Thai Style Shrimp Salad

This is a FAVORITE of mine and I make it whenever the Jamie is not around and Randi is … not as often as I’d like since she is now a married woman and a mommy of a 5 month old sweet baby boy living TWO HOURS west of us!

Paleo, grain, dairy and soy free Thai Shrimp Salad
Paleo, grain, dairy and soy free Thai Shrimp Salad

Mark is NOT a fan of this … once I added the diced avocado and mango, I knew it would be an eye rolling, stick a finger in his mouth gesture … so again, MORE FOR ME!

Continue reading “Thai Style Shrimp Salad”

Please follow and like us:
Advertisements

Paleo Beef & Broccoli

It’s been a LONG time since I made this recipe … about 2 1/2 years I’d say so why not make it again!

I originally made this while I was under a Pantry/Freezer Challenge and even though I’m not really on one at this very moment, it’s perfect in that I’ve got everything on hand and we are trying to really reduce our spending lately.

Here’s how I made it … keeping it healthier my way …

2 – 2 1/2 pounds of boneless beef of any sort. I used some large sirloin steaks that were in the freezer from Costco

1 bag of broccoli (I used half a bag of the fresh stuff from Costco)

2 cups beef broth (pantry)

1 cup of coconut aminos (update, I opted 1/2 cup garlic sauce and 1/2 cup of coconut aminos)

2 tbs sesame oil (pantry)

scoop of diced garlic

Dash of red pepper flakes (depends on how spicy you like it!)

4 tbs arrowroot

8 tbs of the sauce when done cooking

Mix broth, garlic sauce, coconut aminos, sesame oil, garlic and red pepper flakes in the crock.

Slice the beef in thin strips and add to the sauce. Give a quick stir so that all the beef is covered.

Sorry for the large picture of raw beef, but I wanted to point out 

that you will need to trim some of 

the big chunks of fat off the beef when you are slicing!

Cover crock, turn on high and leave it alone for about 4 hours. After 4 hours, check the beef for doneness. It should be tender, but NOT shredded. If it’s still tough, you will want to let it cook a little longer (30 minutes or so) before you proceed to the next steps! Just remember that there is about another hour worth of cooking to be done 😉

Once the beef is cooked to desired taste/tenderness, measure out 8 or so tablespoons of the sauce into a small bowl and whisk in the arrowroot. Try to be quick as you want the sauce to be hot. Pour this back into the beef mixture and stir well. Cover the crock and allow to cook for another 30 minutes on high.

After 30 minutes, add the broccoli (fresh or frozen whichever), stir to coat, cover and allow to cook for another 30 minutes.

During the last 30 minutes, cook your rice, if you are serving so it’s hot and ready when the beef and broccoli are.

Serve up and enjoy! I think this is way better than the take out stuff … I’m sensitive to salt flavors and I can tell you this is so much yummier!

Go ahead, dig out the crock pot and give this a try! I think you will like it!

*I let mine cool off a little and then put in a glass Snapware dish, covered and put in the fridge for a premade dinner come Wednesday night! I’m so excited about being able to pull this out and reheat (on the stove in a pot) for dinner!

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

#CrockPot    #SlowCooker    #Paleo

#DinnerAtHome     #SavingMoney

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.

Please follow and like us:

Meal Prep – Breakfast Bowls

Did you see the Breakfast Bistro Boxes I finally shared a while ago? I can’t believe I didn’t get it up sooner! FYI … this is from the “other” site that I’m slowly moving over here!

Well, then I made myself a Breakfast Bowl that really was really yummy!

And I shared pics on Instagram and such but never got around to sharing with YOU!

Continue reading “Meal Prep – Breakfast Bowls”

Please follow and like us:

Cream of Celery Soup

I’m slowing moving all my recipes over from the old blog to here

Some of you may know that I’m not sure if I dig soups or not … I mean, yeah, I have quite a few awesome soup recipes but at the end of the day, do I crave soup? No.

I do know, however, that whenever I get that Whole30 bug and want to eat clean and healthy. And of course, trying to keep Mark has always been difficult when I go this route as he and Jamie are both firm believers that man needs carbs, processed carbs, which means bread and pasta … otherwise, they may just die.

Men.

So, are you following me on Instagram yet? I’m not normally all that active, but the Whole30 community has an overwhelming presence and of course, I’ve been stalking all the Whole30 ‘gramers out there and finding some pretty awesome bloggers with some pretty awesome recipes …

Just like this one!

This surprisingly easy and yummy recipe comes from Whole Fork … and I pretty much followed her recipe but made a few little tweeks, just because that’s the way I am 😉

Here’s how I did it:

2 tbs ghee

pkg of celery, leaves and root removed, cleaned and chopped

1 onion, chopped

3 cloves of garlic, chopped

1 white potato, peeled and chopped

4 cups of chicken broth

1 tsp lemon juice

salt and pepper to taste

juice of half a lemon

dash of hot sauce or red pepper flakes

fresh parsley, chopped, for garnish

bacon bits, for garnish

Melt the ghee in large pot. Not large, like soup pot large, just “large” We all know I’m notorious for going with a pot just a tad smaller than it should be.

Add the celery, onion, garlic and potato and saute til onions turn translucent. Add broth, 1 tsp lemon juice, salt and pepper and bring to a boil.

Reduce heat to low, cover and allow to simmer for about 20 to 30 minutes, till veggies are soft, stir occasionally.

Once the veggies are soft and cooked, add the broth and veggies to a blender and puree in batches. Careful of the hot liquid in the blender. You may want to take off the center portion of lid to allow steam to escape. Toss a washcloth over the opening if it starts to splatter.

    

Add the juice of the half lemon and give it a quick whirl.

Dish up, add a dash of hot sauce, garnish with parsley and bacon and enjoy!!

NOTE: I had my first bowl as is, straight out of the blender. Yumm. BUT there were them little fibrous celery strings that I just knew would turn Mark off. So I grabbed my fine mesh strainer and an 8 cup glass measuring cup and proceeded to strain the soup.

That’s one BEAUTIFUL jar of soup, don’t you think??

 

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.

 

#Whole30      #Paleo       #CreamofCelerySoup      #Soup  

 

 

 

Please follow and like us: