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….

Ingredients:
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

Directions:
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
Serve!

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No Bake Healthy Cookie Dough Bites

These are the bomb dot com!!!

Recently my team and I traveled to New Orleans for our annual conferences and Lindsay brought these for a snack.  You can check out her website for yummy recipes also!  Guys.  These are soooooo good!!

My 9 year old son is super picky.  He loves pastas, burgers, fries, all the stuff kids love but hardly any veggies or fruits.  It’s a constant battle.  Even though he’s not a huge fan of Shakeology, he LOVES these!  It makes me so happy to know he’s getting nutrition while eating ‘cookie dough’.

Little tip—I will say I like them best cold.  So store in the fridge or in a cooler for a road trip for the best flavor.

Ingredients:
4 scoops (or packets) of Vanilla or Vegan Vanilla Shakeology
1/2 c creamy almond butter (check to make sure there is no added sugar in the ingredients)
1/2 c agave(you might want to start with a little less than half and see if it’s sweet enough)
1/2 c chocolate chips

Directions:

Mix together (works best with your hands) then break into small pieces and roll into balls.
Place in an air tight container and store in the fridge
That’s it!!

 

Sautéed Brussel Sprouts

This is a recipe I get asked about a TON!brussel-sprouts

Brussel spouts get a bad name, but they are delicious!  Just make sure to add bacon.  😉

But seriously, the first time I tried a single sprout was a year ago and it was because I was at my mother-in-law’s and couldn’t say no.  I went all 4 year old on her and grabbed half a sprout, to smell, lick then taste.  I was blown away at how good they were!!  How could people say they were awful?  Maybe these are sprout lovers who don’t want the rest of the world to know.  Either way, I’m tearing the cap off it.  Brussel sprouts (with bacon) are DELICIOUS!  Give them a try.

Ingredients:
3-4 pieces of bacon (regular or turkey) cooked and crumbled, fat removed
1 bag of Brussel sprouts, end cut off and sprouts cut in half or chopped (totally up to you how knife happy you get)
1 Tbsp of bacon fat or olive oil

Directions:
Warm the fat or olive oil in a skillet
Add the cut sprouts into the skillet and sauté on medium heat
Stir occasionally, but let the sprouts brown
After the sprouts are brown on at least one side, add the bacon and warm through.

Serve!

Optional:  Some people like to add a little salt, some like a little sautéed red onion and some like to add balsamic vinegar.  I like mine just like how the recipe is, but feel free to make them your own!

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Shrimp Stir Fry

Guys.  This recipe is sooooo good!

I came across it on the Ultimate Reset and ate it every night for supper the last 4 days while I was completing the program.  One of my favorites!!

All I really did was switch up an oil, add some onion and shrimp.  Simple and one skillet.  Win win!  And perfect for busy school nights.

Shrimp Stir Fry phonto (3)

Ingredients:
1 lb peeled and deveined shrimp
1/2 zucchini, halved and sliced
1/2 yellow onion, sliced
2 carrots, peeled and sliced
3 cups frozen broccoli
Handful of chopped mushrooms
1 Tbsp sesame oil
2 Tbsp extra virgin olive oil
2 Tbsp Bragg’s liquid aminos

Directions:
Add the oils in a large saucepan on medium heat and warm
Add the onion.  Warm through and stir until partially caramelized
Add the carrots and stir for about 4-5 minutes
Add the broccoli and stir for 3 minutes
Add the zucchini, mushrooms and shrimp and stir frequently for 4-5 minutes or until shrimp is cooked through
Remove from heat and add the Bragg’s liquid aminos.  Stir well.
Serve immediately.
Serves 2.

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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!

Paleo.
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)

Directions:
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!

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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!

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

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.

Serve.

Chicken Thigh Recipe Card

 

 

 

 

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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

Ingredients:
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

Directions:
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.
Serve!

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Southwest Egg White Omelet

An easy peasy Southwest Egg White Omelet.

It takes about 5 minutes to throw together and is loaded with yummy goodness.

Southwest Egg White Omelet
Ingredients:
3/4 c egg whites
1 c combined chopped red bell peppers, jalapeños and spinach
1 tsp coconut oil
Salsa

Directions:
Warm coconut oil in a skillet.
Meanwhile, combine egg whites, peppers and spinach in a bowl and mix.
Add the egg mixture to the skillet and cook until the eggs are no longer runny.
Fold in half and top with salsa!

Southwest Egg White Omelet

 

 

 

 

 

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Sautéed Brussel Sprouts

Poor, poor brussel sprouts.  They’ve had a bad name for far too long.

Growing up I wouldn’t touch these bad boys with a 10 foot pole, but I’m trying to make up for it now.

The first time I actually had these little verbally abused gems was at my mother-in-law’s.  I saw my life flash before my eyes when I looked in the skillet and saw them.  Do I tell her I’ve never had these before?  Can she see the fear in my eyes?  What if they cause me to gag?  Maybe I can time supper at the same time the kids start getting tired and just avoid it all together.

But I sucked it up and sat down at the supper table, fork in my hand and an extra large napkin handy.

I took my first bite with about 4 little pieces of bacon.

‘This isn’t so bad’, I thought.  ‘Let me try one more bite’.
And before I knew it I was reaching back to the skillet for more.  What the heck just happened here?!  Did I just become a brussel sprout fan?  Does that even exist?   I bet it’s an odd bunch if that does exist.  But I’m a card toting member now and actually crave them.

One thing you HAVE to remember though.  Bacon.  You can cook these a million ways, but just remember bacon.

These are a few ways I have cooked mine…

Ingredients:brussel sprouts
2 c brussel sprouts, sliced in half
3 pieces of crumbled, cooked bacon
tsp sea salt
tsp ground black pepper
This is where I change it up.
1/4 c chicken broth or
2 Tbsp coconut oil or
1 Tbsp extra virgin olive oil or
2 Tbsp butter (not margarine.  butter)

Directions:
Pay close attention, because it gets complicated.  Not really!  It’s super easy.
Warm your choice of broth, oil or butter in a medium skillet.
Then add the brussel sprouts, bacon, sea salt and pepper.
Sautee for about 10 minutes or until the brussel sprouts start to soften and brown a little.
Serve it up.  Or just eat out of the skillet.

You can tweak this recipe a lot.  This is a very basic recipe.  Feel free to add garlic, red pepper flakes, etc.

Serves 2 adults

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