Category Archives: Eating Well

Gluten Free Vegetarian Baked Ziti

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Gluten Free Vegetarian Baked Ziti

This one is super easy and fast. Here’s what you will needziti.jpg

1 package gluten free quinoa pasta

1 jar Classico traditional pasta sauce

2 yellow squash- sliced thinly with a mandolin

3 young zucchini- sliced thinly with a mandolin

2 cups spinach

8 oz raw milk cheddar from Trader Joe’s – grated

2 oz Parmesan cheese- grated

2 cups raw milk or buttermilk

2 tbsp gluten free flour or einkorn flour (I use the one they sell at Costco, awesome deal, its like 10$ for 5 lbs. They also have it at HEB and Sprouts)

2 tbsp real butter

1/2 tsp nutmeg (non irradiated) I bet you didn’t know your spices were radiation treated. Did you?

Himalayan salt and pepper to taste

Directions:

Preheat oven to 400 degrees

Prepare pasta according to directions. Set aside.

Slice squash and zucchini thinly. Using number 2 on the mandolin. Cover the bottom of a 9 x 13 clear Pyrex dish evenly. This will make a few veggie layers.

Top veggies with spinach.

Top with pasta. Set dish aside. You are almost done.

Prepare the bachmel sauce-

Melt butter on medium heat. Slowly add in the gluten free flour. You are making a roux now ūüôā stir until butter and flour are completely mixed. Cook until the roux is a light brown. Like honey.

Add in the milk slowly while stirring vigorously. You don’t want any lumps. The roux will make the milk thicken so stir until this happens. Add in nutmeg, then salt to taste and add one shake of pepper.

Pour the bachmel sauce over the pasta. Pour the Classico pasta sauce over the bachmel sauce. You’ll need to add 1/3 cup of water to the pasta sauce jar and shake to release all the goodies. Pour over the top.

Cover evenly with the cheese and bake for 40 minutes at 400 degrees.

Enjoy.

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Easy and Amazing Chili

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No picture for ya on this one. But I do have an amazing recipe for you. I hope it will suffice ūüôā
My super picky 2 year old ate an entire bowl of this and then asked for more! #WINNING!

1 lb ground beef (you can use ground turkey but it won’t be as flavorful)
a bit of salt to taste
1 white onion diced
1 red bell pepper diced
1 green bell pepper diced
1-2 (jalapenos if you feel like it, I don’t ever put it because the baby doesn’t like spicy food)
1-52 oz can ranch style beans
1-15 oz can black beans drained
1-15 oz can stewed tomatoes
1-15 oz can tomato sauce
26 oz water
2-tbsp minced garlic
2-tbsp chili powder
1-tbsp ground cumin
1/2 tbsp garlic powder
1/2 tbsp paprika
1-tbsp sugar
2-tbsp Bragg apple cider vinegar
ground cayenne pepper to heat to your preference

in a large pot
cook your ground beef then salt to taste
add in the veggies, cook until soft
add in the spices
then add in the canned items and water
I add 26oz of water because I love for there to be plenty of broth. If you want a thicker chili you can add less water

Bring to a boil then simmer for 1 hour.

done

Enjoy with fritos, crackers, tortilla chips, diced avocados, diced tomatoes, diced red onion, in macaroni and cheese, with hot dogs, whatever!
P.S. the chili always tastes better the next day!

Our switch to the Paleo Diet

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Last week we decided to go Paleo. In our version of the Paleo Diet we allow rice, raw milk and potatoes. So far here are the changes that I have noticed. I lost 2 pounds in a week. So I am down to 127lbs. Without any exercise. I have been having regular BM’s. Which it totally out of the norm for me. I have had a massive reduction in the amount of gas that I pass. I used to pass gas at least 50 times a day and they always had the most horrid smell. Now I pass a normal amount. About 15 times a day and the smell is normal. I am so happy because gas has Always been an issue for me. My son who is EBF has also had a huge reduction in the amount of gas that he passes. The smell of his gasses is much less stinky now.

My husband, who has been struggling to gain weight, has put in 2 pounds in a week.

Overall we are very happy with this diet and have no plans or desires to cheat and go back to gluten.

Chocolate Cream Cheese Cool Whip Frosting

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Chocolate Cream Cheese Cool Whip Frosting

My husbands birth day was a couple weeks ago and I made a homemade chocolate cake and cupcakes. I wanted a frosting that was light fluffy and mildly sweet but I couldn’t find the perfect recipe online. It hadn’t been invented yet!

So here is what I came up with. Looks amazing huh?

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1 stick of butter

2/3 cup cocoa powder

3 cups powdered sugar

1/3 cup milk or milk substitute

1 tsp vanilla extract

4 oz organic cream cheese or substitute softened

1 tub of cool whip

Melt butter and stir in cocoa powder. Allow to cool for 2 minutes. Put the cocoa mixture into a large bowl and add the vanilla. Using an electric mixer slowly combine the powdered sugar and milk alternating. Start and ending with powdered sugar.  Finish off by folding in the cool whip and combine with the mixer until the frosting is a uniform color. Cool for about 30 minutes then ice your cupcakes, cake or just eat it right out of the bowl.

Happy Eating!

Vegan Mexican Salad

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Vegan Mexican Salad

I have such a hard time coming up with side dishes to serve with Mexican dinners (and NO rice and beans do not count as sides in my opinion) I had a bunch of veggies and I was going to make this one recipe which was basically a corn slaw . But I had avocados and lettuce so I decided to mix everything together into one dish and Bam! this amazing salad was born!

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1/2 of a red onion diced small

1 red bell pepper diced

2 avocados cubed

1 tomato (I used a lovely orange tomato) diced

a handful cilantro

juice of 1/2 a lime

1 cup of frozen corn

olive oil

salt and pepper

lettuce of choice (I used romaine)

Heat olive oil in a frying pan toss in red bell pepper and frozen corn. Cook for about 3 minutes. you don’t want them to lose their crunchy texture. Allow to cool for 3 minutes. You want it to be slightly warm.

In a large bowl add red onion, tomato, avocado, cilantro and lime juice

into the bowl toss in your warm corn and red bell pepper

salt and pepper to taste and serve over lettuce.

This would also go great mixed with black beans or grilled chicken

serves 4 as a side dish and 2 as an entree

I served mine up with some nachos

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Happy Eating

White Bean & Spinach Soup

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White Bean & Spinach Soup

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1/2 lb dried navy beans (soaked for 6 hours)

2 Tbsp coconut oil

2 Stalks celery diced

1 medium onion diced

2 italian turkey sausage links

36 oz organic chicken broth

1 cup water

1/2 tsp pepper

5 oz spinach  fresh

1 Tbsp dried basil

1 Tbsp dried oregano

1 tsp powdered red pepper

.5 Tbsp garlic powder

1 cup diced carrots

salt to taste (redmonds real salt)

1 cup black wild rice

Soak beans for 6 hours in water
Heat oil in large pot over medium heat. Remove sausage from skin, brown and crumble.
Add diced carrots, celery and onion.
Saute for 5 minutes.
Add beans, chicken broth, water, pepper, rice, and spices.
Bring to a boil. then simmer on medium low for 1 hour.
Add washed spinach and bring to a back to a boil.
Lower heat and simmer for 10 minutes.
Serve with french bread

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I won a blue ribbon from Just A Pinch Recipes for this one!

Chunky Chicken Tortilla Soup

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Chunky Chicken Tortilla Soup

This is one of my all time favorite recipes! I don’t like the texture of your typical tortilla soup. The slimey tortilla strips gross me out. So I just don’t add them. I like to break up the chips and add them to the bowl a little at a time. That way they are crunchy!

First collect some ingredients.

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1.5 lb boneless skinless chicken thighs

Olive oil

32 oz box chicken broth

1 can tomato paste

1 can diced tomatoes

1 small onion

1 red bell pepper

1 green bell pepper

1 cup each of black beans, pinto beans and red beans (soaked)

Salt, Cumin, Chili Powder, Garlic Powder

2 Cups Water

1 cup of corn

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Thaw and rinse your chicken

Preheat oven to 400 degrees f.

add 1 tbsp olive oil to a baking dish

Mix up your spices

1-1/2 tsp Cumin

1 tsp Chili Powder

1/2 tsp Garlic Powder

1/2 tsp Salt (I use Redmonds Real Salt)

rub chicken with spices and a little olive oil

Bake chicken for 30 minutes at 400 degrees

When done shred chicken with fork and set aside

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Dice up all your veggies

Add 2 tbsp olive oil to a big pot

Add veggies to the pot and sautee until tender

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once tender add in tomato paste, diced tomatoes, chicken broth, water, corn and beans.

(I always add in the water that I soaked the beans in)

add in more spices!

1-1/2 tsp Cumin

1 tsp Chili Powder

1/2 tsp Garlic Powder

1/2 tsp Salt (I use Redmonds Real Salt)

put in your shredded chicken and simmer on medium for about an hour or until beans are tender

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Check salt levels and add more if you need it

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Garnish with cilantro and serve with sliced avocado, red onion and tortilla chips

Enjoy!

Spinach & Mushroom Quesadillas

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Spinach & Mushroom Quesadillas

Healthy, simple and delicious!

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Heat a skillet to medium heat. Add 2 tbsp Olive Oil

Dice 1 Green Bell Pepper, 1 Small White Onion and 1 Red Bell Pepper

Saute until onions are translucent

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Slice 1 package of White Mushrooms. Add to the pan. Saute until moisture has come out

add salt to taste

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Add in 5 big handfuls of baby spinach

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Saute until wilted

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It will look like this. Yum!

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Heat your pan to cook the quesadillas.

Sprinkle mozzarella cheese on 1 half of the tortilla

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Add 2 spoonfuls of the veggie mix on top.

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Fold over and cook for about 3 minutes per side or until lightly browned and the cheese is melted

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Enjoy

Spinach and Mushroom Quesadillas

2 tbsp olive oil

1 small white onion

1 small green bell pepper

1 small red bell pepper

8 oz package white mushrooms

5 handfuls baby spinach. roughly 1 package or so

12 whole wheat tortillas

2 cups low moisture mozzarella cheese