Chicken with Asparagus and Roasted Garlic

Chicken with Asparagus and Roasted Garlic

4 Bone-in / Skin-on Chicken Thighs

Cut off excess skin, dry with a paper towel  

Season to taste with Salt, Pepper, Garlic Powder and Onion Powder

Heat a Skillet over medium high heat add Extra Virgin Olive Oil or Oil of your choice

Place Chicken Skin side down and brown on skin side

This extra step helps to enhance the flavor.

Place the Chicken Thighs in a 9X13 Glass Baking Dish sprayed with Cooking Spray

Top with:

Fresh or Frozen Asparagus (one bag or one bunch)

Cherry or Grape Tomatoes cut in half (use as many as you like)  

1-2 Shallots diced

20 Garlic Cloves Oven Roasted (more or less to your taste)

Season with Salt, Pepper and Thyme (Fresh or Dried) to taste

Lightly drizzle with a little Extra Virgin Olive Oil

Bake 400* 45-50 Minutes or until the Chicken reaches an internal temperature of 165*

How to Roast Garlic:

Peel and cut of ends of the Garlic

Place in a Ramakin Dish or any other small oven safe dish

Drizzle with EEVO

Cover with Foil

Roast for 30 Minutes or until done

I make extra and store leftover in refrigerator for other recipes. I use within a week. 

Use more Chicken and other ingredients for additional servings. 

I serve the chicken with a side salad

Pasta, Rice, Quinoa or Couscous 

Blueberry Coffee Cake with Streusel Topping Regular or Gluten Free

Easy Blueberry Coffee Cake Gluten Free or Regular

Preheat oven 375* F

In a Stand Mixer with a Paddle combine until smooth (Or mix by hand)

1/4 Cup Shortening (Brand name Crisco) or you can use Room Temperature Unsalted Butter

3/4 Cup of Milk of your Choice

1 Egg

Add:

2 Cups All Purpose Flour or Gluten Free Flour

3/4 Cup White Sugar

2-1/2 teaspoon Baking Powder

1 teaspoon Salt

Mix until combine. Do not over beat

2 Cups Fresh or Frozen Blueberries

If Fresh rinse and dried the Blueberries

Fold in 1 Tablespoon of Flour of your choice with the blueberries- this will keep them from sinking to the bottom.

Fold the Blueberries into the cake batter

Grease, Butter or Spray a 8X8 Baking Pan

Spread the Cake batter into the Pan

Streusel Topping:

Combine in a bowl with a fork or pastry knife:

1/2 Cup Brown or White Sugar

1/3 Cup of Flour of your choice

1 teaspoon ground Cinnamon

1/4 Cup Softened Butter cubed

Sprinkle evenly over the cake

Bake 50-60 Minutes 

I start to check at 45 Minutes

It is done when a Toothpick inserted into center comes out clean

or a Digital thermometer reaches an internal temperature of 200*-210*F

Cool in the pan on a wire rack

If you want a thinner Coffee Cake bake in a 9X9 Pan for 5-10 minutes less

ENJOY!!

Healthy Nut and Seed Bread - Gluten Free

Healthy Nut and Seed Bread - Gluten Free - Low Carb - Vegan - Dairy Free - Oat Free - No White Sugar  - Egg Free - Keto 

In a Medium bowl add and mix well:

1 Cup Raw Sunflowers

1/2 Cup of nuts of your choice

1 Cup Ground Flax meal

1/2 Cup Hemp Seeds

1/2 Cup Whole Flax Seeds

1/4 Cup Psyllium Husk Powder

2 Tablespoons Chia Seeds

1 teaspoon Salt

In a Small bowl add and Whisk together:

3 Tablespoons of Oil of your choice

1 Tablespoon of Honey or Maple Syrup

1-1/2 Cup Water

Add wet ingredients to dry ingredients mix well.

The dough thickens up as you mix it.

Line a 9X5 Baking Pan with Parchment Paper

Use a Spatula to push down evenly

Cover with Plastic wrap and rest for 2-24 hours on countertop.

The dough will stiffen more and will hold its shape when

you pull back the parchment paper

Preheat over to 350*

Bake 20 Minutes

Remove from the Oven, invert onto an oven safe wire rack.

Peel back the Parchment Paper

Place back in the oven on the rack for 30-40 Minutes 

or until the bread sounds hollow when you tap on it.

Cool on a wire rack before slicing

After I slice the bread I freeze in small baggies.

When ready to serve you can Toast the Frozen Piece or defrost

I like the bread plain or top with Peanut butter, Jelly, Cheese or anything else

We also like to take this bread when we are hiking.

Make your own Protein Bean Mix - How to Sprout Beans and make a Healthy Sprouted Bean Salad

Make your own Protein Bean Mix - How to Sprout Beans and make a Healthy Sprouted Bean Salad

I really enjoy Sprouting. One of my favorite Salads in Protein Sprouted Bean mix. 

This is a very healthy raw sprouted salad. 

I Sprout the beans for 3-4 days then make my salad.

What beans I used:

Adzuki Bean Sprouts

Urad Whole- Matpe Beans - Black Lentil Sprouts

Green Mung Bean Sprouts

Green Pea Sprouts

Garbanzo - Chickpea Sprouts

Brown - Green Lentil Sprouts

or any beans of your choice 

Mix equal amounts of  Dried Beans or any variation of your choice

Store in a Mason Jar.

How to Sprout Beans:

In a bowl add 1 cup Dry Beans

Check for any broken beans or stones.

Fill bowl with Cold Water and soak overnight

Drain and rinse

I used a Stainless Steel Sprouter you can use a Mason Jar

Rinse and Drains Beans twice a day. Keep covered.

I sprout the beans for 3-4 Days

Harvest to your desired length

Put Beans in a bowl of cold water remove as many Hulls as you can

Rinse and Drain

Put Sprouted Beans back into bowl with Hot Water covered

Soak for 3 minutes to help with Raw Taste (Optional, some people on a raw diet won't soak in hot water)

Drain and Rinse with Cold Water

Place on a towel to dry

Use Sprouted Beans as you wish.

Protein Sprouted Bean Salad

In a large bowl add and mix well:

1 Cup Sprouted Beans (In the video I said 1/2 Cup Beans I meant 1 Cup)  See note below

1/2 of a Red Pepper Diced

1/2 of a Green Pepper Diced

1/2 of a Orange or Yellow Pepper Diced

2 Jalapeno Peppers Diced

1/2 - 1 Cup Grape or Cherry Tomatoes cut in half

2 Carrots Diced

2 Shallots or to taste Green or Red Onion Diced

2 Baby Cucumbers Diced

2-3 Celery Stalks Diced

1 Apple Diced

1/2 Cup lightly Salted Roasted Peanuts or any nuts of your choice

Grated Ginger to taste

Lemon Zest to taste

1/2 Freshly squeezed Lemon Juice

Pink Himalayan Salt to taste

Black Pepper to taste

1-2 teaspoons Dry Mango Powder (Optional)

Extra Virgin Olive Oil to taste

Store in refrigerator after a couple of hours check seasoning 

Serve as is or on top of any sprouts you have.

I used Fenugreek Sprouts in my video.

Zucchini Raviolis

 

Zucchini Raviolis ~ No Pasta ~ Naturally Gluten Free and Low Carb

In a Dutch Oven add: 1-2 TBL. EVOO 1# Ground Turkey (Or Ground Chicken or Ground Beef) 1 Small Onion Chopped 

Minced Garlic to Taste 

Season to taste with Basil and Italian Seasonings. Cook until done. 

Drain fat if needed. 

Add: 28 Ounce can Crushed Tomatoes 

1-14 oz can Diced Tomatoes 

1-8oz can Tomato Sauce Simmer 30 minutes, Adjust Seasonings if needed and add Parsley Flakes. Simmer an additional 30 Minutes.

Wash and cut off ends of 5-6 Medium Zucchinis or 3 Large Zucchinis sliced thin with a large Vegetable Peeler, Mandolin or Knife. 

Place in a Colander and sprinkle with Salt. This removes moisture. After 15 Minutes remove the Zucchini Slices and wipe dry with Towel. A total of 108 Zucchini Slices. 

In a Skillet add: 1-2 TBL.EVOO 

1 box Frozen Spinach thawed and saute 5 minutes. 

Add Minced Garlic to taste and saute 1 minute. 

Remove from the pan, place into a bowl or container and cool in refrigerate covered. 

In a large bowl add and combine well: 2-1/2 cups Ricotta Cheese 3 TBL Fresh Basil, finely sliced Dried or Fresh Parsley chopped to taste ½ Cup Parmesan Cheese add Cooled Spinach Salt and Pepper to taste.

Working on a cutting board place 2 Zucchini Strips vertically and 2 Strips horizontally to make a cross. Use a small cookie scoop (I used #50) or about 1 TBL of Cheese filling, place in the middle of the Zucchini Cross. Fold in each side to seal the mixture in. Flip over the 'Ravioli' seam side down. Repeat with remaining Zucchinis. To Fold: Top down to Middle, Right Side to Middle, Bottom up to Middle and Left Side to Middle.

Pans: I used 2- Glass 9X13 and 8X11 

Pour 2 Cups of Sauce into each of the pans and spread across bottoms Place the “Raviolis” into the 2 Glass Pans seam side down. 

Then add 2 Cups of Sauce on top of each pan of  the“Raviolis” 

Mix together in a bowl: 2 Cups of Mozzarella Cheese ¾ Cup Parmesan Cheese spread between both pans. 

Bake in a Preheated 425* Oven If baking right away cook for 20 Minutes or until done. Insert a sharp knife into the Zucchini Raviolis, if it inserts easily they are done. Do not over cook. 

If baking later cover each pan with Plastic Wrap and place in Refrigerator. Take out of Refrigerate 30 minutes ahead and bake 425* for 30 minutes. Insert a sharp knife into the Zucchini Raviolis, if it inserts easily they are done. Do not over cook. Turn Broiler on high: Broil to get Cheese golden brown. About 1-2 minutes Sprinkle on fresh Basil sliced Rest for 15-20 minutes before serving. 

We get several meals from this recipe. You can cut the ingredients in half and make one pan if you prefer. I like to make two pans since I'm already doing the work. These taste even better the second day. TO Reheat: I take out what I need and place on a dish and microwave for 2 minutes or until warm. If you don't like to use a Microwave place what you need in an oven proof dish and heat up in the 400* oven until hot. Do not over cook/heat it could get mushy. ENJOY!

Broccoli Cheddar Soup and Red Lobster Cheddar Bay Biscuits Gluten Free

 

Broccoli Cheddar Soup - Gluten Free or Regular 

In Silver Dutch Oven:

Melt 1/2 Cup Butter

Add:

1 Diced Onion - See note

Sauté over Medium Heat until Translucent

Add to Taste:

Salt and Pepper

Cayenne Pepper

Paprika

Add: Minced Garlic to Taste: cook 1 Minute

Add: 2-3 Large Carrots Shredded: Sauté 5 Minutes

Add: Broccoli Cheddar Soup 1/2 Cup Flour: Cook 1-2 Minutes

Add: 4 Cups Chicken Stock: Stir in and bring to a Boil

Add: 16 Ounces Broccoli Florets chopped into Small Pieces: Fresh or Frozen (Defrost if Frozen)

Simmer for 10-15 Minutes or until Broccoli is Tender

Stir evert 1-2 minutes so it doesn't stick

Add: 2 Cups Milk or Heavy/Light Cream : Bring to a Simmer and Cook a 2-3 Minutes 

If the soup is to thick add a little more Chicken Stock. 

Take off Heat and Add: 12 Ounces Shredded Cheddar Cheese, Stir gently until Cheese is Melted

Note:

I had over cooked the Onion but found they tasted a lot better when caramelized. 

I served with

Red Lobster Cheddar Bay Biscuit Mix - Gluten Free

Followed directions on the package . 

Italian Meatball Zoodle Soup ~ Low Carb ~ Gluten Free

 

Italian Meatball Zoodle Soup ~ Low Carb ~ Gluten Free 

In a Large Mixing bowl combine:

1-1/2# Ground Turkey or Beef

1/2 Cup Parmesan Cheese

Spices to Taste:

6 Garlic Cloves; minced

Onion Powder

Oregano

Italian Seasoning

Salt and Pepper

4 TBL. Fresh Chopped Parsley or 1 TBL Dried Parsley

1/2 Cup Shredded Carrots

1/3 Cup Ground Flax or Bread Crumbs

1 Egg

1 TBL Extra Virgin Olive Oil 

Form into Small Meatballs

Bake in a sprayed 9X13 Pan

400* ~ 30 Minutes or until Done

In a Crockpot Add:

Meatballs

2-32 ounce boxes Beef or Chicken Stock

1-2 Cans Mushroom

4 Ribs Chopped Celery

1 Medium Onion Chopped

1 Bag Baby Carrots or 5 Whole Carrots chopped

2 Medium Tomatoes Chopped 

1/2 Cup Sun Dried Tomatoes

Seasonings to taste:

Garlic Powder

Italian Seasoning

Parsley

Salt and Pepper

Add the Meatballs

Cook on High 4 Hours

Add:

2 Medium Spiralized Zucchinis or cut half moons

Add 1 Cup Fresh (Cut in half) or 8 Ounces Frozen Green Beans or any leftover vegetables 

Cook on low 1-2 hours or until done

Adjust Seasonings and if needed add more Chicken/Beef Stock

Serve with Parmesan Cheese