Foodie Friday 11.20.15 – Yummy, Clean, and often Paleo Thanksgiving Sides

Happy Friday! I’m doing things a little different this week. Instead of my top three meals that we made this week, I’m going to share with you the top three meals I’ve been eyeballing for the ol’ Turkey Feast for Thanksgiving next week. Alrighty? Okay. Good. Glad you’re on board. ūüėČ

A few years back (alright, maybe more than a few), I discovered the theory that just because it is a special occasion…just because you want your food to taste delicious…just because you want some pie…you don’t have to eat a whole bunch of crap! We live in the age of so many non-conventional ideas on how to fuel your body healthfully AND full of amazing flavor. Don’t let the holidays be an excuse! Be smart. Make some changes to your standbys, try something new and delve into the world of yummy and nutrient dense food! Celebrate with your friends and family. Share with those who have less. Enjoy. Treat yourself right. Your body will thank you.

Down to business!

‚ú®STUFFING!‚ú®

We are gluten free around here, but also don’t really use much GF bread to substitute, so I’m super excited about this grain-free cornbread stuffing recipe (uhm…with bacon! Hey…if you source it right, it is totally a superfood!).

http://deliciouslyorganic.net/cornbread-sausage-stuffing-grain-free-gaps-paleo/

‚ú®Veggies!‚ú®

LOVE Brussels sprouts and beets. So good. Such rich colors and flavors. I will definitely be adding some Brussels to this deliciousness! And we will use either grass-fed butter or avocado oil. Mmmmmmm…


http://www.culinarycolleen.com/roasted-carrots-and-beets-thyme-big-news/

‚ú®Pie!‚ú®

And of course, there was no getting around it…everyone needs a little more pumpkin pie in their lives…but only if it is goooood. Can’t wait to try this! My mouth is already watering. I’ll be using an ol’ fashion real pumpkin to make my puree, but other than that…here are the recipes I’ll be following:


http://www.primallyinspired.com/paleo-pumpkin-pie/
http://www.primallyinspired.com/paleo-pie-crust/

Man, I love Thanksgiving. It is going to be a little weird just being my little (sorta big) family of us five, but we’re gonna go with it. The sun is supposed to be shining and the temps are supposed to be cccccccooooolllld. It is going to be amazing.

Happy Thanksgiving, everyone!

Foodie Friday 11.13.15: Top Three Clean Eating Meals From This Week‚Äôs Meal Plan

This week’s round-up is pretty simple, but still tasty as can be. As always…each meal was served with a simple green salad with carrots, celery, extra virgin olive oil and balsamic vinegar.

‚ú®Monday’s Steak and Chicken Fajitas with Sauteed Veggies and Brown Rice‚ú®

Ingredients:
* Your meat of choice (we used chicken breast and beef short ribs)
* A mix of three to four bell peppers (we used two green, one red and one yellow) – cored, seeded and sliced
* One onion – peeled and sliced
* 3-5 cloves of garlic – minced
* 7+ crimini mushrooms – cleaned sliced
* Brown rice (we used 1.5 cups)
* Water or broth (we used 3 cups of chicken broth – brown rice is a 2:1 ratio)
* Seasoning: garlic powder, chili powder, paprika, dried onion, sea salt, black pepper, cumin
* Tortillas or lettuce wraps (we did half and half)
* Garnish: really up to you, but we used tomatoes, avocados, a little cheese for the kids and some plain whole fat yogurt (a la sour cream)

Directions:
* Rinse rice. Combine rice and broth into a pot. Bring to a boil, reduce heat to low(ish) and cover. Cook for 50 minutes.
* You can either thinly slice the meats and saute them in the pan with the seasonings above (like I would) or you can season them raw, grill them whole, and then thinly slice them (like my husband would…haha).
* If you saute the meat, while it cooks, prep the veggies. When the meat is cooked through, remove it from the pan.
* In the same pan, add a little grass-fed butter or avocado oil and toss in the onions. Cook a couple minutes, throw in the garlic and mushrooms. Cook another minute or two and then add in the peppers. Add same seasonings from above.
* When veggies are done, add the meat back in and mix together.
* If there is yummy stuff stuck to the bottom of the pan, rev up the heat and when it is super hot, toss in a tiny bit of broth and scrape it up!
* Serve it up!

‚ú®Tuesday’s Grilled Salmon with Sauteed Kale and Baked Yams‚ú®

* Wash and poke yams. Place them on a parchment lined baking sheet and cook for 45-60 minutes (depending on size) at 350*, flipping halfway through.
* Rinse and trim Kale (we used two bunches…but we really like kale)
* Mince 3 cloves of garlic.
* Heat avocado oil (or grass-fed butter) in a large pot (or pan, depending on how much kale you are cooking) over medium-high heat and add in kale and garlic. Toss frequently and be sure not to let the garlic burn on the bottom of the pan. Season with sea salt, black pepper, garlic powder, and dried onion. It only takes 10 minutes or so to cook the kale, so plan accordingly. When done cooking, sprinkle with fresh lemon juice.
* Brush salmon (or other fish of choice) with avocado oil and season with sea salt, black pepper, garlic powder, dried onion and paprika.
* Grill 6ish minutes each side (depending on thickness and desired cooked-ness)
* Plate it all up, serve with fresh lemon, and enjoy!

‚ú®Wednesday’s Italian Quinoa Skillet Meal‚ú®

So I found a recipe on Pinterest that was my inspiration, but I changed a fair amount so the below link really isn’t all that similar, but…just I included it in case.

Ingredients:
* 2 cups of quinoa
* 4 cups of broth (or water)
* 32ish ounces of your choice of spaghetti sauce. I used Autumn Calabrese’s “Grandma’s Tomato Sauce” from her “Fixate” cookbook. Yum.
* 1lb of ground turkey (or chicken sausage or ground beef, or something else delicious)
* 3-4 cups fresh spinach – rough chopped
* 3-5 cloves of garlic – minced (I adore fresh garlic)
* 1/2-1 onion – diced
* Seasonings: garlic powder, dried onion, dried (or fresh…if fresh, add it in last) basil, dried oregano, sea salt, black pepper and a touch of chili powder

Directions:
* Thoroughly rinse the quinoa in a fine sieve (for about one minute). Place rinsed quinoa into a medium sauce pan on medium heat (with no oil). Let the heat sort of dry out the excess water from the quinoa. Stir often and keep the quinoa from burning. Once the quinoa is dried out a bit and starts to stick to the pan, add in the broth and bring to a boil. Toss in a bit of grass-fed butter or avocado oil, turn the heat down to low-ish, cover and cook for 12-15 minutes.
* Meanwhile, heat avocado oil in a large skillet or stock pot, add onion and garlic and cook until they start to soften and the garlic is fragrant. Add in the meat of your choice, season to taste (with above seasonings) and cook through.
* Add the cooked quinoa, marinara/tomato sauce, spinach, and any additional seasonings into the skillet/pot with the cooked meat.
* Stir to combine and heat through.
* Serve with the optional Parmesan cheese topping and enjoy!

http://makethebestofeverything.com/2015/10/italian-quinoa-skillet-meal.html

Let me know what you think and share a picture and how you liked them, if you give them a try!!

Comment, like or share this post with someone who may wanna have a few new ideas for meals thrown their way each week! Thanks for checking in!

Foodie Friday 11.6.15: Top Three Clean Eating Meals From This Week’s Meal Plan

Foodie Friday: Top Meals of This Week's Meal Plan

Here we go! So grateful to have had some help in the kitchen this week. Made it so much more enjoyable! Thank you to my mom for some veggie prep on Monday and to my husband for all the help on Thursday and Friday.

All meals served with a simple green salad with carrots, celery, dressed with EVOO and Balsamic Vinegar.

‚ú®Monday’s Coconut Flour Pizza with TONS Veggies and Chicken Sausage‚ú®

I tripled the recipe and made three sm/med pizzas. It fed three adults, a kid that eats as much as an adult, and two pretty hungry toddlers with nearly one full pizza leftover.  I added a touch of dried rosemary, thyme, black pepper, onion flake, garlic powder and sea salt to the dough and used actual eggs instead of flax “eggs”.

While the crust cooked in the oven, I sauteed the onions a bit first then tossed in the mushrooms, zucchini and squash and seasoned them with sea salt, black pepper, garlic powder, onion flakes, paprika, and chili powder. Once they were cooked, I removed them from the pan, removed the sausage from their casings and sauteed them up. Once done…same thing…removed from pan and then added in the garlic and kale and cooked them in the little bit of goodies leftover from cooking the sausage.

After the pre-cooking of the dough as mentioned in the original recipe, I topped the crust with tomato paste (so simple, but great flavor…I like Muir Glen brand organic tomato paste…and as a note, their cans are BPA free), and then layered on the goodies before throwing it back in the oven for another 10 or so minutes.

We made this a cheese-less pizza and it was amazing, but just for good measure, I added a little cheese to the kids’ pizza (on top of the sauce and under the toppings like a good ol’ fashion pizza). As a final touch, I diced up fresh tomato and tossed them on top of the pizza.

http://www.feedmerachel.com/2013/03/17/coconut-flour-pizza-crust-grainnutsugareggsoydairy-free-paleo-vegan

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‚ú®Thursday’s Ham and Bean Soup‚ú®

Out the door early today with my little guy to volunteer for a good chunk of the day in his classroom and his school’s library, so Daddy was on duty with dinner prep. He doubled all veggies (and used both rutabaga and parsnips) and used three cans of Great Northern white beans. He also substituted chicken broth for water, added in some bonus seasoning – garlic powder, onion flake, dried thyme and dried rosemary, and used the slow cooker on low for about 7 hours.

http://melissaknorris.com/2014/01/bean-and-ham-soup-frugal-suppers/

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‚ú®Friday’s One Pan Mexican Quinoa‚ú®

The hubs was at it again tonight…This time I was lucky enough to have some time for myself tonight to get some work done while my fabulous husband prepped and cooked dinner AND entertained the kids. Swoon. He used 1.5 times the amount of quinoa and broth, doubled the garlic, added 1/2 a diced onion and some bonus seasoning – garlic powder, onion flake and paprika. Also..super important … we RINSED the quinoa first. We also diced up, seasoned (same seasonings as used in the quinoa), and sauteed a couple of chicken breasts to throw on top. Yum.

http://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/?m

Foodie Friday: Top Three Meals of This Week's Meal Plan- One Pot Mexican Quinoa

Let me know what you think and share a picture and how you liked them, if you give them a try!!

Comment, like or share this post with someone who may wanna have a few new ideas for meals thrown their way each week! Thanks for checking in!

Foodie Friday 10.30.15: Top Three Clean Eating Meals From My Week’s Meal Plan

  

While this is a new blog, Kimberly Lam Wellness is not new at all! I’ve been posting over on Facebook for sometime now at facebook.com/kimberlylamwellness. And one of my weekly posts is Foodie Friday. It is my way of sharing a little piece of clean eating and the convenience of a meal plan from my home to yours! On occasion (especially busy weeks like this one) it ends up popping up on a Saturday, but such is the life and times of a busy mama. So, without further adieu, I share with you…Foodie Friday for Oct. 30th, 2015. 

Another week has come and gone. Hopefully you had a fantastic week and did something to help your body be well! Here is this week’s clean eating meal plan round up!

All meals (except the falafel salad)  served with a simple green salad with carrots, celery, dressed with EVOO and Balsmic Vinegar.
‚ú®Monday’s Chicken Lettuce Wraps w/ Brown Rice and Steamed Broccoli‚ú®

We used almond butter instead of peanut butter and cut the chili sauce down temendously. That is pretty much all we changed. Yum.

http://iowagirleats.com/2011/04/26/p-f-changs-lettuce-wraps-remade/

  

‚ú®Wednesday’s Quinoa Crusted Chicken Strips w/ Baked Yam and Saut√©ed Brussels Sprouts‚ú®

I highly recommend preparing the quinoa crust part a day or so earlier than you are going to use it. Otherwise, it can take up a good chunk of your afternoon. 

For the Yams: wash, poke holes in them, pop them in the oven at 375 (mine were still in there cooking when I bumped the temp up for the chicken) for 45-60 minutes, depending on size. Cook until soft.

For the Brussels: wash, cut in half and trim stems, saut√©e on med-high heat in avocado oil (or butter…yum…preferably from milk of grass fed cows…Kerrygold is awesome and we get it for cheap at Costco) with garlic powder, onion powder, sea salt, & black pepper. Cook until tender, but not mush. 

http://www.halfbakedharvest.com/quinoa-crusted-chicken-strips-bbq-honey-mustard/

  

‚ú®Thursday’s Falafel Salad w/ Tzatziki Sauce‚ú®

I used almond flour in place of whole wheat flour and couldn’t find the cilantro in my crisper (until right after I had formed and placed all the patties on the baking sheet. Bah.) so I used a tiny bit left from our garden and some dried corriander instead. I brushed the parchment with avocado oil before placing the falafels on it and brushed the tops of them with it as well and flipped them halfway through the cooking process to ensure even cooking. 

We decided to crumble them over greens with tomatoes, carrots, celery, and cucumber and top them with homemade tzatziki. 
For the tzatziki: I didn’t leave any piece of it to sit overnight. Didn’t remember the night before, but…still delicious! I did peep the cucumber and then squeezed it out with a towel after shredding it to remove the excessive liquid. I used whole-fat, plain yogurt instead of Greek, as that is what I had on hand. I halved the garlic and used a microplane to make sure it mixed well and wasn’t too spicy for babes. And I added a touch of fresh squeezed lemon juice.
http://www.myfoodandhappiness.com/crispy-oven-baked-falafels/

http://thewanderlustkitchen.com/authentic-greek-tzatziki/

  

Let me know what you think and share a picture and how you liked them, if you give them a try!! 

Comment, like or share this post with someone who may wanna have a few new ideas for meals thrown their way each week! Thanks for checking in!