Recipe of the Week: Crockpot Beef and Broccoli

I love trying new foods, but I also love attempting trying to make my favorite dishes. I love asian food but I am not gonna lie, I don’t get to eat it all the time. Here is another recipe you can put together in your crockpot book! Its fun, easy and tasty! Can’t wait for YOU to try it!

Ingredients
– 2 pounds beef chuck roast, sliced into thin strips, cut across the grain
– 2 cups beef broth
– 2 tablespoons sesame oil
– 2 tablespoons garlic, minced
– ½ teaspoon chili flakes
– 1 cup soy sauce
– ⅔ cup brown sugar, packed
– ⅓ cup cornstarch
– 4 cups broccoli florets, steamed
– White rice or brown rice, cooked

How To

  1. Add the beef broth, sesame oil, garlic, chili flakes, soy sauce, brown sugar and cornstarch to the bowl of a slow cooker. Stir to combine.bb2
  2. Add the sliced beef and mix until completely coated with sauce.bb1
  3. Cover with the lid and cook on high for 3 to 4 hours – or on low for 5 to 6 hours – until the meat is cooked through and tender. (Remember that slow cooker temperatures vary between each cooker, so cooking times may vary.) Remove the lid aproximately 30 minutes before the meat is done to allow sauce to thicken.bb3
  4. Add the steamed broccoli and serve hot over rice.bb5
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Recipe of the Week: Holiday Cranberry Sauce

imageI may have gotten the love of cranberry from my family! I can never imagine a holiday meal without having cranberry sauce on the table. It has been a tradition for me and personally I love it! I always love making FRESH cranberry sauce because it is SO Easy and is WAY Better than eating the canned version. It is quick, easy and holiday dish favorite that is great to share!

Ingredients

  • 1 cup (200 g) sugar
  • 1 cup (250 mL) water
  • 4 cups (1 12-oz package) fresh or frozen cranberries
  • Optional Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.cran

Directions

1 Pour the cranberries in a colander and rinse and clean them.  Go through and throw out any bad cranberries.’

2 Add water and sugar in the pan on high heat and bring to a boil. Stir to dissolve the sugar.

3 Add the cranberries to the pot and let them  boil. Reduce  the heat and  let it simmer for 10 minutes or until most of the cranberries have burst.cran1

4 Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. You can add a half a cup of chopped pecans with a few strips of orange zest.

You can also add raisins,currants, blueberries , cinnamon, nutmeg, or allspice. I would only add a tiny sprinkle of spice to start and add as you go.

5 Remove  your sauce from heat. Let cool completely and chill. Then place the sauce in the  the refrigerator in a bowl. As it sits in the refrigerator it will thicken and become ready to eat!

 

 

 

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Recipe of the Week: Cauliflower Fried Rice & Whole 30 through the lens

whole30header1I took a look back at the last 30 days in trying Whole 30. It has been quite a refreshing and rejuvenating path that I have taken. Whole 30 has truly made me fall back in love, with REAL Food! ( NON PROCESSED FOODS) . Whole 30 made me want to be more conscious of what I was putting into my body. I didn’t feel like I was doing anything extreme doing Whole 30. I ended up dropping 9 pounds over the course of 30 days. Many people do, do Whole 30 in different rounds. Whole 30 is a development of a new eating LIFESTYLE. I would recommend Whole 30 .(Mind you I am not a doctor, so if you run it by your doctor).

 

Here are the basic guidelines of Whole 30!

Whole+30+Meals

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Cauliflower Fried Rice #Whole30Approved

Ingredients

  • 1 head of cauliflower, (about 2½ cups chopped in a food processor)
  • 2 Tbs sesame oil
  • 1 small white onion, chopped
  • 1 cup frozen peas and carrots, thawed
  • 2-3 Tablespoons soy sauce (more or less to taste)
  • 2 eggs, lightly beaten
  • 2 Tbsp chopped green onions (optional)
Instructions
  1. Rinse and chop the cauliflower into florets and put into a food processor. (If you don’t have a food processor continue to chop the cauliflower into tiny pieces.) Pulse until the cauliflower until it is small and resembles rice.
  2. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
  3. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
  4. Add the cauliflower to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and cauliflower is tender. Add chopped green onions if desired.

 

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Recipe of the week: Meatloaf #Whole30Edition #Week4

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So I am on Day 28 of my Whole 30 journey! I can honestly say that I feel truly great! I really had a lot thoughts where I didn’t love how I looked and felt. I knew if I wanted to improve something that I needed to work hard for it. With being on Whole 30, I have consistently been working out about 6 days a week. Like I said I have been doing weekly weigh in. Technically your not suppose to weigh yourself till the end. I knew I couldn’t resist so I just made sure to monitor it weekly.

Update 1 #Day7 ( November 1st, 2015)- Lost 3.5 Lbs

Update 2 #Day14 ( November 8th, 2015)- Lost 2.5 Lbs

Update 3 #Day 21 ( November 15,2015) – Lost 2.5 lbs

Update 4 #Day 28 ( November 22,2015)- 1 lbs

I will do one final update after I wrap up on Day 30, to talk about my experience. Thank you guys for following along!

 

Xx,

Ida

 

paleo-meatloaf

Ingredients

  • For the Meatloaf: 
  • 3 lbs ground beef
  • 1 egg
  • 1 med onion
  • 2 cloves garlic
  • 1 8oz can tomato sauce
  • 1/2 cup almond meal or flour
  • 1 1/2 tablespoons Italian seasoning
  • 1/4 teaspoon paprika
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon pepper
  • For the Topping:
  • 1 8oz can tomato sauce
  • 2 teaspoons Italian seasoning

Instructions

  1. 1. Preheat the oven to 350 degrees.
  2. 2. In a large bowl or mixer combine all meatloaf ingredients.
  3. 3. Place meatloaf mixture into a greased pan. (I used 2 bread pans)
  4. 4. Bake for 1 hour or until inside is no longer pink.
  5. 5. Remove from oven and top with the tomato sauce and Italian seasoning mixture.
  6. 6. Serve immediately and enjoy!

 

Recipe of the week: Spaghetti Squash #Whole30Edition

spa5Two weeks ago on October 26th, I started the Whole 30 challenge for myself. I was at the point where I wanted to do something for my body where I can  feel healthier and feel better about my body! A good friend of mine, Ruhama did it and I saw how great it was. So I finally decided to take up the challenge.

 

What is Whole 30?

According to Whole30.com “It is nutritional program designed to change your life in 30 days. Think of it as a short-term nutritional reset, designed to help you put an end to unhealthy cravings and habits, restore a healthy metabolism, heal your digestive tract, and balance your immune system. Certain food groups (like sugar, grains, dairy and legumes) could be having a negative impact on your health and fitness without you even realizing it. ” So you go through a 30 day detox cutting carbs and most dairy. Just making sure you are focusing 0n having natural sugars such as fruits and not added or processed foods or Sugars.

 

Update 1 #Day7 ( November 1st, 2015)- Lost 3.5 Lbs

Update 2 #Day14 ( November 8th, 2015)- Lost 2.5 Lbs

Total: 6lbs in 2 weeks.

 

I feel so good about my choices in food! I feel so much healthier and that I have so much energy!

 

If your considering Whole 30, Here is a GREAT Recipe to try out!

Spaghetti Squash

 

 Ingredients
-1 whole spaghetti squash
-1/4 cup extra-virgin olive oil
-Gray salt and freshly ground black pepper
-4 cups prepared (jarred) marinara sauce ( trader joes, Sprouts, whole foods, have some that are compliant)
-Shredded Chicken,Ground Turkey or Beef

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Directions

1.)Preheat the oven to 450 degrees F.

2.)Cut the squashes in half and scrape out seeds. Line an oven tray with aluminum foil.

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3.)Season the spaghetti squash with olive oil, salt, and pepper.

4.) Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.

6.) Cook the meat till brown and done. Add taco seasoning and picante( for flavoring to the meat if you please)

7.)Meanwhile heat the marinara sauce in a large saute pan & combine the ground meat into the sauce. ( You can add salt, italian seasoning, basil, pepper, if you like)

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8.)When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in the pan with the hot marinara for just long enough to get hot.

9.)Serve and enjoy.

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Recipe of the Week: Slower Cooker Mozzarella Stuffed Meatballs

Coming home and enjoying a fare of italian cuisine can never go bad.  It is even better when someone else is cooking for you. Not everyone can afford to have a personal chef but having a slow cooker can make you feel like that sometimes. These slow cooked mozzarella meatballs are quite delicious and easy to make!

 

Ingredients

  • 1 pound ground beef or turkey
  • 1 cup bread crumbs (panko or regular, Italian seasoned or plain)
  • 1 egg
  • 1 teaspoon minced garlic (or 2 teaspoons garlic powder)
  • 1 teaspoon onion powder
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Fresh mozzarella cheese  cut into small cubes
  • marinara or alfredo sauce, for dipping
INSTRUCTIONS
  1. Chop each cheese stick into half inch pieces (about 6-8 pieces for each cheese stick). Place on a plate and chill in the freezer until ready to use.moz5
  2. Add ground beef, bread crumbs, egg and egg yolk, garlic, onion powder, Italian seasoning and salt and pepper to a bowl. Mush the ingredients together with your hands until everything comes together.
  3. Remove cheese from freezer. Scoop out about 4 tablespoons of meat mixture and roll into a ball. Gently push a piece of chilled mozzarella into the middle of the meatball. Roll the ball in your hands to cover the hole where the mozzarella cheese was pushed in. Place inside a greased slow cooker and repeat with remaining meat and cheese.
  4. When all meatballs are in the slow cooker (*see note for alternate cooking method), cover and cook on high for 1-2 hours or on low 3-4 hours until meat it cooked through (no longer pink). The cheese may start melting out of the meatballs, that’s okay.
  5. If desired, sprinkle with a bit of fresh chopped parsley or dried Italian seasoning for garnish and serve with your favorite marinara or alfredo sauce for dipping. Enjoy!moz2moz1

Recipe of the Week: Hot Cross Buns

  • hcb1With many people having friends & family over for the holiday of Easter. Here is one dish you can make to share with  others that may come over and visit! Lets remember what Easter is all about.

    ” He then began to teach them that the Son of Man must suffer many thingsand be rejected by the elders, chief priests and teachers of the law, and that he must be killed and after three days rise again.” -Mark 8:31

    Ingredients

    Buns

    1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
    1/3 cup raisins
    1/4 teaspoon grated lemon peel, if desired

    Icing

    1/4 cup powdered sugar
      1 to 2 teaspoons milk

    Directions

1.)Heat oven to 375°F. Unroll dough and separate into 8 triangles.

2.)In small bowl, mix raisins and lemon peel; spoon about 1 teaspoon raisin mixture onto short side of each triangle. Gently wrap corners of dough over filling and roll to opposite point; pinch to seal. Place point side down on ungreased cookie sheet.

3.)Bake 12 to 14 minutes or until golden brown. Remove from cookie sheet; place on wire rack. Cool 10 minutes.

4.)In small bowl, mix powdered sugar and enough milk until smooth and drizzling consistency. With spoon, drizzle icing in cross shape on top of each bun.hcb

 

Enjoy! Happy Easter!