Chipotle Honey Greens Bowl

A few weeks ago, my husband and I took a little “staycation” at a fancy boutique hotel in town. While we were lounging by the pool, living the good life, we enjoyed the most amazing greens bowl. It was a perfect light summer treat. We’re typically not “I’ll have a salad” people, especially not on vacation, but this one was a refreshing complement to a warm summer day in the sun. I decided as soon as I got home, I would come up with a “copycat” recipe.

I don’t know about you, but I have a difficult time with raw kale and broccoli. They’re just not my favorite. Well let me tell you, with this recipe, you just may reconcile your relationship with them. Because the broccoli is chopped thinly and the kale is massaged in order to wilt and break down the bitterness, these two go perfectly together. Then you have the sweet and spicy mix of the dressing and it really is a solid summer lunch staple – or it’s a great side for a grilled chicken or steak dinner!

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*Please note – the dressing is a lot, more than you’ll need for the salad ingredients. That way you can double or triple your salad amount for a crowd, or use throughout the week as a dressing or meat marinade.

Ingredients:

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Easy and Delicious Bacon Bruschetta Chicken

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Who’s sick of cooking the same old, same old and is ready for something new and EASY? You can’t tell, but I’m raising my hand. I am currently in training for a new whole food nutritional program I will be launching soon, so I’ve been playing with some recipes, changing things up, and throwing together new things to incorporate (as usual) as many colorful veggies as I can in one meal.

The original version of this recipe I received courtesy of my friend Megan, from a detox program I ran a few years ago. It’s versatile, because it works for people who have issues with gluten or dairy, and it’s so easy and fast – who doesn’t love that?

Even my picky three-year-old loves this recipe! He likes it with jasmine rice, which is a pantry staple in our house!

Ingredients:

  • 1.5 lb boneless chicken thighs
  • 1 1/2 cups fresh tomatoes, chopped
  • 1/4 cup basil pesto, homemade or store-bought (dairy or nut free? Use basil paste or fresh basil)
  • 6 strips bacon, cooked and crumbled
  • 2-3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste

Directions:

  1. Heat oven to 350 degrees.
  2. In a Dutch oven, season chicken liberally with salt and pepper.
  3. Layer chicken, seasoning, garlic, basil pesto, tomato, and bacon.
  4. Place lid on top and cook in oven for 1-1 1/2 hours until chicken is cooked through.
  5. Serve with rice, pasta, or my favorite – cauliflower rice!

*For crock pot option, follow directions above and cook 4-6 hours.

That’s IT. Now, if you are like me, it will need more seasonings than the recommended amount above. So play with it; add what you like. And as always – let me know what you think!

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What to Cook When You’re “Social Distancing”

 

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Y’all, times are crazy. While toilet paper may be absent from stores, last I checked there are still some shelf-stable and frozen items available for plunder… I mean, purchase.

So I figured what better time to share ways to create nourishing and filling meals out of a stockpile… just in case.

Reminder – this isn’t about sticking to a diet or trying to “eat right.” This is about finding food that is going to be packed with nutrients to boost our immune systems by creating diversity in our gut microbiome. Vegetables always go together. I’ve never had a combination of veggies I didn’t like. Now, for picky eaters and super tasters that’s a different story. Hopefully, you will find a wide variety of options below to keep you happy, nourished, and full. Continue reading “What to Cook When You’re “Social Distancing””

Roasting Veggies for Beginners

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Want to hear something crazy? I only started eating vegetables regularly about 9 years ago. Before that, it seemed so daunting to chop and season, and I relied on packaged meals allll the time due to lack of knowledge and insecurity around cooking. If that’s you – you’re in good company and it’s not too late to start!

I thought I’d share how I do it! It’s fast, easy, delicious – and a great way to make in bulk and have on hand throughout the next few days!

Continue reading “Roasting Veggies for Beginners”

Chocolate Hummus

Nothing says Valentine’s Day like chocolate covered strawberries, am I right? Confession – I don’t love strawberries, and the only way I like to eat them is with chocolate. I am not opposed to melting chocolate chips with butter or coconut oil and making a dip that way, but this year I was challenged to come up with a fun recipe for kids on Valentine’s Day – and I am quite pleased with the results… as were my kids who couldn’t keep their little fingers away.

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Green Lentil Curry

I’ve been in a pantry cleaning mood lately. I didn’t say organizing. You can ask my husband – organization is NOT my skill set. But I’m trying to make use of ingredients we have hanging out in the back of the pantry. You know those things you need for a recipe, you use a tiny bit of, then you forget about them? Those things.

So when I found green lentils that, for the life of me I can’t remember what we used them for, I decided to go searching for a way to cook them.

I found the original recipe here, and apart from the green curry paste, I had all the ingredients I needed on hand – total win. I added a few different things to the recipe, took away some others, and the result is a flavorful, hearty dish that is thicker than soup but just as warming. Continue reading “Green Lentil Curry”

Healthy Holiday Sides with Carrots and Sweet Potatoes

Carrot souffle and sweet potato bake that are grain free, dairy free, and refined sugar free? Yes, please!

Now, before you head to the recipes, I have to say one quick thing. I know it’s a pain when you are looking for a recipe and the blogger spends all this time with the description and build up and pictures and you’re like, “Just get to the dang ingredients, Karen!”

But after I say this I’ll be done – and you can go on your merry way to try out these recipes.

I get annoyed with the phrase “healthy” in regards to food choices during the holidays. Holidays are celebratory, and if you’re stressing out about whether something is “healthy” or not, and you’re panicked about every ingredient in your meal, you’re less likely to be able to digest the nutrients from that meal.

Stressing about food is the opposite of health, in my opinion.

That being said, it seems to me that every year I get busier with celebrations. We have countless parties, and all of them feature lots of food and lots of alcohol. Because monitoring my mental health is always priority for me, and I will do whatever I can to fight seasonal depression, eating loads of sugar and drinking sugary alcoholic beverages can be taxing on my mental stability.

Consuming lots of sweet treats and drinking alcohol frequently during the month of December will throw off my sleep, make me less well-rested the following day, and then cause my cravings to skyrocket – perpetuating the cycle. So while I don’t want to stress about my food, I do want to be MINDFUL about what I’m choosing and how those choices will make me feel afterward. (For more on eating for mental health and my thoughts on that, check out the Sparking Wholeness podcast episode 10.)

Which leads me to the recipes.

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Continue reading “Healthy Holiday Sides with Carrots and Sweet Potatoes”

Quick and Easy Slow Cooker Chicken Chili

Last week my husband and I decided to get creative, save money, and utilize different items from our freezer and pantry that were taking up space.

Well, maybe it was my idea to get creative. He just liked the money-saving part.

img_2561Anyway, I found some organic boneless chicken thighs in our freezer, along with some pantry items that could be useful, and threw together a white bean chicken chili that was so good I knew I needed to post here for my own reference, if anything!

What surprised me about this chili is how creamy it ended up being. I didn’t add any cheese or sour cream, but something about the combo of the white beans and bone broth made it thicker than a usual tomato-based and dark bean chili.

 

*Note: While beans may be aggravating for some people if consumed too frequently, they are still a great source of folate, minerals, and fiber – and white beans in particular are great at slowing the glucose response in the body. All these benefits are crucial for mental WEALTH. Continue reading “Quick and Easy Slow Cooker Chicken Chili”

Favorite Slow Cooker Potato Soup

Brrrr – it’s cold outside in Dallas, so you know what that means for me??? Time to post a soup recipe!

I wish I knew where this recipe came from, to give credit where credit is due. But I don’t – I’ll just say my family requests this every time the weather cools down a bit, and this recipe has always been a hit in my coaching groups.

It’s gluten free, dairy free, and SUPER filling. You can sub the white potatoes for sweet potatoes – or even Japanese sweet potatoes!

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When I worked away from home full time, I prepped all ingredients the night before, stored them in the fridge, then dumped them in the crock pot the next morning, set on the lowest setting.

These days I throw it all together and cook on high for 4 hours.

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Ingredients:

  • 1 pound Italian sausage (or breakfast sausage or grass fed beef)
  • 10 slices bacon
  • 3 large potatoes, peeled and chopped into cubes
  • 1 onion, diced
  • 1 tablespoon minced garlic
  • 1 32 ounce carton broth (beef has the most flavor)
  • 1 teaspoon salt or more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 cups chopped kale
  • 1 can unsweetened coconut milk, refrigerated to separate cream

Directions:

  1. Cook sausage in pan.
  2. Cook bacon in pan or bake on 375 for about 35 minutes until desired crispness.
  3. While those cook, chop potatoes and onions.
  4. Place everything in slow cooker except bacon, kale and coconut milk.
  5. About 30 minutes to 1 hour before serving, add kale.
  6. A few minutes before serving, add just the separated coconut cream to the slow cooker.
  7. Chop bacon in small pieces and serve on top of soup. **Some people throw the bacon in at the beginning with everything else, but I think it has more flavor as a garnish.

Delicious Dessert Nachos

My newest discovery in foodie land is the amazing Japanese sweet potato. Maybe it appeals to me because it’s purple on the outside (my favorite color), maybe it’s just because it’s unique, but either way – it is an extremely versatile friend in my kitchen. This guy has the ability to go sweet OR savory – no easy feat.

Because I’ve always loved a good sweet treat, I decided to go in the sweet direction. It makes it fun for kids, too! My 2 year old had to fight me for the last few bites of these “nachos.”

As usual, I used my air fryer for this recipe, but it’s doable in the oven too – might just take a little more time to get nice and crispy.

You can use peanut butter, almond butter, cashew butter, sunflower butter, whatever your favorite is. Trader Joe’s has a fabulous mixed nut butter that would be good on this too! The chia seeds give it some crunch, and the coconut/honey combo complete the flavor explosion. If you really want to get crazy, sprinkle some cocoa powder on top! Oh, the options!

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