Ingredients
2 cups cooked brown or white rice
1 cup of cooked and seasoned shredded chicken ( I used boneless thighs)
2 cups broccoli florets, raw or lightly steamed
1/2 head napa cabbage, sliced thin (about 2 cups)
2 carrots, grated
4 large fried eggs
1/2 cup chopped green onions
sesame seeds
SAUCE
1/4 C packed brown sugar (or honey)
1/4 C soy sauce
2 T white vinegar
2tsp olive oil
2 garlic cloves, minced
1 tsp ground ginger
Preparation
1. In a small bowl, whisk together the sauce ingredients.
2. Divide the brown rice between 4 serving bowls.
3. Top each bowl with chicken, broccoli, cabbage and carrots. Drizzle each bowl with the dressing.
4. Top with the eggs, green onions, and sesame seeds.
4 cups of cooked quinoa (instead of preparing quinoa with water like the package suggests, use chicken broth. so much tastier!)
8 oz of ground sausage
1 medium onion chopped
6 large eggs
1 cup grated carrots
5 cloves garlic, minced
2 tsp dried parsley
1/2 cup parmesan cheese 1 cup mozzarella , plus extra to sprinkle on top
1 tsp salt (more if you use water to make your quinoa. otherwise, the chicken broth adds enough salt.)
1 tsp pepper
Directions:
Preheat oven to 375 (fahrenheit). Place a small amount of butter in a frying pan. Saute onions for about 3 minutes then throw in your sausage and cooked it till it is crumbly and no longer pink.
Next combine all of your ingredients in a large bowl (except for the extra cheese for the top) and mix well. Use some butter to coat your 9x13 baking dish. Scoop out mixture to fill your 9x13 baking dish. (You can also put this mixture into a muffin pan) Press down firmly with your fingers or the back of a spoon. Sprinkle more parmesan cheese on top. Bake in oven for 30 minutes. Ready when slightly browned on top and a fairly browned crust on bottom and sides has formed.
These are ridiculously delicious wings and great for anyone avoiding nightshades. If you cook them on the barbecue (which is the way we like them!), they end up as a “dry” wing (they are still moist and tasty though!). You can also cook them in the marinade in the oven for a sticky, gooey wing (but these will also have more sugar this way). They are delicious either way!
1 tsp smoked paprika (if nightshades are ok for you)
1.Heat honey, lemon juice, water, soy sauce, vinegar, garlic and ginger in a small saucepan over medium-high heat. Turn heat down to low once it starts to simmer and let simmer for 5 minutes. Remove from heat and let cool.
2.Pour marinade over chicken wings (I like to do this in a large ziplock bag but you could do this in a bowl or baking dish too). Let marinade in the refrigerator for at least 2 hours (the more the better).
3.Barbecue chicken wings until cooked, turning once (something like 20 minutes total, depending on how hot your barbecue is). Alternatively, place in a greased baking dish (or line with foil) and bake at 400F for 1 hour, turning once. Enjoy!
Disclaimer: nothing can take the place of real noodles.
I know – le sigh.
However, if you’re willing to put that aside, this recipe is pretty awesome and will get you close to a lasagna-like dish without any gluten or dairy. Win! I’m currently back in Scotland visiting, and a trip to the local Tesco to get ingredients left me with zero options for pre-made sauce that did not contain any excess sugar, so I looked around and gathered some staples to make my own. If you can find a clean pasta sauce, by all means go ahead and use that which means you’ll save time and omit the tomato sauce, paste, and oregano. I also used lean ground pork, but beef or lamb or a combo of different meats would be tasty as well.
Prep time: 20min Cook time: 30 min Makes: 6-8 servings, one 13″ x 9″ dish or two 9″ round dishes
Ingredients:
2 medium or 1 large butternut squash
1 pound (500 g) lean ground beef or pork
~36 oz canned tomato sauce (1000 g Italian passata for my UK friends)
Add the olives, tomato sauce and paste. Season with salt and pepper to taste. Turn heat to low and simmer while you prepare the squash. [Note: this makes a tasty meat sauce all on its own or for use in other recipes.]
Peel the butternut squash. Slice into very thin rounds by laying the squash on a cutting board. I tried to make mine about 1/8″ thick. The key is to make the slices as uniform as possible so they cook evenly. You could also use a mandolin to make them evenly sized. Be sure you have a sharp knife! Other recipes call for the squash to be sliced lengthwise into long sheets but this is very hard to do with a knife. The rounds enable quicker prep time and the result is just as tasty.
Now it’s time to prepare the lasagna: start with a bit of sauce to cover the bottom of the dish. Then place the squash in a single layer (I used small pieces from the bottom of the squash, which I had to cut into half moons to remove the seeds, to fill in the gaps between the rounds). Now add another layer of sauce. Don’t skimp because the moisture from the sauce is what cooks the squash. Now add about 1/3 of the scrambled egg and smear it around. It will look gross. Stay the path. It’s going to taste awesome and gives the appearance of cheese.
Repeat the squash-sauce-egg sequence one or two more times, depending on how much you have left (I used two 9″ round pans so each ended up with two layers).
Finish with a light layer of sauce. I also used up some of the extra pieces of squash as decoration. Fancy
Bake for about 25-30 minutes or until a knife easily pierces the squash.
1 poundground beef 1 cupuncooked white rice
1/3 cup chopped onion
4 cloves of garlic minced 1 teaspoon salt 1 teaspoon ground black pepper 1 (15 ounce) can tomato sauce 2 teaspoons Worcestershire sauce 1 cup chicken broth (more as needed)
1. Mix the ground beef, rice, 1/2 cup chicken broth, onion, salt, garlic, and black pepper in a bowl. Roll the mixture into meatballs. 2.Heat a large skillet over medium-high heat and add the meatballs. Cook meatballs, turning occasionally, until evenly browned. Drain and discard any excess grease. Pour the tomato sauce, 1 cup chicken broth, and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, about 45 minutes. Stir in more broth if the sauce becomes too dry.
Stir in honey, coconut oil, pumpkin puree and vanilla extract until thoroughly combined.
Stir in dry ingredients, one at a time, mixing well after each addition.
Add the blanched almond flour last, one cup at a time and beat until smooth.
The batter will be very thick.
Using a spatula, spread evenly into a greased 9x13 pan.
Bake at 350 degrees for 30-45 minutes (*about 20 mins in sprinkle some chocolate chips on top if you want), or until edges are slightly more than golden brown and the center is baked. (my oven 40 mins)
I’ve decided that the way I survive summer in Louisiana is to disappear for a good chunk of July. If you follow me on Instagram, you probably know that we just got back from a vacation to the Big Island of Hawaii that was magical and adventurous and filled with delicious, delicious food. But this post isn’t about the food we ate there (trust me, there are plenty of those on the way). This was about coming home to the delightful slow suffocation of summer in the deep South after being awake for a good, solid day and a half. And being hot and hungry and tired and dying for something that didn’t come from a diner or an airport or a fast food restaurant along the road.
This salad did the trick. It’s served cold, it’s loaded with feel-good awesomeness like brown rice, extra-virgin olive oil, garlic, and creamy avocado. It’s flavorful but not overpowering, something that you could serve as a side dish or for a light lunch. I’ve talked SO many times about how lunch is the hardest meal for me. I hate it. If I were a Kardashian, I would totally have a lunch person whose sole job would be to take care of my lunch every day (and it wouldn’t be my kids’ uneaten food.)
To make the dressing, you’ll need extra-virgin olive oil, honey, the juice and rind of a lime, ground cumin, and some garlic.
Combine the ingredients in a small bowl…
and whisk together until smooth and combined. Set aside (the dressing can be made and refrigerated up to 48 hours before serving).
In a large bowl, combine the rice from this recipe (the exact amount), a chopped jalapeno (seeded or partially seeded if you’re worried about heat; every time I’ve made this, I’ve completely seeded the jalapeno and the salad hasn’t been hot at all), a diced avocado, and 10 ounces of grape tomatoes, halved.
Set aside.
Chop 5-6 green onions and a handful of cilantro…
and toss to combine. Add to the rice mixture and toss (gently–you don’t want to mangle the avocados or de-juice all the tomatoes). Add the dressing and toss again. Season with salt to taste (or allow people to season their own salads). Refrigerate any leftovers immediately. Makes 6-8 servings.
1 recipe of this brown rice 2 1/2 tablespoons extra virgin olive oil Juice of 1 lime (about 2 tablespoons) Zest of 1 lime 2 teaspoons honey 2 cloves garlic, minced 1/2 teaspoon ground cumin 10 ounces grape tomatoes, halved 1 medium avocado, diced 1 jalapeno, diced (seeded if you want; I pretty much always want) 1/4 cup chopped cilantro 5-7 green onions, chopped
Instructions:
Cook the rice according to the directions. In a small bowl, combine the olive oil, lime juice, lime zest, honey, garlic, and cumin. Set aside.
In a large bowl, gently toss together the rice, tomatoes, avocado, and jalapeno. Add the cilantro and green onions and toss. Drizzle with the dressing, salt to taste, and serve immediately (or refrigerate…this will be good until the avocados start getting iffy, so about a day.) Makes 6-8 servings.
-Preheat oven to convection 375 degrees with pizza pan in oven. -Combine all crust ingredients into mixing bowl and stir/knead with spoon until consistency is doughy and can be kneaded by hand (adjust ingredients if necessary) -Cut two pieces of parchment paper a length equal to its width -Place one piece on the counter, apply some oil to the paper, and place the dough in the center. -Push the dough out as flat and apply some more oil to surface of dough. -Place 2nd piece of parchment paper on top of dough and roll out with pin until the crust touches the edge of the paper on all four sides (or close to it) -Remove top parchment paper (save it for next time) -Use finger to push a crust up around the dough and round it out a bit (I use a butter knife) -Apply sauce and toppings -Remove pizza pan from oven and slide parchment paper and pizza onto pan -Cook for about 9 - 11 minutes. -Allow it to cool, cut and serve!
¼ teaspoon Chili Powder
3 Cups low-sodium chicken (or veggie) broth
Juice of 2 limes
Chopped fresh cilantro
Directions
Heat the butter in a large sauce pan skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and cumin, chili powder and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 3 cups of the broth, lime juice and chopped cilantro and bring to a boil. Reduce the heat to low, cover and simmer for 15 minutes or until the rice is done.
Ingredients: 1 shredded chicken breast 2 Cloves of garlic minced 1/2 cup chopped onion (This is how I prepare our chicken...I simmer 1 chicken breast in a pot of water with chunks of onion, whole pieces of garlic and spices (basil, parsely, whatever) for 60 minutes. Then I take the chicken, garlic and chunks of onion and toss it into the kitchen aid with the paddle attachment. Turn it on 1 speed and you get instant shredded chicken, garlic and onions in about one minute! Then I mix in: 2 Tbs honey 2 Tbsp olive oil 2 tsp red wine vinegar Season with pepper and dried basil Then I add in: 1 Fuji apple chopped 1 cup red grapes chopped
Take the whole mixture and wrap in a Romaine lettuce leaf
Mix together the first six ingredients down to the pepper. Store in an airtight container.
When you are ready to make the dip stir 1 tablespoon of the spice mixture together with ½ cup sour cream. Serve with fresh sliced veggies or whole-wheat pretzels.
Save the remaining dry spice mixture in spice cabinet or pantry for another day.
Cupcake Ingredients (makes 8 cupcakes):
1/2 cup of coconut flour
1/4 teaspoon of baking soda
1/4 teaspoon of sea salt
4 eggs
1/3 cup of butter
1/2 cup of honey
1 tablespoon of vanilla extract
Method:
Preheat your oven to 350°F
For the cupcakes, combine all the dry in ingredients and blend well.
Add the wet ingredients to the dry ingredients and use a mixer to blend (get rid of any clumps of flour).
Fill cupcake liners about 3/4 of the way with batter.
Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Cool and then frost.
Store covered for a few days at room temperature, or the refrigerator for at least a week or so.
Quick Vanilla Buttercream Frosting
Ingredients
11/2 cups confectioners' sugar
1 stick butter at room temperature
1/2 teaspoon vanilla extract
1 to tablespoon milk
Directions
(You can also do this by hand) In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and milk and continue to beat on medium speed for 1 minute more, adding more milk if needed for spreading consistency.
1 medium red bell pepper, seeded and chopped 1/2 jalapeno, seeded and diced
1/3 C roughly chopped cilantro
1 lemon juiced (about 3-4 Tbs juice)
1 Tbs coconut aminos
4 Tbs honey
1/2 tsp kosher salt
1/2 tsp pepper
1-2 heads romaine lettuce
*To prepare your own ground chicken, cut boneless skinless chicken breasts into large chunks and pulse in a food processor until ground.
Instructions:
In a medium bowl, combine the ground chicken, green onions, garlic, and ginger. Cover and refrigerate until dinner time or allow to stand at room temperature for 15 minutes.
When ready to cook, heat about 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken mixture until it’s browning and crumbly.
While the chicken is cooking, combine the lemon, coconut aminos, honey, salt and pepper. Set aside.
Place the remaining ingredients in a large bowl. When the chicken is done cooking, add it to the vegetable mixture. Drizzle with the sauce and toss to combine. Serve immediately in leaves of lettuce. Makes 4 servings.
Yield: about 5 C chicken mixture. Makes 14-16 lettuce wraps.
Let me introduce you to the easiest salsa you’ve ever met. It literally comes together in under 5 minutes. Not only is it easy peasy to prepare but it’s down right delicious. Unlike pico de gallo, it’s more like a salsa you’d get in a Mexican restaurant served with chips before you get dinner.
This is perfect for the winter months when tomatoes aren’t in season but you’re craving a fresh simple appetizer. It’s a go to recipe of mine when we have a houseful of guests. I can throw it together in no time and I almost always have the ingredients on hand. I mean who doesn’t love chips and salsa? If you raised your hand we might have to stop being friends. For reals. Bacon haters and the non fan of chips and salsa are deal breakers in my life. And you think I’m joking.
In a food processor or blender, I combine a can of diced tomatoes, a can of Rotel which is seasoned diced tomatoes with green chilies, 1/2 of a small onion, 1/2 of a jalapeno, lime juice, garlic, cilantro, honey and a few spices. Pulse for 30 seconds and that’s it. I’ve been known to throw in half a cucumber and a carrot before too. This is the kind of salsa that you can’t really screw up. You can follow the recipe below as a guideline and do as you like to make it your own.
It’s the perfect apres nosh after a long day of skiing or snowboarding and the perfect beverage to wash this down is an icy cold beer. Absolute heaven if you ask me.
With the Super Bowl just around the corner, this would be a great easy appetizer to watch the big game. Make sure you’ve got something to serve at half time because this won’t last through the first quarter.
This super simple blender salsa is a great alternative to fresh pico when tomatoes aren't at their best. I use this all winter long and it's my go to recipe for chips and salsa
1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon ground cumin
small to medium size handful of cilantro, washed
juice of 1 lime
Instructions
Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.
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