Ingredients:
1 pound Italian sausage (mild or sweet)
1 pound lean ground beef
2 tbsp olive oil
1 onion, chopped
4 cloves garlic, minced or pressed
1 (28 ounce) can crushed tomatoes
1 28 ounce) can diced tomatoes
1-2 (6 ounce) cans tomato paste, depending on how thick you like it
1/2 cup red wine
1 tbsp brown sugar
1 1/2 tsp dried basil
1/2 tsp fennel seeds
1 tsp Italian seasoning
1/2 tsp red pepper flakes
fresh parsley
salt and pepper to taste
Directions:
Remove the casings from the sausage and tear it into small chunks. Heat a dutch oven over medium-high heat until it's very hot. Add the sausage and cook until brown. Resist the temptation to stir it around too much. You want to get some of that lovely dark brown crust on it. Drain the sausage and set aside.
Add the ground beef to the skillet and let it cook until brown. Again, don't stir it too much. I break up the block of meat a little bit and then move it around every now and then until it's cooked evenly. Drain the ground beef and set aside.
Add the olive oil and heat until it shimmers. Drop in the onion and cook, stirring occasionally, until tender but not brown.
Once the onion is tender add the garlic and cook until fragrant (no more than 1 minute).
Deglaze the pan with the red wine and cook until reduced a little bit, 1-2 minutes. Add the crushed and diced tomatoes into the pot. Don't drain anything. Just dump it in juices and all. Add the tomato paste and stir to combine.
Add the sugar, basil, fennel seeds (trust me, don't skip this!), Italian seasoning, and red pepper flakes. Stir to combine.
Stir in the sausage and ground beef, lower the heat to low, cover the pot, and walk away. Don't touch it for at least 30 minutes. At that point you can start your taste testing and add extra seasoning as needed. You'll probably want to add salt and pepper, but depending on what kind of wine you use it might not need extra salt. Sometimes I throw in some oregano if I'm feeling feisty.
After it's simmered for about an hour uncover, stir, and let it simmer uncovered for another 30 minutes or until it thickens to the consistency you like. The condensation from the lid is going to have added quite a bit of liquid so this could take some time depending on how thick you like it.
About 15 minutes before you are ready to serve the sauce add a handful of chopped flat-leaf parsley.
Serve over pasta of your choice sprinkled with freshly grated Parmesan cheese.
Serves: An Army
Source: My Own Creation
Thursday, July 31, 2014
Sausage with Summer Vegetables
Ingredients:
2 tbsp coconut oil
1/2 tsp garlic powder
1 tsp kosher salt
fresh cracked pepper
1 pound smoked sausage, sliced 1-inch thick
4 cloves garlic, minced
1 orange or yellow bell pepper, diced 1-inch squares
1 red bell pepper, diced 1-inch squares
2 cups zucchini, 1/2 inch thick and quartered
1 orange or yellow bell pepper, diced 1-inch squares
1 red bell pepper, diced 1-inch squares
2 cups zucchini, 1/2 inch thick and quartered
1 tbsp rosemary-herb seasoning blend
1 cup shredded mozzarella cheese*
1/2 cup parmesan cheese*
Directions:
Place oil and potatoes in a large, deep non-stick skillet or dutch oven with a tight fitting lid on medium-high heat; season with garlic powder, salt and pepper. When the skillet gets hot and starts to sizzle, reduce heat to low and cook with a tight lid on for about 20-25 minutes,shaking the pan occasionally to prevent the potatoes from burning. Remove from heat and let them sit 5 minutes without removing the lid. Set potatoes aside on a dish.
Add the sausage to the skillet and saute on medium-high and cook, stirring occasionally until browned but not quite cooked through, about 10 minutes. Season chopped vegetables with salt and pepper. Add peppers, garlic and seasoning to the skillet and mix. Continue cooking stirring occasionally until the peppers begin to get tender. Add zucchini and cook an additional 5 minutes, mixing as it cooks until cooked through.
Return the potatoes back to the skillet and mix well. Adjust salt and pepper as needed. Sprinkle cheese over the top; cover and cook 5 more minutes.
Add the sausage to the skillet and saute on medium-high and cook, stirring occasionally until browned but not quite cooked through, about 10 minutes. Season chopped vegetables with salt and pepper. Add peppers, garlic and seasoning to the skillet and mix. Continue cooking stirring occasionally until the peppers begin to get tender. Add zucchini and cook an additional 5 minutes, mixing as it cooks until cooked through.
Return the potatoes back to the skillet and mix well. Adjust salt and pepper as needed. Sprinkle cheese over the top; cover and cook 5 more minutes.
Serves 4
Source: Adapted from SkinnyTaste
NOTE: If you don't have a Trader Joe's near you use 1 lb red potatoes and quarter or halve them. *Omit cheese for Whole30.
Broccoli Cheese Soup
Ingredients:
1 pound broccoli, cut into small florets
1 small carrot, peeled and shredded
2 cups chicken broth
2 Tbsp flour
1/4 cup cold water
1 cup cream
1-2 cups shredded cheddar cheese
Salt and pepper, to taste
Directions:
Bring chicken broth to a boil and add broccoli and carrot. Cook on a low boil for 10-15 minutes, stirring often, until the broccoli is tender and begins to fall apart. Whisk the flour into the water and add to the boiling broth, stirring constantly until the soup thickens. Turn the heat to low and stir in the cream and cheese. Cook until the cheese melts. Season with salt and pepper and serve.
Serves 4 as a side or 2 as a main dish
Adapted from Betty Crocker's Cooking Basics cookbook
1 pound broccoli, cut into small florets
1 small carrot, peeled and shredded
2 cups chicken broth
2 Tbsp flour
1/4 cup cold water
1 cup cream
1-2 cups shredded cheddar cheese
Salt and pepper, to taste
Directions:
Bring chicken broth to a boil and add broccoli and carrot. Cook on a low boil for 10-15 minutes, stirring often, until the broccoli is tender and begins to fall apart. Whisk the flour into the water and add to the boiling broth, stirring constantly until the soup thickens. Turn the heat to low and stir in the cream and cheese. Cook until the cheese melts. Season with salt and pepper and serve.
Serves 4 as a side or 2 as a main dish
Adapted from Betty Crocker's Cooking Basics cookbook
Zucchini-Tomato-Mushroom Saute
Ingredients
2 medium zucchini
1/2 pound white mushrooms
1/2 pint grape tomatoes or 2-3 Roma tomatoes
1 Tbsp olive oil
2 cloves garlic, minced or pressed
2 Tbsp chopped fresh flat-leaf parsley
Salt & Pepper to taste
freshly grated Parmesan cheese, for garnish
Directions
Slice the top and bottom off of the zucchini. Cut each zucchini in half lengthwise; then cut each half in half again. Slice the quarters unto wedges about 1/2 inch thick.
Wash the mushrooms and cut them in half. If you got some really big ones you should probably quarter those. The goal is to have everything cook evenly, so you'll want the mushrooms to be about the same size as the zucchini wedges.
Slice the grape tomatoes in half or dice the Roma tomatoes. They will be smaller than the zucchini and the mushrooms. That's okay. You want them to get a little mushy.
Heat the olive oil in a pan over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the zucchini, mushrooms, and tomatoes. Cook for 7-10 minutes until the veggies are as tender as you like.
Stir in the parsley and serve immediately.
Sometimes I grate some fresh Parmesan cheese over the top. But only if I'm living dangerously.
Serves 4
Source: My Own Creation
Wednesday, July 30, 2014
Baked Oatmeal with Bananas and Blueberries
Ingredients:
2 medium ripe bananas, (the riper the better) sliced into 1/2" pieces
1 1/2 cup blueberries1/4 cup honey (or agave)
1 cup uncooked quick oats
1/4 cup chopped walnuts or pecans
1/2 tsp baking powder
3/4 tsp cinnamon
pinch of salt
1 cup fat free milk (or any milk you desire)
1 egg
1 tsp vanilla extract
Directions:
Preheat the oven to 375° F. Lightly grease a 8 x 8" or 9 x 9" baking dish.
Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle half of the blueberries over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the honey and cover with foil. Bake 15 minutes, until the bananas get soft.
Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together. In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.
Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries.
Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the remaining blueberries and walnuts over the the top.
Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.
Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle half of the blueberries over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the honey and cover with foil. Bake 15 minutes, until the bananas get soft.
Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together. In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.
Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries.
Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the remaining blueberries and walnuts over the the top.
Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.
Serves: 6
MY NOTES: I use old fashioned oats instead of quick oats - no need to increase the cooking time. I think they hold up better for leftovers. This reheats well if you add a little splash of milk to it before microwaving.
Source: SkinnyTaste
Sopa de Fideo
Ingredients:
1 medium onion
2 cloves garlic
2 Tbsp vegetable oil
8 oz. uncooked vermicelli noodles
½ tsp cumin
1 (28 oz.) can whole peeled tomatoes
6 cups chicken broth
1 medium jalapeño (optional)
1 medium lime
¼ bunch fresh cilantro (optional)
Add the vegetable oil to a large soup pot. Break the vermicelli noodles into one to two inch sections and then add them to the pot. Cook the dry noodles in the oil over medium-low heat while constantly stirring for 3-5 minutes, or until the noodles have turned golden brown and are slightly blistered.
Add the diced onion, minced garlic, and cumin to the pot with the noodles and continue to cook and stir for a few minutes more, or until the onions have softened.
Add a little of the juice from the can of tomatoes to the pot to stop the browning of the noodles. Use a blender or immersion blender to purée the canned tomatoes along with their remaining juices. Add the puréed tomatoes to the pot with the noodles, along with the six cups of chicken broth.
If using a jalapeño pepper, add it to the pot whole (this gives a slight jalapeño flavor without too much heat). Place a lid on the pot, turn the heat up to medium high, and allow it to come to a boil. Let the pot simmer for about 15 minutes, or until the noodles are soft.
Add lime juice and roughly chopped cilantro leaves to the finished soup just before serving (I used juice from half the lime, but adjust to your liking).
1 medium onion
2 cloves garlic
2 Tbsp vegetable oil
8 oz. uncooked vermicelli noodles
½ tsp cumin
1 (28 oz.) can whole peeled tomatoes
6 cups chicken broth
1 medium jalapeño (optional)
1 medium lime
¼ bunch fresh cilantro (optional)
Directions:
Dice the onion and mince the garlic so they are ready to go when needed.
Dice the onion and mince the garlic so they are ready to go when needed.
Add the vegetable oil to a large soup pot. Break the vermicelli noodles into one to two inch sections and then add them to the pot. Cook the dry noodles in the oil over medium-low heat while constantly stirring for 3-5 minutes, or until the noodles have turned golden brown and are slightly blistered.
Add the diced onion, minced garlic, and cumin to the pot with the noodles and continue to cook and stir for a few minutes more, or until the onions have softened.
Add a little of the juice from the can of tomatoes to the pot to stop the browning of the noodles. Use a blender or immersion blender to purée the canned tomatoes along with their remaining juices. Add the puréed tomatoes to the pot with the noodles, along with the six cups of chicken broth.
If using a jalapeño pepper, add it to the pot whole (this gives a slight jalapeño flavor without too much heat). Place a lid on the pot, turn the heat up to medium high, and allow it to come to a boil. Let the pot simmer for about 15 minutes, or until the noodles are soft.
Add lime juice and roughly chopped cilantro leaves to the finished soup just before serving (I used juice from half the lime, but adjust to your liking).
Serves: 6 (1.5 cups each)
MY NOTES: I added shredded chicken and and 1 cup broth (7 cups total). I also increased the cumin to 1 tbsp and added about 1 tsp coriander. The jalapeno and cilantro are not optional, in my opinion. The jalapeno really doesn't add spice; just flavor. So yummy! Last tip: you can buy boxes of pre-broken vermicelli noodles for about 35 cents. I found mine at Kroger in the pasta aisle. It's a small yellow box with red writing. This reheated really well the next day; just add a little water or broth to compensate for what the noodles will soak up. Make it vegetarian by leaving out the chicken and using vegetable broth instead of chicken broth.
Source: Budget Bytes
Monday, July 14, 2014
Simple Crockpot Chicken
Ingredients:
2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon thyme
½ teaspoon garlic powder
¼ teaspoon cayenne (red) pepper
¼ teaspoon black pepper
1 onion
1 large chicken
Loosely chop the onion and place it in the bottom of the slow cooker.
Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Don't forget to make your homemade stock with the leftover bones!
2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon thyme
½ teaspoon garlic powder
¼ teaspoon cayenne (red) pepper
¼ teaspoon black pepper
1 onion
1 large chicken
Directions:
Combine the dried spices in a small bowl.
Loosely chop the onion and place it in the bottom of the slow cooker.
Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid.
Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. Don't forget to make your homemade stock with the leftover bones!
MY NOTES: I like to do 1 hour on high and 5-6 hours on low. I just like the texture of the chicken better that way. My slow cooker tends to be an "over achiever", so meat cooked on high gets a little dried out.
Source: 100 Days of Real Food
Wednesday, July 9, 2014
Lemon-Dill Salmon
Ingredients
2 8-ounce salmon filets
1 lemon
4 tablespoons roughly chopped dill
4 tablespoons roughly chopped parsley
4 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
Place salmon filets on rimmed baking sheet lined with aluminum foil (for easier cleanup). Top salmon with lemon slices and sprinkle with dill and parsley. Drizzle with olive oil and sprinkle on salt and pepper.
Place in oven and bake until internal temperature reaches 130º F, about 15 minutes. Remove from oven and cover with aluminum foil. Serve when internal temperature reaches 140º F.
2 8-ounce salmon filets
1 lemon
4 tablespoons roughly chopped dill
4 tablespoons roughly chopped parsley
4 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
Directions:
Preheat oven to 400º F.
Place salmon filets on rimmed baking sheet lined with aluminum foil (for easier cleanup). Top salmon with lemon slices and sprinkle with dill and parsley. Drizzle with olive oil and sprinkle on salt and pepper.
Place in oven and bake until internal temperature reaches 130º F, about 15 minutes. Remove from oven and cover with aluminum foil. Serve when internal temperature reaches 140º F.
Serves 4
MY NOTES: I think the amounts listed here are excessive. Here's how I do it: Spray a foil-lined baking sheet with olive oil (I use my Misto). Lay the filets on the baking sheet. For 1 pound of salmon I use a generous sprinkling of sea salt and freshly ground black pepper. I thinly slice a small lemon and place 2 slices on each filet. Then I top each filet with about 1 tbsp of parsley and dill. (That's 1 tablespoon total; not 1 tablespoon of each.) I usually use sockeye salmon so drizzling it with olive oil doesn't feel necessary, but for a less flavorful variety of salmon I would use the Misto to spray a light coating of oil. 10 minutes at 400 F should do the trick. If the fish flakes easily you should be good to go.
Source: Add A Pinch
Sunday, July 6, 2014
My Skincare Routine
The question I'm asked the most about my hippie ways is "What's your skincare routine? What do you do every day?". So here's the answer.
AM Routine
Questions? Suggestions? Leave a comment!
AM Routine
- Wash with raw honey. Rub the honey onto a dry face with dry hands and rinse with warm water. (Why honey? Read more here.)
- Allow skin to dry and apply sunscreen. I still haven't found a DIY recipe that I really love, so I use Coola's Mineral Cucumber Matte Finish Sunscreen.
- Apply makeup (if I decide to). I use Mineral Fusion for concealer and foundation/powder, Pacifica for blush/bronzer and eyeshadow, Tarte for mascara, Neutrogena for eyeliner, and Pacifica for lips.
PM Routine
- Wash using the Oil Cleansing Method or homemade foaming cleanser plus oil to remove eye makeup. I use the OCM every third day to get a good deep clean.
- Tone with homemade toner (2/3 alcohol-free witch hazel, 1/3 raw apple cider vinegar)
- Moisturize with my homemade serum (I fill a small bottle with 1/2 sweet almond oil, 1/2 avocado oil, 2 drops each of lavender, tea tree/melaleuca, and frankincense)
Weekly
- Exfoliate with a mixture of baking soda and honey. I usually do this at night so I can follow it with toner. Baking soda will change the ph of your skin, and apple cider vinegar will correct that ph.
- Once or twice a week I apply a little coconut oil or tamanu oil (or both!) and let it absorb before I apply my serum. This gives my skin a boost of moisture and the tamanu oil helps battle scarring from my previous skin issues.
- If my skin feels like it needs a good deep cleaning I make a mask of bentonite clay and apple cider vinegar (enough of each to make a paste) and add a few drops of tea tree/melaleuca, peppermint, lavender, rosemary, and/or frankincense. The oils vary from time to time depending on what my skin needs most.
- Sometimes I'm lazy. That's just the facts. On lazy days I use oil to remove eye makeup (coconut oil works well) and I wash my face with unscented castile soap. But here's the thing, castile soap is just like baking soda in that it'll alter the ph of your skin. If you use castile soap make sure to use a toner containing apple cider vinegar and use a good moisturizer or you will stress out your skin.
So there it is! If you're just starting down the natural skincare path trying to figure out supplies to buy can be pretty overwhelming. When I started this journey the phrase "tight budget" was a gigantic understatement, and I would've loved for someone to tell me, "Go buy this" and hand me a list. So here are my recommendations for getting started:
- Raw honey. Not the stuff in the squeeze bottle. Just say no. Get the stuff that looks like paste. I have used Really Raw Honey, Y.S Eco Bee Farm, and Trader Joe's. All three worked well, but I think Trader Joe's is my favorite. It's smoother than Really Raw Honey, but more exfoliating than Y.S. Eco Bee Farm. And it's cheaper, too!
- Apple cider vinegar. You want the raw kind with the "mother", like Bragg's.
- Alcohol-free witch hazel. Thayer's is my favorite brand.
- Baking soda
- Castor oil
- If your skin is oily: grapeseed oil or almond oil
- If your skin is dry: jojoba oil or avocado oil
- Tea tree/Melaleuca essential oil
- Lavender essential oil
- Bentonite clay. This is not really an essential item, but if you can afford a little extra I highly recommend it. I use it for masks and clay baths on a regular basis. I use the Aztec Secret brand.
A note about essential oils: You really do get what you pay for. I personally use doTERRA oils. That being said, if you're uncertain that this is path for you I can understand not wanting to spend $20+ for a bottle of essential oil. If that's the camp you're in I recommend Aura Cacia oils. I started with those oils and although they are not as pure or as effective (in my opinion) as the pricier oils they will give you a pretty good idea of what to expect. Other good brands are Young Living, Mountain Rose Herbs, Native American Nutritionals, and Plant Therapy.
Questions? Suggestions? Leave a comment!
The Oil Cleansing Method
Want to get your face really clean and healthy? Slather it with oil.
Seriously.
I've had problems with my skin for almost 10 years. Oily one week, dry and itchy the next, sensitive all the time. I'm prone to breakouts. I'm pretty sure I've tried every affordable cleanser on the market, and nothing worked. Plus, I felt really icky about slathering chemicals all over my face. Then I found the Oil Cleansing Method (OCM). And for the first time in almost a decade my skin is clear and relatively happy.
Here's the way it works: Our skin produces oil naturally, and traditional cleaners strip the oils from our skin. So our skin goes into overdrive to replenish the missing oils and then we get all kinds of unpleasantness. With the OCM we tap into the principle that oil dissolves oil (science!), so we use oils to dissolve the gunk and clean the surface of our skin without using harsh chemicals that strip the good oils.
It will take you some time to figure out the blend of oils that work best for your skin. Don't be surprised if it takes several months to find the right routine. I've been doing this for a year, and I'm just now feeling comfortable with this whole natural skincare thing. If you're wondering why I don't just keep trying store bought cleansers here's the answers:
1) Cost. After repeatedly spending money on the latest "miracle cleanser" and ending up with disaster after disaster I'm worn out with risking my money on store bought cleansers. When I buy oils I am assured that even if the oils I buy aren't the best for my face I can use them in other things around the house. The only oil I have ever bought that has gone to waste was jojoba oil because I discovered I'm sensitive to it (most people are not; I'm a weirdo). Every other bottle of oil I've bought to experiment with has been used for something. I can't say the same for bottles of store bought cleansers that have cluttered my counter tops and shower caddy for years.
2) Safety. I have yet to see a bottled cleanser that doesn't contain chemicals I don't want on my skin. Your skin is the largest organ on your body. If you're careful about what you eat why would you mindlessly slather chemicals on your skin?
3) The journey. I like the journey. I like learning about what my body needs to be nourished. We're all different, and that's a good thing. I have come to resent the fact that cosmetics companies are constantly trying to make money on our weaknesses. Instead of trying to force my skin to "behave" I choose to learn what my skin is trying to tell me. When I give my skin what it needs to work the way it was designed to work the problems seem to take care of themselves.
Okay. So I've either sold you on this method or you've walked away scratching your head and thinking I'm a nutcase. If you're still reading you're probably wondering where to start. The best post I've read - the one that started it all for me - is Nitty Gritty on the Oil Cleasing Method by Crunchy Betty. Read her post first, and make sure to follow the link at the end and read her troubleshooting post as well. If you're just starting out I recommend a combination of castor oil and grapeseed oil for oily skin or jojoba oil for dry skin. If you have really dry skin you can incorporate some coconut oil, but go easy on it because it may clog your pores to start with. Play with the ratios and see what works for you.
My current favorite cleansing blend is based on Jenni Raincloud's OCM Cleanser. I've been using this blend for about six weeks and I'm very pleased with it. This would not have been a good starting point for me because the oil in my skin was so unbalanced when I started, but now that my skin is healthier I'm amazed at how well this cleanser works. Here's what I use:
2 tbsp coconut oil
1 tbsp avocado oil
1/2 tbsp tamanu oil
1 tbsp avocado oil
1/2 tbsp tamanu oil
1 1/2 tbsp castor oil
1 tbsp shea butter
8 drops tea tree essential oil
5 drops lavender essential oil
2 drops frankincense essential oil
2 drops peppermint oil
2 drops peppermint oil
Heat the coconut oil, castor oil and shea butter in a glass bowl, placed in a pot of water. Only turn your stove top to medium heat. (I have a small mason jar that I use exclusively for mixing things like this). Once the butter is fully melted, remove the jar from heat and allow it to cool for about 5 minutes. Add essential oils and pour it into a 4 ounce jar. Let cool until cleanser hardens; this could take up to 12 hours. You can put it in the fridge to speed up the process, but you'll need to let it come back to room temperature before you'll be able to scoop it out easily.
To use it scoop out a nickel to quarter sized amount and massage it over a dry face. Soak a washcloth or muslin cloth in water that is as warm as you can stand and hold it over your face until it begins to cool. Wipe off the oil. Rinse the cloth. Repeat 2-3 times until your skin no longer feels slimy.
You might need a toner and moisturizer. You might not. It just depends on your skin.
So what do you think? Ready to try this crazy thing called OCM? Have you been using it and now you have wisdom to share? Leave a comment - I'd love to hear your thoughts.
Spaghetti Squash and Meatballs
Ingredients:
1 large spaghetti squash, cut in half and seeds removed
Sauce:
2 tbsp coconut oil
1 1/2 cups diced white onion
3 garlic cloves, minced
1 (28 oz) can crushed tomatoes
3 heaping tablespoons tomato paste
1 1/2 tbsp Italian seasoning
1 tbsp dried basil
1 tsp black pepper
1 tsp sea salt
pinch crushed red pepper flakes
Meatballs:
1 lb ground beef
1 lb ground pork
1 tsp sea salt
1/2 tsp black pepper
1/2 tbsp dried basil
1/2 tbsp dried oregano
3 cloves garlic, minced
Directions:
Preheat oven to 450F.
In a large baking dish place the squash cut side down and add two inches of water. Cover tightly with aluminum foil and bake for 35-40 minutes until the insides of the squash can easily be removed with a fork.
Meanwhile, while your squash is baking, start your sauce. In a large pot, heat the coconut oil over medium heat and saute the onions until translucent.
Add the garlic and saute for another minute or two, just until the garlic is fragrant.
Add the tomatoes and tomato paste and mix well.
Add the remaining spices, bring the sauce to a simmer, and turn heat down to low. While the sauce is simmering, make your meatballs.
Use your hands to mix the spices into the ground beef and pork.
Form the meat mixture into small golf ball-size meatballs and drop these gently into the simmering tomato sauce.
Once all the meatballs are in the sauce, cook for 10-20 minutes or until the meatballs are no longer pink in the middle.
Scrape the insides of the cooked spaghetti squash out with a fork and serve topped with meatballs and sauce.
Serves 5-6
Source: Everyday Paleo Family Cookbook
1 large spaghetti squash, cut in half and seeds removed
Sauce:
2 tbsp coconut oil
1 1/2 cups diced white onion
3 garlic cloves, minced
1 (28 oz) can crushed tomatoes
3 heaping tablespoons tomato paste
1 1/2 tbsp Italian seasoning
1 tbsp dried basil
1 tsp black pepper
1 tsp sea salt
pinch crushed red pepper flakes
Meatballs:
1 lb ground beef
1 lb ground pork
1 tsp sea salt
1/2 tsp black pepper
1/2 tbsp dried basil
1/2 tbsp dried oregano
3 cloves garlic, minced
Directions:
Preheat oven to 450F.
In a large baking dish place the squash cut side down and add two inches of water. Cover tightly with aluminum foil and bake for 35-40 minutes until the insides of the squash can easily be removed with a fork.
Meanwhile, while your squash is baking, start your sauce. In a large pot, heat the coconut oil over medium heat and saute the onions until translucent.
Add the garlic and saute for another minute or two, just until the garlic is fragrant.
Add the tomatoes and tomato paste and mix well.
Add the remaining spices, bring the sauce to a simmer, and turn heat down to low. While the sauce is simmering, make your meatballs.
Use your hands to mix the spices into the ground beef and pork.
Form the meat mixture into small golf ball-size meatballs and drop these gently into the simmering tomato sauce.
Once all the meatballs are in the sauce, cook for 10-20 minutes or until the meatballs are no longer pink in the middle.
Scrape the insides of the cooked spaghetti squash out with a fork and serve topped with meatballs and sauce.
Serves 5-6
Source: Everyday Paleo Family Cookbook
Mexican Meatballs
Sauce:
1 medium onion, minced
2 tbsp coconut oil
2 cups tomato puree (make your own-about 4 large tomatoes pureed in a food processor)
4 garlic cloves, minced
2 tbsp chili powder
1/2 tsp cumin
1/2 tsp dried oregano
1/2 tsp sea salt
Saute the onions in coconut oil until limp. Add tomato puree, garlic, chili powder, cumin, oregano and salt. Mix well and let simmer for 15-20 minutes, stirring often. Pour the sauce into a food processor and process until smooth.
Meatballs:
1 lb ground beef
1 lb ground pork
1 1/2 tsp salt
3 garlic cloves
1 tbsp oregano
1/2 small onion, minced
2 tsp cumin
Mix together all ingredients and form golf ball size meatballs. Place meatballs into a glass dish (will probably need 2- makes about 24 meatballs) and bake at 375 for 15 min. Then spoon sauce over the meatballs and bake for another 10-15 minutes.
Serves 6-8
Source: Everyday Paleo Family Cookbook
Greek Chicken with Roasted Garlic
Ingredients:
1 whole chicken
1 large lemon, cut in half
sea salt
dried parsley
pepper
2-4 garlic bulbs
Directions:
Preheat the oven to 400F.
Rinse the chicken and dry it well with paper towels.
Stuff the cavity of the chicken with the lemon.
Generously sprinkle the entire chicken with salt, pepper, and parsley.
Place the chicken breast side up in a roasting pan or baking dish.
Cut the tops off the garlic bulbs to expose the cloves and set aside.
Roast the chicken for 30 minutes, add the garlic bulbs to the roasting pan next to the chicken, and cook for another 45-60 minutes until the chicken is brown and crispy and reaches an internal temperature of 190F.
Serve with the roasted garlic spread on pieces of chicken.
Serves 4
Source: Everyday Family Paleo Cookbook
1 whole chicken
1 large lemon, cut in half
sea salt
dried parsley
pepper
2-4 garlic bulbs
Directions:
Preheat the oven to 400F.
Rinse the chicken and dry it well with paper towels.
Stuff the cavity of the chicken with the lemon.
Generously sprinkle the entire chicken with salt, pepper, and parsley.
Place the chicken breast side up in a roasting pan or baking dish.
Cut the tops off the garlic bulbs to expose the cloves and set aside.
Roast the chicken for 30 minutes, add the garlic bulbs to the roasting pan next to the chicken, and cook for another 45-60 minutes until the chicken is brown and crispy and reaches an internal temperature of 190F.
Serve with the roasted garlic spread on pieces of chicken.
Serves 4
Source: Everyday Family Paleo Cookbook
How to Cook Perfect Jasmine Rice
Cooking perfect rice without a rice cooker can be tricky, but not all of us have room in our tiny kitchens for one more appliance. Particularly when that appliance is only used for one thing. I have limited cabinet space any my counter tops are almost non-existent, so a rice cooker is just not going to happen. Luckily I found this method for preparing jasmine rice and it comes out perfect every single time.
Use a 1:1-1/2 ratio of rice to water (1 cup rice = 1-1/2 cups water). But first, soak your rice. Put rice in a strainer with a bowl underneath. Fill the strainer/bowl with water and for soak 10-15 minutes. Remove the strainer and rinse rice well. Use your hands to gently turn over the rice and rinse until the water runs clear. This gets rid of excess starch that can make the rice sticky. Let the rice drain over an empty bowl for 5 min or so. Meanwhile boil your water in a small pot. Add 1 teaspoon of sea salt per cup of rice. Once the water boils add the rice, stir gently, and allow it to boil uncovered without stirring until water level is equal to the rice level. Then cover the pot and simmer on low for 10-15 minutes. Turn off the heat and uncover. Let the rice sit for 5 minutes without stirring. Then fluff and enjoy!
Use a 1:1-1/2 ratio of rice to water (1 cup rice = 1-1/2 cups water). But first, soak your rice. Put rice in a strainer with a bowl underneath. Fill the strainer/bowl with water and for soak 10-15 minutes. Remove the strainer and rinse rice well. Use your hands to gently turn over the rice and rinse until the water runs clear. This gets rid of excess starch that can make the rice sticky. Let the rice drain over an empty bowl for 5 min or so. Meanwhile boil your water in a small pot. Add 1 teaspoon of sea salt per cup of rice. Once the water boils add the rice, stir gently, and allow it to boil uncovered without stirring until water level is equal to the rice level. Then cover the pot and simmer on low for 10-15 minutes. Turn off the heat and uncover. Let the rice sit for 5 minutes without stirring. Then fluff and enjoy!
How to Make Bone Broth
The best post I've seen for making and using bone broth is from Wellness Mama. If you're not already sold on the benefits of homemade broth read Wellness Mama's article and I think you'll be convinced that homemade broth is one of the easiest, healthiest foods to make for your family.
I'm not going to reinvent the wheel, so I'm just going to link to her post - How To Make Bone Broth - and add the basic information here for quick reference. You can also use a slow cooker, but I've found that the flavor is richer in broth that is simmered on the stove. It does, however, require quite a bit of "babysitting" (I've left the pot on the stove unattended, but not for more than an hour or two), so if you're not going to be home much while the broth cooks the slow cooker is the way to go.
One last note, although the optional ingredients are not an absolute necessity I think you'll be amazed at the difference parsley, garlic, sea salt, and peppercorns make. Don't skip those unless you have to.
1 gallon filtered water
2 pounds (or more) of bones from a healthy source
2 chicken feet for extra gelatin (optional)
1 onion
2 carrots
2 stalks of celery
2 tablespoons Apple Cider Vinegar
Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, 2 garlic cloves, additional herbs or spices to taste
2 chicken feet for extra gelatin (optional)
1 onion
2 carrots
2 stalks of celery
2 tablespoons Apple Cider Vinegar
Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, 2 garlic cloves, additional herbs or spices to taste
Soak the bones in water and apple cider vinegar for 30 minutes. Add the onion, carrots, and celery and bring to a boil. Lower the heat and let the broth barely simmer for 24-48 hours (check Wellness Mama's post for details on how long). Add the optional ingredients during the 30 minutes of cooking. Strain the finished broth and store in the refrigerator or freeze for later use.
The Best Homemade Black Beans
Ingredients:
1 pound dry black beans
1 onion, chopped
4 cloves garlic, minced
6 cups chicken broth (vegetable broth for vegetarian)
cilantro
sea salt
Directions:
Soak the beans for at least six hours. Heat 1 tbsp coconut oil in a soup pot/large pan, and then add in the onion. Once the onion gets soft (~3 minutes), add in half of the garlic and cook for another minute or so until the garlic gets fragrant. Add in the soaked black beans and add enough broth to cover the beans by about an inch of liquid. Bring this to a boil and then reduce heat to low and let it simmer, covered, for one hour. After an hour, add in the rest of the garlic, some chopped cilantro, and some salt. I added about 2 teaspoons of salt, but you can add more/less to taste. Cover it and let it cook for one more hour.
Source: Beth's Journey
1 pound dry black beans
1 onion, chopped
4 cloves garlic, minced
6 cups chicken broth (vegetable broth for vegetarian)
cilantro
sea salt
Directions:
Soak the beans for at least six hours. Heat 1 tbsp coconut oil in a soup pot/large pan, and then add in the onion. Once the onion gets soft (~3 minutes), add in half of the garlic and cook for another minute or so until the garlic gets fragrant. Add in the soaked black beans and add enough broth to cover the beans by about an inch of liquid. Bring this to a boil and then reduce heat to low and let it simmer, covered, for one hour. After an hour, add in the rest of the garlic, some chopped cilantro, and some salt. I added about 2 teaspoons of salt, but you can add more/less to taste. Cover it and let it cook for one more hour.
Source: Beth's Journey
Skillet Mexican Zucchini
Ingredients:
1 garlic clove, finely chopped1 tbsp extra virgin olive oil
1 lb zucchini, diced
1 large tomato, cored, seeded and diced
1 green onion, thinly sliced
1 tbsp minced fresh cilantro
1 tsp minced pickled jalapeño
1/2 cup crumbled queso blanco (or queso fresco, cotija or feta)
fresh lime juice, to taste
salt, to taste
freshly ground black pepper, to taste
Directions:
Cook the garlic in oil in a large skillet over medium heat 1 minute, stirring until sizzling. Add zucchini and cook stirring occasionally, about 3 minutes or until slightly softened. Add the tomato and green onion and cook about 3 minutes.
Serves 4
Source: SkinnyTaste
Rosemary Garlic Roasted Potatoes
Ingredients:
2 pounds red potatoes4-5 cloves garlic, peeled and crushed
3 tablespoons olive oil
4 to 5 sprigs fresh rosemary
Salt and pepper to taste
Directions:
Preheat oven to 450°.
Scrub potatoes and dice into 1 inch pieces. Place pieces in large bowl.
In a small bowl, mix together crushed garlic and olive oil. Pour over potatoes and toss.
Spread potatoes in a single layer on a large pan with sides. Strip needles off rosemary sprigs and sprinkle over potatoes.
Bake for 20 minutes. Use a spatula to toss potatoes. Bake an additional 20 minutes or just until potatoes are nicely browned. Serve hot.
Serves 4-6
Source: The Happy Housewife
Roasted Parmesan Green Beans
Ingredients:
12 oz green beans, trimmed (make sure they are dry)2 tsp olive oil
kosher salt + fresh cracked pepper to taste
1/4 tsp garlic powder
1 1/2 tbsp shredded parmesan
Directions:
Preheat the oven to 425°F. Line a baking sheet with aluminum for easy clean-up.
Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat.
Serves 4
Source: SkinnyTaste
Orzo with Parmesan and Basil
Ingredients:
2 tablespoons butter
1 cup uncooked orzo pasta
2 cups chicken broth
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
Directions:
Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl and serve.
Serves 4
Source: AllRecipes.com
2 tablespoons butter
1 cup uncooked orzo pasta
2 cups chicken broth
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
Directions:
Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl and serve.
Serves 4
Source: AllRecipes.com
Mexican Rice
Ingredients:
2 Tablespoons Canola Oil
1/2 whole Large Onion, Chopped
2 cups Long Grain Rice
3 cloves Garlic, Minced
1 can Rotel Diced Green Chilies And Tomatoes (10 Ounce Can)
1 can Whole Tomatoes (14.5 Ounce Can)
2 cups Low Sodium Chicken Broth (more If Needed)
1 teaspoon Cumin (more To Taste)
1 teaspoon Kosher Salt
Fresh Cilantro, Chopped
Directions:
2 Tablespoons Canola Oil
1/2 whole Large Onion, Chopped
2 cups Long Grain Rice
3 cloves Garlic, Minced
1 can Rotel Diced Green Chilies And Tomatoes (10 Ounce Can)
1 can Whole Tomatoes (14.5 Ounce Can)
2 cups Low Sodium Chicken Broth (more If Needed)
1 teaspoon Cumin (more To Taste)
1 teaspoon Kosher Salt
Fresh Cilantro, Chopped
Directions:
Heat oil in a large skillet over medium heat. Add onions and cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and stir together. Add some kosher salt and a good teaspoon of cumin--—more if you love cumin flavor! Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.
Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.
Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.
Serves 6-8
MY NOTES: I use jasmine rice and substitute diced tomatoes for whole tomatoes and coconut oil for canola oil.
Source: The Pioneer Woman
Garlic Rice Pilaf
Ingredients:
2 tbsp. butter
3 cloves garlic, minced or pressed
1 cup jasmine rice
2½ cups chicken broth, divided
½ tsp. salt
½ tsp. pepper
Squeeze of lemon juice
3 cloves garlic, minced or pressed
1 cup jasmine rice
2½ cups chicken broth, divided
½ tsp. salt
½ tsp. pepper
Squeeze of lemon juice
Directions:
Preheat the oven to 375° F. Have ready a covered casserole dish. In a saucepan or skillet, melt the butter over medium-high heat. Add the garlic and rice to the pan and cook until both are golden brown, about 3-4 minutes. Stir in 1 cup of the chicken broth, salt and pepper and bring to a boil.
Pour the mixture into the casserole dish, cover, and bake for 25 minutes.
Stir in the remaining 1½ cups chicken broth and bake, covered, for another 45 minutes. About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.
Note: This recipe can be doubled without increasing the baking time.
Pour the mixture into the casserole dish, cover, and bake for 25 minutes.
Stir in the remaining 1½ cups chicken broth and bake, covered, for another 45 minutes. About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.
Note: This recipe can be doubled without increasing the baking time.
Serves 4
Source: Annie's Eats
Coconut Rice with Cilantro
Ingredients:
1 cup uncooked brown jasmine or basmati rice
1 cup coconut milk
1 1/4 cup water
1 tsp grated fresh ginger
1 garlic clove, crushed
1/4 tsp salt, or more to taste
2 tbsp unsweetened grated coconut
3 tbsp cilantro
Directions:
In a medium sized heavy pot, add coconut milk, rice, water, ginger, garlic, salt and coconut; bring to a bowl over medium heat.
Reduce heat to low, cover and simmer until all liquid evaporates, about 40-45 minutes. Remove from heat, keep covered for 10 more minutes. Fluff with a fork;toss with cilantro.
Serves 4
Source: slightly adapted from SkinnyTaste
1 cup uncooked brown jasmine or basmati rice
1 cup coconut milk
1 1/4 cup water
1 tsp grated fresh ginger
1 garlic clove, crushed
1/4 tsp salt, or more to taste
2 tbsp unsweetened grated coconut
3 tbsp cilantro
Directions:
In a medium sized heavy pot, add coconut milk, rice, water, ginger, garlic, salt and coconut; bring to a bowl over medium heat.
Reduce heat to low, cover and simmer until all liquid evaporates, about 40-45 minutes. Remove from heat, keep covered for 10 more minutes. Fluff with a fork;toss with cilantro.
Serves 4
Source: slightly adapted from SkinnyTaste
BBQ Potatoes
Ingredients
1½ pound small potatoes (equal sized)
1 grated garlic clove or ¼ to ½ tsp garlic powder
chicken or vegetable broth
butter
minced parsley
pepper and salt
lemon juice
1½ pound small potatoes (equal sized)
1 grated garlic clove or ¼ to ½ tsp garlic powder
chicken or vegetable broth
butter
minced parsley
pepper and salt
lemon juice
Directions
Preheat the oven to 350 F. Use an ovenproof dish. Place the peeled and washed (even-sized) potatoes in there and make sure they fit snuggly together. Add the grated garlic or garlic powder to the broth and heat it for a minute to get the flavors going. Pour hot broth in there until there’s about 1 inch of broth in the dish and sprinkle a little salt and pepper on top of the potatoes. Place a tiny slice of butter on top of each potato. Bake for 35 to 40 minutes. Check them for readiness. Sprinkle the potatoes with finely minced parsley and squeeze some lemon juice on top.
Preheat the oven to 350 F. Use an ovenproof dish. Place the peeled and washed (even-sized) potatoes in there and make sure they fit snuggly together. Add the grated garlic or garlic powder to the broth and heat it for a minute to get the flavors going. Pour hot broth in there until there’s about 1 inch of broth in the dish and sprinkle a little salt and pepper on top of the potatoes. Place a tiny slice of butter on top of each potato. Bake for 35 to 40 minutes. Check them for readiness. Sprinkle the potatoes with finely minced parsley and squeeze some lemon juice on top.
Serves 4
MY NOTES: These are called BBQ potatoes because the original recipe was written for a BBQ grill. I use the Dutch baby potatoes from Trader Joe's and put them in a pie pan.
Source: Kayotic Kitchen
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