Category Archives: Dairy Free

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Chicken Thighs with Carrot Fries

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It was sometime in the afternoon on a weekday. The baby was at home with my husband and I was on my way home from work. Tears were streaming down my face from lack of sleep, a stressful day at work, and the stress of knowing my child wouldn’t leave my side once I got home. As the tears began to turn into one big ugly cry I pulled into a deserted parking lot and it all came pouring out.

“I am just so tired, Lord. Why won’t this baby sleep? Where did the loving and peaceful relationship with my husband go? Why did you put so many dreams and ambitions in my heart only to let them sink to the bottom of this tear filled lake????”

There it was. The sentence that put everything else into perspective. Why did God place these dreams in my heart for me only to fail at trying to achieve them? That is when I realized that God did not push aside the dreams in my heart, but rather molded them into something so beautifully different. God did fulfill his promises to me, but I had to be open minded to see them.

On December 22, 2015 I gave birth to a beautiful healthy 7 lb 14 oz baby boy. That day, without my knowledge, God began to mold me into a mother and adjust my priorities to reflect this innocent baby’s needs. As I thought back on the birth of my son I realized my expectations didn’t reflect reality and was forced to change my priorities. In this season of the church we are celebrating Pentecost. The birth of the church. I am sure that the apostles did not expect to be filled with the Holy Spirit as it is depicted in Acts, but God gave them grace in that season to redirect their priorities and dreams. That is my challenge for you this season. Ask God where you need to redirect your priorities and dreams. My hope is that as a church we make our community and health a priority this season. Obtaining a healthy life style is about setting priorities. Whether letting the laundry sit a little longer while you cook a new recipe or choosing to play at the park with your kids rather than mowing the lawn. While both laundry and mowing your lawn may feel crucial in the moment ultimately by adjusting priorities such as these we can find that we are a bit happier and healthier.

I hope that the recipe included will help make at least one meal this week a little easier and encourage a healthy life style.

Chicken Thighs with Carrot Fries

Serves 6

Time: 30 minutesIMG_2161

Ingredients: 

  • 6 bone in/skin on- chicken thighs
  • 12 Carrots (medium-large)
  • 2 tsp Salt
  • 2 tsp thyme
  • 2 tsp garlic
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne
  • 1/2 tsp ginger
  • olive oil
  • Mixed greens/salad

Directions: 

Preheat oven to 350 degrees

Chicken: Rinse and pat dry your chicken thighs. Place on a greased baking sheet. Sprinkle with 1 tsp salt, 1 tsp thyme, 1 tsp garlic, 1/2 tsp cinnamon, 1/2 tsp ginger and 1-2 TBS olive oil

Carrots: peel carrots. Chop off the top and about 1/2 inch off of the bottom. Cut in half and begin to cut carrots into strips. Try to keep them as uniform as possible. Thin edges will burn quickly. Place all carrots into a large bowl and drizzle with 2-4 TBS olive oil, 1 tsp salt, 1 tsp thyme, 1 tsp garlic, 1/4 tsp cayenne. Lay carrots out onto a baking sheet.

Place both carrots and chicken into the oven and cook for 20 minutes.  After the 20 minutes have been completed, make sure the chicken is on the top rack. Turn the oven to broil at 500 degrees. Cook for 2-3 minutes or until the skin is crispy and browned. Remove chicken from oven and continue cooking the carrots until they begin to crisp/brown-about 3 minutes.

Enjoy your chicken and carrots with some fresh mixed greens.

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Crowd Pleasing Brussel Sprouts

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Oh Lord, Brussel Sprouts! Yes, I am going to show you a recipe that will turn you into a lover of brussel sprouts! Vegetables are all about how you prepare them. No offense to my mother, but I grew up with a lot of steamed and mushy vegetables. While my mother was doing her best, she was also stuck in the trend that said steaming is the only way to eat vegetables. Needless to say, I didn’t grow up loving my veggies. I have always been a picky eater and it wasn’t until college that I really started to try new foods.

 

Brussel Sprouts were one vegetable that I was convinced I hated. Seriously, until last year I had never even tried them. How sad! The first time I tried them was at Thanksgiving. I watched as my brother made them and while he sprinkled bacon and breadcrumbs over top I knew it was time to give the veggie a chance. Thank God I did! I have been making them this way for a couple weeks now and can’t get enough. Are you ready to learn how???

 

Roasted Brussel Sprouts IMG_3176

Ingredients:

  • 1 Bag brussel sprouts
  • 1/2 pack organic nitrate free bacon
  • 1 pack shredded carrots
  • 1/4 cup bread crumbs (organic/gluten free/whichever) G
  • garlic and Salt to taste

Directions:

Cut the sprouts in halt length wise and steam for 8-10 minutes. Preheat oven to 400 degrees. Transfer to a greased baking sheet. Place brussel sprouts on the pan and lightly sprinkle breadcrumbs, salt, and garlic. Chop Bacon into small pieces and sprinkle on top of the sprouts.  Roast for 10-15 minutes or until lightly browned. Add the shredded carrots 5 minutes before done.

Feel free to add other veggies to the mix like asparagus and green beans!

 

Living Satisfied!

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Basic Chili Recipe

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Hello! If there is one thing I love during the fall/winter season it is chili! Nothing beats a hot bowl of chili with a slice of sour dough bread.
Today I wanted to bring you a basic chili recipe. This is quick and easy and can always be adjusted based on your desires. To see the winning chili Jay and I made click here! 
This recipe does use canned food. You can always adjust this with fresh ingredients!

Basic Chili
Serves 6
Ingredients:photo

  • 2 lbs ground beef (grass-fed)
  • 2 lbs Ground pork (organic)
  • 2 cans black beans
  • 2 cans kidney bean
  • 2 cans roasted tomatoes
  • 1 oz can tomato paste
  • 1 onion diced
  • 2-3 cloves garlic minced
  • 2 TBS cumin
  • 2 TBS chili powder
  • 1/2 TBS cinnamon
  • 1 TBS salt
  • 2 TBS olive oil

Directions:

In a large pot add 2 TBS olive oil and diced onions. Cook on medium heat for 3-4 minutes or until onions become translucent. Then add garlic. Cook for another 2 minutes.

Once onions and garlic are beginning to cook down add in your pork and ground beef. Cook until the meat is mostly cooked. A little pink is fine.

When meat is almost done add in kidney beans, black beans, tomatoes, tomato paste, and spices. Turn the temperature to low and leave for 30-45 minutes.

Optional: when your meat is done cooking, add protein and the rest of the ingredients into a crock pot and turn on low for a couple of hours. Chili is best when it has time to sit. :)

Serve hot with some great bread or a salad. 

Great add ins for Chili:
  • Bell peppers
  • Different types of beans
  • jalapeno
  • Cheese
  • Variety of spices: oregano, cayenne (a little goes a long way), brown sugar
  • Beer (yes!) Click here for how we used it

 

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Perfect food for a Brunch!

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Hello!

I wanted to give you all some options to make for an Easter Brunch. _DSC0043Easter is just a week away and if you are like me nothing says Easter like some good food and family time! Holidays such as Easter is a great time to make some new recipes that are bright and colorful. This spread of food is a guarantee  crowd pleaser and will be sure to impress your guests. Feel free to try out some or all of the recipes for your next event.

Salmon (or beef) encroute

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French Toast Casserole with Lemon and Berries

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Asparagus with Hollandaise sauce and Poached Eggs

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Roasted Potatoes

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Ginger Basil Grapefruit (virgin) Mimosas

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Hope you enjoy these recipes!! Have a great Holiday and remember to check back when you have any other food needs.

 

Living Satisfied

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Ginger Basil Grapefruit (virgin) Mimosas

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Yum, Yum, Yum! I LOVED this recipe. Phew! So good. I don’t drink alcohol myself so this was a great alternative. This is a must try. Feel free to add alcohol if you would like!

GINGER BASIL GRAPEFRUIT MIMOSAS _DSC0051

  • 1 grapefruit; plus additional grapefruit for garnish
  • 2 cups of ice
  • 2 bottles of ginger beer (click here) or 3 cans of ginger ale
  • handful of fresh basil
  • 1/4 cup basil simple syrup

Juice one large grapefruit and segment additional grapefruit for garnish if preferred. Fill a pitcher half way with ice. Pour soda, fresh grapefruit juice and simple syrup. Mix well. Garnish with grapefruit slices and fresh basil.

BASIL SIMPLE SYRUP

  • 1  cup sugar
  • 1  cup water
  • 1 cup loosely packed fresh basil

Place sugar and water in a small pan over medium heat until sugar is fully dissolved, about 2 minutes. Add the basil. Allow to steep for 15-20 minutes and strain and discard basil. Place syrup in a glass tupperware container or squeeze bottle if you have it.

This will make a good amount. Feel free to freeze the rest for later use.

Cover and chill for a couple hours.

 

That is it!

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Halloween Line Up

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Hello!!

Halloween is just at the end of the week!  I wanted to post a couple of my sweet treat recipes for you in one post for easy viewing! These are all great and fun items to make! Perfect for the next party, family event, or simply for your own enjoyment.

HAVE FUN: Happy Halloween!

Homemade Butterfingers photo

 

 

 

 

 

Honey and Cream Taffyphoto 4

Pomegranate, ginger, bacon, and chocolate barkphoto-1

 

 

 

 

 

Almond Butter Freezer Fudgeimage-2

Homemade Nutella_DSC0048

 

 

 

 

 

 

Homemade Chocolate_DSC0365

Cheesecake Bitesphoto-1

 

 

 

Click on any of the above links!

 

 

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Tilapia with Creamy Avocado Sauce

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Hello! Sorry for missing last week! Life got a bit crazy.

This week I want to share with you a Tilapia Recipe! Now, it is important to add that not all fish are created equal. Getting a high quality, fresh fish is very important. So be sure that your fish is fresh caught, not farm raised. It is ok if it is frozen, but make sure you find out where it came from! :)

This recipe I actually concocted myself. I’d seen avocado sauces on a variety of dishes, but I really wanted some fish this night, so I went for making my own. All the spices can be adjusted to taste. Feel free to play around with it and taste as you go!

Ingredients:_DSC0105

  • 2 filets Tilapia (fresh as you can get)
  • 1 cup Broth (Homemade Chicken Broth if you have some)
  • 1/2 avocado
  • 1/2-1 cup almond flour (where to buy)
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp basil
  • any other spices you feel led to include!

Directions

Set oven on Broil. Rinse off tilapia. Prepare a oven safe pan with foil and/or some oil on the bottom to help it not stick. Place tilapia on oiled surface and put a piece of butter on top, roughly 1/2 TBS. What ever feels right. *Don’t stick it in the oven yet!*

While oven is warming, in a small sauce pan bring broth to a boil, then reduce heat to simmer. Add in the rest of the ingredients EXCEPT almond flour. Let simmer on medium/low heat for a couple minutes to reduce a bit. Using a whisk or a emersion blender, combine ingredients to a creamy texture. *It might not be to creamy at first*

Now place tilapia in oven for 2-3 minutes, flip and repeat another 2-3 minutes until it flakes apart with a fork.

Once tilapia is in the oven, begin adding the almond flour to the sauce a little bit at a time, while whisking. Or use emersion blender. Keep adding flour slowly until it is to the texture you would like. It will take more almond flour to get a creamy texture than regular flour.

Top Tilapia with Creamy Avocado sauce. Serve with a nice salad, asparagus, or any other veggie of choice!

 

Hope you all enjoy this quick and easy recipe!

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Grilled Split Chicken Breast

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Hello! This is my first time Grilling EVER! I must admit, the grill scares me a bit, but I believe I Nailed it!

Being the person I am, I of course decided to grill split chicken breasts not knowing that they are difficult to do properly. Thank the Lord I found Grilling Companion who gave 10 great steps for grilling the breasts perfectly! Check out that site for any and all grilling questions! After I found out the How To I started to search for a good simple recipe. That is where I found the Domestic Man  Domestic Man is ran by Russ Crandall. He started the Domestic Man in early 2010 because he felt that we as a society have lost touch with our lineage. That is when he decided to move to the Paleo Diet. His blog is filled with great Paleo Friendly recipes that you HAVE to check out! Just as I try to do, he focuses on creating and posting recipes that follow traditional dishes that are historically relevant and all follow the fundamental idea of a real food diet.

So, if I haven’t made the idea clear to you yet, go check out his page. :)

 

Now, to the recipe. The recipe (listed first) is again, from Domestic Man . The guideline comes from Grilling Companion. I have inserted my experience below the recipe. 

Ingredients _DSC0039

  • 2 split chicken breasts (I used 4 and doubled the recipe)
  • 2 tablespoons each honey and sea salt
  • 1 tsp each paprika, pepper, and garam masala (Domestic Man prefers Sadaf), mixed together
  • 1/4 tsp Cayenne (optional, but delicious. Adjust to spice preference!)

Directions

To prepare the chicken, place them in a gallon-size ziploc bag, and pour in two cups of water that have been mixed with the salt and honey. If you still have room, add a little more water. Seal up the bag and refrigerate it for an hour and a half. If you’re going to cook more than two (I actually did four), you may need to use two bags – and increase the ingredients, of course.

  • I didn’t do this step. Instead I simply rinsed my chicken, did not pat dry, place in a glass bowl and rubbed all ingredients onto the chicken. Then I let it rest/marinate for about 30 minutes. I did not plan ahead before cooking, therefore wasn’t able to follow exact directions. :)

Afterwards, remove the breasts, rinse them with cold water, and pat them dry. Rub the spice mixture on both sides, but use more on the meat side than the bone side of the breast. Let them sit on the kitchen counter for about 10 minutes before grilling.

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Note: These are his instructions on how to grill below. If you are new to grilling or have never grilled anything with a bone in, please look below for more thorough guidelines.

 

Preheat your grill so that one side is on high heat and the other side is cool. Place the breasts bone side down on the hot part of the grill for five minutes, then move them to the cool side of the grill for ten minutes. Flip them over and put them back on the hot side for another five minutes. Check the internal temperature using a thermometer – if it’s at or above 160 degrees, you’re good to go. If it’s not there yet, put it back on the cool side of the grill and check it every five minutes.

Thorough Guidelines from Grilling Companion

Prepare a squirt bottle full of water. You can use something with a sprayer, or simply a water bottle that you can control the water amount with.

Preheat one half of your grill on high heat and the other half on medium-low.  Note, temperatures and times vary greatly because every grill is different! 

  • I have a old grill passed down from my father. I honestly have no clue if it properly heats. I simply turned it all on and my husband showed me which parts he found to be Hotter or Cooler.

Once the grill is properly heated, place the chicken breasts skin side down on the high heat side.  This is where you want to have your squirt bottle and a watchful eye to knock down your flare-ups.

  • I honestly used a washed out used beer bottle and gently poured the water I needed out of it. Classy I know. 

Grill the breasts skin side down for about 4 – 5 minutes with the lid open, you are mainly browning the skin in this step.

Using tongs, move the chicken breasts over to the cooler side of the grill and keep them skin side down.

Grill on the cooler side for about 6 – 7 minutes with the lid closed.

  • I drizzled water over it throughout much of the process to keep the chicken moist and cooled down. It probably caused the chicken to cook slower, but my grill does not heat evenly, so I felt it necessary. 

Open the lid and use your tongs to turn the chicken breasts over and move them back over to the hot side of the grill.

Cook the split chicken breasts bone side down on the high heat side of the grill for about 6 – 7 minutes with the lid open.

Using tongs, move the chicken back over to the cooler side of the grill and continue to grill bone side down for about 6 – 7 minutes longer with the lid closed.

If you are new to this, you may want to use an instant read meat thermometer to test the breasts.  Shove that baby into the thickest part of the breast (without hitting a bone) and check for 160 degrees.  If they need to cook longer, leave them on the cooler side of the grill with the bone side down and close the lid. Check them again every 6 minutes or so until done.

Remove the chicken from the grill, place on a plate and let the breasts rest for about 5 – 8 minutes before serving.

 

The hardest part was that my Chicken was not all the same size. I tested the temperature multiple times to see where each of them were at.  I had to pull them all at different times. They all turned out delicious though! The honey crisped up the skin perfectly and created great flavor! Most importantly, the chicken was MOIST! My husband was extremely impressed. 😉

 

Living Satisfied!

 

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Homemade Nutella

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The day has come! Homemade Nutella by My Whole Food Life. I have resisted making nutella for a long time now, solely because I LOVE IT! However, after some research of many different recipes of homemade nutella, I came across this one. Melissa has  a  great blog that provides vegetarian and vegan recipes, among lots of other great information! Although, I don’t believe that Vegan/Vegetarian diets are sustainable, her stuff is great! Go check it out!

The first time I tasted nutella was in high school when my mom would make me peanut butter and nutella sandwiches every friday for lunch! YUMM. Then came college and after buying nutella consistently I realized that I had a problem. A nutella addiction, should you say. Plus it is pretty expensive. Anyways, I stopped purchasing it. It was just too much sugar and too tasty to resist. I had considered making my own for a while now, but feared that I would gobble it down. Then I found this great recipe! There are other ones like it, but I chose to go with Melissa’s. It is perfect! What I love most, is that it isn’t very sweet. While most recipes call for a good amount of sugar, this one doesn’t.

Try it Out! Remember, it is not as sweet at regular nutella, but gives you the same taste.

Homemade Vegan Nutella_DSC0048

  1. 1 cup hazelnuts (where to buy)
  2. 2 T maple syrup (where to buy)
  3. 2 T cocoa powder (where to buy)
  4. 2-3 T milk (Or more depending on how thick/thin you want it. I used raw milk) (Can use any dairy free “milk” also)
  5. 1 tsp ground vanilla bean (where to buy)

Preheat the oven to 375. Toast the hazelnuts for about 10 minutes. Remove shells for a smoother texture. You can easily remove them by rubbing them in between your palms. In a food processor, pulse the nuts into a powder. Then add all the remaining ingredients and mix until a _DSC0045paste forms. Feel free to add a bit more milk if you think it’s too thick. Just add a bit at a time. This recipe makes a pretty small batch so feel free to double it. Store in the fridge. I would imagine it to keep for a couple of weeks. That is, if it lasts that long!

TRY it! Great with fruit! Or maybe just on a spoon 😉

 

Living Satisfied!

 

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Sweet Potato Breakfast Cookies

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Yum Yum Yum! I love these! What a great breakfast food, especially on the go! I am always looking for items that I can simply snack on in the morning or running to do errands. These are definitely going to be a staple. The great thing about these cookies, is that you can really make them anyway! I don’t think you could really go wrong. I tried the recipe Paleo Mama had adapted. I can’t wait to try different varieties! You should definitely check out paleo Mamas site! I think I have said that many times!

 

Sweet Potato Breakfast Cookies

INGREDIENTS: _DSC0018

  • 1/2 cup of Almond Butter (where to buy)
  • 1/2 cup of pureed Sweet Potato – Roast them in the oven to soften or throw them in the microwave for 6 minutes (GASP…don’t hate me for still using my microwave!)
  • 1/4 cup maple syrup or raw honey (where to buy)
  • 2 eggs
  • 1/2 teaspoon vanilla (where to buy)
  • 1/2 teaspoon of baking soda
  • 2 teaspoon of pumpkin pie spice (where to buy) or 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of real salt (where to buy)
  • 2-3 cups of mix-ins of choice*

DIRECTIONS: 

  1. Preheat the oven to 350.
  2. Combine all the ingredients in a  large bowl.
  3. Drop by TB-2 TB onto a greased or silicate-lined baking sheet. Press down slightly with your palm.
  4. Bake for 12-15 minutes until golden brown.
  5. Makes 12 large breakfast cookies!

***Mix-in Ideas: 

hope you enjoy!

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