Thursday, November 8, 2012

Crazy amazing {and a little bit naughty} salad...

Ok, there's a few steps to this and it's on the 'less' healthy side since I used bread and bacon but this salad is out of control delish.

Step 1:
Heat oven to 400 degrees line a cookie sheet with foil and lay about 4 strips of organic bacon out. Cook about 20 minutes until crispy.

When the bacon is done reduce the heat to 350 and make the chicken. Put two chicken breasts on the same baking sheet same foil and sprinkle with TJ's everyday seasoning, garlic powder and sea salt and bake 35 minutes. When it's done immediately cover with foil and let it sit about 15 minutes.

Step 2:
While the chicken is cooking add a little bit, like a little, little bit like maybe 1 Tbs. or less of vegan butter to a pan. Take a small loaf of ciabiatta or similar bread and cut into 1" cubes and toast in the pan. when done put them on paper towels with the bacon to absorb the extra grease.

Step 3:
Prep the salad, dice an avocado or two, slice 1/2 red onion, quarter grape or cherry tomatoes. Add baby spinach.

Step 4:
Make dressing:

1 Tbs. of Maple Syrup or Honey
1/2 Juice of a lemon
1 Tbs. of Dijon mustard
pinch of sea salt
1 grated clove of garlic

wisk togethter.

Last step: slice chicken, take the salad mix, top with chicken, bacon, croutons, and dressing. Toss. Eat.

Sunday, October 7, 2012

Spaghetti Squash with Olive Oil and Herbs

This is so easy it's insane and it was amazing. I absolutely love spaghetti squash so that might be part of the reason I loved this so much. 

Cook the spaghetti squash as directed {pierce about 5 times and microwave about 12 minutes} cut in half scoop out the seeds, just like in a pumpkin and using a fork pull out all the 'spaghetti'. Using a skillet on medium high heat add a few drizzles of extra virgin olive oil and add the squash. Sprinkle with dried or fresh Italian herbs and a pinch of sea salt; sautee until desired texture. Top with parmesan cheese if desired. See, so easy! 

Wednesday, August 8, 2012

Dairy Free Whip: Fruit Dip

So thank you again to Pinterest I had an option for whip cream even though I am now dairy-free. I had been putting off trying it until I was really craving whip cream. We were going to BBQ with some friends and I was told to bring a side, I really wanted to bring a lot of fruit and something to dip it in so I called my hubby {since I was not home} I told him to take the full-fat can of coconut milk out of the pantry, open it and cover with plastic wrap and stick it in the fridge. He did it, a few hours later I pulled it out and took just the hard top layer and put it in a bowl with a little stevia and vanilla. I got my hand mixer out and started to whip... It turned out to not make very much, I would probably do two cans next time but it was perfect coconut cream!! It was not exactly like whip cream but when the fruit was dipped in it it was really hard to tell the difference! Guilt free fruit and cream dip! Delish! I took the coconut water that was left on the bottom and used it in my morning smoothie, it was wonderful and it's full of electrolytes, remember that instead of sugary gatorade next time you're sick! Anyways, sorry to go off course but try this, it's so awesome!

**In case you can't see, I used strawberries, nectarine, oranges, banana and kiwi. My faves were the nectarines and strawberries, I ate so many!