Balsamic Chicken & Veggie Bowls

Say BYE BYE BYE to your Chipotle bowl obsession, and say HELLO to this insanely amazing Balsamic & Chicken Veggie Bowl…

Let’s be real, I 100% pre-judged this bowl and thought I was NOT going to like it because it had cabbage in it, and it was warm. πŸ˜‰

First bite, Steve and I looked at each other, second bite, we looked at each other again. The telltale sign we LOVE something! He did his funny head bob, and I shook my fork over the bowl – our signs to each other that we are digging the meal. ❀

So, I am gonna stop rambling and share this meal that we will now be enjoying EVERY week! From the amazing blog Autoimmunewellness.com!

Ingredients

  • 2 tablespoons fat of choice, divided
  • 1 yellow onion, chopped
  • 1 small head red cabbage, thinly sliced
  • 4 cloves garlic, chopped
  • 1 tsp sea salt, divided
  • 2 tart apples, chopped
  • 2 cups shredded Brussels sprouts(I used a green cabbage instead, brussels and me don’t love each other!)
  • 3 tablespoons high-quality balsamic vinegar
  • 2 tablespoons broth or water
  • 1 tablespoon maple syrup (omit for Whole30)
  • 1 1/2 pounds chicken breast, bite size pieces
  • 1 tsp dried oregano
  • 1 tsp granulated onion or onion powder
  • 1 tablespoon Dijon mustard (omit for AIP)

Instructions

1. Heat 1 tablespoon fat in a large 12-inch stainless steel skillet over medium heat.
2. Sautee onion until browned, 3 to 4 minutes. Add cabbage and garlicΒ and sautee for 3 to 4 minutes until cabbage is browned and crisp tender. Add apples, Brussels and Β½ tsp salt and sautee for 4 to 5 minutes until the apples are soft.
3. Meanwhile, whisk balsamic, broth, mustard and maple together. Pour into pan and toss to coat, scraping up any browned bits. Reduce heat to medium low and cover the pan with a lid for 2 minutes until vegetables are tender to your preference. Transfer to a large glass dish.
4. Heat remaining tablespoon fat in skillet over medium heat. Add chicken breast with oregano, onion powder and remaining Β½ tsp salt. Cook for 3 to 5 minutes until browned and cooked through. Serve on top of the veggies with a drizzle of balsamic on top!

We can’t WAIT to hear what you all think, we hope it’s love at first BITE! πŸ˜‰ ❀

xoxo

Liz

(And the Tall Blonde)

 

 

Comfort in a bowl…

I have an issue with food. If I’m sad, angry, nervous, or even happy – I use it as an excuse to binge and overeat. The world has felt very out of control lately, and with the recent events on Sunday, my emotions have been all over the place. I decided that while there isn’t much I can do to help most of the people affected by these tragedies, I can share my love of food with you all.

❀

So, I am taking my old, bad habits, and turning them into something soothing and comforting for all of you. This amazing soup will satisfy even the pickiest of eater, and will warm your heart, even if just a little bit.

This past weekend, I did a little experimenting and combined 2 recipes for a Paleo/AIP “potato” leek soup. They both sounded really good, so I came up with my own recipe, I told you all I was turning into Martha!!!!! πŸ˜‰

This soup combines Japanese White Sweet Potatoes, Celeriac Root, Onions, and Leeks to make the perfect, creamiest, yummiest soup EVER!!!!!!

(Celeriac Root)

 

This is me, sending a little bit of LOVE, to all of you. In the form a piping hot bowl of goodness.

❀

 

Paleo/AIP “Potato” Leek Soup

{INGREDIENTS}

1 TBS cooking fat, I used bacon fat, but can use coconut oil, avocado oil or ghee (Omit Ghee for AIP)

2 small Japanese White Sweet Pots, peeled & diced

1 medium celeriac root, peeled and diced (Watch here for a video on how to peal them)

1/2 yellow onion, diced

3 leeks, washed, sliced and separated (whites and light green in one bowl, dark green in another) (Be sure to cut off stems at top and bottom so you are only slicing the round part of the leek)

3-5 cups of beef or chicken broth (Bone broth is best)

1 tsp garlic powder

2-3 tsps sea salt

2 tsps nutritional yeast (I like BRAGG’S)

1 tsp Apple Cider Vinegar

1/2 cup full fat coconut milk (No carrageenan) (No guar gum for AIP) (I LOVE this brand)

Pepper to taste (Omit for AIP)

2 pieces of crispy bacon per bowl, crumbled

 

{DIRECTIONS}
  1. Over medium heat, melt cooking fat. Add in onion and leeks. Season with 1/2 tsp of sea salt.
  2. Sautee for 10 minutes, till soft.
  3. Add in sweet pots and celeriac root. Stir to combine, then cover with 3-4 cups of broth, nutritional yeast, remaining sea salt and ACV. Bring to a boil, then cook on medium-low heat for 15-20 minutes till vegetables are soft when pierced with a knife.
  4. Transfer to a high speed blender or food processor, and blend till smooth and creamy!
  5. Add back to pot, and stir in coconut milk.
  6. Taste, and add sea salt and pepper to taste. Let simmer on low until ready to eat!
  7. Cook bacon according to directions.
  8. Sautee green parts of the leeks, with 1/2 tsp cooking fat, over medium heat till brown and crispy, but not burnt!
  9. Crumble bacon and leeks on top of soup.

From my very fragile heart to all of you, I hope you enjoy!!

xoxo

LIZ

*For those of you using Portion Fix, here are some “approximate” measurements for you….

1 cup of soup = 1/2 green, 1/2 yellow, 1/4 tsp

 

Spice Rubbed Carnitas “Nachos”…..

Sorry I’ve been a little MIA friends, this AIP thing is no joke, and neither is the testing that I have been doing. (I’ll spare you the disgusting details, but it’s sucked the life out of me, so I’ve been doing what I do best… RESTING! πŸ˜‰ )

I’ve also been cooking, cause let’s be real, I LOVE it, and you kind of have to when on an elimination diet. I’ve made SO many yummy recipes, and I promise to share them ALL with you guys, and I’ll leave out the ones that were just SO SO!

Let’s talk nachos, because who doesn’t LOVE them?! Corn will most likely be something I never reintroduce onto my diet, and I kind of don’t want you guys eating it either. It is the most genetically modified food, next to soy, and can cause ALL sorts of digestion issues for so may people. So, these bad boys are with Plantain Chips, which I HIGHLY recommend!!!!!

Spice Rubbed Carnitas Nachos

(I made these for a family dinner, so ballsy of me never having made them before, and EVERYONE was raving about the flavor!!)

{Recipe adapted from Grazed & Enthused}

{INGREDIENTS}

2-3 pounds ORGANIC Pork Shoulder or Pork Butt

1.5 tsps sea salt

1 tsp ground cinnamon

1 tsp garlic powder

1/2 onion, sliced

2 TBS pure maple syrup

1/4 cup chicken or beef broth

Favorite Nacho toppings – avocado, cilantro, lettuce for AIP

Plantain Chips (Non GMO Fried in Coconut Oil, I love the Terra brand. Pic below.)

{DIRECTIONS}
  1. In a small bowl, mix together salt, cinnamon, and garlic powder. Rub spice mixture on all sides of pork shoulder.
  2. Β Add broth to bottom of Crockpot. Add in pork.
  3. Top with sliced onions.
  4. Cook on low for 7-8 hours, or high for 4-5. (You want the meat to be extremely tender and easy to shred.
  5. With one hour left of cooking, shred meat. Add extra broth if too dry. Mix in Maple Syrup. Cook one more hour.
  6. When meat is ready, create an amazing plate of “nachos” for your self. (You can also use the meat in taco shells for tacos. I love the Siete brand of grain/gluten free taco shells!)

I can’t wait to hear what you all think, and as always, let me know if you have any questions!

xoxo

Liz

AIP Paleo Burgers (That don’t suck!)

We started cooking AIP PALEO this week, and I am not gonna lie, I was nervous.

Will my food taste good, will it have a taste, will I starve because nothing tastes good…

I didn’t starve, and the burgers were FAB!! I know you all are going to love them, and I have included variations, cause not all of you are on this AIP journey with me.

(To read more about my journey click HERE)

 

Remember friends, the food you eat will either help you fight disease or feed it, and we ain’t got time for no disease over here, do you?! ❀

AIP PALEO BURGERS w CARAMELIZED ONIONS & SWEET POT FRIES

{INGREDIENTS}

serves 4

BURGERS

1-1.25 pounds of grass fed ground beef

3 TBS coconut Aminos (If you are Paleo or not AIP cut aminos down to 1 TBS and add an egg)

1 TBS coconut flour

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp sea salt

{DIRECTIONS}

Combine all ingredients in a large bowl, form into 4 round patties. Grill (indoors or out) to your desired doneness. Serve on top of your crispy sweet pot fries, then top with onions, avocado, and any other desired toppings. Drizzle UMAMI sauce all over burger and fries! (If you are not AIP, try topping with grass fed shredded cheese and a slice of tomato!)

 

CARAMELIZED ONIONS

{INGREDIENTS}

1/2 to 1 sweet onion

Avocado or coconut oil

Water as needed

{DIRECTIONS}

Cut ends off onion, then lay on flat side. Cut down the middle. Peel off skin. Place flat side down and slice through the “rainbow” very thinly.

Heat 1-2 tsps of oil in a saute pan over medium heat. Add onions. Stir to coat, reduce heat to medium-low. Continue cooking, and occasionally stirring, to be sure they don’t burn. 10 minutes in add a pinch of salt and a TBS of water. Continue cooking for 30-60 minutes, till onions are soft and caramel-y!

 

SWEET POT FRIES

{INGREDIENTS}

2 medium to large sweet pots, rinsed and peeled

Avocado or coconut oil

{DIRECTIONS}

Cut sweet pots in half, down the thickest part of the potato, then cut in half again, long wise. Slice quarters into thin, fry like shapes! πŸ™‚

Toss in a bowl with a TBS of oil, then spread on large cookie sheet. Sprinkle with sea salt Bake on 350 degrees for 30-45 minutes. (They can sometimes burn easily, so just keep an eye on them!)

 

VEGAN UMAMI (From True Food)

{INGREDIENTS}

1/4 cup Apple Cider Vinegar (I like BRAGGS)

1 Cup Nutritional Yeast Flakes

3/8 Cup coconut aminos

1 Cup Olive Oil (Can use EVOO)

6 cloves of garlic (This is CRAZY garlicy, so I used 1/2 tsp garlic powder to take it down a notch. Experiment and see what you like best.)

{DIRECTIONS}

Add everything to a food processor or high speed blender. Then, with motor running, add oil into the mixture, while mixing, in a thin stream. Amazing on Salads, grilled meat, and veggies. Store in a an airtight container in the pantry.

 

We LOVED this meal, I did not feel deprived, and felt really proud about fueling my body with food! If you have questions let me know below or shoot me a message!

ENJOY!

LIZ

 

I think I am giving up Bacon….

Cue ALL the tears right now, but I am also adding Bacon to the list of foods I am giving up, at least for the next few days!!! πŸ˜‰

I am addicted to bacon, call me gross, or weird, judge me all you want, but I can eat it all day everyday! This right here feels like another restriction, like I have nothing left to eat.

I will stop crying now….

I’m half kidding you guys, I am not that crazy. (Although some days Steve would disagree πŸ˜‰ )

 

Truth be told, I didn’t really have ANY heart palpitations while we are away in Europe, and I didn’t have a single piece of crispy bacon.

I’ve been eating it every day since we got back, told you I was addicted, and the palps are slowly creeping back in. BOOOOOOO!!!!!

I eat organic, nitrate-free, but we think the sodium is messing up my heart. (At this point I think we are grasping at straws and playing this game of “see how few food groups Liz can eat without going totally bat shit crazy”!)

But let’s be real….

This is not forever.

My friend is fighting cancer.

This will be over really soon.

I have the potential to feel REALLY good.

So, I am going to put on my big girl, granny panties, and keep trying to heal myself. Without Bacon!

xoxo

Liz

My A.I.P. Journey…..

Life has been overwhelming lately.

An alien has invaded my body, and I have been trapped, screaming for help, but no one could hear me. I couldn’t even hear me!

Trapped in my body, trapped in my mind, just plain old trapped. Anyone feel me on this?

My thyroid numbers have been going down, but it hasn’t felt like it.

I knew it was time to get help, so that’s what I did! I got HELP!

I went and saw a Functional Medicine Doctor a few weeks ago, and it was the wake-up call that I so desperately needed. Then we left 2 days later for a 2 week stint in Europe….

(Cue the shitty eating, and self-confidence issues.)

So here I am, all crazy with my jet lagged self, starting a new adventure that I had to share with you all.

Monday I started a 30 day journey with an AIP Elimination Food Plan, and let’s be real, food is an issue for me, and was terrified to start.

(For those of you that aren’t familiar, AIP stands for Auto Immune Protocol. It is a way of elimination eating to heal the gut and other auto immune conditions, like Thyroid Conditions. I will be removing everything I love, so bear with me as I have a tiny pity party over here! I am saying goodbye to all things gluten, grains, dairy, legumes, nuts, nightshade veggies, soy – see why I’m a bit sad? But the truth is, I am already sad, so it’s time to change the attitude about food LIZ!!!! πŸ˜‰ )

I’m not terrified of the food that I cannot eat, I’m terrified of FAILING. This was my big revelation this week. I am afraid of failing, because I have done it SO well in the past, and those limiting beliefs and fear were holding me back from the change I so desperately need!

So here I am, facing those crazy food fears, day two of the journey half way through.

I am committed to this, I am committing to all of you, I am committing to sharing the ups and downs with you all.

I know this will be 1000% worth, I just might need you all to remind of this when I want a spoonful of Justin’s Maple Almond Butter or a slice of grass fed cheese on my burger! πŸ˜‰

As I always say to my clients in my Fit Clubs….

You have to want change MORE than you want to stay the same. And I hit my rock bottom last week, on a beach in Greece.

I want to fell good, have energy to workout with my girl Autumn Calabrese, get rid of the constant bloat and digestion issues, get my self-confidence back, see food as FUEL!!!

So, get ready for a ride friends, I’m about to go ALL in with you!

xoxo

LIZ

Where have I been??

Have you all missed me?? πŸ˜‰

I have been knee deep trying to heal my Hypothyroidism, on my own, with NO drugs!

And guess what, it’s working friends!! My Thyroid numbers are going down, I am feeling stronger, fueling my body with foods it needs. (No gluten or dairy)!!!

So, how did I do it???

Well, it’s a LONG story, that involves LOTS of supplements, food changes, and even exercise changes….

And I promise I am going to share ALL of it with you.

The FITNESS. The FOOD. The SUPPLEMENTS. The SELF LOVE!!!!!

It works, and can work for you too, Thyroid condition or not!

(In the meantime, if you are ready to get your health on track and want to join me, fill out my FIT CLUB Application and we can talk! https://lovetobefit.typeform.com/to/DMg0bn )

Stay tuned friends…..

xoxo

LIZ