A really easy, yummy dish. Sometimes we eat this with eggs for breakfast, or as a snack sometime during the day, or even as a dessert.
Ingredients:
A combination of one or more of the following: Raspberries, Blueberries, Strawberries
Coconut Milk (not the low fat stuff)
Directions:
Put berries in a bowl and top with coconut milk.
Enjoy!
About a month ago, I went to our local Farmer’s Market. At one of the stands, a lady was selling some yellow beans. I had never had them before. So, naturally, I had to get them. While talking with the lady she told me a wonderful way that she makes them. I had to try it.
Ingredients:
2 pounds Yellow Beans (I bet green beans would work also.)
1 pound Bacon
4-5 medium sized Tomatoes, diced (The lady actually used diced canned tomatoes, but I wanted to use the ones that I got at the FM.)
Directions:
Chop bacon and cook in large pan. Meanwhile, steam beans in a pot for about 5 minutes. When bacon is done, drain most of the grease. You want to keep a little of it, but not to much. (I think Hubby drained almost all of it when we did it). Add the beans and tomatoes to the bacon over medium low heat. Let the tomatoes warm through.
That’s it. It was so easy and yummy.
My Mom made a version of these chops when I was a kid. The version she made had flour. You know I had to modify that! These turned out nice and moist with a really nice crust.
Ingredients:
Pork Chops (about 1/2″ thick, you want want them some what thin)
Mustard
Almond Flour (I use the stuff from Trader Joe’s)
and Olive Oil
Directions:
Heat a little olive oil (enough to cover bottom of pan and come up on pork a tiny bit) in a big pan. While oil is heating, put mustard in a bowl and almond flour in a separate bowl. Take pork chop and cover with mustard (I actually put mustard directly on pork chop and rub it all over). Next, dip in flour and make sure the chop is totally covered in flour. Put chop in pan and let fry/cook for about 5-7 minutes per side or until done.
After you flip them:
Don’t those look good?
And the finished product:
Eat and Enjoy!
Another recipe from Elana’s Pantry.com. These are her wonderful PANCAKES. We have made them 4 or 5 times now and my entire family agrees they are really good.
I only change one ingredient: I have been using an equal amount of honey instead of the agave nectar. I have decided that I like where honey comes from better than I like where agave nectar comes from.
Last weekend, I did have to change a little more than the agave nectar. I used coconut extract instead of the vanilla and I didn’t use any cream (I didn’t have any). The coconut extract gave them a different flavor that was really yummy. I think I will have to use it sometimes for a change.
Once again, here is the recipe: Elana’s Pantry Pancakes
I apologize for not posting for quite some time. My life has been extremely busy. I am (hopefully) back now. My goal is to have 3 to 5 new posts a week. I want to keep you all excited about cooking, because I know how boring it can get when you are stuck in a rut. I spent 2 weeks, totally and utterly, bored with cooking. This last week I found my outside gas grill. It has been wonderful. I am going to be cooking on it a lot more.
We found this nifty thing at our local Lowe’s. The chicken legs and wings hang from it.
What we ended up with was some really tasty chicken. The skin was perfectly crispy and the actual meat was still juicy. I will be cooking all of our wings and legs like this from now on. I put a seasoning on the chicken called Weber Grill Creations Roasted Garlic and Herb. This seasoning is great, it has no added sweeteners or anything weird in it. I then sauteed the green beans in a pan with a little Olive Oil and added a little seasoning called Weber Grill Creations Veggie Grill Seasoning to them. (I am really liking this Weber Seasoning line). I also cut some tomatoes in half and grilled them next to the chicken. This dinner was fabulous!
This recipe is from ElanasPantry.com-if you haven’t been over to Elana’s Pantry, you really should go check it out. This is one of my favorites when I am really craving something wonderful. I know that this is a bit of a stretch, but once every couple of months or so, I really need something brownie like and this covers it.
Ingredients:
1 - 16 ounce jar Almond Butter
1 Cup Agave Nectar (I am sure you could use honey, but the Agave Nectar is lower on the GI)
2 Eggs
1/2 tsp. Sea Salt
1 tsp. Baking Soda
1 Cup Dagoba Chocodrops (I use dark chocolate chips because I can’t find the chocodrops where I live)
Directions:
In a large bowl, with a hand mixer (or in a stand mixer), mix almond butter until creamy. Mix in all other ingredients except chocolate. Mix with blender until thoroughly combined. By hand, mix in 1/2 the chocolate (I usually dump them all in). Pour batter into a well greased 9 X 13 inch baking dish. Scatter the other half of chocolate on top of the batter. Bake at 325 degrees for 35 minutes.
Enjoy!
I got the idea for this recipe from Atkins for Life
Marinade:
1 1/2 Tbsp.
Extra Virgin Olive Oil
3 Tbsp. White Wine Vinegar
2 Cloves Garlic, Minced
1 tsp. Salt1/2 tsp. Pepper
8 quarter inch thick slices of Eggplant
Pesto Sauce:
1 Cup packed Basil Leaves
1/4 Cup grated Parmesan Cheese
1/4 Cup toasted Pine Nuts
1/4 Cup Extra Virgin Olive Oil
Other Ingredients:
2 Large Tomatoes, cut into slices
8 Thin Slices Fresh Mozzarella
Combine all Marinade ingredients in a large bowl. Add Eggplant and coat well. Let stand for 1 hour turning eggplant over occasionally. In a food processor or blender, bled the Pesto ingredients together except for olive oil. When it is all chopped finely, drizzle in the olive oil while the food processor is on. When pesto sauce is done, cover and set aside. On a medium hot oiled grill, cook eggplant for about 5-6 minutes per side, until tender. When done, cover eggplant with foil until ready to assemble. Lay out eggplant on a baking sheet and spread about 1/2 to 1 tablespoon of Pesto sauce over each slice. Next, place tomato slice on top and then add a slice of cheese. Broil in oven for 2-3 minutes or until cheese is melted and turning golden. Enjoy!
When I make lunch, I usually find whatever leftover stuff we have in the refridgerator. Today, however, our fridge is pretty empty. I had a lot of items that I could never use alone as a side. My kids thought it turned out good and asked to post it on here. So, I am. I hope that, even if you don’t like what this is, it will inspire you to make a concoction out of your fridge.
Ingredients:
3 Celery Stalks, Chopped
1 Sweet Potato, Diced
6 very small Carrots, Chopped
1 Onion, Cut into big chunks
6 oz. Spinach
2 pounds Lean Ground Beef
Season Salt
Garlic Powder
Pepper
A little bit of Olive Oil
Directions:In a large pan over medium-high heat, heat up a little olive oil. Add in all the veggies except the spinach. Cook them until cooked through and the sweet potatoes are almost soft. Add in the spinach and cook until all the spinach is limp and cooked. Meanwhile, in another pan, brown the beef. When completely cooked, drain. Put back into pan and season with garlic powder, seasoning salt, and pepper to taste. Dump the ground beef into the veggie mixture and stir well.
Serve and Enjoy.
By the way, this recipe, as is, makes enough to feed about 6 people.
(Original recipe from Elanaspantry.com)
This recipe is wonderful. This is what my kids have now been asking for on special occasions.
Ingredients:
4 chicken breasts, boneless and skinless
2 cups almond flour
2 eggs, whisked
6 Tbsp. butter
1 - 24 ounce jar of your favorite tomato sauce (original recipe has directions on making your own)
16 ounces mozzarella cheese ( I actually use about 12 ounces)
4 ounces parmesan cheese
Directions:Dip chicken into egg, let excess run off. Coat well with almond flour. In a pan, melt butter over medium heat. Saute chicken until deep golden brown on both sides. Place 1/2 cup tomato sauce on bottom of 9″x 13″ pan. Place chicken into pan and cover with remaining sauce. Spread mozzarella on top and sprinkle with parmesan cheese. Bake at 400 degrees for about 10 minutes or until chicken is cooked through.
I got the idea for this off of a forum somewhere, but I have no idea where. It is really yummy, feels a little like eating cereal (if you count the “granola”), and it is very good for you. The thing that I like best, we can change it however we like.
Ingredients:
Fresh Fruit, whatever you like
Coconut Milk, canned or fresh if you know how to make it
Flax Seed and Nut Granola, or another granola type substance that you prefer
Today, we took some cut up cantaloupe, green grapes, and blueberries. (Use whatever fruits you want/like/crave) Drizzle a little coconut milk all over the top, don’t smother it, drizzle it. Next, sprinkle some Granola on top. Lastly, eat and enjoy.