Introducing: Levipoix, a substitute for Mirepoix!
Ya know; sometimes it’s really frustrating looking up recipes for your favorite things and seeing the ingredients list full of things you can’t have. And it can be exhausting figuring out the right things to use instead to get a similar flavor profile.
Are you looking for a simple recipe that is a complete meal? This combination of turkey cutlets with quinoa will do the trick! Quinoa makes a delicious pilaf and pairs perfectly with flavorful turkey cutlets.
Also known as paillards—are pounded or thinly sliced cuts of turkey breast. The fact that the thin pieces of meat cook quickly is one of the biggest advantages.
Sometimes Turkey Cutlets can be tough to find; so feel free to sub out for pounded chicken breast or pork cutlets for veal cutlets. Of course, you can always pick up a turkey breast, and slice it into cutlets yourself.
Onion powder is in EVERYTHING it seems like. Shopping in an American grocery store, almost every savory product has onion in it! For those of us sensitive or allergic, it can be incredibly frustrating.
We have started substituting Fennel Bulb for onion in most recipes; but as of this writing, there isn’t a commercially available Fennel bulb powder. So, of course, we made our own!
You know that moment, when it’s Wednesday night, time for dinner, and you forgot to pull out the roast? (well, maybe not the roast part!) This recipe is perfect for those nights, as it’s easy, fast, and delicious. Your newest recipe to add to the comfort food secret stash.
Caesar dressing has nothing to do with Julius Caesar or Shakespeare. It’s most commonly ascribed to Cesare Cardini, an Italian immigrant who claimed to have invented it in 1920’s Tijuana. There are others who also took credit for its invention, and no one knows for sure…
Ambrosia is a variation on the traditional fruit salad. Most versions use cool whip and shredded coconut; but neither of those ingredients have a place in our home. Compared to things like cake and pie, ambrosia salad is a wonderfully fresh and light dessert, which makes it perfect for Thanksgiving, Christmas, and Easter.
Breakfast is the favorite meal of the day around here… Maybe because the good ones only happen on the weekend while everyone is home.
We sleep in, enjoy coffee/tea/hot cocoa, and relax. Then the guy makes something yummy. We have yet to find a ‘safe’ commercial sausage; but this one is super easy to mix up as needed, so we haven’t been looking very hard…
Worcestershire or Worcester sauce is a fermented liquid condiment created in the city of Worcester in Worcestershire, England during the first half of the 19th century.
It’s typically made from a base of vinegar and flavored with anchovies, molasses, tamarind, onion, garlic, and other seasonings. The flavor is savory and sweet with a distinct tang provided by the vinegar.
It is commonly used to flavor meat, soups, stews, marinades, and even beverages such as Bloody Marys. This a mysterious-yet-flavorful brown liquid that is considered a staple in most American kitchens.
How the chicken neck do you pronounce Worcestershire? Don’t pronounce that first R, and also make sure you put the schwa in the last syllable. Some people will want to say ‘shire’, but just like the state ‘New Hampshire’, -shire, -shire, it’s a schwa in that last syllable.
Maybe this should be renamed to something else, but I miss this sauce, and used it quite frequently.
1 Tbsp avocado oil
2 lbs zucchini, sliced into 1⁄4″ coins
1/2 fennel bulb, minced
2 Tbsp balsamic vinegar
Salt and black pepper to taste Fresh mint, chopped (optional)
2 tbsp shaved parmesan or pecorino cheese
- Heat the oil in a large sauté pan over medium heat.
- Add the zucchini and fennel and sauté until the zucchini is tender and lightly browned, about 7 to 10 minutes.
- Add the balsamic and cook until the liquid has thickened and clings to the zucchini, about
3 to 4 minutes.
- Season with salt and pepper, and stir in the mint, if using.
- Top with cheese.
This classic Cuban Black Beans recipe is adapted from “Tastes Like Cuba,” by Eduardo Machado and Michael Domitrovich. Authentic Cuban black beans, either as a soup, on top of white rice, or a congri (aka, Moros y Christianos), is flavorful but never spicy.
Feel free to add fresh cilantro for that extra punch at the moment of serving.
This is a very versatile Italian sausage which can be used in many different ways. You can take it from mild to hot and it’s very easy to use. If using ground turkey, you’ll have to coat your skillet with a little grease or oil before cooking as it has very little fat and will stick to skillet.
Pretty, versatile, and delicious!
90 second bread recipe. Cut in half and toasted in a pan with butter.
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp olive oil
5 cherry tomatoes
1 Tbs balsamic vinegar
1 green onion sliced
Red pepper flakes, Salt, and pepper to taste
Mix avocado, olive oil, garlic and onion powder, salt, pepper, red pepper flakes and mash.
Top toasted 90 second bread, garnish with tomatoes and onions. Drizzle with Balsamic.
Get creative add mozzerella, fresh basil, red peppers or top with an egg!
Super easy, delicious and won’t leave you bloated.
1 medium head cauliflower, cut small pieces
1 tablespoon avocado oil
pink himalayan salt
4 slices bacon (uncooked), chopped
1 green onion, diced (extra to garnish)
1 cup shredded sharp cheddar cheese
Preheat oven to 400 degrees and cover a sheet pan with parchment paper.
Toss cauliflower with avocado oil and spread on sheet pan. Sprinkle with salt. Add bacon and green onion to pan.
Bake for 25 minutes.
Take out of oven and add cheese, bake 5 more minutes.
Garnish with more green onion.
Don’t wanna bother with Fathead dough? Try these alternative mini personal pizzas instead!
These eggplant pizzas are really easy to make, you simply slice the eggplant and roast or grill the slices until the eggplant just starts to turn tender, top it, and then bake them until the cheese gets all melty. Mmmm, I’m drooling.
Don’t skip sweating the eggplant. The salt removes excess moisture; you will see beads of moisture sweating from the eggplant as it sits. … Since the eggplant has less moisture in it, it is able to soak up the oils used when cooking. The result is a more tender, less bitter, and tastier eggplant.
Why Fat bombs? Fat bombs are great when you want to kick the junk food and sugar cravings and stay full longer. Plus they are quick and easy to make. Blackberries can be your best friend on a keto diet. They are one of the lowest carb fruits so you can still enjoy them without feeling guilty.
Protein often turns to sugar on a low carb diet and can stall weight loss due to the gluconeogenesis process. Eating enough fat will keep you full, and allow your body to burn off the excess fat it already has.