Tag: Dinner

Dairy Free Gluten Free Meats Paleo Recipes The Life I Live vegetables

My Homemade Chinese Book is About to Come Out, and YOU Could Win It!

Hi fellow WordPress followers. And Happy Wednesday!

Chinese Lime Broccoli (1)
In the new book!

I want you to have a chance to win my new book, but you have to subscribe!

All you need to do is go to iwantwellness.co and wait for the bright green pop-up. Once you see it, add your email and you’re in=)

You will also snag a week long gluten-free, soy-free meal plan and other incentives via

shrimps (1)
In the new book!

 email. Not only this, but you will be entered into any and all future giveaways just for being a subscriber!

And, just for you, here’s a couple recipes from Everything’s Better with Homemade Chinese, Easy and Delicious Paleo Chinese Recipes. (Aka the new book=)

https://atomic-temporary-100964869.wpcomstaging.com/2018/02/10/egg-drop-soup/

https://atomic-temporary-100964869.wpcomstaging.com/2017/10/25/chinese-lime-broccoli/

I just know you are going to love this new book. I hope that you enjoy these recipes and make sure to subscribe for a chance to win your very own copy!

You know you’re gonna love the new book? Check out the old ones, too=)

Want a paperback copy? Reply in the comments and I’ll send you one!

Dairy Free Gluten Free Meats Recipes The Life I Live vegetables

Chicken with Pepper Sauce

My parents are great cooks and I love to remember childhood favorites. My mom’s spaghetti was so smooth and herb-filled. Haha, that reminds me of something funny. Speaking of spaghetti, I used to order spaghetti at every restaurant we went to when I was younger. It was always my favorite thing to try everywhere.

Anyhow, I love to remake and put my own spin on family recipes and this is one of them. Dad’s Chicken Dinner has been a favorite since I can remember and my recipe is very close and the taste is dead on. It’s also Gluten-Free and Dairy-Free. So good!

Chicken with Pepper Sauce

Chicken:Chicken with Pepper Sauce

  • 2 tablespoons avocado oil
  • 2 chicken breasts, sliced in half to thin them out and in half again for portions the size of your palm
  • 2 eggs
  • 1 cup Gluten-Free Italian breadcrumbs
  • salt and pepper

Add oil to a medium-sized skillet pan on medium heat. Add the eggs to one bowl and scramble them. Add the breadcrumbs to the other bowl and a dash of salt and pepper. Dip both sides of each piece of chicken into the egg and then coat them in breadcrumbs. Add the chicken to the skillet. Cook until browned on both sides. Remove from the pan and set aside. Use the same pan to prepare the sauce.

Pepper Sauce:

  • 2 tablespoons avocado oil
  • 1 tablespoon tapioca starch (I use this for everything (to thicken.) It’s well worth the buy=)
  • This is a link so you can use what I do!

    2 cups Almond Milk

  • 1 tablespoon pepper
  • 3-4 tablespoons Gluten-Free Italian breadcrumbs (I use the rest of the breadcrumbs leftover from breading the chicken.)

In the same pan you cooked the chicken, add the oil and sprinkle the tapioca starch in. Use a whisk and stir. Add the breadcrumbs, pepper and stir. Finish by adding in the Almond Milk and whisking to combine. Carefully simmer and warm the sauce to thicken.

Noodles:

  • prepare gluten-free, soy-free noodles to preference

(I used spaghetti noodles and broke them three times. They were the only noodles I had.)

Traditionally my Dad made it with egg noodles and while I don’t eat those anymore, I do still like this chicken dinner with noodles. I hope you love this recipe as much as I do! What is your favorite way to have chicken?

Did you know I have many cookbooks? If you subscribe to my site, you could win them! Click below to purchase and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one.

Dairy Free Gluten Free Paleo Recipes The Life I Live

Thanksgiving Dinner Zucchini Boats

I hope your Thanksgiving was as delicious as mine was! Turkey, homemade stuffing, cranberries, pie, green beans, and so much more.

Yum, I love turkey dinner. So, do you miss it yet? Want it again? Or did you indulge enough and now you still want the flavors sans all the calories?

While this recipe isn’t calorie-free, each bite is like a flashback to turkey dinner, with a much healthier twist.

Thanksgiving Dinner Zucchini Boats

  • 2 tablespoon avocado oil
  • 2 zucchinis, cut in half the long way and insides scraped out to form “boats”
  • 1 pound ground turkeyIMG_20171116_135910.jpg
  • 1/4 cup chicken stock
  • 1/4 cup original almond milk
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, peeled and copped
  • 2 cloves garlic, chopped
  • 1/4 teaspoon dried rosemaryIMG_20171116_143646
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon powdered sage
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper

Topping 

  • 1/3 cup almond flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

With your sliced and gutted zucchinis, add 1 tablespoon oil to coat and sprinkle with salt and pepper. Cook at 350 degrees for 20 minutes in the oven. Take out and set aside.

Start with a large skillet pan on medium heat. Add the oil to the pan with the onion, celery,  and carrot. Cook for about 5 minutes. Push the vegetables to the outside of the pan and add the ground turkey to the pan. Cook for about 10 minutes or until the turkey is cooked through.

Add the garlic and cook for a couple of minutes. Lastly, mix in the seasonings, stock, and almond milk. Let cook for about 10 minutes or until the mixture thickens.

Combine the almond flour, salt and pepper for topping.IMG_20171116_150454 (1).jpg

Spoon the turkey dinner mixture into the boats and sprinkle the topping on. Bake for an additional 10 minutes or until the topping begins to brown.

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

 

Recipes The Life I Live

Balsamic-Glazed Pork Chops with Shallots

I’ve never liked Balsamic vinegar but had to prepare a similar recipe for work. And I loved it! So, I decided to make my own.

My version still has balsamic but I subbed coconut sugar for regular and paired it with shallots instead of onions.

This semi-sweet sauce compliments the garlic and onion flavors in the shallots for an amazing taste.

Balsamic-Glazed Pork Chops with ShallotsIMG_20171022_160236

  • 2 teaspoons olive oil
  • 4 thin boneless pork chops
  • 1 shallot, chopped
  • 4 tablespoons balsamic vinegar
  • 1 tablespoon sugar of choice (I use coconut sugar)
  • salt and pepper

Sprinkle salt and pepper on both sides of all the pork chops. Heat a skillet to medium and add one teaspoon olive oil. Add the chops to the pan and cook 3-5 minutes on each side. Remove the meat from the pan and set aside.

Add 1 teaspoon oil to the pan and then the shallots. Cook for about 3 minutes and add the balsamic and sugar. Stir. Place the chops into the sauce and cook one additional minute. Serve hot with any additional sauce spooned over the top.

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Gluten Free Meats Recipes The Life I Live

Crock pot BBQ Chicken Tostadas

For a taste of summer and an easy crock pot dinner, you have got to try these BBQ Chicken Tostadas!

This recipe is so yummy and once you get the ingredients in, it cooks itself. Enjoying BBQ chicken on tostadas puts a fun, new twist on these “tacos.” Enjoy!

BBQ Chicken TostadasIMG_20171020_122242 (1)

  • 2 chicken breasts
  • 1 red bell pepper, deseeded and sliced
  • 1 yellow pepper, deseeded and sliced
  • 1 onion, sliced
  • 15 ounces (1 can) tomato sauce
  • 3 oz (1 can) tomato paste
  • 1/8 cup molasses
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon Dijon mustard
  • 1/8 cup honey
  • 1/4 teaspoon liquid smoke

Add everything to a crock pot and cook on low for 8 hours or high for 4 hours. Remove the chicken in the last hour of cook time and shred it. Add it back into the crock pot and stir everything together.

Use about 1/4 cup of BBQ chicken mixture to top a tostada and sprinkle with sharp cheddar cheese. Serve immediately.

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Gluten Free Meats Paleo Recipes The Life I Live vegetables

Spaghetti Squash Spaghetti Dinner

Have you ever had spaghetti squash? I love how easy it is and how great it absorbs sauces. Spaghetti sauce compliments spaghetti squash both because of the similar look but also because of the similar “feel.”

The best part is you can harvest them now, in the Fall, and they can last a month or more, and into the winter. (Keep at room temperature.)

How to Make Spaghetti Squash

Spaghetti Squash

IMG_20171015_141249
Whole spaghetti squash
  • 1 spaghetti squash
  • 1/4 inch water (for the bottom of the glass dish)

1. First step, slice the spaghetti squash the long way.
IMG_20171015_141320

 

 

 

 

 

 

IMG_20171015_141624

 

2. Much like other squash, scoop out the insides.

3. Bake at 400 degrees for 30 minutes.

IMG_20171015_141655 (1)

4. Remove from the oven and grab a fork. Scrap at the sides until you get the “spaghetti” out.

IMG_20171015_145832

That’s it! Top with spaghetti sauce, garlic and oil, pesto or whatever you like!

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Dairy Free Gluten Free Meats Paleo Recipes The Life I Live

Chinese Food: Homemade Teriyaki Shrimps

I love Chinese food. My favorite restaurant is one from back home in WI. When I’m home, I want to eat there.

Moy’s Restaurant of Elkhorn, WI, serves crispy egg rolls with surprise ingredient, peanut butter. And their house rice is exactly what you want in a fried rice and filled with shrimps, chicken, and pork. **My mouth is watering.**

My homemade Chinese makes it into our weekly menu all the time. This recipe is delicious and easy. Enjoy with fresh vegetables or a salad and dinner is ready!

Homemade Teriyaki Shrimps

  • 10 ounces prepared and thawed shrimpsIMG_20171007_193518 (1)
  • 1/4 cup coconut aminos
  • 1/4 cup honey
  • 1/4 cup OJ
  • 1 tablespoon garlic powder
  • 1 teaspoon ginger powder
  • 1 tablespoon coconut oil
  • pinch of red pepper flakes
  • salt and pepper (for shrimps)
  • sesame seeds (optional)

In a skillet, add the oil and heat for two minutes. Add the shrimps and sprinkle salt and pepper over top. Cook the shrimps until cooked through, about 3 minutes per side. Remove from the pan and set aside.

In a separate bowl, mix the ingredients and add to the hot pan. Cook about 5 minutes or until the sauce begins to thicken a bit, and add the shrimps back to the pan in the last minute of cooking. Serve with sesame seeds sprinkled over top. Yum.

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Dairy Free Paleo Recipes The Life I Live Vegan

Broccoli with Sesame Dressing

I love broccoli, but I know not everyone does (my husband included.) So, broccoli gets a makeover every time I make it.

Sometimes it’s oven-roasted with lemon and spices, and other times, topped with cheese and pepper.

This time, it got a little Chinese spin with take out flavor and toasted sesame seeds to finish. Try this broccoli for a new take on a healthy, yummy side.

Sesame with Dressing Broccoli

  • 2 cups fresh broccoli florets

For the sauce:

  • 1/4 teaspoon rice vinegar
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon garlic powder
  • 2 tablespoons coconut aminos (or soy sauce)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey
  • pinch of salt and pepper
  • shake or two of toasted sesame seeds

Steam the broccoli. (If you don’t have a steamer, I “steam” by adding about 1 inch of water to the bottom of a sauce pan with the broccoli, and turning the heat on high. Once the water is boiling, I stir the broccoli a couple times and cook until you can pretty easily insert a fork.)

For the sauce, mix the remaining ingredients together. Pour over the steamed broccoli, and add toasted sesame seeds to top.

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Dairy Free Paleo Recipes The Life I Live Vegan

Sauteed, and Sliced Zucchini, Onion, and Mushroom

Are there any foods you like the smell of, but not the taste? This was me, and mushrooms. My Mom loved them, and sauteed them often, but as much as I liked the smell, I never wanted to eat them. Then came this dish.

This side dish was made for me by a friend, and I’ve loved mushrooms (and onions) ever since. These vegetables are a great combo, and all you have to do is sprinkle on some salt and pepper. So good.

Sauteed, and Sliced Zucchini, Onion, and Mushroom

  • 2 tablespoons coconut oil
  • 2 cups sliced, fresh zucchini
  • 2 cups sliced, fresh onion
  • 2 cups sliced, fresh mushrooms
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

In a large, shallow skillet pan (or wok) add the coconut oil to the pan on medium heat. Add your zucchini slices to the pan, and cook for four minutes or until they have begun to brown. Add the onion slices, and cook for one minute. Last, add the mushrooms, and cook an additional minute. Season with salt and pepper and it’s ready!

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!

Dairy Free Gluten Free Paleo Recipes The Life I Live Vegan vegetables

How To In the Kitchen: Roasted Garlic

Roasted garlic is such a staple in my household, and I always need it on hand. I love to make big batches of it, and then freeze in small batches. Here’s how.

Remember, my batch is huge, so I will give you a nightly recipe, too.

Roasted Garlic (Bulk):

IMG_20170719_113924
Ends and discarded cloves in the bowl (left,) and ready for the oven in the pan (right.)
  • 3 lbs garlic, deskinned and, ends cut off
  • 1/2 cup oil ( I used avocado)
  • large pinch of salt and pepper

Add garlic, oil, and salt and pepper to a glass baking pan, cover, and bake about an hour at 350°. It’s done when you can easily insert a fork into it, and it’s beginning to turn golden brown.

Roasted Garlic:

  • 5-10 cloves garlic, deskinned, and ends cut off
  • drizzle of oil ( I used avocado)
  • dash of salt and pepper

Add garlic, oil, salt and pepper to a small oven safe dish, and cover. Cook at 350° for about 45 or until you can easily insert a fork into it, and it’s beginning to turn golden brown.

Storage:

There’s a few ways you can do this. Choose whichever works best, depending on your usage.

-store in freezer containers, preferred size

-store in freezer bags, preferred size

-freeze into ice cube trays, individually, and then pop them out (of the trays) and into freezer bags, for a portioned amount whenever you need it

The prep, roasting, and storage for this is so worth it. I use inordinate amounts of garlic while cooking, and it still lasts me months! Leave any questions in the comments. Happy Cooking!

Like this recipe? Check out my other books, and watch for more to come!

Want a paperback copy? Reply in the comments and I’ll send you one!