Anytime Turkey Patties (Gluten free, Dairy Free, AIP)

What do I mean by anytime?  I mean these are perfect for any time of the day.  I usually have one for breakfast with fermented veggies and avocado or Cam will have one on a sandwich for lunch or i'll dip one in mustard as a late night snack.  They're good on their own, as part of a meal, day or night. The celery and parsley are good for inflammation, too.  

Feel free to cut recipe in half or freeze some cooked patties for future use.  (Yay for batch cooking!)

Makes 12.

Anytime Turkey Patties

1/2 cooking oil (coconut, animal, avocado...)

1 small onion, minced

2 celery stalks, minced

2 tablespoons chopped parsley

2 lbs ground turkey

s + p

Saute onion and celery in oil over medium heat until soft, about 5 minutes.  Transfer to bowl to cool.  Stir in parsley.  Season turkey with salt and pepper; and combine evenly with onion mixture.  Form into 12 patties.  (I like to make thin ones - they cook very fast.)  

Grill or pan cook over medium high heat, about 4 minutes on each side, depending on thickness. 

Oil Pulling

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Have you tried oil pulling?  I've been doing it almost everyday for a month and really like it.  It's now part of my daily routine.  I swish about a tablespoon of coconut oil around in my mouth for 20 minutes first thing every morning before flossing/brushing.  

Oil pulling is rooted in Ayurveda, a centuries old holistic practice which promotes natural self-healing. Oil is used a often in Ayurveda for calming, healing and detoxifying.  The oil pulling we're talking about here is derived from traditional Ayurvedic oral care with sesame oil gently swished from one side of the mouth to the other for 3 minutes, spit it out and massage any residual oil into gums with index fingers.  

Famous herbalist and healer, KP Khalsa recommends extended daily oil pulling to reduce potential inflammation in the system.  Author and Doctor, Bruce Fife has a great book on oil pulling with documented scientific studies that show positive results in overall health from good oral care.  He connects daily oil pulling will decrease bad breath, gingivitis, gum recession, cavity risk and inflammation.  

In the last month, I've noticed slightly whiter teeth and a much cleaner feeling mouth.  My teeth feel smoother - like when I leave a teeth cleaning.  You'll notice this especially after the first time you do it.  That's what got me opening the jar of oil again on the second day.  It's an amazing feeling. 

I'm still unsure if this is related to the pulling but I've experienced a huge increase in energy, both physically and mentally.  Serious mental clarity over here. 

Sounds good, doesn't it?  Here's how to:

  1. Choose oil.  It's up to you but I suggest coconut oil.  You can start with it solid or warm it up to a liquid state,  depending on textural preference.  Sesame oil is more traditional. 
  2. Get oil in mouth and gently swish for no more than 20 minutes.
  3. Don't swallow it.  It's full of toxins and icky stuff.  Spit it out into a garbage bin - not the sink.  It's bad for drains, pipes and plumbing.  
  4. Floss and brush.

Here are a few tips for getting started:

  • Find an oil you like the taste of. I really like coconut oil so that's what I use. I also like the texture change from solid to liquid during the pull.  
  • Getting started is all about building up.  You don't have to start with a full tablespoon for 20 minutes on your first try.  Start with a teaspoon of oil.  Start with 5 minutes.  The next day, add 5 more and so on, until you're at 20.  Or maybe 12 minute daily pulls are your thing.  It's up to you. 
  • I prefer to this in the morning before tea or tooth brushing.  I do it first thing after getting out of bed.  Actually, I do my oil pull while I walk my dog, Chibi.  Yes, I walk around Brooklyn in my yoga pants, cheeks puffed, swishing oil every morning.  My point is, you can be efficient about this or you can let this be a little quiet time for you.  Consider taking these 20 minutes every morning to read the news, check out pinterest, knit, meditate, choose your clothing for the day, write a friendly email to someone, prepare breakfast... whatever.  It's your silent time. Enjoy it.

Anyone tried it?  Leave a comment - I'd love to hear how it went!

Easy Asian Cucumber Salad (paleo, dairy free, gluten free)

One of my coworkers brought me a simple sesame cucumber salad from a nearby thai place one night and I've been meaning to make one since.  It's so good and perfect cool, crunchy treat for summer.  I'm bringing this one to a sunny afternoon cookout.  

Leftovers are great on a green salad with carrot ginger dressing and grilled chicken.

*If you're avoiding soy and trying to keep things paleo friendly,  skip the tamari soy sauce and substitute coconut aminos.  Coconut aminos is a bit sweeter than tamari soy sauce so you might not need the honey either. 

Serves 6-8.

Sesame Cucumber Salad

2 greenhouse cucumbers, thinly sliced

2 teaspoons kosher salt

1/4 cup rice vinegar

1 1/2 tablespoon sesame oil

1 teaspoon tamari soy sauce* or coconut aminos

1 teaspoon fish sauce

1/4 teaspoon honey*

toasted sesame seeds

Toss cucumbers in salt, place in colander and let sit 30 minutes, rinse and dry.

Meanwhile, whisk together rice vinegar, sesame oil, tamari, fish sauce and honey.  Toss with cucumbers.  Garnish with toasted sesame seeds. Chill and serve. 

 

Sea Salt Spray for Beachy Hair

How great is beach hair?  I love it.  Big, wavy and so much texture.  Sadly, we can't spend everyday at the beach, soaking up all the sun and salty air we can so here's an easy DIY product you can mist into your hair for those beach waves and texture we love.  

I always avoided this because of my bangs but hey - I think it works!  

Sea Salt Hair Spritz

2 oz warm water

1/2 teaspoon sea salt

1/2 teaspoon conditioner

4 drops lavender essential oil, optional

Whisk everything together until salt and conditioner have dissolved.  Let cool.  Pour into small spray bottle.  

To use:  Spritz into damp hair, twist hair into 4 sections, turning away from your face, let air dry or hit with a hair dryer.  Loosen with fingers as needed.   Or spritz into damp hair and let air dry, scrunching with hands occasionally.  

Strawberry + Cream Popsicles (dairy free + AIP/Paleo)

This year, Cam, a couple friends and I decided to start Summer Sundays.  It's pretty much a sunday funday type of thing where we make sure to do something fun and summery like going on a kayaking adventure, visiting stone barns or the coney island boardwalk, or hosting an outdoor tie dye cookout party. (As one does...)  

For our first Summer Sunday, we went strawberry picking!  It was great. I love wandering around a sunny field, breathing the fresh air, surrounded by rows and rows of crops, picking and eating perfectly ripe fruit right off the plant.  We went to Terhune Orchards in Princeton, New Jersey.  It's a beautiful farm with upick crops including strawberries, blueberries, flowers, asparagus and blackberries.  There is also a winery with daily tastings, a farm store, animals, covered picnic tables and a play area for kids.  

We picked a bunch of strawberries.  I don't think I'll be able to go back to grocery store strawberries after all these sweet little things.  They're so aromatic and flavorful - I just can't get over it.  These are what all strawberries should taste like!  I saved half for eating and set aside the other half for recipes.  

These strawberry popsicles are the perfect summer treat and fit right into my current AIP / Paleo diet. Yay!  I love treats.  I'm a better person when I have treats.  Give these a try if you're looking for something dairy free, gluten free, paleo and vegan.  These are the popsicle molds I use.

Strawberry + Cream Popsicles

1 lb fresh ripe strawberries, stems removed

1 14oz tin coconut milk (full fat is best)

3 tablespoons maple syrup or agave (optional - it you want them sweet)

Blend strawberries, coconut milk and sweetener until smooth.  Pour into popsicle molds, insert sticks and freeze, about four hours.  

Picnic Recipe Round Up

It's July Fourth weekend and I know we're all ready for a cookout.  This is my favorite weekend for the year.  (This one is extra special as my lovely cousin, Tessa, is getting married!)  Every year, I go up to Ithaca, New York to see my family and we spend time driving around the finger lakes looking for wineries and farms, checking out the farmers market and wandering through beautiful state parks and of course - grilling, cooking and eating outside as much as possible. Here are some summery recipes you can try this weekend:

Watermelon Salad with Goat Cheese, Nuts + Herbs (gluten free)

Watermelon Salad with Goat Cheese, Nuts + Herbs (gluten free)

Cam's Freekeh + Bean Salad (vegan, dairy free)

Cam's Freekeh + Bean Salad (vegan, dairy free)

Classic Chocolate Chip Cookies

Classic Chocolate Chip Cookies

Cam's Corn Succotash (vegan, dairy free, gluten free)

Cam's Corn Succotash (vegan, dairy free, gluten free)

Spicy Buttermilk Fried Chicken

Spicy Buttermilk Fried Chicken

Ginger Peach Pies + Coconut Crust (vegan, dairy free)

Ginger Peach Pies + Coconut Crust (vegan, dairy free)

Have a fun weekend! xo Mea

News + Updates!

Hello everyone!

 I have so many new things to report!  May/June just flew by, didn't they?  

First, you might have noticed Meats and Sweets is looking a little different.  I had been toying with new logos, fonts and colors for a while and finally decided to try it out.  I hope you like it!  

Second, you're going to start seeing more variety in posts, things beyond food and recipes. (Still lots of recipes - Don't worry!)  You can expect posts on travel, DIYs, life hacks, fashion, beauty and travel.  

In other news, I was recently diagnosed with a rare auto immune condition called Still's Disease.  It's an auto immune disorder with symptoms of fever, muscle aches, joint pain/swelling, sore throat and rash.  You can read about it here.  As an active, healthy person it was a big surprise.  I'm currently working with a doctor and researching on my own ways to manage this new condition.  If you have Stills - I'd love to hear your story.  (Please feel free to comment or message me!) 

One way I'm trying is to manage my symptoms is through an anti inflammatory diet. There are a few different versions but all prohibit gluten, dairy and nightshades.  I'm also looking into the Auto Immune Protocol Diet (AIP).  From what I've read, it's based on the paleo diet and excludes all possible food allergens that can inflame and trigger the immune system.  This means no eggs, dairy, gluten, nightshades, grains, nuts, legumes, sugar, caffeine, alcohol... It's really just vegetables, fruit and meat.  After 8 weeks on the diet, new foods are slowly introduced back in and effects evaluated.  It seems like a good way to find out if certain foods are inflammation triggers or not.  Anyone tried it?  Thoughts?  

So, get ready for some healthy gluten, dairy and nightshade free recipes coming your way!  I've already started working on some good ones and I'm open to requests! 

Thanks so much for reading!  xo Mea

Chipotle Chicken Soup

I know I'm crazy for eating/making soup while summer's starting up but I just really like this one.  It's a nice spicy soup.  Full of veggies, chicken and chipotle peppers.  I can eat bowls and bowls of this stuff.  

Chipotle Chicken Soup

2 quarts chicken stock

1 lb boneless, skinless chicken breast

1 teaspoon olive oil

1 large yellow onion, diced

3 carrots, peeled, halved lengthwise, thinly sliced

1/2 tin chipotle peppers in adobo ~about 4 peppers, chopped + sauce

1 zucchini, halved, sliced

1 tin chickpeas, drained, rinsed

kernels of 2 ears of corn

s + p

juice of 1 lime

sliced avocado, for garnish

chopped fresh cilantro leaves, for garnish

In a large pot, bring chicken stock and chicken to a boil, reduce to a simmer.  Cook until chicken is fully cooked, about 25 minutes. Remove chicken, shred when cool.  Set chicken aside.  

In a large pot, over medium low heat, sweat onion until very soft.  Add stock, carrots and chipotle peppers. Bring to a boil, reduce to a simmer.  Cook until carrots are tender, about 10 minutes.  Stir in zucchini, chickpeas and corn; simmer 2 minutes more.  Season with salt, pepper and lime juice.  Serve with sliced avocado and fresh cilantro leaves.  

 

Kimchi Fried Rice

Soooo, I made all that stinky and delicious kimchi and didn't know what to do with all of it.  So kimchi fried rice it is!  No matter what, you probably always have enough ingredients to make some type of fried rice of dinner.  

Store bought kimchi may be substituted.

Kimchi Fried Rice

2 tablespoons tamari soy sauce

2 teaspoons sesame oil

3 teaspoons grape seed oil, divided

1 egg, beaten

3 cups chopped broccoli

2 leeks, white and light green parts only, thinly sliced

1 inch ginger, minced

2 cloves garlic, minced

4 cups cooked rice, preferably cooled

2 cups kimchi

s + p, to taste

Stir together soy sauce and sesame oil in a small bowl.  Set aside.

In a skillet or wok, set over high heat, add 1 teaspoon grape seed oil.  Once hot, add broccoli, and cook, stirring constantly until charred and crisp tender, about 4 minutes.  Set aside.

Add a teaspoon of oil to the skillet, add egg.  Scramble until just done, set aside.  Wipe out pan, if needed. 

Add another teaspoon, once hot, add leeks, ginger and garlic, saute until soft and glossy, about 4 minutes. Add rice, kimchi, cooked broccoli, scrambled egg and prepared sauce.  Stir fry until everything is warm.  Serve hot. 

Roasted Pork Tenderloin

I can't just plain roast something - I always want to smother, marinate or add something to spice it up a bit.  This pork tenderloin is salted, peppered, seared, brushed with dijon and sprinkled with  a little brown sugar which goes so well with the pork.  I really like pork tenderloin.  It's lean and easy to cook.  

Serves 4. 

Brown Sugar + Dijon Pork Tenderloin

splash grape seed oil

1 pork tenderloin, trimmed (its about 1 1/4 pound)

s + p

1 1/2 tablespoon dijon mustard

1 tablespoon light brown sugar

Heat oven to 425 degrees.  Heat oil in skillet over medium high heat.  Season pork with salt and pepper.  Sear on all sides until nicely browned, about 2 minutes each side.  Brush all sides of pork with dijon mustard and sprinkle with brown sugar.  Transfer to oven proof dish (line it with foil for easy clean up.) Roast until pork reaches 140 degrees, about 35 minutes.  Remove from oven, rest 5 minutes and slice. 

 

Easy Kimchi

Kimchi is a popular Korean side made from fermented vegetables and spices.  It's flavorful, spicy and crunchy.  It can be eaten on its own or incorporated into other dishes.  (Kimchi fried rice coming soon!) 

I realize this may not be an authentic kimchi so let's just call it my version.  It's easy to make and vegetarian.  Recently, I picked up Sandor Katz's book The Art of Fermentation and highly recommend it if you're looking for another cookbook to add to your collection.  

Fermenting foods doesn't just help preserve them but adds health benefits, too.  They are full of healthy bacteria and probiotics.  Specifically, they're really great for you digestive or 'gut' health. If you want to know more about this, with specific citations to medical studies, check out chapter 2 of Katz's book.  

Some more fermented foods you probably eat on a regular basis: kefir, cheese, sauerkraut, pickles, beer, wine., miso, soy sauce, vinegar, coffee, yogurt, kombucha...

Easy Kimchi

1 head cabbage, chopped (nappa, savoy or green)

1/4 cup course kosher salt 

2 tablespoons grated ginger

3 tablespoons grated garlic

3 tablespoons ground cayenne pepper

1 tablespoon tamari soy sauce

2 carrots, cut into matchsticks

8 scallions, cut into 1 inch pieces

Toss chopped cabbage with salt.  Punch and squeeze it until it releases water.  Set it aside for 1 hour.  

(I reccomend wearing gloves for these next steps.)  Use a mortar and pestle to grind ginger, garlic, cayenne powder and soy sauce into a paste.  Toss with cabbage, cabbage liquid, carrots and scallions.  Make sure everything is covered with the paste.  Use your hands to massage paste into the veggies.  

Now, let's pack it into it's fermentation vessel.  This could be a crock, a deep bowl or a jar with a wide opening.  I used a clean, wide mouthed jar because that's what I had.  You just have to be able to fit your hand in, to the bottom with a fistful of kimchi vegetables.  

Take a handful of the vegetables.  Squeeze out what liquids you can, place it in the bottom of the jar, pushing it down as much as you can.  Continue until all the vegetables are in the vessel. Punch and push down as you go.  You need to remove all the air pockets that maybe lurking in there. Place a small plate over the vegetables and weigh it down.  This weight is going to keep the vegetables submerged under the liquid you're about the pour in.  

Pour the kimchi liquid into the jar, over the weighed down vegetables.  Cover the whole thing and place somewhere at room temperature.  Leave it to ferment for 3-5 days.  Taste it everyday to judge when you feel it's done.  It will be crunchy, spicy and acidic. 

After it's fermented it can go into the fridge.

Brownies! Yummy, Vegan Brownies!

I had some bananas that were just begging to be mashed up, stirred into batter and baked. They were almost over ripe - spotted to the point of being about completely brown and incredibly sweet.  Conveniently, I was also having a craving for brownies but really wanted to stick to something on the healthier side.  

So I came up with these:  gluten free, low sugar, vegan, dark chocolate, fudge style brownies. They don't have that crackly top normal brownies do but, hey, nobody's perfect.  They taste damn good.  

Vegan, Gluten free Brownies

4 oz unsweetened chocolate

2 tablespoons coconut oil

2 super ripe bananas, mashed

1/4 cup raw sugar

1 teaspoon vanilla extract

1 cup almond meal

sea salt, optional

Heat oven to 350 degrees.  Line 8 x 8" pan with foil or parchment paper, lightly oil.  Set aside.

Melt chocolate and stir in coconut oil.  Stir in mashed banana and sugar.  Add vanilla and almond meal.  Stir until all is well combined.  (Since there's no gluten, you can stir as much as you like.)  Pour into prepared pan, spread evenly.  Lightly sprinkle with seas salt, if desired. Bake 20 minutes or until set in center. Cool before cutting.  

Cinco de Mayo Recipes

Happy almost Cinco de Mayo!  It's this Thursday.  In case you're unaware, it's a Mexican holiday that celebrates the Mexican army's victory in the battle of La Puebla in 1862, during the Franco-Mexican War.  

Now you're probably thinking you'd like to celebrate with some Mexican food and drink.  (Or mexican-ish.  As most of the below recipes are not super authentic - but they are delicious and that's what counts!)  Here's a little recipe roundup to get things started.  Click on the photos for individual recipes.  xo.

Street Corn

Street Corn

Ginger Peach Margaritas

Ginger Peach Margaritas

Black Bean + Tomatillo Soup

Black Bean + Tomatillo Soup

 Slow Cooker Cochinita Pibil

 Slow Cooker Cochinita Pibil

Chicken Tortilla Soup

Chicken Tortilla Soup

Chicken Burrito Bowls

Chicken Burrito Bowls

Simple Sugar Snap Peas

I really like these little things.  So much that they didn't even make it to our actual dinner plates.  Cam and I just stood around the dish I had transferred the peas to, chatting, eating these with our fingers as soon as they were out of the hot pan.  That's how I know something's good - if I eat it standing up.  

These snap peas are healthy, flavorful, fresh tasting and super quick.  Extra points for being a green vegetable.  

serves 2.

Snap Peas + Shallots + Lemon

1 teaspoon olive oil

5oz sugar snap peas, trimmed

1 shallot, minced

juice of one lemon

salt, to taste

Heat a skillet over high heat.  When hot, add olive oil.  Add snap peas and shallots.  Saute, stirring constantly, until tender, about 5 minutes.  Remove from pan.  Season with lemon juice and salt.  

 

 

Roast Chicken + Miso Butter

I had a whole laundry list of potential ingredients for this one.  First it was going to be a marinade but then I decided to keep things simple with a quick rub of miso butter.  I really like this miso butter.  The flavor is very subtle so I just think of this more as a perfect roasted chicken than a miso flavored chicken.  I'm thinking the miso butter could be great on things beyond chicken.  Like popcorn, toast, broccoli, roasted potatoes, popcorn, fish, or popcorn. Just brainstorming here. 

I really like salt so I gave the chicken a little dusting of salt and pepper after rubbing the miso butter all over it but I consider this optional as the miso already has a salty taste.  

Roasted Chicken with Miso Butter

1 whole chicken

2 tablespoons unsalted butter, room temp

1 tablespoon miso paste

1/2 teaspoon ground white pepper

Heat oven to 425.  Rinse and dry chicken.  Remove any giblets or excess fat.  Rub all over with miso butter, taking extra care to rub some under the skin and directly onto the breast,  Tie legs together and wings to its sides.  (When tying the chicken we are trying to make it compact for even cooking.)   Place on a roasting rack in pan.  Roast until meat thermometer inserted into thickest part of breast reaches 165 degrees, about 1 hour.  If during cooking the skin starts to burn, cover with foil.  Let the skin get very dark and crispy first.  

Carve chicken but save any extra bones or meaty bits for stock.  I keep a bag in the freezer.  

Pistachio Olive Oil Layer Cake

I just thought this one sounded good.  It's pretty, with a speckled hint of green in the crumb.  This would also be great as a bundt cake.  If you don't like the herbal taste of olive oil substitute it with butter.  

Also, please excuse the crazy job I did frosting this one.  I really did a number on it. 

Makes 1 eight inch 3 layer cake. 

Pistachio Olive Oil Layer Cake

3 cups cake flour

1 cup pistachio flour/meal

1 teaspoon baking soda

3 teaspoons baking powder

1 teaspoon salt

1 1/4 cup olive oil

zest of one lemon or lime

1 cup sugar

3 eggs

1 teaspoon vanilla

1 cup buttermilk

for the frosting

4 oz cream cheese, room temperature

4 oz butter, room temperature

dash of vanilla extract

2 cups powdered sugar, sifted to avoid lumps

Heat oven to 350 degrees.  Prep three eight inch round cake pans by placing a round sheet of parchment paper in each and lightly greasing sides and paper. Set aside.

In a medium bowl, whisk flour, pistachio meal baking soda, baking powder and salt.  In another bowl, beat olive oil and sugar until light.  Whisk in eggs and vanilla.   Mix in 1/3 of the dry ingredients and 1/3 of the butter milk, repeat two more times, mixing until everything is just combined.  

Evenly distribute batter between prepared cake pans.  Bake until cakes are set - a toothpick inserted into the cakes center will remove clean - about 20 minutes.  

Transfer to rack to cool completely.  While cake is cooling, prepare frosting.  Beat softener butter and cream cheese together until smooth, add vanilla and powdered sugar.  Beat until smooth, lump free and ribbony.  

When cakes are cool, they may be frosted and layered.  Trim tops of cakes flat, if domed, for even layering.  Place first cake, cut side down on plate or cardboard cake round.  Frost top only, not sides for a naked cake look.  A piping bag with a large tip maybe used to neatly apply frosting around the perimeter.  Place next layer, cut side down on top of frosted layer.  Frost, repeat with remaining layer.  Dust with additional pistachio meal if you like.  

Super Easy Green Curry

Really easy.  I couldn't believe it was done.  Serve this over rice or noodles - just be sure to get them cooking first.  I didn't.  Hence the very rushed, hangry styling in the above photo.  (I just couldn't wait. I was HUNGRY!)  That's the thing about a home cooking blog:  the plates I'm photographing are my and Cameron's dinner.  It usually goes like this: I select a plate, utensils, backdrop, prepare the food and then style a little dish with my tweezers, shoot, then typically disassemble and rebuild into a normal meal portion, smother it with hot sauce (I have an addiction) and then eat.  All this, hopefully, before it's ice cold.  

If you don't have a food blog to cook dinner for then this should be super quick and easy.  It's the beauty of pre-made curry paste.  

serves 3.

Easy Green Thai Curry

1 teaspoon high heat oil or ghee

2 tablespoons green curry paste

1 shallot, minced

2 cups diced carrots

2 cups chopped broccoli

14 oz light coconut milk

2 1/2 cups vegetable stock (or chicken)

1 tablespoon minced jalapeños or other chiles, optional

1 cup chopped green beans

1 teaspoon fish sauce

juice of 1 lime

s + p

chopped cilantro leaves

In a large skillet, heat oil over medium high heat.  Saute curry paste and shallots until fragrant and shallots soften, about 1 minute.  Stir in carrots and broccoli, coating in curry paste and cook 1 minute.  Add coconut milk, stock and optional minced chiles.  Boil, lower heat, simmer until carrots are tender, about 8 minutes.  Add green beans, simmer 2 minutes more.  Season with fish sauce, lime juice, salt and pepper.  Garnish with cilantro.  Serve with rice or noodles, if desired. 

 

Classic Pot Roast in a Slow Cooker

Quick- before spring is officially here and we don't arrive home chilly wanting giant hunks of roasty, saucy warm beef with root vegetables.  I can hardly imagine.  

This is a classic, straight forward pot roast with lots of vegetables, spoon-soft meat and a flavorful gravy. 

I got out my kitchen scissors and knife and cut off as much fat as I had patience for.  This cut has plenty so feel free to get some of it off. 

serves 4.

Classic Pot Roast in a Slow Cooker

2 cups baby carrots

12 pearl onions, trimmed

1 pound turnips, peeled, large pieces

1 bay leaf

3 garlic cloves, sliced

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 lb beef chuck pot roast, fat trimmed

s + p

1 tablespoon grape seed oil

3 tablespoons tomato paste

3 tablespoons all purpose flour

1 cup red wine

2 cups beef stock (chicken or veg is ok, too)

Place baby carrots, pearl onions, turnips, bay leaf, garlic, thyme and rosemary in bowl of slow cooker.  

Generously sprinkle beef with salt and pepper.  Heat grape seed oil in skillet over medium high heat.  When hot, sear roast until a deep, brown crust has formed, about 4 minutes each side.  When browned on all sides, place on top of vegetables in slow cooker.  Add tomato paste, flour and wine to pan, whisking constantly.  Bring to boil, add stock.  Whisk until thickened.  Pour over roast and vegetables.  Cover and set on low for 8 hours.  Beef will be super tender and fall apart when poked with a fork.  Season with salt and pepper.  Serve on its own or over egg noodles.

 

 

Turkey Lettuce Wraps + Cabbage Slaw

Here's a healthy, gluten free, dinner.  We've been eating it all week.  It's full of flavor and texture. Perfect combination of tender meaty turkey, earthy mushrooms, and crunchy veggies. Serve with brown rice for a more substantial meal.  

serves 4.

Turkey + Mushroom Lettuce Wraps with Cabbage Slaw

for the wraps

2 tablespoons low sodium tamari soy sauce

2 teaspoons hoisin sauce

1 tablespoon  rice vinegar

1 lb ground turkey breast

s + p

spritz of grape seed oil 

1 tablespoon minced garlic

2 1/2 cups sliced mushrooms

1 cup shelled edamame

2 head of boston or gem lettuce leaves

for the slaw

2 cups shredded cabbage (red or green)

2 cup thinly sliced carrots

1 cup thinly sliced jicama

3 tablespoons olive oil

2 teaspoons rice vinegar

1/4 teaspoon togarashi

1/4 teaspoon sesame seeds

salt, to taste

Whisk tamari soy sauce, hoisin and rice vinegar, set aside.

Season turkey with salt and pepper.  Heat a large skillet over medium high heat.  In a couple sprays of grape seed oil, brown turkey.  Once mostly cooked, push to side of pan.  Add a few more sprays of oil to bare side of pan.  Add minced garlic, mushrooms and edamame.  Cook, stirring, one minute.  Add previously whisked sauce, cover and cook until mushrooms are tender, about 2 minutes. Stir and serve with lettuce leaves and slaw. 

To make the slaw: toss cabbage, carrots, jicama, olive oil, rice vinegar, togarashi, sesame seeds and salt together.   

Chocolate + Banana Oatmeal

No added sugar here - all the sugary work is done by a ripe banana.  So don't throw out those heavily spotted bananas - they're super sweet and perfect for smashing into this breakfast.  

I've mentioned once or twice on here of my struggle to have breakfast every morning but I've been eating this one (tho sometimes minus the cocoa) for the last couple weeks.  I like it.  Not too sweet and the oats keep me feeling satisfied until lunch time.  It's also really quick:  about a minute to throw it together and another 2 in the microwave.  Hope you enjoy it!

serves 1. 

Chocolate + Banana Oatmeal

1 ripe medium banana

1/3 cup rolled oats

2 teaspoons unsweetened cocoa powder

dash cinnamon

pinch salt

2/3 cup water (or your preferred milk)

Peel and mash banana.  Combine with oats, cocoa powder, cinnamon, salt and water.  Microwave for 2 minutes.  (And that's it!  I love you, oatmeal.)