August 21, 2016

Back to Juicing

I've started juicing again! I will be updating the Juicing page with new recipes as I create them. I'm really enjoying the freshness of all of the product and the nutrition that's packed in one cup.

To prepare for work mornings, I juice on the weekends or the night before and put the juice in a mason jar; then, it's ready to be drank in the morning right out of the jar. Generally, 1 cup is a good serving without being too much.

July 21, 2016


Views on the blog were the highest in a long time. I promise to get better about posting soon! Post what you'd like to know in the comments. :)

February 21, 2015

Steven's Creation

A good friend of mine was studying and needed some brain food. It was either Jimmy John's or me, so I offered to make him something. Though he had some high expectations, I luckily had the ingredients to satisfy his request.
Excuse the poor capitalization.
I had to post about it because in making it, I was pretty impressed. I probably wouldn't have thrown this together on my own, and it looked pretty great! Unfortunately for him, I'm not in the market for personal chef jobs.

Steven's Creation:
Serves: 1; 10 minutes

2 tbsp. olive oil
1/4 cup diced onion
1/2 cup diced tomato
1 cup chopped kale
2 oz. ground turkey sausage
2 eggs, scrambled

Heat the olive oil over medium heat. 

Add the onion and sautee for a few seconds. 

Add the sausage and brown, breaking up with the spatula. 

Add the tomatoes and kale. 

Sautee for 3-5 minutes, until everything is softened. 

Add the eggs and scramble until everything is cooked through. 

Season with sea salt and pepper.

January 30, 2015

Ground Turkey & Veggies

I don't have a picture of this, but I figured I should post about it because it was such a simple meal to throw together after a long day. I've been sick this week, so my motivation to really do anything significant in the kitchen is at an all-time low. Instead of my usual scrambled eggs and turkey bacon, this morning I had a banana and turkey bacon because I was too lazy to make the eggs. The other night after class, it would've been so easy to give up and binge on an ice cream sandwich or two. Instead, I threw together some vegetables and ground turkey for a nutritional, filling meal.

3 tbsp. olive oil
1/2 yellow onion, diced
1/2 zucchini, diced
1/2 yellow squash, diced
1 cup white mushrooms, sliced
1 lb. ground turkey
Herbs de Provence OR rosemary, parsley, sea salt, pepper

Heat the olive oil over medium heat. Add the onion and sautee for 3-5 minutes, until softened. Add the rest of the vegetables and sautee, stirring occasionally, for 5-10 minutes, until softened and reduced. Remove to a separate bowl. Add the turkey to the same pan and brown. Drain grease. Add the vegetables to the pan with the turkey and season to taste. Voila!

This makes easy leftovers for lunch as well. You can also put dijon mustard on it for added flavor.

January 26, 2015

January 11, 2015

Sausage Spaghetti & Meatballs

Another crazy semester has started. But, I quickly seized the opportunity that Saturday night presented to spend some quality time in the kitchen. An added bonus was getting to put my new chopping block - a Christmas present from my Mom - to work. So, my roommate and I went to the grocery store, got the supplies, and I went to work.

A friend of mine, whom we invited for dinner, does not eat pork; so, I was super excited when I found the turkey sausage in the butcher cooler.

Sausage Spaghetti & Meatballs
1 spaghetti squash
3 tbsp. EVOO
2 cloves garlic, minced
1/2 yellow onion, diced
1/2 green pepper, diced
2 cans tomato sauce
1 can diced tomatoes with Basil and Oregano
1 tsp. tomato paste
1/4 tsp. cinnamon
1/2 tsp. Italian seasoning
1 tsp. rosemary
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. red pepper flakes (optional)
dash black pepper
1 lb. Italian sausage - any variety

1 lb. ground beef
1/2 tsp. cumin
1/4 tsp. black pepper
dash sea salt
1 tbsp. tomato paste

SPAGHETTI SQUASH: Pre-heat the oven to 400. Put the spaghetti squash in a roasting pan. I do it whole because I usually lose in a fight with a knife and a spaghetti squash. Put the squash in the oven about an hour before dinner. Roast the squash for an hour, rotating after 30 minutes. Remove from the oven. Cut the squash in half, and use a fork to scrape the squash into spaghetti-shaped strings.

SAUCE: Heat the olive oil over medium-low heat. Add the garlic to soften - only about 1 minute. Add the yellow onion and green pepper. Simmer for 5-10 minutes, stirring occasionally, until softened. Add the tomato sauce, diced tomatoes, tomato paste, and seasonings. Stir together, and reduce heat to low.

In a separate pan, brown the sausage. Drain the grease. Add the sausage to the sauce and continue to simmer for about an hour, or until dinner is ready, stirring occasionally.

MEATBALLS: Pre-heat the oven to 400. (They can go in the same oven as the spaghetti squash.) Line a baking sheet with tin foil. Hand-mix the ground beef, cumin, black pepper, sea salt, and tomato paste. Form meatballs about the size of a golf ball and place on lined baking sheet. Bake for about 15 minutes, or until browned completely. *These are also good just leftover for a quick lunch.

I also made Rosemary Breadsticks from the Against All Grain cookbook and served dinner with a glass of Cabernet Sauvignon.

Bon Apetit!

This recipe is a little spicier and meatier than my last recipe. Here's my Homemade Paleo Spaghetti recipe that is quite similar but a little different - most significantly, it doesn't use sausage.

December 9, 2014

Roasted Turkey Soup

Wondering what to do with that leftover turkey meat that you spent so long picking off of the carcass and packaging to save in the freezer? Really, you had no idea what you'd do with it but knew you couldn't throw it away. Yep, me too. You could definitely tell I finished exams last week though because this was one of the first things I did... Get back in the kitchen and make up a new recipe. My friends who still had a few exams ahead of them were thankful for the fresh and healthy meal. Enjoy!

Roasted Turkey Soup
Serves: 6 Time: 6-8 hours

3 tbsp. EVOO
3 cloves garlic, minced
1 sweet onion, diced
3 carrots, cubed
6 stalks celery, cubed
6 cups turkey broth, divided
1.5 cups picked turkey meat (white and/or dark)
1 sweet potato, cubed
1 tbsp. marjoram
1 tsp. rosemary
1 tsp. oregano
1 bay leave

Heat EVOO over medium-low heat. Add garlic. Once softened, add onion. Let the onion cook down and season with marjoram, rosemary oregano, sea salt and pepper. Add celery and carrots. Add 1/4 cup turkey broth. Continue to simmer. Add turkey meat and the remaining turkey broth. Add 1 bay leave and sweet potato. Reduce heat to low and simmer all day.

I served mine with paleo garlic bread (Recipe Book). For non-paleos at the table, serve over rice or with non-paleo garlic bread.