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!

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

Lemon Sage Chicken

This recipe is so quick and easy, it is perfect for a family on the go or for a mom who is 36 weeks pregnant!!! :) 

The Ingredients:
1 chicken roaster
1 lemon
2 TBSP of Sage
2 garlic cloves, minced
1 - 2 tsp lemon pepper
1 - 2 tsp garlic powder
drizzle of Olive Oil

The Directions:
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!!!

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!!! 

Broccoli and Cauliflower Stew

This soup turned into an unload the fridge stew! I had 1/2 a head of broccoli, a whole head of cauliflower, 3 carrots, 1/2 smaller zucchini, 1/2 onion, and a can of tomatoes.

With the right seasonings and the tender meat those vegetables were turned into a delicious stew that my boys enjoyed!

The Ingredients:
1 lb stew meat
1/2 head of broccoli
1 head of cauliflower
3 carrots, chopped
1/2 zucchini, diced
1/2 onion, minced
a can of diced tomatoes
3 cups chicken broth
a 1/2 can of tomato sauce
garlic powder
pepper
chili powder
nutmeg

The Directions:
In a large pot start browning the stew meat. Once all the sides are browned add the onion, garlic powder and nutmeg and continue to cook. After 5 minutes add the tomatoes, tomato sauce and chicken broth. Bring to a boil and let boil for 5 minutes. Add all the vegetables and seasonings. If the liquid does not cover all the vegetables add more broth or add more water. Boil until vegetables are tender. Then serve and ENJOY!

Veggie-full Meatloaf

I made a delicious veggie filled meatloaf! If you have been following my blog for awhile you know that I love sneaking veggies into dishes, even though my boys love vegetables! 

This recipe has 1 cup of carrots, 1 cup of Trader Joe's Harvest blend, 1 cup celery, 1/2 onion minced, 2 garlic cloves. Then I went and added another veggie to the side - Green beans!!! 

Hubby was a HUGE fan of this meatloaf and said the flavor was unreal! :) Thanks babe!

The Ingredients:

1 - 1 1/2 lb ground beef

1 cup minced carrots

1 cup minced celery

1/2 onion, minced

1 - 2 cloves garlic

1/2 green bell pepper, minced

2 eggs

basil

garlic

1 can of tomato sauce

1/4 cup of Almond Meal (optional)

The Directions:

Mince all the vegetables in the food processor and add to large mixing bowl. In a small bowl add eggs and mix until the yolk and white are mixed evenly. Add egg to the vegetables and also add the meat. Mix well. Add Almond Meal and seasonings and 3/4 tomato sauce. Mix well. 

In a greased pan add the meatloaf to the pan and form the meat. Top the meatloaf with the remaining 1/4 tomato sauce. 

Cover and bake at 375 degrees for 30 minutes. Take off cover and bake for another 20 minutes or until the meat is completely cooked. 

ENJOY!!!

Please note - I have a VERY hot and quick cooking oven. Times may need to be adjusted. 

German Apple Muffins

Several weeks ago Civilized Caveman posted this wonderful picture and recipe for German Apple Pancakes! I knew that it was a must try since hubby and I love German Apple Pancakes.

Don't those just look amazing?

The day finally came where I had energy and all the ingredients to make these beauties... But mine did not turn out as fluffy or pancake like. Mine were more like muffins but that might be my fault since I changed just a few things to the recipe. I think that my Baking Soda has gone bad and did not allow the pancakes to rise like the above picture but WOW were they still good!!! 

They were still a sweet treat that everyone enjoyed!!! 


Ingredients:

• 6 Eggs
• 1 Cup Almond Milk
• 3 Tbsp Coconut Oil, melted
• 2 Tsp Vanilla
• 2 Tsp date mixture (2 dates microwaved in water and mushed)
• 1/4 Cup Coconut Flour
• 1/2 Tsp Baking Soda
• 1/8 Tsp Nutmeg
• 2 Apples, cored and diced
• 2 Tbsp Coconut Oil
• 2 Tbsp Raw Organic Honey
• 1 Tsp Cinnamon
• 1 Tsp Nutmeg
• Juice of 1/2 Lemon
• Handful of crushed pecans or walnuts

The Directions:

1. Preheat Oven to 425 Degrees Fahrenheit
2. In a large bowl, whisk eggs, almond milk, coconut oil, vanilla, and Date Mixture
3. In a small bowl, stir coconut flour, nutmeg, and baking soda
4. Mix dry ingredients into wet ingredients and beat well to combine, set aside while you prepare the apples
5. In a small frying pan, heat 2 Tbsp coconut oil and raw organic honey  
6. Stir in cinnamon and nutmeg and juice of 1/2 Lemon and cook for 1 minute
7. Add in your apples and sauté until all your apples are nicely coated
8. Evenly divide your apple mixture between 8 Ramekins greased with coconut oil and then evenly divide your egg mixture on top of the apples between the 8 Ramekins
9. Place your Ramekins on a baking sheet and bake for 20 Minutes at 425 and then reduce heat to 375 and cook for an additional 20 Minutes
10. Sprinkle with Pecans when removed from the oven
11. Enjoy

Cheeseburger Zucchini Boats

Winter is here!!!! :) We had snow yesterday and I love it!!! It is mostly melted now but still, snow falling is one of my favorite things!!! It is just so beautiful!!! :) 

Good news -- Yesterday was my first alone day with the kiddos. That is right, no help and I made it without any contractions!!! I even prepared a delicious meal that everyone enjoyed! Yesterday was a good day!!! 

Towards the end of each pregnancy I begin to crave cheeseburgers. I think mainly the burger and cheese! :) Yesterday was a craving day and I came up with this take! 

Don't those good yummy!!! Much better than a bun or even lettuce!!!

The Ingredients:
2 medium sized zucchinis - center scooped out
1 small onion, diced
1 lb ground beef
1 can of tomato sauce (homemade or store bought)
basil, nutmeg, garlic

EXTRAS - black beans, olives, tomatoes, green peppers or even jalapenos.

The Directions:
Scoop out the middle of the zucchini. Cut zucchini inside into smaller pieces and set aside.
Brown meat and diced onion until the meat is completely browned. Drain grease.
Add zucchini pieces and any extras to pan and begin to cook. After 2 minutes add the meat back to the pan and mix together. Add tomato sauce and seasonings.

Scoop meat mixture into zucchini boats and top with cheese.

Bake at 350 degrees for 30 minutes uncovered or until the zucchini boat is tender.

ENJOY!!!!

Pumpkin Chocolate Chip Cookies

There is something about PUMPKIN and CHOCOLATE -- I LOVE THEM TOGETHER!!! I have mixed the two in several recipes but not since limiting the grains in our house. I have made bread, cake, cookies and pie with them!!! This year I had not had the chance to work with the two to create a yummy cookie, until now!!! 

Let me tell you --- 

It is not too late to make these easy grain-free delicious cookies!!!! 

It is a simple recipe and luckily I had everything on hand!

 I love when that happens!!!

These cookies were so yummy I could have eaten them all myself! :) 

The Ingredients:

1 cup almond flour

1/2 tsp baking powder

1 TBSP cinnamon

1 egg

3 TBSP pure maple syrup

1/4 cup coconut milk

1/3 cup crushed dark chocolate pieces (I used some 85% and some 65%, both dairy and soy free)

1/2 tsp vanilla extract

1 cup pumpkin puree 

Directions:

Preheat oven to 400. In a mixing bowl combine the almond flour, baking powder and cinnamon. In a smaller bowl, whisk together the egg, maple syrup, vanilla and coconut milk. Combine the wet and dry ingredients and mix well. Stir in the pumpkin and chocolate pieces. Spoon onto a nonstick cookie sheet. Bake for approximately 20 minutes. Enjoy the sweet, moist, chocolatey-ness! 

ENJOY!!! I think I am off to create a pumpkin and chocolate bread for tomorrow morning!!! :) Hello, late pumpkin and chocolate late kick! :) 

Pumpkin Spice Cupcakes

Pumpkin Cupcakes just in time for Thanksgiving!!! These bad boys were so delicious!

The Ingredients:

1/2 cup coconut flour, sifted

6 omega 3 eggs

1/4 cup coconut oil

4 dates, 1 tsp water 1 tsp vanilla (date mixture)

1/2 cup pure pumpkin puree

1/2 tsp sea salt or kosher salt

1/4 tsp baking soda

1 tablespoon vanilla extract

1 tablespoon pumpkin spice blend

The Directions:

Preheat oven to 350.

In a large mixing bowl, combine dry ingredients.

Add dates to microwave safe glass bowl. Add water and vanilla. Microwave for 30 seconds-1 minute. Mash mixture with fork until the dates are a evenly mashed.

In a medium mixing bowl, combine wet ingredients and blend with a hand mixer.

Pour wet ingredients into dry and blend with a hand mixer until evenly combined.

Lightly grease mini cake or loaf pans with coconut oil.

Pour batter into mini cake pans, or mini loaf pans.

Bake for 25-30 minutes, check with a toothpick.

Cinnamon Frosting

The Ingredients:

1 cup palm shortening

1 tablespoon raw honey

1 1/2 tablespoon vanilla extract

2 tsp cinnamon

The Directions:

Blend all ingredients with a hand mixer until fluffy.

Use immediately, or refrigerate for up to a week.

My hubby wanted the frosting a little more sweet tasting, so I added 4 drops of Stevia and a little more vanilla. 

I sprinkled the iced cupcakes with Pumpkin Spice. 

ENJOY!!!!

Part of: Monday Mania, Real Food 101, My Sweet and Savory

Chicken Tortilla Soup

I often state that I love soups!!! I think a new reason is because you can enjoy leftovers all week! :) A few weeks ago a friend of mine brought my family and I dinner while I was on my strict bed rest. She made a delicious Chicken Tortilla Soup. We enjoyed it so much and are so grateful for wonderful friends!!! 

I have been wanting some more! I came up with this little mixture that was amazing! Feel free to leave out or add more ingredients! This was our treat night dinner!!!! 

 I love that you can add as much vegetable as you want in this soup and it will still be so delicious!!!!

The Ingredients:

4 - 5 chicken breast

taco seasoning packet (chill powder, garlic, cumin and a little sea salt)

1 green bell pepper, diced

1 red bell pepper, diced

1/2 yellow onion, diced

1 medium zucchini, cut into little pieces

*if you want to add a can of black beans or corn feel free too!

1 can diced tomato and green chili

1 box trader joes chicken broth

3 TBSP tomato paste

*corn or flour tortillas if you want to 

The Directions:

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and zucchini and stir. 

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. 


** IF you are adding the tortilla strips add five minutes before serving, gently stir in tortilla strips. The soup is good with or without the strips!!! 

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

I love that you can add and take away any ingredient you want and this soup will be so tasty and delicious!!! ENJOY!!!!

Part of : Hunk of Meat Monday, Monday Mania

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!

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!!!