I LOVE this salad! Veggies and salads can be pretty boring for sure so this is a great option. Its full of flavor! Dressings so often are full of fat and sugars and this is a nice balance with the combo of honey and stevia instead of sugar. Serve this while the chicken is still hot and it will slightly wilt the veggies. Enjoy!
1 lb Basic Grilled Chicken Breast with salt, pepper, garlic. Chopped or shredded
4 Cups Leaf lettuce, chopped small
2 Cups Cabbage, shredded
Carrot, chopped small
Cilantro, a few leaves to place on top
¼ cup of Cashew pieces
Dressing (about 6 servings):
¼ C Sesame Oil
2 Tbls Tamari Sauce (Soy sauce)
¼ Cup Apple Cider Vinegar
2 Tbls Honey
1 tsp Stevia
1 Tbls Shallot
1 Tbls minced Garlic
Slice or tear your chicken into chunks and serve over chopped Leaf lettuce, Cabbage, Carrot and Cilantro (the key is cutting the veggies super small). Dressing: Place all dressing ingredients into a blender and blend. I use a magic bullet.
Not much beats warm chili during these cold months! Here is the recipe that we use once or twice a month. We pretty much always have a freezer bag of this ready to go when we get into a pinch. Originally, my husband came across some version of this when he was using the zone diet. We have changed it a bit but mostly it was a great find that has served us well. Stay warm and enjoy!
2 Cans of Beans (I like Black and Kidney), drain and rinse well
1 Can of Chopped Olives
Toppings: Cilantro, green onions, Greek Yogurt
Chop onion and green peppers. Sautee the onions until translucent. Add the ground Turkey add a pinch of salt and sauté until cooked through. Add the green peppers Add the Garlic, Cumin, Chili Powder and crushed red pepper. Sauté until green peppers are just beginning to get tender. Add remaining ingredients and simmer. Serve with preferred toppings. This freezes really well!!
Baking grain free does not always turn out well. I often find it dry and frustrating. I have been experimenting a bit more though and have come up with a few keepers.
I love apples and I love the rich spices of fall and winter, so this was a hit for me. The gelatin holds the moisture and takes away that dry crumbly issue I mentioned. I think I ate the majority of this loaf myself (ooops), but my 1 year old loved it too!
Preheat oven to 350 degrees. Grease a loaf pan with coconut oil or butter and place a piece of parchment paper to line the bottom. In a mixer or food processor combine the apple sauce, eggs, vanilla, sunbutter, lemon juice and honey. Blend until smooth. In a separate bowl combine the coconut flour, gelatin, baking powder, cinnamon, ginger and nutmeg. Slowly add the dry mixture to the wet mixture in the food processor until mixed. Pour the batter into the prepared loaf pan and bake for 45-60 minutes until a toothpick inserted comes out mostly clean. For the struessal topping place all of the ingredients into the food processor and blend until consistancy has some small chunks left in it. Once the loaf has been baking for 30 minutes add this to the top of the loaf and resume baking time.
This was one of those dinners where I had a little of this and that in the fridge and had to come up with something in a hurry because we were all getting hangry. I had left over quinoa and the frozen peas, some frozen salmon patties, an extra container of mushrooms….
This was the result. Some fried quinoa. Similar to fried rice. Typically you would get a little chicken or pork tossed in but I didn’t have any so we had some salmon patties along side it. It worked great but if you are more of a chicken person that would be good with this too. Gotta get some protein in afterall.
I don’t know if hangry is a word everyone has heard of, but it is a real thing. Angry from being hungry. We all managed to survive the phenomena once again this evening thanks to this quick and easy dish
So I have kind of had this romance going on with curry and indian spices lately. The rich aroma just does something for me…. turmeric, garam masala…. So. Good.
I have actually seen the garam masala container in my cupboard and opened it just so that I could smell it. Yes I inhaled.
So, I was all ready the other night to fix up this butter chicken and realized I had no tomato paste. Party. Foul. Or in this case of chicken, fowl. I’m weird, I know.
Anyways, so I had to improvise and realized that this is much easier. I just didn’t use cream and tomato paste and used some leftover tomato soup that I had in my fridge. Perfect. I love reinventing my leftovers. I can’t stand wasting.
Occasionally, I am known to indulge in one of those Thai Kitchen Lemongrass and Chili packages of soup. They look kind of like Top Ramen only with rice noodles. Probably not the best thing for me. I craved this when I was pregnant. Broth and salt and little effort. Not my smartest moment to combine swelling ankles with more salt.
But the basic flavors could be made into something a bit healthier. So I experimented and it turned out to be one of my favorite creations yet.
The freshness of lemongrass paired with the heat of spicy chili powder, meaty mushrooms, protein rich shrimp all soaking in broth and coconut milk. This is not heavy but it has such great flavor and satisfaction. I have always loved seafood, and coconut and citrus get me everytime so this meal is so my style. The only thing I would change is maybe adding a bit more shrimp to make it have a heavier protein load. Other than that it is a bit of food heaven for my tastebuds.
Sweet, salty, sticky, buttery chicken. Perfect! I spent some years living on Oahu and oh the bbq, mac salad and rice calls me from time to time. I’ve tried a few different takes but this has been my favorite. I hope you are enjoying your summer with some great get togethers and time with friends and family. This would be a perfect gem to serve them. Keep on keepin’ on and enjoy your time outside this summer!
You know when you just need a little something to take the edge off of your hunger? Not too heavy, not too sweet…. this may be the ticket.
I’ve made similar little bite sized treats before. Like these cocoa, cranberry, orange, morsals that are centered around dates. But that is what is so cool about treats. You can customize them to the season and your mood. Mix up the dried fruit and spice to your preference at the time, throw in some complimentary nuts and you are good.
This is such a yummy and fresh flavor combination for summer. Light and citrusy lemongrass and earthy asparagus all tossed with some gluten free pasta and a punch of protein with the chicken. A little zing with some parmesean to top it off and you are good to go!
I love the flavor of lemongrass and have just never taken the time to buy it and grind of up. I decided to try the paste though and am so happy I did. I used about half of the bottle for this and the other half is waiting patiently in the refrigerator for my next adventure with it.
This is SO GOOD! The rich warm spices are magical. It hits your taste buds and whisks you away to somewhere exotic. Plus its vegetarian. As I have mentioned before I was vegetarian for a long time and even though I eat meat now I still have a day here and there when I just don’t feel like it. One more bonus… cheap frugal protein. (That other word would have hurt their feelings). A half a cup has 9 grams of protein. I treat lentils and beans as complimentary components to a diet with variety and animal proteinn as well though.
There is a lot of information out there right now about how beans and legumes have antinutrients in them. Its just their natural defense really. I can’t blame them for trying to survive. But that natural defense can be difficult on the digestive tract. Hence, songs like “beans, beans the magical fruit….” I’ll let you finish that in your head. Traditional preparation however was wise to soak and sprout their beans and legumes which breaks down these natural defense mechanisms. So if you are able to buy sprouted beans and lentils that is great. And if not, soaking them helps. A great detailed article can be found here.
Cook the Lentils per instructions on the package. Typically it will be to bring them to a boil with 3 cups of water and simmer until tender.
Prepare your preferred serving base of the rice or sweet potato suggestions above.
In another pan sauté the diced onion with the butter until translucent. Add the Red Curry Paste, Garam Masala, Yellow Curry Powder, Turmeric, Garlic Ginger, and Cayenne. Saute this for about a minute. Add your lentils. Add yourTomato sauce and Coconut Milk. and stir together.
Dish the Curried Lentils to your rice or sweet potatoes and garnish with cilantro and if you like some cheese or coconut cream.