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Got any Champagne leftover from the weekend? Great, then I have the perfect recipe for you! If you don’t, it might be worth getting an inexpensive split.

I would normally be too cheap to buy Champagne just for a recipe, but I had a little leftover from Spring Break. Anway, I am so glad I did. This dish was really good!! I don’t usually love pork chops because mine tend to be a little dry but these were anything but dry. They were tender, juicy, and they had so much flavor!  And I know, the recipe below looks a little more complex than I normally like in my recipes but I promise, it’s really easy to make!!  Everyone in our family loved it! I hope your family loves it too!

Champagne Pork Chops with Mushrooms
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  1. 2.5 lbs pork chops so 6 thick ones
  2. 5 tbsp butter total
  3. 2 large shallot, minced
  4. 1 1/2  cup Champagne
  5. 1-2 packs sliced mushrooms (we went with two!)
  6. 2 tbsp fresh or dried tarragon (chopped)
  7. fresh lemon juice (to garnish)
  8. salt and black pepper to taste
  1. Preheat oven to 325 degrees.
  2. Heat your cast iron skillet on high and let it warm up (so the pork will sear well).
  3. After a minute or two, add 2 tbsp of butter.
  4. Then add your pork chops to the skillet and seer for 3 minutes on each side.
  5. Remove pork chops and place them on a plate.
  6. Turn heat down to low and add 1 tbsp of butter and the shallots.
  7. Cook shallots for 2 minutes.
  8. Add the Champagne and stir well with the shallots.
  9. Place the pork back in the skillet, baste with the Champagne sauce and place in the oven.
  10. Bake in the oven for 45-50 minutes (for thick 2 inch pork chops) or 30-35 minutes for thinner chops) or until thoroughly cooked.
  11. Heat 2 tbsp of butter in another large pan.
  12. Add the mushrooms and cook until nice and golden brown.
  13. Remove pork from oven and add the sauteed mushrooms.
  14. Stir in the tarragon and drizzle with lemon juice.
  1. Tip: In order to get the mushrooms nice and brown, I'll pour out the excess liquid (water) once they have cooked for about 5 or so minutes. You can even use a paper towel or two so soak up the excess water.
  2. You could skip the tarragon and lemon juice and it's still really good!
Adapted from Cooking with Curls
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I love my sweets. I always have. And, well, probably a little too much. Sometimes when I have a carby, sweet tooth craving, I don’t necessarily want a dozen of anything sweet laying around the house. But one, just one, is perfect. Well…usually. 🙂
While I have been laying low on the chocolate, this has been a great sweet treat replacement. And it has 8 grams of fiber from the coconut flour so it will keep you full. I also use 1 capsule full of psyllium husk capsules (see picture below). This is just a fiber that is good for you and will help keep you regular. You go every day, right? We should be going every single day. I didn’t mean to go off on the potty talk but it’s important. Really. Maybe try some magnesium citrate and psyllium husk if you need a little “help” and/or a good probiotic. But I digress. The other reason I use the psyllium husk so that it gives the cake a great squishy texture that feels similiar to traditional gluten-filled baked goods. And, it also has a tablespoon of alkalizing lemon (I use the jar of lemon juice – see below for pic- it’s just easier). And this treat is only about 160 calories. Ekk that just made me squirm a little. I don’t count calories, well not anymore, but I know that many are interested so I thought I would see, just out of curiorsity and for something fairly big and satifying, I was surprised. 
To be totally honest, while I love this treat, my husband is the only other person in our family that has tried it. He believes that anything cake-like in nature must have chocolate. So I wasn’t surprised when his critique was, “it was good, but needed some chocolate.” So it could be terrible and I could be the only person who loves this mug cake, but I don’t think I will be. At least, I hope not!
So this is what it looks like in my mug, but I didnt think it was a very pretty picture so I put it on a plate, with some lemon zest, that I could use in my mug cake, but I won’t actually because that would take extra time. I cook a lot but I’m a lazy cook. 
For what it’s worth, I don’t love the Nutiva coconut flour. I just used it today for the first time and it seems denser and the cake seemed a little dry. This cake is never dry. But to be fair, it could be that my egg was a bit smaller than normal which I did notice. But I do love Let’s Do Organic coconut flour that you can get from Whole Foods or Vitacost, my favorite online store! 
Edited (3/6): I made my cake again today and it was still thick and dry (the raw mixture) with the Nutiva flour so I added 1 tbsp of almond milk. It helped but still wasn’t as good as it was with the Let’s Do Organic Flour. You can also just use 1 tbsp and 1 tsp of coconut flour instead of 2 tbsps. I would do that instead although it still might need a touch of milk. Too bad it’s so different with different brands of coconut flours. 
My favorite coconut flour…
Image result for lets go organic flour coconut
Happy almost Spring everyone!
Lemon Mug Cake
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  1. 1 good quality egg
  2. 2 tbsp coconut flour
  3. 1 tbsp coconut sugar
  4. 1 tbsp lemon juice
  5. dash salt
  6. pinch baking soda
  7. 1 psyllium husk capsule, if you have one (you'll have to open capsule)
  8. splash of vanilla, if desired
  1. Crack an egg and whisk it in your coffee mug.
  2. Add in all of the above ingredients and stir well.
  3. Put in microwave and cook for 90 seconds and enjoy!
  1. You might need a little more or less cooking time depending on how strong your microwave is.
  2. Edited (3/6): I made my cake again today and it was still thick and dry (the raw mixture) with the Nutiva flour so I added 1 tbsp of almond milk. It helped but still wasn't as good as it was with the Let's Do Organic Flour. Be sure to add extra 1 tbsp of some kind of milk if you use Nutiva! OR, just use 1 tbsp and 1 tsp of coconut flour instead of 2 tbsps although it might still need a touch of milk if the batter seems thick.
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  • Michelle - This looks amazing! Can’t wait to try it!ReplyCancel

    • Landria Voigt - Thanks Michelle! I hope you like it!!ReplyCancel

Sometimes when it’s cold out (I know it hasn’t been lately in Atlanta but I wrote this a few weeks ago when it was actually cold), and typically this time of year when our serotonin levels are down some from lack of sunlight, I tend to have more carb cravings. Not that certain carbs are bad, but for me and my body, I tend to feel better on a lower carb regimine. Anyway I have found that these super crispy butternut squash fries are the perfect solution to my craving, and they have half the carbs of regular or sweet potatoes. And now both Whole Foods and Trader Joe’s makes it even easier, and fun with the zig zags, to make their pre-cut versions. 

Here are the ones from Trader Joe’s….

And these are the ones from Whole Foods…

It’s only 33 carbs for the whole bag! Um yeah, I might have eaten all of them in one sitting…

Crispy Butternut Squash Fries
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Prep Time
5 min
Prep Time
5 min
  1. Butternut squash, cut into bite sized pieces or get them precut (about 10-12 ounces)
  2. 1 tbsp arrowroot powder
  3. 1-2 tbsp of avocado oil or melted coconut oil
  4. salt to taste
  1. Cut the butternut squash if needed into bite sized pieces (cubed or french fry shape)
  2. Preheat oven to 425.
  3. Place it in a freezer sized zip lock bag.
  4. Add 1 tbsp of arrowroot powder to the bag.
  5. Close the bag and shake until the squash is as evenly coated as possible.
  6. Pour the bag of squash onto a baking sheet.
  7. Pour oil and use fork to stir it around so the oil and squash are mixed together.
  8. Bake for 35-40 minutes. After about 20 minutes you can flip the squash (it sound be easy to pick up a flip by then if the bottom is brown and crispy enough).
  9. Cook an additional 15-20 or until crispy.
  10. Add some salt and enjoy!
  1. Cooking the squash might turn it a darker brown color but it is still okay.
  2. For extra flavor feel free to garnish with cinnamon or pumpkin spices if you want more of a sweet taste or you can try some paprika, garlic, thyme for more of a salty flavor.
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We love meatloaf!

So while it’s still only February, even thought it’s currently 74 degrees in Atlanta, I thought I better get this posted before Spring is here since it’s such a great comfort meal. We love meatloaf even more with cauliflower mash. They go together like peanut butter and jelly. I have made this mash a hundred times, but the other day I used more butter and less greek yogurt and it was the best batch, so I will continue to do it this way. All you need for a good cauliflower mash is:

  • 1 head cauliflower
  • 1 tsp salt
  • 2-3 tbsp grass fed butter
  • 1/3-1/2 cup of 2% or full fat greek yogurt (or you can skip this all together and just use extra butter)
  • pepper to taste

Steam the cauliflower and blend all of the ingredients together. Easy enough! And my son loved it so much he had it for breakfast. I just added extra butter so it would fill him up until lunch. 

For the meatloaf, while this recipe isn’t anything ground breaking, it is my favorite meatloaf recipe and well, quite frankly, I needed to post it so I can easily find my recipe the next time.

It may not make for a pretty picture but it sure does taste good…

We used Kinnikinnick bread crumbs and Annie’s ketchup. We use these bread crumbs for our chicken parmesan as well. I should probably post that one, too!
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  1. 2 lbs of grass fed ground beef
  2. 1 cup almond meal or gluten free bread crumbs
  3. 2 eggs
  4. 2 garlic cloves, crushed
  5. 1 red onion, diced
  6. 2 tsp Worstershire
  7. 1.5 tsp salt
  8. 2 tbsp dried basil
  9. cracked black pepper to taste
  10. 5-6 bacon strips
  11. 1 cup ketchup (1/2 for mixture and 1/2 for on top)
  1. Preheat oven to 350 degrees.
  2. Mix all ingredients (but save 1/2 cup of the 1 cup of ketchup for the top) by hand in a large mixing bowl.
  3. Place meat mixture into a 9x13 large glass baking pan and flatten it out.
  4. Add the second 1/2 cup to form a thin layer on top.
  5. Then spead the bacon even across the top.
  6. Bake for 1 hour or until meat is no longer pink in the middle.
  7. Enjoy!
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Before my Paleo days, I used to love my Grandmother’s chicken and rice casserole — hearty, warm, and oh so flavorful. I wanted for years to try to recreate it (without rice) but just never had much luck. It either required cheese, which I typically don’t use, or cashews, which were labor-intensive and turned out mediocre at best.  Anyway, my sweet friend Michelle sent me one of her family’s favorite recipes a couple of months ago, and I just finally made it.  In truth, at first glance of the recipe, I thought I’d tried too many recipes with the mustard and maple flavor (sorry Michelle!). While they are good, I just wasn’t sure this recipe would be that different from the others. Turns out I was really wrong! OMG, this was so good!!!
My kids and hubby loved it. So much so, Alice, my 13 year old daughter, had it for breakfast the next day.  And then, Scott, my hubby, came home from work to eat it for lunch. Even my dad loved it. I had him try it when he came by for a few minutes while I was cooking it. Even with his “already-full belly” because he had just had dinner somewhere else, he couldn’t quit eating it.  Thankfully, I doubled recipe, and I’m so glad I did. But it still wasn’t enough for us. It didn’t even last 24 hours. Anyway, thank you so much Michelle for this amazing recipe! I did make some minor tweaks to the original recipe, but only so I could cut down on cooking time, reduce some sugar and add some good fat.  I hope you guys love it as much as we did. 
You can get this frozen mixture from Costco. Publix and, I think, Whole Foods also sell individual packs in the freezer…
If you don’t love mushrooms or want a chance to the recipe because you make it so often like we do, you can use broccoli. I got a bag of organic broccoli from Trader Joe’s, steamed it and added it instead of mushrooms. I’m not sure which I like better but the broccoli seems to be a little quicker to make. I know this taken-with-an-iphone picture doesn’t do this meal justice, but it’s so good this way, too!!
Chicken and rice (without rice)
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  1. For the meal....
  2. 8 oz pkg sliced white mushrooms OR a package of (about 12 oz) or a head broccoli
  3. 4 tbsp butter
  4. 1 lb. boneless, skinless chicken breast or thigh, cut into bite size pieces
  5. ½ tsp salt
  6. ½ tsp fresh black pepper
  7. 1 cup uncooked quinoa, rinsed or the Quinoa/kale pack (see picture from post)
  8. For the Mustard Sauce....
  9. 6 tbsp Dijon or stone ground mustard
  10. 2 tbsp maple syrup
  11. 2 tbsp fresh lemon juice
  12. 2 tbsp avocado or olive oil
  1. Sautee chopped mushrooms in large pan with 2 tbsp of butter (or steam some broccoli in the microwave or in a pot)
  2. Cook until brown and set aside.
  3. Melt the other 2 tbsp of butter and cook the chicken until it is no longer pink (about 10-15 minutes).
  4. While the chicken is cooking, in a small bowl, mix the mustard, lemon juice, maple and oil together to make the sauce.
  5. Once the chicken is done, turn the stove on low, add the mushrooms (or the steamed broccoli) to the chicken, the frozen quinoa/kale mixture and stir together until the kale/quinoa mixture is thawed for about 5 or so minutes.
  6. Turn the stove off, add the sauce, and mix together with a fork until well blended.
  7. Then enjoy!
  1. It makes for great leftovers as the flavor soaks in!! You could add an extra tablespoon of maple if your family tends to like things sweeter but for us, 2 tbsp was perfect! The original recipe called for 4 tbsp.
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  • Shaney - Hi, when do you cook/add the plain quinoa if you can’t get the quinoa/kale mixture? Thanks!ReplyCancel

    • landriav - Hey Shaney! Sorry for my delay as I just saw this. I would assume you cook the quinoa as you normally would (I’ve never made it before to be honest) but then just add it in when you add in the sauce. I hope you like it!ReplyCancel

  • Natalia - Hey Landria! I am making your breakfast specialty for the first time to have for a few days (the ground chicken and veggie mix). I’m excited! I tried a spice mix from Costco – 21 organic seasonings blend. Definitely recommend it. I was wondering what your kids eat for breakfast and now I’m seeing from your last two posts that they sometimes eat leftovers. Nice! Curious – do they have any breakfast staples and do they make their own? Thanks so much for the ideas and inspiration.ReplyCancel