Sweet Potato Fries

Back when I was attempting yet another Whole30, I was on DAY 3 and we made burgers on the grill … which meant …

BEER

Beer was ALWAYS the cause of my failure.

Sweet Potato Fries - Whole30 / Paleo

See … back in the “old” days aka before #tinycondo life, when we grilled, we would sit outside where it’s like a sauna and NOT in a good way … between swatting the skeeters and dabbing at the back of your neck with a papertowel, it’s almost a given that you Get Yourself a Coozie and have a chilled beer (bonus point for the first person who can Name That Song!) … but that’s not very Whole30’ish like. Actually, it’s everything Whole30 isn’t …

But don’t you worry … I improvised on so many levels and was so proud of myself …

I did indeed grab a coozie and then a can of LaCroix Sparkling Water Lime … and you know what? That satisfied that habit/need/desire/whatever to roll the edge of the coozie around the table in a circular fashion, sip from the can and give it a little swish swish back and forth, set it back down … run my finger around the rim, play with the tab and so on. Yeah, I am a little fidgety.

So anyways … I had bought a gigantic bag of sweet potatoes from Costco and still had a small bag from Aldis so I wanted to use those up first. Yes, they were starting to show their age a little …

Grab yourself some sweet potatoes, wash them and peel them up. Lob off the ends of each one (actually, if you cut  off the pointy end BEFORE you peel you will avoid that annoying stop with the peeler when it hits the tough spot).

Turn on your oven to 425 degrees.

Cut them bad boys in half long ways and then cut in to fry size pieces. Uhm, I just sliced, cut and sliced the thicker ones again.

Toss them in a bowl and drizzle with some avocado oil and sprinkle with some oregano, salt and pepper. Ok, you can use olive oil if you want but I was so excited about the avocado oil ūüėČ  Make sure you salt them well. I totally under-salted mine!

Lay out the fries in a single layer, leaving a little room between so they don’t “steam” …

Throw the pan in the oven and let them cook for about 15 minutes. Pull out and turn over, the best you can, trying to keep them in a single layer and a spaced apart the best you can.

Allow to cook for another 10 minutes or so, checking for desired doneness.

Yup, they tasted just as good as they look!  I don’t think I’ll be buying the frozen bags anymore as they really didn’t take any longer to prepare than the frozen ones! 

Go ahead and give them a try!

#SweetPotatoFries #MakingDinnerAtHome #Whole30 #Paleo

Looking forward to sharing with some of these GREAT Parties … go check them out!

Jan and Mark Lipinski are participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

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Balsamic Beef – Whole30/Paleo

Mark’s out of town and well, I went to Costco, again.

I have no idea what I was thinking … I wanted to pick up a few more boxes of the dishes, a few more boxes of hangers and some food … but not a lot.

And I didn’t really buy a lot but certainly MORE than one person needs for a week. Continue reading “Balsamic Beef – Whole30/Paleo”

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General Tso Crockpot Style – Whole30/Paleo

When you got a long day in the office, it’s nice to come home to a home that smells like dinner is ready to be served …

Whole30 Paleo General Tso Chicken Crockpot.jpg

*It’s January and I know a lot of folks will be doing a Whole30 and this is perfect!*

Doing the Whole30 will sometimes make you feel like an outcast … it will be a little difficult to go out for dinner and drinks with friends, and forget the fast food or take out joints!

BUT … this might, just maybe, fill that void! Grab yourself a bag of riced cauliflower from Trader Joe’s (or any store now!) and you can almost call it a take out meal!

finished general tso chicken.jpg

Here’s what you need to make this yummy Whole30/Paleo dish that the whole family will be eating!

2 pounds of boneless, skinless chicken breast, cut into bite size pieces *I¬†strongly recommend using thighs so you won’t have dried out chicken!

4 cups of stir fry veggies (frozen is fine, just check the ingredients to make sure no funky stuff added to “preserve”)

1.5 tsp of ginger

1 tsp of red pepper flakes

1/4 c coconut aminos (most grocery stores are carrying this now!)

5 cloves of garlic, minced

2 tsp sesame oil

1/4 cup of green onions, sliced thin

salt and pepper to taste

GARLIC SAUCE by Coconut Secret

*If you see this in the store, grab it! It is SO good! Otherwise, grab the plain coconut aminos …

Add everything to the crockpot EXCEPT the frozen veggies and green onions and set on low for 5 to 6 hours. Don’t worry if it’s 8 hours, everything will be fine! *IF you are using chicken breast, I strongly recommend 6 hours TOPS as it will dry out and make you very sad when you go to eat.

About an hour before you are ready to serve, toss in your frozen veggies and put the lid back on. Walk away. Don’t do anything. Just. Leave. It. Be.

 

When you are ready to eat, heat up your riced cauliflower and dish the chicken and veggies over the top of the rice, garnish with the sliced green onions.

Pssst … might as well make yourself a batch of¬†Unrolled Egg Rolls¬†as well!

Easy Peasy, huh?

#Whole30  #Paleo  #Crockpot  #GeneralTso  #SlowCooker

Looking forward to sharing with some of these¬†GREAT Parties¬†… go check them out!¬†

Jan and Mark Lipinski are participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

 

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Mandarin Orange Chicken Salad

Here’s a much healthier version than Wendy’s Mandarin Chicken Salad!

*Who’s ready for a new year to start? I am … 2018 has just been way too much fun on so many levels, NOT!*

chicken and orange mandarin salad grain dairy free.jpg

Now that we are officially moved in to the #smallcondo it’s time to get back on a routine, don’t you think? All that eating out and food waste have really taken a toll on us and we need to get back on track … so here we go, ONE of my favorite salads!

I used to love to get the Mandarin Chicken Salad from Wendy’s back in the day … I thought I was being super healthy, you know?

Of course, that was before I learned about reading labels and such … amazing how something so “healthy” could be so very bad for you. Not to mention, they also discontinued this particular salad a while ago … so sad!

chicken and orange up close.jpg

When I came across this recipe back in 2015 I was so excited to give it a try ‚Ķ I was so glad I did! Talk about an awesome, flavorful salad … and even better, when I opted to make it at the last minute, I had EVERYTHING on hand so it fit the bill!

Here’s what you need:

2 boneless/skinless chicken breasts

head of lettuce (romaine) chopped in bite size pieces

1 red pepper, sliced and chopped in bite size pieces

1 large carrot, coarsely shredded

1/4 of a small red cabbage head, sliced thin

15 oz can of mandarin oranges, drained

4 green onions, sliced thin

1/4 cup sliced almonds, lightly toasted

and then … the dressing:

1/3 c honey

3 tbs vinegar

2 tbs¬† mayo (bonus points if you make your own! Go ahead and try, it’s easy!)

1 tsp sesame oil

1/2 tsp salt

Ready? Season your chicken with salt and pepper (and oh, what the heck, garlic POWDER if you have). Bake in the oven at 350 for about 30 minutes or so, til cooked through. Remove and allow to cool. Once cool, go ahead and cut into bite size pieces. Alternatively, if you want to be “pretty” you can slice thinly but then you will still need to cut when you are eating, so I say, just cut into bite size pieces ūüėČ

Add all the veggies, oranges and almonds to a large bowl. Top with the chicken.

Whisk the honey, vinegar, mayo, oil and salt in small bowl and drizzle over the salad.

Better yet, toss all in a canning jar, cap it tightly, and shake it like you mean it. THEN drizzle over the salad, toss to coat and serve up.

Enjoy!

#MandarinOrangeChickenSalad   #Paleo   #EatDinnerAtHome  #EatAtHome  #Salads

Looking forward to sharing with some of these¬†GREAT Parties¬†… go check them out!

Jan and Mark Lipinski are participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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Winter Blend Veggies

Looking for a quick, healthy side? This is it!

I try to eat veggies at all three meals. Generally, breakfast would consist of green beans, eggs and bacon or chicken apple sausage. That started back when I did my first Whole30 eons ago … and it was a habit that just stayed with me.

breakfast boxes meal prep eggs bacon green beans

Now that it’s winter time though, green beans are not really in season and quite honestly, frozen green beans cook up too mushy for my taste. I prefer they have some crunch still.

So lately, I’ve been grabbing frozen veggies from Aldi and Walmart …

aldi winter blend.jpg
$1.09 at Aldi

$5.88 each Walmart

Walmart also carries a mix of broccoli, cauliflower and carrots for $5.88 … and these are large bags. Hubby is not a fan of the carrots and I never was either until recently …

Anyways. Some people think I’m weird because I eat these veggies at breakfast. But I know that is my BEST time to get veggies into my day! And I have a super easy way for you to make these in the morning without a whole lot of fuss, promise!

Grab yourself a skillet.

Trader Joe’s Ghee $3.99 and Kelapo is around $8.99 (look in the oil and vinegar section)

Turn that heat to medium and add some ghee, avocado oil or what not. Not a lot, just a little bit to coat the bottom of pan. Personally, I use ghee as I think ghee is made for sauteing veggies!

Add the veggies, season with a little salt/pepper/garlic powder/onion powder mixture.

4 seasons.jpg

Add a touch of water and put a lid on it. Keep the veggies over medium heat and check on them in about 5 minutes or so, giving a quick stir.

Once they are heated through and softened to your liking, go ahead and dish them up! I like mine firm but hubby likes his mushy so we have to split them up a little!

*If you’d like a little char to them, take the lid off and crank the heat to HIGH and let them cook for a minute or so, tossing them after the first minute. Keep an eye on them as they will overcook if you aren’t careful!

Enjoy!

#Whole30  #Paleo  #Vegetables

Looking forward to sharing with some of these¬†GREAT Parties¬†… go check them out!

Jan and Mark Lipinski are participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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Broth Bowls

Baby it’s cold outside …

It’s wintertime for a lot of you and even here in Paradise, we still get a little chill sometimes so I’m bringing over some of my favorite soup recipes from the other site!

This idea came from Made It Love It Paleo… and of course, because the concept was so simple, I hopped right to the kitchen and made one just for kicks.

ready to eat.jpg

Yes, it was Day Two of my September Whole30 and a Tuesday morning. Cloudy, but still, already 85 degrees outside. At 7:30am.

BUT

I had leftover stuff from the holiday weekend. And because I was kind of on a No Spend Week, I was trying to use what I had on hand, yeah, even in the beginning stages of a Whole30 … and what the hell, leftover chicken was in the house and only 18 eggs left … so let’s do it!

Uhm, hello? It’s a keeper due to the simplicity of the whole thing! Again, it’s just the concept of the whole thing …

Ready?

Here’s how I made my bowl of yumminess!

1 1/2 to 2 cups of stock/broth of choice, I used chicken this time around (Costco, organic, totally clean because you know some of them have yeast and other weird stuff in them right?)

veggie(s) of choice – I used leftover chopped onion, sliced mushrooms, sliced green onions and a handful of shredded coleslaw mix from a bag (all leftovers from Sunday)

cooked protein of choice – I used leftover chicken

Herbs of choice – I skipped as I was hungry …

Heat up your broth in a saucepan over medium high heat. You want the broth HOT!

Toss your ingredients of choice in a heat resistant bowl … use as much or as little as you like! I had a LOT in this bowl! This was the FIRST time I made it …

another day not enough broth

Once the broth is HOT, gently ladle 1 to 2 cups of broth over your ingredients. Allow to sit for 3 to 5 minutes to heat up the “body” ingredients and the broth will cool down enough for you to slurp. NOTE: I opted to put a plate over the top of the bowl to keep it steaming since I didn’t have as much broth as I wanted for the amount of veggies/protein in the bowl and let it sit while I did my makeup.

Sprinkle with your herb of choice and enjoy!

Now … obviously, this can be a super generous serving for one a smaller serving for 2 … I opted to make it just for me this time around but I’m like, wow, what a simple way to make a soup errr … broth bowl!

#Soup  #Whole30  #Paleo  #UsingWhatYouHave

Looking forward to sharing with some of these¬†GREAT Parties¬†… go check them out!

 Jan and Mark Lipinski are participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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BLT Inspired Chicken Salad

This is a super yummy salad that is Whole30 Compliant, Paleo, Grain Free, Dairy Free, Gluten Free and all that other stuff BUT so stinkin’ good! I promise, you will be so very glad you gave it a try!

chicken blt salad with balsamic vineagrette.jpg

It’s easy, and really, REALLY tasty!

*I mean, come on, BACON?*

Continue reading “BLT Inspired Chicken Salad”

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UnRolled Egg Roll

For years, and I do mean YEARS, I would turn my nose up at egg rolls … I mean, seriously, it was a fried, greasy “thing” filled with icky cabbage, carrots and protein. Oh, wait … are there eggs in there?? I honestly don’t know but I can count on one hand the number of times I’ve taken a bite and just said NO THANK YOU.

Egg Roll in a Bowl
Egg Roll in a Bowl

Crazy, I know!

I was just never a fan of them … they were overly fried, borderline cold and again, that icky cooked cabbage stuff ::shudder::

Then along came Whole30 a few years ago … and I discovered a ‘few’ things that I might like after all! Imagine that!

coleslaw celery walmart.jpg

Yup. I¬†can¬†tolerate cooked cabbage so long as it’s¬† not a wimpy, hot mess! Hence, this dish was perfect!

Yes, I have tried to do a Whole30 several times. And failed each time. Just not my thing. You know, things happen, the random beer appears, etc. See, it’s the booze that always gets ME off track. And I have not excuse other than, it’s just the way it is.

Egg Roll Bowl lets eat.jpg

But this dish? It sticked around even after those numerous failures of a full 30 days of clean eats. Because it’s really yummy! And even Mark likes it ūüėČ

1 bag of tri-color slaw (cabbage,carrots, red cabbage mix) *don’t use the angel hair mix!

1/4 onion, diced

smashed clove of garlic

1 tbs avocado oil (coconut oil or olive oil is fine)

1/3 cup Coconut Aminos OR Coconut Aminos Garlic Sauce*

1 tbs sesame oil

cooked protein of choice. I’ve used shrimp, chicken and pork, all are yummy! YOu can skip the protein if you want

2 green onions, sliced thin

*if you are not opposed to soy, then by all means, use soy sauce … just know that I’m on the train that says soy is bad*

Heat the oil in large skillet over medium heat. Take my advice and use a larger skillet than you think you need. Toss in your cabbage mixture with onion and garlic and saute til soft.

coconut aminos garlic sauce.jpg

Add coconut aminos and sesame oil and saute a little longer to absorb some of the liquid. TIP: measure all in a measuring glass and be ready to just dump and go!

Add your protein of choice (if using ) and garnish with green onions and eat up!

Looking forward to sharing with some of these¬†GREAT Parties¬†… go check them out!

Jan and Mark Lipinski are participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

 

 

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Paleo/Grain Free Biscuits

I remember the first time I made these biscuits … I had them on my radar to make for a few weeks … I priced almond flour. All I wanted was one measly cup of almond flour. And it was going to cost me like $10. Yikes. In case you didn’t know, I’m kind of a frugal at heart girl. $10 for one pound of flour is NOT frugal. But a little research, and checking the post over and over and drooling, I finally thought “heck, I’ve got almonds coming out my ears in this house!” … and then I found that I could MAKE MY OWN ALMOND FLOUR! I was so excited so I hopped right to it and got baking!

ready.JPG

That first batch was good, but not the best. My almonds had the skins on so the biscuits were a little funky looking. The flour wasn’t smooth and as you can see in the picture, there were a few chunks there and they ended up looking like cookies instead of biscuits. Still tasty but not what I was aiming for.

like cookies.JPG

So I ended up giving in and buying a bag for a little UNDER $10 (which now, I just buy the stuff at Trader Joe’s!) and tried it with the super fine ground stuff. I’ve tweaked the original recipe quite a few times to get the right result for ME …

1 cup of almond flour
1 tsp baking powder, slightly heaping
1/2 tsp salt
3 egg whites (extra large)
1/3 cup of butter, COLD and cut in cubes

Mix first 3 ingredients and give a good stir. Add in the butter cubes and mix up til little pebbles/peas start to form.

Give egg whites a little whipping and stir in to the flour mix. Mix well. Using just 3 extra large eggs made the batter a little thicker.

Make 4 piles on the baking mat. Bake at 350 for 20 minutes. Ohhh and Ahhh and think, wow, the REAL DEAL does make a difference!

Dough/batter was much more manageable than first time

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These really do taste like biscuits and are nice and flakey moist. You can bake them a little longer if you’d like as they are NOT hold in your hand material BUT you need to watch them carefully as that almond flour will burn before you know it and then, well, that’s a no no!

Go ahead, give these a try … I’ve used them for breakfast with fried egg and bacon and for dinner with italian beef!

egg and bacon on biscuit.JPG

Looking forward to sharing with some of these GREAT Parties … go check them out!

Jan and Mark Lipinski are participants in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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