Creamy Red Lentil and Kale Soup (Dairy and gluten free)

This was absolutely delicious and comforting. It is perfect for a cold winter night. It is a great vegan and gluten-free dish. I added some additional ingredients to the original recipe.

Ingredients

1 1/2 cup of organic red lentils (uncooked)
2 3/4 cups of organic vegetable broth (I used a bit more)
1 13.5 oz can of organic full-fat coconut milk 
1/2 yellow onion, diced
1 cup of  kale, chopped 

1 cup of peas2 tablespoons of organic tomato sauce (I used about 5 tablespoons)
1 1/2 teaspoon of ground cumin powder (I used a bit more)
1 teaspoon of organic cayenne pepper
1/2 of an avocado

(You can add chopped tomatoes if you only use the 2 tablespoons of tomato sauce)

Directions
1. Dice onions (and tomatoes, if used) and chop kale into small pieces
2. Put all of the ingredients (EXCEPT: chopped kale and coconut milk) into a medium-sized pot, stir well and bring to a boil
3. Reduce heat to simmer and cover and cook for about 20-30 minutes (or until the lentils are soft), stirring often
4. Remove from heat, add the chopped kale and coconut milk and stir well
5. Return the heat to a low setting and keep mixing
6. Add additional vegetable broth or seasonings, if needed
7. Top with avocado 

Potato Chip Chicken (Gluten Free)

Excellent! I loved it, the hubby loved it, anyone that loves potato chips will love it. The mayo keeps the chicken moist and tender. I will definitely be making this again. I used gluten-free non gmo potato chips made with avocado oil.

Ingredients

Potato chips
Parsley (dried)
1 Tablespoon of paprika
1 Tablespoon of garlic salt
Skinless chicken breasts
Mayonnaise (I used Whole Food's 365 mayo)

Coconut oil cooking spray

Directions

1. In a large bowl, combine crushed potato chips, parsley, paprika, and garlic salt
2. Brush the chicken with mayonnaise

3. Add chicken to crumb mixture and coat well
4. Place the chicken in a baking dish that has been sprayed with cooking oil

5. Bake at 350 degrees for about 30 minutes

Gluten Free Turkey Meatloaf

I altered the original recipe a bit. I added my own twist on it. My hubby loved it and so did I. I will definitely be making this again! You can omit the gluten-free breadcrumbs if you only use 1 egg. Since I used 2 eggs, it was a bit watery...so I added the breadcrumbs. If you are going to use 2 eggs, then make sure there is 2 lbs of meat. 

Ingredients

Ground turkey
2 pastured eggs
1 medium onion (I only used half)
5 cloves of garlic

1 tsp of garlic powder
2 tsp of paprika
1/4 tsp of nutmeg
1 cup of spinach
1/2 cup of gluten-free breadcrumbs
Coconut oil cooking spray

Directions

1. Preheat oven to 375 degrees and spray a loaf pan with cooking spray
2. Place the onions, garlic, and spinach in a food processor and chop them up
3. Combine all of the ingredients in a large bowl and mix well (I used my hands)
4. Form into a loaf and place in the loaf pan

5. Bake for 40-45 minutes, make sure the top is nice and crispy

No Bake Energy Balls

I love making anything that requires no baking. These little energy balls are delicious. They are gluten free and dairy free and taste like heaven.

Ingredients

1 cup of gluten free oats
2/3 cups of coconut flakes
1/2 cups of almond butter (You can substitute this for peanut butter)
1/2 cups of flax seed (You can ground them, but I didn't)
1/2 cups of non-dairy chocolate chips (I omitted this)
1/3 cups of agave nectar (You can substitute this for honey)
1 tablespoon of chia seeds
1 teaspoon of vanilla extract

Directions

1. Stir all of the ingredients together in a medium bowl until thoroughly mixed
2. Cover and let chill in the fridge for 30 minutes
3. Once chilled, roll into balls
4. Keep in a container in the fridge for about a week

Easy Garlic Chicken

This was good. It was pretty simple to make. The ingredients together sound like they do not mix well together but they do!

Ingredients

4 Boneless skinless chicken breasts
4 Garlic cloves, minced
4 Tablespoons of brown sugar
1 Tablespoon of olive oil
1 Tablespoon of rosemary

1 Tablespoon of Italian seasoning 

Coconut oil cooking spray

Directions

1. Preheat oven to 450 degrees

2. Line a baking dish lightly coat with cooking spray 

3. In small saute pan, saute garlic with the oil until tender

4. Remove from heat and stir in brown sugar. Add the rosemary and Italian seasoning
5. Place chicken breasts in the baking dish and cover with the garlic and brown sugar mixture
6. Bake for 30 minutes, or until cooked through

Veggie Burger

These are the best veggie burgers I have had. They are free of everything and they taste delicious!! I wish there were more than 2 in the bag because they are so good!

Ground Chicken w/ Egg Noodles in a Swedish Meatball Sauce

I had ground chicken in the fridge and egg noodles. I was planning on combining the two and making a red pasta sauce, but I was not really in the mood for Italian. Whenever I see egg noodles, I think of Swedish meatballs. So I decided to Google how to make the sauce that is used for Swedish meatballs. This dish hit the spot! It was really good. I made the sauce gluten-free and dairy-free. Next time I will have to find gluten-free egg noodles. 

Ingredients

Ground chicken
Yellow onion, chopped
Organic frozen peas
Egg noodles

For the sauce:

1/4 cup of almond
2 cups of gluten free vegetable stock/broth (You can use beef, but I do not eat beef so I used veggie broth instead)
1/4 cup of gluten free flour mix
Dash of nutmeg
1 tbsp of lemon juice
Dash of pepper

Directions

1. Saute the onions in a pan then add the ground chicken until browned
2. While the chicken is cooking, combine the milk and flour in a bowl and mix well
3. Read the instructions on the egg noodles and boil them in a large pot
4. Once the chicken is cooked, place it in a different bowl and set aside
5. In the same pan used for the chicken,  deglaze the pan with a bit of the stock/broth before adding the rest
6. Stir in the flour/milk mixture
7. Add the nutmeg, lemon juice,and pepper. Keep mixing the sauce so that it does not stick to the pan. The sauce will begin to thicken
8. Add the chicken to the sauce and mix well
9. Once the noodles are done, place a small amount in a large bowl, then add some of the chicken/sauce mixture, then layer that with noodles, then sauce mixture, then noodles
10. Add the peas to the noodles as well. Make sure to mix everything well. Enjoy!

Share Your Recipes!

If you have any recipes you think I may like and want to share, please do! Leave a comment or email me at lets.drop.anchor@gmail.com

Chia Energy Bites

Easy to make and so addicting! I love these little bites.

Ingredients

1 cup of oats (I used gluten-free)
 1/4 cup of honey or agave nectar (I used agave nectar)
1/4 cup of peanut butter or almond butter (I used almond butter)
2 Tablespoons of chia seeds
1/4 teaspoon of vanilla

Directions

1. Mix all of the ingredients together and refrigerate for 30 minutes
2. Once refrigerated, roll into small balls
3. Keep in refrigerator no longer than a week.

Jamaican Jerk Chicken Sliders with Pineapple Salsa

This slow cooker recipe is delicious. You can cook it on low for 7 to 8 hours or  on high for 3 1/2 to 4 hours. I cooked it on high.

Ingredients 

2 Tablespoons of Jamaican jerk seasoning (You can use which ever jerk seasoning you find, just make sure it is a seasoning and not a marinade)
2 Tablespoons of olive oil
1 Teaspoon of salt
3/4 Teaspoon of pepper
3 1/2 lbs bone-in chicken thighs, skin removed
1 Cup of brewed coffee
3 Tablespoons of lime juice
2 Tablespoons of molasses
4 Cloves of minced garlic
Several dashes of bottled hot sauce
Chopped fresh pineapple
Chopped green onions
Chopped cilantro

Directions

1. In a small bowl combine jerk seasoning, oil, salt, and pepper. Coat the chicken (skin removed) with the seasoning mixture. Place the chicken, bone sides down, in a slow cooker
2. In another small bowl combine coffee, 2 tablespoons of lime juice, molasses, garlic, and hot sauce. Pour the mixture over the chicken
3. Cover and cook on which ever heat setting you choice for the appropriate time. I cooked mine on high for 4 hours
4. When done, remove the chicken from the slow cooker. Using a fork, pull the chicken apart into shreds. Return the shredded chicken back to the slow cooker. Make sure the setting is on high and cook for another 30 minutes or until heated through
5. For the salsa, in a bowl combine pineapple, green onions, cilantro, and 1 tablespoon of lime juice. Mix all together
6. To serve, use a spoon to spoon chicken mixture into a dish and top with salsa

Savory Baked Chicken

This recipe calls for various spices and herbs. It was easy to mix them together, rub it on chicken, and bake!

Ingredients

Teaspoon of garlic
Teaspoon of salt
Teaspoon of soy sauce
Teaspoon of ginger
Teaspoon of pepper
Teaspoon of paprika
Teaspoon of maple syrup
Teaspoon of wasabi powder
Teaspoon of  ginger sugar
Teaspoon of celery
Teaspoon of onion powder
Teaspoon of Worcestershire powder
Teaspoon of tomato powder
Teaspoon of horseradish powder
Teaspoon of white pepper
Coconut Oil Cooking Spray
Chicken Breasts

Directions

1. Preheat oven to 400 degrees
2. Mix all of the ingredients in a bowl
3. Rub the mixture all over the chicken and place in a baking dish sprayed with cooking spray
4. Bake for 20-25 minutes or until chicken is cooked through

Paleo Chicken Muffin Cups

Simple and easy and completely dairy free and gluten free. I added blue cheese to the tops of my husbands but left mine dairy free. This recipe makes 12 perfect muffin cups. I served them with guacamole.

Ingredients

Ground chicken
5 Eggs
Green Onions, chopped
Hot Sauce
Pepper
1/2 Teaspoon of Baking Soda
Coconut Oil Cooking Spray
Blue Cheese (Can be omitted)

Directions

1. Heat the oven to 350 degrees
2. In a bowl, combine eggs, green onions, pepper, and as much hot sauce as you want. Mix it well
3. Add the chicken to the mixture and combine. Make sure it is all mixed well
4. Scoop chicken mixture into a greased muffin tin
5. Top which ever ones with a teaspoon of blue cheese
6. Bake for about 25-30 minutes
7. Serve with guacamole