Grain Free Chicken Stir Fry

Y’all!!  Why have I waited so long to jump on the riced cauliflower train?!

Oh yeah.  Because I did it once myself and then drowned my frustrations and scraped knuckles (from the grater thingy) in a bottle of wine after.  Seriously.  Such a mess and crazy dangerous!

Fast forward a year and I’m stocking up on frozen veggies and see this!!  I opened the freezer door, grabbed it, read the ingredients, looked around like I just found the Holy Grail and someone was going to snatch it from me, and hid it in my basket.

This stuff is amazing!!!  Ahhhhmazing!!!  And I love that my belly doesn’t look 5 months pregnant after eating it, like it does with rice.  Delicious + no food baby = awesomeness.

Here’s how it went down….

2 chicken breasts
1 package of the yummy goodness of riced cauliflower medley (Found in the frozen section with the veggies)
Olive oil
Sesame oil
Bragg’s liquid aminos
Sea salt
Black pepper

Warm 1 tsp of olive oil in a skillet
Cook chicken breasts for about 8 minutes on each side (or until done) and sprinkle a little sea salt and pepper on each side
Remove chicken from skillet and set aside on a cutting board
Warm 1 tsp of olive oil and 1 tsp of sesame oil in the same skillet
Add the riced cauliflower medley to the skillet and warm through for about 5 minutes
Meanwhile, cube the cooked chicken breasts
Add the cubed chicken breast to the skillet with 1 Tbsp of Bragg’s liquid aminos
Mix well and warm through


Lewis Boy Wings

I need to give a shoutout to my hubs for letting me use this recipe (you can find him on Instagram at back_porch_dad).  He’s a true carnivore and LOVES wings, but about 2 years ago we made the commitment to stick to the 80/20 rule of eating clean.  Wings were one of the first recipes he had to revamp and these are goooood!

21 Day Fix.
Lewis Boy approved.
And just in time for Father’s Day!

Ingredients:Lewis Boy Winds
Whole wings (drumsticks and wings attached)
Cayenne powder
Crushed red pepper
Italian seasoning or oregano
Buffalo hot sauce of choice (Tabasco brand is pure paleo, but can be hard to find.  Brands like Frank’s have minimal preservatives)
Blue cheese (optional)

Preheat grill to high heat
Dust both sides of the winds with seasonings.  I start with the coarsest seasonings first.  This prevents the cayenne powder from blocking the crushed red pepper and Italian seasoning from sticking well.
Grill on high heat until golden brown and juices are popping. (His words!)
After the wings are seared, move them to top rack to ‘bake’.  Close the lid and check and turn periodically.  Depending on the grill, this should take as long as half an hour.
When they’re done, brush on the buffalo sauce.  Let this cook onto the skin for 3-5 minutes.  Repeat once.
Remove from grill and let cool for a few minutes.  Feel free to top with blue cheese immediately after removing them from the grill if you’d like.

Happy eating!


Margherita Pizza

This is a great quick supper that can also be saved for lunch.

In this recipe I do have options for both refrigerated pizza crust and tortillas.  I prefer whole wheat tortillas, homemade pizza crust or a paleo crust, but you can use whichever you’d like.  Just don’t eat it all in one sitting!

Margherita Pizza

Servings: 4 (Save leftovers for lunches)

1 large tomato, seeded and diced
1 c grated mozzarella cheese
½ c fresh basil, chopped
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
2 garlic cloves
Refrigerated pizza dough or whole wheat tortillas

Preheat oven to 400F
Combine tomato, mozzarella, basil, oil, vinegar and garlic in a medium bowl. Let stand for 10 minutes.
Meanwhile, unroll the dough or get out the tortillas. Transfer to a non stick baking sheet and top with tomato mixture.
Bake pizza about 8-10 minutes or until cheese is melted and dough is cooked through.

Top with red pepper (optional)  I also like to add red onions, mushrooms and olives to mine.  Feel free to add those veggies!

Side suggestion: House salad


Prosciutto Wrapped Chicken Thighs

This is way more of a meal for my husband than me.Chicken Thigh Done
I like white meat, he likes dark.
Cured meats aren’t really my thing, he makes meals out of them.
Hence prosciutto wrapped chicken thighs.
They really are very yummy and the crispy prosciutto rocks my socks off.  Soooo good!  And 21 Day Fix approved!

8 boneless, skinless chicken thighs
8 pieces of prosciutto
3 cloves of garlic, thinly sliced
1/4 c olive oil
Sea salt

Directions:Chicken Thighs Prep
Warm oven to 350 F
In a pie dish, mix olive oil and sliced garlic.
Take one sprig of rosemary and strip it, then coarsely chop the rosemary.  Add this to the olive oil and mix well.
Cut the remaining rosemary into 8 sprigs
Take one chicken thigh and spread it flat.
Sprinkle with sea salt and pepper.
Drudge the thigh through the olive oil mixture.  Do this with both sides.
Then place a sprig of rosemary in the middle and fold the thigh over.
Wrap the thigh in a piece of prosciutto and secure with a toothpick.
Place the thigh on a cooling rack and place the cooling rack on a baking sheet.
Continue with the remaining thighs.
If you have remaining olive oil, drizzle over the thighs.
Bake at 350 for about 40 minutes.


Chicken Thigh Recipe Card






Easy Crockpot Chicken

We’re getting in the swing of Little League (see what I did there…swing, baseball…), so nights are even more hectic and rushed than normal. The easier the supper, the better our night! But I don’t want to sacrifice the health of my family for easy.

This easy crockpot chicken is a winner all the way around. My daughter likes what she calls ‘slimy chicken’. I know, sounds so gross! But she likes dark meat and my son and I like white meat.  See!  Winner all the way around.

Easy Crockpot Chicken

1 whole chicken (innards removed, chicken washed and patted dry)
1 yellow onion (sliced)
1 lemon (halved)
2 garlic cloves (peeled and smashed)
7 whole carrots (skinned and chopped into 5 inch sections)
Rub Ingredients:
2 tsp salt
2 tsp paprika
1 tsp cayenne
1 tsp garlic powder
1 tsp pepper

Place carrots and half the onions at the bottom of the crockpot.
Combine dry ingredients to create a rub.
After drying chicken, squeeze half a lemon on the chicken and rub the outside of the chicken with the garlic cloves.
Put the garlic and both halves of the lemon inside the chicken.
Add the remaining onions into the chicken as well.
Now take the dry rub and rub it all over the chicken until the rub is gone.
Place the chicken, breast side down, in the crockpot, on top of the carrots and onions.
Cook on low for about 6 hours.
After 6 hours remove the chicken from the crockpot into a oven safe baking dish.
Set your oven to broil and broil the chicken for about 4-5 minutes, or until the skin in browned and crispy.
Remove from the oven and add the remaining ingredients from the crockpot to the baking dish.


Cheesy Sausage Quiche

Oh I went there.  Cheese.Cheese Sausage Quiche

I love cheese.  It’s a huge weakness.

When I was younger my Mom would make scrambled eggs and put queso on them.  Frickin’ heaven I tell ya!  I even asked for that as my ‘birthday supper’.

Breakfast and queso.  Can life get any better?

Seeing as my metabolism can no longer keep up with my love for queso, I’ve had to modify a few eating habits.  I give you 21 Day Fix Quiche!  No yellows here.  But we will have to count a blue.

And it bakes in the oven for 40 minutes so you can get your multi-tasking done!

3 Large Eggs
3 Large Egg Whites
3/4 c. almond milk
1 tsp. sea salt
1/2 tsp. black pepper
1/2 c. shredded cheese (I use cheddar)
2 sausage links  (I use chicken apple sausage by Applegate.  Found by the bacon)
1 medium green bell pepper, chopped
2 Tbsp. butter or cooking spray
Cast iron skillet

Preheat oven to 350
Mix eggs, salt, pepper, almond milk and cheeses together.  Set aside.
Melt butter in oven safe skillet or use cooking spray.
Slice sausage into cubes and warm in skillet until a little browned.Cheese Sausage Quiche
Add bell peppers and cook for 3 minutes.
Then stir in the egg mixture and place in oven for 40 minutes or until the egg mixture doesn’t move.Cheesy Sausage Quiche
Depending on the size of the skillet, the quiche may be thick or thin.  This will affect cooking time.

Cool for 10 minutes.
You can also bake this ahead and freeze it.  Just set out to thaw and warm it up for 20 minutes.

Depending on the thickness (mine are thin), I would count 2 slices as a red, half a blue and half a green.



Healthy Goulash

We are knee deep in Little League right now which means meals have to be either 1.) super fast and easy or 2.) something that can sit in the oven for a bit so we can get homework done while supper is cooking.

This healthy goulash is a little of both.  The spaghetti squash takes about 45 minutes to cook (so you have time to help your kids with homework, do laundry, etc) and it’s one skillet (easy clean up).

Healthy Goulash

1 medium spaghetti squash – cut through the length and seeds removed
1 25 oz jar of tomato sauce – PLEASE read the ingredients.  You’re looking for simple ingredients and NO ADDED SUGAR!
1 lb lean ground beef, or turkey
2 c spinach
1 c sliced mushrooms
2 tsp extra virgin olive oil, divided
1 tsp sea salt
1 tsp ground black pepper

Preheat your oven to 400
Place spaghetti squash, ‘meat down’, on a cookie sheet
Place in oven and bake for about 45 minutes or until the spaghetti squash is tender
15 minutes before the spaghetti squash is done warm your skillet on medium heat
Add 1 tsp of extra virgin olive oil and brown the meat
Drain any fat and place the browned meat in a bowl and set aside
Add the last tsp of extra virgin olive oil and add your mushrooms and spinach, along with sea salt and pepper.  (You can add any veggies you would like here)
Saute for about 7 minutes, then add the meat back in, and pour 3/4 jar of spaghetti sauce in.  Mix well and heat through
Meanwhile, remove spaghetti squash from the oven and carefully turn the squash over
With a fork scrape the squash for your noodles
Place 3/4 c of spaghetti squash on your plate and top with 3/4 c of the sauce mixture


Feeds a family of 4



Yep.  Just regular ole’ tacos.Taco Seasoning

I never read the labels on spice packets, like taco seasonings and guacamole mixes.  I just figured they were spices, packaged conveniently so busy moms like myself could save one step at night.  (Saving even one step on a busy night is huge!)

It wasn’t until speaking with my sister-in-law that I realized there is SO much more in those little packets.

Like dairy in the guacamole packet, at least the one I used to use.

Her (then) newborn, my sweet little nephew, has an allergy to dairy.  I told my sister-in-law (Allison) that I would bring guacamole to a family dinner.  It was then that my eyes were opened to packaged seasonings.  Allison told me that she would love to eat guacamole, but that so often guacamole has dairy as an ingredient.  I went to the store the same day and could not believe that the little spice packet I assumed was simple dried ingredients did actually contain dairy, as well as many other ingredients.

This ended my seasoning packet buying.

But no harm done, because in the process I have learned how to make my own.  With my own ingredients and my own measurements.

I give you taco seasoning!  (And I absolutely learned to make home-grown guac as well!)

1/4 yellow onion (chopped fine)
2 garlic cloves (chopped fine)
1 Tbsp chili powder
1.5 tsp. ground cumin
1 tsp olive oil
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp paprika
1/4 tsp oregano
1 lb preferred lean meat (chicken, beef, turkey)
1/2 c water

Warm olive oil in skillet over medium heat and saute the chopped onion and garlic for about 5-7 minutes.
Add the meat and brown.
Then add all the spices and water.
Let simmer for 5 minutes and serve.
Easy peasy!

Serves a family of 4


Cauliflower ‘Fried Rice’

Cauliflower ‘Fried Rice’

This experiment began when my daughter’s school called to say she was running a low grade temperature and needed to come back home. My husband was nice enough to take off work, so I could get loose ends at my job tied up. (The school nurse told us she would have to be out of school the next day. Kids have to be fever free for 24 hours to return)

Our daughter slept and barely moved for a day. Knowing I would have the next day with her, and how tired she was the day before, I thought of it as an opportunity to make a new recipe or two. I didn’t prepare for her to be fever free by 9am and a ball full of energy! I’m so glad she has recovered, but man did she have some energy stored!

I work full time, as does my husband, so most meals are prepared in 20-30 minutes. This took a little longer simply because we lack the tools to make it a speedy process. We have a small (very awesome) food processor and a single serve (not so awesome) blender. All in all this took about 45 minutes, but ‘ricing’ the cauliflower took the longest.

I promise, if a recipe is a dud it will not be on this blog. These are tried and true, which is also why there are gaps sometimes.

This shockingly tastes like fried rice. And re-heats amazingly well. Sometimes the clouds part and something truly awesome like cauliflower fried rice is born.

Ingredients:phonto (1)
1 head of cauliflower
1 bag of frozen veggies (We used peas and carrots. You can use any vegetables. Mushrooms, bell peppers, cabbage, etc)
2 cloves of garlic, diced
1 onion, diced
2 eggs
4 Tbsp Bragg’s liquid aminos (found by the vinegars)
1 Tbsp extra virgin olive oil
1 tsp coconut oil
½ tsp sea salt
½ tsp pepper

-Note- 2 chicken breasts were prepared before this. Sautéed in extra virgin olive oil with sea salt and pepper. I diced the cooked chicken breasts into cubes and tossed with 2 Tbsp. liquid aminos.
Wash the cauliflower well and the break it into small sections
Place small sections in your food processor or blender and pulse until all sections are ‘rice.
Add the extra virgin olive oil and warm the skillet over medium heat
Add the onion and garlic and sauté
Next add the cauliflower, veggies and liquid aminos
Cook until the cauliflower is soft and the veggies are warmed through (about 7 minutes)
While this is happening, warm another skillet with 1 tsp coconut oil
Crack 2 eggs and scramble
Add the scrambled eggs to the cauliflower mixture and mix well
Remove from heat and add in the chicken or keep it separate
(I keep mine separate so I can measure my red container for the Fix)

Feeds 2 hungry adults with leftovers


Balsamic Honey Chicken Tenders

It took me a long time to like balsamic vinegar.  I think it was the name that threw me off.  I remember, when I was little, I poured a glass of what I thought was white grape juice.  Little did I know my Mom had made a white grape juice, vinegar concoction.  I have no idea why.  It tasted awful and the thought that someone would purposefully do this blew my mind.

Needless to say I spit it out and then asked my Mom what the heck was going on.  I remember her saying something like ‘it was supposed to eat fat’ or something to that extent.  It probably would have eaten my entire body from the inside out had I consumed the entire glass, so I’m pretty sure it would eat a small amount of fat.

I have vinegar issues now.

But I have grown up.  I have drunk white grape juice (without vinegar) and I now love balsamic vinegar.    I also brush my own teeth and wash my own clothes.  Growing up is filled with all kinds of awesomeness.

With that said, you still need to be cautious when it comes to balsamic vinegar.  Case in point, do not inhale what you imagine to be very flavorful aromas while it is boiling.  It will literally take your breath away.  I’m not kidding.  My brain lost about 10 seconds of function because I breathed balsamic vinegar fumes while cooking.  You can certainly give it a go, just be prepared to be without oxygen for a few seconds.  Your call.

Ingredients:Balsamic Honey Chicken Tenders
2 chicken breasts
¼ c balsamic vinegar
1 clove of garlic, diced
3 Tbsp. of honey
2 Tbsp. balsamic vinegar (keep this separate)
2 Tbsp. extra virgin olive oil, divided
1 Tbsp. butter
Salt & pepper to taste

Slice the chicken breasts into 5-6 strips each
Place the sliced chicken breast into a Ziploc bag.  Add ¼ cup of balsamic vinegar, the diced garlic, 1 Tbsp. extra virgin olive oil, salt and pepper.  Mix the ingredients in the bag and let marinade for at least 30 minutes.
I like to leave mine on the counter, so the meat comes to room temperature.  You can certainly place it in the fridge as well.  If setting the meat out for more than 30 minutes, it should be placed in the fridge.
When you’re ready to cook, heat the remaining tablespoon of extra virgin olive oil in a skillet over medium heat.
Cook the strips for about 3-4 minutes on each side, browning the chicken on each side.
Remove the chicken and turn down the heat to medium-low.
Add the butter and 2 tablespoons of balsamic vinegar.  Use a spoon to scrape all the goodness from the bottom of the skillet.  (This begins the no breathing over the skillet section)
Then add the honey and increase the heat a bit and allow the sauce to thicken.
Once the sauce has thickened, add the chicken back into the skillet.
Toss the chicken in the sauce and serve.

Feeds 2 semi-hungry adults and 2 diggies.