Roasted Shishito Peppers

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I had these Roasted Shishito Peppers for the first time at the Fremont Diner on Highway 121 in Sonoma.  I remember being afraid to taste one because they look like they'd be hot....but they were completely mild and delicious!

I forgot about them until my recent trip to New York when we went to an amazing dinner at Sushi Samba in the West Village.  Roasted Shishito Peppers were served as a first course with lemon wedges and flakey sea salt.  I fell in love with them all over again.

Roasted Shishito Peppers

These are the perfect healthy appetizer!

Ingredients

• 2-3 tablespoons extra-virgin olive oil or coconut oil
• 8 ounces whole shishito peppers (or Padron chiles)
• Flakey course sea salt
• lemon wedges

Instructions

1. Heat oil in a large cast iron skillet or other heavy skillet over medium-high heat.
2. Cook peppers, turning occasionally with tongs, until they begin to blacken and blister on all sides.
3. Drain on paper towels.
4. Drizzle with lemon juice and sprinkle with salt and serve immediately.
5. Serve with extra lemon and flakey course salt.

We had some friends over this weekend and made an appetizer of deviled eggs and these roasted shishito peppers and they were so easy....and so delicious.  This is what shishito peppers look like, if you cannot find them, Padrone chilies can also be used.

This is the flakey course sea salt I found at Sprouts...it was perfect.

I hope you enjoy these Roasted Shishito Peppers.  They are so inexpensive and easy!!

Paleo Burger Pile!

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Everyone loves a good burger. I must admit, the way I enjoy a burger now is quite different from the way I used to enjoy a burger before switching to a Paleo lifestyle.

A burger for me before wasn’t even worth considering unless it had American Cheese, usually two slices….and it came on a bun.

So, switching to a Paleo lifestyle where bread and dairy are not a part of my day to day life anymore, it’s surprising to me just how much I still love and enjoy burgers. See, people can change.

Nowadays, one of my favorite ways to enjoy a burger is a plain patty with homemade mayo slathered on top. That served alongside some greens….that’s just delicious in my opinion and often a “go-to” if I’m eating out. My next favorite thing to do at home is to create what I call a “Burger Pile”. It’s just like it sounds…I just pile whatever I happen to have on hand on a burger!

My husband loves this too, so I thought I’d share last night’s Burger Pile creation with all of you so you can see that there is life beyond the Cheeseburger.

While my husband grilled some grass-fed burgers out on the grill, I baked Brussel Sprouts in the oven until crispy. (Click the link to see my recipe for how I make my Brussels…they are delicious;)

A quick note about meat quality. That is something else that has changed significantly since I’ve gone Paleo. I pay way more attention to where my meat comes from. Back in my cheeseburger days I didn’t even know to “care” about something like that. Now I care a lot. I’m lucky to have some harvesters of high quality, tasty meat in my life, my husband being on of them. So, most of the time I don’t ever have to buy it. I just go out to my freezer and pick out some ground elk, buffalo or venison for my burgers. Once you have gotten used to eating such high quality, grass-fed meat, you really notice the inferior taste of low quality meat. I used to think you had to “doctor up” game meats with bread crumbs and seasonings to cover up the “gamey" flavor. Not true. High quality game meats are delicious and are becoming more prevelent in health food stores. I season mine with salt, pepper and a little BBQ seasoning from Savory Spice Shop. My husband usually grills the burgers out on the grill, but sometimes I cook them inside on a cast iron grill pan on medium-high heat, for about 5 minutes per side. If you’ve never tasted game meats…I encourage you to try it. It’s way healthier and extremely lean.

A couple of days ago I was running around all day, getting ready for my trip to New York for the BlogHer Conference and didn’t even think about dinner until it was almost dinner time! I hadn’t thawed out any meat, so I stopped at Petaluma Market and went to the meat counter to see if they’d have anything that looked good. I realized I’ve been so spoiled with meat for so long that I don’t buy it that often. As I looked at the ground meats, they had “ground beef” for around $5 per pound and they had lean grass-fed ground beef for a little over $8 per pound. For me, it wasn’t even a question…so worth it in my opinion.

Here’s how I built our “Burger Pile”… Brussel Sprouts, Grass-Fed Burger patty, homemade Mayo, sunny side up egg, sliced avocado, diced cherry tomatoes, and a sprinkle of pepper. It was so good. It got me thinking how much more I enjoy this burger than my old cheeseburgers. Not only does it taste better, it leaves me feeling good. All of it is good FOR me…yes, even all that healthy FAT! ;)

Get creative with your Burger Pile! If I didn’t have to get to packing that night….I definitely would have added some sugar-free bacon to that pile.

I hope you experiment with your family’s burger nights at home! Try ditching the cheese and bun and create something more healthy and fun for YOUR family. Enjoy! :)

Amazon Prime Day

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Have you heard? It's Happy Amazon Prime Day on July 15th!  They are celebrating turning 20 years old by offering deals that they say will be better than Black Friday!  What!?  For someone who gets her cardio through shopping, like me....it's worth a look!  :)

So what's the catch to participate in Amazon Prime Day?  You do have to be an Amazon Prime member to participate in these deals.  Most people I know, including me, are already Prime members...if not you can sign up for a free 30 day trial to see if you like it.  After that, it's just $99 per year.  I think it's totally worth it with all the shipping fees saved!  What else does Prime membership mean?  In addition to the deals on July 15th, you get free 2-day shipping on millions of items, photo storage, instant streaming of many movies and TV shows, and access to books and music.

I love Amazon, they usually have the best deals I can find anyway....so I'm looking forward to see what I can score on Prime Day!

Click here to find out more about Amazon Prime Day!  Happy shopping! ;)

barre3 Workout

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When I find a workout I love...I'm going to share it with all of you!  So, I'd like to introduce you to my newest find... barre3.

I am the first to admit I am not a Crossfit kind of girl.  When I first got involved in the Paleo community, I found out that Crossfit and Paleo tend to go hand in hand.  With Crossfit gyms popping up on every corner, it's hard to ignore.  I love the Paleo lifestyle.  Crossfit just isn't my thing....& that's okay with me.

I think exercise should be enjoyable.  It's just a matter of finding that "thing" that works for you.  I've always enjoyed working out on my own, on my own time.  I enjoy hiking, stand up paddling, tennis and getting outside in nature.  For me, I just like to move my body.  It's probably the introvert in me that makes me anxious in group classes.

I've tried many different things over the years and what I know for sure is...If it's not enjoyable in some way, it won't last.  My favorite workouts have always been DVD's.  They just work for me and I'm self motivated to do them at home.  I also like to change it up every once in a while so as not to get bored.  It's motivating to find a new workout to get excited about!  Recently, someone in my wonderful Instagram community told me about barre3.  I checked it out, it clicked, and have been doing these workouts ever since...THIS is the kind of workout I've been looking for!

So what is barre3?  Here's what they have to say....

Balance, strengthen, and lengthen the body with moves inspired by ballet, yoga, and Pilates...

Our workouts are designed to transform the body to one of equal balance, strength and flexibility.

Many think that the "3" in the name comes from the combination of ballet, yoga, and Pilates...but it actually has more to do with "balance", as they explain here....

Our signature 3-step sequence delivers a balanced, total-body workout that you can do anytime, anywhere. All movements are low-impact and designed to burn fat, build muscle and break through plateaus.

1.  Isometric holds work your muscles to their deepest point and increase strength and endurance. Holding still strengthens your muscles continuously; it also gives you time to make sure your alignment and posture are perfect before you move.

2.  Next, we add controlled 1-inch movements. These create just enough relief in the muscles to maintain the integrity of the hold for maximum benefit. By layering on one inch, you heat the body, increase your core strength, and rev your metabolism.

3.  After completely taxing the muscles, we flush out the body with functional, large, dynamic moves. This cardio blast lifts the heart rate, improves circulation, and energizes the body.

A Workout That Works for Everyone

Anyone can do this low-impact sequence and see dramatic results. It doesn’t matter if you’re 20 or 75, if you’re a turbo athlete or you haven’t worked out in years, if you have back pain or a knee injury, if you’re pregnant or just had a baby. No matter who you are, barre3 will help you lose weight, build strength, and transform your entire body.

Sadie Lincoln, barre3 founder, works closely with a team of experts including yogis, professional dancers, doctors, and athletes to craft highly efficient workouts. Focusing on a unique combination of dynamic movement and isometric holds, the sequences work strategically to transform the body and develop long term postural benefits.

There are two ways you can do barre3 workouts.  You can attend classes if there is a barre3 studio near you.  I don't happen to have any studios near me, so I do the online workouts  at home and am loving them!  This is what the online workouts offer....

There are hundreds of videos online ranging from 10 minutes to 60 minutes, so you can always get your workout in even if you're short on time.  You can also download their app on your phone to get your workouts in on the go!  They've thought of everything to cover all those excuses you can come up with!  They have workouts that use minimal props like the ball (which deflates for travel) and a resistance band, but they aren't mandatory.  Each workout lists what props are used in that workout, so you know before you start.  I find that they intensify the workouts and I really like using them.  Most workouts also use a yoga mat.  I'm also a sucker for cute accessories and I love that this company has style!  Their shirts are actually stylish...LOVE that.  I love my Trucker Hat pictured above.  As soon as I saw it I had to have it.

These workouts may not look intense, but they are.  They work your muscles to fatigue and that's when the magic happens.  They call them "quakes" when your body starts to literally shake from going to failure.  They also always show you modifications from easier to harder depending on your level and ability.

I'm also enjoying the barre3 blog.  They talk about a healthy lifestyle, how barre3 is a great pre and post pregnancy workout, and recipes and nutrition...they even have wonderful "mocktail" recipes!  (You know how I love a good mocktail!) ;)

My body type responds well to this type of workout.  I have my mom to thank for that.  My mom was a ballerina and even though I am no ballerina, it is helping me build strength while keeping me long and lean.  Even if you've never tried something like this before, try something new...you might enjoy it!

I've been just choosing different workouts online for now....but they have different programs and challenges if you are someone who needs more guidance.  They offer "28 to Great", "10 to Go" and "7 Day Body Blast".  They also offer DVD packages for home use.

For more information about subscription information and classes, visit barre3.com.  Between this and getting outdoors, it's all about keeping my body moving, happy & healthy!  Enjoy!

-italics are taken from the barre3 website.  

Garlic Butter Shrimp

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I made this Garlic Butter Shrimp on Father's Day recently and it was so good!  It's a super easy dish that feeds a lot of people!

Ingredients:

• 2 lbs fresh or frozen shrimp (I got large, frozen, uncooked, de-veined shrimp with tails on from Trader Joe's and put them in a colander under cold water until thawed.)
• salt and pepper
• 2 sticks cold butter (I use KerryGold grass fed Butter...you could also use Ghee)
• 4 large cloves garlic
• juice of 1 lemon
• 1 tsp sea salt
• 1/4 cup chopped parsley (plus extra for garnish)
• 1/2 tsp crushed red pepper

Instructions: 

1. Preheat oven to 375 degrees F
2. Put all the shrimp in a single layer on one baking sheet (if doubling the recipe, use 2 baking sheets)
3. Sprinkle the shrimp with salt and pepper.
4. Pulse all of the other ingredients in a food processor and sprinkle in crumbles on top of the shrimp.
5. Place in the oven for about 10-15 mins until shrimp is opaque, hot and garlic butter is bubbling.
6. For serving and to keep hot, transfer to a large pot on low on the stove.
7. Serve in large deep serving dishes and garnish with parsley.
8. ...and for your non-paleo guests, you can put out crusty bread for dipping.

I served this shrimp with Baby Back Ribs and two side salads.  They were even great heated up the next day!

You can serve this as a complete meal by serving it on top of Cauliflower Rice or zoodles!  :)

Garlic Butter Shrimp

Main Cuisine: Seafood
Author: Happy WifeStyle
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins

This Garlic Shrimp is delicious! You can make a little for your family....or a lot for a crowd!

Ingredients

• 2 lbs fresh or frozen shrimp (I got large, frozen, uncooked, de-veined shrimp with tails on from Trader Joe's and put them in a colander under cold water until thawed.)
• salt and pepper
• 2 sticks cold butter (I use Kerrygold grass fed Butter)
• 4 large cloves garlic
• juice of 1 lemon
• 1 tsp sea salt
• 1/4 cup chopped parsley (plus extra for garnish)
• 1/2 tsp crushed red pepper

Instructions

1. Preheat oven to 375 degrees F
2. Put all the shrimp in a single layer on one baking sheet (if doubling the recipe, use 2 baking sheets)
3. Sprinkle the shrimp with salt and pepper.
4. Pulse all of the other ingredients in a food processor and sprinkle in crumbles on top of the shrimp.
5. Place in the oven for about 10-15 mins until shrimp is opaque, hot and garlic butter is bubbling.
6. For serving and to keep hot, transfer to a large pot on low on the stove.
7. Serve in large deep serving dishes and garnish with parsley.

Baby Back Ribs

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This is my absolute favorite Baby Back Ribs recipe.  I got this recipe from one of my very best friends who shared it with me to share with everyone when I guest posted for @whole30recipes on Instagram.

I had to make up my own Whole30 approved BBQ Sauce because all BBQ sauce has sugar in it and it took some trial and error....but it turned out FANTASTIC.  The key to these ribs is cooking them slow and low in the oven....

BABY BACK RIBS:

I used a 2 pack of pork baby back ribs...

1.  Preheat oven to 275 degrees F.

2.  Prepare a large baking sheet by lining with foil.

3.  Pat ribs dry and place on sheet meat side down.

4.  Rub with olive oil and sprinkle generously with seasonings. I used salt, pepper and a BBQ Spice (I use either The Spice Hunter Cowboy BBQ Rub from Sprouts OR Savory Spice's Texas BBQ Seasoning...this one has honey powder so use this one when you're not Whole30-ing)

5.  Turn ribs over, meat side up, and repeat with olive oil and seasonings.

6.  With meat side up, cover each rack of ribs separately with foil, tenting the foil so it’s completely sealed but not tight.

7.  Put in the oven for 1 1/2 hours at 275 degrees.

8.  Turn oven up to 325 degrees F for 1 hour.

9.  Check the ribs. The meat should start to retract, or pull off the edge of the bone by about 1 inch. (if this hasn’t happened yet, but back in and check every 15 mins until this happens…all ovens vary a bit, mine took an extra 20 mins.)

10.  Remove foil and transfer the ribs to a clean foil lined baking sheet to get them out of the juices. Rest the ribs for 10-15 mins out of the oven.

11.  Brush the ribs with a compliant BBQ Sauce in a thick layer. (recipe for mine in previous post, it works great on these ribs.)

12.  Broil them at 450 degrees (high) until a dark, almost blackened “bark” forms on the top. Watch them CLOSELY, checking them every 5 mins. (Mine took about 10 mins)

13.  Cool a few minutes to let the sauce set, then slice them with a serrated knife into individual ribs. I tipped them on edge to see the bone sections better.

Perfect for summer BBQ’s! These go great with a light, crisp coleslaw salad. I served them with a super simple salad of bagged "broccoli slaw" topped with dairy-free ranch. My husband said these were the best ribs he’s EVER had! Hope you enjoy them too!

Enjoy your Father's Day weekend...I'll be making these along with garlic butter shrimp for my husband and sons;)

Baby Back Ribs

Recipe Type: Main
Author: Happy WifeStyle

These Ribs are so delicious because they are cooked slow & low... PERFECT with my Whole30 BBQ Sauce that is sugar-free!

Ingredients

• 2 racks of Baby Back Pork Ribs
• Olive Oil
• Salt & Pepper
• BBQ Seasoning of choice

Instructions

1. Preheat oven to 275 degrees F.
2. Prepare a large baking sheet by lining with foil.
3. Pat ribs dry and place on sheet meat side down.
4. Rub with olive oil and sprinkle generously with seasonings. I used salt, pepper and a BBQ Spice (I use either The Spice Hunter Cowboy BBQ Rub from Sprouts OR Savory Spice's Texas BBQ Seasoning)
5. Turn ribs over, meat side up, and repeat with olive oil and seasonings.
6. With meat side up, cover each rack of ribs separately with foil, tenting the foil so it’s completely sealed but not tight.
7. Put in the oven for 1 1/2 hours at 275 degrees.
8. Turn oven up to 325 degrees F for 1 hour.
9. Check the ribs. The meat should start to retract, or pull off the edge of the bone by about 1 inch. (if this hasn’t happened yet, but back in and check every 15 mins until this happens…all ovens vary a bit, mine took an extra 20 mins.)
10. Remove foil and transfer the ribs to a clean foil lined baking sheet to get them out of the juices. Rest the ribs for 10-15 mins out of the oven.
11. Brush the ribs with a BBQ Sauce in a thick layer. (recipe for my Whole30 BBQ Sauce works great on these ribs and is sugar-free.)
12. Broil them at 450 degrees (high) until a dark, almost blackened “bark” forms on the top. Watch them CLOSELY, checking them every 5 mins. (Mine took about 10 mins)
13. Cool a few minutes to let the sauce set, then slice them with a serrated knife into individual ribs. I tipped them on edge to see the bone sections better.