Stuffed Acorn Squash!

This weekend was a very low key one. We all had a cold, hence the not so great on the posting, but have no fear I did NOT cheat on the gluten free diet, well except for that one time. Just kidding. I have been wanting to post this recipe but keep forgetting...... this was a "throw together dinner" we had a couple of weeks ago, and it was good! Without further ado......

Stuffed Acorn Squash

3 acorn squash
2T coconut oil, melted
1c organic brown rice
2 1/4c homemade or organic chicken broth
1 onion, diced
2 garlic cloves, minced
1/4-1/2c dried cranberries
4 slices of back bacon (Canadian bacon)
blue cheese or goat cheese
pine nuts (optional)

First cook your brown rice as directed using the chicken broth in place of the water. Next spray and wash the outside of the acorn squashes. Then you remove the neck and slice the whole acorn in to rings.  (You just lay the acorn on its side and slice width-ways... if that's a word.)
Lay the rings on a baking sheet and brush with melted coconut oil. Bake in pre-heated oven at 350 degrees for 15 mins. While that is baking saute the onions in whats left of the coconut oil, add more if needed. Once the onions are soft add the minced garlic and saute for 1 min longer. Set aside. Put the bacon in the pan to brown (because it is pre-cooked). When the bacon is brown dice it up into smalled pieces. When the rice is done mix the rice, grilled onions and garlic, bacon and dried cranberries together. When the acorn squashes are done baking bring them out and fill the holes in the middle with the rice mixture. Make sure to fill them up, make some mounds! Top with blue/goat cheese and pine nuts if desired. Put them back in the oven for approx. 10 mins, be sure to check on them so they don't burn, but you want your cheese to be somewhat melted. We like to drizzle a honey mustard sauce on top and serve this with focaccia bread and a yummy salad!

Honey Mustard Sauce

1/2c raw honey
1/3- 1/2c homemade mayo
1-2T Dijon mustard

Mix it all together and adjust the tastes to your liking!!

Ways to save money and get better use of your chicken!

I feel like I have had a chicken revelation last month and I wanted to share. Maybe you all have already thought of this and/or already doing this but I am going to share anyways. Just in case someone else hasn't thought of it. Who knows maybe I am going to be embarrassed by the amount of "duh" comments I will get! :)

I have found that if I buy whole chicken (they come 3 to a bag) from Costco I can get more for my buck. What I do is I immediately cook two of the chickens in my crock pot with a little seasoning. I then shred the chickens and put into two separate containers. One is used for meals, from soups, burritos, quesadillas, stir fry's, wraps, to anything your heart desires. The second container is used for lunches. I make chicken salad out of one and provide my hubby with a weeks worth of lunch. I then use whats left to make chicken salads or just to add some protein for our lunch. I serve the kids some with hummus to dip it in. Then as soon as I am done shredding and separating the chicken I throw the bones back into the crock pot, add some carrots, onions, fresh garlic, seasonings such as: thyme, oregano, s&p, etc. I then continue to cook it overnight and into the next afternoon. Next I strain the broth (be sure to have a bowl under the strainer- last week I literally dumped my broth down the sink, I was bummed) and store it in containers and jars. I put the extra containers in the freezer until I need them for soup! So lets compare the prices, I am going to use all Costco price since that is what I know and where I buy all of these things.

1. Bag of whole chickens- $23.15
2. Box of organic chicken broth- $11.69
3. Nitrate free turkey breast lunch meat- $14.89

That's a total of $49.73 < that's alot of money!! For our family that is basically weekly!

Now if we only bought the chicken, made our own broth and used the leftover shredded chicken for lunches that equals $23.15. That being said I think its only fair to add a few bucks for the garlic, onion and carrots for the broth. So let's say the total is $26.15. That's a savings of $ 23.58 a week!! Now alot of you might be thinking its only $20 I'd be saving a week, the extra $20 is worth all of the time I would have to spend making all of that stuff....... I must inform you that it is sooooo easy! The broth literally takes 4 minutes and 37 seconds to put together. Seriously. And if you have children to help you shred the chicken it goes by so much faster, makes them feel like they contributed to dinner and gives you time to see whats on their hearts just by chatting or listening to them chat! Think about it the "just 20 bucks" turns into $1,226.16 a year you could be saving!! Now that's alot of money!
                                                     

Southwest Chicken Pasta! Gluten Free!

I made this over the weekend, basically because I had all of the ingredients in my fridge and just threw them together. I am not much of a pasta fan but I will forever be a Mexican food fan. If it has cilantro in it I will probably love it. This has cilantro in it- therefore I love it.


Southwest Chicken Pasta
     serves 4-6ish

1 package brown rice pasta, cooked and chilled
1 1/2c soaked and cooked black beans (or 1 14oz. can)
3/4c cherry or grape tomatoes, halved
1 large red or yellow pepper, diced
1/2c sliced green onions
1/2c frozen corn, thawed
1 can diced green chiles (optional)
2T chopped cilantro
zest from 2 limes
chicken breasts, sliced ( I had 1 1/2 chicken breasts left over and it was plenty)
1/2c pepper jack or cojito cheese (I think cojito would be better, but I can't find it where we are)

Dressing

6T fresh lime juice (approx 3 limes)
1/4c brown rice vinegar (regular rice vinegar is fine too)
4-5 garlic cloves, minced
1 1/2 tsp. chili powder
1 tsp. cumin
1/2 tsp. coriander
1/2 tsp. Redmond's real salt
2 tsp. raw honey
3/4c extra virgin olive oil
1/2c cilantro

The salad is so easy to put together, just throw it all together. Now the dressing is a little more complicated. Throw it all except the extra virgin olive oil into a blender and blend.  Next while the blender is on low slowly pour in your olive oil and blend just long enough to mix it well. Phew.... hard stuff. :)  Mix it all together. For best results chill for 1 hour before serving! Enjoy!

Healthy Coffee's Part 2!

Dark Chocolate Mocha
    makes 2 drinks

1 1/2c coconut milk or a combo of organic milk and cream
4-5 shots of espresso (approx 1/2c strong brewed coffee)
1/4c organic cocoa (regular works fine too)
4T maple syrup
pinch of stevia
dark chocolate shavings for topping

Warm the coconut milk up on your stove top,then mix in cocoa and stevia. Mix until combined well, it should look like chocolate milk- probably because it basically is :) Now to keep this drink a hot one add the espresso to the "chocolate milk", take off of heat and stir in maple syrup. Taste and adjust the sweetness to your liking.... more stevia? Sure. More maple syrup? Why not. More espresso? Absolutely! Then top with the dark chocolate shavings. Now to make this drink a cold one.... mix the coconut milk, cocoa and stevia on stove top until combined. Take off the heat and pour the espresso into the "chocolate milk" mixture. Next add the maple syrup. Now get a tall glass, I use a mason jar, and fill it with ice. Pour the coffee mixture over the top of the ice, top with homemade whipped cream and dark chocolate shavings. Nom Nom.


Coconut Honey Vanilla Latte
  makes 2 drinks

1 1/2c coconut milk or organic milk
4 tsp. raw honey
2 tsp. vanilla
4-5 shots of espresso or approx. 1/2c strong brewed coffee
pinch of stevia

Mix the hot espresso, honey and stevia together. Pour over large glass full of ice. Mix in the vanilla and milk. Swirl a little honey on top for added deliciousness. Enjoy!

Iced or Hot coffee drinks.... whatever your fancy. Part 1.

I am a fan of coffee. There's no hiding that. The part I can't get over is the money being spent daily on coffee's and the amount of junk (not to mention calories) that people consume with every sip. That being said I am a fan of an occasional treat, such as a fattening coffee drink. I have been making some at home without the syrupy, loaded with junk, sweeteners. Anyone interested in recipes? I am going to assume that was a yes.

Pumpkin Latte- makes 2 drinks

1c espresso or strongly brewed coffee
1 1/2c full fat coconut milk or a mixture or organic 1/2+1/2
          and organic milk (we use coconut milk)
1 1/2c hot water or more milk if you want it super creamy
4T organic pumpkin puree
1/2 tsp. organic pumpkin pie spice (or mixture of cinnamon, nutmeg and cloves)
4T pure maple syrup
3/4 tsp. vanilla
pinch of stevia if you like it sweeter

If using strong coffee, go ahead and make a pot now. If using espresso don't pull your shot until the end. Place milk, water, pumpkin, spices and maple syrup into a small pot and bring to a simmer. Take the pot off of the heat and add the coffee and vanilla. If using espresso pull your shot after everything is mixed and pour it on top, mix and enjoy! Top with homemade whip cream or some cinnamon for an extra special treat :)


Blender Mocha

1 1/2c full fat coconut milk or a combo
     of organic milk and cream
1 heaping T of organic cocoa
1/2c-3/4c cold brewed coffee or espresso
1 pinch stevia
1 tsp. vanilla
2T maple syrup or honey
5-6 ice cubes
1 T espresso/coffee grounds (optional)
organic dark chocolate shavings for topping

Mix the stevia into the coffee/espresso while its hot. When the coffee/espresso has cooled (I put mine in the fridge or freezer because I am not very patient) put everything in vita mix and blend! Add more ice if needed. If you want the extra "boost" I like to add some coffee grounds, but then again I REALLY like the taste of coffee. I like to grate a little bit of an organic dark chocolate bar and sprinkle the shavings on top. Deliciousness. Enjoy!

Part 2 continued...... tomorrow.

Menu Plan for March 18th-25th.

Breakfast

-loaded oatmeal
-omelette's
-granola and goat yogurt
-granola bars and smoothies


Lunch

-chips, re fried black beans and homemade salsa
-tuna with rice crackers
-chicken salad wrapped in collard green leaf
-rice cakes with goat yogurt and berries
-sunflower butter and honey sammies on gluten free bread
-salad and smoothies


Dinners

-Southwestern brown rice pasta with spinach salad
-Veggie Panini's with chips and salsa
-Stuffed acorn squash with mango spinach salad and brown rice
-Creamy potato soup and homemade oatmeal molasses bread
-BBQ chicken pizza on gluten free crust with honey mustard salad
-Fajita burritos with chips and guac
-Honey chicken salad with homemade multi grain bread



Extras things to make this week

-granola bars
-granola
-bread
-date balls
-salsa
-gluten free cinnamon crackers

Hope everyone has a blessed week!!!

Homemade Mayo! It's easier than you think!

I have been making our own mayo for 2 months now and can't believe I wasn't before! It's so easy and the best part is there's NO soy in it!!! It literally takes 2 minutes. I really am a little too excited about this. Sorry, I know I am a nerd.

Homemade Mayo

1 egg, preferably free run or organic
1T organic white vinegar
1/2T lemon juice
3/4 tsp. Redmond's real salt
1 tsp. dijon mustard
1/4 tsp. organic garlic powder
1c extra virgin olive oil or grapeseed oil, we use evoo

Put the first 6 ingredients in vita mix or blender. Blend well. While the blender is on medium or medium-high slowly pour the oil in. It will thicken up. I blend the mayo until my vitamix makes a sound like its contents are no longer moving. Voila!!! Mayo. Love it. Enjoy.

Sweet Potato, Kale and Corn Chowder!

I made this the other night it was comfort food at it's best. It went perfectly with foccasia bread. Delish.

Sweet Potato, Kale and Corn Chowder
serves 6

2T extra virgin olive oil
1 medium diced onion
1 clove fresh garlic, minced
3 organic carrots, diced
3 medium organic sweet potatoes, peeled and diced
3c corn (either frozen or off the cob)
1 leek, diced
2 tsp. thyme
1/2 tsp. rosemary
2c vegetable stock
2c rice or cow's milk
2T sunflower butter or tahini dissolved in 1/4c hot water
1 bunch kale, chopped and stems removed
S&P

Saute onion in the olive oil until soft, add garlic and cook 1 minute longer. Add diced carrots, sweet potatoes, corn, leeks, thyme, rosemary and stock.  Bring to a boil and then simmer for 5 minutes. Add enough rice/cow's milk to cover the vegetables. Bring to a boil and then simmer until veggies are soft, approx. 20 mins. Remove from heat and add dissolved tahini/sf butter. Put half of the mixture into a blender and puree. Return the pureed soup to the pot and add chopped kale. Return to heat and heat through then season with salt and pepper.

If you want to put this in your crock just add everything but the milk, tahini and kale. Cook on low for 4-6 hrs then follow the steps of pureeing, adding kale and seasoning. Enjoy!

Chai Hot Cocoa. It really is as good as it sounds.

I am a personal fan of yummy things. Especially drinks, I don't know what it is about them but whether it's coffee, tea, cider, smoothies, hot cocoa, etc. I love 'em. All of these can be a massive calorie intake and just plain bad for you. Here's where this recipe enters. It's so yummy and so NOT bad for you. That's all I needed to hear and I was sold. The original idea for this drink came from The Nourishing Gourmet, I altered it just a smidge.

Chai Hot Cocoa

1 (14oz) can of coconut milk
1/4c unsweetened cocoa
3T honey or maple syrup
1 1/2c hot water
2 bags of chai tea (real leaves)
1 bag of pumpkin spice tea bag (real leaves)
1 tsp. vanilla

Steep the 3 bags of tea in the hot water for the length of time instructed on the box. In a small pot whisk the cocoa, honey/maple syrup, and half of coconut milk until there are no lumps over medium heat.  Add the rest of the coconut milk and chai/pumpkin tea. Bring to a simmer and take off of the heat. Add the vanilla and serve. Yum.

Menu Plan 3/3- 3/10.

I decided to post a little more info about what goes on inside our kitchen. Like breakfast and lunch. We don't just eat dinner, I would have 4 hungry children and 1 hungry husband following me around constantly saying..... the dreaded words... "I'm hungry!". Thankfully I do feed them. Three meals a day and a snack if their extra sweet. ;)

Breakfast

loaded oatmeal (M,W,F)
scrambled eggs with rice bread toast (T, Sat.)
green smoothies and pumpkin muffins (Th.)
banana pancakes and turkey bacon (Sun.- IF we aren't running late for church, if we are it's oatmeal)


Lunch

tuna wrapped in collard green leaves (things wrapped in collard greens is our new fav.) (M,W)
4 grain flatbread topped with sunflower butter and honey and fruit (T,Th.)
4 grain flatbread topped with smeared avocado, broccoli sprouts, apples, red onion, turkey, etc. (Sat.)
homemade hummus with rice crackers and veggie sticks (F, Sun.)


Dinner

brown rice pasta with homemade veggie marinara and goat cheese
garlic rice bread
honey mustard vinaigrette salad

Turkey tacos with Mexican black beans

Chicken and brown rice honey mustard yogurt wraps
strawberry spinach salad

Butternut squash pizzas with spinach, sprouts, avocado salad

Chinese Party Celebration (Friday- we have been studying China all week in school)
Panda Expresses orange chicken (healthy version)
P.F. Changs lettuce wraps
homemade fried rice
Chinese chicken salad
candy sushi for kids
and I think and oreo cheesecake for the adults (yum)

Veggie fajita burritos with re fried black beans and balsamic salad with candied pecans

Veggie omelette's with coconut mango smoothies


Snacks

homemade date balls
maple granola bars
popcorn drizzled with sunflower butter
chai hot cocoa
fruit

Hope everyone has a blessed week, stay tuned for a new series of recipes called.... wait for it..... My favorite drinks!!!