For starters I am thankful for having so many relatives in town. Not only do they let me use their kitchen, but they supply me with good food, wine and company. As far as the meal went, I had a few restrictions to meet everyones needs and preferences; no gluten, dairy and relatively low carb. It wasn’t much of struggle and the meal just kinda worked its way together thankfully! Here’s a photo of Uncle Dave in his shining moment of glory! Ingredients (3-4 servings) Thick Salmon Flank 2 Tbs Olive Oil 1 Tbs Fresh Lemon Juice Salt, Pepper, Minced Garlic Avocado Cilantro Lime Dipping Sauce 1 Avocado 2 Tbs Avocado Mayo 5-6 pieces Chopped Cilantro 1 Tbs Lemon Juice salt, pepper, garlic salt Green Bean Bacon Bake Bag of Stemmed and Ready Green Beans 5-6 Strips chopped bacon Paprika Brown Sugar Balsamic Tomato Basil Salad 1 container grape tomatoes 9-10 small Fresh Mozzarella balls 7-8 leaves Fresh Basil Balsamic, Olive Oil, Salt Directions 1) For the salmon the baking time depends on how thick cut your salmon piece is. Ours was BIG! Wrap the salmon foil with olive oil, lemon juice, and seasonings. Slice the salmon horizontally and place lemon slices in between. 2) Cover the salmon with more foil and bake in a pan at 300 degrees for 25-30 minutes. Check and see if the salmon falls apart. If not bake for longer. Avocado Dressing 1) In a blender, add one avocado, mayo, cilantro, garlic and lemon juice. Blend. Add seasonings. If you want a thinner sauce add olive oil to thin it out. Green Bean Side 1) Slice and fry up bacon (until cooked but not crispy because it will be baked later). Add Smoked Paprika, sprinkle with brown sugar, salt and a good coat of balsamic dressing. Note- buy the good balsamic from an olive oil store, it has a sweet smooth taste versus the bitter crap from the grocery store. An investment but TOTALLY worth it. 2) In a small cooking pan add the green beans and coat with the bacon and sauce. Don’t drain the grease from the bacon. It adds a lot more flavor and keeps things from drying out. 3) Bake at 325 for 20 minutes Mozzarella Tomato Basil Side 1) Wash and slice up tomato in half 2) chop up fresh basil until minced 3) Cut mozzarella balls in half 4) Add tomato, basil, mozzarella into a small bowl. Add a few tablespoons balsamic and olive oil. Add salt or greek seasoning on top. Place in the fridge to let flavors marinate together. ENJOYYYYYYY!!!!!
Amped up version of your favorite childhood chicken tenders! Whoop Whoop. Easy recipe and pairs great with homemade PURPLE potato wedges. 🙂
1 Chicken breast
9-10 honey mustard crackers (Nut Thin Brand)
3 Tbs Brown Rice Flour
Salt, Pepper, Garlic Salt
1 Beaten Egg
1 Tbs Honey Mustard
Shredded Cheddar Cheese (I use Daiya)
For the Potato Wedges
1 Medium Purple Potato
1/2 Tbs olive oil
Sea Salt, Pepper and Creole seasoning
1) Cut the chicken breast into medium sized strips.
2) In a blender or you can use a bag and smash….. Put crackers, flour and seasonings together until it becomes a uniform powder.
3) Crack and beat egg in a bowl. Dip the strips into the egg then into the flour/cracker mixture.
4) On a greased cookie sheet lay the strips so they aren’t touching. Drizzle a little olive oil to make them extra crispy
5) Bake at 400 for 8-10 minutes. After 8-10 minutes top the chicken with honey mustard and cheese. Broil for about 2 minutes until bubbling and brown. Enjoy
1) Polk holes and microwave for about two minutes. This softens the potato, (but doesn’t fully cook it) so it doesn’t take so long in the oven therefore timing it better with the tenders. Coat in olive oil and sprinkle with sea salt. Place on cookie sheet
2) Bake at 400 for about 10 minutes. Broil for 2-3 minutes after to make them extra crispy
Thankfully I have found a few friends here at Augie that have the same passion for cooking as me. Two of my friends, Kayla and Caleb introduced me to Avocado Oil Mayo. In the stores this goes for about 10-12 dollars. Although I prefer quality, healthy products I also have a budget and would never have picked it up in stores unless my mom was in town. But, Thrive Market is an online health store that sells CHEAP health food products. For about $3.50 you can purchase a jar of this crack mayo. It has INCREDIBLE flavor and made with all natural ingredients.
I love tuna but it definitely needs some mayo or sauce because of its dry texture. The contrast between the salty tuna salad and sweet potato made for a perfect lunch. Took about 5 minutes total to make as well.
1 8 oz sweet potato (I buy the ones that are microwave ready in about 3 minutes)
1 Tuna Packet
3-4 Baby Carrots
1 slice red onion (then minced)
1/4 Red Bell Pepper
1- 1.5 Tbs Avocado Oil
1 tsp Smokey Dijon Mustard (Honey or preferred flavor)
Couple drops lemon
1) Microwave Sweet potato for about 3-4 minutes in the microwave
2) Chop up carrots into thin circles, the onion into small minced pieces and the red peppers into small squares.
3) Remove tuna from the package and put in a bowl, add chopped veggies.
4) Mix in mayo, lemon and mustard. Make sure everything is coated.
5) Cut the sweet potato down the middle the hot dog way…….then make three to four cuts going the other direction. So you are left with a sweet potato that looks like your six pack abs. Use a fork and give it a good mash to create a little platform for your tuna salad to pile onto. Salt and Pepper and ENJOYYYYY!!!!
Need something to munch on for a mid day snack when or to dunk in your coffee? It’s named muffin for a reason…..meaning you can eat it in the morning with breakfast. The dark chocolate cherry muffin will meet your needs I promise. Fluffy chocolate in my mouth! mhmmmm.
1/2 cup + 3 Tbs Gluten Free Flour (I have Bob’s Red Mill All Purpose Baking)
1/3 cup granulated sugar
3 Tbs cocoa powder
1 tsp baking soda
3 Tbs Almond Milk
1/4 cup dried cherries
1/4 mini chocolate chips
2 Tbs Coconut oil
1 tsp Vanilla extract
Chocolate sauce topping
1/3 cup Dark Chocolate chips
1 Tbs Coconut oil
1) Mix all the dry ingredients together in a small bowl.
2) In a blender add all wet ingredients, blend. Slowly add in dry ingredients, blend until throughly mixed.
3) Pour batter into six greased muffin tins with liners if you prefer.
4) Bake for 12-15 minutes at 350 degrees. My oven is incredibly temperamental, so I am constantly checking, but just keep an eye on them.
5) Let muffins cool for at least twenty minutes before putting on the chocolate sauce. Microwave the chocolate chips with coconut oil. Spread on top of each muffin and sprinkle a little bit of sea salt and chopped cherries.
Although I love a good Thai chicken salad with a peanut dressing, I experimented and came up with a different recipe. Sesame oil is must I believe for anything oriental and it pairs great with a honey ginger dressing. Top with some crushed nuts and it is a quick light lunch or side.
My mom buys this for me at a olive oil store from home. There are many olive oil stores, even one in Sioux Falls. But mother doesn’t need to know that……take the free stuff while you can! 🙂 Toasted Sesame Oil is one of my favorites, but you only need a little, it is VERY strong. Recommend mixing it with regular olive oil or a balsamic dressing.
1 Chicken breast
Asian blend mix (cabbage, snap peas and carrots)
1/4 cup peas
red onion (desired amount)
A few Tbs salted cashews (optional but highly recommended)
Unfortunately I have a hard time actually measuring things out when it comes to dressings and sauces. But a relatively close estimate would be this!
1 tablespoon regular olive oil plus 1 teaspoon sesame oil
2 tsp soy sauce
1 tsp honey
1/2 tsp minced ginger
1 tsp rice vinegar
1) Slice up chicken and fry up in a pan with olive oil and a dash of sesame oil for 4-5 minutes, then add chopped up onion and peas to the mixture. Stir fry together for another 3 minutes until throughly cooked and browned up a bit.
2) Mix together the ingredients for the dressing. The honey can be hard to incorporate, so microwaving it for 5 or 6 seconds can help if necessary.
3) Pony up a plate, lay down a bed of the asian mix and top with the grilled chicken/veggies, dressing and top with some cashews! Enjoy
Successfully made my first pork tenderloin in the oven yesterday, however it was three pounds so leftovers meant BBQ pulled pork. I’m a big fan of Annie’s brand Mac n Cheese but made my own and topped it was sautéed veggies. Then in a blink of an eye twas gone!
Shredded Pork (I googled how to cook a tenderloin, but otherwise buy precooked at a local grocery store)
1/2 cup uncooked Brown Rice Noodles
1/2 cup Broccoli (frozen or fresh, but frozen works easier- just microwave and chop)….plus its like a $2.00 🙂
1/8 diced Red Onion
2 slices Go Veggie Cheese (or any other shredded cheddar cheese)
2 Tbs Almond Milk
1 Tbs Butter
2 Tbs BBQ sauce
1) Prep a pot with water for boiling the noodles. While the noodles are cooking, slice up broccoli and onions.
2) In a small fry pan with oil, sauté the veggies for three to four minutes until tender
3) Add in cooked and shredded meat to the veggies and add BBQ sauce. Leave on low heat
4) Once the noodles are done (about 8-10 min), Drain water, add milk, cheese and butter.
5)Assemble. 1st- Layer of Mac 2nd- the Meat and Veggie mixture 3rd- more BBQ sauce, salt and pepper. Enjoy!
Whenever I go out to eat with my sister, if there is a cranberry turkey sandwich wrap, sandwich or salad she orders it in a flash. Therefore, I created this recipe to give her some variation but still keep the same sweet and savory combo that she loves. This sandwich can be served hot or cold or throw in noodles instead of bread to make it a pasta salad. Many twists and alterations to be made but for me a simple sandwich is what hit the spot. Note: it is a proven fact that sandwiches taste better when cut diagonally. Don’t go down the middle. Poor life choices.
Rotisserie Chicken Breast (Or cook a regular chicken breast will work) —I use Rotisserie because it is much easier to shred for sandwiches.
1 Slice Go Veggie Jalapeño Cheddar Cheese
1 Tbs Smoking Mustard Sauce (I get it from our local farmers market) – Substitute by mixing Dijon Mustard and Mayo together and season desired seasonings (garlic, shallot)
1 Tbs Mayo
small handful of dried Cranberries
2-3 chopped Jalapeños
2 Slices Bread (I used Gluten Free Multi Grain)
1) Shred Rotisserie chicken breast to desired amount.
2) Mix in mayo and mustard. Chop up jalapeño, dried cranberries and cheese into small pieces. Add to chicken mixture. Chill in the fridge for at least thirty minutes. Or if you prefer it warm, microwave all ingredients for a bit. Cold is the way I have tried and prefer but experiment around!
Favorite fast food restaurant hands down is Chipotle. Delicious guac and tacos are my go to. However, being gluten free now, it means corn tortillas instead of flour. Although I don’t mind corn tortillas they tend to be dry and crack easily, especially when they are loaded with meat and salsa. I love sweet potatoes so I whipped up these sweet potato type tortillas, threw the batter in a pan and flipped em like a pancake. More flavor and texture than the corn tortilla.
(about 2 servings)
1 8 oz sweet potato (I get the ones wrapped in plastic wrap for easy microwaving)
3 tbs almond flour
1/3 cup shredded pepper jack cheese (I used dairy free Go Veggie)
1 tbs olive oil
1 pearl onion
The insides of your taco
1/2 lb ground beef, chicken or steak
1 roma tomato
pepper jack cheese
1) Pop your sweet potato in the microwave for about 3 minutes. Until it is fully cooked
2) The hard part now, throw all the ingredients in for the tortillas into a blender. Blend until smooth. The batter should be thick but should be thin enough that you can spread it around in the pan. If it seems to thick add one more egg.
3) Heat up a pan and throughly grease the pan. Add the batter to desired tortilla size and fry up for about 2-3 minutes on each side.
4) fill your tortilla with chopped up roma tomato, lettuce, hamburger, salsa and guac. ENJOY!!!!