Monday, October 21, 2013
Saturday, October 5, 2013
We went to the pumpkin patch today, one of my favorite things of the whole year. All I could think about was this recipe for Pumpkin soup my new friend Lissa just told me about. See that grey pumpkin up above? I can't remember the name of it but it had the word 'sweet' in it; that was all I needed to grab it up! But let's start with the chicken, I didn't photograph. It was devoured long before I could take a pic, and I forgot to take a picture of the pumpkin pre-roast or post-roast. Start by marinating 2-4 organic boneless skinless chicken breasts about 4-5 hours before you want to make them. There are no exact measurements for this marinade just throw it in.
Annie's Gluten Free Dijon Mustard (I used about 3 Tbsp.)
Champagne Vinegar (I used about 2 Tbsp.)
Dried Oregano (I used about 3 Tbsp.)
Rub it all into the chicken inside a BPA free plastic bag and stick in the fridge when the soup is almost done heat a grill pan to medium high and grill the chicken about 3 minutes on each side to seal the juices. Place chicken (in pan) in the oven on 325 degrees for about 12-15 more minutes. Remove and immediately cover completely in the pan with foil and let sit 15 minutes (this is really important for juicy chicken breast)! Slice diagonally and dip in the soup, I am NOT joking, it's incredible and they compliment each other perfectly!
For the Soup:
Sweet Roasting Pumpkin Larger size or 2 small
Extra Virgin Olive Oil
Head of Garlic
Several sprigs of Rosemary
1/2 sweet onion
Unsweetened Coconut Milk or Coconut Cream (for thicker soup)
Start by preheating the oven to 185 degrees
Slice the pumpkin in half horizontally and scoop out seed (save and roast them!)
score the pumpkin (make sure they are deep scores)
drizzle with olive oil and sprinkle with sea salt and black pepper.
Lay several sprigs of rosemary in each half on a baking sheet and slice an entire head of garlic in half horizontally and rub the exposed pumpkin with the garlic then place open side up in each half. Roast for about 90 minutes or until soft may be less if smaller pumpkin so check after an hour.
In a sautee pan on medium heat sautee diced 1/2 sweet onion in olive oil and about 1 tsp. of nutmeg until translucent. When the Pumpkin is done throw the rosemary away and peel the roasted garlic out and add the WHOLE cloves of roasted garlic and cook a couple more minutes.
Scoop the pumpkin out and put in a food processor or high powered blender (I used my vitamix). Add the sautéed garlic and onion and about 1 cup of chicken broth. Blend and return to warm pan and add about two more cups of broth. and bring to a boil. Add about 2 Tbsp. of coconut butter and about 1/2 cup of coconut milk/cream, and wisk. frequently until the soup thickens to desired consistency. It won't be a super thick soup but it's not runny either. Enjoy the taste of fall!! If you try this, please report back!
Tuesday, October 1, 2013
1 package of Annie Chung's brown rice noodles (soak in boiling water for about 4 minutes or until soft then drain)
1-2 Tbsp. of organic extra virgin coconut oil
2 large eggs, beaten
1 Tbsp. of organic blue agave (or brown sugar if you prefer)
1/2 cup of Gluten Free tamari sauce
3 cloves of minced garlic
Juice of 1/2 Lime
2 Tbsp. of fish sauce
1/2 cup chicken broth
1 carrot grated
Red pepper flake to heat of choice and any desired chili sauce for spice (mix in with liquids)
2 organic chicken breasts
Bake the chicken in a 350 degree oven for 30 minutes take out and cover with foil for 10 minutes, allow to cool slightly then shred with fingers or a fork.
In a wok or a skillet with high sides, add 1/2 the coconut oil, when it's hot add the beaten egg until cooked, when done use a slatted spoon and taken them out and set aside.
In a small bowl wisk together the agave, tamari, fish sauce, red pepper flake, lime juice, broth and garlic.
Add the remaining oil to the wok along with the carrots, and scallions and stir fry for about a minute. Add the eggs and shredded chicken back in with the liquid mixture and cook until thickened then toss noodles into the mixture take out and top with chopped peanuts and chopped cilantro. Enjoy!
Tuesday, July 9, 2013
In a food processor grind 1 small Vidalia onion and 2 carrots (I used a purple variety this time). Heat 1 Tbsp of coconut oil and 1 Tbsp. Extra Virgin Olive Oil over medium high heat. Sautee the veggies until soft (about 10 minutes). Add 2 large cloves of garlic minced a cook a couple more minutes. Salt well. Add 2 cans of Crushed San Marzano tomatoes, 2 Tbsp. of dried oregano, a pinch of fresh black pepper and about 1 Tbsp. Agave. Mix and simmer for at least 1 hour. in the last 10 minutes add some fresh chopped basil.
For the meatballs mix in a bowl:
Organic Ground Beef or Ground Turkey
Minced Cremini Mushrooms
1/2 minced sweet onion
Homemade Gluten Free Bread Crumbs
Mix Together with your hands and bake at 350 for 35 minutes.
Top marinara and meatballs over Quinoa, Quinoa Brand Pasta or Spaghetti Squash.
1 or 2 Shredded Zucchini's
2 cubed avocados
2 chopped green onions (green and white parts)
about 1 cup of shredded basil
Extra Virgin Olive Oil
1 clove Garlic minced
This is one of the best interest recipes I've tried. It's super healthy, filling, warm and the left-overs are amazing. I will post the link, topping with guac of avocado makes it even better! This is crazy good, I'm excited for fall again so I can start making this again...by the way I am a really slow blogger, did you notice? I made this about a month ago :)
This is becoming my favorite summer meal, I've made it about once a week and eaten the left overs for several days so basically this is all I'm eating. I'm kidding but not really... This is essentially guacamole with 2-3 proteins added and not smooshed.
1 avocado cubed
Cherry tomatoes halved
1/2 red onion diced
1 can black beans rinsed
1 can garbanzo beans rinsed
1 cup cooked quinoa
Juice of a lime
1-2 Tbsp. Extra Virgin Olive Oil
Pinch of Salt
2 cloves minced garlic
Shake the dressing in a jar really well until fully mixed and add to salad and toss gently I have been topping this salad with shredded chicken but it's not necessary if you want to make it vegan.