Posted in Sides, vegan, Vegetable

Avocado Cauliflower “Rice”

Hi All,

This gluten free/vegan avocado cauliflower rice has no mayonnaise. Avocado is such a great mayonnaise substitute because it’s the healthy fat:) Not to mention how darn tasty it is!

I have used avocado to make my mashed potatoes creamy, dressing for a salad, and as a sandwich spread. I have a friend who made a tasty brownie with avocado in it.

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Avocado Cauliflower “Rice”

  • REMOVE florets from 1 head of cauliflower pulse in blender until rice like consistency.
  • HEAT 1 tbsp. coconut oil on medium high heat in a skillet and add the pulsed cauliflower.
  • SAUTE until just about tender.
  • STIR in 1 tbsp. cumin, 1 tbsp. garlic powder, zest & juice of 1 small lime, and S/P. I do this step towards the end of the cooking process, but let all the flavors come together for a minute or so.
  • STIR in a handful of chopped cilantro and some green onions.
  • MASH 2 skin off/pitted avocado until creamy in a separate bowl with a little lime.
  • LET cauliflower cool a little bit and then stir in the creamy avocado.
  • TASTE to see if you need more S/P.

Avocado cauliflower “rice” is perfect to eat just by itself or as side dish. Its good when it’s served hot or cold.

Here’s a photo from when I made an avocado dressing for salads or as a vegetable dip…

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Avocado Dressing/Dip 

  • MASH 1 skin off/pitted avocado until smooth with a little lime juice and sea salt.
  • STIR in 1-2 tbsp. apple cider vinegar, 1 tsp. garlic powder, 1 tsp. local honey, 1 tsp. Herbes de Provence, 1 tsp. ground thyme, and S/P.

I’ve made it with thyme or Italian seasoning that’s really good as well. You could always add more apple cider vinegar or even some EVOO to make it more of a dressing for salad. I like it a little on the thick side though.

Grateful Day – Warm day’s to thaw out from the Colorado snow.

What unique way have you used avocado’s?

Thank you for listening!

 

Posted in Chicken, Pasta, Vegan by omission

Coconut Curry Noodles

Hi All,

I did a gluten/dairy free coconut curry noodles short cut for last night’s dinner! I haven’t made this for years! I remembered it as being a little more spicy, so I just kept adding the heat to get it there!

My short cut included pad thai rice noodles because they cook so much quicker than the thicker rice noodles. I used our stocked pantry and freezer for everything other than the chicken.

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Coconut Curry Noodles

  • SAUTE 1/2 chopped onion in 1 tbsp. coconut oil with some sea salt until just about tender.
  • Stir in 1 tbsp. dried basil, 1-4 oz. jar of Thai kitchen red curry paste, 1 can of coconut milk, 1/2 cup broth and 1 tbsp. honey.
  • ADD 1 lb. thinly sliced chicken breasts (or shrimp) and simmer until chicken is no longer pink.
  • COOK 8 oz. box of the pad thai rice noodles (brown or white) a couple minutes less than package recommendation.
  • ADD 1 small package of frozen bell peppers and some frozen broccoli (or peas) to boiling noodles; cook just for 1 minute or less.
  • DRAIN and add that to the sauce.
  • ADD some fresh/chopped sweet basil, sprinkle with green onions, a squeeze of lime juice, and S/P.

I loosely followed the recipe on the back of the jar of Thai Kitchen red curry paste for this coconut curry noodles dish. If you think it might be too spicy for the entire jar of the curry paste just slowly add it in and taste, before adding the chicken.

You could serve this with rice if you prefer. I’ll stick with noodles as usual, just can’t get enough of them!

Grateful Day – Clean drinking water.

What vegetable would you use in this dish?

Thank you for listening!

 

Posted in Ground Bison

Ground Bison

Hi All,

This gluten/dairy free ground bison is the perfect match for cauliflower “rice”. I included the quickest toddler lasagna recipe on this post as well. This is a great protein to keep in the fridge for quick go-to meals.

You just have to check out these flavors! Extraordinary!

I made a similar cauliflower rice with fire roasted tomatoes on an earlier post. This one I did without the tomatoes and added some fresh chopped parsley.

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Ground Bison

  • BROWN 1 lb. of ground bison until no longer pink, drain, and set aside.
  • SAUTE 1/2 chopped onion and 1/2 chopped green bell pepper until just about tender.
  • ADD 1 tsp. ground fennel, 1 tbsp. garlic powder, 1 tbsp. ground sage, 1 tbsp. Herbes de Provence, 1/2 tsp. celery seed, 1 tsp. ground cinnamon, & S/P.
  • STIR in the ground bison, turn heat to low, and let all the flavors marinate for about 15-30 minutes.

Cauliflower Rice

  • REMOVE florets form 1 head of cauliflower and place on a sheet pan.
  • SPRINKLE both sides with 1 tbsp. EVOO, 1 tbsp. ground turmeric, 1 tbsp. ginger, 1 tbsp. garlic powder, 1 tsp. ground cinnamon, some cracked black pepper, and some sea salt.
  • BAKE at 425 degrees on the bottom rack for about 20 minutes flipping once.
  • COOL and then pulse in a blender to get a rice like consistency.
  • MIX in some fresh chopped parsley and green onions.

You might need to place the cauliflower rice back into the oven just to heat it back up if your serving it as a hot dish. It’s great cold as well.

I’ve fried some left over cauliflower rice the next day and added a sunny side up egg on top that was delicious!

I’ve served this ground bison over lettuce with a tasty avocado dressing that turned out really good. My husband likes to add hot sauce and put it on top of some rice.

Here it is by itself…

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Here it is as a throw together lasagna for my son who has picked up watching Garfield lately;)

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Quick Toddler Lasagna

I had 2 left over Cappellos lasagna noodles that were frozen. So, I cut them in thirds, placed them in a big bowl, poured hot water on them for a couple minutes, and drained. I layered his favorite ketchup, noodle, some ground bison, and then “mozzarella” cheese. I managed 4 small layers in this tiny skillet! I topped it with some sprinkled dried oregano. Baked at 425 degrees for about 20 minutes and he couldn’t have been happier.

Grateful Day – I’m not always a short order cook in the kitchen, but I’m grateful that I was able to accommodate all 3 of us last night to be able to have a sit down dinner.

How would you enjoy this ground bison recipe?

Thank you for listening!

 

 

 

Posted in Appetizer, Dairy

Goat Cheese Appetizer’s

Hi All,

Gluten free goat cheese appetizer’s are a hit for any party! This creamy concoction paired with almost any vegetable is the perfect tangy bite!

I love the idea of using radish’s, cucumbers, and zucchini as crackers. The little bite that the radish gives with the creamy goat cheese mixture is so incredibly scrumptious!

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Goat Cheese Appetizer’s

Mixture

  • MIX 1 pkg. smoked goat cheese, 2-3 tbsp. sour cream, 1 tbsp. dried thyme, 1 tbsp. garlic powder, 1 tbsp. fresh chopped dill, 1 tsp. lemon juice, some cracked black pepper, and a little bit of Himalayan salt.
  •  MARINATE in the refrigerator for at least an hour.

Asparagus Wrap

  • TRIM bottom part of 1 bundle of asparagus. 
  • SOAK them in a bowl of hot water for about 5 minutes (Shorter time if they aren’t thick. I’ve skipped this step and wrapped 2 very thin asparagus.), drain, soak in an ice bath, and dry.
  • PLACE a few slices of prosciutto on your clean counter. I used 2 packages of prosciutto.
  • SPREAD a medium sized layer of mixture on the asparagus starting at the tip and ending before the bottom.
  • PLACE onto a slice of prosciutto and roll to cover the entirety of the mixture.
  • BAKE for 10 minutes or so at 400.

Radish

  • CUT the ends off of a bundle of radish’s, wash, dry, and cut a hole in the middle. Cut radish in half if too big.
  • FILL each radish with mixture.
  • SPRINKLE with fresh chopped dill.

You can never go wrong with goat cheese appetizer’s! It’s such a simple and impressive little dish to bring to your next dinner party.

I will never forget our good friends calling appetizer’s- “picky’s”! My husband and I still call them that in remembrance.

Grateful Day – I’m grateful to have met fantastic neighbors that have included me in their monthly Mom’s dinner parties.

What’s your favorite appetizer?

Thank  you for listening!

Posted in Chicken, Pasta, Vegan by omission

Sweet Spinach Fettuccine

Hi All,

Gluten/dairy free sweet spinach fettuccine is such a refreshing and bright dish! Not only is it visually appealing, but it’s also an excitingly fragrant plate of sweet goodness!

Of course if you omit the chicken you have a fabulous vegan dish!

Disclaimer: These portions are all just a guess. Remember, I’m a dumper when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Sweet Spinach Fettuccine 

  • SAUTE 1/2 chopped onion, 1/2 red bell pepper, and some sea salt in 1 tbsp. coconut oil until just about tender.
  • STIR in 2 cloves chopped garlic, 1 tbsp. dried basil, and a pinch of red pepper flakes; sauté another minute.
  • Add 1 cup sweet white wine and simmer for a couple minutes.
  • ADD 1 can unsalted/fire roasted diced tomatoes and 1 tbsp. local honey; bring to a simmer for 5 minutes.
  • STIR in already cooked chopped chicken, cooked brown rice fettuccine (according to package directions), 1/2 cup of the pasta water, and 2 cups fresh/finely chopped spinach.
  • TAKE off heat, stir in some EVOO, taste for seasoning, and let it rest for 5 minutes; stirring occasionally.

This sweet spinach fettuccine is a crowd pleaser and very filling! I would have definitely used some finely chopped fresh basil at the end of this one! I MUST grow some basil this summer!!!!

You could use frozen/thawed spinach in this dish if you didn’t have fresh on hand. You could also add some shredded carrots to bring another sweet element to this dish. Would help with getting another form of vegetable in there as well.

Yet another dish to play with and make your own. I love creating:)

Grateful Day – A stocked pantry and fridge. I’m always so super aware of my food blessings.

How will you use your pantry items to create a similar dish?

Thank you for listening!

 

Posted in Gravy, Pork, Potato, Sides, Vegetable

Seared Pork, Cabbage, & Potatoes

Hi All,

Gluten/dairy free seared pork, cabbage, & potatoes was such a hit last tonight! My husband added sour cream for his potatoes and some gravy for the pork. I didn’t think the pork needed anything because it was just so flavorful on it’s own!

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Disclaimer: These portions are all just a guess. Remember, I’m a dumper when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Seared Pork, Cabbage, & Potatoes

Pork

  • SPRINKLE 1 lb. of pork loin with garlic powder, cumin, smoked paprika, paprika, sugar, & S/P on both sides. Let it come to room temperature for about 10 minutes.
  • BRING a large cast iron skillet to medium high heat and then melt 1-2 tbsp. coconut oil.
  • SEAR on each side for about 5 minutes to get a nice crust.
  • PLACE into 400 degree oven until done. I do a temperature of 145 degrees.
  • LET rest for 10 minutes and slice.

GRAVY

  • STIR in 1/2 cup broth to the cast iron skillet with 1 tsp. garlic powder & 1 tbsp. rubbed sage.
  • WHISK in a separate bowl 3 tbsp. sweet rice flour with some water until paste like consistency.
  • WHISK mixture into cast iron to form gravy and add S/P.

Cabbage

  • SAUTE 1 small chopped onion and 1 small chopped red bell pepper in 1 tbsp. coconut oil with some sea salt until just about tender.
  • STIR in 1 tbsp. crushed fennel seeds, 1 tbsp. dried thyme, a pinch of red pepper flakes, & 1-2 tsp. garlic powder.
  • ADD 1 small head of chopped green cabbage.
  • STIR in 2 tbsp. apple cider vinegar.
  • COVER and cook about 5-10 minutes; stirring occasionally.
  • ADD S/P.

Potatoes

  • BOIL a pound of skin on baby potatoes until tender.
  • DRAIN, place on cookie sheet, lightly smash with fork, and sprinkle with some EVOO, 1 tbsp. garlic powder, 1 tbsp. dried thyme, & S/P on each side.
  • BAKE at 400 degrees for 20 minutes, flip, and bake on other side for another 20 minutes.

The sugar caramelized that pork and made it so tasty! I hope you try this seared pork, cabbage, and potatoes sometime.

Grateful Day – Having such a wonderful conversation at dinner last night with our toddler!

Thank you for listening!

Posted in Beans, Chicken, Soup

White Chicken Chili

Hi All,

This gluten/dairy free white chicken chili recipe was developed by accident. I originally did my usual recipe, but the MILD green chili’s that I used were too hot! Luckily, I had some coconut milk to tame it.

My husband says this dish just HAS to be added to our meal rotation! We have another chili 3 ways! The photo above is how my toddler enjoyed his.

This is how I enjoyed mine…

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Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

White Chicken Chili

  • SAUTE 1/2 chopped onion & 1/2 large chopped yellow bell pepper with some sea salt until just about tender.
  • ADD 1 tbsp. dried oregano, 2 tsp. cumin, 2 tsp. coriander, 1 tsp. smoked paprika, 1 tsp. paprika, 2 tbsp. chili powder, 1 tbsp. garlic powder, & S/P. Stir and let those spices open up for a minute.
  • STIR in 1 box of broth, 1 small can of diced green chilies, about a cup of already cooked/pulled chicken, & 1 can of rinsed/drained/unsalted white beans.
  • SIMMER for a couple hours
  • STIR in 1 can coconut milk, turn heat up to medium, and let it all marinate for about 10 minutes.
  • CHECK for seasoning and add more S/P if needed.

*OPTIONAL- Add chopped cilantro, green onion, a squeezed of lime juice, and or sour cream.

After my husband’s first bowl he said “why didn’t you make more of this!?” Big hit in our household:) Next time I will have to double this recipe.

I haven’t made this in probably a year or so. I boiled and pulled the chicken as well as cut the vegetables the day before to make this a quicker go-to meal.

This is how my husband enjoyed his white chicken chili…

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Grateful Day – I’m grateful for routines. I’m good with change, but routines are just comforting.

How do you enjoy your chili?

Thank you for listening!

Posted in Pasta, vegan

Artichoke Lemon Fettuccine

Hi All,

Gluten free/vegan artichoke lemon fettuccine is what’s for dinner! I love the pucker that this has along with the salty brine of the cappers. This made me do a little happy dance:)

It’s so incredibly sweet to see our toddler helping out his Dad with taking down the screened-in porch. SOOOOO cute!!! I will store this bit of memory for when he is not being so cute;)

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Artichoke Lemon Fettuccine

  • SAUTE 2-3 large shallots in 1 tbsp. coconut oil with some course sea salt until just about tender.
  • STIR in 2 large chopped cloves of garlic, 1 tbsp. dried dill, 1 tbsp. dried tarragon, and a pinch of red pepper flakes; sauté 1 minute.
  •  ADD 1 cup white wine, bring to a boil, and simmer 3- 5 minutes; stirring occasionally.
  • STIR in 1 can of drained/chopped artichoke hearts, 1 jar of drained capers, and zest of 1 small lemon.
  • STIR in cooked brown rice fettuccine straight from the boiling pot with a slotted spoon. Add as much of the pasta water as needed to loosen/thicken the sauce.
  • TAKE off heat and stir in 2 cups fresh/chopped spinach.
  • STIR in 1 tbsp. EVOO, juice of 1 small lemon, and cracked black pepper.
  • Taste for seasoning; may need more S/P.
  • LET rest for about 5 minutes, stirring occasionally.

Artichoke lemon fettuccine is just as tasty without the spinach. I tried it with onion instead of shallots and substituted spaghetti noodles here…

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Grateful Day – I am grateful today for our recreation center. My husband said that the pool and slide were so much fun! Also, grateful for my husband teaching him how to swim at such an early age.

What are you grateful for today?

Thank you for listening!

Posted in Soup, Vegan by omission

Creamy Tomato Soup

Hi All,

Gluten/dairy free creamy tomato soup is super simple and quick to make! The velvety richness just knocks this one out of the park! You would never think that beans would give it that creamy texture.

I would have preferred to use fresh tarragon, but didn’t have that on hand. Basil would be a really good pair with this also. This has just the right amount of sweet tangy heat. Of course, you can always add more heat or less sweet;)

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Creamy Tomato Soup

  • SAUTE 1/2 chopped onion and 1/4 cup shredded carrots with some sea salt in 1 tbsp. coconut oil; until just about tender.
  • ADD 1-2 cloves chopped garlic, 1 tbsp. dried tarragon, and a pinch of red pepper flakes; sauté for 1 minute.
  • STIR in 2 cans unsalted/fire roasted/diced tomatoes, 1 tbsp. local honey, and 1 can unsalted/rinsed/drained/white beans; bring to a boil.
  • TURN heat to low and simmer for 1/2 hour; stirring occasionally.
  • ADD zest/juice of 1 small lemon, cracked black pepper, and some Himalayan salt.
  • PUREE with an immersion blender until as smooth as you like yours. Sometimes a little chunky tomato soup is yummy too.

This creamy tomato soup is so bright and flavorful that it will change the way you ever thought a tomato soup should taste:) You can tell how much I love this soup, eh?

I bet a little finely chopped spinach would be pretty good in this as well. Some days are easier than others to get our veg. in. You could also use fresh tomatoes with this recipe. You would just need to use a different method to remove the skin first.

Grateful Day – Taking a little walk in the fresh air today. The sun was warm, but the breeze was a little brisk.

I would love to hear your version of making a soup like this!

What would you add or subtract to this recipe?

Thank you for listening!

 

Posted in Egg, Salad

Egg Salad

Hi All,

Gluten/dairy free simple egg salad served with mixed greens is the perfect go-to dish to keep on hand. I like to keep hard boiled/peeled eggs in the fridge for a quick breakfast or to make this salad. It’s really good as a toasted sandwich as well.

I usually always have chopped onion, bell peppers, and carrots in my fridge. I just chop them all at once at the beginning of my week. That way I have them on hand for whatever I want to prepare quickly through out the week.

Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…

Egg Salad

Mixture

  • ADD to a bowl; 2 stalks of celery that have been washed, dried, and finely chopped, 1/4 cup finely chopped onion, 1 tbsp. relish, 2 tbsp. soy free vegenaise “mayonnaise”, 1 tsp. mustard, 1/4 tsp. paprika, 1/2 tsp. garlic powder, 1 tbsp. dried dill, & S/P.

Boiled Eggs

  • FILL a large pot with water, cover the pot, and bring to a rolling boil.
  • TAKE a slotted spoon and gently place 6 large eggs in the pot.
  • SET timer for 15 minutes and turn heat to medium.
  • DRAIN water from pot and fill with cold water and some ice cubes.
  • SET timer for 15 minutes and let the eggs relax in the cold “bath”.
  • DRAIN water, crack, peel, and slice in egg slicer.

Combine

  • GENTLY toss eggs with mixture.
  • ADJUST seasoning to taste and add more mayonnaise if needed.
  • TOSS with mixed greens.
  • SPRINKLE with a little paprika.

There are a lot of ways I’ve seen for the” best” way to make the perfect hard boiled egg. This way has always worked for me. Whatever method works for you to get to the end result of this simple egg salad will be worth it.

Grateful Day – Sitting on my back patio in my soon to be torn down screend-in porch. I’m grateful to enjoy it while I can especially with this nice weather we have right now!

What’s your favorite way to eat eggs?

Thank you for listening!