Apricot Chestnut Stuffed Chicken

I hope everyone had a delicious weekend filled with lots of fun food, family and friends.  I was planning to go to my yoga class on Friday when I had this sudden urge to get to my kitchen fast to start chopping, cooking, baking and mixing before my all my thoughts fell out of my brain.

THANK GOODNESS I FOLLOWED MY INTUITION!  Sometimes there things that can wait and other things need to be brought to fruition immediately and this recipe is one of them.

Ingredients:

  • 1/2 cup homemade cashew cheese (follow the recipe on the website and add some fresh dill… maybe a tablespoon to the recipe.)
  • 3 lbs of  boneless skinless chicken breast
  • 3 cloves of finely chopped garlic
  • handful of finely chopped parsley
  • handful of finely chopped dill
  • 2 fist fulls of dried apricots chopped small(no additives)
  • 15 chopped roasted chestnuts (organic)
  • sprinkle of Trader Joe’s Everyday Seasoning
  • Tablespoon of Coconut Aminos to drizzle over chicken
  • optional: sprinkle a little lemon on top of the chicken breast before going into oven

Directions:

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This is the pre roasted package of chestnuts I used. They are delicious. I found them at Plum Market.

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Chop up your herbs, dried fruit and chestnuts.

Put your chopped goodies into a bowl with your 1/2 cup of cashew cheese and mix.

 

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Make slits into your chicken breasts and stuff your bowl of goodness into the chicken breasts.  You will have exactly enough.

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You will want to put a little olive oil in the bottom of the baking dish.  Sprinkle the Every day seasoning on top and some coconut aminos as well.  Bake on 375 for about 30-35 mins.

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Fresh from the oven.

This was soooo delicious!  You will be part of the clean plate club for sure!

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Fig and Walnut Chicken with Pomegranate Spaghetti Squash

I know it has been a while, but my husband and I were on a much needed vacation!

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Beautiful day in Santorini 

The weather was gorgeous.  The scenery was something out of a movie.  The people were beyond hospitable and the food was dreamy.

I had this one dish that that had walnuts and figs in a red wine sauce over meat that was was just so perfect that I knew I needed to recreate it.

I normally don’t drink red wine so I figured I could cook down red beets enough to give that richness that red wine would normally give.  I think it worked quite well.

 

Ingredients:

  • 1 chopped onion
  • 2 cloves of chopped garlic
  • 1 red beet shaved with a mandolin then chopped smaller
  • 1 tbsp of fresh chopped mint
  • 1 tsp of fresh dill
  • 2 cups of chopped mushrooms
  • 4-5 fresh chopped black mission figs
  • 1 tsp of fresh parsley
  • 1 cup of chopped walnuts
  • olive oil or avocado oil to cook veggies in
  • 3 lbs of chicken cutlets

Directions:

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Saute all your veggies until everything is super cooked down and almost caramelized. 

 

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After veggies are cooked, place them in a separate baking dish and sear cutlets on either side.

Layer the chicken under and over the veggies so everything is evenly covered in the baking dish.  Cover with foil and baking on 375 for about 30 minutes.

 

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Fresh from the oven.

For the Squash:

  • 1 spaghetti squash
  • 1 pomegranate
  • 2 tbsp fresh dill + 2 tbsp of fresh mint+ 2 tbsp fresh parsley

Directions:

  • bake your squash , cut in half,face down in the oven for 40 minutes on 375 with the seeds scooped out.
  • Once that’s done, scoop out the center and put the center in a bowl.
  • Add the seeds of the pomegranate, the dill, mint, and parsley.
  • Mix and enjoy.  If you eat dairy, you can add some feta or goat cheese.  You can also add some cashew cheese if you have some made.
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Dinner is served!

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The Golden Meltwich

Holy balls!!!!  This recipe is one that I was aiming to be a fun appetizer to share with others.  However, you have to be careful that you don’t eat the whole thing by yourself…

I hope everyone has a happy, healthy and safe Memorial Day weekend!!!  Eat some tasty, healthy and beautiful foods!

 

Ingredients:

  • Simple Mills Artisan Bread
  • 3 small golden beets shaved with a mandolin
  • 1 tbsp freshly chopped mint
  • 1 and 1/2 handfuls of freshly chopped basil
  • 2-3 cloves of freshly chopped garlic
  • avocado oil for sauteing
  • homemade cashew cheese
  • Trader Joe’s Everyday Seasoning
  • 2 flax eggs (I don’t use regular eggs)

 

Directions:

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shave beets with mandolin

 

Saute beets, garlic, mint, handful of basil, Everyday Seasoning until everything is nice and browned.

Prepare the Artisan Bread.  There are three options for directions on the back.  I used the middle option.  I cut a piece of parchment paper for the bottom of the cake pan.  I put half the batter and spread it in the bottom.  I placed the beets and the rest of the basil over the batter.

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I also filled it with some cut up cashew cheese!!!!!

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I spread the rest of the batter on top and made sure the sides were sealed and popped it in the oven for about 25-30 minutes.  Check on it at about 20 mins to see how it looks.

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This is how it looked when it was done.

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Dive in!!!

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Lime Pudding

It seems to be a trend with me that I love a good pudding or jello as a dessert.  Today’s recipe doesn’t deviate from that notion whatsoever.  The part of this recipe that takes a little walk on the wild side is the flavor.  Vanilla, chocolate, and most fruit flavors are always good, yet can be safe.

I want to REALLY bring in the summer with something tart and sweet, yet still rich and creamy. What flavor can help me do that?  LIME!  When eating this dessert, take the time to savor every bite. IT IS THAT GOOD!

Ingredients:

  • 2 cups cashew milk or non dairy milk of choice.
  • 1 cup of pitted dates.
  • 1 tbsp of vanilla extract.
  • 2 freshly squeezed limes.
  • 1 tsp of grass fed gelatin. (I use Great Lakes Kosher Beef Gelatin)

Directions:

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In a saucepan, add your cashew milk, dates, vanilla and place on medium heat.

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squeeze your limes into the mix.  

  • Stir contents.  Once it starts steaming up add in your gelatin and whisk.
  • Remove contents and pour into a blender and blend until everything is perfectly smooth.  There shouldn’t be any chunks of dates.
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Pour contents from blender into small bowls.  Add a few pieces of dried coconut on top if you would like…it is optional.  Place in the fridge to cool.

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Ready to eat!

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Broccolini Served Up Hot and Sweet

I love broccolini for a few reasons.  1.  You can cook it up in multiple ways.  2.  It cooks up fast.  3. You can use a multitude of flavors with it.  4. It has a slightly sweeter taste to it than regular broccoli.

Broccolini is probably one vegetable that I get mad cravings for and can eat a whole plate full on my own.  SHHHHH!!! Don’t tell anyone!

I love vegetables with seasonings that add some sweetness as well as heat.  Broccolini is the perfect foundation for that.

Ingredients:

  • 2 bushels packages of broccolini
  • Avocado oil for sauteeing
  • 1 bosc pear shaved with a mandolin
  • 3 chopped cloves of garlic
  • 2.5 tbsp of coconut aminos
  • 1.5 tsp of Thai Heat Stir Fry Blend 
  • 1 freshly squeezed lime
  • sprinkle of hemp seeds to garnish

 

Directions:

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    On medium to high heat, add avocado oil, garlic, broccolini and coconut aminos.  Saute until it starts to get slightly tender.

     

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    Add Thai Heat seasoning and freshly squeezed lime.  Mix and flip as needed with a spatula.

     

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    Add shaved pear.  Keep sauteing until everything is browned and tender.

     

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    Sprinkle hemp seeds over top for a garnish.  

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Stew On This

Since I can’t decide half the time if I am hot or cold, that means that it is still cold enough to make a good stew.  I love when you can walk in your home from a brisk day and your house just smells of a big, tasty hug.

Better yet, when you can walk in your home and it reminds you of your mother’s cooking (if she is as good of a cook as my mother) and it makes you forget that you are the one that made dinner than you have achieved success!

Ingredients:

  • 4 cloves of garlic
  • 1 chopped red onion
  • 1 large chopped carrot
  • 4 small Japanese yams
  • 1 lb of white mushrooms
  • 3 tbsp of coconut aminos
  • bushel of chopped asparagus
  • 2-3 tbsp of Jammin Salmon Rub
  • 1 tbsp of cumin
  • 3-4 lbs of organic chicken breast
  • 3 tbsp of avocado oil for the bottom of the pressure cooker

 

Directions:

  • Put all avocado oil, garlic and onion at the bottom of the pressure cooker.
  • load up the rest of of the veggies starting with the yams and build up however you like from there.
  • Add in in all the seasonings EXCEPT for the Jammin Salmon Rub.
  • Add the chicken as the very last thing and put the Jammin Salmon Rub over the chicken.
  • Put lid on and set on Soup/Stew for an hour.
  • Once it is done, release steam, remove lid and mix.  Super tasty served over cauliflower rice or a bed of fresh greens.
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Right after opening lid.

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After mixed together.  DELICIOUS!

 

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Salmon and Veggies

I think I found a new seasoning that I am madly head over heels IN LOVE WITH!!! For all I know I could late to the party with this one, but it is new to my kitchen.

I feel like there has been a non stop party for my veggies, proteins, taste buds and tummy.  I know I know, you are dying to know what it is!!!!

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Jammin Salmon Rub.  This is a mandatory must have!

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4 pieces of salmon.  Drizzle a little avocado oil over each piece (just a bit).  Sprinkle on the seasoning and rub in with your hands or a spoon until it is really packed in well.  Bake on 375 for about 15-17 mins.

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OMG it is so amazing!

For a veggie side that has a Mac and Cheese vibe:

  • 2 small finely diced zucchinis.
  • 3 chopped cloves of garlic.
  • 1 cup of chopped cremini mushrooms.
  • 10 oz bag of zig zag cut butternut squash (unless you have tools that will cut your squash in zag zags).
  • 1/4 cup fresh chopped basil.
  • avocado oil for sauteing.
  • 1/4 cup cashew milk.
  • 1/4 cup unsweetened creamed coconut.
  • 1-2 tbsp of Jammin Salmon Rub.
  • 1 cup of frozen peas.

Directions:

  • Saute avocado oil, garlic, zucchini, cremini mushrooms until browned.
  • Add in basil, zig zag squash.  Once the squash starts to soften add in the cashew milk and creamed coconut.  Everything should be on medium to high heat at first and then lower the heat once everything starts to soften.
  • Add frozen peas at the last 2 mins then shut off the heat.

 

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Once it is all done, serve together and enjoy!

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