Four More One Pot Wonder Dinners

I am making an exception to our "Wordless Wednesdays."  I have too many recipes to share with you, and I need to honor someone extra close to my heart...

Yesterday was my son Austin's first birthday!  I am in awe of our little man each and every day as he is growing up and learning so quickly.  Year one has been filled with SO MANY great laughs, hugs, snuggles, and joyful memories.  I am so grateful that God gave us this bright, healthy, spunky little boy.  Happy birthday Austin!

We celebrated with a simple Advanced Plan vanilla cupcake, recipe found in my Kids Birthday Party e-book.  The frosting is whipped avocado with powdered xylitol (for Austin's cupcake I used powdered sugar, because babies cannot digest sugar alcohols).  Sunday is Austin's big 1st birthday party!  I'm excited to show you the little crafts and new recipes I have been working on for his celebration.  It's going to be a fun day, I can't wait!  I'll give you a recap next week! :)


More Quick Meals Using Spice Mixes

I have more yummy and QUICK dinner recipes to share that use the spice mix ingredients from our Spice Mix Party last month.  I'm only sharing my top favorites.  There were some dishes that didn't make the cut, so please try the ones I'm including below and in yesterday's post.  They are winners!  They're now topping my go-to list!

Summer Squash Dressing
ADVANCED PLAN 
Makes 6 Servings

2 cups organic yellow or green zucchini/squash, diced
2 cups crumbled coconut bread
1/2 cup coconut oil or raw butter, melted
2 tsp dried sage
2 tsp garlic powder
1 1/2 cups cream of mushroom soup
2 eggs, beaten
1 onion, chopped
1/4 cup organic unsweetened almond milk
Sea salt and fresh pepper to taste

Preheat oven to 350 degrees F.  Grease a 2-3 quart casserole dish.  In a large bowl, stir together the squash, coconut bread, coconut oil, sage, garlic, cream of mushroom soup, egg, onion, almond milk, sea salt and black pepper.  Transfer to prepared baking dish.  Bake for 40 minutes, until lightly browned.  Let sit 5-10 minutes before serving.

Ranch Parmesan Chicken
CORE PLAN
Makes 6 Servings

6 free-range skinless chicken breasts (bone-in is okay)
1/2 cup organic sour cream
1/2 cup Healing Cuisine Mayonnaise
1 Tbsp homemade ranch dressing mix
1 cup almond meal
1/2 cup raw Parmesan cheese, grated
1 Tbsp season salt (salt-free and MSG-free)
1 tsp garlic powder
1/2 tsp fresh black pepper

Wash and dry chicken breasts.  In a large bowl, stir together sour cream, mayonnaise, and ranch dressing mix.  Add the chicken breasts and use your hands to coat the chicken in the ranch dressing.  Marinade chicken breasts in the fridge for at least an hour or overnight.  Preheat oven to 375 degrees F.  Grease a glass 9x13 inch pan and set aside.  In a separate 9x13 inch pan, combine almond meal, Parmesan cheese, season salt, garlic powder, and black pepper.  Dip marinaded chicken (remove any extra dressing) in the almond crumb mixture, covering both sides evenly.  Place crumb covered chicken in greased glass baking dish.  Cover baking dish with aluminum foil and bake for 25 minutes.  Remove foil, and bake for another 15 minutes,  until internal temperature reaches 180 degrees F and almond crust is lightly browned.  We serve with steamed broccoli or roasted veggies.  P.S., this recipe also makes great chicken strips!

Slow Cooker Italian Chicken
ADVANCED PLAN
Makes 6 Servings

6 chicken breasts (bone-in is okay, you can slice or cube the raw chicken, too)
3 Tbsp homemade Italian dressing mix
8 oz organic cream cheese, room temperature
3 cups cream of mushroom soup
2 Tbsp garlic powder

Add all ingredients to slow cooker and cook on Low for 4-6 hours.  If sauce is too thick, thin it with a little vegetable broth or almond milk.  We served over spiral brown rice noodles, but I'd like it with zucchini noodles as well.

Beef Stroganoff
ADVANCED PLAN
Makes 4 Servings

1 1/2 lbs 100% grass fed top sirloin steak strips OR ground beef
4 Tbsp coconut oil
1 onion, chopped
8 oz mushrooms, sliced
4 cloves garlic, minced or pressed
3 Tbsp homemade dry onion soup mix
2 Tbsp organic tomato paste
1 Tbsp arrowroot powder
2 cups organic sodium-free beef stock
1 cup full-fat coconut milk
Sea salt and fresh black pepper, to taste

In a skillet, heat the coconut oil over Medium-High heat.  Add the mushrooms and onion.  Saute until slightly softened and browned.  Remove to a plate.  Brown ground beef until no longer pink.  Return onion and mushrooms to pan.  Stir in garlic, dry onion soup mix, and tomato paste.  Reduce heat to Medium.  Sprinkle arrowroot powder over meat mixture and stir to combine until arrowroot is completely mixed in.  Add beef stock and  coconut milk, stirring thoroughly.  Sauce will begin to thicken as it comes to a simmer.  Reduce heat and simmer for about 5 minutes.  Remove from heat and let cool before spooning onto plates.  We serve over cooked smashed cauliflower, zucchini noodles, cauliflower rice or roasted spaghetti squash.

Spice Mix Party + 3 New Recipes

Take a gander at what a few girlfriends and I made at a Spice Mix Party we threw last month:

I'm not sure if we created the idea of a Spice Mix Party, but it sure was fun!  It all started with the realization of two Maximized mommy friends, Rachel and Jess, that pre-made spice mixes are A) SO convenient to have in the pantry, B) so gosh darn expensive, and C) commercially loaded with chemicals and preservatives.  Rachel and Jess decided to organize the spice night as a way to make delicious healthy spice mixes in bulk for $$$cheap.  When they invited me to be a part, you know I was in!

Read Rachel's account of our Spice Mix Party here!  She also lists our recipe modifications.  We had a blast cooking and mixing herbs and spices.  It was a fun excuse to get together to chat, eat, and let the kiddos mingle, too!

Here's what we made:  Dry Onion Soup Mix, Ranch Dressing Mix, Italian Dressing Mix, Taco Seasoning, and Cream of 'Something' Soup.  (In our case, we did cream of mushroom soup.)

You can make the spice mixes on your own, and still save money by making them yourself!  I also love the fact that we used organic ingredients, because conventional herbs and spices are loaded with pesticides and herbicides that concentrate as the herbs are dried.  Total, we each spent about $35 on the organic spice mixes and soups!  We each took home 2+ cups worth of each seasoning mix and 6+ 'cans' of cream-of-something soup, plenty to make months worth of tasty recipes!

WHAT TO MAKE WITH YOUR MIXES

I have waited to post about our spice party, because I wanted to share what I have been making with these new seasoning mixes.   I will share my latest recipe creations with you TODAY AND TOMORROW, so be sure to come back!  There are some great 30 Minute and One Pot Wonder meals coming!

Slow Cooked Beef Tips
ADVANCED PLAN
Makes 6 Servings

2 lbs 100% grass fed beef tenderloin, stew meat, chuck roast or chuck eye, cubed
1 onion, sliced
2 cups organic mushrooms, sliced
1 1/2 cups homemade cream of mushroom soup
1/3 cup arrowroot powder, whisked into 3 Tbsp cold water
3 cups organic sodium-free beef stock
1/2 tsp onion powder
1 tsp garlic powder
1/4 tsp fresh black pepper
1/4 tsp paprika
1/3 cup homemade dry onion soup mix
3 Tbsp Worcestershire sauce

Preheat oven to 300 degrees F.  Add cubed meat, onion, and mushroom to a 9 x 13 inch pan.  In a large bowl, whisk the remaining ingredients together.  Pour over the meat and toss to coat.  Cover with aluminum foil and bake at 300 degrees F for 3 hours.  Do not remove foil until 3 hours is reached. Serve over zucchini noodles, cauliflower rice, roasted veggies, smashed sweet potato or cauliflower mashed 'fotatoes.'  (Can be prepared in slow cooker on Low for 6 hours.)

Honey Glazed Italian Chicken
CORE PLAN
Makes 8 Servings

3 1/2 pounds skinless free-range chicken pieces (I like to use thighs and breasts, bone-in is fine)
2 Tbsp homemade Italian dressing mix
1/2 cup raw honey

Preheat oven to 350 degrees F.  Grease a large baking pan and set aside (or cover with foil/parchment paper).  Rinse chicken and pat dry with paper towels.  Lay chicken pieces evenly onto baking sheet in one single layer.  Warm honey in a small saucepan over Low heat or using a hot water bath.  With a fork, stir in dry Italian mix.  Dip and press the chicken pieces into the honey mixture, coating front and back, and place each piece back down onto prepared pan.  Bake for 50-60 minutes or until chicken is cooked through.  Serve with steamed or roasted veggies.

Cheesy Chicken Ranch Casserole
ADVANCED PLAN
Makes 8 Servings

2 1/2 cups chopped frozen organic broccoli
1-2 cups frozen organic peas
6 Tbsp homemade ranch dressing mix
2 cans organic full-fat coconut milk
1 Tbsp arrowroot powder
2 cups shredded cooked free-range chicken
1/2 cup organic mozzarella cheese
1 cup raw cheddar cheese
sea salt & pepper, to taste

Preheat oven to 350 degrees F.  Blanch the frozen broccoli and peas in boiling water for 1-2 minutes, to remove ice crystals and slightly soften the outside.  Drain and shake as dry as possible.  Set aside.  In a large bowl, whisk together the coconut milk, cornstarch, and ranch dressing mix.  Stir in the shredded chicken, blanched broccoli, blanched peas, 1/2 cup of cheddar cheese, and sea salt/black pepper to taste. Transfer to a greased 3 quart casserole dish.  Layer the mozzarella cheese slices across the top and sprinkle the remaining cheddar cheese over the top.  Bake at 350 degrees for 20-30 minutes, until heated through and cheese on top is browned.  We serve ours over wide cut zucchini noodles.  Brown rice pasta would also be tasty.

Four more delicious dinner recipes coming at you tomorrow!

Homemade Hamburger Helper

We are back!  Austin and I took about a month off from our normal routine and spent a lovely couple of weeks in Houghton and L'Anse, Michigan.  So refreshing to relax and put all our cares away for a little while.  And a few of you asked how Austin enjoyed the water...well, he loved Lake Superior!  I was a little too busy trying to save him as he leaped into the lake that I couldn't take a picture.  But here he is right before as he crawled across the shore splashing, giggling, and eating sand.

I am still catching up to all of your emails and messages.  So sorry if you haven't heard back from me yet!  A reply is coming!!  Little man is popping out two more teeth, rounding out to a pearly 9, so my attention to anything else has been a bit thin. I appreciate your understanding!

Now, this is a new recipe that I made sort of by accident one night.  We hadn't done the grocery shopping.  In fact, we had been many days over due for a full on grocery store trip.  I was left with one can of coconut milk and tomato paste in the pantry and a pound of ground beef thawing from the freezer....let me just say it's times like these that some of my best kitchen magic happens.  (After all, a very similar scenario is how the Lemon Garbanzo Bean Cake was born!)  I call this Homemade Hamburger Helper.  And it takes less time to prepare than the boxed version!

Homemade Hamburger Helper
Makes 4 Servings

1lb grass fed ground beef
1 small onion, minced
1 cup filtered water
4 red potatoes or 2 sweet potatoes, quartered and sliced  [CORE PLAN]
(Replace potatoes w/ 2 cups cauliflower, broccoli, or zucchini)  [ADVANCED PLAN]
1 can organic full-fat coconut milk
1 small can organic tomato paste
2 tsp garlic powder
1/2 tsp ground thyme
1/2 tsp onion powder
1 tsp arrowroot powder
Sea salt, to taste
Fresh black pepper, to taste

1.)  In a large stainless steel or cast iron skillet, cook the ground beef and onion over Medium heat.  Remove from pan.

2.)  Add 1 cup of water to the skillet, leaving any fatty or brown bits in the pan.  Bring to a simmer over High heat.  Add sliced potatoes (or vegetables), cover, reduce heat to Medium-Low, and simmer for about 6-10 minutes or until fork tender.

3.)  Uncover and stir in coconut milk, tomato paste, garlic powder, thyme, onion powder, and sea salt and pepper.  Sprinkle arrowroot over top and stir in thoroughly, leaving no clumps.  Stir in ground beef.  Bring back to a simmer over Medium-High heat and simmer for about 10 minutes, until thickened.  Serve immediately.

We have my husband to thank for realizing this dish tastes almost exactly like the potato stroganoff version of Hamburger Helper.  He couldn't get over the taste and texture, and he was actually the one who encouraged me to share this recipe.  To enhance the stroganoff experience, you could leave out the tomato paste and add in some mushrooms.  Enjoy this easy dinner fix everyone!

Happy Father's Day!: Grilled Hamburger Salad

I've been racking my brain for ideas for a great ML Nutrition Plans approved recipe for Father's Day.  Especially this year, as it's Dave's first official Father's Day.  I wanted to surprise him with an awesome and manly dish.

For weeks I was thinking and thinking, jotting down ideas on scratch paper, but nothing had come together in a "That's It!" kind of way.  So, I went to the source.  I asked papa Dave, "What does the best Father's Day food look like to you?"  And I waited, praying he would offer the inspiration for an amazing new recipe.  He thought about it, and finally said, "A burger on the grill."  That was it, all he wanted.  I had one of those duuuuhh moments I usually get at these times and proceeded to flip my mindset away from chicken dishes and stir fries back to the classic, manly summer dish, the hamburger.

I've twisted it up, Healing Cuisine style, to make the Grilled Hamburger Salad!  It's everything but the bun!  Dad can keep it Advanced Plan easily, and still get all the great tastes of his fav summer meal.  Try it for your dad this Father's Day!

I'm serving this salad with a combo of mayo-ketchup dressing.  Mustard is also optional.  I think it would be great with my Homemade Buttermilk Ranch dressing or Healing Cuisine's BBQ Sauce as well.  Feel free to experiment!  Caramelized onions also sound really good atop if you want to stray from the classic red onion.

(By the way, the burger recipe below is my signature recipe for classic burger patties.  They'll turn out perfect every time, guaranteed!  Add in your favorite seasonings, like chili powder or cumin, as you make homemade gourmet burgers at home with different toppings!)

Hamburger Salad
Makes 4 Servings

THE BURGER PATTIES
1 lb free-range 100% grass fed ground beef
1 large egg, beaten
1/3 cup red onion, grated
1/4 cup almond meal
1 Tbsp unsweetened Worcestershire sauce
2 cloves garlic, minced or smashed
1/2 tsp sea salt
1/4 tsp black pepper

SALAD
4 grilled hamburger patties (above)
3/4 cup red onion, sliced
2-4 dill pickles, sliced (I love the Real Pickles brand)
1 large organic tomato, diced
1 avocado, diced
1 large head organic iceberg lettuce, chopped
1 large head organic romaine lettuce, chopped
1 cup raw cheddar cheese, grated (optional)

DRESSING
3/4 cup Healing Cuisine Mayonnaise
3/4 cup Healing Cuisine Ketchup
Squirt of unsweetened organic mustard (optional)
Few drops of Tabasco sauce (optional)

1.)  Prepare the hamburger patties.  In a medium bowl, with your hands, mix ground beef, egg, onion, almond meal, Worcestershire sauce, garlic, sea salt and pepper until just blended.  Be careful not to over mix as it will make tough burgers.  Divide mixture into four equal portions and shape each into a patty about 4 inches wide.

2.)  Have Dad to the grilling, after all it is his day!  Preheat grill over High heat and oil with coconut oil.  Lay burgers on grill over High heat (you can hold your hand at grill level only 2 to 3 seconds).  Close lid.  For medium-well cooked burgers, cook about 7-8 minutes, turning once.  Remove from grill.  Allow patties to rest 10 minutes before cutting into or serving.

3.)  While Dad is grilling, prepare your dressing.  In a small bowl, mix together the mayonnaise and ketchup with a fork.  Stir in the optional mustard and Tabasco.  Chill until ready to serve.

4.)  Plate the salads.  Lay out a bed of mixed lettuce.  Top with the onion, pickles, avocado and tomato.  Place 1 burger patty in the center of each salad.  Sprinkle with cheese (optional) and drizzle with Ketchup-Mayo dressing.  Serve immediately while burgers are warm.  Be sure to serve with a steak knife for easy cutting!

Now that's a Father's Day meal to remember!

St. Patrick's Day Menu Planning

I don't know how many of you actually celebrate St. Patrick's day and have it carry over into your kitchens.  Dave and I don't really celebrate it much more than acknowledging the day.  But I wanted to give you a few menu items that are of Irish cuisine.  You may have tried these recipes  before (a few of my personal favorites!), or maybe this is a good excuse to give them a try!  Either way, have a great day and may luck find its way to you!  ;)

Chicken & Dumpling Soup (A)

Leek & Potato Soup (C)

Braised Cabbage & Apple with Bacon (A)

Shamrock Shake (A) -- A fantastic breakfast or dessert!

And a new recipe in honor of St. Patrick's Day.  Commonly made with corned beef (which we know better than to eat!), here is a delicious Beef Hash suitable for the Core Plan!  Makes a fabulous breakfast or meal anytime in the day!

Beef Hash
Makes 4 Servings

2 tsp coconut oil
1 large onion (I prefer to use red)
3 cups diced sweet potatoes, boiled or steamed til tender
1 cup grass-fed beef brisket, chopped
1/2 cup organic sodium-free vegetable stock
1/4 cup fresh parsley, chopped fine
4 free-range eggs
Sea salt and fresh pepper, to taste

1.)  In a large skillet, heat coconut oil over Medium-High heat.  Add onion and saute until it just starts to brown, about 5 to 8 minutes.  Add sweet potatoes and cook, stirring until they brown in spots and become crusty, about 8 minutes more.  Stir in uncooked beef and cook about 5 minutes more, stirring once.

2.)  Add broth and scrape up any browned bits from bottom of pan.  Simmer until liquid is absorbed, about 5 to 8 minutes.  Add parsley and season with sea salt and pepper to taste

3.)  Meanwhile, fill a separate large stainless steel skillet with 2 inches salted water and bring to a gentle simmer.  Break eggs, one at a time, into a small tea cup and slide into the simmering water. Poach eggs until set to desired firmness, 4 to 5 minutes.  Remove with slotted spoon to a dry plate.

4.)  Place hash on plates and top with poached egg.  Serve and enjoy!

Pumpkin Chili

Hope you will enjoy this chili -- another spin-off of the classic.  The pumpkin gives it an initial sweetness when it hits your tongue, but kick it up with chili, cayenne, cumin and black pepper.  Feel free to throw in a jalapeno or two if you wish.  You may also exchange some of the beans for ground grass-fed beef or free-range turkey.  To make in a slow cooker, dump everything in your pot and cook over Low for 2-3 hours.  Yum.  SO GOOD with a slice of buttered Coconut Flour Bread.


Pumpkin Chili
Makes 4 Servings

2 Tbsp coconut oil
1 onion, chopped
1 cup organic red bell pepper, chopped
3 cloves garlic, minced
28 oz crushed tomatoes (in a jar is best to limit BPA plastic intake)
2 cups pumpkin puree (unsweetened, check the label)
2 cups tomato sauce (in a jar is best to limit BPA plastic intake)
2 cups kidney beans, washed and drained
1 cup black beans, washed and drained
1 cup chickpeas, washed and drained
3 Tbsp chili powder (to taste)
1 Tbsp ground cumin (to taste)
1/4 tsp cayenne (to taste)
1 1/2 tsp ground cinnamon
1-2 tsp sea salt
1 tsp fresh black pepper

1.) Heat a large saucepan over Medium-High heat.  Add the coconut oil, onion, bell pepper and garlic.  Saute 5 to 7 minutes until tender.

2.)  Add crushed tomatoes, pumpkin, tomato sauce, beans, chili powder, cumin, sea salt and pepper.  Bring to a boil.  Reduce heat to Low.  Cover and simmer for 30 minutes, stirring occasionally.

3.)  This chili cooks up relatively quickly.  At the 30 minute mark it should be well combined and flavorful, slightly thickened.  Ladle into bowls, top with avocado bits, a sprinkle of sea salt, maybe a few pumpkin seeds and serve.

One Pot Wonders: Shepherd's Pie

Can't go wrong with this classic!  My friend Diane makes this dish in a few separate small casserole dishes and freezes them as individual servings.  These make for quick and easy lunches/dinners.  Just pop in the oven and heat thru!

Shepherd's Pie
Makes 6 Servings

1 Tbsp coconut oil
1 large onion, finely chopped
1 lb grass-fed ground beef, turkey or lamb
1 stalk organic celery, finely chopped
1 cup frozen organic peas
1 organic bell pepper, finely chopped
1 carrot, finely chopped (CORE Plan only)
1 Tbsp arrowroot powder
2 Tbsp iced cold water
1 cup organic sodium-free vegetable stock
2 Tbsp organic Worcestershire sauce
2 tsp dried thyme
1 tsp dried oregano
1 pinch ground cloves
Sea salt and pepper to taste
1 Mashed Fotatoes recipe

1.)  Prepare the Mashed Fotatoes recipe and set aside.  Preheat oven to 375 degrees F.

2.)  In a large skillet, heat the coconut oil over Medium heat and add the onion and celery.  Cook, stirring occasionally, until soft.  Add the ground beef/lamb, increase the heat to Medium-High and cook until browned, breaking up chunks with a wooden spoon.

3.)  Add the carrot (CORE Plan only) to the pan and cook for 3 minutes.  Add remaining vegetables (you can add any veggies you'd like!) and saute for 4 minutes.  Add the stock, stirring to combine.  Add the Worcestershire sauce, thyme, oregano, cloves and sea salt/pepper.

4.)  In a small bowl, combine the arrowroot powder with the iced cold water, stirring with a fork until smooth.  Add arrowroot mixture to the veggies, stirring well to combine.  Bring to a boil and cook for 2-3 minutes, or until the gravy thickens.  Transfer the mixture to a 9" round or 3 quart rectangular casserole dish.

5.)  Spread the Mashed Fotatoes onto the meat mixture and spread evenly.  Bake for 30-40 minutes, or until the fotatoes are golden.

Grass Fed Beef on SALE Today ONLY! Whole Foods

Wanted to share this SALE with as many people as I can today!  Whole Foods has all their grass fed ground beef on sale for today ONLY, September 3rd, $3.99/lb, regularly $5.99/lb.  Take advantage and get to your local WF and stock up!

A great little section from the WF blog post:

Here’s what I think are the most important aspects of grass-fed beef:

• Grass-fed beef ranching is not only good for the animals, but involves managing natural resources and supporting local producers.
• Grass-fed beef is a leaner choice and has a more favorable ratio of omega fatty acids.
• Grass-fed beef is priced fairly for the producer and is worth every penny.
• Grass-fed beef is a delicious alternative to grain-fed beef and cooks a little differently.

Gluten Free Lasagna

Wow, happy September everyone!  Where did the summer go?!  This is my last recipe from Dave's going away party -- Gluten Free Lasagna!  Hope you have enjoyed my menu.  Thank you for your ideas on future party recipes, I'll surely be trying some of your entries at our next one!

Coming up next post will be a sweet recipe for Vanilla Bean Coconut Ice Cream.  Yuummm I can't wait to share it with you!

Gluten FREE Lasagna
Makes 8 Servings (I made 3 9x13" dishes for the party, everyone took small chunks)

THE SAUCE
4-6 cloves garlic, minced (to taste)
1/4 c coconut oil
1-2 Tbsp anchovy paste (optional, but flavors the sauce nicely)
4 Tbsp fresh basil, chopped
1 tsp fresh oregano, chopped
2 Tbsp Italian parsley, chopped
Fresh black pepper
Crushed red pepper flakes
Pinch of stevia at the end
2  28oz cans Muir Glen organic crushed tomatoes
A splash or three of organic red wine (optional)

EVERYTHING ELSE
2 c fresh organic spinach, rinsed and chopped
4 c finely chopped organic vegetables (whatever you've got! this is a great way to use up zucchini and yellow squash from the garden!  egg plant, bell pepper, and onion are also great additions.)
1 1/2 lbs grass fed, hormone free ground beef or ground turkey
Tinkyada brown rice lasagna noodles  (on the Advanced Nutrition Plan?  Skip the noodles and substitute with more spinach leaves!  Layer raw leaves in just like you would the noodles.)
1 free range egg, beaten
15 oz organic, full fat ricotta cheese
2 Tbsp fresh chopped parsley
2 c raw mozzarella (I make my own, recipe to come one of these days...)
1/4 c raw Parmesan cheese, grated

1.)  THE SAUCE     Heat coconut oil in a large saucepan.  Add garlic and cook for about a minute.  Add anchovy paste, parsley, basil, and oregano.  Cook about 4-5 minutes or until the anchovy paste is thoroughly combined with the other spices.  Stir in the crushed tomatoes and red wine.  Simmer for 30-45 minutes.  Taste the sauce and adjust as needed (sea salt/pepper).

2.)  EVERYTHING ELSE   Prepare the marinara sauce and allow it to simmer while you prepare the rest of the dish.  Cook the noodles according to the package directions.

3.)  In a large skillet, brown the ground beef/turkey until cooked thru.  In a second skillet, saute the chopped veggies in a Tbsp of coconut oil until softened.

4.)  Once tomato sauce is ready, add cooked meat, veggies and chopped spinach to it.   Mix the ricotta cheese, chopped parsley, and beaten egg in a small bowl until well combined.

5.)  ASSEMBLY     Grease a 9x13" glass baking dish with coconut oil (primarily the sides and corners).  Spread 1/3 of the sauce mixture in the bottom of the pan.   Top with 4 noodles.   Spread 1/2 of the ricotta cheese mixture over noodles; spread with 1/3 of the sauce mixture.  Sprinkle with 2/3 cup of the mozzarella cheese.  Repeat with 4 noodles, the remaining cheese mixture, 1/3 of the sauce mixture and 2/3 cup of the mozzarella cheese.  Top with remaining noodles and sauce mixture.  Sprinkle with remaining mozzarella cheese and 1/4 cup freshly grated Parmesan cheese.

6.)  Cover with foil and bake for 30 minutes at 375 degrees F.  Uncover and bake about 15 minutes longer or until hot and bubbly.  Let stand 15 minutes before serving.

Healing Cuisine Chili

This chili was a great addition to the party spread.  There were many complements on it, and I loved having this super-easy-to-prepare dish that filled people up!  Let's face it, good grass fed meat is expensive.   Lessen the cost by throwing in beans for protein and using less meat.

Healing Cuisine Chili
Serves 6  (Multiplied by 8 for the party.  *TIP* Use a super large ceramic crock pot or electric roaster and simmer for 6-8 hours.)

1 1/2 lbs organic grass fed ground beef or turkey
1 Tbsp coconut oil
1/2 c onion, chopped
1/2 c celery, chopped
3 cloves garlic, minced or crushed
1/2 c green bell pepper, chopped
1/2 c red bell pepper, chopped
16 oz black beans, rinsed (I also use kidney beans sometimes)
16 oz organic crushed tomatoes (from a glass jar is best)
16 oz organic salsa (you pick your heat preference, I use Medium)
1 Tbsp Bragg apple cider vinegar
1 Tbsp chili powder (more/less to taste)
1 Tbsp ground cumin
1 Tbsp dried oregano
1 Tbsp dried basil
1 tsp cayenne pepper (to taste)
1 tsp sea salt
A few cracks of black pepper

1.)  Heat large skillet over Medium heat.  Add ground meat and heat until cooked thru (no pink), stirring often to break up large chunks.  Drain meat and transfer to large sauce pan and set aside (no heat for now).

2.)  In same skillet, heat coconut oil over Medium heat.  Add veggies and saute until translucent and aromatic.  Transfer to large sauce pan with the meat and heat over Medium-High heat.

3.)  Add beans, salsa, cider vinegar and spices to pot, stir well to combine.  Bring to a boil then reduce heat to Low. Simmer for 1-2 hours, stirring occasionally.   Serve with a spoonful of organic plain Greek yogurt or Fage (optional).

Tex-Mex Summer Squash Bake

A great use for the abundant summer squash!

Tex-Mex Summer Squash Bake

Makes 8 Servings (I multiplied by 6 for the party.  It was a hit!)

1 pound ground beef
1/4 c coconut oil, divided
3 organic medium zucchini, cut into 1/2 inch cubes
2 organic medium yellow squash, cut into 1/2 inch cubes
1 organic red bell pepper, chopped
1 organic jalapeno pepper, seeded and chopped
4 cloves garlic, minced
4 organic green onions, chopped -- white and green ends separated
Sea salt and pepper to taste
3 Tbsp organic tomato paste (from a glass jar, not a can -- BPA plastic)
1 Tbsp chili powder
2 tsp ground cumin
4 c black beans, rinsed and drained
1/2 c raw Parmesan cheese, grated and divided
1/4 c chopped fresh cilantro (from the herb garden!)

1.)  Cook the ground beef in a stainless steel or cast iron skillet over Medium heat until brown, about 10 minutes.  Drain off excess grease.  Set aside.

2.)  Preheat oven to 350 degrees F.  Spread the bottom of a 9x13-inch baking dish with about 2 teaspoons of coconut oil.

3.)  Pour the remaining coconut oil into a large stainless steel or cast iron skillet over Medium-High heat.  Cook and stir the zucchini, yellow squash, bell pepper, jalapeno pepper, garlic, and the white parts of the green onions until the vegetables begin to soften, 5-8 minutes.  Sprinkle with sea salt and black pepper.  Stir in the tomato paste, chili powder, and cumin.  Allow the mixture to simmer until the spices are fragrant, about 1 minute.  Remove from heat.

4.)  Stir in the browned ground beef, black beans and 1/4 cup of Parmesan cheese until well combined. Adjust salt and pepper if necessary, and spread the mixture into the prepared baking dish.  Sprinkle the top with remaining 1/4 cup of Parmesan cheese.

5.)  Bake in the preheated oven until bubbling in the center and cheese is browned, 20 to 25 minutes.  Sprinkle the remaining green onions (green tops) and cilantro over the top and serve.

Healing Cuisine BBQ Meatballs

Healing Cuisine BBQ Meatballs
Makes About 8 Servings  (I multiplied this recipe by 8, there weren't quite enough meatballs for everyone, for 100ppl)

2 pounds grass fed ground beef
1 free range organic egg
1 yellow onion, minced
2-4 cloves garlic, minced
1 pinch sea salt
A few cracks of fresh pepper
1/3 cup finely ground almonds (optional)
2 1/2 cup Healing Cuisine Barbecue Sauce

1.  In a large bowl, combine beef, egg, onion, garlic, optional almonds, salt and pepper.  Mix together with your fingers. Shape into balls of uniform size (I usually do bite size for parties so easier to eat).

2. In a large skillet, heat a Tablespoon or two of coconut oil over Medium heat.  Add half of meatballs to pan (don't overcrowd!!) and brown on all sides.  Transport meatballs to a 6 quart pot over Medium-Low heat.  In skillet, brown remaining meatballs and transfer to 6 quart pot.

3.)  Pour Healing Cuisine Barbecue Sauce over top and simmer for 15-20 minutes or until cooked thru.

SLOW COOKER OPTION:  Disclaimer: Be sure you are using a Ceramic or Stainless Steel slow cooker -- other "standard" slow cookers are coated with "non-stick" chemicals that are pumped into your food as the dish heats up and simmers.  In a slow cooker combine the Healing Cuisine Barbecue Sauce with the raw meatballs and cook on high for 4 to 5 hours.  Can't get any easier!!

Steak Tips with Savory Mushroom Sauce

This is a great dish to WoW company with, and is straightforward enough to be a quick dinner fix.  Try this -- grilled steak tips with a slightly salty, super savory mushroom sauce (that can accompany any cut of beef really).  Serve with a side of just about any hearty vegetable (roasted asparagus, steamed broccoli, stir fried zucchini) and you have a great meal that will have your guests asking for more!

Steak Tips with Savory Mushroom Sauce
makes 4 servings

2 lbs sirloin tips, uncut (grass fed of course!)
15 oz beef broth (homemade is best, or else organic salt free from carton in the store)
1/4 c red wine (optional -- use beef broth instead; any table wine that tastes good will do, we used Merlot)
2 cup sliced Portobello mushroom caps
1/4 cup organic butter
1 Tbsp organic butter
2 Tbsp red onion, finely diced
2 cloves garlic, chopped
1 tsp dried thyme
1 bay leaf
1/4 tsp sea salt (to taste)
1/2 tsp fresh black pepper (to taste)
1 1/2 tsp arrowroot
1 Tbsp water

1.)  Melt 1/4 c butter in stainless steel skillet over medium-high heat.  Sautee red onion until transparent.  Add mushrooms and cook until darkened, about 5 minutes.  Remove mushrooms and set aside.  Add remaining butter to pan and add sirloin.  Sear all sides and cook to desired doneness.  Remove from pan and set aside.

2.) Deglaze the pan with the wine, scraping up any brown bits from bottom of skillet.  Add the beef broth, thyme and bay leaf.  Increase heat and bring to a boil.  Allow mixture to boil until it has reduced by about 1/3.

3.) When the sauce is reduced, add garlic.  Return to boil and continue to cook for another 5-10 minutes until garlic is aromatic.

4.)  At this point, if you are satisfied with the thinkness of the sauce, add the beef and mushrooms back and heat thru.  I recommend thickening the sauce:  Combine arrowroot with 1 Tbsp of cold water and whisk together until smooth.  Whisk mixture into sauce and heat thru until desired thickness is achieved.  Taste and adjust seasoning as necessary.  Stir in mushrooms and beef tips, heat thru, and serve.

Beef Short Ribs in Chipotle and Green Chili Sauce

I adapted this recipe from one I found on Epicurious.  We had some short ribs sitting in the freezer from the quarter grass-fed cow we purchased in the fall.  This was the perfect way to enjoy them!

Market Tip: Pick well-trimmed ribs with a thick solid portion of meat on the bone, as little fat as possible.

Makes 4 servings

2 tsp sea salt
1 tsp fresh black pepper
2 tsp ground cumin
2 tsp chili powder
1 tsp ground coriander
4 meaty beef short ribs
2 Tbsp coconut oil
1 1/2 c chopped onion
6 large garlic cloves, minced
14 oz organic chicken broth (homemade is best, or else the organic no salt added variety)
1 cc drained organic diced tomatoes (either a glass jar or BPA-Free can)
1/4 c fresh lime juice
1 1/2 Tbsp chopped canned chipotle chilies*
3 large fresh Anaheim (California) chilies, stemmed, seeded, cut into 1/4-inch-thick rings
Chopped fresh cilantro
Lime wedges

1.)  Mix first 5 ingredients in bowl; sprinkle all over short ribs.  Place ribs on plate; cover and chill 1 hour or up to 1 day.

2.)  Preheat oven to 350 degrees F.  Heat oil in large ovenproof pot over medium-high heat.  Add half of ribs and brown on all sides, about 9 minutes; transfer to plate.  Repeat with remaining ribs. It is important to not overcrowd the pan when doing this, or the ribs will not brown properly and fat juices will escape.

3.)Remove all ribs from the pot and reduce heat to medium.  Add onion and garlic to same pot; cover and cook until onion is soft, stirring occasionally, about 10 minutes.

4.)Add broth and bring to boil, scraping up browned bits.  Add tomatoes, lime juice, and chipotle chilies.  Return ribs to pot, meaty side down, in single layer.  Bring to boil; cover and cook in oven until ribs are just tender, about 1 1/2 hours.

5.)  Remove pot from oven.  Place over medium heat and simmer uncovered until sauce coats spoon and ribs are very tender, about 25 minutes.  Season sauce with salt and pepper. 

6.)  Bring ribs to simmer over medium heat; add chili rings. Simmer until chilies soften, about 10 minutes. Transfer ribs and sauce to large serving platter or plate individually.  Sprinkle with cilantro; garnish with lime wedges.

*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available in the ethnic foods isle or by the taco/Mexican foods.

Asian Beef & Noodle Soup

Who out there gets a thrill from taking a not so healthy recipe, swapping ingredients and giving it your own spin to make it into a beautiful, flavorful Maximized recipe??  Well, when I'm not inventing my own dishes, that is what I do and love it, especially when we need a quick fix for dinner after a long day of work!

This particular recipe is adapted from the Betty Crocker Soups and Stews e-Cookbook thanks to my mom sending me the link for it a couple months ago.  (Thanks mom!!)  Remember that beef stock I made a while ago, well we still had some reserved in the freezer, so I thawed it out right on the stove top minutes before pulling this soup together.  Delicious!  You will love the deep flavor of this Asian inspired beef soup!

Asian Beef & Noodle Soup
Makes 6 Servings

3 oz uncooked rice noodles (omit if on Advanced Plan)
1 tsp coconut oil
1 Tbsp dark sesame oil, organic
1 1/2 lb boneless top sirloin steak, grass fed, cut into bite size strips
4 tsp minced garlic
7 oz organic shiitake mushrooms, cleaned and sliced
6 cups organic, salt free beef broth (homemade is best)
2 cups finely sliced bok choy, organic
1 cup organic carrots, julienned like match sticks (omit if you are on Advanced Plan)
1 1/2 tsp fresh ginger, finely diced
1/4 tsp ground black pepper
2 medium green onions, organic, sliced

1.)  Soak rice noodles in bowl of boiling hot water for 10-15 minutes until softened. Cut noodles into thirds, cover and set aside.

2.)  Heat a teaspoon of coconut oil and 1 Tablespoon of sesame oil in dutch oven over medium-high heat.  Saute beef strips, mushrooms and garlic about 5-6 minutes until beef is no longer pink.

3.)  Stir in remaining ingredients except onion and noodles.  Heat to boiling then reduce heat to medium-low.  Cover; cook 14-15 minutes, stirring occasionally until beef is tender.

4.)  Stir in noodles and heat thru 2-3 minutes until noodles are hot.  Right before serving, sprinkle with sliced green onion.

How To: Homemade Beef Stock

I want to share my recipe for beef stock.  It is something so simple to have on hand for an array of recipes.  We purchased a quarter of a cow for the first time a few months back.  With it, we were given all the leftover bones wrapped up and have had them in the freezer.  I decided to use up these soup bones on a day off from work to make a very flavorful stock.  If you've never made stock before, I highly recommend giving it a try.  It makes your house smell WONDERFUL!  By the end of the day of simmering, Dave came home and said he could smell the tantalizing aroma all the way down at the front door of our a apartment BUILDING!  That was alllll the way down the hall from our place.

Making any homemade stock takes a long time, but most of the preparation is hands off, and the results are so worth it!!  I find it especially rewarding with beef stock because the store-bought varieties are either way too salty or have no flavor.  Even when buying organic stock, salt is a big issue, and so is the cost!  Homemade is a great way to save a TON of money and control what is put into it.  So, when you have a day or weekend to spend at home, give this a try and freeze until needed for your favorite recipes. To make the stock last many months, you can freeze it in bags, containers or even ice cube trays (to add just a little to sauces).

Beef Stock Ingredients

6 pounds beef soup bones from grass fed beef 2 large onions, organic
4 large carrots, organic
1/2 cup water, filtered
4 stalks celery, including leaves, organic
1/2 cup chopped parsnip (optional if you can tolerate), organic
1/2 cup cubed potato (optional if you can tolerate), organic
8 whole black peppercorns, organic
6 sprigs fresh parsley, organic
1 bay leaf
1 tablespoon sea salt
2 teaspoons dried thyme
2 cloves garlic, organic
14 cups water, filtered

1. Preheat oven to 450 degrees F (230 degrees C).  Slice onions.  Chop scrubbed celery and carrots into 1 or 2-inch chunks.  In a large shallow roasting pan place soup bones, onion, and carrots.  Bake, uncovered, about 60 minutes or until the bones are well browned, turning occasionally. This process is very important to beef stock (versus chicken stock).  It produces browning (the Maillard reaction) which produces the rich flavor of the stock.  Roasting also releases fat.  A little beef fat is good, especially when it's rich in Omega-3's from grass fed beef, but even then too much ruins the taste of things.
   
   
2. Drain off fat.  Place the browned bones, onion, and carrots in a large soup pot or Dutch oven.  Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot.  Add celery, tomato, parsnips, potato parings, peppercorns, parsley, bay leaf, salt, thyme, and garlic.  Add the 14 cups water.
   
   
3. Bring mixture to a boil.  Reduce heat.  Cover and simmer for 5-8 hours depending on how concentrated you want the flavor.  Strain stock (we used unbleached cheese cloth as it's the most natural way to strain.  You can also use a strainer or seive).  Usually you discard meat, vegetables, and seasonings.  I picked out the meat pieces and used them in a soup the next day.  You'll definitely want to use fresh veggies though.
   
   
4. To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.  You'll be good to go!