Jalapeno Burgers & Sweet Potato Frieds--YUM

Who doesn’t need a little bit of spice? RIGHT? Check out this ah-mazing Jalapeno burger.  It’s easy, it’s healthy. NOT TO MENTION, this is the best possible excuse to make some sweet potato fries, right?

The Recipe: Jalapeño Turkey Burgers!

Tips, what you will need and what to serve this with: learn to handle hot chili peppers here (trust me, you’ll be glad you did!) Serve with Organic Kitchen’s Rosemary Butternut Squash or Sweet Potato Fries! Learn to poach the perfect egg here. This recipe is Whole 30 and Paleo compliant. Top with Organic Kitchen’s guacamole and Pico de Gallo!

Guys, you will NOT be disappointed!

Jalapeño Turkey Burgers!

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Author: Linda Spiker

Serves: 4

Ingredients

• 1 pound ground turkey (I prefer 85% lean, it has more fat which makes for a better burger!)
• ½-3/4 of a jalapeño pepper, (I like it hot so I use ¾)
• 1 medium size shallot, peeled and minced
• zest and of one lime, and 2 teaspoon lime juice
• 2 Tablespoon chopped cilantro
• 1 teaspoon paprika
• 1 teaspoon cumin
• ½ a teaspoon sea salt
• ½ teaspoon black pepper
• guacamole
• pico de gallo
• poached egg (optional)

Instructions

1. Note: The ground turkey I buy is the consistency of hamburger. If yours seems to have extra liquid, set on paper towels to drain juices.
2. Place turkey, herbs, spices and lime in bowl and use hands to mix well.
3. Form into four patties.
4. Place pan on medium heat.
5. Add olive oil to bottom of pan.
6. When pan is hot, place patties in pan and cook for about 5 minutes each side.
7. Top with guacamole, pico de gallo and egg if desired!

Okay and if you are anything like me and are just scrolling down for the sweet potato fry link.. here you go!

Rosemary Butternut Squash "Fries"

Prep time: 10 mins

Cook time: 45 mins

Total time: 55 mins

The key to these fries is making sure your 'fry' is fairy thin. About a ¼". Be sure to place the rack in the upper third of oven near the heating element.

Author: Linda Spiker

Serves: 4

Ingredients

• 1 large butternut squash, peeled and cut into 'fry' shape (3" by ¼")
• extra virgin olive oil
• 2-3 Tablespoons fresh rosemary, strip leaves from stem and chop
• sea salt and freshly ground pepper to taste

Instructions

1. Preheat oven to 400 degrees and place oven rack in upper third of oven.
2. Use "Y" peeler to peel butternut squash (or sweet potatoes) scoop out seeds.
3. Cut into fry shapes about 3" by 14" and place on a parchment covered cookie sheet.
4. Drizzle with olive oil till veggies are all glistening but not drenched.
5. Sprinkle with sea salt, pepper and rosemary. Toss.
6. Then spread in a single layer on cookie sheet and place in oven for 40-50 minutes until squash is cooked and edges are brown. Flip the fries about halfway through cooking time.
7. Serve hot!

See more recipes at: http://www.theorganickitchen.org/blog-tutorials/blog/

Grilled Pork Chops w/ Herb Apple Compote

I don’t know about you, but I love a good pork chop.  And there’s something about pairing pork chops with something sweet that is just……….insane.  So this is a total yes for me.  Especially during winter when you want something warm and filling—definitely a week night go-to.  Plus, most of these ingredients we already have in our fridge ready to go.  I always keep apple sauce on hand, just in case I do not have any apples for this—just as great!

Grilled Pork Chops w/ Herb Apple Compote

Ingredients

• 4 pork chops
• 2 honeycrisp apples, peeled, cored and chopped
• 1/3 cup orange juice
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh sage
• pinch of salt
• pinch of pepper
•  

Directions

Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. Remove and tent with foil.

In a saucepot on medium-high heat, add the apples, herbs and orange juice. Simmer over medium heat until the apples are tender and the juices are thickened to a thin syrup, 10 to 12 minutes. Season with a pinch of salt.

Kelsey totally agrees, “IT’S OFFICIALLY FALL YALL!  I say that now because it rained for the first time this fall and I purchased a flannel shirt.  Yeah, it’s getting serious.  I love summer but there are so many parts of fall that absolutely make me giddy.  Pumpkin candles, chai tea lattes and most of all rosemary & sage!! I have already packed them in my Paleo Herb Cheese Crackers and now I am cooking them down with apples to pour all over these pork chops.  Rosemary is one of those herbs that brings me back in time.  We had a huge rosemary bush in our backyard growing up and my mom and I were obsessed with adding it to everything.  We were huge fans of Jaime Oliver’s show on food network and he loved it, which made us like it even more.

These pork chops took no time at all to grill up and the compote was even easier somehow! Perfect for a quick weeknight meal that feels special.  One of my favorite dishes from one of my favorite restaurants is an apple stuffing stuffed pork chop – it is unreal!  It also has a mix of apples and bread so this is kind of my healthy ode to that dish.  I am determined however to make a grain-free stuffing for thanksgiving so keep an eye out for that baby!  Okay okay time for more pics – featuring of course the hand of my lovely sister!!”

Check out her blog at littlebitsof.com J

Hope you guys enjoy this recipe! Check out more of Kelsey’s recipes on her blog—she has got a ton! Everything from baked goods, quick meals, breakfast options, sides, and more.  You won’t be disappointed!

Comment below if you make anything!

Balance Bowl

So I’m totally all about balance.  In everything—but especially my meals. I like a little bit of everything. Sweet, salty, starch, fresh…. Gimme it all! That’s why bowls are totally a go-to for me.

Balance Bowl

Serving Size: 2 bowls (but I ALWAYAS double—like why not?)

Ingredients

• 2 chicken thighs or breasts
• 12 oz chopped Butternut squash (about 2 ½ cups)
• 1 tablespoon + 2 teaspoons coconut oil
• 6 cups mixed greens
• 1 avocado, chopped
• ¼ cup tahini
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar
• 3 tablespoons water
• salt
• pepper
• garlic powder

Directions

·         Preheat oven to 425 degrees. Place butternut squash on a baking sheet. Toss with 2 teaspoons of melted coconut oil, ½ teaspoon salt, ¼ teaspoon pepper & ¼ teaspoon garlic powder. Roast in the oven for 25 minutes, tossing around half way through.

·         Take your chicken and sprinkle both sides with salt, pepper and garlic powder. Place a large saute pan over medium high heat. Add 1 tablespoon of coconut oil and let heat up for about 30 seconds. Then add chicken and cook for 3-4 minutes on each side depending on how thick they are (If they are thick i suggest pounding them down a bit so they all have even thickness). Set chicken aside.

·         In a small bowl combine tahini, lemon juice, apple cider vinegar, water, ½ teaspoon salt, ¼ teaspoon pepper & ¼ teaspoon garlic powder. Toss a couple of tablespoons of dressing over the greens in a large bowl until evenly coated.

·         To assemble bowl add lettuce and top with butternut squash, chopped chicken and avocado pieces. Drizzle more tahini dressing on top and enjoy!

Click here to see the recipe come to life:

http://littlebitsof.com/2016/01/paleo-balance-bowl/

Kelsey and I are on the same page… “BOWLS!  Mixing a bunch of ingredients into a bowl for any meal is the way to go.  I also have a weird love for putting warm ingredients on salads which this bowl does beautifully.  1st choice in topping this bowl was butternut squash.  It has tons of Vitamin A, lots of fiber and not to mention is DELISH when roasted. So that was an obvious choice.  Then avocado… OBVI.  Don’t really need to explain that one because we love our healthy fats!!  Then you can really top this with any protein of your choice but chicken is always on hand and always delicious.  For dressing I went with tahini!  Whoever thought to pulverize roasted sesame seeds could be one of my favorite people.  This dressing to to die for.  The flavorful tahini mixed with some lemon juice, apple cider vinegar and spices makes a killer dressing that you’ll want to eat from a spoon.  So there you have it.  I called this a balance bowl because that is exactly what it is… a perfectly balanced meal in a bowl! Do yourself a favor and make this bowl asap. You could even prep all the ingredients one day and have bowls ready all week!

The browned pieces of the butternut are the best pieces… in my humble opinion.”

Power Packed Skillet Beef Fajitas

Looking for new, hearty breakfast ideas this winter? Why not try a skillet! This dish is power-packed, healthy and has everything you need to keep you going until lunch. Enjoy!

 Power Packed Skillet Beef Fajitas

Prep time: 8 mins

Cook time: 22 mins

Total time: 30 mins

Power Packed Skillet Beef Fajitas is a one pot dinner dynamo, with flavors of sautéed peppers, onions, mushrooms and perfectly seasoned and seared steak. Ready in under 30 minutes makes this paleo, gluten-free, dairy free and whole30 friendly recipe the perfect healthy weeknight dinner for the whole family.

 Author: Amy Stafford

Serves: 6

Ingredients

Steak:

• 1½ lb flank steak, sliced into thin ribbons against the grain
• 1 lime juiced
• ½ teaspoon chili powder
• ¼ teaspoon of ground cayenne red pepper
• ? teaspoon cumin
• ? teaspoon paprika
• ? teaspoon ground black pepper
• ½ teaspoon dried oregano
• ½ teaspoon Sea salt
• ¼ teaspoon ground black pepper

Vegetables:

• 2 tablespoon organic coconut oil
• 1 yellow bell pepper, trimmed, de-seeded and sliced
• 1 red bell pepper, trimmed, de-seeded and sliced
• 1 yellow onion, trimmed, peeled and sliced into thin slices

Coupons

• 1 garlic clove, minced
• 5 ounces shitake mushrooms
• 2 green onions, green part sliced
• 1 cup vegetable broth
• 1 jalapeno, seeded and sliced thinly {leave seeds if you like it HOT}
• ¼ cup chopped cilantro
• 1 avocado, peeled, seeded and thinly sliced

Instructions

1. Place steak, lime juice and spices in a large bowl and toss together until steak is evenly coated.
2. Set aside.
3. Place a large heavy skillet over medium-high heat, I used cast-iron. Add coconut oil to pan and when melted add steak.
4. Try to lay steak out so that it is in a single layer on pan.
5. Let steak sear 3-4 minutes, flip and cook other side of steak for an additional 3-4 minutes, you want the outside to be completely seared. Remove steak from pan and set aside on plate.
6. Add onions, peppers, garlic and mushrooms to pan tossing to coat. There should be enough juice from the steak to toss and coat your veggies. If not add about ¼ cup of your vegetable broth. Try to scrape any excess brown bits that are stuck to the bottom of the pan. Toss your veggies until they start to soften, about 5 minutes. Add green onion, jalapeño, vegetable broth, steak and any juices that collected on plate.
7. Toss and cook for an additional 5-8 minutes.
8. Remove from heat, toss cilantro on top as well as sliced avocado and additional jalapeño slices if you like.
9. Serve with rice, fajitas or lettuce cups

I love this option for breakfast, but lunch and dinner leftovers is totally an option!

One Pan-Easy Clean up Sausage & Veggies

Do you know what I love? Fast, easy, minimal clean-up.  If you're into that, too, you should keep reading because this meal is just that—plus it’s kind of perfect for the winter months we’re in!

(See below this recipe for cauliflower rice)

One Pan Healthy Sausage and Veggies

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 if served with Cauliflower rice

Author: Chelsea

Ingredients

• 2 cups (~1 small) red potato
• 3/4ths pound green beans
• 1 large head of broccoli (~ 1 and 1/2 cups)
• 1 and 1/2 cups chopped bell peppers 2 large or 6-7 mini sweet bell peppers
• 9 ounces sausage I use turkey or chicken, not ground sausage
• 6 tablespoons olive oil
• 1/4 teaspoon red pepper flakes optional
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Serve with: fresh parsley, cauliflower rice.

Instructions

1. Preheat the oven to 400 degrees F.
2. Line a large sheet pan with foil or parchment paper.
3. Prep the veggies: chop the red potatoes (pretty small pieces here so they will be tender in time), trim the green beans and halve (see video above recipe), chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices.
4. Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat.
5. Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.
6. If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.
7. Enjoy with cauliflower rice and fresh parsley if desired.

ALSO GUYS,

If you want to know how to make cauliflower rice, click this link below:

http://minimalistbaker.com/how-to-make-cauliflower-rice/

She’ll walk you through the process—pictures and all!

“There are two techniques for making cauliflower rice. You can either use a box grater with the medium-size holes (pictured below) traditionally used for cheese, or a food processor with the grater blade to blitz it into small pieces. With both techniques you’re aiming for little pieces the size of rice.

One additional step I like is to press any excess moisture from the rice by transferring the cauliflower rice to a large paper towel or absorbent dish towel and squeeze/press to remove any remaining water. This ensures no excess moisture remains, which can make your dish soggy.

Once you have your cauliflower rice, it’s easy to cook! Simply sauté in a large skillet over medium heat in 1 Tbsp oil. Use a lid to cover so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, stirring occasionally, then season as desired.”

**No seasoning required if laying sausage and veggie dish from above over the rice!