Must Have Veggie Side Dishes!

So I posted the first blog in a rush. I was trying to get the first week's recipes out to you before the New Year officially began. I really should have taken more time to add the side dishes to each meal. So this post will be all about veggies and sides.
I have been very adamant about exposing my kids to all varieties of vegetables in hopes that they would not be "picky" eaters. I have been very blessed because none of them seem too terribly picky when it comes to food. When they do decide to turn their nose up at something new I gently (ok sometimes not so gently) remind them of our family rule about new food: You don't have to eat it if you don't like it, but you aren't allowed to say you don't like it before you try it, and if you don't like it that is too bad and you don't get anything else. (It sounds kind of harsh but children really won't starve themselves under normal circumstances.) The majority of the time when they try it they like it. Zoe, my oldest, really doesn't care for asparagus so I don't push it anymore. Her favorite veggie however is BRUSSELS SPROUTS!! I know, it's crazy.... a 6 year old who begs for brussels sprouts is a bit odd. But then again, brussels sprouts are one of my favorite too IF they are done the right way. I am proud to say I have perfected the art of making brussels sprouts. So without further adieu here are some of the must have veggie recipes that I serve to my family on a regular basis:

Oven Baked Brussels Sprouts and Bacon Wrapped Asparagus (I make these two recipes together usually at the beginning of the week. We eat the sprouts right after cooking and the asparagus that doesn't get eaten is saved in the fridge for a perfect and quick go to snack for the week. I do however have trouble saving any because if I don't put them in the fridge right away Roman will sneak in the kitchen and gobble them up. haha!)
Sprouts: 2lb bag of FRESH brussels sprouts trimmed and quartered
1 tsp each: garlic powder, onion powder, salt, pepper
EVOO (extra virgin olive oil)
Asparagus: 2lb FRESH Asparagus
1/2 tsp each: salt, pepper, garlic powder, onion powder
EVOO
1/2-1 pack of nitrate free uncured bacon (REAL, NOT TURKEY!!!)

Instructions: Preheat oven to 375. Place sprouts in large bowl and sprinkle with seasoning. Pour a generous amount of EVOO on top and give it a good mixing with bare hands (it doesn't mix well without getting your hands dirty. Pour sprouts onto a large baking pan. On top of the sprouts place a cookie cooling rack. Using the same large bowl as before, place trimmed asparagus in, sprinkle with seasonings and some EVOO again mixing them with your hands to be sure each one gets a good even coating of the olive oil and seasoning. Then bundle the asparagus spears, 8 or so in a bundle and wrap with bacon starting on one end and wrapping toward the other to make sure bacon covers the most amount of asparagus as possible. Place bundles on cookie cooling rack on top of the sprouts. (See where this is going... the bacon drips onto the sprouts and the result is HEAVENLY!) Bake in oven for 30 minutes or until the bacon is starting to crisp. You will have some of the sprouts start to brown and even burn a little. My kids fight over who gets the "crispies". The darker the better. Sometimes I throw the oven on Broil for a minute or two to really crisp up the bacon but that is up to you. Eat the sprouts right out of the oven because you won't be able to resist anyway. If you want to eat the asparagus too that's fine. If you want to use that for later they taste great heated up for 30 seconds in the microwave. I use these as a post workout snack (when I was working out regularly before being pregnant... I really need to get back to the gym!)

Paleo Glazed Carrots
5-10 carrots peeled and sliced
2-3 TBS coconut oil
1 TBS raw local honey or 100% pure Maple Syrup
Instructions: Heat coconut oil in large skillet (I have a great non stick skillet I use). Add carrots and honey/maple syrup. Cook until carrots are tender; 5-10 minutes depending on your tenderness preference. Good luck having any leftovers... my kids beg for more.

Oven Baked Broccoli 
2 trimmed heads of broccoli cut into florets
1/2 tsp each garlic powder, onion powder, salt, pepper
EVOO
1 TBS sesame oil (optional for an Asian flavor)
Instructions: Preheat oven to 375. Place broccoli in large bowl and sprinkle with seasonings. Generously drizzle with EVOO and 1 TBS sesame oil if using. Mix thoroughly with hands. Pour onto a large baking pan. Bake for 30 minutes or until cooked to the tenderness you prefer. We like it when just a few of the tiny leaves are turning dark brown.

Crock Pot Sweet Potatoes
A bunch of sweet potatoes
foil
Instructions: Individually wrap each potato with foil. Place in crock pot on low for 6-8 hours. I usually put them on before work and by dinner time they are very soft and perfect for eating. The longer they cook the easier they are to peel if you plan to peel and mash them. I like to eat mine cut in half with a little grassfed butter and salt. Everyone else likes butter, cinnamon, and a drizzle of honey. You can also mash these up and mix with some coconut oil and honey for a sweet potato mash. I make a whole bunch at a time and stick them in the fridge for an easy side dish through the week.

Steamed Cabbage
1 head of Cabbage with core removed (as best you can)
water
Instructions: Place 2 inches of water in a large pot. Place cabbage in water and boil. As the cabbage boils you will be able to peel off the leaves carefully one at a time. Once you have gotten most of the leaves off you will be left with a small amount of cabbage left. Remove and thinly slice the remaining cabbage. I use the leaves for cabbage rolls or as "paleo tortillas" for enchiladas. My husband just loves cabbage and I use the thinly sliced cabbage as "pasta" for serving spaghetti sauce on top. You can season it as you wish.

Sherried Mushrooms and Onions
1 large onion sliced
2lbs thinly sliced mushrooms
6 cloves garlic
1/2 cup dry sherry
1/2 tsp each salt and pepper
EVOO
Instructions: Heat large skillet over medium high heat. Add EVOO and veggies and crushed garlic to skillet and cook until soft. (I prefer mine to be not quite all the way soft; my mom likes them caramelized, so just make them how you like them either way tastes great). Add sherry and cook an additional  minutes. Serve this over steaks or burgers, or all on its own. (This is delish on top of the salisbury burgers I posted for the first week). My mom likes to melt swiss on top too. Which is yummy too but we are trying to limit the dairy...

I have so many more recipes for veggies to share: Garlicky Spaghetti Squash "noodles", cauliflower "rice", tomato cucumber salad, to name a few. But that is for another post.

Week 1 2015

This is my first personal blog post. So I guess I should start by introducing myself and my family. My husband Josh and I, are the proud Catholic parents of Zoe-6, Agnes-5, David-3, Roman-3, Jonah-1, and Therese-due to arrive in May 2015. We have Dara, our 3 year old rescue dog who is super sweet and patient with all these little "puppies" running after her. Our faith is paramount in our life. It is the reason behind everything we do. Although we are constantly falling and getting back up, our Catholic faith is our foundation, our guide, and our renewal each day.
It is our belief, that we are called to respect our bodies and our health so that we are ready to tackle each day and the challenges it brings for the greater glory of God. A huge part of that is nutrition and exercise. So I will be using this blog as a place to post my weekly meal plans with recipes and shopping lists. I may also blog on other important things going on in our life. I hope you enjoy!

2015 is the year for permanent healthy eating habits. So here is week 1 of my Paleo/clean eating meal plan. (The format is going to change... this doesn't look very pretty but Im out of time... new year starts TOMORROW!) Happy New Year!
 

Meal 1: Honey Mustard Crock Pot Spare Ribs         2TBS balsamic vinegar   2 TBS Worcestershire        1TBS Honey   1C broth   1 inch grated garlic                 2 TBS brwn mustard      1tsp hot sauce                         1 ½ lb spare ribs

Combine balsamic, Worcestershire sauce, honey, mustard, hot sauce and broth in bowl. Place ribs in slow cooker and pour liquid on top. Cook low 6 hours. Sauce: combine ¼ c mustard, 2TBS water, 1 TBS honey, 2 tsp apple cider vinegar, 1 tsp tom paste, 1 tsp coconut aminos, pinch of cayenne, and pepper to taste, in saucepan and simmer over low until reduced. Remove ribs from crock pot and baste with sauce. Serve with sauce for dipping

Meal 2: Salsbury Burgers      2lb ground beef                       ½ c minced onion           ½ c almond meal                    ¼ c minced fresh parsley   4 cloves garlic minced         Salt and Pepper               1TBS EVOO

Preheat oven to 400. Combine ground beef, onion, almond meal, parsley, garlic, salt and pepper in large bowl. Shape into 6 equal patties. Place patties on baking sheet rubbed with oil. Bake 15 minutes or until done.

Meal 3: Tuscan Chicken Skillet                                     1lb boneless skinless chicken 1 diced onion                           1 clove minced garlic        12oz sliced mushroom      1tsp oregano                ½ tsp thyme              EVOO Salt and Pepper   ½ c sun dried tomato chopped 15oz can fire roasted tomatoes

Heat EVOO in large skillet over medium heat. Add chicken and brown 3 minutes each side. Remove and set aside. Add more EVOO if necessary. Add mushroom, onion, garlic, sun dried tomato for 5-8 minutes. Add diced tomatoes, oregano, thyme and season with S and P. add chicken back to pan and cook 10-15 minutes or until cooked through.

Meal 4: Curry Shrimp Stir Fry                            3TBS coconut oil or EVOO     2lb peeled deveined shrimp                  1-2TBS curry powder            1tsp each S and P                  2c sliced onion                         1c sliced red bell pepper      1c chicken broth                     1c coconut milk

Heat oil in large skillet over medium high heat. Sprinkle shrimp evenly with curry powder, salt and pepper. Add shrimp, onion and bell pepper to pan, cook 5 minutes. Add broth and milk and simmer 6 minutes or until thickened.

Meal 5: Bacon Tomato Bisque                               ½ lb bacon chopped                  1 onion chopped 2 TBS minced garlic          2 (28oz) cans whole peeled tomato                 14oz can chicken broth 14oz can coconut milk ½ -1c red wine  1 bay leaf

Heat large pot over medium heat. Add bacon and cook until browned. Transfer to paper towl lined plate reserving drippings in the pot. Add onion and garlic to pan. Cook 10 minutes or until softened, stirring frequently. Stir in tomatoes, broth, coconut milk, wine and bay leaf. Bring to a boil. Reduce heat and simmer 45 minutes. Remove bay leaf. Puree in batches in a blender. Garnish with chopped bacon

Meal 6: Crock Pot Southwest Flank Steak          1.5lb flank steak                        1 onion chopped  3 cloves garlic minced                   16oz jar salsa  ½ tsp dried oregano               2 tsp chili powder  ½ tsp salt ¼ tsp pepper          1 can black beans drained and rinsed                                                   1 sliced red and yellow bell pepper

Mix all ingredients in a freezer bag and freeze until ready to use Write on bag: cook low 7 hours. Remove meat and slice into thin strips. Turn heat to high and add back beef and cook for additional 30 minutes with lid off to thicken sauce.

Meal 7: Greek Chicken Stew             2TBS EVOO          10-12 boneless skinless thighs   S and P to taste 1c chopped onion                  2 tsp minced garlic  1 TBS lemon juice            1 ½ tsp chopped fresh oregano                                       1c chicken broth ½ c chopped roasted red bell pepper

Preheat oven to 450. Heat oil in large oven save pot over medium high heat, sprinkle chicken evenly with salt and pepper. Cook chicken on one side for 3 minutes. Flip chicken and add onion, garlic, juice, and oregano; cook 5 minutes. Add broth and roasted bell pepper. Bring to a boil. Cover and transfer to oven for 25 minutes. Remove from oven and shred chicken with 2 forks before serving.

 

Shopping list

Meat:

2lbs shrimp (peeled and deveined)               ½ lb bacon (not turkey; nitrate free is best) 2lb ground beef                                                  1.5lb flank steak                                                 2 packs boneless skinless chick (2-3lb total) 1 1.5lb spare ribs

Nitrate free bacon is less processed and uncured, do not use turkey bacon. Turkey bacon is highly processed! You can find it at Whole foods. Walmart used to carry it but I haven’t seen it in a while.

Grassfed and or organic beef is best but if you buy it at the store it can be expensive. I buy my beef from a local rancher and butcher (I will give you the name and number if interested)
Free range organic chicken is best but again it is very expensive (I buy conventional chicken to save $). You can use boneless skinless breast or thighs for these recipes depending on what flavor you prefer.

Produce:

Ginger            6 onion              2 pods of garlic    12oz mushroom                3 bell pepper (red is sweetest)                           1 lemon or lemon juice                   parsley

Canned:

4 can chicken broth     2 can coconut milk (unsweetened full fat NOT LITE)                     2 cans (28oz) whole peeled tomato     1 can black beans   Can or jar roasted red pepper  can                      1can or jar sun dried tomato    15oz can fire roasted tomato  1small jar or tube tomato paste

I use a lot of chicken broth so I buy it in bulk at sams.                                                   Coconut milk can be found in the Asian food isles; it is imperative that you buy the unsweetened, full fat coconut milk.         Roasted red peppers are jarred but you can roast your own if you like.                             Sun dried tomatoes are usually with the Italian food section.

Staples (things you probably already have on hand and will use often; especially if you use this meal planning service):

Balsamic vinegar      Worcestershire sauce     Honey               brown or Dijon mustard     hot sauce                    apple cider vinegar     coconut aminos (this is equivalent to soy sauce but is soy free)                   EVOO (extra virgin olive oil; first cold press; not lite!!)     Red wine     almond flour/meal

Seasonings (again, you probably already have these on hand and will use often, especially if you are using this meal plan): curry powder     salt    pepper    oregano     chili powder     thyme     cayenne pepper

Honey; local raw honey is definitely preferred. You can buy local honey at most farmers markets or try Rouses, they have a lot of local products. Local honey helps with seasonal allergies.                                            Coconut aminos are the soy free version of soy sauce. Soy is highly allergenic (even if you don’t know it you may be allergic or sensitive to it). It is also very high in estrogens; and messing with hormones is not a good idea.                                            Extra Virgin Olive Oil is an excellent oil to use as long as it is EXTRA virgin, first cold press. This simply means it is not processed when made. Don’t get lite, the fat in EVOO is very good for you (in moderation of course)                                                                        Almond flour or almond meal can be found at Fresh Market, Whole foods, or any health food store. Or you can make your own by placing almonds in a food processor until it resembles flour. This is a great alternative to flour, is gluten free, has a low glycemic index and adds a good flavor to foods.                        All of these spices can be found at Walmart.