Thursday, May 3, 2018

Pumpkin Pancakes - Gluten Free


Ingredients:

  • 3 cups gluten free flour (I use the Namaste Gluten-Free Flour Blend)
  • 4 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp ground allspice
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp salt
  • 3 cups water
  • 14-16 oz pumpkin
  • 2 eggs
  • 4 T olive or melted coconut oil
  • 4 T apple cider vinegar
Directions:
  • Preheat one or two griddles or cast iron skillets for cooking. Use butter or oil on cooking surface if needed. 
  • Whisk dry ingredients together
  • Add wet ingredients and stir till completely mixed
  • Cook pancakes and enjoy!

Shawarma Spice Blend

Mix together:
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom 
  • 1 tsp ground coriander
  • 1 1/2 tsp ground turmeric 
  • 1/2 tsp ground ginger
  • 1/2 tsp ground paprika
  • 2 T ground cumin 
  • 1/8 tsp cayenne pepper 

Shawarma Meatballs

Shawarma Meatballs at Top, Bacon Meatballs at Bottom of photo

Ingredients:

  • 1 pound ground beef or lamb
  • 1/2 tsp salt
  • 1 tsp Shawarma Spice Blend 
RECIPE TO MAKE YOUR OWN SPICE BLEND:

  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom 
  • 1 tsp ground coriander
  • 1 1/2 tsp ground turmeric 
  • 1/2 tsp ground ginger
  • 1/2 tsp ground paprika
  • 2 T ground cumin 
  • 1/8 tsp cayenne pepper 

Directions:

  • Pre-heat oven to 350 degrees.
  • Mix all ingredients together in a bowl with your hands, don't overwork the meat.
  • Form into walnut sized balls. I often baked meatballs in a mini muffin tin or use a baking sheet. 
  • Bake for 20-25 minutes or till done to your liking. 
  • Delicious with Tahini Sauce 

Bacon Meatballs

Shawarma Meatballs at Top, Bacon Meatballs at Bottom of photo

Ingredients:

  • 1 pound ground beef (use grass fed beef if you can)
  • 2-3 pieces of bacon, raw and cut into small pieces (I use  kitchen scissors for this)
  • 1 tsp of your favorite spice blend (I love Frontier's OrganicVegetable Blend as my multi-purpose, mild, basic, go-to kind of spice)
  • 1/2 tsp salt 
  • 1 T flaxseed, ground 
Directions:
  • Pre-heat oven to 350 degrees.
  • Mix all ingredients together in a bowl with your hands, don't overwork the meat.
  • Form into walnut sized balls. I often baked meatballs in a mini muffin tin or use a baking sheet. 
  • Bake for 20-25 minutes or till done to your liking. 
  • Serve with BBQ sauce

Tuesday, May 1, 2018

Cajun Chicken Skillet



Ingredients:
  • 6-12 oz chicken  (I used Costco's Nature Raised Farms Organic Grilled Chicken Breast Strips - This is so easy since they are already cooked and frozen. But you can use any chicken breast or thigh, cut in strips)
  • 2 T Cooking Fat of Choice (butter, ghee, coconut oil, olive oil, ect)
  • 1 onion, chopped
  • 2-4 carrots, chopped
  • 2 stalks of celery, chopped
  • 2 large handfuls of cleaned and chopped kale
  • 1 handful of green beans
  • (Any leftover roasted veggies that you might have would be a delicious addition as well. I added roasted sweet potatoes from the previous day. Also....add bell peppers or summer squash or whatever veggies you have)
  • 2 tsp Cajun Seasoning - use more or less depending on your taste preference....always taste it! (I used Frontier's Organic Cajun Seasoning...it was great)
  • 1 avocado, sliced
  • salt to taste

Directions:
  • Warm 1 T cooking fat of choice in a skillet, add chicken, add 1 t Cajun Seasoning Blend and cook till chicken is done. (If you using already cooked chicken, just heat till warmed through)
  • While chicken is cooking, warm 1 T fat in a second large skillet. Add onion, carrots and celery. Cook over medium heat till veggies are as soft as you desire.
  • Add 1 t Cajun Seasoning Blend. Cook together for 2 minutes. 
  • Add kale, greeb beans and any other pre-cooked leftover veggies that you want to use. Cook together till kale and green are cooked how you like. 
  • Stir in chicken. Add salt to taste. 
  • Serve topped with sliced avocado .