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! 😉 )

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.  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

Simple & Clean Chinese Inspired Dinner

OK, so who doesn’t love a great Chinese take-out dinner. The amazing smells that seep from those white boxes, the salty flavors, the acid reflux….. 😉

So, here’s the deal…. Most Chinese take-out is loaded with gluten thickeners, additives, preservatives and MSG – EEWWWW!! (Said in my best Jimmy Fallon voice! 😉 )

When I cleaned up my diet, went gluten free, and mostly Paleo, I was really craving those dishes…. And thank goodness for Danielle Walker from Against All Grain. I may be pretty good in the kitchen, but I am not to the point of being able to create my own dishes, and let’s be real, she’s a freaking genius! ❤

Here is my take on her Ginger Chicken & Broccoli from her 2nd book {Meals Made Simple}

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ingredients

*3 TBS ghee or unrefined coconut oil, divided

*6 cloves of garlic; 3 minced, 3 peeled

*1 1/2 TBS peeled, grated fresh ginger (Ginger can be bought and stored int he freezer in a plastic bag for future uses!)

*2 heads of organic broccoli, trimmed into florets

*1.5 lbs of organic boneless, skinless, chicken thighs, trimmed of fat and cubed. (Do yourself a favor, and ask your butcher to trim up your meat and cut into cubes. You can thank me later!! 😉 )

*1 Cup Coconut Aminos (These are the coconut version of Soy Sauce, no soy in this house, EVER, and this stuff is AMAZING!!)

*1/4 tsp sea salt

2 large egg yolks

directions

  1. Heat 2 tablespoons oil or ghee in a deep skillet for medium-high heat.
  2. Add in the garlic & ginger, stir for 30 seconds.
  3. Add in the chopped broccoli. continue cooking and stirring for about 5 minutes, until the broccoli is a bright green color. Season with 1/4 tsp sea salt.
  4. Transfer veggies and garlic to a plate and return skillet to heat, and in remaining 1 TBS of oil or ghee.
  5. Add in cubed chicken and cook. Stir frequently, for 8-10 minutes, until chicken is browned and cooked through.
  6. Using a slotted spoon, transfer chicken to the plate with the broccoli. Return pan to the burner.
  7. If there is less than 1/4 cup of liquid in the pan, add in water or chicken broth to make about 1/4 of a cup.
  8. Pour in coconut aminos and bring to a light simmer.
  9. Beat both egg yolks in separate bowl. Temper yolks by SLOWLY spooning 1/2 cup of the hot coconut aminos into eggs while whisking constantly. (I find that adding in one tablespoon at a time, while whisking, works best to make sure you don’t scramble your eggs!)
  10. Once you have about 1/2 a cup of hot mixture whisked into eggs, pour that back into pan. Stir constantly for 3 minutes to thicken sauce.
  11. Add back in the chicken and veggies, stir to coat. Cook for an additional 7-10 minutes to thoroughly cook the broccoli and chicken.

 

Feel free to serve over brown basmati rice or cauli rice, it’s amazing plain as well!

Got questions for me? Ask below and I’ll be sure to help yo out. Also, this can easily be portioned out into your containers if you are using container fix or the 21 Day Fix!!!

❤

xoxo

Liz

S E L F – L O V E

S E L F – L O V E ❤️❤️❤️

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If you could choose ONE WORD for this New Year, what would it be?

One word that you would focus on. A word that would guide you, inspire you and help you grow?

It’s pretty powerful, if you think about it!

One of my best friends inspired me to adopt this new tradition for 2017, and I’m asking all the women in my virtual fit club to do it, so I thought I’d share it with all of you.

For me, 2017 is going to be centered around SELF-LOVE, and I’m excited to see what this inspires in the coming 364 days!!!

If you feel like sharing, I’d LOVE to know what your word will be for 2017!

xoxo

Liz

Clean & Simple Dinners that ROCK

I used to HATE veggies, ok that’s a lie, I DESPISED them!! 😉

But then this little program called {The 21 Day Fix} came into my life and my hate is turning into love, slowly but surely.

As each month has passed over the last 2 years, I have slowly started to add more veggies into our daily lives, and I can honestly say I love them – not all of them, but some of them!!

You can’t go wrong with some purple potatoes, Lemony Haricots Vert and simple grilled chicken!

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For the easy Lemony Green Bean Recipe, check out my FIT PAGE for a short video tutorial!

Easy Stove Top Chicken

*2 chicken breasts, split in half

*Pink Hymalain Salt

*Cracked Pepper

*Garlic Salt

*Chicken Seasoning

*Cooking oil – Coconut oil, Avocado Oil or Ghee

**Pat chicken dry and season with spices above. Heat Oil in a pan set to medium-high heat. Cook on each side for 4-8 mins depending on size. Check to be sure chicken is cook through before serving.

Roasted Purple Potatoes

Pre-heat oven to 425 degrees

* 2-3 cups of mini purple potatoes (If you can’t find the mini varieties, get the regular size and cut into smaller pieces)

*Pink Hymalain Salt

*Cracked Pepper

*Garlic Salt

*Dried herbs like thyme, HDP (Herbes de Provance), rosemary, etc. – OPTIONAL

*Cooking Oil – coconut oil, avocado oil, or Ghee

**Wash and dry potatoes. Cover with 1-2 tbs of melted oil. Add desired amount of spices and mix to combine. Spread on a rimmed cookie sheet and bake for 25-40 minutes, checking every 20 mins for desired doneness.

Enjoy!!!

xoxo

LIZ

 

Homemade Chicken Noodle Soup

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Ok, be honest – who doesn’t LOVE homemade Chicken Noodle Soup?!

It’s yummy, it’s comforting, it can help heal a cold – it just ROCKS!!

And don’t even get me started on that fact that we have FINALLY had some cooler weather in AZ, and that means {Soup Time}!!

🙂

So, last night I busted out my cooking skills and created the BEST Chicken Noodle Soup I’ve ever made, no joke!! And it was SO simple. There was a step I was missing when I used to make it, and it makes all the difference in bringing out the flavors of the soup.

My organic and gluten-free items are suggestions, you can substitute if you want. But this is exactly what I used! Also, you can make this without noodles if you want!!

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Ingredients

2 – 32 ounce boxes of organic veggie broth
2-3 bay leaves
sea salt
cracked black pepper
1/2 organic onion, chopped small
3 medium organic carrots, peeled and diced
2-3 stalks of organic celery, diced
2 organic garlic cloves, minced
2-3 cups chopped roasted chicken (I used the pre-roasted breasts you can buy at the grocery store, Mine were organic.)
1/2 package of quinoa noodles (Seen here)

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Directions

1 – add chicken broth and bay leaves to a large pot and bring to a simmer.
2 – While broth is coming to a simmer, chop onions, carrots, celery, and garlic. Saute first 3 items in 1-2 tbs Avocado Oil, EVOO or Ghee on medium-high heat for 6-9 mins. Season with salt and pepper (very important!!).
3 – While the veggies are sauteing chop up the roasted chicken so you have 2-3 cups. Add to the simmering broth.
4 – Add in garlic to veggies and saute for another 1-2 mins.
5 – Add the veggie mixture into the broth and chicken. Stir well, season with a little bit of salt and pepper.
6 – Let broth, veggies and chicken simmer for 30-90 mins to help develop the flavors. (The longer you gently simmer it, the better the flavors will be and the softer the chicken will be!)
7 – Cook noodles in broth & veggie mixture according to the package. (Mine took about 20-22 mins to soften up. Gluten free noodles take a lot more time to cook. Taste the broth throughout the process to see if you need to season with more salt and pepper!)

ENJOY!!

I know it sounds way too simple to taste as good as I say it does, but trust the process!! 😉

Sauteing those veggies is the magic trick!!

xoxo

LIZ

 

Gluten Free Pancakes

About a year ago I stumbled upon the BEST cookbook I had ever used. I don’t say that lightly, I’ve been using cookbooks for years now, and honestly – nothing compares to these books.

I had recently been diagnosed with severe food allergies and was needing to go Gluten & Dairy free – and “Against All Grain” is both of those. Danielle Walker is a genius, and once you try even {ONE} of her recipes, you will agree. And for those of us who need to be GF, this book is a game changer. 🙂

 OK, so on to what I think are the BEST GF pancakes I’ve ever made!

Start with the dry mix, then you can store it in your fridge or pantry for a good 6 months. (The dry mix can also be used for waffles and muffins!)

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Once you have that mixed up, you can move on to making these tasty little cakes!

ingredients
{This will make 24 pancakes, so if it is just 2 of you,cut all ingredients in half}

* vegetable shortening or ghee, for greasing the pan

* 6 large eggs

* 1 cup almond milk (NO CARRAGEENAN)

* 2 cups dry pancak mix

* 1/4 cup melted ghee or coconut oil

* 1/4 cup raw honey

* 1 tsp vanilla extract

——————–
directions

1. heat a well oiled skillet over medium heat, Add shortening or ghee and coat pan

2. place all ingredients into a blender or food processor, in the order listed

3. blend on high for 30 seconds. Scrape the sides is needed, then blend again.

4. pour 1/4 cup of batter per pancake onto the pan and spread into a 4 inch circle. cook for 2-3 mins on first side, till bubbles form on the surface and the sides lift easily. Flip and cook for 1-2 more mins.

5. repeat, adding oil when needed

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{Here are some tips and suggestions, my pancakes NEVER looked like her beautiful perfect stacks – but they tasted amazing! I found them very hard to flip and destroyed quite a few, but I still ate them. Don’t Judge!! Just cause they looked awful doesn’t mean they didn’t taste incredible. 😉 Also, I found they got very dark, very fast – so lower heat might be best! }

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{STOP Judging!!}

😉

Happy cooking and enjoy!

xoxo

LIZ