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Archive for dairy free

Pork Chili Verde

An oldie, but goodie. Was looking for something hearty, satisfying and healthy to serve at a large dinner and came across an old recipe my mother sent my way. If you’re intimidated by the fresh jalapeno for fear of spice, cut to just 1 (original recipe called for 3 to 4, was too much for me). The chili was a crowd favorite. Enjoy.

Ingredients:

3 lbs Boneless Pork Loin* (cubed)  *I prefer pork shoulder – the extra fat leads to a richer/soupier chili.

1 Cup Cilantro (chopped and lightly packed)

1 onion (chopped)

3 cloves garlic (minced)

2 Tbs black pepper

2 Large fresh jalapeno (diced)

1 4oz can diced jalapenos

1 4oz can diced green chilis

1 tea sea salt

Instructions:

Put all ingredients together in heavy pot/dutch oven. Bring to a boil, cover, lower heat to low and simmer for 2.5 hours. If using pork loin, may need to add water or chicken broth if looking dry.

Serve with tortillas, avocado, limes, extra jalapeno, sour cream, hot sauce – whatever you’d like! I also served with Cilantro-Lime Rice and a sweeter salad to take the heat off the chili.

Chimichurri, goes with EVERYTHING

I’m a sauce kind of girl. I was in search of a condiment that would work with different grilled/broiled proteins and discovered this recipe for Chimichurri. It is phenomenal on steak, chicken, halibut, shrimp and even scrambled eggs! Enjoy….

INGREDIENTS:

  • 1 cup of GOOD olive oil
  • ¼ cup of lemon juice
  • ½ cup cup chopped fresh parsley
  • ¼ cup chopped cilantro
  • 2 tablespoons of fresh chopped garlic
  • 1 tablespoon of dry oregano
  • 1 tablespoon of red crushed pepper
  • Salt to taste (use good salt, and use a lot)

INSTRUCTIONS:

  1. Combine all ingredients. I put them all in a food processor – saves time. Best if refrigerated for at least an hour before serving, to let the flavors meld. Keep in the fridge for up to two weeks.

Found this Recipe at: 40 Aprons

Coconut Chocolate Chip Muffins

I found this one on a bag of Organic Nutiva (www.nutiva.com) Coconut Flour. The recipe calls for Blueberries, which I changed to Semi-Sweet chocolate chips.. These muffins are gluten and dairy free. Full of healthy fats, fiber and protein with only about 240 calories per muffin. They are my go to before or after a workout, for my kids breakfast, for a snack mid-day. Really, whenever!

Makes 12 muffins

Ingredients:

1 Cup Coconut Flour (Nutiva Organic is what I use)

1/2 tsp sea salt

1 tsp baking soda

1/2 cup + 2 Tbsp raw honey

1 Cup coconut milk

6 eggs

4 Tbs Coconut Oil Melted (Trader Joes/Nutiva)

4 tsp vanilla extract

4 Tbsp Chia Seeds

1 Cup Semi-Sweet Chocolate Chips

Directions:

Preheat oven to 350 degrees F. Sift the coconut flour, salt and baking soda in a bowl. In a separate bowl, whisk honey, coconut milk, eggs, coconut oil and vanilla. Gently stir wet mixture into dry ingredients and mix in chia seeds. Fold in chocolate chips and spoon into greased (I use coconut spray oil from Trader Joes) or lined muffin tins. If you’ve not baked with coconut flour before, the texture will be more fiberous (my daughter says squishy) than you’re used to. Bake for 25 minutes or slightly longer – muffins should be golden brown and cooked through. Immediately remove from tins and cool on rack.

Enjoy!!!

Best Chili EVER – Simple, Clean, Phenomenal.

Normally, I try to adjust recipes to make them cleaner, tastier and all around better. This one, there was nothing I could do – it stood perfectly on its own. Thank you Ree Drummond!

Ree’s Simple, Perfect Chili

My only tweak: I doubled the garlic. Also, you can use ground turkey if you’re avoiding beef.

Enjoy!

 

Cooked carrots have MORE nutrients? What?

Tonight for dinner we ate Lemon Basil Chicken Speedies, red quinoa and cooked carrots. I was rather pleased with myself as I watched my family devour the meal – I had tweaked something slightly and given them more nutrients!

I’ve always believed, as I’m certain many of you have, that cooking carrots (or most veggies) would LOWER the nutritional content. Turns out, I was dead wrong. As a gift, a friend gave me the book “Eating on the Wild Side” by Jo Robinson (Eating on the Wild Side – Amazon.com) which I’m half-way through. This book is changing the way I shop for, store and cook fruits and veggies with slight tweaks, not a full overhaul on how we eat today.

So far, I’ve learned that canned artichoke hearts are super healthy (I’ve always assumed they were a “treat” vegetable), that cooked berries are better for you than raw (bring on the blackberry cobbler) and that if you cut garlic and then let it sit for 10 minutes you increase its cancer fighting capabilities.

I consider myself well-informed when it comes to healthy eating. Reading Robinson’s book has been refreshing, eye-opening and fun. Enjoy!

Bourbon Chicken Bowl

Image

This is a recipe sent my way from my father. It was found & modified attempting to replicate the Bourbon Chicken sold in most Chinese take-outs; which rarely use bourbon as a component. It’s wonderfully sweet & spicy. Delete Sriracha and cut the pepper flakes in half if kids (or those that don’t like heat) involved.

Ingredients:
2 pounds boneless chicken breasts; cut into bite-size pieces and tossed with cornstarch and white pepper
1 tablespoon sesame oil
2 garlic clove; minced
1/2 teaspoon ginger
1/2 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup dark brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
1 tablespoon cornstarch; (if thick sauce desired)
2 tablespoons bourbon
1 tablespoon Sriracha

Instructions: 

Heat oil in a large skillet or wok.

Add chicken pieces and cook until lightly browned.

Remove chicken.

Add remaining ingredients to wok, heating over medium heat until well blended and dissolved.

Add chicken and bring to a hard boil.

Reduce heat and simmer for 20 minutes uncovered.

Place spinach in a bowl/plate, put hot brown rice on top of spinach and add chicken/sauce. Enjoy.

Whole Roasted Chicken

It may seem odd to post a recipe for a whole roasted chicken in the dog days of summer. However, my youngest wanted the chicken at the store and I wanted Green Chili Enchiladas (I use the left-over chicken the next day for my enchiladas, which will be posted tomorrow). So, it worked out.

Ingredients:

  1. Whole Free Range Roasting Chicken
  2. Olive Oil
  3. 3 T Garlic Salt
  4. 1.5 T Dried Rosemary
  5. 1.5 T Dried Thyme
  6. 1.5 T Dried Sage
  7. 1/3 cup dry vermouth

Directions:

Preheat oven to 350 degrees. Remove packet on inside of chicken, either set aside for making stock or throw away. Rinse chicken and pat dry. Using your hands, coat outside of chicken with Olive Oil. Then rub chicken all over with the garlic salt, rosemary, thyme and sage. I also rub the inside of the chicken cavity with the spices.

Place chicken spine up on a roasting pan and put in oven. Cook for 45 minutes, flip chicken over and drizzle dry vermouth over chicken breast. Put back in oven and cook another 45 minutes. Chicken is done when the liquid at the leg joint runs clear when cut with a knife. Let rest 10 minutes and then carve.

Enjoy.