Here’s the second version of my delicious, protein-packed snack bars – get excited, y’all! ^_^
Here’s the second version of my delicious, protein-packed snack bars – get excited, y’all! ^_^
If there’s one snack I’m constantly in need of, it’s protein on-the-go. It took a few weeks of tinkering, but I finally perfected these no-bake protein bars that come together in less than 10 minutes.
This chicken salad is easy to make, and tastes so fresh and elegant.
Looking for the perfect summer burger? Look no further, honey! This burger is sweet, savory, packed with protein, and has tons of umami flavor.
Is it just me, or does it seem like cold brew is EVERYWHERE this summer? Starbuck’s, Dunkin, and even the grocery stores are packing their shelves with different cold brew blends. Lucky for you, making cold brew coffee at home is as easy as picking up your regular grounds at the store!
Cold brew differs from your normal hot brewed coffee in a few ways. First, it’s the obvious hot steep vs cold steep. Second, cold brew is stronger than your everyday java so you only use a little at a time.
I suggest a strong, dark roast coffee for this because it adds more flavor and punch with less product.
Recently, I have fallen in love with Kicking Horse Coffee, and found that their “Kick Ass” blend is perfect for cold brew. It’s a bold, dark roast coffee that isn’t bitter. I like the whole beans, because once I get it I can grind it to the coarseness I like and it tastes fresher.
To make your cold brew, just add 1 cup of ground coffee (as coarse or as fine as you like) to a quart mason jar, cover to the top with water, and stir. Place the lid on, and just let it sit in your fridge for at least 24 hours. For a more concentrated blend, you can go to 36 or even 48 hours.
Store in the fridge for up to 1 week (or as long as you can keep it around! ^_~).
As I said before, the best part is that you only need 1/4 – 1/3 cups of cold brew to make 8oz of coffee. If you enjoy your coffee black, just add some water to your cold brew. You can flavor it up with almond or coconut milk, extracts, etc.
I tell you, making cold brew at home is even easier than the drive-thru at Starbuck’s. Plus, you have more flavor options using your own coffee at home – win!
I started making this salad when my husband and I went vegan a few years ago, and all but forgot about it until recently. It’s a summer favorite because it can be enjoyed warm or cold, and it requires minimal cooking.
This salad is mostly raw/no-cook – the only component that requires cooking is the rice. You can use leftover brown rice, or you can cook it fresh. I prefer to cook the rice fresh, because I think the lime flavor soaks best into warm rice as opposed to chilled.
I start by chopping the peppers and onion, and placing it into the bottom of a large mixing bowl.
I use about 1/3 of a red onion, because I find the flavor to be strong after a while. If you dig raw red onion, you can definitely put more in there.
I enjoy colors, so I use half a red bell and half an orange bell with 1 small finely diced jalapeño (seeds and ribs removed). The jalapeño does not add a lot of heat – it’s very mild and my kids enjoyed this salad a number of times without being bothered by it.
Once your veggies are chopped, add them into your big bowl and sprinkle with salt and pepper.
When the rice is cooked and cooled slightly (not piping hot, but not completely cool) add it right on top of the chopped veggies and squeeze the lime juice over the rice. The rice being warm helps it to absorb the lime flavor easily, and it slightly cooks the veggies. Give it a stir, then add the beans, a big handful of chopped fresh cilantro, and a little extra S&P.
And there you have it! A fresh, colorful salad packed with fiber and protein to go with any lean meat or fish.
I love this salad with some grilled chicken – shrimp, cod, or halibut would be fantastic mains as well.
This salad is fit for a big crowd, or as a make-ahead side to go with your E meals all week long.
Tzatziki is incredibly versatile. Use it as a topping for a burger, salad, or as a dip for meat and veggies. The good news is, it’s also easy to make.
Tzatziki is refreshing and takes just minutes to make.
I always used 0% fat plain Greek yogurt in my recipe, because you can use it with any THM meal.
For the cucumbers, I like to use hothouse cucumbers as they usually have less water than others. I lightly skin them, cut out the seeds, and finely dice.
Next, zest and juice the lemon. Add the parsley, dill, salt, and pepper and you’re done! Refrigerate for about 30 minutes prior to enjoying, so that the flavors have a chance to come together.
It is so creamy and delicious! The yogurt has a tang, while the lemon delivers a punch of freshness. The cucumbers are crunchy and refreshing. And the herbs tie it all together with brightness.
Summer is just around the corner, which means two things: 1) less cooking time (because your house it too hot already) and 2) lots of fresh, vibrant flavors. Enter, this beautiful quinoa salad.
I did roast the shrimp in the oven, but you could also grill them for an even quicker meal.
To roast the shrimp, and stay in E mode, start by preheating your oven to 400. Place the shrimp onto a large baking sheet lined with foil, spray lightly with coconut oil spray, sprinkle with salt and pepper, and toss to combine. Roast the shrimp at 400 for about 6 minutes – it may be more or less depending on the size and thickness of your shrimp. When they’re done, they will be firm to the touch, pink and opaque on the outside.
All that’s left is to assemble the salad!
Place the cooked quinoa into a large bowl, and add the scallions, dill, parsley, cucumber, red onion, lemon juice, and feta.
For the cucumber, make sure that you take the time (2 seconds, really) to cut out the seeds of the cucumber – yes, even if it’s “seedless”. The seeds have more moisture and will cut the shelf life of your salad significantly. You don’t want the whole batch going bad over some cucumbers! That would just be silly.
To cut the seeds out of your cucumber, slice the cuke lengthwise into quarters and cut into it on an angle so the whole “log” of seeds comes out in one cut.
Give the salad a big toss, taste for seasoning, then add your shrimp and serve.
The great thing about this salad is that it’s wonderful at room temp or cold from the fridge. In fact, as it sits in the fridge the flavor gets even better.
The lemon juice adds a fantastic acidity to the salad, while the herbs add tons of fresh, green flavor. This salad just screams summer to me, and it couldn’t be easier to make!
If you can believe it, this was my first time EVER making a beef roast. Trust me when I say this shredded beef is easy, flavorful, and versatile!
I love using my Crock Pot for various reasons, but overall it makes dinner insanely easy and it cooks without heating up the kitchen. Between preschool drop off, working, and getting my daughter to and from karate (right before dinner, no less) dropping something in the crock pot is definitely the easiest part of my day. The best part is coming home to a fully cooked dinner!
Let’s get to the nitty gritty of the recipe – start with a 2.5 – 3lb boneless beef roast.
Next, throw the dry spices together in a small bowl: chili powder, cumin, ground coriander, smoked paprika, cayenne, oregano, salt and pepper. Stir them up, activating the spices by rubbing them gently between your fingers.
Season the whole roast on both sides, massaging the spices into the meat.
Into the bottom of your crock pot, stir together the broth (any variety is fine), lime juice, tomato paste, onion, garlic, jalapeño, and Fresno chili. Fresno chilis look like red jalapeños and are similarly flavored. You could also use another jalapeño, Serrano pepper, Anaheim pepper, or a different pepper of similar heat level.
For the peppers, you can remove the ribs and seeds or leave them. I seeded half of my peppers, and the beef remained moderately spicy. I sliced everything straight across, because the crock will cook everything down to falling apart texture and tiny cuts aren’t needed.
Lay the seasoned beef roast on top of the veggies, place the lid, and set it on low.
Let it go low and slow for 8-10 hours until it’s falling apart.
After it’s done cooking, shred the roast between two forks. I say shred, but really that roast cooks up so tender that you could touch it with a fork and it just falls apart. Serve it right up, any way you like it. I put it over a big bowl of greens with some salsa, avocado, and fresh cilantro with a low carb tortilla on the side. My family enjoyed the beef as tacos with sliced avocados.
The beef is incredibly soft and tender. You get a hint of lime juice and a little smoky, spicy kick from the spices and peppers. All in all, it’s the perfect, casual way to enjoy a roast.
The leftovers could be used for salads or burritos later in the week. You could even throw them into a breakfast hash, because WHY NOT.
Barbecue is my family’s all-occasion food. Holiday? Barbecue. Birthday? Barbecue. The weekend? Well, you get the picture.
This recipe is so easy, you’ll be making barbecue every chance you get too!
Many times, you see barbecue done with a dry rub. While dry rubs are wonderful, I decided to go with a wet seasoning.
I started with a big, boneless pork shoulder, then the rest of it happens in a food processor or blender.
Place all of the seasoning mixture, except for the water, into your food processor. For the jalapeños, I seeded one half of it so that it would have some heat but not too much. If you like it spicy, feel free to leave the seeds and ribs on both sides, or remove them for a more mild flavor.
Pulse until it forms a slightly thick paste.
There will still be pieces of onion and jalapeño – that’s OK!
Place the pork shoulder directly into your Dutch oven, pour the wet rub over the pork and massage it all over.
Carefully pour (around the pork, not ON) in the water. Place the lid on your Dutch oven and place it into a pre-heated 300 degree oven.
This bad boy is going to cook low and slow for 4.5-5 hours with the lid on, then the lid comes off and it will continue cooking another 45 minutes to an hour. The pork should have a dark outer bark when it’s done.
Cooking the pork in the oven as opposed to the slow cooker gives you tender meat, while also having a crispy outer bark. The bark, to me, is one of the BEST parts. It’s crispy, flavorful, and a little smoky. The fat cooks down, making all of the meat perfectly tender. It’s the best of both worlds between a slow cooker and smoker.
Let the meat rest for about 10 minutes before shredding it between two forks.
Serve immediately, or refrigerate for a make-ahead meal on a weeknight. Try it with my quick and easy Sweet & Spicy Paleo Barbecue Sauce!