Sautéed Chicken and Cabbage

1.jpg

Okay, so this is a SUPER simple dinner to make, but guys, oh my gosh, is it ever delicious!  It is a HUGE hit every time I make for dinner (for me included, because not only does it taste delicious, it’s SO easy to make!).

This dish makes for an awesome meal.  The cabbage, along with the other veggies tucked in there, provide a ton of healthy nutrients and benefits.

4a66d03b47e07158ce9f559b096a6ec6

On top of that, the chicken in there provides a perfect pack of protein that makes this a super complete meal that leaves you feeling satisfied and your belly happy.

Let’s take a look at the recipe!

SAUTEED CABBAGE AND CHICKEN

Ingredients: (makes 2-4 servings)

  • 1 Tbsp. olive oil
  • 1 lb. boneless and skinless chicken breast cut into very small pieces
  • 1 small cabbage, chopped into very short thin strips (as if you were making coleslaw)
  • 2 carrots, peeled and shredded
  • 2 tomatoes, finely chopped or pureed
  • 1 Tbsp. paprika
  • 2 bay leaves
  • 3/4 cup chicken stock (or you can use water)
  • sea salt and pepper, to taste
  • optional toppings (fresh parsley or a dollop of plain greek yogurt)

Directions

1.) In a large frying pan, heat the olive oil over medium heat.  Add the chicken and sauté for 7-10 minutes until cooked through.

2

2.) Add the cabbage and paprika to the frying pan.  Stir to combine and cook for an additional 5-7 minutes.

3

3.) Add the tomato, carrots, bay leaves, and chicken stock to the frying pan.  Cover and cook for 25-30 minutes until the stock is completely absorbed, and no liquid is remaining.

4

4.) Transfer to a plate and season with salt and pepper to serve.  If desired, top with a dollop of plain greek yogurt and fresh parsley.

5

Wait until you sink your teeth into this stuff!  SO tasty and good for you!  Enjoy! 🙂

Zucchini and Carrot Breakfast Cookies

1

Nothing makes me happier than cookies for breakfast.  No, wait, that’s not true – cookies for breakfast with hidden veggies?  Even better!  These cookies are super great for you, and you won’t believe the fact that there are veggies in there, but I assure you there are!  These guys are loaded with zucchini and carrots, which gives them tons of health benefits!

9

10

All that in a delicious cookie!  But guess what, that’s not all!  Every single ingredient in these is good for you!  With ingredients such as quinoa, oats, almond butter, bananas, raw honey, and cinnamon, you’re not only getting a mouth full of deliciousness with each bite, you’re also getting a mouthful of health!  Oh, and as always, they’re gluten free!

ZUCCHINI AND CARROT BREAKFAST COOKIES

Ingredients (makes 14 – 18 cookies depending on how large you make them – I ended up with 16 large cookies)

  • 3/4 cup almond butter
  • 1/3 cup raw honey
  • 1 large banana
  • 1 egg white
  • 1 whole egg
  • 1 1/2 tsp. alcohol free vanilla extract
  • 3/4 cups gluten free rolled oats
  • 3/4 cups quinoa flakes
  • 1 1/2 tsp. aluminum free baking powder
  • 1 1/2 tsp. cinnamon
  • heaping 1/4 tsp. nutmeg
  • 1/4 tsp. sea salt
  • 1 cup shredded zucchini, squeezed of moisture in a dish towel
  • 1 cup shredded carrots, squeezed of moisture in a dish towel
  • 3 Tbsp. chia seeds

Directions:

1.) Preheat the oven to 350 degrees and line a couple of baking sheets with parchment paper (you may only need one baking sheet – I needed two).

2.) In a large bowl, combine the almond butter, raw honey, banana, egg white and egg, and vanilla.  Stir and mash using a fork until well combined.

2

3.) Add in the oats, quinoa flakes, baking powder, cinnamon, nutmeg, and sea salt.  Stir until well combined.

3

4.) Fold in the zucchini, carrots, and chia seeds.

4

5.) Spoon the dough onto the prepared baking sheets.

5

6.) Bake in the oven for 15 – 19 minutes at 350 degrees.

6.jpg

7.) Take out of the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a plate or wire rack to let cool completely, then serve.

7

Look at those!  Can you believe they make a great breakfast?!?

8

So yummy!!!  Enjoy! 🙂

 

Meat Muffins with Sweet Potato Frosting

1

Dinner that looks like dessert?  Why not!?  So, a while back, I had a hair analysis retest done and was told that I need to try to eat red meat once or twice a week based on the results.  You may be thinking that’s odd since red meat gets such a bad rap.  However, it’s actually got quite a few health benefits!

fdc2d61f59967187034e23201b70bf01

The pin links to a site that explains the health benefits of eating red meat.  The key benefits are that it provides an excellent source of protein, zinc, iron, and vitamin B12.    My nutritional consultant says lamb is best, but a good organic grass-fed ground beef is good too.  Of course, just like anything else, moderation is key.  Personally, the reason why I probably don’t get enough red meat is simply because I prefer the taste of chicken or turkey, not because I believe it’s bad for me, so I decided to bite the bullet and try to fit in some red meat here and there…to your benefit, because I came up with these darling lil’ meat muffins with a sweet potato frosting because of it!

These are really simple to make, taste pretty amazing, and are great for you!  As a side note, if you are adamant about not eating red meat, you can also use ground chicken or turkey in this recipe, and the result is still yummers!    Let’s get to the recipe!

MEAT MUFFINS WITH SWEET POTATO FROSTING

Ingredients:

Muffins:
  • 1 lb. grass fed ground beef
  • 1 tsp. olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 egg
  • 1/2 tsp. sea salt
  • 1/2 tsp. dried thyme
  • 1/4 tsp. ground pepper
Topping:
  • 2 medium sweet potatoes, peeled and chopped into cubes.
  • 1 Tbsp. coconut oil
  • 1/4 tsp. sea salt
Directions:
1.) Preheat the oven to 350 degrees.  Place the ground beef in a mixing bowl and set aside.
2.) Heat the 1 tsp. olive oil in a small skillet over medium heat.  Add the onions and cook until they begin to soften.  Add the garlic and cook for 30-60 seconds more.
2
3.) Remove from heat and add to the ground beef in the mixing bowl.  Add the egg, sea salt, pepper, and dried thyme.  Mix together with your hands until thoroughly combined.  Fill 8 wells of a muffin pan with the ground beef mixture.  Place in the oven and bake for 20-25 minutes until cooked through.
3
4.) While the meat muffins are baking, steam the sweet potato until very tender (about 10-12 minutes).  Drain and place in a food processor.
4
5.) Add the coconut oil and sea salt to the food processor and process on high until smooth.  Transfer to a plastic bag, and squeeze toward one corner so you will be able to use it as a piping bag.  Snip off the corner of the bag with a pair of clean scissors.
5
6.) Once the muffins are done, take out of the oven, and transfer to a plate.
6
7.) Use your plastic bag with the corner snipped off to pipe the sweet potato mixture on top of the muffins (or you can just spoon it on top of each muffin).
7
8.) Sprinkle with some fresh thyme and sea salt and serve.
8
So adorable!!!  Delicious too!  Enjoy! 🙂

Gluten Free Coconut Chocolate Chia Cake

1

Do I have your attention?

7

What about now? I’ll tell you what, this coconut chocolate chia cake is just as delicious as it looks!

If you follow my blog at all, you may be wondering why there is cake on here.  I mean all of my recipes are healthy and good for you, and isn’t cake bad for you? Well, you guessed it!  Muuwaahahaha (maniacal laugh), I created a “healthy” cake!!!! And oh my gosh, guys, it is SO good!

The ingredients of this cake include super foods such as chia seeds, raw cacao, raw honey, almond butter, shredded coconut, coconut oil, and coconut milk! In fact, I would have no qualms about eating something like this for breakfast…for real!  The following pins describe some of the health benefits of some of the ingredients of this cake!

chia

coconut

raw cacao

honey

These are all ingredients in this cake meaning this cake is SO good for you (in moderation, of course)!!!  You definitely don’t have to feel bad about having a slice of this stuff for dessert.  One more note – raw cacao, honey, chia seeds, and coconut are all energy boosters, so probably don’t indulge right before bedtime!  You are going to love me for sharing this recipe with you!

COCONUT CHOCOLATE CHIA CAKE

Ingredients:

For the crust layer:

  • 2 cups shredded coconut
  • 2 tablespoons raw honey
  • 2 tablespoons raw cacao
  • 3 tablespoons smooth almond butter
  • 1 tablespoon coconut oil, in liquid form

For the second layer:

  • 2 cups full fat canned coconut mik
  • 4 tablespoons raw cacao
  • 4 tablespoons raw honey
  • 1/2 teaspoon alcohol free vanilla
  • 1/2 cup chia seeds
  • pinch of sea salt

Optional Toppings: coconut flakes, shredded coconut, chocolate chips, white chocolate chips, fresh fruit (raspberries go great with this), chopped nuts/seeds, etc. Don’t be afraid to get creative with the toppings! I topped mine with shredded coconut, chocolate chips, and white chocolate chips.

Directions:

1.) Place all of the ingredients for the crust layer of the cake in a food processor. Process on high until well combined, and everything is sticking together like a dough. Remove from the processor, and place on the bottom of a 7-inch spring form pan.  Press down to evenly cover the base of the spring form pan creating your bottom layer of your cake. Set aside.

2

2.) Place all of the ingredients for the second layer, except the chia seeds in your food processor, and process on hight until completely combined.  While the processor is running, slowly add in the chia seeds, and allow the mixture to keep processing on low/medium for 2-3 minutes. Pour the mixture over the crust layer in your spring form pan.

3

3.) Place the cake in the refrigerator for a minimum of 8 hours (*see note), overnight is best.  Add your toppings while the spring form is still in tact, then carefully remove the spring form. You can the serve it, or put it back in the refrigerator until it is time to serve.

4

4.) Use a knife to cut into slices and serve.

5

*Note: If your cake doesn’t seem to be setting after 8 hours (this happened to me one of the times that I’ve made it), you can put it in the freezer, and it becomes more of an ice cream cake.  If you need to do this, let it sit in the freezer for a few hours until frozen.  You can then take it out of the freezer and let it thaw for 10 – 30 minutes and remove the spring form and serve.

8

You know you want to try this stuff, and I don’t blame you one bit!  Enjoy! 🙂

Broccoli Strawberry Banana Nut Butter Smoothie

1

Woo-hoo!  Another smoothie recipe, and this one is SO great, because it’s so tasty, and guess what?  There’s broccoli in there!!!

c23b6434e3ab1d3f680e314d1a42d7f9

Oh my gosh!  There’s a reason why your mom always told you to eat your broccoli growing up!  All those awesome benefits!  And what’s great is that if you’re not a fan of broccoli, then this smoothie is perfect for you.  You get all the great benefits of broccoli without the taste!  This smoothie is delicious!

BROCCOLI, STRAWBERRY, BANANA, NUT BUTTER SMOOTHIE

Ingredients:

  • 4-5 raw broccoli florets
  • 1 frozen banana
  • 6 frozen strawberries
  • 6 ounces plain greek yogurt
  • 1/4 tsp. alcohol free vanilla
  • 1/2 Tbsp. nut butter of your choice (I used almond butter – it was AMAZING)
  • 1/3 – 1/2 cup almond milk
  • pinch of stevia (optional)
  • 3 ice cubes (optional)

Directions:

Put all the ingredients in the blender and blend until smooth.  Transfer to a glass and serve.

2

3

YUM!  Enjoy! 🙂

Coconut Chicken and Cauliflower Soup

1

I can not believe this soup is healthy!!!  It is SO creamy, filling, and delicious.  I actually came up with this recipe by majorly changing  up the recipe linked to the following pin.

7

This links to a recipe for cheeseburger soup.  After looking it over, I made a bunch of substitutions (cauliflower for potatoes, water for chicken broth, chicken for ground beef, olive oil for butter, brown rice flour for white flour, coconut milk for milk, and goat’s milk cheddar for processed cheese).  Lots and lots of substitutions to make this soup really healthy, but I swear you would not know this is healthy when you eat it – like I said, DELICIOUS!!!

COCONUT CHICKEN AND CAULIFLOWER SOUP

Ingredients

  • 1.5 lbs boneless and skinless chicken breast
  • 2 Tbs. olive oil
  • 1 large head cauliflower cut into florets
  • 1 small red onion, chopped
  • 1 cup carrots, chopped
  • 2 stalks celery, chopped
  • 3 cups water
  • 1/2 tsp. garlic granules
  • 1 tsp. dried basil
  • 1 tsp. dried parsley
  • 1/4 cup brown rice flour
  • 2 cups or 1 can light coconut milk (make sure the can is BPA free)
  • 2 cups shredded goat’s milk cheese of your choice
  • sea salt and pepper for seasoning

Directions

1.) Drizzle the olive oil over the bottom of your slow cooker.  Add the chicken, followed by the cauliflower florets, red onion, carrots, and celery.  Top with water, garlic granules, basil, parsley, and brown rice flour.  Then, pour the coconut milk over top of everything.  Stir to mix.

2

2.) Cook on high for 4 hours (or on low for 6-8 hours).  After this time, open the top of the slow cooker and use two forks to shred the chicken (it will shred very easily).  Add the cheese and stir to mix completely.  Close the top and cook for an additional 30-45 minutes.

3

3.) Stir again, and then use a ladle to transfer to bowls.  Season with sea salt and pepper, as desired.

4

5

Now get ready to have your socks blown off!  This is now, by far, my favorite soup!  Enjoy! 🙂

Gluten Free Almond and Pepita Homemade Cereal

1

I know I’m not the only one that misses Saturday morning cartoons with a big bowl of cereal when I was a kid.  Anybody else?  Well, I wouldn’t eat most commercial brands of cereal, just because of the ingredients.  However, I have no qualms whatsoever about making my own healthy gluten-free cereal and overindulging a bit with it.  As for the cartoons?  I may or may not still indulge in a Saturday morning viewing of throwback cartoons on Netflix!

The inspiration for this cereal came from the following pin.

quinoa-crunch-cereal-4659-2

This pin links to a cereal recipe that contains quinoa, sliced almonds, sesame seeds, canola oil, and maple syrup.  I changed them to gluten free oats, chopped almonds, pepitas, coconut oil, and honey.  I changed from quinoa to oats, because I just wasn’t sure that my stomach would appreciate raw roasted quinoa.  There is a good chance that that may come out the same way it went in (sorry, TMI, but I just wasn’t sure).  The other ingredients, I changed because it was what I had on hand.

At any rate, both recipes are really good for you!  If you give the quinoa rendition a try, please comment and let me know how your tummy handled digesting it.  I may still try it down the road!  Okay let’s get to the recipe!

GLUTEN FREE ALMOND AND PEPITA HOMEMADE CEREAL

Ingredients:

  • 2 cups gluten free oats
  • 1 cup chopped almonds
  • 1/3 cup pepitas (shelled pumpkin seeds)
  • 2 Tbsp. raw honey
  • 2 Tbsp. coconut oil

Directions:

1.) Preheat the oven to 375 degrees, and line a large baking sheet with parchment paper.  In a small saucepan, melt the coconut oil and honey together over low heat.  You’re not trying to warm it, so this should only take a couple of minutes.  Once it’s in a liquid state, remove it from the heat and set aside.

2

2.) In a medium mixing bowl, add the oats, pepitas, and almonds.  Mix together, and then pour in the oil and honey mixture.  Stir to coat completely.

3

3.) Spread the mixture out evenly on the prepared baking sheet.  Place in the oven and bake for 10 minutes at 375 degrees.  Once done, allow to cool, and transfer to an air tight container to store, or transfer to bowls to serve with some almond milk.

5

7

6

So yummy!  Enjoy! 🙂