Food Friday

 Strawberry Rhubarb Crisp

from Swiss Paleo

This week I cam across this recipe from the Swiss Paleo website. I do not follow a pure Paleo diet although when trying to add in more whole foods into my family's foods I am always looking for healthy, cleaner and whole food recipes to try. This one was a winner in our house. My girls loved it as did our dinner guests so I wanted to pass over to all my readers.  

First off, I decided to make individual crisps. I figured having proper portions would be good since there have been times one more bite turns into 3 more, 5 more and then......Yikes!  

Ingredients for the filling:

• 3 cups of rhubarb, diced (this was about 5 long stalks)
• 3 cups strawberries, diced
• zest from one orange
• 4-6 Tablespoons honey (I ended up using 6 Tablespoons of organic raw honey)
• pinch of salt
• 1 teaspoon lemon juice
• 2 Tablespoons arrowroot powder
• 1 serving of Chia seeds (Mila brand is what I use) 

I diced the rhubarb and strawberries and placed into a big bowl. I then added the remaining ingredients for the filling and set aside.

                                 

For the Crisp, I modified the original recipe a bit and used the following. You mix all into a bowl. When you add the butter I found a fork worked great to cut it into the mix.

• 1/4 cup roasted almonds, chopped
• 1/4 cup roasted hazelnuts, chopped
• 3/4 cups almond flour
• 2 Tablespoons coconut flour
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup honey
• 3 Tablespoons butter or coconut oil (The recipe called for 4, I cut it down by 1 and I feel I could even go down to 2Tbls for less crumble, although that is the best part:))

I placed the filling mix into the souffle cups/ramekins that I had sprayed with non-stick cooking spray.  I sprinkled the above crisp mix on top of the filling. I baked at 350 degrees for 18 minutes. You could also put it into a pie dish or 8x8 baking dish.  We didn't serve anything on top although it would be delish with one dollop of light whip cream.

YUM!!!  

Prep time was short and easy so gift it a try. It will be worth it....I promise!

Thanks to the Swiss Paleo. Visit their site for me delicious recipe ideas. 

Food Friday

Food Friday

Happy Friday everyone!  If you are like me, I love Mexican food and serving up one of my favorite dishes to my family is super easy and is packed with TONS of veggies. This is also a great dish for entertaining and leftovers are even better.

Butternut Squash and Pinto Bean Enchiladas

What you will need:
Casserole dish

Preheat oven to 350 degrees. 

2-4 cups of Pinto Beans: I always make a batch in the crock-pot. They are super easy to make or you can buy them at the store. Just make sure to drain them and give them a little rinse. 

**(Crock Pot Beans)

Soak your beans overnight

Put them in the crock-pot 

cover with vegetable broth and/or water to cover the beans. 

Place a Ham Hock for flavor in the beans or without if you want vegetarian beans. 

Add some S&P, cumin for extra spice. 

Cook on High for 4 hours or Low for 8 hours. 

That is all!  

1 dozen corn tortillas

A bunch of raw spinach

Enchilada sauce (You can go with store bought if you have a good healthy alternative or you can make your own)

Cooked butternut squash (I found fresh squash cubed at Trader Joes and Whole Foods or you can buy it as a whole squash)
Cook the butternut squash until soft, mash with masher/fork.
Once the butternut squash is cooked (you can also do this in advance and use the leftovers for soup)

Spread butternut squash over corn tortilla, add some cooked pinto beans, shred and sprinkle spinach leaves, roll up and place in baking dish. 

Repeat until all tortillas are rolled. 

Top with enchilada sauce and sprinkle with cheese. 

Bake for 20 minutes or until heated through at 350 degrees.
Cool and serve. Top with Cilantro garnish.

These are amazing!  I always serve this with a side of mixed "Super Greens" tossed with chopped mint, avocado, a little citrus slices and a fresh vinegar-ette.  You have all you need here with this super simple dish.  

If you want something non-alcoholic to go along with your Mexican themed meal Try this from my friend Kristen. You can visit her on her FB at Coach KR.  

In the blender: Watermelon, cucumber, mint, MILA, ice, and water. Super refreshing.


Enjoy and let me know how you like them! 

Food Friday

Although we are on the road on vacation, I couldn't leave my blog readers hanging without posting a favorite recipe.  This is a favorite that has become quite the staple in our house. You can play with so many different flavors adding a twist to every dish or palette.  

Cauliflower Rice

How to make your Cauliflower Rice: 

• Choose a large head of Cauliflower  *Did you know Cauliflower comes in purple, orange and white?
• After washing, cut off stem and break up or crumble into food processor.  Pulse your food processor until it breaks up into what looks like rice. If you don't have a food processor you can always 'grate' the cauliflower so it looks like rice.  Super easy and a great alternative. 

You can mix with so many different flavors, here are a couple of mine: 

• 1 Tbl sesame oil, a dash of low sodium soy sauce, chopped scallions, egg whites, chopped carrots and you have a delicious healthy 'fried rice'  

• Saute' the 'rice' in a dash of olive oil, squeeze some fresh lime, add some fresh cilantro, salt and pepper to taste and you have a great version of the Mexican version of Lime Cilantro rice.  Add with a grilled chicken breast or lean flank steak and fresh vegetables and have your own fiesta!

Go ahead and try it...I promise you will love it! 

If you come across a new flavor or version of your own let me know!  

Bon Appetite!

 

Food Friday

Oven Baked Chicken

Wholesome, Healthy Goodness!

As I am always looking for fun and new recipes for chicken, I came across a favorite new item from my "go-to" for cracker...Mary's Gone Crackers.  They now offer Just The Crumbs, breadcrumbs for baking. I thought I would give it a go and I have to say I am in love. It is just the right amount of crumbs for my Oven Baked Chicken. This is a healthier version of Fried Chicken as you get the crunch without the fat! If you are looking for a great way to add a little sass to your plain old chicken, give it a try. Let me know what you think!

What you will need: 

1.Boneless, skinless chicken breasts (or your favorite pieces)

     I did use Free Range chicken drumsticks for my girls but I took the skin off and they turned out     

     amazing as well. 

2. 1/2 to 1 cup of Mary's Gone Crackers: 'Just The Crumbs'

2. Egg whites (2-3)

3. 1 scoop Chia seed (I use Mila, you can browse my earlier posts about Mila to learn more about it)

4. Coconut Oil Cooking spray

Preheat your oven to 375 degrees

I sprayed my baking dish with the Coconut oil cooking spray. 

I then began by mixing the egg whites and chia together and then the seeds hydrate a bit. I wanted it to be thick. I cut the skin off my drumsticks and cut excess fat off of my boneless/skinless chicken breasts and began dipping the pieces into the egg white mixture.  I would take each piece and press it into the 'Just the Cumbs' making sure all sides were coated.  I placed each piece in the sprayed baking dish, sprinkled a few more crumbs along with a pinch of S+P. I did a tiny drizzle of olive oil over the chicken, you can also opt to use a few sprays of the Coconut Oil Cooking Spray or other alternative.  

I baked the chicken for 35-45 minutes until the chicken was cooked through. I always check my chicken when I bake it as that is one of my biggest fears is eating undercooked chicken. No bueno for anyone involved:) 

I served this with a giant spinach salad topped with Strawberries, dry roasted almonds, a slice of avocado and some fresh corn.  Well frozen had to do for us as we are not quite into the "fresh" season yet here in Bend. 

Ingredients needed

finished goodness!

 Enjoy and let me know how you like it

Food Friday

Welcome to Food Friday!

OK...we are nearing the end of the week and looking forward to the weekend. I am a huge meal planner Sunday through Thursday and then usually things get a little wonky.  I am starting Food Friday's to get a good recipe base going for my followers plus keep me on track from the weekend and week. 

Planning is key so keeping things healthy into the weekend will set you up for success for the week ahead.  

This is a favorite recipe and a great staple in our family. I am able to get in extra veggies and even throw in some Mila (Chia Seeds) to the recipe for an extra boost.  

Zucchini Lasagna with Pine Nut Ricotta

2-3 medium zucchinis

Ricotta: 

1 cup pine nuts, soaked for 4-6 hours

1 cup blanched almond flour

2-3 tablespoons fresh squeezed lemon juice

1-2 tablespoons water

1/2 teaspoon sea salt

Other: 

3-4 cups pasta sauce

sauteed sliced mushrooms (I use balsamic, salt and pepper) 

fresh spinach or other super greens

fresh basil

Mila chia seed

Preheat oven to 350 degrees. Lightly oil a 9x13 inch pan

Make zucchini noodles by cutting long, thin, flat strips about 1/8 to 1/4 inch

(I love my mandolin as it does all the work for me)

To make ricotta, drain the pine nuts and add them to a food processor fitted with the "s" blade along with the remaining ingredients. process until it is pasty

To assemble the lasagna, first pour about one cup pasta sauce on bottom of pan and spread. Place a layer of zucchini "noodles" over the sauce. Take half o the ricotta and spread it over the noodles. Add the other ingredients plus any other you want to add. I love adding the mushrooms, super greens and fresh basil.  Add another cup of pasta sauce and repeat the layering process.  Then add the rest of the sauce and final layers of zucchini noodles. Drizzle with olive oil over the noodles and then sprinkle with any fresh herbs and a few tablespoons of blanched almond flour. 

Bake 40-45 minutes. Let it rest 10 and enjoy.  

I love serving this with fresh arugula, sea salt, light drizzle of olive oil and fresh parm. 

ENJOY!!!