Garlic Maple Dijon Chicken with Sweet Potato Chips

This was good. But I definitely used way too much garlic. I felt like I tasted it for days and I also smelt like it. I'm not sure if I would make this again. The sweet potato chips came out good. Some were more crisper than others. The thinner you slice the potato, the crispier the slices will get.

Ingredients

Boneless, skinless chicken breasts
4 Garlic cloves, minced
4 Tablespoons of maple syrup
4 Tablespoons of Dijon mustard
2 Tablespoons of olive oil + 1 1/2 tsp for the baking dish
1 Tbsp of parsley flakes
¼ Tsp of cayenne pepper
Pepper

Sea salt

Potatoes:

Large sweet potato

Oil (I used grapeseed oil)

Dried rosemary

Sea salt

Pepper

Directions

1. Preheat the oven to 450° and coat a baking dish with olive oil
2. In small sauce pan, heat 2 tablespoons of olive oil over medium low heat

3. Add the minced garlic and stir, cooking until very lightly browned and tender
4. Remove from heat and stir in maple syrup and mustard

5. Add in the spices and stir
6. Place the chicken breasts in the baking dish and sprinkle with salt and pepper

7. Cover the chicken with the garlic mustard mixture
8. Bake uncovered for 30 minutes, or until there is no pink in the center

Home Fries

I've been craving all different kinds of potatoes lately, especially home fries. I had a lot of fingerling potatoes left over from dinner at my parents, so I decided to use them to make my own home fries. There is a local breakfast/lunch place near my house that makes the best home fries I have ever have...so I tried to get mine as close to tasting like theirs as possible.

Ingredients

Fingerling potatoes (or any white potato)
Olive oil
1/2 of onion, sliced or chopped
Paprika
Pepper
Himalayan sea salt

Directions

1. Slice or cube the potatoes 
2. Place some olive oil in a pan and let it heat up then add the potatoes and the onions
3. Add the paprika, pepper, and salt and mix well
4. Make sure to constantly stir the potatoes or they will stick to the pan
5. Once golden brown and crispy, serve

Paleo General Tso’s Chicken

This was really good. However, since I used coconut oil--I could still taste it. I feel this dish was a bit oily. If I were to make it again, I would try to limit the oil in a way. Otherwise, it was tasty.

Ingredients

Chicken breasts, cut into bites sized pieces
1 Cup of tapioca flour
1/4 Cup of  coconut oil

Sauce:
1 Tbsp of coconut oil
1 Tsp of sesame oil
2 Tbsp of ketchup
1 Tbsp of  coconut sugar
3 Tbsp of coconut aminos (or liquid aminos)
2 Tbsp of balsamic vinegar
1 Tsp of arrowroot powder 
1 Tbsp of garlic, minced
1/2 Tsp of ginger, minced
Scallions, chopped

Directions

1. Melt the coconut oil in a big pan
2. Dredge the chicken in the tapioca flour, coat well
3. Cook on all sides until golden brown and crispy
4. While cooking the chicken, in a medium sized pan add the coconut oil, sesame oil, ketchup, coconut sugar, coconut aminos and balsamic
5. Let it heat up then add the arrowroot and stir until it thickens
6. Once thick, add the garlic and ginger 
7. Toss the sauce with the chicken and sprinkle the scallions on top

Chicken & Black Bean Tostadas

I like this dish because you don't actually have to cook anything. Therefore, if you need to wipe up an easy and simple Mexican dish that doesn't require cooking, this is for you. It does take some time to assemble all of the ingredients on the tostadas, but it tastes delicious in the end.

Ingredients

Corn tostadas (gluten free)
1 Can of black beans, drained 
Shredded rotisserie chicken 
1 Cup of sliced spinach (or whatever greens you want) 
1 Cup of salsa
Cilantro leaves
Lime wedges

Avocado

(I also put red cabbage on it and my husband put shredded cheddar cheese on his.)

Directions

1. Top each tostada with 1/4 cup of black beans, chicken , 1/4 cup of romaine, 1/4 cup of salsa, cilantro, and avocado

2. Squeeze a lime wedge over the top of each tostada 

Pasta Soup (Gluten and dairy free)

I'm calling this pasta soup because I'm not sure what else to call it. It's pasta shells, ground turkey, and tomatoes. It was really good and there is a lot left over. I cannot wait to have the left overs.

Ingredients

2 Teaspoons of salt
2 Teaspoons of black pepper
2 Tablespoons of Italian seasoning
30 Ounces of canned diced tomatoes, drained
30 Ounces of tomato sauce
3 Cups of water
3 Teaspoons of garlic, minced
Cooked ground turkey
Quinoa pasta shells

Olive oil

Directions

1. Brown the turkey in olive oil in a large pot
2. Once cooked, combine all the ingredients 
3. Cover and cook on medium heat
4. Once boiling, turn down to low and let heat through
5. In another pot, cook the pasta according to package directions
6. Add the cooked pasta to the large pot and cook for another 10 minutes

Crock-pot Falafels

I never woud have thought to make falafels in a crock-pot, but it worked! They were tasty. They weren't that round, they were more flat. However, I think that's my fault because I pushed them down after I placed them in the crock-pot. I would definitely make these again. The house smelled so good while they were cooking. I ate the falafels with hummus. Chickpeas on top of chickpeas!

Ingredients

1 (15-ounce) Can of garbanzo beans (aka chick peas)

1/2 Yellow onion, finely chopped 

1 Tablespoon of dried parsley 

2 Cloves of garlic, minced 

1 Egg

1 Teaspoon of salt

1/4 Teaspoon of pepper

2 Teaspoons of ground cumin (I used a bit more)

1 Teaspoon of ground coriander

1/4 Teaspoon of cayenne pepper

1 Lemon, only the juice

1/2 to 3/4 Cups of gluten free bread crumbs 

2 Tablespoons of olive oil 

Directions

1. Drain the garbanzo beans and dump them into a mixing bowl and smash them with a fork

2. Blend together all of the spices, the onion, the garlic, the egg, and the lemon juice in a food processor or blender

3. Pour on the mixture on top of the smashed garbanzo beans

4. Use your fork to mix together, and add the breadcrumbs slowly until the mixture is wet and sticky 

5. Pour the olive oil into the bottom of your crock-pot 

6. Form small ball sized patties of falafel

7. Dip each side into the olive oil and then place into the  crock-pot

8. Cook on high for 2-5 hours or until they are brownish-golden

Apples in a Bag

Very good! Delicious! Super yummy! These apples taste like apple pie filling. If you want apple pie without the crust, make this. It won't take long, it's very easy to make.

Ingredients

1 Apple 
1 Spoonful of coconut/cane combination sugar (You can use any type of sugar)
¼ Teaspoon of cinnamon
¼ Teaspoon arrowroot starch (If you do not need it to be gluten free, you can use cornstarch)
1 Tablespoon of water (I used a bit more)
Coconut milk whipped cream

Directions

1. Peel or don't peel apple, core and slice or dice

2. Place in freezer plastic zippered bag along with all the remaining ingredients

3. Seal the bag and shake well to mix the ingredients
4. Reopen the bag a little bit in order to vent

5. Microwave on for about 2 minutes
6. Carefully open the bag and pour into a bowl

7. Top with whipped cream or anything else of your choosing

Chicken Chilaquiles

Really, really good! Not hard to  make and simple ingredients. I bought the chicken already cooked and shredded in order to save on time. This would be great for a party. I will definitely be making this again.

Ingredients

1 28oz. Can of fire-roasted tomatoes, diced or pureed 
1 Green onion
1 Tablespoon of ground cumin
Salt & pepper
2 Cups of shredded, cooked chicken
Tortilla chips (I used Beanitos pinto bean chips)
Cilantro
1 Tablespoon of lime juice
Cheddar cheese, shredded
Coconut cooking oil

Directions

1. Heat the oil in a pan then add the tomatoes, cumin, green onions, salt, and pepper
2. Cover and cook for about 10 minutes
3. Once it is slightly thickened, stir in the chicken and cook for 2 minutes, uncovered
4. Add the tortilla chips and cook for another 2 minutes, uncovered
5. Squeeze the lime juice and mix together

Hash Brown Skillet

I made this for my husband and he really enjoyed it. I made mine in a separate pan without bacon and cheese and I made scrambled eggs. This dish has minimal ingredients and is simple to make. Breakfast for dinner is the best!

Ingredients

Bacon, chopped
1 Small onion, chopped
Package of shredded hash browns
3 Eggs
Cheddar cheese
Salt & pepper
Tablespoon of butter

Directions

1. In a large pan, place butter and melt. Add the chopped bacon and cook until nice and brown. Then add the onions.
2. Cook until the bacon is crispy, then drain most of the excess fat. Make sure to leave a litter
3. Add the hash browns and mix everything together
4. Season with salt and pepper
5. Cook the has browns until they are golden brown
6. Make three holes (the holes depend on the amount of eggs you are using) and crack an egg into each hole
7. Cover and cook for about 10 minutes
8. Once the eggs are pretty much cooked, sprinkle the cheese on and leave the pan uncovered
9. One the cheese has melted, serve 

Cinnamon Raisin English Muffin (Made in a Microwave)

This English muffin was easy to make and delicious. I have found some pretty good gluten free and Paleo English muffins in the store, but they're super small and a bit expensive. So making this bigger one was fun. The muffin by itself is a bit bland, but if you smear your favorite topping on it, it will taste really good. I will definitely be making this again! Next time I'm going to make a plain one or even pumpkin.

Ingredients

1. 3 Tablespoons of almond flour (May need to add more)
2. 1/2 Teaspoon of baking powder
3. 1 Tablespoon of unsweetened applesauce
4. 1 Egg 
5. 1-3 Tablespoon of liquid of choice (I used coconut milk)
6. 1/2 Teaspoon of cinnamon
7. Sea salt
8. 1-2 Teaspoon of raisins
9. Coconut oil cooking spray
10. Almond flour/meal, for dusting 

Directions

1. Spray a microwave safe cereal bowl with cooking spray and add the almond flour and baking powder and mix 

2. Add the unsweetened applesauce, egg and liquid. Mix well until all ingredients are fully incorporated (Only add one tablespoon of liquid at a time while you mix until it reaches a batter like consistency.)

3. Add the cinnamon and sea salt. Stir in the raisins and put into the microwave for 2-4 minutes

4. Remove from the microwave and dust both sides with almond meal

5. Allow it to cool. Then slice it in half and pop in a toaster or toaster oven

6. Once done, you can dust again with almond meal 

Pumpkin Muffins (Gluten Free, Dairy Free, and Egg Free)

I have made these before, but this time I made them gluten free. It is the easiest pumpkin muffin recipe ever. You can bake this recipe as muffins or as a loaf. While they're baking, the house smells delicious!!

Ingredients

1 Package of gluten free yellow cake mix
1 (15 oz) Can of pumpkin
1 Tsp of ground cinnamon (I used more)
1/2 Tsp of ground nutmeg  (I used more)
Coconut oil cooking spray

Directions

1. Preheat oven to 350 degrees. Grease a 12 cup muffin pan with coconut oil spray

2. In a large bowl mix together the cake mix, canned pumpkin, cinnamon, and nutmeg until smooth

3. Spoon equal amounts of batter into the prepared muffin cups

4. Sprinkle some nutmeg on each muffin

5. Bake for 20 to 25 minutes (You can check with a toothpick by inserting it in the center of the muffin and it coming out clean)

Turkey Taco Lettuce Wraps

My husband and I love our tacos! So we tried a new recipe and used iceberg lettuce at the taco shell. They are messy and may fall apart, but all tacos fall apart if you stuff them properly.

Ingredients

Ground turkey
1 Teaspoon of garlic powder
1 Teaspoon of cumin (I used more)
1 Teaspoon of  salt
1 Teaspoon of  cayenne pepper
1 Teaspoon of paprika
1/2 teaspoon oregano
1/2 Small onion, diced
4 Oz can of tomato sauce 
8 large Iceberg lettuce leaves
Cheddar cheese

Directions

1. Brown the turkey in a large pan. Break it into smaller pieces as it cooks

2.Mix the spices in a bowl and add to the cooked turkey and mix well

3. Add the onion and tomato sauce and cover. You may have to add some water

4. Simmer on low for about 20 minutes

5. Wash and dry the lettuce. Divide the meat equally between the lettuce leaves and place in the center of each leaf and top with cheese