Spaghetti Squash!

This satisfied my craving for spaghetti!! Yay!!! It was sooo good!


Ingredients:
1 lb of lean ground beef
1 package of mushrooms (sautee in skillet)
1 jar of Classico Spicy Tomato and Basil Marinara
1 spaghetti squash(Im going to get two so I have left overs next time)

Directions:
1. Cut squash in half and scoop out the seeds like a pumpkin, then put in microwave safe dish and cover with damp paper towel and cook for 20 min
2. Brown Meat when you have 10 minutes left with the squash
3. Start sauteing the mushrooms
4. Once meat is browned drain fat, and mix in the whole jar of marinara, and add mushrooms
5. When squash is done, be careful its hott!, Fork it out. Then your ready to serve :)

Paleo Burger

Wow I actually made a good burger!!! Who needs the bun with all this amaziness!? huh!? not me! I can't wait until lunch tomorrow ;) Jeff actually went back for a second burger! yesss!!




Recipe mostly adapted from: Primal Palette

and how to do a poached egg from: paleotable

Burgers:

1 lb of lean ground beef (made 4 burgers)
1 free range egg (lightly beaten)
1 teaspoon paprika
1/2 teaspoon sea salt
1 teaspoon ground pepper
1 teaspoon oregano
crushed red pepper
garlic powder

Directions: Mix meat with egg and spices then form into patties. I cooked mine in a large skillet over medium high heat,also the first time I did these I covered it before the first flip, then flipped it and covered it again... because a with a grill you would put the cover down.. when I did this on the skillet it helped keep it moist, and then another time I did it without covering and it took forever to cook and was kind of dried out. So if your using a skillet like I did I would cover it for cooking.

"Buns"- Big piece of lettuce from a head of lettuce
1 slice of tomato
1 avocado per burger
1 poached egg per burger if ya like them( i love it!!)- Poach egg by cracking them into a large shallow pan of boiling water. Remove when eggs rise to the top and the whites solidify.

Orange Cream Cupcakes

Yay!! These taste just like an orange cream slush from sonic!! These are so good!!!! I felt like an actual baker making these homemade! from the cupcake to the amazing icing ontop!!!






Recipe adapted from: Homemade By Holman

Orange Cream Cupcakes

Cupcakes:
1/2 cup unsalted butter, at room temperature
2 T citrus olive oil (I couldn't find this anywhere so I just used 2 T of veg oil and a dash of orange extract in each Tablespoon used)
1 cup sugar
2 T vanilla
2 eggs
Zest of 1 orange
2 cups all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cup heavy cream
1/4 cup orange juice, freshly squeezed

Preheat oven to 350 degrees and line muffin pans with paper liners. (This made 15 cupcakes for me.)

Combine butter, oil+ orange extract and sugar and mix on medium high speed about three minutes until light and fluffy. Add vanilla and eggs and mix about one more minute until well incorporated. Stir in orange zest. In a separate bowl, sift together flour, baking soda, baking powder and salt. Separately combine heavy cream and orange juice. Add 1/3 of the flour mixture, followed by 1/2 of the cream mixture and repeat, finishing with the flour. Mix until just incorporated after each addition.

Scoop batter into prepared liners, filling about 2/3 of the way full. Bake about twenty minutes until a toothpick inserted in the center comes out clean. Cool in pans about five minutes and then transfer to wire racks to cool completely.

Marshmallow Cream Filling:
7 oz marshmallow fluff
1/2 cup unsalted butter, at room temperature

Cut butter into small pieces and add to fluff in a mixing bowl. Beat on medium speed until smooth and creamy. Cut a small cone shape into the top of each cupcake and spoon marshmallow cream into wells allowing the cream to puddle on top of the cupcake slightly. (Don't add too much, when you add the buttercream, it will cause the cream to move out toward the edges of the cupcakes.)

Orange Buttercream:
1/2 cup unsalted butter, at room temperature
1/8 - 1/4 cup orange juice, freshly squeezed
Zest of 1 orange
1/4 tsp vanilla extract
4 cups powdered sugar

Beat butter on medium speed until light and fluffy, about three minutes. Add orange juice, zest, and vanilla and mix until well combined. Add powdered sugar, one cup at a time, mixing until incorporated to reach desired consistency. Whip on medium high speed about two minutes until smooth and creamy. Transfer to a piping bag fitted with desired tip and pipe onto cupcakes.

Almond Crusted Chicken Strips & Roasted Carrots

Recipe for Chicken Adapted from: Here

Serves 2

Ingredients:
2 boneless skinless chicken breasts, sliced into fingers
1 egg, beaten
1/2 cup almond flour
1/2 tsp sea salt
1.5 tsp poultry seasoning (I used Mrs.dash chicken seasoning)
1 tsp dry mustard powder
1/4 - 1/3 cup oil for frying, olive oil

Heat the oil a large pan over medium-high heat (but closer to medium than to high - you don't want the almond flour to burn).

Put the beaten egg in one bowl and the almond flour plus seasonings into another bowl. Dip each chicken finger in egg, then in the almond flour mixture.

Cook the chicken in two batches until it is golden on each side.


Recipe for Roasted Carrots from: Here

Ingredients:

1 bag of long carrots
Extra Virgin Olive Oil
Ground Black pepper
Sea Salt (a tinch)

Directions:
Heat oven to 450. Slice carrots once length wise. Get a cookie sheet and put foil on it, then place carrots on sheet and drizzle the oil over and sprinkle salt and pepper over them and bake for 25 minutes.