Thursday, February 19, 2015

Sun Dried Tomato Bake



Sun Dried Tomato Bake

-  2lbs skinless chicken breast
-  2tbsp crushed garlic 
-  2 tbsp dried basil, garlic powder, onion powder, & pepper
-  8.5oz jar julienne cut sun dried tomatoes 

•Preheat oven to 375
•In a glass baking dish, add chicken.
•Sprinkle with dry spices
•Add garlic and sun dried  tomatoes on top
•Cover tightly with foil bake 10 minutes
•Remove foil and bake for another 15 minutes or until juices run clear (165 degrees if using a insta-read thermometer)

Sautéd Brussel sprouts 

-  1lb (or more) Brussel sprouts, trimmed, quartered, & rinsed.  
-  4 slices of bacon
-  1/2 onion, chopped 
-  1tbsp crushed garlic

•cook bacon over med-low heat in large sauté pan
•remove bacon, set aside
•raise temp to medium- add rinsed sprouts to pan, cover and cook for about 2 minutes 
•uncover and cook until tender (3-5 minutes)
•remove from heat, crush bacon, sprinkle on top (like candy) & enjoy!

Jasmine Rice

- directions are on the bag... lol

Wednesday, February 18, 2015

Chicken breast with balsamic vinegar and garlic



Chicken breast with balsamic vinegar and garlic 



I found this keeper from "Food on the Table" and although their recipe sounded delish~ I put my own spin to it so...

-  4 (large) boneless skinless chicken breasts (cubed)
-  1 (tablespoon) arrowroot 
-  2 (tablespoon) olive oil
-  6 (clove) garlic 
-  1/2 cup chopped onion
-  1/2 cup chopped red bell pepper 
-  1/4 (cup) balsamic vinegar
-  3/4 (cup) chicken broth
-  1/4 (teaspoon) dried thyme, pepper, garlic powder, & onion powder 
-  1 (tablespoon) grass-fed butter
Directions
Season the chicken with pepper, garlic & onion powder, heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned (about 3 minutes). 
Add the garlic, onion, and bell peppers. Stir the chicken breasts then add the vinegar, broth, butter,  and thyme. Cover tightly and simmer over medium low heat for 5 minutes, turning occasionally.
Add 1 tbsp of arrowroot to 1/4 cup of cold water, stir to mix then pour into chicken mixture. Continue simmering the sauce, uncovered, over medium heat for about 5 minutes or to desired sauce thickness. 
Yum!

Monday, February 16, 2015

Fish Tacos!!

I made fish tacos and...
They were freaking yummy!!


I did not use a sauce for my tacos (only fresh tomatoes and lime juice)

- 4-5 tilapia fillets
- 1 red bell pepper
- 1 onion (I used red) thinly sliced 
- Olive oil
- fresh ground black pepper 
- corn tortillas 
- jalapeño pepper, thinly sliced
- 1 tomatoe (cubed- is that what you do to tomatoes??)
- Sliced lime wedges 
- Sliced avocado wedges

• Sauté onions, jalapeño, bell peppers and set aside.

• Sprinkle fish evenly with black pepper. Heat a large skillet over medium-high heat. Coat pan with olive oil, add fish to pan, and cook for 3 minutes on each side (fish should flake easily when tested with a fork).

• Warm tortillas, divide fish, add sautéd vegetables, and jalapeño slices evenly among tortillas. Serve with lime & avocado wedges.

If you would like to use a sauce I recommend using one that goes well with fish tacos.

 I am not sure of the amounts for one that can be used (below) but you do want to make sure your sour cream has a creamy- almost pourable consistency! Spices can be added to suit your taste:

 Sour cream, lime, cilantro, cumin, coriander, salt, & cheyenne pepper..

As said before, I did not use a sauce  so...

Friday, February 13, 2015

Spinach juice wake me up


What's in this cup!

1 scoop of Truenutriction Whey protein 
1 cup of spinach
1/2 cup of shredded carrots
Small squirt of lime
Bottled water




Tuesday, February 10, 2015

Strawberries with homemade whipped honey

Need a quick and healthy snack in a pinch?

How about strawberries and cream?


4 strawberries rinsed and sliced in half.

For the whipped cream:
1 cup of heavy whipping cream
1 tsp honey 
Metal mixing bowl / metal whisk

Directions:
Place your metal mixing bowl and metal whisk into the freezer for about 10 minutes.
Remove your bowl and add the heavy cream. Whisk just until the cream starts to stiffen, add honey and continue to whisk until the cream reaches stiff peaks. 
Place your strawberries on a plate with your cream in a bowl, enjoy!

Friday, February 6, 2015

Easy Curry Chicken

Now here's a quick one to enjoy!

just in case you did not know~  I try to make all of my recipe's easy!  for this one, the only real time comes from the prep (I think all meals do!).

I like to top this dish over a bed of jasmine rice but you can pair it with whatever you feel!
This recipe comes from Bri over at Our Savory Life which is a Paleo web site.  Although we do many things Paleo I must remind you we are NOT 100%!! (hence the jasmine rice I use vice the Paleo rice!!) I have also omitted a few ingredients to work for me and my taste buds~



Ingrediants:

1/2 stick of unsalted butter
1 medium onion (finely chopped)
2 large garlic cloves (finely chopped)
1 tbsp. finely minced peeled fresh ginger
3 tablespoons curry powder (I ALWAYS double this!!)
1 tsp salt
2 tsp ground cumin
1 tsp cayenne pepper (add more/less for spiciness)
4 boneless, skinless chicken breasts cut into 1 inch cubes
1 cup of fresh diced tomatoes (or 1 14.5-oz can of tomatoes)
3/4 cup of full fat canned, coconut cream
handful of fresh chopped cilantro.

Directions:

-Heat butter in a large saute pan over moderately low heat until it is melted and slightly bubbling.

-Add onions, garlic, and ginger, stirring, until softened, about 5 minutes.
-Add curry powder, salt, cumin, and cayenne and cook, fully coating the onion mixture with the spices.
-Add chicken and cook, stirring to coat, 3 minutes. Add the tomatoes, including juice, and bring to a simmer. Then cover and simmer gently, stirring occasionally, for 20 minutes.
-After 20 minutes uncover and add the full fat, canned coconut milk (the cream skimmed from the top). Stir and cover for another 20 minutes, stirring occasionally.
OPTIONAL: Note:  I usually add about a tbsp. of arrowroot to my pot to thicken the sauce a touch
-Pour over rice and enjoy!!
  

Tuesday, February 3, 2015

Zucchini pasta sauce

As I searched for a new way to make my pasta sauce without all the added extra sugar and junk, I stopped by my favorite site, Paleo Cupboard, although they have an awesome recipe, it is written for a slow cooker.  My family stays hungry and my work day is not long enough for a me to do this in a slow cooker so~  I improvised...



Up there... That's my pasta sauce...

quick and easy to make and enjoy~ Lot's of flavor and full of meaty goodness.
I usually add it to a bowl of jasmine rice but you can also toss it over a bit of pasta or eat it as a meal (or snack!)

Ingredients:- 1 pd. ground beef
- 1 Tbsp. bacon fat
- 1 small onion, chopped
- 4 cloves garlic, chopped
- 2 (15 ounce) cans tomato sauce
-1 (6 ounce) can tomato paste
- 3 medium sized tomatoes, chopped
- 1/4 cup chopped fresh basil
- 1 tsp.sea salt
- 1/2 tsp. ground black pepper
- 1 Tbsp. dried oregano
- 1 tsp. dried ground thyme
- Dash red pepper flakes
- 1 Tbsp. raw honey


Directions:1. Prepare vegetables. 
2. Melt bacon fat in a large skillet over medium-high heat. Add chopped onion and garlic and saute for about 3 minutes. Add ground beef and brown . Drain any excess fat.
3.  Add remaining ingredients to your pan and stir to combine.
4. Cook the sauce on low heat for 30-45 minutes.  Remove from heat, add chopped zucchini and enjoy!!