Category Archives: Food

Lamb Lettuce Wraps with Feta Sauce

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Tasty seasoned lamb patties wrapped in lettuce with cucumbers, tomato and yogurt feta sauce – these are great prepared on the BBQ or simply in the broiler of your oven. Yum! 🙂

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Ingredients

  • 2 Tbsp chopped fresh mint
  • 2 Tbsp chopped fresh cilantro
  • 1 Tbsp chopped fresh oregano (or 1 tsp dried)
  • 1 Tbsp sherry vinegar (or red wine vinegar)
  • 1 tsp ground cumin
  • salt and pepper to taste
  • 1/8 tsp ground allspice
  • 3 garlic cloves, minced
  • 3/4 lb lean ground lamb

Dressing

  • 1/2 cup crumbled feta cheese
  • 1/3 cup plain Greek yogurt
  • 1 English cucumber, sliced
  • 10 romaine lettuce leaves
  • 1 1 tomato, sliced

Directions

  • Combine first 8 ingredients – herbs and spices, add lamb and combine
  • Shape into 10 small 1/4 inch thick oval patties
  • Place on a broiler pan (or BBQ) and broil ~2 minutes on each side or until done
  • Combine cheese and yogurt in bowl
  • Serve lamb patties with cucumber and tomato slices on lettuce with a dollop of yogurt/cheese mixture

dit-elle-Esther

Turkey Spinach Zucchini Casserole

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This is similar to the South of the Boarder Turkey Loaf. Stuffed with veggies, this is a “one dish meal” and great for large groups! Anders (who just turned ONE!) has been eating so much, I can barely keep up with lunches and dinners for him (oh and not to mention the rest of us). Starting to realize why my Grandma was an expert at making casseroles.. she had a big family to cook for! 🙂

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Ingredients

  • 2 lbs ground turkey
  • 1 egg, beaten
  • 1 onion, finely chopped
  • 2 zucchinis, finely sliced (use the slicer blade on your food processor)
  • 1 cup frozen chopped spinach (you can use fresh, but keep in mind that frozen spinach is denser)
  • 1 carrot, shredded (grater blade on your food processor)
  • Cheese, grated (Mexican blend works well) (omit for dairy free and paleo)
  • Salt & pepper to taste

Directions

  • Combine all ingredients (except cheese) and mix well
  • Fill large 9×13 greased casserole dish
  • Top with cheese
  • Bake at 350* for 1 hr or until center is hot and bubbling and cheese is melted and golden brown

Super Mom Tip: This casserole freezes well! Freeze in serving size portions for reheating when there’s no time to make dinner. 🙂

 

dit-elle-Esther

Paleo Chocolate Cupcakes with (not so paleo) Mocha Frosting

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Need some sweet inspiration? We think a four day week is reason enough to celebrate!

Totally awesome paleo and nut-free cupcakes! Add some mocha frosting (not quite paleo) but so yummy!

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Ingredients

  • 1/2 cup coconut flour
  • 1/2 cup cacao powder
  • Dash of sea salt
  • 1/2 tsp baking soda
  • 8 eggs
  • 1/2 cup coconut oil
  • 1/2 cup agave syrup

Directions

  • Pulse together dry ingredients in a food processor
  • Pulse in wet ingredients
  • Line a muffin pan (12) with paper liners and scoop batter into each
  • Bake at 350° for 15-18 minutes
  • Cool and serve

Thanks Elana’s Pantry for the cupcake inspiration!

For the Frosting

  • 1/3 stick melted butter
  • 1/4 cup strong drip coffee
  • 1 Tbsp cocoa
  • 1 tsp vanilla
  • Powdered sugar (1-2 cups)

Directions

  • Mix melted butter, coffee, cocoa and vanilla
  • Start adding powdered sugar while stirring constantly
  • When desired consistency has been reached, frost the cooled cupcakes
  • Top with sprinkles or M&Ms immediately if desired

dit-elle-Esther

Grilled Chicken, Sweet Pototato, and Onion with Basil Guacamole // Paleo // Whole30

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Here’s another super simple healthy Paleo and Whole30 recipe for you.  I don’t know why, but I always feel so bada$$ when I grill on my own!  Am I the only female that feels that way?  Sounds totally sexist, but usually it’s such a nice excuse not to cook break to have the Huz do the grilling.  It’s so easy, less dishes to cook, and I swear everything tastes better off the grill… This dinner was no exception!Blog BBQ Paleo Whole30 Chicken Sweet Potato Grilled Onion with Basil Guacamole-1Ingredients (Would serve 4)

For the Guacamole

  • 10 grape tomatoes (cut in half)
  • 1 large avocados
  • 1 inch cut of red onion
  • Salt and pepper to to taste
  • 5 Fresh Basil Leaves // Honestly, I didn’t have any cilantro, so I used basil (I had it) and LOVE the change of flavor from the usual guacamole!
  • Sea salt and Pepper to taste

Pulse all this in a Cuisinart or blender until chunky.

For the BBQ

  • 1 large sweet onion
  • 4 chicken breasts
  • 2 Sweet Potatoes cut in half
  • Olive Oil
  • Sea Salt and Pepper to taste
  • Dried Rosemary

Directions

  • Light your grill to medium heat
  • Cut the sweet potato in half and pierce with a fork, lightly coat with Olive Oil, S&P, and dried rosemary.
  • Once preheated, Place Sweet Potatoes on the grill first, because they take longer to cook.  Make sure they cook for 15 minutes before you add other items to grill.  I placed them directly on the grill-no tinfoil.
  • Lightly coat chicken in olive oil and sprinkle with sea salt, pepper, and rosemary.  Set aside.
  • Peel and cut the onion into 4ths (about 3/4″ slices), then lightly coat with olive oil, S&P, and rosemary
  • Once sweet potato has cooked for 15, add chicken and onion.  Cook both of those for 8-10 on each side (depending on size of the chicken)
  • Layer sweet potato, guacamole, chicken, a little more quacamole, with onion on the side.

ENJOY!

dit-elle-Lauren

Chicken, Avocado, Egg Salad in a Bell Pepper Cup // Paleo // Whole30

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I’ve been totally inspired by some Paleo and Whole30 recipes on Instagram (mostly @jennaskitchen and @the_clean_wife).  Doing Whole30 would not be an option with our teenage boys (I tried cooking separate meals before, but let’s be honest, ONE meal feels like too much work sometimes!)  I am all about making healthy meals that taste good though!!  The boys and Huz were all gone the other night, so it was just me and Maya.  She eats just about anything, so I figured it would be the perfect time to try something I’d been thinking of making.  Basically a mix of a few things I’ve seen around, plus what I had in our fridge already 🙂

It was DELICIOUS!  So light, yet filling, and unbelievably healthy!Blog Chicken Avocado Egg Salad In Bell Pepper Cup Paleo Whole30-1Ingredients (Would serve 4)

  • 10 grape tomatoes (cut in half)
  • 5 eggs (soft boiled)
  • 1 and a half large avocados
  • 1.5-2 cups shredded chicken breast (one or two large bone in breast depending on size)  I like to BBQ bone in chicken breasts and make extra just to have on hand for a follow up meal like this!  Super easy.  I usually just dust with olive oil and a tiny bit of sea salt and pepper.  Can even just throw it on the BBG plain though, since you peel the skin off!
  • 1/2 and inch slice red onion diced
  • Sea Salt and Pepper to taste
  • 4 Bell Peppers (I like the orange and yellow ones :))

Directions

You can do almost all of it in the Cuisinart.  One dish-easy clean up-WIN!!Blog Chicken Avocado Egg Salad In Bell Pepper Cup Paleo Whole30-2

  • Boil water and cook eggs for 7 minutes.  Take off burner and add cold water and ice until they are cool.  Very important to have them fully cool, in order to peel properly.  Set aside while you make everything else.
  • Toss onions and tomatoes into a Cuisinart (or blender if you don’t have a Cuisinart)  Pulse a few times until chopped.
  • Add in Avocado (salt and pepper to taste.  I barely used any)
  • Add in chicken, and eggs
  • Pulse a few more times just to mix.
  • Slice the top off the peppers, deseed, and fill with mixture
  • Pick it up, get MESSY, and ENJOY! 🙂
  • Blog Chicken Avocado Egg Salad In Bell Pepper Cup Paleo Whole30-3Since it was just me and Maya for dinner, we had plenty left over.  So, we took some over to my parents 🙂Blog Maya 136 weeks Green Osh Kosh-3

dit-elle-Lauren

Moroccan Milkshake

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This is a fabulous smoothie to start the day with! Five simple ingredients: avocado, milk, walnuts, honey and cinnamon!

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Ingredients

  • 1/2 avocado
  • 2 cups chilled milk (you can use cow’s milk, almond, rice, or soy – whatever you’re into!)
  • handful of walnuts
  • honey to taste
  • cinnamon

Directions

  • Add first four ingredients to tall glass
  • Use hand blender to mix until smooth
  • Serve immediately with sprinkle of cinnamon

dit-elle-Esther

Roast Chicken Salad with Mango Dressing

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The days are longer, dinners outside  – I love this time of year and can’t wait for it to get warmer!

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Dressing

  • 1 ripe mango, peeled, pitted and chopped
  • 2 Tbsp plain yogurt (or coconut milk for dairy free and paleo)
  • 3 Tbsp apple cider vinegar
  • 1 Tbsp olive oil

Salad

  • 1 head romaine lettuce, chopped
  • 2 cups baby arugula
  • 2 cups chicken from a roast chicken
  • 1 ripe avocado, peeled, pitted and sliced
  • 1/2 mango, peeled, pitted and chopped
  • 1/3 cup toasted, chopped cashews
  • 1/4 cup chopped fresh chives (optional)

dit-elle-Esther

Greek Yogurt Coffee Cake

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This is a recipe that my mom used to make for us all the time when we were kids.  Obviously, not with Greek Yogurt, but I love substituting it into recipes 🙂  It has more protein and is so thick and creamy!

Added bonus, it’s SO easy to make and only has a few ingredients-score!  I made this for our Mother’s Day brunch, and it was a total hit 🙂Blog Greek Yogurt Coffee Cake Ingredients

  • 2 Cups Bisquick
  • 1/4 Cup Sugar
  • 2 Tablespoons butter softened
  • 1 Egg
  • 2 5oz containers of Greek Yogurt.  I used flavored (one honey and one blackberry)
  • 1 Teaspoon Vanilla

Topping

(honestly, this got cut off when my mom photocopied the recipe for me, so I guessed haha)

  • 1/4 Cup Bisquick
  • 1 Tablespoon Brown Sugar

Directions

  • preheat oven to 375
  • Mix all the ingredients for the coffee cake and pour into 8×8 greased pan
  • Mix streusel topping and sprinkle over coffee cake mixture
  • Bake for 30-45 minutes or until cake bounces back to touch.  I prefer under cooking a little 😉
  • Can top with a little more Greek Yogurt and fresh berries

Enjoy!dit-elle-Lauren

Ham and Asparagus Fritatta

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This is a a super easy frittata. Get creative with whatever meats or vegetables (and cheese!) you want to throw in there! Happy Mother’s Day tomorrow! 🙂

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Ingredients
  • olive oil
  • 1/2 onion, finely chopped
  • 1 cup of fresh vegetables finely chopped, I like asparagus and zucchini
  • 1 cup diced meat, such as ham
  • 2 tablespoons fresh herbs, like chives or dill (optional)
  • 6-8 large eggs lightly beaten
  • Shredded cheese (optional)
  • Salt & pepper to taste
Directions
  • preheat oven to 350
  • heat oil in oven proof skillet over medium saute onion until translucent and then stir in herbs, veggies, meat and toss and saute for a few minutes
  • beat eggs with a little water and pour batter into pan
  • once bottom is firm use spatula to lift the frittata edge and tilt skillet so uncooked egg runs underneath
  • continue until mostly cooked
  • transfer skillet to oven and bake for ~5 minutes until toasted and bubbly on top

dit-elle-Esther

Zucchini Almond Cake

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This cake is lovely AND delicious! Zucchini makes it moist and almond flour makes it high in protein and gluten free. The tartness of cream cheese frosting balances out this coconut sugar sweetened cake.

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Who knew kale plants had such pretty AND edible flowers! Great for cake decoration. 🙂

Ingredients

  • 1/2 stick unsalted butter, melted, plus 5 tablespoons, room temperature, plus more for pan
  • 1 1/2 cups almond flour (spooned and leveled)
  • 1/4 cup plus 2 tablespoons potato starch (or corn starch is fine)
  • 1 1/4 teaspoons gluten-free baking powder
  • dash sea salt
  • 3 large eggs, room temperature
  • 1/3 cup coconut sugar (or other sugar, white/brown)
  • 2 tsps pure vanilla extract
  • 1 cup finely grated zucchini (from 1 medium zucchini), squeezed of excess liquid
  • 8oz cream cheese, room temperature
  • 1/3 cup confectioners’ sugar
  • Edible flowers like Kale flowers (shown) or mint for garnish

Directions

  1. Preheat oven to 350 degrees. Butter an 8 or 9 inch round. Whisk together almond flour, potato starch, baking powder, and salt
  2. Set a large heatproof bowl over (not in) a pot with 1 inch barely simmering water. Add eggs and whisk until foamy, about 1 minute. Whisk in brown sugar and continue to whisk until mixture is fluffy and sugar is dissolved, 3 minutes. Remove bowl from pot and, using a mixer, whisk on high until mixture is thick and pale, 7 to 10 minutes (I did this in my food processor with the standard chopper blade)
  3. With a rubber spatula, gently fold in melted butter, flour mixture, 1 tablespoon vanilla, and zucchini. Pour into pan and bake until cake is golden brown and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Let cake cool completely in pan on a wire rack. Invert onto a cake platter
  4. With mixer (or again I used the food processor here) beat together room-temperature butter, remaining 1 teaspoon vanilla, and cream cheese until fluffy, about 3 minutes. Add confectioners’ sugar and beat until combined. Spread on top of cake.

Source: http://www.marthastewart.com/907427/zucchini-almond-cake

dit-elle-Esther