Green Onion Turkey Sausage

I had some Green Onion Sausage a few weeks ago from a vendor at a farmer's market at the beach...I NEEDED to recreate that this week while we were home in Birmingham this week and I have to say I did a pretty good job!

Also, sausage doesn't photograph well. But looks aren't important here. It's important that this was sweet and delicious. It's important this was a cinch to make. It's important that this much sausage would've cost me $12-15 from the farmer's market. 

Ingredients

1 pound organic ground turkey

1 and 1/12 Tbsp Cajun Seasoning

1 tsp garlic powder

3 green onions washed, trimmed and cut into 2-3" sections.

Method

Place onions in food processor to mince. Add dry spices and pulse. Add your turkey and let the processor combine your ingredients. I turned mine out onto freezer paper and formed it into a tube. 

Then cooked some the next morning and  it smelled so great cooking I couldn't wait to dig in. 

Can I get an amen?

 

Make the Mayo already. -Whole30

'Twas the eve of our Whole30, and all through the house, I was meal-planning and avoiding my spouse.....

The day before our Whole30 began I was making lists and checking them twice. I was planning and prepping and stressing and dreading. I had no idea how challenging and rewarding the next 30 days would be. I was sure they would be different, hopefully not desperate times for us. I was also sure Joseh was going to "need" some comfort foods. Mayo-making was at the top of my list of to-dos so I pinned recipes, compared, stocked the pantry and got to work making the mayo. 

And it was okay. Nothing to write home about, but okay. So I revisited my pins, reviewed and revised again and again every week until I have what now, we like best.

It's thick enough to stand alone but creamy enough to work into salads and dressings without being gloppy. 

I know there are lots of Paleo/Whole30/Homemade mayo recipes out there and try mine and if it's not right for you then try another, but this one is our favorite!

Ingredients

1 room temperature egg

1 Tbsp apple cider or red wine vinegar

1/2 Tsp ground mustard

1/4 tsp white pepper

1/4 tsp salt

3/4 cup light tasting olive oil or avacado oil

Method

I use my food processor at home and the blender at the beach. Either way works great.

In the bowl of the food processor combine everything but the oil. Give it a whirl for about 20-30 seconds then remove the small cover in the lid and slowly drizzle your oil in through the hole with the blades going. Pour a slow steady drizzle until all of the oil is incorporated. (This takes me about 2 minutes, maybe a smidge less.)

I store mine in a mason jar in the fridge. I use a dry erase marker on the lid to make sure I know what's in there. 

Now, go ahead, make the mayo already! 

Hungry for more recipes? Click here to see my recipe index!

Broccoli Salad-Whole30

We'd been eating Whole30 style for about 3 months before I ever thought to make broccoli salad. Don't make the same mistake I did! Make this today.

Ingredients

16 ounce bag broccoli florets, trimmed to bite size

2/3 cup Mayo (here's my recipe)

1/4 red onion finely diced

6-7 Mejdool dates pitted and chopped

salt and pepper to taste

Method

Combine all ingredients in a large mixing bowl. Cover and chill 2-3 hours or overnight.

This is an incredible make-ahead salad in that it gets better with time! Cool and crisp and a little sweet, this salad is a great thing to bring to a pot-luck to make sure you have something compliant but non-whole30-ers will enjoy it as well! 

Spinach Cauliflower Rice Salad-Whole30

A meal in itself this salad is a make ahead salad to serve and serve for days. Think Sunday lunch then take to work a few days of the week. Or take this to your next family gathering. Or lake weekend. Or if you're like me make it on Thursday for lunch and pack the rest for the beach this weekend. 

This would be great for a shower or gals dinner, too. It's easy to throw together, makes a great use for leftover grilled or smoked chicken and keeps in the fridge for days. 

Did I also mention I had ALL of the ingredients on hand and didn't have to run to the store? That's a #whole30win any day of the week. 

Ingredients

4 cups organic baby spinach

16 oz package of rices cauliflower

1/2 cup chicken stock

1/4 tsp lemon zest

3 Tbsp fresh lemon juice

1 Tbsp Extra Virgin Olive Oil

1/2 tsp salt

1/2 tsp minced garlic (2-3 cloves)

1-1/2 cups cooked chicken, diced (I used leftover grilled chicken)

1/2 cup diced cucumber

1/2 cup red bell pepper chopped

3 green onions, thinly sliced

1Tbsp chopped fresh dill

Additional olive oil to coat pan. 

Method

Drizzle olive oil to coat the bottom of skillet and heat over medium high heat. 

Once oil is heated add cauliflower rice and chicken stock. I add a dash of salt and pepper here as well. Simmer until rice is tender, about 10 minutes, stirring occasionally.

Meanwhile in a small bowl whick lemon zest, lemon juice, olive oil and garlic. Salt and pepper to taste.

Once rice is cooked, transfer to a large mixing bowl and pour lemon/oil mixture on top. Toss to coat. Add chicken, dill, pepper, onion, cucumber and spinach. Toss and serve immediately or cover and refrigerate. This salad is so versatile, you'll enjoy it both ways!

Lemon Roasted Green Beans-Whole30

I just love fresh green beans and since they are completely Whole30 compliant they should be in the awesome veggie rotation a time or two this month!!

 

These are quick and simple to throw together and a bright and crisp (in flavor AND texture) addition to your plate.

Ingredients

1 pound fresh green beans, trimmed

Juice from 1/2 lemon (slice the other half)

3 cloves of garlic, minced

2 Tbsp olive oil

1 Tbsp fresh parsley, minced

Method

Preheat oven to 375 and place a sheet of parchment on a baking sheet, place green beans on the sheet and set aside.

In a bowl mix lemon juice and garlic then slowly whisk in the olive oil. Add parsley and give another stir then drizzle the lemon oil over the beans and toss to coat. 

Place in oven for 25 minutes tossing midway through. Add a few lemon slices to the top for the last 5-10 minutes of roasting. 

Lizzy's 4th Birthday

Our sweet baby turned 4!

The morning of her birthday started perfect.

Dream house perfect!

She was so sweet-she woke up in the middle of the night and came to our bed and whispered "Mommy, I saw a doll house in the living room. Is itbokaybif I play with it for a minute when it's wake up time?"

I said "yes, baby it's yours it's for your birthday!"

"It's perfect. I love it. Thank you, Mommy. Thank you." She whispered and went back to sleep.

When wake up time came around it was all Barbie, all day. 

It was a school day for Lizzy so we took pink cupcakes with pink frosting and pink sprinkles as she requested. Daddy picked her up from school and then we had cousins and grandparents over for cupcakes and ice cream in the afternoon before church. 

We celebrated with more goodies at church and loved living life in the dream house with our best girl! 

When and how the last 4 years flew by so quickly, I'll never know!

The following Saturday we had her party after the church Easter Egg Hunt.

We had a crew of friends at Build-A-Bear then cookie cake by the carousel at the mall.

Lizzy declared she wanted her birthday at Build-A-Bear last August and never changed her mind. 

The party was so fun! I'm glad she picked it!  

I can't believe we've celebrated Lizzy's birthday 3 times already!

Somebunny's One Party and People

Lizzy Turns Two (Pink and Chic)

Peppa Pig Party- Lizzy's 3!

Chicken Salad-Whole30

This recipe saved me from throwing in the towel during our 1st Whole30 and has been a staple ever since. I'm sharing my process from start-to-finish. You can add or omit ingredients to your preference--here's the key--

1. Make your mayo

2. Add things you like

3. Don't quit your Whole30 before you've thrown yourself this life preserver. 

Now lets get to it!

Ingredients

For the Mayo

1 egg, room temp is preferred (just plunk it in a glass of warm water while you gather your indgredients)

1 T apple cider vinegar

1/2 tsp dry Mustard

1/4 tsp white pepper

Salt to taste

3/4 cup Light Tasting Olive Oil (NOT EXTRA VIRGIN OLIVE OIL) or Avacado Oil

For the Chicken Salad

2-3 Grilled or Smoked Chicken Breasts cut into thirds

4-5 ribs of celery, washed and trimmed, cut into 2-3 inch chunks

2 carrots, washed and peeled, cut into 2-3 inch chunks

2-3 radishes, washed and halved or quartered

1/2 cup (or more or less) slivered almonds, chopped pecans, or other nut of choice (not peanuts)

1 cup (or more or less) red or black seedless grapes, washed and sliced in half

Salt and Pepper to taste

Tools I use

Food Processor

Large Mixing Bowl

Rubber Spatula

Knife/Knives

Cutting Board

Method

Place nuts on baking sheet and turn oven to 250. Place nuts in oven (no need to preheat).

In bowl of food processor with blade attached add egg, vinegar and seasoning. Turn food processor on to combine. Once combined remove the small cover and slowly (s l o w l y) drizzle in your oil with the processor running. Once complete you should have a thick creamy mayo. Turn off the machine, scrape all of the mayo into your mixing bowl. Its okay if you leave some in the bowl. No need to rinse anything. 

Replace the bowl and blade onto your food processor and add your chicken, pulse to desired texture (my crew likes it tiny, nearly ground), add finished chicken to the large mixing bowl. Replace bowl and blade again and add celery, carrots, radishes pulse and add to the mixing bowl. Grab your roasting nuts from the oven and add them to the processor, pulse then add to the mixing bowl. Slice those grapes on the cutting board (or use this gadget which is what I use) add them to your mixing bowl.

Now you're done with the food processor--it did all of the chopping for you and you only have to wash it once! Stir everything together in your mixing bowl and add salt and pepper to taste.

Keep in the fridge as a must-have-Whole30-kitchen staple. Enjoy it over greens, stuffed in celery, on its own, at home or on the go. (I do this exact process before every beach trip which is basically weekly this time of year!)

A note about veggies--you can totally make this chicken salad without them. Or you can make it with just celery--I add the extra veggies to add a few more vitamins, micronutirents and a little more texture to our chicken salad. Back before my Whole30 experience I wouldn't have bothered. Now I know they give my system extra fuel and don't distract from the traditional chicken salad experience.