Mushroom N’ Salad
I’m pretty excited, this is the first dish I’ve cooked & blogged about in my new place — and let me tell you the lighting here is SO much better for photos! I’m eeking over this whole new place thing still. Next week I’ll have a photo-tour of my new kitchen up for you guys! That way you can take a peak and see what some of my essentials are, what my fridge looks like when it’s stocked and what I keep on hand in my cabinets 
But in the mean time — enjoy this new yummy side dish / light lunch. I love this dish. You can easily roast the mushrooms in the oven {like I’ve done here} or you can grill them when you’re making dinner!
And if you’re looking to make this more of a full-meal than a side dish, just add some chicken into the salad and boom, insta dinner! I like to serve 1 per person if it’s a side dish and if it’s lunch I like to serve 2 of them!
Easy Pink-Tuna
Ok..yes it’s pink there’s a good reason! I rarely, if ever eat canned tuna. But every now and then I like it. Or let’s face it I’m super lazy and this took all of ten minutes from start to finish to make! Ready for the recipe?
{Oh P.S I served it over a salad w/ oil and lemon juice for dressing}
This served two people…so adjust accordingly as needed! Let’s talk about tuna quickly – I use the canned tuna that’s in water and is Tuna only… Starkist makes the one that I bought {in a gold can}. You can get wild caught tuna in a can too, but that costs almost $4.00/can…can’t afford that. The Starkist was $1.39/can. So I go with what I can afford!
Ingredients:
• 2 Cans of Tuna
• 3 beets in vinegar {I buy them ready to go – See note below about them}
• 1/2 a Green Apple – diced
• 1 batch homemade mayo
• 1 small onion, finely diced
• Salt, Pepper + dried Rosemary
• Lemon Juice {I used a little less than 1/2 a lemon}
• A Squirt or two of yellow mustard
How To:
• Make your mayo – then chop up your beets, apple and onion
• Drain your tuna, then add everything together in a bowl
• Add your mayo, spices, lemon juice and mustard — mix well
Boom, all done. Easy right?
LOVE Beets info- These are my new favorite thing to buy {and Mr. Not So Paleo likes them too!} …they’re three dollars-ish at the grocery store. They comes with 5 or 6 of them and I use them on top of salads, at breakfast, for snacks with chicken. They’re yummy and quick and not too expensive and I can avoid having to cook them and turn everything pink!
Happy Tuesday!
Quick & Easy Lunch
The last few days before any major holiday are chaotic and slightly stressful. And what happens when life gets chaotic and slightly stressful? We tend to not take care of ourselves as well as we should… A.K.A we don’t eat as well. {well ok at least I don’t….}
So here’s a quick and easy lunch idea for you! This took me all of 5 minutes to make {if that}. If you don’t have shredded chicken on hand, use any kind of pre-cooked & cut meat! Sausage, Leftover chicken or turkey, deli meat, etc.
Ingredients:
• 1/2 a green apple
• Handful or so of Shredded Chicken
• Yellow Mustard
• Almonds
• Lemon Juice {or you could use Apple Cider Vinegar}
• Slice of Cheese {optional}
• Spice of choice {I used Italian Seasoning, Onion Powder & Dried Oregano}
• Olive Oil {just a smidge}
How To:
• Cut up apple into bite sized pieces, Add it into a bowl
• Add Chicken, Almonds {how ever much you want}, and then I added the cheese {just used my hands to tear it into smaller pieces}.
• Add in seasoning, mustard {just a few squirts}, drizzle of olive oil.
• Mix together and Boom…all done!
Best part is..this is cheap to make.. and it’s more to give you an idea on how to throw a really yummy really quick lunch together. Just adapt it to whatever you have at home!
Roasted Sweet Potatoes
I love these things. If I could eat one food along side meat all day everyday, it’d be these Roasted Sweet Potatoes. You can cut them thickly, thinly or in the middle as I’ve done here. This will make your cooking time vary. Just watch them closely after your timer goes off and try not to eat them all before you plate them {it’s so hard to resist!}
{This batch is for two people, I generally make 1 sweet potato per person}
Ingredients:
• 2 Sweet Potatoes
• Herb of Choice {I used Fresh Rosemary, but dried herbs work great here too}
• Olive Oil
• Salt + Pepper
How To:
• Pre-Heat oven to 400{F}
• Rinse off your sweet potatoes {keep the skin on} and lop off the ends.
• Cut them in half widith wise, then in half length wise. From there continue to cut length wise to create pieces for your desired thickness. {normally I’ll cut the “middle” pieces in half length wise again because they’re so much thicker than the others}.
• Dump onto baking tray, drizzle with Olive Oil, Salt + Pepper and herb of choice {as much or as little as you want}
• Bake in oven. For thin ones start at 20 minutes, for medium ones start at 30 minutes and for thicker ones start at 40-45 minutes, and then watch them from there if not fully cooked!
Enjoy!
I like to serve these with a loose garlic-y mayo {loosen with lemon juice or water or both} or honey mustard {just use some raw honey and mustard, mix well together!}
Grown Up Chili
Why Grown Up Chili and not just chili? Because I think {personally} it has a bit of a grown-up flavor to it. Might not be one of those kid-approved dishes. But if your kids don’t mind a bit of non-traditional then it’ll totally work as a family-night meal too!
This chili I made on the stove but as always feel free to use the crock pot. I just HATE cleaning that thing out. So I’d rather deal with a big ‘ol pot instead
Toppings for this — As always, Mayo rocks on top of chili, avocado would work well here as would maybe some raw cashews, you could even add some cauliflower rice {or reg. rice} at the bottom of your bowl for just an added touch of epicness
And this should serve 2-4 people, again depending on how big of eaters you have, if you have any side dishes or toppings to go with the Chili, etc, etc.
Ingredients:
• 1.5 lb chopped chicken breast
• 1 Medium Onion, medium dice
• 3 Carrots, medium dice
• 6oz Mushrooms, Diced
• 1/2 bag of frozen peppers and onions
• Really Big Handful of Sage Leaves, finely chopped
• 3-4 Sprigs Fresh Rosemary, finely chopped
• 3-4 TBSP Chili Powder
• 2 TBSP Cumin
• Salt + Pepper
• 1 TBSP Dried Oregano, Italian Seasoning, Dried Basil
• Good Splash of Red Wine***
• 1/4 Tsp of both Garlic Powder and Red Pepper Flakes
• Big Can Crushed Tomatoes {no salt added}
• 14oz can Diced Tomatoes {no salt added}
• KerryGold Butter or your fat of choice
How to:
• In a big ‘ol pot get some butter melting. Add in your onions, carrots and mushrooms. Let those become good friends.
• Chop of your chicken and toss that in as well. Then add in your peppers and onions.
• Chop up your fresh sage and rosemary and add that in, give it a really good stir {and at this point, it’s going to smell amazing}.
• Then add in your spices and herbs and Salt + Pepper, stir again. Then add in your red wine***, let it cook off for a few minutes.
• Add in your tomato products, stir, and let sit on low for a half hour or longer {I choose to do it uncovered because I like a thicker chili, you can totally cover it though if you’d like}.
• Taste test it for seasoning adjust if needed {if it doesn’t have enough of a “bite” like it normally does if you’ve made one of my Chilies before, add in a splash of apple cider vinegar. Depending on the wine*** you choose will determine if you need to add it in or not }.
• Boom, it’s all done!
Enjoy
***For some of you this chili is going to be a no-no because of the red wine. If that’s the case, substituent the red wine for apple cider vinegar. It’ll taste equally as yummy
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