Blue Burgers N Slaw

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 Blue Burgers N Slaw the name alone should make your mouth water!  I may or may not have a small obsession with green plantains…the jury is still out on the verdict. I have been slacking on getting y’all some recipes and I apologize for that, this past month has been crazy busy for me. All of that aside the one plus about working with a bunch of girls is that sometimes we can get competitive…and by that I mean in a good way.

There I was last week sitting in my cubicle minding my own business and along come one of the girls at work and she says to me: “so you don’t this yet but you’re joining in on a weight loss competition and you owe $5 on Friday.” So I immediately said YES I’d love to join this, it’s a small group of about 5 of us and we will be weighing and measuring. One of the girls I work with my amazing friend Amanda brought of a very good point that muscle weighs more then fat, ironically shes been teaching me how to lift weights. I gotta say I’m addicted to lifting…and my weights keep getting higher and I’m pushing harder, so needless to say I will be putting on weight even though I am loosing fat, hence why she suggested we measure as well to make this friendly competition far. What’s the point of all my rambling you ask? Or maybe you didn’t ask but by golly I’m telling you anyway, so sit tight!

By me joining in this weight loss competition at work I will be held accountable for what I eat which means I will be posting more recipes for you all! Also if you have an Instagram you can find my daily eats on there. I sometimes re-create others recipes and post them on there. I will also be holding myself more accountable at the gym and make sure that I am listening to my body and not my mind. It’s funny when Amanda first joined me on my lunch time I was all pumped to show her the gym life….little did I know I had another thing coming. See Amanda is ARMY and so she pushes herself really hard therefore she pushes me hard and wont let me stop, which I really need. She had created a work out routine for her and shared it with me…leg day is the worse, I can’t get out of bed the next day. Anyway I digress, after all you did come here to eat am I right?

Well summer is in full swing here in SUNNY HOT AS HECK STAY IN THE AC Florida. So naturally you all will be outside cooking on the grill. Well I am here to help you spice up your burger life and do it in a healthy way.

Blue Burgers N Slaw

What you’ll need:

For the Burgers:

1 pound of grass fed ground beef

1/2 cup crumbled blue cheese

salt n pepper

1 tsp paprika;smoked

1/2 small onion, diced

3 cloves garlic; minced

1/2 tsp liquid smoke

Optional: hot sauce for the burgers

Directions:

Mix all of the above ingredients together in a bowl and form your patties. For this recipe I made four BIG burgers. Heat up your grill either outside or inside grill until it’s super hot, I cooked these big boys for 6 minutes on the first side and 4 minutes on the other. I don’t like to see any pink so times will vary depending on your choice.

Blue Burgers N Slaw

For the “buns”

 4 VERY green plantains, 1 plantain makes one “bun” so keep that in mind when buying them-I can’t stress enough get the greenest ones you can find

4-5 tbls coconut oil

salt

4 plantains; cut in half and peeled

two cutting boards

Heat the coconut oil in a medium saute pan over medium high heat. Once oil is hot place your peeled plantains in and brown on all sides, set aside on a paper towel and take two cutting boards and mash your browned plantains one at a time. Make sure to keep them about 1/2 inch or so thick, then place them back in the hot oil and brown both sides, set aside on a paper towel to soak up any excess oil.

Blue Burgers N Slaw

Now lets get this amazing slaw!

Blue Cheese Slaw

1/2 head purple cabbage

1/2 head green cabbge

1/2 cup homemade paleo mayo

2 tbls Dijon mustard

1/3 cup blue cheese crumbles

2 tbls or 2 packets of stevia

2 tbls apple cider vinegar

In a large bowl whisk the dressing together, then shred your cabbage and mix it all together and set aside to marinate.

*optional* if you don’t have time to shred your own cabbage you can get help from the store and get a bag of “slaw” that’s already done for you and add this dressing.

Blue Burgers n Slaw

Now for the fun part eating it!

I decided to keep this burger very simple I used the slaw as the “fixings” for the burger. I took one “bun” and laid on the plate then topped it with a nice helping of Blue Slaw and then placed my burger patty on top, then placed a small amount of hot sauce on top and finished with the other “bun.” Obviously it’s your burger and you can eat it however you want but I suggest to follow the old saying “less is more” this is a very flavor packed burger.

Blue Burgers N Slaw

Golden Cauliflower Mash

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Golden Cauliflower Mash

Ingredients

1 head yellow cauliflower
1 Hass avocado
2 to 3 cloves garlic; minced
1 small to medium sweet onion;sliced
2-3 cups chicken broth; enough to cover the cauliflower
3 tbls coconut oil or choice of fat
2 tbls grass fed butter
Salt and pepper to taste
Large sauté pan
Colander
Food processor or blender

*optional*
1/2 cup shredded parmesan cheese

I’m sure you’re asking what is an avocado doing in my mash? Well I decided to add this ingredient to give the mash a creaminess you’d usually get from adding a milk product. In a previous recipe I have added greek yogurt, you could add that too if you so choose. I promise you wont even know the avocado is in there, they’re sneaky like that. :)

Directions

Sauté onions in coconut oil until Caramelized, then add 2 cloves of garlic until fragrant, set aside. In same pan add cauliflower and cover with chicken broth, cook until tender, about 15 minutes. Drain the cauliflower and place in food processor along with avocado,remaining clove of garlic, salt and pepper, and butter. (If using Parmesan cheese add to food processor now) blend until combined, may need to scrape down the sides to get it all mixed in.

Serve and enjoy.

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Salads in a Jar

Salads in a Jar!

Salads in a Jar!!

So I have finally fell victim to this amazing thing called Salad in a Jar! Why haven’t I ever tried this before? Honestly I was extremely sceptic over how well the lettuce would hold up. I did copious amounts of research and checked out all of the comment sections. This was super fun to make! There are so many types and variations and different salads that can be made.

For today I made 4 different variations:

Strawberry, feta and spinach Salad:

Strawberry Vinaigrette,Cooked Jasmine Rice ,Sliced Strawberries,Sunflower Seeds,Crumbled Feta and Baby Spinach

Mexican Salad:

Cooked Jasmine Rice,salsa, tomatoes, red onion, chicken and spinach

Greek Salad:

Blue cheese vinaigrette, sliced tomatoes, sunflower seeds, feta, chicken and romaine

And last but bit least

WhatJessiEats Salad

WhatJessiEats Special

May advice is to always place anything liquid at the bottom far far away from the lettuce.

Also my other advice is have fun and be creative!

Surprise Paleo Meatloaf

Surprise Paleo Meatloaf

 

 

Hello and Good morning all. I was a busy bee this weekend cooking up different items some that turned out and others that clearly need more work. So for today I have brought you this AMAZING meatloaf recipe. Growing up I hated meatloaf, I always refused to eat it, it was boring and lifeless. Well my  mind has been changed after coming up with this recipe! The kids will be begging you for seconds.

Ingredients:

2 pounds ground meat, I used organic ground beef but any type can be used

4 eggs ( 3 of them hard boiled) <~ this is the surprise!

2 small onions or 1 large one; diced

1 small or medium yam/sweet potato; peeled and diced

2-3 cloves of garlic; minced

4 tbls of grainy mustard

1/2 tsp dried basil

1/2 tsp chipoltle

1 tsp paprika

1tsp smoked paprika

1 tsp garlic

1 tsp Trader Joes African smoked spice blend

roughly 3-4 tbls of coconut oil

3/4 cup almond meal/flour

bacon, I used about 7 pieces so it will depend on you on how much it takes to wrap this beast

Surprise Paleo Meatloaf

Ah the gorgeous  bacon!

Start out by sauteing your onion until soft, add the diced sweet potato and cover for about 5 minutes or until soft. After the sweet potato has softened add the garlic and stir until fragrant. Remove from heat and set aside to cool. If you don’t already have your 3 hard boiled eggs go ahead and hard boil them while you’re putting the rest together.

Surprise Paleo Meatloaf

I put everything except hard boiled eggs in a stand mixer and used the paddle attachment and mixed until combined.

Surprise Paleo Meatloaf

At this point you can start to assemble. Start by lining a loaf pan with your bacon.

Surprise Paleo Meatloaf

Now comes the fun part. Add half of the meat mixture into the loaf pan and spread out. Now add the hard boiled eggs.

Surprise Paleo Meatloaf

Add the rest of the meat and fold over the bacon. After-all this is the bottom anyway so it doesn’t have to be pretty.

Surprise Paleo Meatloaf

Meanwhile Preheat over to 350 and bake for 45 minutes. Remove from oven and if your bacon is not crispy enough for you, CAREFULLY remove from load pan and flip over onto cooking sheet and place under broiler on high until bacon crisp up.

Surprise Paleo Meatloaf

I served this with my Garlic Mashed Cauliflower and green beans on the side.

Surprise Paleo Meatloaf

Have leftovers? Just heat some ghee or butter in a pan and cook both sides until they crisp up.

Surprise Paleo Meatloaf

Ingredients:

2 pounds ground meat, I used organic ground beef but any type can be used

4 eggs ( 3 of them hard boiled) <~ this is the surprise!

2 small onions or 1 large one; diced

1 small or medium yam/sweet potato; peeled and diced

2-3 cloves of garlic; minced

4 tbls of grainy mustard

roughly 3-4 tbls of coconut oil

3/4 cup almond meal/flour

bacon, I used about 7 pieces so it will depend on you on how much it takes to wrap this beast

Directions:

Start out by sauteing your onion until soft, add the diced sweet potato and cover for about 5 minutes or until soft. After the sweet potato has softened add the garlic and stir until fragrant. Remove from heat and set aside to cool. If you don’t already have your 3 hard boiled eggs go ahead and hard boil them while you’re putting the rest together.

I put everything except hard boiled eggs in a stand mixer and used the paddle attachment and mixed until combined.

At this point you can start to assemble. Start by lining a load pan with your bacon.

Now comes the fun part. Add half of the meat mixture into the loaf pan and spread out. Now add the hard boiled eggs.

Meanwhile Preheat over to 350 and bake for 45 minutes. Remove from oven and if your bacon is not crispy enough for you, CAREFULLY remove from load pan and flip over onto cooking sheet and place under broiler on high until bacon crisp up.

Enjoy :)

Maple Breakfast Scotch Eggs

Maple Breakfast Scotch Eggs 

Ever feel like you never have time to cook up a decent breakfast between getting ready for work early in the morning and making sure you have enough coffee to make it through the day? I have solved all of your problems…for breakfast anyway. If you’re like me you’re looking for something healthy and satisfying. `This will not only save you time but it will also keep you satisfied. The best part about these is you can grab and eat them on the go.

Maple Breakfast Scotch Eggs

1 pound maple breakfast sausage

8 hard boiled eggs

sheet pan

parchment paper or tin foil

Take your pound of breakfast sausage and split it up into 8 small patties. Take 1 egg into your hand and grab one of the meat patties and start forming the meat around the egg. This takes time and a little patience, just keep forming a meatball type shape in your hands until the entire egg is covered and no white is visible. I promise you will have enough meat you just have to thin it out using your hands.

Pre heat oven to 375 and bake for 25 minutes.

Let cool for about 5 minutes and enjoy.

Maple Breakfast Scotch Eggs

I like to make these ahead of time and have them ready to grab and run out the door with my morning coffee.

These can be eaten any time of the day, especially if you’re looking for a quick snack to grab after the gym. These are protein packed and so delicious!

Primal Life Kit Promotion!

It’s finally that time of year again, when the Paleo/Primal community come together for the Primal Life Kit Promotion but it’s only for a limited time.

From

April 21st – April 28th Only

Primal Life Kit

This promotion is something special,

All of these potentially life-changing Primal and Paleo products are on sale at more than 97% OFF their $1500+ retail value this week only!

Including a meal plan by Primal Blueprint, Melissa Joulwan’s Well Fed 2 cookbook, a fitness program by Sarah Fragoso of Everyday Paleo, a subscription to Paleo Living Magazine, and much more. All ebooks can be viewed on your computer or any e-reader.

In my opinion the book you’ll want the most is: The First Chowstalker Community Cookbook, that I happen to be featured in. Now that the cat is out of the bag and my happy dance continues I ask that you at least give it a try. The Chowstalker Community Cookbook will be for sale after this promotion is over so come back later for details.

BUT if you’re unable to wait then check it out by clicking here.

Chowstalker First Community Cookbook

Words cannot describe how blessed I am to be in a published cookbook, that’s right ladies and gentleman I (Jessi) am in a published cookbook! I having been keeping this under wraps for a while now and am so happy to finally announce it! I am in a cookbook that features some of my inspirations such as Melissa “Melicious” Joulwan who has written two of her own cookbooks Well Fed and Well Fed 2, both of which I own. Check her out at HERE.

 I am happy to be a part of a huge community that loves to help out the underdog. Big shout out to Ron & Patty Strilaeff of  Stalkerville, real food, paleo inspired recipes; who made the whole thing possible :)

What are you waiting for?

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  • ALL NEW! Real Life Primal Transformations

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Kickin’ Feta Stuffed Meatballs

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1 pound of ground turkey

1/2 pound of organic chorizo, removed from casings

3 cloves garlic, minced

1 tsp salt and pepper

1/2 tbls parsley

1 egg

1/2 cup almond meal/flour

1/2 cup or so of crumbled feta; could used block and just cut up into squares

 

Mix everything in a bowl, I used my Kitchen Aid mixer; until well combined.

Pre-heat over to 400 degrees.

Line a baking sheet with tin foil.

Form into about 2-3 inch balls (this is very very messy) and form a hole in the center using your finger.

Taking a small spoon scoop 1 teaspoon of feta, place into the hole you created and seal forming into a ball.

Place formed meatballs onto foil lined baking sheet.

This made about 15 good sized meatballs.

Bake on 400 for approximately 20-25 minutes or until the juices run clear and the meatballs bounce back when pushed in.

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Corned Beef and Crunchy Cabbage with Hasselback Potatoes

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Corned Beef and Cabbage

Slow cooker
Corned beef
Head of cabbage; sliced and diced
2 shallots; sliced
5 cloves garlic; diced
3 medium gold potatoes
Salt and pepper
4 tbls butter
3 tbls olive oil
4 tbls vinegar of choice, I used garlic infused red wine

Remove corned beef from package and rinse under colder water to remove any blood. Place in slow cooker and cover with water cook on low for 10-12 hours. During the last hour start working on potatoes and cabbage.

Pre-heat oven to 400 degrees, wash the potatoes and slice almost to the bottom. Melt butter and 3 cloves of minced garlic. In a cast iron skillet drizzle olive oil and place cut potatoes down. Drizzle with garlic butter and bake for 45 minutes.

Heat 2 tablespoons of olive oil in skillet, add the cabbage, shallots, garlic and salt and pepper and sauté to desired tenderness.

Remove potatoes from oven and sprinkle with salt and more butter. Serve warm and enjoy.

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Happy Saint Patricks Day!!!!

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Bangers Brussels and Mash

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Looking for something fun to feed the family and also celebrate Saint Patricks Day. You’ve come to the right place. This meal is affordable and is stick to the ribs good.

Bangers Brussels and Mash

1 package Bratwurst
1 large sweet onion or 2 medium ones; sliced
1 pound Brussels sprouts; halved
3 tbls olive oil
5 small yellow/golden potatoes; skins on
Salt and pepper
4 tbls butter or ghee
1 tsp minced garlic
Almond or coconut milk

In large pot fill with water and place in potatoes, cook for 25 minutes or until fork tender. Drain, add back to pot and add garlic and butter. Mash the potatoes;or add into stand mixer until mashed. Slowly add milk 1 tablespoon at a time, until potatoes are desired consistency. Taste and add salt and pepper, if needed. *side note* if you want them even creamier try adding a few tablespoons of plain Greek yogurt.

Meanwhile add onion and 2 tbls of olive oil to skillet and sauté until almost tender add the bratwurst and cook according to package directions in a cast iron skillet. Remove and add olive oil and Brussels sprouts, salt and pepper. Sauté for about 15 minutes or desired tenderness.

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Have left over mashed potatoes? Why not have them for breakfast the next day? Just form small patties with the potatoes, throw some butter in a pan and cook until browned on both sides.

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Sun Dried Tomato Balsamic Lettuce Wrap

Are you looking for something fun, exciting and delicious? Well you have come to the right place! I was in the kitchen yesterday evening getting my work lunches ready and I wanted something that was pretty and satisfying so I came up with this:

Sun Dried Tomato Balsamic Lettuce Wrap

What you’ll need:

6 Sun dried tomatoes in olive oil
2 leafs of Romaine lettuce
2 slices of Turkey
6 slices of Hard salami (or your choice of salami)
2 1/2 tsp Balsamic vinegar
Plastic wrap, tin foil or a Baggie

Pick two hardy looking leafs of romaine, lay them on plate. Layer your meat, and tomatoes then top off with balsamic vinegar. Voila!!!! Your mouth will be on a train heading to flavor town. Just wrap it up and go. I made this the night before. Heads up you may need a napkin for any drippings. This recipe makes two, but certainly you could triple it if extra hungry.

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