STRAWBERRY PIE LARA BAR

As I mentioned in my earlier post, we picked strawberries at Meuer Farms in Brothertown, WI.  A darling little place that overlooks Lake Winnebago.  They harvest 5 different varieties of strawberries.  Each variety serves it's purpose for canning, freezing, eating fresh, ect.  We picked two different varieties.  One for fresh eating and one for freezing.  All berries are free of herbicides and pesticides.  The farm offers family fun such as farm animals, duck races, pumpkin sling shots, and a corn maze.  Last night i made an off the cuff dessert that I think turned out very well and resembled a "Larabar."

STRAWBERRY PIE LARA BAR

Ingredients: 

-1.5 cups pitted dates

-1/4 cup raw macadamia nuts

-2 tblsp. raw unsweetened, flaked coconut

-1/4 tsp. cinnamon

-1/2 tsp. vanilla or vanilla bean

-pinch of sea salt

-1.5 cups strawberries hulled and sliced

1.  Pulse dates, nuts, coconut, cinnamon, vanilla, and salt in a food processor until combined.

2.  Press the date mixture into the bottom of a 9 by 9 pan or a pie pan.

3.  Mash half the strawberries and spread on top of the date mixture.

4.  Top with the remaining sliced strawberries.

5.  Sprinkle with flaked coconut and cinnamon.  (optional)

6.  Slice and serve.

ENJOY!  Eat Well & Be Happy:)

PLEASE DON'T TAKE MY SUNSHINE AWAY!

I hope everyone had a wonderful weekend!  Ours was great, along with GREAT weather!  Just what the doctor ordered!  A weekend of fun in the sun!  I am going to share a bunch of pictures with you to recap our weekend because I want to get back outside, enjoy my little family, and soak up the last bits of daylight:)  Enjoy!

Worked on our garden which is looking really good thus far.

snuggled in the sunshine and played "soccerball" as Calvin knows it:)

Dinner at the Paddock Club in Elkhart Lake, WI.  Amazing food as always!  Larry had the red wine braised shortrib and seared scallops and I had the Lemon, Rosemary Chicken with seasonal vegetables.  The Nascar races were held in Elkhart Lake this weekend so the town was hopping!

A few more laughs at the "Tiki Bar" and some great live music by The Liam Ford Band.

Picked 48 lbs. of strawberries at Meuer Farms in Brothertown, WI.  Fell in love with this cute little pig!  Picking strawberries is a forever family tradition that I love doing.  It's so addicting trying to find that "perfect" strawberry!  Too much sampling in the mean time.  Larry was so funny.  He thought it was "illegal" to eat a strawberry or two while picking. But then I caught him, all 6ft.3in's of him, hunched over sneaking one:) HA!  That's the spirit!  It's all part of the beautiful experience!  My favorite part of today's picking was the owner telling me how alot of the strawberries have "stretch marks" this summer due to rapid growth.  I couldn't help but chuckle about this...I guess it happens to the best of us right?  Lastly disregard my semi burnt back in photo one.  It happened to me yesterday when I put some miles on the road bike early in the day.  I know better than to think I can't get burnt in the morning:(  Came home and rubbed down with my Arbonne SPF 30 to prevent anything further...now just trying to correct the maze on my back:)

 Helper #1 checking out the fruits of our labor:)

Made a great "raw" dessert tonight!  A date, macadamia nut, and coconut crust topped with berries.  It was awesome and I will be sharing the recipe tomorrow!  I love to take the time on Sunday evenings to reflect on my past week.  My mother refers to it as being "mindful."  One thought I have tonight is that my heart is so completely full of love and abundance.  There is not one other place I would rather be than right here in my own life.......:)

GRILLED PEACH & TILAPIA SALAD with a Mint Vinaigrette

Have you tried the peaches right now?  They are amazing!  Peaches in season are the most delightful, mouth watering fruit.  Peaches out of season are enough to make you never want to eat a peach again!  You do know what I am talking about, right?  We have all taken a bite out of a peach that is woody, dry, furry, and no flavor at some point.  YUCK!  When buying peaches, smell them.  The sweet smell of peach should be practically bursting through the skin yelling "eat me."  Four-warning....the combo of salty, crispy bacon is deadly with the sweet, succulent peaches!  It is my new craze!

GRILLED PEACH & TILAPIA SALAD with a Mint Vinaigrette

Ingredients:

-diced cucumber

-diced radishes

-spinach

-jalapeno, seeded, roasted, and chopped fine  (optional)

-bacon pieces

-peaches, cut in 4 or 6 segments depending on size of peach

-tilapia

-Spice Hunters salt-free, Jamaican Jerk Seasoning Blend

-sea salt and cracked pepper

-coconut oil for grilling peaches and searing tilapia

-lime juice

1. Roast seeded jalapeno in oven at 425 degrees for about 35 mins.  I make a little foil pouch with a drizzle of olive oil, S&P, and jalapeno.  (this step is optional)

2. Rinse and chop all salad ingredients.

3. Brush peach segments with coconut oil and a small squeeze of lime juice to keep from browning.

4. Grill peaches on medium-high only for a few minutes.  Just looking to get nice grill marks, not to cook them.

5. Rinse, pat dry, and season tilapia liberally with Jerk seasoning, S&P.  Then in a coconut oiled cast iron  skillet, on high heat, cook tilapia.  About  4-5 minutes on each side depending on thickness.

6. Assemble salad and top with vinaigrette.

MINT VINAIGRETTE RECIPE

-1/2 peach (skin on)

-1/4 EVOO

-1.5 small-medium limes

-7-10 fresh mint leaves

-S & P to taste

Food process until smooth and WAHLAH!  (makes enough for about 3 salads)

ENJOY!  Eat Well & Be Happy!

GRILLED PEACH & TILAPIA SALAD with a Mint Vinaigrette

Have you tried the peaches right now?  They are amazing!  Peaches in season are the most delightful, mouth watering fruit.  Peaches out of season are enough to make you never want to eat a peach again!  You do know what I am talking about, right?  We have all taken a bite out of a peach that is woody, dry, furry, and no flavor at some point.  YUCK!  When buying peaches, smell them.  The sweet smell of peach should be practically bursting through the skin yelling "eat me."  Four-warning....the combo of salty, crispy bacon is deadly with the sweet, succulent peaches!  It is my new craze!

GRILLED PEACH & TILAPIA SALAD with a Mint Vinaigrette

Ingredients:

-diced cucumber

-diced radishes

-spinach

-jalapeno, seeded, roasted, and chopped fine  (optional)

-bacon pieces

-peaches, cut in 4 or 6 segments depending on size of peach

-tilapia

-Spice Hunters salt-free, Jamaican Jerk Seasoning Blend

-sea salt and cracked pepper

-coconut oil for grilling peaches and searing tilapia

-lime juice

1. Roast seeded jalapeno in oven at 425 degrees for about 35 mins.  I make a little foil pouch with a drizzle of 

   olive oil, S&P, and jalapeno.  (this step is optional)

2. Rinse and chop all salad ingredients.

3. Brush peach segments with coconut oil and a small squeeze of lime juice to keep from browning.

4. Grill peaches on medium-high only for a few minutes.  Just looking to get nice grill marks, not to cook 

    them.

5. Rinse, pat dry, and season tilapia liberally with Jerk seasoning, S&P.  Then in a coconut oiled cast iron 

    skillet, on high heat, cook tilapia.  About 4-5 minutes on each side depending on thickness.

6. Assemble salad and top with vinaigrette.

MINT VINAIGRETTE RECIPE

-1/2 peach (skin on)

-1/4 EVOO

-1.5 small-medium limes

-7-10 fresh mint leaves

-S & P to taste

Food process until smooth and WAHLAH!  (makes enough for about 3 salads)

ENJOY!  Eat Well & Be Happy!

FINGER LICKEN' CHICKEN

This chicken recipe is still our all time favorite and easy peasy.  Originally, when I made this for the first time, about a year ago, I was skeptical.  #1. because it was SO simple.  #2. because is was in a crock pot (even though I love crock pots...you don't always have alot of control over the outcome. Dry, mushy ect.)  Turns out this is the moistest, most tender chicken I have EVER had!  The recipe comes from my sweet friend Sarah Fragoso @ Everyday Paleo.  If you do not have her new cookbook yet (Everyday Paleo), add it to your library.  It's a must have!  This is the original recipe, no need to tweak, it's that good!  The only thing I changed was the name, just to have a little fun with it!

FINGER LICKEN' CHICKEN

INGREDIENTS:

1 5-6 lb free range organic chicken - giblets removed, rinsed, and patted dry with paper towels

1 white onion sliced

1 tsp sea salt (optional)

2 tsp paprika

1 tsp cayenne

1 tsp white pepper

1 tsp poultry seasoning

1 tsp garlic powder

Cover the bottom of the crock pot with the sliced onions.  Mix all spices in a small bowl and then rub the spice mixture all over the whole chicken.  Place the spiced chicken on top of the onions in the crock pot, cover and cook on low for 5-6 hours (depending on your crock pot).  No need for any liquid, the chicken will cook in it’s own juices.  Make sure you spoon the onions and a little bit of the juices over the chicken when you serve it.  I served my chicken with roasted red/ golden beets, fennel,.garlic, and cherry tomatoes.  Roast with Olive Oil, Sea Salt, and cracked pepper on 425 degrees. After roasting, finish with a slight drizzle of balsamic vinegar.

Enjoy!  Eat Well & Be Happy:)

PRIMAL "PASTA" PRIMAVERA

I consider this "recipe" to be a "throw together."  No exact ingredients and no exact measurements.  I love cooking like this!  The more you are in the kitchen, the easier it is to "run" with a creation and know what flavors are missing to make it complete.  This is what makes cooking fun!  Sometimes the creation is amazing and sometimes it's a big flop.  Oh vell'...we learn as we go.  True to most everything in life!
Feel free to add or subtract any ingredients or quantities.

PRIMAL "PASTA" PRIMAVERA

Ingredients:

-4 medium sized zucchini's "thick julienne strips" on Mandoline Slicer (watch your fingers!)

-1 small red onion sliced thin

-4-6 garlic cloves minced

-8-10 Mediterranean olives rough chopped

-1 red bell pepper thinly sliced

-4 medium carrots peeled and sliced

-10-12 baby bella mushrooms quartered

-2 cups fresh spinach rinsed

-7-10 cherry tomatoes whole

-4 cooked "hot" Italian chicken sausages cooked

-good quality olive oil

-balsamic vinegar ( I prefer Anton's Chocolate Balsamic from Cujak's wine store...delicious)

-2 tblsp. salt free pizza spice (found in most bulk spice sections)

-sea salt (to taste)

-ground pepper (to taste)

-RAW goat cheese and basil for garnish (rounds out dish perfectly)

Instructions:

1. Julienne zucchini to make "pasta"....then set aside.

2. Rinse and chop remaining ingredients.  Including cooked chicken sausages.  I sliced the sausages about a          

    1 /2 inch thick then quartered them.  

3. On high heat, in a cast iron skillet, heat 1tblsp. olive oil.

4. First add onion, garlic, carrots, and peppers. Saute' 3-4 minutes. Next add mushrooms and tomatoes,   

    saute' an additional 3-4 minutes.  Then add zucchini  "pasta", spinach, sausages, pizza seasoning, S&P, and

    saute' an additional 3-4 minutes. (The goal is to "flash saute" veggies.  Do not over cook them to the point 

    of  being soggy.  They should still remain fresh and slightly crisp.)

5. Drizzle with olive oil and balsamic vinegar.

6. Lastly, plate up and garnish with basil and shaved RAW goat cheese.

ENJOY!  Eat Well & Be Happy!

PRIMAL STRAWBERRY, RHUBARB CRISP

Do you ever smell or taste certain foods that take you right back to your childhood?  Rhubarb is one of those foods for me.  It reminds me of summer, crisp air, and my neighbors garden.  Anna Lee was our neighbor for the majority of my childhood.  She was just like a grandma to us kids.  We always made ourselves right at home, coming and going as we pleased.  A sweet, widowed lady with a mean green thumb.  I still marvel over her garden in my mind.  She barely had any grass and mainly all garden.  Anna Lee worked endlessly on vegetables, flowers, and compost.  What a neat lady and looking back...I sure do cherish those memories.  Because of Anna Lee, my family ate beautiful produce all summer long:)

Isn't it fun to think about food experiences that have shaped our lives?  That's how food should be...a healthy relationship that triggers happy, feel good endorphin's.  Anywho, back to rhubarb.  Rhubarb is actually a vegetable that is most often treated like a fruit.  It provides a great source of calcium, vitamin C, and fiber.  A very seasonal food so enjoy it while you can!

PRIMAL STRAWBERRY, RHUBARB CRISP

Ingredients (serves 6)
- 5 stalks rhubarb – chopped (about 2 Cups)

- 2 Cups strawberries – cut into 1/2′s or 1/4′s 

- 3/4 Cup macadamia nuts – chopped

- 1 Cup shredded coconut (unsweetened)

- 3 Tblsp. coconut oil

-zest of one 1 lemon

-juice of 1/2 lemon

-1 Tblsp. grated fresh ginger

-1 Tblsp. pure maple syrup

-1 tsp. cinnamon

-dash of nutmeg

Directions:

1. Pre-heat oven to 375 degrees.
2. In a baking dish (about 9 x 9), spread out strawberries and rhubarb. Mix in the lemon juice, zest, fresh ginger, cinnamon, and nutmeg .
3. In a bowl, melt the coconut oil.  Mix the macadamia nuts, coconut, maple syrup, and  melted coconut oil.
4. Spread the nut mixture evenly over the top of the strawberry/rhubarb.
5. Bake for about 45 minutes.
6. Serve warm or cold.

ENJOY!  Eat Well & Be Happy:)

21 DAY CHALLENGE

21 DAY CHALLENGE...HYRUM STYLE!

Happy Monday to all my Health Honey's!  We are going to make it a great week by smiling and leading  focused/ controlled lives!

One of my dearest friends, Corie Young, shared a life changing read with me.  "The 10 Natural Laws of Successful Time and Life Management." ~By Hyrum W. Smith.  Corie and I joke that we are long lost twins. We like everything the same, it's crazy!  Only difference is that she lives in OK and I live in WI.  We were brought together by the greatest business in the world, ARBONNE!  I have to add that Corie is the most inspiring, motivated person you will ever meet.  A person that her presence leaves you feeling like you can conquer the world!  These are the people "I CHOOSE" to have in my life (remember you always have that choice).  A quick blurb about Corie...She is a busy mother of 3 beautiful children that is training for a full ironman triathlon this Sept. 11th in Madison, WI.  Need I say more?  This girl is focused!  Follow her training journey on her blog http://roadtoironmom.wordpress.com/

Once recommended, I could not get my hands on this book fast enough!  I called my local library and had it tracked down (hence the "used" look of the book).  You may or may not know that I have a serious love for reading self-help books.  It's an instant feel good while improving yourself!  I focus 1 hour a day toward personal development reading or podcasts.  It has been 2 years since I started this routine, and let me tell you it's huge!  Life is a little hectic at times and this is a way to get your focus back and stay on track.  We need to remember that health is not solely based on exercise and diet but more so about the combination of MIND, BODY, AND SPIRIT. and ....minding yourself:)  We could workout like crazy and eat perfectly but if we have a life that is left ungoverned and out of control, it won't make a bit of difference.

I just dove into this book yesterday and already am in love!  A book that will for sure become part of my library.  Since I am only in the first few pages, I decided to share it with you, in hopes that you will track it down today and get reading with me!  The book stresses early on that its job to achieve inner peace, fulfillment, and well-being.  It then goes to stress that "time management" is only a set of skills and tools to help us more efficiently control the events in our lives.  But efficient time management alone will never give us inner peace. So...from there we need to determine inner core values (the things in our lives that are most important to us).  

Hyrum has a 21 day challenge in the book.  21 days of putting the book "laws" into play.  Who would like to take this challenge with me?  It is a chance to FOCUS and GAIN CONTROL.  I thought a good start date would be July 1st.  This should give everyone time to pick up the book and read it.  Also, a chance to participate in a non-food related challenge.  Even though, I am convinced that this book will work full circle and give better focus in that area as well:)  Today I challenge you to go out and be inspired!  Be your best version of YOU!  Each and everyone of you are SO beautiful and have a chance to SHINE BRIGHT onto the lives of others....LET'S DO THIS!!!!!

Steph

PRIMAL CUCUMBER FIZZ MARGARITA

The weather here in WI has been darn near perfect this past week!  After a very long winter, I yearn for these beautiful, warm summer days.  I live to be outside, soak up sunshine, and walk around barefoot.  The simple things that make summer...well summer!  Laid back living!  Monday evening it was a balmy 87 degrees at 6:30pm.  We shook up some Cucumber Fizz, grabbed a good book, kicked back in our outdoor loungers, & enjoyed the glisten of the sun.  This inspiration comes from my friends at  Seaside Kitchen.  Be sure to use a premium Tequila...it really does affect the outcome.  We are big fans of Mejor Pink....made from the pink agave plant.  The taste is very smooth and a bit sweeter than the typical silver tequilas, which have a bit of a peppery after bite.  Mejor is produced in small batches, meaning very pure and clean....LOVE THAT!

PRIMAL CUCUMBER FIZZ MARGARITA

1 shot good tequila

2 tblsp cucumber puree*

Juice from 1 lime

Perrier 

Ice cubes

Lime wedges and cucumber slices for garnish

Put tequila, cucumber puree, and lime juice in a cocktail shaker with some ice and shake the you-know-what out of it (have you seen a shake weight commercial??).  Strain the contents into the glass with ice and top off with Perrier.  Garnish with lime wedges and cucumber slices.

*Peel and seed 1 small cucumber.  Pulse in a food processor until smooth (you can add a couple drops of water if you're having trouble getting it to the right consistency.

ENJOY!  Eat Well & Be Happy!

SUPER SUCCULENT STRAWBERRIES

Summer is such a beautiful thing, isn't it?  One of the greatest parts about summer is all the smells and tastes.  Everything is so fresh and crisp!  The strawberries are amazing right now.
We finished up with dinner a few nights back and wanted a light, simple dessert.  This is what I came up with.  It was a hit for us and hope it is for you too:)
 We eat with our eyes first.  This is a super pretty one, so you can almost anticipate it's greatness before the flavors burst in your mouth.

SUPER SUCCULENT STRAWBERRIES


Ingredients:

-fresh strawberries
-unsweetened coconut butter
-vanilla bean
-toppings: chopped dark chocolate, chopped unsweetened coconut, cocoa nibs, orange zest, chopped almonds or hazelnuts

Notice there are no ratios.  This will vary depending on how many strawberries used.

Rinse fresh strawberries thoroughly and pat dry with a paper towel.  Then melt coconut butter in the microwave or on a double boiler.  Be careful the coconut butter burns easily.  I would hate to see you waste any of that precious love.  You are looking for a creamy consistency when melted. Next add a pinch of vanilla bean to coconut butter and stir.  This will be the "dip" for the strawberries.
Above is a list of ideas to top your strawberries with.  Use any combination that sounds good to you. ( I used chopped dark chocolate and chopped unsweetened coconut.)  Gather chopped toppings of choice and set aside. Then "dip" strawberries in coconut butter/vanilla bean mixture. ( I actually frosted mine on with a knife to get an even application.)  Next sprinkle your toppings onto the coconut butter.  Lastly, refrigerate for about  30min. to allow coconut butter to harden.

ENJOY!  Eat Well & Be Happy:)

LEMON/HERBS DE PROVENCE CHICKEN

Summer is upon us and I don't know about you but I crave light, flavorful dishes.  This inspiration comes from Ina Garten at Barefoot Contessa.  I love Ina's cooking.  She uses very clean ingredients and simplistic recipes that pack a punch!  Her recipes also seem very easy to tweak and make Paleo perfect!
We have entertained with this dish a few times and our guests always give it rave reviews.  I love dishes that I can prep ahead of time, put in the oven and not have to fuss with.  Enjoy your company....don't get hung up in the kitchen.  After all, your guests are over to be with you.  Laugh, converse, and be present in the moment.
If you are not having company anytime soon....who cares!  Make it for you family.  It is sure to be a hit!


LEMON/HERBS DE PROVENCE CHICKEN

1/8 cup good olive oil 
1/8 cup grass-fed butter3 tablespoons minced garlic (9 cloves) 
1/3 cup dry white wine 
1 tablespoon grated lemon zest (2 lemons) 
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons minced fresh rosemary
1½ teaspoons dried oregano 
1 teaspoon minced fresh thyme leaves 
Kosher salt and freshly ground black pepper 
4 bone in chicken breasts, skin on (6 to 8 ounces each) 
1 lemon 

Preheat the oven to 400 degrees. 
Warm the olive oil and butter in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, rosemary,oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch baking dish. 

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices. 

ENJOY! Eat Well & Be Happy:)