Ingredients:
1lb Organic, Free Range Chicken Breasts
Extra Virgin Olive Oil
3 Red Potatoes (medium size)
1 cup Broccoli Florets
1 cup Cauliflower Florets
Paprika
Celtic Sea Salt & Ground Black Pepper
Optional : Salsa
Preheat oven to 400 degrees. Pound out chicken breasts, drizzle with olive oil, paprika, salt & pepper to taste. Place on baking sheet and set aside. Very thinly slice your potatoes. Also arrange (single layer) on baking sheet.
Place both baking sheets in oven for roughly 20-22 minutes. While those are cooking, steam your veggies. I blanch & freeze my veggies in the summer from our CSA, then grab what I need as the year goes on.
Since your potatoes are sliced so thin, they cook quickly. They should be done about the same time your chicken reaches an internal temp of 165 degrees. Stack all of your items, top with fresh salsa & you are done!
This is a super fast, healthy but non-traditional way to make some yummy fajitas! I lived many years in the Southwestern desert, enjoying green chile stews, tamales, blue corn tortillas. Mmmmmmmm. I love southwestern food! And sometimes I want that yummy flare for dinner but only have 30 minutes to spare & two screaming kiddos... So this is one of my "go to" solutions, with ingredients that can always be found in my kitchen:
Ingredients:
1lb Organic, Free Range Chicken Breasts
1/2 pkg Organic Chili Seasoning (or 1 1/2 Tbl Homemade Chili Seasoning)
Veggies of your choice
extra virgin olive oil
Brown Rice Tortillas
Preheat oven to 400 degrees. Pound out chicken breasts til thin. Drizzle with oil then rub seasoning over both sides of breasts. Toss in oven for 20-22 minutes. You will need to flip them over half way!
While your chicken is cooking, slice your veggies. Heat 1 TBl oil in pan, then toss in veggies. Saute til slightly soft.
Your chicken should now be done and you can either thinly slice the breasts or shred with 2 forks.
Ta-da! Serve with semi-homemade chili beans & tortilla chips, plus your favorite toppings.
Not sure how to make your own beans? Ok, ok. Let me show you! I buy my beans in bulk. One, because it is waaaaay cheaper and Two, because most canned beans are loaded with unneeded salt. I make tons of beans all different ways. Since my kids can't handle spicy, I will make a ginormous pot of flavorful but non-spicy beans, then divide it up and freeze until needed.
So the first thing with beans (of any kind) is to soak them overnight. Don't worry, you will be sleeping... it's not that much work! Turn off the lights, check the locks and soak some beans, then go to bed... Place dried beans in a bowl and fill the bowl with water. Whew! That was a doozy!
In the morning, drain and rinse the beans then put the beans in your crockpot. Fill with water to just cover the beans. Add 1 pkg of organic chili seasoning, stir and turn on high. Allow to cook all the day long, checking once in a while to stir and make certain of their progress. Once soft, allow to cool then divide into usable portions and freeze.
Ingredients:
1 c pureed pumpkin
1/2 c coconut sugar
1/2 c grape seed oil
1 egg substitute
2 c GF flour
1 tsp pumpkin spice
1/2 tsp salt
1 tsp baking soda
1 Tbl vanilla
1 c Enjoy Life chocolate chips
Preheat oven to 350 degrees. Mix all ingredients together in large bowl. No need to divide wet and dry. Use a small melon baller to drop dough onto prepared cookie sheets. Bake for about 10-12 minutes. Makes roughly 3 dozen bite size cookies.
Ingredients
1 cup shredded carrots
1 cup shredded zucchini
1 chopped green onion
1/2 cup GF All Purpose Flour Blend
1/4 cup almond milk
Substitute 1 Egg* = 2 Tsp Baking Powder, 1 Tbl Oil, 1 Tbl Water
Salt & Pepper to taste
Instructions:
Add all ingredients in a bowl and coat thoroughly. Heat oil in a pan and allow to get pretty hot. Drop batter with an ice cream scooper into oil and fry 2-3 minutes on each side. Serve warm! This recipe only makes about 6 pancakes, so I usually double or triple the recipe so that I can heat them up during the week when mornings are hectic. You can also add some protein by chopping up ham or turkey and tossing it in!
*Note: This is the best egg substitute for this recipe. Be sure to make your egg substitute separately then add it to the mixture!
Ingredients:
1 cup GF all purpose flour blend
1/2 cup coconut sugar
1 1/2 tsp baking powder
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 cup almond milk
1/2 tsp apple cider vinegar
1/2 tsp vanilla
1 egg substitute (2 tsp baking powder, 1 Tbl oil, 1 Tbl water)
3 Tbl canned pumpkin pie
1/4 cup softened coconut oil (soft enough to mix, but not liquified)
Preheat oven to 350 degrees. Make egg substitute in separate small bowl, then add all ingredients into mixer. Mix on medium for about a minute, being certain to scrape sides. Prep a donut pan with coconut oil, then fill each donut cavity to the top. You will have to use your hands and a spoon to do this because the dough will be slightly thick. Bake for roughly 15-17 minutes. Yields 6 donuts.
Add To Blender:
1/2 c coconut milk
1/2 c cold water
1 ripe banana
1 stalk kale
2 handfuls spinach
1/2 c berries of your choice
1 apple
1 Tbl ground flax meal
1 Tbl hemp seeds
Blend & Serve! Makes 2-3 servings.
Ingredients:
2 Tbl extra virgin olive oil
1 head kale
5-6 small red potatoes
1lb turkey bacon
celtic sea salt & pepper to taste
fresh garlic to taste
Wash potatoes and place in microwave until mostly cooked, about 10-15 minutes. While you are waiting, place turkey bacon in oven on broil until cooked thoroughly, turning once to brown on both sides. Wash and rip kale leaves. When potatoes are done, chop or thin slice (your choice). Now head to the stove. Add 3 Tbl evoo to large saucepan. Add your fresh garlic, salt and pepper TO THE OIL. Next throw in your kale and coat liberally. When kale is just starting to wilt, add potatoes. Coat with the oil mixture, cook potatoes completely and brown. Rip up your bacon and toss into pan. And look at that, you're done! Makes 4-5 servings. Make it once and enjoy all week!
Ingredients:
1 head Cauliflower
2 handfuls fresh brussel sprouts
2 Tbl Extra Virgin Olive Oil
Celtic Sea Salt & Cracked Black Pepper
Paprika
Preheat oven to 425 degrees. Core cauliflower and remove stems. Break up florets. Place florets and brussels sprouts on cookie sheet. Drizzle olive oil over veggies and season with salt, pepper & paprika to taste. Mix with hands and evenly coat. Veggies should be in a single layer before placing pan in oven. Bake for roughly 20 minutes, turning once or twice. At the very end, broil for a minute or two for beautiful browning!
