Saturday, April 19, 2014

Not Chipotle's Barbacoa Bowl



So I was debating...do I post it? Do I not? I wasn't sure because it wasn't daylight outside and I want a better set up and photo...but whatever who cares about that, this was super good. Please note as well, I load up my plates for photos...or the image is zoomed in with a small bowl....not eating ginormous portions over here lol.

Anyways, today my friend and I went to Rothenburg (Germany) to pick some tulips...its cool because they have these flower fields, and you pick them yourself, and drop a few euros in the box. Its so much cheaper to do it this way, and the little kids have fun doing it too! So I got some yellow and red tulips, they are so pretty on my table for Easter!


Pretty right?! The little things :)

So you know how you tell people about In-N-Out and they say "oh I have never been there" and your response is like "..........wait......." as if its not real life because what American hasn't been there? lol I kinda figured Chipotle was like that, especially because there are more locations than In-N-Out...there's even a Chipotle in Frankfurt!! I was wrong, still not many people I talk to have been there. I think both situations should change. Anyway, Chipotle does a Barbacoa beef...no it is not traditional Mexican Barbacoa. It is slow cooked beef with some spices and chilies in adobo, etc. I don't know for sure, but I just added what I thought would work best. It was soo good, not like Chipotle and a little more spicy, but we loved it. At Chipotle they do burrito bowls with rice, beans, meat etc....I took a different take and made a dressing-free salad with it! Try it, so simple and SO yummy!

Ingredients

For the beef:
3 lbs chuck roast, trimmed of fat
1 tsp Himalayan salt (or table salt works, but the other is healthier)
1 tsp pepper
1/4 cup apple cider vinegar
1-1/2 Tbsp ground cumin
5 garlic cloves, peeled
1/2 tsp ground clove
1 Tbsp oregano
1 tsp paprika
5 chili peppers in adobo sauce, plus 1 Tbsp adobo sauce
2 limes, juiced
1 cup chicken broth

For the Avocado Mash:
1-1/2 ripe Avocado, seed and skin removed
1/2 lime, juiced
1/2 tsp Himalayan salt
1/2 tsp pepper

For the Corn Salsa:
1/2 cup corn kernels
3 tomatoes, chopped
1/2 jalapeno, finely diced
1 Tbsp fresh Cilantro
1/2 small onion, diced

1 can black beans
1 head lettuce, chopped
10 sliced black olives, or 1/2 small can

Directions

1. Mix up all the beef ingredients, except for the meat, in a blender, or large bowl with your emulsion blender, until everything is smooth.

2. Pour the blended sauce over your meat in the crock pot, and cook on the 6 hour setting.

3. Once your beef is almost done cooking, make the rest of your salad ingredients.

4. In a medium bowl, mash together the avocado ingredients with a fork, and set aside.

5. Heat a small sauce pan on medium heat, and add 1/2 cup of water with your corn kernels. Cook the corn for about 5 minutes until tender. You can use frozen corn if you want, it is easier.

6. Mix all your salsa ingredients together in another bowl and set aside.

7. Rinse out your pan you just cooked the corn in, and add your black beans. Cook these for about 8 minutes, then drain of all the liquid.

8. To make one serving, place your lettuce in a bowl, top with a large spoonful of olives, 1/4 cup black beans, 1/2 cup avocado, 3/4 cup salsa and 1 cup Barbacoa Beef.

Recipe makes 5 servings
Each serving has 16.4 net carbs
*I know this is more than normal, but you can make changes if you would like to make this lower in carbs, especially if you are in a low carb detox phase. Here are my recommendations:
Removing the beans makes each serving 11.2 carbs
Removing the corn makes each serving 12.8 carbs
Removing the beans AND corn makes each serving 7.6 carbs




Tuesday, April 15, 2014

Chocolate Walnut Banana Muffins


Oh My Banana Muffin lol...these were so good. Doing this blog, making recipes, there are always those that turn out "ok" and you end up disappointed and have to go back to the drawing board. I have made banana breads before, and they were good, but not like these. THESE banana muffins are so so yummy. There are only a few Enjoy Life Chocolate Chips for an added sweetness, a small amount of chopped walnuts, and the perfect amount of ripe banana without going overboard. 

Everything I post is good, otherwise I wouldn't put it up, some of my photos aren't the greatest but they still taste really good. However, there are a few things I LOVE. As far as sweets go, I can tell you my top three are these muffins, the Awesome Chocolate Chip Cookies (I have made other peoples "top rated" Paleo cookies, and I like these so much more) and the Berry Pecan Cheesecake Bars. Those are dangerous, but a clean cheat because they fit within the lifestyle. Yum :)

So enough about that...this is how you make these muffins!

Ingredients

2 ripe bananas
2 eggs, separated
1/3 cup powdered erythritol (like Swerve)
1/4 cup melted coconut butter
1 tsp vanilla
1/2 cup unsweetened almond milk
1/3 cup coconut flour
1 cup almond flour
1 tsp baking soda
1 tsp baking powder
1/3 cup walnuts, smashed or finely chopped

*Note: You may use 1/4 cup raw honey instead of the erythritol if you would like, just adjust the carb count because 1/4 cup raw honey will add 5 carbs to each muffin. Raw honey processes different in the body, it is not like regular honey, so it will still be Paleo and healthier than sugar.

Directions

Preheat your oven to 350 degrees

Line a cupcake tin with 12 cupcake liners and set aside.

In a large bowl, break up the 2 bananas into chunks, and add 2 egg yolks, erythritol, the melted coconut butter, vanilla and almond milk. Use your hand mixer and beat together until smooth.

Next add in the coconut flour, almond flour, baking soda and baking powder. Whisk together until combined.

You should have your 2 egg whites set aside in a bowl. Whisk these together until foamy, right before peaks start to form. You do not need it to be that stiff, just doubled and foamy. Add these egg whites to the mixture, and beat together again until combined.

Add in most of your walnuts, leave about 2 Tbsp to add to the top of your muffins, and add the chocolate chips. Fold into the mixture.

Spoon your mixture into the cupcake liners so they are 3/4 the way full. Then sprinkle the rest of your walnuts on top.

Place the muffins on the middle rack of your oven, and bake for 25 to 30 minutes until they turn golden brown and a toothpick comes out clean in the middle.

When they are done, remove from the pan and place on a cooling rack. All low carb baked goods taste best once cooled, it gives the muffin time to come together and set.

Recipe makes 12 muffins
Each muffin has 5.86 net carbs




*Please note: My carb count is based on the products I used. The count may vary for each person depending on the brand of product you use. I use all organic ingredients in my baking.

Tequila Lime Shrimp Tacos with Pineapple Avocado Salsa


You know whats crazy...rain and 40 something degrees in April. Here I am in grilling mood wanting to make steak and shrimp and ribs and all that stuff...but the weather decided to turn on me. Luckily, I was able to make these tacos and take my photo outside before the rain came! Yay for that. :P

Have you made coconut flour tortillas before? They are pretty good...obviously they aren't tortillas, but they serve the same purpose and I like them. I usually end up with leftovers so I will heat one up the next day and put avocado in it for an easy snack. I don't know if you can fry them and make semi-crunch tortillas, I would assume not, but I can try it and let you know.

 In other news, my 60 day summer challenge is about to start soon! I am excited to work with a bunch of people looking to lose weight and get fit! I have been doing pretty well myself, I can fit into smaller jeans and have lost 20 lbs so far. I am on my way! I still have 9 months until my 30th Birthday, and "Fit Before 30" is my goal! I think I will make it! I am currently doing Insanity and Les Mills PUMP, I love those workouts! Email me if you want more info on whats going on: FoodIMakeMySoldier@yahoo.com

You want to see our Military Ball Photo? It was my first Military Ball so it was fun. Next year I will be in better shape, but I am glad we went!

Oh side note: someone commented on my shredded pork tacos post with "hoe"...really? Sorry whoever you are, no hoes around here. The trash of this world, right?! Most inappropriate comments like that come from jealousy, it just makes me laugh, but I will still share it with you all.

Anyway, here is the recipe!

Ingredients

1 lb shrimp, cleaned
2 Tbsp Tequila
1 lime, juiced
1/4 tsp salt
1/4 tsp pepper
2 Tbsp Cilantro, chopped

For the Salsa
1 tomato, chopped
1 cup Pineapple, chopped
1/2 jalapeno, minced
2 Tbsp Cilantro, chopped
1/2 onion, minced
1 avocado, diced
1 lime, juiced
1/4 tsp salt
1/2 tsp pepper

For the tortillas
1/4 cup coconut flour
1/2 tsp baking powder
1/4 tsp salt
3 eggs
3 egg whites
1-1/2 Tbsp Butter, softened
1 to 2 Tbsp Unsweetened Almond Milk (add 1 Tbsp first)

Directions:

First mix all your shrimp ingredients together in a bowl and let sit for 20 minutes.

Then chop up all your salsa ingredients and mix together in a bowl. Place in the fridge until you are ready to plate your tacos.

To make the tortillas, heat a small pan on medium heat, and add a little butter or coconut oil.

In a large bowl, add the coconut flour, salt and baking powder.

Next, add the butter and eggs and whisk together. Then add your milk 1 Tbsp at a time. You want your batter to be thin like crepe batter.

Spoon a small amount of the batter into your pan, and swirl the pan around until the bottom is thinly coated.

Once the sides begin to lift up, flip the tortilla and cook on the other side for about 1 minute.

Repeat this until your batter is gone.

Next, heat a large pan on medium heat and add a little butter.

Once the pan is hot, add your shrimp 1 at a time, side by side. Do not overcrowd the pan otherwise you will end up steaming your shrimp because of all the liquid that releases.

Cook the shrimp for about 1-1/2 minutes on each side.

To plate, place about 6 shrimp on 1 tortilla and top with 2 large spoonfuls of the salsa.

Recipe makes 4 servings
Each serving is 2 tacos and has 7.66 carbs