Lettuce Chicken Fans

Okay let’s face it, you have to combine something so delicious and so good for your body at the same time to make you want it. Okay people here’s a recipe you all have been waiting for.

Ingredients:

  • 1 cup sliced chicken breast
  • 1/8 tsp italian seasoning
  • 1/8 tsp garlic juice
  • 1/4 tsp dried parsley
  • 1/8 tsp dried rosemary
  • 1/4 cup mayo
  • 4 romaine lettuce leaves

To start, mix together all dry ingredients. Then add in the garlic juice, chicken and finally mayo. Mix for 20 seconds.

Then spread on to the 4 lettuce leaves- Enjoy!

Gluten Free Cheese Cake

I love cheesecake! I would even marry it…. Okay maybe not but, I do really love it. I love being gluten-free and dairy free because I don’t get my usual headaches and tummy aches all the time. One thing I don’t appreciate about cheesecake is that it is dairy. So I can only have a little tiny piece. :( Though there is always a bright side to it. I’m not eating a big piece of cheesecake everyday until it’s gone.

So here’s my take on gluten free cheesecake! Have fun and good luck! :)

Ingredients:

Crust:

  • 4 cups of gluten free rice chexs
  • 1/2 tsp of pumpkin spice
  • 2 tbsp of agave nectar (any sweetener works)
  • 4 tbsp of butter
Cheesecake Batter:
  • 1 (8 oz) pkg. cream cheese (softened)
  • 1 tbsp lemon juice
  • 1/2 cup sugar
  • 1/4 cup milk
  • pinch of salt
  • 1 tsp. vanilla
  • 2 eggs

To begin add all of the crust ingredients to the blender except for the butter and agave nectar and blend until powder. (You should decide how you want the crust to be, before you blend it.) Dump the crust mixture into a 8 x 8 square pan (pie pan will do) and put aside. Get out a small sauce pan and put in the butter and agave nectar. Melt. Pour butter mixture into crust mixture and fully mix. Then press until completely covered.  Yahoo your this far! :)  Preheat the oven for 325 degrees.

Cheesecake batter: In a mixing bowl, beat cream cheese until fluffy. Gradually add in lemon juice, 1/2 cup sugar, milk, salt and vanilla. Add eggs, 1 at a time, mixing well after each time. Pour filling into crust!  Bake for 25 to 30 minutes or until set. Take it out and jump up and down saying I did it… Hehe! You don’t have to do the last part if you don’t want to. Chill for 3-4 hours or more before serving. Eat within 1 week! Bon appetite!  Stay tune for more gluten free deliciousness!

Almond Joy Shake (The good kind)

Hello everyone! Today is an awesome day and it’s day of gratitude towards the Lord. I’ve been able to eat raisin and chewy foods in 3 weeks after the surgery. I LOVE almond joy candy bars. Except for the part that they have tons of sugar in them and milk. (I am sort of sensitive to milk) so I have created a recipe where you have the same taste of an almond joy but has lots of protein and little sugar.

Ingredients:

  • 1/2 almond milk (you could use coconut milk also)
  • 1/4 unsweetened coconut
  • 1 big handful of ice
  • 1 big chunk of a dark chocolate bar
  • 1/2 cup almonds
Get out your nice blender, that I’m sure everyone has and put in the the almonds and dark chocolate in and blend until fine. Use a butter knife if the almonds and chocolate stick to the blender. Then put in all the rest of the ingredients and blend until everything blended smooth. ENJOY!

Almond & Brown Rice Pancakes

My mom and dad are gluten free and I’m trying to be! We try to find alternatives to wheat foods. This week we made almond-brown-rice pancakes. They were really good and very filling. So enjoy the recipe and share this page with friends and family! 😉

Ingredients:

  • 1 cup almond flour ( I use my Vita mix blender and blend almonds for  about 2 minutes or until very fine or you can purchase it at a health food store.)
  • 1 cup brown rice flour (I also make this flour in my Vita mix blender. You can also purchase it.)
  • 2 eggs
  • 1 1/2 cups (I either use rice milk, almond milk, or goat milk because my body doesn’t do well with cow’s milk.)
  • 2 TBS of sugar (I like to use agave nectar or real maple syrup)
  • 2 tsp of vanilla
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 6 tsp of baking powder
  • 1 TBS xanthan gum
Start by beating eggs together. Then mix in the milk. Add in the rest of the liquid ingredients. Whisk together for 10 seconds. Then add all of the dry ingredients into the liquid mixture. Mix together for about 2 minutes or until fully mixed. Grease a griddle with butter and start adding pancakes 1 inch apart from one another. Makes about 8-10 pancakes 3″ diameter.
Have an awesome cooking day!

Almond & Brown Rice Pancakes

My mom and dad are gluten free and I’m trying to be! We try to find alternatives to wheat foods. This week we made almond-brown-rice pancakes. They were really good and very filling. So enjoy the recipe and share this page with friends and family! 😉

Ingredients:

  • 1 cup almond flour ( I use my Vita mix blender and blend almonds for  about 2 minutes or until very fine or you can purchase it at a health food store.)
  • 1 cup brown rice flour (I also make this flour in my Vita mix blender. You can also purchase it.)
  • 2 eggs
  • 1 1/2 cups (I either use rice milk, almond milk, or goat milk because my body doesn’t do well with cow’s milk.)
  • 2 TBS of sugar (I like to use agave nectar or real maple syrup)
  • 2 tsp of vanilla
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 6 tsp of baking powder
  • 1 TBS xanthan gum
Start by beating eggs together. Then mix in the milk. Add in the rest of the liquid ingredients. Whisk together for 10 seconds. Then add all of the dry ingredients into the liquid mixture. Mix together for about 2 minutes or until fully mixed. Grease a griddle with butter and start adding pancakes 1 inch apart from one another. Makes about 8-10 pancakes 3″ diameter.
Have an awesome cooking day!

Liquids and Soft Foods: EASY Spread

I love spreadable goat cheese on anything. Okay not everything but pretty much. I personally love it on homemade pizzas.
Okay so today I will be sharing with you my sweet goat cheese dip recipe. It is so good!
The ingredients that you will need for this sweet goat cheese dip are:
  • 1/8 cup agave nectar
  • 1/2 cup creme goat cheese
  • 1 1/2 tsp pumpkin spice

To start add in the goat cheese into a small airtight bowl. Then stir and beat in the agave nectar for about 20 seconds or until fully mixed. The mixture should look like its smooth. Next add in the pumpkin spice and beat for another 10 seconds. I love pumpkin spice. Once you are done then try it with apples or a piece of bread. I personally like it with apples. Comment below telling me what you like with this recipe. Have an ausious day!

Look for new posts soon!

 

Liquids and Soft Foods: Awesome Dip!

So this is 4th day after surgery and I am able to get pancakes and eggs down my throat already!

So I have a recipe to share with you today! I love bean dip. But most of all I love black bean dip. This dip has TONS of protein. So to get started you need the list of ingredients that you will need for this recipe which will be:

  • one can of black beans (drained please)
  • 1/2 cup of chicken broth (vegetable broth will do)
  • 1 tbsp of garlic
  • 2 tsp of salt
  • 1 tbsp of chopped onions (dehydrated is what I used)
Start adding the ingredients one at a time, one after the other. Blend for 2-3 minutes. You need to decide whether you want it CHUCKY or SMOOTH before you blend it. I personally like it smooth. But that’s just my opinion. Once it is done blending scrape it out in to a airtight container. It lasts for about 1-2 weeks. This dip is awesome with tortilla chips or veggies. ENJOY!

Liquids and Soft Foods: Piña colada protein smoothie

Yesterday was January 18th today is January 19th and these two days have been some of the best days ever! I got my new laptop which is drum roll please oh never mind I got a a MacBook Pro. I got gum line surgery on Jan 16th and was in a little pain the next day. But I have been taking pain meds to slow down the pain just a wee bit. I will be eating soft foods and liquids for the next 2 months. I have been drinking cold soups, cold protein smoothies, and already I have been able to get eggs and pancakes down my throat. YEAH! Its has been a good life and God has helped me heal quicker. So for todays recipe I am going to share with you my take on piña colada.

Here is the list of ingredients you will need to make this recipe:

  • 1/2 can of pineapple chunks and all the juice
  • cottage cheese (2-3 spoonfuls)
  • 1 c of ice
  • protein powder (I use Vega Vanilla Almondilla) (1 spoonful full)
  • half a can of coconut milk
  • 1/2 half cup rice milk (My body doesn’t process cow milk very well)
To start, add in all the ingredient after another into a blender and blend for about 3-5 minutes. It’s as simple as that. Pour into cups and ENJOY! It makes about 4-6 servings depending how much a person wants!
Have an awesome day and adieu!

 

 

 

 

Butternut Squash Hash-Brown Patties

I am truly sorry I haven’t been posting in a while…

But I have so many new recipes to share with you and I am going to share one with you right now. So this recipe is soooo EASY and only requires three ingredient. Why are you still here on my website go try the recipe, oh I remember now, you need my recipe! :)

Things that I use for this recipe are a potato peeler, a cheese grater (if you have an electric grater that’s awesome), a griddle ( I love my family’s griddle!) or a skillet would work too.

Okay here is the list of ingredients you will need:

  • 1 whole butternut squash (peeled and rinsed)
  • 2 eggs
  • a tsp of salt (you can add less or more depending how salty you like it)
  • and a drizzle of olive oil for the griddle or skillet

Okay you want to start with the butter squash because that takes the most time out of the recipe. (You want to cut the butter squash it to five pieces just so its not so huge). Having a electric grated would be great but if you don’t you can go the “old fashion way”, you could just use a regular cheese grater. I have a regular cheese grated to so don’t be ashamed. It works! (when your done grating all of that you are awesome) After you grate all of the butternut squash, beat in the two eggs, and salt so that everything is mixed in. Next drizzle the olive oil on the griddle or skillet and wait till the is medium warm. I use a 1/4 cup to measure how much *batter I want to use. So just start adding the batter to which ever appliance you have. You want to wait about 3-5 minutes (3-5 minutes on each side) before you flip them. Once they are done cooking enjoy that’s all I can say. Actually never mind, it tastes good with ketchup too. And that’s way uh-uh uh-uh I like it. Thanks for the support and have a Great DAY! I will post soon….. Make sure to comment below, it helps! :)

To purchase my book click HERE! A portion of  the money goes to kids with cancer! So please purchase the book it helps a ton.    

Peanutty Chocolate Chip Crinkles

Peanutty Chocolate Chip Crinkles

Makes: 1 1/2 dozen

Ingredients:

  • 1/2 Cup butter
  • 1/2 Cup white sugar
  • 1/3 Cup packed brown sugar
  • 1/4 Cup peanut butter
  • 3/4 teaspoon vanilla extract
  • 1 egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 Cup rolled oats
  • 1 Cup semisweet chocolate chips

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the butter, white sugar, and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.