Keen on Kelp

Beef & Kelp Noodles

Okay, so when you hear kelp noodles, you are probably picture some green, stringy type things to eat. On the contrary, they are actually clear, packaged in water, and they can be found in the refrigerator section in most Whole Foods, or health food stores. They are inexpensive, but they make a big meal and take on the taste of whatever you cook them in. You can have them hot (like in this recipe) or cold and they last a long time in the fridge in their original packaging. Another bonus to this ingredient is that it is high in iron, magnesium and vitamin B9!



 

Ingredients:

1 Package of Kelp Noodles, rinsed very well, and cut noodles (they are super long)
1-2lbs Beef cut into thin strips (strip loin cut works well)
1/2 Broccoli, stalk removed, cut florets into small bite-size pieces
6 Large Button Mushrooms, sliced thin
1 Shallot, cut into thin strips
1/3 Cup Tamari
Sea Salt & Pepper
Chili Peppers (optional)

1. In a large wok/frying pan, brown the beef strips until they are cooked about medium-rare. Remove from the pan and set aside.
2. In the same pan, heat coconut oil, or avocado oil over medium-heat. Add in your vegetables, and stir-fry for about 5-7 minutes; season with salt and pepper.
3. Add in the tamari and simmer for about 2 minutes over low-medium heat then add in the kelp noodles and cook out for another 5 minutes until they soften, continually stirring.
4. Add the beef back in, mix together and serve with a garnish of chillies peppers if you want to spice it up, or just simple Sriracha sauce! 

Mmmeatloaf

Mixed up Meatloaf!

The weather has taken the messy, mixed up turn for the worst...the snow has arrived! This recipe is mixed up on it's own with different ingredients used in this moist meatloaf that makes it so good to eat during these cold days of winter. 

Ingredients:

1lb Antibiotic-free Ground Pork
1lb Grass-fed (if available) Ground Lean Beef
2 Carrots, shredded
1 Small Shallot, minced
1 Cup of Mushrooms, diced small (choose your favourite kind)
1/2 lb Bacon, cut into small pieces
Sea Salt
Ground Black Pepper

1. Set your oven to 350F. Grease a loaf pan (or whatever pan you are going to make your meatloaf in), using coconut oil, or some sort of fat (like bacon grease or butter).
2. Combine all the ingredients together until they are completely incorporated. Don't squish the meat to mix it, fold it, so it won't end up being tough when cooked.
3. Place the mixture in the pan and then set in oven to bake for about 45-50 minutes. If you want to have a crispy top, for the last 5 minutes put the broiler on and it will crisp it right up, but be careful not to burn it.
4. Remove from oven when done and allow to cool before cutting into slices. Serve with a grainy mustard to dip it in, along with some sweet potatoes and some sautéed collard greens to make the meal complete!

Sweet Breakfast Hash

Breakfast Hash!

Most important meal of the day - breakfast! Try combining these whole foods together into an awesome sweet breakfast hash. Sweet Potato, Kale and Eggs - yes! Kick your morning off with this plateful of power!

 

Ingredients:

2 Sweet Potatoes, peeled, rinsed and diced small
1 Shallot, peeled, and finely diced
2 Cups Kale, washed well, stalks removed, leaves torn into bite-size pieces
1/2 Tsp Cumin
1/2 Tsp Paprika
Sea Salt
Ground Black Pepper
2-3 Eggs, free-range preferred (depends on how hungry you are)
Butter or Bacon Fat (any fat to cook the hash that you prefer)

1. In a large skillet, heat the butter (or other fat) over medium-high heat. Add in the potatoes, shallots, and spices.
2. Stir the mixture to help cook evenly, takes about 15 minutes for the potatoes to cook through and become soft. Add in the kale. Continue to cook for another 5 minutes.
3. Season the hash with salt and pepper to your liking. Turn off and remove from heat to rest.
4. In a separate skillet, cook your eggs - sunny side up or over easy are the most common ways of preparing eggs to go with breakfast hash.
5. Place the hash on a plate then top with your eggs, grab some Sriracha and enjoy!
6. You can always kick these up a notch by adding a pinch of cayenne pepper, and even crisping some bacon and mixing it in with the hash - experiment until you find your favourite combo!

3 Ingredient Hot Wings!

Wing Season is Here!

Okay, not the official season, but hockey is back for the season and almost everyone enjoys some wings while watching the game. These are the simplest wings ever, crispy even though they are not fried, and you can control the heat for anyone you may be making them for. They are paleo-ish - Frank's Red Hot isn't exactly abiding by all the rules, but it's okay to indulge once in awhile; everything in moderation :)

 

Ingredients:

2-3lbs of Chicken Wings (or more if you want)
Frank's Red Hot Sauce, the original
Unsalted Butter

1. Line a baking sheet with parchment paper and place the chicken wings on it - make sure they don't touch. Heat the oven to 375 and place in oven for approximately 20-30 minutes, until cooked through and skin is crispy.
2. While the wings are baking, in a small pot, melt equal parts hot sauce and butter for a medium heat wing. Continually stir the sauce until it is heated through, and it won't split. If you want the wings hotter, add more hot sauce than butter; and for mild wings, add less hot sauce.
3. When the wings are done, place them in a large bowl and then pour the sauce over them. Evenly coat the wings before serving.