Category Archives: side dishes

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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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Asparagus and Ricotta Pizza *Gluten Free*

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Hello!  I have been trying out lots of new recipes and this is definitely a favorite. It is unique and very filling. I can go with just 1-2 wraps for a meal and be full for a couple hours.

Ingredients:

GF Naan from Living Gluten and Grain Free – a lot of times I change up recipes, but this one is spot on. Check their site out for more great Gluten and Grain free options. 

Naan

  • 1 Cup Blanched Almond FlourIMG_3035
  • 1 Cup Tapioca Flour (or Arrowroot)
  • 2 Cups Full Fat Organic Canned Coconut Milk
  • 1/4 teaspoon Sea Salt
  • 1/2 teaspoon Baking Soda
  • Pastured Butter or Coconut Oil

Filling

  • 1 cup ricotta cheese
  • 1 bundle asparagus (trimmed and washed)
  • 1 tsp garlic

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Directions:

Start by roasting your asparagus. Preheat the oven to 425 and place asparagus on a pan in a single layer and drizzle with olive oil. Cook for roughly 10 minutes or until it starts to roast (brown)

While the asparagus is cooking begin mixing together all of your gluten free naan ingredients. Combine all ingredients into a bowl and mix. Then heat up a non-stick skillet to medium heat. (In my experience no butter or oil was needed in the cooking process, but feel free to add a little butter or oil to the pan)

Cook the naan just like you would pancakes. Pour 1/4 cup batter into the pan and cook until the bubbles pop and stay open. Flip and cook for another 1-2 minutes. Remove from heat and place on parchment paper or a towel. It will need some space to cool properly so that it doesn’t become soggy.

Once all your Naan is made, mix together your ricotta cheese and garlic. Spread 1-2 TBS onto the naan and top with asparagus. I found that less is more with the ricotta.

 

Feel free to eat it like a pizza or roll it up.

Best served immediately, but can be refrigerated and eaten cold or heated back up in a toaster oven. I would not recommend heating in a microwave as it will get soggy.

 

I hope you try this recipe out and enjoy it as much as I did!

 

Living Satisfied!

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How to build a perfect Thanksgiving Dinner

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Hello!
Building a Thanksgiving Dinner can seem like a daunting task, but with a little bit of planning you can have great success. Here are 5 tips to build an unbelievable Thanksgiving Dinner.

1) The protein.

Thanksgiving protein is typically turkey, but it doesn’t have to be. Choose a protein that you will enjoy. This could be ham, whole chicken, steak, deer, lamb, etc… The biggest thing to remember is to have a lot of it and to cook it appropriately. Here are links to some great recipes.

Basic Turkey: Click here 

Ham: Click Here

Whole Chicken: Click Here

Steak: Click Here

Deer: Click Here

Lamb: Click Here 

2) The over all flavor.

When we think of Thanksgiving we typically think of a big plate full of a variety of foods. You want all of these foods to blend together. When choosing side dishes keep in mind the seasonings you are using in each dish and whether or not you would mind them melding together on your plate.

3) Favorite side dishes.

Side dishes typically include stuffing, sweet potato casserole/mashed potatoes, casseroles, rolls, etc…When choosing your side dishes be sure to try them before the big day. If you have never made them before cook them now to test it out. Thanksgiving isn’t the time to go all out on new dishes. If you have a new dish you think would work great be sure to prepare it at least once prior.

Pick side dishes that are your favorites. Don’t go crazy outside of the box, but stick with the classics that you love! Try to make sure each item you make you will want seconds of. We all know that there will be left overs so pick items that you will be happy to reheat and eat again.

4) Vegetables!

Don’t skip the veggies! Even if you aren’t a huge veggie fan, veggies help even out your plate. Try making vegetable dishes that have lots of flavor. Some of our favorites are stir fried or baked green beans with loves of butter, sliced almonds, and bacon. OR if you are a fan of brussel sprouts check out this recipe *Click here*.

Having a crunchy cooked or fresh vegetable can help diversify your plate by giving it a little bit more texture.

5) Prepping your meal.

The week before Thanksgiving plan out your menu. Then create a shopping list. A great place to do this is PlantoEat.com *click here*. You can upload recipes and it will build your shopping list for you! That way you don’t forget anything.

Begin prepping 2 days in advanced. Cook as much as you can the day before. This will help ease stress. Cooking most of your side dishes the day before leaves you to just reheat the day of. This means that you can really focus on the protein the day of.

Bonus tip:

Relax!! After you follow the tips above and plan out what foods you desire, remember that Thanksgiving is about being together! It is about family and friends and being thankful for all that you have. A delicious plate of food is just a perk. If the meal is stressing you out as for assistance and/or don’t feel bad about skipping out on certain dishes or needing to purchase pre-made meals. Places like Wholefoods, Trader Joe’s, and Sams/Costco have great options that can ease your meal prep time!

 

I hope these tips were helpful! Enjoy!

 

Living Satisfied.

 

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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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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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Asparagus with Hollandaise Sauce and Poached Eggs

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This recipe is perfect for so many different occasions. One of my favorite times to have this recipe is for brunch. It is a great option when everything else is sweet.

This recipe takes maybe 15 minutes total to complete. While it does take some fines,  it is not as difficult as you think.

 

Ingredients: _DSC0048

  • 1-2 packs of asparagus
  • olive oil
  • salt
  • 2-4 eggs (to poach)
Hollandaise sauce:
  • 3 egg yolks from large eggs
  • 1/2 pound unsalted butter melted
  • 1 1/2 teaspoons fresh lemon juice

Directions:

These directions will be placed in order so that all can begin cooking at the same time. You will probably want a second person helping. :)

Asparagus: Trim the ends off of the asparagus and rinse. Begin heating a flat pan on the stove top with a Tbs of olive oil on medium heat.

Hollandaise sauce: 

Take a small pot and fill 1/2 way with water. Bring to a boil and then reduce to medium-low heat. Place a glass or metal bowl on top, just like you would if you were melting chocolate.

Poached egg: 

Take a medium size pan with fairly high edges and fill 1/2 way with water. Bring the water to a simmer. It should look like champagne bubbling. Add 1-2 TBS white vinegar.

Asparagus: once the pan is heated up add asparagus in a line and lightly salt. Let them cook for about 10 minutes. Move them around a couple times while they are cooking. They will be ready when a fork can easily go through them. You want it to still be a bit crunchy.

Poached egg: Once the water is bubbling (NOT BOILING) and you have added the vinegar, begin to spin the water. Crack and drop in the eggs one at a time while the water is moving. This will help them begin to stick together. Let cook for a couple minutes. Once the white is cooked you are done. Pull the eggs and place gently into ice water. This wills top the cooking process.

Hollandaise sauce: Begin melting your butter in the microwave. You want it to be just melted, roughly 30 seconds.

  • Separate your yolks from the whites.
  • In a small saucepan set over low heat, whisk 2 egg yolks into a 2 tablespoons of the melted butter. Continue whisking the butter into the egg mixture, 2 teaspoons at a time, until all the butter is thoroughly incorporated into the sauce. The sauce will be thick, smooth, and glossy.Whisk the lemon juice and salt into the hollandaise sauce, and then continue stirring it for 1 minute. Remove the sauce from the heat, place a cover over it, and then serve it over the roasted asparagus and poached eggs once it is done cooking.

 

There it is!! I highly recommend this recipe. It not only tastes great, but will definitely impress your guests.

 

Living Satisfied

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Yogurt: From Plain to Delicious

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HELLO!

I am a day late on this post, but that is alright…right?? First I want to say thank you for all the awesome views this week! It always makes me excited to see spikes in my viewer bar chart. :)

This week I want to chat about yogurt. As many of us know yogurt can be great for you because of the  many great bacteria and nutrients. The biggest downside I see in yogurt is all of the added sugar! PHEW there is a lot of added sugar in flavored yogurts, but they taste so delicious.

I choose my yogurts based on a couple things

  • sugar content
  • protein content
  • whole fat
  • minimal ingredients

These are the “quality” flags for me. If you are going out to buy yogurt check your ingredient list and nutrition facts. You may surprise yourself with how much sugar or unnecessary ingredients are in the packaged yogurt.

Plain yogurt:

If you are like me and don’t particularly love plain yogurt have no fear. There are so many things you can do to spruce up your yogurt.

What to add to yogurt:

  • Fruit:heat some fruit for 20 seconds in the microwave and add to yogurt
  • Honey: great antioxidant and deliciously sweet
  • Coconut sugar: taste a lot like brown sugar but with a much lower glycemic index
  • Cinnamon: Great for blood sugar control
  • Nuts: great protein and fat
  • Hemp seeds/flax/chia: add supplemental fats and proteins! great for added texture
  • Vanilla: because real vanilla trumps fake vanilla 😉

 

Here was my morning yogurt:unnamed

1 1/2 Raw milk yogurt from my local farmer

3 TBS Hemp seed

1-2 TBS Gelatin

1 TBS coconut sugar 

1 TBS cinnamon

 

Hope you enjoyed this quick tip blog post!

 

Living Satisfied

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Caramelized Onion Soup

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Hey everyone!

Onion soup is a fantastic recipe to make during the fall! Not only does it taste amazing, but it is packed with nutrients! I just wouldn’t eat a bowl before a date… :)
Onions are great for boosting your immune system to help fight off colds and flu! The recipe will freeze well also! Make a big batch and freeze for later. Great to pull out on days that you just aren’t feeling great. Honestly, it is great for any day. :)

If you are brave, try making homemade beef bone broth! You will add TONS of nutrients to your dish by making it yourself!

Caramelized Onion Soup_DSC0053

Serves 4 

Ingredients:

 

Directions:

  1. Slice onions into rings
  2. Melt the fat over a medium heat in a stock pot or large bottomed deep pan
  3. Add the onions and a pinch of salt and pepper and cook the onions until golden brown, about 20 minutes. You will want to stir often!
  4. Add the beef broth, thyme, and bay leaves and bring to a simmer. Scrape the bottom of the pot to release any browned bits of onion
  5. Cook soup on simmer for about 20 minutes uncovered.
  6. Add the apple cider vinegar and a little more salt and pepper and continue simmering for about 10 minutes.
  7. Serve hot.

Hope you all enjoy this recipe!!

 

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Kimchi

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Hello Friends! Today I have a unique and delicious recipe from Homemade Mommy, Kimchi (or kimchee)! It is Korea’s national dish, and there are hundreds of varieties made with a main vegetable ingredient such as napa cabbage, radish, scallion, or cucumber. One serving provides over 50% of the daily recommended amount of vitamin C and carotene. Kimchi is also rich in vitamin A, thiamine (B1), riboflavin (B2), calcium, and iron, and contains a number of lactic acid bacteria, among those the typical species Lactobacillus kimchiiHealth magazine named kimchi in its list of top five “World’s Healthiest Foods” for being rich in vitamins, aiding digestion, and even possibly reducing cancer growth.

I first tried kimchi at a local korean cafe named Soy Teriyaki Bistro. The special I got was called Bibimbap. I immediately fell in love! I could probably eat this everyday! Now Kimchi can be used on just about anything. Whether it is your breakfast with scrambling eggs with kimchi, diced tomatoes, and mushrooms…or use it as a wrap filling or to top a baked potato. It is a great toping with lots of healthy bacteria and vitamins!

Here is how you make it! Here is how I used it to make Bibimbap!

Ingredients

  • 1 large Napa cabbage
  • ½ cup salt
  • 1 Tbsp sweet rice powder (this might be labeled glutinous rice powder as well)
  • GLUTINOUS RICE FLOUR 1x16OZ [Hot Sale]

  • ½ cup water_DSC0351
  • 1 cup Korean red chile powder (coarse gochugaru)
  • Singsong Korean Hot Pepper Fine Type Powder, 1.10 Pound

  • ½ cup fish sauce (make sure the only two ingredients are anchovies and salt for a true fermented version vs. one that includes flavorings like MSG)
  • Red Boat Fish Sauce (8.45 ounce)

  • 2 Tbsp whole cane sugar (yes – sugar – this helps with the unique fermentation process of kimchi)
  • 1 3″ knob of fresh ginger
  • 1 daikon radish (200g) or 5-6 white salad turnips (this is what I used)
  • ¼ cup yellow onion, chopped
  • 6 cloves garlic
  • 1 cup chopped green onions
  • ½ cup chopped carrots

Directions

Prepare the cabbage: Wash and remove the leaves from the core of the cabbage. Place cabbage leaves in a bowl of heavily salted water and let sit for 4-5 hours.

Prepare the rice powder: Add one heaping Tbsp of the glutinous rice powder to a sauce pot with ½ cup water and, whisking continuously, bring to a boil. When it turns to ‘glue’, turn off the heat and continue whisking until it cools down a bit. I removed it from the pan and put it in a bowl in the fridge to really chill out a bit while I tended to the rest of the recipe.

Prepare the vegetables: Add the ginger, daikon radish, yellow onion, garlic to a food processor and process into a thick paste.

Prepare the red chile paste: Whisk together the prepared rice powder, red chile, fish sauce and sugar. Add in the processed ingredients to create a thick red chile paste.

After the cabbage has rested, rinse the leaves with water and chop into 1-2 inch pieces and set aside. –

Prepare the kimchi: I did the kimchi in two batches. Place half the cabbage into a large bowl and add half of the carrots and green onions. Using gloves, add half of the red chile mixture to the cabbage, carrots and green onions and work it so that every bit of cabbage is covered with the sauce. Press down into a fermentation vessel of your choice. Repeat with the second batch. –

Fermentation: After two days, check on your kimchi and pack it down again. Taste it to see how it is doing. Continue tasting and packing it down every few days. You can stop whenever you want after 3-4 days and put it into the fridge, but I like to ferment it for at least a month. –

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I can’t believe it is gluten free-Pizza!

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Who doesn’t love pizza? I mean seriously??

One of my greatest friends had the brilliant idea of having a slumber party. Jay and I are finally moved into our home and I never get to see my friend Meghan, so why not!? That being said there was  a total of 4 girls here and enjoyed making pizza, baked goods, play games, and watch chick flicks. Now making your own pizza can obviously be a healthier option. Usually I pick up the wheat or herb dough from Trader Joe’s, which we are actually going to be doing. However, I have had so much gluten recently I want to vomit. My poor belly is so bloated from starch. Not Fun. Therefore I wanted to try out a gluten free pizza. I’ve done the Cauliflower crust before and it is great, but you can’t really pick it up and eat it.

Luckily I found a recipe from Gutsy who provides great recipes! The coconut crust dough sounded amazing! Minus the fact that I didn’t have any coconut flour left. Instead I made a combination of almond meal/flour and tapioca and it is fluffy and delicious!! I’m not sure how the original recipe’s dough was actually dough like… When I added 1/2 cup almond flour it was way too watery! So here is what I did.

INGREDIENTS: unnamed

  • 3 pastured egg yolks
  • 1/2 tsp sea salt
  • 1/2 cup Coconut Flour OR 1 cup almond meal and 1/4 cup tapioca flour
  • 1 cup coconut milk/ organic whole milk (I used half light coconut milk and half whole raw milk)
  • 1 tsp onion powder

1. Preheat oven to 375

2.  Mix all in a bowl with a whisk until no clumps are visible. Let the batter sit for a few minutes until the flour can get all absorbed. it will make a spreadable pastry dough. NOTE: Mine was still very runny

3. Spread on a cookie sheet on top of parchment paper (you choose the thickness, for a unnamed-1crunchier crust make it thinner). I used a cast iron pan and still placed parchment paper on it.

4. Bake at 375 for 25-30 min until golden brown on bottom.  You can bake it a little longer to make it crunchier. (I suggest flipping it once, but BE CAREFUL)

5. Slide the parchment paper out from underneath. At this time flip the pizza crust again.

6. Put sauce, cheese, and toppings on and cook for an additional 10 min until cheese is melted. (or just cut and serve bread-stick style!)

7. If you want to double the recipe, bake it like normal, let the crusts cool and the freeze it! If using the almond meal/tapioca option this will make roughly enough for 2-3 individuals. I did not make the coconut flour version and can not say how much it serves, but I assume close to the same amount.

 

Hope you all enjoy it!! It obviously is not the same as wheat dough, but for gluten free…it is amazing!

 

Living Satisfied