Taco Thursday!

WOOHOO! It is thursday, which means that it is almost the weekend! It is absolutely crazy that January is already over! So Tacos are a must in our house, and when I make tacos I make tons of tacos because the boys can eat about 10-15 a piece!! I make mine with lettuce cups, mexican cauliflower “rice” and southwest zucchini and squash! It is a regular on our menu and it is just as good every time I make it!

For the tacos I use…
2 pounds of venison
3 Tablespoons of Taco Seasoning for every pound of meat

simply brown the meat and add the seasoning!

Taco Seasoning I use
2 Tablespoons chili powder
1-1/2 tablespoons cumin powder
1-1/2 tablespoons paprika
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons oregano
1/2 teaspoon cayenne pepper (can use red pepper flakes here or omit)

Mexican Cauliflower “rice”
rice a head of cauliflower in your food processor or by hand

then heat 2 tablespoons olive oil in a pan sauté chopped onion, minced garlic (at least one clove, I used 4 but I LOVE garlic), and 2 diced jalopenos (can omit these or use less or cut out the seeds, we LOVE spicy) now cook this until soft
then add the cauliflower, an 8 oz can of tomato sauce, a teaspoon of cumin and a teaspoon of chili powder, cover and let simmer 10-15 minutes stirring occasionally!

then chop up some fresh cilantro and stir in right before serving!

Now for the Southwestern Zucchini/squash
I used 2 Zucchini and 2 squash diced

Heat 2 tablespoons of olive in a sauce pan, chop an onion, garlic, and jalopenos like the “rice” and sauté until soft, then put in 1 tablespoon oregano, 1 teaspoon cumin, 1 teaspoon salt, 1 teaspoon pepper, then add the zucchini and squash, cover and cook stirring occasionally for 10-15 minutes.

Chop up some tomatoes and avocado, plus any other toppings you would like (fresh homemade salsa), romaine lettuce cups,( taco shells for those who eat them!, cheese for those who eat it)



Chicken Enchilada Bake

Finally a day to really get my cook on! I decided that I wanted to try an enchilada recipe so I set out in search of what I thought would be a good one! We have a winner! It was absolutely divine and all organic and healthy for you!

Here is where I found it!
Chicken Enchiladas!

For the Sauce
1-2 adobe chili peppers chopped and 1-2 tablespoons of the sauce
2 cups of chicken broth
3 8 ounce cans of tomato sauce
2-3 garlic cloves chopped
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon pepper

put all ingredients in a sauce pan bring to a boil and then simmer until ready to top the dish

For the Chicken I used 2 pounds of chicken breasts, boil in water for 8 minutes, remove and shred with two forks meanwhile sauté chopped onion, chopped green bell pepper, garlic clove chopped, 1 tablespoon olive oil, 2 teaspoons dried oregano, 2/4 cumin, 2/4 coriander, and 2/4 black pepper until bell peppers are tender and onions are translucent

stir in the chicken for 1 minute and then take off heat

you will need 1 head of cauliflower, I used my handy dandy food processor and riced my cauliflower, you will put this as the base of dish mixed with 1/2 cup of sauce

once you have laid the bottom layer, spread your chicken mixture ontop then add the sauce, cover with foil and cook for 30 minutes at 350 degrees F. Then remove the foil and bake for an additional 10 minutes.

Remove from the oven and top with chopped cilantro and avocado slices.

consume the yummy goodness! Happy Wednesday!


Tuna Salad

On Sunday night I needed something to take for lunch on Monday and we had decided to have left overs for dinner because I wasn’t really in the mood to cook anything new. So I needed something quick and tasty! So I made a tuna salad that I put in romaine lettuce cups and had a side of carrots for lunch!

2 large cans of albacore tuna in water
2 teaspoons of dijon mustard
2 tablespoons of dill
2 teaspoons lemon juice
pickled jalopenos chopped to taste
salt and pepper to taste
and 2-3 stalks of celery chopped
mix all together and enjoy!

Is it Friday yet??

“Beanie Weenies”

Okay! So It has been a very very busy week! So sorry that I have not posted any new recipes for you, but I am going to get caught up for you guys tonight! I will post the past three nights dinners! Tuesday night I decided to take it back to childhood. I don’t have any kids so I can’t say I made it for them! haha So I found this delicious recipe to make some “Beanie Weenies” but since I can’t eat beans they are substituted with sweet potatoes. Sounds gross, but it is divine!

Here is the original recipes:

Here is what I did!
1 Tablespoon bacon fat
1 large sweet potato cut into cubes
2 tablespoons tomato paste
1 can muir glen fire roasted garlic tomatoes
1/2 onion diced
a link of fully cooked jalopeno sausage
1 teaspoon salt
1/2 teaspoon garlic, cumin, and chili powder

in a sauce pain heat the bacon fat and sauté the sweet potatoes and onions for 5 minutes then add the spices and cook for 1 minute then add the tomato paste and cooke for 1 minute then add the tomatoes and sausage and cook until heated through and potatoes are fork tender!

It really is delicious! Yum!


Cleaning and crock pot cookin

I love Saturdays!! Especially Saturdays where you get to sleep in, most of the time workout around 10:00, clean up the house, make a hearty crockpot meal that makes the house smell delicious, and then relax with those most important in life :)! Tonight for dinner I am making a delicious crockpot meal that can be made with either grass fed beef or with venison, I choose venison because that’s what we have on hand most of the time, as my amazing boyfriend kills axis and whitetails for me to have good lean healthy gluten free hormone free meat! I hope everyone has a safe, fun, productive yet relaxing weekend!!

Crockpot venison balsamic roast beef

Cut up one onion into moos and put in the bottom of the pot
I put a box of pacific organic beef broth
The venison of course
1 cup of traditional balsamic vinegar
2 tablespoons red pepper flakes
2 tablespoons coconut aminos
2 tablespoons Worcestershire
8 garlic cloves
Cook on low 6-8 hours

For a side I decided to do a salad with an organic mix of superfood greens topped with avocado, peppers, mushrooms, cherry tomatoes, and carrots

Then I roasted some white an green asparagus in the oven at 350 for 20-25 minutes or until your desired tenderness. Just sprinkle with your favorite seasonings (mine are pepper, salt, and garlic powder) and olive oil!






It’s Friday!! Yay! That means the weekend! So, Tonight I did not cook anything new because it is one of my great friends late graduation/birthday parties. For dinner I just had some delicious leftovers, but I did not want to leave anyone without another delicious recipe to try or add to their menu! So, the night after my knee surgery I thought I would make a crockpot bbq pulled pork stuffed sweet potato. This would be a great hardy meal for me to eat while taking all those medicines and recovering. I do not do well with any type of medicine especially all those pain pills, they literally make me faint! Needless to say I only take things if I am absolutely dying, so I took 2 pain pills total and then I stuck to my ice, and natural healing. I hope everyone has a great, fun, and safe weekend! Enjoy some yummy food! Let me know what some of your favorite foods are and favorite things to cook are!

BBQ Pulled Pork in the Crockpot

get a 3-5 pound boston butt or pork shoulder (the size will depend on whats available at your market and how big of an appetite your family has)
put together this mix of dry rub in a bowl and then rub it all over!
2Tablespoons Garlic powder
2Tablespoons Onion powder
2Tablespoons Cumin
2 Tablespoons Coriander
2 Tablepoons dried oregano
2 Tablespoons Pepper
1 Tablespoon of salt
Then cut several slits into the meat and stuff them with fresh garlic cloves, I did about 4 garlic cloves in mine
next place the seasoned pork shoulder into your crockpot with the fatty side on top, then cover the prok with chicken broth
cook on slow for 6-8 hours

with about an hour left in the crockpot preheat the oven to 400 degrees F, wash your sweet potatoes (or regular russet potatoes if you eat those) take a little bit of olive oil and rub it on the outsides of the potatoes, next place them on a baking sheet to prevent drippings from burning on the bottom of your oven, and cook for 45 minutes to and hour judge by feel, the skins should be a little crispy and the insides squishy!

Take the Pork out of the crockpot or simply drain the broth, use a fork to shred the pork and then take your favorite BBQ sauce and mix it all together, using as much or as little as you want. Cut an opening into the potato and push the sides together creating a nice nest for the pork, stuff those babies full of meat!

As a side I just made a fresh salad with mixed supergreens, cherry tomatoes, avocado, celery, and tessemaes zesty ranch dressing (I will be putting a link to this website soon, it is amazing! if you can’t wait just put it into google, you can’t go wrong!!)

Yum! Yum! Yum!



It’s Thursday!!! So that means my step brother comes over for dinner and everyone loves a good home cooked burger! So I thawed out two pounds of venison hamburger meat last night. Today my sweet boyfriend started up the grill and grilled the hamburger patties for me! Yummy!

Now get that grill firing!

What we did!
2 pounds venison or other grass fed meat
Form into hamburger sized patties
Then season both sides with pepper, garlic salt, and lemon pepper seasoning!
Pick your favorite bbq sauce
Then when your getting ready to put the patties on the grill smother the top with the bbq sauce and let cook…. Now every time you go to flip the patties smother more bbq sauce on top!
Cook to your desired temperature!

Now for the side
Spicy sweet potato fries!
Preheat the oven to 400 degree F
I cut 3 medium sized Japanese sweet potatoes into French fire style
I placed them into a ziplock bag sprinkled them with garlic infused olive oil, salt, pepper, and cayenne!
Shake it up!
Place them in a single layer on a baking pan and bake for 25-30 minutes depending on desired crispness

Now for the toppings!
I did romaine lettuce as my “bun”
Cut up some beefsteak tomatoes
Made some bacon
Grilled some green chilis
Cut up an avocado
And made some onion slices

Pile it up and enjoy 🙂





Pork tenderloin

Whew! What a Wednesday! I had to try and get my mother out of the house on time to take her car into the dealership and then drop me off at work so she could use my car today. I was afraid one of my co workers was taking four kids to school this morning and I thought to myself if she beats me to work having to deal with four kids in the morning and all I have is my grown mother I am going to be beside myself! I was late to work but I did beat my co worker by a whole 5 minutes! Well then I had one of my stomach episodes, lets just say not fun! With auto immune disorders no matter how good you do you are still going to have good days and bad days that’s just part of it. Today happened to be a bad day so I got to come home and deal with the tummy! Boo and it was such a gorgeous day outside! Anyways so I had marinated some pork tenderloin this morning and had planned to make that with some roasted Brussels sprouts for dinner, so I went ahead and made it tonight for my mom and stepdad! I hope everyone had a great Wednesday! We are half way to the weekend :)!

Pork tenderloin

First marinate 1pound pork tenderloin fir at least 3-4 hours in…
1/2 cup Olive oil
1/3 cup Coconut aminos (or soy sauce)
1/4 cup broth
Juice from 1 lemon
1-2 tablespoons Worcestershire
1-2 teaspoons Dry mustard
1 tablespoons Pepper
1-2 tablespoons Parsley
4 Garlic cloves

Preheat the oven to 350
Then pan sear the tenderloin on all sides about a minute a piece
Then place in a baking pan and bake for 30-40 minutes!

Brussels sprouts
I marinated these guys in some Italian dressing made by tessemaes ( ill post about this brand or family in another post)

Then I popped them into the oven at 350 for 20-25 minutes or until your desired tenderness

Consume that delicious food!



Easy Chicken

It’s a Tuesday! I was wanting to do something very simple for dinner tonight because I had to work late and I needed to run some errands after work. So I’ll keep things short and sweet here too! But first, I have to rave about this amazing marinade that I used. It is called paleo chef by Steve’s original maple mustard flavor! It is all natural and amazing so go buy some! He also has several other dressings,marinades, and dips! Not to mention 15% of the proceeds go to a great cause! check it out! I hope everyone had a great Tuesday!

Steve’s original link

For the chicken…
Marinate it in steves mustard maple marinade overnight or for at least 30 minutes in the fridge
Preheat the oven 375 and cook for 30 minutes or until done
Pour chicken and marinade in a baking dish and cook

I also cut up zucchini and squash put them in a gallon ziplock bag sprinkled them with garlic infused olive oil and a garlic habanero seasoning blend
I roasted them in the oven 350 for 25-30 minutes or until desired tenderness

Then came the orange,red, and yellow bell pepper sliced and drizzled with garlic infused olive oil and a jalapeño infused vinegar baked in the oven at 350 for 25-30 minutes or until desired tenderness





Monday Madness

It’s Monday! Today was my first day back to work after a week off to recover from knee surgery! I really enjoyed the time off, but I am also excited to be back around what I love to do! My knee did fairly well today, but being on it for 6 hours straight has encouraged quite a bit of swelling! I got to do rehab after I got off of work, went to do a scaled Crossfit workout, and headed home to start dinner! I have been eyeing this recipe for awhile, so I am very excited to finally make it and indulge! I hope everyone had a great Monday!

Stuffed poblano peppers
This is where I got it!
5 Poblano peppers
1/2 pound chorizo sausage browned and crumbled
1 onion sliced and browned
1 large tomato cubed and browned

Preheat the oven to 425
Cut off the top of the peppers and cut a slit on one side
Combine the chorizo, onion, and tomato….stuff those peppers
then place those babies in the oven for 20 minutes

I decided to serve these beauties with spinach sautéed with garlic and bacon! And a few slices of pear!

Bon appetite !