Lemon Garlic Dandelion Greens

Lemon Garlic Dandelion Greens

Whole30 Approved

I love dandelion greens. I love the bitter taste and the grainy texture of the raw green. I have been trying experiment with creating a less bitter taste and this is not that… this dish is flavorful, but bitter. Serve with something creamy and rich.

You’ll Need:

  • 1 bunch dandelion greens, cleaned and cut into 1 inch pieces
  • 5 cloves of garlic, mined
  • Juice from 1 lemon
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp ground pepper

 

Method:

Coat a large sauté pan with oil, add the stems of dandelion greens first, let cook 2 minutes, then add in the remaining greens along with salt, pepper, and garlic. Cook 5 more minutes, add lemon juice, stir, and turn heat down to cook another 3-4 minutes.

 

Serve with mashed cauliflower and grilled pork.

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Eat Clean, Eat Healthy, & Eat Well.

Lemon Herb Dressing

Lemon Herb Dressing

Whole30 Approved

You’ll Need:

  • ½ c Olive oil
  • 1 tbsp Balsamic vinegar
  • 1 tsp pepper
  • 1 tsp citrus salt {or kosher salt if you don’t have citrus}
  • Juice from 1 lemon

Method:

Whisk. Add more salt and pepper to taste. 

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Balsamic caramelized onions

Balsamic caramelized onions

Whole30 Approved

 

This is a must have in the kitchen. I love onions any way- raw, pickled, roasted, sauteed, caramelized… give me an onion any day of the week! But these are a necessity on whole30. They give that nice sweetness to a savory dish and you can cook them in advance and use them on many dishes.

You’ll Need:

  • 1 large red onion cut in half then sliced very thin
  • 2 tbsp olive oil
  • ¼ c balsamic vinegar

Method:

In a medium sized sauté pan, add 1 tbsp olive oil and all of the onions. Stir to coat all of the onions, add more oil as needed. Cook for 5 minutes while stirring occasionally. Turn heat to low, add balsamic, stir. Let cook until onions shrink and become soft, about 25-30 minutes.

Serve with roasted vegetables, mashed cauliflower, zoodles, eggs, or cauliflower “couscous”. Goes great with grilled pork and chicken. Options are endless!

Refrigerate unused product, keep up to 10 days.

 

Eat Clean, Eat Healthy, & Eat Well.

Cucumber Radish Spring Salad

Cucumber Radish Spring Salad

Whole30 Approved

You’ll Need:

  • 1 English cucumber, peeled and quartered lengthwise, then sliced
  • 10 radishes, sliced thin
  • 1 large avocado cut into chunks
  • 2 tbsp lemon herb vinaigrette 
  • salt & pepper to taste

Method:

In a bowl mix all produce with vinaigrette so everything is coated well. Add additional vinaigrette if desired. Serve immediately.

Serves two.
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Moxie’s Rich {All Healthy} Minestrone Soup

Moxie’s Rich {All Healthy} Minestrone Soup

Whole30 Approved

 

You’ll Need:

  • 1 pound smoked ham, cut into small cubes
  • 1 yellow onion, chopped
  • 8 carrots, peeled and sliced in ¼ inch rounds
  • 2 white sweet potatoes, peeled and cubed in 2cm cubes
  • 1 bunch rainbow chard, ends chopped, and greens sliced in thin ribbons
  • 4 zucchini, cut into quarters, then sliced in ¼ inch slices
  • 1 pound cremini mushrooms, cut in half then sliced
  • 1 head celery, sliced in ½ inch slices
  • Homemade vegetable stock
  • 1 can diced tomatoes
  • 1 can organic green beans
  • Salt and pepper to taste

 

Method:

In a large stock pot, sear the ham until golden, stirring regularly so that it doesn’t burn. Remove and set aside.

Deglaze the pot with stock, then add in the onions, cook for 5 minutes, then add in celery, carrots, and mushrooms. Stir and cook for about 15 minutes. Deglaze the pot with stock as needed. Add in the swiss chard stems, tomatoes, half of the sweet potatoes and green beans. Stir and cook for another 10 minutes. Cover with vegetable stock, bring to a boil, then simmer for 1 hour. Add in the diced ham,  zucchini, and chard leaves, and the other half of the sweet potatoes, cover and simmer for another 40 minutes.

Eat Clean, Eat Healthy, & Eat Well.
Enjoy!

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Asian Roasted Cauliflower Rice Bowl

Asian Roasted Cauliflower Rice Bowl

Whole30 Approved

http://jessposhepny.com/2015/12/roasted-cauliflower-a-staple-for-the-healthy-household/

 

You’ll Need:

  • 3 boneless, skinless chicken breast
  • 6 carrots, peeled, and sliced
  • 2 zucchini, cut in quarters, then sliced
  • ½ yellow onion, sliced, then cut in half
  • 1 red bell pepper, chopped in ½ cm squares
  • 2 heads broccoli, cut into bite size pieces
  • 1 head cauliflower, roasted
  • Salt and pepper
  • ½ cup sesame oil
  • 2 tbsp. Chinese mustard
  • 1 tbsp. Siracha
  • 2 tbsp. Ponzu
  • 3 tsp. Garam Masala
  • 2 tsp red curry paste
  • Olive oil for cooking
  • Sesame seeds to garnish

Roasted cauliflower:

Drizzle with olive oil, season with salt, pepper, and 1 tsp Garam Masala, wrap in foil and roast in 375 degree oven for 45 minutes. Full roasted cauliflower method and recipe here on the blog.  

Remove from oven and unfoil. Let stand for a few minutes to cool enough to handle. Cut in half, then slice thinly, then chop into rice-like size pieces.

Sauce for chicken:

Mix up 4 tbsp. Sesame oil, red curry paste, sriracha, ponzu, 3 tsp Chinese mustard, and 1 tsp Garam Masala in a bowl and set aside.

Sauce for veggie:

Mix remaining Chinese mustard, sesame oil, and 1 tsp Garam Masala.

Heat large skillet and drizzle with olive oil, add onions, cook 5 minutes, add in carrots, stir and saute for about 10 minutes, add in red pepper and zucchini, saute another 10 minutes while stirring. Add the veggie sauce, mix up well while adding in broccoli making sure to coat everything. Turn the heat down to low and cover.

Chicken:

Butterfly the breasts, cut in half, then slice into strips. Season with salt and pepper. Heat a saute pan, add olive oil then chicken. Sear on both sides, then finish in the oven, about 5 minutes. Remove and drizzle the chicken sauce over, mix and let set 3-5 minutes.

To serve:

Scoop in the cauliflower “rice”, veggies, top with chicken, and sprinkle with sesame seeds.

Eat Clean, Eat Healthy, & Eat Well.

Eclipse Stout Chicken & Mushroom Soup

Eclipse Stout Chicken & Mushroom Soup

You’ll Need:

  • 1 22 ounce bottle of Eclipse Stout
  • 5 cups of cremini mushrooms, sliced
  • 1 ½ red onion, roughly chopped
  • 1 stalk celery, sliced
  • 8 carrots, peeled and sliced thick
  • 2 32 ounce cans of diced tomatoes
  • 4 medium boneless, skinless chicken breast cut into 4 pieces
  • Salt and pepper to taste
  • Olive oil for cooking

Method:

In a stock pot brown the chicken then remove and set aside. Add the onion and saute until soft, deglazing the pan with the stout as needed. Add in the mushrooms and saute until soft, continuing to deglaze the pan with the stout {about half or more of the stout should be used by now}. Stir in the carrots and celery and continue to stir to let the flavors meld together. Deglaze the pan again with the stout and then mix in the tomatoes, add the remainder of the stout, stir then add stock to cover the ingredients. Bring to a boil then turn down heat, add back in the chicken, cover and let simmer for about 45 minutes. Add salt and pepper to taste.

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*This can be Whole30 approved if you remove the stout and deglaze with stock.

 

Moxie’s Fire Roasted Chili

Moxie’s Fire Roasted Chili

{Whole30 Approved}

 You’ll Need:

  •  1 pound ground medium spicy sausage
  • 1 pound lean ground beef
  • 3 cans fire roasted diced tomatoes
  • ½ red onion chopped
  • 2 roasted yellow peppers, de-seeded and chopped
  • 2 roasted jalapenos, de-seeded and chopped
  • 7 roasted red bell peppers, de-seeded and chopped
  • 1 head roasted garlic, garlic squeezed out of husk
  • 1 sweet potato, peeled and chopped in 2 cm cubes {similar to a bean in size}
  • 1 tblsp. balsamic vinegar
  • 1 cup homemade chicken or vegetable stock {or store bought: Low Sodium Organic} to add liquid as needed
  • Salt & pepper to taste

 

 Method:

In a large stock pot: cook ground sausage, then remove and set aside. Cook ground beef, then remove and set aside. Add onions and cook 4-5 minutes {until soft} adding a little stock or water to deglaze the pan as needed. Once onions are soft, add back in the sausage and beef, and the 3 cans of diced tomatoes and stir. Let cook for about 10 minutes. Add all of the roasted peppers and sweet potato. Cook for another 30 minutes. If the chili is too chunky or needs more liquid, add in a little of the broth.

After about 30 minutes add in the paste from the garlic husk and stir, add salt and pepper {about 3 good pinches of each- or to taste}, and the balsamic, stir and let cook on low for another 10-15 minutes.

*adding more sweet potato will offset some of the heat if you prefer things less spicy.

This makes a big stock pot full and is great for freezing for lunches for the week!

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Eat Clean, Eat Healthy, & Eat Well. 

Peloton Savory Bread Pudding

Peloton Savory Bread Pudding

  • 1 pound loaf multi grain or sourdough bread
  • 2 ounces olive oil
  • 1 cup bacon, thick cut, ¼” dice
  • 1 cup yellow onion, peeled, small diced
  • 1½ tbsp garlic, minced
  • 1 quart heavy cream
  • 2 each bay leaf
  • As needed kosher salt
  • As needed black pepper, fresh ground
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp Italian parsley, finely chopped
  • 9 each eggs, whisked

 

Method:

Cut the bread into ½” size cubes, lay out on a sheet tray for an about an hour to air dry. In a heavy bottom sauce pot add the oil and the bacon. Slowly render out the fat of the bacon until crispy. Add the onion & garlic, sweat until translucent.  Add the heavy cream & Bay leaf, season with salt & pepper.  Let the mixture simmer for 30 minutes.  Remove bay leaf and add chopped parsley and thyme.  Temper in the eggs to the cream mixture. In a large bowl pour the egg cream mixture over the bread cubes.  Season again with salt and pepper as needed. Place mixture into a baking dish sprayed with non stick spray and cover. Bake in a 350 degree oven in a water bath. Cook until the center of the pudding is firm, Estimated cooking time is 1 hour.

Yields: 12 10 ounce portions (roughly 1 gallon)

NOTE: You can add any braised meats to the top to make this heartier. 

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Happy Cooking!!!