What if I told you this strawberry is 11 days old, after I purchased it. That's right. Just like the mason jar salads(previous post), I tried putting my organic berries in a jar to see how long they would last until I used them all. We all know when you keep strawberries they go bad quick. So when I am down to my last 6-8 berries or so, there usually is a rotten one on the bottom or a little fuzz growing somewhere in the corner of the package, and you end up throwing some away. I usually eat 1-2 berries every breakfast and lunch, so I do open the jar 1-2 times a day, and they still last and are as fresh as the day I put them in there. It's really amazing how long they last! Now no more wasted berries!!!
Hey everyone. I don't know how many of you have seen these Mason Jar Meals all over instagram, but I was so impressed with seeing so many people doing these huge meal preps I had to try this. I myself am not a meal prepper. I like to have plenty of veggies, proteins and fruits available in the fridge at any time, so I can open it up, scan my ingredients and boom..it hits me. So after checking out so many fantastic mason jar meals and salads, I was intrigued how people said they would make a weeks worth of these. I was like whaaaaaaat? I thought that there is no way any kind of fresh cut veggies or fruits would keep for a week in any jar. I was like shuh.. Maybe last a few days at best... but low and behold, it is true.. 8 days it lasted.
I tested out a jar of salad that I left in there for 8 days, and I couldn't believe what happened. I would check on it a few times a day to hopefully spot when a single drop of if any browning or rotting would begin to occur, and nothing. Not one single piece of anything browned or rotted. The onions didn't get slimy, the mushrooms never browned and wrinkled, the lettuce stayed fresh and bright green and the tomatoes, well the tomatoes I figured would definitely wrinkle and get nasty... nope, not one bit. I finally popped it open on the 8th day, and it was as fresh as the day when I put it in there. I poured dressing all over it and macked it like a beast. It was as fresh as if I had just made it.
The prep was easy and simple. Chopped up the veggie toppings and then I was ready to fill. Now, when I tested the sample salad above, I put the lettuce on the bottom, and this time I put the veggies on the bottom. Either one was great either way, but i prefer the lettuce on top now.
Mix and match veggies and lettuces to change things up... Enjoy!
I've always loved Indian food. Curry is one meal for some reason I've never tried to make. There are so many recipes out there and they're all a little different. After I tried one, I knew I could do a little better by making a few changes and making it a little easier. As much as I love using only 1 pan in as many of my Paleo meals as possible, this needs 2, almost 3. One for the curry and one for the chicken, 3 pans if you make Caulirice (Cauliflower rice). I wash the second pan after I combine the chicken mix to use for the curry caulirice so I don't use 3. I usually make only 1-2 servings since I'm making this only for me. If you want to make more, just double the entire recipe ingredients. OK, lets get to it.
1-2 Large Chicken Breast(s)
1 C Coconut Milk (full fat)
1 Sweet Potato Cubed (I prefer gold SP's or a White Potato)
4 Cloves of Garlic - Minced
1/2 C Onions - Sliced or Chopped
1 TBSP + 1 tsp Curry Powder
8-10 Small Cremini Mushrooms
1 TBSP Scallions - Topping
1 tsp Turmeric Powder
1/8-1/2 tsp Cayenne Pepper Powder (omit for non spicy)
2 TBSP Ghee - Divided
Sea Salt & Pepper to taste
- Let's get all the prep work done. Chop the onions and mince the garlic.
- Skin the potato and cube it, around 1/2" cubes.
- Cut your chicken into small pieces, around 3/4" cubes.
- Melt 1 good size TBSP of ghee in a large pan on med-low. Once
it's melted, combine the Curry, Turmeric & Cayenne powders and
swirl them into the ghee. Mix it around with the spatula/spoon
until combined well.
- Add the coconut milk and stir in until mixed well. Keep mixture
- In a second pan, melt additional 1 TBSP of ghee. Once melted
and hot, add in the garlic and onions, mix well together and
sauté until the onions are translucent, about 5 minutes.
- Salt & Pepper the chicken to your liking and add the pieces to
the onions & garlic and cook until the chicken is very lightly cooked.
- Add the chicken/garlic/onions mixture, mushrooms and the cubed
potatoes to the curry mixture pan.
- Mix all ingredients until combined well, then turn the heat to high.
- Once it starts to simmer, cover and lower the heat to medium-low.
- After about 30 minutes, it should be done, but make sure the
chicken is cooked thoroughly.
I kept seeing so many chicken breasts stuffed with so many awesome flavors, I had to join in the fun. This was so simple to make, as well as the clean up... and those are my kind of meals! You can make Paleo Pesto Sauce really quick and easy. Click here to check out how to make it.
1 Chicken Breast
2-3 Tbsp Paleo Pesto Sauce
3 Pieces of Prosciutto
1 Tbsp of Ghee (tastes best with ghee or unsalted butter)
S & P to taste
Preheat oven to 350°F. Slice the chicken breast on the large side, cutting a 2-3" slit into the side, about halfway deep, and then use your finger to create a decent size pocket in the breast. Season the chicken with S&P. Stuff the pocket with the pesto sauce, and then spread and place the slices of prosciutto over the entire breast. Wrap tightly and then tuck the ends of the prosciutto under the breast to secure it from moving. Melt the ghee in a glass dish so there is 1/8"-1/4" of melted ghee at the bottom. I used a 9x5 bread pyrex dish. This was the perfect size for the single breast. Use a bigger dish and more ghee to make more breasts. Place the chicken into the glass dish with the tucked side down. Place in the oven for 30 minutes, or until the chicken is cooked. Enjoy this with cauliflower rice, or your favorite side dish.
Pesto is a classic sauce originating in Genoa, Northern Italy. It is usually made of Basil, Garlic, Extra Virgin Olive Oil, Pine Nuts and Parmesan Cheese, which we are omitting. The word Pesto comes from the word, pestâ (Italian: pestare), which means to pound or to crush. This is in reference to the original method of preparing Pesto. It is traditionally made with a marble mortar and a pestle. Now cavemen didn't have food processors, but we are all glad that we do. I cant imagine having to make this by hand every time i want it.
2 C Packed Fresh Basil Leaves
1/4 C +2 Tbsp Extra Virgin Olive Oil
1/4 C Pinenuts
2 Garlic Cloves
1/4 tsp Sea Salt
Lightly toast the pine nuts if desired. (Brings out the flavor of the pine nuts) If so, place pine nuts in a pan/skillet on med heat for 4-5 minutes. Shake the pan or stir the nuts every minute or less to make sure they don't burn. You want the pine nuts to be toasty, fragrant and browned. Remove nuts from pan and set aside to cool. Chop garlic. Place all the ingredients except the olive oil in a food processor and pulse to coarsely chop basil. Add olive oil and process for a minute or so. Make sure all ingredients are incorporated together. You might have to scrap the sides with a spatula and process again until all combined. Place pesto in air tight container and store in fridge for up to 3-5 days. Enjoy!