Author: Stephanie

Creamy Avocado Slaw
July 25, 2019

Creamy Avocado Slaw

Slaws have earned their place as a summer side in my book.  They are so versatile but add a certain freshness and crunch that a normal salad can’t typically offer. I’m always looking for ways to use our sauces in multiple dishes so it’s not…

Recipes, Sides
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by Stephanie
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Cilantro Lime “Sour Cream”
July 23, 2019

Cilantro Lime “Sour Cream”

This sauce adds such a delicious creaminess to any dish.  It was something that was created when trying to make a dairy-free version of Mexican crema, but I love it so much and use it on or in many dishes.  Not to mention it’s the…

Recipes, Sauces, Salsas & Things
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by Stephanie
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2 Comments
Turkey and Chicken Sausage Stuffed Peppers
July 23, 2019

Turkey and Chicken Sausage Stuffed Peppers

Stuffed peppers have long been a dish I’ve enjoyed.  Almost a comfort food staple for me.  I would look forward to them when my mom would make them, and now my husband requests them all the time for dinner.  My in-laws have been sucked in as well.  They love these things and for good reason.  They truly are delicious and better yet, so easy to make.

I’ve made them many ways over the years, but these are my favorite version.  They are packed full of protein and have no rice or quinoa in them making them paleo and keto friendly.  If you’re used to having stuffed peppers with a carb, I promise you, you will not miss them.  I’m also a big fan of eating pretty food, and the colors of the different peppers makes this dish pretty and fun to eat.

The Cilantro Lime “Sour Cream” is a sauce that I use to accompany these yummy peppers and is used on repeat at our home.  It goes well with so many dishes and adds a delicious creaminess. 

Turkey and Chicken Sausage Stuffed Peppers

  • Servings: 4-6
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Ingredients

  • 4 bell peppers of your choice with flat bottoms so they can stand, cut tops off and set aside, remove seeds and ribs
  • 1 tablespoon avocado oil
  • 1-pound ground turkey or chicken
  • ½ yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 tablespoons of taco seasoning
  • 2 Aidells chicken sausage, sliced into ½-inch pieces
  • 10 oz can of diced tomatoes with green chilis
  • ½ cup mozzarella, can be dairy-free, plus more to top if desired
  • ½ cup of cilantro, roughly chopped
  • Pink Himalayan salt, to taste
  • Black pepper, to taste

 

Instructions

  1. Preheat oven to 375⁰F.  Clean peppers and set aside.
  2. Heat 1 tablespoon of oil in a large pan over medium-high heat until hot but not smoking.  Add the onion, garlic, ground turkey, taco seasoning and cook 4-5 minutes breaking turkey up.  Add the chicken sausage and cook an additional 3-4 minutes. 
  3. Reduce heat to low and add the tomatoes with juices and mozzarella.  Stir until cheese has melted. Add the cilantro and season to taste with salt and pepper.
  4. Scoop the mixture into the pepper pushing down on mixture to make sure the pepper is firmly stuffed.  Add extra mixture so it heaps at the top a bit.  Top with additional cheese if desired.
  5. Cap peppers with the tops and place each pepper in a baking dish with about 2-3 tablespoons of water.  Bake for 25-30 minutes or until the peppers are tender to the touch of a knife.
  6. Remove and let cool for 5-10 minutes.  Garnish with Cilantro Lime “Sour Cream” and cilantro before serving.

Main Dishes, Recipes
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by Stephanie
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1 Comment
Shrimp and Scallop Ceviche
July 18, 2019

Shrimp and Scallop Ceviche

Ceviche is the perfect summer food.  It’s cold and refreshing, but also packed with protein and vibrant in color.  Eat it with chips, a spoon, seriously whatever your heart desires.  You can’t go wrong.  All I know is I can’t have mine without a bit…

Main Dishes, Recipes
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by Stephanie
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Carrot Cake Pupcakes
July 17, 2019

Carrot Cake Pupcakes

For my fur babies birthdays, I always make them pupcakes. They have even been known to have a birthday party or two. My favorite was for their third birthday we had an “I Ain’t No Puppy Pool Party”. Party hats were included. Obviously. This year…

Lifestyle
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by Stephanie
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Jamaican Jerk Sauce and Marinade
July 16, 2019

Jamaican Jerk Sauce and Marinade

Caribbean food is up there as far as flavor goes.  They are in no way afraid of flavor, spices, or heat.  Their food is always packed full of flavor you wouldn’t think it’s possible to use one more ingredient.  Somehow, they’ve perfected impactful flavor combinations that will leave you wanting to lick your plate clean and thinking about it days later.  Even those who aren’t fans of spicy food enjoy Caribbean food.  They may be using the hottest peppers around, but the way they mix it with different spices keeps the heat from being overwhelming.  Just perfect.

This Jamaican Jerk Sauce and Marinade is no different.  It packs a punch in the spice and flavor department.  Marinade some chicken or shrimp and grill it up.  Always leave some for dipping!  It will not disappoint!

Jamaican Jerk Sauce and Marinade

  • Servings: 4
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Ingredients

  • 3 green onions
  • ½ tablespoon fresh thyme leaves (or ¼ tablespoon ground thyme)
  • ½ scotch bonnet pepper (habanero will work also if you can’t find scotch bonnet)
  • ¼ cup coconut sugar
  • ½ inch piece of fresh ginger
  • 2-3 cloves garlic
  • ¼ coconut aminos
  • ½ tablespoon allspice
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • 1 tablespoon olive oil
  • Pink Himalayan salt, to taste
  • Black pepper, to taste

Instructions

  1. Add all ingredients to a food processor or blender and blend until smooth.

Store sauce in an airtight container in the fridge for up to one week.

Try it on our Jamaican Jerk Shrimp Cakes.

Recipes, Sauces, Salsas & Things
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by Stephanie
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1 Comment