Tuesday, August 30, 2016

Creamy Cajun Chicken Gluten-Free Pasta

This dinner is so yummy, you won't believe that it is healthy for you! I used chickpea pasta in this recipe instead of normal pasta; it is SO delicious! The texture of the pasta is perfect. This meal has the perfect balance of flavors; it's spicy due to the cajun seasoning, but the creamy sauce helps cool down the spiciness. 
Let's get to cooking!

Creamy Cajun Chicken Gluten-Free Pasta
  • 1 lb chicken breasts
  • 3 bell peppers, sliced
  • 1 yellow onion, diced
  • 4 cloves of garlic, minced
  • Cajun seasoning blend (1 tablespoon paprika, 1/2 tablespoon cayenne pepper, 1/2 tablespoon garlic powder, 1/2 tablespoon dried thyme, 1/2 tablespoon black pepper.)
  • salt and pepper, to taste
  • avocado oil, to coat pan 
  • 1 cup coconut milk
  • 1/4 cup parmesan cheese
  • 12 ounces chickpea pasta (or any pasta of choice)
  • chives, for garnish
Preheat oven to 300 degrees. Line a baking sheet with parchment paper. Bring a pot of salted water to a boil. Once boiling, add chickpea pasta and let boil until fully cooked. Season chicken with cajun seasoning. 

Heat avocado oil in a pan over medium-high heat. Once hot, add chicken breasts and fry on each side for about 5 minutes. Remove from pan to baking sheet and transfer to oven to let finish cooking. Add onions, garlic, and pepper to pan over medium-high heat and cook until softened. Season with salt and pepper. Add in coconut milk and parmesan cheese. Let come to a boil and slightly reduce. Add cooked pasta to pan and mix well. Top with sliced chicken and fresh chives. Serve and enjoy!

Thursday, August 25, 2016

Chocolate Banana Flour Cake with Mocha Coffee Buttercream Frosting

Happy Thursday!! You should definitely make this cake today; it is AMAZING!
This cake is one of the BEST cakes I have ever made!! It is super chocolaty, light, airy, and not dry at all! The chocolate and coffee combination is complete perfection. The flowers on top of the cake are edible flowers that I get at a local farmers market!
Onto the recipe!! 

Cake Ingredients (makes 2 8-inch round cakes)
  • 1/2 cup WEDO banana flour
  • 1 cup cocoa powder
  • 3/4 cup all purpose gluten free flour blend
  • 1 1/2 cups cane sugar
  • 2 1/2 teaspoons baking powder
  • 2/3 cup coconut oil (melted)
  • 1 1/2 cups water
  • 4 eggs
  • pinch of salt
Frosting Ingredients
  • 1 stick (8 tablespoons) grass fed butter, softened
  • 10 ounces cream cheese, softened
  • 2 cups organic powdered sugar
  • 1 cup melted dark chocolate chips
  • 1/2 tablespoon milk
  • 2 tablespoons of ground coffee mixed with 1 tablespoon water
  • 1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease two 8-inch round cake pans with coconut oil. Whisk together banana flour, all purpose flour, cocoa powder, baking powder cane sugar, and salt in a large bowl. In a stand mixer, mix eggs, water, and coconut oil. Add in flour blend and mix until well combined.

Pour batter into pans and bake for about 35 minutes, or until a toothpick comes out clean. Time to make the delicious frosting!

Whip butter and cream cheese together until fluffy in a stand mixer. Mix in powdered sugar and vanilla. Now pour in melted chocolate, coffee paste, and milk. Mix until smooth. 

Once the cakes have cooled, you can start frosting! Enjoy this delicious cake!!

Monday, August 22, 2016

Crispy Sesame Glazed Chicken Thighs with Citrus Coleslaw

This whole meal is SO delicious! The crispy chicken thighs with the spicy sesame sauce pairs perfectly with the tangy citrus coleslaw. Coleslaw is one of the best summer side dishes, since it's so light and refreshing.  The base is vinegar instead of mayonnaise. It is slightly sweet, tangy, and so flavorful!! This coleslaw is also pretty healthy for you; apple cider vinegar is full of health benefits, including lowering blood sugar and reduces bloating.

Onto the recipe!

Crispy Sesame Chicken Thighs
  • 1 lb chicken thighs, boneless and skinless
  • 1 cup sliced shittake mushrooms
  • 1/2 cup coconut aminos
  • 1/4 cup lime juice
  • 1 tablespoon WEDO banana flour
  • 1 teaspoon cayenne pepper
  • 2 tablespoons raw honey
  • 1 tablespoon black sesame seeds
  • 1 tablespoon sesame oil
  • coconut oil, to grease pan

Carolina Style Coleslaw
  • 1 head of green cabbage, shredded. 
  • 3 large carrots, shredded
  • 2 bell peppers, medium diced
  • 2 shallots, diced
  • 1/4 cup lime juice
  • 1 tablespoon coconut sugar
  • 1/2 cup apple cider vinegar
  • 1/2 cup coconut oil 
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon sea salt
  • 1 teaspoon pepper
  • 1/2 teaspoon cayenne pepper
First, we are going to make the coleslaw since it needs to soak for at least 4 hours. In a small bowl, whisk together lime juice, apple cider vinegar, coconut sugar, dijon mustard, sea salt, pepper, cayenne pepper, and shallots. In a large bowl, toss together shredded carrots, cabbage, and bell peppers. Add sauce and mix. Wrap and place in fridge until ready to serve.

Time to make the chicken! In a small bowl, whisk together coconut aminos, lime juice, banana flour, cayenne pepper, raw honey, sesame oil, sesame seeds, salt, and pepper. 

Season chicken thighs with salt and pepper. Heat coconut oil in a cast iron pan over medium-high heat. Once hot, add in chicken thighs and sear on each side for about 6-8 minutes. Once the chicken is halfway done, add in mushrooms and let cook. Once the chicken is pretty much fully cooked, add in sauce and let come to a boil and slightly reduce. Serve with coleslaw and enjoy!

Thursday, August 18, 2016

Peanut Butter Stuffed Banana Flour Chocolate Chip Cookies

Happy Thursday! It's almost Friday!!! What better way to celebrate then making these healthy and delicious cookies?!
These peanut butter stuffed cookies are so dreamy! The peanut butter stuffed into the cookie adds such a delicious surprise and compliments the flavors so much! Chocolate + peanut butter + sea salt = heaven! You will not be able to believe that they are free of gluten, grains, or processed sugars! 
Onto the recipe!

Peanut Butter Stuffed Banana Flour Chocolate Chip Cookies
  • 1 cup WEDO banana flour 
  • 1 1/2 teaspoons baking powder
  • 1 cup coconut sugar (raw cane sugar works too)
  • 1/2 cup peanut butter (reserve 1/4 cup for stuffing)
  • 1 cup dark chocolate chips
  • 4 tablespoons coconut oil, melted
  • 4 tablespoons grass fed butter, softened
  • 1 large egg
  • 1/2 teaspoon cinnamon
  • sea salt, to sprinkle on top of cookies
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Mix together sugar, butter, and coconut oil in a stand mixer. Once well combined, add in egg, and 1/4 cup of peanut butter and mix again. Now add in flour, baking powder, and cinnamon. Fold in chocolate chips.

Grab a tablespoon of dough, stuff with about 1/2 tablespoon of peanut butter and roll into a ball. Place on sheet and sprinkle with sea salt. Repeat, then bake for 11-13 minutes, or until slightly golden.



Monday, August 15, 2016

Gluten-Free Chili Chocolate Souffle Cake

Happy Monday!! Start your week off right by making this souffle cake!
This chili chocolate souffle cake will make your day amazing! It is one of the most flavorful cakes I have ever made. The chili and chocolate combination is complete perfection! The slight spiciness pairs perfectly with the sweetness from the chocolate. 
Melting the dark chocolate..mm!
Before mixing egg whites...
After mixing egg whites!
Folding egg whites into chocolate mixture...
Ready to bake!
Onto the recipe!

Gluten-Free Chili Chocolate Souffle Cake
  • 10 ounces chopped 80% dark chocolate chili infused chocolate
  • 3 tablespoons coconut oil
  • 3 1/2 tablespoons grass fed butter 
  • 7 eggs, separated
  • 1/3 cup coconut sugar (raw cane sugar works too)
  • 1/4 to 1/2 teaspoon chili powder
Preheat your oven to 325 degrees. Grease a bundt cake pan with butter or coconut oil.

Melt chocolate, coconut oil, chili powder, and butter in a double boiler over medium-low heat, stirring constantly. Once fully melted, let cool at room temp. Set aside.

Beat egg whites in a stand mixer until stiff peaks form. 

Temper egg yolks into melted chocolate mixture and whisk until well combined. Fold in egg whites. Once fully mixed, pour batter into bundt pan and bake for 45 minutes, or until a toothpick comes out clean. Immediately slide out of bundt cake pan and let cool. Garnish with powdered sugar and serve. Enjoy!

Thursday, August 11, 2016

Mint-Peach Iced Tea

Happy Thursday! Hope you are having a great week!
I can't believe we are already into August!! Summer flew by so quickly! This minty peach tea is SO refreshing and flavorful. It is perfectly sweet! This iced tea would be SO amazing sipped on the beach!! Enjoy the warm weather before winter arrives!! 
Onto the recipe!

Mint-Peach Iced Tea
  • 10 black tea bags
  • 10 cups water
  • 1/2 cup fresh mint 
  • 2 peaches, sliced
  • 1/4 raw cane sugar syrup
  • 1 cup ice cubes
Bring 10 cups of water to a boil in a large pot. Once boiling, add in tea bags, mint, peaches, and cane sugar and stir. Let steep for about 15 minutes. Remove tea bags, and strain out mint and peaches. Return to pot, and stir in ice cubes. Once somewhat cooled, pour into quart containers and put in fridge until chilled.

Serve and enjoy!!!

Monday, August 8, 2016

Red Wine Braised Chicken

This dinner is so scrumptious & flavorful! Braising the chicken in the red wine gives it an AMAZING flavor! Not only is it so delicious, it is actually quite simple to make!
Let's get to cooking!

Red Wine Braised Chicken
  • 4 chicken quarters (bone-in, skin on)
  • 1/2 pound bacon, diced
  • 4 large carrots, peeled and sliced
  • 1 cup sliced mushrooms
  • 1 yellow onion, medium diced
  • 4 cloves of garlic, minced
  • 2 cups red wine 
  • 1 cup chicken stock
  • 1/4 cup WEDO banana flour (for coating chicken)
  • avocado oil 
  • salt and pepper, to taste
  • fresh chives, for garnish
Preheat the oven to 375 degrees. 

Season chicken quarters with salt, pepper, and then toss in banana flour. Lightly coat a dutch oven with avocado oil over medium-high heat. Once hot, add in chicken quarters and fry for about 5 minutes per side, or until skin is crispy. Set aside on a baking sheet.

Heat more oil in the dutch oven with chicken bits over medium-high heat. Once hot, add in onion and garlic. Saute for about 3 minutes, or until translucent. Add in bacon and cook until crispy, then add in carrots and mushrooms. Saute until carrots are almost completely soft. Pour in red wine and let come to a boil and reduce slightly. Add in chicken stock and let come to a boil again. Add chicken quarters back to pan, cover with top, and bake for about 1 hour. Enjoy!


Friday, August 5, 2016

Simple Bacon-Wrapped Stuffed Dates

Simple and quick recipes are the best kind of recipes!! These bacon wrapped stuffed dates are one of my favorite h'ordeuvres! It has the perfect balance of sweet and salty. You will want to make these all the time after you try them!!! 

Onto the recipe!

Simple Bacon-Wrapped Stuffed Dates (makes 12 stuffed dates)

  • 12 medjool dates (pitted)
  • 6 pieces of bacon, cut in half
  • 3/4 cup goat cheese
  • salt and pepper, to taste
  • mini toothpicks 
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Slice top of dates to create a pocket to stuff the goat cheese. Mix goat cheese with pepper and a little bit of salt. Stuff about 1/2 tablespoon of goat cheese into the dates. Wrap with 1/2 piece of bacon and secure with a toothpick. Repeat until all dates are stuffed and wrapped with bacon. Bake for about 15-20 minutes, or until bacon is perfectly crispy! Enjoy!


Tuesday, August 2, 2016

Key Lime Pots De Creme

Happy Tuesday!!! I can't believe we are already into August!
This is the perfect summer dessert! It is light, full of flavors, and low-carb! You will not be able to tell that these are free of dairy, gluten, and processed sugars! 
Onto the recipe!
Key Lime Pots De Creme (serves 4)
  • 1/3 cup key lime juice
  • 1/2 cup coconut sugar (raw cane sugar works too)
  • Zest of 2 key limes
  • 1/2 teaspoon vanilla extract
  • 14 ounces full-fat coconut milk
  • 2 whole eggs
  • 2 egg yolks 
  • pinch of salt
Preheat oven to 325 degrees. Place 4 ramekins in a baking pan. 

Pour lime juice, zest, coconut milk, sugar, and vanilla in a large saucepan. Bring to a boil over medium heat stirring occasionally. 

Whisk eggs and egg yolks in a large bowl. Slowly pour in coconut milk mixture, whisking constantly to prevent eggs from curdling. Divide mixture into 4 ramekins. Add hot water in baking pan to reach halfway up ramekins. Cover loosely with aluminum foil and bake for about 30 minutes. Let cool then place in fridge until ready to serve. Garnish with coconut whipped cream, fresh lime wedge, and blueberries! Enjoy!