Buttery Garlic Brussels Sprouts

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I’ve been cooking more with butter lately than I have in the past.  Through some research, I’ve found that organic grass fed butter actually has quite a few health benefits.  I still use my olive oil and coconut oil, but I “think” there are some benefits to using butter in moderation in some cases. Plus, um, it’s butter and it’s delicious…

butter

This recipe uses both butter and olive oil, and it comes together beautifully to creating some brussels sprouts with a perfect garlicky and buttery taste to them.  These make a perfect side dish to a nice roasted chicken breast to create a healthy and complete meal!

BUTTERY GARLIC BRUSSELS SPROUTS

Ingredients:

  • 20-25 brussels sprouts, washed and cut in halves
  • 2 Tbsp. organic grass fed butter
  • 1 Tbsp. olive oil
  • 3 cloves of garlic, crushed in a garlic press
  • sea salt, to taste

Directions:

1.) Melt the butter and olive oil over medium heat in a large frying pan.  Add the garlic, and cook for 1-2 minutes until garlic begins to brown.  Remove 1/2 of the garlic and throw it away.  Add in the brussels sprouts flat side down.

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2.) Cover the pan, and cook for 7-10 minutes (do not stir) until the brussels sprouts are tender.

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3.) Transfer to a bowl or plate, and season with a bit of sea salt.

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Yummers!  Enjoy! 🙂

Slow Cooker Cabbage and Chicken

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Cabbage and chicken probably sounds a little boring, but I can assure you that even though this dish is incredibly simple, it is anything but boring!  All of the ingredients are fantastic for you, and they go together so well to make an absolutely delicious and easy slow cooker meal!

With the main vegetable being cabbage, we already know that there are going to be tons of health benefits in this thing, and of course, we are correct (aren’t we always? 🙂 ).

cabbage

There’s 10 good reasons why I absolutely love cabbage!  In turn, there’s 10 good reasons why I love this dish, and that’s just the start!  At any rate, if you give this recipe a try, I can pretty much guarantee you that you will not be disappointed!

SLOW COOKER CABBAGE AND CHICKEN

Ingredients:

  • 2 pounds boneless chicken breasts
  • 3 cups almond milk
  • 1 head of cabbage
  • 2 diced onions
  • 1 inch minced ginger
  • 2 minced garlic cloves
  • 1 diced onion
  • 1 Tbsp. arrowroot + 1/4 cup water
  • sea salt, to taste

Directions:

1.) Bring together the ginger, garlic cloves, and 1 diced onion in a food processor. Blend until you’ve created a paste.

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2.) Place the paste and the milk into the slow cooker and stir them together. Chop up the chicken into small squares and place them in the slow cooker. Add the onion. Next, slice the cabbage into large slices and place the cabbage pieces at the top of the mixture.

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3.) Place the lid on the slow cooker and cook on low for six hours.  At the end of six hours, in a small bowl, stir together the arrowroot powder and water until the arrowroot is completely dissolved.  Pour over the contents of the slow cooker and stir.  Cook on low  for an additional hour.

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4.) Ladel into bowls, and season with sea salt if desired.

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Yum!  Simple never tasted so good!  Enjoy! 🙂

Brussels and Daikon Veggie Hash

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This dish is a regular here in our house.  It makes for a great breakfast, lunch, or dinner, and it has six, yep, six veggies in it!  Two of the main veggies are brussels sprouts and daikon radish.  Both of these veggies have TONS of health benefits!

brussels

daikon radish

Okay, and that’s just from two of the six veggies in this thing!  I think what I love most about this dish is that it’s basically just a bunch of cooked veggies but it is delicious and filling, and is completely satisfying as a meal.  Plus, it’s so easy to throw together!

BRUSSELS AND DAIKON RADISH VEGGIE HASH

Ingredients:

  • 1/2 red onion
  • 1/2 leek, chopped
  • 1 shallot, chopped
  • 1 garlic clove, minced
  • 1 daikon radish, shredded
  • 1 pound brussels sprouts, finely chopped
  • 1/4 cup water
  • 1 Tbsp. Olive oil
  • 1/4 tsp. Garlic powder
  • Sea salt, to taste
  • Dollop of plain yogurt, if desired

Directions:

1.) In a large skillet, heat the olive oil over medium heat.  Add the onion, leeks, and shallot.  Cook for 4-5 minutes.  Add the daikon radish and the minced garlic.  Cook for another 4-5 minutes. Add the brussels sprouts, garlic powder, and water.  Allow to cook until the water cooks off, and the brussels are tender (about 5-7 minutes).

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4.) Transfer to a plate, season with sea salt, and top with a dollop of plain yogurt, if desired.

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Easy, yummy, and SUPER healthy!  Enjoy! 🙂

Chicken and Broccoli

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Oh my goodness, this chicken and broccoli dish is SO yummy!  This is one of my hubby’s favorites that I make!  With broccoli and chicken being its main ingredients, it’s super healthy for you, and it’s really easy to make even though it tastes like you slaved away for hours making it (don’t worry, it will be our little secret!).

The sauce for this dish is made from ginger, garlic, arrowroot, and coconut aminos.  Coconut aminos tastes exactly like soy sauce, but it is somewhat healthier for you.

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The above pin links to a site that explains some of the benefits of coconut aminos vs. soy sauce.  Some of those are as follows:

  • Coconut aminos are soy-free, so if you have a soy sensitivity, this is an excellent alternative
  • Coconut aminos are non-GMO certified, whereas some soy sauces contain GMOs
  • Soy is subject to cross-contamination of gluten.  There is no possibility of this with coconut aminos, so if you’re gluten free, this should be your go to replacement for soy sauce
  • Coconut aminos have approximately 73% less sodium than soy sauce
  • Soy sauce contains phytoestrogens which can lead to estrogen dominance in women causing various diseases.  Coconut aminos contains no phytoestrogens, so it is safe for women, men, and children
  • Soy is high in goitrogens, which are thyroid inhibitors that inhibit the thyroid from utilizing iodine properly.  Coconut aminos are free of goitrogens

Of course, if you buy 100% organic, non-GMO soy sauce, you avoid a lot of the bads that can be in soy sauce, but with coconut aminos, you don’t have to worry about it at all.  Not only that, but coconut aminos seriously taste amazing!

Okay, now that we’re up to speed about coconut aminos, let’s get to this recipe!

CHICKEN AND BROCCOLI

Ingredients (make 4-6 servings)

Sauce:

  • 1 cup coconut aminos
  • 5 garlic cloves, minced
  • 2 tsp. fresh ginger, minced
  • 1 tsp. sardine juice (water from a sardine tin)
  • 1 Tbsp. arrowroot powder

Chicken and Broccoli

  • 1 Tbsp. coconut oil
  • 3/4 red onion, chopped
  • 1.5 lbs. boneless and skinless chicken breast, cut into bite size pieces
  • 5-6 cups of broccoli florets
  • 1/4 cup water
  • 3 green onions, sliced (dark green parts discarded)
  • sea salt and pepper, to taste

Directions

1.) In a small bowl, mix together the coconut aminos, garlic cloves, ginger, and sardine juice.  Set aside while you cook the chicken and broccoli.

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2.) In a large frying pan, heat the coconut oil over medium heat.  Add the onion, and sauté until soft.  Add in the chicken and cook until the chicken is completely cooked through and a bit browned.  Transfer the onion and chicken mixture to a bowl.

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3.) Place the same pan you just emptied the chicken and onion out of back over medium heat, and add the broccoli and 1/4 cup of water to the pan.  Cover and steam for 3-4 minutes, then remove the cover and let the water cook off.  Transfer the broccoli to the same bowl the onion and chicken is in.

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4.) Place the same pan back over medium-low heat.  Add the prepared sauce to the pan and slowly heat the sauce.  Very slowly, add in the arrowroot powder, and stir.  The sauce will thicken up considerably.

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5.) Add the broccoli, chicken, and onion mixture back to the pan, and stir to coat with the sauce.

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6.) Transfer to bowls or plates.  Season with sea salt and pepper, to taste.  Top with the green onions and serve.

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Get ready to have your mouth full of deliciousness, and your body full of nutrition!  Enjoy! 🙂

 

Cream of Broccoli Soup (without the cream)

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Non-dairy people rejoice!!!  This is a DELICIOUS cream of broccoli soup recipe WITHOUT THE CREAM…well in the traditional sense anyway.  I saw the following pin on Pinterest for a cream of broccoli soup recipe.

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Oh my goodness, did this look delicious!  I don’t avoid dairy per say, but I have a lot of friends that are sensitive to it, and it got me to thinking about those people. The recipe this pin links to has milk and butter in it, and if you are a non-dairy person, or just attempt to avoid dairy, that is a no-no.  So, I decided to get creative and figure out a way to have this delicious soup, without the cream, but still creamy…you get my drift?

Well, I ended up making a cashew “cream” that totally made this soup creamlessly creamy!  I think this soup can be described in one word…YUM!  So let’s get to it!

CREAM OF BROCCOLI SOUP (WITHOUT THE CREAM)

Ingredients

  • 3/4 – 1 cup cashews
  • 2 Tbsp. olive oil
  • 1 large red onion, chopped
  • 1 1/2 cups chopped celery
  • 1 chopped chopped carrots
  • 1/2 tsp. garlic granules
  • 7-8 cups broccoli
  • 4 cups water plus 1 cup water
  • sea salt, to taste

Directions

1.) Bring a small saucepan of water to a boil.  Add the cashews, remove from heat, and allow to soak for 15-30 minutes.

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2.) After the cashews have soaked for 15-30 minutes, drain the water, and place the cashews in a food processor with 1 cup of water.  Process on high until completely smooth with no lumps.  Set the cashew cream aside.

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3.) In a large pot, heat the olive oil over medium heat.  Add the onions, cook for 5 minutes. Add the celery and carrots.  Cook for another 5 minutes.  Add the broccoli and garlic granules.

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4.) Add 4 cups of water to the pot and bring to a boil.  Reduce heat and allow to simmer for 15-20 minutes, until the vegetables are very tender.

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5.) Transfer the soup to a food processor.  You may have to do this in batches depending on the size of your processor.  Process on high until smooth.

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6.) Add in the cashew cream, leaving a little bit to stir into each individual serving for presentation.  Season with sea salt, to taste.

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7.) Transfer to bowls.  Add a bit of cashew cream to each bowl, and gently stir the cream in to give it a swirly look.

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You’re going to LOVE this stuff – even if you aren’t dairy free, this stuff is amazing!  Enjoy! 🙂

 

Slow Cooker Applesauce Chicken with Sweet Potatoes

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Oh. Wow.  This is a really simple slow cooker meal, but it is SO yummy and hearty!  It makes for an amazing meal!  On top of it’s awesome flavor, it is extremely good for you.  Some of the health benefits of some of the ingredients in this are explained in the following pins.

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Pretty awesome, huh?  Believe me, you will love this dinner. Plus, who doesn’t love a slow cooker meal?  Pretty much just dump and go – so simple!

SLOW COOKER APPLESAUCE CHICKEN WITH SWEET POTATOES

Ingredients

  • 1 lb. boneless skinless chicken breast
  • 1 cup unsweetened applesauce
  • 3 small sweet potatoes, washed, peeled, and cubed
  • 1/2 large red onion, chopped
  • 3/4 tsp. garlic powder
  • 2 Tbsp. Apple Cider Vinegar
  • Sea Salt to taste

Directions:

1.) Layer the sweet potato and the chicken in the slow cooker

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2.) In a small bowl, combine the applesauce, garlic powder, onion, and apple cider vinegar.  Poor over the chicken and sweet potatoes in the slow cooker.

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3.) Cook on low for 7-8 hours.

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4.) Spoon out individual chicken breasts to serve and top with the sweet potatoes.  Season with sea salt.

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Delicious! Enjoy! 🙂

Magic Chicken Soup

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Winter is definitely in full swing!!!  For winter lovers like myself, this is fantastic news!  The only downfall is that the winter season also marks the beginning of cold and flu season.  YUCK!  Anyone that has suffered through a cold or the flu knows how miserable it can be.  I’ve got good news though!  One of the most natural and effective remedies for these ailments is good old chicken soup!  The following pin links to a site that explains the benefits of chicken soup in helping colds and flus.

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Studies have shown that an amino acid released from chicken during cooking chemically resembles the drug acetylcysteine.  This drug is used in the treatment of colds and bronchitis!  Also, common ingredients such as garlic and vegetables have bacteria and virus fighting properties that can aid in fighting a cold or flu.  On top of these things, the steam that we inhale while eating a nice hot bowl of chicken soup can help to clear up sinuses and just make us feel more comfortable in-between all our sniffling and sneezing!

I’m going to share my magic chicken soup recipe with you all.  Anytime I feel under the weather, I make a big batch of the chicken soup, and it always helps!  It’s an incredibly simple soup, but that’s one of the reasons that I like to make it when I’m not feeling well. It’s easy!  Nobody wants to be slaving away over the stove when they feel sick.  The taste is amazing, and it feels like a hot bowl of hug.  It’s that comforting!

MAGIC CHICKEN SOUP

Ingredients:

  • 1.5 lbs. of boneless skinless chicken breast
  • 2 cups of celery, chopped
  • 1 large red onion, chopped
  • 1.5 cups of carrots, chopped
  • 4+ garlic cloves, minced (the more the better if you’re under the weather)
  • 1/2 tsp. garlic powder
  • sea salt, to taste
  • 1 Tbsp. olive oil

Directions

1.) Bring a large pot of water to a boil.  Add the chicken breasts and cook for 45 minutes.  When done, take the chicken breasts out of the water and set the water you used to cook the chicken in aside.  Once the chicken has cooled some, cut into small bite size pieces.

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2.) In another large pot, heat the olive oil over medium heat.  Add the onion, celery, and carrots.  Cook for about 10 minutes, until the vegetables begin to soften.

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3.) Add the chicken pieces, garlic powder, and sea salt.  Stir to combine.

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4.) Pour the water that you cooked the chicken in into the pot until it just covers the chicken and veggies.

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5.) Bring to a boil, then reduce heat, and let simmer for 10 minutes.  Transfer to a bowl, and enjoy it’s healing powers!

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Ahhh, a big bowl of hug!  Enjoy! 🙂