Slow Down: Sausage, Spinach and White Bean Soup

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This is a super easy and flavorful slow-cooker recipe for those weeknights when you don’t have time to do a bunch of chopping and cooking. Plus, you’ll have leftovers the next day (or three, depending on who’s eating). Sprinkle some grated parm on top and serve with a side salad. This one’s a no-brainer!

 

Turkey Sausage, Spinach & White Bean Soup
Serves 8

Ingredients
1 tablespoon olive oil
2 (12.8-ounce) packages turkey smoked sausage, thinly sliced
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
2 (15-ounce) cans Great Northern beans, drained and rinsed
½ teaspoon dried oregano
2 bay leaves
4 cups chicken broth
salt and pepper, to taste
3 cups baby spinach

Directions
Heat olive oil in a large skillet over medium-high heat. Add sausage and cook, stirring frequently, until lightly browned, about 3-4 minutes.

Place sausage, garlic, onion, carrots, celery, beans, oregano and bay leaves in the slow cooker. Stir in chicken broth and 2 cups water until well combined. Season with salt and pepper, to taste.

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in spinach until wilted. Serve immediately.

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Caveman Cuisine: Healthy Paleo Recipes

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I’ve been on a Paleo kick recently. Admittedly, it was first an attempt to shed a few pounds (which has worked, hooray!), but I’ve actually had a lot of fun coming up with recipes. And instead of focusing on what this “cave(wo)man-style” diet cuts out — no carbs, no dairy, no legumes and no sugar — I’ve done my best to highlight the wholesome ingredients on the “to eat” list … and that certainly includes BACON! If you’re like me, you’ll be surprised at how flavorful and filling each of these recipes turns out to be.

 
 

Bacon-Mushroom Frittata
Serves 6-8IMG_8411

Ingredients
2 tablespoons olive oil
½ cup sliced fresh mushrooms (I use baby portabella)
1 garlic clove, minced
3 bacon slices, cooked and chopped
2 green onions, sliced
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
12 large eggs, beaten

Directions
Preheat oven to 350 degrees. Heat oil in a 10-inch (2-inch deep) ovenproof non-stick skillet over medium-high heat. Sauté mushrooms in hot oil 2 to 3 minutes or until browned. Add garlic and sauté 1 minute until fragrant.

Add bacon and green onions, salt and pepper, and cook, stirring often, 2 to 3 minutes. Add eggs and cook 3 to 5 minutes, gently lifting edges of frittata with a spatula and tilting pan so uncooked portions flows underneath.

Bake at 350 degrees for 12 to 15 minutes or until set and slightly browned on top. Remove from oven and let sit for 5 minutes. Cut into 6 to 8 wedges and serve immediately.

 

 

 

 

Baked Denver Omelet
Serves 4IMG_8738

Ingredients
8 eggs
1 cup pre-cooked ham, diced (I use a ham steak)
1 cup bell pepper, diced
1 red onion, diced
2 garlic cloves, minced
1/3 cup coconut milk
2 scallions, chopped
1 tablespoon coconut oil
Sea salt and ground black pepper, to taste


Directions

Preheat oven to 400 degrees. Melt coconut oil in a large skillet over medium-high heat and cook the bell peppers, onion and garlic until soft (4 to 5 minutes). Add the ham to the skillet and cook another 3 minutes.

Spread the ham and veggie mixture evenly on the bottom of a round glass pie pan.

In a large bowl, add the eggs, milk and chopped scallions. Season with salt and pepper to taste and whisk until well combined. Pour egg mixture over the ham and vegetables. Bake in the oven 25-30 minutes until the top is slightly browned and the middle is cooked through.

 

 

 

Avocado Tuna Salad
Serves 3 to 4IMG_8739

Ingredients
15-ounce (or 3 small cans) tuna, drained and flaked
1 English cucumber, sliced
2 large or 3 medium avocados, peeled, pitted and sliced
1 small red onion, thinly sliced
½ small bunch of cilantro (1/4 cup chopped)
2 tablespoons lemon juice
2 tablespoons olive oil
sea salt, to taste
freshly ground black pepper, to taste

Directions
In a large bowl, combine sliced cucumber, avocado, onion, drained tuna and ¼ cup cilantro. Drizzle lemon juice and olive oil over salad ingredients and sprinkle with salt and pepper. Toss to combine before serving.

Note: I love this salad on its own, but you could scoop it atop some field greens for a flavorful salad.

 

 

 

BLTA Salad
Serves 2IMG_8471

Ingredients
9-ounce bag hearts of romaine
2 avocados, pitted
1 cup grape or cherry tomatoes, halved
4 strips bacon, chopped
1/4 cup olive oil
Juice of 1 lemon or lime
sea salt and freshly ground pepper, to taste
 
For the dressing
Pour olive oil and lemon/lime juice in a bowl. Sprinkle salt and pepper to taste. Whisk until the emulsion comes together.

For the salad
Add the romaine lettuce to a large mixing bowl. Chop the avocado into bite-sized pieces and add to the bowl. Add halved tomatoes and bacon to bowl. Sprinkle sea salt and pepper to taste over salad and then drizzle with dressing. Toss to mix before serving.

 

 

 

Fajita Shrimp with
Cilantro Lime Cauliflower Rice
Serves 4IMG_8415

Ingredients
1 pound raw shrimp, peeled and deveined
2 bell peppers, sliced
1 small onion, sliced
Aimee’s Mexican Spice Mix, recipe here
2 limes, juiced
1 large head cauliflower
2 garlic cloves
2 green onions
¼ cup fresh cilantro, chopped
1 tablespoon olive oil
salt and pepper

Directions

For the Fajitas
Heat the oven to broil. In a medium bowl, mix the raw shrimp with the juice of ½ of a lime and Aimee’s Mexican Spice Mix. Spray a jelly roll pan or sheet pan (with sides) with cooking spray and place the shrimp evenly on the pan. Place the sliced peppers and onion on a separate pan and spray with cooking spray.

Cook both pans under the broiler for 7-8 minutes until the shrimp are cooked through and pink. Serve with cauliflower rice.

For the Cauliflower Rice
Remove the core of the cauliflower. Coarsely chop into florets then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous — don’t over process or it will get mushy! Set aside and repeat with the remaining cauliflower.

Heat a large sauté pan over medium heat, add olive oil, green onions and garlic and sauté about 3 to 4 minutes, or until soft. Raise the heat to medium-high and add the cauliflower “rice” to the pan. Cover and cook approximately 5-6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Season with salt and pepper to taste. Remove from heat and toss with cilantro and lime juice to taste.

 

 

 

Paleo Taco Skillet
Serves 4IMG_8406

Ingredients
1 pound lean ground beef
1 large onion, diced
2 large bell peppers, diced
2 zucchini, diced
1 can diced tomatoes and green chilies
3 cups salad mix (pick whichever you like)
½ cup cilantro, roughly chopped
3 green onions, sliced
Aimee’s Mexican Spice Mix, recipe here
guacamole/avocado (for garnish)
Aimee’s salsa fresca (for garnish, recipe here)

Directions
In a large pan, brown the ground meat over medium-high heat. Drain off excess fat and return to the pan. Add diced onion, zucchini and peppers and cook until soft and browned. Add tomatoes and stir. Sprinkle in Aimee’s Mexican Spice Mix and stir to combine. Let the mixture cook, stirring constantly, for 3-4 minutes longer.

To serve, add salad mix to a bowl. Spoon taco mixture over the top and garnish with cilantro, green onions, guacamole/avocado, and salsa fresca.

 

 

 

Pork Egg Roll Bowls
Serves 4IMG_8483

Ingredients
2 tablespoons sesame oil
3 cloves garlic, minced
1/2 small onion, diced
5 green onions, sliced on a bias (white and green parts)
1 pound ground pork (or turkey)
½ teaspoon ground ginger
salt and pepper, to taste
1 tablespoon Sriracha, or more to taste
14-ounce bag coleslaw salad mix
3 tablespoons Coconut Aminos
1 tablespoon rice wine vinegar
2 tablespoon black sesame seeds
½ cup cilantro, roughly chopped

Directions
Heat sesame oil in a large skillet over medium-high heat. Add the garlic, onion and white portion of the green onions. Sauté until the onions are translucent and the garlic is fragrant, 5-8 minutes. Add the ground pork, ground ginger, salt, pepper and Sriracha. Sauté until the pork is cooked through. Add the coleslaw mix, coconut aminos and vinegar. Sauté, stirring constantly, until the coleslaw is tender.

Garnish with green onions, cilantro and sesame seeds before serving.

 

 

Slow-Cooker Pot Roast
Serves 8-10IMG_8596

Ingredients
3-5 pound round roast
Cajun Seasoning Mix, recipe here
Arrowroot flour
Garlic powder
1 white onion, chopped
1 bell pepper, chopped
4-6 parsnips, peeled and cut into 3-inch pieces
4-6 carrots, peeled and cut into 3-inch pieces (you could also use baby carrots)
1 small can beef broth

Directions
Put roast in the slow cooker. Sprinkle Cajun Seasoning Mix, about 1 to 2 tablespoons of flour, and a generous amount of garlic powder on the roast. Add chopped onions, bell pepper, parsnips and carrots into the slow cooker. Pour beef broth in, cover and cook on low for several hours (8-10, depending on the size of your roast). Be sure to turn the roast over about half-way through the cooking time.

When roast is very tender to the touch, take it out and shred it into thick pieces. Mix a couple tablespoons of flour with water and then pour into the leftover gravy in the slow cooker to thicken. Serve roast with vegetables and cauliflower rice, if you’d like.

 

Eating Our Way Through 2016: The Third Annual Envy Awards

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From the edible adventures across the country to the countless homemade meals cooked up in the Order Envy kitchen, 2016 proved to be one heck of a delicious year! We kicked off the year with some clean eating and 21 Day Fix recipes, then moved through the summer traveling to the Bahamas and Boston, before settling into fall with slow-cooked favorites and topping it all off with a trip out to the Pacific Northwest. We even marked my birthday in the foodiest way possible, with a culinary crawl through Wynwood — and shared new recipes like BBQ Pork Ribs, Spaghetti Squash Burrito Bowls, and Baked Ziti, to boot.

We are stoked for all the edible adventures to come in this New Year, but first let’s take a look back at some of our favorite bites of 2016.

 

 

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Outstanding “Eating Our Way Through” Travel Experience
and the Envy goes toTHE PACIFIC NORTHWEST

“My Top 5 Bites in the Pacific Northwest: Copper Creek Dip from Copper Creek Inn, Dungeness Crab Cocktail from Shuckers Oyster Bar, Oysters Cabarian from Blueacre Seafood, House Smoked Salmon Toast from Red Hills Market, and Dungeness Crab & Iberico Ham Benedict from The Georgian Restaurant.”

 
 

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Most Memorable Miami Spice Experience
and the Envy goes toQUALITY MEATS

“Sister to the NYC chophouse, this rendition offers an upscale yet cozy interior that stands out among the super posh restos lining South Beach’s Collins Ave. strip.”

 
 

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Phenomenal Reason to Spend an Entire Day Eating and Drinking
and the Envy goes toSOBEWFF GRAND TASTING VILLAGE

 
 

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Super Special Family Recipe Prepared in the Order Envy Kitchen
and the Envy goes toMAMON BABINEAUX’S SHRIMP CREOLE

“It has been passed down from Mamon Babineaux (my late great-grandmother) to her daughter, Harriet Shea (my grandmother) to her son, Steve Shea (my late father), who sent it to me many years ago while I was in college.”

 
 

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Extraordinary Way to Celebrate Your Birthday as a Foodie
and the Envy goes toWYNWOOD CULINARY TOUR

“Our informative guide led us to an assortment of five local eateries in the area, where we ate everything from empanadas and fresh ceviche to key lime pie and cannoli.”

 
 

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Marvelous Excuse for a #FoodPorn Throwback
and the Envy goes toOUR ITALIAN HONEYMOON

“We spent 10 amazing days eating our way through Rome, Amalfi, Florence and Venice. …You may even notice that one of these photos serves as Order Envy’s lead image!”

 
 

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Amazing Homemade Meal Perfect for Delivering Comfort
and the Envy goes toSPEEDY BAKED ZITI

“Whether they were recovering from surgery or nursing a newborn, this easy recipe offers a bit of comfort (and carbs!) for those who may not have the time or energy to cook up a meal.”

 
 

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Exceptional Strategy to Amp up Game Day
and the Envy goes toGRIDIRON GREATS: FOOTBALL TAILGATING GRUB

“But win or lose, we’ve enjoyed some seriously good game day grub, and here I’ve shared some of my favorites from our tailgating parties.”

 
 

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Distinguished Dessert That Will Satisfy Every Sweet Tooth
and the Envy goes toAMARETTO CANNOLI AT MIKE’S PASTRY

“Nutty. Sweet. Perfection.”

 
 

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Remarkably Authentic Dining Experience
and the Envy goes toSANDALS PRIVATE CANDLELIGHT DINNER ON THE BEACH

“It was the perfect way to celebrate our fifth wedding anniversary.”

 
 

CHECK OUT THE 2015 ENVY AWARD WINNERS HERE.

AND THE INAUGURAL 2014 WINNERS HERE.