Chicken Ratatoulle

This meal was completely local!!! And was super delicious!!! 

The Ingredients:

1 small eggplant, cut into cubes

2 summer squash (I used one zucchini, one yellow squash), cut in cubes

4 tomatoes, diced

1 smaller green bell pepper

1 medium colored bell pepper

3 chicken breast

basil

garlic powder

2 cups chicken broth

1 TBSP garlic, minced

The Directions:

In a soup pot, add Olive Oil and heat. Add all the vegetables and begin to cook. Add the Chicken broth and bring to boil. Add Chicken to the top of the vegetables. If the chicken is still showing add a little water until the chicken is covered. Add seasonings and continue to cook for 20 - 30 minutes on a low heat until the chicken is perfectly cook. 

ENJOY!!!! 

Maple-Roasted Chicken with Sweet Potato

Monday, I was searching online for a recipe to use up some of the sweet potatoes, we have been getting in our food share. I stumbled across a Maple Roasted Chicken and Sweet Potato recipe and it looked amazing and super easy. I changed the original recipe but kept the basic idea.  

It was so delicious and so simple!

The Ingredients:
7 Chicken tenderloin (the original recipe called for bone in chicken)
2 sweet potatoes, peeled and chopped
2 TBSP Olive Oil
3 TBSP Maple Syrup
pepper
6 sprigs of thyme or died thyme

The Directions:
Preheat  oven to 400 degrees.
Add Chicken and sweet potatoes to baking dish. Mix all the seasonings together and then pour over chicken and sweet potatoes.
Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.

ENJOY!!!

Apple Cinnamon Cookies

A delicious and healthy fall cookie! Since I am still suppose to be laying as much as possible it was important that I find a quick and easy cook recipe. These were perfect! Did not take much time at all and I was able to rest while they baked! 

I love these cookies because it has Almonds, Apples and Cranberries. I love these cookies because it did not have flour or any sweeteners. I love these cookies because I am already dreaming up my next batch with the addition to dates.

The Ingredients:
2 cups Almonds
1 cup banana chips (optional) 
2 cups Apples, peel on
1 cup unsweetened coconut 
1/4 cup cranberries
1 TBSP Cinnamon
2 tsp Vanilla
2 tsp melted coconut oil
3 eggs


The Directions:
Preheat your oven to 350 Degrees

1. Combine all of your ingredients EXCEPT your eggs and cranberries in a food processor, pulse it until all the pieces are small but still a little chunky.  If your food processor is not large enough to accommodate everything just split it up.  I did the almonds first, then the apples.
2. Combine that mixture with the eggs in a large mixing bowl and mix well. Add cranberries and mix again. 
3. Using your hands, form the mixture into "patties" and place on a parchment paper lined cookie sheet.  The size of the "patties" are up to you, or you could make the into bars.  I made mine about 2 inches across and got about 15 cookies
4. Bake until done, around 30 Minutes

ENJOY!!!!

Stir-fry with stew meat

Last week, I mentioned on Facebook, I received a LARGE thing of Bok Choy. I had no clue what to do with such a large Bok Choy. Since, I am required to lay as much as possible, I knew that I needed to use as much Bok Choy at one time. If I didn't use it all at one time, I would not get back to it before spoiling.

I made a delicious stir-fry with broccoli, carrots, celery, bok choy and stew meat. The meat was wonderfully seasoned and the vegetables were tender but not too overdone!

The Ingredients:

1 lb Stew Meat
5 - 10 carrots, chopped into pieces
2 stalks of celery, chopped
1 1/2 cup broccoli
3 cups Bok Choy, I chopped the whites and part of the  leaves.
1 1/2 - 2 tsp cinnamon
1 tsp garlic powder
1 TBSP Olive Oil
1 tsp nutmeg
1 tsp parsley

The Directions:
In a stir-fry pan brown meat in Olive Oil. After browing one side of the meat add seasonings. Once the meat is completely cooked add the vegetables. Add the top over the pan and steam the vegetables for 10 minutes.

It was so simple and so delicious!!!  This would be amazing with Cauliflower rice!

Butternut Squash and Sweet Potato Soup

Well friends, I am on modified bed rest. I am suppose to lay as much as I can or if I am up and playing with the boys, I also have to sit and relax. With that being said cooking is minimal. :( I think that is the hardest part for me. I enjoy cooking and baking so much this will be a huge challenge. 

I love fall!!! I love butternut squash!!! I just got a great big box of butternut squash/spaghetti squash from our CSA. I knew that this soup was something that I had to make and had to make quickly!!!! I love this soup and it is so easy and is very easy to do with just a few standing moments!!! :) 

I did use cream cheese in this soup but if you are doing dairy-free it would taste great with coconut milk or even almond milk. 

The Ingredients:
2 Butternut Squash
2 Sweet Potatoes
1 cup chicken broth
1 cup onion, chopped
1 block of cream cheese (if you are dairy-free add coconut milk)
1 - 2 tsp cinnamon
1 tsp red mild curry paste (in a jar)
1 apple, chopped into tiny pieces

The Directions:
Preheat oven to 400 degrees. Cut butternut squash in half and take out the seeds. Add 1 tsp of Olive Oil to each butternut squash. Add just a tiny sprinkle of sea salt. Put Butternut Squash in the oven for 10 - 15 minutes and then take out and flip to cut side down and cook for another 20 minutes or until the butternut squash peel is brown and soft. Take out and let cool.

In a pot add 1 TBSP Olive Oil (or Coconut Oil) and melt and add onions until they are just about clear. Once the squash is cooled scoop out the butternut squash and add to the onion. Add one block of cream cheese. Melt the cream cheese. Add chicken broth.

In the microwave cook the sweet potatoes. I have a button for potatoes! I am not sure how long they cooked! Don't forget to poke the sweet potatoes. Let cool and skin! Add apple pieces to microwave and cook for 30 seconds. Apples will soften and let cool.

Add the sweet potatoes to a mixer. I used my VitaMix. Pour butternut squash mixture over top and mix smooth! Pour back into soup pot and add cinnamon and red curry (in a jar). Mix well. Add apples and mix in!



Heat back up and serve!!!

DELICIOUS!!!! ENJOY!

Chicken Parmesan

I finally cooked a dinner!!! ha! I was feeling like I had some more energy so I decided to use that energy and put it towards dinner! I made Chicken Parmesan and it was De-Lish!!! The boys loved the chicken covered with Almond Meal and Shredded Coconut. 

• 
  
• The Ingredients:
• 4 chicken breasts, boneless, skinless (1 to 1½ lbs total)
• 2 cups blanched almond flour
• 2 TBSP Shredded Coconut
• 2 eggs, whisked
• 6 tablespoons coconut oil
• 1 can Tomato Paste
• 2 cups water
• 1 teaspoon Herbes de Provence
• 6 cloves garlic, sliced
• 16 ounces mozzarella cheese (I didn't use any cheese)

The Directions:

• Mix Almond Flour, Coconut and Herbes de Provence. 
• Cut chicken breasts in half for thinner cutlets; pat dry. Dip cutlets in egg, let excess run off then coat with almond flour mixture. Melt coconut oil over medium heat; then sauté chicken cutlets until deep golden brown on both sides. Remove chicken and drain on paper towel.
• For tomato sauce combine tomato paste, water, garlic in a pan (I added extra herbs to the sauce); simmer for 15 minutes. Place ½ cup tomato sauce on bottom of a 9x13 inch Pyrex baking dish. Spread cutlets out in a single layer; cover with remaining tomato sauce, then layer with mozzarella, if you are doing dairy. We enjoyed ours without cheese!!!
• 
  
• Bake at 400° for 10-20 minutes.

I then saute spinach and topped the spinach with the chicken Parmesan! De-Lish!!!!

Make it Paleo has a simple Sauteed Spinach recipe in their new cookbook!!!! Check out my review, here!

Part of : Fat Tuesday 
Gluten Free Wednesday, Simple Lives, Pennywise Thursday, Full Plate Thursday

Pumpkin Bread

It is FALL and I am loving it! The weather has been beautiful here in Indiana and I have started craving fall like foods! :)  First up - Pumpkin Bread!!!! I tried this recipe with honey but next time am going to try it with dates. I also think I might add more pumpkin. It did not have the pumpkin flavor that I was wanted but think that adding maybe a whole cup or whole can of pumpkin. 

The Ingredients:

3/4 cup pumpkin puree

1/2 cup coconut flour, sifted

1/2 cup coconut oil, melted

6 eggs

2 tsp vanilla

1/4 cup raw honey

2 tsp pumpkin spice

1/2 tsp baking powder

handful of walnuts

2 TBSP cocoa powder

The Directions:

1.  Preheat oven to 400 Degrees 

2.  Sift the coconut flour and spices together, then add baking powder 

3.  In a separate bowl, mix all remaining ingredients except walnuts until well blended 

4.  Add the sifted flour and spices to the pumpkin puree 

5.  Mix well and sprinkle with chopped walnuts 

6.  Bake for 20- 30 minutes or until done 

ENJOY!!!!

Make it Paleo is here!!!

I was so excited to have received my copy of Make it Paleo this weekend. I opened it right up and was amazed on what a beautiful cookbook it was! I really was not too shocked on how nice the cookbook was because the blog has amazing pictures and put together real nicely!

Bill and Hayley JOB WELL DONE!!!! This cookbook is beautiful and full of amazing recipes!!! 

I have a lot of cookbooks in my cupboard and this might be my favorite. Not because it is new but because EVER single recipe has a beautiful picture.  

 Hubby, who doesn't normal take interest in cookbooks but started to flip through this book and commented on the pictures and the recipes!!! I directed him to a few pages of recipes I really want to try and also to the recipes that we have already made.

 If you want to look more at the cookbook, head over the Make it Paleo to preview the book. Also, head over to Bill and Hayley's blog, The Food Lovers' Primal Palate.

You will not be disappointed!!! The have recipes for all occasions! Please go and order this cookbook. You will not be disappointed! I promise!!!

Teriyaki Salmon

The Ingredients

• 1/4 Cup Wheat free Tamari
• 2 tablespoons white vinegar
• 1 tablespoon honey
• 2 teaspoons minced ginger
• 1/2 teaspoon arrowroot powder
• 1 pound salmon filet cut into 4 1-inch thick strips
• Nonstick cooking spray

The Instructions

In the medium bowl, whisk together the Tamari, vinegar, honey, ginger, arrowroot powder and 3 tablespoons water.

Add the salmon and gently coat with mixture.

Cover and marinate in the refrigerator for 40 minutes, turning salmon once to coat.

Saving marinade, broil the salmon on high until brown and thoroughly cooked: about 8-10 minutes.

While salmon is cooking, heat marinade in a saucepan until boiling, stirring frequently. Boil until thick and serve with salmon.

Pulled Arm Roast

I am sorry for the lack of posts. I am 23 weeks and have been having some issues and have needed to cut down on my stress level. Therefore I have not been able to cook as much as I would like but I am working on cooking 3 times a week. I am hoping that everything is back to normal soon so that I can get back into the kitchen daily. 

The Ingredients:

3-4 lb arm roast (or chuck or butt or any kind of roast)

1 1/2 tsp dried oregano

2 tsp fresh minced rosemary or 1 tsp dried rosemary

3 cloves garlic, minced

1/2 tsp chili powder

pinch cinnamon

1 can onion soup (broth not creamed soup) or 1 bouillion cube dissolved in 1 c. water

1/4 c. water

The Directions:

Put the roast in a dutch oven.  Sprinkle the spices and garlic over the roast.  Mix soup, 1/4 c. water, and 1/4 c. red wine together and pour over the roast.  Flip the roast over a couple of times to mix in the spices.  Bring to a boil.  Cover and reduce heat to low.  Cook for 4 hours and taste the liquid.  Add a good grating of fresh pepper and if necessary, salt. 

Put the lid back on and cook another 4 hours.  Roast should be  soupy, very tender,  and falling apart.  Shred meat into the broth with two forks and serve on buns or over mashed cauliflower or cauliflower rice.

German Chocolate Cake with Pecan Filling

Last week, we celebrated hubby's birthday! He is a chocolate fan and LOVES German Chocolate Cake!!! I knew I wanted to create a healthy but delicious cake for him so that it would stick with his new crossfit challenge. 

HERE IS WHAT I CAME UP WITH!!!! :) 

German Chocolate Cake Revised
¾ cup coconut flour, sifted
½ cup cacao powder
1 teaspoon celtic sea salt
1 teaspoon baking soda
10 eggs
1 cup grapeseed oil
Date mixture (5 dates, pitted, splash of vanilla, water)
1 tablespoon vanilla extract

1. In a small bowl, combine flour, cacao, salt and baking soda
2. In a large bowl, using an electric hand mixer, blend eggs, oil and vanilla
3. In a small dish, add 5 dates, pitted, a splash of vanilla and water. Put in the microwave for 30 seconds and take out. Mash with a fork. If it needs to be softened more add back in the microwave for another 30 seconds. You want this mixture to be pure mush! 
4. Add date mixture to wet ingredients. 
5. Add dry ingredients into large bowl and continue to blend
6. Oil (2) 9 inch round cake pans and dust with coconut flour
7. Pour batter into pans and bake at 350° for 35-45 minutes
8. Remove from oven, allow to cool completely then remove from pans

Coconut Pecan Filling
1 cup coconut milk (canned)
1 cup maple syrup
pinch celtic sea salt
5 teaspoons arrowroot powder
1 tablespoon water
1 ¼ cup coconut oil
1 ½ cups unsweetened shredded coconut
1 ½ cups pecans, toasted and chopped

1. In a medium saucepan, heat coconut milk, maple syrup and salt, simmer for 10 minutes
2. In a small bowl, combine arrowroot and water to form a smooth paste
3. Pour arrowroot mixture into saucepan
4. Whisk the contents of saucepan vigorously and bring to a boil, briefly
5. Remove pot from heat and very gradually blend in coconut oil
6. Place pot in freezer for 30-40 minutes, until frosting solidifies and turns white
7. Remove from freezer and blend again, until fluffy, then stir in shredded coconut and pecans
8. Spread frosting over cake and serve

Vegan Chocolate Frosting
1 cup dark chocolate chips
½ cup grapeseed oil
2 tablespoons maple syrup
1 tablespoon vanilla extract
pinch celtic sea salt

1. In a small saucepan over very low heat, melt chocolate and grapeseed oil
2. Stir in agave, vanilla and salt
3. Place frosting in freezer for 15 minutes to cool
4. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy

Assembly
1.  After the cakes have cooled completely, remove them from the pans and place one on a pretty serving plate or platter
2.  Spread the Coconut Pecan Filling on top of the first layer cake
3.  Place the second cake on top of the first
4.  Spread the top and sides of the cake with Chocolate Frosting
5.  Cover the top of the cake with Pecan Coconut Filling
6.  Serve

Mexican Pulled Chicken stuffed peppers

I am on a SPICY Mexican kick!!!! I do not know why I do it to myself but I end up with heartburn EVERY TIME but it is so good while I am eating it!!! :) Which I think that is all that matters!!!! 

Baby was craving more spicy and I had peppers that needed to be used. I decided to make chicken stuffed peppers, Mexican style!!! They were sooooo good!!!!

The Ingredients:
3 Medium/Large Bell Peppers (any color will do!) , cut in half
3 - 4 chicken breasts
1 can Tomato and Chili's
1/2 bell pepper, diced, use one of the halves 
1/2 onion, diced
taco season - 1 tsp salt, 2 tsp onion powder, 1 tsp chili powder, 1/2 tsp crushed red pepper, 1/2 tsp garlic powder, 1/4 tsp oregano, 1 tsp ground cumin


The Directions:
In a frying pan add chicken, can of tomatoes and chili's, 1/2 bell pepper, 1/2 onion, and taco seasoning. Mix everything together and let the chicken cook on medium/medium high. I added just a little bit of water to help mix in the taco seasoning. As soon as the chicken is cooked all the way through, shred the chicken and add back to the mixture. Scoop the mixture into the 5 bell pepper halves. Top with cheese, if you do dairy. Bake at 350 degrees for 20 minutes. Once the peppers are out add a dollop of salsa on top of the cheese. 


We served our peppers with avocados!!! Mexican Cauliflower Rice would be awesome with this too!!! 




ENJOY!!!!!


Part of Melt in your mouth Monday, Monday Mania
Hearth-and-soul-hop-with-premeditated-leftovers, Fat Tuesday

Spaghetti Squash Chicken and Broccoli Casserole

When first learning to cook I made a lot of casseroles and seemed to only find new recipes that were casseroles. It was a great experience but it was a lot of processed foods. Now that we are eating healthy and trying not to consume too much (if any) grains and dairy casseroles are pretty much out of the question. At least the ones I was making! 

Every so often I do come up with a quick easy casserole that is healthy and delicious! 

 I made a rue sauce with Coconut Oil, Coconut Flour and Coconut Milk. I seasoned the rue with pepper and basil.

This time I cooked the spaghetti squash with coconut oil and a bay leaf.

I cooked chicken pieces on the stove and mixed with broccoli.

I then mixed everything together and put it in the pan and baked at 350 degrees for 20 minutes.

I did over cook the squash this time but I will not cook the squash as long next time or maybe cook everything less time at the end. It was so delicious!!!

Mexican Stuffed Peppers

Before I start, I just want to start off that this is not a PRIMAL or PALEO recipe but a delicious, more healthy splurge dinner recipe!!! We are starting back on a more strict Primal/Paleo diet as my hubby starts doing Crossfit hardcore and training for some competitions.  Last week was our last week of legumes and grains. 

This was such a delicious stuff pepper recipe. Not like the traditional stuff pepper recipe at all!!! My neighbor had made taco soup the night before I made these and the mixture just sounded perfect for my peppers! I had a large amount of peppers from our food share. I might add that the mixture is great alone and freezable. You can also freeze bell peppers and enjoy stuff peppers all year round! 

The Ingredients:

3-5 bell peppers, green or colored, halved, seeds removed

1/2 pound ground beef (or a full pound)

1 Tbs. taco seasoning (or follow package directions for 1/2 pound beef)

1 1/2 c. frozen corn (optional)

2 c. black beans (about 1 can)

1 16 oz. jar salsa

1/4 c. diced red onion

(optional) other vegetables: diced red pepper, zucchini, leafy greens, etc…anything you have on hand to enhance the mixture

(optional) extra kidney beans or lentils to fill in for the missing 1/2 lb. ground beef

The Directions:

Brown meat and add taco seasoning, following directions on packet or with seasoning recipe to make basic taco meat. If using a half pound ground beef, you might brown a whole pound and freeze the other half for an easy pasta meal the next week. Consider adding cooked lentils or kidney beans at this point and double the taco seasoning accordingly.

Add all the other ingredients except the cheese and heat through on the stovetop. Be creative with the vegetables you have on hand; it’s hard to go wrong with a whole jar of salsa and some taco seasoning already in the mix!

Meanwhile, use a steamer basket to steam the halved peppers for 5-10 minutes until somewhat softened but not cooked to death. Arrange in an oval or 9×13 casserole dish and “stuff” the filling into each pepper generously. This filling is a bit like the loaves and fishes: everything is suddenly full and there’s still more left! I often end up with more filling than I need, which becomes great taco style leftovers or freezes well for a future meal.

After filling, top the peppers with shredded cheese and broil or bake at 350F for 5-10 minutes to brown the cheese.


Part of: Hearth and Soul Hop, Pinterest for Traditional Foodists Link-up, Fat Tuesday

Carrot Onion Roast

I am starting to be discouraged this pregnancy. My cooking skills and motivation are LACKING. My creativeness is lacking big time... My belly and hiatal hernia dislike a lot of foods. With that being said it is hard for me to get creative and want to spend a lot of time in the kitchen. 

Friday, I made a new roast. It wasn't totally cooked so we ended up eating it this weekend. The flavor is great and I am trying my hardest to remember exactly what I did!!!! :)  

Since my crockpot broke a few months back, I cooked this roast on the stove top!

The Ingredients:
Onion, sliced
garlic, minced
1 roast with bone in
carrots, cut not peeled
Olive Oil
Garlic
Parsley
Basil
beef broth


The Directions:
Start by adding Olive Oil, Onions and garlic. I only cooked the onions and garlic for a minute or two and then I added the roast and seared both sides of the meat. Add beef broth. Enough to cover the meat and scrap up the brown crisps on the bottom of the pan. Bring broth to a boil and then turn heat down to low. Add seasonings and carrots and cook for 6 hours on low. You may want to check the broth level and add more after a few hours. Right before serving add a splash of balsamic vinegar.

This roast was so yummy!!!! It had an amazing flavor, different from my other roasts!

Part of: Real Food 101, Monday Mania, Homestead Barn Hop

Tomato and Chili Chicken in the Crock

I love cooking Chicken Fryers in the Crockpot. It is so quick and easy and leave the chicken so tender and full of flavor!

 This time I added the chicken in the crock and poured over 1 can of tomato and chili's. I let the chicken cook on low for 6 hours. The meat just fell apart. The chili's left a MILD kick in the background that was a pleasant surprise but not over powering for the kids.

Kale Chips time!

Last week we got some delicious Kale in our CSA food share. I love Kale and I love making Kale Chips!!! They are so delicious and simple to make and full of great vitamins! 

The Ingredients:
Cashew Cheese

1/2c unsalted cashews

1/4c nutritional yeast

1T coconut oil

A bunch of Kale

The Directions:

Wash and Dry Kale. Preheat oven to 170 degrees - or the lowest oven temperature. 

I laid the Kale out on a cookie sheet and spray the Coconut Oil over the Kale. 

In a bowl, I mixed the Cashew Cheese and the sprayed Kale. Coating the Kale with the Cashew Cheese. 

I then poured the Kale back on the cookie sheet and sprinkled the remaining Cashew Cheese on the Kale. Then I sprayed the Kale one more time with the Coconut Oil. 

I did not have a full bunch of Kale. I baked mine at 170 degrees for about 1 1/2 hours. Just watch the Kale until crispy. 

ENJOY!!!