Kickass Cabbage, Kale & Chicken Bowl

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YES! Kale and Cabbage have successfully been conquered by this wonderful dish to be so tasty and good! This is a great, beautiful, and colorful dish ❤ Haven’t you heard?!? You are supposed to be eating all of your colors in order to have a fully balanced diet. No, this does not include skittles.

Please comment bellow! Let me know how this tasted to you! Thoughts? Opinions?

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Ingredients

1 Sweet Potato

1 lb Organic, antibiotic-free Chicken Breast

1 Cup Rice

1/2 Cup Cilantro

1 Lemon

1 head of Kale

1 Bell Pepper

1 tsp Turmeric

1 tbsp Chili Powder

1 tsp Cayenne

1 tsp Salt

1 tsp Pepper

Coconut oil

1 tbsp Olive Oil

Toppings

Purple Cabbage

Avocado

Cilantro

Salsa

Sour Cream

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Start your rice by taking 2 cups of water in a small pot on high heat. Once boiling, add in one cup of rice, turn down to medium heat, and cover with a lid. Once your rice is finished, remove from heat and add 1 tbsp olive oil, 1 tsp salt, cilantro, and half a lemon.

Then, set the oven to broil. Skin and dice sweet potato into bit size pieces. Place into a small bowl with a large spoonful of coconut oil. Season with a pinch of salt, pepper, and chili powder. Mix well. Place on a baking sheet lined with tin foil and place it in the oven for 6-8 min. Meanwhile, dice up your kale, mix with coconut oil, salt and pepper, then place it on the baking tray with the sweet potato and place in the oven for another 3-5 minutes.

Next, take a frying pan and another dollop of coconut oil. Add diced chicken breast to medium/high heat. Season with 1 tsp salt, 1 tsp pepper, cayenne, chili powder, turmeric, and the other half of the lemon. Mix well. Turn heat down and cover with a lid. Check frequently and stir until finished.

Take rice, kale, sweet potato, and chicken and top with salsa, sour cream, avocado, salsa, and serve!

 

Enjoy ❤

 

 

Taco-less Taco

Mexican food is my favorite type of food by far! I do my best to spice it up and make it extra delicious! ❤

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Ingredients

1/2 cup Basmati Rice

1 head of cilantro

1 tbsp olive oil

1/2 lemon

1/2 cup lettuce

1 lb Elk Hamburger (or meat of choice)

1 package of Taco seasoning

1 15oz can black beans

Guacamole 

2 avocados

1/4 cup white onion

1/4 cup salsa

2 tbsp Honey

A pinch of Salt

A pinch of Pepper

Toppings

Salsa

Green Chile

Jalapeños

Cheese (optional)

Cook Time: 25-30 min

Serves: 2-3

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To begin, take out a small pot and fill with 1 cup of water and put in on high heat. Once the water begins to boil, add rice and olive oil. Turn down to medium heat and cover with a lid. Let boil for 10-15 min. Stir often. If the rice is still hard once the water has evaporated, continue to add gradual small amounts until it is fluffy and soft.

In a frying pan, add meat and turn on medium heat. Add a taco seasoning or season to your liking using garlic powder, paprika, cumin, turmeric, lemon and chili powder. Stir seasoning in well and mix until the meat is fully cooked through.

On the side prepare your chopped lettuce, guacamole (using the recipe above or buying store bought), strain black beans, and grate cheese. Once the rice if fully cooked, add in finely chopped cilantro and lemon juice. Build your “Taco” to your liking adding your choice of toppings and enjoy.

Mango Chicken Haystack

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Here is a clean eat for the family night dinner. It’s got great flavor; mixing sweet and spicy.

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Ingredients

1 cup Basmati Rice

3 tbsp Olive Oil

 1/2 lemon

1/2-1 lb Chicken breast

1/2 onion

2 cloves garlic

A pinch of Salt

A pinch of pepper

1 tsp Cumin

1/2 tsp Turmeric

1 tbsp Chili Powder

1 mango

1 Avocado

1/4 cup cilantro

1/2 cup lettuce

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Bring 2 cups of water to boil in a small pot. Add rice and bring down to medium/low heat, cover with lid.

In a frying pan, place olive oil, onion, garlic and simmer on low heat for 2-3 minutes or until onions are translucent. Add chopped chicken, salt, pepper, cumin, turmeric, 1/4 lemon and chili powder. Bring up to medium/high heat and stir frequently, adding more olive oil, if needed. Once the meat is cooked thoroughly, remove from heat.

When rice is ready, add a pinch of salt, a splash of olive oil, cilantro, and 1/4 lemon. Mix well.

Begin to make your haystack by placing rice, chicken, lettuce, avocado, mango, and garnish with cilantro.

Enjoy ❤

 

Gluten Free Sugar Free Paleo Muffins

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These muffins are surprisingly good! I expected them to turn into a rock of bland luckiness, but I was delighted to find that they are sweet, nutritious, hardy, and soft.

This is the perfect breakfast or snack for any one with severe allergies, wants to lay off the sugar, or is doing the Candida Diet. This recipe was inspired by one I found online at http://www.thecandidadiet.com, but I put a couple of my own special twists in there.

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Ingredients

1 Cup Coconut Flour

1/2 Cup Coconut Flakes

1/4 Cup Flaxseeds

1/4 Cup Walnuts

1/4 Cup Pumpkin Seeds

2 Tbsp Chia Seeds

1/4 cup Raw Cacao

2 Tsp Cinnamon

1/2 Tsp Nutmeg

1/4 Tsp Clove

2 Eggs

1-1 1/2 Tbsp Stevia

1 Tbsp Vanilla Extract

1/4 Cup Almond Butter

1-2 Cups Unsweetened Coconut Milk

Time: 25-30 minutes

Makes: 12

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Set the oven to 375 degrees. Take out one large mixing bowl and place in flour, coconut flakes, seeds, almond butter and cacao. Add in eggs and coconut milk and whisk until all the ingredients are well blended. If needed, add more coconut milk until the batter is sticky but not watery. Add in cinnamon, cloves, nutmeg, stevia and vanilla extract and continue to stir the batter. Take out your muffin tin and line it with cupcake liners or grease well with oil or butter. Fill your tin with the batter. These muffins don’t rise very much, if at all, so be sure to fill your liner to the brim. Garnish with more seeds and cacao, if you please. Place in the oven for 15 minutes. Check your muffins by placing a fork in the middle. If batter is still wet in the center cook for another 5-10 minutes. Once done, let them cool for 10 minutes, serve with a glass of coconut milk and then enjoy ❤