OhYaGood

Whole Food Lover + Recipe Hacker

Pot Roast

by Leave a Comment

Pot_RoastIt’s been a wild few weeks. Lots of celebrating and little time for blogging. Not a bad thing I’d say. Just happy to see people are still enjoying my past recipes.

This pot roast was inspired from my client after talking about roast beef on a cold, rainy day. Well, it’s still cold and rainy so I just had to take a stab at it. It’s takes a little time up front or in the morning but SO worth the effort once it’s dinner time. I seriously said in my head when walking into our yummy smelling house, “Awww. Honey, I’m home” Cheesy as ever but that smell just made my night. I served the roast with some crispy home fries which was a perfect addition alongside the jus.

Pot Roast
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: American
Serves: 4
Ingredients
  • 2-3 lb beef chuck roast (marbling is good)
  • 1 Tablespoon of oil, I used olive
  • 1 medium onion, quartered
  • 3-4 carrots, sliced
  • 2 cloves garlic, peeled
  • 1 can diced tomatoes (28oz Muir Glen, fire roasted was what I used)
  • 2 cups broth, I used vegetable
  • ½ cup dry red wine, I used malbec
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Trader Joes 21 season salute, (herbs de provence could work)
Instructions
  1. Dry the roast with a paper towel or two.
  2. Salt and pepper pretty generously.
  3. Heat oil over medium/high heat.
  4. Sear the meat, about 5 minutes per side. Don't forget the sides too.
  5. Set aside the meat to a plate and add the onions to the pan. Cook until golden.
  6. Add to the slow cooker.
  7. Add the carrots to the pan and cook for about 2 minutes. Add to the slow cooker
  8. Add the garlic cloves, tomatoes, broth, wine, vinegar and seasoning to the cooker. Stir gently.
  9. Add the meat and cover. Cook on low for seven hours. Add mushrooms and cook another hour.
  10. Serve with crispy home fries or potato of choice.

 

Egg Salad with Beets

by Leave a Comment

EggSaladwithBeets

Growing up, my Dad owned a a chain of sub shops called Pickle Barrel. One of his pride and joy recipes was his egg salad. His secret ingredient was Miracle Whip but I don’t eat the stuff anymore. I’m not even sure what it’s made of but egg salad is still a favorite of mine I just make it with mayo. This one is made with beets for some extra nutritional value and tartness. I ate it on some celery sticks but it tastes just as good on a crusty roll or cracker, according to my husband.

Egg Salad with Beets
 
Save Print
Prep time
Total time
 
Author:
Recipe type: Salad
Cuisine: American
Serves: 4
Ingredients
  • 5 hard boiled eggs
  • 2 Tablespoons mayo
  • 1 teaspoon dijon mustard
  • ½ cup roasted beets (I used the jarred trader joes variation)
  • 1 Tablespoon diced red onion
  • salt and pepper
  • (optional) 1 teaspoon fresh dill
  • bread, celery sticks, cucumber, field greens or whatever vehicle you prefer
Instructions
  1. Mix eggs, mayo, dijon, beets, red onion, dill, salt and pepper in a bowl.
  2. Serve with your preferred vehicle

 

Mint Chocolate Chip Cheesecake

by Leave a Comment

mintchocolatechipcheesecake Crust

I might start posting over the weekends now since my free time has been consumed trying to finish Game of Thrones before the new season begins. Man, this show is taking over my life but I can’t stop and I have about a show per day before it starts again. I know I’m not alone in this obsession.

I posted this photo last week of this SUPER yummy cheesecake before I tried it. I’m finally getting around to posting the recipe now that I know it is worth sharing. I used a gluten free chocolate crust I had gotten on sale after the holidays that was burning a whole in my pantry. It’s called MI-DEL Chocolate Snap, pictured above. The filing requires a high speed blender to get that smooth texture. Honestly though, I think it would still taste good with the cashew chunks.

Mint Chocolate Chip Cheesecake
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Cuisine: American
Serves: 8
Ingredients
  • 1 vegan, gluten-free chocolate pie shell
  • 2 cups raw cashews
  • ⅓ cup maple syrup
  • ½ coconut milk, canned
  • ½ teaspoon salt
  • 3 tablespoons coconut oil (melted) or olive oil
  • 2 teaspoons mint extract
  • green food coloring if preferred, I used about 10 drops
  • ⅛ cup vegan chocolate chips
Instructions
  1. Soak cashews in water for an hour
  2. Add all ingredients except the chocolate chips to a high speed blender and mix until smooth
  3. Pour ingredients into pie shell and sprinkle with chocolate chips
  4. Set in freezer for 4-6 hours
  5. Serve with coconut whip cream or chocolate sauce

 

Turmeric Chia Pudding

by 1 Comment

turmericchiapuddingDid you know turmeric is really good for your immune system? Kind of needed this time of year when everyone seems to have a cold or fighting off some kind of sickness as the earth thaws and seasons change. It’s flavor is subtle enough to add to just about anything. I add it to stir frys, roasted veggies and recently my coffee. I posted a photo on the ol’ Instagram a few weeks ago of my new favorite. This delicious turmeric coffee, derived from one I had at Peace Coffee, inspired me to make a chia pudding with similar flavors. Mind you, chia pudding isn’t for everyone. I believe it’s mostly a textural thing, like tapioca pudding or bubble tea, that is hard to swallow. If you don’t mind the little gelatinize balls, then you’ll probably dig it. It’s a great breakfast option too. Top with granola or add 1/2 cup oats to soak with about 1/4 cup more milk.

Turmeric Chia Pudding
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 2
Ingredients
  • 1½ cups hemp milk
  • ¼ cup chia seeds
  • 2 Tablespoons tahini butter
  • 2 Tablespoons maple syrup
  • 1 teaspoon ground turmeric
  • Optional toppings: 1 banana, sliced, granola or a dash of hemp seeds
Instructions
  1. Pour milk, seeds, butter, syrup and turmeric to a jar or container with a lid
  2. Stir or shake with a lid on
  3. Refrigerate overnight for at least 6 hours
  4. Add optional toppings if desired

 

Sorta Healthy Cookie Dough

by Leave a Comment

Sorta_Healthy_Cookie_DoughIs it just a coincidence Valentine’s Day, the day of sweets and chocolate, lands in the middle of February when most of the New Year’s resolutions have gone by the wayside and the weather is craptastic? Probably not. I know I’ve been feeling the urge. The urge to bulk up and give into cravings. Which brings me to my next point…

Chocolate chip cookies are my weakness, or strength depending on how you look at it. I love making them just about as much as I like eating them. It’s the one thing I’ve cheated since going gluten free. However, gluten-free flours just don’t do it for me so that led me to the dough. Cookie dough makes me feel like a kid. Although it’s not the same as a warm cookie, it does satisfy a good craving. This recipe could probably use a little more tinkering but myself and my kids were quite happy with the results. Desperation? Perhaps. Either way, I think it’s worth sharing.

Sorta Healthy Cookie Dough
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 1½ dozen
Ingredients
  • ½ cup + 1 Tablespoon maple syrup
  • ⅛ cup non-dairy milk, I used cashew
  • ¼ cup coconut oil, melted, could sub nonhydrogenated margarine
  • ½ teaspoon vanilla extract
  • 1¼ cup almond meal/flour
  • ¼ or less teaspoon salt
  • ½ cup dairy free chocolate chips
Instructions
  1. In a large mixing bowl, combine the syrup and milk
  2. Add the oil and vanilla until combined
  3. Add the salt and flour until dough like. You may need to add more if your almond meal is grainy
  4. Fold in the chocolate chips
  5. Place a sheet of parchment or wax paper onto a cookie sheet or flat surface
  6. Scoop balls of the dough onto the paper and freeze for at least one hour

 

BLT Cups

by Leave a Comment

blt_cupsAppetizers have always been hard for me. My go-to for parties usually consist of veggie and fruit trays, guacomole and the occasional meatball. When you don’t eat bread or cheese …and now beans (sad face), most dips are out of the question as are many vehicles. However, I’ve discovered endive to be very satisfying and have made this amazing Food and Wine recipe numerous times if you like shrimp. It inspired me to try a lettuce cup app since it is easier to find year round and has a lighter flavor. And because the super bowl is this weekend, why not an indulgent appetizer with plenty of bacon.

BLT Cups
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 6
Ingredients
  • 6 medium sized leafy green lettuce leaves
  • 4 slices of bacon, cooked and sliced into ½ in strips
  • 1 cup halved grape tomatoes
  • ½ an avocado, diced
  • ½ Tablespoon red onion, finely diced
  • 1 Tablespoons mayo (homemade for whole30 compliant)
  • ½ Tablespoon lemon juice
  • cracked pepper
Instructions
  1. Render bacon to your liking, I bake mine for 10 minutes at 375°F
  2. Mix bacon, tomatoes, avocado, red onion, mayo and lemon juice in a bowl
  3. Scoop about ¼ cup of the mixture into the lettuce leaves
  4. Serve with cracked peppercorn
  5. Contents will keep for two hours

 

Dairy-Free Creamy Scrambled Eggs

by 22 Comments

Creamy Scrambled EggsWe eat eggs every other day for breakfast. Somedays fried, some scrambled. It just depends what we have for leftovers and what we are in the mood for. A creamy rich scramble tastes so good on those chilly mornings when you may or may not have had too much to drink the night before and there’s no bacon to be had.

Creamy Dairy Free Scrambled Eggs
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 2
Ingredients
  • ½ Tablespoon coconut oil
  • ½ cup coarsely chopped mushrooms
  • 1 small shallot, diced or ⅛ cup diced onion
  • 3 eggs
  • 2 Tablespoons canned coconut cream
  • 1 sprig of thyme, remove leaves and discard stem
  • salt and pepper
Instructions
  1. Heat medium sauté pan and heat oil.
  2. Add mushrooms and shallot
  3. Sauté for 2-3 minutes or until mushrooms begin to soften
  4. Whisk together eggs, coconut cream and thyme leaves
  5. Add egg mixture to the pan and stir occasionally
  6. Remove from heat once slightly firm
  7. Add salt and pepper to taste

 

Roasted Broccoli

by Leave a Comment

Roasted_Broccoli

I’ve been making this about every other day this last week. We finally joined costco and I have to say my favorite thing to buy are the large bags of already cut up fruits and veggies. So behold roasted broccoli. I can’t say it’s super kid friendly since only one of my kids will even touch it but that could be because the other kid won’t let hardly anything green touch her lips. This super easy recipe is derived from Nom Nom Paleo’s roasted green bean recipe. Derived… or maybe virtually the same but replacing the beans with broccoli. I use Red Boat fish sauce which is sugar-free and has wonderful flavor making it Whole30 complaint too.

Roasted Broccoli
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 4
Ingredients
  • 1 lb of broccoli florets, trim stems and make the same size
  • 1 tablespoon oil, coconut or olive work great
  • 2 teaspoons fish sauce
  • a squeeze of one lemon wedge
  • salt and pepper
Instructions
  1. Preheat oven to 400ª F
  2. Spread your bone dry broccoli evenly onto an oven safe dish, cookie sheet works fine
  3. Drizzle the broccoli with olive oil and fish sauce
  4. Bake for 25-30 minutes or until broccoli has a slight char, stirring once halfway
  5. Squeeze with lemon juice and salt and pepper to taste

 

Chai Pear Sauce

by Leave a Comment

chai pear sauceI am totally jealous of all those east-coasters who were forced to stay home these last few days and get creative in the kitchen. Although I’m sure it sounds way more romantic than it probably is. I’ve just always loved being forced to take whatever I have in my cupboards and coming up with something enjoyable to eat.

This recipe came to me simply because I had almost an entire 5 lb bag of firm pears no one besides me was eating. I had never made apple sauce but always wanted to. This seemed like a perfect opportunity and a creative success, I might add. Apples can certainly be substituted but I’m not certain what varietals would work best. Let me know if you try one that works well.

Chai Pear Sauce
 
Save Print
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Cuisine: American
Serves: 4 cups
Ingredients
  • 6 bartlett pears, cored and sliced into 1-inch wedges
  • 2 cinnamon sticks or 1 teaspoon ground cinnamon
  • 1 star anise
  • ¼ teaspoon cardamom
  • 1 clove or ⅛ teaspoon
  • ⅛ teaspoon ginger
  • ¼ cup water
  • ¼ cup maple syrup (omit for whole30)
Instructions
  1. Prepare pears (I didn't remove the peal because I like mine slightly chunky and I'm lazy but if you prefer a smoother sauce, you'll have to peel the skin off)
  2. Add all ingredients into Slow Cooker or Instant Pot
  3. Slow cookers need about 4 hours on high
  4. Pressure cooker set to manual on high for 15 minutes (it'll take 10 minutes to let it get to high pressure)
  5. When cooking is finished, fish out the cinnamon sticks, star anise and clove
  6. Place remaining ingredients into a blender or use an immersion blender to mix into a smooth sauce
  7. Leftovers can be stored in an air-tight container for up to 5 days

 

Cucumber Mint Smoothie

by Leave a Comment

pineapple_smoothieWell hey, we are over halfway thru January. Are you all tired of your smoothie recipes you adapted at the beginning of the year? I definitely get bored with mine and this recipe was my attempt at trying something new. I generally use the formula, two vegetables for every fruit but the ratio might be off a bit with this one due to the amount of fruit. Of course, that means it tastes perfectly sweet. Refreshing in fact.

Cucumber Mint Smoothie
 
Save Print
Prep time
Total time
 
Author:
Recipe type: Smoothie
Cuisine: American
Serves: 2
Ingredients
  • 1 cucumber
  • 1 celery stalk
  • 1 cup fresh or frozen pineapple chunks
  • 1 handful of greens
  • 6-7 mint leaves
  • 7 frozen cherries or about a half cup
  • 1 cup canned coconut milk
  • ½ water
  • ½ teaspoon chia seeds
Instructions
  1. Place all ingredients but the chia seeds into blender and blend.
  2. Top with chia seeds.