Greek Lamb Burgers

I was at PCC a few weeks ago, and noticed 100% Grass Fed Lamb.  I’ve never cooked with lamb before, but I remembered seeing a recipe in Everyday Paleo for lamb burgers. Thank goodness for smart phones, I looked up the ingredients, dreamed up some sides to accompany the lamb, and headed home to start cooking.  These are so good.  I’ve now made them 4 times, served them to company 3 times, and generally just love them.  The fresh mint pairs with the lamb perfectly.  And the spices mixed in do not disappoint.  They are so flavorful!  And any meat that can be grilled is my fav way to go – less dishes, more delicious.  I also recently learned of an amazing Greek salad dressing, which I will share soon.  These patties are perfect with a salad and some grilled mushrooms and olives.  Oh, and we eat these without a bun, and don’t make any dipping sauces for them – but a tzatziki sauce would be perfect with them!

greek lamb burgers, grain free, paleo, dairy free, primal

INGREDIENTS:
  • 1 pound 100% grass-fed ground lamb (this is a great one for leftovers – I usually double everything!) 
  • 1/2 cup red onion, minced
  • 3 garlic cloves, crushed
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 3 tablespoons fresh parsley, chopped
  • 3 tablespoons fresh mint, chopped
  • 1 egg
METHOD:
1.  Combine everything in a large bowl and mix until combined.
2.  Form into patties.  I usually get about 10 burgers, but prefer them on the smaller side.
3.  Grill over medium heat for 3-4 minutes, then flip and allow to cook for 3-4 minutes longer.  They cook quick, especially if you make them as small as I do.
4.  If you want a great side to go with these, throw some mushrooms and olives in your grill basket (you could skewer them, too) and set that on the BBQ alongside the lamb.  Something about grilling those makes them even more delicious than they already are.

 

*Use organic ingredients whenever possible.
**Adapted from Everyday Paleo.
Advertisements

Jalapeno Dijon Grilled Chicken

I’m always on the lookout for easy marinades for chicken.  I love eating it, but sometimes get stuck in my same boring chicken routines.  This recipe is easy, and freakishly good.  You combine everything, throw in the chicken, let it sit for a few hours, and then grill it up.  It is spicy, a bit tangy, and the chicken was so moist.  Give it a try!

jalapeno dijon grilled chicken

INGREDIENTS:
  • 2 lbs organic chicken breasts (or thighs, whichever you prefer)
  • 4 jalapenos, diced (no need to seed, unless you want less spice)
  • 3 garlic cloves, crushed
  • 4 tablespoons extra virgin olive oil
  • 6 tablespoons dijon mustard
  • 2 teaspoons sea salt
  • 2 tablespoons fresh rosemary, chopped
  • 2 teaspoons freshly ground pepper
  • Juice of one lemon
METHOD:
1.  Combine all the above ingredients, except for the lemon juice, cover, and place in refrigerator to marinate for a minimum of 4 hours and up to 24 hours.
2.  Preheat barbecue to medium-high.
3.  Grill chicken for 7-10 minutes per side, or until meat thermometer inserted into middle of chicken registers 175 degrees F.
4.  Remove chicken from grill and place on plate.  Squeeze lemon juice over chicken, cover with aluminum foil, and allow to sit for 10 more minutes.
5.  Serve, alongside side of your choice, and enjoy!  We ate it with heaping piles of roasted broccoli.

 

*Use organic ingredients whenever possible.
**Adapted from Civilized Caveman Cooking.

New Orleans Jambalaya (with chorizo sausage + shrimp)

My mom is the best cook. It doesn’t matter what dish, or which recipe – she knows her way around the kitchen and serves up amazing food every single meal. And she makes it look effortless. I’m not biased or anything.

She had the huge blessing of getting to know a wonderful woman from New Orleans and inheriting all of her recipes when she passed away. My mom was in Seattle last week and while she was here, she made this amazing Jambalaya for us. Oh man. It was so good. Note: we served this with rice, white northern beans, and homemade cornbread (recipe coming soon!) but these are optional.

jambalaya

INGREDIENTS:
  • 1 onion, chopped
  • 1 bunch green onions, chopped (white and green parts)
  • 1 green pepper, chopped
  • 3 stalks celery, chopped (plus 1 tablespoon chopped leaves)
  • 2 cloves minced garlic
  • 1 lb sausage sliced (we used local Chorizo, spicy and delicious)
  • 1 lb cooked and peeled shrimp
  • 1 28 oz can diced tomatoes
  • 1 tablespoon dried parsley
  • 4 tablespoons Creole seasoning (this can be purchased from the spice aisle, or you can easily make your own by mixing equal parts: red pepper, black pepper, chili powder, garlic powder/salt, oregano, and paprika)
  • Cooked brown rice, or Paleo rice.  You could also use Quinoa.
  • 2 cans white northern beans (optional).  Omit if Paleo.  
METHOD:
1. Prepare your rice according to the directions on the package. Set aside.
2. In a large fry pan, cook the sausage until browned on both sides. Scoot the meat to one side of the pan and add the onion, green pepper, green onion, garlic, and celery and stir fry until soft and fragrant.
3. Add parsley and the Creole spice mix and stir. Add salt, pepper, cooked shrimp and canned tomatoes. Stir well and simmer until some of the liquid dissipates (about 15-20 minutes). Taste for desired spiciness.
4. Put your beans in a medium saucepan with about 1/2 cup of water and approximately 4 tablespoons of the liquid from the jambalaya pan and some of the sausage. Let this simmer for about an hour.
5. Serve over cooked rice (we used short-grain brown rice, Erin uses cauliflower rice).
Your house will smell amazing and your tummy will be growling! Enjoy this yummy meal!

 

*Use organic ingredients whenever possible.

Chicken + Vegetable Curry (grain-free, dairy-free – served over cauliflower “rice”)

So.  Husband and I are two weeks into our nutrition challenge and still going strong… what we are eating is very limited for this time, so I get to try to come up with new and exciting ways to mix up our food.  Some of my most creative, and most delicious cooking has happened in the last couple of weeks.  Been researching tons, exploring tons of blogs and cookbooks, talking to friends who don’t eat grains, and just trying new things in the kitchen.  Yesterday was no exception.  I read and re-read 3 different curry recipes, then put the cookbooks away (well, shut the computer off), and went to work on our chicken curry lunch without looking at any recipe.  Holy crap.  The result was one of the best things that has come out of my kitchen.  I tasted a lot as I went, added more of this and more of that, and waited til it was just right.  Then, we feasted.  Before my mess was cleaned up, I pretty much immediately re-made it to bring to a friend who needed a hug and a home cooked meal, and that’s when I wrote it all down and refined the recipe.  Friends, go make this.  Seriously.  And don’t worry if you don’t have every exact ingredient.  Trust your gut and taste as you go.  You really can’t go wrong.  Oh, and if you must, serve over rice…. but I highly recommend the cauliflower version.  You won’t be able to tell a difference.  I promise.

chicken and vegetable curry, made with cauliflower %22rice%22... grain free, dairy free, paleo

INGREDIENTS:
(for chicken and vegetables)
  • 4 garlic cloves, peeled
  • 3-4 inch cube of fresh ginger, peeled
  • 1 small sweet onion, roughly chopped
  • 2 tablespoons Coconut Oil, divided
  • 1 1/2 lbs organic chicken, diced (you can use breasts or thighs depending on your preference)
  • 2 cans full fat coconut milk (Natural Value Organic Coconut Milk), not shaken
  • 2 bell peppers, chopped
  • 1 zucchini, sliced 
  • 1-2 cups cabbage, shredded (I used purple, green would be great too)
INGREDIENTS:
(for spice blend)
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons curry powder
  • 1 1/2 teaspoons ground tumeric
  • 1/2 teaspoon sea salt
INGREDIENTS:
(for cauliflower “rice”)
METHOD:
1.  Melt 1 tablespoon of coconut oil in a large fry pan over medium-high heat.  Add cubed chicken, and cook until outside is browned and there is no pink on the inside. Drain off any liquid in the pan.
2.  While chicken is cooking, combine ingredients for the spice blend, stir, and set aside.
3.  In your food processor, add garlic, onion, and ginger and pulse until a chunky paste is formed.  About 10 pulses.
4.  Scrape paste from food processor on to chicken, and add peppers, zucchini, and cabbage.
5.  Drop in the other tablespoon of coconut oil, and turn heat onto medium.
6.  Add spice blend, and stir to coat chicken and veggies.
7.  Open both cans of coconut milk, and scoop off the coconut cream which will be at the top of the can, and add to mixture.  It will be solid until heated, at which point it will liquify.  Between both cans, you should have 1-1 1/2 cups of cream.  Discard the water left in the cans, or save for later use.
8.  Simmer for 20 or so minutes, or until veggies are cooked to your liking.
9.  While curry is simmering, take raw cauliflower florets and run through food processor with the grate attachment in place.  You can also throw the florets into the processor and pulse with the blade, but you will get smaller “rice” pieces this way.  Either way is fine.  If you don’t have food processor, you can grate by hand on a cheese grater.  I’ve done it this way in the past.  Doable, but tedious.
10.  Melt butter in another fry pan, over medium heat.  Dump grated cauliflower into pan with butter, add salt and pepper, and fry until tender.  Takes about 5-7 minutes.  Do not over cook.
11.  Serve up a heaping spoonful of “rice”, topped with chicken and veggies, and make sure to spoon some of the sauce on top.  Grain-free, dairy-free, and full of great vegetables and protein!  Come on!  Give it a try!  It is super easy, and you won’t be disappointed.
PS.  I made a vegan version of this for my friend simply by omitting chicken, and cooking “rice” in coconut oil instead of butter.  So there’s that too.
*Use organic ingredients whenever possible.
Posts may contain affiliate links.  If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission.  This helps in covering the costs to keep the site up and running.  We appreciate your support!!

Italian Chicken Bake

Oh man.  We are back!  So sorry to leave you all for the holidays…. we were both busy cooking up our own holiday deliciousness and hanging with our families.  And we made a couple of amazing meals to share with each other as well.  My man cooked up an amazing spread for my birthday dinner, shared with Evan and Justin.  And Justin cooked up our shared families Christmas Eve brunch.  Super super thankful for Evan and our shared food (and really faith, life, parenthood, etc…) journey!  AND, we are excited to have a bunch of new stuff in the pipes to send your way, and hope you all are ready for some new (and tasty) non-processed food ideas!

First up is this super easy Italian chicken bake.  Ehren and I have committed to eliminating all grains for the month of January.  Basically, we are just curious if we will feel any different – weight, energy levels, skin, workout performance, etc.  It is a fun challenge for me, as I love trying new things in the kitchen!  This is a meal that I would have totally, without even thinking about it, served over whole wheat pasta.  But today, I piled on some more veggies, and served it with oven roasted broccoli.  Neither of us missed the pasta.  Not one bit.  Whether you eat this with pasta, or pair it with another side dish (it would be great over spaghetti squash), I hope you like it as much as we did.  We were practically licking our plates clean.

italian chicken bake

INGREDIENTS:
  • 4 organic chicken breasts
  • 5 tomatoes (any variety will do, we used Roma)
  • 1 small jar artichoke hearts (look for one with artichokes as only ingredient)
  • 5 crimini mushrooms
  • 1/2 zucchini
  • 1 small shallot
  • 2 cloves garlic
  • 1/4 cup fresh basil
  • 1 cup mozzarella cheese (we used organic, whole milk mozzarella… for more on diary, read this)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
METHOD:
1.  Drizzle some olive oil in a casserole dish, and spread around.
2.  Place chicken breasts in the dish, and season with salt and pepper.  I used smoked sea salt that Evan gave me for my birthday.  It is so amazing.  You should get some.
3.  Dice all veggies.  I cubed tomatoes and artichokes, thinly sliced mushrooms and zucchini, and minced garlic and shallots.  Dice basil, and set aside.  You will put this on last.
4.  Combine all veggies in a bowl, and coat with 2 tablespoons olive oil.  Stir until mixed, and season with salt and pepper.  Pour over chicken, taking care to leave the top of each chicken breast exposed so it cooks.  Does that make sense?  Place the veggies around the chicken, but not directly on top.
5.  Place casserole dish in 370 F oven, for 30-40 minutes, or until chicken is cooked and no longer pink.
6.  While chicken is cooking, grate cheese.
7.  After chicken is cooked, remove from oven and sprinkle cheese over top.  Turn oven on to broil, and place dish under broiler until cheese is melted and golden.  Watch CAREFULLY!  It will burn quick.
8.  Remove from broiler, and sprinkle fresh basil on top.  The warmth of the cheese will wilt the basil.
9.  Serve up, eat up, and enjoy!  Let us know if you make it and how you like it!!

 

*Use organic ingredients whenever possible.
**Adapted from Our Story.

Hummus

In my quest to spice up the lunchbox a bit and get my kiddos to up their intake of fresh veggies by having something yummy to dip them in, I decided to give Food Babe’s Hummus a try. I’ve been wanting to make it for a long time. I love hummus and am always tempted to grab it at the store, but there are so many crazy additives in there!

I intended to follow this recipe to the “t”, but when grocery shopping with two little girls, I must have gotten distracted. I thought I bought 4 cans of garbanzo beans, but when I started opening cans to dump into the food processor I discovered I had accidentally bought white northern beans and garbanzo beans, and unfortunately I opened the white northern beans first – so I felt like I had to use them. So I used 2 cans of garbanzo beans and 1 can of white northern beans and adjusted my spices and liquids accordingly. The result was delicious. This recipe made a ton! So we’ve been enjoying it spread on turkey sandwiches, dipping with carrots, celery, olives and on some whole wheat pita bread. What are your favorite ways to eat hummus?

hummusINGREDIENTS:
  • 2 cans garbanzo beans
  • 1 can white northern beans
  • 5 tablespoons of tahini
  • 4 garlic cloves minced
  • 2-3 tablespoons of olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon sea salt
  • 1 teaspoon fresh cracked black pepper
  • A handful or two of fresh, washed parsley
  • Juice of one (or two) lemons
METHOD:
1.  Drain and rinse your beans and dump in the food processor ( you could also use a blender).
2.  Add all other ingredients in the food processor except for the olive oil and blend.
3.  Scrape sides before adding the olive oil.
4.  Drizzle olive oil slowly while blending. If your hummus is still super thick, feel free to add more olive oil or more lemon juice until you have the consistency you’d like.
5.  Hummus! Pour it into a fun dipping dish or a reusable container with a lid and store it in the fridge for up to 5 days. Enjoy!

 

*Use organic ingredients whenever possible.
**Adapted from Food Babe.