Honey Carmel apples

This is an amazing recipe for the perfect Carmel Apples. And tonight is a great night to make them.
While little trick or treaters are knocking in your door... These could be brewing in the kitchen!!!

This recipe is courtesy of one of my favorite website Nourished Kitchen. Check it out- they have awesome wholesome recipes for fall and always.


INGREDIENTS
6 medium apples (or substitute 8 small apples)
1 cup honey
3/4 cup heavy cream
2 tablespoons butter
1/4 teaspoon unrefined sea salt
natural red food dye (optional)
1/2 cup crushed pecans (preferably soaked and dried)
6 sticks or wooden dowels
instructions
Whisk honey, cream, butter and salt in a heavy-bottomed saucepan over medium-high heat until it begins to bubble, then immediately reduce the heat to medium. Stir in food coloring, adjusting the volume to match the intensity of color you like.
Continue to whisk the caramel frequently to prevent scorching and to prevent it from bubbling up and out of of your saucepan. Continue to cook until the caramel reaches a temperature of 260 F (about 25 minutes). The caramel should be a rich brown or red-brown if you also used food coloring; the bubbles should be small and should uniformly cover the surface of the pan and the caramel should be thickened.
Prepare an ice bath. Then pour the hot caramel into a mixing bowl and place the bowl in the ice bath, taking care not to splash water into the hot caramel. Stir the caramel until it is uniformly cooled and it begins to thicken just a bit.
Plunge a wooden stick or dowel into the core of your apples and roll them, one by one, in the caramel until uniformly coated. Roll them in chopped pecans and place them on a piece of parchment paper to cool completely before serving.

Simple is always better...

This week has just been crazy for me. Longer days at work, Lots of after school activities, homework...

So needless to say I have been taking a break from a creative kitchen and serving up something fast and simple. It's always a pleaser in my household if I make turkey panini's. Monday we made turkey and apple panini with a dill yogurt spread. It was tasty and super easy to whip up.
Tuesday was roasted chicken with spinach salad- thank you Trader Joes for a perfect bag of Organic super greens! And the skin on, bone in chicken was amazingly juicy. (I like to cook with the skin to keep it moist- but I peel it back before I eat) just not a skin girl ;)

So, tonight rolled around and once again baseball went late and my crossfit workout took much more strength than I thought! So I was tired and not wanting to think.
I had Grassfed ground beef in the fridge. I cooked it up with some onion and peppers, added a little garlic and pepper. Then I roasted some broccoli in the oven with a touch of coconut oil, minced garlic, salt and pepper. I baked till tip turns crispy. That's my favorite way to eat broccoli.
I then proceeded to mix it all together.
Ground beef, onion, peppers, broccoli.

Super easy beef and veggie bowl. Chase had some fresh chopped tomatoes and lettuce in his- almost a taco bowl. Jason has marinara in his and I had mine just simple as easy!

It was a great night.

I don't feel like cooking

Today was one of those days that I was EXHAUSTED. And the thought of making a meal was going to make me angry. However- the thought of eating out was even worse. All I wanted to do was sit in bed and fall asleep. Ha! Wishful thinking!!!
I searched my pantry and fridge for items to just make a huge, clean, healthy salad.
Look what I found- not bad! Gotta love Trader Joes! All Organic produce and paid a small amount.
It's days like today when I am glad that I overstock my car with healthy, easy accessible veggies. Just to make a quick meal with no headaches!

It's was a clean meal- the family enjoyed it and we noshed on a delicious salad!
FYI- I added some roasted beets and pumpkin seeds, and eggs. Tossed with a fabulous lemon vinegrette!

Olive oil
Balsamic Vinegar
Lemon
Dijon mustard
Salt & Pepper.

Yummmm- I think I am gonna make it for lunch and add some grilled chicken or fresh tuna!

Have a healthy day!

Dinner, dinner - time for dinner.

Tonight was a fabulous evening for an alternative Italian dish!
Chase has been sick for 2 days and I was going stir crazy and had to get busy in the kitchen. While he was resting I had time to prep up the veggies- so when dinner came around I only had a few things to do. It was quick and easy.
I had time to clean the house, do laundry, and even run my sprints outside. Perfect day- sort of!

Tonight's special is...
Chicken parm-ish, zuchinni spaghetti , and butternut squash fries. It was a fabulous fall evening packing with lots of food and a cool breeze.

CHICKEN PARM-ISH

4 Free range chicken breasts- sliced in half to make 8 skinny breasts!
1 cup almonds
1 cup walnuts
4 eggs
1 tbsp garlic powder
1 tbsp onion powder
2 tbsp olive oil
2 cups marinara sauce
1 cup cheese (mozzarella, goat, feta)
Salt & pepper- to taste
** almond flour may be substituted
** cheese is optional if Paleo or dairy free.


Beat 4 eggs and place in a bowl. Combine almonds and walnuts in food processor or blender (to flour consistency). Mix with onion powder, garlic powder, salt and pepper. Place in another bowl.
Heat olive oil in a sauté pan. Dredge chicken in egg wash and place in dry mix till coated. Fry in oil till browned and flip. (Don't flip too much or coating will come off). Place on paper towel to remove excess oil.

Coat with marinara and cheese and heat in oven till melted. (350f)

ZUCCHINI SPAGHETTI

4 zucchini
1 tsp olive oil
1 garlic clove minced
Salt & pepper to taste

Heat oil in pan. Use a julienne slicer to make long spaghetti noodles. Heat in oil, garlic, s & p for just a few minutes to warm. If you toss too much it will get mushy. You still want a crunch!!

BUTTERNUT SQUASH FRIES

1 butternut squash
1 tbsp coconut oil

Slice squash, remove seeds, and peel skin. Chop into fry shape. Toss with oil and bake 425 degrees F till crispy. Approx 20 mins. (It will depend how much "juice" the squash will have.
Sprinkle salt and pepper or cinnamon for a different flavor.

This is a really great meal. It's healthy, full of vitamins and minerals. Loaded with protein and really tasty. I think you will all love it.
My family did :)

Enjoy!

Fried shrimp- Paleo style

This is a perfect dish to make with the "bang bang" sauce. It's easy and so tastey. There is not a huge story behind this- except that I was craving something spicy and yummy for dinner. And I got a bunch of fresh shrimp from the market today...

FRIED SHRIMP

20 RAW shrimp (don't use frozen)
2 eggs
2 Tbsp Arrowroot Powder
1/2 cup almond flour
1/2 cup unsweetened coconut flakes
1/4 tsp Onion Powder
1/4 tsp Garlic powder
1/4 tsp adobo seasoning
1/4 tsp sea salt
1/4 tsp pepper
Coconut oil (frying)

Mix breading ingredients in a bowl. De-vain and shell shrimp. Mix eggs and arrowroot. Then dredge in breading mix. Heat coconut oil and place shrimp in pan. Use medium heat. Once golden brown place on a paper towel to remove excess oil. Sat and pepper to taste.

* you can bake these at 400 degrees F
For 13-15 minutes.

BANG BANG Sauce:
1/4 cup mayo (Paleo mayo preferred)
4 tbsp sweet chili sauce
1 tsp Sriracha
1 tsp coconut vinegar
2 green onions (for garnish)

Mix together and top with onions.
Serve on side of shrimp.

Enjoy!

Chia- pet....? No Chia Pudding!!!!

Who knew this itty-bitty seed can pack so much superfood goodness? Chia seeds are a great was to add a maximum amount of nutrients with a minimum amount if calories.
It curbs your appetite with more omega-3 fatty acids than Salmon!!

So for a late night snack I am making Chia Seed Pudding!!

CHIA SEED SUPERFOOD PUDDING:
1/4 cup Chia Seeds
2/3 cup spring water
Local honey

Place the seeds in warm or cold water and stir- a lot!
Place in fridge for 10 minutes and it form into "pudding".
Top with sliced banana, strawberries, blueberries and coconut. Drizzle with honey for sweetness if needed.

Awesome!!

What is it about breakfast for dinner..

Who was the genius that came up with eating breakfast for dinner??? I owe them a million thanks! It's my favorite easy "go to" dinner when I have nothing prepared. It almost makes you feel a little "naughty" for thinking such a thing. Ha!!!
So, while everyone else is eating chicken, steak and potatoes- I am noshing on my favorite pepper egg muffins and grain free waffles with apple slices! Sounds a whole lot better to me than chicken... Boring ;)
Don't be jealous- just make 'em!!!

GRAIN FREE WAFFLES
1 1/2 cups almond flour
4 organic free range eggs (separated)
3 TBSP coconut oil (melted)
1/4 cup local honey
2 Tsp pure vanilla
1/2 tsp baking soda
1/4 cup coconut milk or almond milk
14 tsp sea salt

Heat waffle iron. Mix dry ingredients together. Mix wet ingredients (leave out egg whites). Using a hand blender- whip egg whites till soft peaks.
Mix wet and dry ingredients together, then fold in egg whites. Grease waffle iron with coconut oil and pour in batter for 2-3 minutes. These waffles come out fluffy (for crispier- toast).
Top with fresh fruit, almond butter, honey, jam, maple syrup.... Anything you wish!

Enjoy these for breakfast, lunch, dinner or snack.
They are perfect.

Good Morning...time to eat!

Oh my- its such a fabulous day to sit on my deck and drink a cup of green tea and eat breakfast. The cool air is such a welcomed change and I am ready for fall.
Chase and I were about to make scrambled eggs- but we decided to change it up and create an omelet muffin. This is the easiest recipe that can last a few days too!

Egg muffins:
12 Organic eggs
1/2 cup chopped red peppers
1/2 cup onion
Handful fresh spinach
Splash of almond milk (any milk)
Salt & Pepper

**This recipe is easily adaptable to anything in your fridge- veggies, meats, cheese.... Whatever!

Preheat oven to 350.
Mix ingredients together and pour in a greased muffin pan. Fill about 1/2 full. Sprinkle salt and pepper on top.
Bake for 15-20 minutes. Till tops are golden.

Serve with sliced fruit and tea/coffee :)

Happy Saturday!!

Help! I need bread.

Some days go by and I don't even think about bread. I am content with meats and veggies and fruits. As long as I stay full with water, I won't crave bread. However, today is a day that I wanted toast for breakfast with my eggs.
So... Since I am on vacation from work and school- I made bread. A Paleo version, ofcourse. This one was good, but I suggest toasting it- it takes out the dampness of it.
It is satisfying and perfect for an egg sandwich or even a panini- if sliced thin. Enjoy!

INGREDIENTS:

makes 1 loaf

1 1/2 cups blanched almond flour
2 tablespoons coconut flour
1/4 cup golden flaxseed meal
1/4 teaspoon celtic sea salt
1 1/2 teaspoons baking soda
5 eggs
1/4 cup coconut oil
1 1/2 tablespoon honey
1 tablespoon apple cider vinegar

Place dry ingredients in a food processor and mix. Then add oil, honey, cider vinegar and eggs. Pulsing till combined.

Line a loaf pan with parchment paper and pour mix into loaf pan.
Bake at 350 degrees F for 35-40 minutes. (till toothpick comes out clean).
Let sit and cool before slicing.

** I am sorry I don't have a photo- I know you all want one. This bread was devoured by my family in 1 meal- and I forgot to snap a pic! Ugh :(

Faux Ice Cream - yes please!

Who loves ice cream? ME! ME!
Who loves bananas? ME! ME!

What a perfect combo!! You can make this at home and all you need is a food processor. This is ideal if your Lactose intolerant or avoiding dairy for many other reasons.

1 Ingredient ice cream:
(becomes a few more if you add in other flavors- but great alone as well)

Slice 4 bananas (very ripe) and freeze till nice and hard/frozen.
Place in food processor and mix until banana almost looks like rice! Scrape sides- repeat a few times till its getting mixed. Add in a scoop of almond butter and a scoop of cocoa.
PRESTO.... You have ice cream! Serve soft or freeze.
** feel free to create any combo you enjoy- fruit, nut butters, protein powders...etc!
** topping can be used too!!!

I know you are all going to love this. It's amazing and a great way to curb a sweet tooth at night, top your favorite dessert, and feel good about serving the kids ice cream.

Enjoy!

Bring on fall!

I am ready to wear sweaters and boots with colorful scarves, but most of all I am ready to eat lots of hearty fall vegetables and stews!
Fall just makes me wanna cozy up to a fire with a bowl of chili or soup and watch football! Aaahhh...

In the south we don't get many days like this, but I will take what I can get.

Today, I woke up and was in the mood for soup and pie! Ha- what a combo. Since fall is the perfect time for pumpkins- I decided to make a pumpkin pie. Not just any old pie, but a Grain Free Pumpkin Pie!
It was not difficult at all and only took about 20 minutes prep time. That is fast!
I also made an Italian Wedding soup (Jason's favorite). I am very excited to share both of these recipes with you. They are easy, hearty and full of nutritious veggies and lean meats.
Enjoy!

GRAIN FREE PUMPKIN PIE

Crust Ingredients:
1 cup Almonds
1 cup Walnuts
1/4 cup Coconut oil (melted)
1/8 tsp salt
1 tsp cinnamon

Preheat oven to 350 degrees F.
In a food processor or blender- combine the walnuts and almonds till a flour like consistency. Mix with oil and press into a greased (with coconut oil) pie pan. Bake for 20 minutes till edges are browning.

Pie filling :
1 1/2 cans Pure Organic Pumpkin
1/4 cup Local honey
1 tbs Pumpkin Pie spice
3 Organic Eggs
1 tsp pure vanilla
1 tbs coconut milk (to thin)

This filling should be spreadable not liquidy!!!
Mix all filling ingredients and blend with blender and pour in pie crust (after the 20 minutes)
**You can top with crusted walnuts and cinnamon if you like.

Bake for 1 hour or until toothpick comes out clean.
Let sit to cool before serving. It needs to rest!
Serve with dairy free vanilla ice cream or whip topping.


ITALIAN WEDDING SOUP

Meatballs:
1 1/2 pounds Grass Fed lean Beef
1 egg
1/2 cup Parmesan Cheese
3 garlic cloves chopped
1 Tbs fresh basil
1 Tbs fresh oregano
1 tsp sea salt
1 tsp pepper

Mix together into small balls (approx 30). Bake at 350 degrees for 20 minutes ( till a medium bake).

** this is a great meatball recipe in general- you can use for many recipes.
** you may substitute with ground chicken and turkey as well.

Soup:
3 carrot stalks (chopped)
3 celery stalks (chopped)
1 medium onion chopped
2 tbsp Olive Oil
Dash- salt and pepper
2 garlic cloves
10 cups free range organic chicken broth
1 cup dry white wine
2 handfuls fresh spinach
1 tbsp fresh dill

In a heavy soup pot-
Sauté carrots, celery, onion, garlic in olive oil until sweating.
Add broth and wine. Boil.
Bring to simmer and add spinach and dill. Let cook 10 minutes.
Add meatballs (or serve over meatballs)

* feel free to add a brown rice pasta, quinoa, or any other veggies you might have!

Out with the old, in with the new!

Italian food is much loved in my house. I grew up eating my moms baked ziti, chicken parm, and ofcourse the ultimate.... Lasagna! Who can resist a delicious lasagna?
Well, these days I am doing everything I can to revamp dishes and make them the most "Paleo-ish" I can. For those that don't know what Paleo is.... It's a grain free, dairy free, legume free, sugar free way of eating. And it makes you feel FABULOUS!!!! No more belly bloat- which is good since I am trying to squeeze into my skinny jeans for fall!
So back to lasagna... This is my take on a new and improved lasagna.
This is NOT dairy free!

ZUCCHINI GRASS FED BEEF LASAGNA.

4 Medium size zucchini ( sliced with a mandolin slicer- long thin slices)
1 1/2 Pounds ground grass-fed beef
1 Organic brown egg
1 Tbsp fresh basil
3 Garlic cloves (chopped small)
1 Jar Organic tomato sauce
1 1/2 cups mozzarella cheese
1/4 cup grated parmigiana cheese
1 Tbsp oregano
8 oz fresh ricotta cheese
Preheat oven to 350 degrees F.
In a casserole dish, spread tomato sauce to cover bottom of dish. Layer zucchini across the dish, to cover all sauce.
Brown garlic and beef together.
In a bowl, mix together ricotta, parm, egg, basil, oregano and 1/2 of the mozzarella cheese.

Layer- zucchini,cheese mix, meat, sauce...repeat.
Top with remaining cheese. Sprinkle with salt and pepper if you like.
Cover with foil and bake - approx 30 mins. Remove foil and brown top for additional 8 minutes.
Let sit before you cut and serve.

This dish can be a bit "juicy". It's best to serve in a pasta bowl.
Serve with a grain free roll (will post recipe soon)

Enjoy the hearty goodness of this Italian remake!!!

Frozen banana treats

Sometimes a little "something sweet" is the best way to curb a sweet tooth. However, it's hard to find anything healthy and sweet unless it's a fabulous piece of fruit!!! So that is what we are going to use.

These are Chase's (my son) favorite after dinner snack. They are super easy to make and taste like banana chocolate chip ice cream- whoop whoop ;).
Try to allow yourself only one- its hard not to devour the entire bunch.

FROZEN CHOCOLATE BANANA TREATS
- cut a banana into 1 inch pieces
- dip in melted dark chocolate chips (use a toothpick)
- a dab of almond butter (per chuck)
- walnut pieces (place walnut in baggie and go to town with a hammer)

Place in freezer for hour or store covered overnight.

Enjoy the goodness!

Back to South Philly!

Tonight was the perfect night to make my Chicken sausage and peppers. It's a cool breezy evening and my fridge was busting with fresh chicken sausage from the farmers market.

I paired it with a delightful green spinach salad with balsamic Dijon dressing. The entire meal took 20 minutes and tastes delish! My house smells like the streets of little Italy and all the hoagie shops! Ha ha :) (maybe not the best analogy)

Ingredients:
6 Organic free range chicken sausage links.
2 tbsp olive oil
3 garlic cloves (chopped)
Salt & pepper to taste
2 organic red peppers
2 organic yellow peppers
1 medium yellow onion
Splash of white wine

Warm up pan until olive oil is hot (you might need to add more). Add garlic until soft. Brown sausage then add peppers and onions till soft and carmelized.
Turn down heat to low and let simmer for about 8 minutes ( you can add a splash of white wine at this point)

My spinach salad:
Fresh organic spinach
1 whole organic carrot (sliced)
1/2 avacado (diced)
1 small cucumber ( skin on diced)

Dressing:
Olive oil
Balsamic Vinegar
Grainy Dijon mustard
1 garlic clove (minced)

Depending on how large your salad is- will depend on how much you make. Remember this... Practice makes perfect!!!!

Perfect for a chilly fall evening!
Happy cooking.

WELCOME TO MY KITCHEN

Hey everyone!!! I am so excited to begin this journey. I have always wanted to start a blog and document all of my recipes.
I enjoy cooking and enjoy a healthy way of living. I started cooking when I was young- making "boxed" cakes and holiday meals with my mom.
Over the past few years health and nutrition has really become what I love. But I love flavorful food, so I began "tweaking" many recipes to make them healthier but still enjoy the good taste of homemade family recipes.

I hope you all enjoy this blog and my journey as I create and share with you....my life and my KITCHEN :)

Grain Free Pumpkin Chocolate Chip Muffins

Today I made some awesome Grain-Free Pumpkin Chocolate Chip muffins. They were fabulous and chocolatey!!!

Ingredients :
1/2 cup Organic Coconut Oil
6 Organic Eggs
1 Tsp natural Vanilla
3/4 cup pure Organic pumpkin (nothing added)
1/4 cup local honey
1/2 cup coconut Flour
1/2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp sea salt
1 cup dark chocolate chips.

Preheat oven to 400 degrees F. Grease muffins tins with coconut oil, and combine wet ingredients in a bowl. Next, combine all dry ingredients except choc. chips.
Mix dry into wet and stir till moist. Add chocolate chips. Bake for 15 minutes till a toothpick comes out clean.

Yummy!!!!!!! I hope you enjoy as much as we did.
Stay tuned for more yummy goodness.