Unprocessed Living

A Healthy Living Recipe Box

Beef Tacos May 30, 2017

Filed under: Beef,Gluten Free,Main dish,Paleo,Recipe — Crista @ 7:17 pm

The diet continues and the baby girl (not such a baby anymore) requested Taco Tuesday, so I got a little creative and…success! (She and the man ate theirs in actual taco shells with lettuce and cheese, but I really had no complaints with my cabbage leaf.)

1 lb grass-fed lean ground beef
1 small onion, finely chopped
4 cloves garlic, minced
1 tbsp chili powder
2 tsp paprika
1 tsp cumin
1 tsp oregano
Fresh chopped cilantro, to taste (optional)
Cayenne pepper, to taste (optional)
Salt and black pepper, to taste
3-4 large lettuce or cabbage leaves

Lightly cook onion without letting the pan get too hot; add ground beef. Once beef is browned, add garlic and spices (plus a little water if needed), and simmer gently for 5-10 minutes. Serve taco style in butter lettuce, romaine leaf, or cabbage leaf mock “taco shells.” Pair with a side of roasted brussels sprouts or sliced avocado. (Serves 3-4.)


Skinny Zucchini Rollatini May 24, 2017

Tried this on a whim a few weeks back and it was a little tricky to roll since I sliced the zucchini by hand, but delicious nonetheless! Will try slicing more thinly with the spiralizer next time.

2 cups cottage cheese, small curd or whipped
2 large eggs
1/2 cup freshly grated Parmesan, divided
1 tsp. garlic powder
Sea salt
Freshly ground black pepper
1 cup marinara sauce
2-3 zucchini, sliced 1/8″ thick
1 cup grated mozzarella

Preheat oven to 400°. Gently beat cottage cheese and eggs to mix; with 1/4 cup Parmesan and garlic powder. Season to taste with salt and pepper. Spread a thin layer of tomato sauce onto the bottom of a 9″-x-13” baking dish. Separately (e.g., on cutting board or plate), lay out the zucchini slices and spoon a thin layer of sauce on each, then top with a thicker layer of cheese mixture and sprinkle with mozzarella. Roll up and place in baking dish, securing with a toothpick if needed. Sprinkle with remaining 1/4 cup Parmesan and bake until zucchini is tender and cheese is melted, about 30 minutes.


Crockpot Shredded Taco Chicken April 5, 2017

1 small onion, finely diced
1.5-2 lbs skinless boneless chicken breasts or thighs
1 tbsp chili powder
2 tsp paprika
1 tsp cumin
1 tsp oregano
1 tsp sea salt
1/2 tsp fresh ground pepper

Layer onion on the bottom of the crockpot. Mix the seasonings in a small bowl. Rinse and layer the chicken in the crockpot, and sprinkle the seasonings on both sides of the chicken. Cook on low for 6-8 hours, until the chicken shreds easily. Use two forks to shred the meat and serve with your choice of tortillas or taco shells, shredded cheddar cheese, black beans, refried beans, rice, and/or avocado. Works great for “make your own burrito” night!


Roasted Chicken January 11, 2017

Filed under: Chicken,Gluten Free,Main dish,My Favorites,Recipe — Crista @ 10:46 pm

Since I can’t really take credit for changing much of anything in this recipe, I’ll just post a link to the original source and hope it doesn’t go anywhere any time soon!


That said, it was really pretty simple, and quite delicious. Extremely moist and tasty. I roasted mine upside down since I didn’t have kitchen twine, and the legs were a little undercooked, so next time I’ll be sure to cook it a bit longer despite the temp showing 165, and/or pick up some kitchen twine to have on hand! I served it with roasted brussels sprouts, roasted seasoned potatoes, and warm bread…the entire meal was a hit. I also saved the “leftovers” to make a bone broth, and it was absolutely delicious! Recipe coming soon…


Sweet Potato Cottage Pie November 28, 2016

Filed under: Beef,Gluten Free,Main dish,Miscellany — Crista @ 8:18 pm

So apparently I’ve been calling this dish the wrong thing my entire life…since I use beef and not lamb, my original Shepherd’s Pie was misnamed, and should be called Cottage Pie. Who knew?? (https://www.reference.com/food/shepherd-s-pie-called-shepherd-s-pie-ae0d40eb3abeebc0)

At any rate, I will admit this new version came up as a result of Thanksgiving leftovers, and my desire to get back on the healthy wagon since I’ve put on over 20 lbs in the last year or so. This version still isn’t quite paleo since I used corn, but still lower on the glycemic index than the original, and though rather ugly, it was really good! (Removing the skins on the sweet potatoes would help it look a little less ugly, but to me the skins are the best part, plus I was aiming for a quick sweet potato mash from the leftover baked sweet potatoes I had in the fridge.)

1 lbs (about 3 large) organic sweet potatoes, cleaned and quartered
2 tbsp grass-fed butter
1 tpsp organic unrefined coconut oil
1 small onion, chopped
1 tbsp minced garlic
1 lb grass-fed ground beef
1/4 cup organic beef (or chicken) broth
1 tsp steak sauce
1 pkg (12 oz) frozen organic corn
Salt and pepper, to taste
Herbamare, to taste (optional)

Place sweet potatoes in a medium sized pot; cover in water, add salt, and bring to a boil. Reduce to a simmer, and cook until tender (about 20 minutes). Alternatively, cut into halves or quarters and bake in the oven at 375 degrees for 60 minutes.

Meanwhile, sauté onion and garlic in coconut oil over medium heat. Cook onion until tender, about 8 to 10 minutes. Add the ground beef, then steak sauce and broth. Season as desired and cook thoroughly.

Preheat oven to 400°F, and when the potatoes are done cooking (a fork can easily pierce), drain and add butter. Mash with a fork or potato masher. Layer the meat mixture followed by the corn in a casserole dish. Spread the mashed sweet potatoes potatoes over the top and smooth out, or create peaks with a fork.

Cover and cook for 20 minutes. Uncover and cook for 5 more minutes to brown the top. If desired, broil for 2-3 minutes to brown further.



Simple Chicken Stir-Fry November 2, 2016

Filed under: Chicken,Gluten Free,Main dish,Miscellany,Paleo,Recipe — Crista @ 8:24 pm

I’m all about simple and quick prep these days, for so many reasons, so I combined my chicken stir-fry recipe with that of a good friend (whose cooking my daughter raves about), and it was a hit with the man and the 11-year-old!

2-3 tbsp organic coconut oil
1 tbsp organic tamari or coconut aminos
1 tsp grated ginger
2-3 cloves garlic, minced
2 chicken breasts, cubed
1 pkg broccoli and cabbage cold slaw
2 cups chopped broccoli
1 cup baby corn (omit for strict paleo)
1 cup chopped mushrooms

Marinate chicken in tamari or coconut aminos with 1 tbsp minced garlic for at least 30 minutes (overnight works too). Heat approximately 1 tablespoon coconut oil in wok at medium-high heat. Add the garlic and ginger, cooking for around 30 seconds before adding the chicken. Stir-fry for 5-10 minutes, until chicken is cooked thoroughly but not over cooked. To check, cut into the biggest piece to make sure it isn’t pink in the middle. Add more coconut oil if needed, and then add the broccoli slaw, broccoli heads, and baby corn. Sprinkle a small amount of tamari to taste and continue to stir fry for 2-3 minutes (longer if you like softer veggies), and then add mushrooms. Sprinkle with a small amount of tamari, mix together, serve, and enjoy!


Crockpot Beef & Broccoli November 1, 2016

Filed under: Gluten Free,Main dish,Miscellany,Paleo,Recipe — Crista @ 7:44 pm

Modifed from http://www.stockpilingmoms.com/2016/05/crockpot-chinese-beef-and-broccoli/

Trying to change up the usual crockpot fare and meet the 11-year-old’s endless hankering for Chinese food, I found a new crockpot recipe to try. Per usual, I tweaked it to make it “clean” and unprocessed. It smelled amazing but was a tad bland and the meat was overcooked due to the crockpot being on for over 10 hours. I really need to invest in one with a timer! Still, will probably make this again and tweak it a bit more as noted below. As noted in the original recipe, this can also be prepared ahead of time and kept in the freezer (minus the broccoli and broth) for even quicker prep.

2 lb grass-fed round steak
½ cup Tamari or coconut aminos
½ cup organic coconut palm sugar
2 tbsp minced garlic
1 tsp salt
1 tsp black pepper
1 tbsp sesame oil
15 oz organic beef broth
2-3 cups fresh cut broccoli heads
2 tbsp arrowroot

Place all ingredients except broccoli and arrowroot in the crockpot. Cook on low for 5-6 hours. Remove sauce from crockpot and whisk in arrowroot to thicken, then return sauce to crockpot. Stir and add broccoli. Cook for another 30-45 minutes, depending on how well cooked you prefer the broccoli. Serve over rice, of the cauliflower variety if you’re going grain-free!


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