All Posts Filed in ‘Cooking with Joanna

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Whole30 Favourites – Week 2

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I’m dubbing this week the week of Ugly Food. Everything was delicious, I promise, even though my lame iPhone photos sure don’t make much look appetizing!

I love this part of the Whole30 because it’s when my energy really kicks in. This morning I was up and had tonight’s dinner in the crockpot by 8am and let me tell you, that NEVER happens. I am NOT that person. (Seriously, ask my husband. Mornings are not pretty around here.) I’m currently feeling like a total Super Mom/Wife, and it’s only 9:32am…I’ll get back to you on that though, because I don’t see that feeling lasting all day. Ha!

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Top: Healing Chicken Soup by Stupid Easy Paleo. This was so delicious and soothing! We’ve had all kinds of sick bugs in our house these past two weeks so this soup was perfect. Next time I will double or triple the batch.

Bottom far left: Artichoke Chicken Lemon Pasta by PaleOmg. I loved this. I love pesto and will be using this pesto recipe for other recipes as well as this one again. I’m not sure why the colour of mine was so weird, but it tasted great and even reheated just fine.

Bottom second from left: Old faithful! Soft boiled eggs on Sweet Potato and Zucchini Hash. I used to always pan fry this recipe but lately I’ve been spreading it all on a baking sheet and baking it in the oven to save time. It gets nice and crunchy that way and I don’t have to stand over the pan, constantly mixing it.

Bottom middle: One of my all time favourites that I have been craving lately – Spicy Coconut Shrimp Bisque by my lovely friend Renee Jordan. I make this soup pretty regularly and in big batches. Try it and you’ll see why!

Bottom second from right: This was just a simple salad of mixed greens, prawns fried in coconut oil and Flavor God seasoning, with beets and pumpkin seeds. This was at the end of my grocery week so it’s lacking in colour and more vegetables, but it was yummy and filling none the less.

Bottom far right: This was a weird experiment that looked terrible but tasted fantastic. I used the Jerk Chicken recipe from Well Fed 2 by Melissa Joulwan but subbed scallops for chicken. The entire recipe is not available unless you buy the book (so go buy it!) but the seasoning recipe can be found here, on her fantastic blog. I served it on cauliflower rice, and it reheated well for leftovers the next day.

Right now I’ve got Puerco Pibil in my crockpot for dinner tonight, and it smells fantastic. I’ll share it with you next week with the rest of my favourites.

Eat well, move your body, and enjoy your week!

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Whole30 Week 1 – Favourites

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Hey there! So it looks like January Whole30 is going to be an annual thing. I got off to a late start because I’m the type who likes to start things on a Monday, rather than the 1st of the month. This round of Whole30 has given me the quickest turn around I’ve ever experienced. On Monday I was feeling exhausted, lethargic, and slow from the holidays, but by Wednesday I felt energized and free. Each round becomes easier and easier as you get familiar with recipes and meal planning, and this round I’ve recently discovered something that is changing my life! ONLINE grocery shopping with DELIVERY to my doorstep!

During the spring and summer we have all our produce delivered by our CSA program, we have all our animal protein in our freezer already, and we just pick up local eggs from a farm a couple of blocks away, so there’s barely any shopping needing to be done. But during the winter the chore creeps back into my life – and to me, it really is a chore. So, I’ve recently started doing online grocery shopping once a week or once every two weeks at Save On Foods online, and for $4.95 it is delivered to my door step the next day. Every week they have coupon codes that are making the delivery price totally worth it. I find myself spending less, because I’m not wandering the aisles. I’m sticking to my meal plans better and not buying anything extra that I don’t need. Anyway, I’m pretty excited about that, and if you’re like me and despise grocery shopping then I highly recommend it.

Back to Whole30. Here are my favourite meals from this week.

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Top left: Pretty self explanatory breakfast. I’m currently obsessed with soft boiled eggs. My method: Bring small pot of water to a boil. Gently lower 2 or 3 eggs into the boiling water, being careful not to bump and crack the shells. Set timer for 6 minutes, or 7 minutes for 3 eggs. When the timer goes, immediately remove the eggs from the water and rinse them under cold tap water for 30 seconds. Then peel and enjoy. I love them with the yolks running over avocado.

Top middle: An old favourite of mine – Chorizo and Yam Stew. This is so hearty and delicious with the perfect blend of sweet and spicy. I love it with avocado on top to balance the heat.

Top right: My new favourite roast recipe – Pomegranate Habanero Shredded Beef by Stupid Easy Paleo. This was absolutely delicious! I will definitely be making it again very soon. We had it with salad and butternut squash one night, and with salad and roasted cauliflower the next night.

Bottom left: My usual – soft boiled eggs on sweet potatoes and kale. I fried the sweet potatoes in coconut oil, salt, pepper, and about 2 tsp regular paprika and 1 tsp smoked paprika. I tear the kale and add it for the last 3 minutes of cooking time.

Bottom middle: This is what my lunch looked like all week with slight deviations. Roasted chicken breast (rubbed in Epicure’s Turkey rub and baked), pear, butternut squash, sweet potato, and pumpkin seeds on mixed greens. I don’t like raw veggies, so as I mentioned on Instagram, my salads are really just #hotfoodpiledonlettuce.

Bottom right: I don’t really know what to call this – some sort of Mediterranean Skillet dish, I guess. I chopped up red cabbage, carrots, spinach and peppers and fried them in coconut oil and garlic. Then I dumped in artichokes, sun dried tomatoes, and Kalamata olives and fried it for a few more minutes. Then I mixed in some leftover chicken breast. It was delicious and very filling.

Eat well, move your body, and have a great week!

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Chorizo and Yam Stew

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This is based off of a recipe a friend shared with me, with just a few tweaks here and there. It’s hearty, delicious, and has exciting flavours. I love topping it with cool avocado to balance the sweet and spice of the stew.

Ingredients

-4-6 chorizo sausage links

-3 cups diced yams

-1 onion

-3 garlic cloves, crushed

-2 stalks of celery, diced

-1 large carrot, diced

-1 bunch of kale, roughly torn

-1 can of diced tomatoes

-2 tbsp tomato paste

-4 cups chicken bone broth

-1.5 tsp chili powder

-1 tbsp smoked paprika

-1 tsp regular paprika

-1.5 tsp oregano

Directions

  1. Remove sausage casing and crumble the sausage into a large soup pot. Fry the sausage until it is cooked through, and then remove it and set aside, but save all the juices in the pot.
  2. Add the onions, garlic, celery and carrots to the pot and fry for approximately three minutes.
  3. Add the yams, herbs and spices and stir for another three minutes.
  4. Add the tomato paste and diced tomatoes and stir. Then add the chicken bone broth, stir everything, and let it simmer for 15-20 minutes to let the yams soften.
  5. Add the chorizo sausage back into the soup, stir, and simmer for another 5-10 minutes until heated through.
  6. Ladle into bowl and serve with avocado if desired. This recipe makes about 6 servings.

Eat well, move your body, and have a great week!

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This Christmas

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I’ve had two things in the back of my mind for the past few weeks that I’ve been wanting to write about. You could call them rules or guidelines, but basically they’re just two things that I would like to sit down and talk with you about over some hot coffee. I can’t do that, but I’d love to hear what you think, so please feel free to leave a comment.

  1. Be mindful of what goes in your mouth. This is something that I try and practice all the time but especially during the holidays, when there are more parties and treats around than usual. Rather than completely withholding from any and every treat that passes by, and rather than indulging in every single treat that passes by, make intentional and conscious choices about which off-plan foods are ‘worth it‘ for you. Avoid automatic eating, like bowls of snack foods (chips, popcorn, candies) that are easy to consume in large quantities without even realizing it. Avoid high sugar and high alcohol drinks that quickly lead from one drink to three or four drinks. When you make an intentional and conscious choice to enjoy something that you know is not the most nutrient-dense choice for your body, go ahead and enjoy it. Please don’t try to work out how many burpees you need to do to burn off however many calories you consume in that off-plan choice. (It doesn’t work that way anyway, so don’t waste your time.) Please don’t call it a ‘cheat’, or label it as a bad choice or bad food. Be mindful about your choice, and then enjoy the heck out it.
  2. Be mindful of what comes out of your mouth. ‘Tis the season for adults all over North America to be saying things like, “As soon as the holidays are over, I’m starting a diet”, “I really need to work off all these holiday sweets”, “I’m really packing on the pounds this Christmas”, etc. Here’s the thing: your children can hear you. And they are learning to associate the holidays with gaining weight, and the New Year with losing weight. Mamas, they see you cringe at yourself when you look in the mirror and they hear your big, discontented sigh. If you’re going to drink eggnog in front of your children, just drink it. Don’t drink it and then talk about how many calories are in it and how far you’ll run tomorrow to ‘burn it off’. They are putting it all together in their sweet, innocent minds, so let’s be mindful about the words we use to describe our food choices. Eat your food, and focus on the more important things like family, connection, traditions, and joy.

(Read a lot more about the way we talk with our kids about food and exercise here. It’s something I’m super passionate about, and I would love to hear your opinion!)

Keep these things in mind, and enjoy your holidays. Merry Christmas from my family to yours!

 

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Brussels Sprouts + Potatoes + Eggs

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If you follow my blog then you know by now that I eat weird things for breakfast, including brussels sprouts. Roll with it. And try it!

This recipe is relatively quick, filling and delicious. We especially love having this breakfast right before a hike, like we did this past week.

She asked for 5 eggs; we settled on 3.

She asked for 5 eggs; we settled on 3.

Hiking Mount Seymour

Hiking Mount Seymour

charleyhike

Make this recipe quicker by doubling or tripling the potatoes and brussels sprouts so you can reheat them throughout the week. The following recipe serves 2 very hungry people, and is Whole30 approved.

Ingredients

2 cups diced golden or red potatoes

2 cups halved brussels sprouts

1 tbsp paprika

2 tsp arrowroot powder

2 tbsp coconut oil

salt and pepper, to taste

4-6 eggs (2 or 3 per person)

Directions

  1. In a large bowl, toss the potatoes in 1 tbsp of melted coconut oil.
  2. Add the paprika, arrowroot powder and salt, and toss again until the potatoes are evenly coated.
  3. Heat a large pan on medium heat and add 1 tbsp coconut oil. Add the potatoes and fry for 5 minutes.
  4. Add the brussels sprouts and stir in the pan to combine. Continue to fry the potatoes and brussels sprouts for approximately 10 more minutes, or until potatoes start to crisp and cook through. Be sure to stir every few minutes.
  5. When the potatoes and brussels sprouts are almost finished cooking, prepare your eggs. My favourite way to eat them is poached, on top of the potatoes and brussels sprouts. (For instructions on how to poach an egg, click here.)
  6. Serve your potatoes and brussels sprouts in a bowl or on a plate, with your eggs. Enjoy!
Ta da!

Ta da!

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Pulled Pork Lettuce Wraps

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It’s been awhile since I’ve spent any extra time creating new things in the kitchen. To be honest, recipe creating is not my jam. I only started cooking from scratch a couple of years ago and I’m much more comfortable following recipes from some of my favourite cookbooks and blogs.

This recipe was born from a lack of proper meal planning leading to a lack of ingredients. I was aiming for this recipe (which I’ve heard is absolutely delicious and I can’t wait to try it once I’ve collected the ingredients), but ended up doing the following:

Ingredients

For the pulled pork:

3-4 lb pastured pork roast

1 cup beef bone broth

1 jar salsa verde

4 tsp crushed garlic

1 tsp salt

1 tbsp dried cilantro

1 tsp oregano

For the cauliflower rice:

2 heads cauliflower

1 tbsp coconut oil

1/2 tbsp dried cilantro

Salt

Butter lettuce or preferred lettuce for wraps

Directions

For the pulled pork:

1) Rub the roast with the garlic, cilantro, oregano, and salt.

2) Place the roast in crockpot with the beef bone broth, and then pour approximately 3/4 of the jar of salsa verde on top of the roast. (Reserve the rest of the salsa for topping off the wraps.)

3) Cook the pork in the crockpot on the low setting for 24 hours.

4) After 24 hours, remove the roast from the crockpot and shred it with two forks.

For the cauliflower rice:

4) Grate the cauliflower with a cheese grater or pulse in food processor until it resembles grains of rice.

5) Heat the coconut coconut oil in a large frying pan on medium heat.

6) Add the cauliflower to the pan, with the dried cilantro and salt. Fry it on medium-high heat for 5-10 minutes, stirring often, until it begins to get slightly crisp on the outside. Remove from heat.

For the wraps:

7) Wash and dry lettuce leaves. I like using butter lettuce or even cabbage leaves for extra crunch.

8) Fill lettuce leaves with cauliflower rice, pulled pork, and a dab of salsa verde on top.

Enjoy!

There's no way to make these look appetizing but I promise they were delicious.

There’s no way to make these look appetizing but I promise they were delicious. Trust me.

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Roasted Kohlrabi

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One of my favourite things about being part of a Community Supported Agriculture program is that it forces us to try new vegetables that we’ve never seen or tasted before. Last year we got some kohlrabi in our box and I had no idea what it was, and no idea how to cook it. I’ve experimented since then and it has now become one of my favourite veggies. After googling the health benefits of it and finding all good things, it has now become a regular vegetable in our house. Click HERE to read about the benefits.

No surprise, my favourite way to eat it is oven roasted. I like to mix it in with potatoes and a few other veggies to create a nice medley of flavours.

Ingredients:

-1 kohlrabi, peeled and stems/leaves removed

-2 potatoes (sweet potatoes work well also)

-1 large bell pepper

-2 cloves of garlic, diced small

-salt and pepper to taste

-1 tbsp coconut oil, approximately

Instructions:

1) Preheat oven to 400 degrees fahrenheit.

2) Rinse and chop the kohlrabi, potatoes and pepper into 1 inch chunks.

3) Toss in a bowl with the garlic and coconut oil. Spread the mixture evenly onto a lined baking sheet.

4) Roast for approximately 30 minutes or until kohlrabi and potatoes are lightly browned.

Enjoy!