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August 2014, Page 2

raw juice with chia {chia seed recipe}

i’ve sweet-talked my a-girl into making juice for us in the mornings, and i’ve noticed that when we start the morning with fresh juice or a hearty smoothie, it helps me make wiser choices all day.  this is my favorite combination so far, and with the chia seeds added from salba chia, it even has the added nutritional boost plus the crunch i love.  try this raw juice with chia seed recipe and tell me what you think!

 

green chia juice a

 

this one’s super easy.  ready?

 

green chia juice b

 

raw juice with chia {chia seed recipe}

Ingredients

  • 2 cucumbers (unwaxed)
  • 2 large carrots
  • 2 apples
  • 1 cup red seedless grapes
  • 2 cups fresh spinach leaves
  • 2 sprigs mint
  • 1 lemon
  • 1 (.5 ounce) packet chia seeds (or about 1 heaping tablespoon)

Instructions

  1. Rinse all fruit and peel lemon.
  2. Cut into pieces to fit into your juicer.
  3. Run all fruits and vegetables through juicer.
  4. Pour juice over chia seeds and stir to combine.
  5. Note: If you allow juice to set for 15-20 minutes, seeds will begin to gel the juice slightly. Some find this pleasant (I do), but if not, you'll want to drink your juice right away!
http://dancingwithmyfather.net/raw-juice-chia-chia-seed-recipe/

 

do you juice?  share your favorite recipe!

 

green chia juice c

 

disclaimer acs web copy

dancing divider webb

grain-free dutch babies {paleo breakfast recipe}

i just recommended this recipe for a paleo breakfast recipe to a friend, and when i went to share it, i realized it was on the old blog.  in the interest of keeping things current, i decided to share my grain-free dutch babies again here!  (hmmm… time to make this again this week!)

 

angela sackett food photographer legacy 7 wma

 

because they’re made in one big baking dish, there’s no standing over a skillet, flipping one-by-one.  and the way they rise into big, puffy and light mounds, easy to cut and serve, is kind of magical!  (we like to keep the oven light on so the kiddos can watch.)

paleo dutch babies dancing with my father wm

these grain-free dutch babies are by nature gluten-free, and they are much simpler to make than they look when they’re served.  so they’re perfect for when your beloved parents-in-law are visting, and you want to spoil them without slaving over the stove the whole visit.

 

angela sackett food photographer legacy 7 bwm

 

grain-free dutch babies {paleo breakfast recipe}

Ingredients

  • For pancakes:
  • 1/3 cup grass-fed, salted butter
  • 8 eggs
  • 1 cup coconut milk
  • 1/3 cup arrowroot
  • 1/4 cup chestnut flour or other nut flour
  • 1/2 tsp sea salt
  • 1 tsp lemon extract
  • 1 packet stevia (or 6 drops lemon flavored liquid stevia)
  • hazelnuts, for topping (optional)
  • For compote:
  • 3 tablespoons butter
  • 2 teaspoons fresh grated ginger
  • 1/2 teaspoon fresh grated nutmeg
  • 1 teaspoon cinnamon
  • 3 cups frozen peaches
  • 1 cup frozen blackberries
  • 2 tablespoons maple sugar

Instructions

  1. Preheat oven to 425 degrees.
  2. As oven is preheating, melt butter in a 9x13 glass baking dish until it just starts to brown. (Be careful! It goes from brown to burnt quickly!)
  3. Blend remaining ingredients in a blender, beginning with eggs, then adding remaining ingredients. Blend for approximately 45 seconds to one minute total.
  4. Carefully pour batter over browned butter in the baking dish, and bake at 425 degrees for approximately 23 minutes.
  5. For compote:
  6. Melt butter in a medium saucepan.
  7. Stir in ginger, nutmeg, and cinnamon to bring out their flavor.
  8. Add maple sugar and peaches, stirring to coat.
  9. Allow peaches to simmer approximately 20 minutes, or until peaches are soft and juices begin to thicken.
  10. Gently stir in blackberries and simmer just until soft (you want blackberries to retain their "pop" and not break down).
  11. Serve over frozen yogurt or waffles or grain-free dutch babies!
  12. Top with spiced fruit compote and sprinkle with finely chopped, toasted nuts.
http://dancingwithmyfather.net/grain-free-dutch-babies-paleo-breakfast-recipe/

 

what’s your favorite breakfast recipe?  do share below!

 

dancing divider webb

masala chicken and vegetables {foil packet cooking}

when Reynolds Wrap sent over a sample of their foil along with recipe suggestions for this masala chicken and vegetables, i looked forward to trying the masala flavors, along with the foil cooking.  until we replace our grill (and the original recipe did call for grilling; we improvised and were happy with the results), new and creative meat ideas are much appreciated.

 

masala chicken c

 

the sweet, spicy, and slightly smoky flavor of the masala and garlic, accented by the lemony, tangy yogurt, is a perfect combination.  and my, the meat is juicy…

 

masala chicken B

 

to complement the warm dish, i made a moroccan tomato salad.  definitely click over and give this dish a chance – you will not be disappointed, i promise.

 

masala chicken a

 

 

masala chicken and vegetables {allrecipes.com}

Ingredients

  • 1/2 cup olive oil
  • 8 teaspoons garam masala, divided
  • 6 cloves garlic, minced
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground black pepper
  • 8 skinless, boneless chicken halves
  • 4 medium yellow summer squash, sliced into 1/4 inch rounds
  • 1 large sweet onion, thinly sliced
  • For sauce:
  • 1 cup plain yogurt
  • 1 teaspoon lemon juice
  • 1/4 teaspoon sea salt
  • fresh lemon zest of one lemon
  • fresh cilantro leaves, for garnish

Instructions

  1. Mix olive oil, 5 teaspoons garam masala, garlic, salt, and black pepper in a small bowl until combined.
  2. Tear 8 sheets (12x12 inches each) of aluminum foil.
  3. Center one chicken breast half on a sheet of foil; sprinkle with 1/2 teaspoon garam masala on both sides.
  4. Place squash and onion slices on top of chicken.
  5. Drizzle evenly with 1/8 of olive oil mixture.
  6. Bring up foil sides.
  7. Double-fold top and ends to seal packet, leaving room for heat to circulate inside.
  8. Repeat to make eight packets.
  9. Bake in 375 degree oven for 30 minutes, or until chicken is cooked through to 165 degrees.
  10. Meanwhile, mix yogurt with sea salt, lemon juice, and lemon zest.
  11. To serve, open packets carefully, allowing steam to escape by piercing with a sharp knife.
  12. Open each packet and top with yogurt mixture and cilantro, if desired.
http://dancingwithmyfather.net/masala-chicken-vegetables-foil-packet-cooking/

 

do you ever cook with foil packets?  i’m amazed with how fast the clean-up was, and how juicy the meat.  share a cool recipe below for me to try!

 

dancing divider webb

 

this recipe was revised from the original recipe, sponsored by Reynolds Wrap, at Allrecipes.com.  i am an allrecipes.com brand ambassador, and products have been provided to me by Reynolds Wrap for the purpose of this review.  i am not compensated for my reviews, and all opinions are my own.