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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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.

 

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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.

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Enjoy!

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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 Whole30 Minestrone

Moxie’s Whole30 Minestrone

{Whole30 Approved}

I LOVE Minestrone, the Italian in me LOVES to make it with lots of the Parmesan cheese rind too to get that rich texture, but since I’m all about Whole30 I decided to get that amazing mouth feel and decadent flavors another way. This is definitely a winner and must for everyone who is looking for something healthy, delicious, and rich with flavors.

You’ll Need:

  • 1 ½ red onion chopped
  • 10-15 cremini mushrooms, cut in half then sliced
  • 5 carrots, peeled and sliced in rings
  • 7 stalks of celery, sliced semi thick
  • 3 cups red cabbage, roughly chopped
  • 2 turnips, peeled and chopped in 2cm cubes
  • 1 28 ounce can of diced tomatoes
  • 2 quarts of vegetable broth {if store bought use low sodium organic}
  • 8 cloves of garlic, finely chopped
  • 1 bunch of Italian parsley, finely chopped
  • 1 pound ground Italian sausage
  • Salt and pepper
  • Olive oil for cooking

 

Method:

Cook sausage in a big stock pot, set aside. Add onion and stir continuously adding a little water to deglaze the pan as needed. Cook onions until nearly caramelized, about 20 minutes. Add in garlic, stir and cook for about 5 minutes, add in mushrooms, stir and add more water to deglaze as needed, continue to stir so the ingredients do not burn or stick. ONce mushrooms are soft, add in the carrots, celery, red cabbage, and turnips and repeat the same steps. Cook and stir for about 8-10 minutes to let the flavors all merry together. Once all the veggies look nice and glossy from the juices of the onions, add in the zucchini and mix up, let that cook for about another 5 minutes, then add the diced tomatoes and mix that up {this is building on all of the flavors allowing each of the ingredients to bring their full flavor to the soup for the best tasting finished product!} and let cook together for 2-3 minutes, then add the broth, enough to cover all of the veggies. Bring soup to a boil then add back in the sausage, stir and season with salt and pepper. Cover and let cook on low for about 40 minutes. Season with more salt and pepper {about 1 tbsp of salt and 1 ½ tbsp of pepper, or to taste} and add the parsley, cover again and let cook for another 30 minutes.

Makes about 4 quarts of deliciousness.

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Mix up the veggies so they can merry together and bring out all the awesome flavors.

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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!!!