Watermelon Lime Spritzer

posted on: Saturday, June 28, 2014


I grew up in LA, my mom used to take me to Downtown LA to pick out fabrics for sewing and crafting projects. We spent some beautiful and sunny days down there, as she taught me all about how to tell the difference of quality of textiles and trim. My mom is a class act, and most of my favorite memories of life have surrounded her and her great influence on me. One association I have with those special days downtown, is watermelon spears with lime and cayenne pepper in Ziploc bags. There are local vendors who have large coolers stuffed full of watermelon, mango, and cucumber with lime and cayenne lining the streets outside Micheal Levine's. My mom & I would pick up a bag or two and share some fruit & enjoy the satiating taste and perfect combination of flavor. Its one of those taste combinations that takes you to an exact time and place, and anyone who knows me-knows I love memories.

Watermelon Lime Spritzer
The Moss Momma
Servings: 4

2 cups of Seedless Watermelon
1/8 cup of Lime Juice
1/2 can of Lemon La Croix
Handful of Ice {my handful is generous because I LOVE it slushie}
1 tsp of Cayenne

Blend on Low for maybe 5 Seconds and you have yourself an incredibly perfect summer drink. This would be very low budget for a party drink, and one watermelon would yield for quite a number of people. Tasty & cost effective is a total win in my book. 


Happy Summer,

The Moss Momma

Sweet and Savory Paleo Chicken Salad

posted on: Friday, June 27, 2014


Sweet & Savory Paleo Chicken Salad
The Moss Momma
Servings: 4

2 Large Chicken Breast or about 4 cups*
1 Cup Paleo Mayo
1/4 Cup Walnuts
1/4 Cup Dried Cranberries
1/2 Cup of Diced Grapes
1 tsp of Dried Dill
1 tsp of Lemon Juice
Couple Leaves of Butter Leaf**

Preheat the oven 450 degrees, and coat the chicken breasts with olive oil, and place in a foil lined pan. Bake for 10 minutes on each side, and make sure the juices run clear. You can cut through the thickest part of the breast to make sure there is no pink in the center to ensure it has cooked all the way through. When cooked through, take the chicken out and let it cool. Shred the chicken, and place in a medium size mixing bowl, add the paleo mayo, walnuts, cranberries, grapes, dill, and lemon juice. Mix until the contents are evenly distributed. Scoop about 3 T into each washed butter leaf and enjoy your incredibly healthy and amazing chicken salad wraps!

*I cooked my chicken prior to making the salad, so that I could whip this dish up when I was craving a little chicken salad in my life. If you are a lady on the go, I suggest cooking some meat beforehand with your other beginning of the week food prep for an easier experience cooking throughout the week.
**I get my Butter Leaf lettuce from Sprouts and its found as a Living Head of lettuce, in a little box in the produce section. It lasts for about 2 weeks in my fridge, and may be the coolest thing ever. I suggest getting a living head if you can, the taste quality is amazing! :)




Roasted Honey Walnut Beet Salad

posted on: Thursday, June 26, 2014


Roasted Honey Walnut Beet Salad
The Moss Momma
Servings: 2-4

2 Large Beets
1/2 C of Diced Walnuts
2 tsp of Raw Honey
4 T of Olive Oil
1 1/2 T Sea Salt

Take your two beets, wash them and then peel them until you only see the purple skin underneath. Preheat oven to 400 degrees. Cut the beets into sections like an orange, toss the beets in 2 1/2 T of Olive Oil or until all pieces are covered, then put the beets in a pan and place in heated oven. Cook for 30-40 minutes or until you can pierce with a fork easily. For even cooking you can flip the beets halfway at 15-20 minutes to see both sides cook evenly. Meanwhile get a skillet heated to med-high with 1 1/2 T of olive oil and 2 tsp of honey and mix the mixture together. About two minutes later, add the cup of diced walnuts, and brown them in the mixture for 4 minutes. Then set aside, and when the beets are ready sprinkle the honey walnut mixture on top. Then you have created for yourself a killer side dish, ready to wow any dinner party!




You can't stop the BEET
(Cheesiest Musical Reference Possible)

The Moss Momma




Crio Bru: Paleo & Whole30 compliant INCREDIBLE Hot Chocolate

posted on: Wednesday, June 25, 2014


Crio Bru- The Sugar Free Cup of Hot Chocolate

2 T of Crio Bru (per serving) 
6 oz of water (per serving)

These directions were taken from the official website, they explain it so well and honestly I want your first experience with the bru to be perfect! Its our family favorite. Remove the piston and the top from the French press. Add Crio Brü grounds. Add two level tablespoons of your favorite Crio Brü into the French press per Crio cup that you are going to brew. The more grounds you add, the more full-bodied your Brü will brew.  Bring water to a boil (stove top or microwave) and then cool for ten seconds. Add hot water. Pour heated water into the French press over the Crio Brü grounds. The grounds will float to the top. Place top and piston on the French Press. DO NOT depress yet. StirIn 4-6 minutes, use a plastic or wood spoon to stir the grounds. Let it Brü. Steep another 4-6 minutes (ten minutes total) then stir again to increase body and flavor. Let it settle. Wait 30 seconds for grounds to settle before pressing. Depress the piston. Making sure the “spout” is facing forward, slowly depress the piston until it has reached the bottom of its stroke. 

If you try this, let me know what you think! I am obsessed, and Cavalla is my favorite flavor. You can buy it from the site, but we have amazon mom so I buy it from amazon here. Have fun & happy bru times!!

Happy Brewing to you & yours!
The Moss Momma


Aaron's Blackened Chicken with a kick!

posted on: Tuesday, June 24, 2014



Aaron's Blackened Chicken with a kick!
The Moss Momma & Pappa

2 Chicken Breasts, cut in half or 4 Tenders
2 tsp paprika
2 tsp cumin 
2 tsp garlic powder
1 1/2 tsp onion powder
1 tsp Ground (cayenne) red pepper
1 tsp ground black pepper
1 tsp ground mustard
1 tsp Thyme
1/2 tsp oregeno
3 T of Avocado Oil

Start by mixing all of your spices into a bowl, stirring them until you see they have evenly distributed. Then heat your cast iron on high heat, with 1 T of avocado oil in the skillet and you can use this method to see if your oil is ready. Also preheat your oven to 350 degrees. Wash your chicken breasts or tenders, and pat dry, take avocado oil and coat the chicken. Then toss your chicken into the blackening mixture bowl and be sure that they are covered. Once both sides are coated, place into the cast iron when you know the oil has heated up and cook on each side for 1 minute. Then place your chicken into the heated oven for 2 minutes, then flip the chicken and cook for two minutes on the other side. Then check the middle, make sure it is no longer pink and the juices have run clear. (If necessary cook longer in the oven, until there is no pink in the center.)


Do the Chicken Dance,

The Moss Momma

Chocolate Banana Paleo Shake

posted on: Monday, June 23, 2014


Chocolate Banana Paleo Shake
The Moss Momma
Servings: 2

2 Frozen Bananas
2 T of Unsweetened Cacao
2/3 Cup of Coconut Milk
2 T Almond Butter
1 tsp of Vanilla Extract

Put all of the ingredients in a blender, and mix on high until the ingredients look like they have evenly distributed. If you want to see the shake at a thinner consistency, slowly add coconut milk or water till the desired consistency is achieved.

Gotta Shake it up!

The Moss Momma



Spaghetti Squash Stuffed Bell Pepper

posted on: Sunday, June 22, 2014


I love Italian Food. When I went to Europe, I tried to order Italian food in every city we went to because I couldn't get enough of the flavors. There is something so special about the smell of a fresh sauce simmering, thinking about it makes my mouth water. I have always slathered my food with cheese and noodles, but have found that I have a sensitivity to both of those foods. So, I found a way to eat my favorite Italian meals with a little twist on it, only veggies, spices and meat! It makes for mouthwatering delicious foods that don't leave me feeling heavy post-meal. One of the many reasons I love the Paleo lifestyle!

Spaghetti Squash Stuffed Bell Peppers
The Moss Momma
Servings: 4

4 Large Red Bell Pepper
1 Large Spaghetti Squash
4 T of Olive Oil
3 Cups of Moss Momma Spectacular Spaghetti Sauce/ or Compliant Paleo Sauce

Preheat the oven to 375 degrees. Take your Spaghetti Squash, slice it in half lengthwise and scoop out the seeds and throw them away. Brush the spaghetti squash with olive oil and sprinkle with sea salt. Place the squash in a roaster pan face down, and put inside the oven for 45-50 minutes or until a fork punctures the flesh of the squash easily. Prepare the Moss Momma Spectacular Spaghetti Sauce/ Compliant sauce while the Squash is cooking, and see your house filling with that mouthwatering smell I was talking about! After the Spaghetti squash has cooked, let it cool and sit for 4-5 minutes {because it will be hot, hot, hot}!! While you are waiting for the spaghetti squash to cool down, wash your Bell Peppers and slice them in half, and place them on your plates. When the squash has cooled down scrape the squash in a long motion to pull the noodle shaped squash out of it's shell, and scoop into the Bell Pepper Boats. Then top with your delicious Spaghetti Sauce and you are ready to serve your low carb dinner!



Happy Italian Cooking!

The Moss Momma

Moss Momma Spectacular Spaghetti Sauce

posted on: Friday, June 20, 2014


Moss Momma's Spectacular Spaghetti Sauce
The Moss Momma
Servings: 4

1 can of Plum Tomatoes in Sauce
1 can of Tomato Sauce
1 lb Grass Fed ground beef
1/2 tsp of Oregano 
1/2 tsp Fresh Parsley
1 tsp of Basil
1/2 cup of Diced White Onions 
1 tsp Black Pepper
2 tsp of Garlic
1 tsp of Sea Salt
1 tsp of Olive Oil

Dice the White Onion and fresh Parsley, and set the fresh parsley aside. Take the Ground beef and brown it with the white diced onion in a tsp of olive oil. After the Ground Beef is browned, add the diced garlic until browned. Add the Browned ground beef, garlic, onions to a large pot and add the plum tomatoes, can of tomato sauce, black pepper, oregano, parsley, basil, and sea salt to the pot. Bring the mixture to a boil while stirring and breaking the plum tomatoes while stirring, once the mixture comes to a boil stir for a couple minutes. After 3 or 4 minutes, bring the sauce down to a medium temperature and simmer for 30 minutes.



Be Sassy, Be Saucy,

The Moss Momma

Dark Chocolate Coconut Lara Bars




Dark Chocolate Coconut Lara Bars
The Moss Momma
Servings: 4

8 Medjool Dates
1/2 C of Walnuts
1/3 C of Pecans
1/4 C of Coconut Flakes
2 tsp Unsweetened Cocoa Powder



Blend the walnuts and pecans in a food processor until you see the nuts starting to gather in clumps. Add the coconut flakes and cocoa powder, and blend until the ingredients are mixed thoroughly. Lay out Saran Wrap on a cookie sheet in a clump and then double the saran wrap over the top of the mixture. Take out a rolling pin, and roll out the ingredients until they are smoothed out onto the pan. Put the cookie sheet into the fridge for 2-3 hours until the bars are firm. Then enjoy your incredible, rich and refined sugar-free treat! This is a fantastic guilt-free treat to take with you, to keep your energy up!
**Note: You can always roll the ingredients into melon balls, and chill them in the fridge that way. Both options are great on the go, or even a sweet treat for a party!




Happy Sweets,

The Moss Momma

Incredible Tart Raspberry Slush

posted on: Thursday, June 19, 2014



Incredible Tart Raspberry Slush
The Moss Momma
Servings: 2

1 can of Lemon La Croix Water 
1/2 cup of fresh Raspberries
3 T of Lemon juice
2 cups of ice  
1/4 cup of coconut milk

1. Add all the ingredients into blender, and make sure the ice is on the bottom and top of the ingredients you are blending.

2. Put it in the blender on LOW for about 8 seconds and watch the ingredients blend to a smoothie like consistency

3. Pour & Enjoy your delish slush that will bring summer to your tastebuds!

Happy Summer!
The Moss Momma


Balsamic Glazed Almond Chicken

posted on: Wednesday, June 18, 2014


Balsamic Glazed Almond Chicken
The Moss Momma
Servings: 4

8 Chicken Tenders or 4 Chicken Breasts
1/2 Small Diced White Onion
1/2 Cup of Raw Almonds
2 T of diced garlic
1/2 Cup of Balsamic Vinegar
2 T of Olive Oil

1. In a cast iron skillet, coat with Avocado Oil and turn heat on high and preheat the oven to 350 Degrees.

2. Diced your half of a White Onion, Sliver your raw almonds, and set aside.

3. Wash your chicken in water and pat dry. If you opted for Chicken Breasts, then make you sure you slice them into pieces no bigger than 1.5 inches. After drying the chicken, douse the them in the balsamic vinegar and let them sit for a couple minutes.

4. Place balsamic coated chicken in the skillet and blacken on both sides for 2 minutes. Set into a 1 1/2 inch pan lined with Aluminum Foil. 

5. Then on the stove in a skillet heat your Olive Oil to med heat , caramelize the 1/2 cup of diced onions and 2 T of diced garlic for 3 minutes. Then throw in 1/2 cup of almonds until the nuts are brown (about 2 minutes.

6. Distribute the garlic, onion and almond mixture all over the top of the chicken tenders and drizzle with balsamic vinegar. Seal the foil around the chicken, to lock in moisture. Cook the chicken in the oven, for 12-15 minutes or until the tenders will be done when all juices run clear.

7. Unwrap your foil and enjoy your amazing chicken, bursting with flavor!


Happy Cooking,

Moss Momma

The Best Guacamole Burgers Ever

posted on: Tuesday, June 17, 2014

I am from California which will explain my complete obsession with Avocados, it gets a little ridiculous! I can slice them in half, put a little Maldon's Salt on it and I am one happy momma. A couple months ago we got really into finding the world's best guac recipe, and so we searched all over the internet and pinterest and tried out a bunch. None of them seemed exactly right, so we played around with just the basics until we found this simple combo that NEVER disappoints! Its amazing on anything, beet chips, tortillas, bell peppers, burgers, fish tacos, etc. 

The Best Guacamole Burgers Ever
The Moss Momma
Serving: 4

1 lb Ground Beef
1 Egg
Ground Cayenne Pepper
Cumin
Thyme
Paprika
Ground Mustard
Black Pepper
2 Small Avocados or 1 Large
1/2 of a Small White Onion Diced
1/4 a bunch of Cilantro
2 tsp of lime
1 tsp of Cumin

Guacamole:
1. Slice up the avocados and place them in a medium sized bowl. (I keep them sliced in the bowl until the end)

2. Dice the onion and the cilantro and place in the bowl. Then add in your Cumin, Lime juice, and Salt to the mixture.

3. Now instead of mashing the mixture together, you will use a knife and fork and start slicing all of the ingredients together. Slice the ingredients until mixed to the consistency of your liking. This allows for a chunkier and a great textured guacamole.
Burgers:
1.Heat up your Cast Iron Skillet on High Heat (takes two or three minutes to really heat up)

2. Form your Burgers into patties no thicker than 1/2 inch thickness. The add a squirt of Yellow Mustard to the pan, and set your patty on top. Fry the patty for 3-4 minutes on each side, you will see it brown to perfection.

3. Place the Burger on top of the Butter Leaf Lettuce, and top with a healthy portion of guacamole and your are ready to enjoy a delicious and healthy burger! 

Happy Summer,
The Moss Momma

{Paleo} Orange Bangarang Shrimp

posted on: Monday, June 16, 2014


When I grew up in Los Angeles we had an incredible amount of Chinese Food at our fingertips,
we could take a trip to Chinatown and feast on incredible and very fairly priced dishes. I have had a harder time in TX finding authentic and delicious options for Chinese Food, so my husband and I have resorted to creating our own recipes. It has been quite a wonderful adventure! Furthermore, so much of our Americanized Chinese food options have tons of sugar, I wanted to create recipes for my family that only requires natural sugars and by George, I think we did it! If you make it, please give us any feedback and let us know what you thought, or any changes you made!

Orange Bangarang Shrimp
The Moss Momma
Serving: 4

1 lb peeled and deveined Shrimp
1 1/2 Cup Coconut Oil
1/4 Cup Almond Meal
2 Green Bell Peppers
1/2 Small White Onion in Strips

Sauce:
1 cup Simply Orange Juice (or a brand with no sugar added)
1 1/2 T of Fresh Minced Ginger 
2 T of Honey (omit if whole30)
2 T of Minced Garlic
1 T of Sriracha 
1 T of Diced Onion 
1 T of White Wine Vinegar or (Apple Cider if you are a purist/whole30)
1/2 t of Cayenne Pepper

1. Start with heating up your oil in your skillet to med-high, make sure it is enough to coat a 1/4 of an inch of the pan you are using. Use any of these methods, to ensure your oil is ready!

2. Toss the shrimp with 1/4 Cup of Almond Meal to coat thoroughly, then place them into the already hot oil, and fry until golden brown, it will take about 45 seconds. When you are finished, you can drain the shrimp and set it aside.

3. With the oil in the pan, add the bell pepper and onion strips, and cook until soft and sautéed. They should be perfect after about 5 minutes, then you can set them aside.

4. Now for the Sauce! Throw the garlic, diced onion, ginger, and cayenne pepper in your skillet with a titch of oil. Stir until the garlic begins to brown which will take around 30 seconds. Turn the heat to high, and pour in the orange juice,honey, sriracha,  vinegar, and ketchup. Bring to a boil over high heat, stirring frequently to avoid the sauce to scorch. Continue to let boil until the sauce starts to thicken, about a minute, then bring to a simmer. Stir the mixture occasionally and the ingredients will reduce to about half of its original volume. Once that is the case, stir in your shrimp to the sauce and allow to cook together for about a minute and your are done! Throw that delish mixture on top of your veggies, and enjoy a tasty and tangy dinner for 4!

Note: My shrimp doesn't look covered in sauce, because I drizzled it over my plate and totally regretted it! I wish I had cooked the shrimp in the pan with the sauce for a bit. I guess, you live and learn right? 



Happy Shrimpin!!

Moss Momma


Our 7 Month Man

posted on: Sunday, June 8, 2014






Our little Man has made it 7 whole months, which is such a crazy thing because I swear he was just born yesterday!

He is sitting up very well, and loves to sit and all the sudden he flings himself backwards, its like he really needs to get somewhere quickly

Mr. T smiles all time, and is very social! We take him to target and he makes friends right and left!

We have converted Teddy to the beach, the first couple trips-he wasn't into it, but now he eats
loads of sand and loves playing in the waves, the only thing is he is fair skinned so we have 
to load up that sunscreen!

Love to chew on his left foot all the time! In target, at church, while being held... anytime!
He loves his daddy! Also he giggles like crazy when Ar holds him by his feet like a backpack,
its adorable. :)

This big boy is sleeping through the night!! (best thing about this month!)

Now he wakes up and playing in his crib in the morning with lots of chatting and cooing

Pulling himself up on things (By things, I mean everything!!)

Sitting in the bath on his own and could play in the water for hours

He has been army crawling since 5 1/2 months but halfway through 6 he got a FULL on crawl down,
it was huge and exciting to see him crawl down the hall to me when I went to grab something in the room! I almost cried, but couldn't because I was smiling too big. He was smiling from ear to ear and I felt such pride for my little bear, he crawled up to my legs and reached for me.
(One of the greatest parent moments to date)

He is now into EVERYTHING, and crawls quickly-so he can destroy the entire front room in very little time, much quicker than it takes me to clean it! haha!

Love you Zuz!
Momma & Pappa

P.s. Teddy you are just so much fun! Thanks for being our little bug, we sure adore you!



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