Super Succulent Seasoned Chicken

January 16th, 2018 | no comments

 

Chicken doesn’t have to be dry my friends! I’ve made this recipe at least a couple of dozen times and it always turns out perfectly moist and tender.

Being a “born-again” meat eater, I was a bit nervous about cooking meat. After all, the year 1994 marks the last time I actually ate meat…and it was prepared by my mother. 🙂

This recipe is so simple and uses nothing but spices, sea salt, and extra virgin olive oil.

Looking for quick lunch ideas throughout the week? Prepare double the recipe and store the leftovers in the refrigerator! When you’re ready:

  • Slice into strips and add to a green leafy salad.
  • Cut into chunks and mix with avocado oil mayo, diced grapes and chopped red onion and celery!
  • For a warm and savory lunch, shred and stir into a small bowl of prepared steel cut oats, along with diced avocado, fresh herbs, and leftover veggies from last night’s dinner.
Print Recipe
Super Succulent Seasoned Chicken
Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 2 boneless and skinless chicken breasts I like either Organic Smart Chicken or Gerber Amish Farm Chicken
  • 1 tbsp. extra virgin olive oil
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. fresh ground pepper
  • 1/4 tsp. chili powder
  • 1/2 tsp. Sea salt
Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 2 boneless and skinless chicken breasts I like either Organic Smart Chicken or Gerber Amish Farm Chicken
  • 1 tbsp. extra virgin olive oil
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. fresh ground pepper
  • 1/4 tsp. chili powder
  • 1/2 tsp. Sea salt
Instructions
  1. Preheat oven to 450 degrees.
  2. To tenderize, pound chicken breasts to an even thickness.
  3. Pour oil in a baking dish and coat both sides of chicken with oil.
  4. Add garlic powder through salt to a small bowl and mix together. Evenly coat both sides of chicken with spice mix and rub in with clean hands.
  5. Bake for 15-20 minutes until internal temperature reaches 165 degrees. Then remove from oven and cover pan with foil and let rest for 10 minutes to allow the juices to settle.
Share this Recipe

Get FREE tips and tiny slices of motivation to help you live a healthier life...without giving up chocolate!

Walnut Taco “Meat”

January 2nd, 2018 | no comments

I don’t love the frozen meat substitute “crumbles” on the market…mainly because they are full of processed soy, sugar (yes sugar!), and corn oil.

When I’m in the mood for a meatless dinner, I try not to rely on frozen convenience foods that purport to be “healthy.” The ingredient list tells an entirely different story.

While on the hunt for a meat substitute recipe to add to my taco salad, I came across this recipe on popsugar.com. I changed up some of the ingredients a bit and the result is quite delicious!

Print Recipe
Walnut Taco "Meat"
The perfect vegan, gluten-free, dairy-free meat substitute for tacos! This recipe requires no cooking- just toss everything in your food processor and pulse until crumbly! You can also season the "meat" with different spices to match different cuisines. 2 Earthfoods per serving: ♥♥
Course Dinner
Prep Time 5 minutes
Servings
1/4 cup servings
Ingredients
  • 2 cups raw walnuts
  • 1 tbsp. cumin
  • 1 tbsp. ground coriander
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. Coconut Secret Coconut Aminos
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. garlic powder
  • Sea salt and pepper to taste
Course Dinner
Prep Time 5 minutes
Servings
1/4 cup servings
Ingredients
  • 2 cups raw walnuts
  • 1 tbsp. cumin
  • 1 tbsp. ground coriander
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. Coconut Secret Coconut Aminos
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. garlic powder
  • Sea salt and pepper to taste
Instructions
  1. Add all ingredients to a food processor and pulse several times until crumbly. Be careful not to over-blend or you'll get a big pile of mush. 🙂
Share this Recipe

Get FREE tips and tiny slices of motivation to help you live a healthier life...without giving up chocolate!

Caulimash

December 18th, 2017 | no comments

One of the most important questions I ask myself when choosing a food to eat or recipe to prepare is: how long will this food keep me satisfied?

Unfortunately, when it comes to regular white potatoes, my answer is: not very long! Because of their high glycemic index, white potatoes have a strong impact on your blood sugar. This spike in blood sugar is followed by a subsequent dip, causing hunger to return sooner than it should.

Enter cauliflower mashed “potatoes”, or what I like to call Caulimash. 100% pure cauliflower, seasoned with garlic powder, sea salt, pepper, fresh chives, and ghee. The taste is pure heaven on earth! And, because cauliflower has a low glycemic index, it will not cause undesirable effects on your blood sugar. Bonus! An extra bonus…cauliflower is a cruciferous vegetable, meaning it has the power to reduce inflammation in your body.

This past Thanksgiving I made this recipe of Caulimash for my family in place of traditional mashed potatoes and everyone loved it! In fact, my mother (who is VERY hard to please when it comes to food), asked if she could take some of the leftovers. Score! 🙂

Serve it alongside a nice piece of grass fed beef with some roasted carrots and I swear you’ll never miss the spuds. You could also prepare a little extra and add it to your scrambled eggs on Sunday morning. I hope you enjoy this recipe as much as I do!

Print Recipe
Caulimash
100% pure cauliflower- seasoned with garlic powder, sea salt, pepper, fresh chives and ghee. The taste is pure heaven on earth! And, because cauliflower has a low glycemic index, it will not cause undesirable effects on your blood sugar. Bonus! An extra bonus...cauliflower is a cruciferous vegetable, meaning it has the power to reduce inflammation in your body. 3 Earthfoods per serving: ♥♥♥
Course Side Dish
Prep Time 15
Cook Time 10
Servings
servings
Ingredients
  • 1 large head cauliflower Remove stems and chop florets into small pieces
  • 3 tbsp. grass fed ghee or butter For a richer flavor, use ghee!
  • 1 tsp. Sea salt
  • 1/4-1/2 tsp. garlic powder Depending on how garlicky you like it. 1/2 teaspoon is pretty powerful!
  • 1/2 tsp. fresh ground pepper
  • 1 tbsp. fresh chives, chopped
Course Side Dish
Prep Time 15
Cook Time 10
Servings
servings
Ingredients
  • 1 large head cauliflower Remove stems and chop florets into small pieces
  • 3 tbsp. grass fed ghee or butter For a richer flavor, use ghee!
  • 1 tsp. Sea salt
  • 1/4-1/2 tsp. garlic powder Depending on how garlicky you like it. 1/2 teaspoon is pretty powerful!
  • 1/2 tsp. fresh ground pepper
  • 1 tbsp. fresh chives, chopped
Instructions
  1. Steam cauliflower for 10 minutes until just fork-tender.
  2. Transfer to high-speed blender or food processor and add ghee, salt, garlic powder, and pepper.
  3. Pulse about three times to blend ingredients, then run on low speed for 30 seconds until smooth. Caution: If you over-blend, your caulimash will be runny.
  4. Transfer to serving dish and sprinkle with chives.
Share this Recipe

Get FREE tips and tiny slices of motivation to help you live a healthier life...without giving up chocolate!