Monday, November 30, 2015

Mango-Chicken Curry with Cilantro Brown Rice

I absolutely love curry! It's one of my favorite Thai dishes. It's super simple to make and taste amazing! If I go out to eat at a Thai restaurant, chances are I'm ordering a curry dish! I love the creamy coconut milk and spicy curry flavor. SO good!! 

I had very ripe mangoes that I needed to use, so I thought, why not make a mango curry? The mangoes go so well with the spicy curry paste! It has the perfect amount of sweetness and spiciness. I would eat this everyday if I could!! I could never get sick of curry, it taste so delicious! 

Let's get to cooking!

Mango-Chicken Curry with Cilantro Brown Rice (serves 6)

  • 2 lbs chicken breasts, cubed
  • 2 cups bell peppers, chopped
  • 2 cups spinach
  • 3 very ripe mangoes, pureed
  • 14 ounces full-fat coconut milk
  • 1 tablespoon red curry paste
  • 1 teaspoon curry powder
  • 1 1/2 tablespoons coconut oil
  • 1/4 cup chopped cilantro
  • 2 cups instant brown rice 
  • salt & pepper, to taste

Bring 2 cups of water to a boil in pot. Add brown rice, reduce heat to low, cover and cook for about 6 minutes. Then uncover and cook for about 3 more minutes, or until water is absorbed. Fluff with a fork and stir in 1 tablespoon chopped cilantro and 1/2 tablespoon coconut oil. Set aside.

While the rice is cooking, we are going to start cooking the chicken! Heat coconut oil in large pan over medium high heat. Once melted and hot, add in cubed chicken breasts. Cook for about 4 minutes per side, or until cooked through. When chicken breasts are almost fully cooked, add in chopped bell peppers, and spinach and cook for another 2 minutes. Season with salt, pepper, and curry powder. Add in coconut milk, mango puree, curry paste, salt, and pepper. Reduce heat to medium-low and simmer until sauce is slightly thickened and boiling.

Time to plate! Add mango-chicken curry to bowl, then top with rice, and garnish with chopped cilantro. Enjoy!!


Saturday, November 28, 2015

Banana Flour Cinnamon Rolls

I've always loved cinnamon rolls, they are so yummy!! They're fluffy, buttery, and sugary- what's better?! Of course, they are usually not that healthy or gluten free. I use banana flour and other gluten free flours to replace wheat all-purpose flour; the result is amazing! Banana flour makes everything amazing. It's the perfect wheat flour replacement!! 

Instead of using processed white sugar in these cinnamon rolls, I use coconut sugar!! Coconut sugar is a low glycemic sugar. 

These cinnamon rolls do take time to make, but the end result is totally worth it! Make them this weekend for a special breakfast treat, Christmas morning, or anytime!! They are so scrumptious, everyone will love them!

Onto the recipe!
Banana Flour Cinnamon Rolls 

Dough Ingredients: 
  • 1/4 cup wedo banana flour
  • 1/2 cup potato starch
  • 1/4 cup almond flour 
  • 1/4 cup tapioca starch (plus more for rolling out dough)
  • 1/2 teaspoon baking soda
  • 1 1/2 xanthan gum
  • 2 teaspoon baking powder
  • Pinch of salt
  • 1 large egg
  • 2/3 cup almond milk
  • 1 packet instant yeast
  • 1 tablespoon grass-fed butter
  • 1/4 cup coconut sugar
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
Filling Ingredients: 
  • 1/3 cup grass-fed butter, melted
  • 1/2 cup coconut sugar
  • 3 tablespoons cinnamon
Sweet Glaze Ingredients: 
  • 1/2 cup coconut butter
  • 4 tablespoons raw honey
  • 1/4 teaspoon vanilla extract
Preheat oven to 325 degrees on bake. Grease a pie pan with coconut oil and lightly flour a pie plate (using tapioca, arrowroot, etc.) Combine yeast packet and coconut sugar in a bowl. Then microwave almond milk and butter. Combine into yeast/sugar mixture and set aside to proof. Then whisk together potato starch, banana flour, tapioca starch, almond flour, baking soda, xanthan gum, baking powder, and salt in a separate bowl.
Add egg, oil, and vanilla into the yeast/sugar mixture. Mix in a mixer for a couple of seconds until well combined and then add in the flour mixture (slowly!) After the mixture is combined, turn the mixer up to medium-high and beat for 2 minutes or so.
Combine softened butter, coconut sugar, and cinnamon in a small bowl.
Place a sheet of plastic wrap on your table and sprinkle with tapioca starch. Roll out dough into a rectangle shape. Spread the filling evenly over the dough. Roll your dough into a log form. Cut the cinnamon roll into about 8 slices, then place cut side down in the greased pie pan. Cover the rolls with a towel in a warm spot and let them rise for roughly 15-20 minutes. Bake for 20-25 minutes until tops are golden-brown and look delicious!
*Optional Sweet Glaze*
Combine coconut butter, vanilla, and honey in a bowl and microwave for 40 seconds until melted. Stir, and pour onto cinnamon rolls immediately after you take them out of the oven. 

Wednesday, November 25, 2015

Maple Cinnamon Sweet Potato Hash

Who else is so excited for Thanksgiving?! I've been cooking and baking all day today, prepping for tomorrow night!! I made my Green Bean Casserole topped with Fried Onion Strings, Pumpkin Ricotta Gluten Free Cannoli's, this Maple Cinnamon Sweet Potato Hash, and much more!!! I can't wait to eat all of the food and spend time with my family!!! 

This sweet potato hash is super simple to make, requires minimal ingredients, and is really healthy!! The maple syrup gives the sweet potatoes such a sweet and rich flavor and caramelization! 

Let's get to cooking, Thanksgiving is almost here!!

Maple Cinnamon Sweet Potato Hash

  • 7 sweet potatoes, diced 
  • 3 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 1/2 tablespoon coconut sugar
  • 1 teaspoon cinnamon
  • salt and pepper, to taste 

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.

Heat coconut oil in large pan over medium-high. Once hot, add diced sweet potatoes, season with salt and pepper and let cook for about 4 minutes. Add in maple syrup, coconut sugar, and cinnamon. Fry in pan for another 4 minutes or until sweet potato starts to get soft.

Once sweet potatoes are somewhat soft and caramelized, pour onto parchment paper lined baking sheet and bake for about 20 minutes. Sweet potatoes should be fork tender and golden once finished baking! Enjoy, and have a great Thanksgiving! :)


Monday, November 23, 2015

Homemade Jumbo Crabcakes topped with Cajun Aioli over Sauteed Spinach & Mushrooms

I made this for dinner the other night; my family and I LOVED this meal!! These crab cakes are so perfect. They are perfectly crispy, and full of so much flavor!! I would totally make this every day and probably never get sick of it, they are that good!! 

The cajun aioli is so tasty!! It adds a nice spiciness to the crab cakes. The aioli is also super simple to make and requires few ingredients that you probably have on hand! 

Onto the recipe! 

Homemade Jumbo Crabcakes topped with Cajun Aioli over Sauteed Spinach & Mushrooms (serves 6 or 4 hungry people)

Crabcake Ingredients:

  • 32 oz jumbo crabmeat
  • 1/2 cup chopped bell peppers
  • 2 eggs
  • 3/4 cup gluten-free breadcrumbs
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons mustard
  • 2 tablespoons marscapone cheese
  • 1 teaspoon paprika
  • 1 teaspoon garlic 
  • salt and pepper, to taste
  • olive oil, to coat pan
Cajun Aioli Ingredients: 

  • 1/2 cup mayonnaise 
  • juice of 1 lemon
  • 1 teaspoon old bay seasoning
  • pinch of paprika
Sauteed Spinach & Mushrooms Ingredients: 

  • 4 cups spinach
  • 1 cup sliced baby bella mushrooms
  • 3 garlic cloves, minced
  • salt and pepper, to taste
  • 1 tablespoon olive oil
Mix mayonnaise, lemon juice, old bay, and paprika in a small bowl. Place in fridge until ready to serve.

Combine jumbo crabmeat, chopped bell peppers, eggs, breadcrumbs, parsley, mustard, marscapone cheese, and spices in a large bowl. Once well combined, shape into medium sized patties.

Coat a large pan in olive oil over medium-high heat. Once hot, add crab cakes and cook for about 4-5 minutes per side, or until golden brown and crispy.

While the crab cakes are cooking, heat 1 tablespoon of olive oil in another pan over medium heat. Add garlic and cook for about a minute. Add in mushrooms and saute until cooked. Once mushrooms are softened, add in spinach and season with salt and pepper.

Once everything is cooked, it's time to start plating! Place sauteed spinach and mushrooms on plate, then top with crab cakes. Drizzle cajun aioli on top and garnish with more parsley, if desired. Enjoy!!


Saturday, November 21, 2015

Kale & Spinach Nut-Free Pesto

Pesto tastes awesome on pretty much everything! It taste amazing on gluten-free pasta, pizza, chicken, crackers, and even scrambled eggs! Not only is it so tasty, it's also good for you! Since olive oil is used to make pesto, it's full of heart healthy fats. I also use garlic in my pesto recipe, which helps stabilize blood pressure levels and lower cholesterol levels. 

Traditional pesto is usually made with pine nuts, and parmesan cheese, but I use sunflower seeds and no cheese, which makes this recipe nut-free and dairy-free! And, it taste just as delicious without the pine nuts and cheese! 

Let's get to cooking!! 

Kale & Spinach Nut-Free Pesto
  • 3 cups baby kale
  • 3 cups spinach 
  • 1/2 cup roasted sunflower seeds
  • 1/2 cup olive oil
  • 4 cloves garlic 
  • 1 teaspoon lemon juice 
  • 1/4 teaspoon salt 
Add baby kale, spinach, sunflower seeds, and garlic in a food processor. Once combined, add in olive oil, lemon juice, and salt. Puree until well combined, smooth, and creamy. Enjoy!! 


Thursday, November 19, 2015

Sweet Potato Crostini's topped with Honey-Ricotta & Cranberry Sauce

Happy Thursday y'all!! 
I have been working on recipe development this week, and I can't wait to share all of the recipes that turned out awesome with you all!! These sweet potato crostini's would be a great appetizer to have on your Thanksgiving table this year! 

This is such a healthy snack that is full of many nutrients! Sweet potatoes are loaded with potassium, vitamins and fiber! The creamy ricotta goes so well with the crispy potato slices, and the honey helps make the cranberries sweeter and less bitter. 

Onto the recipe!! 

Sweet Potato Crostini's topped with Honey-Ricotta & Cranberry Sauce
  • 2 medium sweet potatoes, peeled and sliced into 1/2 inch slices
  • 1 cup ricotta cheese
  • 1/4 cup raw honey
  • 1 tablespoon olive oil
  • pinch of salt and pepper
  • 1 teaspoon basil
  • 1/2 cup fresh cranberries
  • 1/4 cup dried cranberries
  • 1/2 cup water
  • 2 tablespoons coconut sugar
  • 1 teaspoon fresh orange zest
Preheat your oven to 400 degrees. Place sweet potato slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for about 40 minutes, or until cooked and crispy.

Whisk together ricotta, raw honey, salt, and pepper. Set aside.

While the sweet potato slices are baking, we are going to make the cranberry sauce! Heat fresh and dried cranberries in a saucepan with water. Once cranberries start popping, mash with a spoon and stir. Stir in coconut sugar and fresh orange zest. 

Time to assemble! Place 1/2 tablespoon of honey-ricotta onto sweet potato slices, and then top with cranberry sauce. Garnish with basil, and a drizzle of honey. Enjoy!!

Tuesday, November 17, 2015

Gluten-Free Fried Chicken Tenders

Hey there! Happy Tuesday!!!

These chicken tenders are seriously SO good!! I made these chicken tenders for lunch for my brother and I one day. After we tried them, we both said, "these are amazing!" They are crispy, tender, and full of delicious flavors! These chicken tenders are the best, you won't be able to tell that they are gluten-free and dairy-free! 

I used many spices in the flour blend I made, including; paprika, garlic, cayenne, mustard, and more! I fried the chicken tenders in coconut oil, which is a very healthy oil to use! The coconut oil doesn't give the fried chicken tenders any coconut flavor.

Let's get to cooking!

Gluten-Free Fried Chicken Tenders

  • 1 lb chicken breasts, sliced into strips
  • 1 1/2 cups gluten-free flour blend
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon mustard powder
  • salt and pepper, to taste
  • 2 cups coconut milk
  • 3/4 cup coconut oil, to fry
Add sliced chicken strips into a bowl with coconut milk. Let marinate for about 1 hour.

Whisk together flour, paprika, garlic powder, cayenne pepper, mustard powder, salt, and pepper in large bowl. Heat coconut oil in a large pan. Once oil is melted and starting to get hot, toss sliced chicken strips in flour blend and place in pan. Fry for about 6 minutes per side, or until chicken is fully cooked. 

Once chicken strips are golden and crispy, remove from pan and place on a paper towel lined baking sheet. Enjoy!!!

Sunday, November 15, 2015

Cranberry Lemon Gluten-Free Scones

Good morning!! Happy Sunday!

These scones are so scrumptious!! They have the perfect texture and are so flavorful! You won't be able to tell that they are gluten-free. 

Not only do these scones taste amazing, they look so pretty as well! The fresh cranberries and lemon zest give the scones great flavor and great colors. The coconut sugar balances out the tartness of the cranberries and lemons. 

Onto the recipe! 

Cranberry Lemon Gluten-Free Scones (serves 8)
Scone Ingredients:
  • 2 cups all purpose gluten free flour blend
  • 2 teaspoons baking powder
  • 1/3 cup coconut sugar
  • 1/3 cup raw cane sugar
  • 1 lemon, zested (save the zest)
  • 5 tablespoons grass fed kerrygold butter
  • 1/2 cup coconut milk
  • 1/2 cup all-natural vanilla yogurt
  • 1 cup fresh cranberries
Lemon Glaze Ingredients:
  • 1/2 cup organic powdered sugar
  • 1/2 cup coconut milk
  • 1 tablespoon lemon juice
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper. 

Whisk together flour, baking powder, sugars, and lemon zest in large bowl. Add in butter and mix until crumbs form. Stir in coconut milk, juice from lemon, and yogurt. Fold in fresh cranberries. Roll out dough into a 3/4 inch thick circle and place on baking sheet and bake for 25 minutes.

While the scones are baking, we are going to make the lemon glaze! In a small bowl, whisk together organic powdered sugar, coconut milk, and lemon juice. Set aside.

Once the scones are done baking and are slightly cooled, slice into 8 slices and drizzle lemon glaze on top. Enjoy!!

Thursday, November 12, 2015

Bananas Foster Ricotta Cheesecake

This cheesecake is out-of-this-world delicious!! I absolutely love cheesecake, as I mentioned in my pumpkin cheesecake recipe post from a few weeks ago, and I also love bananas foster...Well, I thought to myself, why not combine cheesecake and bananas foster?! It's AMAZING. The ricotta makes the cheesecake light and fluffy, instead of using cream cheese. This would make a great healthy Thanksgiving dessert that everyone will love!! 

The bananas foster topping is super simple to make, and you will probably have all of the ingredients on hand! All you need is two ripe bananas, grass fed butter, coconut sugar, cinnamon, and coconut milk!! The cheesecake is also very easy to make, you only need five ingredients!! 

Bananas Foster Ricotta Cheesecake (serves 8)
Cheesecake Ingredients:

  • 4 cups ricotta
  • 5 large eggs, whites and yolks separated
  • 1 cup coconut sugar
  • 1 teaspoon cinnamon
  • pinch of salt
Bananas Foster Topping Ingredients:

  • 2 ripe bananas, sliced
  • 2 tablespoons grass fed salted butter
  • 1/4 cup coconut sugar 
  • 2 tablespoons full fat coconut milk
  • pinch of cinnamon 
Preheat oven to 350 degrees. Line a 9 inch pie pan with parchment paper.
Whisk ricotta, egg yolks, coconut sugar, salt, and cinnamon in a large bowl.
In a stand mixer, whip egg whites until stiff peaks form. Once egg whites are fluffy and stiff peaks have formed, gently fold into ricotta mixture. Once everything is combined, pour into pie pan and place in oven for about 45 minutes.
After you remove cheesecake from the oven, let cool on counter. Once fully cooled, wrap and place in refrigerator until ready to serve.
Before you serve the cheesecake, you have to make the bananas foster topping! Heat butter and coconut sugar in a pan over medium heat. Once melted, add in coconut milk. The sauce will resemble caramel! Once sauce is starting to slowly boil, add in banana slices, and cinnamon and caramelize for about 3 minutes.
Once bananas foster is done and slightly cooled, remove cheesecake from fridge. Pour bananas foster on top, slice and serve!! Enjoy this delicious and healthy dessert!


Tuesday, November 10, 2015

Chicken Pot Pie Stuffed Carnival Squashes

I want to make these chicken pot pie stuffed squashes everyday. They are SO delicious and look so beautiful too!! I've always been a fan of chicken pot pie; It's creamy, full of flavors and so warming on a chilly/rainy/snowy night! This recipe is gluten-free; I use a gluten-free flour blend to make the crust! It's crispy and delicious just like traditional chicken pot pie crusts! 

Carnival squashes will definitely be used in my recipes again in the future; they taste so good!! They taste like a combination of butternut squash and spaghetti squash. It has a sweet maple flavor which goes so well with the savory chicken pot pie filling in this recipe!! 

Let's get to cooking!! 

Chicken Pot Pie Stuffed Carnival Squashes (serves 4)
  • 4 cups shredded rotisserie chicken
  • 4 carnival squashes
  • 3 cups chopped carrots
  • 1 onion, sliced
  • 3 cups peas
  • 2 cups sliced mushrooms
  • 4 cups organic mushroom soup
  • 1 teaspoon thyme 
  • 2 tablespoons olive oil
  • 1 1/2 cups all-purpose gluten free flour blend
  • 4 tablespoons grassfed butter, softened 
  • 1/2 cup lukewarm water
  • 2 tablespoons vinegar
  • 1 teaspoon raw sugar
  • pinch of salt
Preheat your oven to 350 degrees. Cut tops off carnival squashes. Place on a parchment lined baking sheet and roast for about 1 1/2 hours, or until soft. Whisk together flour, raw sugar and salt in a large bowl. Add in butter, water, vinegar, and knead until dough is smooth. Roll out dough on a floured surface. You can make a weave design like I did, or just cut circles to fit the size of the squash! Be creative! Once dough is cut and designed, set aside. 

While the carnival squashes are roasting, we are going to start the filling! Add one tablespoon of olive oil in a pan over medium-high heat. Once hot, add onion and saute until translucent. Add shredded chicken and cook until crispy and golden brown. Set aside. 

In a separate pot, heat one tablespoon of olive oil. Add carrots, mushrooms, and peas. Stir constantly and season with salt and pepper. Once all vegetables are softened, add shredded chicken, onions, and thyme to pot. Add mushroom soup and bring to a boil. 

Time to assemble the squashes! Stuff each squash with chicken pot pie filling, and then top with the gluten-free crust dough. Place back in oven for about 20 minutes, or until everything is hot and the crust is golden and crispy! Enjoy!!

Sunday, November 8, 2015

Banana Flour Chocolate Chip Cookies

Happy Sunday!

These cookies are so perfect. I love cookies that are chewy, crispy, slightly sweet and filled with delicious dark chocolate chips and chunks. These cookies have all of those delicious flavors and textures, which is why they are one my favorite cookies!

I use coconut oil and grass-fed butter in these cookies; using a little bit of both gives these cookies amazing texture and flavor! I also use both dark chocolate chips, and dark chocolate chunks. I absolutely love chocolate, so the more chocolate, the better the cookie!!! 

Onto the recipe!

Banana Flour Chocolate Chip Cookies
  • 1 1/2 cups gluten-free all purpose flour blend
  • 1/3 cup wedo banana flour
  • 1 1/2 teaspoons baking powder
  • 1 cup coconut sugar
  • 1/2 cup raw cane sugar
  • 4 tablespoons grass-fed butter, melted
  • 4 tablespoons coconut oil, at room temperature
  • 2 large eggs
  • 1/2 tablespoon vanilla extract
  • 1/2 cup dark chocolate chunks
  • 1/2 cup dark chocolate chips
  • pinch of sea salt
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
Combine butter, coconut oil, and sugars in a stand mixer. Add in eggs one at a time and combine.
Whisk together all dry ingredients in a large bowl. Pour into stand mixer bowl and combine with sugars, butter, oil and eggs. Fold in dark chocolate chunks and chips. 
Drop rounded spoonfuls of dough onto baking sheet. Bake for about 12 minutes, or until slightly golden. Enjoy!!


Friday, November 6, 2015

Gluten-Free Cannoli's stuffed with a Pumpkin Ricotta Filling

Happy Friday y'all!! 

These cannoli's are seriously SO delicious and decadent, you all need to make them as soon as possible! I was so excited when I first tasted them, I experimented with different ingredients one day in the kitchen and they turned out awesome! The cannoli shells are soft with a little crispiness to it, slightly sweet, and so perfect. The filling taste like a pumpkin cheesecake! It's creamy with the perfect amount of sweetness to it! You all seriously need to make these cannoli's... like today!!! 

My cannoli shells have amazing taste & texture thanks to WEDO banana flour and my favorite gluten-free all purpose flour blend. These cannoli's do take some time to make, but the end result is totally worth it! It's hard to only eat one!!! 

Gluten-Free Cannoli's stuffed with a Pumpkin Ricotta Filling (yields 21 cannoli's)
Cannoli Shell Ingredients:
  • 1 1/2 cups all-purpose gluten free flour blend 
  • 1/4 cup wedo banana flour
  • 1 teaspoon xanthan gum
  • pinch of salt
  • 3/4 cup lukewarm water
  • 4 tablespoons grassfed butter, softened
  • 3 tablespoons white balsamic vinegar
  • 1/4 cup raw cane sugar
  • coconut oil for frying
Pumpkin Ricotta Filling Ingredients:
  • 2 cups ricotta cheese
  • 1 cup marscapone cheese
  • 1 cup pumpkin puree
  • 1 cup organic powdered sugar
  • 1/4 cup pumpkin coconut milk
  • 1 teaspoon pumpkin pie spice
  • pinch of salt
  • optional: dust with powdered sugar, cinnamon, and dip ends in dark chocolate chips. 
Whisk together flours, xanthan gum, salt and raw sugar in a large bowl. Add in butter, warm water, and vinegar and combine into a dough. If the dough is too crumbly, add in a little more water until dough is pliable. Roll into a ball, wrap in plastic wrap tightly and let sit on counter while we make the filling.

Whip together ricotta cheese, marscapone cheese, coconut milk and pumpkin puree in a stand mixer for about 2 minutes. Once whipped and fluffy, add in powdered sugar, salt and pumpkin pie spice. Whip again until everything is thoroughly combined. Place filling in fridge to get firm while we shape and fry the cannoli shells.

Take dough out of plastic wrap and place on a plastic wrap lined and floured surface. Split dough into two balls. Roll out each into a large circle, as thin as you can. Take a cup and cut dough into small circles. Roll each circle into a larger and thinner circle. Repeat steps until all dough is used up.

Wrap dough around cannoli tubes. Heat about 3 inches of coconut oil in a large pot over medium heat. Once all oil is melted and hot, add 2 cannoli shells at a time and fry for about 4 minutes. Flip cannolis halfway once each side are golden brown and crisp. Remove from oil and place on a paper towel lined baking sheet. Once slightly cooled, slide shell off cannoli tubes. If you wait until shells are completely cooled, they may stick to the cannoli tubes.

Once all cannoli shells are fried and cooled, it's time to fill them with the pumpkin ricotta filling! Place filling in a pipping bag and fill cannoli shells. Dip ends in chocolate chips and dust with powdered sugar, and cinnamon. Devour! 


Wednesday, November 4, 2015

Cheesy Pumpkin Spice Scalloped Sweet Potatoes with Chicken Sausage

These scalloped sweet potatoes are so delicious, especially on a fall afternoon or evening! The nutmeg, cinnamon, and thyme gives this dish great autumn flavors. I absolutely love scalloped potatoes; what's better then cheesy and creamy potatoes?! Instead of heavy cream in the pumpkin spice cream sauce, I use coconut milk! 
This would be a yummy and healthy side dish to have on your table this Thanksgiving!!

Onto the recipe! 

Cheesy Pumpkin Spice Scalloped Sweet Potatoes with Chicken Sausage
  • 2 large sweet potatoes, peeled & thinly sliced
  • 1 can coconut milk (14 ounces)
  • 5 chicken sausage links, sliced 
  • 2 tablespoon kerrygold butter
  • 1/2 tablespoon wedo banana flour
  • 1/4 cup goat cheese
  • 2 cups shredded mozzarella
  • 1/2 cup pumpkin puree
  • 1 teaspoon thyme
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • salt and pepper, to taste
Preheat your oven to 400 degrees.

Heat one tablespoon of butter in a pan over medium-high heat. Once hot, add sausage slices and cook until crispy. 

Heat one tablespoon of butter in a saucepan over medium heat. Stir in banana flour to make a rue, and then add in coconut milk and simmer. Once boiling, add in pumpkin puree, goat cheese, thyme, nutmeg, cinnamon, and salt & pepper.

Coat bottom of a cast iron with half of the sweet potato slices. Top with creamy pumpkin sauce, sausage, and then shredded mozzarella. Repeat order with the rest of the sweet potato slices. Bake in oven for about 35 minutes. Enjoy!!


Monday, November 2, 2015

Chicken, Butternut Squash, and Beet Kale Salad topped with Blueberries & Goat Cheese

I've been cooking with butternut squash a lot the past few weeks, I absolutely love how versatile it is! I've made soups with it, sauces, and simply roasted and topped it on a salad like in this recipe! So yummy!
So I've been experimenting in the kitchen the past few weeks working on healthy Thanksgiving recipes to post on here; so much yummy food! I posted my Green Bean & Mushroom Casserole topped with Fried Onion Strings on here last week, go check it out and keep checking all week for even more delicious recipes!! Let me know if you try any of my recipes, I love hearing feedback! 

Let's get to cooking! 

Chicken, Butternut Squash, and Beet Kale Salad topped with Blueberries & Goat Cheese (serves 2)
Salad Ingredients: 
  • 1 cup diced butternut squash
  • 1 cup diced chicken breasts
  • 4 cups baby kale
  • 2 beets, sliced
  • 1/4 cup dried blueberries
  • 1/4 cup crumbled goat cheese
  • 2 tablespoons olive oil
  • 1 teaspoon cinnamon
  • 1 teaspoon maple syrup
  • salt & pepper, to taste
Dressing Ingredients:
  • 1 tablespoon balsamic vinegar 
  • 2 tablespoons melted coconut oil
  • 1 teaspoon dijon mustard
  • 1 teaspoon raw honey
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Toss butternut squash with 1 tablespoon of olive oil, cinnamon, maple syrup, and salt and pepper, to taste. Place in oven for about 30 minutes, or until butternut squash is caramelized and fork tender.

While butternut squash is roasting, we are going to cook the chicken. Heat 1 tablespoon olive oil in a pan over medium high heat. Once hot, add chicken and cook for about 7 minutes. Season with salt and pepper.

Whisk together melted coconut oil, balsamic vinegar, dijon mustard, and raw honey in a small bowl. Toss kale with dressing and divide onto plates. Top with roasted butternut squash, cooked chicken, beets, blueberries and goat cheese. Enjoy!!