Deer (Meat)balls...

It's a snowy day in Kansas City… normally when it's snowing or too cold (or too hot… for when I lived in Arizona), I make my Nonno Tony's sauce.  Yes, it's my Grandfather's recipe and not my Grandmother's and maybe some day I will share it all with you all but this post is dedicated to the little balls of glory that you place in the sauce to make it perfect… meatballs, made with the deer meat my husband so lovingly shot down in Montana this past fall.

Your best friends for this recipe are a food scale and a mini cupcake tin.  If you do not have these, no worries.  You can just eyeball the quantities.

Ingredients

• 12 oz ground venison (feel free to substitute with a ground pork or beef option, or better yet mix the two together for a more authentic italian ball)
• 1 oz pancetta, chopped
• 2 garlic cloves, minced
• 1/4 cup yellow onion, chopped finely
• 3 TBSP bread crumbs (I used a gluten free variety)
• 2 oz ricotta (skim or non-fat)
• 2 TBSP egg substitute
• 1 tsp oregano
• 2 tsp basil
• salt to taste

Directions

1. Preheat oven to 400 degrees
2. In a large bowl, add all of the ingredients and mix well using a fork.  I say fork because it will keep the meat from compressing and thus becoming more tough during the cooking process.
3. Measure the meat out in 1oz portions and place in the mini cupcake tin (if you do not have a scale but have a mini cupcake tin, the meat will fit perfectly in the tin when formed in a ball).
4. Bake for 20 minutes
5. Remove from oven and drain the meatballs from the grease.  Add them to your favorite sauce and simmer for another 10-20 minutes.  Serve over pasta… or spaghetti squash… or in a grinder for a delicious sandwich

Linguini with Clam Sauce (and shrimp)

Spring has finally sprung in Kansas so I wanted to make a dinner that was light but hearty.  I was enjoying my new patio furniture with a glass of sauvignon blanc and thought that a seafood linguini sounded amazing.   I had clam juice hanging out in the pantry (you can always substitute water and a sprinkle of salt for the juice if you do not share my odd habits in stocking a pantry) and shrimp in the freezer so I went to work. The end result is a sweet light sauce with a little kick of spice that my Hubs raved about.

Ingredients (serves 2)

• 1/4 package linguini - do yourself a favor and use on a product that is made with Durum Wheat.  It just TASTES better and the Italian government actually requires that all pasta made there is made with it.
• 1 TBSP olive oil
• 2 cloves garlic, sliced
• 1/2 bottle clam juice (or about half cup of water with a pinch of salt)
• 1/2 tsp crushed red pepper
• 2 TBSP basil
• 1 TBSP parsley
• 8 large shrimp, deveined and detailed
• 1 can clams, drained
• 1/4 cup dry, drinkable white wine
• 1 TBSP lemon juice

Instructions

1. Cook linguini according to the package instructions.  This is usually about 10-12 minutes which is just enough time to make your sauce (not  counting water boil time).
2. In a large skillet, combine olive oil and sliced garlic.  Cook until garlic is opaque, approximately 2 minutes
3. Add red pepper and clam juice.  Allow mixture to come to a boil and then bring the sauce to a simmer. Cook 5 minutes
4. Add basil, parsley, wine, lemon juice, clams and shrimp then stir.  Let simmer a minute and a half, then flip the shrimp.  Continue cooking another 2 minutes.
5. Serve over a bed of linguini, sprinkle with parmesan cheese and enjoy with the rest of the white wine you used while cooking :)

Pumpkin Gnocchi and Mini Cheesecakes (gluten free)

I have been researching gluten free flour options because I have found that most of my baked goods have tasted too potato-ey.  I finally found the answer... Better Batter.  The basic gist is that this woman found a great flour combination that can be used as a straight substitute in cooking, rather than having to add special ingredients with the options I had found previously.  At $7.50 a box, it is SO much cheaper than other flours and it makes a huge difference in baking.  Another great thing about this company is that they have all sorts of grants and funding that help make it possible for people in need to obtain the nutrition options they require.  I love that this company gives back and is not just another food conglomerate looking to make money off of people who have gluten tolerance issues.

Anyways, over to the great Pumpkin.

I have had a large can of pumpkin puree glaring at me from the cabinet so I decided to have a little fun in the kitchen.  Armed with vino, my Kitchenaid mixer and my new favorite flour, Better Batter, I got to work on a pumpkin feast.

Pumpkin Gnocchi (Gluten Free) with Browned Ghee (butter) Sage Sauce and Spinach

Ingredients (serves 4)
gnocchi
1 and 1/2 cups Better Batter Gluten Free Flour
1 cup pumpkin puree
2 egg whites, frothed
1/4 tsp nutmeg
1/4 tsp sea salt
ground pepper

Sauce
3 TBSP ghee (or butter)
1 tsp balsamic vinegar
1 clove garlic, minced
1 tsp dried sage
1 cup fresh spinach
1/4 cup fresh ground parmesan cheese (optional)

Directions

1. Start your large pot of water and salt when it comes to a boil (if you place the salt in first, it will take longer for the pot to boil... seems elementary but I thought I would toss that tip in here).  
2. In a large bowl, combine pumpkin, nutmeg, salt and a pinch of ground pepper.  
3. Fold in the egg whites with a rubber spatula.  Slowly fold in the flour until the pumpkin mix becomes doughy.  The dough will be sticky, so do not add more flour as the gnocchi will be chewy if you do.  
4. Place the dough on a lightly floured surface and carefully roll the dough out into a few long snakes, about one (1) inch in diameter. Cut the dough into one (1) inch intervals.  
5. Add the ghee (butter), garlic and sage into a small sauce pan and bring to a simmer.  Once warm, add the balsamic vinegar
6. Add spinach to the sage sauce, and stir constantly to ensure the mixture does not burn.
7. Gently add the gnocchi to the boiling water and allow to cook for 4-6 minutes, or until the gnocchi rises to the top.  
8. Drain the water from the gnocchi and plate it up
9. If desired, add the parmesan cheese to the sauce and stir. 
10. Remove from heat and pour over the gnocchi
11. Enjoy!

Pumpkin Gnocchi!

Mini Pumpkin Cheesecakes (gluten free)

Ingredients - makes about 24 mini cheesecakes

Crust

1 cup almond meal

2 TBSP ghee (or butter)

Cheesecake

8 oz low or non-fat cream cheese

1 TBSP non-fat plain greek yogurt

1/2 cup packed brown sugar (or 1/3 cup agave nectar)

1/2 cup pumpkin puree

1/4 tsp sea salt

1 egg

1 tsp vanilla

1/2 tsp cinnamon

1/4 tsp nutmeg

Directions

1. Preheat the oven to 350 degrees
2. Melt the ghee/butter in the microwave
3. Combine the ghee/butter with the almond meal
4. (I recommend either lining the mini muffin tin with paper or placing a small circle of wax paper on the bottom to prevent sticking) Spoon the mixture into the mini tins and press down so that it is compacted down. 
5. Bake in the oven for about 7-9 minutes, being careful not to burn the crust.  It should just brown on the edges
6. In a mixing bowl, cream the cream cheese, yogurt and brown sugar, but be careful not to over mix as cheesecake should be creamy, not fluffy!
7. Slowly add the pumpkin puree, sea salt, egg, vanilla and spices
8. Spoon the pumpkin mix evenly into the muffin tins
9. Bake for 20-25 minutes, or until the outer edges are brown and the center is no longer jiggly.
10. Let cool in the pan for about 30 minutes, remove from the pan and place in the refrigerator for a minimum of 2 hours prior to serving.

Eggplant "pasta" with chicken

So I'm not saying I "gave up" on the Whole30,  just decided that I am not one of those people who can live without wine.  Let's be honest, I cook with wine and bake with tequila so although I am a healthier person... it just did not fit my lifestyle.  I can get my wedding body together without sacrificing that.  Seeing as I cannot eat cheese and most gluten anyways, I'll keep the one thing I enjoy the most about eating... wine.

Anyways, so on to dinner.  Tonite I had a wicked craving for pasta.  Since I am keeping up with the whole mantra of "no carbs at night", I decided to faux it out and call it a night.  I had a nice eggplant sitting in the vegetable bowl so I figured I would slice it up and give it a go.  Amazingly, the meal came out delicious (or at least, I think so... Zack is out of town so the opinion is one sided).

Ingredients
for the eggplant
1 large eggplant
kosher salt
1 Tbs grape seed oil

for the sauce
1 cup grape tomatoes, chopped
1 small jar of organic roasted red peppers, chopped
1 Tbs fresh basil
2 cloves minced garlic (I really hope you bought that large jar of it already...)
1 tsp oregano
1 tsp marjoram

for the chicken
2 organic chicken breasts
2 cloves minced garlic
2 tsp red pepper flakes (optional... if you cannot stand heat)
2 tsp grape seed oil

Directions

1. Prep your eggplant - slice the top and bottom off of your eggplant, then slice the eggplant in 1/4 inch wide planes (from top to bottom). 
2. Sprinkle kosher salt on both sides of the eggplant slices and place on a cookie rack.  Let the vegetable bleed for about 30-45 minutes
3. Prep your chicken - cut the breasts into strips (optional... this just makes it cook quicker) and place in a glass dish.  Add garlic and red pepper to the glass dish, stir and let sit in the fridge while your eggplant bleeds
4. For the sauce, add all ingredients (under sauce) to a smaller sauce pan.  Let the sauce simmer over medium-low heat.  Stir as needed.
5. At this time your eggplant should be ready.  Rinse the eggplant strips under cold water and pat dry with a paper towel.  Slice the eggplant strips into fettuccini size slices then set aside for cooking.
6. In a non-stick medium sauté pan, add 2 tsp of grape seed oil and heat over medium heat.  Once warm, add the chicken mixture to the pan.  Cook thoroughly
7. In another sauté pan, add 1 Tbsp of grape seed oil and heat over medium heat.  Add the eggplant fettuccini and cook for about 7 minutes.  Stir constantly to ensure even cooking
8. Serve and enjoy!

Makes 3 servings (or two, if you're hungry) at 350 calories 

Spicy Coconut Chicken Over Fried "Rice"

Call me tricky but this recipe has no rice in it.  Ever since starting this paleo adventure, I've been exposed to new cooking techniques and tricks from the paleo world.  Take this non-rice fried rice technique - it uses cauliflower instead of rice!  I was a little skeptical when I heard about this but when you cook the vegetable just right, it really does have the same consistency (and your belly will thank you for it).

Ingredients
for cauliflower rice

• 1/2 half head of cauliflower
• 1 red pepper
• 2 large carrots
• 1 Tbsp minced onion flakes
• 1 Tbsp minced garlic
• 1 tsp ground ginger
• 1 Tbsp coconut oil
• 1 whole egg plus 1 egg white, scrambled together in a separate bowl

for chicken

• 2 organic chicken breasts
• 1 Tbsp coconut oil
• 1 tsp Sriracha (yes, I know this is not a paleo-friendly ingredient... if you're that concerned, use 1 and 1/2 tsp red pepper flakes instead)

Directions

1. Separate the cauliflower into florets and place into a food processor.  Process until the vegetable is in a grain-like consistency
2. Place the cauliflower into a microwave safe glass dish and zap for 4 minutes
3. While this is happening, start your chicken.  Heat coconut oil and red pepper in a large skillet. Place the chicken in the skillet and cook.  I sliced my chicken because I have a fear of undercooking birds but you can either dice the chicken or cook it whole in the skillet.
4. In a large saute pan, heat coconut oil and garlic over medium-high heat.  Slice your red pepper and send your carrots through a food processor (or cut them into small pieces manually, whatever floats your boat).  Once the garlic is tender, add the bell pepper, carrot and onion to the pan.  Let the mixture cook for a few minutes before adding the cauliflower and ginger.  Cook until the cauliflower is slightly browned.  Add egg mixture and stir until the egg is cooked.
5. By this time, your chicken should be fully cooked.  Serve!

Makes two meals

Spaghetti (squash) for Breakfast

I made spaghetti squash for one of our sides the other night and decided to incorporate it into my breakfast bake for the week.  It actually turned out quite yummy, so here's another exciting Whole30 blog update!

Ingredients

• 1/2 spaghetti squash (hint: make it the night before and use the other half as your side... to cook, heat oven to 375, halve the squash and scoop out the seeds.  Bake for 30-45 minutes, until the squash is tender, and scoop out the insides)
• 1 sweet potato
• 1 small shallot
• 1 sausage link, casing removed
• 3 whole eggs
• 10 egg whites
• 2 garlic cloves
• 1 Tbsp basil
• 1 Tbsp parsley
• 2 tsp red pepper flakes
• 1 Tbsp grape seed oil

Directions

1. Preheat oven to 400 degrees
2. Heat oil in a large skillet over medium heat and place the sausage in the pan.  Separate the meat so it is in bite sized pieces and cook thoroughly
3. While the sausage is cooking, send your sweet potato and peeled shallot through a food processor (or finely chop them if you do not have a processor)
4. Place the sweet potato mixture into the skillet and cook thoroughly
5. Once cooked, add the spaghetti squash so that it heats up
6. Whisk your eggs in a separate bowl.  Add the vegetable/sausage mixture to the bowl and stir so that the ingredients are mixed
7. Pour the mixture into a 8" glass baking dish and bake in the oven for about 30-45 minutes *until the eggs are fully cooked
8. Remove from the oven, let set for about 10 minutes and then serve!

Makes approximately 8 servings

Cuban Cigars...err I mean.. Pork

Week 1 into the Whole30 and I'm sad to say, I've fallen off track.  Call me crazy but my scale scared the heck out of me. I guess I should have paid attention to the "do not step on the scale" warning because this healthy way of life really is effective... seriously... if you want to lose unhealthy weight, do the Whole30.  I'm back on the wine... and I'm sorry, I'm not sorry about it.

So, tonight I must have been wishing I was by the ocean instead of in the middle of God's Country because I channeled the Cuban (that this little white chick does not have) in me.  I had a leftover pork tenderloin from my Trader Joe's pack (did you know they pack two tenderloins in there?) and went for it.  Just go with it... I'm back on the wine again.

Ingredients
For the pork:
1 pork tenderloin (approximately 1lb)
1 lime
4 garlic cloves (or if you have the giant tub of minced garlic like I do, two heaping spoonfuls of the stuff)
1 and 1/2  tsp dried oregano
1 tsp sea salt
1 Tbsp grape seed oil (or healthy oil of choice)

For the sweet potatoes:
2 small sweet potatoes
1 Tbsp cumin
1 Tbsp grape seed oil (or, again, healthy oil of choice)

Directions

• Preheat oven to 375 degrees
• For the pork

1. Zest the lime, then peel the fruit and discard the peel.  Halve the fruit and place both the zest and the fruit in a food processor (or most preferred, your Ninja).  
2. Add garlic, oregano, salt and oil to the Ninja and blend well
3. Place the tenderloin in a glass dish and pour the mixture over the meat.  Marinate in the refrigerator while you prep the sweet potatoes

• For the sweet potatoes

1. Cube the sweet potatoes (ensure that the ends are cut off and discarded)
2. Grab a handy Ziploc bag and place the cubed potatoes in the bag. 
3. Add the grape seed oil and sprinkle the cumin into the bag
4. Shake the bag until the oil/spice mixture is well distributed
5. Line a baking sheet with aluminum foil and spread the sweet potatoes over the baking sheet
6. Place in the oven and set the timer for 15 minutes
1. When the timer goes off, turn the sweet potatoes and return to the oven. Adjust the temperature to 400 degrees
2. Remove the tenderloin from the refrigerator and cover the glass dish it is in with tin foil
3. Place the dish into the oven and bake at 400 degrees for 25 minutes (or until the temperature of the meat is 140 degrees or higher)
4. Remove tenderloin from the oven and let sit for five minutes
5. I would recommend sauteing a vegetable blend to accompany the dish so if this is your desire, feel free to saute away... and make the chimichurri sauce
6. At the five minute mark, remove the sweet potatoes from the oven.
7. Slice and serve the tenderloin with the potatoes and dipping sauce (and vegetables, if desired)

• Optional Tenderloin Dipping Sauce (Chimichurri)

1. 1 Tbsp dried parsley
2. 2 garlic cloves (or 1 heaping tsp of the minced jarred type)
3. 1 Tbsp grape seed oil, or olive oil\
4. 1 Tbsp red wine vinegar
5. 1/2 tsp sea salt
6. 1/4 tsp red pepper flakes (or less... if you're one of those anti-spice people)

Enjoy!