Healthy Glazed Peaches Recipe

As promised from yesterday’s post  A Peachy Sunday Morning here is the recipe for Glazed Peaches. It’s dairy free, gluten free, naturally soy free, and sugar free. For the pancake recipe check out Almond-Oat Flour Pancakes. Enjoy, share, and let me know what you think. Happy Monday! 

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In a sauce pan on medium heat mix for 3 minutes:

  • Melt 2 Tablespoons of Coconut oil
  • Add sliced peaches
  • 1 teaspoon stevia

Add the next ingredient in and stir for 1 minute:

  • ¼ teaspoon nutmeg

Add remaining ingredients and simmer on medium heat for 10 minutes:

  • ¼ cup Orange Juice
  • 1/3 cup Water

Remove from heat and let cool so the sauce can thicken.

*Optional

For a slightly thicker sauce you can add ¼ teaspoon Xantham Gum 

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How to Cook Juicy Pork Tenderloin in Under an Hour

The key to making a juicy pork tenderloin lies in the technique, and the steps are really simple.

For a 2lb. Pork Tenderloin:

  • Sear for ~ 10 minutes
  • Bake for ~ 40 minutes

* ~ approximate, depending on the heat range of your stove

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1) You’ll want to set your oven to 425 degrees Fahrenheit and your stovetop to medium-high heat.

2) Season your pork tenderloin as you usually would and coat with oil.

3) Sear all sides of your pork tenderloin in a deep pan for 10 minutes or until it achieves a nice color to it. Add a little water to the pan to keep the meat from sticking and to prevent it from over drying.

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4) Place into your oven and bake for about 40 minutes or until the internal temperature of your tenderloin is 145 degrees Fahrenheit. I like to add in onions, potatoes and 1/8-1/4 cup of water to keep the pork moist in the oven.

The key to a juicy pork tenderloin is to not overcook the meat or it will dry out. If your pork is just a hint of pink that is fine. If pink doesn’t sit well with you, you can leave the tenderloin in the oven for an extra 10 minutes.

5) Take out the pork and let it rest with aluminum foil over the top.

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I like to pair my pork with glazed peaches and Weber’s Barbecue Sauce. It’s gluten-free and has no high fructose corn syrup.

Gluten Free Dairy Free Heart Tarts

It’s almost Valentine’s day so I felt a little inspired to make these gluten-free, dairy-free AND sugar-free heart shaped tarts. They’re packed with protein and are super easy to make.

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Makes ~ 8 tarts

Tart Base

  • 1 cup pitted Dates
  • 1 cup Almonds (blanched)
  • 1/2 Banana

Coconut Whip Cream

  • 1 1/2 cup Full Fat Organic Coconut milk (canned, should be solid when shaken not milky)
  • 1/8 teaspoon Vanilla Extract
  • 2 teaspoons of Stevia (or to taste)

Directions for Tart Base

1. Blend the almonds in a food processor for about 10-15 seconds, doesn’t have to be smooth. We’re going for a little crunchy texture.

2. Add in the pitted dates and 1/2 banana. It helps to cut these up to speed the blending process.

3. Place the base in the freezer for 30 minutes to firm up.

4. After removing from the fridge, use mini heart shape cookie cutters to cut out the base and create pockets in the center and raise the edges so it looks like a heart-shaped bowl. Place in the fridge again to firm up.

Directions for Coconut Whip Cream

5. Pour out the cream from the can and throw out the liquid part that usually sits on top

6. Add the stevia and vanilla and whisk to blend ingredients together

7. Place in the fridge to firm for 1-2 hours.

Then place, and decorate with fruit and coconut flakes! You can let these chill for 1-2 hours in the fridge or overnight until ready to serve. 

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Cheesy Squash Casserole

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Now if you’re not a big fan of squash, this dish might not sound appetizing at first, but stay with me! I brought this dish into a work potluck last week and the casserole was gone within 15 minutes. Think of a baked mac and cheese, replaced with squash in a crunchy buttery goodness. Hungry yet? It’s really easy to make and perfect to have as a side dish or as your main meal, especially for the upcoming holidays.

Total time: 45 mins

Ingredients:

4 – Yellow Squash, sliced and boiled

1 – Yellow Onion, diced

30-35 – Original Low Sodium Ritz or Town House Crackers. 

2 – Eggs, beaten

1/2 – Cup milk

2 – Cups Shredded Mild Cheddar Cheese

3 – Tablespoons of melted butter

1 – Teaspoon Salt

1 – Teaspoon Black Pepper

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Dice your onions. Wash and thinly slice your squash into circles. I like to make them as thin as possible by using a Mandolin Slicer.

3. Place the squash and onion into a pot of water with a dash of salt and bring to a boil for 10 minutes.

4. While those cook it’s time to start having some fun with the crackers. Place your crackers in a tightly sealed ziplock bag.

Get out your meat tenderizer or rolling pin and start beating!

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5. Mix the cheese with the cracker crumbs in the same bag and set aside.

6. In a mixing bowl add:

  • 2 beaten eggs
  • 1/2 cup milk
  • 3 Tablespoons melted butter
  • Two-thirds of the cheese and cracker mixture
  • 1 Teaspoon salt
  • 1 Teaspoon black pepper
  • The drained squash & onions

7. Once this is mixed well, transfer contents to a casserole baking dish, add the remaining cheese & cracker mixture to the top of the casserole to form the crust.

img_30878. Place in the oven to bake for about 30-35 minutes or until top looks golden brown . Let cool for a few minutes and serve :)

* To make this Gluten-Free use GF Crackers of your choice just make sure they’re slightly buttery. Glutino is not recommended the dish turns out too dry and falls apart.

kebabs, clean eating, gluten free, paleo

Kebabs deconstructed

kebabs, clean eating, gluten free, paleo

I’m a pinch of this, pinch of that kind of girl. I had some chicken in the fridge that was about to go bad so I decided to throw something really quick together.

Ingredients:

Chicken

Salt

Fennel seeds

Black cumin seeds

Garlic powder

Ground ginger (less than 1/2 tsp)

Crushed red peppers

1 tsp Flour ( I used tapioca flour, but any kind of flour to bind the ingredients together will work)

Onions

Bell peppers

Mushrooms

Optional sauce

Light yogurt with grated cucumber

I placed the chicken in a food processor to grind the meat, but you can just buy ground chicken yourself if you want to skip this extra step. I just had whole chicken. Throw in the salt, fennel seeds, cumin seeds, garlic powder, ground ginger, flour and crushed red peppers in the food processor and give a few good pulses to mix everything together. I eyeballed most of the measurements in this recipe, so use your best judgement to how you want your flavors to come out.

I molded the chicken into several small cylindrical strips and cooked them on a skillet on low-medium heat, and left them covered towards the end so the steam could cook them. Once they were cooked and I let them cool, I cut them in small bite sized pieces.

In another pan I sauteed the onions, bell peppers, and mushrooms in ghee and some salt. Last step is to add the chicken pieces and VOILA!

Optional Sauce

To counter some of the spice, I made a cool and refreshing sauce with all-natural plain yogurt, and grated cucumber.

Easy Homemade Chicken Broth Recipe

As promised in How NOT to Cook Chicken Broth, here is how TO cook chicken broth.

If you’ve ever cooked with chicken broth you know how versatile of an ingredient it is when added to homemade dishes. Store bought chicken broth is convenient but it’s also laden with preservatives, corn syrup, and other additives. No thank you. There’s also something unappetizing about having chicken juices come out of a box that’s been sitting on a store shelf for god knows how long. Homemade chicken broth is actually really easy to make and can add so much more flavor to your dishes than anything out of a box can.

Prep time: 10 mins                                         Bake time: 90 mins                                          Simmer time: 30 mins

You’ll need:

Along with salt, pepper, and water.

*Ghee is clarified butter that can be purchased at your health foods store, Indian grocery, or you can make it yourself

The great thing about making chicken broth is if you you’re a pinch of this, pinch of that sort of person like me, you can never go wrong with this recipe. You can add in as many vegetables as you like, it won’t make a difference.

For this recipe I used:

  • 2 golden potatoes
  • 1 yellow onion
  • 2 stalks of celery
  • Half a bag of carrots

Directions:

1) Preheat your oven to 350 degrees F or 180 degree C

2)  Place everything into a deep pan and liberally season your chicken as you normally would with salt and pepper.

3) Rub 4 tablespoons of ghee on the outside of your chicken and add a few sprigs of thyme. You can add in the vegetables and a tablespoon of ghee to the inside cavity of you chicken as well.

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4) Add a 1/2 cup of water to the bottom of the pan, cover with aluminum foil and bake for about 90 minutes.

5)  When done baking, carefully transfer the chicken and potatoes to a serving plate and keep covered with foil to let rest.

6) Take the remaining vegetables and chicken juices from the pan and transfer to a deep sauce pot.

7) Add 6 cups of water, 1 tablespoon of salt and bring to a rapid boil on your stovetop on high heat.

8) Once the broth has begun to boil, reduce your burner to medium-low heat, and simmer while covered for 30 minutes.

9) Once cooled, separate the vegetables from the broth and store in a glass container and place in the fridge or freezer for future use :)

Use it to add to soups and sauces, or spruce up your quinoa or dinner rice. Don’t forget to save the chicken bones from your meal and use it to make even more flavorful chicken stock.

Anti-Inflammatory Smoothie

So I ate something earlier this week that caused my eczema to flare up again, and to calm down my immune system I turned to my cupboards to find a solution. Aha TURMERIC! The holy grail of antioxidants from the East! So I warmed up some water, threw together some fresh squeezed lemon and turmeric, took my first sip and spit it right back out. It was DISGUSTING! I don’t know what I was expecting, but it wasn’t that. Turmeric has a musky taste to it so I knew it wasn’t going to taste anywhere near as good as the smoothies I’ve been spoiling myself with but I knew I shouldn’t have to sacrifice taste for health.

So I looked into my fridge to see what I could come up with and this was my creation: Continue reading