Brussels Sprouts and Cranberry Side Salad

1

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.

4

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.

2

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

3

SO good and SOOOOO good for you!  Enjoy! 🙂

Garden Vegetable Egg Breakfast

1

Guess what?!  I have a new favorite, and it’s this breakfast!  I’ve fallen in love again, and I may have to marry this stuff to make an honest woman out of me!  I don’t know if I could find a more nutritious breakfast that tastes this good!

If you have followed my blog at all, you know that I am always trying to make sure that I get plenty of veggies in at breakfast time.  Well, there is a reason for that!  As a matter of fact, the following pin links to a site that explains 5 benefits of of eating veggies for breakfast!

9

Not only are those 5 reasons for eating vegetables for breakfast fantastic, but there is also the advantage of making sure that you get your daily dose of veggies out of the way right at the start of your day!

In general, the recommended daily amount of veggies is 2 1/2 cups.  Personally, I always aim for 5-8 cups of veggies per day.  Not always easy, but I find that there are little things you can do to get more in, such as cooking your veggies, adding them to smoothies, etc.

At any rate, if 2 1/2 cups is the bare minimum, this breakfast takes care of that in one meal!  Pretty awesome, right?  Plus, there is an egg and some greek plain yogurt involved providing a nice punch of protein to keep you satisfied and strong right up to lunchtime!

If you’re still not convinced that this is probably one of the best breakfasts ever, then I challenge you to try it once!  The taste alone will have you hooked!

GARDEN VEGETABLE EGG BREAKFAST

Ingredients: Makes 2 servings

  • 2 eggs
  • 4-5 cups mixed greens (spinach, kale, swiss chard)
  • 1 Tbsp. Coconut oil
  • 1/3 cup green onions, sliced
  • 1 cup sliced carrots (julienned)
  • 1 cup yellow squash, finely chopped
  • 1 cup zucchini, finely chopped
  • 1 cup quartered cherry tomatoes
  • 1/4 tsp. garlic granules
  • 3 Tbsp. lemon juice
  • Plain Greek Yogurt
  • sea salt and pepper to taste

Directions

1.) Place the mixed greens into a steamer, and steam until slightly wilted, but not all the way wilted.  Set aside.

2

2.) While the greens are steaming, prepare your other veggies.

3

3.) Heat the coconut oil in a large skillet.  Add the green onion and cook for 1 minute.  Add the zucchini and yellow squash, cook for 2 minutes.  Add the carrots, garlic powder, and lemon juice.  Sprinkle with sea salt and cover.  Cook for 3-4 minutes.

4

4.) Remove from heat, add the wilted greens and the tomatoes, then put on a plate.  Set aside.

6

5.) In the same pan that you cooked the veggies, fry your eggs.  Break into the pan over medium heat.  Cook on one side for 1 minute or 2, then use a spatula to flip the egg over and cook on the other side for 1 minute or 2.  Place the eggs on top of the veggies.

7

6.) Do this with both eggs, then top with a dollop of plain greek yogurt, and season with sea salt and pepper.

8.jpg

Just look at that!  You can practically taste it just from the picture!  SO YUMMY!  Enjoy! 🙂

Gluten Free Zucchini Bread

1

I don’t know about you, but I love Zucchini bread!  Not only for the taste, but also because it has ZUCCHINI, and zucchini has loads of health benefits, some of which are shown in the following pin!

7

SO many health benefits!  This zucchini bread recipe is gluten free, and is so yummy!  It tastes great with a bit of soft goat cheese or almond butter spread on top.  I love that zucchini bread is still on the table even if you are gluten free!

GLUTEN FREE ZUCCHINI BREAD

Ingredients

  • 1 cup shredded zucchini
  • 6 eggs
  • 1 large ripe banana
  • 2 Tbsp. Honey
  • 2 Tbsp. melted coconut oil
  • 1 tsp. vanilla extract
  • 3/4 cup coconut flour
  • 1 1/2 tsp. cinnamon
  • pinch of stevia
  • 3/4 tsp. baking soda
  • 1/4 tsp. nutmeg
  • sprinkle of sea salt

Directions

1.) Preheat the oven to 350 degrees.  Grease a bread pan and then line it with parchment paper hanging over the sides.

2

2.) Place your shredded zucchini in a fine meshed sieve and put the sieve over a bowl.  Press down on the zucchini to get rid of as much moisture as possible.

3

3.) In a large bowl, mash the banana.  Add the eggs, honey, coconut oil, and vanilla.  Stir until completely combined.  Stir in the coconut flour, cinnamon, stevia, baking soda, nutmeg, and sea salt.  Stir until completely combined and fairly smooth.  Stir in the zucchini.

4

4.) Transfer to your prepared bread pan, and use a spoon to smooth the top.  Bake in the oven at 350 degrees for 35-40 minutes, until a toothpick poked in the center comes out clean.  Use the edges of the parchment paper to pull the bread out of the bread pan and place on a plate to cool.

5

5.) Slice using a knife and serve!

6

Yay!!!  It’s gluten free zucchini bread!!! YUM!  Enjoy! 🙂

Honey Garlic Cauliflower – Gluten Free!

1

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!

9

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.

2

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

3

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.

4

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).

5

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.

6

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.

7

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

8

YUM!  Enjoy! 🙂

Slow Cooker Chicken and Veggie Casserole

1

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

9

Directions:

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

2

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.

3

3.) Add the flour and stir to coat.

4

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

5

6

5.) Add this mixture to the slow cooker.

7

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.

8

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

10

Enjoy! 🙂

Healthy Gluten Free Chicken Pot Pie Casserole

1

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.

14

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.

3

2.) Prepare your vegetables.

2

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

4

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

5

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

6

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

7

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

8

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.

9

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

10

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

11

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

12

Oh my gosh, this stuff is so good!

13

Comfort food at it’s healthiest!  Enjoy! 🙂

Banana Chocolate Chip Muffins

1

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.

244fcfdbf5fb2e6d57e980493d95e0b6

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!

5

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.

2

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.

3

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

4

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

7

Oh my goodness!  Heavenly!  Enjoy! 🙂