Guacamole

Guacamole is an avocado-based sauce that originated with the Aztecs in Mexico. It is commonly used in Mexican cuisine and something that I always have in my house!

1 avocado - peeled, pitted, and mashed
1 lime, juiced
1/2 tsp sea salt
1/2 tsp cracked black pepper
1/4 cup diced onion
3 tablespoons chopped fresh cilantro
1 roma tomato, diced
1 teaspoon minced garlic
1 tsp cumin

In a medium bowl, mash together the avocados, lime juice, salt and pepper. Mix in onion, cilantro, tomatoes, and garlic. Stir in cumin. Refrigerate 1 hour for best flavor, or serve immediately.

Baking Powder Biscuits (Cheat Day)

Nothing reminds me more of my grandma than her baking powder biscuits. These were always a treat. Today I often make these for my co-workers and I have never heard a complaint. They are simple to make and delicious! I bet you can't eat just one!

2 cups flour (needs to be white all purpose - I have tried it with many different types of flour and it just doesn't work)
4 tsp baking powder
2 tbsp sugar
1/2 tsp salt
4 tbsp butter
1 cup milk (I use almond milk)

Preheat oven to 400 degrees F. Mix the flour baking powder, sugar and salt together. Cut the butter in the dry ingredients until the butter is the size of peas. Add in the milk and mix until it forms a ball.

Roll out on floured surface to 1/2 to 3/4 inch thick. Cut out in desired size and shape. I use an espresso cup (about 3" diameter). Place on ungreased baking sheet and bake for 12 minutes. 

Enjoy!

Oven Roasted Mushrooms

1 pound fresh mushrooms
3 garlic cloves, minced
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar (good quailty - I used an 18 year Aged Balsamic from Oliv*)
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, cut into small pieces
2 tablespoons minced parsley

Preheat the oven to 400 degrees F. Toss the mushrooms, garlic, olive oil and balsamic vinegar in a shallow baking pan. Season to taste with some salt and pepper. Scatter the butter evenly over the top and roast until the mushrooms are golden, about 20 minutes. Remove the pan from the oven and sprinkle over the parsley. Serve warm.

From Picture Perfect Meals

*Oliv is an awesome shop in Saskatoon dedicated to olive oil and balsamic vinegar. Check them out at Oliv Tasting Room

Coconut Lime Shrimp

I made this for the first time and it was great! I will definitely be making this again.

Served with fresh lime and Sriracha Hot Sauce

2 large egg whites

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 tsp lime zest

1 pound large shrimp, peeled and deveined

1 cup unsweetened flaked coconut

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Whisk egg whites with the salt, pepper, garlic powder and lime zest in a large mixing bowl. Add the shrimp and toss to coat. Take the shrimp from the egg whites, letting the excess drip back into the bowl and place on the plate coconut flakes. Toss to coat. Place the shrimp on the prepared baking sheet.

Bake for 6 minutes, turn shrimp over, and cook for another 5- 6- minutes or until the coconut is golden brown and the shrimp are bright pink.

Can be served as an appetizer or main dish.

Adapted from Cindy's Table

Greek Salad

Traditional Greek salad is made with pieces of tomatoes, sliced cucumbers, onion, feta cheese, and olives (usually Kalamata olives) and is typically seasoned with salt and oregano, and dressed with olive oil. This version has all those same flavors but without the feta cheese (you almost don't even notice it's not there!)

Paleo Greek Dressing
1 cup White Wine Vinegar
1/3 cup Extra Virgin Olive Oil
2 tbsp Crushed Capers
Zest & Juice of 1 Lemon
1 tbsp Greek Seasoning (I use club house)
1 tsp Kosher Salt
1 tsp Black Pepper

Combine all ingredients together in a large measuring cup and stir well.

Paleo Greek Salad
1 cup romaine lettuce, chopped
2 tomatoes, chopped
1/2 long English cucumber, chopped
1/4 red onion, chopped
1/2  cup Kalamata Olives 
1/2 cup Pepperoncini Peppers
Paleo Greek Dressing

Combine all ingredients in a large bowl and toss with the salad dressing.

Borrowed from Fed & Fit

Turkey Soup

I love homemade soup and this is a gem. My mom makes this after every holiday involving a turkey. I often make this anytime I buy a roast chicken. It may be a two day process but it is well worth it!

Stock
1 carcass from roast turkey or chicken
7 cups of water
1 bay leaf
2 stalks celery, chopped
2 carrots, chopped
1 onion, quartered
1 bunch fresh parsley
Salt and pepper

Soup
1 stalk celery, chopped
1 carrot, chopped
1 onion, chopped
3 cloves garlic, finely minced
1 tsp basil
1 tsp oregano
1 tsp thyme
2 tbsp lemon juice
2 tbsp chicken base
Salt and freshly ground pepper 

Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. Add veggies like celery, onion, carrots, parsley. Add salt and pepper, about a teaspoon of salt, 1/4 tsp of pepper. Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer uncovered at least 4 hours, occasionally skimming off the foam that comes to the surface. Remove the bones and strain the stock.

For the soup, bring the stock to a boil, add the vegetables and spices. Simmer for about 20 minutes. Enjoy!

Ham Bone Soup

We had a ham for Easter and decided that we couldn't let the ham bone go to waste. So I threw it in the crockpot and made this soup.

One ham bone (mine still had some meat on it)

1 medium onion, chopped

3 stalks celery, chopped

4 large carrots, chopped

1 large head cauliflower, chopped

1 1/2 cups sweet potato, chopped

1 tsp garlic powder

1 tsp oregano

1/2 tsp pepper

2 bay leaves

water to fill your crockpot

leftover ham, diced

Place all chopped vegetables in crockpot and top with ham bone. I had to rearrange the vegetables a bit to actually get the lid to close on my crock pot. Add water until almost full. Add spices and mix around. Cook on high for 4-6 hours, or low for 6-8 hours. Take ham bone out with tongs and use a slotted spoon to pick out any fragments that may have fallen off the bone. Put back any usable meat off the bone. Toss in cubed leftover ham for more meat.