Paleo Mayo

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{ homemade mayo } for those of you who don’t like mayo… You should give this a try! It’s seriously good and super easy to make!

Ingredients:

1 egg, room temperature

juice 1/2 lemon

1/2 tsp sea salt

1/2 tsp dried mustard

1 c avocado oil

Directions:

In a mason jar add all ingredients. Place your immersion blender in your jar all the way to the bottom and mix together and your ingredients will start to thicken. Blend for about 2 minutes.

* I make my mayo in a mason jar so you can just pop on the lid and stick it in the fridge, less mess, less dishes and there you have it!

xo erin

Ramen Soup

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Ingredients: 

1 chicken breast

1.5 tsp Chinese 5 spice

1 tsp butter

1/2 Tbsp + 1 tsp olive oil

1/2 Tbsp sesame oil

1 tsp ginger, finely chopped

3 cloves garlic, minced

1.5 Tbsp soy sauce

1.5 Tbsp rice wine vinegar

2 c veggie broth

4 mushrooms, chop some and leave some whole

1 zucchini, spiralized

1 scallion

1/2 jalapeno

Ramen egg:

1 egg

3 Tbsp water

1 Tbsp rice wine vinegar

1 Tbsp soy sauce

Directions:

  1. Cook the chicken: Pre- heat oven to 350F. Season the chicken generously with salt and pepper & Chinese 5 spice. Heat the butter and 1 tsp of olive oil in a large oven-safe skillet over medium heat. Add the chicken, and cook until golden brown, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden. Transfer the skillet to the oven and roast for 15, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.
  2. Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 8 minutes (for a soft, but set-up yoke). Let your eggs sit in an ice bath for at least 5 minutes and then peal. In a zip lock bag add 1 Tbsp rice wine vinegar, 1 Tbsp soy sauce, 3 Tbsp of water and add peeled egg to the bag. Let it merinade.
  3. Make the ramen broth: Heat 1/2 Tbsp olive oil & 1/2 Tbsp sesame oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and rice wine vinegar, and stir to combine. Cook for another minute. Add the veggie broth, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the chopped mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
  4. Assemble the ramen bowls: Meanwhile, chop the scallions and jalapeño. Slice the chicken into thin pieces. Set aside. Add the zucchini noodles and left over whole mushrooms to the veggie broth and let it cook for 2-3 minutes, until soft. Add the sliced chicken. Top with scallions & jalapenos.

* if you would like to make it Whole 30 or Paleo use coconut aminos instead of soy sauce and ghee instead of butter.

xo erin

Back to the Grind

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I shared this blog post on The Dote Blog I wish I could say I came up with this BRILLIANT idea of salads in a jar….but I can share with you some awesome recipes! I woke up this morning (Monday) thinking to myself WHY didn’t I make my salads in a jar yesterday so I wouldn’t have to make lunches all week?! They are seriously a dream!  These make my life so much more convenient- not to mention ensures I have a healthy balanced lunch! Let’s all start the school year off in a healthy way!

Salad in a Jar 101

Rule #1: Dressing at the bottom, greens at the top. Make sure they are as FAR away from each other as possible so they stay crisp and fresh!

First things first (I’m the realest)


Add the dressing, vinaigrette or olive oil to your 1 pint mason jar. I use 1-3 tablespoons, depending on the dressing { If it’s oil-based, 1 tablespoon is enough } You’ll be keeping your jar upright and this will keep the dressing from touching the veggies and making them soggy.

 Chop chop!

Add your harder veggies and beans; like carrots, radishes, onions and chickpeas, jicama. Then layer your other veggies; like zucchini, cherry tomatoes, celery, bell pepper, mushrooms, bean sprouts, and cucumber.

On to the Next one…

Greens! This should take up about 1/2 of your jar. Make sure your greens are dry & pack them down tight so you can fit more in. Mix up your green choices for some variety {romaine, kale, arugula and spinach.}

Pack it up pack it in

Pack in the protein, now. Top the greens with your choice of protein. Some of my go to’s are: grilled or ground chicken or turkey, sauteed tofu, canned tuna, diced boiled egg, quinoa. You will also add your fats with the protein- these healthy fats will keep you satisfied throughout the day! Add some nuts, seeds, hummus & avocado. I like to take my avocado separate so it stays fresher and doesn’t brown. If you decide to add the avocado to your jar, top with a lime slice or some lemon juice.

Shake it ‘up’ Shake it ‘up’

When you’re ready to eat, shake it up! Eat your salad straight out of the jar or pour it into a big bowl. I pack things pretty tight with tons of veggies in my jar, but when I shake it up, the dressing is still able to coat all of the veggies. I prefer eating it out of a bowl so I can mix everything up rather than eating it in layers.

TIPS

  • Add your nuts & cheese last so they don’t get soggy
  • If I’m adding onions, I like to add them first. Soaking them in the dressing helps dilute the strong onion taste ( prevents onion breath at work…)
  • Another option is to add items that will soak up the dressing as your second layer- Cooked grains, tofu, meats, mushrooms—anything that is spongy and will soak up the dressing as the jar sits in the fridge.
  • The salads can last up to 10 days in the fridge!
  • Really jam-pack the jars to help keep things from shifting and moving around. It should almost pop out in your face when you open that jar!  BONUS: the less air in the jar- the longer it will stay fresh!
  • If the salad isn’t enough- bring another pint size jar of soup
  • Try to keep the ratio of each jar about half-and-half—half toppings, dressing, grains, proteins and half greens.
  • If I am worried my salad will have too much dressing- I bring a little bag of extra greens with me to soak it up.
  • If you are adding fruit, add it just before the greens

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Asian Chicken Salad

Use 2 tbsp. Carrot Ginger Dressing {from Costco}

Carrots, chopped or shredded (if shredded add in with the greens)

Cucumbers

Bean Sprouts

Red & green cabbage

Chicken with Chinese 5 Spice

Mandarin oranges

Slivered almonds

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Cobb Salad with Peach Infused Vinaigrette

Use 1 tbsp. Dressing {Peach infused white wine vinegar, avocado oil, sea salt}

Red, orange & yellow peppers

Zucchini

Red onions

Spinach

Boiled egg

Sunflower seeds

Avocado

Blueberries (optional)

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Fall Salad

Use 1.5 tbsp. Maple Dijon Vinaigrette {maple syrup, Dijon mustard, whole grain mustard, sea salt, }

Yellow & orange peppers

Cherry tomatoes

Kale

Baked Cubed Sweet potatoes

Quinoa

Roasted red peppers

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Pesto Besto

Use 1.5 tbsp. Pesto dressing { pesto, olive oil, }

Cherry tomatoes

Cucumbers

Spinach

Quinoa

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Cabbage Salad

Use 3 tbsp. Vinaigrette { 1/2 c olive oil, 1/4 c white vinegar, 1 tsp honey, 1 tbsp chicken stock, pepper to taste}

Green & red cabbage

Toasted sunflower seeds & almond slices

*if you aren’t gluten free you can add toasted ichiban noodles

xo erin

HAPPY THANKSGIVING!

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I already have my stretchy pants on and I’m ready to feast { round 2 } …..PS who said adults can’t pretend they are kids for breakfast and make turkey pancakes!
Ingredients:
2 c gluten free oats
1 ripe banana
1 1/4 c almond milk
1 heaping tbsp cinnamon honey (I got mine from the @calgaryfarmersmarket)
1/2 tsp cinnamon
1.5 tsp baking powder
1 tsp vanilla
1/4 tsp sea salt
1 egg
Directions:
1. In a blender mix gluten free oats, banana, almond milk, honey, cinnamon, baking powder, vanilla, sea salt and blend together.
2. Add egg and blend until just mixed in.
3. Heat your griddle with coconut oil, cook pancakes for a couple mins & flip till golden brown on each side! 

xo erin

Egg & Zoodle Salad with Mustard Orange Dressing

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Another dish I love to use my spiralizer for!! I am usually starving when it comes to lunch time to I like to have meals that are fast but still tasty! Here you go all you whole 30 peeps-you are awesome!!!
Ingredients:
1 hard boiled egg
1 zucchini
1/2 avocado
1 orange pepper
1 carrot
1/2 beet
Dressing
 2 tbsp olive oil
1/2 tsp orange zest
1 tbsp orange juice
1/2 dried mustard
1/2 tsp French’s mustard
1 soaked date
1 tsp apple cider vinegar
1 minced garlic clove
Directions:
1. Hard boil 1 egg for 10 minutes.
2. Spiralize zucchini.
3. Peel egg and chop onto salad, add diced avocado, chopped up peppers and shred fresh carrots and beet on top.
4. Add all dressing ingredients to a magic bullet or mini chopper and combine till smooth.
xo erin