Thursday, July 24, 2014

Avacado, Bacon, And Egg Sandwiches

This yummy, wholesome sandwich is gluten free and so very tasty! 
(Note: this is NOT a low calorie sandwich. Not the best recipe for someone working on weight loss, but healthy ingredients)

I made two really quick before running out the door to take Tommy and Cooper to their karate class.

I didn't have any fresh bread tonight either, so I had to whip up a loaf.


This recipe is quick and easy. It doesn't get very high though, so this time I cut off a good portion of the loaf and sliced it crossways to get a bigger slice. 

In a large skillet, cook the bacon nice and crisp.
(Nitrate free is best)



Then slice a ripe avocado 



Cook the eggs till firm.
If you have an egg mold, that make a nice round shape, great, but I was in a hurry and just cooked mine the old fashioned way.



Then stack each item on the bread.


The final touch?
The Spicy Cajun Mayo!


Even my youngest, who doesn't like spicy, or mayo, or avocado gave this combination a big thumbs up!

(Maybe it was the fact that he inhaled it in 5 minutes so we weren't late for karate??)

Avocado, Bacon, and Egg Sandwiches

4 slices of bacon
2 eggs
4 slices of Sandwich Bread (recipe below)
1/4 c. Spicy Cajun Mayo*
1 avocado, halved, pitted and sliced


Spicy Cajun Mayo

1/2 c. Mayo
1 tsp. tomato paste (I skipped this since we didn't have any)
1 tsp. lemon juice
3/4 tsp. Cajun Seasoning (see below)


Cajun Seasoning Mix
(a good substitute would be the Java Rub from Wild Tree)

2 TBSP. paprika
1 TBSP. garlic powder
1 IBSP. onion powder
2 tsps. ground black pepper
1 1/2 tsps. ground red pepper
1 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. sea salt


Wednesday, July 23, 2014

Ice Cream!! with Spinach???? Yes!


So, I am truly not one of those hippy, weed eating sorts of people. I swear. 


But, when we got the Ninja
 (which I LOVE, by the way)
the boys immediately asked me to make an ice cream that they had sampled at Costco once. 
(It was a Vitamix demonstration).

Anyway, they remembered that ice cream and begged me to make it.

It was a bunch of fresh spinach, 1 large ripe banana, and a ton of ice. 
How hard could it be?

Fresh organic spinach?
Check!
Fresh, ripe bananas?
Check!

Cram a lot of ice into the Ninja and....

HOLD IT!

There is something missing... 

Yep!  Pure undenatured Whey protein!

Before the magic of the Ninja...


After...


Yes, it looks like a green frosty.
Yes, ice cream isn't usually GREEN.
But, no lie!
This stuff is Good!


The boys sucked it down in a flash!



I think their favorite part was smacking their ice cold lips all over their Mom!


Tuesday, July 22, 2014

Caribbean Shrimp & "Rice"

So my first time cooking "fake rice" and I  must admit, it was good. 

Using the Ninja (my new best friend in the kitchen), I grated one large head of cauliflower for a double batch.



Once ready, heat in microwave for 4 minutes or till tender and set aside.


Next slice up one large red pepper & 4 scallions


Heat 2 TBSP olive oil on medium heat and add veggies to saute' for about 5 minutes.

Add one can of Organic Diced Tomatoes (14.5 oz.), seasoning mix, and ginger.

I used two since I had to double the recipe for my crew...






measure out 1 pound peeled shrimp


Add in to pan and heat till shrimp are pink


Stir in the reserved "riced" cauliflower, lime juice, and cilantro.



Cook about 2 minutes to let flavors mingle.



1/2 head cauliflower, broken into florets
2 TBSP extra-virgin olive oil
4 scallions, sliced
1 red bell pepper, thinly sliced
1 can (14.5 oz) diced tomatoes
1 tsp. Cajun Seasoning Mix
2 TBSP. grated fresh ginger or 2 tsp. ground ginger
1 pound peeled, deveined medium shrimp, tails removed
Juice of 1 small lime
2 TBSP coarsely chopped cilantro

Per Serving: 206 calories, 18 g protein, 14 g carb, 9 g total fat, 1 g saturated fat, 3 g fiber, 917 mg sodium


Thursday, July 17, 2014

Roasted Red Pepper Chicken Fettuccine

This was a brand new recipe that we tried tonight, though we had not thawed enough chicken to double it, so there was only enough for the boys to each have a small serving.

I didn't get any. (But, all is forgiven, I thoroughly enjoyed my IsaLean Chocolate shake instead. :-)

So, I can't give it my personal thumbs up yet, but the kids all seemed to like it aside from the lack of leftovers or "seconds"

We start the sauce with a can of coconut milk



Pour the coconut milk into the food processor along with one large roasted red pepper.
(The recipe called for a jarred pepper, but I found out too late that I didn't have any, so I punted and roasted my own with the broiler.)



Once I got a good "char", I placed them into the food processor with the coconut milk and blended well. (About a minute)




The fettuccine in this recipe is a new one for us. They are "Shirataki" noodles. They were refrigerated in the grocery store. 




I drained them and heated them through, then set aside.


I heated olive oil and cooked 1 pound of chicken breast in cubes.

 

Once the chicken was cooked, I added 3 minced garlic cloves and sea salt and cooked another 3-4 minutes on medium high.

Now that the garlic is well distributed, we pour in the red pepper sauce that we have on hold. Let it boil, then lower heat and simmer 5 minutes.


Next we add in some fresh basil leaves and 1/2 c. grated fresh Parmesan cheese. 


Continue to simmer a few more minutes on medium low allowing the sauce to thicken a little. 

Then, we toss in the fettuccine till it is well coated.


Serve immediately and garnish with a small dash of grated parm on top as desired. 



Wednesday, July 16, 2014

Seared Salmon over Sesame Spinach

 This was so much yummier than I had anticipated, and I love salmon!

First, you heat 1 TBSP Coconut Oil in a pan on medium high.

Once heated, cook Salmon on one side for 5 minutes.

Flip and top with 12 ounces of fresh organic baby spinach.



Cover and cook through while spinach wilts.

Pour the sesame sauce over the spinach and cook for 3 more minutes. 
(There is a recipe in this book for homemade Ginger-Miso sauce, but I took a short cut today and used the Organic Ginger- Miso salad dressing from our local grocery store- Harris Teeter)



After this has a few minutes to heat through, serve immediately and pour pan drippings on top. 


DELISH!



1 TBSP Coconut Oil
4 Salmon Steaks (about 6-8 oz. each)
2 packages spinach (6 oz. each)
1/2 c. Ginger -Miso Sauce

570 Calories, 46 g. protein, 5 g carb, 40 g total fat, 10 g saturated fat, 2 g fiber, 464 mg sodium

Sunday, July 6, 2014

Open-faced Chicken Caprese Sandwiches

Open-faced Chicken Caprese Sandwiches

Earlier this month, Tom came home with a new cookbook. This is not so shocking, since Tom loves to cook and loves recipes. 

What was somewhat shocking was that this particular cookbook was an entirely Wheat Free recipe book. 


We have been on a crazy journey this year in our pursuit of better health, and we have made some great changes to our regular eating, but we haven't gone Gluten free. 
At least not yet.

But, I have thoroughly enjoyed experimenting with some of these recipes, so I thought I would share some of our favorites here from time to time, starting with this home run recipe that all our boys really loved!

To start, I needed to make my "sandwich bread" which in this case is Gluten Free Focaccia Flatbread. I was skeptical, but pleasantly surprised that it was so easy and tasty too.




Once the bread is ready, I topped it with seasoned chicken breast.
(Made my own Italian seasoning mix too!) 


On top of that, I piled large slices of beefsteak tomatoes.


Last, but certainly not least, a slice of mozzarella cheese.
(about 1 oz.)


The final step?
Broil on high for about 6 minutes or until cheese is lightly toasted. 


Add a little fresh basil and...


Delicious masterpiece!


Not just a pretty meal, but... the ultimate test?
Will the KIDS eat it?






YEP!

Recipe credits to Dr. William Davis, MD
Wheat Belly 30-minute (or less) cookbook

Focaccia Flatbread

2 c. All-Purpose Baking Mix (recipe in book)
2 TBSP. extra-virgin olive oil
2 TBSP Vinegar
1/4 c. water
1 tsp. xanthan gum (optional)
1/2 tsp. sea salt
3 eggs, whisked

Pre-heat oven to 375 degrees. Grease large rimmed baking sheet.

In large bowl, place baking mix. In small bowl or cup, combine oil, vinegar, water, xanthan gum (if desired), and salt. Add to the baking mix and quickly mix together. Let sit for 1 minute, then add the whisked eggs and mix together thoroughly. 

With moistened hands, place the dough on the baking sheet and shape into an 8" x 12" rectangle. 

Bake for 15 minutes, or until lightly browned. With a pizza cutter or knife, cut into six pieces. Store in refrigerator. 

Per serving: 289 calories, 11 g protein, 10 g carbohydrates, 25 g total fat, 3 g saturated fat, 6 g fiber, 415 mg sodium.