Honey Garlic Cauliflower – Gluten Free!

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Holy cow, guys!  This cauliflower is AMAZING!!!  It’s no secret that I am constantly trying to make vegetables taste good…well, I’ve outdone myself with this stuff!  It is SO delicious!  Oh, and as usual it’s gluten free!  I could seriously live on this stuff!

Of course, cauliflower is super good for you, and with that being the star of the show here, this dish is a fantastic way to get all the nutrition of cauliflower in a yummy way!

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Also, wether you eat this as a meal or as a side dish, it’s a great way to get in a few servings of veggies!  I’m not kidding when I say I could eat this day and night!  It’s also quite easy to put together, even though it tastes like you really had to put some work into it!

HONEY GARLIC CHICKEN

Ingredients:

  • 1 large head of cauliflower
  • 1/3 cup brown rice flour
  • 1 cup gluten free oats
  • 2 eggs
  • 1/4 cup coconut aminos
  • 1/4 cup honey
  • 1 Tbsp. apple cider vinegar
  • 1/2 tsp. garlic granules
  • 2 tsp. arrowroot powder
  • 1/4 cup + 2 Tbsp. water, divided
  • sea salt and pepper
  • Chopped green onions for garnish

Directions

1.) Preheat the oven to 400 degrees, and line a baking sheet with parchment paper.  Chop your cauliflower into bite size florets.  Place in a bag with the brown rice flour and shake to coat.  Set aside.

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2.) Place the oats in a food processor and process until the oats have the consistency of bread crumbs.

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3.) Whisk the eggs in a small bowl with 2 Tbsp. of water.  Place the processed oats into a bowl.  Dip the cauliflower into the egg, then roll in the oats to coat and place the cauliflower florets on the parchment paper lined baking sheet.  Season with sea salt and pepper, and bake in the oven at 400 degrees for 20 minutes.

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4.) While the cauliflower is baking, Place the arrowroot powder and 1/4 cup water in a small bowl and stir until completely combined.  Set aside.  Heat the honey, garlic granules, coconut aminos, and apple cider vinegar in a small sauce pan until it starts to simmer.  Add the arrowroot and water mixture and stir continually until the sauce reaches your desired thickness (it will have the consistency of melted caramel).

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5.) Take the cauliflower out of the oven and change the temperature to broil.  Place the cauliflower in a container that has a cover.  Pour the sauce over the cauliflower, put the lid on the container, and shake to coat completely.  Put the cauliflower back on the baking sheet and place back in the oven to broil for 2-3 minutes.

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6.) Take the cauliflower out of the oven, and transfer to bowls or plates.  Garnish with chopped green onions, if desired, and add sea salt and pepper, to taste.

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You HAVE to try this stuff!  You will be hooked and that’s a great thing with this healthy dish!

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YUM!  Enjoy! 🙂

Slow Cooker Chicken and Veggie Casserole

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Yay!  A slow cooker recipe!  I know I’ve mentioned it (or gabbed on and on about it), but I love my slow cooker!  It makes things so easy…and yummy!  I made this chicken and veggie casserole in my slow cooker, and I couldn’t be happier with the result!  As usual, this is a healthy dish.  The ingredients in this casserole provide great health benefits, some of which are the following.

  • Great for eye health
  • Cancer prevention
  • Immune boosting
  • Heart Healthy
  • Good source of folate
  • Good for digestion

These are just to name a few!  I love when I can make something that is so good for me, and it’s easy and yummy!  So, let’s get to the recipe!

SLOW COOKER CHICKEN AND VEGGIE CASSEROLE

Ingredients

  • 2 cups frozen peas
  • 2 cups frozen french style green beans
  • 1 cup chopped carrots
  • 1/2 cup chopped leeks
  • 1.5 lbs. boneless skinless chicken breast
  • 1 Tbsp. Olive oil
  • 1 tsp. dried basil
  • 1/2 tsp. garlic powder
  • 1 cup chicken broth
  • 1 Tbsp. brown rice flour
  • sea salt and pepper to taste
  • 10 oz. plain greek yogurt
  • crackers of your choice: I used organic brown rice snaps shown in the following picture

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Directions:

1.) Place your chicken breasts in the slow cooker pot.  Top with the peas and green beans.

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2.) In a frying pan, heat the olive oil over medium heat.  Add the carrots, leeks, garlic, basil, and sea salt. Cook for about 5 minutes, stirring frequently.

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3.) Add the flour and stir to coat.

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4.) Add the chicken broth to the pan, and stir until it thickens.

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5.) Add this mixture to the slow cooker.

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6.) Cook on low for 5 hours.  Then open the lid, and use two forks to shred the chicken.  Add the yogurt, and stir to combine.

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7.) Ladle into bowls, then crumble the crackers over the top, then serve.

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Enjoy! 🙂

Healthy Gluten Free Chicken Pot Pie Casserole

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Is there anybody out there that doesn’t like chicken pot pie?  Doubtful!  Anybody that has gone gluten free may miss this lil’ pie of comfort food, but have no fear, because this casserole is coming to your rescue!  This tastes just like chicken pot pie, it’s easy to make, it’s packed with veggies, and it’s GLUTEN-FREE!!!  YAY!  It’s pretty much the perfect meal…especially when you just want to sit down with some good ol’ comfort food!

In this recipe, I used onions, leeks, asparagus, and yellow squash for my veggies, but you could totally go with something else.  For instance, I think this would be really good with onions, leeks, peas, and carrots as well.  Actually, just put your favorite vegetables in there, and you’re good to go!

When I was making this, I used arrowroot powder as a thickening agent.  This is a much better alternative to corn starch.  Arrowroot has quite a few health benefits, such as it being a good source of folate, selenium, potassium, and some of the B vitamins.  The following pin links to a site that goes over some of the health benefits of arrowroot.

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Okay, so are you excited for this recipe!  You should be!  Let’s get started!

HEALTHY GLUTEN FREE CHICKEN POT PIE CASSEROLE

Ingredients:

For the bottom layer

  • 1.25 lbs boneless skinless chicken breasts
  • 1 yellow squash, halved lengthwise, and cut into thin slices
  • 1 leek, white part, thinly sliced
  • 1/2 cup chopped red onion
  • 10-12 stalks of asparagus, cut into bite size pieces
  • 1 Tbsp. olive oil
  • 2 cups chicken broth
  • 1/4 cup almond milk
  • 1 Tbsp. fresh tarragon, diced
  • 1 Tbsp. fresh parsley, diced
  • 1 – 1.5 Tbsp. Arrowroot powder
  • 1/2 tsp. sea salt

For the top layer

  • 1/2 cup coconut flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 4 eggs at room temperature
  • 1/3 cup melted coconut oil
  • 1/4 cup almond milk
  • 1 Tbsp. apple cider vinegar

Directions:

1.) Bake your chicken breast in the oven at 400 degrees for 45 minutes.  Leave the oven on at 400 degrees.  Let cool, then cut into small cubes.

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2.) Prepare your vegetables.

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3.) In a large pot, heat the olive oil over medium heat.  Add your leeks, onion, squash, and asparagus.  Cook for about 5 minutes.

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4.) Add chicken broth and almond milk and bring to a gentle boil.

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5.) In a small bowl, combine your arrowroot powder with 1 Tbsp. water.  Stir to combine.

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6.) Add the arrowroot mixture to the pot, and stir continuously to thicken.

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7.) Add your chicken, tarragon, sea salt, and parsley to the pot.  Stir to combine.  Transfer to a 9×13 baking pan.  Set aside.

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8.) Now we’re going to make the next layer. In a medium bowl, add the coconut flour, baking soda, and sea salt.  Stir to combine.  In a small bowl, add your eggs, almond milk, coconut oil, 1 tsp. water, and apple cider vinegar.  Whisk to combine.  Add the wet ingredients to the dry ingredients, and mix thoroughly.

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9.) Spread the mixture over the top of the bottom layer in your baking pan.

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10.) Bake in the oven at 400 degrees for about 23 minutes.

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11.) Allow to cool a bit in the pan, then use a spatula to scoop out servings onto a plate.

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Oh my gosh, this stuff is so good!

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Comfort food at it’s healthiest!  Enjoy! 🙂

Banana Chocolate Chip Muffins

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These muffins are the easiest to make muffins ever!  They are gluten and grain free, and they are absolutely delicious!  They make for a wonderful breakfast food, or just as a snack that satisfies throughout your day!  I got the idea from the following pin.

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After getting the idea from this pin, I made a bunch of adjustments to make these gluten and grain free and to make them a bit healthier (using honey instead of sugar, nut butter instead of butter, etc.).  They turned out fantastic.  Nice and fluffy and so so tasty!

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Just look at those yummies!

Okay, let’s get to the recipe!

BANANA CHOCOLATE CHIP MUFFINS

Ingredients

  • 1 cup almond butter (you can use any nut butter you would like here)
  • 2 eggs
  • 1/2 tsp. baking soda
  • 1 tsp. apple cider vinegar
  • 2 ripe bananas
  • 2-3 Tablespoons raw honey
  • 1 tsp. alcohol free vanilla
  • pinch of stevia (optional)
  • Chocolate chips for topping (I used semi sweet chocolate chips)*

*Note: I didn’t add chocolate chips into my batter.  I only used them as a topping.  If you would like these to be more chocolatey, you can stir in 1/3 – 1/2 a cup of chocolate chips to the batter after you have blended it smooth and use them as topping as well.

Directions

1.) Preheat the oven to 400 degrees, and grease a muffin tin with coconut oil.

2.) Add all of the ingredients to a food processor or blender.  Process until completely smooth.

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3.) Poor the batter into the prepared muffin tin.  This can make anywhere from 6-12 muffins depending on how large you want your muffins to be.  I made 7 with my batter, and the muffins were big enough that one would suffice for breakfast.  After filling the muffin tin with the batter, sprinkle the tops with chocolate chips.

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4.) Place in the oven for 15-18 minutes, or until a toothpick poked all the way through the center comes out clean.

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5.) Use a knife to remove the muffins from the tin.  They should come out very easily.  Allow to cool to desired temperature.

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Oh my goodness!  Heavenly!  Enjoy! 🙂

Garlic Herb Cauliflower Wraps

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Yes!  Another way to use cauliflower to make something bread-like!  I had some left over vinegar chicken that I made, and I wanted to make a wrap of some sort to put it on.  I didn’t have any buckwheat flour to make my buckwheat wraps, but I did have some cauliflower, so I made a garlic herb cauliflower wrap, and it is awesome!  Gluten and grain free wrap that tastes amazing!

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In this recipe, I used garlic, oregano, basil, and thyme, but you can play around with it and make any flavored wrap you would like.  This is also versatile in that you can easily just tear it into pieces and dip it in guacamole, salsa, or any other dip of your choice.  Like I said, Awe-some!  Of course, it is fantastic for you!  I’ve mentioned the health benefits of cauliflower before, but check out this pin that lists some of it’s health benefits as a friendly reminder as to why we should all make an effort to get this amazing vegetable into our diet!

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I love looking at all the health benefits of a food that I am putting in my body.  It makes me feel GREAT about what I’m eating!  As we see, cauliflower is SO good for us, so this recipe is just another way to enjoy cauliflower and all it’s benefits!

GARLIC HERB CAULIFLOWER WRAPS

Ingredients (makes 2 wraps)

  • 1/2 medium to large cauliflower head cut into florets
  • 2 eggs
  • 1/4 tsp. garlic powder
  • 1/4 tsp. dried oregano
  • 1/4 tsp dried basil
  • 1/4 tsp. dried thyme

Directions

1.) Preheat the oven to 375 degrees, and line a baking sheet with parchment paper

2.) Add the cauliflower to a food processor.  Pulse until the cauliflower is in crumbs. Transfer the cauliflower crumbs to a sauce pan.  Add 1/4 cup water, and cook, covered over medium heat for 8 minutes.

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3.) While the cauliflower is cooking, whisk together the eggs, garlic powder, thyme, basil, and oregano in a small bowl.

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4.) When the cauliflower is done cooking, drain any excess water, then place the cauliflower in a dishtowel.  Wrap in the dishtowel and ring out as much water as possible.  Add the cauliflower to the eggs and herbs and mix thoroughly.

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5.) Pour the mixture to form two round circles on your prepared baking sheet.

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6.) Bake in the oven at 375 degrees for 15-17 minutes until set.

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7.) Transfer to a wire rack to cool.  Once cool, place your filings on top of the wrap.  I used vinegar chicken, romaine lettuce, tomatoes, plain yogurt, and a bit of shredded hard goat cheese.  I seasoned it with sea salt and pepper.

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8.) Fold your wrap over.

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YAY! Another use for cauliflower, and a delicious one at that!  Enjoy! 🙂

Rutabaga Pizza Bites

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The other day, I made a batch of my rutabaga fries, and I used oregano, basil, and garlic powder as my seasoning.  The result reminded me of pizza, so it got me thinking that with a little tomato flavor, and a bit of cheese, I could probably make some healthy pizza bites using rutabaga.  Turns out, I was right!  These pizza bites are really tasty, and SO good for you!

I know I’ve gone on and on about my love for rutabagas before, but I just don’t think this delicious root vegetable gets the hype it deserves!  The following pin lists some health benefits of rutabaga.

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On top of all these great benefits, rutabagas are also strongly anti-fungal, anti-bacterial, and anti-viral, so they are excellent at fighting colds and flu and preventing them!  Seriously, this veggie is one of my favorites for a reason!  On top of it being so good for you, it’s also extremely versatile, and there are a lot of different dishes you can make with it!

Okay, enough about my beloved rutabagas.  Let’s get to these pizza bites!

RUTABAGA PIZZA BITES

Ingredients: (the amount of each of these is up to you, depending on how much you are making and your individual taste)

  • Rutabaga
  • Tomato
  • Extra Virgin Olive Oil
  • Garlic powder
  • Dried Basil
  • Dried Oregano
  • Apple Cider Vinegar
  • Cheese of your choice (I used semi-hard goat cheese)

Directions:

1.) Preheat your oven to 410 degrees, and line a baking sheet with parchment paper.

2.) Start by washing your rutabaga, and peeling off the skin.  Cut your rutabaga into round slices about 1/3 – 1/2 an inch thick. Place the slices on the prepared baking sheet and drizzle with olive oil. Move the slices around so they are evenly coated in olive oil.  Sprinkle the slices with garlic powder and sea salt.  Place in the oven for 18 minutes.

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3.) While the rutabaga is starting to cook, slice your tomato into round slices about 1/3 an inch thick.  When the rutabaga has cooked for 18 minutes, take them out of the oven and top each one with a tomato slice.  Sprinkle with the oregano, basil and sea salt, then sprinkle a small amount of apple cider vinegar on each one.  Place back in the oven for 20 minutes.

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4.) After the 20 minutes are up, take out of the oven and top with shredded cheese.  Put back in the oven for 10 more minutes until the cheese is melted.

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5.) Transfer to a plate and use a knife to cut into bite size pieces.

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Soooooo yummy, and soooooo good for you!  Enjoy! 🙂

Spaghetti Squash and Chicken Dinner

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This dinner is incredibly simple, but it is SO yummy and filling, and it makes for a perfect fall meal!  I’m pretty sure I could eat this everyday with how delicious it is!  Spaghetti squash is so fun to work with, and it it so tasty!  Of course, the best part is that it is really good for you!  The following pin lists some of its health benefits!

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The spaghetti squash along with the other healthy ingredients in this dish make for a wonderful dinner!  Without further ado, let’s get to the recipe!

SPAGHETTI SQUASH AND CHICKEN DINNER

Ingredients

  • 1 large spaghetti squash
  • 1.25 lbs. chicken breast
  • 4-5 cups baby spinach
  • 1-2 Tbsp. olive oil
  • 1/2-1 tsp. garlic powder
  • 1-2 Tbsp. honey
  • 1-2 Tbsp. Apple Cider Vinegar
  • sea salt, to taste
  • 2-3 oz. goat cheese

Directions

1.) Start by baking your chicken: Drizzle a baking dish with olive oil.  Add the chicken breasts, sprinkle with garlic powder and sea salt.  Flip the chicken breast over and sprinkle the other side with garlic powder and sea salt.  Place in the oven and bake at 400 degrees for 40-50 minutes until cooked through.

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2.) Prepare your spaghetti squash: Chop the ends off of the squash, then cut into rings about 1 inch thick.  Run a knife in a circle around the center of each ring to remove the seeds and pulp.

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3.) Bake your spaghetti squash: Prepare a baking sheet with parchment paper.  Drizzle the parchment paper with olive oil.  Place the squash rings on the prepared baking sheet, and sprinkle with garlic powder and sea salt.  Flip the squash rings over and sprinkle the other side with garlic powder and sea salt.  Place in the oven and bake at 400 degrees for about 30 minutes.  Take out, set aside, and let cool for about 10 minutes.

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4.) When the chicken is done, cut into small bite size pieces.  Heat 1 Tbsp. olive oil in a large frying pan over medium heat.  Add the chicken pieces, vinegar, and honey.  Stir to coat.  Add the spinach, and cook until wilted.  Turn the heat off, but leave the pan on the burner.

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5.) Take your squash rings, and peel off the skin, then use a fork to scrape the squash rings into spaghetti.  Add the spaghetti squash to the pan, and stir to mix.

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6.) Add the goat cheese and season with sea salt.  Transfer to a plate or bowl and serve.

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Delicious!  Enjoy! 🙂