Kale and Sweet Potato

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. 

The Ingredients:
2 sweet potatoes, peeled and cubed
about 2 cups Kale, chopped
1 TBSP coconut oil
salt and pepper

The Directions:
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!

ENJOY!

Broccoli Slaw

Here is a quick side recipe!!! 

The Ingredients:
a bag of Trader Joe's Broccoli Slaw
Coconut Aminos (soy sauce or braggs)
A little mixture of the sauce from the garlic ginger chicken

The Directions:
In a frying pan add broccoli slaw and add roughly 1 TBSP Coconut Aminos. Cover with a lid and saute for 5 minutes on Medium High heat.

Delicious!!! ENJOY!!!

Ginger Garlic Chicken

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!

 The Ingredients:
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)
Pepper
Garlic Powder

The Directions:
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.

Part of: Fat Tuesday, Real Food Tuesday

Best Brussels EVER!!!

If you are new to the blog, you will not know that my family and I LOVE Brussels Sprouts! I have made different recipes, which we all love and you can find them on the blog! 

This past week while visiting our local Trader's Joe, a worker and I were discussing different ways to cook them! I love how helpful and knowledgeable Trader Joe's employees are!!! 

Anyway, he asked me if I had ever tried soaking the Brussels Sprouts in Olive Oil prior to baking them. I hadn't. I always just mix Olive Oil and spice and pour on the Sprouts and baked, never soaked them and was so excited to try it out!!!!

The Ingredients:

Brussels Sprouts

Olive Oil

Salt and Pepper

Parsley

Mozzarella or Parmesan

The Directions:

Cut Brussels Sprouts into forths. In a large bowl mix Olive Oil and Brussels Sprouts. Let soak for 20 - 30 minutes. Pour extra Olive Oil out of bowl and add seasonings. Spread the Sprouts out on cookie sheet and bake for 25 - 30 minutes at 350 degrees. Take Sprouts out and add cheese and more parsley. Bake for another 15 - 20 minutes. Cheese will get crispy. 

Cheese is optional! 

Enjoy!!! These are now our favorite way to cook Brussels Sprouts!!! 

Baked Seasoned Chicken and Collard Greens

Yesterday I posted a recipe for my yummy Collard Greens. Here is what our dinner looked like! 

Baked Seasoned Chicken @ 350 degrees for 20 minutes. Cooked 3 breasts
Lemon Pepper, Garlic Powder, Herbs de Provence, Olive Oil

Collard Greens

And Seasoned Potatoes. I know and I have said it before I am using what our CSA gives us!

ENJOY!!!!

p.s. Have you checked out Make it Paleo yet??? Check out this awesome, colorful, picture-full cookbook! Perfect for any family, Paleo or not!!! Great delicious recipes inside!!!!

Part of : Foodie Wednesday, Real Food Wednesday, Real Food 101, Fat Tuesday

Collard Greens

Hubby and I lived in Marietta, Georgia while he attended Chiropractic school. We were there for 4 years and had the privilege of meeting a lot of great friends, many who are life long friends! 

One of those people is a great Southern cook and taught me some of her recipes/tricks for making a few dishes. One of my favorite recipes of hers is her Collard Green recipe. I must add that I had never had Collard Greens until her recipe but since trying hers and loving it, I have started trying it other places... but none are like hers! 

Being in the South and having more people cook Southern foods certain recipe ingredients are easier to find than here in Indiana so I have had to adapt the recipe to fit my ingredient availability!

The Ingredients:
1 or 2 bunches of Collard Greens (I like to make a lot and enjoy them all week!)
1 small onion, diced
1 turkey neck *
water
broth
salt and pepper

* Turkey Necks are really hard to find in Indiana. I have had to switch out the turkey neck for some beef or turkey bacon. Both work great! I also add broth to my water now to help bring out the flavor!

The Directions:
Soak the collard green leaves in cold water for a few hours. This helps give them a good rinse and also starts the process. Taking the center rib out can be done two ways. My friend rips the stem out and then rolls and cuts her pieces. Another way is to just rip the stem out and then rip the pieces. The cutting way leaves the Collards prettier but they all taste the same!!!

I saute the onion and lightly cook the bacon. You don't want to cook the bacon all the way just start the process!

Add all the leaves to a large pot and cover with water. I add broth (whatever kind I have on hand maybe 1 cup sometimes less sometimes more) and the onion and bacon. Boil the collards for a few hours* until they are tender.

* I like to bring my water to a boil and turn the heat down to medium medium high.

These are so good and so amazing!!!! We are enjoying these in our house tonight!!!

ENJOY!!!!

Chili

I am ready for fall and winter. I love soups and stews and chilis! 

I gave in this week and make a batch of chili. I love my chili recipes because they never taste the same. I just love throwing things in and making new creations! 

The Ingredients:
1 lb ground beef browned
1 onion, cooked with the ground beef
1 clove of garlic, minced, cooked with the ground beef
1 green bell pepper, diced
3 carrots, chopped
2 celery stalks, chopped
2 cans diced tomatoes, drained

Seasonings
Nutmeg, Chili Powder, Paprika, Garlic Powder, Sunflower seed butter, Pepper and Sea Salt

The Directions:
Brown the meat with onions and garlic. Drain and season with seasonings of choice. Saute carrots, celery and bell peppers until al dente. Add everything together and add cans of tomatoes. Mix well and then taste and add more seasonings if needed.

Then, ENJOY!

Almond Crusted Chicken and Cinnamon Butternut Squash

Here is one of my families GO-TO meals! It does not require much prep work and is super delicious! Cutting the chicken into little chunks would be great for kids and their chicken nugget lovin' selves!

 The Directions for the Almond Meal Chicken
1 egg, mixed like you were making scrambled eggs
1/2 cup Almond Meal (may need less may need more)
Salt and Pepper

Preheat oven to 350 degrees. In one bowl add eggs and in another add the almond meal. I washed my chicken in water and pat dry. Add chicken in the egg. Make sure the chicken is covered in egg. Then move the chicken to the Almond Meal. Coat the chicken. I had to sprinkle the Almond meal in the hard to reach places. I then added just a little salt and pepper on top of the Almond Meal.

Bake Chicken at 350 degrees for 20 - 25 minutes.

Baked Cinnamon Butternut Squash

Peel butternut squash and remove the seeds. I cut mine into slices. Coat with Coconut Oil and then sprinkle sea salt and cinnamon. Bake at 400 degrees for 45 - 60 minutes. I like my butternut squash with some crunchy pieces. It is just up to you and your preferences.

This is a quick prep meal that requires not a lot of work. My family really enjoy the Almond Meal Chicken!

ENJOY!!!

Vegetable Stir-Fry with Spaghetti Squash

We have had family in town Saturday-Tuesday and we have been super busy. My family stayed downtown Indianapolis. We went to three baseball games, swam and made a trip to the zoo. This pregnant momma is TIRED... actually I am beyond tired. I have had a slight headache for a day and half now and ready for some good sleep!!! Positive thinking that my sweet 3 (almost 4 year old) naps today!!! 

Before the family arrived I made an awesome veggie stir-fry and spaghetti squash. Don't you worry, we served steak on the side!!! :) 

 All of the vegetables, besides the spaghetti squash were from our CSA Food Share!

 Here is my 4 year olds bowl! He wanted me to share a picture with you!

Vegetable Stir-Fry
1 yellow squash
1 zucchini
1 green bell pepper
1 red bell pepper
1 cup broccoli
1 onion
2 cloves garlic
Lemon Pepper
Olive Oil
21 Seasoning Salute
chili powder
nutmeg
coconut aminos (soy sauce or braggs)

The directions:
Saute onions in a little olive oil. Once sauted add the garlic but don't burn! Add the broccoli cook for about 2 minutes. Add the rest of the vegetables and seasonings and cook until vegetables are al dente!

Serve on top of Spaghetti Squash with a side of steak!

Mandarin Orange Broccoli Salad

 Hubby, boys and I enjoyed a delicious dinner Friday night with new friends. We had coffee flavored flanks, DELICIOUS!!! I brought corn for grilling and also this new AMAZING Mandarin Orange Broccoli Salad. 

The great thing about a broccoli salad is there are so many ways you can make it. The options are limitless and you really can make it as healthy as you want!

The Ingredients:
3 cups of raw broccoli
1 can of mandarin oranges, drained
1/4 cup onion, diced (optional - I have made it with and without)
1/4 cup cranberries
1/4 - 1/2 cup raw pecans
1 cup mayo (you can make Paleo Mayo or use any Mayo)
2 TBSP Raw honey
1 TBSP white vinegar
a pinch or two of mustard powder

The Directions:
Wash the broccoli and pat dry. Cut broccoli into florets. Add broccoli to mixing bowl. Add onion, cranberries and drained mandarin oranges. Set aside.

Mix the dressing recipes - mayo, honey, white vinegar, mustard. Set aside until you are ready to serve. I did not use all the dressing either time.

ENJOY!!!!

Make them extra sloppy

Gotta love being pregnant and craving and wanting everything I see!!! 

A few weeks back, my friend PW posted a status update about her surplus of sloppy joe mix and she had not made sloppy joes in 10 years!!!  Thanks for putting sloppy joes on my mind! 

Then yesterday, another friend, JS posted a picture that made me hungry and made me want to make sloppy joes... SO I DID!!! 

 I did not have seasoning mix, which I am thankful because I came up with a WONDERFUL combination and WOW was it AWESOME!!!

The Sloppy Joe Sauce:
1 can of tomato paste
1 TBSP 1 tsp Worcestershire sauce (that is all that was left in the bottle!)
1 - 2 TBSP Coconut Aminos (Soy Sauce or Braggs Aminos would do!)
a dabble of Maple Syrup (I think I did 1/ 2 tsp)
1 - 2 tsp garlic powder

Mix all the ingredients together and taste and add what you think. Mine needed a little more garlic powder so I added just a little bit more!

The Directions:
Add 1 TBSP Olive Oil to frying pan. Saute 1 small onion for 3 minutes and then add 2 garlic cloves minced ( I used 1 HUGE garlic clove). After 2 minutes add 1 lb ground beef and brown. Drain and light rinse the ground beef. Add seasoning and mix in well. Cook on a low heat until the sauce is warm.

Yellow squash - I used cut the squash by hand instead of using my handy mandeline. In a boiling pot of water cook squash for just a few minutes or the squash will become to soggy and taste mushy.

We served green beans steamed for 5 - 10 minutes and seasoning with a little Olive Oil and Trader Joe's 21 Seasoning Salute!

This meal hit the spot and I am thankful for the two hints from two great friends!!! :) Might I also add that this meal besides seasoning was all from local farmers!!! :) I love when that happens!

I hope you ENJOY!!!

Part of : Miz Helen's Country Cottage - Full Plate Thursday
GNOWFLINS - Simple Lives Thursday
The Nourishing Gourmet - Pennywise Thursday

Clementine Almond Asparagus

This was a total mistake but a delicious mistake!

 The mixture may not sound good to you but I have to tell you the flavor was awesome!!!!

The Ingredients:
Coconut Aminos
Almond, chopped
2 clementines, 1 juiced, 1 sliced and cut in 1/2
1 bunch asparagus (Local CSA)

The Directions:
squeeze the juice of one clementine in a bowl. Take out any seeds. Add Coconut Aminos. I think I used about 2 TBSP. In a bowl add asparagus and let soak in the clementine/coconut amino sauce. I let mine soak for about 30 minutes - 1 hour. Add 1 TBSP coconut oil to frying pan and melt. Add Asparagus, juice and all and begin to cook. Add chopped Almond (I did about 1/2 cup) and Clementine pieces.

Cook for about 10 minutes or so.

It was a surprisingly good mixture and worked in my benefit! We sided the asparagus with chicken and brussels sprouts!

ENJOY!

Thai Noodles

I haven't had a WOW dinner moments lately. I have been struggling to make much of anything with flavor... I have these moments every so often because, well, I try to come up with something new each meal. Maybe a new spice on the meat or a new side dish. That is a lot of pressure I put on myself. 

This week I came up with AN AMAZING side dish. I took zucchini and made noodles. Added some seasonings and hubby said that this tasted like Thai Noodles. 

I must admit, these were delicious!!! :) 

The Ingredients:
3 zucchini (from our CSA)
2 carrots
1/2 cup peas (from our CSA)
2 TBSP Sunflower seed butter (almond butter would do too)
1 - 2 TBSP Coconut Aminos (Braggs Amino Acid would do)
1 TBSP Coconut Oil

The Directions:
Using a mandolin make thin zucchini noodles. You can use a knife to cut the noodles, but it may just take a little longer. Add zucchini and coconut oil to frying pan and being to cook noodles. After 5 minutes take carrots and use potato peeler and peel the carrot into the pan. In a small bowl mix sunflower seed butter, coconut aminos and just enough water to thin the sunflower butter. I used about a tsp. Mix until thinned and smooth. Add mixture to the zucchini and carrots. Melt and mix evenly. Add peas and cook on a low heat, covered for a few minutes.

Serve right away or set aside for later!

THIS WAS AWESOME!!! I am exited to see what I can add to this basic Thai Noodle recipe. ENJOY!

Beef Baby Back Ribs and Cinnamon Butternut Squash

I hope that all you dads had a wonderful Father's Day!!!! I left my hubby sleep in Saturday and Sunday, while I got up with our boys. We enjoyed a wonderful weekend together!!! Baby and I even took a 4 hour nap! :) Oops!!! 

Father's Day dinner we had BBQ Baby Back Short ribs and cinnamon butternut squash. 

I do not think I am a fan of the short ribs because there are a lot of fatty pieces and it is hard to get the meat. I am still working on mastering a short rib recipe since we got a few packages with our cow share. 

Do you have any short rib tips????

Cinnamon Butternut Squash

The Ingredients:
Butternut squash
Coconut Oil
Cinnamon

The Directions:
Preheat the oven to 350 degrees. Peel and cut the butternut squash in half. Take out all the seeds and then slice the squash into thin pieces.

Top the butternut squash with coconut oil and sprinkle cinnamon on top of every piece.

Bake the Butternut Squash at 350 degrees for 25 minutes or until the squash is caramelized to your liking!

ENJOY!!!

Roasted Cauliflower

I have heard about roasted cauliflower but I have not made it yet, until yesterday!!!!!

The cauliflower texture and flavor tasted just like fresh air popped popcorn! 

The Ingredients:

1 head of cauliflower

1/4 cup coconut oil, melted

1 tsp - 2 tsp lemon pepper

The Directions:

Preheat oven to Broil high.

Cut cauliflower into florets. Rise the cauliflower and pat dry. In a small microwave safe bowl melt coconut oil. Pour Coconut oil on the Cauliflower. Mix well. Sprinkle Lemon Pepper on the cauliflower. 

Add Cauliflower to oven and Broil until the cauliflower is crispy and brown. Mine took 5 - 10 minutes. The Cauliflower is still tender inside with a crunchy outer shell! 

ENJOY!!!!

It's CSA time!!!!

Oh how I love this time of year!!!! It is warming up... not really. It has been 50 here all week...  The flowers are blooming... Fresh fruits and vegetables from the CSA and Farmers markets.

 Last year, hubby and I joined our first CSA and were so excited!!!! Our expectations were met and exceeded! We enjoyed weekly bag full of delicious goodies!!! :) And yesterday, this years CSA began.

I start my week off with Monday waiting to see our newsletter from our farmer. It is then that I know what to expect and start planning and looking forward to pick up. Wednesday around 2 the delivery was made and we make our way for pick up sometime after that. Yesterday along with the vegetables  pictured above we got a dozen farm fresh eggs. We also had some extras, which I happily picked up! Applemint, Oregano and Peppermint!

I also love this time of year because I plan and plant my garden. With the weather being so rainy and cold, I have not had the chance to get everything planted... I am behind but that is OK! :) This is my second year so I am looking forward to some new tricks I have read and studied up on!!! I am really hoping for a great gardening season!!!

I will post pictures from both our CSA and our home garden!!!!

UNTIL THEN!!!! I have found a new Brussels Sprout recipe that is awesome... Might be my favorite!!!! :)

The Ingredients: 

1 bag of Brussels Sprouts, ends cut off and cut in half

1/2 TBSP Olive Oil or Coconut Oil

1/2 TBSP Balsamic Vinegar

1/2 TBSP - 1 TBSP Maple Syrup

 The Directions:
Preheat oven to 400 degrees. In a mixing bowl add cut Brussels Sprouts. Add Olive Oil, Balsamic Vinegar and Maple Syrup and mix well.

Pour Brussels onto a cookie sheet with Parchment paper.

Bake for 10 minutes and take out and stir around, mixing the Brussels into the juices. Put back in the oven for 10 - 15 more minutes.

THESE are hands down AMAZING, sweet tasting, delicious!!!!

I also made Almond meal and coconut crusted salmon!!! DE-LISH!

 The Directions:
Wash and pat dry Salmon. Lay on salmon on broil pan. Coat Salmon with 1 TBSP Olive Oil. I brushed the Olive Oil around, so the salmon was COMPLETELY covered. I then sprinkled Almond Meal over the salmon. I think I used 1 - 2 TBSP of Almond Meal. Just enough to cover the Salmon. I then sprinkled 1 - 2 TBSP of shredded unsweetened coconut on the salmon. Topped the coconut with nutmeg and pepper.

Cook the Salmon at 400 degrees for 15 - 20 minutes or until the salmon flakes away.

 Maple Syrup would have been another nice sweet thing to add.

Finally,
Saute Asparagus with just a little Olive Oil and Shredded Coconut seasoned with Lemon Pepper.

It was nice adding the coconut in while cooking the asparagus because some of the coconut browned and was a little treat in my mouth!

3 year old kept saying "look there is candy on here!" He loved it!

Yes - he ate dinner in an elephant costume! 

There you have it!!! Our dinner!!! Delicious and extremely quick.

and the best part...

Clean up was easy!!!

Don't forget to check out my Applegate giveaway!!! 

Part of Pennywise Thursday, Full Plate Thursday, Tip Day Thursday

Grilled Venison Loins

We have had a few days, here and there, where we are able to get out and grill!!! We love grilling. We love getting out there and hubby grilling while the kids and I play in our backyard. We have had a lot of rainy, cold, GROSS weekends and weeknights but are eagerly waiting SUMMER!!!! 

Hubby had someone bring him Venison Loins.

The Ingredients:
Venison Loins (Ours were sliced, not sure if that is normal)

The Marinade:
1 TBSP Dijon Mustard
1 TBSP Olive Oil
1 tsp Basil
1 tsp Parsley

The Directions:
If you are using frozen meat, thaw completely. Place venison in a baggie and mix the marinade ingredients together. Add to the bag and mix into the meat.  Let the venison marinate for 2 hours, in the fridge (you can do all day).

Take meat out of the fridge 1 hour before grilling. I read that when meat is room temp it cooks evenly.

Grill and ENJOY!!!

Sides: Green leafy salad, Grill Steamed Zucchini and Asparagus.

French Rack of Lamb

Food Revolution was on last night. I have said it before and I will say it again I am a HUGE fan of the show. I love the show for so many reasons. Jamie Oliver's main focus is to change the way we eat and the way we feed our children. He often talks about how UNhealthy America is and not only is he educating, he is finding ways to change.

For example. This season he is working with a fast food restaurant. He came up with 4 (organic local meat) hamburger recipes and a healthier fresh fruit shake (no strawberry sugary additive) recipe. Before he presented this idea to the restaurant owner he took it to the streets with his little push cart stand. He told everyone pay me what you think the burger is worth. He had people walking up and offering to pay $5, $8 and even $15+. Burgers and Fast Food do not have to be expensive and that is his point. He took his menu back to the restaurant and was able to charge $4 and change (and still able to make a profit). 

That is my point... You can enjoy "healthy meals" at the same cost as a "normal" meal. 

Saturday while grocery shopping at TJ's, I thought it would be fun to try something new. Not new to eat but new to cooking in my kitchen! On one of the blogs I follow they made a lamb roast last week. I guess lamb was on my mind. 

I found lamb roast ($22+) but they were not in our weekly food budget. I was bummed until I spotted French Lamb Racks($10+).

So, Saturday, we spent the night enjoying delicious Lamb Racks!!!! 

The Ingredients:

Rack of Lamb ( from TJ's)

The dry marinade:

21 season salute (from TJ's)

Basil

Parsley

The wet merinade:

Dijon Mustard

Olive Oil

Parsley & Basil

2 drops stevia

Garlic Powder

The Directions:

Take meat out of the packaging and place in a dish, large enough to let the rack of lamb can lay flat. Season with the dry mixture and let the meat sit out for 1 - 2 hours until meat is room temp. 

Preheat grill to medium high heat. Sear both sides (couple minutes each side) and then move to the upper racks for 15 - 20 minutes. Hubby added the wet marinade when he moved the lamb to the upper rack. (You may want yours more pink but with little ones and my first attempt at making these we went a little more safe!!!!)

We served our Rack of Lamb with green beans (saute in Olive Oil and Beef Bacon*) and steamed Cauliflower.

*more to come on Beef Bacon!!!! 

Part of Real Food Wednesday, What's Cooking Wednesday

Pennywise Thursday, Full Plate Thursday, Tip Day Thursday

Fight Back Friday, Food on Friday

Beef Fried (cauliflower) Rice

I have a special recipe, treat, for you today!!!! 

Beef fried rice with out the rice!!!! 

I am really starting to love the versatility of cauliflower. Before eating more Primal/Paleo I did not know there were so many wonderful uses for cauliflower. I used to eat it raw or steamed. Now I enjoy rice and mashed. This is becoming a household staple! I do buy 2 heads a week... :) 

Actually - all vegetables - a wide variety are staples in our household.

Creating delicious new recipes and meals for my family is rewarding enough. We are really enjoying the new flavors and simplicity of meals! Yes, some of them take a little longer!

I have made several different version of the family favorite but this one could be the best and favorite of the family!

We could not tell the difference!!!!

Beef Fried (Cauliflower) Rice

The Ingredients:

1/2 - 1 lb ground beef

1 cup onion, diced

1 cup carrots, diced

1 cup steamed broccoli, diced

2 garlic cloves, minced

3 eggs, scrambled (we used 2 large chicken eggs and one turkey egg) 

1 head of cauliflower

coconut aminos

garlic powder

pepper

Worcestershire sauce (just splash)

The Directions:

Pulse raw cauliflower in food processor until rice like. Set aside. 

Saute all vegetables in coconut oil. Cook for 5 minutes. Add ground beef. Cook until all the beef is has no pink. Add cauliflower rice and cook for 5 minutes. Add seasonings and cook until cauliflower is tender but not mush. Finally mix in the scrambled egg. 

ENJOY!!!!

Part of: Pennywise Thursday

Fight Back Friday, Food on Friday, Food Trip Friday, Fat Camp Friday

Chicken Fajitas and Mexican (Cauliflower) Rice

I have something to show you... 

I want to show you a (real) letter that is from United Health Care. 

I feel obligated to show you...  

Please read this letter!

(Click on the photo if you need to enlarged)

Do you see a problem with this letter?? 

I want  to hear your thoughts. 

Here is a recipe for a delicious Mexican Dinner!!!! :)

 The Chicken Fajitas

The Ingredients:

chicken tenders cut in half

1 red bell peppers

1 orange bell pepper

1 yellow bell pepper

garlic powder

nutmeg

cumin

pepper

The Directions:

In a WOK add coconut oil and cook the chicken strips at a medium, medium low heat. Once the chicken is cooked add bell pepper strips. Add seasonings. 

Serve with Lettuce, Avocado and Mexican (cauliflower) rice. 

Mexican (Cauliflower) Rice

The Ingredients:

1 head of cauliflower

1/4 - 1/2 cup homemade salsa

The Directions:

Steam cauliflower just until the cauliflower is about tender. Add cauliflower to food processor and pulse until the cauliflower is rice like. Add cauliflower to frying pan and add salsa. Cook until the cauliflower is warm throughout. 

ENJOY!!!!

Part of Real Food Wednesday, What's Cooking Wednesday

Full Plate Thursday, Pennywise Thursday, Tip Day Thursday

Fight Back Friday, Food on Friday, Food trip Friday, Fat Camp Friday, Family Friendly Friday