Slow Cooker Thai Curry Chicken

This slow cooker recipe calls for only 3 ingredients! It cooks fast too. I enjoyed it. I found it to be a little bit salty, but other than that I have no complaints.

Ingredients


Boneless, skinless chicken thighs 
1 Can of coconut milk 
3 Tablespoons of green curry paste

Directions
1. Add chicken, coconut milk, and curry paste to the slow cooker (Make sure to mix in the curry paste well) 
2. Cook on low for 4-5 hours
3. Use 2 forks to pull apart the chicken

Pizza "Bagels" made with Cauliflower

I have been into making dishes using cauliflower lately, especially on Fridays since it's still lent. These were so good! You can tell they aren't made from bread, but you cannot really taste the cauliflower either. I will definitely be making these again!

Ingredients

2 eggs
1 cup of Mozzarella (I used dairy-free cheese)
1 cup of Cauliflower, riced
1 Tablespoon of garlic powder 
1 Tablespoon of crushed red pepper
2 Tablespoons of marinara sauce

Directions

1. Preheat the oven to 400 degrees

2. Place the cauliflower in a food processor and pulse until rice like

3. Combine all the ingredients in a bowl and mix well

4. Spoon the mixture into donut pan

5. Bake for 30 minutes or until crispy

Eggroll in a Bowl

This dish is another easy one to make. It doesn't take a lot of prep time or cooking time. My hubby and I really enjoyed it! I used turkey meat instead of pork, but you can use the meat of your choice. I love cooking "Chinese food".

Ingredients

Ground turkey 1 Bag of dry coleslaw mix  2 Tablespoons of garlic, minced 1/2 Cup of soy sauce (I used gluten-free) 1 Teaspoon of ginger paste Sliced green onion
Directions
1. In a pan, brown the turkey 2. In a small bowl, combine garlic, soy sauce, and ginger 3. Once the turkey is cooked, place in a wok or large deep pan 4. Add the dry coleslaw mix and green onions and stir to combine 5. Pour the soy sauce mixture into the wok and stir, continuing to cook for about 10 minutes or until cabbage is wilted, but still a bit crunchy

Hummus Chicken

I have made this before. It is so easy to make and cooks quickly. It's a great dinner if you don't want a lot of prep or cooking time!

Ingredients

Hummus (I use Hannah's organic, it's non-gmo and so creamy)
Boneless, skinless chicken breasts
Paprika
Garlic powder
Pepper
Coconut oil cooking spray

Directions 

1. Preheat the  oven to 450 degrees 
2. Spray a baking dish with cooking spray
3. Season chicken pepper and garlic powder
4.  Cover the chicken with hummus until evenly coated
5. Place chicken in the baking dish and sprinkle with paprika 
6. Bake for 30 minutes until chicken is cooked through 

Crock Pot Beer Chicken With a Guinness Dipping Sauce

This crockpot recipe contains minimal ingredients and is delicious! I highly recommend it. 

Ingredients

Bone-in chicken breasts and chicken legs (You can use whatever part of the chicken you want)
1 bottle or can of your favorite beer (I used Guinness)
Garlic powder
Dried oregano
Pepper

Dipping Sauce

12 ounce bottle Guinness Extra Stout beer
1 1/4 cup of brown sugar 
1/2 cup of honey

2 Tablespoons of Mayo (I use Just Mayo--which is vegan)

Directions

1. Rub the chicken with garlic, oregano, and pepper and place in the crock pot

2. Add the beer and cook on high for 4-5 hrs, or low for 6-8 hrs

For the sauce--

1. Pour the beer, sugar, and honey into a medium saucepan and combine with a whisk

2. Bring to a boil, then reduce the heat to medium and simmer until reduced to half of original amount

3. Glaze will thicken as it cools 4. In a bowl combine the mayo and how many tablespoons of  the glaze you want and mix well 5. Pour the remaining Guinness glaze into a container and keep in the refrigerator (You can put the glaze on anything!)

Spring Asparagus and Pea Penne

I had all these ingredients and put them all together to make for my husband. I made it on a Friday night during lent and it was also the first day of spring, yet when you looked outside--it was snowing!

Ingredients

Asparagus
1 cup of peas
Penne pasta
1 shallot, chopped
1/4 cup of parmesan cheese
1/4 cup of ricotta cheese
1/4 cup of stock concentrate
2 cloves of garlic, chopped
2 Tablespoons of butter

Directions

1. Boil penne in a pot for about 10 minutes, so that is al dente
2.  In a large pan heat 1 tablespoon of butter, then add the shallot and garlic and cook until soft
3. Add the asparagus to the pan and cook for about 5 minutes
4. Add the peas to the pan and cook for 1 minute
5. Add another tablespoon of butter and the stock concentrate to the pan and mix well
6. Drain the pasta, but save a 1/2 cup of the water and add it to the pan
7. Add the pasta to the pan, along with the parmesan cheese and mix well
8. Serve the pasta mixture on a plate, topped with ricotta cheese

Mashed Cauliflower

I have been on a cauliflower kick lately, which isn't a bad thing. I'm not the biggest fan of mashed potatoes because they are made with dairy. And when I do eat them (after taking the necessary pills) I want them smooth and creamy--definitely not instant ones! This recipe can be a little fattening because of the butter and milk but they are delicious and it's still healthier to use cauliflower, rather than potatoes. They taste amazing, but if you are not a cauliflower fan to begin with--you'll definitely know this dish really isn't potatoes.

Ingredients


1 cup of cauliflower
1/4 cup of almond milk
2 cloves garlic, minced
Pepper
2 Tablespoons of vegan butter

Directions

1. Break cauliflower into chunks and boil until tender
2. Once they are tender, place them in the food processor 
3. Add milk, garlic, pepper and butter into processor

4. Puree until smooth

Baked Balsamic Chicken

If you're looking for a really simple dinner to make that doesn't require a lot of ingredients-- then this recipe is the one. It was good. I paired it with some marinara sauce and dairy free mozzarella cheese.

Ingredients 

¼ cup of balsamic vinegar
1 tablespoon of olive oil
1 tablespoon of dried oregano 

3 tablespoon of fresh thyme

1 tablespoon of Italian seasoning
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon black pepper
Boneless, skinless chicken breasts 
Olive oil cooking spray

Directions

1. Preheat the oven to 400 degrees and spray a baking dish with cooking spray

2. In a medium size bowl, put vinegar, oil, oregano, thyme, Italian seasoning, garlic, salt and pepper and mix until combined.
3. Dip each piece of chicken in the vinegar mixture and place in a baking dish

4. Spoon the rest of the vinegar mixture over each piece of chicken
5. Bake for 35 to 40 minutes, or until chicken is cooked thoroughly

Cauliflower Fried "Rice"

As I have stated before, I am not a fan of rice. I have made quinoa fried "rice" and it has turned out well. I decided to try it this time using cauliflower. Amazing! I loved it!

Ingredients

2 cups of cauliflower (in a food processor)
4 Tbs of sesame oil
1/2 cup of carrots, chopped
2-3 Tablespoons of gluten-free soy sauce 
3 eggs, lightly beaten (I also added a tablespoon of almond milk to the beaten eggs)
Green onions, chopped

Directions

1. Rinse and chop the cauliflower into florets and put into a food processor. Pulse until the cauliflower is small and resembles rice
2. In a large wok pour the sesame oil in the bottom and add the carrots and fry until tender
3. Pour the beaten eggs into the wok and scramble them

4. Mix the eggs with the carrots until cooked
5. Add the cauliflower and green onions to the carrot and egg mixture

6. Pour the soy sauce on top

7. Stir and fry the cauliflower and veggie mixture until heated through and cauliflower is tender

Baked Bisquick Chicken Tenders

I had some left over bisquick mix from when I made chicken and dumplings, so I decided to make the chicken recipe that is on the side of the box. I altered the recipe a bit but it was good. Because you drizzle butter onto each piece of chicken, they taste fried, however, the tenders are baked. The chicken came out nice and crispy! It was delicious.

Ingredients


3/4 cups of gluten free bisquick mix
1 cup of vegan parmesan cheese
1 tablespoon of paprika
2 eggs, beaten
Chicken tenders
3 tablespoons of vegan butter
Coconut oil cooking spray

Directions

1. Preheat the over to 450 degrees and spray a baking dish with the cooking spray
2. In a medium bowl, mix together the bisquick mix, cheese, and paprika
3. In a small bowl, beat the eggs
4. Dip the chicken tenders into the eggs then into the bisquick mixture and place in the baking dish
5. Drizzle the melted butter on each piece of chicken
6. Bake for about 20-30 minutes or until crispy

Sriracha Honey Slow Cooker Meatballs

These meatballs are easy to make. I changed the recipe to make them gluten free and dairy free. I also used ground turkey instead of beef. I did not find them that spicy, however, my hubby's mouth was on fire. I just have a higher tolerance for spicy food. They were good, but I cannot say they are my favorite way of making meatballs.

Ingredients

1 cup of sriracha hot chili sauce 
1 cup of organic raw honey
1/4 cup of lime juice 
Ground turkey
1 cup of gluten-free panko bread crumbs (I used a little more than a cup)
1/4 cup of coconut milk
1 teaspoon of garlic powder
2 eggs

Directions

1. Combine the sriracha, honey and lime juice in a slow cooker on high heat and stir until well combined
2. In a large bowl add remaining ingredients, except for the eggs 
3. Add 1/4 cup of sauce from the slow cooker into meatball mixture, fold mixture together 2 times, then add the eggs and mix well
4. Take about a tablespoon or a bit more of the mixture at a time and begin rolling into balls. Place the balls into the slow cooker. Spoon sauce over the tops of them. Continue adding meatballs until they are all in the slow cooker
5. Reduce heat to low, cover slow cooker and cook for 4-5 hours

Baked Orange Chicken

This is a healthy recipe for orange chicken. If you enjoy it from a Chinese restaurant, make it instead! While I have never had orange chicken from a Chinese restaurant, I thought this turned out very good. I have made a similar version of this in the past. You can definitely taste the orange in this recipe.

Ingredients

INGREDIENTS

Boneless, skinless chicken breasts
1½ cups of cornstarch
3 eggs, beaten
¼ cup of coconut oil

Coconut oil cooking spray

Sesame seeds

Sauce 

⅔ cup of brown sugar
⅔ cup of orange juice
¼ cup of low sodium soy sauce (gluten free)
2 teaspoons of sriracha
3 Tablespoons of White Vinegar
3 Tablespoons  of organic Apple Cider Vinegar
1 teaspoon of garlic salt
1 teaspoon of cornstarch

Directions

1. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces 
2. In separate bowls, place cornstarch and slightly beaten eggs

3. Dip the chicken into the cornstarch then coat in eggs
4. Heat the coconut oil in a large pan over and cook the chicken until browned

5. Place the chicken in a baking dish greased with cooking spray
6. In a bowl, whisk together brown sugar, orange juice, sriracha, apple cider vinegar, white vinegar, soy sauce, garlic salt, and cornstarch

7. Pour the sauce over chicken and bake for 30 minutes (I stirred the chicken every 10 minutes to make sure every piece was coated with the sauce)

8. When done, sprinkle with sesame seeds 

Gluten Free Chicken and Dumplings

This was my first time making chicken and dumplings. I was nervous at first because I have never even eaten chicken and dumplings. My husband said it turned out good and it was delicious, so I guess I made it right! I enjoyed it too. I made the recipe dairy free and gluten free.

Ingredients

 
Chicken

2 1/2 cups of chicken stock

1 1/2 cups of cut-up cooked chicken

1 cup of carrots

1 teaspoon seasoned salt

1 teaspoon pepper

1 cup of coconut milk

3 tablespoons of cornstarch

Dumplings

3/4 cups of Bisquick Gluten Free mix

1/3 cup of coconut milk

2 tablespoons of vegan butter, melted

1 egg

1 tablespoon chopped parsley

Directions

• 1. In pot, heat chicken broth, chicken, carrots, salt, and pepper to boiling. In small bowl, mix coconut milk and the cornstarch with wire whisk until smooth and stir into chicken mixture. Heat just to boiling
• 2. In small bowl, stir dumpling ingredients with fork until blended. Gently drop dough by rounded spoonfuls onto boiling chicken mixture
• 3. Cook uncovered over low heat for 10 minutes. Cover and cook for 15 minutes 

Rigatoni with Vodka Sauce (Dairy free and gluten free)

This was my first time making (or even trying) a vodka sauce that was both dairy free and gluten free. It was delicious. You cannot tell that it is dairy free--my husband's words, not even mine. I was very impressed with myself because I took a dairy recipe and made it dairy free on my own. I used rigatoni made from quinoa. I will definitely be making this again for my Italian family.

Ingredients

4 Tbs. of vegan butter
1 cup of coconut milk (I used the canned coconut milk--and I used more than a cup)--Make sure you refrigerate the coconut milk for at least an hour before using
1/4 cup of tomato paste (I used about 1/2 cup)
1/3 cups plus 2 Tbs. vodka
Fresh basil
Pinch of red pepper flakes
Quinoa rigatoni
Directions

1. Bring a large pot of water to a boil over high heat
2. In a large fry pan over medium-low heat, melt the butter then add the coconut milk (do not use the top thick layer of the coconut milk) 
3. In a small bowl, dissolve the tomato paste in the vodka then stir into the milk mixture
4. Cook until most of the alcohol has evaporated and the sauce is thick 
5. Meanwhile, add the 2 Tbs. salt to the boiling water and add the pasta 
6. Cook, stirring occasionally to prevent sticking, according to the package instructions 
7. Drain the pasta but reserve about 1/2 cup of the cooking water
8. Add the pasta to the sauce and warm briefly over low heat to blend the flavors
9. Add the basil and red pepper and combine
10. Add as much of the reserved cooking water as needed to loosen the sauce 

Raw Hemp and Chia Seed Bars

DELICIOUS! These bars are raw, gluten-free, dairy-free, grain-free, and contain no refined sugars. They can be vegan is you substitute the honey for another sweetener. These are so easy to make and taste so good!

Ingredients

Dry Ingredients
3 1/2 cups of gluten-free quick rolled oats 
1/2 cup of organic hemp seeds
1/2 cup of organic chia seeds
1/4 cup of organic flaxseeds (freshly ground)
3/4 cups of almond meal or grounded almonds 

Wet Ingredients
1/2 cup of organic raw honey 
1/2 cup of applesauce
3/4 cups of almond butter
1/2 cup of  coconut oil (melted)
1 1/2 teaspoon of organic vanilla extract

Directions

1. Put flaxseeds into a food processer or magic bullet and grind into a powder
2. In a large bowl, mix all of the dry ingredients together (oats, hemp seeds, chia seeds, ground flax seeds, and almond meal)
3. In a medium sized bowl, mix all wet ingredients together (raw honey, applesauce, almond butter, melted coconut oil and vanilla extract)
4. Take the wet ingredient mixture and combine in the large bowl with the dry ingredients and stir until well combined
5. Put the mixture in an 8 x 8 baking dish and press the mixture firmly
6. Put in the freezer to chill and until the mixture is firm
7. Cut into even size squares or bars
8. Keep in the refrigerator until ready to serve (They will get soft if left out at room temperature.)

Hemp Encrusted Baked Chicken Tenders

I have never had hemp seeds before and after making this dish, I will be having them a lot more! These chicken tenders were delicious. They were not dry, yet so crispy! I cannot wait to make more dishes using hemp seeds.

Ingredients

Chicken tenders
1/2 cup of hemp seeds
1/2 cup of almond meal
1 teaspoon of garlic powder
1/2 teaspoon of paprika 
1/2 teaspoon of salt
1/4 teaspoon of black pepper
Pinch of of cayenne pepper
2 large eggs, whisked
Coconut oil cooking spray 

Directions

1. Preheat the oven to 400 degrees 

2. In a medium-sized bowl, mix together hemp, almond meal, garlic powder, paprika, salt, pepper and cayenne 

3. Dip each chicken strip in the eggs until they are completely covered, then add the chicken strip to the hemp mixture, and gently toss until the chicken strip is completely covered

4. Remove and transfer the chicken strip to a baking dish

5. 

Spray the chicken strips with some cooking spray so that they are all lightly covered

6. Bake for about 20-30 minutes, turning once halfway through, until crispy

Vegetable Pad Thai with Egg

I love making Pad Thai and I have made it a few times, always using a different recipe. This one is super easy to make and doesn't take that much time. It was delicious! To make this recipe vegan, omit the egg and honey.

Ingredients

For the sauce:

1/4 cup of Vegetable Broth
1/4 cup of Rice Vinegar 
2 tablespoons of lime juice (I used a real lime)
3 tablespoons of Honey
1/4 cup of gluten free soy sauce
1 teaspoon of Sesame Oil

Pepper

5 Eggs

Rice Noodles

Frozen mixed vegetables

Directions

1. Make the rice noodle according to the package

2. Put all of the ingredients for the sauce into a small pot and whisk to combine over medium-low heat to warm. Don’t let it come to a boil, just keep it warm while you are cooking the rest of the meal

3. Scramble the eggs and cook in a pan, sprinkle with pepper

4. Heat up the frozen mixed vegetables according to the package

5. In a large bowl, place some vegetables, some sauce, some egg, then some of the noddles and mix well

6. Then place another layer of the rest of the vegetables, sauce, egg and noodle and mix all together