Perfect? No. Functional? Yes!

How about that? The blog is up, and it’s functional.

As this point, it’s housing meal plans from week to week and not much else.  As I figure out how I want things to look/feel, things will change.  Let’s just say you’re accessing an active work in progress.  If I wait until it reaches my standards, well…it will never exist.

So without further delay [drum roll please], here are the recipes.

Hope something makes your belly smile!


Snack

Chocolate Vanilla Chia Seed Pudding
1 c. organic milk (ideas: almond milk, white milk, cashew milk)
¼ c. chia seeds
¼ c. pure maple syrup (depending on how sweet you like it)
1 t. pure vanilla extract
1/8 c. to ¼ c. cacao powder or unsweetened cocoa powder
pinch sea salt

Directions: In a glass jar, (preferably one with a lid) add all ingredients. Shake vigorously and refrigerate overnight. When serving, add more milk by the tablespoon to obtain your desired consistency.


Dinners

Chopped Kale, Bacon and Brussels Sprouts Salad with Chicken Sausage

adapted from sugar and grace

Dressing:
2 T. fresh lemon juice
1 T. Dijon mustard
¼ red onion, finely chopped
2 garlic cloves, finely minced
1/8 t. sea salt
Pinch black pepper
1/4 c. extra virgin olive oil

Directions: In jar with a lid, add all ingredients.  Shake.

Time saving tip: double this recipe. Store unused portion in the fridge and use for another salad.

For the Salad:
½ bag organic baby kale, chopped
1 lb. Brussels sprouts, finely shredded using a mandolin or spiralized
3-4 slices preservative free turkey bacon, cooked crispy and chopped
1/4 c. almonds slivers or pine nuts
1/2 c. Parmesan cheese, finely grated

Served with…

1 pkg. preservative free chicken sausage, pan seared


Red Pepper & Goat Cheese Frittata with Chicken Sausage

adapted from Aggies Kitchen

5 organic eggs + 3 organic egg whites
½ c. organic milk
Sea salt/black pepper, freshly ground
2 t. olive oil
½ red onion
1 organic red bell pepper, chopped
2 garlic cloves, minced
1/2 bag organic chopped kale (or other preferred greens) roughly chopped
4 oz. goat cheese

Directions: In a medium bowl, whisk the eggs, milk and salt/pepper. Preheat the oven to 400 degrees. To a nonstick skillet heated to medium heat, add the olive oil to coat the bottom of the skillet. Add the onions and bell peppers and cook until softened, stirring occasionally (about 5 minutes). Over stirring will prevent the onions from caramelizing which brings out incredibly sweetened flavor. Add the garlic and stir. Allow to cook for a minute or two at the most (just until you can really smell the garlic). Scrape the bottom of the skillet with a spatula to loosen any bits of food. Pour in the egg mixture to evenly coat the pan. Allow to cook until the eggs have firmed up around the edges. Evenly crumble the goat cheese on the top. Cook for an additional 4-5 minutes in the oven. It’s done when the eggs have firmed up in the center and the goat cheese has melted and is bubbly. Serve as is or top with a dollop of organic Greek yogurt, a few dashes of hot sauce, or maybe even a bit of salsa.

Served with…

1 pkg. preservative free chicken sausage, pan seared


Corn and Tomato Pizza

adapted from Bev Cooks

Dough

Trader Joe’s premade whole wheat dough, prepared per package directions

Pizza Toppings
2 T. extra-virgin olive oil)
1/2 red onion, thinly sliced or chopped
2-3 NON GMO sweet corn ears, shucked (OR 2 c. frozen NON GMO sweet corn)
2-3 cloves garlic, minced
1 small pkg. organic cherry tomatoes, halved
1/2 c. fresh cilantro, chopped
1 lime, juiced
1 c. organic mozzarella, shredded
2 oz. goat cheese
Sea salt/black pepper, freshly ground
Tabasco style hot sauce, optional topping (recommended if you omit the jalapeno)

Directions: Preheat the oven to required pizza dough temperature. In a medium/large skillet warmed to medium heat, add the olive oil and onion and jalapeno (if using). Sauté until onions are translucent (about 5-7 minutes). Add the corn and sauté another 5 minutes. The next step happens quickly because you do not want to burn the garlic! Add the garlic, stirring constantly, allow it to cook until for about a minute or until you can really smell it. Immediately squeeze the lemon over the skillet and add the cilantro. Stir in the cherry tomatoes and allow the heat to release their juices (about 5 minutes). Remove from the heat. With the dough on the pizza stone or baking sheet, add a thin layer of mozzarella cheese, followed by the corn mixture. Crumble the goat cheese atop the pizza and add the remaining mozzarella cheese. Bake according to your pizza crust directions.

This is amazing –  especially with a few drops of hot sauce on each slice!!!


Indian Summer Chili (serves at least 6, if not 8)

adapted from Rachael Ray

3-4 T. extra-virgin olive oil
2-3 lbs. ground turkey breast (not 99% fat free)
4 T. chili powder (check ingredients to avoid preservatives/fillers)
4 T. grill seasoning blend (free of preservatives/fillers: Kroger’s Grill Time Chicken)
2 T. cumin
2 T. Worcestershire sauce, optional
1 – 3 T. hot sauce, medium to extra-spicy (several ingredients add heat – start slow and add more when tasting at the end)
1 large organic onions, chopped
2 large organic green or other color peppers, chopped
1 bottle of beer (alcohol cooks out)
2 (14 or 16-ounce) cans organic tomato sauce
1 can organic diced tomatoes (I often use canned organic fire roasted tomatoes)
1 c. smoky barbecue sauce (I’ve found very few without processed sugars so I make mine – see recipe below)

plain Greek yogurt (optional topping)
crumbled organic tortilla chips (optional topping)
organic cheddar, shredded (optional topping)

Directions: Heat a large stock pot (or Dutch oven) to medium heat. Add olive oil to coat bottom of pan. Add turkey, chili powder, grill seasoning, cumin, Worcestershire sauce, and hot sauce. Mix ingredients and break up the turkey into tiny bits. Continue cooking until turkey is no longer pink (approx. 5-7 min.). Add onions and green peppers and cook until softened (about 5 min.). Add all other ingredients and bring to a boil. Immediately reduce heat to barely simmering. Cover and allow to simmer for at least 20 min.
Note: if you double the original recipes it’s simply too spicy!!


Homemade BBQ Sauce

adapted from The Gracious Pantry

1 (15 ounce) can organic tomato sauce – no sugar added
1 (6 ounce) can organic tomato paste – no sugar added
1 t. low sodium soy sauce
2 t. cumin
1 t. paprika
1/8 t. cayenne pepper
1 T. garlic powder
1 T. onion powder
4 T. unsulfured molasses
3 T. raw honey
5 T. balsamic vinegar

3 T. raw honey
5 T. balsamic vinegar

Directions: In a medium bowl, thoroughly stir all ingredients.  Pretty easy stuff, right?

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