Monday, September 15, 2014

Chicken with Peanut Sauce & Sweet Potatoes

What's better than a fast meal? The CLEAN UP! I love tinfoil dinners. 
 They are so easy to clean up, I think...why should I NOT cook like this more? 

We were reading in a magazine called, "CLEAN EATING" and found this recipe.
~Chicken with Peanut Sauce and Sweet Potatoes~
1/4 cup unsalted natural peanut butter (use almond or sunflower nut butter if you are strict Paleo)
1/4 cup light coconut milk
2 tbsp. rice vinegar
2 tbsp. chopped fresh cilantro leaves, plus additional for garnish
1 tbsp. raw honey
1 tbsp. fresh lime juice
1 tbsp. minced ginger
1 tsp. Braggs liquid aminos
1/2 tsp. red pepper flakes
1 clove garlic (I actually use 3 in mine, but it's because I LOVE garlic)
Olive oil cooking spray
12 oz. green beans, trimmed
2 sweet potatoes, peeled and diced into 1/2" cubes (NOTE: make sure to dice potatoes as directed so that it will cook at the same rate as the chicken)
1 red onion
1 lb. boneless, skinless chicken breasts, cut into 1" pieces

HANDS-ON time: 20 min
TOTAL TIME: 45 min

  • Preheat grill to medium-high or preheat oven to 450 degrees.
  • Combine first 10 ingredients in a bowl and set aside
  • Trim green beans and then dice the remaining ingredients.
  • Make sure to season the chicken with a little salt and pepper
  • Cut 4 (12x16 in.) pieces of large tin foil and mist with cooking spray
  • Put all veggies and chicken in the center and divide the peanut mixture among all four piles of veggies/chicken.
Bring short edges of the foil together, then fold inward a few times along each long edge to seal.
Seal up the sides and place foil packets directly on the grill or on a large rimmed baking sheet in the oven.
Grill or bake for 25-30 min. 

Transfer contents of packets to serving bowls and garnish with additional cilantro.
1 serving (packet) contains 335 calories, Total: Fat: 10g  Carbs: 30g and Protein: 33g

This is like a "packet full of happiness" because it's just ANOTHER
creative way to eat the almighty chicken and sweet potatoes.


Monday, September 1, 2014

Paleo Banana & Chocolate Chip Muffins (but I call them cupcakes)

I really enjoy treats, but I enjoy them more, when they are made from WHOLE ingredients. I've slowly made the move to consuming more Paleo desserts, and this banana muffin/cupcake is so moist and is a perfect replica of the regular "white flour" version....that I had to include it on my own blog.
I took this recipe straight from
so, I give all the credit to Juli Bauer for her amazing Paleo blog. Go check it out!

  • 3 bananas, mashed with a fork
  • 3 eggs, whisked
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • ½ cup smooth almond butter
  • ¼ cup coconut flour
  • ¼ teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • pinch of salt
  • ½ cup chopped walnuts (I actually Omit these when I cook mine)

  1. Preheat oven to 350 degrees
  2. Mash bananas in a large bowl. Add eggs, maple syrup, almond butter, and vanilla extract and mix together.
  3. Then add coconut flour, cinnamon, baking soda and powder and a pinch of salt and mix well.
  4. Lastly, fold in walnuts and chocolate chips.
  5. Use an ice cream scoop to scoop batter into 9 cups of a silicone muffin pan.
  6. Bake for 25 minutes. Let cool before removing from silicone pan.
Special thanks and credits given to:

Saturday, August 30, 2014

"Peanut Butter" and Jelly Ice Cream

Oh man, I was craving Ice Cream!! 
I started surfing the website and stumbled upon this one! Holy LOOKS AMAZING!!! 
So here we go! I had to have it.
First off, this recipe called for Coconut Sugar. 
Hmmmm.....never have used it before. I needed to go find this ingredient and I did!

Well, I am pleasantly surprised by this "sugar".
It's amazing the type of ingredients I am finding by diving into the Paleo food world.
2 (14 oz) cans of coconut milk
3/4 cup coconut sugar
1/2 cup sunflower seed butter
1/2 cup homemade jam
  1. Place two cans of coconut milk in a large bowl and whisk in coconut sugar until well mixed.
  2. Pour coconut milk in to ice cream maker and follow ice cream maker directions. Once ice cream begins to churn and thicken, add sunflower seed butter and let fold into mixture.
  3. Pour mixture into a bread pan (9×5) then pour in jam and use a knife to fold mixture around. Make sure not to over mix because you want those big chunks of jam to come out when you scoop it.
  4. Place in freezer and freeze for 2-3 hours before scooping to help the ice cream not melt as quickly (sometimes it melts quicker coming straight from the ice cream maker)
  5. Serve up, butter”peanut”cup.
Prep Time: 5 minutes
Ice Cream Mix Time: 10 Minutes
Freeze Time: 2-3 hours

Recipe courtesy of:
Go check out for more INCREDIBLE recipes.

Monday, March 17, 2014

Paleo Raspberry Almond Muffins garnished with Cacao chocolate

When Josh and I were in Utah, my mother in law made these AWESOME muffins! 
They are paleo-style muffins and are dairy and grain free. 
I've made them ever since Christmas and my boys LOVE these 'cupcakes'

This recipe makes 12 muffins (cupcake size)
1 C. Almond Flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. sea salt
1/2 tsp pure almond extract
3 eggs, whisked
1 cup fresh ground almond butter (you can use organic too)
1/3 C. raw honey
1/3 C. slivered almonds (I actually don't use them in mine, but it adds a great crunch)
1/3 C. Coconut Oil, melted
1 C. fresh raspberries, rinsed and dried
Dark chocolate chips, for garnishing
Preheat your oven to 350 degrees.

Mix all dry ingredients together in a large bowl, set aside.
Mix eggs, almond butter, honey, almonds, almond extract, and coconut oil together in another medium bowl. Combine with dry ingredients and mix together.

FOLD in fresh raspberries.

Scoop batter evenly into 10-12 muffin cups (lightly greased with coconut oil or lined with a paper muffin liners)

I garnish my muffins with a few dark chocolate chips and just place them on TOP of the batter and slightly press into the batter.

Bake for about 15-20 min. REALLY watch your muffins to be sure they DO NOT overcook.

I love these because they don't leave me feeling heavy and taste delicious!
My boys love them because they are soft  like cake and have a very nutty taste!

Tuesday, October 29, 2013

Thai Turkey Skillet (lettuce wraps)

If you like Thai food with hints of heat (spice) along with a slight nuttiness of nut butters, then you'll LOVE this! Josh made it last night for dinner and I seriously DID NOT want my serving to end!
It was spicy, nutty, tangy and colorful too!
1 lb. Lean ground turkey
2 red bell peppers, thinly sliced
1 Tbsp. minced or grated fresh ginger (original recipe calls for 2 Tbsp)
3 garlic cloves, chopped
1 tsp. red pepper flakes
3 Tbsp. peanut butter (preferably natural)**
2 Tbsp. lime juice
2 Tbsp. soy sauce
1 Tbsp. sesame oil
1/2 cup cilantro, chopped
8 cups spinach (original recipe calls for 8 romaine lettuce leaves to use for lettuce wraps)
Brown the ground turkey in a large non-stick skillet or wok; drain the grease.
Add the peppers, ginger, garlic, and red pepper flakes.
Cook over medium-high heat about 4 min, or until the peppers have softened slightly.
Meanwhile, whisk together the peanut butter, lime juice, soy sauce, sesame oil, and cilantro.
Remove the skillet from the heat and add the peanut butter mixture to the skillet; mix well.
Serve 1 cup of the meat mixture over a bed of spinach (2 cups).

**This dish would be considered paleo if you use an almond butter.

Recipe courtesy of: The book, FIT2FAT2FIT by Drew Manning p. 146

Tuesday, October 22, 2013

Chinese "Fried Rice"

We have enjoyed reading a book called, FIT2FAT2FIT
by Drew Manning and within this book are some amazingly delicious and clean recipes. Also, it's a book that describes Drew Manning's experience of being a fit, very lean trainer, to overweight and unhealthy, back to being fit again. It's quite an amazing story! Great book Drew!

We decided to try out some of the recipes from his book.
This one was a HIT! It honestly tasted like an indulgent and rich Chinese dish.
But, YOU be the judge.... I think it was a spectacular knock off dish.

Chinese "Fried Rice"
10 ounces fresh cauliflower (about 1/2 medium head)
cooking oil, (we used coconut oil)
3 green onions, sliced (and roughly separated into green and white)
1 clove garlic, minced
dash of ginger, optional
3 Tbsp. soy sauce
Few drops of sesame oil, to taste
16oz. raw chicken, cut into 1 in. pieces
3 eggs beaten

(makes 4 to 6 servings)
Grate the cauliflower using either the largest holes on a hand grater or the grating blade in a food processor. The results should resemble cooked white rice--hence the recipe's name.
Weigh out 10 ounces of the grated cauliflower.
On medium high heat, heat enough oil to cover the wok or skillet.
Quickly stir fry the garlic and the WHITES of the onions. (Watch closely so as NOT to burn)
Add the cauliflower; fry about 4-5 minutes, stirring constantly, until it begins to color a bit. (Don't overcook or it will get mushy)
Stir in the Ginger, soy sauce, sesame oil, onion greens and shrimp. Stir fry chicken until cooked through.
Push the "rice" mixture to one side of the wok.
Pour the eggs into the other side; scramble and cook until moist.
Mix the eggs into the "rice", breaking up any large chunks of egg.

Tip: This dish stores and reheats well.

Recipe courtesy of: FIT2FAT2FIT by Drew Manning p.140 (but we changed the protein to chicken, the original recipe calls for shrimp)

Sunday, September 22, 2013

Veggie baked Mac-n-Cheese

I've been on the hunt for a good veggie filled "Healthier" homemade mac-n-cheese recipe, and I finally found one that I really like.  I switched up the recipe a little bit and added in different veggies, then I BAKED it to give it that yummy crispy casserole crust.

  • 8 ounces shell noodles, (2 cups)
  • 1 half cauliflower finely chopped (you can use broccoli too)
  • 3 cups baby spinach or baby kale chopped
  • 2-3 cloves fresh garlic, minced
  • 1 3/4 cups whole milk (divided; set 1/4 c milk aside)
  • 3 tablespoons flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded extra-sharp Cheddar cheese
  • 1/4 cup shredded Parmesan cheese
  • 1/2 teaspoon Dijon mustard 
  • 1/4 cup Panko Bread crumbs
  • Optional: 1/8-1/4 tsp crushed red pepper (to give it some kick!) 
Preheat oven to 350.  Boil up the shell noodles as directed.

In a separate pan, saute cauliflower and fresh garlic in a little bit of olive oil.  Once the cauliflower is soft, add in the spinach and saute til it wilts.

In a small bowl, mix flour, garlic powder, salt, and pepper, then whisk in 1/4 cup milk, mix well and set aside.

In a pot, slowly simmer 1.5 cups of milk on medium heat.  Once it starts to boil whisk in the flour/milk mixture and stir for 2-3 minutes or until milk mixture has thickened up.  Add in cheese and Dijon mustard.  Once cheese is melted, add in cauliflower mixture and add in shell noodles.  Mix well.

Pour mixture into a 9x13 baking pan. Sprinkle Panko bread crumbs on top.  Bake in the oven for 10 min. then broil it for 3-5 min. or until the bread crumbs are golden brown. 
Take it out, let it cool for 7-10 minutes.  Serve it up and ENJOY!
*recipe courtesy of "The Picky Eater Blog"

**For lower fat - substitute whole milk for 1% or non-fat and use low fat cheese

Sunday, September 8, 2013

Good old fashioned Brownies

I found the super yummy old fashioned brownie recipe online and I was so excited when I found it!  These are the brownies I remember as a kid...the best brownies EVER!
2 c. Flour
2 c. Sugar
1/2 c. Cocoa powder
1/2 c. chopped walnuts
4 eggs
4 tsp. vanilla extract
1/2 c. butter (softened)

Preheat oven to 350 degrees.  Lightly grease a 9x13 baking pan.  Beat together the eggs, vanilla, and butter in a mixing bowl.  Add in flour, sugar, cocoa powder, and walnuts.  
Mix all ingredients together well, then pour brownie mixture into the lightly greased baking pan.  Bake for 25 min. (or until the toothpick comes out dry).
Frosting Directions:
1/4 c. Cocoa powder
3 c. powder sugar
1/4 c. butter (softened)
1/4 c. milk (I used whole milk)

Mix all ingredients together in a mixing bowl.
Allow the brownies to cool.  Then frost as desired and ENJOY!

No "Grain-o-la"

I posted a recipe called Sherry's Granola a few days ago and then was introduced to this granola. I had a neighbor bring it over to me as a treat and I FELL IN LOVE WITH THE TASTE! Unlike Sherry's granola, which tastes awesome in it's own way, this granola has an incredibly nutty flavor...probably because it's made from JUST raw nuts.
1 cup raw cashews, chopped
1 cup raw walnuts, chopped (I used raw pecans)
2 cups almonds, sliced
1 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
2 cups unsweetened coconut flakes (I used a finely shredded unsweetened coconut)
1/4 cup melted coconut oil
1/4 cup honey
2 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 1/2 cups dried fruit, chopped (I didn't use any, but it is still amazing with dried fruit in it, like apricots and raisins)
Preheat oven to 275 degrees.
Combine nuts and seeds in a large bowl.
Add shredded (or finely shredded) coconut to the bowl.
Combine well.
In a small bowl, whisk together the oil, vanilla and honey.

Add the spices.
Whisk together and pour over granola.
Stir really well, or until you see everything is well coated.
Spread mixture on a cookie sheet (with sides) and bake at 275 for 40-45 min.
Stir every 15-20 minutes throughout entire baking time.
Remove from oven and stir in dried fruit. (fruit is NOT pictured above)
Let cool completely and store in an airtight container!

Hope you enjoy it!
My boys love this granola with almond milk or regular whole milk.
The texture is very pleasing on my palette and extremely satisfying.
Recipe courtesy of Barbara, my sweet neighbor who was thoughtful enough to give us a big container of it!

Tuesday, September 3, 2013

Sherry's Granola

We've always just purchased granola. 
It's something I've never really thought to make on my own... Until I tried Sherry Erickson's (She's a really amazing mother and friend to our family) granola.
  Ummmmm.....YES, I needed the recipe!
4 cups old fashioned oats
1/2 cup chopped pecans
1/2 cup slivered almonds
1/2 cup unsweetened coconut (if you have a WINCO store, that's the best coconut to use that's in the bulk bin)
1/2 tsp. sea salt
1/2 cup brown sugar

1 tsp. cinnamon
1/4 cup coconut oil (bring to a liquid state)
1/2 cup real/pure maple syrup 
Preheat oven to 300 degrees.
Combine the dry ingredients in a medium/large mixing bowl.
(Oats, pecans, almonds, coconut, salt, sugar and cinnamon)
Mix together.
In a mixing bowl, whisk together the wet ingredients.
(Coconut oil and Maple syrup)
Pour over the dry ingredients and mix well.
Spread it ALL onto a cookie sheet.
Bake at 300 degrees for 40 min.
Stirring after every 10 min.
...and then it's ready to be consumed!
My kids LOVE this with almond milk for breakfast.
This can also be used as a topping over Greek yogurt or ice cream (hey now....WHY NOT?)
Recipe courtesy of Sherry Erickson, a great friend and wonderful mother.

Thursday, August 15, 2013

Oven baked S'mores

We no longer need to go Camping to enjoy a s'mores treat!!! My mom found this recipe on Facebook, and I've made it a few times. It's quick, easy, delicious, and a perfect little treat for any special occasion.
7 graham crackers, finely crushed
12 large marsh mellows cut in half
1/4 cup powder sugar
6 TBS melted butter
4 Bars of milk chocolate candy (Break 2 of the bars into their rectangles
Mini Cupcake Pan

1. Preheat oven to 350 degrees
2. Place graham crackers in large resealable plastic bag, finely crush, then pour into a mixing bowl.  Add powder sugar and melted butter.
3. Using a spoon, place a scoop of graham cracker mixture into mini cupcake pan (DO NOT PUT CUPCAKE LINERS IN THE PAN)
4. Using a small icecream scooper, a ball scoop, a clean golf ball, or a spoon; press down the crumbs to form a little graham cracker cup.
 5. Bake in the over 4-5 min. or until each cup is bubbling from the butter
6. Take out the cupcake pan, place a rectangle piece of chocolate in each cup and place a marsh mellow on top of the chocolate piece.
 7. Return to oven for 1-2 min. to allow chocolate to melt and marsh mellows to soften. Take out of the oven, let cool, remove from cupcake tin, and place on cooling racks
8. Melt the other two chocolate bars.  Once melted, dip the top of each s'more into the melted chocolate.  Let stand for 40-60 min. to allow chocolate to harden.


Mint Chocolate Cupcakes

If you are in the mood for an EASY yet DELICIOUS Mint Chocolate Cupcake, here's a great recipe for you.  Plus, it's surprising a light chocolatey minty flavor, which satisfies that chocolate craving.

1 Box Chocolate Cake Mix
1 Package Keebler Grasshopper Cookies

Preheat oven to 350 Degrees.  Mix the chocolate cake mix as directed on the box and set aside.  Place a Grasshopper Cookie in the bottom of each cupcake tin.  Then pour the chocolate cake mix in each cupcake tin.
Bake in the oven as directed on the cake box.  Use a toothpick to poke into the middle of a cupcake.  If toothpick comes out clean, the cupcakes are fully cooked.  Take the cupcakes out of the oven and place them on a cooling rack.

Frost and ENJOY!!!!
 Frosting Recipe:
1 Carton Real Whipping Cream
1/4 cup Powder Sugar
2 tsp Vanilla extract
(*red food coloring was added in this pic)

Add all ingrediants into a glass or metal bowl.
Beat whipping cream until it turns into a fluffy whipped texture.

Wednesday, August 14, 2013

Butternut Squash Soup

Okay, okay.... Don't laugh. I was reading "RedBook" magazine 
and I stumbled upon the recipe section within the magazine. 
I quickly skimmed through the ingredients of "Kelly's Butternut Squash Soup"
and realized just HOW easy this soup could be. 
I also noticed the base was a vegetable stock and coconut milk. 
Even better!
4 tbsp Olive Oil
4 garlic cloves, minced
2 medium onions, diced small
2 large butternut quash (2 lb), peeled, seeded and cut into 1-inch cubes
4 medium carrots, peeled and chopped
2 small yukon gold or russet potatoes, cut into 1-inch cubes (I used 4 small yukon)
8 cups vegetable stock or water (I actually used chicken stock)
2 cups canned coconut milk (I used lite)
salt and pepper to taste

This recipe makes 12 servings. Each (1 cup serving): ~210 cal.
Heat oil in a large stock-pot over medium-low heat.
Add garlic, onion and a pinch of salt, stirring until translucent, 3 to 5 min.
Add squash.
Add carrots and potatoes.
Add stock.
Bring to a BOIL.
Lower heat to a simmer and cook 25-30 min,
or until vegetables can be easily pierced with a fork.
Remove from heat and add coconut milk.
Puree soup with a blender. 
Season with salt and pepper.
I garnished my bowl of soup with 4 oz. grilled chicken.
This is a great soup.
Easy. Simple and very delicious!
Recipe courtesy of: Redbook Magazine p.24; Kelly Osbourne, "Kelly's Butternut Squash Soup"