A Bright Balance

The perfect recipe for a balanced life!


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Ginger & Garlic Pork Stir Fry

Ginger & Garlic Pork Stir Fry

Sautéed with Button Mushrooms, Cabbage, and Brussel Sprouts

Ginger & Garlic Pork Stir Fry

(This recipe serves 6-8 people)

Ingredients:

  • ½ lb brussel sprouts (washed and cut in half)
  • ½ head of cabbage (thinly sliced)
  • 1 onion (thinly sliced)
  • 1 package button mushrooms (washed and cut in half)
  • 1 pack ground sweet Italian sausage
  • 1 pack ground pork (or diced up pork chops)
  • Olive oil
  • Salt, pepper, garlic powder, ground ginger, cumin, garam masala, dried parsley

Directions:

  • In a large sauté pan or wok, sauté the brussel sprouts, cabbage, sliced onions, and sliced mushrooms on medium-high heat with 2 tbsp of olive oil. Add 1 tsp salt, pepper, garlic powder, ground ginger, and dried parsley.  Next, add ¼ tsp of cumin and garam masala.  Sauté for about 15-20 minutes or until the vegetables are tender.
  • In a separate sauté pan, brown the ground sausage and ground/diced pork on medium-high heat with 1 tbsp of olive oil. Use a wooden spoon to break up the meat into small pieces.  Once the meat is fully cooked, add it to the vegetable mixture and combine ingredients evenly.
  • Allow to cook for another 10 minutes so the flavors can become incorporated. Season with more salt & pepper if desired.
  • Serve right away and enjoy!

Download a PDF of this recipe here!

Ginger & Garlic Pork Stir Fry

 

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Mini Breakfast Quiches

Quiches going in!

Before
Mini Breakfast Quiches

After

(This recipe serves 4-6 people)

Ingredients:

  • 1 cup diced mushrooms
  • 1 cup diced red onion
  • 1 cup diced bell pepper
  • 1 cup diced ham
  • 1 cup chopped spinach
  • 2 ½ cups shredded cheese
  • 8-10 eggs
  • Olive oil
  • Salt & pepper

Directions

  • In a medium skillet, sauté on medium-high heat the mushrooms, onions, and peppers with 1 tablespoon of olive oil and a pinch of salt and pepper.  Stir occasionally and allow to cook for about 10 minutes.  Once soft, add the chopped spinach and diced ham and mix all the ingredients together.
  • In a large mixing bowl, crack 8-10 eggs and whisk together.  Add in the vegetable and ham mixture and 2 cups of the shredded cheese.  (Save the ½ cup to top the mini quiches with).  Make sure to stir thoroughly while combining all of the ingredients together.
  • Preheat oven to 350°.  Using a paper towel, rub olive oil on the bottom and side of muffin tins to ensure the egg mixture won’t stick.
  • Pour the mixture into each muffin cup leaving about ½” from the top (the eggs will rise!).
  • Bake in the oven for 20-22 minutes or until the egg mixture is cooked.  Add the remaining ½ cup of shredded cheese to the top of each quiche and place back into the oven for about 3 minutes or until the cheese is melted.
  • Allow to cool before removing from the muffin tin.  Serve warm and enjoy!

Download a PDF of this recipe here!

Mini Breakfast Quiches


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Buffalo Chicken Tenders

Buffalo Chicken Tenders

(This recipe serves 4-6 people)

Ingredients:

  • 3-4 boneless chicken breasts
  • Grass fed butter
  • Organic hot sauce
  • Salt & pepper
  • Olive oil

Directions:

  • Preheat oven to 350°
  • Pound out the raw chicken breasts with a meat mallet until they are about ¾”-1” thick.
  • Next, cut the chicken breasts into strips about 1-2 inches wide.
  • Coat all of the chicken lightly in olive oil, salt, and pepper.
  • Bake in oven for about 30-40 minutes or until cooked through. (I used an elevated baking rack to ensure an even cooking process.)
  • In a small sauce pan, combine about 1 cup organic hot sauce with 2 tablespoons grass fed butter over medium-low heat.  Stir occasionally until well combined.
  • When chicken is fully cooked, toss a few pieces at a time using tongs in the hot sauce mixture and place on a serving plate to rest.  The butter will help the sauce stick to the chicken.
  • Once all of the chicken is coated it is ready to serve!

 

Use our homemade chunky bleu cheese recipe as a healthy alternative to store-bought bleu cheese!

 

Download a PDF of this recipe here!

Buffalo Chicken Tenders


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Meat-A-Balls!

Meatballs

(This recipe serves 6-8 people)

Ingredients:

  • 1 pack ground hot Italian sausage (use sweet Italian sausage if you don’t like spicy!)
  • 1 pack ground pork
  • 1 pack ground beef

(You can use any type of ground meat you prefer.  I find that mixing the different meats gives the meatballs great flavor!)

  • 2 garlic cloves (finely chopped)
  • 1 tsp salt & pepper
  • 1 tbsp Chopped parsley
  • 1 cup ground flax meal
  • 1 egg

 

Directions:

  • Preheat oven to 350°
  • In a large mixing bowl, combine all of the above ingredients and mix well with your hands.  Form the meat mixture into 1 ½ inch balls.  Place about an inch apart on a baking sheet.  I prefer to use an elevated baking rack (pictured above) to ensure that the meatballs cook evenly and have a nice golden crust.
  • Bake meatballs in the oven for about 40-45 minutes.
  • Serve with your favorite sauce and enjoy!

Download a PDF of this recipe here!

Meat-A-Balls!

 

Add our Hearty Vegetable Red Sauce to this recipe for a delicious meal! Find the recipe here:

Hearty Vegetable Red Sauce


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Stuffed Bell Peppers!

Stuffed Bell Pepper

(This recipe serves 4-6 people)

Ingredients:

  • 2-4 bell peppers (cut in half, scoop out, and discard seeds)
  • 1 pack ground sweet Italian sausage
  • 1 pack ground turkey/chicken
  • Olive oil
  • 2 onions (diced)
  • 1-2 bell peppers (diced)
  • 1 pack sliced mushrooms
  • 1 can diced tomatoes (drained)
  • Salt, pepper, garlic powder
  • Chopped parsley

Directions:

  • In a large sauté pan or wok, sauté the diced onions, diced bell peppers, and sliced mushrooms on medium-high heat with 2 tbsp of olive oil and 1 tsp salt, pepper, and garlic powder.  Once the vegetables have cooked down, add the can of diced tomatoes and chopped parsley.
  • In a separate sauté pan, brown the ground sausage and ground turkey/chicken with a tbsp of olive oil.  Once the meat is fully cooked, add it to the vegetable mixture and combine ingredients evenly.
  • Preheat oven to 350°, lightly coat the bell peppers in olive oil, and bake them cut side up for about 10-15 minutes. (This will ensure that they are cooked when served)
  • Once the bell peppers have cooked partially, remove them from the oven and fill them with the meat and vegetable mixture.  (If desired, top with shredded cheese for a primal recipe)  Put the filled peppers back into the oven for about 8-10 minutes to complete the cooking process.
  • Serve right away and enjoy!

Download a PDF of this recipe here!

Stuffed Bell Peppers!


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Stuffed Acorn Squash

Stuffed Acorn Squash

(This recipe serves 4-6 people)

Ingredients:

  • 2-4 whole acorn squash (cut in half, scoop out, and discard seeds)
  • 1 pack ground sweet Italian sausage
  • 1 pack ground turkey/chicken
  • Olive oil
  • 2 onions (diced)
  • 1-2 bell peppers (diced)
  • 1 pack sliced mushrooms
  • 1 can diced tomatoes (drained)
  • Salt, pepper, garlic powder
  • Chopped parsley
  • 1 cup shredded cheese (omit this ingredient if a paleo meal is desired)

Directions:

  • Preheat oven to 350° and bake the acorn squash halves cut side down for about 30-40 minutes or until tender.
  • In a large sauté pan or wok, sauté the diced onions, diced bell peppers, and sliced mushrooms on medium-high heat with 2 tbsp of olive oil and 1 tsp salt, pepper, and garlic powder.  Once the vegetables have cooked down, add the can of diced tomatoes and chopped parsley.
  • In a separate sauté pan, brown the ground sausage and ground turkey/chicken with a tbsp of olive oil.  Once the meat is fully cooked, add it to the vegetable mixture and combine ingredients evenly.
  • When the acorn squash is done, remove them from the oven.  Flip the squash over and fill them with the meat and vegetable mixture.  Top with shredded cheese and put them back into the oven for about 8-10 minutes or until the cheese melts.
  • Serve right away and enjoy!

Download a PDF of this recipe here!

Stuffed Acorn Squash


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Primal Stuffed Sweet Potatoes

Stuffed Sweet Potato

Ingredients:

  • 3-5 sweet potatoes (washed thoroughly, cut in half)
  • 1 pack ground Italian sausage
  • 1 pack ground chicken/turkey
  • 2 bell peppers (diced)
  • 1 large onion (diced)
  • 2 cups mushrooms (sliced)
  • Salt, pepper, garlic powder
  • 1/3 cup shredded cheese (omit this if going for a Paleo recipe)
  • Olive oil

Directions:

  • Preheat oven to 350° and bake sweet potato halves skin side down for about 40 minutes or until tender.
  • In a large fry pan or wok, sauté on medium-high heat, the bell peppers, onion, and mushrooms with salt, pepper, garlic powder, and 2 tbsp olive oil.
  • In a separate sauté pan, brown the ground meat on medium-high heat.  Once meat is cooked all the way, add the meat to the vegetable mixture.
  • Remove the sweet potatoes from the oven and use a large metal spoon to scoop out the middle of the potatoes so that you have a “boat” for the filling.
  • In a large bowl, combine the sweet potato that you removed with the meat and vegetable mixture.  Add 1/3 cup of shredded cheese and combine all ingredients.
  • Once combined, fill the sweet potato “boats” with the filling.  Top with shredded cheese and cracked black pepper.  Place back in the oven for about 8-10 minutes or until the cheese is melted.
  • Serve and enjoy!

Download a PDF of this recipe here!

Primal Stuffed Sweet Potatoes