Tag Archives: Eeeeeats

Mermaid Vibes Salad

Mermaid Vibes Gluten Free Salad

Get your mermaid tail ready and dig into this Mermaid Vibes Salad, because Summer is almost here!

This light and seasonal salad will delight your inner mermaid and free spirit without weighing you down!

Mermaid Vibes Salad

Ingredients:

1 Head of Living Butter Lettuce

1 Carrot, Sliced on the diagonal with a Mandolin slicer or thinly sliced

1/2 an English Cucumber, Sliced on a diagonal with a Mandolin or thinly sliced

1/2 a Chioggia Beet, peeled and shaved with a Mandolin or very thinly sliced

Broccoli Sprouts

Watercress

Avocado, sliced

Brown Rice Wraps

Seaweed Salad (Purchased or Use My Recipe Below)

Mermaid Dressing (Recipe Below)

Directions:

Whisk up your Mermaid Dressing and set aside.

Cut the Brown Rice Wraps into sixths and toast the wedges in the oven at 350º degrees F. until just crisp.

Take your prepared salad ingredients and lay two handfuls of roughly torn butter lettuce in the bottom of your dish. Now, artfully arrange your toppings, and drizzle with Mermaid Dressing. Dig in! This is a highly nutritious, light, and absolutely delicious salad!

Mermaid Dressing

Ingredients:

2 Tablespoons of Full Fat Coconut Milk

2 Tablespoons of Olive Oil

1 Tablespoon of White Balsamic Vinegar

1 Teaspoon of Raw Honey

1/4 Teaspoon of Ground Tumeric

1/4 Teaspoon of Ground Ginger

1/4 Teaspoon of Sea Salt

1 Pinch of White Pepper

Directions: Whisk Thoroughly. Refrigerate.

Seaweed Salad

1/2  of a 1.76 oz. package of Wakame Seaweed (like this)

3 Tablespoons of Rice Vinegar

3 Tablespoons of Coconut Aminos

2 Teaspoons of Raw Runny Honey

1 Tablespoon of Sesame Oil

1 Teaspoon of Freshly Grated Ginger Root

1/4 Cup of Finely Shredded Carrot

1/4 Teaspoon of Sea Salt

2 Scallions, Thinly Sliced

Directions: Briefly Rinse your Dried Wakame Seaweed. Then, soak it in a bowl of warm water for five minutes. While the seaweed is soaking, whisk together the rice vinegar, coconut aminos, honey, sesame oil, ginger root and salt. Stir in the carrots and scallions until blended. Pour over the seaweed and toss. Keep Refrigerated.

Mermaid Vibes Salad - For Your Inner Mermaid! Delicious Light Salad that is Gluten and Soy Free. Spa Quality and Healthy!

 

 

 

 

 

 

Grain Free Skillet Monster Cookie!

Grain Free Skillet Monster Cookie - Party Fun!

Fun Food is great for entertaining, and what is more fun that a giant monster cookie made in a cast iron skillet? Make it for your kids and their friends, but don’t forget the adults! They like to have fun too!

Skillet Monster Cookie (Paleo) - Fun Crowd Pleaser

Grain Free Skillet Monster Cookie

Preheat Oven 350º degrees F.

Ingredients:

2 Pastured Eggs

1/2 Cup of Coconut Flour (I Use This)

1/4 Cup of Pure Maple Syrup

1/2 Cup of Ghee, Butter (softened) or Olive Oil, plus 1 Tablespoon for Greasing the Pan

1 Teaspoon of Pure Vanilla Extract (Like This Gluten Free Brand)

1/2 Teaspoon of Sea Salt

1/2 Teaspoon of Baking Soda

1/3 Cup of Dried Cranberries

1/3 Cup of Dried Raisins

1/3 Cup of Raw Pecans

1/3 Cup of Dark Chocolate Chips (I use Enjoy Life)

Party Skillet Monster Cookie - Grain Free Delicious and Fun!

Directions:

In an 8″ Cast Iron Skillet, melt the Ghee or Butter and brush up the sides of the pan. If using olive oil just brush around the bottom and sides of the pan.

In a large mixing bowl, beat your eggs and Ghee, Butter or Olive Oil until creamy with a mixer. Add the maple syrup and vanilla and mix thoroughly. Sift together the coconut flour, salt and baking soda. Put the cookie dough into the greased skillet, and spread it evenly to the edges. Now, sprinkle the cranberries, raisins, pecans and chocolate chips on the top and press into the dough evenly.

Place the skillet into the preheated oven, and bake for 20 to 25 minutes, or until the edges are golden brown. Remove from the oven and what fun!….A beautiful, decadent skillet cookie! Great for a party or cookout!!!

For extra decadence, top the skillet cookie while still warm with coconut milk ice cream, like this recipe!

Crowd Pleasing Giant Cookie in a Skillet! Grain Free, Paleo with a Dairy Free Option!

Chicken Pizza Paillards

Chicken Pizza Paillairds

Paillards is a French term for pounded or thinly sliced meat. Paillards are quick cooking and tender. For these Chicken Pizza Paillards, I used Primal Palate’s Super Gyro Seasoning Blend. It is my favorite gluten free seasoning blend of Himalayan pink salt oregano, marjoram, thyme, and garlic. This is a fabulous, juicy chicken dish! A quick tip I got from Rachel Ray, buy boneless chicken breasts in bulk for savings, and pound them into paillards and freeze between sheets of parchment. Then when you want to make a quick cooking chicken dinner, you can just pull the amount you want out of the freezer. They thaw very quickly!

Chicken Pizza Paillards

Ingredients:

4 Boneless Chicken Breasts

16 Oz. of White Button Mushrooms, Sliced

6 Tablespoons Olive Oil

Pizza Sauce (I used Muir Glen Organic which has no Sugar Added)

Fresh Basil, Chopped

3 Tablespoons of Aged Balsamic Vinegar (my favorite is 18 year old from Fustinis)

Super Gyro Seasoning Blend

Sea Salt

Directions: Preheat your oven to 350° degrees F. Pound the chicken breasts to about a half inch thick using a meat pounder, and cover the chicken with plastic wrap when pounding to prevent splatter. Slice the mushrooms, and add them to a cast iron skillet with 3 tablespoons of the olive oil. Sprinkle with a generous double pinch of sea salt, and cook over medium high heat for ten to fifteen minutes until nice and golden brown. When they are golden brown, add in 3 tablespoons of aged balsamic vinegar and cook until it has evaporated and infused into the mushrooms. Set aside.

In a large nonstick, oven-safe skillet, add the last 3 tablespoons of olive oil and heat over medium high heat. Season your pounded chicken generously with Super Gyro Seasoning by Primal Palate on both sides. (A nice even coat. The amount depends on the surface area of your chicken. I like to be generous) Add the seasoned chicken to the hot skillet and cook for 4 minutes a side or until golden brown on each side. Now, pop the chicken into the oven for five minutes, or until the center of the chicken reaches 165° degrees. While the chicken is in the oven, heat up the pizza sauce.

Remove the chicken from the oven and top each breast with the hot pizza sauce, 1/4 of the mushrooms and sprinkle with chopped basil.

Enjoy!

Sandra

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Chicken Pizza Paillards

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