Wednesday, October 28, 2015

No bake energy bites, melt-in-your-mouth chicken, chicken and veggie nuggets

No bake energy bites:

I didn't make any modifications other than leaving out the chocolate chips and using creamy peanut butter vs crunchy, however if baby is under 1 you can sub the honey for maple syrup and make the bites really tiny.  :)
Melt-in-your-mouth chicken breasts

I used thin cut chicken breasts (1 kilo worth- so a little over 2 lbs).  I also used 1/2 c mayo and 1/2 c plain full fat yogurt.  Next time I'll try a lower ratio of mayo so it's even healthier-- like 1/4 c mayo, 3/4 c yogurt.  I also used reduced sodium season salt, but if baby is under 1 you might want to use even less.

This recipe is SO easy and fast, and it tasted AMAZING!
Chicken and veggie nuggets:

I didn't have carrot, so I finely chopped 1/2 a red bell pepper instead.  These turned out great, and I put a ton in the freezer for later!

Apple Cinnamon Donuts

This post deserves some love, and I'll get a purty picture up when I have a chance, but it's MY FIRST RECIPE!  Like, mine, not modified from anyone elses! :)

I was looking for something fallish, and I love donuts/muffins as an easy grab for breakfast.  Pumpkin is really expensive here, and though I'm sure I'll cave and get some, or get one of their huge pumpkin like gourds to roast myself, apple cinnamon did the trick for a fall feel.

So here ya go- my first recipe!  These turned out so soft and moist, and I was pretty impressed with the subtle apple flavor.  There's a delicious apple aroma as they bake and the flavor didn't disappoint.

Apple Cinnamon Donuts

1/2 a cup of butter, softened
1/2 c coconut sugar (any sugar will do, but I prefer this to white refined)
1 egg
1 1/2 cups whole wheat flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 a cup of 100% apple juice (no sugar added)
1 whole apple, cored and grated (I didn't peel)

Preheat oven to 350 f/190 c.

1.  Mix flour, baking powder, and cinnamon in a medium sized bowl.
2. In a large bowl, blend the butter and sugar until light and fluffy, around 3 minutes.
3. Add the egg and beat an additional minute.
4.  Add in the flour a little at a time, alternating with the juice until fully encorporated.
5.  Mix in grated apple.
6.  I let my batter sit for 20-30 minutes.  The whole wheat flour is not as pulverized here, and I find it helps with the moistness of the batter.
7.  Fill greased mini donut tins (or mini muffin tins) 2/3 of the way full.  Bake for 15 minutes, until donuts are golden.  *Note:  I find filling a piping bag with batter and piping it in to be the easiest way to fill the pans.

This recipe yielded 36 mini donuts.

Cheesy Loaded BBQ baked potatoes, chicken kiev, sweet potato black bean burger, vegan garlic pasta

Cheesy Loaded BBQ baked potatoes:

I changed nothing except that I used cashews instead of pecans (nuts are super expensive here, especially pecans).  SO SO AMAZING!

Chicken Kiev:

I also changed nothing here, except that we didn't have parsley, so I omitted it.
Sweet Potato Black Bean Burgers:

Amazing.  No changes needed.
Vegan Garlic Pasta:

Another no modification hit from minimalist baker.  Except I used cow's milk (making it not vegan) because almonds and almond milk are $$$.

Tuesday, October 6, 2015

Banana Oatmeal Blender Muffins

Banana Oatmeal Blender Muffins:

I didn't actually make any modifications.  I didn't use any mix-ins either.  If baby is under 1, you can use pure maple syrup instead of the honey.  I did use regular full fat yogurt vs greek, because we can't get greek here.  :)

Corn and Cheese Enchiladas

Corn and Cheese Enchiladas:

I made these pretty much exactly like the recipe calls for.  HOWEVER, I attempted to double the recipe (in the end I had a little less corn, so I got 10 enchiladas vs 16-- but even with the amount of corn called for, I think I'd only get 14ish).  I also used white cheddar vs pepper jack.  We can't get pepper jack here anyway, and I'm not sure they babies would eat it.  Also, I was curious when reading the recipe how the milk would thicken as it boils, since there was no thickener added.  Sure enough, it only thickened slightly, so after 10 mins of simmering, I added a bit of flour (2 T ish?) and it thickened up right away.  Arrowroot powder is a good substitute for cornstarch as well.

10 minute enchilada sauce:

I did modify this one, and next time I'll try less oil, or maybe try half coconut oil, half butter.  Or maybe I'll dabble with ghee, since it's pretty available here too!

With modifications:
1/4 c vegetable oil
1/4 c flour (I used whole wheat)
8 oz tomato sauce (we can't find it here, so I get canned chopped tomatoes and blend them)\
1 1/2 c water
Spices to taste:  chili powder (I was light on this one because of our previous rejections of spicy foods.  Maybe 1/8-1/4 tsp), cumin, garlic powder, onion powder, salt (use sparingly, the cheese in the enchiladas also has a lot of salt).  

Monday, October 5, 2015

Holy Yum Chicken, Sweet Potato & Pea Pancakes, Sloppy Joes

I actually didn't need to make any modifications on these guys, they were healthy and sugarless as is! :)

Holy Yum Chicken:

Sweet Potato & Pea Pancakes:

Sloppy Joes: (this time I used beef because we can't get ground turkey here :( )

Sunday, September 20, 2015

Vegan Red Lentil Soup, Texas Chicken with Lime Butter, Chocolate donuts (no refined sugar) and date chocolate frosting

Vegan Red Lentil Soup:

I use whatever oil I've got, leave out the feneugreek, and sub a sweet potato for the butternut squash.

Texas Chicken with Lime Butter:

No butter (or put butter pre-serrano for your babe, unless he/she likes spice!), and reduce the chili powder.

Whole Wheat Chocolate Baked Donuts:

I don't use her frosting recipe (chocolate chips), and I subbed the sugar for 1/4 c pure maple syrup and 1/4 c coconut sugar.  Also, I would reduce the cooking time to 12 minutes if you are doing mini donuts like I did.

Raw chocolate icing:

No modifications, except that I halved the recipe for these donuts.

Tuesday, July 21, 2015

Eggplant "meat"balls and spicy sweet potato and spinach pasta sauce

Eggplant meatballs 

I cut the salt, used 1 tsp of dried basil, and used cheddar instead of Romano (I really think any cheese would do), and I didn't use the sauce and ricotta 

Spicy sweet potato & spinach sauce 

I only used one onion, 1 jalapeƱo pepper, bok choy instead of spinach (any green will do), and put 2 T Greek yogurt in the babies individual portion. I think you could make this as is with no issues. 

Monday, July 20, 2015

Curried ground turkey with potatoes

Curried ground turkey with potatoes

I left out the chilis, but you are welcome to keep them in!

Thursday, July 16, 2015

Pasta with Roasted Red Pepper Cream Sauce

I used this recipe for the sauce.  My modifications were 3 fresh garlic cloves, 1/2 c of any cheese (I did a white Italian mix) and 1/2 a tsp of dried basil because the store was out of fresh.  Also no salt on the babies portion, though I think it needed it for the adults.

Wednesday, July 15, 2015

BBQ Polenta Muffins

 Muffin Ingredients:
  • 1 c polenta
  • 1 c whole wheat flour
  • 3 tsp baking soda
  • 3 tbsp unsweetened applesauce
  • 2 tbsp melted butter
  • 1 c buttermilk
  • 1 egg
  • 1 c mixed veggies, chopped small
  • shredded cheese
For the slow cooker BBQ chicken, click here. The chicken can be cooked up to 2 days beforehand.  I used boneless thighs this time, as they are higher in iron (so I've read).

  1. Preheat the oven to 400 degrees F.
  2. Mix the first 3 ingredients together.
  3. Add the applesauce, butter, buttermilk and egg, and stir till fully mixed.
  4. Add the mixed veggies (I used Trader Joe's Organic 4 frozen veggies, and thawed in the microwave for 1 min).
  5. Spray a muffin in with nonstick spray.  Spoon 1 heaping T of mix into each well and spread around the bottom.
  6. Top with 1 heaping tsp of shredded meat. 
  7. Sprinkle with shredded cheese and bake for 10-12 mins. 

Wednesday, June 17, 2015

3 meals: 6/17/15

Apple Cinnamon Donuts

Whole wheat flour, coconut sugar, half the amount of nutmeg (1/4 tsp), no salt, and no glaze.

And to be honest- I love brown butter, but my babies palates are less discerning, so I just did 2 T melted butter instead of browning the butter.  :)
Turkey Stroganoff

Modifications:  garlic powder for garlic salt, no mushroom stems/pieces, yogurt (not sour cream).  I served on whole wheat egg noodles.  
Shepherds Pie:

Modifications:  no salt

So you can def make this as is, but here are things I've done that still work fine:
-I forgot to put the egg yolk in the potatoes.  They weren't as creamy, but it still worked.
-I used beef vs lamb.
-I add a crust of cheddar cheese on top.
-I used dry spices vs. fresh (just a tiny sprinkling of each thyme and rosemary).
-I used 1 tsp garlic powder instead of fresh.
-I subbed buttermilk for half and half because I needed to use some up.
-I used vegetable stock instead of chicken stock.

For adults you'll need to add salt.  The potatoes need it (IMO).  

Tuesday, June 16, 2015

3 meals: 6/16/15

Breakfast quinoa

 Broccoli Cheese Roll-ups

I do these a little differently.  Here are my (albeit slight) modifications:

Any bread, just not stale.
Steamed broccoli, chopped small
Shredded cheese

1.  Cut off crusts and flatten with a rolling pin.
2.  Add a line of cheese and broccoli close to one end of the bread.
3.  Roll tightly.
4.  In a small pan, melt about 1/2 T of butter.  Carefully get a little melted butter on your finger and run it down the bottom part of the seam (that will touch the rolled bread to seal).  Place roll-ups seam side down in the pan.
5.  Add a little more butter (about 1/2 T again) and flip to the other side.  Brown the 3rd and 4th sides as necessary.

Monday, June 15, 2015

Breakfast 6/15/15

Strawberry Coconut Waffles with Yogurt Dipping Sauce


1 c whole wheat flour
2 tsp coconut sugar
1 tsp baking powder
1 c chopped strawberries
1/4 c coconut milk (any milk will do)
1 tbsp coconut oil (melted)
1 tsp vanilla
1 egg
1/4 c strawberry jam (I used this one
3 T unsweetened coconut flakes (optional)

Yogurt Sauce:
1/2 c full fat yogurt (Greek or regular)
3 tbsp strawberry jam
splash maple syrup

Mix the flour, sugar, and baking powder together in a large bowl.  In another bowl combine milk, oil, vanilla, egg, coconut flakes, and jam, and stir till mixed.  Add strawberries.  Make a well in the middle of the dry ingredients and add the wet, stirring until just mixed.  If too thick, add a few T more of milk until you reach your desired thickness.  Spoon about 1/4 C batter into your waffle iron (or use the scoop provided if yours is like mine).  Serve hot, dipped in yogurt sauce (to make sauce just mix everything together).  

Wednesday, June 10, 2015

3 meals: 6/10/15

Baked Strawberry Donuts
Heavily modified from

2 c whole wheat flour
1/2 c coconut sugar
1/2 c pure maple syrup
1/2 tsp baking soda
1 c buttermilk
1/4 c + 1 tbsp coconut oil (melted)
1 tsp vanilla extract
1 c finely chopped strawberries

Y'ALL.  FORGIVE ME.  The original recipe calls for 2 eggs.  I SWEAR I did not put eggs in this.  I remember thinking how good it would be for those with egg allergies, and that dairy allergies could use coconut milk vs buttermilk.  I really think I didn't put eggs in, because I let the babies taste the batter BECAUSE there were no eggs in it.  All that to say- I really think mine didn't have eggs, but they *might* have.  I was in a rush to get out the door for our class at The Little Gym and maybe wasn't thinking straight?  I'll make them again, I promise! LMK if you do them without egg and if they turn out ok!  My dough was thick- like bread dough.

Preheat oven to 375 degrees.  Grease mini donut pans (or mini muffin tins).  Mix together flour, sugar, and baking soda.  Add in coconut oil, buttermilk, maple syrup, and vanilla.  Stir until combined.  Fold in strawberries.  Spoon into a ziplock or icing bag, cut the tip/corner off, and pipe into donut pan.  Bake for 11 minutes.  Allow to cool in pan for 3-5 minutes before attempting to remove.
Skinny Meatloaf Muffins with BBQ sauce

Modifications:  Omit salt & pepper, use 2 sliced of toasted bread if you don't use store-bought breadcrumbs, be sure your BBQ sauce doesn't have honey if baby is under 1.  

Tuesday, June 9, 2015

3 meals: 6/9/15

Broccoli and Cheese Mini Egg Omelettes

Modifications:  Honestly, it took way more egg than she said to use.  I tried to double it and get 18 muffins to have some to freeze, so I used 9 eggs, and I got 12 muffins.  I also would use a different cheese other than pecorino romano.  The babies didn't mind it, but I didn't like the taste/smell (same in the pasta dish for lunch).  You could use any combination of shredded cheese- 1 c for 12 muffins.  I used 3 whole heads of broccoli and had enough for this and the broccoli cheddar tots.
Cheesy Baked Pumpkin Pasta

Modifications:  Apparently my theme for today was Skinnytaste.  This also wasn't my fav, but I think it also had something to do with the pecorino romano.  You can use any shredded cheese here too.  I used a whole box of whole wheat pasta (around 13 oz I think), baked it in a 9x13, dried rosemary, and waaaaaaaaay more cheese than called for on top.  K liked this.  J wouldn't touch it.
Broccoli and Cheese Tots

Modifications:  I've made these before and they're good!  I chop the broccoli pretty finely, use 2 whole eggs, full fat cheese, no salt & pepper.  

Friday, June 5, 2015

3 meals: 6/5/15

Turkey Taco Casserole

I used refried black beans just out of preference.  I only used 1 can of diced green chilis, mixed into the meat (not as its own seperate layer). I did just under a T of chili powder and a sprinkling of cayenne.  I cut the tortillas into 1" squares instead of strips.  When serving, I used plain yogurt and stirred it in to help deaden any heat that may be there.

3 meals: 6/4/15

Mango Coconut Donuts

Sub 2/3 c brown sugar for 1/4 c maple syrup, 1/4 c coconut sugar. I just used plain yogurt and vanilla extract instead of vanilla bean paste.  The coconut was unsweetened and I didn't use the glaze.

I creamed the butter, sugar, and maple syrup, then added the rest of the wet ingredients.  To that I added the dry little by little (I did it all in my stand mixer).  At the very end I added the coconut flakes, put it into an icing bag, cut the end off, and piped it into my mini donut pan.
Avocado Egg Salad

I used a whole avocado this time.

Wednesday, June 3, 2015

3 meals: 6/3/15

Cheesy Spinach Eggs
Spaghetti Sauce with Ground Beef

No modifications.  I served it over veggie rotini, but whatever pasta is your fav!
Poppy Seed Chicken

Modifications:  I used 4 chicken breasts.  I boiled them and then shredded using my stand mixer (in under a minute!).  I used organic cream of chicken, lightly salted Ritz, and unsalted butter.  I omitted the celery salt, black pepper, and subbed 1 tsp garlic powder for the minced garlic.

Tuesday, June 2, 2015

3 meals: 6/2/15

Banana Spinach Pancakes:

I used almond milk.  For the yogurt sauce I used regular yogurt with 2 T of vanilla instead of the milk.
Succotash-Cheddar Casserole with Crunchy Bacon Topping

I used full fat milk, cheese, and crackers, but used the reduced sodium version of the crackers and bacon.
Gramzie's Spinach Layer Casserole:
4 oz wide egg noodles (whole wheat work just fine)
1 lb ground beef
1 15 oz can of tomato sauce (I use the organic)
1 tsp sugar
1/4 tsp garlic powder
1 8 oz package of cream cheese
1/2 c sour cream
3 T milk
1/8 tsp onion powder
1 10 oz package of frozen, chopped spinach (drained)
1/2 c shredded cheddar cheese

Cook and drain the pasta.  Brown the meat in a skillet.  Drain off fat and add the tomato sauce, sugar, salt, garlic powder, and noodles to the meat.  Stir and set aside.  Mix together softened cream cheese, sour cream, milk, and onion powder.  In a 2 quart casserole dish, layer half the ground beef/noodle mixture, half the cream cheese mixture (spread across), and all the spinach.  Top with the other half of the ground beef/noodle mixture.  Cover and bake at 350 for 40 minutes.  Uncover and spread remaining cream cheese mixture on top, then sprinkle with cheddar cheese.  Bake 10 minutes more, or until cheese is bubbly.

Saturday, May 30, 2015

3 meals: 5/30/15


Homemade (easy) refried beans (I halved this)-

Leftovers to go inside: shredded BBQ chicken, marinara meatballs (ground with a fork), grilled pineapple chicken, etc.

Topping ideas:
Cheese, lettuce, tomato, sour cream/full fat yogurt, rice, quinoa

Friday, May 29, 2015

3 meals: 5/29/15

Hawaiian Grilled Chicken and Pineapple:
I can't find my source for this one.

Mix 3 T coconut aminos (or soy sauce) with 3 T coconut sugar (or brown sugar), 3 T rice vinegar, 1 T sesame oil, 1/4 tsp ground ginger, and 1/4 tsp garlic powder. Chop 1 1/2 lbs boneless skinless chicken into 2 inch pieces, and place in a dish with sauce and several pineapple rings to marinate 2 hours.  Marinating overnight is not recommended as the enzymes in the pineapple will braek down the chicken and change the texture.

Preheat grill or grill pan to medium high heat.  Thread chicken onto skewers.  Add marinade to a small sauce pan over medium heat.  While it is heating, mix 1 T cornstarch with 1/4 c COLD water.  Once your marinade is bubbling, add the cornstarch/water.  Bring to a boil until thickened and no longer cloudy.

Grill your chicken kebabs 8-10 minutes, turning occasionally and basting every few minutes with the sauce.  Add pineapple slices during the last 5 minutes and grill lightly on both sides.

Thursday, May 28, 2015

3 meals: 5/28/15

Banana Chocolate Chip Breakfast Cookies:

I used whole oats (not quick oats), just pulverized in the blender. I used natural peanut butter instead of almond butter. I used 2 T cocoa instead of chocolate chips.
BBQ Chicken Grilled Cheese roll-ups:
Adapted from

So it's the exact same recipe as above, just sub the crockpot BBQ chicken (from 3 meals: 5/20/15) for the broccoli. SOOOO GOOOOOOOOOD.
Lentils Recipe from a few weeks ago, but I didn't actually get around to making them.  :)

Wednesday, May 27, 2015

3 meals: 5/27/15

Strawberry Granola Frozen Yogurt Bites:
Adapted from:

Put 1/2 c oats, 1/4 c corn flakes, and 1 tsp coconut sugar in the blender and pulverize.  Mix with 2 T melted butter until resembles a graham cracker crust.  Press into the bottom of muffin or mini muffin tins. Mix 8 oz yogurt with 1/4 c strawberry chia jam (see 3 meals: 5/26/15 for jam link) and top the crust with yogurt.  Cut a strawberry in half or quarters and place on top of yogurt.  Freeze until solid. Set out for 15-30 minutes before serving to allow it to soften to your desired consistency.  (I got 24 mini muffin size ones.  I pulled out the muffin liners and put them in a ziplock so I could take my muffin tin out of the freezer.)
  Baked Ziti and Summer Veggies:
Adapted from

12 oz uncooked pasta (I used rotini veggie pasta because it's easy to pick up)
1 T coconut oil
2 yellow squashes, chopped
1 zucchini, chopped
1/3 of an onion, chopped
2 cups of chopped tomato
2 garlic cloves, minced
1/2 c shredded cheese, plus more for sprinkling on top
1 tsp dried basil
1 tsp dried oregano
1 cup ricotta cheese
2 eggs, beaten

1.  Cook the past according to the package directions, omitting the salt, and drain.
2.  Preheat oven to 400 F.
3.  Heat a large skillet over medium-high heat.  Add coconut oil.  Once melted, add squash, zucchini, and onion and sautee until soft (around 5 minutes).  Then add tomato and garlic and sautee another 3 minutes.
4.  Mix veggies with cooked pasta, basil, oregano, and 1/2 c shredded cheese.
5.  Mix beaten eggs with ricotta.  Stir into pasta mixture.
6.  Pour into a 9x13 dish.  Top with shredded cheese, and bake for 15 minutes, or until bubbly.
(I used mozzarella in the dish, cheddar and parmesan on top.  It's what I had.  :) )

Skinny Sloppy Joes:

Don't use Sweet Baby Ray's as she suggests if baby is under 1.  It contains honey.  Look for a BBQ sauce without honey.  I didn't put it on bread.

Tuesday, May 26, 2015


Homemade Whole Wheat Goldfish:

I didn't use the salt.  I also didn't put eyes and a mouth on.  Who has time for that! :)
Vanilla Toasted Coconut Cashew Butter:

Sub vanilla extract for vanilla powder.  

Sandwiches and Wraps

Basic Egg Salad:
Boil 6 eggs.  Once cool, peel and chop.  Mix in 1/2 c greek yogurt and 1-2 T of mayo (for flavor).  Finely chop any veggies you have on hand (onion, bell pepper, celery, etc).  Season as you like (I usually do some garlic powder and onion flakes).
PB&J Tortilla Rolls
Spread peanut butter on a tortilla.  Top with jelly (I like to make my own blueberry preserves or strawberry chia jam).  Roll tightly and slice in 1/2 inch segments (It will slice better if you refrigerate a bit first).
Banana Roll-ups/Banana Sushi
Spread nut butter on a tortilla.  Place a whole banana on the edge of one side and roll up.  Slice in 1/2 inch segments.
Avocado Pinwheels
Spread cream cheese on a tortilla.  Top with mashed avocado and finely torn greens.  Add veggies or meat as you wish.  Roll tightly, wrap in foil, and place in fridge for 30 minutes.  Slice in 1/2 inch segments.
Avocado egg salad

4 eggs
1/2 an avocado, mashed
1 stalk celery, finely chopped
1 T mustard
1 T mayo or greek yogurt
1 T garlic powder

Boil eggs. Peel and dice.  When cool, mash eggs with remaining ingredients.  Tastes best when cold from the fridge.
Tortilla pizza

Spread tortilla with tomato sauce (canned/jarred/homemade- it's a great way to use up veggie purees).  Top with cheese and finely chopped veggies.  Place in the oven on a cookie sheet with the broiler on high.  Remove when the cheese is melted and bubbly (between 5-10 minutes).

3 meals: 5/26/15

Oat bars for baby:

I used 1/2 c reduced sugar Craisins and 1/4 c chopped dried apricots.  I also added 1/4 c strawberry chia jam (it's soooo easy to make!) to help sweeten.

Strawberry chia jam:
Smothered Meatballs and Marinara:
adapted from

Mix 1 lb ground beef with 1/4 c ricotta, 1/4 c shredded cheddar, 1 tsp garlic powder, 1/8 c quinoa, and a handful of spinach, chopped.  Roll into small balls, about 1-1 1/2 inches around.  Brown meatballs on medium high until all sides are browned (about 4-5 minutes).  Place in an ovensafe dish, cover with 1 c of your favorite marinara sauce, top with shredded mozzerella, and cook for 30 minutes at 375 f.
Tilapia Nuggets:
Adapted slightly from

Sub mild sweet chili sauce for the ketchup (not necessary, but the 1 commenter suggested it and it sounded better to me than ketchup), cut into nugget size instead of sticks, no salt or pepper in the wet mix (I put salt in the dry).

Friday, May 22, 2015

3 meals- 5/22/15

Parmesan and Wasa Crusted Tilapia

No modifications.

Thursday, May 21, 2015

3 meals- 5/21/15

Sweet potato sausage balls
(I can't find my source)

3 c baking mix (here's a whole wheat one you could double and then keep in your freezer for everyday!
1 pound sausage
1 c shredded cheddar
2 c sweet potato, mashed (and already cooked)

Combine all ingredients.  Roll into balls and place on a greased baking sheet.  Bake at 350 for 20 minutes, or until brown.
Caramelized Onion and Asparagus Mac & Cheese

No salt.  I used colby jack cheese instead.

Wednesday, May 20, 2015

3 Meals- 5/20/15

Chocolate Peanut Butter Overnight Oats

No modifications.
Garlic Bread Avocado Toasts

No modifications, just be cautious with the red pepper flakes.
Crockpot BBQ Chicken
(I can't find my source)

4-6 boneless, skinless chicken breasts (you can even throw them in frozen!)
1 12 oz bottle of BBQ sauce (be sure it doesn't have honey if babe is under 1)
1/4 c vinegar
1/4 c coconut sugar (subbed for brown sugar)
1 tsp garlic powder (less if you aren't a big fan of garlic)

Mix BBQ sauce with vinegar, sugar, and garlic powder.  Put chicken in the crock pot, pour sauce over, and cook on low for 4-6 hours.

Tuesday, May 19, 2015

3 meals- 5/19/15

Spaghetti Squash Hash Browns:
1 c spaghetti squash
1 c shredded potato
1 tbsp oil

Mix the squash and potato together and squish together to form patties.  Heat oil in a large skillet over medium heat.  Place patties on warmed skillet and cook for 5-7 minutes per side.  Transfer to paper towel to drain.
Baked Mustard, Ham, & Cheese Sliders

I used Applegate ham, cut the salt, and used coconut sugar instead of brown.
Pineapple Cashew Fried Rice:

I decided not to fry it because I didn't want to spend the time.  :)  SO, I cooked the rice as called for (in the liquids) and then added in everything but the egg and the coconut oil.  I subbed coconut aminos for the soy sauce. I then just simmered it for a few minutes to let the flavors meld and the veggies soften.
Mongolian Beef
(Can't find my source)

1 lb flank steak, thinly sliced crosswise
1/4 c cornstarch
3 tsp coconut oil
1/2 tsp grated ginger (about a 1/2 inch piece)
1 tbsp chopped garlic (2-3 large cloves)
1/2 c water
1/2 c coconut aminos (for soy sauce)
1/2 c coconut sugar (for brown sugar)
3 large green onions

Make sure the steak slices are dry and mix with the corn starch.  Make sure they are entirely coated.  Shake off excess corn starch.

Heat half the oil in a large skillet at medium high heat and add the garlic and ginger.  Immediately add the coconut aminos, water, & coconut sugar.  Cook the sauce for 2 minutes, then transfer to a bowl.  (It won't be thick yet.)

Turn up the heat and add the remaining oil to the pan.  Add the beef and cook, stirring often, until it is browned (it will cook quickly).  Pour the sauce back into the pan and let it cook along with the meat.  You can either cook it down and reduce the sauce or leave it thinner (the cornstarch will thicken the sauce).  Add the green onions (chopped) at the end so they'll stay green.  Serve over rice.

Saturday, May 16, 2015

3 Meals: 5/16/15

Breakfast and lunch were leftovers.

Lentil Kofta Curry

I just used regular lentils, no salt, and dried spices instead of grinding (except for fresh ginger).

3 Meals- 5/15/15

Breakfast and lunch were leftovers, except for the addition of the parsnip fries from @mama.of4.

Parsnip fries:
From @mama.of4 (Instagram)
1.  Slice your parsnips into wedges.
2.  Toss in 2 tbsp coconut oil and liberally sprinkle with fresh rosemary, garlic powder, and himalayan pink salt.
3.  Bake at 350 until tender.

I cut the salt and used dried rosemary.
Marrakesh Carrots:

I chopped the pistachios finely for the babies.
Leek and Asparagus Soup:
I can't find the source for this! :-/

2 tbsp EVOO
1 large onion, roughly chopped
2 medium leeks, roughly chopped (white and green parts only)
1 lb asparagus, chopped into 1" pieces
1 large russet potato
4 c vegetable broth
1 tsp pink himalayan salt
1 tsp red pepper flakes
2 tsp dried thyme

1.  In a large soup pot, heat the EVOO in low heat.  Add onions & leeks, cook until translucent and soft, about 8 mins.
2.  Add potatoes and asparagus, cook another 5-8 minutes.
3.  Add broth and seasonings.  Stir & cover. Simmer until asparagus and potatoes are soft, about 15 mins.
4.  Once vegetables are soft, turn off heat.  You can either ladle soup into a blender and puree it that way, or use a handheld emulsifier to puree the soup. I blended it into a thick consistency.  I like the soup a little chunky still.

I blended pretty well because I served it in our pouches.  I also cut the salt.

Thursday, May 14, 2015

3 meals- 5/14/15

Coconut Cashew Banana Muffins

Sub 1 egg for chia /water combo, sub vanilla extract for vanilla powder.
Mini Ham and Cheese Quinoa Cups

I subbed Applegate organic ham (lunch meat sliced) because we're pretty picky about lunch meat for the babies.  
Turkey Burger Sliders

No modifications.