This is a remake of an old favorite, it’s easy, and I love it. I switched the meat and some of the spices, but the cooking method is the same as my Garlic Beef and Onions with Green Beans. This rendition has the tastes of Chicken Kiev but is way easier to make and no breadcrumbs needed. Enjoy!
Ground Chicken with Garlic, Onions, and Parsley
1 tablespoon avocado oil
1 large onion, chopped
5 cloves of fresh garlic, minced
1 pound ground chicken
1/2 cup chicken stock
2 tablespoons parsley
2 teaspoons salt (or to taste)
Add avocado oil to a skillet on medium heat. Then add the onion and cook for 3 minutes. Add the garlic and cook for an additional minute. Add the ground chicken and crumble. When the chicken is almost white, pour in the chicken stock and turn up the heat to medium high or until it begins to simmer. Add the salt and parsley. Cook until the broth cooks down or about 20 minutes.
My first post Thanksgiving turkey meal was a turkey salad, and it was delicious. My second turkey meal was a full plate of turkey dinner, and it was just a good as the first.
Then, I used some more of the turkey to make turkey soup. I just threw in shredded turkey, vegetables from inside the turkey, leftover rice from the fridge, and gravy for the liquid, and boom, soup.
Just kidding! I didn’t use the gravy for the liquid in my soup, or the stuffing, but this was the easiest soup ever, and here’s the recipe.
The Easiest Leftover Turkey and Vegetable Rice Soup
1 cup leftover turkey, shredded
1 cup turkey vegetables
1 cup rice
1-2 cups chicken stock (whether you like it more chunky or more soupy)
pepper to taste
First add the turkey to the pan, then the vegetables, then the rice, and lastly the chicken stock. Pepper to taste, and salt if you want more. My turkey had tons of spices and flavor already so I didn’t have to add much to season the soup.
This soup is the easiest and quickest, not to mention super healthy, way to use up some of your leftover turkey and I know you will love it as much as I do!
Hope your Thanksgiving was great and full of love=)
Ginger Snap Cookies always remind me of Christmas. My mom and step dad bake up dozens of homemade cookies over the holidays and they always do these, too. (And even made them gluten-free for me this year=)
I added these oils to a spray bottle and the first spray was instant memories of Ginger Snap Cookies. I love this blend and you will, too! Here’s the recipe.
Ginger Snap Cookie
10 drops Thieves
10 drops Lemon
In a spray bottle, add the oils to 2 tablespoons of salt and then about a cup of water and shake. For a diffuser blend, add the oils and water to a diffuser.
What are you diffusing this season? Whatever it is, keep it up! Thieves is great for your immune system (over the holidays especially) but all year long and lemon is, too!
Disclaimer: I use Young Living Essential Oils and based on my research, I believe these are the best, safest, and most pure oils on the market. PLEASE do your own research and determine which oils are best for you and your family.
It was at a wine tasting when Nick and I started talking about my pear cake. It’s an almond flour-based cake full of fresh, ripe pears, and it’s one of our favorites. The thing is, I don’t have an oven right now.
So I decided to make these pear (pan)cakes and they were a delicious substitute. The fresh pear shined through the dish and it was warm and cake-like.
2 pears, cored and smashed
1 teaspoon cinnamon
pinch of salt
1 cup almond meal/flour
1 pear for topping
Mix the two pears with the eggs, cinnamon, salt, and almond flour. Add the oil to a skillet pan on medium heat and cook your pancakes. (I like them extra crispy on the edges.
Top with sliced pears, a drizzle of honey, and a sprinkle of cinnamon.
I can’t cook for just two people, like I literally CAN’T. I love to cook. I like to cook huge meals with lots of leftovers. And when I try to cook for just two, I always have enough for at least four.
But since going on the road, I needed to figure it out. And in a short amount of time, I’ve really gotten better! I’m buying less but prepping more and thinking about ingredient specific meals before even going to the store. #learning
My Gluten-Free Cinnamon French Toast was a great recipe to do for just two people and not make extras. (But truth be told, if we were going to be in this AirBnb longer than 2 more days, I would have batch cooked these, too, and had several breakfasts for the week.)
Gluten-Free Cinnamon French Toast
2 eggs, scrambled
3-4 shakes cinnamon
2 tablespoons vanilla almond milk
butter and maple syrup
Scramble the eggs in a shallow dish. Add the cinnamon and Almond milk and stir until incorporated. Heat a skillet to low-medium heat and add 2 tablespoons butter. When the butter is melted, submerge the bread into the egg mixture and add the bread slices to the pan. Cook on each side until they begin to brown or to preference.
Top with butter and maple syrup and enjoy. Mmm.
I’m typically not a fan of sweet breakfast but when I do have sweeter things in the AM, they are always simple and delicious like this. I hope you love these as much as me!
Tip: If you like crispier french toast, quickly dip the bread into the egg mixture. For a “wetter” and less crunchy piece, submerge and let sit in the egg mixture for 15 seconds.
Officially, it’ll be released on September 17th. But you could win a free copy of it as early as Friday, September 7th. That’s this Friday!
This book has new favorites like Sweet Potato and Chorizo Soup and Bacon Cheeseburger Salad. Or how about Meat Eater Salad and Bacon Cheddar Potato Soup? These recipes are amazing and will wow everyone!
So, if you want a chance to win it, you need to subscribe to my weekly newsletter. (It comes straight to your email every Wednesday and is filled with health tips, delicious recipes, and is all about wellness.)
Whenever I release a new book, you will hear all about it, get a chance to win it before it even comes out, and will have full access to all of the preorder bonuses and extras just for being subscribed!
To sign up, visit my homepage at iwantwellness.co and add your email to the subscription box on the right hand side. (Enter your email under where it says, ‘follow blog via email.’) That’s it, you’re in!
Remember, you can win it this Friday, as long as your subscribed, so make sure to get your email in right away! I can’t wait for you to enjoy this cookbook, it’s definitely my new favorite=)
If you read my Fall posts last year, you know I am not a pumpkin fan. I don’t want Pumpkin Spice Lattes, I don’t want pumpkin seeds, and I don’t want pumpkin cake. What do I want?
Apples, I want all the apples. Apple cider, dehydrated apples, raw and fresh apples, apple everything! And these stewed apples take next to no time at all, smell up your whole house with real apple flavor, and taste super indulgent all while being super healthy. Here’s the recipe:
Crock Pot Stewed Apples
6 medium apples, cored and cut into thick slices (I got about 6 pieces per apple)
1 tablespoon lemon juice
1/2 cup raisins
1 tablespoon honey
1 teaspoon cinnamon
In a crock pot, add the apples and lemon juice and combine. Then on top of that add the raisins. Sprinkle the cinnamon over the top and drizzle with honey. That’s it! Turn the crock pot on high and cook for about 1 1/2 hours. It’s done when you can poke a fork through them, but before they are mushy.
Seriously, this recipe couldn’t be easier or quicker, and the taste will fool anyone into thinking you put serious time and effort into this dish. Enjoy the apples of the season and Happy (almost) Fall!