Viewing entries in
recipe

Comment

Gluten Free Rice Free Dairy Free Bread

If you know us, you know that we live gluten, rice, and dairy free. Now, this means that we don’t have sandwiches, pasta, or any refined carbs unless it meets the qualifications. I found and adapted this recipe for a loaf of bread when another recipe, Eggs Benedict Casserole, called for bread. I searched the stores first to see if anything was available, but came up short. That lead me to decide to try baking my own, something I haven’t done since I was in high school.

I’m amazed at how this turned out. If I didn’t tell you how I made it, you’d never know it was any different from any other homemade multigrain bread. After it was baked and cooled, I sliced the end off of one of the loaves and shared that end piece with the hubs. At first, he didn’t want to eat “just plain bread”. Then his story quickly changed. He said this has amazing flavor all on it’s own.

I baked this in 4 mini loaf pans because I didn’t need the entire loaf for the eggs benedict recipe. If using just one pan, make sure to use a metal pan.

IMG_20181223_145655.jpg

Instead of using parchment paper in the mini pans, I made sure they were greased very well with coconut oil spray. The loaves came out without any problem what so ever.

Be patient with the proofing, it can take longer than you think. If you don’t proof enough, your dough will be heavy, super compact and raw when you bake it. Too long of a proof and you’ll have huge air pockets, your dough will also be dry and less enjoyable.

I found that the first proof of 45 minutes with plastic on was enough for the mini loaves and the entire 30 minutes without. This made the bread airy just like you’d get at a deli or bakery.

MVIMG_20181223_145720.jpg

I hope that you’ll enjoy this bread as much as I enjoyed the smells and smiles I got from my hubs.

Yield: 1 large loaf or 4 mini loaves

Gluten Free Rice Free Diary Free Multigrain Bread

prep time: 2 hour and 45 minscook time: total time: 2 hours and 45 mins

ingredients:

Dry Ingredients:
  • 1 cup millet flour
  • 1 cup tapioca starch
  • 1/2 cup blanched almond flour
  • 1/2 cup brown teff flour (amaranth flour would work well too)
  • 1/4 cup sorghum flour
  • 1/4 cup flax meal
  • 2 3/4 teaspoons xanthan gum
  • 1 1/2 teaspoons sea salt
Wet Ingredients:
  • 3 eggs
  • 3 tablespoon olive oil
  • 1 tablespoon unsulfured molasses
  • 1 teaspoon apple cider vinegar
Yeast Ingredients:
  • 1 1/4 cup hot water (between 110 – 115 degrees F)
  • 2 tablespoons honey
  • 2 1/2 teaspoons dry active yeast (NOT instant yeast)

instructions:

  1. Using a stand mixer with a paddle attachment, combine the dry ingredients.
  2. In a separate mixing bowl, whisk together the eggs, oil, molasses, and vinegar.
  3. In a small mixing bowl, combine the honey and the hot water. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 7 minutes (set a timer!) – NO more, NO less time. Make sure you have the other wet and dry ingredients mixed and ready to go when the 7 minutes are up!
  4. When the yeast is done proofing, add the wet ingredients to the dry. Stir until it’s a little paste-like, then slowly add the yeast mixture. Using your mixer’s low-speed setting, mix for about 30 seconds. Scrape the sides of the bowl then mix on medium for 2 – 3 minutes or until the dough is smooth. (You may need to stop your mixer and scrape the sides of your bowl a few more times.)
  5. Pour dough into a parchment lined and well greased 9 x 5 metal bread pan or divide evenly between 4 mini loaf pans (the only pan I recommend for this recipe is a metal one, you will not have the same results using other pans). Tap pan on counter several times to even out the dough. Cover with plastic wrap. 
  6. Allow to rise for 45 minutes to an hour (Check the loaf 30 minutes into rising. When the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered.) Keep pan in a warm area, a cooling oven would be fine or on top of the stove as the oven is baking.
  7. When the dough is finished rising, bake in a preheated 375 degrees (F) oven for about 30 minutes. If using mini pans, check internal temp at 25 minutes to see if it has reached 190 degrees (F). Most breads are fully cooked once they reach 190 degrees (F).
  8. Remove loaf from pan and allow it to cool on a wire rack. Allow the loaf to completely cool before slicing (if you can stand to leave it alone for that long!).
Created using The Recipes Generator

Comment

Comment

Gluten Free Chicken Burrito Bowl

Holy cow, this recipe has been made in our house every week since July 2018. My mister raved over how much flavor this has and asked for it over and over so now, I just know that this is one dish we’ll keep on the meal plan each week until he cries mercy and asks for something different.

I’ve even taken to teaching him how to make it so that we can spend some quality time together making our food for the week and he builds his kitchen skills should he ever need to cook for me. At first, this one took us a while to make but we’ve gotten it down a science and it can be done in as little as 25 minutes if you’ve got everything ready to go.

Just look at all that goodness. Full of veg, protein, and healthy carbs. Before we found out that mister can’t have rice, I even made this with brown rice. So, if you’re not intolerant of rice know that it’s an option if you’ve extra laying around.

Yield: 4

Gluten Free Chicken Burrito Bowl

prep time: 15 minscook time: 30 minstotal time: 45 mins

ingredients:

    Wet Rub

    • 2 tablespoons extra virgin olive oil

    • 1 teaspoon chili powder

    • 1/4 teaspoon cayenne pepper

    • 1 teaspoon paprika

    • 1 teaspoon garlic powder

    • 1 pound boneless skinless chicken breast

    Sautéed Peppers and Onions

    • 1 tablespoon olive oil

    • 1 green bell pepper, sliced

    • 1 red bell pepper, sliced

    • 1 onion, sliced

    Mexican Cauliflower Rice

    • 1 12-ounce bag cauliflower rice, or one head cauliflower

    • 1/2 teaspoon onion powder

    • 1/2 teaspoon garlic powder, more to taste

    • 1/2 teaspoon sea salt, more to taste

    • 1/2 teaspoon black pepper, more to taste

    • 1 tablespoon tomato paste or  2 tablespoons tomato sauce

    • 1/2 teaspoon cumin

    • 1 teaspoon paprika

    Chipotle Crema

    • 1/3 cup mayo

    • 1 teaspoon chili powder

    • 1 teaspoon garlic powder

    • 1 teaspoon onion powder

    • 1/2 teaspoon paprika

    • 1/4 teaspoon ground cumin

    • 1/2 teaspoon sea Salt

    • 1/2 teaspoon pepper

    • 1 tablespoon lime juice

    Other Items

    1 can of black beans, drained  & rinsed

    1 container of fresh salsa of choice (or pico de gallo)


instructions:

Directions

1. Rinse chicken and remove any unwanted pieces. Pat dry with paper towel. Place chicken in a bowl and add the rest of the wet rub ingredients. Mix until chicken is well coated in the spice rub. Put bowl covered in the fridge until you're ready to grill the chicken. I've left this in the marinade anywhere from 30 mins to overnight.

2. Grill chicken for about 5-6 minutes on each side, or until chicken is opaque and fully cooked through. If using a grill pan, cover the pan during the cooking process to make sure the chicken cooks through. I like to use a George Foreman grill to make this process even speedier.

3. While chicken is on the grill, prepare the cauliflower rice. Heat a medium skillet with 1 tablespoon olive oil. (The oil is not necessary if you have good non-stick cookware.) Add in cauli rice and the rest of the ingredients and saute for 5-8 minutes, until the cauliflower is cooked through, Take off the head and set aside. Divide evenly between meal prep containers.

4. Once the chicken is cooked through, let cool, dice and place on top of cauli rice in containers.

5. In the same skillet, heat 1 tablespoon extra virgin olive oil. Add in sliced onions and peppers. Saute until onions begin to caramelize, about 8 minutes. Take off heat and add to one side of the meal prep containers.

6. Drain and rinse beans in a mesh colander. Add to one side of the meal prep container. I usually use 2 1/2 spoonfuls to each container.

7. Add chipotle crema ingredients to a small mixing bowl and whisk until well combined. Add on top of the chicken in the containers.

8. Add your salsa or pico de gallo of choice to the bowl. I use 2-3 tablespoons per container.


Created using The Recipes Generator

Comment

Comment

Grain & Gluten Free Peanut Butter Banana Muffins

Flourless-Peanut-Butter-Banana-Muffins-__thumb2.jpg

These have a great texture, 6 grams of protein and are right at less than 200 cals each. They also satisfy my sweet tooth after a savory meal.

Yeilds 12 muffins

INGREDIENTS:

  • 2 ripe bananas (approx. 1 cup mashed)

  • 2 and 1/4 cup rolled oats

  • 2 eggs

  • 1/2 cup pure maple syrup*

  • 1/2 cup creamy peanut butter**

  • 1 tablespoon vanilla extract

  • 1 teaspoon cinnamon

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/4 cup unsweetened vanilla almond milk

  • 1/2 cup dark chocolate chips

DIRECTIONS:

Start by preheating the oven to 375°F then grease a muffin tin or line with silicone liners and set aside.

Combine all of the ingredients (adding wet ingredients first, except chocolate chips) in a blender and blend for about 30 seconds, or until a smooth batter forms. Alternately, use an immersion blender. Add the chocolate chips to the blender and gently stir together by hand. *If the batter is warm from blending, allow it to cool first or the chocolate chips will melt.

Pour the batter into the muffin tin so that each is approximately 3/4 of the way full. Place them in the oven and cook for 20 minutes, or until light golden brown. Cooking time may vary depending on your oven. Allow to cool for 10-15 minutes then enjoy! Store leftovers in an airtight container for up to 4 days. We store ours in the fridge for up to 7 days.

*You can probably substitute honey but you might want to use a little less (like 1/3 cup) since it tends to be sweeter than maple syrup.

**I use organic creamy peanut butter for this recipe which is all natural but doesn’t require stirring. I would recommend using something similar since using a very runny or oily natural peanut butter may alter the texture.

You could also substitute almond butter or sunflower butter if desired. If you use sunflower butter, please note that it will turn the muffins green.

Comment

Comment

Grain & Gluten Free Double Chocolate Muffins

IMG_8244.jpg

Fluffy, moist, grain free paleo chocolate muffins made with coconut flour! These are incredibly delicious -- no one will be able to tell that they're better for you.

INGREDIENTS

  • 1/4 cup creamy no sugar added almond butter (I like Bare Barney Butter!)

  • 2 tablespoons coconut oil (If solid, melt &cool first but if already soft you do not need to melt)

  • 1/2 cup coconut sugar

  • 1 tablespoon vanilla extract

  • 2 eggs

  • 1 cup unsweetened almond milk

  • 1/2 cup coconut flour

  • 2 teaspoons baking powder

  • 1/3 cup high-quality unsweetened cocoa powder

  • 1/3 cup chocolate chips

INSTRUCTIONS

  1. Preheat oven to 350 degrees F. Line 12 cup muffin pan with cupcake liners (I love the silicone ones!) and generously spray the inside of each liner with nonstick cooking spray. If using the silicone liners, the spray is NOT necessary.

  2. Add almond butter, coconut oil, coconut sugar and vanilla to the bowl of an electric mixer and mix on medium speed until well combined. Slowly add in eggs, one at a time; beat again for one minute until batter is smooth and creamy. Pour in almond milk and mix on low speed until combined.

  3. In a small bowl whisk together coconut flour, baking powder and cocoa powder. Slowly add dry ingredients to wet ingredients and mix on low speed until batter is smooth and creamy. Fold in chocolate chips with a wooden spoon. Use a large cookie scoop to disperse batter evenly into prepared pan. Bake for 18-20 minutes or until toothpick comes out clean with a few crumbs attached. Cool for 5 minutes then immediately transfer to a wire rack to finish cooling.

NOTES

Nutrition without chocolate chips: 125 calories, 7g fat, 13.8g carbs, 3.1g fiber, 8.8g sugar, 3.5g protein

If you aren't paleo, feel free to use peanut butter. You can use any nut butter of your choice, just make sure that it is all natural (no oil or sugar added).

Instead of coconut sugar, you can use maple syrup. If you do use maple syrup, I would suggest adding a tablespoon or two or of extra coconut flour.

Comment

Comment

BBQ Sloppy Turkey Joes

20180111124134

20180111124134

As you might have read before, my Mr. loves BBQ. I even called him the next day when we had the leftovers from this for lunch because my car smelled like BBQ to share the love a little bit more. These can be served on your bread of choice. Since we are gluten free around here now, a good choice would be cloud bread. The next time I make these, they will be served over a sweet potato to switch things up and incorporate a healthier carb.

This is another very quick meal for a weeknight dinner. I chopped the veggies and made the sauce before our workout for the day and then threw this together after the workout.

To make this a full meal, add some veggies on the side. If you decide to use the sweet potato option, you'd still need to add veggies on the side since the sweet potato is a carbohydrate.

UPDATE: Since posting this, we found out that Mr. can’t tolerate grains or beets so, we no longer have it served as pictured but as mentioned above over a sweet potato

Ingredients 

For the BBQ Sauce:

  • 1 - 6 oz can of tomato paste

  • 2/3 cup water

  • 2 Tbs balsamic vinegar

  • 1 Tbs molasses

  • 2 Tbs Worcestershire sauce

  • 2 tsp garlic powder

  • 3 tsp onion powder

  • 1 tsp liquid smoke

For the Turkey Joes

  • 1 lb ground turkey (93% lean)

  • 1 cup green bell pepper, chopped

  • 1 cup red onion, chopped

  • salt & pepper, to season

  • 8 whole wheat buns, Sandwich Thins or 1/2 pitas (not included in calorie or container counts as they will be different depending on what you choose to use)

Directions

  1. In a medium bowl, whisk together all of the sauce ingredients, set aside.

  2. Heat a large non-stick skillet to medium heat, then add the peppers, onions and ground turkey. Season lightly with salt and pepper. Break up the ground turkey and continue to cook until turkey is cooked through. Stir in the sauce and heat through, check seasoning and add a little salt and/or pepper to taste.

  3. Serve with sandwich thins, buns, bread or 1/2 pitas, whatever floats your boat!

Notes

  • This would also go well on basic cloud bread. If you’ve never had it and like bread but know you can’t have it, give it a go.

Comment

2 Comments

Cheeseburger in a Bowl

I first saw a version of this recipe in a copy of Cooking Light, I've made it countless times since that first encounter. My Mr. is burger, pizza, and wings eating machine. When we have date night, the popular question is "Where do you want to go?" and the answer I anticipate is usually a burger joint, pizza, or wings. I don't mind going to those places since it is his one night of the week to eat anything he wants. I've also learned how to adapt the menu to what I need to eat to meet my goals.

This is a go to when I feel like a cheeseburger but don't want to pay someone else to make it for me or intake unnecessary calories. Another bonus, it's a quick meal for a work night dinner!

In our house, I make enough at dinner to eat the leftovers for lunch the next day. It makes it easy meal planning wise and helps keep my stress levels lower since I don't have to spend a few of my hours on Sunday meal prepping all the meals for the week.

Serves 4

Ingredients

1.5 lbs ground beef or turkey (make sure you're getting the most humanely raised that you can afford)

1 10 oz bag of lettuce ( I love butter lettuce mix.)

1 cup chopped tomato

4 no salt pickle spears (chopped)

1 small/med mered onion (peeled and chopped)

1 cup shredded cheese (We like cheddar.)

1/4 tsp salt

1/2 tsp pepper

Garlic powder (to taste)

Onion powder (to taste)

1/3 cup mayo

1/4 cup unsalted ketchup

2 tbs water

Directions

  1. In a small bowl whisk together mayo, ketchup and water. Set aside.

  2. Brown meat until almost fully cooked. Season with salt, pepper, garlic powder and onion powder as you like. Add chopped onion to pan and cook until softened.

  3. Divide lettuce, tomatoes, and pickle evenly among 4 bowls. Top with burger mixture and cheese.

  4. Drizzle each with dressing. Grab a fork and enjoy.

2 Comments

1 Comment

Portabella Burger with "Fries" & Aioli

20180102115945.jpg

20180102115945.jpg

Let's be real, making the transition to eating fully plant based is hard! This meal is 90% vegan if conventional ingredients are used. The only ingredient non vegan is mayonnaise. A vegan mayo can be purchased or made from scratch. I'm phasing out animal products from my fridge currently so what you see pictured is using conventional mayo. I've had a few jars of vegannaise in my fridge and when I use it, I can't tell the difference!

The fries in this dish are made with celery root. The first time I made this, celery root was brand new to me. Before cooking it has the smell of celery, but after I can't even tell its related to celery. I found this locally at Fresh Market. Since they were on the smaller side, I use 4 bulbs for 4 servings.  If you've never seen it in the store, here's what to look for:

IMG_20171216_144846.jpg

IMG_20171216_144846.jpg

To clean celery root, cut the tops off, peel with a vegetable peeler and cut into strips.

If I close my eyes while I eat the portabella with the sauce, I'd almost swear I was eating a burger!

Ingredients

  • 12 cherry tomatoes

  • 2 oz.scallions

  • 2bell peppers

  • 4portabella mushrooms

  • 4¼ oz. butter or olive oil

  • salt and pepper

Fries

  • 1 lb celery root

  • salt, to taste

  • 2 cups oil for frying or coconut oil

Chili Aioli

  • 1 cupmayonnaise

  • 1 tablespoon chili powder

  • 2garlic cloves

Directions

  1. Mix together mayonnaise, chili powder and garlic. Place in the refrigerator while you are preparing the rest of the dish.

  2. Remove the stem and fry the mushrooms for 10 minutes on each side until soft and thoroughly cooked. Season with salt and pepper to taste.

  3. Fry tomatoes, sliced scallions and chili in a separate pan. Keep vegetables and mushrooms hot while making the fries.

  4. Peel the root celery or rutabaga and slice into half-inch rods. Place in ice-cold water for ten minutes. Remove and dry off.

  5. TRADITIONAL FRYING: Heat the oil to about 350°F (180°C). Keep your pot or deep fryer under constant supervision. Do not put all the fries in at once, or the oil will cool down.Deep fry until the fries turn golden. Put on paper towels and salt to taste.

  6. AIR FRYING: Place enough celery root into basket to cover bottom. Spray with coconut oil spray and toss to coat. Spray again if desired. Set Air Fryer to 400 and switch on for 12-15 mins. Check occasionally for doneness.

1 Comment

2 Comments

BBQ Chicken Pizza

20180102113434

20180102113434

Isn't Pizza one of those foods that just makes you smile? At one point I could put away an entire medium all by myself. Since I've become more conscious of food quality and quantity, I have had to exercise the word NO in regards to pizza more times than I can count. Since the density of nutrients in this recipe are high, it's much more filling than a take-n-bake or delivery pizza.  If you find it's not enough, pair it with a side salad full of your favorite fresh veggies.

The MR. and I have enjoyed this twice in the past 2 weeks. Since I'm on a path to healing my gut, finding foods that make my body happy, and living without inflammation, this recipe has been helpful in keeping pizza cravings away. This makes 8 servings. We each had 2 slices at a meal so, we had it for dinner and then again for lunch the next day.

This version uses all ingredients that you can pronounce and isn't overly labor intensive. I whip up the crust, bake it, and pull apart a rotisserie chicken and make the sauce while the crust bakes.  Not only does it call for a homemade crust with almond flour as the main ingredient, it also calls for a homemade BBQ sauce. I was surprised by how tasty the BBQ sauce is! The sauce will make enough to create 2 pizzas. Any leftover sauce should be kept in the fridge and used within a week or so.

IMG_20171227_200248.jpg

IMG_20171227_200248.jpg

My second batch. I liked this one much better than the first one.

BBQ Sauce:

Ingredients

  • ½ cup water

  • ¼ cup apple cider vinegar

  • ¼ cup granulated ͞brown sugar͟ zero-calorie sweetener*

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons butter

  • 1 (6oz) can tomato paste

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon dried mustard powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon sea salt

  • ¼ teaspoon liquid smoke

Directions

  1. Add everything to a small pot over low-medium. Whisk to combine. Once butter is melted, bring to a low boil, then immediately reduce to a simmer for 10 minutes, or until thickened. The yield is about 1 pint, however, if you prefer a thinner BBQ sauce, simply add more water.

You should have enough for 2 pizzas.

Serving Size: 2 TBS

  • Calories:24

  • Protein:.75g

  • Fat:1g

  • Carbs:2.5g

  • Fiber:0g

  • Net Carbs: 2.5g

Crust:

Ingredients

  • 2¼ cups (252g) almond flour

  • 2 tablespoons garlic infused olive oil (or place 1tsp minced garlic in the oil)

  • 2 eggs

  • 1 teaspoon garlic powder

  • 1 teaspoon dried basil

  • ½ teaspoon sea salt

  • Nonstick coconut oil cooking spray

Directions

  1. Preheat oven to 350°F.

  2. Add ingredients to a large bowl and stir until a dough is formed. If it seems like it needs to firm up, place in freezer for 10 minutes.

  3. Coat two pieces of wax paper with cooking spray. Lay dough in center of one and cover with the other. Roll into a circle the size of a large dinner plate with a rolling pin.

  4. Flip onto a parchment-lined (or use a silpat) baking sheet. Poke a few holes in the top.

  5. Bake for 17 minutes, or until cooked through with the edges starting to turn very light brown.

Servings: 8

  • Calories:227

  • Protein:8g

  • Fat:20g

  • Carbs:7g

  • Fiber:3g

  • Net Carbs: 4g

Toppings & Steps

  • 12oz pre-cooked or rotisserie chicken breast pulled apart

  • ½ cup Low Carb BBQ sauce, divided

  • ½ small red onion (40g), sliced thin

  • ½ teaspoon crushed red pepper (optional)

  • 2 tablespoons fresh cilantro (optional)

  • 3/4 - 1 cup shredded mozzarella cheese

While crust is baking, make sauce and let cook to thicken. Pull apart chicken and remove skin. Using a scale, weigh out 12oz. This works best while chicken is still a little bit warm.  The leftover could be reused in a soup or salad.

Set aside 3tbs of  1/2c BBQ Sauce. Toss chicken with sauced coat well.

Slice onion and clean cilantro (if using.)

Once crust is lightly brown, remove from oven. Turn up oven temp to 400°F. Top with 2-3tbs of BBQ Sauce, use the back of a spoon to spread evenly. Place saucy chicken on top of sauce. Pizza will be packed with chicken. Sprinkle cheese over chicken. Place Slices of onion on top of cheese. Bake for 10-12 minutes until cheese is melted and slightly brown. Top with cilantro and red pepper if desired. Serve.

2 Comments

Comment

Vegan Taco Lasagna

20170925011058.jpg

I often have the urge to head out the door to my favorite Mexican restaurant, but unfortunately my Mr. isn't a big fan. Not sure why because he's quick to eat anything Mexican inspired that I cook. So I often make up for lack of restaurant access by cooking tex-mex dishes for our lunches and dinners.  In the past, I've made lots of slow cooker type recipes that are delicious. You can even find many of them here on the website. 

This time around, I threw together a plant based taco lasagna. As per my norm, I was tasting as I cooked to make sure it would have the right flavors and the right amount. It started out a little bland so I doctored it up right away and came out with a dish that is pretty tasty. 

Ingredients

1 14oz can black beans, drained

7 cloves of garlic, minced

2 bell peppers, I used one red and 1 green

8oz cherry or grape tomatoes

2 Tbsp olive oil

2 Tbsp tomato paste

Herbs of choice (think Italian seasoning, paprika, chili power, cumin, coriander)

Salt & Pepper to taste

1 medium onion, chopped

7oz Tempeh, cumbled

1 cup raw cashews

1 cup organic vegetable broth

1 Tbsp tahini sesame paste

12 whole wheat tortillas

Directions

1. Boil 1 1/2 cup of water in microwave. Add cashews and let sit for at least 15 minutes while you prepare the rest of the items.

2. Preheat oven to 390°F.

3a. Wash peppers and tomatoes. Add to foil lined baking sheet. Roast peppers and tomatoes for 45 minutes.

3b. If you have an air fryer, you can speed this process up by placing peppers and tomatoes in the basket, turning air fryer to 390, and roasting for 10 -15 minutes. Be sure to check in on them after a few minutes.

4. Open and drain black beans. Mix together with chopped garlic. Set aside.

5. Heat a pan over medium heat, add 1 tbsp olive oil.  Once oil is hot, add chopped onion and crumbled tempeh. Cook for 7-10 minutes or until tempeh is slightly brown.

6. Once vegetable are cooked, remove from oven or air fryer and let cool for 5-10 minutes (until you can handle them). Remove the skins and innards from the peppers. Add along with tomatoes to a blender or food processor.

7. To the blender add 1 tbsp olive oil, salt & pepper, tomato paste, and seasonings of choice. I used the following:

3/4 tsp pink Himalayan sea salt

1/2 tsp ground pepper

1/2 tbsp chili powder

1/2 tsp paprika

1  tsp cumin

1 tsp coriander

You could also add some Cayenne pepper but we don't like a lot of heat.

8. Mix sauce with onion and tempeh mixture in pan. Allow to cook on low until you finish making the cheese sauce.

9. Cheese sauce: Drain soaking cashews, add to blender with tahini paste and vegetable stock. Taste for flavor and add salt, pepper, or other seasonings as needed.

10. Assemble the lasagna starting with a thin layer of cheese sauce, then tortilla, tempeh mixture, beans and then cheese sauce again. Finish with a later of tortillas topped with cheese sauce.

11. Bake at 360°F for 25-30 minutes. Serve and enjoy!

Comment

Comment

Egg Crust Pizza

We are often on the look out for low carb options especially when it tastes like our favorite foods! This pizza was easy to make and was highly approved by both the Mr. and I. Pizza is a food that I use to eat by the box full and seems to be ever present at social gatherings. While I love it as much as anyone can, I have had to say no on more occasions than I'd like because I have goals to meet. If you're pushing towards those goals, those extra calories from refined carbohydrates aren't helping you get there. This eggy pizza crust is easy to make and can be topped with your sauce, veggies, meats, and cheese of choice.

This is by far a treat due to the eggs and cheese content.

Serves 4

 

Ingredients

8 Eggs

3/4 lb shredded cheese, preferably mozzarella or Italian blend

Italian Seasoning *Optional

Garlic Powder *Optional

Tomato Paste or Sauce of choice

Your favorite pizza toppings

Directions

  1. Preheat oven to 400°F. Line baking sheet with parchment paper and set aside.

  2. Crack eggs into blender, add in 6 oz of cheese. Blend until well mixed. * You can also add couple shakes of Italian seasoning and a bit of garlic powder for more flavor*

  3. Pour into lined baking sheet.

  4. Bake for 15 minutes or until golden brown. Remove from oven.

  5. Increase oven temp to 450°F.

  6. Top with sauce, toppings of choice and cheese.

  7. Return to oven for 5-10 minutes, until cheese is bubbly and slightly golden brown.

  8. Cut into serving sizes and eat!

 

Comment

Comment

Monster Cookie No-Bake Balls

The standard gets an upgrade! I love refueling with these as an afternoon snack and let's be real, that's when the chocolate craving kicks in hard anyways. These were a little difficult to ball up because of the extra goodies thrown in but with patience, you'll get them in something that looks close to mine below.  My secret is to always use a cookie scoop and to use wet hands to smooth out the balls before putting into the fridge or freezer to solidify.

20170501014136

20170501014136

Makes 14 balls

Ingredients

1/2 C. Quick Oats

1/2 C. Old-Fashioned Oats

1/2 C. Creamy Peanut Butter ( if you only have crunchy, omit peanuts from recipe)

1/4 C. Honey (More if mix seems super dry and won't hold together)

1/4 C. M&Ms ( I had to use regular size since the store I shopped at this week didn't have mini)

1/4 C. Dry Roasted Peanuts

1/4 C. Mini Semi-Sweet Chocolate Chips

1/4 C. Raisins

Dash of Cinnamon

1/2 tsp Vanilla

Directions

  1. Mix all ingredients thoroughly in a big bowl. I use a big metal spoon but you can use your hands if they are clean!

  2. Using a cookie scoop, scoop onto parchment lined cookie tray.

  3. With wet hands, pack and smooth out each scoop of mix.

  4. Place in refrigerator for 1 hour or freezer for 30 mins.

  5. Eat and Enjoy! If you don't devour these, they can be kept in an air tight container in the fridge for up to 7 days.

If these don't disappear, I'd be shocked!

Comment

Comment

Choco Cherry Muffin Protein Balls

20170426093338

20170426093338

In our house, we pack our lunches M-F. This is a new flavor I added to our rotation of simple, fast snacks to pack and eat. We are both major fans of cherry and hope that sharing these will make your healthy eating more fabulous. 

Makes 12 balls. We usually eat 2 at a time.

Ingredients

1/2 C. Quick Oats

1/2 C. Old Fashioned Oats

1/4 C. Almond Butter

1/4 C. Honey

1/2 C. Dried Cherries

1/4 C. Mini Semi-Sweet Chocolate Chips

1/4 tsp. Cinnamon

1/2 tsp. Vanilla Extract

Directions

1. Measure out ingredients and add all to large bowl.

2. Mix together until all ingredients are thoroughly mixed.

3. Line baking tray with parchment paper.

4. Using a cookie scoop, scoop out 12 portions onto cookie sheet. Wet hands and roll scoops of mix to smooth out into balls.

5. Place tray in fridge for 1 hour or more.

6. Eat and enjoy or put into an airtight container for storage for up to 1 week in the fridge.

These types of snacks are very popular around my house. The favorite is peanut butter and chocolate, but these are just as delicious!

Nutrition Info

Choco Cherry No Bake Balls MyFitnessPal.com.png

Choco Cherry No Bake Balls MyFitnessPal.com.png

Comment

Comment

Pizza Spaghetti Squash Bowls

My MR. is a huge pizza lover, but really who isn't? By huge, I mean he could eat it everyday if I wasn't on the ball to keep healthy foods in the house. I'm always looking for ways to make sure we get those veggies in and satisfy the pizza craving. This one was a recent winner in our house. All the taste goods of pizza, without the carbs and cals! Read on for the recipe.

IMG_20170423_221114_133

IMG_20170423_221114_133

Serves 4 (or 2 really hungry adults)

Ingredients

1 Spaghetti Squash, cut in half lengthwise

Salt & Pepper, for seasoning

Extra Virgin Olive Oil - about a 1/2 tsp

1 cup of your favorite pizza sauce

30 slices of turkey pepperoni

1/2 cup 2% mozzarella cheese

Garlic Powder - to taste

Italian Seasoning - to taste

Directions

  1. Preheat oven to 350º F. Line a baking sheet with foil. Wash the outside of the spaghetti squash to remove any dirt or residue. Using a sharp knife, cut it in half lengthwise. Scoop out all of the seeds and discard. The inside should be smooth.

  2. Spray or use a brush to apply olive oil to inside of squash. Sprinkle with salt and pepper. Place inside down on baking sheet and bake for 1 hour.

  3. Remove from oven and allow squash to cool for 5 minutes. Gather the rest of your ingredients while you wait.

  4. Using a fork, scrape the "noodles" into the center of the squash. Leave the noodles inside the skin.

  5. Mix noodles with 1/2 cup of pizza sauce. Add garlic and italian seasoning to your liking. (I like to jazz up sauce because it never seems to have enough flavor.)

  6. Add 7 pepperonis to the top of the noodles.

  7. Top the pepperonis with cheese. Add 7-8 more pepperonis to the top of the cheese.

  8. Move top rack of oven to the highest position in your oven and turn broiler on high. Place pan with squash under the broiler for 4-6 minutes. Make sure to watch it so that the cheese doesn't burn.

My MR. and I shared a half of a squash and were pleasantly full. So, grab two forks and dig in! Make sure to blow on it a bit in case it's too hot.

Nutrition Info:

Pepperoni Pizza Spaghetti Squash Boats MyFitnessPal.com.png

Pepperoni Pizza Spaghetti Squash Boats MyFitnessPal.com.png

Comment

Comment

Cinnamon Raisin Cloud Bread

Serves 6

Ingredients

3 Large Eggs, Whites and Yolks Separated

1/8 tsp Cream of Tartar

1/4 tsp Cinnamon

1 TBS Honey

3 Small Boxes of Organic Raisins  or 1/4 C.

3 oz. Neufatchel Cheese or Low Fat Cream Cheese, at room temp.(I use a digital scale to weigh mine.)

Directions

  1. If you're like me and always forget to set out ingredients ahead of time when the recipe calls for it, grab your nufatchel and heat it in the microwave for 15-20 seconds. It should not be melted but should no longer be cold.

  2. Preheat oven to 300 degrees F. Line a cookie sheet with parchment paper or SilPat. Only use one of these two methods. You risk a burnt bottom if you put it on a greased cookie sheet or a bare one. (Also, you're adding fat, and ain't nobody need extra of that!)

  3. In a medium bowl, use a mixer on medium speed to combine the egg yolks, nufatchel, honey and cinnamon. Beat until it is a pale yellow color. (Not extremely pale, but lighter than when you started.) Rinse your beaters and dry them well. The next step is where the magic happens and you need clean beaters.

  4. In a separate metal mixing bowl, combine the egg whites and cream of tartar. Using a mixer on high speed beat until stiff peaks form. If you've never worked with egg whites before, you can tell when you take your beaters out if you have stiff peaks by the way the mixture will stand on it's own. It will look like whipped cream, but trust me, it's not.

  5. VERY GENTLY, mix the egg yolk mixture into the egg whites until just combined. Do not over mix or you will deflate the whites and your bread will turn out like water or crackers.

  6. Using a big spoon make 6 heaping piles of mixture on the cookie sheet. Work quickly. The longer you take, the more you risk deflating the mix. Once you have all 6 piles, top with raisins.

  7. Bake for 30 minutes. Remove from oven. Let sit on pan for 2-3 minutes to cool only slightly. Transfer directly to cooling rack using a spatula. Allow to cool until you want to enjoy them. Store leftovers in an air tight container and consume within 5 days. Seriously, you'll want to eat them all right now though.

If you want to re-crisp the bread, you can pop it into a toaster oven for a few minutes but make sure you watch it so it doesn't burn.

Comment

Comment

Turkey and Rice Stuffed Peppers

Total Time:

 50 min.

Prep Time:

 15 min.

Cooking Time:

 40 min.

Yield:

 6 servings

Ingredients:

1 lb. raw 93% lean ground turkey

1 cup cooked brown rice

1 cup tomato sauce, no sugar added

1 medium onion, chopped

1 large egg, beaten

¼ tsp. garlic powder

1 tsp. Worcestershire sauce

6 medium green bell peppers, cut off tops, remove seeds and membranes

Preparation:

1. Preheat oven to 350° F.

2. Combine turkey, rice, tomato sauce, onion, egg, garlic powder, and Worcestershire sauce in a medium bowl; mix well.

3. Evenly fill peppers with turkey mixture.

4. Place peppers in a 13 x 9-inch baking pan. Bake for 35 to 40 minutes, or until meat mixture is cooked through and peppers are tender.

Comment

Comment

Turkey Chili

Makes 6 servings, 1 cup each

Ingredients

1 tsp. olive oil

1 1/2 lbs raw 93% lean ground turkey

1 medium onion, chopped

1 medium green bell pepper, chopped

3 cloves garlic, finely chopped

1 1/2 tsp. ground cumin

1 tbsp. chili powder (adjust to taste)

1/2 tsp. sea salt

1/4 tsp. cayenne pepper (to taste; optional)

2 (15oz) cans black beans (or pinto beans), drained, rinsed

1 (15 oz) can all-natural diced tomatoes, no sugar added

12 fresh cilantro sprigs, finely chopped (for garnish; optional)

Directions

1. Heat oil in large saucepan over medium-high heat.

2. Add turkey, onion, bell pepper, and garlic; cook, stirring occasionally for 5-8 minutes, or until turkey is no longer pink.

3. Add cumin, chili powder, salt, and cayenne pepper; stirring constantly for 1 minute.

4. Add beans and tomatoes (with liquid). Bring to boil. Reduce heat to low; gently boil, stirring occasionally, for 15-20 minutes, or until thickened.

5. Serve warm, sprinkled with cilantro.

21 Day Fix Equivalents

1/2 Green

1 Red

1/2 Yellow

Comment

Comment

Avocado Tuna Salad



Total Time: 10 min.
Prep Time: 10 min.
Cooking Time: None
Yield: 4 servings
Ingredients:
¼ medium avocado, mashed
2 Tbsp. fresh lime juice
1 dash sea salt
1 dash cayenne pepper
1 (5 oz.) can solid white tuna, packed in water, drained
1 cup mixed salad greens
½ cup alfalfa sprouts
1 slice medium tomato
Preparation:
1. Place avocado, lime juice, salt, and cayenne in a medium mixing bowl; mash until well mixed.
2. Add tuna; mix well.
3. Place greens on a serving plate; top with tuna mixture.
4. Top with sprouts and tomato.

Comment

Comment

Turkey Lettuce Wraps

Makes 6 servings 1 wrap each


Ingredients
1 1/2 lbs 93% lean ground turkey
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp. sea salt
1 tsp. chili powder
1 tsp. paprika
1/2 tsp. dried oregano
1/2 medium onion, finely chopped
1/2 green bell pepper, finely chopped
3/4 cup water
3/4 cup tomato sauce, no sugar added
6 large lettuce leaves, washed and dried (romaine)
1 medium tomato chopped
1 cup chopped fresh cilantro

Directions
1. Heat large nonstick skillet over medium heat. Add turkey, cook, stirring frequently for 5 minutes, or until no longer pink.
2. Add garlic, cumin, salt, chili powder, paprika, and oregano; mix well.
3. Add onion and bell pepper; cook, stirring frequently, for 4-5 minutes or until onion is translucent.
4. Add water and tomato sauce. Bring to boil. Reduce heat to low; cook covered, for 10-12 minutes.
5. Top each lettuce leaf evenly with turkey mixture, tomato and cilantro.
6. Enjoy!

Comment

Comment

Hearty Beef and Butternut Squash Stew

Makes 6 Servings, approx 1 1/4c. Each

Ingredients
1 tsp. Olive Oil
1 1/2 lbs. Lean Raw Stew Meat, boneless, cut into 2in cubes
1 medium onion
1/2 green bell pepper
1/2 red bell pepper
4 cloves garlic
2 medium tomatoes, chopped
1 cup low sodium beef broth
1 bay leaf
1tsp. sea salt
1tsp. ground black pepper
2 cups cubed butternut squash
1/4 cup chopped flat leaf parsley

Directions
1. Heat oil in large saucepan over medium high heat.
2. Add beef; cook, stirring frequently, for 4-5 minutes, or until beef is browned.
3. Add onion and bell peppers; cook stirring frequently, for 4-5 minutes or until onions are translucent.
4. Add garlic; cook, stirring frequently, for 1 minute.
5. Add tomatoes, broth, bay leaf, salt and pepper. Bring to boil. Reduce heat to medium-low, cook, covered for 40 minutes.
6. Add squash; cook, stirring occasionally, for 8-12 minutes or until sauce has thickened and beef is fork tender.
7. Remove bay leaf. Serve topped with parsley.

Comment

Comment

White Fish with Tomato Salsa

Total Time: 19 min.
Prep Time: 10 min.
Cooking Time: 9 min.
Yield: 4 servings
Ingredients:
1 medium red tomato, finely chopped
1 medium yellow tomato, finely chopped
5 fresh basil leaves, chopped
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
Sea salt and ground black pepper (to taste; optional)
4 (4-oz.) each white fish fillets (like cod, halibut, or tilapia)
Preparation:
1. Preheat grill or broiler on high.
2. Combine tomatoes, basil, oil, and vinegar in a medium bowl; mix well.
3. Season with salt and pepper if desired; mix well. Set aside.
4. Top baking sheet with foil. Top with fish and tomato salsa. Pull up sides of foil and close, leaving a small opening at the top.
5. Grill or broil for 7 to 9 minutes. Open foil carefully (steam will come out). Fish should flake easily when tested with a fork.

Comment