Bombay Fish Curry

Margaret Mead was once quoted as saying, it is easier to change a man's religion than his diet. I think I agree. Between trying to get my boyfriend, Stephen and my dad to start eating healthier, sometimes I feel like I am beating my head against a wall. Stephen is starting to make some (slow) progress. And I'm very proud of him for his small changes. He has stopped eating corn and peanuts, and is trying to make better choices with the his protein intake. So I was very excited to make this fish curry for him and to throw as many veggies in there as I could. He only slightly complained about the amount of veggies.


Bombay Fish Curry
adapted from Cooking Light
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1 T extra virgin olive oil
1 lb. cod loin, cubed
Salt and black pepper
1/2 onion, chopped
1/2 c carrots, cubed
1 1/2 T curry powder, recipe here
1/4 t cinnamon
1/4 t ground red pepper
1 1/2 c chicken broth
3/4 c frozen peas
1 T fresh cilantro, chopped

In a small bowl, mix together curry powder, cinnamon and ground red pepper. Season cod with salt, pepper and half of curry mixture. In a large skillet, heat oil over medium high heat. Cook fish for 1-2 minutes per side, or until just cooked through. Remove fish from skillet. Add onions and carrots to skillet and cook for 5-6 minutes, until tender. Stir in chicken broth and the rest of the curry mixture. Simmer chicken broth for 2-3 minutes. Stir fish into broth. Turn off heat and stir in peas. Top with cilantro.

Lemon Blueberry Sauce

I'll admit it, I'm not a big fan of blueberries. Never have been. I don't know, just something about them. But this sauce... well, it's just crazy good. So good, I keep making it over and over again.

I have thoroughly enjoyed it on chicken, bison, salmon, red potatoes, a spoon. I'm telling you, crazy good.


Lemon Blueberry Sauce
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12 oz fresh blueberries
1 lemon, zested and juiced
1 T agave nectar
Pinch of salt

Put blueberries, lemon zest, agave nectar and salt in a medium pot. Cook blueberries over medium heat, stirring occasionally. After the blueberries start to burst, simmer sauce for 10-12 minutes, or until it reduces to desired consistency. Remove from heat and stir in lemon juice.

Oven Roasted Salsa

This salsa is amazing. Really amazing. And easy to make. The hardest part to making this salsa is trying to let it cool down before eating all of it. I think it's perfect partner is sweet potato chips.

Oven Roasted Salsa
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2 1/2 lbs. tomatoes, cored
1 onion, quartered
2 Serrano peppers
3 garlic cloves, still in paper
Juice of 1 lime
1/2 c fresh cilantro
Salt and pepper

Place tomatoes, onion, Serrano peppers and garlic cloves on a baking sheet. Broil in oven for 10 minutes, or until skin on tomatoes starts to bubble and char. Turn tomatoes, onion and peppers over and broil for another 10 minutes. Peel garlic from paper, remove stems from peppers and peel as much skin off the tomatoes as possible. In a blender or food processor, place cilantro, lime juice, onion, garlic, peppers, tomatoes, salt and pepper. Blend until well chopped, or to your desired consistency. Optional: if you would like a thicker salsa, strain it through a mesh strainer.

Chipotle-Mango BBQ Sauce

The last 2 months have been crazy. In a number of ways, both good and bad. But mostly good.

-Work has been a struggle for me. On April 29th, my supervisor was apart of the cuts in our district. So my coworkers and I had to emotionally deal with losing our supervisor while trying to figure out how to close the school year without her. If possible, I now have even more respect for what she did.

-In May, my doctor, asked me to write a meal plan for the specific food lists of her patients. This was a big task that made my brain hurt, but was so rewarding to accomplish.

-Toward the beginning of June, I went to Illinois to visit my parents. We were in Peoria, where I got to see my good friend from college, Dani. Then my mom and I went to Michigan City, IN, to visit my aunt.

-My Aunt Alice and I went to see my nephew, Luke, at his boy scout camp. It was a long, hot, but fun adventure.

-My best friend from college, Erin, got married last week. I had the honor of being one of her bridesmaids. I went up to Chicago in May for her Bachelorette Party, then Stephen and I just returned from the wedding and a Chicago visit this week. Such a great time!

-All of these events have been very significant in the last 2 months, but the most significant is that I'm going back to school!!!! I enrolled at the Institute of Integrative Nutrition. It is based out of New York but is an online program. It is a year long program that officially starts July 11. At the end, I will be a certified Health Coach and Nutrition Consultant. I am so very excited about this journey that I am about to take and can't wait to share my new knowledge with all of you.

Chipotle-Mango BBQ Sauce
*I doubled this recipe and used half as a marinade and the other half to baste the chicken the last 15 minutes of cooking.

Coconut Pumpkin Mini Muffins

I have been gluten and dairy free for just over a year now. But I'm still just not that into gluten free baking. I don't know, maybe it's all the weird, expensive ingredients. Or that I try to eat as many whole foods as possible. I think the only reason I have done any gluten free baking is for my gluten free nieces.

I saw this recipe using coconut flour and was really excited to try it out. Even if you are not gluten free, these muffins are so good, you will love them. They don't even taste gluten free to me.


Coconut Pumpkin Mini Muffins
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adapted from Gluten Free Fever

1/2 c coconut flour
2 t pumpkin pie spice
1/2 t baking soda
1/2 t salt
1/2 c canned pumpkin puree
6 eggs
4 T coconut oil, melted
1/3 c agave nectar
1 t vanilla
1 c chocolate chips (dairy free option)

In a small bowl, whisk together flour, spices, baking soda and salt. In a mixing bowl, start mixing pumpkin puree with a mixer. Add eggs, one at a time, allowing each one to thoroughly mixed in before adding the next. Add coconut oil, agave nectar and vanilla. Mix until well incorporated. Whisk in dry ingredients until most of the lumps have disappeared. Stir in the chocolate chips. Grease mini muffin pan with cooking spray or use mini muffin paper cups. Put about 2 tablespoons into each muffin cup, or fill each cup 3/4 full. Bake in a 400 degree oven for 14-16 minutes, or until just cooked through.

Pesto Chicken with Roasted Tomatoes

It's a cold, dreary and rainy day in Dallas.

I work for Dallas Independent School District in Central Staff. (Which means that I'm not on a school campus.) In Texas, education is facing major budget cuts and on Friday we had over 200 people laid off in Central Staff.

It's a cold, dreary and rainy day. And it seems to be very fitting.

It was represented by empty spaces in the parking lot. Office doors closed that are usually open and inviting. Words of sympathy and encouragement spoken softly to those who lost someone close to them.

Those of us left, walking around in a daze. Asking questions of the unknown to come. Wondering how to make it without our colleagues. Trying to figure out how to pick up the pieces of the jobs left behind.

But we are the lucky ones. There are over 200 people who are left to pick up the pieces of their lives. On this cold, dreary and rainy day, they did not have the option to come to work.


Pesto Chicken with Roasted Tomatoes
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1 1/2 lbs. chicken breast, split in half
Salt and pepper
1/4 c extra virgin olive oil, divided
2 c fresh basil
1/4 c walnuts
1 large garlic clove, minced
1/4 c chicken broth
1 lemon, juiced
2 Roma tomatoes, cut in half, lengthwise

Coat tomato halves with 1 tablespoon oil. Season with salt and pepper. Roast in a 375 degree oven for 45-50 minutes, or until most of the liquid is cooked out. Put basil, walnuts, garlic, salt, pepper, chicken broth, lemon juice and 2 tablespoons oil in a food processor. Process until smooth. In a large skillet, heat 2-3 teaspoons oil over medium heat. Season chicken with salt and pepper. Saute chicken for 4-5 minute per side. Slice tomato halves. Top chicken with pesto and roasted tomatoes.

Spicy Mushroom Chicken

Sometimes I come across a blog (or two), like this and this, that make me wish I was a better blogger. And by that, I mean a better writer. Don't get me wrong, I became well versed in writing the blah, blah, blah's during college to make my professors think I knew what I was talking about. But I'm not, nor will I likely ever be the type of writer who moves people with my words, whether with humor or through inspiration. And I'm OK with that. It also doesn't help that I like to be short, sweet and to the point. I mean really, this post is already getting a little too lengthy for me. Oh well, you can't have your cake and eat it too. Even if it is gluten free.

But I think I'm going to at least try to improve my blog writing skills... maybe tomorrow.


Spicy Mushroom Chicken
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2 1/2 lbs chicken thighs
2 t extra virgin olive oil
Salt and pepper
2 slices salami, thinly sliced (optional)
1/2 onion, thinly sliced
2 c shittake mushrooms, sliced
1 c cremini mushrooms, sliced
1 glove garlic, minced
1 T fresh rosemary, chopped
1/2 t red pepper flakes
2 T chipotle puree
1 T tomato paste
2 c chicken broth

In a dutch oven or oven-safe pot, sear salami over medium high heat until crisp. Remove salami from pan. Add oil to pan. Season chicken with salt and pepper. Sear chicken for 6-7 minutes per side. Remove chicken. Saute onion, mushrooms, rosemary and red pepper flakes for 7-8 minutes, or until mushrooms browned. Season with salt and pepper. Add garlic and saute for 1 minute. Stir in chipotle puree and tomato paste. Add 1/4 cup of the chicken broth and using wooden spoon, scrape the brown bits off the bottom of the dutch oven. Add chicken back to the dutch oven and add the rest of the chicken broth. Cover and bake in 350 degree oven for 15-20 minutes, or until chicken is cooked through. Top with salami and scallions.

Caribbean Jerk Stew

My boyfriend, Stephen, LOVED this stew. He doesn't think about or care that the weather is already too warm for stew down here in Texas. All he cared was that it's spicy and it contained steak.

This was originally a ground turkey chili, but Stephen is not a fan of ground meat and he says he doesn't like 'chili'. So weird.


Caribbean Jerk Stew
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adapted from Rachael Ray Magazine

1 T extra virgin olive oil
2 lbs chuck steak, cubed
1/2 onion, finely chopped
4 cloves garlic, minced
1 T fresh ginger, grated
2 habanero peppers, finely chopped
3 T fresh thyme
1 T smoked paprika
1 t ground allspice
1 t ground cloves
1/2 t ground nutmeg
Salt and pepper
3 c beef broth
1 14.5-ounce can diced tomatoes
12 oz lager beer (Redbridge if you want gluten free)
1/4 c Worcestershire sauce
1 t agave nectar
2 T apple cider vinegar
Scallions, thinly sliced, optional

Heat oil in a dutch oven over medium-high heat. Add steak, season with salt and pepper and cook until browned. Add the onion, garlic, ginger, and habanero. Stir in the thyme, paprika, allspice, cloves, nutmeg, salt and pepper. Cook for 10 minutes. Stir in beef broth,, tomatoes, beer, Worcestershire, agave nectar and vinegar. Simmer for 30 minutes until steak is tender. Top with scallions.

Pomegranate Glazed Drumsticks

I've been having some issues lately with the formatting on my blog. There is very little that I know about HTML, and for some reason the little bit I do know has not really been working for me. And I am very picky about how my posts are formatted (Mmm, you think I have some control issues?). I'm trying my best to get over it. So please excuse any odd formatting you may see.

Oh, and this recipe is so easy it's ridiculous. But so good that I just had to post it.

Pomegranate Glazed Drumsticks

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6-8 chicken drumsticks

Salt and pepper

2 c pomegranate juice

1 T agave nectar

In a small skillet, stick together pomegranate juice and agave nectar. Bring to a simmer and let reduce by half, for about 10-15 minutes. Season drumsticks with salt and pepper. Baste drumsticks with glaze. Grill drumsticks over medium-high heat, basting them with the glaze every 5 minutes. Cook for 20-25 minutes, or until cooked through.

African Meat Pies - Take 1

I try more and more to cook gluten free, even for my boyfriend, Stephen. But sometimes I just have to make something that I know he loves. He grew up eating African meat pies and talks about them a lot. So I found this recipe and decided to give them a try. Unfotunately, I can't remember where I found this recipe. But I might as well retype, because it did not have very good directions.

Oh, and this is Take 1 of the meat pies because Stephen was so excited about these that he has already told me the other versions of fillings that he wants. So there will be more versions to come. And he's hoping those versions will come sooner rather then later.

African Meat Pies

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3 1/2 c flour

Pinch of baking soda

Pinch of salt

2 eggs, separated

2 sticks butter, cubed

1/4 c water

1 lb ground beef

1 t extra virgin olive oil

2 carrots, diced

1/2 onion, diced

Salt and pepper

Ground red pepper, to taste

Put flour, baking soda, salt and butter into food processor and pulse until the texture looks like coarse sand. Add 2 egg whites and 1 egg yolk. Turn food processor on and slowly pour in the water. Process until dough forms and starts to pull away from the sides. Pour the dough out of the food processor and knead to form into a uniform ball. Wrap the ball with plastic wrap and refrigerate for 30 minutes. In a large skillet, heat oil over medium high heat. Add ground beef, salt and pepper to skillet and brown through. Pour out excess grease. Add carrot and onion and saute for 3-4 minutes, or until tender. Let meat mixture cool. Lightly flour board or surface you plan to roll the dough out on. You want about a 6 inch round that is about 1/8 of an inch thick. You can either roll it out first and cut it into the 6 inch round or roll it out thicker, cut a smaller round then roll it out again to a 6 inch round. Place about 2 tablespoons of filling in the middle of the dough round. Dip your finger in water and wet the outside of the dough round. Close the dough into a half moon and seal the dough together. Use a fork to further seal the dough and make a crimped edge. Prick the top of the half moon with a fork 2 or 3 times. Mix remaining egg yolk with 1 teaspoon of water. Brush tops of meat pies with egg wash. Bake in a 350 degree oven for 35-40 minutes, until browned.

Stuffed Tilapia

I've been looking at my computer for the last 5 minutes trying to figure out what recipe I'm going to post. Why? Because I have gotten so far behind on posting the things I've been making. I made this tilapia probably about a month ago. Since I made it for my family, I kept the filling dairy free, but it would be great with some yummy cheese in the mix.


Stuffed Tilapia
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6 tilapia fillets
Salt and pepper
1 T extra virgin olive oil, divided
2 c mushrooms, chopped
4 c packed baby spinach
1 garlic clove, minced
1/4 c walnuts, chopped
Pinch nutmeg
28 oz tomato puree
1/2 onion, minced
2 cloves garlic, minced
1 T dried oregano
2 t dried basil
Red pepper flakes, to taste

In a medium pot, heat 1 teaspoon oil over medium heat. Add minced onion to the pot and let sweat for 2-3 minutes. Add garlic, oregano, basil, salt, pepper, and red pepper flakes and let saute for another minute. Stir in tomato puree and let simmer for 10-15 minutes, stirring occasionally. In a large skillet, heat remaining 2 teaspoons of oil over medium heat. Saute mushrooms for 6-7 minutes, or until browned. Add garlic and let saute for another minute. Stir in spinach, salt, pepper, and nutmeg. Let spinach wilt, about 2-3 minutes. Mix in walnuts. Season tilapia with salt and pepper. Put 1-2 tablespoons of filling on the thick part of each tilapia fillet and roll tilapia over filling. In a small casserole dish, spread a thin layer of the tomato sauce. Lay each stuffed tilapia fillet in baking dish, with seam side down. Top stuffed tilapia with the rest of sauce. Bake tilapia in a 375 degree oven for 12-15 minutes, or until tilapia is cooked through and flaky.

Guinness Braised Short Ribs

I always aspire to make holiday themed foods throughout the year, but all too many times just don't get around to it. But this year, I at least somewhat achieved that goal with this Irish influenced dish. I just happened to make it for my boyfriend, Stephén, last week. Either way, he loved it.


Guinness Braised Short Ribs
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2 t extra virgin olive oil
2 lbs beef short ribs
Salt and pepper
1/2 onion, sliced
1 carrot, cut on bias
1 T fresh thyme
Red pepper flakes, to taste
2 gloves garlic, minced
3 c low-sodium beef broth
12 oz Guinness
1/2 lb red potatoes, halved

Heat oil in a dutch oven on the stove over medium heat. Season short ribs with salt and pepper. Sear ribs for 4-5 minutes per side. Remove ribs from the dutch oven. Add onion, carrot, thyme, red pepper flakes, salt and pepper to dutch oven. Saute for 2-3 minutes, or until slightly tender. Add garlic and let cook for 1 minute. Pour 1 cup of beef broth to dutch oven and scrape up the brown bits on the bottom of the pot. Add the rest of the broth, the Guinness, the ribs and their juices to the dutch oven. Turn the heat up to medium high and bring to a simmer. Let simmer, uncovered for 15 minutes. Cover and cook in a 350 degree oven for 1 hour and 15 minutes. Add the red potatoes, salt and pepper to the dutch oven. Recover and let cook for another 30-35 minutes, or until potatoes are tender.

Sauteed Broccoli, Squash and Mushrooms

I give my boyfriend, Stephén a hard time about being anti-vegetables. But I must admit, I'm not the biggest fan of veggies myself. But for some reason I have been obsessed with these sauteed broccoli, squash and mushrooms lately. Seriously, I've been eating them like it's my job. I don't know what's wrong with me. I'm sure I will tire of them soon, so I'll just go with it while it lasts.


Sauteed Broccoli, Squash and Mushrooms
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2 t+ extra virgin olive oil
1 pint cremini mushrooms
1 yellow squash
1 broccoli crown
1 shallot
Salt and pepper
1 clove garlic, minced

Quarter mushrooms, slice squash down the middle and cut them in half moons, trim broccoli into bite size pieces and thinly slice the shallot. In a large skillet, heat oil over medium high heat. Add mushrooms to skillet and saute for 4-5 minutes, or until browned. Add more oil if needed. Add squash, broccoli and shallot to the skillet. Season with salt and pepper. Saute for 4-5 minutes, stirring occasionally until vegetables are tender. Stir in garlic and cook for 1 more minute.

Agave-Walnut Chicken

I had every intention of posting this recipe last week. Especially since I made it about two weeks ago, but somehow time just got away from me. I don't know what happened. Maybe this week will be better, though it doesn't seem to being shaping up that way. By the way, this was a big hit with my picky eater niece, Siena.

Agave-Walnut Chicken

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adapted from Rachael Ray Mag

1 1/2 lb chicken drumsticks

Salt and pepper

2 t extra virgin olive oil

1 c walnuts, chopped

1 c chicken broth

1/4 c apple cider vinegar

3/4 c agave nectar

Season the chicken with salt and pepper. Heat oil in a large skillet over medium heat. Cook chicken for 4-5 minutes per side, totaling 20-25 minutes, or until cooked through. Remove chicken from skillet. Add vinegar to skillet and use a wooden spoon to scrap up the brown bits. Stir in chicken broth, agave nectar and walnuts. Add chicken back to skillet, turning to coat with sauce and let simmer for 5 minutes.

Roasted Red Potatoes

These potatoes are, in a word, AMAZING. I know what you're thinking... It's roasted red potatoes, that's not a big deal. But these potatoes, my friends, were brined. So they're seasoned on the inside! Big deal!!! You must try these.


Roasted Red Potatoes
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2 lbs small red potatoes
1/4 c kosher salt
1 T agave nectar
10 peppercorns
2 1/2 c hot water
6-8 ice cubes
2 T extra virgin olive oil
Salt and pepper

Pierce potatoes with a fork several times. In a large bowl, stir hot water together with salt, agave nectar and peppercorns until the salt is dissolved. Add ice cubes to chill water down. Add potatoes and let brine for 5-6 hours. Rinse potatoes. Toss potatoes with oil, salt and pepper. Roast in a 375 degree oven for 45-60 minutes, depending on the size of the potatoes.

Chicken and Wild Rice Soup

Are you a fan of the Biggest Loser? I can't get enough of it. And I always feel kind of guilty for eating dinner while I'm watching it. But obviously not guilty enough to stop doing it. Tonight I'm going to try to get this recipe posted without getting too distracted by the Biggest Loser. I'm already not doing a very good job. It doesn't help that my friend, Jenni and I have a tendency to text each other throughout the show about what's happening.


Chicken and Wild Rice Soup
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2 t extra virgin olive oil
1 shallot, thinly sliced
Salt and pepper
2 T fresh rosemary, chopped
Pinch red pepper flakes, to taste
1 clove garlic, minced
1/2 c wild rice
4 c chicken broth
1 c dairy or nondairy milk
2 c cooked chicken, diced
1 c baby spinach

In a large pot, heat oil over medium heat. Add shallot, salt, pepper, rosemary, red pepper flakes and wild rice to pot. Let shallot saute and wild rice toast for 5-6 minutes. Add chicken broth, bring to a boil, reduce to a simmer and cover pot. Simmer for 45-50 minutes, or until rice is tender. Stir in milk and chicken. Let chicken heat through for 2-3 minutes. Stir in spinach and remove from heat.

Chicken with Strawberry Salad

My boyfriend, Stephen, is not a picky eater. He will eat whatever I feed him, but he is not a fan of pairing sweet fruit with a savory dish. So I save these kinds of recipes for my family. And yes, I know, there is something wrong with him. But I love him anyway.


Chicken with Strawberry Salad
adapted from Rachael Ray's look + cook
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4 chicken breasts
2 t extra virgin olive oil
Salt and pepper
1/2 c balsamic vinegar
1 pint strawberries, sliced
3-4 small basil leaves, thinly sliced
1 c baby spinach, thinly sliced
4-5 slices turkey bacon, cut on bias

In small pot, bring balsamic vinegar to a simmer and reduce by half. Let vinegar cool then toss with strawberries, basil, spinach, salt and pepper. In large skillet, cook turkey bacon over medium heat for about 4-5 minutes per side, or until crisp. Remove bacon and drain on a paper towel. In same skillet, add oil and heat over medium heat. Season chicken breasts with salt and pepper. Cook chicken for 7-8 minutes per side, until cooked through. Let chicken rest for 10 minutes, then slice on an angle. Top chicken with strawberry salad and turkey bacon.

Stuffed Pork Chops

Since going gluten and dairy free (amongst other things such as corn, egg, soy, beef, peanut, pork, shellfish and sugar) I have been debating with myself about whether or not to truly make this a healthy blog and only post the food I can eat. But reality is that I make things for my boyfriend, Stephen, that I can't eat. So I think that I'm finally willing to accept that some of the recipes here will be healthy recipes that support autoimmune disorders and some recipes will be whatever it is that I'm making for Stephen that day. Recipes like this one...


Stuffed Pork Chops
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4 thick-cut pork chops
2 t + 1 T extra virgin olive oil
Salt and pepper
2 c mushrooms, finely chopped
1 shallot, finely chopped
1/4 c sun-dried tomatoes, finely chopped
1 clove garlic, minced
2 T chipotle puree, see note
2 T parsley, chopped
2 t flour
3/4 c chicken broth

Using a paring knife, cut a pocket in the middle of each of the pork chops. In a medium skillet, heat 2 teaspoons of oil over medium high heat. Saute mushrooms and shallot for 4-5 minutes, or until mushrooms are browned. Add sun-dried tomatoes, garlic, salt, pepper and chipotle puree. Cook for 3 minutes. Stir in parsley and remove from heat. Using a spoon, stuff the mushroom mixture into the pork chop pockets. Secure pocket with toothpick. Season both sides of pork chops with salt and pepper. In a large, oven safe skillet, heat 1 tablespoon of oil over medium high heat. Sear pork chops for 3-4 minutes on each side. Transfer skillet to 350 degree oven for 7-8 minutes, or until pork chops are cooked through. Remove pork chops from skillet. Return skillet to stove over medium heat. Sprinkle flour in skillet and whisk with remaining oil in skillet. Let cook for 2 minutes. Whisk in chicken broth, scraping up all the brown bits from the skillet. Let broth thicken. Pour over the top of the pork chops.

Stuffed Potato Skins

What do you do when you have 4 snow days in a row? You get creative with what food you have in your house. And I have to say, this creation was really good. Granted, it would have been a whole lot better with some cheese melted over the top. So if you eat cheese, pile some extra on for me.


Stuffed Potato Skins
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6 small red potatoes
2 chicken breasts
2 t extra virgin olive oil
2 T pureed chipotle peppers, see note
1 can black beans, drained and rinsed
Salt and pepper
1 c chicken broth, divided
1 scallion, chopped

Roast potatoes in 400 degree oven for 45-50 minutes, until they are cooked through and tender when light pressure is applied. Slice potatoes in half and scoop out the inside of the potatoes. Return potatoes to oven, cut side up, for 3-4 minutes, or until crisp. In a medium skillet, heat oil over medium heat. Season chicken with salt and pepper. Cook chicken for 8-9 minutes per side, or until cooked through. Let chicken rest for 10 minutes, then dice chicken. Mix together the chipotle puree and 1/2 cup of chicken broth. Add diced chicken and chipotle mixture back to the skillet. Mix together and let heat over medium heat for 5-10 minutes to let flavors meld. Put black beans and 1/2 cup of chicken broth in a small pot. Using a potato masher, mash black beans to your desired consistency. Season with salt and pepper and let heat through. Fill potato skin with black beans and top with chicken and scallions.

Note: When you get a new can of chipotle peppers in adobo sauce, puree the peppers until smooth. Store chipotles in a storage bag in the freezer. Then you can slice off the amount that you what.

Steak Rub

We are on day 3 of no school because of the weather here in Dallas. Most people are probably getting cabin fever by now. I, on the other hand, am finally getting a day to relax. A couple weeks ago, we found out that my boyfriend, Stephen's mom has the early stages of breast cancer. She had surgery on Tuesday morning and then was released from the hospital yesterday. The surgery went really well and she seems to be having a good recovery.

Though it has been a rough couple of days, it has been nice to spend a lot of extra time with Stephen. This was a quick dinner I made for him last night. Stephen really liked the seasoning on the steak. And he definitely appreciated that I topped the potatoes with cheese and made a gravy.


Steak Rub
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1 t dried oregano
1 t chili powder
1/2 t chipotle powder
1/4 t cocoa powder

Mix well. Use liberally on steak.

Stuffed Acorn Squash

I've had an unhealthy obsession today. My friends, Corley and Angela already had to hear about it today, but they will just have to endure it again... There was this girl on the Rachael Ray Show recently who had started a blog to document her losing weight. She decided to take pictures, once a week, of herself in a bikini to show her progress. She is either brave or crazy, decide for yourself. Though my obsession today was about the fact that she weighs the exact same amount as me but still looks better in a bikini than me (I finally figured out that she is 3 inches talker than me), that's not my current obsession with her. The fact is, I'm jealous. I'm jealous that she was clever (read: crazy) enough to take pictures of herself in a bikini and then end up on the Rachael Ray Show. I want to be on the Rachael Ray Show! Ok, maybe not in my bikini. But that's beside the point.


Stuffed Acorn Squash
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1 acorn squash
1 t + 2 t extra virgin olive oil
Salt and pepper
1/2 lb ground turkey breast
1 small eggplant, peeled and cubed
1 carrot, chopped
1 c sliced mushrooms
1 c baby spinach
1 scallion, chopped
1 t onion powder
Pinch nutmeg
1/4 c chicken broth

Slice the acorn squash in half lengthwise. Scoop out the seeds and membrane. Coat inside of squash with the 1 teaspoon of oil and season with salt and pepper. Place squash cut side down on a baking sheet and bake for 350 degrees for 30 minutes, or until tender. In large skillet, heat remaining 2 teaspoons of oil over medium high heat. Cook ground turkey with salt and pepper for 5-6 minutes. Add eggplant, carrot and mushrooms to skillet. Season with onion powder, salt and pepper. Cook for 4-5 minutes, or until vegetables are tender. Add spinach, scallions, nutmeg and chicken broth. Let spinach wilt down for 1-2 minutes. Stuff each acorn half with ground turkey mixture.

Lentil Soup

I've never had lentils before. Never really had a desire to eat lentils. They just look like they would be so blah. But for some reason, I've been obsessed with looking at lentil soup recipes lately. So I took the plunge. And to my surprise, I actually liked it. But I really think the chipotle was a vital ingredient.


Lentil Soup
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1 lb all-natural chicken sausage, sliced on bias
2 t extra virgin olive oil
1/2 onion, chopped
2 c mushrooms, sliced
2 garlic cloves, minced
Salt and pepper
1 t fresh rosemary, chopped
1 chipotle, minced
1 c lentils, rinsed
4 c chicken broth
2 c water
1 Roma tomato, seeded and chopped
2 c kale, chopped

In large pot, heat oil over medium high heat. Sear chicken sausage for 2-3 minutes per side, until browned. Remove from pot. Add onion and mushrooms to pot and saute for 4-5 minutes, or until onion is translucent. Stir in garlic, salt, pepper, rosemary and chipotle. Let cook for 1 minute. Add lentils, chicken broth, water and tomatoes. Bring to a boil, reduce to a simmer. Cover pot and let simmer for 30-40 minutes, or until lentils are tender. Stir in kale and chicken sausage. Let kale wilt down for about 2 minutes.

Chicken Tikka Masala

This was uncharted territory for me, for two reasons. One, because I have never made any kind of Indian food before. And two, because I used this new brand, So Delicious, as a yogurt and cream substitute. I know there are several milk substitutes out there, and have used them. But now... NOW there is a dairy and soy free yogurt! This is BIG for me. I added some sauteed kale to the meal to have some extra veggies to cut through the creamy heaviness of this meal.


Chicken Tikka Masala


Sauteed Kale
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1 bunch kale
2 t extra virgin olive oil
1 clove garlic, minced
1/4 t nutmeg
Salt and pepper

Remove kale from stem and rib. Slice the kale into thin strips. In large skillet, heat oil over medium heat. Add kale and garlic to the skillet. Toss in oil and season with nutmeg, salt and pepper. Continue to toss kale for 2-3 minutes, until it wilts down slightly.

Chicken Drumsticks with Balsamic Sauce

Yesterday my boyfriend, Stephen, told me that his doctor told him that he needs to cut down on his sodium intake. He says that it's because of his workout supplement, though I'm sure all the fast food he eats has a little something to do with it. Either way, we are quite the dynamic duo, I'm intolerant and he's salty...


Chicken Drumsticks with Balsamic Sauce
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1 1/2 lbs drumsticks
Salt and pepper
1 lemon, zested
1/2 t dried basil
1/2 t dried oregano
Extra virgin olive oil
1/2 c (low sodium) chicken broth
2 T balsamic vinegar
1/4 t red pepper flakes

Season drumsticks with salt, pepper, lemon zest, basil and oregano. In a large skillet, heat oil over medium high heat. Sear drumsticks for 4 minutes on all sides, 16 minutes total. Add chicken broth, balsamic vinegar and red pepper flakes to skillet and stir well, picking up the browned bits from the bottom of the skillet. Transfer the drumsticks with the sauce to an oven safe dish and cook in a 375 degree oven for 20-25 minutes, or until chicken is cooked through. Pour sauce back into skillet and simmer for 3-4 minutes to reduce by half.

All-Purpose Seasoning Blend

I've been using this seasoning blend for a while and just realized that I've never shared it here. It is so good on chicken and fish. I've never tried it on beef or pork, but I'm sure it would work well there too. I suggest doubling (or tripling) this recipe and store it in an airtight container because you will use it over and over again.


All-Purpose Seasoning Blend
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adapted from Guy Fieri

2 t dried oregano
2 t garlic powder
1 T onion powder
2 t paprika
2 t ground ginger
2 t rubbed sage
2 t black pepper

Mix all ingredients together. Salt and pepper meat before using seasoning blend. Store in airtight container.

Chicken Verde Bake

My boyfriend, Stephen, loved this dish. The issue I have with it (other than the fact that I can't eat it) is that it really doesn't not look good in pictures. At least not with my minimal photography skills. Maybe that needs to be my New Year's resolution, work on improving my food photography skills.


Chicken Verde Bake
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2 chicken breast, cooked and chopped
1 can black beans, drained and rinsed
2 t extra virgin olive oil
1 1/2 c salsa Verde

1/2 t ground red pepper, optional

Salt and pepper
3 scallions, chopped
1 Roma tomato, seeded and chopped
2 c shredded cheddar cheese
Tortilla chips, crushed

In large skillet, heat oil over medium-high heat. Add chicken and black beans. Season with salt, pepper and ground red pepper and heat through. Stir in salsa Verde bring to a simmer. Stir in scallions, tomato and cheese. Pour mixture into a casserole dish and cover with crushed tortilla chips. Bake in a 375 degree oven for 15-20 minutes, or until tortilla chips are browned and juices are bubbly.

Cookbook

After finding out about how I needed to change my eating, I also had to change the way I thought about cooking. It took me a while to figure out how to add some variety and excitement to my meals with the limited list of foods I can eat, and I love to cook and create recipes! So, I decided to write a cookbook to help people with an autoimmune disorder who find it difficult to come up with ideas that fall within the restrictions of this diet.

I created all of the recipes and took all of the pictures on my own. I published the book through an online publishing company, Blurb.com. I would love for you to check out my cookbook! Click here to take a look, and if your interested please buy a copy or two. :)

Rice Dishes

This is going to be a much longer than usual post...

I always try to label the people I talk about in my blog, whether it be my boyfriend, friends, Aunts, nieces, nephew, etc. But there are 2 people who I cook for frequently and have talked about, but have never 'labeled' on my blog: Kris and Mark. I met Kris when I was 15 years old, when she was first dating my brother. Though she is not my sister-in-law anymore, she is much more than just a friend, she is my sister. She has a wonderful husband, Mark. And in my heart, Mark really is like a brother-in-law to me.

So now that you know who I'm talking about, let me tell you why I'm talking about them today. Mark wants to start taking his lunch to work more and he asked me if I would come up with some easy rice dishes for him, that he will be able to start making for himself. So here are the 3 dishes that I showed him how to make today.

Peanut Coconut Chicken
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4 oz chicken breast, thinly sliced
Salt and pepper
2 t Extra virgin olive oil
1/2 c matchstick carrots
1/2 c snap peas, ends trimmed
2 T peanut butter
1/2 c coconut milk
2 t lime juice
2 scallions, chopped
1/2 c instant brown rice
1/2 c chicken broth

Cilantro, optional

In small pot, bring chicken broth to boil. Stir in brown rice, season with salt. Reduce heat to simmer rice, cover and let cook for 5 minutes. Remove rice from heat and let stand for 5 minutes. In small bowl, mix together peanut butter, coconut milk and lime juice. Set aside. Season chicken with salt and pepper. Heat large skillet with oil over medium high heat. Cook chicken for 3-4 minutes, or until cooked through. Remove chicken from skillet. Add carrots and snap peas to skillet, season with salt and pepper. Let cook for 3-4 minutes, or until snap peas are just tender. Add chicken back to the skillet. Add peanut sauce and scallions to skillet. Stir to combine. Serve over rice. Garnish with cilantro.


Caribbean Chicken
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4 oz chicken breast, cubed
Salt and pepper
2 t Extra virgin olive oil
1 t + 1/2 t Caribbean jerk seasoning
1/2 green pepper, cubed
1/2 onion, cubed
1 mango, cubed
1/2 c instant brown rice
1/2 c + 1/2 c chicken broth

In small pot, bring 1/2 cup of chicken broth to a boil. Stir in brown rice, season with salt. Reduce heat to simmer rice, cover and let cook for 5 minutes. Remove rice from heat and let stand for 5 minutes. Season chicken with salt, pepper and 1 teaspoon of jerk seasoning. Heat large skillet with oil over medium high heat. Add chicken to the skillet and cook for 4-5 minutes, or until cooked through. Remove chicken for skillet. Add green pepper, onion and 1/2 teaspoon of jerk seasoning to skillet and cook for 4-5 minutes, or until vegetables are tender. Add mango and let cook for 1 minute. Add chicken back to the skillet. Stir in 1/2 cup of chicken broth. Serve over rice.


Sweet and Spicy Steak
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4 oz top round steak, thinly sliced
Salt and pepper
2 t extra virgin olive oil
1/4 c sweet chili sauce
1 celery stalk, sliced on bias
1/4 onion, thinly sliced
1/2 c instant brown rice
1/2 c +1/2 c chicken broth

In a small pot, bring 1/2 cup of chicken broth to a boil. Stir in brown rice, season with salt. Reduce heat to simmer rice, cover and let cook for 5 minutes. Remove rice from heat and let stand for 5 minutes. Season steak with salt, pepper and chili sauce. Let marinate for at least 15 minutes. Heat a large skillet with oil over medium high heat. Add steak to skillet and cook for 3-4 minutes, or until cooked through. Remove steak from skillet. Add celery and onion. Season with salt and pepper and cook for 3-4 minutes, or until onions are tender. Return steak to skillet. Stir in 1/2 cup of chicken broth. Serve over rice.