Pan Fried Artichokes-Shared By Chef Amanda De La Vega

“Ok, here’s another thrown-together-after-work recipe.  I had some leftover canned artichokes (I know, I know… I should have used fresh artichoke. I’m lazy, don’t judge me) laying around as well as my freshly made avocado mayonnaise so I decided to whip something up with them.”-Amanda

Pan fried artichokes paired with homemade mayo

Pan fried artichokes paired with homemade mayo

What you’ll need:

  • 1 can artichoke quarters (drained and rinsed)
  • 1-2 tsp coconut flour (*coconut flour may leave a different aftertaste so if you aren’t used to it you may just want to use regular flour or almond flour)
  • 2-3 tbsp ghee or pastured butter
  • salt

How to make it:

  1. Place the artichoke quarters in a bowl.  Toss with salt and coconut flour.
  2. Heat the butter or ghee in a pan and add in the artichokes.  Fry until golden brown on each side.
  3. Serve with avocado mayonnaise.

*These won’t come out crispy like a restaurant-style deep fried artichoke might.  It will just have a little crunch to it.

Homemade Mayo-Shared by Chef Amanda De La Vega

“Mayonnaise has been given a bad rap for being unhealthy.  Truth is, we should probably never touch the store bought stuff.  It’s made with canola and/or soybean oil which are horrible.  Not to mention whatever preservatives or additives are in there! However, homemade mayonnaise is actually good for you and tastes delicious…  Much different than that stuff on the shelves. You can use olive oil, macadamia nut oil or avocado oil. Get creative and add in garlic, spices or fresh herbs.” – Amanda

So much healthier and much more tasty than the store-bought stuff.

Spreadable & lovable, this mayo is much healthier and way more tasty than the store-bought stuff.

What you’ll need:

  • 1 organic, cage-free egg
  • 1 tbsp fresh squeezed lemon juice
  • ¼ tsp ground mustard seed
  • ½ tsp each pepper and salt
  • 1 cup avocado oil (or olive oil)

How to make it:

  1. In a blender or food processor, blend egg, lemon juice, mustard seed, pepper and salt (if you’re adding extra seasonings or herbs do so in this first step).
  2. Once blended, slowly pour in the oil while processing to fully emulsify – this may take a while.
  3. Store in an airtight container. It should hold up for at least a week.

Kitchen Sink Curry-Shared by Chef Amanda De La Vega

Kitchen Sink Curry-Shared by Chef Amanda De La Vega

Kitchen Sink Curry-Shared by Chef Amanda De La Vega

“When I posted this picture on Instagram I had no idea the popularity it would gain (I actually almost didn’t even post it).  This recipe was thrown together tonight when I got home from work and realized I hadn’t prepped anything for dinner.  It’s basically all the vegetables I had in my fridge/freezer thrown together with chicken, coconut milk and some curry spices. I never measure spices when I’m cooking (something I’ll have to start doing if I’m going to be sharing recipes) so start out small and add more to taste.  The great thing about curry is that it really goes well with any vegetable/meat.  So, that said, feel free to adapt the recipe to include whatever you have hanging out in your fridge!” – Amanda

What you’ll need:

  • 1 lb chicken breasts, cubed
  • 3 garlic cloves, finely chopped
  • 2 bell peppers, chopped in thin strips (I used orange and yellow)
  • Handful of mushrooms
  • About 2 cups mixed frozen vegetables (I had broccoli, cauliflower and carrots)
  • 1 can coconut milk (13 oz)
  • Red curry paste
  • Turmeric
  • Yellow curry powder
  • Paprika
  • Butter or cooking oil of your choice

How to make it:

  1. In a large sauté pan, melt butter over medium heat. Add peppers and cook until soft.  Next add in garlic and cook until fragrant.
  2. While the peppers/garlic are cooking, season your chicken breast generously with turmeric, curry and paprika (again, I don’t measure so I’m not really sure the exact amount I used).
  3.  Add chicken to the pan and brown on all sides.
  4. Pour in coconut milk and simmer for about 10-15 minutes.
  5. Push the chicken and vegetables aside and mix in about a teaspoon of red curry paste (you can add more of this depending on your taste).
  6. Add in your vegetables and simmer for another 10 minutes (or until vegetables are cooked to your liking).

Due to the bareness of my refrigerator this is how I ate my dish.  However, it would be best served over rice/cauliflower rice.

Spaghetti Squash with Meat Sauce – Shared by Amanda De La Vega

It's healthy, really easy to make, and oh-so-delicious.

It’s healthy, really easy to make, and oh-so-delicious.

What you’ll need:

  • 1 spaghetti squash
  • 1.5 lbs ground organic/grass fed beef
  • 4 slices nitrate free/sugar free bacon, diced in small pieces
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 can organic coconut milk
  • ½ – 1 cup organic strained tomatoes (tomato sauce)
  • Nutmeg
  • Basil
  • Parsley
  • Salt and pepper

How to make it:

  1. Cut the spaghetti squash in half and brush with coconut oil; roast in a 400 degree oven for about an hour.
  2. In a large sauté pan brown the meat.  Remove the meat from the pan and drain the fat.
  3. In the same pan cook the bacon and onion.  When onion is translucent add garlic. Cook for about 5 minutes.  Drain the bacon grease leaving the bacon, onion and garlic in the pan.
  4. Add coconut milk, nutmeg, basil, parsley, salt and pepper – I don’t measure how much of the spices I add so do it to taste— I think I used about 1.5 teaspoons of each, less for the salt and pepper.
  5. Bring the coconut milk to a simmer and add the strained tomatoes.  Cook for another 5 minutes. You can add more tomato sauce depending on how tomato-y you like it.  I wanted more of a white sauce so I put less tomato.
  6. Add meat back into coconut milk/tomato sauce and cook until hot.
  7. Serve over spaghetti squash
  8. Top with a fried egg if you know what’s good for you