Category: Dinner

Chicken Salad Stuffed Sweet Potatoes

2/19/2019

Looking for a DELICIOUS paleo, gluten-free dinner idea? Look no further because these loaded sweet potatoes are absolutely AMAZING and they are something the whole family will love! These sweet potatoes are stuffed with a chicken salad filling, and they are completely gluten-free and filled with healthy fats! They're topped with cilantro and can be served with any of your favorite homemade dressing. I was so surprised at how delicious these turned out, but it's a great way to turn boring sweet potatoes into an exciting dish that virtually anyone will love!

Chicken Salad Stuffed Sweet Potatoes

Ingredients:
2 lbs chicken breast
3/4 cup celery (diced small)
3/4 cup avocado oil mayo
2 Tbs. mustard
1/2 tsp. pepper
1 tsp. salt
1 tsp. dried dill
1 tsp. dried parsley
4 large sweet potatoes
butter and salt for potato filling

Directions:

Preheat oven to 375°
Wash and prep potatoes by poking with a fork to allow air to get through while cooking. Place potatoes on a baking sheet and cook for about 45 mins. to 1 hour or until potatoes are soft all the way through.
While potatoes are cooking, prep your chicken.
Grill chicken in a large skillet. I used salt, pepper, onion powder, garlic powder, and basil to flavor my chicken. You can use whatever you normally would to flavor your chicken while it's cooking.
Once your chicken is cooked all the way through, shred with a fork and remove from heat. I transferred mine into a large glass bowl. Then allow to cool completely before mixing the filling.
For the filling add the mayo, mustard, pepper, salt, dill, and parsley to your chicken and mix until well combined. Store in fridge until your potatoes are ready. (I seasoned my chicken salad to taste so I would highly recommend tasting your chicken, and then adding more mayo or spice according to your taste.)
When your potatoes are finished cooking, remove from the oven and cut down the middle of your potato. Push the two ends of your potato using your thumbs and pointer fingers to open your potato. Using a cookie dough dropper, scoop as much potato out of the skin as you can without mutilating the potato. Place potato in a small bowl. Repeat this step with all four potatoes.
Using a fork, mash your sweet potato in your bowl until well mashed. Mix with a few Tbs. of butter and a tsp. of salt. Then place some of the filling back into each potato but spooning it in and pushing it up against the side of the potato, leaving room for the chicken. (You may not use all of the filling that you just mixed.)
Stuff your chicken filling into each potato. Stuff as much as you can into the potato. Top with cilantro or organic, refined sugar-free dressing of choice. Serve immediately.

*Store in refrigerator.
**Use organic ingredients when feasible.
**You will have leftover chicken filling which you can use for sandwiches or wraps the next day!

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Homemade Veggie Pizza!

2/6/2019

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Every kid's favorite food... pizza!! This is one of my favorite recipes for a Friday night, mainly because pizza is perfect weekend food, and pizza is really easy to make vegetarian if you're trying to cut down your meat intake. I generally eat meat only three times a week, so this is a delicious option for one of the meat-free nights of the week! This pizza is also completely organic and refined sugar-free!

This is also my PERFECTED crust recipe! I love cooking gluten-free, but not all of my recipes are gluten free because I believe that whole, organic grain is healthy and full of necessary nutrients. So, this crust is made with whole wheat flour, and it's the perfect mix of crunchy on the outside, and soft on the inside!

Also, you can top with ANYTHING you like! I topped this one with olives and peppers. But I've also used fresh pineapple, mushrooms, cilantro, fresh tomatoes, really anything you like!

Homemade Pizza!

Ingredients:

Dough:
1 1/3 cup warm water (between 100-110°F)
2 1/4 tsp. active dry yeast
1 Tbs. raw honey
2 Tbs. olive oil
3/4 tsp. salt
3 1/2 cups whole wheat bread flour
sprinkle of cornmeal for dusting

Sauce:
1 12 oz. can organic tomato sauce
1/4 cup water
2 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1 Tbs. Italian seasoning
1 Tbs. basil
Cheese
Desired Toppings

Directions:

Whisk the warm water and honey together together in the bowl of your stand mixer fitted with a dough hook. Gently mix the yeast into the mixture and allow to rest for 5 minutes. (If the yeast is live it should bubble up after you let it sit for a bit.)
Add the olive oil, salt, and flour. Beat on low speed for two minutes. Then knead your dough by mixing for another 2-5 minutes. After kneading, the dough should feel a little soft. Poke it with your finger and if it bounces back it's ready to rise. Otherwise, turn it back on low and keep kneading.
Lightly grease a large glass bowl with butter, place the dough in the bowl and turn it to coat the dough in the butter. Cover the bowl with parchment paper and let rise in a warm, dry environment for about 1-2 hours or until the dough has doubled in size.
Preheat oven to 375°F and place your pizza stones inside. Allow the stones to heat inside as you shape the dough. (This is what creates the crunchy on the outside, soft on the inside texture.)
Line your counter top with parchment paper and sprinkle cornmeal on top. When it's ready, punch the dough down to release any air, and divide the dough in half. Use lightly floured hands and a lightly floured rolling pin to gently flatten your dough into a disc your desired size. Do this with both balls of dough on separate sheets of paper.
Spread your sauce, cheese, and other desired toppings on your dough, and slide the parchment paper with the dough on top onto your preheated pizza stones. (They're super hot at this point so be careful and use oven mits!)
Bake for about 15-20 minutes or until golden brown on top, and slice and eat immediately.
Store any leftovers in the fridge.

*Use Organic ingredients when feasible.

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Stuffed Peppers!

1/3/2019

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I think one of the wonderful things that have come from my Lyme life has been a deeper appreciation for healthy food that I've gained. I absolutely love all the flavors and smells that come from healthy food that I never even noticed before! There's a certain art and beauty that comes from the food we consume, and that beauty not only feeds our bodies but feeds our hearts as well!

I made these peppers tonight on a whim and they were absolutely delicious! They're perfect for the meat eaters that try to eat only small amounts of meat, and they are filled with flavor from my homemade Italian seasoning! They're also really easy to make and can be easily whipped up for dinner on nights where you haven't had time to think about it (hence making them on a whim tonight! Ha!).

Stuffed Peppers!

Ingredients:
6 large bell peppers
2 cups of your favorite rice
1 lb. ground turkey
1 Tbs. grapeseed oil (or avocado oils works too)
1 tsp. garlic powder
1 small onion (diced)
1/2 cup crushed tomatoes (you can used canned or you can lightly run some fresh tomatoes through a blender)
4 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. pepper
1/2 cup shredded Parmesan cheese
1/2 cup cheddar cheese

Directions:

Preheat oven to 350°F and prepare your rice with 2 cups rice and 4 cups water.
Cut off the tops of your peppers and remove the core and seeds.
In a large skillet add oil and diced onions and saute until brown and cooked. Add the turkey and cook on medium heat until thoroughly cooked. Stir occasionally with spatula so the turkey doesn't burn.
Add the crushed tomatoes, garlic, Italian seasoning, salt, pepper, and Parmesan cheese and stir until well blended. Let cook for about a minute or until the cheese is fully melted and remove from heat.
Fill peppers half way with rice. Sprinkle a bit of the cheddar cheese over the rice and then stuff with meat mixture until each pepper is full.
Line the glass pan with whatever rice is left and fit fully stuffed peppers in pan with the rice.
Sprinkle with the rest of your cheddar cheese.
Bake for about 30 minutes or until cheese is golden brown on top.

*Store leftovers in fridge.
**Use organic ingredients when feasible.

For Italian Seasoning:
3 Tbs. dried parsley
3 Tbs. dried basil
2 1/2 Tbs. dried oregano
1 Tbs. garlic powder
1 tsp. dried thyme
1 tsp. onion powder
1 tsp. dried rosemary
1/4 tsp. black pepper

Mix together in a small bowl with a spoon. I got about a 16 oz. jar's worth of seasoning.

*I used all organic herbs, and make sure you smell this blend after it's all made because it smells AMAZING!!!

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Chronically Delicious!

Chicken Salad Stuffed Sweet Potatoes

Chicken Salad Stuffed Sweet Potatoes

Homemade Veggie Pizza!

Homemade Pizza!

Stuffed Peppers!

Stuffed Peppers!

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