Chicken and Vegetables with Red Curry and Coconut Milk Sauce

Do you ever make a recipe you love, but then you kinda forget about it and don’t make it again for a while? That was this recipe for me.

My husband was the first to make this Chicken Curry dish and I loved it so much. After what we made was gone, I made the recipe again that week, because it was so good.  It was my new fave. But..then it wasn’t? I forgot about it!

Then, I thought of this recipe, for some reason on the way back from our Mexico trip, and I just had to have it. This time, I put my own spin on the recipe, including throwing it all in the crock pot, and it came out great. It was so good, I had my leftovers for breakfast.

Chicken and Vegetables with Red Curry and Coconut Milk Sauce

  • 1 pound ready-made gluten-free and soy-free chicken stripsChicken and Vegetables with Red Curry and Coconut Milk Sauce
  • 2 red bell peppers, sliced
  • 1 white onion, sliced
  • 3 cloves garlic, chopped
  • 8 mushrooms, washed and sliced
  • 1 can coconut milk
  • 1 1/2 cups chicken stock
  • 3 tablespoons Thai Red Curry
  • 1 teaspoon ginger powder

Add everything to the crock pot and let cook on high for 4 hours or low for 8. Serve it with cauliflower rice to keep the dish Paleo. Otherwise you could serve with rice, rice noodles or as a side to potatoes and a vegetable.

Enjoy!

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My Favorite Natural Products

It’s no surprise that I love natural products. I’m all about gluten-free and soy-free (and mostly fruits and vegetables) to fill my body with, but what about the stuff that goes on the outside?

Yup, that’s important to me, too. After years of looking, trying and testing, I have really fallen in love with some great products, and I cannot wait to share my finds with you!

I have been using this lotion forever. It’s paraben-free and unscented, making it great for my skin. The lotion is thick and moisture-filled, and this container lasts me several months, even with daily use.

I love snacks as much as kids love candy! I always like to have snacks on hand and well they are usually fruit or fruit/nut bars, I love salt and like crunchy things, too. These gluten-free pretzels from Snyders are delicious and come in many flavors, too.

I’d be hard pressed to find a snack I didn’t eat more than Larabars. These fruit and nut bars are just that, fruit and nuts. The bars have so many different flavors and less than 10 ingredients including dates, cashews, spices like cinnamon, natural juice like lemon, and/or others. Do you love Larabars, too?

As a Wisconsin girl, I pride myself on knowing a good cheese snack when I taste one, and this snack, it a delicious cheese snack. The cheese taste is very sharp and the crunchy base is gluten-free and so crunchy. Yum!

I LOVE that this body wash smells amazing and is so good for your skin. It’s paraben, triclosan, phthalate and edta free. It leaves your skin feel moisturized and smelling fresh and clean.

These products have become some of my favorite! Do you love and use them, too?

 

Berry Pear Bread

Being gluten-free, I am always working with different flours. Lately, it’s rice flour that I’ve been experimenting with, and I really like it. I’ve used it for two breads, this and a Cinnamon Swirl Banana Bread, and both are really delicious.

And this recipe is so easy! Just mix the ingredients together and bake. Rice flour, mashed pears, and berries make a berry sweet bread.

Berry Pear Breadpear berry bread (1)

  • 2 eggs, whisked
  • 1 1/2 tablespoons avocado oil
  • 2 ripe pears, smashed
  • 1 cup blueberries
  • 1 cup strawberries, diced
  • 1/4 cup honey
  • 1 1/2 cups rice flour
  • 1/2 teaspoon baking soda
  • pinch of salt

 

In a large bowl, smash the pears. (The riper they are, the better for smashing.) Then add in the eggs and mix. Stir in the remaining ingredients and add to a greased (almond oil) bread pan.

Bake at 350 degrees for about 55 minutes or until you can stick a skewer in and it comes out clean.

Try this recipe and let me know what you think of it!

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How To: Perfect Hard-Boiled Eggs

Hard-boiled eggs can be hard to perfect, and I know, because it was hard for me to perfect them. It took many times, under and over-cooked eggs, but I finally got it.

And now you want to know, too? Of course you do! So, here it is:

Perfect Hard Boiled Eggspexels-photo-357626

  • 5 eggs
  • water

Use a medium-sized pan and add the eggs and water to fill the pan. Heat to boiling, cover, and remove from the heat. Let sit for 20 minutes.

When the 20 minutes is up, drain the hot water and add cold water and ice cubes to the pan. Let cool and they’re done! These eggs come out perfectly hard-boiled and are great for so many things.

I love adding hard-boiled eggs to salads, and they are great to eat if you’re in a hurry. You can use them for deviled eggs and egg salad, too, and recipes come out the best when you make the eggs this way.

Like this recipe? Check out my other books=)

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Blueberry Pie Protein Shake

Whether you like it or not, we should all be eating breakfast. I never liked to, and still don’t, really, but I’ve made a point to eat something by 10am each day. (I took a body test and part of it tested my resting metabolic rate, which came back low. I needed to eat more or at least more often.)

Another thing about breakfast is, I don’t always have or make time to cook it. Isn’t that the truth, I mean how much busier could life get most of the time? So, quick and easy breakfasts are usually my go-to, things like a banana or a Larabar.

Another fast yet healthy option is a protein shake. These are a staple in my house and this kind is my husband’s favorite. He’s always a blueberry fan and the cinnamon and vanilla almond milk combine perfectly for that “pie” taste.

Blueberry Pie Protein Shake2763

  • 1 1/2 cups blueberries, frozen
  • 1 scoop protein powder
  • 1 tablespoon chia seeds
  • 1/2 cup oats
  • 1 cup vanilla almond milk
  • 1/4 teaspoon cinnamon

Mix everything together in a blender and serve.

 

Like this recipe? Check out my other books=)

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Cinnamon Swirl Banana Bread

It never fails, when I buy bananas, and I eat one, I think, “God, how good is this?” But by the time I go to eat another (usually the next day and especially in FL,) they went brown. Can you relate?

But, to be honest, as delicious and fresh as a good yellow banana is, I LOVE to use “old” bananas to cook with. Whether it’s trying out a new recipe or throwing them into a protein shake, browned bananas are my jam. And this banana bread recipe? You will love how easy it is and how great it tastes!

Cinnamon Swirl Banana Bread

  • 2 eggs, whisked
  • 1 1/2 tablespoons avocado oil
  • 1/2 cup almond milkIMG_20180308_153653
  • 2 ripe bananas, smashed
  • 1/4 cup honey
  • 1 1/2 cups rice flour
  • 1/2 teaspoon baking soda
  • pinch of salt

Cinnamon Swirl Sauce

  • 4 tablespoons avocado oil
  • 4 tablespoons coconut sugar
  • 2 teaspoons cinnamon

In a large bowl, add the eggs and whisk. Next, add the avocado oil and almond milk. Add in the bananas and smash until mixed and incorporated. Stir in the honey. Add in the flour, baking soda, and salt. Mix together to incorporate.

For the cinnamon swirl sauce, mix the ingredients together in a separate small bowl.

In a glass bread pan, greased with avocado oil, add half of the bread mixture. Then, add half of the cinnamon swirl sauce. Finish by adding the rest of the bread mixture and remainder of the sauce on top.

Bake at 350 degrees for about 55 minutes or until you can stick a skewer in and it comes out clean.

This was my first time making banana bread with rice flour and it turned out so yummy! I’m glad I tried this new recipe and I hope you enjoy it as much as we did.

So, when life gives you overripe bananas, make Cinnamon Swirl Banana Bread=)

Like this recipe? Check out my other books=)

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Homemade Western Dressing

If you know me, you know I love soup and salad. You also know I stay away from gluten and I don’t like soy. You know what else I don’t like? Store salad dressings. So, what to do?

Of course, I want to make my own. Like everything else, I figure, why not make a dressing exactly how I love it and also homemade and healthy. (Which is so different from the stuff you buy at the store!)

Also because, as a Midwest girl living on the east coast, with a BFF that lives on the west coast, I can tell you it is very hard to find the delicious, rich western dressing that I grew up loving. But, alas, you don’t have to look for it any longer because now you can make it. It’s so easy, so good and takes only a couple of minutes.

Homemade Western DressingIMG_20180223_084656

  • 2/3 cup organic ketchup
  • 1/4 cup avocado oil
  • 1/3 cup honey
  • 1/2 tsp coconut aminos
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • Pinch pepper

Just mix everything together and chill.

The taste is spot on, and there’s no soy, no high fructose corn syrup and no chemicals! If you like western, this will be your new fave. I hope you love it as much as I do.

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

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Honey Maple BBQ Pulled Pork with Walnut Toffee Whiskey

When it comes to dinners, I love to try new things and mix and match delicious flavors! Do you, too? I know I’m not the only one!

We got this whiskey at a food festival but I’ve seen it online, too. It adds something awesome and as a slow cooker recipe, this meal doesn’t get much easier!

Honey Maple BBQ Pulled Pork with Toffee WhiskeypicMonkey0.9961351692377659 (1)

  • 4 pound pork loin (fat trimmed and cut into 4 equal pieces)
  • 1/2 cup Walnut Toffee whiskey
  • salt and pepper
  • 1 onion, sliced
  • 3 cloves garlic, diced
  • 2 cups Honey Maple BBQ sauce

Add everything, except the BBQ sauce, to a crock pot. Turn on high for 4 hours, or low for 8 hours. In the last 30 minutes, add the BBQ sauce. After time, shred and it’s ready!

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

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Greek-Inspired Lentil Soup

Living in Panama City, Panama was easily one of the craziest things I’ve done in life thus far. It’s up there with sky-diving and straddling the side of a fjord in Norway. What crazy things do you like to do?

Needless to say, I love to travel and do crazy things. You know what else I love to do? Cook. It’s one of my favorite things to do! And it doesn’t matter if we’re in FL, back home in WI or on the road, I want to be cooking then, too.

What do you love to cook? Are you cooking lots of soups this month? I know I am. I love the warmth of them and I’m enjoying celebrating National Soup Month this January.

I first made this lentil soup when we were living in Panama. It’s so yummy and full of flavor. I love it for lunch or dinner and it’s great as leftovers, too.

Lentil SoupGreek-Inspired Lentil Soup.jpg

  • 8 ounces lentils
  • 3 1/2 cups water
  • 1 tablespoon avocado oil
  • 1 carrot, chopped
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1/8 teaspoon dried rosemary
  • 1/8 teaspoon dried oregano
  • 1 1/2 teaspoon salt
  • 1 teaspoon pepper

Heat a large saucepan over medium heat and add the lentils and enough water to cover the lentils by at least an inch. (This is water to cook the lentils, outside of the soup recipe.) Turn up the lentils and water and bring to a boil. Cook until tender, about 10 minutes. Drain the lentils and set aside.

Add the avocado oil, carrot, and onion to the pan and cook on medium heat for 5 minutes. Add the garlic and stir. Pour in the lentils, water, oregano, rosemary and bay leaves, stir. Bring to boiling and reduce the heat to low, cover, and simmer for 15 minutes.

Stir in the tomato paste, salt and pepper. Cover and simmer 45 minutes. Serve warm.

Dairy Option: Add 2 tablespoons parmesan cheese to top the soup

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

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Egg Drop Soup

When I was younger, my mom always had things to help us feel better if we felt sick. For some it’s chicken noodle soup, for me, it was her egg drop soup. My moms version was Chicken Ramen, cooked to the package directions, with an egg dropped in. I remember this fondly and although I don’t eat Ramen anymore, her soup is what inspired this dish.

I have created a healthy, chinese-y soup that is done in under 5 minutes and so good. This soup is the easiest and quickest, you will want it all the time.

Egg Drop Soup

drop soup (1)

  • 5 cups chicken stock
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon liquid aminos
  • 5 eggs, beaten
  • large pinch of salt and pepper

Add the chicken stock to a medium-sized sauce pan, along with the sesame oil and coconut aminos. Bring to a boil. Add in the eggs and stir. Add the salt and pepper and turn off the heat. It’s done, serve immediately.

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

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