Dump Dinner

Dump Dinner

Serves 4

 

This is an easy recipe my family enjoyed along with several other families during camping outings. The guys would cook huge batches outside in a couple pots and the kids thought it was fun to eat at the picnic table using newspapers as our plates. It’s very low maintenance and clean up couldn’t be easier! Here’s a single family-sized version that can be done on the stove top.

 

3 oz Old Bay Seasoning
Water
2 tbsp. salt
1 ring Kielbasa or Turkey sausage, cut into 1” pieces
8 ears of corn on the cob, cut in half
4 handfuls of pea pods
2 lbs. unshelled uncooked shrimp

8 small, red potatoes, quartered

Optional side: French bread and butter

 

The amount of items above can easily be modified to your taste.

Cover the table with several layers of newspaper.

In large stock pot, fill it half way with water. Bring to a boil.

Add the old bay seasoning and salt and boil for 5 minutes.

Add kielbasa. Boil for 20 minutes.

Add the...

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DIY Sausage Seasoning Blend

diy recipes sausage seasoning May 18, 2020

DIY Sausage Seasoning Blend

 

1-1/2 t salt

3-1/2 t paprika

2/3 t garlic powder

1/3 t fennel seed

1 t ground black pepper

¼ t crushed red pepper

 

Blend all ingredients together. Store in airtight container. Can be made in bigger batches and stored in air tight container for later use. Use 1 recipe with 1 pound of ground turkey or beef.

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Detox Salad

Detox Salad

2 heads broccoli, stems removed

1 head cauliflower, stems removed

2.5 C shredded carrots

½ C Sunflower Seeds

1 C currants, craisins, or other dried berry (I use a ½ C to keep sugar down)

½ C finely chopped fresh parsley

4-6 T fresh lemon juice, to taste

Salt & Pepper (about ½ t salt is what I’ve used); lots of pepper

Pure maple syrup, to drizzle before serving.

 

Directions:

In a food processor (or by hand) process the broccoli until fine.  Add into large bowl.  Then process the cauliflower until fine and add to same bowl.  Shred carrots and add.  Then, stir in seeds, dried fruit and all the seasonings.  Drizzle a bit of syrup on right before serving.

  • Make a ½ batch if not serving to a lot of people.
  • Tastes great with raspberry vinaigrette instead of syrup.

Keeps well in air tight container in the refrigerator for up to a week

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012: Simple Massage at Home Techniques w/ Moriah Prange

To get your FREE 7 Day Fresh Start Eating plan by clicking here: https://www.rockbottomwellness.com/7-day-eating-plan

Join me as I interview Moriah Prange, massage therapist, as we discuss ways to keep your body healthy when you can’t get your massage. We talk about how Moriah has used her own diagnosis as a way to help and heal her massage clients. She specializes in pediatric massage and has a unique way of working with her clients. We talk about the benefits of pediatric massage, at home massage techniques, and healthy touch in our society around COVID-19. 

Facebook: @flourishingtouch

Email: [email protected] 

Office number/cell: 763-274-0377/612-559-9931

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011 HEALTHY AT HOME SERIES PART 2: Creating Your Own Happiness w/ Tiffany Kiefer

7 Day Fresh Start Eating Plan: Download FREE here: https://www.rockbottomwellness.com/7-day-eating-plan

All of us have busy filled lives, some with family obligations, not to mention working full time.  Wouldn’t it be great if there was a way to enjoy all that you have created?

None of what Tiffany has created came by accident and I believe the same or more is possible for you, regardless of your current situation. She has lived through being a victim of sexual molestation as a child, eating disorders, food addictions, being 175 pounds overweight, moving clear across the world to a place she didn’t know anyone except my family, and having to start over numerous times in my life. She continuously felt that others were responsible for her happiness. She found herself in a constant struggle. 

So how did she get from there to where she is today, and how does this apply to you?  Tiffany learned that through self-love you can do anything you put your mind...

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Crock Pot Honey Sesame Pork Roast

Crock Pot Honey Sesame Pork Roast

 

Serves 6 people

 

3 pounds pork loin roast

1 T dried oregano

2 T dried basil

½ t black pepper, freshly ground

¾ t salt

2 T garlic, minced

½ C raw honey

2 T coconut oil, melted

1/2 C coconut aminos or Tamari

1/8 C toasted sesame seeds

 

Side suggestions: rice and steamed asparagus

 

  • Place roast in crock pot.
  • In a medium bowl, combine oregano, basil, garlic, pepper, salt, honey and aminos. Stir to combine well. Add sesame seeds and stir in.
  • Pour sauce over roast.
  • Cook on low for 6 to 8 hours.
  • Remove roast from crock pot. Shred if desired depending on how you are going to be serving.
  • Reserve liquid and place in small pan on stove and bring to a boil until thickened, stirring constantly
  • Pour juice over meat and/or serve with side of rice and steamed asparagus.
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Crispy Honey Chicken

Sauce

 

1/3 to ½ C Honey

2 T Tamari or Coconut Aminos

2 T Water

¼ t Sesame Oil

1 T Apple Cider Vinegar

Red Pepper flakes, to taste

1 T Arrowroot

1 T water

 

Chicken

 

1-1/2 # chicken breast (about 3 breasts), cut into 1 1/2” pieces

1 - 1 ½ C Gluten Free All Purpose Flour

1 t chili powder

1 t cumin

½ t Coriander

½ t onion powder

1 C (½ Pint) Buttermilk OR milk alternative and 1 T vinegar or lemon juice to equal 1 C (let sit 5 minutes)

Avocado Oil for frying, enough to cover the sauté pan to a depth that chicken pieces are submerged half way.

 

In saucepan over medium heat, add honey, Tamari, water, sesame oil, red pepper flakes and vinegar. Whisk together and bring to a boil.

 

In a separate bowl, stir together cornstarch and water. Set aside. Once sauce is boiling, add slowly the cornstarch and water mixture. Add water or cornstarch to modify your desired thickness of the sauce.

 

In a dish, mix the...

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Creamy Avocado Dressing

Creamy Avocado Dressing

1 avocado

3 T olive oil

1 T lemon juice

½ C water

¼ t sea salt

¼ t black pepper

Place avocado, oil, lemon juice and water in blender. Puree until smooth then blend in salt and pepper. Serve over chopped or green salad.

For a Mexican flavor dressing, substitute lime juice for the lemon juice and add ¼ C salsa. Drizzle on taco salad or other Mexican dish.

Adapted from Elana Amsterdam.

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Coconut Milk Ranch

Coconut Milk Ranch

1/3 C coconut milk (from a can) - do not buy lite

1 t apple cider vinegar

1 C Mayo (there is an egg, dairy, and soy free at Coborn's in the "natural" section called Mindful Mayo - it is made from Canola oil but it is expellar pressed and organic. There is an olive oil version, too.

2 Cloves finely minced garlic

3 T minced green onions

2 T chopped parsley

ground pepper to taste

Directions:  Pour apple cider vinegar into coconut milk (shake can well) and let sit for 5 to 10 minutes to become buttermilk-like.  In a bowl, whisk together mayo, pressed garlic, parsley, green onions, white wine vinegar, "buttermilk" and pepper.

Pour into glass jar and store in refrigerator. 

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Chopped Southwestern Salad

Salad:

Lg Head Romain Lettuce

1 Can black beans, rinsed and drained

1 lg orange bell pepper

1 pt cherry tomatoes

5 green onions

5 strips cooked, crispy bacon

Optional ingredients: Avocado slices, fresh corn

 

Dressing:

1 C cilantro, loosely packed, roughly chopped, stems removed

½ Avocado

Juice from ½ lime, or more, to taste

2 garlic cloves

¼ C Olive Oil

1 ½ t White Wine Vinegar

1/8 t salt

 

Blend all dressing ingredients in processer/blender and toss over finely chopped salad ingredients.

Add a steak or chicken to complete the meal.

 

Protein: Beans (or added steak or chicken)

Carbohydrate: salad ingredients

Fat: Avocado, olive oil

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