Hawaiian Pineapple Pepper Crockpot Chicken and Coconut Basmati Rice

So this is the kind of dinner that comes out of cleaning out my freezer space. I had leftover frozen pineapple from Easter-week, a lost lone bag of roasted red peppers and some frozen chicken. I thawed all out over night and put them in the crockpot the next morning with a few other staples to flavor and when 4-5 o'clock rolled around- dinner was ready and it was easy to feel like a queen being served dinner with no effort. Which after days of needing to cook and bake from scratch and keep up with all the food allergies, it is always a treat to have the crockpot do most of the work :) And it gets me ready after cleaning the fridge and freezer out to do a big trip of grocery shopping the next day.

I love when something is thrown together out of leftover ingredients and it turns out so great you start thinking how you would actually need to buy the actual ingredients to make it again next time. This recipe is also somehting you can find done a multitude of ways depending on your preferences. I just used what I had and made it work. Now if only I could get my kids more excited about it... they are picky about just about everything. They did give it a try though and the sweetness and rice made it worth it :) Hope you give it a try or at the least go into your freezer space and find what kind of ingredients you need to use up and clean out. Happy cooking, xoxo

Hawaiian Pineapple Pepper Crockpot Chicken Recipe

{gluten, dairy, egg, soy, nut and seed-free} 

2 lbs of thawed or raw chicken 

(use what you got or what your preference is...if I was to choose I would do a mix of white and dark meat to keep the best flavor and moisture from the chicken)

1 10 ounce bag of roasted or grilled red peppers (I thawed beforehand)

1 medium red onion thinly sliced and chopped

4 garlic cloves minced or finely grated

2 inches of fresh ginger finely grated

2 ts of sea salt (more or less)

1/2- 1 ts. of black pepper

2 cups of fresh or frozen pineapple, thawed to have at least 1/2 cup of juices

drizzle of olive or avocado oil

1/4 cup of maple syrup

1/4 cup of coconut aminos (or sub a soy-sauce or aminos-sauce)

1/4 cup of coconut palm sugar 

1/4 cup of tapioca flour

In your crock pot dump and mix all of the above ingredients and cook at the medium or low 6-8 hour time. I put the chicken in first and sprinkled in the spices and onion and stired to move all around and then added in the pineapple and peppers and made sure the suaces also got evenly mixed around too. I sprinkeld the tapioca flour last over the wet liquids and used a spoon to kinda mix in and make sure it was evenly dissolved in. Then I covered and set the heat and let it cook all day. When it was in there 6 hours it was done and the chicken could probably be easily shred up if you wanted to make tacos or fajitas out of the meat, but the chicken can be scooped out too in whole pieces and placed over the rice. 

Coconut Basmati Rice Recipe

2 TB of coconut oil

2 cups of basmati rice

3 cups of water

1 cup of coconut milk beverage

1 ts. of sea salt

In a medium saucepan, warm up some coconut oil and cook the rice in the oil for a few minutes while it gets toasted. Then add in the water and coconut milk and salt. Cook on medium to high heat until it is bubbling and then I turn the heat to low until the water is cooked in and then I turn off the heat completely and cover with a top and let it sit for 10-20 minutes for it to further the cooking process with no heat. Then I open up and fluff up and it is ready to serve. 

I topped this dish with fresh chopped cilantro, but green onions might also work. Like I said, whatever you got is what to go with ;) Some fresh lime or sea salt might be a nice finishing touch too if it needs it. 

Hope you get inspired to clean up the fridge and freezer and make something fabulous. Happy cooking and much love, xoxo

Creamy Buttercup Squash Risotto

Time for some comfort food. It has been a pretty warm and sunny winter here, and with less than an inch of snow thus far you would think I wouldn't need much hibernating comfort food to get by. Well, I don't think I am suffering from seasonal depression, but some days you just need a little extra warmth from your kitchen and food. I love a warm gooey risotto with lots of flavor and the extra bonus is that this risotto doesn't need any cheese or cream to make it scrumptious. The creamy squash and coconut milk make it absolutely divine. 

Also, if you haven't tried buttercup squash yet, you must try it soon. It is so creamy and sweeter than you think. The butternut squash would be the best substitute if you cannot get your hands on some buttercup, and I think I would try a pumpkin squash next. I still have pounds and pounds of squash in the freezer that I decided to bake, puree and freeze for the winter months. Yes, you could just let your winter squash sit in a cold dark room over the winter months. But, out of convenience I decided to get a head start and just have to defrost the squash to use. So not only is this meal comfort for a weary soul, but it is also a great meal for budget-friendly and convenience purposes. But I didn't tell you that. You won't be thinking about that after your first bite. You will be thinking about a divine second and third bite.

This risotto recipe is also extremely simple to make with just a few ingredients. Then pair this with a side spinach salad or brussels sprouts and you have yourself a nutritious and delicious meal. I also used a whole grain rice instead of a white or enriched version. So this risotto is packed full of whole grain goodness, fiber, lots of vitamins from the squash, and not to mention some healthy fats from the creamy coconut milk. It is satisfying and filling and will not have you looking for more a few hours later. That is a good test to see if your body is getting the nutrients it needs. If you feel hungry a lot and even after a large meal a few hours later then your food may be lacking nutrients and your body may be still "hungry" for more. More nutrients, vitamins and fiber.

So, you can't go wrong with a dish like this. Especially in the middle of winter. No need for extra calories or meat here, just a bowl of some sweet creamy goodness to fill you up. Seriously you won't regret this dish. You will thank me later.

Creamy Buttercup Squash Risotto Recipe (vegan)
1 medium to large sweet or yellow onion, finely chopped
1 TB of finely minced fresh garlic
2-3 TB of olive oil
4 cups of buttercup squash puree (butternut or pumpkin squash could be subs here)
1 can of full fat coconut milk (or use half of the can if you want to lower the calories)
6-7 cups of vegetable broth or homemade stock
2 ts. of wheat-free tamari sauce
cracked black pepper and sea salt to taste (start with 1/2 ts. of each)
2 cups of sweet short-grain brown rice ( I used Lundberg's)
3-4 TB of fresh thyme leaves
2-3 ts. of dried Italian herb blend (or use fresh herbs: oregano, basil, sage, margoram)

In a large pot (8 quart), saute the chopped onion and minced garlic in olive oil. Then when soft add the squash puree, coconut milk, broth, and tamari. It will look like you are making a soup and then you will add the rice and herbs. The amount of herbs you use may vary on your own liking. I like it full of herbs so I go a little bit overboard. Then stir and cover until it comes to a boil. Then turn down the heat and stir every few minutes until the rice is completely cooked and the liquids have been soaked up by the rice. This will take about 45-50 minutes completely. You do not need to constantly stir, but you do need to keep the heat lower and a close eye on it to make sure it doesn't cook too quickly or burn. Then when the rice is cooked through, turn off the heat and let the risotto sit and cool for 10-15 minutes. This remaining time with really thicken it up. Then stir well and serve warm with a sprinkle of fresh herbs, pine nuts. If you like dairy, then a sprinkle of some Parmesan cheese would be fabulous as well. 

This recipe serves 6-8 people.

Now, serve and enjoy. This dish is so simple and yet so decadent. It almost seems like it should be dessert, which is a good thing if you are trying to avoid desserts, sugar or sweet treats. A sweet and savory combo really hits the spot.

Hope you have a warm and cozy Monday.

Much love to you!

Pinto Bean and Rice Soup (vegan)

This soup could be called by many names. The simplest one is what I titled it, yet other long names that would run through my mind would be Mexican party soup, or Chipotle bowl soup, or leftover lunch soup, or party in your mouth vegan soup :) See, the list of names almost outweighs the list of ingredients. The main ingredients are the pinto beans and brown rice. When paired together they are easier to digest and have a good combo of plant-based protein. This means that this soup would be a great recipe to try if you are trying the new year detox program. There is 8 grams of protein in a 1/2 cup of pinto beans, and then in about 1 cup of brown rice you have 5 grams of protein, so with the added spinach and avocados you have a nice bowl of soup that could range from 15-18 grams of protein. Which is a simple vegan meal that will fill you up and keep you warm.

Soup is a favorite dish for many reasons. My favorite reason is that you can make it quickly, from fresh ingredients and there is usually enough to feed 4-8 people. How perfect for the healthy person seeking to be smarter with their food choices, budget and time. So, for the sake of the above reasons I will be trying to come up with some simple and fresh soup recipes this month to not only go along with the theme of health and budget for the new year, but also because it is cold outside, people. Like 10 degrees last night and probably only up to 20 today. January should be an official soup month just to stay warm, don't you think?

Pinto Bean and Rice Soup Recipe

6-8 cups of vegetable broth

1/2 - 3/4 cup of fresh homemade salsa (or your favorite store bought is fine too)

2- 15 ounce cans of organic pinto beans with juices (or 3 cups of pre-cooked pinto beans)

2 cups of pre-cooked brown rice (use your leftover brown rice here)

3 ts. of ground cumin

2 ts. of ground paprika

1/2 ts. of pepper (use either black or cayenne, depending on how spicy you want this, or omit if you want it mild)

2 cups of chopped fresh spinach

This soup can be assembled in minuted with leftover brown rice, and 2 cans of pinto beans. But if you have to cook up some brown rice, and you are using dry beans, then you will need to make those ingredients first before putting together this soup. Put all of the above ingredients in a medium pot and bring broth to a bowl. The amounts listed above are for my taste preference, but if you want to add more or less salsa, rice or spices, then feel free to create to your liking. After the broth has come to a bowl, then add the chopped spinach and stir in a few times to blend with the rest of the soup. Then when you are ready to serve, top with fresh slices of avocado, or chopped cilantro. Also, serve with organic corn chips if you are looking for a good dipping tool.

Time to serve up and enjoy! Keep it simple with this one and enjoy the warmth and hearty fresh ingredients. This a great soup idea to make a big pot of and then pack for lunches or share with friends. I love soup. Oh, I said that already, :)

Have a beautiful day!

Much love to you-

Stephanie

Gluten-Free Pan-Fried Fish and Garlic Kale Wildrice on the side

I thought I would share a nutritious dinner idea with you this week. I work a lot of hours away from my kitchen throughout the week and sometimes I just don't feel like making the most nutritious meal within the crunchtime between work and dinner. But here is a quick and cost effective nutritious meal that leaves you full and satisfied, and you also have leftovers for the next day's lunch. So let me share....

I never used to be a huge seafood fan. I still don't like shrimp, or any shellfish, but occasioanlly I get the craving for some fresh quality tasting fish. Salmon is my favorite :) and then any kind of white fish falls behind that. The best white fish I have ever eaten was in a small country in Africa on the shore of a large fresh water lake called Lake Tanganyika in Burundi Africa. (ask me why I was there another time :) Maybe I thought it was so good because I wasn't eat much of anything but raw food bars and trail mix, but seriously... it was fresh and the flavor was awesome. Every chance I got to eat fish there I did. That fresh fish is hard to find here in Michigan, and so I usually buy it frozen that was caught in the wild somewhere off the Northwest coast of the USA. The hard part about making a good crust on some pan-fried fish is that most of those mixes are made with wheat flour. So I decided to venture and try to make a mix of my own. So here we go...

Fish Batter:
1/2 cup of ground almonds (in coffee grinder or food processor)
1/2 cup of millet flour
1/2 cup of brown rice flour
1/4 cup of cornstarch
sea salt and cracked pepper to taste
1 TB paprika
1 TB minced onion
1 TB dried sweet basil
1 ts. ground mustard
1 ts. ground coriander

Mix all the dry ingredients on a bowl and set aside.

Then whip up:
2 farm fresh eggs with 1/4 cup of water added

Set up a drudging station to coat your fish.

The main ingredient:

1 pound of pan fish, like wild perch or any kind of white fish


Coat the fish fillets in whipped egg and then dunk it in the dry mixture. Set on a plate to get ready to fry. Use a large frying pan on the stove or electric frying pan. Pour 1/4 cup of olive oil or ghee (clarified butter) in the pan to make sure the fish fries up nice and crunchy.

Cook 2 minutes on each side and it's done to make sure see if the meat is white and not translucent anymore and opens up to the pressure of a fork.

It is a very quick way to prepare fish, so make sure you have your other parts of the dinner ready because the fish cooks up so quickly. It can also be kept warm in the oven if need be.
The side dish I was making on the side was a way to get some whole grains and some fresh greens into the meal...

Wildrice Garlic Kale side-dish:
3 cups of cooked wildrice mix of choice
3 garlic cloves minced
2 cups of chopped fresh kale
1/4 cup chopped fresh sage
salt and pepper
olive oil to coat pan
1 TB of agave
1 Tb of wheat free tamari sauce

Saute the garlic and the kale for a few minutes in the oil and then add the rice, tamari and agave with the fresh sage and salt and pepper to your taste. If you want to add more veggies or other herbs, go for it! The greens and the rice are filling and dense with nutrients, so it will satisfy your body's hunger. Simple... yes, but delish and good for your body! Rice and greens are a good combo with fresh fish as well. If you have any more ideas, then send those my way. I hope you have a great week and can hopefully take some time to make a healthy meal for yourself and your family.

And maybe some Raw Coconut Mango Icecream pie for dessert.... I guess that will be my next post then :)

Wild Rice Spinach Risotto

I love new easy ideas for rice dishes that taste great; if you eat gluten-free you probably feel the same way. Rice can be really boring after a while if you eat it every day the same way (well, I could eat Thai red curry every day with their jasmine rice everyday) but, I guess in my own kitchen I sometimes feel like I need a new ingredient to spice up or "wow" a rice dish. This recipe is not crazy inventive by any means, but I have to say that after I put it together, shared it with some friends, and hardly had any leftovers... I wanted to make more. The good news is that if you make this recipe you should at least have leftover for lunch the next day which is my favorite thing to do for lunches...pack up healthy dinner leftovers.


Wild rice for starters is a great alternative to a plain brown rice or jasmine rice. It also has a distinct smell when cooking up in the pot to other grains. The Lundburg Rice Co. has a great mix already together in a bag that you can cook up (Wehani rice, Black Japonica Rice, sweet brown rice, and long grain brown rice), or your local health food grocery store may have a wild rice blend in their bulk section. I love the earthy crunch to the blend and the texture is a mix of soft and crunchy. If you are looking for switch-up in the rice dept., try a wild rice and really discover what whole grain rice is all about. Now to the cookin'...


In a large wok or sauce pan, saute the following ingredients until browned,


saute:
1 cup of chopped celery
1 diced small to medium sweet or red onion
3-4 chopped cloves of garlic


After 10 minutes or so of cooking,

add:
3 cups of a freshly cooked wild rice blend
1/3 cup of wheat-free reduced sodium tamari
1/3 cup of almond milk
2 TB of ghee-clarified butter (lactose free) (if you don't have any, it's ok to omit this ingredient)
sea salt and cracked pepper to taste 2 cups of fresh baby spinach
pine nuts or sliced almonds to serve

*Mix through and through until all the ingredients blend and you start to get a little creaminess to the mixture. If it looks like you need more liquid add a little more almond milk. Cook on lower heat for the flavors to meld and the texture to be more combined and soft.

*Then add 2 cups of fresh baby spinach last and then stir until the spinach is cooked and blends into the risotto. Cook for maybe 5 more minutes and then it is ready to serve.

*When serving add pine nuts or slices almonds for flavor and crunch. Add some fresh herbs, parsley and sage would be goods ones. If you let it cook up slowly and simmer to keep warm the flavors really blend and it becomes quite flavorful and creamy, so don't be afraid to have it on the stove for longer than the given times.

*This is a great meal on its own, but can be a great side to baked fish or chicken and a salad.

See, that was so simple and you probably don't have to go out and buy to many of the ingredients because you have then on hand already. I hope you try this one out and it becomes a favorite for you as it has for me.

Enjoy and be well!