Tag: yummy

Dairy Free Gluten Free Paleo Recipes vegetables

Cauliflower Chicken Fried “Rice”

The more vegetables I can get into my daily diet, the better! I love them so for me it’s easy to add onions and peppers to a main dish or make a veggie side to get in lots of goodness throughout the day.

I also love Chinese food. The thing is,  if you mix meat and veggies and add some toasted sesame oil, you just made yourself some Chinese food.

Homemade, veggie-filled, and yet so delicious, you have to try this recipe! Use pre-riced cauliflower and a frozen vegetable of choice to help cut your prep time, you’ll love it!

Cauliflower Chicken Fried “Rice”

  • 2 chicken thighs, chopped
  • 2 cups cauliflower, riced
  • 1 cup frozen vegetables (peppers, carrots, peas (omit peas to keep Paleo)
  • 1 onion, chopped
  • 3 garlic cloves, diced
  • 2 eggs (scrambled)
  • 1 tablespoon olive oil
  • 2 tablespoons coconut aminos (soy sauce)
  • 1 tablespoon toasted sesame oil

In a wok or large deep sauce pan, set the heat to medium and add the olive oil and onion. Cook for about 5 minutes.

Push onion to the outside of the pan and cook the chicken until white and cooked through. Push the chicken to the sides of the pan and add the two eggs into the middle and cook.

Add the garlic, cauliflower, vegetables, coconut aminos, and toasted sesame oil to the pan and let cook about 10 minutes until everything is warmed. Sprinkle salt and pepper and serve. Enjoy!

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

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Gluten Free Recipes

Homemade Gluten Free Garlic Parmesan Croutons

Soup and salad is one of my favorite meals, so much so that I wrote a book! My second book (actually published today=) is full of soups and salads with so much flavor, you’ll forget it’s healthy!

These croutons are a great salad topper and especially delicious on my caesar salad or as a topping for my tomato basil soup. Watch for my book reveal and in the mean time, bake a quick batch of these and enjoy!

Homemade Gluten Free Garlic Parmesan Croutonsimg_20170227_183531

  • 4 pieces of gluten free bread, cut into squares
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons garlic powder
  • 2 tablespoons Parmesan cheese
  • dash of salt and pepper

On a baking sheet, add all the ingredients and mix to incorporate. Bake at 375 about 20 minutes or until the croutons are brown and crispy.

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 Recipes

Emmy’s Guacamole Dip

Everyone loves avocados, right? Well, maybe everyone but me. Packed with protein and “healthy” fats, these fruits are a perfect part of a healthy diet but I just never loved them.

This dip is filled with Greek yogurt, taco seasoning and avocados, so I get in avocado while enjoying it too. Perfect for a snack or in a meal, this dip is yummy! img_20170211_161746

Emmy’s Guacamole Dip

  • 3 avocados
  • 5 tablespoons taco seasoning (or 1 store packet, I make my seasoning homemade)
  • 1 container plain Greek Yogurt

Scoop out three avocados and smash them with a fork. Add in the yogurt and taco seasoning and mix.

Enjoy with tortilla chops or raw vegetables or on tacos or wraps!

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

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Dairy Free Gluten Free Meats Paleo Recipes

Creamy Tuna Mushroom Skillet

Even working from home, there are some days it gets to be 4 or 5 pm and I realize I haven’t even thought about making dinner nor is there any meat thawed or things prepped.

This was made on one of those nights. I needed to throw together dinner and canned tuna was what was ready.

With some vegetables and a “creamy” sauce, these flavors were great together and made for a delicious for dinner.

Enjoy!

Creamy Tuna Mushroom Skilletimg_20170202_192916

  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 5 mushrooms, sliced
  • 2 cans tuna
  • 1 tablespoon black pepper
  • 2 tablespoons cream (Almond milk for Paleo option)
  • 1 tablespoon water
  • 1 tablespoon parmesan cheese (omit for Paleo)
  • 1 tablespoon parsley

In a medium sized sauce pan on medium heat, add one tablespoon olive oil and the sliced onion. Cook for about a minute. Add sliced mushrooms to the pan and cook about 5 minutes. The tuna gets added next followed by the cream and water (I didn’t have any milk but this mixture is creamier to me anyhow.) Lastly add cheese and parsley.

Use this as a topping for a vegetable or starch of your choice. Good on top of:

  • rice
  • spaghetti squash
  • pasta
  • potatoes

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

Chocolate Peanut Butter Protein Shake

This is one of my favorites. Peanut butter and chocolate make for a tasty shake and a little added oatmeal helps fill you too. Enjoy!img_20170111_100422

Chocolate Peanut Butter Protein Shake

  • 3/4 cup skim milk (water or nut milks work too)
  • 1 banana
  • 1 scoop vanilla protein powder
  • 1 tablespoon cocoa
  • 1 tablespoon chia seeds
  • 3 tablespoons oatmeal
  • 2 tablespoons peanut butter

Add everything to a blender and blend for about a minute. YUM

Dairy Free Gluten Free Recipes

Must Try Pea Soup With Bacon

I LOVE pea soup, always have. I grew up with the stuff in a can and never looked back. That is, until I realized that canned soup is pretty much terrible for you. Too much salt and preservatives, but that taste, I just didn’t wanna give it up.

So I tried my own version and bam. Below is the recipe I created and it is so good. I couldn’t believe I nailed it on my first try but yum. Enjoy!

img_20161221_192511-3

Pea Soup with Bacon

  • 5 pieces bacon
  • 1 cup peas, frozen
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped
  • ¼ teaspoon pepper
  • ¼ teaspoon celery salt
  • ½ teaspoon salt
  • 25 ounces chicken stock

Brown bacon to your preferred crispiness and set aside. Add the chopped carrots, celery and onion and cook for about 5 minutes on medium heat.

In a large soup pan, add the cooked vegetables. Mix in the peas and salt, pepper and celery salt. Stir and add the chicken stock and cook for about 20 minutes on medium low heat.

Using an immersion blender or regular blender, blend soup for a couple of minutes until it is a (small) chunky liquid.

Crumble bacon and sprinkle on 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!