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Mexican Chicken

Mexican Chicken

by | May 4, 2016 | Dinner, Lunch, Recipes

This week is the celebration of Cinco de Mayo so I wanted to pass on a recipe with a little Mexican flare. I think it has a mild enchilada sort of taste, but you can easily kick up the heat by adding more cayenne pepper.  I serve this with very simple cauliflower rice and sautéed onion (there is plenty of sauce to use to serve over the rice) and fresh green salad.  It also goes well with coconut-lime kombucha!

Mexican Chicken
 
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This recipe goes together quickly and makes a large batch. It reheats well and can be frozen for later use as well.
Author:
Course: Main Dish
Cuisine: Mexican
Ingredients
  • 2 lbs. organic chicken breast or thighs cut into chucks (I prefer thighs)
  • 1 tsp. chili powder
  • 1 tsp. turmeric
  • Celtic sea salt and pepper to taste
  • 2 Tbsp. avocado oil
  • Sauce:
  • 1 cup diced red onion
  • 2 Tbsp. butter or ghee
  • 14 oz. can organic tomato sauce
  • 1 ½ cup organic chicken stock
  • ¼ cup tapioca flour
  • 1 cup coconut cream (I use Trader Joe’s)
  • 1 tsp. cinnamon (I use Ceylon)
  • 3 minced garlic cloves
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • ¼ tsp. cayenne pepper (more if you like more spice)
  • Fresh chopped cilantro or parsley garnish (optional)
Instructions
  1. Place chicken chunks in large bowl.
  2. Add salt, pepper, chili powder and turmeric and mix to incorporate.
  3. Heat avocado oil in large skillet.
  4. Add chicken mixture and brown until well cooked.
  5. Remove chicken from heat and set aside.
  6. In large sauce pan or Dutch oven melt butter or ghee.
  7. Add onion and sauté.
  8. Add cinnamon, garlic, chili powder, cumin, cayenne pepper and stir well.
  9. Add tomato sauce, coconut cream and 1 cup of chicken stock; stir well.
  10. Mix ½ cup chicken stock with tapioca flour until smooth and add to sauce; stir well.
  11. Add cooked chicken and simmer 10 minutes.
  12. Serve with cauliflower rice and garnish with chopped parsley or cilantro.
  13. (There will be plenty of sauce to serve over rice as well)

 

 

Easy Beef Broccoli Sauté

Easy Beef Broccoli Sauté

by | Apr 27, 2016 | Dinner, Lunch, Recipes

This is a recipe that comes together in about six minutes flat when you have your “lego pieces” prepped and ready at all times.  It was getting late for dinner and both my husband and I had been outside working on our property.  With 45 acres there are always things to get done outdoors.  I came in dirty and tired and really didn’t want to think about cooking something.  I knew I had organic ground beef with red onions cooked and frozen.  I had fresh broccoli flowerets cut and washed in a container in the refrigerator.  I had shredded carrots and a head of both red and green cabbage.

In addition to being dirty and tired, I was also very hungry and I wanted something to eat fast!  (This is one of those times when I just wanted to get in the shower and have some fast food handed to me, but when you live 20 minutes from town it is often faster just to make something yourself).  I was curious just how fast I could throw something together that would be fast, healthy and tasty.  I started to time myself and went to work.

I pulled out the frozen ground beef and onions and threw them into a skillet with a little avocado oil and turned the heat on high.  I added the broccoli and cut them a little smaller with a pair of scissors while they were in the skillet.  Stir.  Then I grabbed the shredded carrots and added them to the skillet.  I was too tired to cut both red and green cabbage, so I went for color and cut a chunk of red cabbage into large shreds and added them to the mix and put the lid on the pan.

Next I needed to add seasonings, so I went to my standard mixes.  I threw in some coconut aminos, a splash of balsamic vinegar, sea salt and pepper, turmeric, 21 salute, garlic powder, sesame seeds and hemp seeds. Stir and heat thru and voilà!  In just six minutes we were eating (I was so hungry, my shower had to wait).  Anybody can do this.  This really is faster than “fast food” and so much healthier.

Easy Beef Broccoli Sauté
 
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This recipe is easy, fast, tasty and healthy. Six minutes flat if you are prepped.
Author:
Course: Main Dish
Cuisine: Paleo
Ingredients
  • 1 lb. organic ground beef with 1 red onion cooked and frozen
  • 1 Tbsp. avocado oil
  • 2 cups broccoli flowerets
  • 1 cup shredded carrots
  • ½ cup red cabbage cut into large shreds
  • ½ cup coconut aminos
  • 1 tbsp. balsamic vinegar
  • Sea salt and pepper to taste
  • Turmeric to taste
  • 21 Salute to taste (Trader Joe’s)
  • Garlic powder to taste
  • Sesame and hemp seeds to taste
Instructions
  1. Place ground beef/onion mixture in a hot skillet with avocado oil.
  2. Add vegetables, stir and place a lid on skillet.
  3. Add coconut aminos, balsamic vinegar, and all other seasonings.
  4. Stir and heat thru.

 

Versatile Fried Sweet Potatoes

Versatile Fried Sweet Potatoes

by | Apr 20, 2016 | Dinner, Lunch, Recipes, Side Dishes

What I love about any recipe is to find a variety of ways to change it up.  I know I use the word “versatile” in several of my recipes, but that is one things I am always looking for.  Fried sweet potatoes are one of those fabulous “Lego” piece ingredients that you can add almost anything to.  They can be served as a side dish, or just add any meat protein and you have just created a tasty dish.  You can never have too many sweet potatoes around to use.  Sweet potatoes also come in several different varieties that are fun to mix and match such as purple, blue, white (Hannah), jewel, garnet…..  The list is very extensive.  Explore different kinds any chance you get.  They are all delicious!

Versatile Fried Sweet Potatoes
 
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Mix and match ingredients of your choice to create your own special flavors!
Author:
Course: Side dish or Main dish
Ingredients
  • 3 Sweet potatoes of choice (washed, peeled and cut into thin slices)
  • 3 Tbsp. healthy oil of choice (I use avocado oil)
  • 2 tsp. Trader Joe’s 21 salute seasoning
  • Garlic and onion powder to taste
  • Sea salt and pepper to taste
  • Add in options:
  • Chopped red or yellow onions, chopped spinach, chopped kale, chopped peppers, chopped mushrooms, chopped asparagus, chopped green or red cabbage, shredded beets, shredded Brussels sprouts, cooked meat protein of choice (ground beef, sausage, chicken, steak…)
Instructions
  1. Heat oil in large skillet.
  2. Add sliced sweet potatoes (I use a mandolin slicer)
  3. Add chopped or shredded vegetables and seasoning.
  4. Cook covered, stirring consistently until all are tender.
  5. Main dish option:
  6. Add cooked meat protein of choice and heat through stirring consistently.

 

 

 

Grain-free; Gluten-free Doughnuts

Grain-free; Gluten-free Doughnuts

by | Apr 13, 2016 | Breakfast, Desserts, Recipes, Uncategorized

Doughnuts are a morning time (or snack time) sweet treat favorite.   These delicious wonders can be made ahead of time and frozen to pull out any time you have the craving.  Remember any sweets are meant for special times and should be consumed in moderation as a “treat”. They can be made as full sized doughnuts or little mini doughnuts as well.

doughtnut post 7

I have tried a variety of options when making doughnut (even banana flour).  This recipe has gone through several revisions, but according to my grand daughters and friends that have tried them, this is a keeper.

I have found that the easiest way to have little ones help is to scoop the dough  into a disposable cake decorating bag and allow them to squeeze the dough into silicone pans.  I place the empty bag over an empty narrow pitcher to hold it while I scoop in the dough.

The large pan I use can be found through Country Home Goods

The mini pan  I use can be found through Belgoods Bakeware

Grain-free; Gluten-free Doughnuts
 
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Sometimes you just want a real doughnut, but without the gluten, grain and frying. This recipe is the perfect option.
Author:
Serves: 9 large doughnuts
Ingredients
  • 2 ½ cups blanched finely ground almond flour (I use Honeyville)
  • ½ tsp. sea salt
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • 2 Tbsp. coconut flour
  • 2 tsp. ground ginger
  • 1 tsp. cinnamon (I use Ceylon)
  • 1 tsp. zest of one orange
  • ¼ cup melted coconut oil
  • ¼ cup melted ghee (can substitute organic butter or applesauce)
  • 4 Tbsp. organic maple syrup
  • 2 tsp. vanilla
  • 6 large eggs (room temperature)
  • Sprinkle lightly with coconut sugar (optional)
  • Chocolate glaze:
  • 1 cup Lily’s dark chocolate chips (sweetened with Stevia); melted
  • ½ cup heavy coconut cream (I use Trader Joe’s)
  • Mix together in small bowl and dip cooled doughnuts to glaze.
Instructions
  1. Preheat oven to 350°.
  2. Lightly grease doughnut pan with healthy oil of choice (I use coconut oil)
  3. Combine all dry ingredients in food processor and pulse until mixed together.
  4. Add all wet ingredients and pulse until the batter is smooth with no sign of flour.
  5. Scoop batter into disposable cake decorating bag and cut hole in the bottom. (The batter is very thick and this is the easiest way to squeeze into doughnut pan.)
  6. Squeeze the dough evenly into prepared doughnut pan.
  7. Bake until doughnuts are firm to the touch, with just a little give (about 20 minutes for large doughnuts about 10 minutes for mini) I use silicone pans and place on cookie sheet.
  8. Allow doughnut to cool and transfer to plate to frost or glaze.

 

Delicious Roasted Cauliflower

Delicious Roasted Cauliflower

by | Apr 5, 2016 | Side Dishes

Roasted cauliflower has become one of my husbands favorite side dishes.  I know this sounds crazy, but the last time we had this, he told me several times that he thought it tasted like steak to him. (Probably because I use the same seasonings).  I laughed and told him I could stop serving steak and just buy more cauliflower.  The price savings would be wonderful! He also comments that this dish looks and tastes very gourmet. (Who knew?) This yummy side dish is incredibly easy and fast.  A big key to saving time is to wash and cut your cauliflower into large florets as soon as you bring it home and store it in a large container or Ziploc bag.  That way it is fast and ready to use raw or prepped to cook in a variety of ways. (I chop and use all veggie scraps to put in my composting barrels which is also a plus).

Delicious Roasted Cauliflower
 
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This recipe is incredibly easy and yummy. I never have any leftovers!
Author:
Course: Side dish
Ingredients
  • 1 large head cauliflower (washed and cut into large florets)
  • 3 Tbsp. healthy oil of choice (I use avocado oil) Link here.
  • Sea salt and pepper to taste.
  • 2 tsp. Trader Joe’s 21 Salute seasoning.
  • Garlic and onion powder to taste.
Instructions
  1. Place cauliflower florets in large Ziploc bag.
  2. Add oil and seasoning.
  3. Shake bag until seasonings are well incorporated.
  4. Place on parchment lined cookie sheet.
  5. Bake at 350° until lightly browned on edges. (About 15-20 minutes)
  6. Serve.

 

Versatile Paleo Stir-Fry

Versatile Paleo Stir-Fry

by | Mar 30, 2016 | Dinner, Lunch

Time, money and taste are the three main factors when most of us are preparing meals for our families. (Health is a given factor for all food we consume.  Remember “Food is Medicine”).  I have gone through several seasons in my life and I still look for ways to improve all three of these factors in any meal.  When working on a recipe, especially those under the main dish category, I also look for versatility.  Dealing with the area of time, prepping the proteins ahead is the key.  This is one of my foundational recipes, because you can build it like Lego pieces and move those pieces around any way you want.  When using a stir-fry method, I prefer a large, stainless steel wok. I also choose a light healthy oil with a higher smoke point (One of my favorites is avocado oil).

The beauty of stir-fry is that it works great with almost any leftover proteins.  I have even used leftover meatloaf.  If you’re not using leftovers, then make sure you always have cooked ground beef and cooked shredded or diced chicken in your freezer as fast go-to proteins to throw into stir-fry or soups.  I also keep chopped onions, and peppers, spinach and kale frozen as well.

The vegetables can be prepped ahead, but not essential.  I keep my favorite “C” foods on hand at all times (carrots, celery, cabbage and cauliflower).

Versatile Paleo Stir-Fry
 
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Author:
Course: Main Dish
Ingredients
  • Choose your protein – cooked; cubed, shredded or ground (chicken, beef, pork, turkey, seafood). The amount depends on your personal preference.
  • Choose your vegetables – chopped, cubed or shredded (cabbage; green and red, carrots, celery, onions; green, yellow, red, garlic, leeks, jicama, beets, sweet potatoes, asparagus, peppers, spinach, kale, turnips, zucchini, squash, Brussels sprouts, broccoli, cauliflower). The amounts and combinations depend on your personal preferences.
  • 2-3 Tbsp. healthy oil (I like avocado oil)
  • ¼ cup coconut aminos (I buy Coconut Secret by the gallon)
  • 2 Tbsp. herbs and/or seasonings (I use Trader Joe’s 21 Salute)
  • 1 Tbsp. balsamic vinegar (I like Alessi 20 year old)
  • Salt and pepper to taste
  • Sesame or hemp seeds to taste (optional)
Instructions
  1. Prep and cook all protein being used. (If already prepped, cooked and frozen, be sure to thaw).
  2. Wash, peel, chop, cube or shred all vegetables to be used (This can also be done ahead).
  3. Heat oil in wok.
  4. Place prepared veggies in pan, starting with those with longer cook times and adding others as larger vegetables become fork tender; others can be tender crisp or wilted. Stir consistently.
  5. After all veggies are cooked, add cooked meat and heat through.
  6. Add seasonings, coconut aminos and balsamic vinegar.
  7. Heat until liquids are well absorbed, but not dry, stirring consistently.
  8. Sprinkle with sesame or hemp seeds to taste.