Food

Food

Prosciutto Stuffed Chicken with Vegan Pesto Cream Sauce

olivia September 22, 2015 at 4:44 am 0

Sometimes I get in a dinner rut where I feel like I am always making the same thing and need to branch out and use my imagination. Insert “Prosciutto Stuffed Chicken with Vegan Pesto Cream Sauce” and I am back in business! I decided to serve this over a bed of sauteed spinach but you could easily put this over pasta, mashed potatoes, mashed sweet potatoes literally the list in endless. If I am being honest, you could literally put the Pesto Cream sauce on anything and it would taste delicious. Ingredients: 2 boneless skinless chicken breasts 4 slices on prosciutto 6 sun dried tomatoes (prefer the ones packed in oil) 1/2 cup of shredded cheese ( I used Daiya vegan Pepper Jack) 1/4 cup spinach leaves 2 Tbsp olive oil salt and pepper to taste Ingredients for Pesto: 8-10 fresh basil leaves 2 Tbsp nutritional yeast 3 garlic cloves 1/2 cup olive oil, you can add more if you need to thin out pesto if needed salt and pepper to taste Ingredients for Vegan Pesto Cream Sauce: 1/2 cup white mushrooms, sliced 3/4 cup chicken broth 1 cup canned full fat coconut milk 1/4 cup shredded vegan pepper jack cheese pesto from above recipe Directions: 1. Preheat oven to 375 degrees. Put 1 Tbsp of olive oil in bottom of baking dish set aside. 2. Butterfly chicken breasts so that it will lay open. Place 2 prosciutto slices, 3 sundried tomatoes, and divide shredded cheese and spinach up evenly for each chicken breast. Salt and pepper to taste. 3. Place chicken in oiled baking dish and sprinkle 1 Tbsp olive oil on top of chicken. Put in oven and bake for 1 hr or until chicken is completely cooked through. When the chicken is almost done you can start your sauce. 4. Put ingredients for pesto into a food processor and pulse until thoroughly combined. Set aside. 5. Put 1 Tbsp Olive oil into pan and add mushrooms. Cook over medium heat till soft. Add in chicken broth, shredded cheese, coconut milk and pesto. Simmer for 10 -15 min. 6. Set chicken on plate and drizzle sauce on top and Voila!

Food

Best Ever Jambalaya

olivia July 16, 2015 at 5:02 am 0

Let me start off by saying I have tried many different versions of Jambalaya. It is one of my favorite dishes to make but it really has been a learning process along the way. Things I have learned…DO NOT put rice into broth, it gets so mushy and if you need to reheat the next day there is barely any broth because the rice has soaked it all up….Second, Shrimp does not reheat well, so if desired saute some Shrimp on the side and add as a garnish on top. Thirdly, I have tried versions that were maybe delicious to me but had way to many herbs and heat to be able to feed my daughter. This recipe is absolutely perfect and the flavor is out of control. Ingredients: 2 Tbsp Olive Oil 1 lb Smoked Turkey Kielbasa, sliced 1 lb smoked ham, cubed 1 large onion, diced 2 celery stalks, diced 1 green bell pepper, cored and diced 1 orange bell pepper, cored and diced 1 large tomato, diced 3 garlic cloves, minced 1 Tbsp dried oregano 1 tsp fresh thyme 2 Tbsp tomato paste 6 cups Chicken Stock 3 bay leaves Salt and Pepper to taste Directions: 1. Heat the 1 Tbsp Olive oil in a large pot or dutch oven over medium heat, add kielbasa and ham and saute for 8 min, until lightly browned. Remove the kielbasa and ham from pan and set aside. Add rest of olive oil, onion, celery and peppers to the same pot and saute for 10 minutes, until the onions are translucent. 2. Add the tomato, garlic, oregano, thyme, and tomato paste, cook for 4-5 minutes. Add in the chicken stock and bring to a boil. 3. Add back in the sausage, ham, bay leaves, salt and pepper. Return to a boil, reduce heat to low and simmer for 30-40 min. 4. Serve over quinoa or rice of your choice. Optional: If you would like to give it more heat add 1 jalapeño pepper and saute with vegetables.

Food

Homemade Graham Crackers

olivia July 4, 2015 at 9:23 pm 0

There is nothing that says “Summer” like a bonfire and roasting S’mores! That ooey gooeyness that is melty marshmellows and chocolate. Its hard to find a graham cracker that doesnt have something questionable in it, but this graham cracker recipe is delicious and makes the whole house smell like Sunday morning. The best part is it’s only 4 ingredients and you can feel good about giving it to your kiddos. Also, try having some fun with it and try a peanut butter cup instead of a chocolate bar, or if you are feeling really crazy drizzle some delicious caramel in there! I am not saying it will be the best thing you ever had but I am saying it will be THE best thing you ever had!

Ingredients:

1 1/4 cup blanched almond flour

1 Tbsp. arrowroot powder

1/4 tsp himalayan sea salt

2 1/2 Tbsp maple syrup or honey

Directions:

1. Preheat oven to 350˚. Combine blanced almond flour, arrowroot powder, himalayan sea salt and maple syrup in a food precessor. Pulse until completely combined.

2. Put dough between 2 pieces of parchment paper and roll out until 1/4 inch thick.
Note- I rolled out the dough and took a butter knife to cut the shape, then I used a chopstick to make the holes.

3. Bake at 350˚ for 8-10 minutes.

4. Cool then enjoy!

Food

Sweet potato salad

olivia April 30, 2015 at 12:52 am 1

Sweet potato salad is my newest obsession! If you are tired of your routine potato salad you have to give this a try! It is literally the best of both worlds and is such a great addition to your summer cookout!!!

Ingredients:

4 large sweet potatoes (cut into 1 in pieces)

2 Tbsp capers

1 Tbsp parsley

1 -1 1/2 cups paleo mayo depending on how coated you want it

2 green onions chopped

1 Tbsp chives

Salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees. Roast potatoes for 20 min or until tender. Let cool for 5 min.

2. Transfer potatoes into a bowl and add in capers, parsley, mayo, green onions, chives and salt and pepper.

3. Serve a little warm or put in refrigerator for 1 hr to serve chilled.

Food

Turkey Bacon Pesto soup

olivia April 16, 2015 at 4:27 am 0

If you never have made anything I have posted let this soup be your first! It was a party in my mouth and all these different flavors were invited! I felt pretty proud of myself and it inspires me to come up with different dishes and really switch up our rotation of recipes!

Ingredients:

8 cups chicken stock

1 pkg turkey bacon (sliced into 1/4 in)

1/3 cup sundried tomato pesto or any pesto will do (recipe for sundried tomato pesto... See below)

1 can white beans

1/2 bunch of kale

1 can diced tomatoes

2 garlic cloves diced

Salt and pepper to taste

Directions:

1. Add bacon to pot and cook on medium heat till browned, add in garlic and sauté for 2-3 min.

2. Add in the chicken stock, diced tomatoes, and sundried tomato pesto, bring to a boil and simmer for 20-30 min.

3. Add in beans and kale and simmer another 15 min.

4. Serve by itself or with a crostini.

Sundried Tomato pesto:

Ingredients:

1/4 cup sundried tomatoes

3/4 cup olive oil

8-9 basil leaves

2 garlic cloves

2 Tbsp nutritional yeast

Salt and pepper to taste

Throw into food processor and pulse till combined thoroughly... Now this is something I make all the time and don't really measure out ingredients so it's a rough estimate of how much I use of everything.

Food

Vegan Tzatziki

olivia April 10, 2015 at 6:08 pm 0

Yes! You heard that right!!!! I always love a good Gyro but am always so bummed when I can't have the Tzatziki sauce because it has dairy in it!!!! So I made my own dairy free version and trust me you will want to slather this on everything!!!

Ingredients:

1 cup raw cashews ( soak 2 hrs)

1/2 cup water

1 cup cucumber (grated)

1 1/2 Tbsp olive oil

2 Tbsp lemon juice

2 cloves of garlic

1/2 tsp of fresh dill

1 tsp of chives

Salt and pepper to taste

Directions:

1. Place already soaked cashews, water, olive oil, lemon juice, dill, chives and garlic in a food processor. Combine until smooth.

2. Add in grated cucumber, and pulse a few times to combine.

3. Pour into bowl and Serve!

Food

Potato, Leek and Corn Chowder with Bacon

olivia February 18, 2015 at 5:57 am 0

I have been on a soup kick lately which is weird because it's been like 80 degrees in Southern California! I just imagine I am at a cabin, we just get done playing outside in the snow and we have a huge pot of chowder on the stove that is ready to be enjoyed!! A girl can dream! What is so great about soup is you can start out with a great base and then just experiment with what ingredients you want to add! The possibilities are endless! Ingredients: 6 cups chicken broth 1 shallot finely chopped 1 leek roughly chopped (make sure to rinse well to get sand out) 1 cup of full fat coconut milk 5 pieces of paleo bacon chopped 1/2 cup of frozen corn 8 red potatoes diced 2 garlic cloves minced 2 Tbsp olive oil Salt and pepper to taste Green onion for garnish Directions: 1. Cook bacon in pan on medium heat till brown and crispy. Remove from pan and place on paper towel to soak up grease. Drain grease from pan and add 2 Tbsp of olive oil. 2. Put red potatoes, leeks, corn and shallots into pan and cook till translucent. Then add garlic cook for about 5 min on medium heat. 3. Add chicken broth and bring to a boil, once it's boiling simmer for about 30-35 min. 4. Add bacon back into pot along with the full fat coconut milk and simmer for 5 min. 5. Garnish with a little green onion.

Food

Paleo Chocolate Donuts with Caramel Glaze

olivia February 16, 2015 at 5:21 am 0

I LOVE donuts!!!....I could literally have donuts as my dessert all the time! When I came across Elana's Pantry Chocolate Donut recipe I knew I had to try it!!!! I did swap out the maple syrup for honey but kept everything the same. I have made Babycakes donuts before and those are more of a cake like donut consistency which I also love. These are more of a cupcake consistency, which is a good alternative as well! Ingredients for donuts: 1/4 cup coconut flour 1/4 raw cocoa powder 1/8 tsp salt 1/2 tsp baking soda 3 eggs 1/4 cup coconut oil 1/3 cup honey 1 Tbsp vanilla extract Ingredients for caramel glaze: 1/4 cup full fat coconut milk 1/2 cup coconut sugar 2 Tbsp water 1 Tbsp vanilla extract Directions for donuts: 1. Preheat the oven to 350F and grease a standard donut pan generously with coconut oil. In a medium bowl, whisk together the coconut flour, cocoa powder, sea salt and baking soda. Add in the eggs, coconut oil, honey, and vanilla and whisk again until thoroughly combined. 2. Transfer the batter to a plastic storage bag, and snip off one corner of the bag with scissors, to create a “piping bag.” Pipe the batter evenly into the six donut wells. 3. Bake the donuts at 350F for 18-20 minutes, until the dough has risen and is firm to the touch. 4. Allow the donuts to cool for 15 minutes, then gently remove from the pan to cool completely on a wire rack. Directions for caramel glaze: 1. Add water and coconut sugar to a pan and bring to a boil over medium heat. 2. After it is boiling add in coconut milk and vanilla. Bring to a boil and stir constantly for 10 min. The caramel will start to thicken. 3. Place cooled donuts on plate and drizzle caramel glaze on top!

Food

Bacon and Shrimp Corn Chowder

olivia February 8, 2015 at 7:21 pm 0

There is nothing I love more than taking a recipe and making it healthy! This recipe originally called for butter and heavy whipping cream... Big no no's in this house!... I decided why not just take out the butter and use olive oil, and take out the whipping cream and use organic coconut milk instead! So easy and trust me you don't miss the dairy! Ingredients: 4 slices of paleo bacon 1 lb shrimp deveined and peeled 3 garlic cloves 1 onion finely diced 2 tsp smoked paprika 1/2 tsp dried oregano 1/2 tsp dried basil 1/4 tsp crushed red pepper flakes 4 cups chicken stock 2 cups frozen corn 1 bay leaf 1/4 cup full fat coconut milk unsweetened Parsley for garnish 2 Tbsp olive oil Directions: 1. Heat a large pot on medium heat. Cook bacon till its brown and crispy. Remove from pot and drain bacon fat. 2. Add olive oil to pan and cook shrimp until pink, takes about 2-3 minutes.. No more otherwise you will end up with rubber shrimp. 3. Add garlic and onion and cook till translucent about 2-3 mins as well. Stir in paprika, oregano, basil and crushed red pepper flakes. Season with salt and pepper to taste. 4. Whisk in chicken stock, corn and bay leaf. Bring to a boil and reduce to simmer about 15 min. Discard bay leaf and add the full fat coconut milk. 5. Take an immersion blender and purée. Garnish with shrimp and bacon. Top with a little parsley.. And serve it up. For those that eat bread, try serving in a bread bowl! Can you just imagine the insane deliciousness!!!!

Food

Best “clean” Chocolate Chip Cookies

olivia January 29, 2015 at 2:09 am 0

I have literally tried a ton of chocolate chip cookie recipes I have found on Pinterest or recipe books or internet.. Some fails and some that were almost perfect!...I have combined different recipes I liked to come up with this AMAZING one!... My husband ( a real life Cookie Monster) loved them so much that he said "Do not change a thing!"... Score! Ingredients: 2 cups organic all purpose flour 1/2 coconut oil 1 cup coconut sugar 1 egg 1/4 cup almond milk 1 tsp baking soda 1 tsp baking powder 1 Tbsp vanilla 1/4 tsp Himalayan pink sea salt 1 cup vegan chocolate chips (enjoy life brand) Directions: 1. Preheat oven to 350. 2. Combine all wet ingredients and mix together thoroughly. 3. Combine all dry ingredients. 4. Pour all wet ingredients into dry mixture and mix thoroughly. Fold in Chocolate chips. 5. Roll cookies into 1 in. balls and place on cookie sheet. 6. Bake for 7-9 minutes. Sprinkle a little sea salt on top if you desire! Your Welcome!

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