐Ÿฅ‘
  • Salsa ๐Ÿ…
  • Seasoning 
  • Food processor (if able)

Create:

  1. Pull out all ingredients 
  2. Heat fry pan to medium with avocado ๐Ÿฅ‘ oil 
  3. While pan is heating up, wash sweet potato ๐Ÿฅ” and place small cuts in it for heating and venting  = cook faster.
  4. Wrap Sweet Potato ๐Ÿฅ” in a paper towel and place in microwave for 6-10 minutes depending on microwave setting.  
  5. Break cauliflower up into smaller pieces to put in food processor.  If you do not have one then finely chop the cauliflower. 
  6. Season shrimp ๐Ÿค with a Cajun mix and place in fry pan.  Cover to simmer.  *Allow to cook to a temperature of at least 165 degrees F which should mean a pink color appears on the outside with a little white on the shrimp.
  7. While everything is cooking, take broken up pieces of cauliflower and place in food processor and well… process ha! ๐Ÿš
  8. The shrimp ๐Ÿค may need a flip at this point and then recover pan.  Shrimp usually do not take very long to cook.  
  9. The sweet potato ๐Ÿฅ”should be done by now and will be very hot.  Let cool then cut in half to place on plate.  
  10. Grab a scoop of cauliflower rice ๐Ÿš and place on plate with a handful of spinach ๐Ÿฅ— and top with salsa ๐Ÿ….  
  11. Check shrimp and once finished place 6-12 on plate. 

All that’s left is eat and enjoy ๐Ÿ˜‹.  I love making this dish because it’s fast and easy plus super healthy.  If you are wondering about the salsa ๐Ÿ…used, this was a fresh salsa from the local farmer’s market I buy each week.  So yummy!

Remember to take the process slow your first time through this dish or any dish, for that matter.  Prepping will get easier and quicker each time you perform the work naturally.  When you try to rush making something in the kitchen, accidents can happen, food can be over or undercooked, and things can be left out by mistake, to name a few.  
So, take a deep breath and have fun with it.

Happy Prepping!

Meal Prep Sunday: Mouth Watering Salmon & Quinoa (*BONUS Guac!)

We were pretty pumped when the local grocer finally got wild caught salmon back in stock this past week!  @ $13.99 per pound it’s a great deal plus salmon has all the good fats and omega-3s one to ask for ๐Ÿ˜‹.   I’ll just leave it at that but this recipe turned out really well and the wildcaught salmon ๐ŸŸ tastes so much better without all the food coloring and other crud.  

Each dish cooks together for a total โฐ time of about 30 minutes or less which is the whole goal when I cook.  I want delicsous meals both healthy ๐Ÿฅ’and filling โœ… in under 30 minutes.  Do I occasionally go โ€‹

โ€‹over that, sure, but not very often.  Most of us don’t have the time to make gourmet dishes for hours at a time.  That’s what restaurant chefs ๐Ÿ‘จโ€๐Ÿณ are for!

Take all ingredients out of the fridge and/or pantry and let’s get going.

INGREDIENT LIST:

  1. Salmon
  2. Spices (Key West, Lemon, etc.)
  3. Quinoa
    • Water or broth
  4. Coconut oil (or other)
  5. Parsley
  6. Guacomole Recipe (on bottom)
    • Avocado
    • Red pepper
    • Garlic
    • Sea Salt
  7. Optional (Sea Scallops)

START HERE:

*Preheat oven for desired baking temperature for Salmon.  We use a lower temp (300-325 degrees F) and cook with coconut oil.  If you are using a higher heat oil or want to cook with something else then that’s fine too!

1.) Rinse quinoa (pre-soak optional)

  • I tend to pre-soak but Andew Weil suggests not to.
  • Up to you but either way it seems like a good idea to at least rinse in cold water before use

“To do so, simply run cold water over quinoa in fine-meshed strainer, rubbing the seeds with your fingers. (Avoid soaking quinoa, however, as saponins can leach into the seeds.) “-Andrew Weil M.D.

  • If you do soak: Drain, rinse, and repeat a few times

2.) If not follow directions on back of quinoa pack on how to make.

  • Faily simple and only requires boilng some water and letter quinoa simmer for a few minutes.
  • Add 2-3 cups of water or broth per 1 cup of raw quinoa
    • Broth can add a nice flavor to the quinoa depending on what you’re main dish is or if you are making a cold quinoa salad
  • EatingWell.com suggests after water is brought to a boil, lower to low heat and add quinoa to simmer for 15-20 minutes


SALMON

Now that the quinoa is on simmer, let’s get to the salmon.

  • Place oil in container (rub coconut oil or other into pan/container)
    • About 2 Tbsp (add more or less depending on your diet macro needs)
    • I always then rub the salmon in the oil and coat both sides and place in scale side down
  • Add Key West Seasoning or  other.  If you have nothing else, then at least add some garlic and lemon or lemom pepper to it.
  • Place in oven
    • If cooking at 325 it takes usually about 20-30 minutes to cook depending on how big of a salmon slab you have in there.
  • Done = done
    • Depending on the consistency of the salmon you want, it’s done when the thickest part flakes pretty easily – Livestrong.com
    • Once cooled, add a few parsley flakes for a nice touch and vitamin K!

 


Amazing 4-Ingredient GUAC!

While the quinoa is on simmer and salmon in oven you have time to make the guac.

  • 3 Avocados
  • 1/2 Red Bell Pepper
  • Garlic to taste ~ 1/2 teaspoon (start small, you can always add more)
  • Sea Salt ~ 1/2 teaspoon (you can always add more)

Cut avocados open and place the insides in a mixing bowl.  You will want to mash and/or mix them up well before adding anything else in.  Once the avocado mix is to the consisteny of your liking you can cut, chop, or pull appart with your fingers the bell pepper and place in guac.

We usually use 1/2 to a whole bell pepper depending on how finely the pepper is chopped.  If we are just pulling it apart with our hands and tossing it in, we usually use less.  *Bell pepper also makes a great dipping tool instead of using chips or anything else.  Mix the bell pepper up with the avocado.

Next, add garlic and salt to taste.  Start small and add a little bit at a time.  We usually add in the salt first because I know how much we like to use.  Then add the garlic to taste, depending on how much of the ingredients are all in.  Give the mitxture a few final spins and waaallllaaaaahhh! Best 4-Ingredient Guac!

Lot of recipes try and go overboard or add in crazy things.  If you want some spice you can add in some paprika or jalapions which are a nice touch.  Traditional guac includes tomoatoes and onions but in my experience I prefer the bell pepper to the tomatoe for the sweetness and crunch.  Also, the onion to me is strong and if a little spice is wanted, the jalepinos or paprika is better for our pallets.

 

Have fun with this one and let us know how it goes!  Any suggestions?

Happy Prepping!

Meal Prep Sunday: Amazing Paleo, Keto Friendly Sliders

Who doesn’t love meat and taters?  It’s a trick question because everyone, loves meat and taters, RIGHT!?!  Yea, I just made up this statistic, 100% of the world love meat and potatoes, especially together, how you like that math (haha!)?

Most of our meals are quick and easy and we try and stay under 20-30 minutes total. So, just and FYI to get the crispy sweet potato slices we wanted, we left the sweet potato in the oven a little longer.  This brought the total time up to about 45-50 minutes but you don’t have to do this to make them extra crispy as we did.  Let’s get to it shall we?


INGREDIENTS:

  • 1-3 Sweet Potatoe(s)
  • Avocado Oil or other high heat oil
  • 6oz. Steak (other meat)
  • 1 Kale leaf
  • 1 Avocado
  • Spices
    • Sea salt
    • Black pepper
    • Steak seasoning or any other desired, if needed

PREP:

  1. Preheat oven to 450 degrees fahrenheit.
  2. Slice potatoes into 1/4 to 1/2 inch pieces for your buns.
  3. Place slices in a mixing bowl and add high heat oil. (We use about 2 tbsp per potato but we also eat a low/moderate carb, high fat diet so take that into account.)
  4. Bake potatos for 20-30 minutes depending on your oven.  Ours usually takes about 25 minutes to be pretty well done.  Then place oven on broil (low) and broil for a final 5-10 minutes.  We like ours really crispy so if you do not then you will want to shorten the time.  Also, note if they are blackening then you may want to take them out or shorten the time.


While the potatoes are in the oven…

  1. Place in a skillet 6oz. steak on medium low to medium.  (We cook most things on a lower temp for a longer time.  Yes, it doesn’t get done as quick but it also preserves the meat quality and hopefully as many nutrients as possible.)  Cook the steak to your desire temp, ours being medium rare.  *A quick reference from marthastewart.com says you can cook on high heat for a great rare or medium rare steak in under 10 minutes.
  2. Add seasoning.  For this we just used a pinched cracked black pepper, sea salt and cumin.
  3. Once done, let cool then pull or cut apart into smaller pieces.


Finally…

  • Open advocado and slice into 1/4 pieces per half and grab the kale leaf and tear into smaller pieces for the topping.
  • Place potato slice down, add 1-2oz of meat
  • Add bits of kale and place 1-2 pieces of the avocado halves on top.
  • Lastly, add the top piece of the potato slice and now you hav your samwhich.
  • NOW, take a big ole’ bite!

This recipe is super fun and doesn’t take a long time considering the amazing flavors and taste it packs.  You can also, season anything to your likeing and even experiement adding different seasoning and spices to the potatoes and meat.

*A great side dish with this is a summer salad or even some satueed veggies like squash, mushrooms, and green peppers.

Happy Cooking!

Nick’s Cookbook: Chili Lime Chicken Thighs, Grilled Pineapple, and Cilantro Lime Cauli-Rice

Welcome back, Fam! It’s Tuesday and it’s time to get cooking. In honor of Summer being just a week away here is a delicious recipe for your first Summer Cookout!

This summer I challenge you to think outside of the box. Ditch the burgers, hot dogs, and potato salad. This summer it’s all about healthy, delicious dishes you can serve up to the whole block without them batting an eye. They will probably be coming back for more!

Continue reading “Nick’s Cookbook: Chili Lime Chicken Thighs, Grilled Pineapple, and Cilantro Lime Cauli-Rice”

Need Some New Go-To Snacks?

A friend of mine sent me a question last night so I thought I’d share it with you all in a special Monday Post.  It’s taken right from our conversation.  I did add some context and links so the reading wouldn’t be so choppy but most of it is a loose conversation form. Enjoy!

QUESTION???

Hey I need some food advice from you. I eat out of a cooler everyday now and can’t heat up anything so I’ve been eating PB&Js and deli sandwiches. What could I eat that’s easy, filled with protein and energy packed while out there in the field?

Continue reading “Need Some New Go-To Snacks?”