Category: Grain, Dairy, Sugar Free Recipes

Sweet and Spicy Asian Pork Shoulder

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I’m a people person… and so is hubby and so are the kids! I’m SO glad there aren’t any extreme introverts in our family… at least not as of yet! We LOVE having people over and thrive on company, conversation, games and shared food. We have a lot of friends in our neighborhood. Some from church and others that we have just met on the street, at the playground, at the pool and even at the library! We know most of the people on our street, at least to say hello and have enjoyed meals with quite a few of them as well. It has been so nice to feel like we belong and know where we live and who we live with. We love community! Continue reading “Sweet and Spicy Asian Pork Shoulder” →

Spinach Salad and Vegan Mayonnaise Dressing

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I grew up eating this salad and have always liked it!  I recently had it again and can’t remember why we haven’t had this in so long! 😉  Spinach is so tasty and hearty! So delicious and so nutritious too! Continue reading “Spinach Salad and Vegan Mayonnaise Dressing” →

Nourishing Traditions Book Review: Part XVIII – Poultry

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Chicken is an easy winner in our house. It’s a favorite and simple to cook and cheaper than a lot of other cuts of meat. We usually purchase a whole chicken and use all of its parts. By roasting it whole we have one meal, then use the leftover meat for another meal. The bones then go in the crock pot with a few veggies to make some yummy stock!

I really love the fact that we can get three meals off of one bird! It is cost effective and yummy, but I also want to be cautious that we don’t eat too much of the same type of meat. I am a firm believer that all foods (natural, organic and wholesome) should be enjoyed in moderation.

This chapter addresses poultry… not just chicken specifically. I will say that I tend to opt towards chicken instead of other types of poultry. I definitely don’t enjoy turkey as much as chicken and usually only roast one around the holidays. I do like duck, however, I think I’ve only had it a few times in my life and have certainly never cooked it at home. However, it is becoming easier to obtain at farmers markets and local markets in the area.

There are a few recipes for Moroccan Style Chicken, Chicken with Sweet and Sour Sauce and Sesame Buffalo Wings which all look very appealing and tasty in this chapter! Fallon has also included a recipe on how to make breaded chicken breasts, but she uses whole grain bread which we don’t eat and a few other ingredients not on our diet as well.

I have made chicken fingers for the kids in the past which have turned out well and have been a huge hit. I’ve included my recipe for that below.

Chicken Fingers

Ingredients:
4 boneless, skinless chicken breast
2 cups (about) almond flour
1 egg

Instructions:
Cut the chicken breasts into strips of desired widths
Rinse and dry
Dip in egg
Roll in almond flour
Place on non-stick baking sheet or [amazon_link id=”B00008T960″ target=”_blank” container=”” container_class=”” ]silpat[/amazon_link] and bake
Bake for about 20 minutes or until done at 350 degrees.

I also usually make a mixture of honey and homemade mustard for them to use as a dip or just homemade fermented ketchup. Always a hit and goes well with green beans and coconut flour bread or another side!

Do you have a favorite poultry recipe? Please share!

Read Part XIX

Caesar Salad Dressing

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This dressing has been a huge favorite of ours and is used quite frequently! In fact I made it for our Easter dinner and then again for dinner with friends this last week! It always gets rave reviews and the best part is, it’s simple and healthy!

This dressing isn’t a true Caesar dressing since I don’t add the anchovy fillets. It would certainly add more flavor and nutrients if some were added. Probably two is all that is needed to do the job!

I often use this dressing for a typical caesar salad with chicken and fresh parmesan cheese, but I also will frequently use it for other salads as well. I think it is especially tasty on spring greens with grapes, almond slivers and fresh goat cheese! ALL the kids love it and will often have three and four servings!

Ingredients
⅓ cup fresh parmesan cheese
¼ cup homemade mayonaise
1 ½ TBSP balsamic vinegar
1 ½ TBSP fresh lemon or lime juice
1 ½ tsp homemade mustard
½ tsp worcestershire sauce
¼ cup olive oil (or any oil of choice)
1 clove garlic(optional)
2 anchovies(optional)

Instructions
Mix all ingredients in food processor or blender and mix until well blended. If I’m not adding the fresh garlic or anchovies I will often just put all the ingredients in a jar and give it a few good shakes and serve!

Sesame Beef and Snow Pea Soup

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This is a super quick and easy soup. Quite light and very flavorful. The simple flavors make this enjoyable even on a warm day. Usually dear hubby likes lots of spices and complex flavors. Simple just doesn’t work for him… except this recipe!

The first time I made this I thought for sure no one was going to like it… but I was quite wrong and for that I’m surprised and oh so grateful! Another plus is this is a quick recipe and inexpensive as well!

I often have jars of chicken and beef stock in the fridge ready to go for any soup or stir fry that may need it! By having it on hand makes it easy to whip up a healthy recipe or treat a cough or cold.

This recipe is originally from Bon Appetit, which I’m confused and not sure how such a simple recipe made it into that magazine! But I guess it does speak to it’s great flavor! I did change it a little, but so little that I definitely have to give all the credit to Bon Appetit! My changes are things like homemade stock instead of canned, and [amazon_link id=”B0036FB6FY” target=”_blank” container=”” container_class=”” ]quinoa[/amazon_link] instead of rice. But read on and see what you think.

Sesame Beef and Snow Pea Soup
(4 servings)

Ingredients:
4 cups homemade beef stock
1½ cup 1-inch pieces diagonally cut snow peas (about 6 oz)
1⅓ cup matchstick-size strips red bell pepper
2 cup ½ inch wide strips thinly sliced roast beef (about 10 oz) (or I used thinnly sliced steak, or shaved beef)
1⅓ cup sliced green onions
2 TBSP minced peeled fresh ginger
8 tsp rice vinegar
1 TBSP oriental sesame oil
3 cups cooked [amazon_link id=”B0036FB6FY” target=”_blank” container=”” container_class=”” ]quinoa[/amazon_link] (about 1 cup uncooked)

Instructions:
Bring broth just to boil in heavy medium saucepan over medium heat. Add snow peas and red pepper and simmer 1 minute. Add beef, green onions and ginger; remove pan from heat. Mix in vinegar and sesame oil. Season soup to taste with salt and pepper. Mound [amazon_link id=”B0036FB6FY” target=”_blank” container=”” container_class=”” ]quinoa[/amazon_link] in center of deep bowls. Ladle soup over, dividing equally.

Simple Veggie Stir Fry

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We just LOVE stir fry around this house! The kids eat it up like it’s going out of style. Also since dear hubby is Asian he has a true love affair with WHITE rice. The kids definitely take after him in that! I think they have his Asian blood! I too have been bitten by the bug and would definitely prefer white rice over pasta or other carbs, but in our current lives we’ve cut it out almost entirely.

Occasionally we will have fried rice and for that there is no substitute! I just go with it, have the white rice and treat it like dessert! SO yummy… but that is a post for another day… although maybe it won’t be a post at all. I do most of the cooking around here, but hubby is definitely the pro at fried rice. I’ve attempted a few times, but my kids well tell me, “It isn’t as good as Papa’s!” So it probably isn’t worth posting one of my recipes! Maybe we will have a guest post and dear hubby can share! Don’t hold your breath! 😉 Not sure that will ever happen!

So.. on to our stir fry. I often just take a gander at what is in the fridge and just throw it all together. It’s a great way to use what veggies are left over and hide some not so favorites! We have also started serving it over [amazon_link id=”B0036FB6FY” target=”_blank” container=”” container_class=”” ]quinoa[/amazon_link] instead of rice. Not quite as good, but a great substitute. The kids love it and Brian is ok with it. I also like stir fry because it is a cheap and easy way to feed lots of people. Also, by using the [amazon_link id=”B0036FB6FY” target=”_blank” container=”” container_class=”” ]quinoa[/amazon_link] which is high in protein it helps to fill you up without having to add meat!

I often don’t add meat to it, especially if I’m making it for lunch. Here are the most common ingredients that I use, but it can be changed in 1001 different ways. I’ll have a few variations at the bottom!

Basic Simple Stir Fry
Ingredients:
2 carrots chopped
1 head of broccoli chopped in bite sized pieces
Large handful (about 1 cup) sweet peas
1 onion chopped
4 cloves of garlic diced
1 can sliced water chestnuts
2 cups [amazon_link id=”B0036FB6FY” target=”_blank” container=”” container_class=”” ]quinoa[/amazon_link] uncooked
3 TBSP [amazon_link id=”B0043RKUP6″ target=”_blank” container=”” container_class=”” ]tamari[/amazon_link]
3 TBSP water
3 TBSP [amazon_link id=”B0001DMTJG” target=”_blank” container=”” container_class=”” ]oyster sauce[/amazon_link]
oil

Instructions:
Cook [amazon_link id=”B0036FB6FY” target=”_blank” container=”” container_class=”” ]quinoa[/amazon_link]. Usually takes 2 cups of water per cup of quinoa. I often cook mine in the [amazon_link id=”B002CVTT52″ target=”_blank” container=”” container_class=”” ]rice cooker[/amazon_link]. Then it’s quick and hands off!
Add oil of choice to wok (I usually use [amazon_link id=”B003QDRJXY” target=”_blank” container=”” container_class=”” ]coconut oil[/amazon_link], occasionally bacon grease) and cook onions until transparent and garlic soft. Add broccoli, carrots, [amazon_link id=”B0043RKUP6″ target=”_blank” container=”” container_class=”” ]tamari[/amazon_link], water and [amazon_link id=”B0001DMTJG” target=”_blank” container=”” container_class=”” ]oyster sauce[/amazon_link]. Cook for about 5 minutes with lid on to cover and steam. At end add water chestnuts and sweet peas. Cook until water chestnuts are warm and sweet peas are blanched. Serve over [amazon_link id=”B0036FB6FY” target=”_blank” container=”” container_class=”” ]quinoa[/amazon_link]!

Variations:
[amazon_link id=”B0001DMTJG” target=”_blank” container=”” container_class=”” ]Oyster sauce[/amazon_link] often has a lot of sugar in it. If you have a good fermented version please share! In place of [amazon_link id=”B0001DMTJG” target=”_blank” container=”” container_class=”” ]oyster sauce[/amazon_link] can use fish sauce and a bit more water and a bit of [amazon_link id=”B000EDM6KU” target=”_blank” container=”” container_class=”” ]arrowroot[/amazon_link] to help thicken it.
Sometimes we add green beans, a bit of kale or spinach, peppers,
Can add hot peppers or some hot sauce to give it a bit of a kick!
The possibilities are endless!

And this is what you end up with!  No veggies left in the bowl!  When we had this last week, my oldest, Tonchi (4), had THREE servings and still wanted more!  And then cried when there wasn’t any broccoli in his last serving!

Chia Seed Pudding

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Thanks to the Holistic Mom’s Group Mamas we now have a fantastic pudding recipe that the whole family really enjoys!  It is super simple, super good and super healthy too!

Here is the recipe and then I want to talk about a few variations and a little about the ingredients:


Chia Seed Pudding
1 can coconut milk
⅓ cup chia seeds
1 TBSP honey
⅓ cup raisins
2 tsp vanilla

Mix all ingredients together and let it sit for at least an hour.


Then enjoy!

Variations:

  1. I like the raisins because of the added sweetness, but I will say if the pudding isn’t finished the day it’s made then then raisins leave brown marks and my kids kept saying they were “bad spots” like on a banana.  Just a warning, strictly regarding appearance
  2. Any “milk” can be used, almond, coconut, cows, hemp, cashew, etc.  My next try is going to be with chocolate almond milk! Mmmm!!!
  3. One of my children is very sensitive to food textures.  This “pudding” has a bit of a different consistency due to the seeds in it.  After the chia seeds have swelled to give it the thicker consistency, they have sort of a bubble tea (a drink that originated in Taiwan which is made of tea, milk and large tapioca pearls)  feel.  A little chewy, gummy, or maybe a bit like tapioca.  I LOVE it, but he will usually eat a little and then decide he doesn’t want any more.
  4. Can use maple syrup instead of honey as well.  I haven’t tried molasses, but I’m sure that would work as well!

This is a fantastic recipe and a HUGE favorite in this house!

One other note on chia seeds.  Have any of you used these before?   What else do you like to do with them?  I have also added them to kombucha which is even more like bubble tea!  as if kombucha isn’t nutrient dense enough!

There are so many health benefits to chia seeds.  They are high in fiber and also rich in omega-3 and 6 fatty acids (even more than flax seed!).  They are also rich in protein, Vitamin B  (especially niacin and riboflavin), calcium, magnesium, potassium and help control blood sugar.

When you soak these seeds they adsorb up to 7 times their weight.  This makes them great for cooking with or for use as a thickener.  I’ve added them to smoothies (soak ahead of time so it doesn’t get too thick), or add to fruit and yogurt for breakfast, or even to meatloaf or hamburgers or meatballs where eggs would have been used as a binder. It also works well in my baked oatmeal recipe instead of the eggs.

Are you familiar with chia seeds?  What do you use them for?  I’d love to hear new ideas!

Banana Muffins

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I’m always looking for a new breakfast recipe.  I feel like we run out of options besides eggs for breakfast pretty quickly!  And now that  baby girl can’t have eggs, it has made breakfast that much harder.  Over the weekend I did make the Oatmeal Bake which has been a hit in this family, but just left out the eggs and decreased the water by ½ and it turned out great!  We all liked it and we all could have it.   Continue reading “Banana Muffins” →

Taco Salad with Homemade Taco Dressing and Side Pepper Salad

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As I mentioned earlier this week it has been quite warm for March/April for Northern Virginia.  Because of that I’ve been in the mood to use the grill and have summer salads for dinner!  I know!  Summer isn’t anywhere close, but I’m so ready for the warm weather!  Just having the front door open, breezes in the window, hearing the birds chirp and the warm sidewalk under bear toes!  Hmmm!!!  The joys of spring and summer! Continue reading “Taco Salad with Homemade Taco Dressing and Side Pepper Salad” →

Chili

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PERFECT for a cool day!  One of my favorite comfort foods and a simple meal to make ahead!  I will usually make this recipe which is enough for our family of 5 (3 under age 5) for dinner and will freeze the other ½ for a future dinner.  There are also usually a few bowls left over for lunches as well.  Just thinking about it now make my mouth water!  Topping it with a few corn chips, shredded cheese and a dollup of sour cream… Mmmm… Continue reading “Chili” →