Fitness / Recipes

ketchup

Ketchup is one of the condiments that I’ve recently developed a palate for. Unfortunately, it’s not paleo. Instead of eating ketchup, I’m playing ‘ketchup’ tonight. Bad joke. I won’t recap my days at work (which have been totally fun, and challenging, and exhausting, and revitalizing, and did I mention exhausting?). I will, however, give a brief recap on our food intake. Anything pictured that’s not appears un-paleo was made out of love for my love, not for me. Boo.

turkey stuffed bell peppers

turkey stuffed bell peppers

look at those gorgeous brussels

look at those gorgeous brussels

Turkey Stuffed Peppers
1lb lean organic ground turkey
2 Tbsp almond flour
1 egg
1/2 zucchini diced
1 onion diced
3 roma tomatoes seeded and diced (I would have preferred canned diced tomates or some tomato paste but I didn’t have any)
3 celery stalks diced
2 cloves garlic minced
1 tsp dried thyme
1 tsp cumin
1/2 tsp kosher salt
pepper to taste
1/4 cup chopped fresh parsley
(honestly just toss in whatever spices you’re in the mood for)

Cook ground turkey thoroughly. Drain any excess liquid, set aside, and let cool. In a separate pan saute onions, celery and garlic for 5-7 minutes. Add tomatoes, zucchini and cook another 2-3 minutes. Remove from heat and add vegetable mixture to cooled turkey along with the almond flour, egg and all spices. Combine well. Fill bell peppers and drizzle with olive oil. Add about 1/4 inch of water to the bottom of the baking pan and bake at 400 degrees for 40 minutes until the peppers are tender.

one pan chicken with spinach, tomatoes and caramelized onions

one pan chicken with spinach, tomatoes and caramelized onions

one pan, one plate

one pan, one plate

Pan Seared Chicken
Boneless skinless chicken breast, rinsed and dried
2 eggs, beaten
3/4 cup almond flour for dredging
1 Tbsp dried basil
salt and pepper to taste
2 tsp coconut oil

Caramelized Onion and Spinach Mix
1 large onion, sliced
2 cloves garlic, minced
2 cups frozen spinach, thawed and drained
1 cup sweet cherry tomatoes
1/4 cup red wine
1/4 cup chicken stock
1/2 lemon, juiced
salt and pepper to taste

Preheat oven to 375. Add salt, pepper, and basil to almond flour. Dip chicken in egg, then coat with flour. Heat coconut oil to med-high heat and sear chicken for 1-2 minutes on each side until you achieve a golden crust. The chicken will be undercooked at this point, but set aside on a plate.

Add onion and garlic to pan and let saute together for 5-7 minutes. Add drained frozen spinach, salt and pepper to pan and saute with onions for 2 minutes. Red wine and chicken stock and reduce for 5-10 minutes. Toss in cherry tomatoes. Add chicken to top of mixture, squeeze lemon over top, and bake at 375 for 23-28 minutes until the chicken is cooked through.

amazing carrot-kabocha and thai basil soup

amazing carrot-kabocha and thai basil soup

My personal favorite recently has been a lucky attempt at making carrot soup. I’ve been under the weather the past few days, so nothing sounded better than a bowl of hot soup (despite it being almost 80 degrees outside). Last week, I bought some 100% organic carrot juice from Costco; by some I mean 96oz. I had every intent on using it in smoothies, but sorry people I tried, and Carrot-Ginger-Apple smoothies are just not my thing. The texture was gritty and that’s all it took for me to go into gag-reflex mode. No thanks. Needless to say, I was desperate for another carrot use for the ungodly amount of orange carrot juice. Why not soup!? I’m sure there are a ton of lovely recipes out there for carrot soup, but I was in the mood to wing it, so I did.

Wintery Carrot-Pumpkin Soup
32oz 100% organic carrot juice
1 kabocha squash (Japanese pumpkin), baked and insides scooped
1 tsp olive oil
1 onion diced
2 cloves garlic, minced
2 tsp freshly grated ginger
1 tsp kosher salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
4-6 cups water
garnish with thai basil

Half the squash/pumkpin, scoop out seeds, and bake cut side down on greased baking sheet at 400 degrees for 45 minutes until fork tender. While the squash is cooking, chop remaining ingredients. Then saute onions in oil for about 12-15 minutes over medium-low heat. Add garlic and ginger and saute another 3-4 minutes. Pour in carrot juice and bring to boil. Scoop out cooked squash, add spices and let simmer for 15-20 minutes. Using a hand blender (or food processor in batches), puree carrot and squash soup until smooth. Add water until reach your preferred consistency. I think I used just over 4 cups. This would be of course be even more luxurious if it were finished with some cream or coconut milk, but in my opinion it was wonderful as is so I left it alone except for a garnish of thai basil!

persian lime hake with dill lemon rice and butternut vegetable mediey

persian lime hake with dill lemon rice and butternut vegetable mediey

Persian Lime Hake

Recipe to follow. I’ll give you a hint though – it is yummmmmmy! I am almost done ketch’ing up!

So long for now, and peace be with you! (And an extra peace for all the nice people at mass who I denied a handshake because of my cold. It’s not you, it’s me. Peace!!)

One thought on “ketchup

  1. Sweet Abbey – yes, I do like ketch’ing up with you, so glad to hear from you; but, not so glad to hear you haven’t been feeling well. Hope the carrot soup has helped. I bet your eye sight is P e r f e c t with that much carrot in your diet:-). Love you guys! Looks like your boo is eating very tasty meals.

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