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Category Archives for "Book Recipe"

Spaghetti Squash Bowls

Another favorite growing up was spaghetti. I loved my pasta and bread but even when you eat those ingredients in moderation, they tend to have hidden sugars. Using spaghetti squash instead of noodles allows you to fill up on the meat sauce and your portion increases. Bonus: you get a serving of veggies.

Found on page 84 of the Limited/Deluxe Editions of Take Back Your Kitchen.

Double Chocolate Chip Cookies

My grandma Ruth was known for her chocolate chip cookie recipe. Friends were always asking me for it. It was the hardest recipe for me to give up when I went grain free. I finally recreated her recipe, making them double chocolate this time, because WHY NOT? Their cake-like consistency will satisfy any craving. 

Found on page 105 of the Limited/Deluxe Editions of Take Back Your Kitchen.

A Salad for Every Season

I love these salads because they are versatile. You can change out any ingredient for another within that flavor profile. Prep once to have a few meals ready to go. They are filling, satisfying and full of flavor. All salads include prep (about 30-45 minutes) that you can leave alone while you work on other meals. Multi-tasking at it’s best! 

Found on pages 51-53 of the Limited/Deluxe Editions of Take Back Your Kitchen

Balsamic Bacon Brussels

When I say bacon, you say…YES! Eating clean doesn’t mean you have to cut out all rich foods, but it does mean you focus on the quality of your food. So when choosing meats like bacon that are high in fat, choose a brand that doesn’t have added preservatives (nitrates), sugars or other variations of corn syrup like Dextrose. I love Hemplers brand and the price is right!

This balsamic and bacon Brussels sprouts recipe is easy to whip up and sure to be a crowd pleaser. In fact, it is perfect for your Thanksgiving day feast! Ready in 20 minutes it can be cooked in the final push. Brussels sprouts used to be a vegetable with a bad rap, but that is no longer the case. These little green veggies are full of nutrients, antioxidants, Vitamin K and fiber.

Serve yourself a helping of this delicious side!

When I created this recipe, I literally had some leftover bacon and my balsamic reduction all ready to go in the fridge. I would recommend making a larger batch of this reduction and using it as a healthier option for your salad dressing! It will save you time and pull the meal together! So cheers to something deliciously easy and may your Thanksgiving be filled with blessing too numerous to count!

With gratitude,

Jenni

Balsamic and Bacon Brussels

Balsamic Bacon Brussels Balsamic Bacon Brussels Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 cups Brussel Sprouts, washed, trimmed and halved
  • 4 Strips Nitrate Free Bacon, thick cut
  • ⅛ cup Balsamic Reduction
  • Salt and Pepper to taste

Instructions

Balsamic Reduction

Yields 1 cup

2 cup Balsamic Vinegar

Make a Balsamic Reduction by simmering 2 cups of balsamic vinegar on medium heat for 30 minutes. Set aside to cool. It will reduce to half the amount.

Balsamic Bacon Brussels

Cook the bacon on medium heat for about 2-3 minutes on each side. The bacon should not be fully cooked at this point.

Wash, trim and cut the Brussel Sprouts in half.

Remove the bacon from the pan and place on a few paper towels to drain. Soak up most of the grease, leaving on a little to cook the sprouts in. (These two steps are not only to reduce the oil, but mainly to keep the bacon crispy in the end without making the sprouts mushy.)

Place the sprouts, and a dash of salt and pepper to the pan and cook for about 3 minutes.

Dice the bacon.

Add the balsamic reduction and continue to cook for another 3-4 minutes.

Turn the heat up to high for 2 minutes to blacken the sprouts.

Reduce heat and add the bacon and cook for another 2 minutes.

 

Not a brussel sprouts fan? Try this recipe with fresh cut green beans. Either way, you won’t regret it.

 

Smoky Fish Tacos with Mango Slaw

This fish taco recipe and more was featured on SA Live Monday, July 30, 2018. To watch these links and to learn more about clean eating, click here! I start the show and my 2nd segment starts around 13 minutes. Let me know what you think and feel free to leave your questions below.

It doesn’t have to be Tuesday in my home for there to be tacos. In fact, I have intentionally created a chapter for my upcoming cookbook, Take Back Your Kitchen, just for tacos! And why not!? It’s a house-hold favorite and these fish tacos are sure to be crowd pleaser.

One of the biggest challenges when eating clean is flavor. The common myth is that if it is healthy, it is void of flavor. But I would beg to differ and I’ll prove it with these tacos.

My Philosophy

Fresh ingredients in their purest form are bursting with flavor. It’s knowing the right flavor profiles and combinations to make that perfect mouth-watering bite. And that’s exactly what I’ve worked hard to create with this recipe.

 What kind of fish?

Fish tacos quickly became a favorite of mine when I lived in the Seattle area and was surrounded with plenty of options. While they were usually considered a cheat meal for me, at least I knew the fish I was eating was fresh and wild caught. What I realized when I moved further away from that Northern Pacific coastline, was how challenging it was to get quality seafood. But I didn’t want to compromise the quality and here’s why. Wild caught fish are simply that, wild. They are not farm raised and pumped full of food that is genetically modified…aka, chemicals. But does it really make a difference? YES! Over time, everything we put in to our bodies makes a difference. Farm raised fish, the most popular and less expensive route, is fed with genetically modified food like corn, soy and high fructose corn syrup. If your food eats it…you’re eating it; plain and simple. All those additives and GMOs can cause inflammation in your body. Think about this; arthritis, heart disease and digestive problems are all linked to inflammation. Its just not worth it.

So how do you avoid the budget breaker when purchasing wild caught fish? Purchase your fish in bulk and frozen. The marinade and seasoning from this recipe will add flavor and prevent it from being dry.

My Philosophy

Think before you buy and consume. Every small step you take to a healthier and cleaner diet, is well worth the effort.

 

Smoky Fish Tacos with Mango Slaw

Smoky Fish Tacos with Mango Slaw Smoky Fish Tacos with Mango Slaw Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Cod pieces: (about 16 oz)
  • 2 limes
  • Zest of 1 lime, plus all remaining lime wedges
  • 2 T Extra Virgin Olive Oil
  • Dash Salt and Pepper
  • Dry Rub:
  • 4 T Paprika
  • 2 T Chili Powder
  • 4 tsp Garlic Salt
  • ½ tsp Cayenne Pepper
  • Mango Slaw:
  • 3 cups of broccoli slaw (pre-packaged)
  • 1 cup thinly sliced red onion
  • 2 medium jalapenos, seeded and thinly sliced
  • 2 medium mangos (between firm and ripe), cubed in ¼ inch slices
  • 1 lime, juiced
  • 1 T Avocado Oil
  • Dash of salt and pepper
  • Avocado Cream Sauce:
  • 1 medium ripe avocado
  • ½ cup Nonfat Greek Yogurt
  • ½ tsp garlic salt
  • ½ juice of lime
  • Cilantro, Lime Wedges and Goat Cheese for topping

Instructions

Start with marinading the cod. Pour the lime juice, zest, wedges, oil and salt and pepper in a large plastic zip bag. Add the cod and marinade in the fridge for 30 minutes to 1 hour.

Create the dry rub by mixing all the spices together well. Feel free to double the recipe if you want to have it ready to go for later use. It stores well it a glass jar or spice container.

Next prepare the mango slaw. Pour the pre-packaged broccoli slaw mix (because why make it harder on yourself) and add the oil and lime juice to soften. Thinly slice your seeded jalapenos and red onion and add to the mix. Now here comes the STAR ingredient. The mango! Choose a mango that is between firm and overly ripe. It should smell mildly sweet. Using a sharp knife, slice the mango lengthwise right next to the pit. Repeat on the opposite side. Now score your mango by cutting 1/4 inch diagonal lines in both directions. This will create small 1/4 inch squares. Use a spoon to scoop out the mango right over the slaw to allow the juices to add to the flavor. Add a dash of salt and pepper and toss it all together. This slaw can be made the morning of to save you time later. 

Creating the avocado cream sauce is simple. Mash your ripe avocados with a fork and mix in the rest of the ingredients. Continue to combine until they are well mixed and smooth.

Finally, I like to warm my tortillas on a griddle before grilling the fish. I keep them warm in a tortilla holder to allow them to get perfectly pliable.

Now its time for the main event! Take the fish out of the marinade and sprinkle the dry rub  on both sides. I tend to be heavy handed as I like that burst of flavor and heat in each bite. Grill on medium-high heat for about 1-2 minutes per side if you’re using thinly sliced pieces as I did. Adjust your cooking time accordingly.

Assemble your tacos fish first, then the slaw, avocado cream and toppings.

 

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