Unleashed (& Stir-Fry)

So last weekend the company my outstanding husband works at gave us a wonderful gift to see Anthony Robins Unleash the Power Within. We had no idea what this seminar was about but everyone in management had gone and wanted to give this to us as a couple. It was a wonderful experience, and we were able to do a lot of fun things like meet new people, gain life changing information, and do a fire walk. If you can make it to any of the Anthony Robins events I whole heartedly recommend it.

Anyway, one of the things that they talk about is health and they invite everyone to do a 10 Day Challenge where you eat high alkaline diet for 10 days and then do 30 if you are really feeling it. This means no processed foods, no canola oil (I had no idea how that stuff was processed), and no meats (which I was fine with). What was most surprising was that my husband wanted to do this!

I have been mostly vegan for about 2 months and fully for a month due to a dairy sensitivity and the recent discovery of being egg and peanut sensitive as well. Since food allergies is something I’ve been dealing with for the past 10 years this was not a big deal for me to cut out a few more things to feel my best. However, food has always been a bonding point in my relationship/ marriage with Justin and this was a hard change for him.

I still made his lunches with meat and would make him animal protein every so often but not as often, and I made sure to let him know I didn’t expect him to eat gluten free vegan as well. He was still sad for me though and had a hard time imagining that I was still truly happy with my food options when we went out. But after this event he was all in for this challenge! When we went out for dinner that night after the seminar he wanted to make sure we could eat alkaline, and when we got home we went shopping right away to stock up on healthy options and cook right for this 10 Day Challenge. It’s been a total 180°. This morning he got up and made almond milk from scratch, and as I type these words for you he is working on making homemade hummus with dried not canned beans and fresh tahini. I can hardly express how lovely it’s been to have the full support of my spouse with my eating, I feel like we are a real team ❤

In honor of this great new food partnership here is the recipe we made last night for dinner.

Alkaline Stir-Fry 

• 4 cups Cooked organic Brown Rice
• 1 small Eggplant cubed
• 1 head of Cauliflower cut into florets
• 1 head of Broccoli cut into florets
• 3 stems of kale stems removed and torn into 1″
• 1 large White Onion loose chop
• 2 cups Snap Peas
• 1 Bell Pepper loose chop
• 1.5″ diced fresh Ginger
• 2 tsp Chinese Five Spice (if you think it needs more then add it)
• 1/2 tsp Chili Powder
• 1-2 good sprinkles of ground pepper
• 1-2 tsp course ground Celtic Salt
• 1/2 cup Braggs Amino Acids ( you can find this at almost any grocery store, we got ours at Fred Meyers)
• 1-1 1/2 tsp Sesame Oil
• 1/3 fresh squeezed Lemon

What To Do

1. In a wok or large pot on medium high add a couple of tablespoons of healthy oil (avocado or organic coconut oil because they can take high heat. Olive oil will just smoke) and add all of your veggies. Cook stirring constantly until veggies are as desired.
2. Mix wet ingredients together and pour over veggies, stir until veggies are coated with mixture.
3. Serve over your warmed lovely brown rice. If you like you can drizzle a little more Amino Acids if you would like more soy sauce flavor on your plate.

I hope you enjoy this meal like we did.

xoxo, JoyLynn

Long & Busy Days

I know it’s been a while, and in that vein here is a quick and healthy dinner to try as spring turns into summer and our schedules somehow get even busier.

Butternut Squash Soup (with Goats cheese)

Directions-

1. Get a box of Imagine Butternut Squash Soup from your local (or healthy) grocery store.
2. Find a nice goats cheese. The one I used was already crumbled which means I can use the left over on my salads and anything else because it’s super yummy.
3. Heat soup up in sauce pan or a medium pot.
4. Serve in bowl and top with the yummy goats cheese

This is really a great option to keep around for those days where even the meal plan seems to much or in this case I forgot to take the meat out to thaw. Its quick and healthy, most of Imagine’s soups (if not all) are certified organic and non-GMO certified as well. This dinner is gluten free dairy free (no cows milk) and almost Paleo with exception of the rice syrup and flower.

If you give this a try let me know!

xoxo, JoyLynn

Fun New Things

So the month of October was very busy and full of fun new things for me and my family.  Me and my husband found a great new apartment in a neighboring town that we will be moving into next week. I got a wonderful part time job as a nanny, and I had a really fun Halloween.  So with all of these fun things happening, here is a great and super yummy dinner to make this winter.

Oven Pork Roast 

What you need –

1 Pork roast (bone in, and skin on) about 5-8 lbs

1/2 c Taco seasoning

1 1/2 tsp Salt

1Tbsp Garlic powder

3-4 Tbsp Brown sugar

1tsp Cayenne pepper

Bowl to mix in

Plate OR large bowl to put roast in

Dutch oven with oven safe lid

Sharp pairing knife

Directions-

1. The night before you want to cook your pork roast dump a bunch of the taco seasoning in a bowl, usually about half a cup. Add garlic, salt,
   cayenne pepper,  and stir until everything is combined.
2. Take your pairing knife and score the skin of the pork roast down into the fat. Then rub the seasoning you just made all over and into the score marks of the roast (top, bottom, and sides).
3. Take your now seasoned pork roast and place it on or in your plate or bowl and put it in the fridge over night to marinate.
4. About an 1-2 hours before you put the roast in, pre heat the oven to 275°  take the roast out of the the fridge put it in the dutch oven, and let it get to room temperature.
5. Put the lid on the dutch oven, place it in the oven and let it cook for 2.5-3 hours.

What I love about this recipe is that the skin of the roast is amazing and the meat is moist and tender. It also goes wonderful with potatoes and or rice.  What are some fun things happening with you and your family?

xoxo, JoyLynn

Quick & Cozy Pot-roast

The leaves are all red and gold. Have I mentioned how much I love fall here in Oregon, it makes me feel all cozy inside and out, the down side to that can be I don’t feel super productive … So last week I was planning on making pot-roast for dinner, but I forgot to season and put it in my crock-pot that morning, I totally felt lame when I got home and realized dinner was not even close to done (ever have one of those moments?).  However, dinner must be made! and it worked out REALLY well (thank goodness). So here is my recipe for Quick & Cozy Pot-roast.

What You Need-

• 1med Pot-roast thawed and room temperature
• 2Tbsp Butter
• 2Tbsp coconut oil or canola oil (NOT olive oil because it will smoke and ruin the flavor of the meal)
• 1 chopped onion (medium to large)
• Salt
• Pepper
• 1 large pot with lid that can go in the oven safely

What To Do-

1. Take your roast and sprinkle salt and pepper on all sides. Turn oven to 275°
2. Turn your pot on medium high heat, then add your oil.
3. What you’re going to do is just brown all sides on your roast so only like 1 minute on each side maybe less. The goal is not to cook it in this step.

   

4. Once all sides are browned, turn the heat off, dump the chopped onions in the pot with the roast and give them a good quick stir, then take your butter and put on the top of the the pot-roast.
5. Put the lid on the pot and place in the oven and let it cook for about 35-40 minutes. Don’t forget to let it rest before you cut it!

Hope you’re enjoying fall!

xoxo, JoyLynn

The Husband Cooks!

So if I haven’t mentioned it before I  have a wonderful husband, and last weekend marked 3 months of marriage.What did this wonderful man do, breakfast in bed : )  He made a delicious pan salsa on a bed of romaine and quinoa topped with an egg, oh and coffee of course.

How amazing does that look!! AND it was super yummy and took him about 20 minutes to make. I would even recommend making the pan salsa with chicken and serving it on a bed of quinoa (like he did) or rice for a lovely dinner. Anyhow, here is how to make this amazing meal.

Pan Salsa

1    onion

Italian seasonings

salt

garlic powder

3-4 medium tomatoes

• Take your medium to large onion and do a course chop, then put in you pan ( medium heat) and saute for couple of minutes (when the salsa is done the onions will kind of transparent but still have some resistance when you bite/ cut into them).
• Chop the tomatoes into medium pieces and add to the pan once the onions are slightly cooked.
• At this point add the seasonings. 1 large pinch of salt, and then sprinkle a light dusting of garlic powder and Italian seasoning (to taste) over the onion/ tomato mixture.
• Let simmer/ cook until it looks good : )

Quinoa

To make quinoa its kind of like rice in that it has a 2 (liquid) to 1 (grain) ratio, but other than that it’s different. I didn’t know that the first time I went to make quinoa and it was tragic. But then I decided to look up directions on how to properly cook this grain and it is now a staple in our house.

Take your pot and on a medium/ high heat put the quinoa in along with a dash of salt and  kind of toast it just a bit until it starts to smell a bit nutty, then I add the water and turn the heat to high. Bring to a boil for about 5 or so minutes, then cover the pot with its lid. Turn off the heat, and WALK AWAY! Do not stir, poke, or prod. Your quinoa will be done in about 15-20 minutes, after that you can check to see if there is still water in the bottom of the pan if there is I cover it and then turn the heat on low or warm for about 5-10 minutes depending on how much water is left over. Fluff then serve : )

Oh and if you would like you can totally make your quinoa with the broth/stalk of your choice, I use Better Than Bouillon. That is also very yummy and usually what I do.

Egg

In a hot pan either add some butter, non-stick spray, or oil. Crack your egg open and let it cook until the whites have set and are no longer runny but the yolk sill is. Then slide it on top of your quinoa and pan salsa mixture.

Hope you enjoy this as much as I did!

♥ JoyLynn