Fashion, Fun, & a little Food

Category Archives: Recipes

There’s nothing I love more for dinner in fall than a delicious pot roast. And no easier way to make one than in the slow cooker!

I threw this together in about 5 minutes yesterday and we had an amazing Sunday dinner 6 hours later!

Ingredients:

3 pound chuck roast (or any beef roast, I’m sure pork would be delicious too!)

4-5 carrots cut in chunks (or use half a p0und of baby carrots)

1 large yellow onion, sliced

4-5 parsnips, peeled and cut in chunks (I get a bag at Trader Joe’s)

2 gala apples, chopped

1/2 cup applesauce

1/2 cup beef broth

1/2 TBSP crushed garlic

Seasonello Herbal Salt  (love this stuff, if you don’t have just use dried herbs like rosemary and thyme with salt and pepper)

Sea salt and pepper

Directions: 

In the bottom of Crockpot put onion, parsnips, apples, and carrots and sprinkle with herbal salt

Season chuck roast on both sides with salt and pepper and put on top of veggies

Take crushed garlic and spread on side up of roast

Then layer applesauce on top of that

Pour over beef broth

Cook on low for 8-9 hours or high for 6-7

Season to taste as needed

Parsnip Apple Pot Roast

Enjoy!

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Had a big pork shoulder to put in the slow cooker a few weeks back so concocted this recipe and it turned out delicious! Wanted to get it out before I forgot what I put in!

Ingredients:

1 3 lb. pork butt or shoulder, boneless

2 yellow onions sliced

1/2 cup balsamic vinegar

1/4 cup Tessemae’s BBQ sauce (these are just about the only bottled sauces I use, so delicious and actual all natural ingredients – buy at Whole Foods or online)

1 tsp. crushed garlic

1 tsp. liquid smoke

2  heaping TBSP no sugar added apricot jam or fruit spread – I got a really good one from Whole Foods

1 tsp. dried thyme

Salt and Pepper

Directions:

Put sliced onions in the bottom of slow cooker

Liberally season pork with salt and pepper and sprinkle with thyme, then place on top of onions, fat side up

Mix all other ingredients together and pour over pork

Cook on low for 8 hours

Serve alongside veggies of choice

Enjoy!

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Hope you all had a fun weekend!

Friday night I headed to my friend Angela’s birthday party and took a quick selfie on the way out. Working on getting a hall mirror set up so that I can take better ones! Which reminds me, my friend Jen told me I had to hear this song “But First, Let Me Take a Selfie” – ha ha, watch if you need a good laugh. Anywho, I’ve been loving the combo of black and mustard yellow so threw together this outfit, and of course added some polka dots and sparkly jewelry. I also discovered a new 5 minute hair do that is so easy and cute, the fan bun!

Blouse – Ann Taylor (similar), Pants – American Eagle, Booties – Vince Camuto (on sale), Necklace – Premier Designs, Clutch – Ann Taylor (similar)

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Last night for dinner I whipped up a pineapple chicken stir-fry  inspired by this recipe I found on a great blog called JP Fashion and Organic Living. I made the recipe much larger, mine below would feed 6-8 people easily, so just scale as needed for how much you want to make. I coated the chicken in an egg wash and arrowroot powder  which made a bit of a sticky dough type coating, but once I got the chicken in the pan and cooked it crisped up nicely. If you choose to do this, don’t worry too much about coating each piece, just get a little on there at least and when sauteeing it all seems to come together. You can also definitely go without this step, I would just add some arrowroot powder at the end once you’ve added the sauce to the pan to thicken it all up. Arrowroot powder is a great paleo thickening agent for sauces and stews and a little goes a long way, give it a try!

Ingredients:

  • 2 lbs. chicken breasts or thighs, cubed (I used thighs)
  • 3 colorful bell peppers, chopped into chunks
  • 1/2 a large onion, sliced or diced
  • 2-3 eggs (optional if you decide not to coat chicken), beaten
  • 1 cup or so of Arrowroot powder (optional if you decide not to coat chicken)
  • 24 ounce jar of pineapple chunks in juice
  • 3-4 Tbsp apple cider vinegar
  • 1/4 cup plus 2 Tbps. coconut aminos or tamari sauce
  • Siracha sauce to taste
  • 1.5 Tbsp raw honey
  • Coconut Oil for sauteeing
  • Salt and Pepper
  • Miracle Noodles or caulirice for serving chicken over

Directions

1. In large skillet sautee peppers and onions in coconut oil for 5-10 minutes until slightly soft, remove from pan to large plate

2. Season cubed chicken with salt and pepper

3. If desired, dip chicken in egg wash, then toss lightly in arrowroot powder – you can do handfuls at a time, don’t stress about coating really evenly

4. Add more coconut oil to pan and sautee chicken until mostly cooked through – do in a few batches if needed, I did in 2

5. While chicken is cooking, drain the juice of pineapple chunks into a sauce pan

6. Add coconut aminos, apple cider vinegar, honey, and a little siracha (start with a tsp.) to sauce pan and cook on medium high heat for 5 minutes or so – turn down to simmer and taste test – add more siracha or honey as desired

7. Once chicken almost done, add back onion and pepper mixture, along with pineapple chunks to the skillet.

8. Reserve about a half a cup or so of sauce for either shirataki/miracle noodles, kelp noodles, or caulirice. Pour the rest of the sauce over the chicken and pepper mixture in skillet and let cook on medium high until chicken is finished and everything has warmed up. Add salt or pepper if needed. Reduce heat and let sauce thicken a bit before serving.

9. I order miracle noodles from`Amazon to serve with my Asian dishes, so good and just a natural fiber made into noodles. They smell a little funny when you open, but just rinse under water in a colander and then toss with whatever sauce you want them to soak up. Other great options here would be kelp noodles or a batch of caulirice. Just toss whatever you choose with the reserved sauce and then serve your chicken mixture over it.

10. Enjoy! My husband gave this rave reviews : )

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Hope everyone had a wonderful weekend!

Our weekend away at Foxwoods was awesome! And I wore color!

Blouse – Loft, Jeans – J Brand, Shoes – Michael Kors, Clutch – Ann Taylor, Necklace – Premier Designs

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Last week I headed to my Chi Omega Alumnae book club. It is so great how active our chapter is here and I am very excited they have a book club, I’ve never been apart of one before and I love to read. I’m glad I took advantage of the decently warm temps to wear pumps, because it is a blizzard outside right now and this week is going to be COLD!

Pants – American Eagle, Blouse – Banana Republic, Vest – Overland, Shoes – Sole Society, Belt – NY&Co, Bag – Michael Kors via DSW

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Last night we invited 2 other couples over for our first NYC dinner party – so much fun and the food turned out delicious!

For an appetizer I made parsnip cakes topped with avocado cream sauce and proscuitto from my cookbook “Paleo Happy Hour“. My good friend Sarah gave it to me as a going away present and I love it!

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For dinner I served short ribs, which I modified for the slow cooker from this recipe. Here is what I did to modify:

  • Used Bone in short ribs to avoid needing gelatin at the end
  • Layered carrots in bottom of slow cooker, seared off short ribs and placed in slow cooker, then made sauce as instructed and poured over short ribs.
  • Added thyme and bay leaves to slow cooker

When I pulled it out it melted right off the bones, and then I added a little arrowroot powder to the slow cooker with the sauce to thicken it up a bit, and served that on the side. I plated it along with mashed sweet potatoes and green beans tossed in meyer lemon olive oil for a delicious meal. For dessert I served berries and these absolutely to die for Paleo Chocolate Chip Cookies. Honestly, make them immediately and try not to eat the whole plate… I definitely fell off the Whole 30 wagon for these, back on today!

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Thanks so much for stopping by!!


It has been a long time since I’ve posted a recipe! I’m doing the Whole 30 program this month, it is just a good way to reset for the new year. I am still having a little wine when out, but other than that I’ve been very good and am feeling great! I guess it helps that this isn’t really a huge change from the way I normally eat, but since we moved I’ve been cheating a little too much, and been eating a lot of cheese, so it doesn’t hurt too tighten up a bit.

I love my eggs for breakfast, but admittedly I do sometimes get a little tired of them. I decided to make a big breakfast hash that I could keep in the fridge and then eat on it’s own or top with an egg if I am in the mood during the week. So tasty and easy!

Ingredients:

1 lb. bulk breakfast sausage

1 zucchini, diced

1 yellow squash, diced

2 large handfuls of cherry tomatoes, cut in half

Half a bag of spinach or however much you want to use

Sea salt, pepper, and garlic salt to taste

Coconut Oil

Directions:

In a skillet on medium high heat a few Tbsp. of coconut oil

When pan is hot, add diced zucchini and squash and sautee for about 3 minutes

Add cherry tomatoes and sautee another 3 minutes or so, then add spinach and sautee until all fairly soft, another few minutes

Season above with salt, pepper, and garlic salt to taste

Remove from skillet to bowl

Now to same pan add the breakfast (or Italian) sausage to skillet and cook until done

Add veggie mixture back and to skillet and combine

Season to taste.

Top with an egg or avocado if desired.

That’s it! So simple and good, give it a shot.

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I got the idea for this breakfast after a delicious brunch at a local Seattle restaurant, Tilikum Cafe. It was onions, zucchini, and spinach, with a touch of cream, and eggs baked in the mixture. So good. Well, I tried baking this once before but my eggs cooked too quickly and the yolks got hard. So this time I decided to just to let it simmer on the stove, basically poaching in the liquid, until the white were done and the yolks were perfectly runny.

Ingredients: (this is what I used, but use whatever you like or have on hand!)

1/2 sweet potato, peeled and diced

2 zucchini, diced

3 strips of bacon

A few handfuls of spinach or other greens

Handful of cherry tomatoes, sliced in half

1 small onion, diced

1/2 cup of cream, half and half, or coconut milk, I used half and half.

Eggs, as many as you need but don’t overcrowd pan

Goat cheese and basil, optional

Avocado, optional

Salt and Pepper to taste, season as you go along

Directions:

Chop bacon and cook until done, not too crispy. Remove from pan with a slotted spoon and set aside.

Add sweet potato and onion and sautee until they soften

Add zucchini and cherry tomatoes and the bacon, and sautee about 5 more minutes until softened a bit

Turn heat down to medium or medium low

Flatten hash mixture along bottom of pan and add cream, it should just come about half way up hash

Sprinkle goat cheese over if desired

Let that warm up a few minutes, and then crack eggs right on top.

Let them simmer until whites are cooked, or until desired doneness.

Sprinkle with fresh julienned basil

Scoop into bowls, garnish with sliced avocado, and enjoy!

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Hope you all had a great weekend! We spent ours in beautiful Victoria, BC with my cousin, Tami, and her boyfriend, Kevin. Had such a great time!

I know it has been way too long since I shared a recipe, but here is a simple one we grilled up last week.

Ingredients:

1.5 pounds or so of chicken breast cut into 1 inch cubes

Olive Oil

1 lemon, zested

2 Tbsp. Penzy’s Greek Seasoning (or make your own)

1 cup full fat Greek yogurt (I love the Trader Joe’s kind)

1/2 cup crumbled Feta cheese

1 tsp. dried oregano

Salt and Pepper to taste

 

Directions:

Put your chicken in a ziploc bag and add about a 1/4 cup of olive oil

Add your lemon zest, juice of half the lemon, Greek seasoning, and salt and pepper to the bag and marinate for at least a few hours

Skewer your chicken and grill for about 10 minutes or until cooked through

For the sauce, in a bowl stir together the Greek yogurt, feta cheese, juice of other half of lemon, oregano, and salt and pepper to taste

As a side for these I just tossed some trimmed asparagus in some olive oil, salt, and pepper, wrapped in proscuitto and baked at 400 degrees for about 15 minutes.

Enjoy!

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Ah, so close to the weekend! Very excited to be a bridesmaid in my friend Kenzie’s wedding this weekend, and I have a lot of close friend’s coming in for it so definitely looking forward to that. It will be busy, but fun!

Monday night I made Bora Bora Fireballs from one of my favorite Paleo Cookbooks, Well Fed. They were delicious! The author, Melissa Joulwan, has kindly offered to send one lucky reader her cookbook!

So here are the giveaway rules:

1. Leave me a comment on this post letting me know you would like to be entered.

2. One additional entry if you follow me on Facebook or already do. (Please leave in comments for extra entry)

3. Giveaway entry deadline is Monday, March 25th at midnight pacific time.

Giveaway winner will be announced on Tuesday, March 26th. Good luck!

Here is our dinner with the Bora Bora Fireballs. I served with roasted asparagus tossed in an apple lime balsamic vinaigrette and a tasty salad.

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Hope you all have a fabulous weekend, I will be back on Tuesday!


This past Saturday I had the honor of hosting a wedding shower for one of my very best friend’s, Kenzie! Her wedding colors are black & white so I decided to go with that for the theme and everyone wore black & white, the decor was black & white, and all the food was black & white. So much fun! We showered Kenzie with lots of gifts to wear on her honeymoon to the Dominican Republic, lucky girl. : )

Here is a picture of the table setting

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I tied black and white ribbon in bows around my martini and champagne glasses

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And served white cranberry cosmos (I used this recipe but subbed white cranberry juice and used 100% lime juice rather than a sweetened version)

 

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As well as champagne with blackberries

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Appetizers were brie and swiss fondue served with bread and apples, and goat cheese stuffed dates

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For dinner I served White Chicken Chili and Coconut “Cornbread” with honey butter and for dessert hot fudge sundaes!

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After dinner Kenzie opened her gifts

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Followed by a rousing game of charades

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Then we settled in on the couch with popcorn to watch Bridesmaid’s 

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Now less than 3 weeks to go, so excited for you Kenz!


Happy Tuesday everyone, hope you all had a fabulous weekend.

I feel very lucky to be guest blogging over at Marionberry Style today, be sure to pop over to get my recipe for Cumin and Curry Sliders! I absolutely adore Marion’s blog, her amazing style and sense of humor are always appreciated.

Last night our friend’s Illi and Olivia came over for dinner. Olivia has a baby due on Thursday so it was very nice of them to come join us and very nice for the baby to stay put for the evening : )

For a casual evening in I decided to wear my polka dot skimmers along with a fun windowpane sweater I picked up when we did some tax free shopping this past weekend in Portland. I have bare feet because my husband cares more about keeping our floors pretty than he does about my outfits having a cute pair of shoes…

(Coco decided to make an appearance in my second picture, isn’t she cute with her stylish pink collar?)

Jeans – Gap, Sweater – F21, Necklace – Premier Designs

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Here is the table set for dinner, always fun to pull out the “fancy” stuff sometimes

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For dinner I made Easy Tomato Soup (just left out the chicken this time), Czech Meatballs over Cabbage, and mashed sweet potatoes – yum!

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Can’t wait to meet the little guy or girl! Either way, it is going to be adorable : )

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