Tuesday, October 17, 2017

Gluten Free Pumpkin Bread

So this might not be the most healthy recipe I post, but it is GOOD! It is also Gluten Free and Dairy Free :) Sometimes I just have to cave to all the fun fall things! For some reason, most of these fall foods are sweets! The Apple Crisp, Pumpkin Pie, Cheesecakes, Pumpkin Breads, you name it!



So here is a great take on a Gluten Free pumpkin bread inspired by Sweet Phi

Ingredients
3 Eggs 
1 Cup Sugar 
1/4 Cup Brown Sugar
1 1/4 tsp vanilla 
1 Cup Pumpkin
1/3 Cup Oil
1 1/2 Cup Gluten Free Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
4 shakes (1 1/2 tsp?) Cinnamon
4 shakes (1 1/2 tsp?) Ground Ginger
1 tsp Salt
4 shakes (1 1/2 tsp?) Nutmeg
4 shakes (1 1/2 tsp?) Pumpkin Pie Spice
2/3 cup chocolate chips (optional)

Directions
1. Heat oven to 350 degrees
2. In Kitchen Aid mixer or hand mixer, mix Eggs, sugars, and vanilla for 1 minute
3. Add in Pumpkin and Oil and mix
4. In a separate bowl add GF flour, baking soda, baking powder, and the seasonings
5. When mixing, slowly add in the flour mixture
6. Pour into a loaf pan and cook for 50-60 min

Tuesday, October 10, 2017

Creamy Chicken Cauliflower Risotto

This is a really yummy, "fancy," comfort food that me and my husband LOVED! No dairy, no gluten, Paleo and Whole 30 friendly!








Ingredients:
1 package of Chicken Breast Tenderloins 
1 package of Portabella Mushroom (sliced) 
1/2 Onion chopped
2 cloves Garlic chopped
1 thing of Leaks (sliced)
1 can Coconut Cream 
1 package of Cauliflower Rice
4 slices of bacon (whole 30 approved if need be)  
2 TBS of mustard 
1/4 cup chicken stock
Salt 
Pepper 


Directions:
1. In a fry pan put a little bit of coconut oil (sub EVOO) and fry up the cauliflower rice for 5 min and put aside
2. Keep pan hot, season chicken with salt and pepper. Place in pan and "fry" for 5 min per side and set aside 
3. Place onions, garlic, mushrooms, leaks with oil and saute in a fry pan for about 8-10 minutes. Add in bacon and then add in chicken stock and let simmer for 2 more min. 
4. Now add in coconut cream (just the creamy part) and mustard. Put Chicken back pan with sauce, cover and simmer for 10-12 minutes
5. When finished pour over cauliflower rice! 



Thursday, September 7, 2017

Crockpot BBQ Chicken

Anyone else in love with BBQ?? Living here in Kansas City has us LOVING everything BBQ! Plus I think C would bathe in BBQ sauce if I let him! Here is a quick, easy, tasty recipe that requires VERY little work! 




Ingredients:
4-6 Chicken Breast 
1/4 cup Chicken broth 
1/2 Chopped onion
Jalapeno chopped (optional) 
Salt 
Pepper
6 Baked Potato 
BBQ Sauce (choose anyone you like or for a healthier option make your own!) 

Directions: 
1. Place chicken broth, chicken, as much BBQ sauce as you would like, onion, jalapeno, dash salt, dash pepper in crockpot. Cook on low for 5-6 hours or on high for 3 hours.
2. In the last hour, poke wholes in potato and place in a pre-heated oven of 400-425 degrees. Let cook for a full hour. To test, poke potato and make sure it is soft! I don't like to wrap mine in foil because it makes the outside a little crusty! 
3. When potato is done, cut in half, top with the BBQ chicken and any other topping you would like! 

Wednesday, September 6, 2017

Crockpot Honey Garlic Chicken

This one is EASY PEASY if you are in a hurry! When you serve the dish it will look like you have slaved over a hot stove allll day :) 




Ingredients
6 Chicken Thighs (use whatever part of a chicken you would like) 
Baby Redskin potato, cut in half 
2 cups baby carrots
2 cups green beans 
2 cloves garlic, diced
1 small sweet onion, chopped 

*Sauce*
1/2 cup soy sauce 
1/2 cup honey
3 TBS ketchup
1/2 cup water or chicken broth 
dash of basil 
dash of oregano
dash of red pepper flakes (optional) 
pepper 
salt 
 
Directions 
1. Combine all the ingredients to make the sauce in a small bowl
2. Place all ingredients in the crockpot and cover with sauce
3. Cook on high for 3 hours or low for 6 hours 
4. Serve and enjoy! 

*If at home, baste every hour! If not, no worries
**Place chicken under broiler to get a crispy outside after done cooking if wanted

Crockpot Ziti Bake

I love a good crockpot recipe on a cool fall day, especially one that includes PASTA!! Now, this may not be "healthy" completely, but it will come with a homemade sauce sooooo it will help! 




Ingredients: 
2 28oz can crushed tomato (make sure there is NO other added ingredients) 
1 6oz can tomato paste (once again, no other added ingredients) 
2 cloves diced garlic 
1 medium chopped sweet onion 
a few dashes Italian seasoning or basil, oregano, and garlic powder combo
1/4 cup red wine 
1lb ground turkey 
1 box pasta noodles (I eat gluten free so I usually grab rice noodles) 
      *Whole wheat pasta is SO much better for you 

Directions:
1. Brown ground turkey in fry pan
2. Add all ingredients BUT the pasta to crockpot. Cook on LOW for 6 hours or HIGH for 3 hours. 
3. The last 25-45 min add pasta noodles to crockpot (or when you get home from work)
4. Top with parmesan cheese and enjoy! 

Tuesday, September 5, 2017

Crockpot Chicken Fajita's

Well, by now you KNOW I love my Mexican dishes! Since its fall I am taking a NEW twist on crockpot recipes and going for an amazing Mexican dish that is VERY little effort!



Ingredients:
4 Chicken Breast (add more for more leftovers!) 
16-20 ounces Salsa (look at the ingredients for some that have NO sugar added) 
1 Onion sliced
1-2 Bell Peppers sliced
1 Packet of Fajita seasoning or Taco seasoning 

Recipe:
1. Place all the ingredients in a crockpot! Cook on low for 6-8 hours or on high for 4-6 
2. When finished, take two forks and shred the chicken in the crockpot! 
3. Scoop out the mixture on to whole-wheat or corn tortillas! Check out my homemade gluten-free/paleo friendly tortilla recipe if you are feeling fancy! 
4. Top with lettuce, cheese, guac, etc! 


Sorry, no pic for this one but it is coming! Enjoy!! 

Wednesday, August 23, 2017

Homemade Tortilla Shells

It's no surprise that I LOVE food! Especially Mexican food! It's always my go to cheat meal! I love the chips, the dips, margs, cheese! But man, it sure doesn't fit into most meal plans! The other issue is that I am gluten sensitive and I have some issues when I eat too much gluten! But those dang corn shells fall apart the second you move them!



So I found this recipe online and tweaked it to make it my own! So here ya go! Flour tortillas for those of us who can't eat the store bought ones!

Ingredients:
1 C Almond Flour 
1 3/4 C Tapioca Flour (Starch)  
1 tsp Xanthan Gum 
3 TBS honey 
2 tsp salt 
1/2 C warm water 

Directions:
1. In a Kitchen Aid mixer or mixing bowl mix together Almond flour, Tapioca flour, Xanthan Gum, honey, salt in a bowl. Gradually add in warm water.
2. You may need to add more Tapioca flour or water depending on consistency! It shouldn't be too sticky and it shouldn't crumble. Once you get it into a nice ball store with a wet paper towel covering.
3. Break the ball into 6-8 small balls. 
4. Flatten each smaller ball and then roll to desired size. Leave about 1/4 inch think
5. Put cast iron skillet on medium low heat. Place tortilla on skilled. Let it cook for about 45 seconds on the first side. You should see bubble start to form. Then flip and do about 30 seconds on the other side. 
6. Once done, store in air tight container or aluminum foil :) Good for a few days!