Dinner tonight was chicken stir fry served over quinoa and brown rice. This isn’t a hard dish to make and you don’t need to use stir fry sauces filled with all sorts of things you can’t pronounce!
3 organic free range chicken breasts
1-2 tablespoons coconut oil
1/2 medium onion, sliced thin
1 head broccoli
2 heads baby bok choy, cut in 1 inch pieces
1 cup baby bella mushrooms
1/2 tsp himalayan pink salt
2 tablespoons arrowroot powder
2 tablespoons avocado or sesame oil
2 tablespoons champagne vinegar
1 tablespoon honey
Most of your work is cutting. Don’t worry about everything being perfect, just try to get consistent sizes so things cook evenly.
Put about a tablespoon of coconut oil in a pan and heat to medium high. Add onions and cook for about 5 minutes or until translucent. This may take more or less time depending on how thin you slice them.
Add the broccoli and cook for another 5 minutes. Add chicken, peppers and carrots, sprinkle some pink salt in and cook for around 8 minutes. I ended up having to use two pans at this point, but it works.
Now add mushrooms, zucchini and bok choy for 4 minutes. Stir periodically during all of these steps.
Combine both pans if they are separate, pour in 1 cup of water and cover. Cook for about 8 minutes.
While this is cooking whisk together 1/2 cup of water and 2 tablespoons arrowroot powder. If you are not familiar with it, it works a lot like corn starch as a thickener. Get out some vinegar, avocado or sesame oil and honey.
Once the liquid in the pan is thicker, add about 2 tablespoons of the oil and vinegar. Add 1 tablespoon of honey.
Serve over just quinoa or as I did quinoa and brown rice. A little organic soy sauce and you are good to go!
Pretty simple meal tonight, but still delicious! I bought my new favorite cut of steak, flat iron. It is a really nice steak with good flavor, I guess that is why it is sometimes called the butchers cut. 🙂
First thing I did was put the steak in a 1 gallon ziplock. Poured in some worcestershire sauce, garlic, salt and pepper. I didn’t measure, sorry. Leave it on the counter and promptly ignore.
Cut up some organic red & yellow peppers and baby bella mushrooms…toss with grape seed oil & kosher salt. Place on a medium hot grill:
Put the steak on the grill and cook for about 6 minutes per side (depending on how hot your grill is – mine was cooler than I thought). I don’t think it looks that appetizing raw, but I thought you may still want to see it.
Let the steak rest…lets talk about that for a bit. Resting meat before cutting it is really important. You would be surprised how much difference this will make in your final product. Much more juicy. Keep in mind, the bigger the meat the longer the rest. Chicken breast or steak, rest around 4 minutes is good. A whole turkey, rest like 15.
When you cut the steak, turn your knife at a 45 degree angle and cut against the grain. This is not just for making a nice presentation, although it does do that! It makes the it less tough. You can do this on most cuts, even chicken. I think the texture is better.
Veggies can cook anywhere from the 12 or so minutes you have the meat on to close to 20. This variance depends on if you like any crunch left in them and how much char you like.
Like I said, very simple meal but really good.
How about you…what did you make for dinner?
This is a nice summer recipe for a grilled chicken salad.
First, pound the chicken breasts flat. I don’t know if pound flat is the right term, I just try and get the meat to be an even thickness. It helps to cook it evenly. Season with a chipotle pepper and garlic salt.
Heat your grill to medium. I threw some peppers, onions, grape seed oil & kosher salt in a basket and put that on at right away. Just shake the basket a bit each time you add or flip the meat.
When it is up to temp, place chicken on grill. Grill for 4-5 minutes on each side. After you take the chicken off the grill, let them rest for a couple minutes before you slice them.
While you wait, put some spinach greens & chopped tomato in a bowl. Place your grilled chicken, roasted peppers & freshly made guac
on your salad!
I love guac. It is great with some Beanito chips, with a meal or as a snack all by itself. You can get much fancier with different recipes, but I have a really simple one that is very delicious! Anyone can make this!
You only need a few ingredients:
This is an organic lemon, a non organic avocado (clean 15/dirty dozen
recommendations) and some organic salsa found at Costco.
Here is a little video of how to make this…really you can’t mess this up:
Let me know if you try it and what you think!!
Kind of a staple of comforting, warm, deliciousness in the winter months. Even though it is technically supposed to be spring….it does not look or feel like spring here. Oh well, I digress. Back to nummy cookies!
1 Cup raisins
1 1/4 Cup Flour
1 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1/4 Tsp. Salt
1 tsp cinnamon
3/4 Cup Butter
1/4 Cup coconut oil
1/4 Cup Sugar
¾ Cup Brown Sugar
1 Tsp. Vanilla
2 1/2 Cup Oats
If your raisin are not totally fresh, beat your eggs in a small bowl and then put the raisins in it and let soak.
Beat your sugars and butter/coconut oil. You could just use butter but I thought the coconut oil would give it a nice flavor, which it did! I buy mine at Costco. It will look like the beginnings of any good cookie dough:
Add the vanilla into the mixture of butter and sugar. Add the dry mixture (Flour, Baking Powder, Baking Soda, Cinnamon and Salt.) in with the butter, sugar, and vanilla. Add the raisins and egg mixture. Last, stir in the oats.
Use Pampered Chef medium scoop to put on pan. Bake at 375 degrees for 12-15 minutes.
If you would like a printable copy, click HERE.
This morning I had the pleasure of making some delicious CCC (caramel, coffee, chocolate) cupcakes with my daughter!
We started by being inspired with multiple pins on pinterest and did some pulling from a bunch of them to come up with this amazing concoction! Trust me, this is worth your time to make!!!
First, you need to bake some chocolate, coffee cupcakes.
1 cup sugar
1/2 cup butter, softened
1 3/4 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 cup unsweetened cocoa powder
1 cup brewed coffee, room temp
1/2 tsp vanilla extract
1/4 cup Hersheys Special Dark chocolate chips
- Preheat oven to 350 degrees
- Combine flour, baking powder, salt and cocoa in a large bowl, set aside
- Combine coffee and vanilla, set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and butter (approx 2 – 3 minutes).
- Add eggs to butter mixture, one at a time, mixing well after each addition.
- Gradually add dry ingredient mixture alternating with the coffee mixture to the batter.
- Fold in chocolate chips.
- Line 2 muffin pans with cupcake liners (18 liners total).
- Fill each liner with 3/4 cup of mixture.
- Bake for 20 minutes or until a toothpick comes out clean.
While they are cooling, make your filling.
FillingWhip up 1C of whipping cream and add about 4 TBSP powdered sugar and 1 tsp vanilla. Add 1 TBSP coffee and whip into cream. The filling doesn’t need to be very sweet at all, it is a nice contrast to the frosting.
I took a strawberry huller to carve out a cavity to put the filling in. Make it deep enough so you can fill in that nummy goodness! Put your filling in a baggie, snip the end and fill ’em up!
What to do with the extra cake you pulled out and filling? Mix them up and eat them!
Now you can make the frosting. We choose a cinnamon cream cheese frosting to give a complimentary flavor. I think this contrast gave the overall cupcake it’s wow factor.
2 (8 oz) packages cream cheese, softened
1/2 cup butter, softened
7 1/2 to 8 cups powdered sugar
2 tsp vanilla
2 tsp ground cinnamon
Blend softened cream cheese and butter together until smooth. Add in vanilla and cinnamon, blending everything well. Gradually add powdered sugar a cup at a time, blending mixture after each addition. Put in a large baggie with a big star tip for a pretty design. Frost the cupcakes in a circular pattern to give height to the cupcake.
We used caramel ice cream topping, which was pretty runny so we put it in a baggie and snipped a ridiculously small hole in the corner to dispense. This worked fine, but you could also use a thicker caramel to top for more control. Cover the tops with a zig zag and place a little straw on the side for the full frappuccino effect.
Dig in, you won’t be sorry!!
I have been rather MIA for a long time. I guess I just needed a break. Regardless, I am back and boy do I have a treat for you.
Lately I have been
obsessing researching natural protein bars. I figured there has to be a better, cheaper, more delicious alternative. Guess what? There is!!
While researching, I happened on a blog called The Nourishing Home
. She has a great recipe to use and build from. I decided to give it a go myself. Her recipe calls for coconut flour and I was leery about using it only because I have never tried it and it was spendy. So, I popped up to Whole Foods and was able to buy some buy weight, which is a much more cost effective way to try things.
First you are to mix honey, coconut flour & almond butter. I cheated and used peanut butter. 🙂
Next, you add nuts, dried fruit, coconut flakes and chocolate if you like.
Line a 8×8 pan with parchment paper, leaving some hang over the edge so you can pull it out easier later.
Put the mix in the pan and squish it down. I used an extra piece of parchment to flatten it out.
Let them cool for about 45 minutes, then pop in the fridge for about an hour. Cut into 8 servings.
These are all pictures of the cherry chocolate bars. Here is a pic of the apricot bars…still cooling in my kitchen.
My advice? Go make this right away. You will not be disappointed. I can’t wait to start being creative with the ingredients. Next, I think I will add pumpkin seeds to them…and white chocolate…or butterscotch…or…