Skillet Italian Chicken

Here’s a yummy, fast dinner, if you have the ingredients on hand.

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Skillet Italian Chicken

Over medium heat, fry 7-8 chicken breast tenders in 1 Tb. butter, liberally seasoned with Italian Seasoning (herbs and garlic from Frontier herbs) and celtic sea salt (my favorite yummy salt). I cooked the tenders from frozen, and it took only about 10 minutes. I kept a lid on my skillet the entire time to preserve the juices and keep the tenders moist, then I chopped them into chunks with the cooking spatula and transferred them into a lidded casserole to keep warm.

Next, I added to the skillet/juices: 1/2 lb of cherry tomatoes, cut in half, and 1 lb. red and yellow peppers, cored, seeded, and chopped. I left the lid off the skillet and turned the heat up to nearly high, to get some blackening on the edges of the veggies, about 7 minutes. I then transferred them to the casserole.

Next, I added more butter to the skillet, more salt, and 1.5 lbs crimini mushrooms (most of a large box from Costco), washed and halved. (I know you’re supposed to “wipe” mushrooms with a dry cloth to preserve their full flavor. But really? They’re grown in manure! I wash them.) Again I left the lid off and sauteed them on med. high until they produced a nice jus.

The mushrooms are then added to the casserole, blended together, and sprinkled with 1/2 cup shredded Parmesan cheese (I love the raw one which Trader Joe’s sells in a convenient bag). Serve hot next to a salad of baby greens. Bon appetit!

Flourless Chocolate Cake

The only two claims this cake has to a health food are that it is gluten free, and it will make you happy. I’m convinced happiness is part of good health.

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I made this cake for a class I hosted at my home: Intro to Essential Oils. The cake got almost as many rave reviews as the class. 🙂

Ten days later, I was hosting another class, this time teaching. Of course I made the same fabulous dessert.

Here’s the recipe:

Preheat oven to 300 and oil a 10 inch spring form pan.

Heat in saucepan on stove until melted, then set aside:
1/2 cup water
1/4 tsp sea salt
3/4 cup organic unbleached sugar

Melt over double boiler:
2 packages (5.5 oz each) dark chocolate, Belgian (from Trader Joe’s)
8 oz. semi-sweet chocolate chips (Trader Joe’s

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Transfer melted chocolate into a mixer bowl. Use beaters on low speed to blend in:

1 cup unsalted organic butter, cut up and added in piece at a time. Blend in sugar/water mixture. Add one at a time:

6 eggs (I used 5 duck eggs)

Pour into pan. Bake at 300 for 45 minutes. The center will look wet. Allow to cool some before transferring to the refrigerator overnight.

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To serve, I just removed the sides of the pan and placed the bottom of the pan on a cake plate. I sprinkle with a lovely flaky finishing salt, and a side of whipped cream with 3 drops of pure peppermint essential oil. Enjoy!

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Black Cherry Chutney

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I’m not sure if cherries are native to India, but I used some to make this chutney for our home school India fest. It was fantastic.

Black Cherry Chutney
Simmer in small saucepan until soft:
1.5 cups frozen organic black cherries (Costco)
1/2 cup pear butter
1/2 small onion, minced
1/4 cup water
1 tsp ginger powder
1 tsp cardamom powder
1/4 cup brown sugar or honey
1/8-1/4 tsp cayenne pepper (heat to taste)

When soft, mash cherries with a potato masher until blended in sauce. Add:
1/2 cup organic raisins
1/4 cup apple cider vinegar

Blend in until raisins have rehydrated. Pour into a jar a keep in the fridge. The natural pectins and chunks of fruit will give thick body without the addition of pectin or gelatin.

Enjoy as a condiment with curries.

Homemade Mayo [Basic Sauce]

I love mayonnaise, but I no longer use the store-bought kind because I haven’t found a tasty one with organic oils, no soy and no chicken eggs. So I make it instead. Here is a basic sauce I use for chicken salad, mayo, casseroles, or to top steamed broccoli.

Mock Mayonnaise
Melt over medium heat:
1 stick butter

Meanwhile combine in blender:
1 very large egg (duck) at room temperature (or 2 small chicken?)
2 tsp Dijon mustard (TJs)
1/2 tsp salt
Juice of one lime or half lemon (2tsp)
1 tsp. apple cider vinegar
1/4 tsp paprika powder, if desired

When butter is melted, and while the blender is running with the lid on and center piece removed, pour the butter oil in a small stream into the egg mixture until it emulsifies into a creamy sauce.

Yields enough to use with 3 cups chopped chicken, not counting the chopped apples, celery, or raisins.

Refrigerate for firm mayo.

For Curry Sauce (for broccoli, or in Chicken Divan casserole), add 1/2 tsp curry and omit paprika.

Awesome Almond Flour Muffin

I’m going out on a limb here and naming this the “Awesome Almond Flour Muffin” because it’s so yummy and versatile. This has become my go-to breakfast and mid morning snack for the kids and myself on Friday mornings as we rush off to Friday School (homeschool co-op).

Below is the recipe for Carrot Spice Muffins, but you can use the basic recipe for zucchini muffins, blueberry muffins, apple spice muffins, or banana muffins. And it’s a kissin’ cousin to my Chocolate Cupcakes. See below for variations.

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Carrot Spice Muffins

Heat oven to 350, and prepare 2 muffin tins (24 count) with greased paper liners (yes, greased).
Place in food processor with S blade:

5 large carrots, chunked

Process until mostly fine, then add:

3.5 cups almond flour (I use Bob’s Red Mill; almond meal from Trader Joe’s works too, but is just a little more crumbly)
2 tsp. soda
1/2 tsp. fine sea salt (Real Salt)
1TBS. cinnamon
1 tsp. ginger
1 tsp. nutmeg
1/4 tsp. cloves

Pulse to incorporate dry ingredients into carrots. Add:

1 tsp. vanilla
1 TBS. apple cider vinegar
4 large eggs
1 cup honey (can go down to 3/4 cup if you prefer)

Blend all ingredients until smooth. Don’t over-blend.

Ladle into greased muffin papers. Bake for about 25 minutes in 350 degree oven, or until beginning to brown, but firm in middle. Remove to wire racks. Allow to cool (ha, ha) before serving with butter. Yum!

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Variations:

Zucchini Spice Muffins
Replace carrots with 2 medium zucchini, processed with S blade until fine at outset of recipe. Omit ginger. Add 2 TBS coconut flour with dry ingredients to help absorb additional moisture from zucchini.

Apple Spice MuffinsOmit carrots and ginger. Add 2 TBS coconut flour with dry ingredients to help absorb additional moisture from apples. Add 2 cups chopped apple at the end, after blending all ingredients smooth. I like to fold it in with a spoon after removing bowl from food processor. Add an additional 3/4 cup raisins if desired.

Blueberry Muffins
Omit carrots, cinnamon, nutmeg, ginger, cloves, and vanilla. Add 2 TBS coconut flour with dry ingredients to help absorb additional moisture from blueberries. Add 2 tsp almond flavoring. Add 2 cups blueberries (frozen is fine) at the end, after blending all ingredients smooth. I like to fold them in with a spoon after removing bowl from food processor.

Banana Muffins here.

Chocolate Cupcakes here.

Chocolate Coconut Ganach

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In celebration of our completed Whole30, we are using this as a chocolate syrup over Black Cherry Ice Cream in banana splits. Hurray for us!

Chocolate Coconut Ganach
Melt over low heat:
1/2 cup coconut oil
1/2 cup honey
3/4 cup cocoa powder (TJs)
1 tsp vanilla
Whisk until smooth. Use warm as a syrup, or pour into a pan or moulds and cool for Ganach dessert (serve plated with a dollop of Creme Fraiche).

Here the Ganach is served in our banana splits.

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Black Cherry Ice Cream

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Oh, this ice cream is so good!

Whir in food processor until almost puréed:
2 cups frozen organic black cherries (Costco)
1/4 cup honey
1 tsp almond flavoring

In a large glass mixing bowl, whisk together:
2 cups SCD yogurt or kefir (24 hour=lactose free)
1/2 cup honey
1 cup coconut cream (or heavy whipping cream if you aren’t concerned about lactose)
1/4 cup flaxseed oil

Add cherry mixture, whisk until combined and pour into an ice cream maker.

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The flaxseed oil may be omitted if you will be serving the ice cream immediately, but if you will be freezing it for later, the oil helps for scoop-ability; without it your ice cream will be hard as a rock!

Clean Eating Day 26 [SCD, GAPS, Whole30]

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I love watching my two year old chow down on good food I’ve made!

Breakfast
Grapefruit, Banana Crepes with berry compote and turkey sausage
Lunch
Leftovers and hot dogs
Dinner
Bratwurst Roast

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The Brat Roast is our new Saturday night tradition; we love this meal!

Although acorn squash looks beautiful in the brat roast, pealed and chunked butternut squash works better as it doesn’t need to be scraped out once on the plate.

Clean Eating Day 25 [SCD, GAPS, Whole30]

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Breakfast
Scrambled eggs with crumbled fried turkey sausage, squash soufflé with coconut cream
Lunch
Leftover squash soufflé, sausages
Dinner
Leftover Chicken Tiki Masala, salad

Breakfast Squash Soufflé
4 cups roasted Sweet Meat squash
5 large eggs
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1 cup coconut milk
Whisk together until smooth. Pour into a greased 9×13 pan. Bake at 350 for 30-40 minutes.

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I had an early morning appointment, so I made the soufflé batter the night before and left it in the fridge. In the morning, I popped it in the oven right after I got out of bed and it was ready for breakfast.

The soufflé turned out pleasantly sweet considering there is no additional sweetener.

Clean Eating Day 24

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Breakfast
Scrambled eggs, turkey sausage patties, grapefruit
Lunch
Veggie soup, sausage or hot dog or leftovers, apple slices
Dinner
Chicken Tiki Masala

This recipe was the inspiration for dinner. I converted it to crockpot cooking, and also added roasted cauliflower and purple carrots at the end; the single dish dinner with chunks of veggies reminded me of curies my husband’s Moroccan uncle has made for us.

Crockpot Chicken Tiki Masala
Turn crockpot on high and add:
2 Tb ghee
2 Tb curry powder (mine was Oregon Spice Co: Mild Madras Curry)
2 tsp cinnamon
2 tsp ginger
2 tsp cumin
Purée in food processor:
1 sweet onion
2-3 cloves garlic
Add to crockpot. Then add:
5 large frozen chicken breasts
Juice from one lime
2 Tb curry powder sprinkled on chicken
1 Tb coarse Celtic sea salt
1 can coconut cream (TJs)

Cook on high for 4 hours, then cut up chicken into chunks/shreds. At this point I had a lot of liquid in the crockpot; if I had thawed the chicken in the fridge the night before and drained off the liquid and cooked it on low for 8 hours or longer this would probably not be the case.

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I ladled out most of the liquid into a large skillet and simmered it on the stove to reduce it.

Meanwhile, heat oven to 500 and melt in a saucepan on the stove:
2 Tb ghee
2 Tb olive oil
1 tsp salt
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp fresh ground pepper
Heat and stir. Pour into two large glass pans, and toss and coat:
1 head cauliflower, cut into florets
4 large carrots cut in chunks (I used purple and orange carrots; any color will work)
Roast in the oven 30 minutes, or until browning. Stir occasionally.

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To the reduced chicken sauce add:
4 tsps paprika
1 tsp salt
1 can (15oz) tomato sauce
1 cup chopped cilantro
Heat to simmering and add back to the chicken in the crockpot.

When cauliflower and carrots are browned and soft add into the crockpot.

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Serve hot, over rice if eating grains. We had it straight like a stew.

And the two-year-old had three helpings. The end.