Healthy fast food? YES!! Thanks to Shannon from Skinny Sometimes for this amazing paleo chicken avocado BLT recipe. Super simple, super delicious!
Sea Scallops over Spinach
Easy Cranberries, Apple, Feta Chicken Salad
If you’ve heard me talk, you know I don’t cook much or like to spend a lot of time in the kitchen…
Mostly, because I just eat as I go and I don’t like waiting for my food! Ha! I eat half the meal by picking before it gets cooked!!
Here is an almost “instant” meal that I make for dinner sometimes and its great this time of year!
1 bag of pre-made salad or spring mix
1/4 c. feta
1/4 c. dried cranberries
1/4 c. chopped pecans (or walnuts)
1 chopped apple (fuji, honeycrisp, or granny smith)
Mix and serve with leftover turkey or rotisserie chicken
Steamer Veggies Review
I’m often asked to review different products on this page; from gadgets & doo-dads, to different diet shakes & energy formulas, but when I was asked my Green Giant to review their Seasoned Steamers™ vegetables in October, I thought, What perfect timing! It’s the month of our JERF Challenge (Just Eat Real Food) and I am realizing how often it’s just inconvenient, to get real food prepped, cooked and seasoned to taste good!
I’ve said this many times: I am not a cook. I have definitely been trying new recipes and new methods lately, but some days I still go to my old pal the microwave so I can heat up something quick and easy.
I’ve actually bought frozen veggies many times; they’re convenient and are always in season! The Green Giant® Seasoned Steamers™ however, had a nice– already seasoned flavor, so they were ready to eat. The ingredients were simple; a little but of sea salt, pepper and olive oil.
I don’t like to make complicated recipes, so throwing the bag in the microwave, some rice in the cooker and some turkey on the stove to brown (not pictured) and I had a simple tasty dinner. This is something that I can do anytime and I love that there are six different blends to choose from!
Seasoned Steamers™, a new line of Green Giant® vegetables, gives you unexpectedly delicious taste in every vegetable bite. These chef-inspired, seasoned vegetables come in six new varieties ranging from smoky roasted cues to ethnic inspired flavors. By roasting, seasoning and freezing individual pieces, our vegetables lock in flavor so delicious, your family will ask for more. In less than 8 minutes, your family can enjoy new Seasoned to Delicious™ Seasoned Steamers™.
Disclosure: Compensation was provided by General Mills via Glam Media. The
opinions expressed herein are those of the author and are not indicative of the
opinions or positions of General Mills.
Roasted Tomato Soup
• 1 (14-ounce) can chopped tomatoes
• 2 T plus 1/4c extra virgin olive oil
• Salt and freshly ground black pepper
• 2 stalk celery, diced
• 1 small carrot, diced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth (veggie broth, if vegan)
• 1 bay leaf
• 2 tablespoons butter
• 3 T dried basil leaves
• 1/2 cup unsweetened almond milk
Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil. Puree with a hand held immersion blender or blender until smooth
Coconut Pumpkin Soup
Coconut Pumpkin Soup
2 tablespoons olive oil
2 leeks, chopped
1 small white onion, chopped
1 stalk celery, chopped
1 small carrot, chopped
2 sweet potatoes, peeled and diced
1 medium sugar pumpkin, seeded, peeled and cubed (or 1.5 cups canned)
2 tablespoons chopped garlic
1 32oz container of chicken broth (use vegetable broth if you want it to be vegan)
1 can coconut milk
1 bay leaf
1 tablespoon dried sage
1 tsp whole cloves
½ tsp ground nutmeg
1 tsp ground cinnamon
salt to taste
ground black pepper to taste
1. Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and saute until they start to brown.
2. Add bay leaf, stock, and coconut milk; bring to a boil. Reduce to a simmer and cook until all vegetables are tender.
Add sage, cloves, nutmeg, cinnamon, and salt and pepper to taste. Remove bay leaf and puree. Serve hot.
Spicy Thai Coconut Peanut Chicken
Spicy Thai Coconut Peanut Chicken Crock Pot Recipe
(This recipe was sent to me by my sister-in-law from www.bhg.com and modified by me)
If anyone has seen any of my interviews, you know, Thai food is my favorite cuisine! Anything with coconut, curry, and peanut sauces, I’m there! This one has it all!! Eat alone or over rice (brown, white or jasmine) It has a great dose of healthy fats and is so yummy on a cool fall evening.
Makes: 6 servings
Prep: 30 mins.
Cook: 5-6 hrs (low) 2-3 hrs (high)
1 medium white onion chopped into wedges
1 cup julienned or quarted baby carrots
1 medium red pepper cut into bite-sized strips
3 lbs. chicken breast cut into chunks (approx. 4-6 breasts)
3/4 c. chicken broth (*I used low-sodium broth)
6 tbsp. natural peanut butter (I used chunky)
1/2 tsp. grates lime peel
2 tbsp. lime juice
2 tbsp. soy sauce (low-sodium) OR Bragg’s Liquid Aminos
2 tbsp. quick-cooking tapioca
1 tsbp. grated fresh ginger
2-3 tsp. red curry paste
4 tsp. minced or chopped garlic
1/2 c. unsweetened coconut milk
1 cup frozen peas
snipped fresh cilantro
1. Chop carrots, onion, red pepper and chicken—> throw in crock-pot
2. In a medium bowl, whisk together: chicken broth, curry paste, peanut butter, lime juice & peel, garlic, ginger, soy sauce, and tapioca.
3. Dump mixture on top of veggies & chicken, coat and set heat to low for 5-6 hrs. or on high for 2-3 hours
4. When the chicken is done, add 1/2 c. coconut milk and 1 cup peas. Leave it covered for 5 more mins.
5. Scoop and serve over rice or with veggies— garnish with peanuts and cilantro
Are we going Paleo?
Since starting the #JERFChallenge I have become even more intrigued with Paleo Lifestyle and finding myself on many more Paleo Blogs looking for recipes. I got this book a few weeks ago, but I moved and didn’t get a chance to dig into it, but since starting the #JERF Challenge I’ve really been tearing through the pages and learning a lot!
You can get the book at Amazon.com
or order for your Kindle
and of course, don’t forget to check out my favorite paleo blogs:
Civilized Caveman Cooking
and last but not least, George’s Latest Ebook Cookbook with 200+ paleo living recipes
Refreshing Green Summer Smoothie
Summer time is a great time for smoothies— so many variations and fun fruits to try. This is a great protein smoothie, so it can be used as a meal replacement if you like
-8oz. liquid egg whites (I used Egg Whites International)
-1c. frozen tropical fruit mix (pineapple, papaya, mango & strawberries)
– handful of spinach
– 2 tbsp. flax meal (Optional)
– packet of stevia or sweetener of choice to taste
– 1/8-1/4 water for more liquid consistency
Mix 1c. liquid egg whites, 1c. frozen fruit, handful of spinach, flax meal, stevia in a blender or magic bullet.
Add extra water (or juice or almond milk) to desired consistency.— Drink!
Makes 1 serving:
Fat: 0 **
** May add 1-2 tbsp. of flax meal, coconut oil or avocado for healthy fats– will add approx. 4-6g of Fat and 36-54 cal.
GLUTEN FREE, DAIRY FREE, CLEAN EATING, LOW FAT, HEALTHY RECIPE
Greens with Your Beans Soup
- 2 cans black or pinto beans, rinsed & drained
- 1 T. olive oil
- 2 medium yellow onions, chopped
- 3-4 garlic cloves, minced
- 2 stalks celery
- 2 medium carrots, sliced
- 1 32oz container chicken broth
- ½ tsp thyme
- ¼ tsp marjoram
- 1 bay leaf
- 5 oz spinach
- Heat oil in a large saucepan, add in onions and garlic, cooking until soft. Once the onions are soft, add in carrots and celery, cooking for another 2-3 minutes.
- Add in chicken broth, beans thyme, marjoram and bay leaf. Cover and simmer for 20 minutes.
- A handful at a time, cur the spinach crosswise to make thin ribbons and add to the soup. Cooking 5-10 minutes then serve.