Burger and Fries

This combination has yet to get old. Grass fed beef burger with baked sweet potato fries and all the fixin's!

Chicken Sausage Frittata

I didn't even know there was such a thing as chicken sausage until I stumbled across it at Earth Fare. It's not bad! I made my weekly breakfast frittata, this time with sliced chicken sausage, leeks, potato, mushroom, asparagus, garlic, and salt/pepper. So filling!

Lazy Girl Chicken Parm

Okay, slightly misleading name because this isn't a true Parmesan dish (no cheese or pasta), but it is easy and yummy. Peel and slice an eggplant and salt each side (drying with a paper towel) to pull out bitterness. Saute eggplant in a pan about 8 minutes (or until nearly done) with some olive oil, then throw in a big handful or two of quartered cherry tomatoes and some diced pre-cooked chicken. Throw on some garlic salt and pepper, then top with chopped basil once everything is warm. Dig in!

Just Because

I want it to be fall so badly--I want to pick a pumpkin and drink a hot beverage and wear a sweater with boots. But the 80-90 degree weather has been making that tough. So I bought these cute little salt and pepper shakers in an attempt to encourage fall to make an appearance (is that too much to ask?)!

Broccoli Stuffed Baked Potatoes

Whole30 now says potatoes are okay, so I went nuts making a twice stuffed potato! I like to poke holes with a fork and then microwave mine for about 8 minutes (until it starts getting tender), then wrap it in some tin foil with olive oil and sea salt and bake it for another 20 minutes in the oven at 400 degrees.

When potato is done, scoop out all the innards and stir in steamed broccoli, ghee, and garlic salt until it's a nice mashed potato consistency, then place mixture back inside the potato skin. Easy peasy.

Paleo Pumpkin Cookies

This was before the challenge at our gym started, but I didn't want to forget the recipe! They were more pie-like than cookies, but still tasty.

Ingredients
1 cup almond flour
1 cup pumpkin (I used a can)
1/2 cup finely chopped walnuts
1/4 cup coconut milk
1 egg
2-4 tablespoons maple syrup
1 tablespoon cinnamon
1/2 teaspoon baking powder

1. Whisk egg, coconut milk, and maple syrup together. Add dry ingredients. Add pumpkin and mix well.

2. Bake for 20 minutes at 400 degrees. Allow to cool completely before removing from pan. Makes about a dozen cookies.

Recipe Source:  Paleo Magazine

Butternut Squash, Carrot, and Cauliflower Soup

It still doesn't feel like fall (temps in the mid to high 80s, but who am I to complain?) but I was craving a nice bowl of soup. So I threw together this delicious mash-up of vegetable goodness, just in time for our 45 day Paleo Nutrition Challenge at the gym. This shiz is GOOD.

Ingredients
3-4 carrots, peeled and chopped
1 large butternut squash, peeled and cubed
1 head of cauliflower, cut into 1 inch chunks
8 oz. of chicken broth (or veggie)
1 small can of coconut milk (about 1/2 cup)
Small bunch of chives, roughly chopped
Tumeric
Salt and pepper
Pumpkin seeds (for garnish)

1. Simmer all ingredients except for coconut milk in a large sauce pan for about 20 minutes, or until veggies are very tender.

2. Using an immersion blender (a regular blender would work but be messier), blend everything until smooth. Stir in coconut milk and season more as needed. Garnish with pumpkin seeds and serve.