Homemade Organic Kettle Corn (GMO-FREE)

 

Organic Kettle Corn

Kaliste Kimball

Everyone has their guilty pleasures as far as food is concerned, and besides dark chocolate covered almonds, this has to be one of my top favorites. Not only is it heavenly, but it is also...drum roll...GMO FREE! Once you try this, you will never make popcorn the same way ever again. The man and I love to munch on this when we are watching our show and cuddled up on the coach. Fair warning, this might become addictive. But not in a bad way...

Makes enough for several people to share

Ingredients

3 tbsp extra virgin coconut oil

1/2 cup organic unpopped popcorn (Make sure it is ORGANIC)

1 tsp Himalayan pink salt

3 tbsp organic butter (not margarine!!!!)

1/3 cup organic light blue agave nectar

Large brown paper bag (like the size you get at the grocery store to put your groceries in)

Instructions

Pour coconut oil and unpopped popcorn into a lidded medium to large sized pot over high heat. Once corn starts to pop, turn to medium-high heat with lid on top. Once pot is full, shake some of the top layer into a large bowl, leaving the unpopped kernels and bottom layer of popped corn in the pot. Continue to pour popped corn into bowl gradually until all of corn is popped and there aren't any kernels left.

Pour popped corn into a very large brown paper bag.

In a small nonstick pan, melt butter on low heat. Add agave nectar and salt and stir on low heat. Continue to stir until mixture starts to bubble. Let the mixture simmer for about 45 seconds, and then pour into bag with popcorn. Immediately close bag and shake for 45-60 seconds in all directions, ensuring the popcorn will be covered in coating. 

Pour back into large bowl and enjoy!

Southwest Chipotle Chicken Salad

 

Southwest Chipotle Chicken Salad

Kaliste Kimball

Everyone knows I love food, and this is a great recipe because not only does it make fairly large portions, but it is also DELICIOUS and simple. One of my absolute favorites right here!

Makes 2 servings

Per serving:

293 calories

4.44 grams fat

29.73 grams carbohydrates

       (8.5 grams fiber)

36.41 grams protein

Ingredients

10 oz boneless, skinless chicken breast (nitrate and antibiotic free)

3 tbsp virgin or extra virgin coconut oil

4 cups organic romaine lettuce

1/2 cup organic kidney beans

2/3 cup organic frozen corn (I used Trader Joe's frozen roasted corn)

1 cup salsa (we use our homemade salsa)

Himalayan pink salt

Fresh ground black pepper

Paprika

Red cayenne pepper

Chili Powder

Instructions

Heat coconut oil on medium heat on stove. Season chicken breast with salt, pepper, and moderate amounts of paprika, red cayenne pepper, and chili powder. Grill chicken breasts on each side for about 10 minutes on medium heat. 

In separate bowl, prepare mixture of beans, corn, and salsa while chicken is cooking. 

Once chicken is cooked through all the way and the outside is lightly browned and crispy, take off of heat. Allow chicken to cool. Rinse out pan while chicken is cooling. Once chicken is cool to touch, shred the chicken into small pieces and mix in with corn, beans, and salsa.

Pour mixture back into pan over medium heat and allow to simmer for 4-7 more minutes. 

Serve over lettuce.

Man-pleasing Homemade Spicy Salsa

 

Man Pleasing Extra Spicy Salsa

with a Peach Salsa variation

Kaliste Kimball

Makes enough salsa to keep your man pleased for weeks! Or if you have a man like mine who loves salsa almost as much as he loves me...enough salsa to keep your man pleased for days!

Ingredients

4 large beefsteak tomatoes

1 roma tomato

1 1/2 large onions

4 medium to large jalapeno peppers

1/4-1/2 cup cilantro LEAVES (none of the stems)

4 limes

1/2 tsp chili powder

Salt to taste 

For peach salsa:

6 peaches to make the whole batch into peach salsa OR 

2 peaches to make 1/3 of the batch into peach salsa

*I personally only use 2 peaches and make 1/3 of my batch into peach salsa. That way we have lots of regular salsa to enjoy, but can still mix it up with fun flavors every once in a while.*

 

Instructions

Slice and chop beefsteak tomatoes, onions, peppers, and cilantro until the veggies are in fine little pieces. (The tomato will look more like a pulp.)

We use a vegetable chopper that looks somewhat like this:

 

 You can find veggie choppers like these for a pretty low price online, and at the store. These are good because they save you a lot of time and energy, and can chop your fruit and veggies into much smaller pieces than you can with a knife. It is what makes the texture of our salsa amazing, as well as just being a good investment to have in your kitchen.

Combine chopped veggies into a large pot that will be used on the stove later. 

Dice roma tomato into moderately sized cubes and add to mixture, to give a chunkier texture to it. Squeeze all the juice from the limes into the mixture, and add the salt and chili powder.

Follow for regular spicy salsa ONLY:

Put large pot on medium-high heat until salsa starts bubbling. Turn heat to medium-low and let simmer for 8-10 minutes. Serve warm or cold.

Follow for regular salsa AND peach salsa:

Take 1/3 of salsa mixture and put into a smaller pot for the stove. Take 1 1/2 peaches and chop in veggie chopper until you are left with a peachy pulp. Combine with salsa in small pot. Dice the last 1/2 of a peach into small-medium pieces and combine into salsa in small pot for peachy chunks. Put small pot on medium-high heat until peach salsa starts bubbling. Turn heat to medium-low and let simmer for 8-10 minutes. Serve warm or cold.

Follow instructions for regular salsa for the remaining spicy salsa in the large pot.

Follow for peach salsa ONLY:

Slice and chop 4 peaches in the veggie chopper. Add to salsa mixture. Dice remaining 2 peaches into small pieces and add to salsa. Put large pot on medium-high heat until salsa starts bubbling. Turn heat to medium-low and let simmer for 8-10 minutes. Serve warm or cold.

Kale, Spinach, and Artichoke Dip with Greek Yogurt

 

Kale, Spinach, and Artichoke Dip

with Greek Yogurt

Kaliste Kimball

Makes enough for a party or to store in your refrigerator for later!

Ingredients

One bag frozen artichoke

One 10 oz package frozen spinach (unchopped)

One bag frozen kale

1 cup fresh basil

4 cloves fresh crushed garlic

One fresh onion

3 cups 0% fat Greek yogurt

4 oz Neufchatel cream cheese (lower calories)

1 tbsp A1 sauce 

1/2 tsp black pepper

1/2 tsp salt

Pinch of cayenne pepper

1/3 cup low-sodium chicken broth

8 oz shredded mozzarella cheese

Shredded parmesan cheese to sprinkle

Instructions

Preheat oven to 400 degrees.

Steam artichokes in the microwave following the directions on the package.

Take a large bowl and fill with water and a lot of ice for blanching.

Bring a large pot of water to boil. Pour the spinach, basil and kale into the pot and let boil for approximately 3 minutes. Take spinach, basil and kale and quickly move to the ice water, dunking back and forth. When all the spinach and kale is submerged, take handfuls and wring the water completely out. Take all of the wrung greens and chop on a cutting board. Take the steamed artichokes and chop those up as well.

Combine all ingredients except 1/2 onion and parmesan cheese and mix together until evenly blended. Pour mixture into a very large cake pan for thinly spread dip or a large casserole pan for a more thickly spread dip.

Sprinkle onions on top of dip and bake for 35 minutes. Take out of oven and sprinkle parmesan cheese on top, then bake for another 10-15 minutes, or until the cheese is melted and has a golden-brown crisp on top.

Serve with chips.

Caprese Grilled Cheese Pita Pockets

 

Caprese Grilled Cheese Pita Pockets

Kaliste Kimball 

Makes 1 Serving

350 calories

20 grams protein

26 grams carbohydrates

19.5 grams fat

Ingredients

1 medium whole wheat pita pocket

2 oz low-fat mozzarella cheese

Fresh basil leaves

One small tomato

1 tsp virgin or extra virgin coconut oil

Instructions

Cut a slice into the side of your medium pita pocket to insert ingredients. Slice 2 oz of mozzarella cheese and spread evenly inside your pita. Evenly spread a moderate amount of fresh basil leaves inside your pita. Thinly slice and spread half of the tomato inside your sandwich. 

Heat 1 tsp virgin or extra virgin coconut oil in a frying pan on low to medium heat. Sear sandwich until cheese is melted and each side of the crust is a golden brown. 

*I use fresh basil from a large basil plant that I bought at Trader Joe's for $3-$4 so I always have a plentiful amount of fresh basil at hand and don't have to spend a lot of money on a small package at the grocery store every time I need some.*

Chia Crusted Seared Salmon

 

Chia Crusted Seared Salmon

Kaliste Kimball

This is a super simple recipe, but salmon is one of the most overlooked superfoods that is easy to make and DELICIOUS. One important tip though: make sure all salmon (or any fish, for that matter) that you purchase is WILD. Do NOT buy farmed fish. They might look similar, but the nutritional properties of the two are like night and day when you compare them. If you want to maximize the benefits of eating fish for nutritional purposes, make sure your fish is wild. A good place to find wild salmon is Trader Joe's. You might also have to go to a health food store or local fish market. It is difficult to find wild salmon in regular supermarkets. 

Ingredients

2 4-6 oz wild salmon filets

1 lemon

Sea salt or pink Himalayan salt

Sprinkle of pepper

2 tsp chia seeds

Coconut oil

 Tools

Iron Skillet

Spatula 

Directions

           

Sprinkle salt and pepper of desired amount onto salmon filet. Sprinkle 1 tsp of chia seeds onto each salmon filet. Melt coconut oil in iron skillet on medium heat for 1-2 minutes. Sear salmon for 2-4 minutes on each side, according to how thoroughly cooked you like your salmon. Serve on a plate and squeeze fresh lemon juice onto your salmon and enjoy!

Be sure to pair this great portion of protein and healthy fats with some veggies for a complete meal! Asparagus or green beans are my favorite sides for salmon!