Tag Archives: Clean Eating

June 4, 2014 · 2:21 PM

{Recipe} Asian Meatballs

Monday I’ll be starting a new fitness and nutrition program called 21-Day Fix. I’m really excited to start this, because unlike other programs I’ve done, this one has the focus on nutrition.

Food is one of my happy places. I love searching recipe books and Pinterest for new ideas. Chopping, slicing, sautéing and grilling are stress relieves to me, most of the time. But eating. Eating makes me happy! It always has, which is how I ended up overweight in the first place.

Thankfully, now I eat whole foods that my body needs in order to function. No, its not boring and bland. It’s actually fun to turn those items into things you crave and want to eat.

21-Day Fix skips the calorie counting and food journals by replacing them with a color coded container system. It takes a little planning and organizing, but once you have a menu plan in place (which you can find tons of on Pinterest) it’s pretty straight forward!

This is a really simple recipe that packs a bunch of flavor. These are considered “Fix Approved” despite the use of soy sauce because it can be found in the nutrition guide in one of the dressings. The best part of this recipe is that you can make a double batch and freeze them, so you have a quick lunch or dinner option in a pinch!

Asian Meatballs

These taste just like dumplings!

Asian Meatballs
(Makes 28 meatballs (6 per serving? – 21-Day Fix container info: 1-Red )

Ingredients:
2lbs lean ground meat of your choice (chicken, turkey or pork)
1 inch piece of ginger, chopped (or more depending on your taste)
1/4 cup soy sauce (or coconut aminos)
1 garlic clove, minced
3 scallions, chopped fine

Directions:
1. Preheat oven to 375 degrees.
2. Place all ingredients in a bowl and mix well until incorporated well.
3. Using a scoop (I used the medium Pampered Chef one), make 28 meatballs and place on a baking tray.
4. Bake for about 25 minutes.

I was able to fit 6 of them into my red container (I cut one in half to use all space in the container…I’m not losing valuable real estate to air). We enjoyed these tasty little morsels with some homemade fried rice and steamed broccoli.

Did I mention that they taste just like dumplings?! Steamed dumplings are one of my favorite Chinese Food treats, but since realizing I have a gluten-sensitivity, I had to give them up. Now I get to enjoy my favorite Asian food and red container too!

Have you done the 21-Day Fix? Do you have a recipe or go-to meal? I’d love to hear about it below.

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May 28, 2014 · 3:14 PM

{Product Review} LYFT Energy Stick

Studying, errands, working out, cleaning the house and homework with the kids, typically have me begging for a power nap around 3 pm. Like typical adults, my day begins with a prayer in front of the Keurig machine as I look at the never ending list of tasks for my day. I try to avoid having coffee after noon but every now and then I give in and have some just so I can make it through my day.

I was recently given an opportunity from Fit Approach through their Sweat Pink Ambassador program to try a revolutionary new product called LYFT Clean Caffeine. LYFT Energy Stir Sticks are an innovative “clean caffeine” energy product infused with all natural caffeine from green coffee bean extract, along with vitamins A and B complex that provide a sophisticated energy experience. They contain zero calories, have a clean taste and can be used with a variety of different beverages from water to freshly pressed juices to coconut water and cocktails. The LYFT Energy Sticks contain no artificial flavors, sweeteners or preservatives and have the caffeine equivalent to one tall coffee.

Click here to compare LYFT Energy stick to other energy drinks on the market.

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Today was one of those days where I needed a “pick me up” so I decided to try one of the LYFT sticks. They are very easy to use! All you do is peel off the label, dunk it into an 8 oz drink of choice and then stir it around. I opted for water since I was running behind on my intake for the day and I wanted to see what kind of flavor it gave to beverages. I wasn’t a fan of it in the plain water, which was a little upsetting. It had a sweet, yet “off” taste to it, so I added a bit of juice to my glass and it was instantly better.  Within a few minutes I felt a nice little jolt of energy, without that jittery feeling I’ve had when trying energy drinks in the past.

If you are looking for a “clean caffeine” option to get you through the day or to replace soda and energy drinks, I would definitely give LYFT Energy Sticks a try. They are also the perfect on-the-go option and can easily be stashed in your gym bag, backpack or purse. PLUS…you can get FREE shipping by entering code WELCOME when ordering from their site.

What are your thoughts on energy or pre-workout drinks?

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*I received two LYFT Energy Sticks through Fit Approach, as a Sweat Pink Ambassador for review. I did not receive any monetary compensation. All thoughts and opinions are my own, honest account of the product reviewed.*

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May 8, 2014 · 12:43 PM

The Clean in 14 Detox

Clean in 14 Detox

Recently I was given the opportunity to preview Melissa Costello’s new book, “The Clean in 14 Detox“, which was just released yesterday!

I was first introduced to Melissa Costello of Karma Chow, and her recipes in Tony Horton’s book, Bring It, back in 2011, when I followed the cleanse for that program. I was intrigued by the approach and the benefits to following a vegan diet. I managed to stay vegan for 40 days before switching over to vegetarian for 8 months. I learned a lot about nutrition during that time period and it changed the way I looked at food. Meat was eventually added back into my diet, because….well….BACON! (nitrate-free of course)

When I heard about Melissa’s new book, “Clean in 14 Detox” I knew I had to check it out! Cleansing is a good thing, when it’s done correctly. It rids the body of accumulated slow poisons, which can make your metabolism sluggish, lead to stomach inflammation and digestive issues, as well as many other chronic issues and of course…unwanted weight gain. The approach taken in Melissa’s book will  not only flush your body of toxins, but it will free your mind of negative patterns and allow you to find balance in your life.

While there are many detox programs available, “Clean in 14 Detox“ is the only simple, 2-week plan that’s not about deprivation, frustration or living on shakes or pills. This cleanse is about enjoying delicious plant-based, whole foods that not only taste amazing, but will melt fat, curb cravings and provide your body with the natural energy it needs!

Sounds to good to be true right? Well, if you follow the plan, it’s not. We live in a society hooked on convenient, over-processed food, that is full of chemicals and sugars that we don’t need. The key to eating healthier is changing your relationship with food and Melissa has included everything you need.

  • Detailed shopping lists and mouthwatering mix and match meal plans for 14 days.
  • How to completely eliminate CRAP (Coffee, refined sugar, alcohol, Processed Foods) out of your life
  • How to banish you SAP (Sabotaging Addictive Patterns) that keep you on the diet rollercoaster
  • How to follow through on healthy eating as a lifestyle, not just another fad diet
  • Daily Action Steps to help you stay focused and motivated

This cleanse isn’t just about food, it’s about your mind too. I love that there are daily actions which include journal writing, reflection and even meditation. This book is truly the total package needed to deal with food cravings and sugar addiction, without wanting to kill everyone you comes into contact with, during the 14 day process.

The best part of this cleanse is that it offers a wide variety of delicious, unprocessed foods, like Baja-fajitas, chopped salad with creamy pepita dressing, coconut yam soup, oven-baked sweet potatoes and this yummy protein shake, which is from the Breakfast and Shakes section of the book:

Photo from KarmaChow.com

Photo from KarmaChow.com

Ruby’s Raspberry Dazzle Protein Shake
1 serving

Ingredients
1 1/2 cups almond milk
1/2 cup frozen raspberries
1/2 frozen banana
1/2 cup frozen strawberries
1 scoop vanilla protein powder
1 tablespoon raw almond butter

Directions
1. Blend the ingredients in a high powered blender until smooth and creamy.

 

If you are looking to kick your sugar addiction, increase your immunity, have better digestion, a more efficient metabolism and glowing skin, I highly recommend that you pick up this book, cut the CRAP and truly take a look at your relationship with food. I don’t think you’ll be disappointed.

Have you ever completed a cleanse? What kind of cleanse was it and how did you feel during and after?

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(I received one copy of Clean in 14 Detox from Dunn Pellier Media to review. All opinions in the post are my own, honest feeling on the item.)

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April 28, 2014 · 11:26 AM

{Product Review} Vega Bars

Recently, I was selected to be a Sweat Pink Ambassador for Fit Approach and I couldn’t be happier. I have met so many fabulous, fit and strong women in this community and I love that we can all share our knowledge, motivate each other and support one another, as we conquer our workouts one squat at a time.

As an ambassador, I had the opportunity to participate in a campaign for Vega, which allowed me to sample some of their newest bars to hit the market…and man were they good!

If you’re not familiar with Vega, they offer plant-based, gluten-free, non-GMO, nothing artificial nutrition options. To view their guiding principles CLICK HERE.

 

Vega Bars

 

As you can see from the photo above, Vega truly has your day covered …and sometimes it’s even covered in chocolate!

The first bar I tried was the Vega Sport Protein bar in the Chocolate Mint flavor. It featured 15 grams of protein, 2.5 grams of BCAA’s and 2 grams of glutamine, which made it a great post workout option. Since your body needs fuel within a certain time period after a tough workout, these would be a perfect addition to your gym bag…because sometimes you need to run errands before going home, right?

vega sport protein

Post workout nutrition is important…don’t skip it!

 

Next up was the Vega Snack Bar! I love to snack and I know you do too. When I opened the box of treats Vega sent me, I couldn’t wait to tear into the Dark Chocolate Mixed Nuts and Sea Salt. I decided to show a little restraint and save it for when I was out running errands and feeling hangry. The snack bars are perfect for these scenarios! How many times have you been stuck in a long line at the grocery store and began drooling over the candy bars or chips they showcase up the registers? We work too hard to sabotage ourselves, so be prepared for when hunger strikes with a snack like this! Trust me.

Vega Snack

I always keep an emergency snack in my bag.

 

Then there are the days that are just hectic and start with time not being on your side. Thankfully Vega even offers Vega One bars, which are total meal replacements! This morning I had to grab a Chocolate Peanut Butter bar and it was goooooood. The Vega One bars are packed with 12g complete plant-based protein, 4g fiber, 1g Omega 3, 1 serving of greens, 1 billion dairy-free probiotics, 25 added vitamins and minerals and antioxidants. That’s pretty awesome considering all you have to do is unwrap and eat!

Vega One

Emergency carpet cleaning? Vega One can power you through!

 

The final bar I tried was the Vega Sport Energy Bar in Apple Cherry. There are days were I cram a run or a workout in wherever I can, because I have other things I need to tend to first. These days become tricky because I can’t time my nutrition properly. Having an energy bar like this on hand, gives your muscles the fast-acting, long-lasting whole food energy they need to endure. The energy bars contain 27g carbs from whole food ingredients, high and low glycemic carborhydrates for immediate and sustained energy, as well as 1g Omega 3.

Vega Sport Energy

Your body needs proper energy before you workout. Fuel it right.

As you can see, Vega offers a wide variety of bars to fit your daily nutrition needs. I really enjoyed the taste of all of these. Some were better than others, but that also comes down to personal taste. (I love anything with chocolate). For more info on these items, be sure to visit the Vega Blog.

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(I received a variety of VEGA bars from VEGA and Fit Approach to review. All opinions in the post are my own, honest feeling on the item.)

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January 31, 2014 · 3:24 PM

Sausage and Vegetable Casserole

I apparently have two speeds when it comes to this blog, over productive and complete slacker. I truly apologize for that.

It’s been a crazy few weeks. Between snow storms, everyday tasks and studying for my certification, I’ve been highly overwhelmed and stressed. When I get that way, I try to remove things from plate that aren’t essential to day to day living, so blogging tends to take a back burner, which I hate, because I enjoy doing it.

With that, I’ve still been in the kitchen and sticking with clean eating (with the exception of the Papa John’s Pizza and the burger I had while at Super Bowl Boulevard the other day – more on that soon) and I have a new recipe to share with you!

I found the inspiration for it on Pinterest of course. It’s more like a crustless quiche than a casserole but I’ve never made a quiche so I can’t say for sure, therefore we shall call it a casserole.

Sausage and Vegetable Casserole

Sausage and Vegetable CasseroleIngredients:
1lb Italian sweet sausage (you can use hot if you prefer)
¾ lb broccoli florets (about 4 cups)
2 medium zucchini, sliced into ¼-inch thick rounds
½ medium onion, finely chopped
1 small pepper (any color), chopped
1 tablespoon olive oil
¾ teaspoon fine grain sea salt, divided
¼ teaspoon ground black pepper
A pinch of red pepper flakes
3 free-range organic eggs
½ cup milk (you can use non dairy)
A handful of fresh basil, chopped
A pinch ground nutmeg
3 tablespoons grated Parmesan cheese

Directions:
1. Preheat oven to 350°F.
2. Place sausage on a baking sheet and roast for about 30 mins (Turn them halfway through cooking. Slice into 1/4 round pieces, like the zucchini)
3. Grease an 8×8-inch baking dish and set aside.
4. Heat the olive oil in a large skillet over medium-high heat. Add onions and a pinch of salt and saute for about 2 to 3 minutes until translucent. Add broccoli florets, zucchini, pepper, black pepper, ½ teaspoon of salt, red pepper flakes and about ¼ cup of water.
5. Cover with a lid and cook for about 15 to 20 minutes stirring often. The vegetables should brown a bit and must be thoroughly cooked, but still retain some of their crunchiness. Turn off the heat and let cool for 5 minutes.
6. In a large bowl whisk eggs, milk, ¼ tsp of salt and nutmeg for a couple of minutes until fluffy. Add chopped basil and stir to combine.
7. Add the sausage and vegetables to baking dish and spread them on an even layer. With the back of a spoon press them down gently.
8. Pour the egg mixture over the vegetables and sprinkle with Parmesan cheese (if desired).
9. Bake in the oven for about 30 minutes, until a skewer inserted into the center comes out clean.

This was a quick a simple recipe to make. You could add any vegetables you have on hand to it and you could even use chicken if you prefer. I was craving sausage and peppers but I didn’t want to have bread or pasta, so this worked out perfect.

I haven’t tried too many new recipes lately. Since I’ve been so pressed for time, I’ve been sticking with what I know and keeping meals very simple.

If you have tried any new recipes that you loved, please send me a link to them! I’m always looking to try new things.

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January 14, 2014 · 2:31 PM

{Slow Cooker Recipe} Asian Five-Spice Pulled Pork

There are days that I don’t know what I would do without my slow cooker. Those days are usually Mondays. I don’t know what it is about Monday that usually leaves me running around like a chicken with their head cut off. Maybe it’s getting back into that weekday routine after being relaxed all weekend, or maybe it’s because I tend to cram everything humanly possible into the few short hours that the kids are in school. My guess is a combination of the two, but thankfully, the invention of the slow cooker makes one Monday task an easy one.

As I mentioned in my Eating Healthy On A Budget post, I like to purchase meat in bulk. I have staple meats that are always on hand in my freezer, ground beef, pork loin, chicken thighs and chuck roasts. These are staples for me because they can be prepared using different cooking methods, and are perfect for tossing into the slow cooker while still frozen!

Sometimes I plan my week with grand intentions of trying tons of new recipes, but then I wake up with a headache, end up having to go out somewhere or just flat out don’t feel like cooking (I know, that last one is crazy, but it happens from time to time). Those are the times I thankfully for my supply of frozen meat options, my slow cooker and my collection of recipes on Pinterest!

This recipe is actually intended for pork ribs, but I didn’t have pork ribs…I had a pork loin roast, so I figured why not?!

Asian Five-Spice Pulled Pork
Recipe Inspired by The Clothes Make The Girl

Asain Five-Spice Pulled PorkIngredients:
2-3lb pork loin roast
2 tsps Chinese five-spice powder
1 tsp garlic powder (I used a garlic pepper combo)
2 Tbsps apple cider vinegar
2 Tbsps coconut aminos
1 Tbsp tomato paste
salt and pepper
1 sliced jalapeno (optional – I used some jalapeno hot sauce because I didn’t have a fresh jalapeno on hand)

Directions:
1. In a small bowl, mix together the salt, pepper, Chinese five-spice, and garlic powder, then massage the mixture onto the pork.
2. If using the jalapeno, toss the sliced piece into the bottom of the slow cooker. Add the vinegar, coconut aminos and tomato paste. Stir well to combine the tomato paste with the liquids.
3. Add the pork roast and cook on low for about 8-10 hours.
4. When the pork is done, shred and mix with the juices in the slow cooker. Serve.

This pork had a wonderful, sweet flavor with just a hint of spice from the jalapeno. I served this with sweet potato mash and sauteed spinach, but this is yet another dish that would work perfect as a lettuce wrap. There are really very few meats that wouldn’t work well as a lettuce wrap, right?!

I’ve clearly been on a Asian kick with my meals this week. I think it might just be an excuse to eat lettuce wraps and Sriracha, because that is exactly how I used the left overs from this meal today.

Do you own a slow cooker? If so, do you use it a lot or does it just sit on a shelf in the pantry?

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January 13, 2014 · 4:18 PM

Easy Korean Style Beef

Yesterday was one of those days where time just got away from me. I meant to do my meal planning and some meal prepping, but I ended up taking down the Christmas tree and cleaning up the living-room. Before I knew it, the Broncos vs. Chargers game was on and I still didn’t know what I was cooking for dinner. These are the times I am thankful for Pinterest!

I opened up my laptop, plugged in the words healthy, ground beef and recipes and I had plenty of options to choose from. I knew right off the bat that chili was not an option since Mike is not a fan of it. I was not in the mood for red sauce so meatballs were out. Thankfully I stumbled on this recipe inspired by Korean Bulgogi, which is traditionally made using thin slices of marinated beef.

Easy Korean Style Beef
Recipe adapted from Kim Kim Cooking
Serves 4

easy korean style beefIngredients:
1 pound lean grounded beef
1 tsp olive or coconut oil
1 tsp chopped garlic
1 tsp chopped ginger
1/4 cup soy sauce or coconut aminos
1/4 cup brown sugar
1/4 cup water

Directions:
1. In a pan or wok, add oil and heat over medium heat.
2. Add the garlic and ginger, cook for about 2 minutes.
3. Add beef, stir well.
4. Add brown sugar, soy sauce, and water. Stir will to mix with the beef.
5. Cook for 7 minutes over medium-high heat, until cooked through.

This meal was super quick to prepare and cook. I made some jasmine rice to serve this over, and I added snap peas to the pan as I cooked the beef. Of course I topped everything with Sriracha, because…..Sriracha! The Sriracha actually balanced out the sweetness of this dish really well. Today I had the left over beef and snap peas as lettuce wraps for lunch, and that was a really yummy too!

Meals like this just show that you don’t have to spend a ton of money or time in the kitchen to have a healthy meal. What is your favorite quick, healthy meal?

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January 10, 2014 · 2:10 PM

{Slow Cooker Meal} Jerk Chicken

Yesterday afternoon, I was doing my workout and began debating what to make for dinner. I remembered I had a recipe for Jerk Chicken that I wanted to try. So as soon as I was done, I ran downstairs, mixed some recovery drink and began prepping my spices and chicken for cooking.

Now the recipe I found wasn’t a true Caribbean style jerk chicken, but it has spice and looked really tasty, so I had to give it a try.

Slow Cooker Jerk Chicken
Recipe from Ancestral Chef
Serves 6

jerk chickenIngredients:
12 chicken legs
4 teaspoons of salt
4 teaspoons of paprika
1 teaspoons of cayenne pepper (add more or less depending on how spicy you like your chicken)
2 teaspoons of onion powder
2 teaspoons of thyme
2 teaspoons of garlic powder
1 teaspoons of black pepper

Directions:
1. Mix all of your spices together in a bowl to make a rub for the chicken.
2. Rinse your chicken legs in cold water, then place into a bowl. Sprinkle the chicken with the spices and rub them into the meat thoroughly. Make sure you try to get it under the chicken skin, too.
3. Place your rubbed chicken into your slow cooker (no liquid is necessary to cook this dish)
4. Set the slow cooker on low heat and cook for 6 hours or until the chicken meat falls off the bone (slow cooker times and setting vary so adjust accordingly).
5. You can serve the chicken on the bone, or remove them since the meat falls off so easily.

This recipe made my kitchen smell amazing and was very moist and flavorful. I used the full teaspoon of cayenne pepper and didn’t find it to be very spicy, but feel free to use less if you are sensitive to spicy food. You could even substitute with other spices that are more traditional to the Caribbean style if that’s what you prefer. Play with it. Have fun! That’s what cooking should be about!

I served the chicken with some mashed cauliflower, and steamed snap peas. Everything was simple, quick and healthy, which is so important to me.

What kind of recipes do you tend to gravitate to? Do you like to try new things or do you tend to stick to what you know?

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January 8, 2014 · 8:24 AM

Baked Chicken Fajitas

Everyone has those nights when they need something quick and easy to make for dinner. You may not be into meal prepping yet (which is a life saver) or maybe you just don’t feel like eating what you prepped again, but you also don’t want to sabotage your healthy eating. This recipe is perfect for those nights!

Baked Chicken Fajitas
Serves 4

baked fajitasIngredients:
1 lb. boneless skinless chicken breasts, cut into thin strips
2 tbsps olive oil
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp mexican oregano
1/2 tsp garlic powder
1/4 teaspoon sea salt
a handful of cherry or grape tomatoes, cut in half
1 jalapeno, sliced (you can remove the seeds if you prefer less heat. I used a small can of fire roasted green chilies because I didn’t have a jalapeno on hand)
1 large onion, cut into thin strips
2 medium peppers, cut into thin strips (use any color you have on hand)

Directions:
1. Place the chicken strips in a gallon sized zippered bag.
2. In a small bowl combine the olive oil, cumin, chili powder, oregano, garlic powder, and salt. Sprinkle over chicken; toss to coat.
3. Put in the refrigerator to marinate 30 min. to overnight.
4. When ready to bake, Preheat the oven to 400 degrees, then coat a 13×9 baking dish with cooking spray and place the marinated chicken strips in.
5. Add tomatoes, jalapenos, onion and peppers to the dish and stir to combine.
6. Bake, uncovered, for 25-30 minutes or until chicken is no longer pink and vegetables are tender.

This recipe came in handy yesterday! I was busy studying for my midterm most of the day and didn’t think about dinner until late. Mike and I started working out together at night, so I was able to prep this, toss it in the oven and by the time we were done with our P90X3 workout, our post workout meal was ready and waiting! How perfect is that?!

If you are following a paleo or gluten-free lifestyle, serve these as lettuce wraps and top with a little guacamole, a squeeze of lime and hot sauce, if you desire. If you are non-paleo, but gluten-free, you can use white corn tortillas and if you are just eating clean, serve these with whole-grain tortillas and top as you wish. This is really a great recipe for entertaining too, since it is easy and healthy, but can fit different nutritional lifestyles with ease.

Do you have any healthy, easy, go-to recipes that you rely on when you’re short on time?

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January 6, 2014 · 12:43 PM

Paleo, But Not Paleo

While I don’t follow a paleo lifestyle, I do appreciate many of the ideas behind it. I have never been a person to subscribe to just one lifestyle when it comes to food. I prefer to listen to my body, eat as clean as possible and try to stay balanced with my choices. I’m also not one for depriving myself. If I want pizza, I’m going to eat pizza. If I want a regular baked potato, I’m going to eat a regular baked potato and I may even put a little margarine on it even though I know it’s not healthy. I’m such a rebel!

Regardless of this, I have been trying a lot of paleo recipes lately. I do feel better when I eat clean and honestly, paleo is just a strict version of clean eating. I just don’t stress out if I only have soy sauce and not coconut aminos or if I have peanut butter and not almond butter. I have a limited budget for food and I do the best I can when shopping, however there are times that $6 for a jar of something just doesn’t work and that’s okay.

With that said, I got very excited when I found this recipe for Kotleti which are Ukrainian meat patties. It’s rare that you find recipes like this unless you specifically look for them (I don’t know why I haven’t before) but Mike is half Ukrainian and since his mom passed away when he was young, the only traditional recipe we have is her peirogi recipe, which we love. I enjoy showing the kids pieces of their heritage (even though they make a funny face at most food items) and I hope they will carry on the pierogi tradition when they grow up and have families of their own.

I prepared the Kotleti with a spiced roasted vegetable recipe I found and I was pleased with both, especially because they can be made during meal prep sessions.

Kotleti – Ukrainian Meat Patties
Recipe from A Teaspoon Of Rosemary

Kotleti and Roasted VegetablesIngredients
1 lb ground pork
1 lb ground beef
1 large onion, finely chopped
3 garlic cloves, minced
1 handful of parsley, finely chopped
1 tbsp salt
1 tsp pepper

Directions
1. Add all of the ingredients to a bowl and mix well using your hands, until everything is incorporated.
2. Wet your hands and shape a two inch ball of meat into an oval and then pat it gently to flatten it into a patty.
3. Heat a frying pan with a few tablespoons of olive oil to medium heat. Place about 4-5 patties into the pan. Do not overcrowd.
4. Flip the patties after a few minutes, once they have browned and repeat on the other side. Don’t worry if your patties are not cooked through all the way, they will continue to cook in the next step.
5. While the patties fry, put some water in another saucepan (just enough to cover the bottom) and set it next to the frying pan.
6. When the patties are browned on both sides, remove them with the spatula and place them closely in the saucepan with water, then cover.
7. Once all of the patties are browned and stacked in the saucepan with water, bring that saucepan to a boil, then reduce to a simmer and cover for 10-15 minutes. This will ensure all of the patties are cooked through while making them moist and tender.

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Paleo Diet Roasted Vegetables
Recipe from AncestralChef.com

Ingredients
2 carrots, peeled
2 sweet potatoes, peeled
1 lb of Brussels sprouts
1/4 – 1/3 cup of cumin powder
1 tablespoon of turmeric powder
1 tablespoon of garlic powder
1 tablespoon of dried oregano
1/2 teaspoon of black pepper
1/2 tablespoon of sea salt (or to taste)
1/4 cup of coconut oil, melted

Directions
1. Preheat oven to 350F.
2. Chop up the peeled carrots and sweet potatoes into large chunks.
3. Boil the carrots, sweet potatoes and Brussels sprouts for 10 minutes.
4. Strain out the vegetables and place on a baking tray.
5. Sprinkle with the spices and melted coconut oil and rub everything together.
6. Roast in oven for 30 minutes until soft and slightly browned.

I will tell you that I drastically reduced the spices used in the roasted vegetables and I didn’t have tumeric on hand but they came out really yummy. While I normally just cut up my vegetables and toss them in the over for an hour to roast, I did like the reduced cooking time with boiling them first, even though it meant another pot to wash.

The other upside to the recipes I’ve been trying is that they have all been using similar ingredients, so it allows me to buy some vegetables in bulk and save some money.

Do you have heritage specific recipes that are a tradition in your family?

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