Chipotle Twice-Baked Sweet Potato with Bacon and Avocado (Paleo!)

Hey y’all. Still cold. However, apparently there’s a snowstorm on the horizon…. Which I LOVE. I am ready for  snow, 100%.

As I sit back and think about how  close December is, and how close to an end 2018 is, I think about how much happened in 2018, and how much still has yet to happen as a result of what’s since passed this year. 2018 was a prime example of looking at things through a lens lined with emotional and spiritual maturity, peace and loving energy. What’s that really mean, outside of all the foo-foo stuff? Really, just this – as we begin to evolve more quickly, which is happening more and more each year, it’s easier for us to stay aware of what’s changing and going on around us, and how we can react to best suit our needs and heal.

Again, what does this really mean? Here’s a few examples:

  • Not believing every first thought we have – some are rooted in human emotion and fear, and don’t suit our best interest. Taking a step back and realizing that our thoughts have a greater influence on what goes on around us can make a WORLD of difference in keeping with the positive instead of sticking without knee jerk reaction. Be patient with your thoughts, and allow yourself to process before coming to conclusions.
  • Not sourcing our own value from someone else’s perspective – on the flipside, while your thoughts do control your life around you, they cannot directly manipulate people around you. Focus on only your reactions, and understand that if you’re too worried about someone else’s thoughts, you lose sight and strength over your own.
  • Focusing your sights on not having enough, and whatever lackthereof is ailing you – this sounds counterintuitive if you gloss over it, but this one is the most important. I’m a FIRM believer in the law of attraction, for many  reasons. If you go around thinking about everything you don’t have, it will never be any further from you. You say… but, Sarah, how do I live my life like I have all the stuff I need, if I don’t already have it? Well, you choose your words carefully. You wake up in the morning, count your blessings (no matter how few there are), and thank the universe for the opportunity to gain everything you’re destined to. Once you’ve done this enough times, two things happen. First, you truly see how valuable what it is you do already have, and then simultaneously open your doorway for more.

Everyone is guilty of these thoughts at some point, because we are human. In order to truly evolve and heal, we need to catch ourselves and recondition our knee-jerk reactions into things much more suited for growth, and self love. We also need to stop thinking of self-love as a foo-foo, dirty of silly term, and start defining what that means to us, little by little.

Side note, I was pretty excited to see that my store introduced plum for the holidays – what a great color to finish off the year with. Plum, or violet, or any rich shade of purple, is an extremely powerful color – often associated with royalty (the Advent candles are also purple….) 🙂 I came across a healing technique recently, having to do with envisioning a violet flame – both the color, and visualization, are extremely powerful in that they present a quick spiritual “recharge” that we can do for ourselves.

The  color violet is special in that it holds the highest frequency within the spectrum of colors – this is a scientific fact. By identifying the highest color vibration we know of, we provide a segue to the next level of vibrational light. What’s the brightest thing you can think of, that you’ve seen on earth? Fire.

If I haven’t lost you yet, by envisioning a violet colored flame, we are calling our thoughts to move to the highest level of light our minds can think of. Light such as this has the ability to heal our physical bodies (think of laser therapy), alter our perception of what’s around us (think of illuminating a dark room), and provide warmth and comfort, helping heal our emotional bodies. A quick visualization can put you on the path of healing with a few steps.

In a quiet room, visualize yourself seated and surrounded by violet light. While you’re visualizing it, imagine it flickering as if it were a candlelit  flame – anything to create a realistic image.

  • As you picture yourself immersed completely within the violet light, say this to yourself several times:
  • “I am within the violet light, because the violet light is within me.”
  • Express your gratitude for the opportunity to connect with the Violet Light – this actually is a representation of connecting with your higher self.

If you’ve never visualized something like this, I may have definitely lost you. Trust me when I say that at the very least,  you will feel more calm, and definitely more empowered. Repeat this as necessary throughout the rest of the year.

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I bet you might be hungry after reading all of this. I know I am. Since it’s still COLD as a witch’s…. broomstick, please enjoy this tasty healthy version of a twice baked potato. Gluten-free, dairy free, paleo, keto-compliant, this thing is the bees knees. You won’t be sorry 🙂

Chipotle Twice-Baked Sweet Potato with Bacon and Avocado (Paleo!)

Prep time: 30 min

Cook time: 90 min

Serves 5-6

Ingredients

  • 3 sweet potatoes, more round/fat in shape
  • 1 lb of thick cut bacon
  • 1 heaping tsp of ground chipotle powder
  • 1 medium yellow onion, diced
  • 1 clove of garlic, finely minced
  • 2-3 ripe avocados
  • Cilantro, for garnish
  • Salt and pepper, to taste

Directions

  1. Preheat your oven to 400 degrees. Prick your sweet potatoes with a fork, and coat with your preferred fat/oil (I like avocado oil). Bake for 50-60 minutes, until tender. Once cooked, remove from heat and allow to cool before slicing neatly in half. Further let cool once cut and halved. Turn oven down to 350. If using to cook bacon on a cookie sheet, bake until slightly browned. Leave oven at operating temperature. (skillet cooking bacon is fine too – just cook and set aside). Chop into small pieces, and set aside.
  2. In a skillet over medium heat, add 1 tsp of your preferred oil and saute onion until translucent, about 2-3 minutes. Then add your garlic, continuing to saute until starting to brown. Remove from heat and set aside.
  3. In a large mixing bowl, gently scoop the contents of each sweet potato half, leaving behind a thin layer if necessary to keep the skin in tact. Mash the sweet potato, adding the garlic, onion and chipotle. Next, add your bacon. You likely won’t want to taste test for more salt until after your bacon is added, since bacon does tend to add a lot of salty flavor. Add more chipotle, if desired.
  4. Scoop contents back into the sweet potato skins, dividing equally. Place on a baking sheet and bake for 20-25 minutes, until potato starts to form a golden crust.
  5. Meanwhile, as the potatoes are cooking, mash your avocado in a small bowl. Season with salt and pepper, and a pinch of chipotle if desired. If you’re feeling really ambitious, you can make this as you would any other guacamole (link to my recipe!), depending on what ingredients you have on hand.
  6. When potatoes are finished cooking, remove from heat and serve with a scoop of avocado on top. Garnish with cilantro.

Enjoy!

-S

Paleo Sausage Gravy Over Biscuits… and it’s DELICIOUS

Victories come in all shapes and sizes. Sometimes you get the job, sometimes you almost miss a step on a staircase but don’t and catch yourself. Sometimes, you thought you forgot your phone charger at home but find it in your workbag. And then… sometimes you make sausage gravy over biscuits and it’s gluten free, dairy free, and DOESN’T SUCK.

This is a great time to be alive. Honestly.  I can’t even explain the joy I get from making this, because now I can share it with people who’ve never enjoyed the salty tasty goodness of sausage gravy.  You can bet your bottom I’ll be making this again.

This weekend is my hometown’s big annual event, the Mushroom Festival. Thousands of people gather to see artisans, crafts, food, antique cars and demonstrations about how mushrooms are grown and distributed. It’s a really fun time, and the whole town shuts down so that everyone can enjoy it. If you’re in the Philadelphia area, you should definitely check it out – more into at www.mushroomfestival.org.

Since this is just one big post about me talking about what I DO like, I realized I haven’t complained about the heat yet. It’s still really hot, guys. Fortunately, it’ll be in the high 60’s this weekend, so… I suspect I may be wearing a flannel to the mushroom festival….. 🙂

Sausage Gravy and Biscuits (PALEO!)

Prep Time: 40 min

Cook Time: 15 minutes

Yields about 8-10 biscuits

Ingredients

For the biscuits:

  • 1 cup Almond Flour
  • 2/3 cup Tapioca Flour
  • 1/2 cup Coconut Flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½  tsp finely ground sea salt
  • 1/3 cup (5 Tbsp) of cold butter, cut into ½ inch cubes
  • 1/2 cup Coconut Milk, fully mixed/shaken
  • Juice from ½ a lemon
  • 2 Eggs

For the gravy:

  • 1 (14 ounce) can of coconut milk
  • 1 pound pork sausage
  • 1 heaping tbsp. tapioca or arrowroot powder
  • 1/2 tbsp finely chopped fresh parsley
  • sprinkle of garlic powder
  • 1 tbsp finely chopped fresh sage, plus more for garnish
  • sprinkle of paprika
  • sprinkle of chili powder, optional
  • salt and pepper, to taste

Directions

  1. First, preheat oven to 400 degrees. Line a baking sheet with parchment paper or spray with your preferred oil/cooking spray.
  2. In a small bowl, whisk together your coconut milk and lemon juice. Stir in your eggs and continue to whisk until well combined. Set aside.
  3. In a separate larger mixing bowl, combine the almond flour, tapioca flour, coconut flour, baking powder, baking soda, and salt in a mixing bowl. Mix in your butter cubes with your hands, and press the mixture together until it starts to get a sandy, coarse meal-y texture. Continue this until butter is no longer in large chunks.
  4. Fold in your buttermilk/egg mixture into the flour mixture and gently stir until fully mixed. Allow it to sit so that the flours can absorb the moisture, about 5-7 minutes.
  5. With your hands, take a rough handful of the biscuit mix and place on the baking sheet. So  that it resembles a flakier biscuit shape, I pinch and poke the top with my hands so it isn’t a perfectly round shape. Continue to form biscuits, placing 1-2 inches apart.
  6. Bake for 13-15 minutes, until golden brown. Remove from heat and allow to cool.
  7. Meanwhile, while your biscuits are cooking, heat a large skillet over medium high heat and add your onion and sausage. Continue to saute until browned, breaking up large bits of sausage. Remove the sausage with a slotted spoon and set aside.
  8. Using the remaining fat in the pan, turn the heat down to medium low and add your arrowroot/tapioca flour and whisk to combine. Once it thickens, add your coconut milk (remember to shake the can well to ensure it’s mixed!) and  continue to whisk. Add your herbs and salt and pepper, to taste. Add your sausage back in and continue to stir occasionally, allowing the gravy to thicken.
  9. Pour over your biscuits…. Or just eat it out of the pan. Or smother it on your face. I love gravy, do what you want.

Enjoy!

-S

My Top 5 Favorite Superfoods (and where to find them!)

Happy Friday!

Today starts another fabulous long holiday weekend… complete with rain, rain and more rain. I’m home working for the day, so hopefully I can squeeze in some cooking to get you guys some delicious recipes.

One thing I wanted to share, though. I love healthy food, but I didn’t always love it. Growing up, my mom was an excellent cook, but I still hated vegetables. My parents ate them so I don’t know if I was just being stubborn. I didn’t like to eat steamed vegetables and I certainly didn’t know how to cook for myself until the last few years so I was sadly deprived of a lot of delicious ways to eat and cook vegetables. Then Amazon came to the rescue and now I feel like I need to share all the fun things I found recently to you and your loved ones/picky eaters if they aren’t into trying new things (though I think my recipes are delicious…).

8Greens Effervescent Super Greens Dietary Supplement – $14

Link: https://smile.amazon.com/dp/B0792HYX21/ref=twister_B07DPWSPSF?_encoding=UTF8&psc=1

Screen Shot 2018-08-31 at 8.52.47 AM

This stuff is liquid gold. My favorite local cosmetics store, Houpette, started carrying this when they moved to their new location, and I am DELIGHTED. It has a nice citrus-y taste, isn’t sludgy, and gets you the Vitamin B, Vitamin C, Zinc and other minerals you need if you don’t plan on eating your broccoli. It’s vegan, gluten free, sugar free, salt free and preservative free.

 

TerraSoul SuperFoods Gelatinized Maca Powder – $13

Link: https://smile.amazon.com/Terrasoul-Superfoods-Organic-Gelatinized-Powder/dp/B00EHQQ1A6/ref=lp_6944339011_1_11_s_it?s=hpc&ie=UTF8&qid=1535718486&sr=1-11&th=1

maca

Don’t let this one’s name fool you – it’s vegan, certified, organic, non-GMO and also gluten free. Maca is a root native to Peru – it’s balanced in carbs and protein, and also contains vitamin C, copper, iron, potassium, fiber, manganese, along with others. Studies have suggested it increases libido and fertility in men, and it has been suggested that maca root also alleviates unfavorable symptoms of menopause. As with everything – always pay attention to your body, as anything that influences your hormones can impact things sych as your thyroid, or general hormonal wellness… however, the state that you will likely buy your maca root powder carries little adverse side effects compared to its natural state (raw, uncooked). When taken properly, this can do wonders, but always consult your doctor if you have concerns!

 

Greenbow Organic Bee Pollen – $11.99

Link: https://smile.amazon.com/GREENBOW-Organic-Bee-Pollen-Certified/dp/B019HI4CRC/ref=lp_6944339011_1_1_sspa?s=hpc&ie=UTF8&qid=1535718486&sr=1-1-spons&psc=1

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Though I’m a firm believer in buying this particular one locally (the bees are pollinating your local flowers – it couldn’t hurt to ingest local pollen for allergy reasons!), if that isn’t available to you, this is a great choice. Bee pollen contains amino acids, Vitamin B and other minerals to support a healthy immune system. I am particularly fond of this brand because they donate 1% of their proceeds to the Planet Bee Foundation, which helps to repopulate the bees and promote awareness of dangers to the bee ecosystem. Word to the wise – without bees, we all die…. If we’re being transparent, here. **side note: if you are allergic to bee venom, or anything bee related, it is recommended that you consult your doctor prior to any consumption of a bee byproduct.

 

Navitas Organics Goji Berries – $15

Link: https://smile.amazon.com/Navitas-Organics-Goji-Berries-oz/dp/B000FFLHSY/ref=sr_1_21_s_it?s=hpc&ie=UTF8&qid=1535719220&sr=1-21&refinements=p_n_feature_nine_browse-bin%3A6997074011%7C6997076011&th=1

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This one is fun in that… it’s kind of fun to say. They’re like a dried cherry cranberry raisin type thing, and I add them to my smoothies or overnight oatmeal. Chinese folklore says these are nicknamed “Happy Berries” – as the monks were jolly, happy and cheerful, and attributed this to their consumption of goji berries. They are high in antioxidants and vitamin A, and they taste pretty darned good, too. If chewing on these things freaks you out, Navitas also sells, powder form, available here.

 

Vital Proteins Collagen Peptides – $25 (30 servings)

Link: https://smile.amazon.com/Vital-Proteins-Pasture-Raised-Grass-Fed-Collagen/dp/B00NLR1PX0/ref=sr_1_4_s_it?s=hpc&ie=UTF8&qid=1535719464&sr=1-4&keywords=vital+proteins+collagen+peptides

Screen Shot 2018-08-31 at 8.55.30 AM

I love this stuff. While I am fortunate enough to have what some would consider “good skin”, there’s no sense in letting it go to waste! I add this to my coffee every morning… it’s taste-free, smell-free, and doesn’t change my coffee at all. Collagen is the most abundant protein in the body and makes up a good part of all the connective tissues in our body. It maintains skin’s elasticity and regeneration of cells, your hair, tendon, cartilage, bones and joints. Collagen is a protein made up of amino-acids: glycine, proline, hydroxyproline, and arginine. In laymen’s terms… if you’d like to help slow the process of saggy boom-booms or crepe-y skin, this is a great product to give you a head-start.

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These are just a few of my favorites that I’ve found over the years. If you aren’t interested in buying at Amazon, most local health food stores, as well as Whole Foods and Wegmans, carry these products. Much of the evidence provided around these products is from my own research, so always be sure to educate yourself on what the best superfood regimen may be for you. I’m always here for questions too!

What’s your favorite superfood or healthy product you’ve found? Share yours!

-S

Chorizo-Stuffed Baby Bella Mushroom Bites (Paleo!)

I’m in vacation prep mode! Also known as that hypervigilant, excited  and stressed out stage of trying to wrap things up prior to leaving for an extended period of time. AKA walking around in circles hoping I get something done.

The end of last week was nice. I did a really good yoga workshop — a Full Moon Yoga session on the rooftop of Hockessin Athletic Club. It was beautiful — not too hot, not too difficult, and really grounding. Friday, during the actual full moon, I enjoyed a nice dinner at a friend’s house, right before the storm came. There was fun, there was wine, and I sprayed a lot of Full Moon Mist on everyone’s heads. Obviously, the last part was the icing on the cake… heh.

I’ve been trying to get the last bit of ideas out of summer cooking before I go into full Fall-Mode. My second job (White House | Black Market) is starting to get their new clothes in, and it HAPPENS to be my favorite color… RED! and then LEOPARD! If y’all only really knew how I love clothes… you’d know that every new season that comes in is like Christmas for us that work there. And then the actual holiday clothes come, and we all get hysterical.

In the spirit of embracing my KSQ roots, this recipe is all about the mushrooms. My personal favorite appetizer bite! I feel like these even go one step further to highlight the strong Latino presence with some spicy chorizo… definitely a crowd pleaser. Bring to your next summer BBQ!

Chorizo-Stuffed Baby Bella Mushroom Bites (Paleo!)

Prep time: 20 min

Cook time: 25 min

Ingredients

  • 2 containers of baby bella mushrooms, rinsed, patted dry; stems and gills removed
  • 1 lb of ground chorizo
  • 1 medium sized yellow onion, diced
  • 1 red bell pepper, stems and seeds removed and diced
  • 1 heaping tbsp fresh parsley, chopped
  • 1/2 tsp garlic powder
  • salt and pepper, to taste

Directions

  1. Preheat oven to 400 degrees. on a greased cookie sheet (or cookie sheet with wire rack), scatter mushrooms face up. bake for 15 minutes to allow the juices to release.
  2. Once semi-cooked, remove from heat, drain any water that has shed from the mushrooms, and set aside to cool.
  3. Meanwhile, as your mushrooms are cooking, heat 1 tbsp of your preferred fat (I like olive oil) in a large skillet over medium high heat. Add your onions and peppers, and sauté until browned, stirring occasionally — about 7-8 minutes. Remove from heat and allow to cool. Leave oven on.
  4. Once your onion/pepper mixture is cooled, add to a large mixing bowl with your chorizo and mix thoroughly. Add your parsley and garlic powder, continuing to mix.
  5. Once thoroughly mixed, grab a bit of chorizo mixture that matches the size of the mushroom you’re looking to fill — the diameter should be no wider or thicker than your mushroom, so the ratio is even. Press into the mushroom to secure the chorizo mixture, and reshape if need be. Space mushrooms evenly on another greased or parchment-lined cookie sheet.
  6. Bake in oven for 25 min, or until chorizo is cooked thoroughly and starts to brown Don’t worry if the mushrooms sweat further — this won’t impact their flavor, and they typically dry out a bit once removed from heat. Serve immediately.

Enjoy!

-S

Taco-Spiced Turkey Stuffed Poblano Peppers (Paleo!)

Ah, Mondays.

Not just any Monday – the Monday that I go back to work after having a week off. These are the worst kind of Mondays, but honestly… this one wasn’t so bad. I had so much fun at the beach, but I’m glad to be back. I didn’t get as tan as I had hoped, but I think it’s because I panicked when I would get overheated and spray SPF 70 all over myself. Note: overheating does not mean my skin is burning. Idk, there was a lot of wine involved.

Side note: I am wildly allergic to conventional sunscreen! It’s no fun. I had no idea until my late 20’s that the rash I’d get on my armpits, inside elbows, back of my knees and hips was not because “it was hot outside” – I am allergic to avobenzone and oxybenzone. These ingredients create chemical reactions on your skin that filter UVA rays and converting them to energy less harmful to your skin. (source)

Oddly enough, I have topical allergic reactions when using sunscreen that contains this, so I’ve experimented with mineral based sunscreen and I found one that doesn’t turn me into Casper while I still get a safer tan. One I don’t like? Alba Organics mineral sunscreen, in the green tube. If we’re being completely honest, that shit sucks.

Cue the angels! I stopped at the local surf shop on my way home from the beach and picked up my new favorite. It’s called Raw Elements Daily Lifestyle lotion, SPF 30. To be completely honest, I wish I found this sooner. The crappy thing about zinc sunscreen is that Casper hue, and if you rub this stuff in enough, you don’t get it. Plus, it stays on for a loooooong time, so if you’re like me and forget, you’re good. Plus PLUS, it does not harm the oceans, seas, rivers and lakes, so that’s my favorite part 🙂 Check it out here.

Back to food. Last week I decided to make some goodies, I have yet to post them. One of the glorious things were these peppers. These PEPPERS. You could absolutely make them vegan and sub in some crumbled tempeh or soy and a pinch more spices, and I think that would just be phenomenal. Enough with the talking, let’s dine.

Taco-Spiced Turkey Stuffed Poblano Peppers (Paleo!)

Prep time: 20 min

Cook time: 40 min

Serves: 3-4

Ingredients

  • 1 lb ground turkey
  • 1 medium yellow onion, diced
  • 2 large tomatoes, diced; or one 15oz can of diced tomatoes with chilies
  • 1 ½ tbsp taco seasoning
  • 4 poblano peppers, tops sliced off, ribs and seeds removed
  • 1 container of sliced cremini mushrooms, chopped
  • ¼ cup of fresh cilantro, chopped (for garnish)
  • optional for non-paleo eaters – cheese and sour cream, for serving

Directions

  1. in a large skillet, add 1 tbsp of your preferred fat and sauté your onions over medium heat until translucent, about 5-6 minutes. Add your mushrooms and continue to cook until the moisture has evaporated, another 2-3 minutes.
  2. Add your turkey and sauté until fully cooked, another 6-7 minutes. Add your tomatoes, juice and all, and continue to cook.
  3. While there’s still moisture in the pan, add your taco seasoning and stir, covering the contents of the pan. Set aside to cool.
  4. Preheat your oven to 375 degrees. While it heats up, stuff your peppers with your turkey mixture, ensuring they’re full by pressing the turkey mixture into the pepper with a spoon or fork.
  5. Place in a greased baking dish and bake for about 35-40 minutes, until pepper has wilted and turkey has browned.
  6. Garnish with your preferred toppings (cilantro, and sour cream/cheese, if using). I squeezed some lime over the top of mine before eating 🙂

Enjoy!

-S

Buffalo Turkey Meatballs (Paleo!)

Winner, winner! TURKEY DINNER!

Happy Monday, y’all. This has been one of the Monday-est Monday’s ever. I’ve been waiting for the weekend for what feels like 12 years. Then all of the sudden it’s Monday. That, and the days are made progressively longer by doing the whole keto thing. If you aren’t familiar with Ketosis and the Ketogenic “diet”, definitely read up on it… here is a good book to start.

I think what’s most interesting about this “diet” is that most people compare it to the Atkins diet. If you recall, Atkins was popular in the 90’s and I think everyone’s parents tried it at least once. It was controversial because of the “war on Fat”, when Ancel Keys proclaimed that eating fat made you, well, fat. That is so false. The link of consuming fat with heart disease was actually filled with incorrect inferences and cherry-picked information, and people just stuck with it. After all, if people don’t want to “be fat”, why would they eat it? And down the slippery slope we go.

The Ketogenic Diet and Atkins are similar in that they reduce carbs, but are done so a bit differently. The ketogenic diet was founded back in 1924 by Dr. Russell Wilder of the Mayo Clinic, and he used it to treat epilepsy. It focused on high fats, a fair amount of protein and the low carbs familiar with Atkins. By reducing your carbs as a source of energy, your glycogen reserves are depleted (as your body can only store that for +/- 48 hours), and it turns to fat as a means of energy consumption. Your stored fat is converted into ketones, which your body uses for energy. This is beneficial if you’re trying to lose fat, but also if you have a difficult time managing your blood sugar, as this increases your insulin sensitivity and lower your glucose levels.

The Atkins diet also reduces carbs, but does so in a step-based process that allows you to reintroduce carbs back into your diet as a form of weight maintenance. The science is the same as the ketogenic diet, but the perception behind this diet was that it was a quick fix, and that you risk gaining your weight back upon eating a high amount of carbs again.

To each their own — I feel better, stronger and I have more clarity when I eat fewer carbs, so that’s what I stick to. with that said… these were born out of a need to eat Frank’s Hot Sauce. I love Frank’s hot sauce, I love buffalo anything. That, and while my brother was home from college, I wanted to make him something that tasted “late night drunk food”, but didn’t leave you feeling like a slug when you woke up.

Ladies and Gentlemen, I present to you… Buffalo Turkey Meatballs. Yaammm.

Buffalo Turkey Meatballs (Paleo!)

prep time: 20 min

cook time: 25 min

Makes about 12-14 meatballs

Ingredients

  • 1 lb ground turkey breast
  • half container of sliced brown mushrooms, chopped
  • 1 small yellow onion, finely chopped
  • 1/2 cup Frank’s Red Hot Sauce, plus separate 1/4 cup set aside
  • 1 heaping tbsp ghee
  • 1/2 tsp salt (this is conservative), plus more to taste
  • 1 egg, whisked
  • 2 tbsp almond flour
  • 2 heaping tbsp scallions, green and white parts, sliced thin

Directions

  1. In a large skillet, heat a tbsp of oil or your preferred fat over medium heat. sauté onions until translucent, about 5-6 minutes, stirring to prevent burning. Add your mushrooms and sauté for another 4-5 minutes, until soft. remove from heat and allow to cool.
  2. In a large mixing bowl, mix together your turkey breast, mushrooms, onions, egg, almond flour and scallions. Lastly, add your hot sauce.
  3. The mixture may be quite wet — if you feel you need to add more almond  flour, do so 1 tsp at a time until the mixture is able to hold its shape when rolled into a meatball.
  4. On a cookie sheet with a greased wire rack, set your meatballs about 1-2 inches apart. The rack is optional — I find that these run a bit as the moisture burns out, and I don’t like to drain my cookie sheet halfway through to get them to crisp. Bake until starting to brown, about 20-25 minutes.
  5. Meanwhile, as the meatballs are baking, mix together your remaining hot sauce and ghee. Season with salt, to taste. Drizzle over the meatballs and serve.

Enjoy!

-S

Matcha Green Tea Cupcakes (Paleo)

Spring Equinox. Mercury retrograde. Snow. Rain??? Cold?? No, not that bad.

There’s so much going on !??!! One of these days soon, I’m going to get my life together and get organized. I just need some time, sigh. On a brighter note, the snow that came Wednesday is melting rapidly. The birds are out, and it looks like it’s going to stay in the 40’s and 50’s for the next two weeks. It’d be lovely if it got into the 60’s, but I’m afraid to ask.

I stocked up recently on all my favorites from Athleta recently (thank you work for providing me a gift certificate for an award I received!), and I am absolutely loving my new  tank tops. You can find them here! They’re stretchy but not too tight, and they come in great colors. I’m excited to use them for yoga, lifting, etc.

Not a whole lot of other things going on with me, just dropping in to remind you to remember your intentions for Spring, stay true to yourself, be kind to yourself and others, and have fun! There’s no reason these days to not enjoy yourself every now and again. Stay tuned for more delicious recipes this weekend… for now, here are some matcha green tea cupcakes.

Matcha Green Tea Cupcakes (Paleo)

Prep time: 20 min

cook time: n/a

serves 3-4 as a meal, 6-8 as an app

Ingredients:

For the cupcakes:

  • 2 1/2 cups almond flour
  • 1/4 cup melted coconut oil
  • 1 tbsp almond milk
  • 1/2 cup raw honey
  • 4 large eggs
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp vanilla extract
  • 1 tsp matcha green tea powder

For the icing:

  • 1 1/2 cups raw cashews soaked in filtered water for at least 4 hours**, drained, rinsed, and gently dried
  • 2/3 cup coconut cream chilled*
  • juice from one lemon, about 2 1/2 tbsp
  • 2 tbsp coconut oil, room temperature (solid)
  • 1 tbsp vanilla extract
  • 1/3 cup of maple syrup, plus more to taste
  • pinch of ground sea salt
  • 1/2 tsp of matcha green tea powder

Directions:

  1. preheat oven to 350°F. Line a 12-cup muffin pan with paper cups.
  2. In a food processor, blend cashews on high until they form a paste. Scoop the excess paste down from the sides to ensure the mix forms properly.
  3. Add remaining ingredients and continue to blend or process on high for 2-3 minutes until the mixture is creamy. Refrigerate until using, for up to 24 hours.
  4. In a large bowl, combine the eggs, almond milk, honey, vanilla, and then coconut oil. Slowly add your almond flour, baking powder and salt. Distribute your batter evenly among the cups. Bake for about 20 minutes until risen and firm to the touch. Remove from the oven, transfer to a rack and allow to cool completely before frosting. You can either frost with a spoon, or with a pastry bag.

Enjoy!

-S