Tag Archives: delicious

Primal/Low Carb Sushi Burritos/Sushirritos!

When was the last time you saw a recipe and used non-PG13 language? Sorry, grandparents, but the last time for me was when I saw this one! I knew instantly that that was what was for dinner last night, and set out to gather ingredients and modify it to my liking! 

Low carb/Primal/Keto Sushi Burritos via @Mandelicious

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First, chop up a head of cauliflower and “rice” it in a food processor! 

We LOVE our ninja to make cauliflower rice and cauliflower mash! <3

Next, take a cucumber, and cut the two ends and then the four edges off. Snack on the middle (skinless looong parallelogram) while you are making the rest. Slice the four edge pieces into little strips like this! 

It honestly took me a moment to understand what was going on with the cucumber part here, but as long as you have thinly sliced cucumber pieces, you can’t really go wrong!

 

Next, put the cauliflower rice in a very hot wok, and season it with tamari (gluten-free soy sauce) or coconut aminos/Bragg’s aminos! 

Cauliflower rice with tamari in it.

Add a block of full-fat, organic cream cheese (jackpot!) to the cauliflower, along with some rice vinegar. 

Cut some HIGH QUALITY sashimi-grade ahi tuna into small pieces, and slice an avocado into small slices. 

All the “insides” for the primal sushi!

Lay out one sheet of Nori on top of a bamboo roller covered in parchment paper or saran wrap (I don’t know how to work saran wrap, so I went with parchment paper). 

Cover the Nori with the cauliflower rice/cream cheese mixture except the last half inch or so, and then put all the other goodies in a line at the end! 

Ready to roll…. Get it? I’ll see myself out.

Use your bamboo roller to roll it up nice and tightly! I didn’t really know how to do that, so I used this video!

 

Also, if you don’t want to use your hands, we had a couple of these little numbers lying around, and they were really helpful to spread the rice around! Not sure where they came from, so I blame it on the half-Filipino fiance! 

I found it super amusing when I was searching for the above video what other people wanted to know about how to roll! 

What is a backwoods blunt? Who is Brendon Urie? I will most likely never know.

When I had them all rolled, I just piled them up and put them in the fridge. 

Pile of low carb sushirritos. YES!

If you own a super sharp knife, you can slice the rolls into normal sushi pieces if you so choose. If not? Eat them like burritos! I tried slicing mine, and they turned into smashed piles of deliciousness, so I stuck to the Sushirrito form! 

Sooo good!

What was the last recipe you were super pumped to try? Did it meet your expectations? Comment below! 

Update: Want to support the efforts against the fires in Canada? Do so with a free preview of Beachbody’s newest program. Check it out here with a 30-day free trial! 


And if you’d like to learn more about why my healthy recipes are so fatty, and explore some self-love in the process, click here to join my “Embrace the Fat” Group which starts 5/30-6/3! 

If you love the idea of streaming workouts, I have another group starting 6/6 that is a month of support and accountability toward nutrition and fitness, including the option of on-demand workouts! Click here to join! Here’s the link to the workouts, if you want to try without the group! 30-Day Free trial! 😉 

xoxo, 

Mandie 

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Fit Foodie Friday: Primal Shrimp & Grits!

One of my favorite foods of all time is Shrimp & Grits. Ever since the trips I took to South Carolina and Georgia, I have basically been obsessed with it! 

Well, guess what? You know I had to make it primal! 


Here’s what I did: 

Preheat the oven to 375 degrees, and remove the shells from a bag of shrimp. 

Sautee the shrimp on medium heat until they are no longer transparent. 

Add half a block of cream cheese, 1/4 cup cottage cheese, and about three ounces of shredded (by yourself - not bought that way) cheddar cheese to the shrimp. 

Add a BPA-Free can of tomatoes and green chilis to the mix, and mix it well! 

Pour this melted goodness into a casserole pan. 

Make some cauliflower rice (steam the rice, then put it in the food processor until it is the texture of rice - or close to it), blend about another ounce of cheese into it and spread it on top of the melty shrimp mix. 

Cut up a medium jalepeno, and put the pieces on top of the cheesey cauliflower layer. Put in the oven, and bake for 15-20 minutes - until the top is golden brown and the jalepeno pieces appear cooked! 

Slice it up and serve - and enjoy a low carb, non-gmo version of my delicious fave! 

#Primal Shrimp & Grits via @Mandelicious!

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What would you like to see me Primal-ify next? 

Don’t forget our Bring a Buddy workout challenge starting Monday! 

xoxo, 

Mandie 

Did you like what you read? Make sure to check out other blogs on the page, and to subscribe by entering your email below, so you never miss a post! 


 

Also, connect with me on social media! 

Mandie’s Fitness, Nutrition, Personal Development, Sustainability & Beauty Facebook Page! 
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Fit Foodie Friday: Bacon Crust Pizza!

Oh man… Happy New Year! 

I wanted to do a nice little “end of 2015 - year in review” type thing, but as it turns out, when I left town for a day shy of three weeks, I was pretty busy! I also had some recipes to share, but I think they will have to wait! 

I don’t think you’ll be upset, though, because I offer you this - bacon crust pizza! 

One of the things Tommy and I missed from Chicago was Lou Malnati’s pizza… Pizza in California just isn’t that fantastic! And one of Lou Malnati’s specialties is sausage crust pizza! I was thinking today about how we didn’t get to try it when we were home, and thought “Maybe I will try to make that tonight! 

Then I remembered the majesty that was our Christmas dinner… and I decided to go a different route - and you can’t go wrong with bacon! 

I started by weaving 12 strips of high quality, humanely raised bacon into a lattice. 


I then put it in the oven at four hundred degrees for ten minutes! 

Let’s add some cheese, shall we?  

I used Montitrentini Caciotta Tartufo cheese with truffles from Umbria Italy, and it was good! 

While the bacon crust was cooking, I shredded the cheese (here’s why you don’t buy shredded cheese), and sauteed some spinach and mushrooms. 

Then after the cheese, I added the spinach and mushrooms! 


Then, how about some more cheese? (I had used ALMOST all of it, and figured I’d just finish up the wheel)! 


Then it’s back in the oven for ten more minutes (still at 400 degrees) and boom! DELICIOUS! 

It disappeared quickly! And because there is so much fat, it’s super filling! Next time, I think I will maybe throw some chicken breast on top for extra protein! 😉 

xoxo, 

Mandie 

P.S. What would you like me to primal-ify next? 

P.P.S. Did you like what you read? Make sure to check out other blogs on the page, and to subscribe by entering your email below, so you never miss a post! 


 

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Mandie’s Fitness, Nutrition, Personal Development, Sustainability & Beauty Facebook Page! 
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How To Cook A Country Ham & #BeeSweet (Honey Giveaway!)

I know I normally post recipes that are Primal/Paleo, which means no sugar added… But sometimes, I do like to have things on the sweeter side, and when I do, I want them to be NATURAL! So that means honey, agave, stevia, or even sugar, but never artificial sweeteners like aspartame, sweet & low, etc, or even high fructose corn syrup.

For that reason, when I got the opportunity to try Nektar Naturals, which are a crystallized honey pellet with a bit of pure cane sugar, I thought I’d give them a shot!

One thing that appeals to me as someone who travels a great deal is the fact that it’s honey without the mess! I have gotten sticky honey all over the place, and have also had to deal with bottles I couldn’t get open, or honey that has solidified in the bottom of the jar that I have to do some extra work to get to use!

So here we go – Let’s #BeeSweet!

Does that put this song in your head?

Two weeks ago, I shared a recipe for Ham that was totally savory. Ever eat something, think “Wow, that was really good and we hadn’t had that in a while?�? and then make it again right away? That was our ham situation, but we decided to make it differently!

I learned quite a bit in this process – like that there are city hams (pre-cooked) and country hams (cured) and that you have to cook them differently! We got ours from a farmer’s market, and it was a big country ham!

First I thawed it out. Then I “scored” it, which means using a knife to cut lines into the sides. 

Preheat your oven to 325 degrees, and put your scored, thawed ham into a roasting pan. In the pan, put a couple tablespoons of the vinegar of your choice - ACV, balsami, regular, red wine, whatever you choose! Then put water in the pan until there are a couple inches of water in it. 

To find out your cooking time, multiply the number of pounds of ham you have by twenty minutes. That is going to be the TOTAL time  you cook it! 

Take your total time and subtract 30 minutes, and put your ham in the oven with the timer saying that time. 

When the timer goes off, take it out, and here’s where the fun begins! 

I sprinkled a couple tablespoons of the Nektar Naturals on the ham, along with some seasonings (thyme, garlic, and cinnamon) and put it back in the oven for 30 minutes, and then “ta-da!” Amazing ham. 

I served it with broccoli and raw, grassfed butter! 

How to cook a sweet country ham via @Mandelicious - and a giveaway! 😉

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You know that I am making “Primal Split Pea Soup” with the carcass/leftovers now, too! 

Anyway, you can get Nektar Naturals to either make ham, or sweeten your tea, or whatever you’d use honey for at Walmart, or, if you follow the directions below, you just might win one, and get it delivered to your doorstep in a pretty little package like I did! 😉 


Here is how to enter the giveaway! 

Nektar Naturals #BeeSweet Giveaway!

I wish you luck and sweetness in the New Year! 

What would you like to see me Primal-ify in 2016? 

Don’t forget to check out my jamberry for a good cause party on facebook and my “Design Your Best Year Ever” group - details on both in my last blog! 😉 

xoxo, 

Mandie 

P.S. 

Did you like what you read? Make sure to check out other blogs on the page, and to subscribe by entering your email below, so you never miss a post! 


 

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Fit Foodie Friday: “I’m About To Go HAM” Edition!

I’m about to go HAM… Healthy as a mutha….! 

If you’re not familiar, here’s the reference! 


As I’m sure you’ve discovered, this week’s two recipes are centered around ham! 

This past Sunday, we bought a ham from a pig that had been fed organic whey and other healthy treats - we are super careful about the quality of meat we eat, as well as how the animal was treated when it was alive! 

We wanted to get a bone-in ham (there is so much more flavor, and we can use the bone for both broth and soup), but the bone-in hams were HUGE, so we got a smaller one! 

The first thing I made… Was ham. Haha, duh! Here’s the recipe I followed… I thought it was pretty fantastic, because when you (or at least I) think of ham, it is usually covered in honey or maple syrup or some other sugary substance, but this one is whole 30 compliant/paleo/primal! 


Doesn’t it look delicious? In case you haven’t clicked through yet to the recipe, it is covered in spinach and basil, and laying on an asparagus bed (which doesn’t sound as comfortable as it does delicious)! 

I served it with the asparagus from underneath, and mashed cauliflower with a pat of Kerrygold butter on the top! 

Primal/Paleo/Whole 30 compliant ham & split “pea” soup! via @Mandelicious

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It was even better than it looks! 

Now ideally, had we bought the bone-in ham, I would have used just the bones for the split pea soup I made, but without the bone, I had to improvise! 

If you HAVE a ham bone on hand, start with that, and let it boil for about an hour. If you don’t have it, take a piece of your ham and put it into some boiling water for a while to get the flavor into the water! Then add a small diced onion, 16oz of frozen cauliflower, 16oz of frozen green beans, and a stalk of celery with the leaves and all (chopped into pieces) to the water, and let it boil until the veggies are all super mushy! Once it’s mushy, drain the water (which you can drink so you don’t lose nutrients, if you’d like!) and blend the veggies in the food processor until it is split pea soup consistency. At this point, I had cut up chunks of ham, too, so that it is meaty and delicious…. And voila! Split pea soup, with no peas! 

I have an extra exciting treat in store for you next week. Stay tuned! 

Also, in case you missed them, the Black Friday through Cyber Monday deals are LIVE for Beachbody, and you can check them out here! My team and I are also hosting a few challenge groups to help people stay fit throughout the holiday season, so you should check them out if you want to join us! There’s more info at the bottom of the Black Friday post! 😉 

What else would you like me to Primal-ify? 

xoxo, 

Mandie 

P.S. Did you like what you read? Make sure to check out other blogs on the page, and to subscribe by entering your email below, so you never miss a post! 


 

Also, connect with me on social media! 

Mandie’s Fitness, Nutrition, Personal Development, Sustainability & Beauty Facebook Page! 
Mandie on Instagram! 
Mandie on Periscope! 
Mandie Tweets! 
Mandie’s Pinterest! 
Mandie’s Tumblr! 
Mandie’s YouTube! 
Mandie’s Google + 

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