Coconut Chicken and Cauliflower Soup

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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.

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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.

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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.

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

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

Eggs in a Veggie Nest

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Oh my goodness!!!  I made this breakfast for Easter morning (eggs in a nest – see what I did there?), and it turned out SO yummy!  I was thrilled, because it is so so healthy!  I love theme breakfasts that are good for you – they feel like a treat because they’re special, but you’re not filling yourself with garbage in order to have a treat!  Perfect!

So, let’s talk health benefits!  This thing is FULL of a great variety of veggies!  We’re talking arugula, rutabaga, onions, garlic, shallots, AND leeks!  So much goodness!

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Told you it was good for you!  What a great way to start your day! 🙂

Of course the eggs give you a great punch of protein making it a complete breakfast…seriously, I may just start having this every morning…forget about just on Easter!

EGGS IN A VEGGIE NEST

Ingredients – this can make 2 nests with one egg each or a large nest with two eggs

  • 2 eggs
  • 3/4 Tbsp. coconut oil
  • 1/2 red onion, chopped
  • 1 shallot, chopped
  • 1 large clove of garlic, minced
  • 1 leek (white part only), chopped
  • 2-3 cups of arugula, chopped
  • 1 medium rutabaga, shredded
  • sea salt and pepper for seasoning
  • Optional topping – greek yogurt, pinch of garlic granules, pinch of dried basil, sea salt, apple cider vinegar

Directions:

1.) Preheat the oven to 360 degrees.  Heat the coconut oil over medium heat.  Add the onion, shallot, leek, and garlic.  Cook for about 3 minutes.  Add the rutabaga and cook for an additional 5-7 minutes.  Add the arugula and cook until wilted (about 1-2 minutes).

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2.) Transfer the veggie mixture to a baking dish, and form a nest.  Fill the hole in the nest with the eggs, and bake in the oven at 360 degrees for 20-23 minutes until the yolks are to your desired consistency (runnier yolk = shorter time, firmer yolk = longer time).

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3.) While the nests are baking, make your yogurt topping if you’re using it.  In a bowl, stir together some plain greek yogurt, a bit of garlic granules and dried basil, some sea salt, and some apple cider vinegar.

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4.) When the nests are done in the oven, take out, transfer to plates, season with sea salt and pepper, and top with a dollop of yogurt topping.

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Ta-da!  Enjoy! 🙂

Mashed Celeriac (Celery Root)

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ACK!!!  I am so excited to share this recipe with you guys!  I have found a new love, and it’s celeriac (celery root).  As you can see, this delicious root vegetable may look a little rough around the edges (literally), but oh my gosh, it is DELICIOUS, and SO SO good for you!!!

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Are you ready for some of the health benefits of this AH-mazing veggie?!?  Well, here are ten of them depicted in this pin!

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Look at all that healthiness!  Now, you can see why I am so excited to share this SUPER easy recipe with you!  I cook this root up and mash it like mashed potatoes, and it turns into an awesome side dish that has a sweet and salty taste to it, and makes me want to eat it all day long.  Let’s get to it!

MASHED CELERIAC

Ingredients: Makes 1 serving

  • 1 small to medium sized celery root
  • olive oil
  • garlic powder
  • sea salt
  • pepper

Directions

1.) First, you want to use a knife to chop off the top and bottom of the root, then use your knife to peel off the rough edges of the root (basically like peeling a potato, but you have to use a knife because these are so rough around the edges).  Next, chop the celeriac into small chunks.  Place in a medium sized sauce pan and cover with water.  bring to a boil over high heat and cook until the celeriac is quite tender.  About 15-20 minutes.  Remove from heat and drain.

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2.) Place the cooked celeriac back in the pan.  Drizzle with olive oil.  Sprinkle with garlic powder, sea salt, and pepper.  Use a masher to mash the celeriac to desired consistency.

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3.) Transfer to a bowl, and garnish with some of the leaves from the root, if desired.

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You are going to LOVE this stuff!  SO yummy!  Enjoy! 🙂

Banana Bread Bites – No Bake!

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After I ate lunch the other day, I really wanted something sweet.  I was looking around Pinterest for ideas, and I saw this pin for banana bread.

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Um, yum.  This looked so good, but most of the ingredients in it are things that I don’t eat (gluten, refined sugar, etc.).  Not only that, in all honesty, I was feeling lazy.  I didn’t feel like baking anything.  The problem was that now I was really craving banana bread!  So, I went through the cupboards and fridge and found some things to throw together that would satisfy my craving, but I wouldn’t have to make anything.  Wa-la!  No bake banana bread bites.

Wow, these things are tasty!  I could seriously eat a whole batch in one sitting – but I refrained…kind of…I left three. 🙂  Okay, so let’s get to this recipe.

BANANA BREAD BITES

Ingredients

  • 1 1/2 cups gluten free oat flour (you could also use 1 cup coconut flour instead if you have an issue with oats)
  • 1/4 tsp. cinnamon
  • 1 small pinch of stevia
  • sprinkle of sea salt
  • 1/3 cup mashed banana
  • 1/3 cup almond butter
  • 2 Tbsp. Raw Honey
  • Optional add ins: 1/3 cup chocolate chips, 1/4 cup crushed walnuts
  • 3-4 Tbsp. Almond Milk

Directions

1.) Add all the dry ingredients (flour, cinnamon, stevia, and sea salt) to a large mixing bowl.  Mix together well.  Add the mashed banana, and stir in until well combined.  If you are adding in the chocolate chips and/or walnuts, add them now.  Mix well, and set aside.

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2.) Add the almond butter and honey to a small sauce pan.  Heat over low heat until melted together.  Add to the mixing bowl and stir to combine.  You will have a really crumbly mixture.

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3.) Add 1 Tbsp. of Almond milk at a time to the mixture until the mixture is a consistency that allows you to roll it into small balls that stay together.  I used 3 Tbsp. all together.

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4.) Use your hands to make small balls of the mixture.  Place in the refrigerator for 1/2 an hour.

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That’s it!  You’re good to go!  Banana bread craving satisfied without having to put in the work of baking any banana bread!

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You’re seriously going to LOVE these!  So delicious!  Enjoy!

Raspberry Almond Oatmeal Bars

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Well, I wasn’t sure if I should list these yummies under breakfast foods, snacks, or sweets/desserts – they can certainly serve as all three, and the fact that they can serve as a dessert should tell you how delicious they are!  These babies are fantastic for you, and the taste…people, the taste…I can’t even.  They are SO yummy!  I made a batch of these on a Sunday, and then ate them for breakfast throughout the week – made for an excellent week! 🙂

The two main ingredients in these that give them most of their flavor are raspberries and almonds – two awesomely good for you foods!  Both of them provide numerous health benefits!

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Some of the other ingredients in this are healthy foods such as bananas, cinnamon, and oats, all providing their own health benefits as well.  As you can see, these are seriously fantastic for you regardless of if you eat them for breakfast, lunch, dinner, a snack, or dessert!  Alright, I’ll get on with it – to the recipe we go!

RASPBERRY ALMOND OATMEAL BARS

Ingredients

For the Crust:

  • 2 cups gluten free rolled oats
  • 1 cup dry roasted almonds (no salt)
  • 2 Tbsp. Maple Syrup
  • 1/4 cup raw honey
  • 2 Tbsp. unrefined coconut oil
  • 1/4-1/2 tsp. sea salt
  • 1 tsp. cinnamon
  • 2 bananas

For the Topping:

  • 1/2 cup gluten free rolled oats
  • 1/4 cup chopped walnuts
  • 1/2 cup chopped almonds
  • 1 1/2 cups fresh raspberries
  • 1/2 cup plain unsweetened almond milk

Directions

1.) Preheat the oven to 375 degrees and line an 8 x 11 inch baking dish with parchment paper.  Lightly brush coconut oil over the parchment paper and dish sides.

2.) Place all of the crust ingredients in a food processor and process on high until completely combined.  Transfer the crust to the prepared baking dish and use your hands to spread out evenly over the bottom of the dish, forming a crust.  Bake in the oven at 375 degrees for 10 minutes.

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3.) While the crust is baking, put all of the topping ingredients in a bowl and stir to combine. After the 10 minutes are up, take the crust out of the oven and top with the toppings.  Spread out evenly over the crust.  Place back in the oven and bake at 375 degrees for 21 minutes.

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4.) Take out of the oven and allow to cool in the dish for a minimum of 10 minutes.  Use a knife to gently cut out bars.

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Just from the pictures, you can see how yummy this stuff is!  It will last in the fridge for up to a week, and it will last in the freezer for up to two weeks, so you can also make these ahead of time and not have to worry about breakfasts for the week (major plus)!  Anyway, their ready to go at this point, so dig in!

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SO YUMMY!  Enjoy! 🙂

Apple Cinnamon Raisin Breakfast Quinoa

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Guys!  I recently realized that I haven’t made anything containing quinoa in it in quite a while!  How could I have neglected this power packed superfood???  I mean, seriously, this stuff is so good for you…it’s gluten free…it’s packed with nutrition…and it lends itself in so many ways to both savory and sweet dishes!

 

 

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Don’t worry (I know you were, don’t deny it!), I remedied the situation quickly with breakfast this morning by making this super easy and super nutritious, tasty apple cinnamon raisin breakfast quinoa!  Er-mer-gerd, this stuff is amazing.  It felt like it was just pure apple cinnamony goodness melting in my mouth!  Seriously, so yummy!

Because of the add-ins, this makes for a great complete breakfast with plenty of protein, healthy fats, carbs, and of course, NUTRITION!!!  I also love this breakfast, because it kept me feeling satisfied right up until lunchtime, which is sometimes a feat in my case just because I love food so much!  Plus, the cinnamon gave me a little pep in my step to start my day!  I love this stuff!  It also makes a great substitute for oatmeal, so if you have sensitivities to oats, then this stuff is perfect for you.  However, even if you don’t have a sensitivity to oats, you will LOVE this stuff!

APPLE CINNAMON RAISIN BREAKFAST QUINOA

Ingredients (1 serving)

  • 1 apple, cored and peeled (I used honey crisp, but you can use any kind)
  • 1/4 dry quinoa
  • 3/4 cup water
  • 1/4-1/2 tsp. cinnamon
  • 1 Tbsp. chopped walnuts
  • 2 Tbsp. raisins
  • 1-2 tsp. raw honey

Directions

1.) Place the prepared apple, quinoa, and water in a sauce pan and bring to a boil.  Reduce the heat to low and let simmer for about 20 minutes, until the quinoa has absorbed the water, and the apples are tender.

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2.) Remove from heat, and add the cinnamon, raisins, and walnuts to the pan.

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3.) Stir to combine, and transfer to a bowl.  Drizzle with the honey and serve.

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Dig in!  You know you want to!  Enjoy! 🙂

Sweet Potato, Brussels Sprouts, and Greens Breakfast Skillet

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Oh my gosh!  Best start to my day EVER, and I’m going to share the two things that made it so great with you in hopes that it will give you a great start to your day too!  First, I started off with some time with Papa.  My daily devotional was all about Ephesians 2:19-22.

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What an awesome reminder, hey?  So, second, after that, I proceeded to make the most delicious breakfast skillet ever!  I threw together a hodge podge of veggies, and then fried a couple eggs over them to make a delicious veggie and egg skillet!  Wowsers!  It turned out so so yummy!  So, let’s get to it!

SWEET POTATO, BRUSSELS SPROUTS, AND GREENS BREAKFAST SKILLET

Ingredients – Makes 2 Servings

  • 1 large sweet potato, washed, peeled, and cubed
  • 1 lb. Brussels sprouts, ends cut off and quartered
  • 1/2 Red onion
  • 4 cups Mixed greens
  • 2 Tbsp. Olive oil
  • 1/2 tsp. Garlic Granules
  • 2 Tbsp. plain greek yogurt
  • 2-4 eggs
  • Sea salt and Pepper

Directions

1.) Preheat the oven to 400 degrees.  Line a baking sheet with parchment paper, and place the prepared sweet potato and brussels sprouts on the baking sheet.  Drizzle with 1 Tbsp. of olive oil.  Season with 1/4 tsp. garlic granules and sprinkle with sea salt.  Bake in the oven for 30-35 minutes at 400 degrees.

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2.) When the sweet potatoes and brussels sprouts have about 10 minutes left, heat the remaining tablespoon of olive oil in a frying pan over medium heat.  Add the onions and cook for 4-5 minutes until tender.  Add the greens and cook till wilted (about 1-2 minutes).

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3.) Add the sweet potatoes and brussels sprouts.  Remove from heat and add the yogurt.  Stir to combine and coat completely. Transfer to plates and set aside.

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4.) Place the same pan you just emptied over medium heat.  Add the eggs and cook on one side for 1-2 minutes.  Use a spatula to flip the egg without breaking the yolk, and cook on the other side for 1-2 minutes.  Place the eggs on top of the veggies on the plates.

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5.) Season with sea salt and pepper.

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And there you go!  Hope you have a great day!  Enjoy! 🙂