Favourite foods and recipes Topic
Millzie1996
06/30/20
Beef & Brussels Sprouts
(Serves 4)
1 tbsp. avocado or coconut oil?
1 lb. grass-fed ground beef (mine was 85% lean)
1 medium yellow onion, chopped
1 9-oz. package of shredded Brussels sprouts (or shred about 3½ cups of whole sprouts)
1 organic apple, peeled
2 tbsp lemon juice
Sea salt
Pepper
Heat oil in a large skillet on medium heat. Add the onion and saute until it starts to caramelize, about 4 to 5 minutes. Add ground beef, breaking it up as it cooks for about 4-5 minutes. Add the brussels sprouts and continue cooking until the beef is cooked through.
Add the chopped apple to pan and saute for 2-3 minutes, and then stir in the lemon juice. Cook for another minute or so before seasoning to taste with salt and pepper.
Millzie1996
06/30/20
Lemony Haddock with Olives & Tomatoes
(Serves 3-4)
1 lb haddock fillets
2 tbsp quality olive oil
Juice of 1 lemon
1 tbsp lemon zest
1 clove minced garlic
Dash of Sea salt
1 cup green olives (avoid jarred olives if possible)
4 plum tomatoes, seeded and quartered
Preheat the oven to 375 degrees.
Pat the haddock dry and place in a baking dish that’s been prepared with a light coat of oil.
In a small bowl, combine olive oil, lemon juice, lemon zest, garlic and sea salt. Drizzle over the fish.
Arrange tomato and olives around the fish. Place the dish in the oven and bake for 15-20 minutes. Check fish for doneness – it should easily flake.
Millzie1996
06/30/20
Homemade Ketchup
½ tbsp olive oil
¼ small onion, diced
1 garlic clove, minced
2 tbsp apple cider vinegar
2 tbsp red wine vinegar
2 tbsp of local raw honey or organic maple syrup
½ tsp salt
14 oz can tomato puree
6 oz of tomato paste
½ tsp chili powder
¼ tsp each: powdered ginger, allspice and cinnamon
Using a medium saucepan over medium heat, saute onion in the oil for 4-5 minutes, until soft and translucent. Add the garlic and cook another 1-2 minutes. Pour in the vinegars, your choice of sweetener, and salt. Bring to a boil.
Add both the tomato puree and the paste and return to a boil. Stir in the spices. Turn down the heat slightly and cook until the sauce thickens and reduces, about 15 to 20 minutes. Taste and adjust the seasonings.
Let cool a bit, and if you have an immersion blender, blend the sauce until it’s smooth. Otherwise, put it in a blender and blend until it’s smooth.
Pour the ketchup into a mason jar or other airtight container and store in the refrigerator. This will keep for 2-3 weeks.
Millzie1996
06/30/20
Pumpkin Breakfast Cookies
Makes 10-12 large cookies
1 cup gluten-free rolled oats (or oat flour)
? cup canned pumpkin (not the pumpkin pie mix in a can)
½ cup your favourite nut butter
? cup honey
1 tsp vanilla
1 tsp pumpkin pie spice
¼ tsp baking soda
½ cup dried cranberries (or other dried fruit)
½ cup pecans (or your choice of nuts/seeds)
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a blender or food processor, grind the rolled oats until they become like flour. Set aside.
In a mixing bowl, add the pumpkin, nut butter, honey and vanilla and blend until combined. Add the oat flour, pumpkin pie spice and baking soda and mix well. Stir in the cranberries and pecans.
Place cookie-sized scoops of the batter on the baking sheet and bake for 12-15 minutes. After removing from the oven, let cool a couple minutes on the baking sheet before putting on a cooling rack.
Millzie1996
07/07/20
“BLAAT” Wraps
4 slices of sliced deli turkey (organic/uncured/nitrate free if possible!)
1 tomato, sliced and seeded
2 bacon cooked, each cut into 4 pieces
½ avocado, cut into slices
½ apple, cored and sliced
(Optional: chives to secure the wraps)
Lay the turkey slices flat, as this will serve as your wrap.
Lay out the slices of tomato, bacon, avocado and apple evenly across each wrap. Roll up secure by tying the chives around the turkey, or enjoy as-is.
Millzie1996
07/08/20
BEEF AND BARLEY SOUP
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes
• Serves: 4
INGREDIENTS
• 1 onion
• 2 cloves garlic
• 2-3 carrots
• 2-3 stalks celery
• 500g cubed stewing beef
• sea salt
• pepper
• 1/3 cup all-purpose flour *see notes
• 3 Tbsp tomato paste
• 1 Tbsp fresh thyme leaves or 1/2-1 tsp dried thyme
• 1 cup red wine *see notes
• 4 cups beef broth
• 3/4 cup barley
• chopped fresh parsley for garnish
INSTRUCTIONS
• Peel and finely chop onion and garlic.
• Wash and dice carrots and celery. You want about 1 cup of diced carrots and 1 cup of diced celery.
• Add stewing beef to a silicone bag or bowl, add sea salt, pepper, and flour, and coat the beef cubes well in seasoning and flour.
• Preheat a large pot over medium-low and once hot, add a splash of oil (whichever you like) and brown the beef cubes in batches. Sear it for about 2 minutes per side until all sides are browned.
• Once all beef cubes are seared and browned, set them aside in a bowl and add chopped onion and garlic, sauté until they are translucent, and then add diced veggies, tomato paste, sea salt, and thyme, red wine and then deglaze the bottom of the pot with a spatula or a wooden spoon. Liftoff all the browned and burnt bits off and mix into the onion/veggie/wine mixture.
• Return beef cubes to the pot, add beef broth and barley to everything, give it a quick stir, put on the lids and bring it to a boil.
• Once boiling, reduce heat to low and let simmer for 45-55 minutes.
• Serve, sprinkle with freshly chopped parsley and enjoy!
NOTES
*Wine: make sure it's not too acidic, don't use your BEST wine but also none of the cheap boxed ones. Believe me, done that mistake before. Not good.
*the flour is not only needed to coat the beef but also to thicken the sauce later, you cannot replace it with any other flour and you cannot leave it out unless you don't mind a watery soup
~It freezes perfectly. I do recommend cooking the barley separately though if you want to freeze it and store separately as well so it doesn’t completely soak up all the liquid while defrosting and reheating.
Enjoy!!
#LiveBetter #Recipe
Millzie1996
07/14/20
Warning: you’ll want to enjoy this buffalo sauce on pretty much everything from now on. The good news is with this homemade version you know exactly what you’re getting – and it’s all good stuff! Plus, you can adjust it to suit your taste buds.
½ cup of your favourite hot sauce (Frank’s Original works great)
2 tbsp grass-fed butter
1 tbsp coconut aminos
1 tsp apple cider vinegar
½ tsp chili powder
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
½ tsp cayenne pepper
1-2 tbsp honey
Place all the ingredients in a saucepan over medium-low heat. Stir together and heat until warm, to mingle flavours.
Taste and adjust seasonings to suit. This keeps in the refrigerator for 2-3 weeks.
Millzie1996
08/25/20
Dairy free Fraser dressing
This easy Caesar dressing is great on salads you might find yourself using it as a sauce with other foods! It’s even good on sweet potatoes.
Don’t be scared of the anchovy paste – but if you decide not to use it, be sure to adjust the salt and pepper level.
Homemade (Dairy-Free) Caesar Dressing
1 egg
1 tsp anchovy paste
1-2 garlic cloves, minced
¼ tsp each salt and pepper
1/2 Tbsp. apple cider vinegar
1 tbsp lemon juice
1 cup avocado oil or light-tasting olive oil
If using an immersion blender, place all the ingredients except the oil in a jar and insert the blender. Blend until smooth, about 30 seconds. With the blender still on, slowly drizzle in the oil, moving the blender around so that all the oil is incorporated and the dressing emulsifies.
If using a blender, do the same as above, except slowly drizzle in the oil until it emulsifies into dressing.
The mixture should be thick and creamy when you’re done.
Place in an airtight jar and store in the refrigerator for 2 weeks.
Millzie1996
09/11/20
Banging Breakfast Muffins
Sure, if you’re running late you can always grab a takeaway muffin for breakfast, but those tend to be loaded with sugar, giving you a big spike now and a big crash later. Our breakfast muffins are packed full of nutrients thanks to the egg, spinach and tomatoes, and they’re savoury, which means no sugar spike. Plus, they’re super filling and delicious.
Ingredients
12 free-range eggs
1 red onion, diced
¾ cup fresh spinach, chopped
24 cherry tomatoes, chopped
¾ cup shredded lite mozzarella
Salt and pepper, to taste
Pinch of oregano and basil (optional)
Directions
Preheat oven to 180°. Lightly grease a 12-cup muffin tray.
Whisk the eggs together in a large bowl, before stirring through the diced onion, chopped spinach and mozzarella. Season with salt and pepper, and oregano and basil if you choose.
Fill each muffin tin with the egg mixture (about three-quarters of the way) before dividing the halved cherry tomatoes between them.
Bake for 20 minutes, before removing them from the muffin tray and allowing them to cool.
Store in an airtight container in the refrigerator for up to 4 days.
Millzie1996
09/11/20
Sweet Potato Breakfast Boats
For those mornings when you only have five minutes but you’re after a nutritious, hot breakfast (and let’s be real, toast isn’t overly exciting), these sweet potato breakfast boats will do just the trick. Not only do they taste delicious, but the natural Greek yoghurt also offers probiotics which are great for gut health, as is the fibre from the sweet potato. Sweet potato is also great for satiety, helping you feel fuller for longer.
Ingredients
5 small sweet potatoes (one for each day, use more or less depending on your preference)
Unsweetened Greek yoghurt
Pure maple syrup
Chopped dry-roasted or raw nuts, or 100% almond or peanut butter
Directions
Preheat oven to 190°.
Pierce your sweet potatoes several times with a fork, before placing inside a loose nest of foil.
Bake until tender when pierced with a knife, about 40-50 minutes. Remove from oven and let them cool.
Once cool, store for up to 5 days in an airtight container in the fridge.
To serve, simply warm one in the microwave for 1 minute, before opening the sweet potato from the top, and spooning yoghurt into the middle. Drizzle with maple syrup and sprinkle with nuts.
Favourite foods and recipes
