Tag Archives: this fit life

The Best of the Ultimate Reset

I am on Day 21(of 21) of the Ultimate Reset!  Do you know what that means???  After tonight, I’m DONE!!!

I can’t WAIT to share my results with you!!  (Stay tuned)

ULTIMATE-RESET

I did have to do some things differently since I’m currently breastfeeding, though.  The first week I was following the plan exactly as prescribed but my milk supply started to suffer and we can’t have that!  I did have to add a few more snacks than what the meal plan allows and I had to add in some extra protein.

However, with that being said, I found some recipes that I REALLY liked and will continue to make!!  And because they were so yummy, I wanted to share them with you!!

Yes, the Ultimate Reset takes a good amount of planning, meal prepping and mental effort BUT I will say that all of the recipes in the meal plan guide are VERY simple to make!

Each recipe below can be a main meal or a side dish.  (During the Ultimate Reset these are the main meal).  Each recipe serves 1 so adjust accordingly!

Microgreen Salad

microgreen salad
3 cups baby salad greens
1/4 medium carrot, shredded
1/2 medium cucumber, chopped
1/2 medium red bell pepper, sliced
1/4 cup sprouts (like radish, alfalfa, or broccoli)
1/2 tomato, chopped
1/4 cup chopped jicama
1 Tbsp fresh chopped cilantro (optional)

Add 1/4 cup to a 1/3 cup Toasted Pumpkin Seeds to the salad.

Add 2 Tbsp of dressing of your choice.  (During the Ultimate Reset I made my own from the dressing choices in the meal plan guide)

Combine everything together in a large bowl and toss gently to blend!  ENJOY!

*This salad is GREAT for lunch!

*Meal Prep Tip:  Quadruple this recipe, chop everything up, divide it evenly into meal prep containers and eat it throughout the week!

Kabocha Squash with Garlic-Tahini Sauce

Kabocha

  1.  Kabocha squash, seeds removed
  2. 2 Tbsp. sesame tahini
  3. 1 Tsp. miso paste
  4. 1/4 Tsp. finely chopped garlic
  5. 1 Tsp. extra virgin olive oil
  6. Preheat oven to 400 degrees.
  7. Place squash on baking sheet lined with foil.   Bake for 30 minutes or until tender.
  8. Mix together tahini, miso, garlic, and oil
  9. Cut the squash into fourths, pour the sauce on top and ENJOY!

*1/4 of the squash is 1 serving.  This is very filling (surprisingly) because of the Tahini sauce

Pinto Beans and Rice

pinto

1 cup cooked brown rice
1/2 cup canned pinto beans (with liquid)
1 teaspoon smoked paprika
1/8 tsp. cumin
1/4 tsp coriander
1 tsp. extra virgin olive oil
1 tsp. Bragg liquid aminos
Himalayan salt to taste

Directions:
Heat beans gently in saucepan over medium high heat until simmering.  Drain and return to pan.   Add oil, spices, aminos, and salt.  Stir well.  Gently fold cooked rice into beans.

*This would make a great side for tacos, enchiladas, or other Mexican dishes

*I ate a 1/2 serving of this with a Microgreen Salad and that is by far, one of my FAVORITE meals on the reset!

Roasted Root Medley

roasted

1/4 medium yam, washed, peeled & cut into 1 inch chunks

1/2 large carrot, washed & cut into 1 inch chunks

1/2 large beet, washed & cut into 1 inch chunks

1/4 yellow onion, peeled & cut into large wedges

2 tsp. extra virgin olive oil

Himalayan salt (to taste)

Directions

Preheat oven to 400 degrees. In a bowl, toss all ingredients together. Spread on a cookie sheet and bake for 40-50 minutes or until tender, turning once or twice to preventing burning.

*This is a great side for steak or chicken!

I hope you enjoy these recipes as much as I did!  Share this blog with others, make the recipes, share the food with others and leave comments because I love to hear from you!

 

 

 

Chocolate, please

So, I am on Day 1, Week 2 of the Ultimate Reset and maybe you’re curious as to how it is going.   (If you’re not, I’m going to tell you anyway).

I’m not going to sugar coat it for you- it isn’t easy.  There are some days I want to stop.  (Thank goodness I have my online accountability group to keep me going!)  There’s a lot of prep work involved and there are a TON of cucumbers to eat and I am having to make 2 meals for dinner – one for me and one for the rest of the fam.

BUT am I glad I’m doing it?  YES!  I’ve discovered some new foods like jimaca and I have discovered some delicious new recipes like Zucchini Cashew Soup!  I’ve already lost some weight and some inches!  I have my eye on the prize – my favorite pair of jeans and a bikini.

Despite the fact that I love a good challenge and I am NOT going to stop, there is something I REALLY miss – chocolate!!!

choc

Since I have chocolate on my mind, I thought I’d share some HEALTHY recipes that have chocolate in them.

Pick your favorite, make it, and have some chocolate for me!

FLOURLESS BROWNIE MUFFINS

Beachbody-Blog-Flourless-Chocolate-Muffin_iivlht

Ingredients
  • 1 (15 oz.) can chickpeas (garbanzo beans), drained, rinsed
  • 3 large eggs
  • ½ cup pure maple syrup
  • ⅓ cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 3 Tbsp. coconut oil, melted
  • 1 tsp. pure vanilla extract
  • ⅓ cup dark chocolate chips
Instructions
  1. Preheat oven to 350° F.
  2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
  3. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
  4. Divide batter among 12 prepared muffin cups.
  5. Top each muffin with about four chocolate chips; push into batter.
  6. Bake for 18-20 minutes, or until toothpick inserted in center comes out clean.
  7. Cool completely and enjoy!

21 Day Fix Containers
1½ Yellow
1 tsp

source: https://www.beachbody.com/beachbodyblog/recipes/flourless-brownie-muffins

CHOCOLATE CHIP COOKIES

chocolate-chip-cookie-FIXATE

Ingredients:

  • 3 cups almond flour
  • 1 teaspoon gluten free baking soda
  • 1/2 teaspoon sea salt
  • 1/4 cup organic coconut oil, melted
  • 1/4 cup raw maple syrup
  • 1 large egg
  • 2 large egg whites (1/4 cup)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup semi sweet or dark chocolate chips

Directions:

  1. Preheat oven to 375. Line baking sheets with parchment paper. 
  2. Combine almond flour, baking soda and salt in medium bowl, mix well, set aside.
  3. Beat oil and maple syrup in large mixer bowl until creamy, 4-5 minutes.
  4. Add egg, egg whites and extract and beat for 2 more minutes.
  5. Add almond flour mixture to egg mixture and mix until blended. Add chocolate chips. 
  6. Drop rounded teaspoons onto parchment paper and bake 14-16 minutes. Enjoy! 

21 Day Fix Container:  1 cookie is equal to 1.5 yellow

Source: http://ellisandpage.com/2015/12/21-day-fix-approved-chocolate-chip-cookies.html

 VANILLA CAKE WITH CHOCOLATE FROSTING

Fixate-Chocolate-Cake-5

1 1/2 cups white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon sea salt
3/4 cup unsalted organic butter, room temperature, divided use
1 cup of honey (or maple syrup), divided use
4 large eggs
1/4 cup + 3 tablespoons unsweetened almond milk, divided use
1 teaspoon pure vanilla extract
2/3 cup unsweetened cocoa powder

Preheat oven to 350 degrees.  Coat a 9-inch round cake pan with non-stick cooking spray and set aside.  Combine the flour, baking powder and salt in a medium bowl and mix well.  Set aside.

In a medium bowl, using an electric mixer, cream together 1/2 cup butter and 3/4 cup honey for 1 minute.  Add eggs 1 at a time, beat until blended.  Add 1/4 cup almond milk and extract, beat until blended.  Add flour mixture to butter mixture and beat until creamy.

Pour batter into prepared pan.  Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.  Cool on a baking rack.

To make the frosting: beat the remaining 1/4 cup butter in a medium bowl for 1 to 2 minutes or until creamy.  Add remaining 3 tablespoons of almond milk to butter and beat until blended.  Add cocoa powder, beat until blended, scraping down the sides of the bowl.

Slowly add the remaining 1/4 cup honey while beating on medium speed.  Once cake is cooled, evenly spread with frosting and cut into 12 slices.

21 Day Fix Containers: 2 yellows and 1 1/2 blues

Source:  http://simplycleanandfitmom.com/chocolate/21-day-fix-approved-vanilla-cake-with-chocolate-frosting/

COCONUT TRUFFLES

coconuttruffles5-780x521

coconut flour-1/4 Cups

cacao powder-2 Teaspoons

raw, local honey- 2 Teaspoons

raw almond butter- 1/2 Cups

virgin coconut oil -1/4 Cups

Preparation mode:

1. In a bowl, mix together the coconut flour and cocoa powder (or carob). In another small bowl, microwave the almond butter and coconut oil until melted and smooth.

2. Pour in the honey and stir until mixture is creamy. Slowly dump the coconut oil mixture into the dry ingredients. Stir well until both dry and wet ingredients are incorporated completely.

3. Line a 8×8 baking pan with parchment paper and pour the coconut mixture into it. Chill in the fridge for two hours. Once set, use a tablespoon to scoop out the mixture.

4. Roll into balls, one tablespoon in size, then roll in unsweetened coconut shreds if using.

5. If making fudge, use a smaller pan in order to achieve a thicker fudge piece. Serving size will vary depending on the size of the pan and how large you slice the pieces.

21 Day Fix Containers (for one truffle): 1 yellow, 1 tsp

Source: http://cleaneatingfix.com/recipes/coconut-fudge-truffles/

I hope you try all of these!  I hope you LOVE them!  I hope you share this blog and these recipes with your friends and loved ones!

All About the Veggies

In 6 days I will be embarking on my Ultimate Reset journey.  This 21 day program is designed to reset your body to it’s “factory settings” (so to speak).  There’s a complete guidebook on how this is to be done.  Essentially you end up eating a vegan diet (which is totally fine with me since I could care less about meat!)

After the 21 days, it’s recommended to ease back into regular eating habits…so…in light of that…I thought I’d share some delicious 21 Day Fix Approved vegetarian recipes!

EGGPLANT ROLL-UPS

EGG

 

Ingredients
  • 1 medium eggplant, cut into ¼ inch oblong pieces from end to end.
  • 1 medium onion, chopped
  • 3 cloves of garlic minced, or 1 tsp garlic power
  • 1 cup of organic spinach, chopped
  • 1 cup of 2% cottage cheese
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp parsley
  • 3 cups marinara sauce
  • 4 tbs of goat cheese to sprinkle on top
  • 2 tbs oil
  • salt
Instructions
  1. Pre-heat to 450 degrees Fahrenheit and place middle rack in the oven.
  2. Take eggplant pieces and place on a cookie sheet with parchment paper. Salt the eggplant and set aside for 30 minutes.
  3. Roast in the oven for 12 minutes and baste with oil.
  4. Take the chopped onion, minced garlic and olive oil and place into a skillet to saute until both the garlic and onion become translucent and soft, do this while the eggplant is roasting.
  5. In another small mixing bowl add in the cottage cheese, chopped spinach, basil, oregano, parsley, sauteed garlic and onion to mix thoroughly.
  6. Take a ½ cup of marinara sauce and using a spoon spread evenly on the bottom of the 2 qt glass Pyrex casserole dish.
  7. Pat your eggplant strips dry and place 2 tablespoons full of the cottage cheese mixture into the top of the eggplant and roll up. Place the eggplant roll up into the dish with the seam facing down.
  8. Repeat this process until you have no more eggplant and cottage cheese.
  9. Take 2.5 cups left of the marinara sauce and spread over the top of the eggplant roll ups.
  10. Sprinkle the 4 tablespoons of goat cheese over the top of the roll ups and place in the oven.
  11. Cook for 20-25 minutes or until bubbly.
  12. serving = 1 eggplant medium sized eggplant rollup (some are smaller due to the end of the eggplant so the largest size you make I consider 1 serving)
  13. The 21 Day Fix containers = 1 green container, ½ red container, ½ blue container, ½ purple and 2 tsps

Source: http://www.inspiredhousewife.com/eggplant-roll-ups/

CHEESY SPAGHETTI SQUASH

SQUASH

Ingredients:

  • 1 large spaghetti squash
  • 1 16oz container of lowfat cottage cheese
  • 1 jar of no sugar added marinara sauce
  • 2 tablespoons Italian seasoning
  • 1 cup of cheese

Directions:

  1. Preheat oven to 400 degrees while you cook your spaghetti squash. We typically slice the spaghetti squash in half, place it on a platter with a small amount of water and steam it in the microwave for 10-12 minutes until cooked.
  2. Scoop out the seeds, then use a fork to pull the spaghetti squash from the sides so it resembles spaghetti and place it into a bowl
  3. Add one container of cottage cheese, Italian herbs and one jar of marinara sauce to the bowl.
  4. Mix until well combined and then add to an 8×10 banking dish.
  5. Top with one cup of cheese and bake at 400 degrees for about 20 minutes, until the dish is warm throughout and the cheese is bubbly.
  6. Slice casserole into 6 portions.

One slice counts as 2 green, 1/2 red, and 1 blue container. (serves 6)

Source: http://www.coupleinthekitchen.com/blog/2016/2/1/cheesy-spaghetti-squash-casserole

STUFFED PEPPERS

stuffed

Ingredients:

  • 2 cups quinoa, cooked
  • 1 cup sliced mushrooms
  • 1 cup whole, peeled canned tomatoes
  • 1 clove garlic
  • Herbs of your choice (we usedHerbs de Provance and oregeno)
  • 4 bell peppers, tops cut off and insides removed
  • 2/3 cups shredded cheese

Directions:

  1. To start, preheat your oven to 400 degrees and also start to make up your quinoa. Upon cooking, it usually doubles in size so keep that in mind while making your quinoa. Once cooked, remove from heat.
  2. In a saucepan, sautee sliced mushrooms until soft.
  3. Add garlic until fragrant then add the can of tomatoes. Use your spoon to break them up a bit.
  4. Mix in quinoa and your herbs.
  5. Scoop filling into each bell pepper.
  6. Pop them into a 400 degree oven for about 20 minutes.
  7. Remove from the oven and sprinkle with shredded cheese.
  8. Put your oven on broil and place the peppers back in for about 3 minutes or until the cheese is toasted and bubbly.

This recipe counts as 2 green containers, 1 yellow, and 1/2 of a blue container. (serves 4)

Source: http://www.coupleinthekitchen.com/blog/2016/1/17/stuffed-peppers

CHUNKY VEGETABLE CHILI

chili

Ingredients:
2 tsp. olive oil
2 medium sweet potatoes, peeled, cubed
1 medium onion, chopped
1 medium yellow bell pepper, coarsely chopped
1 Tbsp. chile powder
1 tsp. ground cumin
1 (28-oz) can whole tomatoes, undrained
1 (15-oz) can chickpeas (garbanzo beans), drained, rinsed
1 (15-oz) can black beans, drained, rinsed
1 (8-oz) can tomato sauce, no sugar added
1 medium zucchini, cubed
6 Tbsp. nonfat plain yogurt

Preparation:
1. Heat oil in large saucepan over medium-high heat.
2. Add sweet potatoes, onion, and bell pepper; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
3. Add chile powder, cumin, tomatoes, chickpeas, beans, and tomato sauce. Stir to combine all ingredients. Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 20 minutes.
4. Add zucchini; cook, stirring occasionally, for 6 to 10 minutes, or until zucchini is tender.
5. Top each serving with 1 Tbsp. yogurt.

container counts: 1/2 green, 2 yellow

Source: https://www.beachbody.com/beachbodyblog/recipes/chunky-vegetable-chili

Super Food Soups

Baby, it’s COLD outside!!!  We moved to KS this summer and I didn’t realize how extreme the weather is here.  It is HOT, HOT, HOT in the summer and COLD, COLD, COLD in the winter!!

cold

Cold weather equals cozy socks, blankets, cuddling and of course…soup!

I love having soup for dinner on a cold day (much to my husband’s chagrin) but…I’m the one who does the cooking…so…when I feel like soup…then soup it is!

The recipes below are all soup with super foods in them!  What does that mean?  That it’s REALLY good for you!

To make any of these into a complete meal (and for those who scoff at soup for dinner like my one and only) add a salad, home made paleo bread, a side of chicken breast or chicken sausage (or any other meat you desire) and behold – you have a complete meal!

Pumpkin Soup with Lentils

Source: http://www.bhg.com/recipe/pumpkin-soup-with-lentils/

pump

Ingredients

  • 1 small sweet onion, cut into wedges
  • 1 yellow sweet pepper, seeded and sliced
  • 1/2 cup yellow lentils or lentils, rinsed and well drained
  • 1 tablespoon olive oil
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1 26 ounce box chicken stock
  • 1 15 ounce can pumpkin
  • Salt and ground black pepper
  • Freshly grated nutmeg (optional)
  • Snipped fresh flat-leaf Italian parsley (optional)

Directions

  1. In a 4- to 5- quart Dutch oven cook onion, sweet pepper, and lentils in hot oil over medium-high heat for 2 minutes. Whisk in ginger, curry powder, cumin, stock, and pumpkin puree. Bring to boiling; reduce heat to medium-low. Simmer, covered, for 25 minutes or until lentils are tender, stirring occasionally. Season to taste with salt and pepper.
  2. To serve, ladle into bowls and sprinkle with grated nutmeg and flat leaf parsley.

Sweet Potato, Kale and Wild Rice Soup

Source: http://www.phillymag.com/be-well-philly/2015/11/17/sweet-potato-recipes/

sweet

Ingredients

3 tbsp. extra-virgin olive oil, divided
1 onion, finely chopped
2 garlic cloves, minced
1 tsp. dried thyme
1 1/2 tsp. smoked paprika
1/2 c. wild rice
4 c. vegetable broth, chicken broth, or water, divided
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
1 15-ounce can navy beans, drained and divided (or 1 1/2 c. cooked white beans)
1 c. kale leaves, stems removed and leaves cut into thin strips
1 tsp. salt
Fresh parsley, chopped, to garnish
Salt and pepper, to taste

Method

Heat two tablespoons olive oil over medium heat. Add onion and garlic, reduce heat to medium-low and cook 8 to 10 minutes or until onions are translucent. Add dried thyme, smoked paprika, and wild rice. Stir everything together to coat. Add three cups of broth and bring to boil. Reduce to simmer and cook for 30 minutes. Add cubed sweet potatoes, 3/4 cup navy beans, and kale and cook for 15 minutes more or until sweet potatoes are cooked.

In a blender, puree 3/4 cup beans with one cup broth, one tablespoon extra-virgin olive oil, and one teaspoon salt until smooth. Add mixture to pot and heat until heated through, about 5 minutes. Season to taste with salt and pepper and garnish with fresh parsley. Enjoy!

Gingered Carrot Sweet Potato Soup with Chive Cream

Source: http://www.bhg.com/recipe/gingered-carrot-sweet-potato-soup-with-chive-cream/

carr

Ingredients

  • 1 pound carrots, peeled and thinly sliced
  • 1 large sweet potato, peeled and cut in 1/2-inch cubes
  • 3 ounce cans reduced-sodium vegetable broth
  • 1 teaspoon ground ginger
  • 1/2 cup creme fraiche or sour cream
  • 2 tablespoons snipped fresh chives or sliced green onions
  • 1 ounce can no-salt-added cannellini (white kidney) beans, rinsed and drained
  • Snipped chives; ground ginger (optional)

Directions

  1. In Dutch oven combine carrots, sweet potato, broth and ginger. Bring to boiling. Reduce heat. Simmer, covered, 10 to 12 minutes, until vegetables are tender. Cool slightly.
  2. For Chive Cream, in small bowl combine creme fraiche and chives; set aside. In blender, puree vegetables with beans, one-fourth at a time, removing cap from blender lid and holding a folded kitchen towel over opening in lid. Return soup to pan and heat through. Season to taste with salt and pepper. Ladle into bowls. Top servings with Chive Cream. Sprinkle with chives and ground ginger.
  3. Cut flatbread in wedges, lightly sprinkle with Parmesan or Asiago cheese, then broil a few seconds, watching closely, just until bread is toasted and cheese is barely melted.

From the Test Kitchen

Change-Up:

Substitute russet potatoes for the carrots and sweet potato and use ground cumin in place of the ground ginger.

Freezing Tip

Prepare soup through Step 2. Let soup cool. Transfer soup to a freezer-safe container, leaving about 1/2 inch of space between the top of the soup and the rim of the container. Label and freeze up to 3 months. Reheat in the microwave or on the stove-top and continue with Step 3.

Chicken Barley Soup with Kale

Source: http://www.mydeliciousmeals.com/recipe/chicken-barley-soup-with-kale

b

Ingredients

1 chicken breast (skinless, boneless)
1⁄4 cup barley
5 cups water
3 cups chicken broth
2 carrots (sliced)
2 celery stalks (chopped)
onion (finely chopped)
3 cloves garlic (minced)
potatoes (chopped)
2 cups kale (chopped, I used frozen, if you use fresh, discard thick ribs)
1 teaspoon

parsley (dry)

1 1⁄2 tablespoon

vegetable oil

1 tablespoon

lemon juice

salt
pepper

Directions:

1. Put chicken in a large pot, add water and bring to a boil. Skim any foam from the surface, add barley and chicken broth. Bring to a boil. Simmer for 1 hour.

2. Chop celery, slice carrots, finely chop onion and mince garlic.

3. In a skillet, heat vegetable oil. Saute celery, onion, carrots and garlic, until onions are translucent (about 7 minutes).

4. Chop potatoes.

5. Add potatoes and sauteed vegetables to the pot. Simmer for 10 minutes, until the potatoes are tender.

6. Add kale, parsley and lemon juice. Season with salt and pepper. Cook for another 15 minutes.

7. Remove chicken, shred with a fork and return to the pot. Serve hot.

I hope you and your family enjoy these super food soups!!  Don’t forget to share this post with friends and loved ones!!!
Also, I’d LOVE to hear from you – which recipes did you try?  Which ones did you like?!?

Thanksgiving – Paleo Style

Everyone looks forward to Thanksgiving right?!?   The family (maybe) and the food and the treats (definitely)…BUT…what if there was a way to enjoy ALL of that while still staying on track????

t

Would you be in????

This year, we are having our 3rd annual Paleo Thanksgiving!  For the past 2 years, we have been doing Thanksgiving – paleo style – and believe me- it’s DELICIOUS!  My husband even looks forward to it every year – seriously!

You don’t leave the table feeling incredibly guilty, sluggish, gross, or like you need to diet for the next 2 weeks.  You get up knowing that you chose to eat healthy WHILE enjoying this holiday!

turkeyturkeyturkeyturkey

So…for next few weeks…until Thanksgiving, I will be sharing Paleo Thanksgiving recipes.  You can pick and choose which dishes you’d like to make OR you can go all out like I do!

The idea is for you to have a plethora of recipes in your tool box for this annual holiday!

Paleo Cornbread Stuffing

Source: http://paleofoundation.com/paleo-cornbread-stuffing/

paleo-cornbread-stuffing-mix-thanksgiving-1200x800_c

Ingredients

• 6 eggs
• 1/2 cup butter, melted
• 3/4 C coconut milk
• 1 Tbsp ground sage
• 1 Tbsp + 2 Tbsp  poultry seasoning
• 1 tsp sea salt
• 3/4 cup organic coconut flour, sifted
• 1 tsp baking soda
• ½ tsp cream of tartar
• ½ C arrowroot
• 2 Tbsp bacon fat
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 3 Tbsp organic chicken base
• ¾ C water

Directions

1) Preheat oven to 350
2) In a large bowl, whisk eggs, butter and coconut milk
3) Add sage, one tablespoon of the poultry seasoning, salt , baking soda, cream of tartar, coconut flour and arrowroot and mix until smooth.
4) Pour batter into a buttered shallow baking dish and bake for 25 minutes. Meanwhile, heat medium skillet and add bacon fat.
5) When fat is melted, add celery, onion and bell pepper; sautee until vegetables are tender and onions are transparent – about 10 minutes.
6) When “bread” is fully cooked, remove from oven, let cool then crumble into large bowl.
7) Add sautéed vegetables, chicken base, the remaining poultry seasoning and water. Taste, and add salt, pepper to taste.
8) Fold to combine taking care not to break the bread chunks down too much
9) Pour mixture into buttered 9×11 baking dish and place in oven
10) Bake for 30 minutes or until dressing firms up.

Green Bean Casserole (Grain Free, Dairy Free, Paleo)

green-bean-casserole11-1024x1024

Source: http://kelleyandcricket.com/index.php/2015/12/15/green-bean-casserole-grain-free-dairy-free-paleo/

 

 

 

Ingredients:

  • 1 (1.5 lb) bag of french green beans, cut the beans in ½ or ⅓’s.
  • 3 cups Creamy Mushroom Soup (be sure to use less broth (1 cup) to make the soup thick, more like condensed consistency.)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon coconut aminos (or worcestershire sauce)
  • 1 cup French Fried Onions

Instructions:

  1. Preheat oven to 350 degrees F.
  2. Heat water in a large sauce pan over high until it reaches a simmer.
  3. Add trimmed and cut green beans to the water and cook a few minutes just until they turn bright green, but still crisp.
  4. Remove the green beans immediately and drain.
  5. In a large bowl combine and mix 3 cups of creamy mushroom soup, the blanched green beans, coconut aminos, salt and pepper, and ½ cup of french fried onion.
  6. I recommend letting the green bean mixture sit for about 10 minutes, and some water may separate out. Simply pour it out of the bowl.
  7. Next, pour the mixture into a greased casserole dish and cover with foil.
  8. Bake at 350 for about 30 minutes or until green beans reach desired tenderness. (I prefer them on the crispier side.)
  9. Remove foil and sprinkle the remaining ½ cup of french fried onions on top, increase oven temperature to 425 degrees and move to a high rack in the oven for a few (3-5 minutes), or just until the top is golden brown and crisp.

Paleo Sweet Potato Casserole

Source: http://www.tastesoflizzyt.com/paleo-sweet-potato-casserole-recipe/

paleo-sweet-potato-casserole-recipe-12

Ingredients

  • 3 pounds sweet potatoes, peeled and cubed
  • 1/3 cup butter (or ghee), softened
  • 1 tablespoon cashew milk
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon vanilla
  • 1 1/2 cups chopped pecans, divided
  • Cinnamon, for sprinkling

Instructions

  1. Boil water in a large saucepan over medium heat.
  2. Cut the potatoes into chunks and place the chunks in the boiling water. Allow the potatoes to boil for 15-20 minutes* or until the chunks are soft.
  3. Drain off the water.
  4. Preheat the oven to 350 degrees.
  5. Add the butter and milk to the drained potatoes.
  6. Use a hand mixer to beat the potatoes until the butter is completely melted and the potatoes are smooth.
  7. Add the eggs, salt, cinnamon and vanilla. Beat for an additional 1-2 minutes until the egg is completely mixed in.
  8. Spray the bottom of a 8×11″ pan with coconut oil spray.
  9. Sprinkle 3/4 cup chopped pecans on the bottom of the baking dish.
  10. Spoon the sweet potato mixture on top of the pecans, covering the entire bottom of the pan.
  11. Sprinkle the top with the remaining pecans.
  12. Dust the top with additional cinnamon.
  13. Bake for 40 minutes.
  14. Serve warm.

Honey Roasted Butternut Squash with Cranberries and Feta

Source: http://peasandcrayons.com/2014/11/honey-roasted-butternut-squash-cranberries-feta.html

honey-roasted-butternut-squash-cranberries-feta-recipe-650-0245xs

Ingredients

  • 1 large butternut squash, peeled + chopped
  • a hearty drizzle of olive oil [approx 1-2 TBSP]
  • salt, pepper, and garlic powder, to taste
  • 2 cups fresh cranberries
  • 2-3 TBSP honey [or extra, to taste]
  • 1/4 cup finely crumbled feta
  • ground cinnamon, to taste [optional but delicious!]
  • fresh or dried parsley, to garnish [optional]

Instructions

  1. Pre-heat oven to 400 degrees F.
  2. Lightly drizzle or spritz a baking sheet with olive oil.
  3. Add cubed squash to the sheet along with another drizzle of olive oil.
  4. Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
  5. Roast at 400 F for 25 minutes on the center rack.
  6. At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
  7. Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy craisins vs fresh firm cranberries.
  8. Remove from oven and add a sprinkle of cinnamon [approx 1/8-1/4 tsp depending on preference] along with feta and honey. I listed the honey measurements I used, but depending on whether you used fresh cranberries or dried, sweeten to taste.
  9. Garnish with parsley for a burst of color and dig in while it’s hot!

EAT and ENJOY!!!

I really hope you and your family enjoy these recipes!

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