Enjoying Healthy Foods is now a dot (.) com blog!!! Please go and follow the new page as I will not be updating this site anymore.
Here is one last recipe for the blogspot blog!!! Then go to enjoyinghealthyfoods.com.
Sometimes meals are simple with simple ingredients! This is one of those meals.
2 sweet potatoes, peeled and cubed
about 2 cups Kale, chopped
1 TBSP coconut oil
salt and pepper
Peel and cube sweet potatoes. Place in a glass dish lined with foil. Melt Coconut Oil and pour over sweet potatoes. Add Salt and Pepper. Bake at 375 for 25 minutes. Take out and set aside. In a frying pan, add 1 TBSP coconut oil and melt. Add Kale and saute. After 5 minutes or once the Kale is wilted add the sweet potatoes. Allow sweet potatoes get some color (burnt on some of the edges).
We served this with ground beef. Simple again!
Browned ground beef and seasoned with Lemon Pepper and Garlic Powder. That is it!
I am a new (once again) mom, as you know! I am a nursing mom who needs calories, proteins and snacks to help keep milk production up! I love trail mix or granola because it is a quick grab!
Here is a delicious snack or cereal... perfect for on the go!!! I am going to play with it a little more next time I make it. Might add some dates or dried fruits.
and I will not over cook it!!! Yes, I over cooked this batch because baby needed me! :) It almost was a FLOP! :)
The Ingredients:Dry 1/2 cup ground flax seeds 1 cup raw pumpkin seeds (pepitas) 1 cup raw sunflower seeds 1 1/2 cups almond meal 3 cups shredded unsweetened coconut 4 cups raw slivered almonds 1 tsp cinnamon 1 tsp sea salt 1/2 tsp baking soda Wet 1 cup liquified coconut oil 1/2 cup raw organic honey 3 tsp pure vanilla extract
Preheat oven to 250 degrees.
Combine all dry ingredients in a large bowl. Mix well to ensure ingredients are evenly distributed.
In a medium bowl, add wet ingredients and whisk together until well combined.
Mix the wet ingredients thoroughly into the dry ingredients.
Divide the mixture in a thin layer onto two rimmed baking sheets. It will fill about 1 and 1/2 jelly roll pans.
Press mixture down with your hands or the back of a large spoon.
Bake until lightly toasted, approximately 1 hour. Remove pans from oven and gently stir the mixture with a large spoon. Carefully return warm pans to the oven and continue to cook for another 15 minutes.
Remove from oven and stir in optional ingredients, if desired. Let the mixture cool completely in the pans.
To store, place a folded paper towel (to absorb any excess coconut oil) in the bottom of a lidded storage container. Add paleo crunch to container and cover. Enjoy plain or with coconut or almond milk.
I'm back!!! Thank you for the comments and emails congratulating hubby and I on the arrival of the new baby. We are doing great and really starting to get the hang of three little ones!
I am going to do my very best to post a few recipes a week (if not more) but please don't get mad if I forget! I do have a 17 day old!!! Hubby and I are back to eating Paleo strictly. New baby doesn't like dairy and our 2 year olds belly cant handle dairy. I will write more on that later!
I made this awesome crockpot chicken last week and must share it. It can be done in the oven but since I had my hands busy I put it in the crockpot around noon and just let it cook for the afternoon! I also thinking a chicken fryer would be awesome but all I had were breasts!
chicken (I used 3 boneless breast)
3 garlic cloves, minced
1 TBSP ground ginger (fresh would have been great but didn't have any)
2 TBSP Olive Oil
1/4 cup Coconut Aminos (Braggs Aminos or soy sauce)
Handful of cilantro (chopped)
Place chicken in baggie and add all the other ingredients. Mix around and cover chicken. If you are doing a fryer chicken, you will need more of the liquid ingredients. Let the chicken marinate for an hour or more. Add chicken to crockpot and cook on high for 4 hours. If baking chicken cook at 425 degrees and time will vary. Breasts cook for 20-25 minutes or a fryer for 45 minutes-1 hour. I am cooking the chicken in the oven this week and will let you know for sure!
We served our garlic ginger chicken with saute broccoli slaw.
Rinse and pat dry the chicken roaster. Squeeze the juice of 1/2 half lemon on the chicken. Insert the other lemon inside the chicken. Sprinkle sage, garlic and seasonings on the chicken. Finally, top the chicken with Olive Oil. Cook on low for 4.5 - 5 hours in crock pot.
Save the bones and left over chicken for another meal, recipe to come!!!
I have now made this soup twice and have forgotten to take a picture both times. Maybe I will make it again and remember to post a picture.
I love this soup! You can make it as healthy as you want or as bad (for you) as you want! :) You can add extra vegetables. You can enjoy the soup mixture alone. You can add noodles. You can add cheese topping mixture. You can add croutons. The options are endless but one this remains the same, THIS SOUP IS GOOD!!!!
for the soup:
2 tsp. olive oil
1-1/2 lbs. Hamburger (sausage would work too)
3 c. chopped onions
1 bell pepper, chopped
4 garlic cloves, minced
2 tsp. dried oregano
1 can tomato paste
1 28-oz. can fire roasted diced tomatoes (I used one smaller can and a can of finely diced tomatoes)
2 bay leaves
6 c. chicken stock
1 can tomato sauce
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
for the cheesy yum:
1 - 2 cups cottage cheese
1/2 c. grated Parmesan cheese
1/2 c. shredded mozzarella cheese
1/4 tsp. salt
pinch of freshly ground pepper
Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and green peppers and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
Add diced tomatoes, bay leaves, tomato sauce and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.
While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the cottage cheese, Parmesan, mozzarella, salt, and pepper.
To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese. You can also top with croutons to add a little crunch!
Like I said --- This can be made healthy with leaving out the cheese and croutons and selecting the right pasta noodle. I have enjoyed it both ways!!!!