Eat Happy : Southwest Style Burgers

Hi there.  Welcome back! We’re doing a weekly series that publishes every Thursday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


I was excited to make this one… because who doesn’t love a burger? I know I sure do! 🙂

As always, this recipe was uncomplicated and not surprisingly, I had all the ingredients for this particular one on hand! To say I enjoy southwest flavors is an understatement. They are in regular rotation when it comes to meals I eat.

My least favorite part about making burgers? The getting your hands down in the meat and squishing it around to mix all the ingredients and then form the patties. Anyone else feel the same way??

I pan fried these to get a nice sear on the outside and then stuck them in the oven to finish up.

I think they turned out freaking delicious – and I don’t know why this was my first time making this particular recipe! I’ve for sure been missing out.

I added a fried egg to go along with my burger patties…and it was the perfect compliment. For sure don’t mess up this delicious burger with a bun. It’s unnecessary and would totally screw up that whole “no sugar no grains” thing I’ve got going on when it comes to what I eat! 😉

What do you guys think? Have you ever had a southwest style burger?

Eat Happy: Chili Lime Flat Iron Steak

Hi there.  Welcome back! We’re doing a weekly series that publishes every Thursday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


Hey y’all hey. It’s after five and I am FINALLY sitting down to write this blog. And listen. Let’s be real honest. I literally just cooked this bad boy about 30 (ish)  minutes ago. The steak was rubbed down around one and marinated all afternoon though.

And then also – I don’t know if you guys are regulars or if you’ve been here from the beginning of this series, BUT if you are, you may remember how I mentioned that I’m just not a big fan of big slabs of meat. I know, I know. That sounds silly. It’s how I roll though.

The flavors of this dish are allllll up my alley. Obviously, while I was making it I was having fantasies of letting it chill then slicing it super thin and making a taco with it. A taco minus the actual taco of course. A taco bowl. You know: a little bit of shredded lettuce, some guac, salsa, cheese, sour cream, and black olives. YUM

Did I just commit some kind of steak treason? 😉 ALSO, I did not garnish with cilantro. It’s fo sho not my thing. I hate how it smells and tastes. Anyone else feel that way about cilantro?

A little confession: Because I never cook slabs of mean – I’m a little insecure about how my steak looks. Thinking of sharing these pictures makes me just as nervous as the idea of posting a picture of myself in a bikini. LOL Be kind and gentle with me and when you think your steak judgy-ments.

But yeah. I did the damn thing and cooked this steak. It is super delicious. I will not lie though – I ate a couple pieces then stuck it in the fridge to chill and decimate with my taco idea later on tonight. 🙂 🙂

And as always – Anna’s recipes are simple and easy to follow. I cannot ever express how much I appreciate that. This one was so simple that I could for sure come home and tackle it in a reasonable amount of time with little effort on a busy week night which is a major plus when you have to corral and take care of a five and two year old. But what I appreciate the most? The fact that I can feel good about putting this meal in my body since there are no sugars or grains in it.

Thanks so much for coming by today! Tell me, how do YOU feel about slabs of meat? If you have Eat Happy, have you cooked this recipe yet?

 

 

Eat Happy: Coconut Crusted Shrimp

Hi there.  Welcome back! We’re doing a weekly series that publishes every Thursday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


When I saw that I was going to be making shrimp, I was excited because I love shrimp, but I have also never actually cooked it myself, so there was some intimidation there.  After reading Ashley’s shrimp experience from last week, I was really not looking forward to peeling and deveining them.

Luckily, Kroger had the hookup.  Sure, they were more expensive, but it was a price I was willing to pay to avoid that nasty task.

I was expecting this to be a stressful meal to make, just out of shear intimidation.  However, I poured some tequila, turned on the music, and got to it.

Like pretty much all recipes where you bread or crust something, the most frustrating part was when the coating starts to get super wet and no longer sticks to shrimp.  In other coated foods, I have started doubling the coating so that when the first batch gets wet, I can use the second.  Just a tip for you.

I honestly can’t believe how overall easy this was to cook and how delightful the taste was.  I feel like it’s a dish that I can impress company with, but at the same time, my 4-year-old loved it.

Would absolutely make this again, and kinda can’t wait!

Eat Happy: Asian Marinated Shrimp Skewers

Hi there.  Welcome back! We’re doing a weekly series that publishes every Thursday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


So, I really love shrimp. Eating shrimp. If you asked me what my favorite meal is I’d probably first reply by saying I’ll eat anything mexican and anything with shrimp.

The thing is- peeling said shrimp really freaking sucks. I can’t tell you how many times during the process of peeling these shrimp that I considered giving up. Pinching their heads off and seeing all the things that secreted during the pinching…. I just can’t imagine willing doing that again for a while.

I mean. Was it worth it? Well yeah. We’re doing this whole thing to get out of our comfort zones when it comes to making NSNG foods. Well, when it comes to making food in general! And also, this was super delicious.

Anna has yet to let us down. 🙂

Also, considering I prepped and cooked this dish while I was also making Quesadilla Casserole and baking/shredding some chicken for another recipe later this week – I can safely say that this shrimp recipe is easy peasy to whip up.

The hardest part is the shrimp peeling. I feel like that could be a form of torture. Cheat on your math test? Here, now you must peel 3 pounds of shrimp.

Sophie, my two year old, wasn’t helping matters when she repeatedly would come check on me and go, “oooh mommy what you doin’? That yucky!” LOL

I didn’t cook my shrimp on skewers. Why? Cause I failed at remembering to buy some. I feel like they probably tasted the same. 😉

But yes, this was super yummy and as always extremely good for my body because there were no sugars or grains!

Eat Happy: Almond Crusted Baked Cod

Hi there.  Welcome back! We’re doing a weekly series that publishes every Thursday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


When I realized that I was making fish again, I took a deep breath before remembering that Anna Vocino hasn’t steered us wrong yet.  I was definitely excited to go back to the fancy ass Kroger to get the fish, so it made it fun.

I will admit, to save some money and frustration, I took a few liberties with this recipe.  I already had almond flour, but no almond meal as the recipe calls for.  I looked at Kroger but they didn’t have any, so I decided to just roll with the flour rather than make another stop.  Instead of chopping fresh chives, I used lightly dried ones.  And shallots?  I’m not entirely sure what those are because I always just add more garlic instead.

Is there anything more satisfying than a big hunk of good butter melting in a pan?

Yes, there is.  It’s garlic sautéing in said butter. *drool*

Sometime in the middle of cooking, I sat down my champagne glass and it barely tapped the handle of the coffeemaker.  Unfortunately, that broke the glass.  I’m still not sure if I’m more upset about the glass being broken or the champagne wastage.

I have to say, this was the least stressful meal I’ve made from Eat Happy in quite awhile!  It was quick and easy to prepare and well, tasty as fuck.

I served the fish with tomato slices marinated in balsamic vinegar and topped with mozzarella, baked and and finished with a quick broil.  Delicious!

Eat Happy: Cauliflower Pizza Crust

 

Hi there.  Welcome back! We’re doing a weekly series (that was publishing every Tuesday and has moved to Thursdays) wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We started with the very first recipe and are working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?

 

When I ended up being assigned the Cauliflower Pizza Crust, I admit I was not excited.  Making my own crust has never been appealing to me in the first place, which is why I either skip pizza or buy a ready-made Mikey’s crust.  However, this entire series is about trying new things, so I dove in…and by dove in, I mean whined and agonized over the fact that I needed to buy and food-process cauliflower and squeeze out all the moisture.

I don’t own a food processor and my Ninja blender typically does just fine.  however, it didn’t quite get the cauliflower to the texture it called for.  I forged ahead anyway.

My favorite part of the process was sipping Tito’s as the kids and I gagged over the putrid smell of cauliflower cooking.  ACK.  This is the point where I said it smelled like ass, rotten ass, and Quentin stated, “and rotten ass is the worst ass.”

I knew I didn’t get enough of the moisture out when it just wouldn’t really bind together.  As I was mixing the dough with my hands, I could fell water squishing.  Oops.

I had forgotten to buy traditional pizza toppings, which I prefer to use when I am trying a new crust.  However, I went ahead and used leftover roast and some BBQ sauce.

I gotta say, the texture was all wrong, as in it fell the fuck apart and was chunky (yay for not pulsing enough and having too much water), but it didn’t taste bad.  It did taste like cauliflower because, you know, that’s like 80% of the content.  I won’t make it again (unless manufacturers start making cauliflower dust in the freezer section), but I can almost see why people eat it.

 

Eat Happy: Ultimate Low Carb Pizza Crust

Hi there.  Welcome back! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


Admittedly the Ultimate Low Carb Pizza crush from Eat Happy is a recipe that I’ve made countless times before. So when I made it for this blog post, it was not my first time around.  🙂

It’s just incredibly easy and honestly – making a pizza this way tastes better than the ‘real thing’ to me. I’d hands down – choose this pizza crust over any other. Why? It’s light and delicious. It doesn’t make me feel bloated. I know it’s not doing any damage to my body. AND – it’s grain and sugar free which allows me to stay within my WOE which is the biggest perk because I finish eating it and still feel good and happy about my choice of a meal.

So that’s the raw dough ball and then the ball flattened out. I just used my fingers to push it into that shape. It should be pretty thin, and it always comes off the parchment paper beautifully with no sticking. I do always end up cooking mine the suggested full time of about 15 minutes. I take it out around the 10 minute mark to punch some air holes in it.

Doesn’t that just look so yummy??? Picture on the left is the bare crust straight out of the oven. Picture on the right is the crust with melted mozzarella cheese. I decided to make this crust into some cheesy bread.

I just cut my giant cheesy bread into slices and dipped it in some homemade marinara sauce. So so so good you guys.

 


Want to read our other Eat Happy posts? Here’s a handy dandy list for ya:

Eat Happy : Roasted Red Pepper Hummus

Eat Happy : Cheese Ball

Eat Happy: Mango Salsa

Eat Happy: Bacon Wrapped Dates

Eat Happy: Broccoli Dip

Eat Happy: Goat Cheese Stuffed Mini Peppers

Eat Happy: Kale Chips & Deviled Eggs with Greek Yogurt

Eat Happy: Cheese Biscuits

Eat Happy: Sausage Stuffed Mushroom

Eat Happy: Tzatziki Dip & Almond Meal Pita Chips

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini

Eat Happy: Prosciutto Wrapped Peaches & Cheese Crisps

Eat Happy : Roasted Red Pepper Hummus

Hi there.  Welcome back! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


Sooo, if you read last week’s installment of Eat Happy – then you already knew hummus was on the agenda for today.

And here we are…about to dive into some hummus. 🙂 I love hummus. I don’t eat it too often, but when it is in my fridge – it doesn’t last long. I’ll put it on just about anything. It’s like. The perfect condiment.

This was MY first experience with making hummus. I’ve seen my dad do it tons of times, but I just always opted for buying the best and most clean version of hummus that I could find at the grocery store. I can tell you though – after actually making this hummus…I won’t be buying any pre-made store brand hummus again.  It was crazy easy to do and soooo much better! Which I mean, is not a revolutionary concept. Most of the time the things you make at home taste better than the store bought version.  I’m just always surprised when I can make something that tastes so good…cause I have minimal talent in the kitchen. 😉

I have a mini food processor / blender contraption so I had to cut the recipe in half and make it in two batches which was also incredibly easy to do. All the amounts split evenly. {{insert all the praise hands for easy maths}}

So, I made the hummus then stashed it in the fridge to let it chill and set and get more yummy while I bathed and put the kids to bed. Then, I just wasn’t feeling eating hummus. I had some left over cheesy bread ( aka low carb pizza crust with melted cheese on top) and homemade marinara calling my name. However, I had blogger duties to attend to.

As you can see above – IDK why I even doubted my desire for hummus. That ish was so good. I ate it standing over the counter while pulling my baby carrots from their bag like a real classy gal.

I ended up having to stop myself from consuming way to many carrots and hummus. Cheesy bread be damned   –  apparently. 🙂

There you have it! Some easy peasy and delicious roasted red pepper hummus from Eat Happy. You need to get your hands on this cook book. It will feed your soul and body with only the good things that are grain and sugar free.


Want to read our other Eat Happy posts? Here’s a handy dandy list for ya:

Eat Happy : Cheese Ball

Eat Happy: Mango Salsa

Eat Happy: Bacon Wrapped Dates

Eat Happy: Broccoli Dip

Eat Happy: Goat Cheese Stuffed Mini Peppers

Eat Happy: Kale Chips & Deviled Eggs with Greek Yogurt

Eat Happy: Cheese Biscuits

Eat Happy: Sausage Stuffed Mushroom

Eat Happy: Tzatziki Dip & Almond Meal Pita Chips

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini

Eat Happy: Prosciutto Wrapped Peaches & Cheese Crisps

Eat Happy : Cheese Ball

Hi there.  Welcome back! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


So first time for everything? I had to skip the Hummus that was actually scheduled for this week. Why? Because I waited til last minute and couldn’t find tahini anywhere. Don’t worry – I’m circling back and doing it next week! 🙂

Any who… to the cheese ball!

I feel like we say this every time, but this was super easy to make. The hardest part was the little bit of arm muscle that was required for mixing it all up with a spatula.

Because I was doing this last minute – I was a little concerned when I read that the ball needed to rest and set in the fridge for three house. I didn’t have that kind of time. Soo, like any battle worn procrastinator would do – I came up with an alternative and effective solution. I wrapped that bad boy in parchment paper and put it in the freezer for an hour (ish).

Some things I changed? I used red pepper flakes instead of cayenne powder. I also got to this point of chopping my onion –

And was lamenting the fact that I’d have to chop it up so finely when I suddenly remembered how much I hate raw onion. So – I substituted with onion powder. 🙂

I also partly burnt my almond silvers shortly after taking this picture. They weren’t a total loss and still very usable. Why did I burn them? Kids man. Kids. They called me away to do something…and I came back to partially burnt almonds. But really – let’s be honest: I probably still would have burnt them without a kid interruption.

I was really pleased with the end product. It tasted amazing and looked half decent. I cut off a chunk and plopped it on top of my bowl of roast that I was eating for dinner….and it was soooooo yummy. But obviously you could spread this on some veggies or almond meal pita chips or pork rinds – but if you have some roast handy…consider trying that combination. 🙂

Thank you guys so much for reading along! And as with all the recipes in Eat Happy – this one is grain and sugar free. Good in your mouth and good for your body!


Want to read our other Eat Happy posts? Here’s a handy dandy list for ya:

Eat Happy: Mango Salsa

Eat Happy: Bacon Wrapped Dates

Eat Happy: Broccoli Dip

Eat Happy: Goat Cheese Stuffed Mini Peppers

Eat Happy: Kale Chips & Deviled Eggs with Greek Yogurt

Eat Happy: Cheese Biscuits

Eat Happy: Sausage Stuffed Mushroom

Eat Happy: Tzatziki Dip & Almond Meal Pita Chips

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini

Eat Happy: Prosciutto Wrapped Peaches & Cheese Crisps

Eat Happy: Mango Salsa

Hi there.  Welcome back! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?

When I realized I was going to be making mango salsa, I gotta tell you – I was not excited and made a face for sure.  I don’t love mango.  Okay, I actually can’t stand mango.  I like mango flavored cocktails and stuff, but biting into a chunk of mango?  Naw.

I definitely wasn’t about to peel and cut up a mango, so I took the lazy and more expensive route and skipped that step.

This recipe is seriously as simple as cut up some shit and toss it into a blender.  I mean, it really doesn’t get any easier than that, especially when you’re lazy and buy as much stuff pre-chopped as possible.

It took me probably 10 minutes to make this, including setting up the blender and chopping the ingredients.  It really smelled and looked good, so I had high hopes that it would also taste good.

I am pleased to say, it is DELICIOUS and I did not feel like I was going to gag on a mango!  YAY!

Such a light and refreshing treat for these warm Texas days.  I had some of it on pork rinds then turned it into a lunch by rolling some into turkey and cheese.

This also made a huge jar of salsa and I am looking forward to enjoying a little of it here and there and mostly seeing Stuart enjoy it, since I typically don’t eat fruit and tomatoes anymore.

Do you like mango?  Do you make homemade salsas?  This is a great variety!