Jamaican-Jerk Grilled Chicken Salad with a Lime Vinaigrette

I can't believe we are almost through the whole month of August! This year has flown by so quickly. I am so excited and ready to further pursue my culinary dreams this September at Johnson and Wales University. I have all of my chef whites and houndstooth pants pressed and ready to go! I can't wait to gain new culinary experiences, and have an amazing school year!  

This salad is so delicious! It's so tasty and full of flavors, as well as low-carb and really good-for-you. The grilled chicken is seasoned with an aromatic Jamaican jerk spice blend, which includes cinnamon, onion powder, garlic powder, cayenne pepper, paprika, salt, black pepper, and a little bit of nutmeg. This crisp and light salad will be the perfect addition to your summertime menu! 

Onto the recipe!

Jamaican-Jerk Grilled Chicken Salad with a Lime Vinaigrette (serves 2)

Ingredients; 

• 4 cups mixed salad greens (I used kale, and spring mix)
• 2 chicken breasts each seasoned with Jamaican jerk seasoning blend (1/2 tbsp. cinnamon, 1/2 tbsp. garlic powder, 1/2 tbsp. onion powder, 2 tsp. cayenne pepper, 1 tbsp. paprika, and a couple pinches of black pepper, salt, and nutmeg.)
• Avocado oil, to brush on chicken breasts
• 1 nectarine, thinly sliced
• 1 avocado, halved and sliced
• 2 roma tomatoes, medium diced
• 1/4 cup fresh lime juice
• 1/2 cup avocado oil
• 1 tablespoon raw honey
• salt and pepper, to taste
• lime wedges, for garnish
• chopped cilantro, for garnish

First, we are going to make the simple lime vinaigrette. Whisk together the lime juice and raw honey in a small bowl. Slowly stream and whisk in the avocado oil until emulsified. Season with salt and pepper, to taste. Wrap and place in fridge until ready to use.

Preheat your grill to medium-high heat. Brush seasoned chicken breasts with avocado oil. Grill on each side for about 4-6 minutes. If you want to create crisscross grill marks, move chicken breasts on the grill in a different direction, creating the crisscross marks. Once the chicken has finished on the grill, remove and slice on an angle.

Time to assemble! Top greens with a row of sliced avocado, then nectarines, then chicken, tomatoes, cilantro, and drizzle on the lime vinaigrette. Garnish with lime wedge. Enjoy!

-Juliet

Thai Basil & Mint Chicken Brown Rice Pasta

Happy Thursday! I hope you've been having an amazing summer!

It has been so hot outside lately- today, the temperature reached 95 degrees! This type of weather calls for a light, refreshing, and wholesome dinner. This gluten-free Thai basil and mint chicken pasta is so delicious! Fresh mint, Thai basil, lime juice, and pineapple adds a refreshing summer twist on this dish. 

Let's get to cooking!

Thai Basil & Mint Chicken Brown Rice Pasta (serves 8 or a hungry family of 4)

• 16 oz. brown rice pasta 
• 2 lbs. ground chicken
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh Thai basil
• 1/2 cup fresh lime juice
• 8 oz. cherry tomatoes, sliced lengthwise
• 1 red onion, medium diced
• 4 garlic cloves, minced
• 8 oz. diced pineapple
• salt and pepper, to taste
• sesame oil, to coat pan or wok
• chopped toasted cashews, to garnish 
• lime wedges, to garnish

Bring a pot of salted water  to a boil. Once the water has reached a rapid boil, add brown rice pasta, reduce to medium-high heat, and cook until tender, about 13-15 minutes. Drain in a colander and set aside.

While the pasta is cooking, lightly coat a wok or pan with sesame oil. Once hot, add in onions and garlic. Saute until translucent over medium-high heat. Add in basil and mint and stir. Now add in ground chicken and season with salt and pepper. Once the chicken is almost fully cooked, add in lime juice, pineapple, and cherry tomatoes. Season with salt and pepper. Let mixture come to a slight boil, then add in cooked pasta. Stir to coat pasta with chicken and sauce, and serve! Garnish with cashews and lime wedge.

Enjoy!

-Juliet

Simple Gluten-Free Fried Chicken & Waffle Sandwich

Happy Monday! I hope your week is off to a great start.

I can't believe we are already into the month of June! I am loving this beautiful weather; summer is definitely on it's way! This gluten-free fried chicken and waffle sandwich topped with a creamy cajun aioli is sure to become your summer staple! It's not only delicious, but easy-to-make and gluten-free as well! The one ingredient that makes this dish perfectly complete is the raw honey- it adds the perfect amount of sweetness to this savory and spicy dinner!

Let's get to cooking!

Simple Gluten-Free Fried Chicken & Waffle Sandwich (serves 4)

• 1 lb. chicken tenders
• 1 cup gluten-free all purpose flour blend (seasoned with 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne pepper, salt, and pepper, to taste.)
• 1 cup buttermilk 
• avocado oil, to fry in cast iron pan
• 8 gluten-free waffles 
• 1/2 cup mayonnaise 
• 2 tablespoons lemon juice
• 1 tablespoon Cajun seasoning blend
• 8 butter lettuce leaves
• 1 cup sliced multicolored tomatoes
• raw honey, to drizzle on waffles

First, we are going to make the aioli. Whisk together the mayonnaise, lemon juice, and Cajun seasoning. Wrap and place in fridge until ready to use.

Prepare flour mixture. Add chicken tenders into a bowl with buttermilk, then dredge in the flour blend.

Coat a cast iron pan with avocado oil, about 1/4 inch up the sides, over medium-high heat. Once hot, add chicken tenders and fry on each side for about 5-6 minutes, or until golden brown and fully cooked. Repeat steps until all chicken tenders are fried and crispy!

Time to assemble! Spread about 1 tablespoon on a piece of waffle, then top with a piece of fried chicken, butter lettuce, and sliced tomatoes. Top with another waffle to create a sandwich, then drizzle with raw honey! Serve and enjoy!

-Juliet

Dairy-Free Creamed Spinach

Happy Thursday! I hope you all are having an awesome week! 

I can't believe we have less then a month until Summer! This year flew by so quick! I have been working on so many recipes that I cannot wait to share on here. This dairy-free creamed spinach is the perfect side dish to accompany a delicious main entree! It is so creamy and flavorful- you will have a hard time believing it is dairy-free! 

Let's get to cooking!

Dairy-Free Creamed Spinach (yields 4 large ramekins)

• 1 lb baby spinach
• olive oil, to grease pan 
• 4 shallots, minced
• 3 garlic cloves, minced
• 14-ounces coconut cream
• 1/2 teaspoon cayenne pepper 
• 1/2 teaspoon paprika
• 1 teaspoon white pepper
• salt and pepper, to taste
• 1/2 cup gluten-free breadcrumbs
• 1 tablespoon olive oil

Preheat oven to 350 degrees. Grease four ramekins with olive oil.

Heat olive oil in a large saute pan over medium-high heat. Once hot, add shallots and garlic. Saute for about 2-3 minutes. Add in spinach, and cook until wilted down, about 4-5 minutes. Season with salt and pepper.

While you are cooking the spinach, heat coconut cream in a small pot over medium heat. Season with cayenne pepper, white pepper, paprika, salt, and pepper. Stir occasionally until it comes to a slow boil. Remove from heat.

Once the spinach is almost done, add in coconut cream. Stir and cook until the mixture comes to a slow boil.

Heat about a tablespoon of olive oil in a small saucepan over medium heat. Add in breadcrumbs and stir to coat in olive. Cook until toasted and golden-brown.

Divide creamed spinach mixture among four large ramekins. Top with gluten-free breadcrumbs. Bake for about 12 minutes. Serve and enjoy!

-Juliet

Mozzarella, Tomato, & Prosciutto Skewers with a Basil Vinaigrette

Happy Friday! I hope you all have an amazing weekend.

These mozzarella, tomato, and prosciutto skewers are the perfect healthy spring snack, or light lunch! They are so light and fresh! Beware though, it is really hard to only eat one! Not only are these skewers delicious, they are super simple to make as well! You only need 7 ingredients (excluding salt & pepper) and a dozen bamboo skewers! 

Onto the recipe! 

Mozzarella, Tomato, & Prosciutto Skewers with a Basil Vinaigrette (yields 12 skewers)

• 12 bamboo skewers
• 2 dozen  mini mozzarella balls 
• 2 dozen cherry tomatoes
• 8 ounces prosciutto, sliced and rolled up
• 1 bunch fresh basil leaves 
• 2 tablespoons finely chopped basil
• 1 cup EVOO 
• 1/3 cup champagne vinegar
• 2 garlic cloves, finely minced
• salt and pepper, to taste

First we are going to prepare the vinaigrette. Whisk together vinegar, garlic, chopped basil, salt, and pepper. Stream in olive oil, whisking constantly until emulsified.

Time to make the skewers! First, slide on a tomato, then mozzarella, then prosciutto, basil, and repeat one more time. Drizzle with vinaigrette. Serve and enjoy!

-Juliet

Shrimp Scampi Risotto

Hey there, happy Thursday!! We are almost to Friday!

Sometimes you want to cook a fancy dinner, whether it's to celebrate a birthday, holiday, achievement, or just simply because you want to! This shrimp scampi risotto is so delicious & fancy, yet so simple to make! I've always loved shrimp scampi, as well as risotto- the result of combining the two dishes is pure perfection! 

Let's get to cooking!

Shrimp Scampi Risotto (serves 8)

• 40 large shrimp, peeled and devained
• 16 oz arborio rice
• 2 quarts chicken stock
• 1/2 cup + 1/4 cup medium diced shallots
• 10 garlic cloves, minced
• 2 tablespoon grass-fed butter
• 2 tablespoons olive oil
• 1/4 cup chopped fresh parsley
• 1/4 cup fresh lemon juice
• salt and pepper, to taste
• 1/2 cup dry white wine (plus another 1/4 cup for shrimp)

First we are going to make the risotto, since it takes a little time to make! Heat all of the chicken stock in a pot over medium heat until boiling, reduce heat to low and keep hot.

Heat olive oil and butter in a large pan over medium-high heat. Once hot, add 1/2 cup shallots and half the garlic. Saute until softened. Season with salt and pepper. Add in rice and stir until mixed in with shallots and garlic. Add white wine and let fully absorb into the rice. Now start ladling in 1 cup of hot stock into the rice at a time, and repeat until rice is tender.

Once the risotto is finished, we are going to make the shrimp scampi! Coat a large pan with olive oil over medium high heat. Once hot, add the rest of the shallots, garlic, and parsley. Saute until softened. Now add in the shrimp and cook on each side for about 2-3 minutes, or until translucent. Add in 1/4 cup white wine and 1/4 cup of lemon juice, and let come to a boil. Season with salt and pepper.

This is where we combine the two! Pour shrimp scampi into the risotto, then fold in. Season with more salt and pepper if desired. Serve with fresh parsley and lemon wedge. Devour and enjoy!

-Juliet

Healthy Shrimp Burrito Bowls

Happy Tuesday! I am so excited to share this recipe with you all!

I can't speak highly enough about this amazing dish!! It is so simple to make, yet so delicious and flavorful! Not to mention it is super healthy for you as well; it is loaded with protein, healthy fats, and whole grains! This dish will surely make multiple reappearances at your dinner table! 

Let's get to cooking!

Healthy Shrimp Burrito Bowls (serves 4)

• 2 cups brown rice
• 4 cups water
• 1 teaspoon sea salt
• 1 lb shrimp (cleaned and tails removed)
• 2 avocados, halved and sliced
• 1 cup black beans 
• 1 cup multicolored cherry tomatoes, halved
• 1 cup sour cream 
• Juice of 2 limes 
• avocado oil, to grease pan 
• homemade taco seasoning blend (2 teaspoons paprika, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, salt to taste)
• fresh cilantro, to garnish
• quartered limes, to garnish 

Add brown rice, water, and sea salt to a pot over high heat. Stir and bring to a boil. Once boiling, reduce heat to low, cover, and let cook for 20 minutes. 

Whisk together sour cream, lime juice, and a pinch of sea salt in a small bowl until it turns into a sauce. Set aside.

Lightly coat a large pan with avocado oil over medium-high heat. Once hot, add in shrimp and season with seasoning blend. Cook on each side for about 2-3 minutes, or until opaque. 

Once the rice and shrimp have finished cooking, it's time to assemble the bowls! First, scoop about 1/2 cup of brown rice into a boil. Top with 1/4 cup black beans, 2 slices of avocado, handful of cherry tomatoes, shrimp, and drizzle on the lime creme sauce. Garnish with cilantro and fresh lime wedge. Serve and enjoy!

-Juliet

Gluten-Free Singapore Street Noodles

I am so excited to share this recipe with you all! When I first tried Singapore street noodles, I absolutely fell in love with all of the flavors featured in the dish. The key flavor that is so perfect in this noodle dish is curry powder! The rice vermicelli noodles not only take on the flavor of the curry powder, but the gorgeous color as well! 

Not only is this dish absolutely delicious, it has many health benefits as well!! Curry powder contains turmeric, which is a natural anti-inflammatory, as well as ginger, which promotes a healthy immune system. So many reasons to cook this delicious & healthy meal!

Let's get to cooking! 

Gluten-Free Singapore Street Noodles (serves 4-6)

• 20 ounces rice vermicelli noodles
• 1 bunch of scallions, sliced (both white and green parts)
• 4 cloves of garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 yellow onion, medium diced
• 3 large carrots, peeled and small diced
• 1 1/2 cups red cabbage, thinly sliced
• 3 bell peppers, small diced
• 1/4 cup coconut aminos
• 1 tablespoon ginger jam
• 1/2 tablespoon rice vinegar
• 1/2 tablespoon sesame oil
• 1 teaspoon cayenne pepper
• 2 tablespoons curry powder
• salt and pepper, to taste
• avocado or coconut oil, to grease pan 

First, we are going to make the sauce! Whisk together coconut aminos, sliced scallions, ginger jam, sesame oil, rice vinegar, cayenne pepper, salt, and pepper in a small bowl. Set aside.

Bring a pot of salted water to a boil. Once boiling, add vermicelli noodles and cook for about 3-4 minutes, stirring frequently. Drain, mix in a little bit of sesame oil, and set aside.

Coat a large pan or wok with avocado oil over medium-high heat. Once hot, add in onion, garlic, and ginger. Saute until translucent. Add carrots and peppers to the pan and saute until tender. Now add in the red cabbage and cook until softened. Season with salt and pepper. Pour in the sauce and let come to a slow boil. Add cooked rice noodles to the pan and stir. Season with curry powder and mix thoroughly. Serve with sliced scallions to garnish, and enjoy!

-Juliet

Gluten-Free Orange Chicken

Happy Monday! Here’s to another amazing week!

My inspiration for coming up with this recipe was my brother Harrison’s birthday! He absolutely loves Chinese food, so I decided to make a takeout themed menu! This orange chicken is so delicious! It has the perfect balance of sweet and savory flavors. I made this dish along with a noodle dish, which I shared a sneak peek of on my Instagram yesterday! You will find that recipe on here very soon!

Let’s get to cooking!

 

Gluten-Free Orange Chicken (serves 8)

For the chicken;

• 3 lbs chicken breasts, cut into cubes
• 1/2 cup orange juice
• 2 cups white rice flour
• 1 teaspoon cayenne pepper
• salt and pepper, to taste
• avocado oil, to fry chicken 

For the sauce; 

• 3/4 cup orange juice
• 1/4 cup coconut aminos
• 1/4 cup raw honey
• 1 tablespoon sesame oil
• 2 scallions, sliced (use green and white parts)
• 1/2 tablespoon minced fresh ginger
• 3 cloves of garlic, minced
• 1 tablespoons orange zest
• 1/2 teaspoon cayenne pepper
• 2 tablespoons arrowroot powder mixed with 2 tablespoons of water
• sliced scallions, to garnish
• sliced cara cara oranges, to garnish

Whisk together orange juice, aminos, honey, sesame oil, scallions, garlic, ginger, orange zest, cayenne pepper, and arrowroot slurry in a medium size bowl. Set aside.

Time to fry the chicken! Season flour with salt, pepper, and cayenne pepper. Coat a large pan with avocado oil. Coat cubed chicken in orange juice. Let excess juice drip off, then coat in rice flour. Fry chicken on each side for about 5-6 minutes. Add sauce to pan, stir, and let come to a slow boil. Serve chicken by itself, with rice, noodles, or whatever you desire! Garnish with scallions and oranges. Enjoy!

-Juliet

Crockpot Beef Barbacoa

By the time I am done writing this blog post, I know I am going to be hungry! This crockpot beef barbacoa recipe makes such a perfect dinner! If you haven't tried beef barbacoa yet, you should definitely add it to your list of delicious meals to try! Beef barbacoa is a chuck roast, that is seasoned with a blend of oregano, cumin, paprika, and pepper, then slow cooked with whole chipotle peppers in adobo sauce, broth, garlic, onions, and lime juice. Talk about a whole lot of flavors! 

Also, just so you know, the leftovers from this dinner makes AMAZING tacos!

Let's get to cooking!

Crockpot Beef Barbacoa

• 5 lb chuck roast
• Seasoning blend (2 tsp oregano, 2 tsp cumin, 1 tsp paprika, 1/2 teaspoon black pepper, and salt, to taste)
• 1 tbsp olive oil
• 6 cloves of garlic, minced
• 3 shallots, minced
• 3-4 whole chipolte peppers, in adobo sauce
• Juice of 4 limes
• 1 cup beef broth

Pat chuck roast dry with paper towels. Season with seasoning blend. 

Heat olive oil in a large pan over medium-high heat. Once hot, add chuck roast, and sear on all sides for about 1-2 minutes. Once the beef is done searing, place into your crockpot.

Top seared beef with chipotle peppers, lime juice, garlic, shallots, and beef broth. Cover and let cook for 6 hours on high heat. Serve over rice, or by itself! Enjoy!

-Juliet

Szechuan Style Shrimp & Broccoli Stir-Fry

Hey there! Happy Tuesday! I hope you have an amazing week, I can't believe we are already into 2017!

The new year brings new years resolutions, and one common resolution is eating healthier. I eat mostly gluten-free, unprocessed foods in my diet. I believe everything in moderation is key to a healthy life! Eating  healthy foods often, along with exercising keeps me happy and healthy! Here's to a year of happiness, good health, and good food! You will LOVE this delicious spicy and tangy shrimp & broccoli stir fry; along with this meal being delicious, it is also low carb! Win win! 

Let's get to cooking!

Szechuan Style Shrimp & Broccoli Stir-Fry (serves 4)

• 1 lb shrimp, cleaned and tail removed
• 1/2 cup coconut aminos
• 1/2 cup chili sauce
• 1 tablespoon sriracha
• 2 tablespoons rice vinegar
• 2 tablespoons ginger juice
• 1 tablespoon minced ginger
• 1 tablespoon sesame oil
• 1/4 cup sliced green onion
• 2 cups broccoli florets
• 4 cloves garlic, minced
• olive oil, to coat broccoli
• salt and pepper, to taste

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Toss broccoli florets with olive oil, salt, pepper, and minced garlic. Bake for about 20-25 minutes, or until slightly browned.

Whisk together coconut aminos, chili sauce, sriracha, rice vinegar, ginger juice, and sesame oil in a small bowl. Set aside.

Heat more sesame oil in a wok or large pan over medium-high heat. Once hot, add in green onion and fresh ginger. Saute for about 3 minutes, or until translucent. Add in shrimp and season with salt and pepper. Cook on each side for about 2 minutes, or until opaque. Pour in sauce, let come to a boil and reduce slightly. Mix in broccoli and coat with sauce. Enjoy!

-Juliet

Roasted Fennel & Rainbow Carrot Soup

Happy Wednesday! I hope you all had a Merry Christmas!

This soup is SO delicious and perfect for the winter season! It is so creamy and rich, but contains no dairy! Not only is the soup delicious, it is healthy for you as well! Rainbow carrots contain so many nutrients, including vitamin A, vitamin C, antioxidants, and potassium. You will feel rejuvenated and ready to seize the day after you enjoy this warming soup! 

Onto the recipe!

Roasted Fennel & Rainbow Carrot Soup

• 2 fennel bulbs, quartered and sliced (reserve fennel fronds for garnish)
• 20 ounces rainbow carrots, medium diced
• 1 quart chicken stock
• 2 shallots, diced
• 4 garlic cloves, diced
• olive oil 
• 1/2 teaspoon cayenne pepper
• salt and pepper, to taste
• coconut cream, to top soup (optional)

Heat your oven to 425 degrees. Line a baking sheet with parchment paper. In a large bowl, toss carrots and fennel with olive oil. Season with salt, pepper, and cayenne, Roast for about 30 minutes, tossing once halfway through.

While the vegetables are roasting, we are going to make the stock! In a large pan, add about 1 tablespoon of olive oil of medium-high heat. Once hot, add shallots and garlic, Saute for about 3 minutes, or until translucent. Add in chicken stock and let come to a rapid boil. 

Time to blend! Add half roasted vegetables and half stock in a blender and blend until creamy. Ladle soup into bowls, top with coconut cream, and fresh fennel fronds. Enjoy this yummy and healthy soup!

-Juliet

Pomegranate-Ginger Glazed Chicken Thighs with Roasted Butternut Squash & Jasmine Rice

Happy Saturday! I hope you all are enjoying the weekend! I can't believe today is December 3rd, time is flying by so quickly! 

This dinner is so flavorful and so healthy for you! The delicious glaze is made with coconut aminos, which is a soy-free alternative to soy sauce, along with pomegranate juice, fresh ginger, garlic, shallots, and raw honey! I garnished this dish with fresh pomegranate arils- they are beautiful and so flavorful!

Let's get to cooking!

Pomegranate-Ginger Glazed Chicken Thighs with Roasted Butternut Squash & Jasmine Rice (serves 4)

• 1 lb boneless & skinless chicken thighs
• 1/2 cup pomegranate juice
• 1/2 cup coconut aminos
• 1 tablespoon minced fresh ginger
• 3 cloves of garlic, minced
• 2 shallots, minced
• 2 cups cubed butternut squash
• 1 cup jasmine rice
• 1 tablespoon grass-fed butter
• olive oil
• salt and pepper, to taste
• fresh pomegranate arils, to garnish
• fresh parsley, to garnish

First we are going to start cooking the rice, since it takes about 45 minutes to cook. Add 1 cup of rice, 1 1/2 cups of water, and 1 tablespoon of grass-fed butter to a pot and bring to a boil. Once boiling, cover with lid and let simmer on low for about 40-45 minutes.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Toss butternut squash with olive oil, salt, and pepper. Place on baking sheet and bake for about 30 minutes, or until tender.

In a small bowl, whisk together pomegranate juice, coconut aminos, ginger, garlic, shallots, and some pepper. Heat about 2 tablespoons of olive oil in a large pan over medium-high heat. Once hot, add chicken thighs and season with salt and pepper. Cook on each side for about 5 minutes. Add sauce to pan, let come to a boil and reduce. 

Once the rice has finished, fluff with a fork. Time to start plating! First scoop a cup of rice onto the plate, then top with chicken, sauce, fresh pomegranate arils, and parsley. Serve with a side of the roasted butternut squash. 

Enjoy this delicious & healthy dinner!

-Juliet

Three-Bean, Three-Meat, & Three-Pepper Chili

This chili is a great dinner to make on a chilly fall/winter night! It is full of protein and healthy fats. The ingredients include three different types of beans, meats, and peppers! It is perfectly spicy, and has delicious seasonings including paprika, oregano, and cumin. 

Onto the recipe!

Three-Bean, Three-Meat, & Three-Pepper Chili 

• 1 lb ground pork
• 1 lb ground beef
• 1 lb ground chicken
• 6 cups chicken stock
• 4 jalapeno peppers, diced
• 2 poblano peppers, diced
• 4 bell peppers, diced
• 1 yellow onion, chopped
• 32 ounces crushed tomatoes
• 1 (15-ounce) can red kidney beans
• 1 (15-ounce) can pinto beans
• 1 (15-ounce) can black beans 
• 1 tablespoon paprika
• 1/2 tablespoon garlic powder
• 1/2 tablespoon cumin
• 1/2 tablespoon oregano
• salt and pepper, to taste
• *optional* cilantro, radishes, lime wedges, and sour cream, to garnish

Time to start making this delicious, protein-packed chili! Start by heating about 1 tablespoon of olive oil in a large pan over medium-high heat. Once hot, add in onions. Saute until translucent, then add in all three peppers. Season with salt and pepper. Once the peppers have slightly softened, add in ground beef, ground pork, and ground chicken. Season with more salt, pepper, paprika, cumin, oregano, and garlic powder. Once the meats are browned, pour in chicken stock, and crushed tomatoes. Reduce heat to medium. Let come to a boil, stirring occasionally. Add in all three beans and continue simmering for at least 20 minutes. Serve with a dollop of sour cream, chopped cilantro, a lime wedge, and sliced radishes. Enjoy!

-Juliet

Chicken & Apple Stuffed Acorn Squash

It is finally starting to feel like fall! I love when it is sunny outside, but not too hot, nor too cold; just perfect!! This stuffed acorn squash will most definitely warm you up on chilly night! The filling is absolutely delicious; it contains ground chicken, crisp green apples, brown rice, bell peppers, and seasonings like nutmeg, cayenne, and cinnamon! Finally, it is all topped off with freshly grated pepper jack cheese! 

Onto the recipe! 

Chicken & Apple Stuffed Acorn Squash (serves 4)

• 2 acorn squashes, halved and seeded
• 1 lb ground chicken
• 2 apples, medium diced
• 2 bell peppers, medium diced
• 1 yellow onion, diced
• 3 cloves of garlic, minced
• 2 cups cooked brown rice
• 1/2 cup shredded pepper jack cheese
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon cayenne pepper
• pinch of salt and pepper
• olive oil, to grease pan 

Preheat you oven to 375 degrees. Brush acorn squash halves with olive oil and season with salt and pepper. Roast for 40 minutes. 

Heat about 2 tablespoons of olive oil in a large pan over medium high heat. Add onions and garlic and saute until translucent. Add in bell peppers, apples, and season with salt and pepper. Once apples are slightly softened, add in ground chicken and cook until browned. Stir in cooked brown rice. Season with salt, pepper, cayenne pepper, nutmeg, and cinnamon. 

Time to assemble! Fill acorn squash halves with filling, and top with a handful of shredded cheese. Bake for about 10 minutes, or until cheese is bubbly and golden. Top with fresh chives and devour! Enjoy!

-Juliet

Bacon, Mushroom, & Asparagus Flan

This bacon, mushroom, and asparagus flan is so decadent and rich, yet light at the same time! It is super creamy; you will not be able to tell that it is dairy-free! It is full of protein and healthy fats. Coconut milk is super nutritious, as it contains fiber, vitamin C, calcium, and magnesium. This is the perfect meal to make for breakfast, lunch, or even dinner! 

Onto the recipe!

Bacon, Mushroom, & Asparagus Flan (yields 4 ramekins)

• 1/2 pound of fresh asparagus 
• 1 cup diced portabello mushrooms
• 6 ounces of nitrate-free bacon, diced
• 1 1/2 cups coconut milk
• 7 large eggs, whisked
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper

Preheat oven to 425 degrees. Grease ramekins with coconut oil.

Bring a pot of salted water to a boil. Make an ice bath. Once the water is boiling, add in fresh asparagus and let boil for about 5 minutes. Drain and immediately place in ice bath to blanch. Then, dice the asparagus and set aside.

In large bowl, whisk together the eggs and coconut milk. Season with sea salt, black pepper, and cayenne pepper. Set aside.

Heat up a cast iron pan. Once hot, add in diced bacon and cook until crispy. Add in mushrooms and cook until softened. Season with salt and pepper.

Time to assemble! Pour half off the egg mixture into the ramekins. Top with bacon, mushrooms, and asparagus. Cover with remaining egg mixture, and sprinkle on more bacon, mushrooms, and asparagus. Place ramekins in a baking tray and fill halfway up with hot water. Cover with foil. Bake for about 35 minutes, then uncover and let cook for another 3-5 minutes or until set and slightly golden. Remove from ramekins and serve! Enjoy!

-Juliet

Asian Style Calamari & Vegetable Stir-Fry

Happy Monday!! Hope you all have an amazing week!

I absolutely LOVE calamari!! The calamari tastes so good in this vegetable stir-fry! Not only does this meal taste delicious, it is super healthy for you as well! This meal is low carb, and free of gluten and grains! 

Let's get to cooking!

Asian Style Calamari & Vegetable Stir-Fry

• 1/2 pound calamari 
• 1 cup sliced mushrooms
• 1/2 cup string beans 
• 1/2 cup snow peas
• 1 red bell pepper, sliced
• 1 1/2 cups broccoli
• 2 tablespoons coconut oil
• 1/3 cup coconut aminos 
• 1 tablespoon fresh lime juice
• 1 scallion, minced
• 1 shallot, minced
• 1 tablespoon minced ginger
• 3 cloves of garlic, minced
• 1 teaspoon cayenne pepper
• salt and pepper, to taste

Heat coconut oil in a large pan over medium-high heat. Once hot, add in scallions, ginger, shallots, and garlic. Saute for about 3 minutes, or until translucent. Add in vegetables and continue sauteing until completely cooked. Season with salt, pepper, and cayenne pepper. Pour in coconut aminos, and lime juice, and let reduce. Lastly, add in the calamari and cook for about 2 minutes on each side. Serve as is, or over rice for a more filling meal.

Enjoy!

-Juliet

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!

-Juliet

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!

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!!!

-Juliet