Tag Archives: Devour Power

Teriyaki Chicken and Quinoa or Cauliflower Rice

This is a hearty dish utilizing my new teriyaki sauce recipe that is soy free and healthy. I have been experimenting with quinoa lately in my cooking, and find I tolerate it very well. This is a pleasant discovery since I admire the benefits of quinoa, such as it being a good source of protein, with all nine essential amino-acids in it and fiber. I buy sprouted quinoa here. If you are eating grain free or strict Paleo, substitute cauliflower rice (here is a video demonstration from Cooking Light on how to make delicious cauliflower rice) for the quinoa.

Teriyaki Chicken and Quinoa

The Teriyaki Chicken and Quinoa also has one of my favorite things………lots of veggies! I am The Eat Your Veggies Lady after all! I have included broccoli (cruciferous vegetable), carrots (a root vegetable and a good source of Vitamin A and healthy carbs), scallions (alliums which are cholesterol lowering and cardiovascular protective), mushrooms (a significant source of zinc, calcium, iron, potassium, folic acid and more), and I just couldn’t help myself, I added some fresh basil on top of each bowl at the end, because I like it’s flavor so much (it’s benefits are, disease fighting, antibacterial, and combats stress).

First you will make the sauce. This can be made ahead and kept in the refrigerator until you are ready to use it. It is a wonderful condiment to have on hand, so any extra will not go to waste.

Soy Free Teriyaki Sauce

Makes 2 Cups

You will need a medium sauce pan and a blender.

Ingredients:

10 ounces of Frozen Pineapple (or fresh)

1/2 of a Red Apple, cored but not peeled

1/3 Cup of Chopped Yellow Onion

1/3 Cup of Coconut Aminos (a soy free alternative made from coconut sap)

1/3 Cup of Fresh Orange Juice

1/4 Cup of Apple Cider Vinegar

2 Cloves of Garlic, minced or 2 Teaspoons of Garlic Infused Olive Oil

2 Tablespoons of Honey

1/2 Teaspoon of Ground Ginger

1/2 Teaspoon of Sea Salt

Directions: Add all the ingredients to the sauce pan and bring to a boil. Reduce heat, and simmer until the apple is tender, about five to ten minutes. Cool for fifteen minutes. Add it to your blender and puree until smooth. Add the sauce back to your sauce pan, and simmer again until reduced by a third. Store refrigerated in a glass container until ready to use.

Now to prepare the Teriyaki Chicken and Quinoa!

Teriyaki Chicken and Quinoa – Soy Free

 

Teriyaki Chicken and Quinoa

Prepare enough Quinoa to make 4 servings according to package directions. Set aside, covered.

Ingredients for Teriyaki Chicken:

2 1/2 pounds of boneless, skinless chicken thighs cut into 1 inch cubes

4 Cups of Fresh Broccoli Florets cut into bite size pieces

4 Cups of Carrots, peeled and diced into 1/2 inch pieces (this is about 4 large carrots)

6 ounces of fresh mushrooms, diced (I used oyster mushrooms. Use the kind you like.)

1/2 Cup of Scallions, sliced

2 Tablespoons of fresh Basil

4 Tablespoons of Olive Oil, divided

1 1/4 Teaspoons of Sea Salt, divided

1/2 Teaspoon of Ground Black Pepper, divided (omit for nightshade free)

Directions:

In a large skillet, add 2 tablespoons of Olive Oil. Turn your burner to high heat, then add the chicken cubes to the olive oil and sprinkle it with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Brown the chicken on one side for 5 minutes, then flip and brown the other side for 5 minutes. Remove the chicken from the pan into a large bowl and set aside. Don’t worry if it is still pink. You will cook it more.

In the same pan, add 1 tablespoon of olive oil. Over medium high heat add the diced carrots and a half teaspoon of  salt and 1/4 teaspoon of pepper. Cook for five minutes. Then, add the broccoli to the carrots and cook another five minutes, stirring frequently. You can add a little broth or water if needed.

Add the carrots and broccoli to the chicken in the bowl.

Add the remaining tablespoon of olive oil to the pan and the mushrooms. Sprinkle with 1/4 teaspoon of salt and brown the mushroom over medium high heat. This should take about 5 minutes.

When the mushrooms have browned, add the chicken and vegetables back into the pan and bring up to a sizzle over medium high heat. Stir in the scallions and 1 cup of prepared teriyaki sauce. Add more if needed. Cover and cook over medium heat for five minutes until the chicken is cooked through.

Oyster Mushrooms

Chicken and Broccoli

 

Teriyaki Chicken and Quinoa

Serve beside the cooked quinoa, sprinkle with fresh chopped basil and some extra scallions.

Teriyaki Chicken and Quinoa

Serves 4 – 6 people with leftovers. 🙂

Eat Your Nutrients!

 

Egg, Parsnip and Celeriac Root Hash Brown Skillet

Eggs and Hash Browns are an American classic. I did a remix of the humble, time honored, hash brown by using parsnip and celeriac root vegetables for the hash and made it all in one skillet instead of forming individual hash browns. I received my inspiration for this dish from the Waffled Hash Browns recipe in Cooking Light Magazines March 2017 issue. Skillet meals are trending, and I can see why. The clean-up is easy, it’s all in one pan, and making one big hash is quicker than making individual patties! You can see in the photo how the eggs are nestled into the crispy hash ready to be devoured. This hash is full of nutrition too!

 

Parsnip Celeriac Hash and Egg Skillet

Egg, Parsnip and Celeriac Root Hash Brown Skillet

The global, cream colored celeriac root and parsnip are both a good source of Vitamin C, B-6, Magnesium, Potassium, and Fiber. Eggs are a good source of protein, and don’t you love it that the yolks are now said to be good for us? I never understood why only part of a complete and natural egg was said to be only half good for us. Yolks are a wonderful source of Omega 3, Vitamins A, D, E, B-12 and K, lutein (for eye health) and more. Here’s the recipe!

Skillet Egg and Parsnip Celeriac Hash Browns

Egg, Parsnip and Celeriac Hash Brown Skillet

 

Egg, Parsnip and Celeriac Hash Brown Skillet

Ingredients:

2 Cups of Parsnips (peeled and grated)

2 Cups of Celeriac Root (peeled and grated)

5 Eggs

3 Tablespoons of Olive Oil

1 Teaspoon of Sea Salt

1 Teaspoon of Dried Parsley

1/4 Teaspoon of Black Pepper

1/4 Teaspoon of Onion Powder

1/4 Teaspoon of Garlic Powder

Fresh Basil (optional)

Directions: Preheat the oven to 325Âş degrees. In a large bowl, mix together the grated parsnip and celeriac root (I used a food processor to grate it for speed, but it can also be hand grated), 1 egg (beaten), sea salt, parsley, pepper, onion powder and garlic powder. Mix thoroughly.

In a large non-stick skillet (I used a 14 inch) pour in 3 tablespoons of olive oil. Heat over medium-high. Add the hash mixture and pat it down into one even layer to brown one side. Let this cook for five minutes, or until the bottom has browned. With a rubber spatula, turn over the hash brown to the other side to brown. It will not turn in one piece, which is fine. Flip it in sections. Brown for a few minutes on this side. After the hash browns are brown on both sides and tender, make four egg sized nests in your pan (refer to the photo). Crack the eggs in the nests, and sprinkle with a little additional sea salt and pepper. Pop the pan in the oven, and bake the eggs for 8 to 12 minutes until the whites are set and the yolks are cooked to your liking. Remove the pan from the oven. Chop some fresh basil and sprinkle it on the top before serving.

Eat Your Nutrients!

Eat Your Nutrients!

 

 

 

 

 

Smooth and Peachy Coconut Milk Ice Cream

When Spring is getting close and the days are lengthening, I start craving fresh fruity flavors. The beauty of freeze dried fruit is the flavor is intensified, because it is concentrated. So, it is easy to make a fruit forward ice cream or cookie off season. I really like Karen’s Naturals freeze dried fruit. They are organic and contain just fruit, no additives or preservatives. This is a pretty straight forward recipe using just a few quality ingredients to make a smooth and peachy, dairy free, ice cream that tastes fresh, even when peaches are not in season!

Smooth and Peachy Coconut Milk Ice Cream

Smooth and Peachy Coconut Milk Ice Cream

This recipe makes enough for four generous servings of ice cream. It is dairy free, gluten free and honey sweetened. The squeeze of fresh lemon juice brightens the ice cream and gives it the perfect tang.

 

Serving Up Smooth and Peachy Coconut Milk Ice Cream

Serving Up Smooth and Peachy Coconut Milk Ice Cream

 

Smooth and Peachy Coconut Milk Ice Cream

Ingredients:

2 Cups of Full Fat Coconut Milk

1 Bag of Just Organic Freeze Dried Peaches (here)

1/2 Cup of Quality Honey (I use local)

2 Tablespoons of Pure Vanilla Extract

1 Tablespoon of Fresh Squeezed Lemon Juice

1/8 Teaspoon of Sea Salt

Directions: In a high speed blender, puree all the ingredients. Chill in the refrigerator for 4 hours. Churn in an ice cream maker. I use this one.

Enjoy! You can store leftover ice cream in the freezer. It is easy to scoop straight from the freezer because of the higher vanilla content. Have a blast of peach before peach season to celebrate the coming of Spring!

If you want to make a fresh peach ice cream that is dairy free in peach season, check out my recipe for fresh and simple peach ice cream here!

Eat Your Nutrients!

Eat Your Nutrients!

 

 

 

 

Strawberry Pecan Granola Tart

You know what I love about February besides having three of my daughter’s birthdays in this month and Valentine’s Day? I start seeing good strawberries in the store again! I also find people are starved for color, and February is full of red and pink and hearts. These Strawberry Granola Tarts are just right!

Strawberry Pecan Granola Tart

Strawberry Pecan Granola Tart

The crust for the tart is a coconut pecan crust that is grain free. It rolls really well and blind bakes beautifully. The pecans and coconut in the recipe with a touch of honey makes it very tasty!

There is a jammy berry bursting filling that has berries cooked down to intensify the strawberry flavor naturally, and fresh strawberries stirred in afterwards, along with some coconut butter to add creaminess.

The granola on the top of this tart adds a crunchiness that is fun to eat and delicious with the creamy filling. It is crunchy and airy with the freeze dried strawberries, toasted coconut flakes and crunchy chopped pecans. The granola topping stands alone in my opinion, so make extra to snack on!

Strawberry Pecan Granola Tart with Coconut Pecan Crust

Strawberry Pecan Granola Tart with Coconut Pecan Crust

 

Strawberry Pecan Granola Tarts

Strawberry Pecan Granola Tarts

 

Strawberry Pecan Granola Tarts (makes two small or one pie sized)

Coconut Pecan Crust

For the crust: Preheat your oven to 350Âş degrees F.

In a food processor with a blade attachment add the following ingredients:

1/4 Cup of Coconut Flour

1/3 Cup of Pecan Halves

1/4 Cup of Coconut Butter (I could eat this brand right out of the jar)

1/4 Cup of Coconut Flakes (unsweetened, shredded)

1 Egg

2 Tablespoons of Honey

1/8 Teaspoon of Sea Salt

Pulse all the ingredients in the food processor until it forms a ball. Grease your pan of choice. This is either a full sized pie pan, or like the ones I used which hold 2 Cups each.

Roll out the crust between two pieces of parchment paper or plastic wrap with a rolling pin. If you have two pans, divide the crust in half, one for each pan. Take off the top layer of parchment after rolling the crust out, and carefully transfer it to the pans. It will probably need some patching, so use your fingers to form the crust to your liking. Don’t panic. 🙂

Bake for ten minutes, or until the crust is golden brown on the edges. Remove it from the oven and cool. Now let’s make the filling!

Coconut Pecan Pie Crust

Coconut Pecan Pie Crust

Filling

1 Lb. of Fresh Strawberries for making the jam filling

1 Cup of Fresh Strawberries for stirring in

1/4 Cup of Coconut Butter

3 Tablespoons of Honey

1 Tablespoon of Fresh Squeezed Lemon Juice

a Pinch of Sea Salt

In a heavy medium saucepan over medium high heat, cook the ingredients. When the jammy filling comes to a simmer, mash the berries using a potato masher to break up the berries. Continue cooking for five to ten minutes at a high simmer until the mixture thickens,stirring occasionally. Remove from the heat and fold in one cup of fresh diced strawberries. Set aside to cool.

Strawberry Granola Topping

This is an easy peasy granola, and you are going to love it!

1/4 Cup of Pecan Halves

1/4 Cup of Freeze Dried Strawberries (my favorite here)

1/4 Cup of Dang Lightly Salted, Toasted Coconut Flakes (they are amazing straight out of the bag…here. Easy to find in grocery stores too)

Directions: Break up the strawberries and coconut flakes with your hands or a knife. Coarsely chop the pecans. Mix them all together in a bowl.

Simple Strawberry Granola Ingredients

Simple Strawberry Granola Ingredients

Assemble the Strawberry Pecan Granola Tart.

Pour the Jammy Strawberry filling into the cooled pie crust, and spread it evenly. Sprinkle the delicious, crunchy Strawberry Granola Topping on top. Be artistic! Refrigerate for four hours before serving.

Happy February!

Dishing it Up! Strawberry Pecan Granola Tart

Dishing it Up! Strawberry Pecan Granola Tart

Eat Your Nutrients!

Eat Your Nutrients!

 

 

 

 

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