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Sep 20

Here’s how to clean and store your berries 🍓 🫐

This way you dont have to clean them every time you want some and they will last way longer once you follow this method.

Add your berries to a bowl with 1 tsp baking soda. Let soak for 12-15 min.

Drain and rinse off then add to a paper towel lined cutting board. Pat dry.

Add to a sheet tray and let it sit uncovered in the fridge for 1-2 hours.

Remove and add berries to a paper towel lined tupperware.

#paleoish #kitchenhacks #toptip #lifemadeeasy #kitchentip #berries #strawberries #blueberries #viralreels #tastemademedoit #feedfeed #huffpostpaste #thecookfeed

Sep 18

Bacon & Gruyere Starbucks Egg Bites // PALEOISH TAKES ON

Welcome to PALEOISH TAKES ON. This is a series where I take on restaurant favorite dishes and show you how to make it at home with cleaner ingredients. I am a huge fan of the Starbucks Egg Bites so pumped with how these turned out! Recipe is below.

INGREDIENTS

8 eggs
16 oz (1 LB) cottage cheese
1 pkg bacon
1 ¾ cup shredded gruyere cheese
1 ¾ cup shredded monterey jack cheese
1 tbsp butter, melted
1 tsp hot sauce
1 tsp salt
¼ tsp pepper

STEPS

1. Start by cooking your bacon. Get a package of bacon. Add strips to a large sheet tray and space out a bit. You could use two trays if you need more space. Add to the cold oven and set to 400 degrees. Set a timer for 16 minutes and monitor the bacon. Once crispy, remove from the oven and add bacon strips to a paper towel lined plate. Pour the bacon grease on the tray to a bowl since we will be using this later.
2. Grab a high speed blender and add in the 8 cracked eggs, 16 oz cottage cheese, 1 ¾ cup shredded gruyere cheese, 1 ¾ cup shredded monterey jack cheese, 1 tbsp melted butter, 1 tsp hot sauce, 1 tsp salt, and ¼ tsp pepper. Blend up until smooth and set aside.
3. Preheat your oven to 300 degrees. Grab a muffin tin tray and a roasting pan. You will set the muffin tin in the roasting tray and add a small layer of water so that it Is just covering a little bit of the bottom of the muffin tin. Brush the muffin tin with the bacon grease so each one is coated. Cut up the bacon so that it is in a large bacon bit size. Add some of the bacon bits to the bottom of the muffin tray. Pour in the egg mixture leaving a little room at the top. Sprinkle a little more bacon on top then bake in the middle of the oven for 30-35 minutes. You want the egg bites to set so there shouldn’t be any remaining liquid present. You could poke one of them with a toothpick and it should come out clean.
4. Remove egg bites from the muffin tin and enjoy! You could cut around with a knife if they get a little stuck.

Sep 2

Cedar Plank Salmon with a Chipotle Honey Glaze | Corn Salsa | Guacamole

I partnered up with my friends over at @goodfoods to bring you this delicious Labor Day Grilling recipe. The cedar plank salmon pairs perfectly with the corn salsa and guacamole. Recipe is below 👇

INGREDIENTS:

4 salmon filets, skinless
2 corn on the cob
2 big shallots, diced
3 pieces of bacon, chopped
2 cups cherry tomatoes
@goodfoods guacamole
2 cedar planks, soaked in water

Chipotle Honey Glaze Ingredients:

1/2 cup honey
1/3 cup ketchup
1/3 cup water
1 tbsp brown sugar
1 tbsp white vinegar
2 chipotle peppers in adobe, seeds removed
1/2 tsp ancho chipotle powder or chili powder

STEPS:

Start by making the glaze by adding the glaze ingredients to a blender or food processor and blend until smooth. Add to a small sauce pot and bring to a simmer over medium heat for a few minutes. Once it turns into a glaze with a maple syrup type texture, turn off the heat. Add to a bowl and set aside.

Now let’s do the corn salsa. Grab a pot and fill with water. Once boiling, add a nice pinch of salt and shuck your corn on the cob and add to the water for 5 minutes. Remove and let cool. Cut the corn off the cob and add to a bowl. Slice your cherry tomatoes in half and set aside. Grab a large saute pan and get on medium heat. Add in the bacon pieces and saute until they are crispy. Remove bacon once crispy and leave the bacon fat in the pan. Add in a little Olive oil and throw in the diced shallot and saute for 1-2 minutes. Add in the corn and season with salt and pepper. Saute for 2 minutes then add in the cherry tomatoes and bacon back to the pan. Season with a little more salt and pepper. Add in 1 tbsp of butter then cook for 1-2 minutes and remove to a bowl.

Soak your cedar planks for 1-2 hours and dry. Get your grill to 500 degrees then turn off right side. Add salmon filets to planks. Season with Salt, pepper, and garlic powder. Cook salmon on indirect heat for 5 min. Coat with glaze then cook another 3-5 minutes until internal is 130 degrees. Plate and enjoy!

Aug 19

WOOD CUTTING BOARD CARE STEPS

Here’s how I like to take care of my wood cutting boards and what to do when you first get a new wood cutting board. I use @johnboosco Mystery Oil and you want to apply a nice layer so that it soaks into the board. Do this on both sides and let it sit overnight. Wipe off any excess oil the next day and apply more oil to any dry spots you see.

Now apply some @johnboosco Board Cream to protect the top layer from food and liquids. Apply a nice layer and work in both sides and let sit overnight. Do this process once a month depending on how much you are using the board.

#boos #booscuttingboard #butcherblock #woodcuttingboard #kitchentips #cuttingboard #woodworkinglove #finewoodwork #choppingblock #choppingboard #endgraincuttingboard #endgraincuttingboards #paleoish #mypaleoishlife

Jul 25

Trying the Viral IHOP Breakfast Tacos 🥞 🌮 #ISHDAY

The commercial definitely got me and I had to give this a try. I am a taco and pancake lover so knew that I needed this in my life. The breakfast taco was filled with egg, bacon, cheese, and gravy.

#paleoish #mypaleoishlife #ihop #breakfasttacos #brunchfood #tacosforbreakfast #foodreviews #foodreview #brunchislife #viralfood #foodinsider #foodforfoodie #foodventure #trendingfood

Jun 12

MOM’S 70TH BDAY RECAP VIDEO 🎈

It was so much fun celebrating my moms 70th bday a few weeks ago. She is such a special person and does so much for the family and myself so it was nice to get to spoil her for a change and I thought it would be fun to make a little recap video showing all of the different things we did. Breakdown is below 👇

TIMELINE:

Kicked things off with a tasty bagels and lox charcuterie board.

Went to the @gettymuseum in LA and it was badass!

Then checked out the new @academymuseum of motion pictures that was super cool.

Finished off the night at @motherwolfla. My goodness this meal was ridiculous! It was so fun to finally try one of @evanfunke restaurants!

Did a road trip up to Paso Robles and it was so beautiful up there.

Did a wine tasting at @jadawinery. Fun fact, there are over 300 vineyards just in Paso Robles alone!

Happy bday Mom! I love you!

Jun 12

This Chorizo Breakfast Burrito + secret sauce hit some serious spots! 🍳 🌯 🔥

📍 @sabrosomexicangrill in Garden Grove, CA

Order: the Ultimate Burrito (chorizo, egg, cheese, and french fries) make sure to order the secret sauce with it. Basically like a super delicious chipotle sauce.

#breakfastburrito #chorizoburrito #ishday #paleoish #mypaleoishlife #bestbrunch #socalfoodie #foodieadventures #breakfastallday #orangecountyfood #chorizoandeggs #ocfood #latimesfood #yelpoc #oceats #socaleats #ocweekly #ocweeklyfood #ocfoodfiend #ocfoodlist #ocfoodblogger #foodreview #foodenthusiast #foodigram #sundayfunday #hungryaf #sundaybrunchday #sundayfundayvibes

May 28

GRILLED SHRIMP PITA WRAPS 🍤 🥙

In need of a tasty grilling recipe for Memorial Day Weekend? I partnered up with my friends over at @goodfoods to bring you these delicious grilled shrimp pita wraps paired with their awesome dairy free tzatziki dip that will be a crowd pleaser! Give them a try and hope you have a fantastic Memorial Day Weekend! Recipe is below 👇

INGREDIENTS:

2 lb shrimp, tails removed and deveined
@goodfoods tzatski dip
Pita wraps
Red onion, sliced thin
Romaine hearts, chopped
Cucumber, sliced
Roma tomatoes, sliced
Pickled turnip slices
Tahini spread
Olive oil

SPICE MIX:

1 tbsp pepper
1 tbsp cumin
1 tbsp paprika
1 tbsp garlic powder
1 tsp oregano
1 tsp thyme
1 tsp coriander

STEPS:

Mix up spice mix in a bowl and set aside. Add your shrimp to a bowl and put in 2 tbsp of olive oil and 1 tsp of salt. Mix up then add in 1 tbsp of the spice mix and toss so that the shrimp are fully coated.

Soak your wooden skewers for an hour. Dry them off and take two and add 4 shrimp to them. Repeat with skewers until all of the shrimp are on them. Get grill to 500-600 degrees. Make sure to coat the grates with avocado oil. Add the shrimp and cook for 3 minutes per side for larger sized shrimp. Once off the grill, sprinkle the shrimp with a little salt and seasoning mix on both sides. Remove from the skewers and set aside.

Rub the pita with a little olive oil on each side. Grill for 30 seconds per side to get a little color on them. Build the pita by drizzling with some tahini and tzatziki sauce. Top with some lettuce, tomato, cucumber, red onion slices, pickled turnip, and with the shrimp so its in an even layer. Drizzle on some Tzatski and enjoy!

#vegantzatziki #paleoish #mypaleoishlife #goodfoods #eatgoodfoods #memorialday #memorialdaycookout #grilling #goodeating #grillingrecipe #healthygrilling #tzatziki #tzatzikisauce #shrimpwrap #grilledtoperfection #pita #pitawrap #grilledshrimp #bestbbq #grillmarks #shrimprecipe #dairyfree #cookingideas #dinner #dinnertime🍴 #homecookfood

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