Cauliflower Stuffing – Gluten Free!

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I know I’m not the only one that loves stuffing on Thanksgiving day!  Unfortunately, since I gave up gluten, it’s challenging to find a good recipe for it, since one of the main ingredients is bread!  Kinda like the recipe that this pin links to!

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Frick, that looks delicious!  But, alas, it is full of gluten. 😦  I started thinking about the fact that there are so many ‘bread’ recipes that can be made using cauliflower instead of flour, such as cauliflower crust pizza, cauliflower bread sticks, cauliflower grilled cheese, etc.  The list goes on and on, so I thought maybe I could come up with some sort of stuffing using cauliflower instead of bread, and guess what – it’s AWESOME!  Totally tastes like delicious stuffing and not only is it gluten free, but it’s also REALLY good for you!  Another great thing is that it’s easy to make, so let’s get to the recipe already!!!

HEALTHY GLUTEN FREE CAULIFLOWER STUFFING

Ingredients

  • 3 Tbsp. coconut oil
  •  1 red onion finely chopped
  • 2 large carrots, peeled and finely chopped
  • 2 large celery stalks, peeled and finely chopped
  • 1 large leek, finely chopped
  • 3 garlic cloves, minced
  • 1 small head of cauliflower, chopped into tiny pieces
  • 1 tsp. dried parsley
  • 2 Tbsp. fresh chopped rosemary
  • 1 1/2 Tbsp. fresh chopped sage
  • 1/2 cup vegetable broth, chicken broth, or water
  • sea salt and pepper, to taste

Directions

1.) Prepare all of your vegetables by finely chopping everything…the smaller the better.  heat the coconut oil in a large frying pan over medium heat.  Add the onion, carrots, celery, garlic, and leek.  Cook for 7-10 minutes until vegetables begin to sweat.

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2.) Add the cauliflower, and cook for an additional 10 minutes.

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3.) Add the parsley, rosemary, sage, and broth (or water).  Cover and cook for an additional 10-15 minutes until the broth is completely absorbed, and the vegetables are completely tender.

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4.) Transfer to a plate, and season with sea salt and pepper, to taste.

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Nom, nom, nom!  Enjoy! 🙂

Brussels Sprouts and Cranberry Side Salad

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This lil’ side salad just screams fall!  It makes for a perfect side to baked chicken breast or turkey, or you could just chop up some chicken or turkey and add it right in to make it a meal salad instead of a side salad.  However you choose to enjoy it, enjoy it you will!!!

Brussels sprouts are one of the healthiest foods you can put in your body.  They are loaded with nutrition and provide many many health benefits, some of which are listed in the following pin.

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If you are looking for a way to include more of these little guys in your diet, this salad makes for the perfect way to do so!

BRUSSELS SPROUT AND CRANBERRY SIDE SALAD

Ingredients (makes two servings)

  • 1 lb. brussels sprouts, washed and quartered
  • 1/2 red onion, chopped
  • 1 Tbsp. olive oil
  • 1/4 tsp. garlic granules
  • pinch of stevia
  • 2-3 Tbsp. apple cider vinegar
  • sea salt
  • 2 oz. soft goat cheese
  • 1/3 cup dried cranberries (apple juice sweetened)

Directions

1.) Heat the olive oil over medium heat in a large frying pan.  Add the onion and brussels sprouts.  Cook for 2-3 minutes.  Add the garlic granules, stevia, apple cider vinegar, and sprinkle with sea salt.  Cook for 10 minutes, stirring occasionally.

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2.) Transfer to a plate or bowl.  Top with crumbled goat cheese and the dried cranberries.  Season with more sea salt, if desired.

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SO good and SOOOOO good for you!  Enjoy! 🙂

Butternut Squash and Eggs Breakfast

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Ah, butternut squash – you are one of my favorites, and I’m not afraid to say it…I love you.  Though traditionally thought of as a vegetable, this nutrition packed goody is technically a fruit.  I’ll tell ya what though, veggie or fruit, this thing is packed with healthy nutrients and benefits!

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See?  I told ya so!  Anyway, this fruit veggie really lends itself to this breakfast skillet that I made this morning for breakfast!  Delicious and nutritious, this dish makes for a PERFECT start to your day!  Not only does the butternut squash provide some awesome nutrition, the eggs provide gobs more!

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So. Much. Nutrition.  Oh, and don’t worry, it tastes amazing!

BUTTERNUT SQUASH AND EGG BREAKFAST

Ingredients: Makes 1 serving

  • 2-3 cups butternut squash, peeled, seeded, and cubed
  • 1/4 – 1/2 medium red onion, chopped
  • 1 Tbsp. olive oil, divided
  • 1/4 – 1/2 tsp. garlic granules
  • 1/4 – 1/2 tsp. dried rosemary
  • 1-2 eggs
  • sea salt and pepper for seasoning

Directions

1.) Preheat the oven to 380 degrees.  Line a baking sheet with parchment paper.  Place the butternut squash on the baking sheet, drizzle with 1/2 Tbsp. Olive oil and sprinkle with the garlic granules and dried rosemary.  Toss to coat.  Bake in the oven for 35 minutes at 380 degrees.

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2.) Heat the remaining 1/2 Tbsp. of olive oil in a frying pan over medium heat.  Add the onion and cook until softening, about 5 minutes.  Add the butternut squash, season with sea salt and pepper and stir to combine.  Transfer to a plate and set aside.

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3.) In the same pan that you cooked the onions in, crack two eggs into the pan.  Cook on one side for about 2-3 minutes until you can get a spatula underneath to flip it without breaking it.  Flip the eggs and cook for another 2-3 minutes.

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4.) Place the eggs on top of the butternut squash and onion mixture.  Season with sea salt and pepper, to taste.

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Super tasty and super good for you! Enjoy! 🙂

Spaghetti Squash and Chicken Casserole

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Spaghetti squash is one of my FAVORITES!  SO yummy, and I love how filling it is!  Of course, if you’ve ever even laid eyes on my blog before, you know I am going to now share the health benefits of this awesome squash with you in the following pin!

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Now, do you see why I love this stuff?!?  This casserole has plenty of spaghetti squash as well as other healthy ingredients like onion and chicken breast.

I made this for dinner, but after eating it I think it would make a great breakfast casserole as well.  Really any time of the day, this stuff is GREAT!

SPAGHETTI SQUASH AND CHICKEN CASSEROLE

Ingredients

  • 2 medium spaghetti squash, cut into rings and seeded
  • 1 large red onion, chopped into thin slices
  • 1.25 lbs boneless skinless chicken breast
  • 2 Tbsp. olive oil
  • 1 cup light canned coconut milk
  • 1/2 tsp. garlic granules
  • 3 eggs
  • 2 oz soft goat cheese
  • sea salt and pepper, to taste

Directions

1.) Preheat the oven to 400 degrees.  Line a baking sheet with parchment paper and place the spaghetti squash rings on the sheet.  Drizzle with a bit of olive oil, and bake in the oven for 40  minutes.

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2.) Bring a large pot of water to a boil.  Add the chicken and cook for 30 minutes.  Remove the chicken and cut into bite size pieces.  Set aside.

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3.) Heat the 2 Tbsp. of olive oil over medium heat in a large frying pan.  Add the onions and cook, stirring often, until tender.  Add the chicken and continue to cook, stirring occasionally, until the chicken is very lightly browned.

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4.) While everything is cooking, create a sauce in a medium bowl by combining the coconut milk, eggs, cheese and garlic granules.  Stir until smooth and well combined.

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5.) Once the spaghetti squash is done baking, take out of the oven and remove the skins.  Use a fork to break the squash into strings.  Spray a 8 by 11 baking dish with olive oil.  Place the squash in the bowl followed by the onions and chicken.  Stir to combine.  Pour the sauce over top and stir to disperse evenly.

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6.) Place the casserole in the oven and bake for 50 minutes until the top is lightly browned.

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7.) Allow to set for 5-10 minutes, then use a knife and spatula to cut into pieces to serve.  Season with sea salt and pepper.

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AWESOME!  Enjoy! 🙂

Pumpkin Oatmeal Breakfast Cookies

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Anytime that I have a recipe for breakfast cookies, I get excited!  I mean, cookies…for breakfast – is there anything better?

These pumpkin oatmeal breakfast cookies have everything you need to start your day!  Protein, fiber, and healthy fats are all a part of these guys which will keep you energized and satisfied right up until lunchtime!

On top of all that, these have both pumpkin and pumpkin seeds (pepitas) in them, and that means a whole bunch of awesome health benefits!

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Hmmm…well, I was sold at “cookies for breakfast”, but the fact that we get all these benefits in a yummy cookie???  AWESOME!

PUMPKIN OATMEAL BREAKFAST COOKIES

Ingredients:

  • 2 cups gluten free oats
  • 1 cup pumpkin puree
  • 1/4 cup honey
  • 1/4 cup pumpkin seeds (pepitas)
  • 1/4 cup chocolate chips (or you can leave these out and use 1/2 cup of pepitas instead of the 1/4 cup)
  • 1/3 cup of almond butter
  • 1/2 Tbsp. pumpkin pie spice
  • pinch of sea salt (optional)

Directions

1.) Preheat the oven to 350 degrees, and line a large baking sheet with parchment paper. Add all of the ingredients to a medium mixing bowl, and stir to combine completely.

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2.) Use your hands to shape and create 12 cookies (about 1/4 cup of batter for each) and place them on the parchment lined baking sheet.

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3.) Place in the oven and bake at 350 degrees for 10 minutes.  Turn off the heat, and leave the cookies in the oven as it cools for about 15 more minutes, then remove from the oven.

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4.) Transfer to a plate to serve.

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Best. Breakfast. Ever.

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Yum!  Enjoy! 🙂

Roasted Chicken and Autumn Veggies

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Are you ready for the best Autumn dinner ever?  Well, I’ve got the recipe for you right here!  I got the idea from the following pin that links to a recipe for roasted chicken and veggies.

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I used different veggies and different seasoning to create a perfectly autumn-esque dinner!  As usual, this dish is REALLY good for you.  With the sweet potato, brussels sprouts, onion, and apple, this dish packs some serious nutrition! Some of those health benefits are as follows.

  • Full of antioxidants
  • Cancer prevention
  • Anti-inflammatory
  • Cardiovascular support
  • Immune boosting
  • High in Fiber

That just reaches the surface of how good this dish is for you.  So, that’s all great, but what I really like best about this dish is the cozy feeling I get while eating it.  It’s warm and satisfying, and the flavor is SO amazing!

Okay, let’s get to the recipe!

ROASTED CHICKEN AND AUTUMN VEGGIES

Ingredients

  • 1 lb. boneless skinless chicken breast
  • 4 Tbsp. olive oil, divided
  • 2 Tbsp. Apple Cider Vinegar
  • 1/2 tsp. garlic powder, divided
  • 1/2 tsp. rosemary
  • 1/2 tsp. thyme
  • 1/4 tsp. sage
  • 1 very large sweet potato, peeled and chopped into 3/4 inch cubes
  • 1 large Honeycrisp apple, cored and chopped into cubes
  • 1 lb. Brussels sprouts, washed and quartered
  • 1/2 large red onion, cut into 1 inch square pieces
  • sea salt and pepper, to taste

Directions

1.) Preheat the oven to 450 degrees.  In a small container or 1 quart plastic sealable bag, add the chicken breasts, 2 Tbsp. olive oil, the apple cider vinegar, 1/4 tsp. garlic powder, the rosemary, thyme, and the sage.  Move chicken breast around to coat with the oil and herbs.  Set aside while you prepare your veggies (at least 10 minutes).

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2.) Prepare all your veggies and apple as described in the ingredient list.  Spray a large baking sheet with olive oil.  Spread the veggies and apple out on the baking sheet.  Drizzle the other 2 Tbsp. olive oil over the veggies and sprinkle with the other 1/4 tsp. garlic powder.  Stir on the pan to coat.

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3.) Place the chicken breasts on top of the veggies, and drizzle the leftover juice in the bag or container over the chicken and veggies.  Place in the oven and bake at 450 degrees for 35-40 minutes until the chicken is cooked through.

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4.) When done, transfer to a plate and season with sea salt and pepper.

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Now get ready to have your sock knocked off, because this is DELISH!!!  Enjoy! 🙂

Halloween Frankenstein Flower Pot Candy Holder Craft

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It’s October, which means HALLOWEEN!!!  I love this time of year (not as much here in San Antonio as in my home state of Michigan, but it’s still a great time of the year)! I was looking through my craft box to see what I could come up with for a fun and easy Halloween craft this year, and I found some leftovers from previous crafts.  Specifically, I found a cardboard flower pot and two miniature wood flower pots that I used to make a cute scarecrow craft a year or so back.  I also found some googly eyes that light up.

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Onto Pinterest I went to see what I could come up with! And I came across this super cute Frankenstein flower pot craft:

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I didn’t have two pots to make the craft the same way, so I decided to just make a Frankenstein head candy holder, with light up googly eyes! It turned out so cute!

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I should note that if you don’t have the light up googly eyes, you can simply paint the eyes on, or glue on some flat googly eyes that don’t light up.  Because the ones on mine light up, I had to cut holes in the cardboard flower pot so I could place the eyes in there and still get to the on/off switches on each of them. Also, you can use actual flower pots to make this as well, if which case you wouldn’t be able to cut out holes for the eyes anyway and would have to paint or glue them on.

Also, as I was making this, I realized that this could also be done with styrofoam cups instead of cardboard flower pots, and then those cups could be filled with nuts, candy, or whatever to have out at a Halloween get together.  You could also use a big regular sized flower pot to use as a way to set out a large amount of candy at a party, or on your porch for trick or treaters.  I used mine as a “gift basket”, and gave it to my husband filled with candy for a Halloween gift, so it can also be used this way.

In other words, there’s a lot of different ways to make this craft and a lot of different ways it can be used, but regardless, it turns out really cute, and it’s really easy to make! Let’s get to it!

HALLOWEEN FRANKENSTEIN FLOWER POT CRAFT

Materials:

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  • Flower pot
  • two mini flower pots, or two miniature spools
  • green, black, and silver paint
  • craft glue
  • light up googly eyes (optional)
  • Paintbrushes
  • pencil or marker

Directions:

1.) Start by painting the entire pot green.  Set aside, and let dry.

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2.) Paint the miniature flower pots or miniature spools silver, and set aside and let dry.

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3.) Now comes the eyes.  Once your pot is dry, if you’re not using the light up googly eyes, glue on your eyes or paint on your eyes. If you are using the googly light up eyes, you will want to trace the eyes onto the pot where you want them to be, then use scissors, or an exacto knife to cut out the circles.  You want it to be a snug fit, so it’s better to start small and trim off more if needed.

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4.) Place the eyes in the holes.  If it is snug, that is all you will need to do.  Otherwise, you may need to use a bit of craft glue to glue them in place.  The on/off switches will be on the inside of the pot, so you can get to them.  Once the eyes are in place, go back over with your paint brush, and fix any areas where the paint got scratched or chipped when  you were cutting the holes for the eyes.

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5.) Now, we’ll do the “hair”.  Use your pencil or marker to draw in the hair along the top rim of the pot.  Then use your black paint and paintbrush to fill it all in.  Set aside, and let dry.

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6.) Use your black paint and a paint brush to paint in a squiggly line for the mouth.

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7.) Now, you will want to glue your silver “pegs” in place.  The real frankenstein has silver pegs in his neck.  I put mine up higher, because I had a brain fart and was thinking that I was gluing on the ears.  Thankfully, it still looks good!  So, basically, just glue the pegs on each side of the face at the same level, then allow the glue to dry completely.

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8.) Lastly, fill this guy up with CANDY!!!  I used a bunch of different types of organic chocolates, but you can use whatever type of candy you would like!

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Awesome!  Isn’t it sooooooo ADORABLE???  Happy Halloween, and Enjoy! 🙂