Fresh Heirloom Salsa

Hey loves, I know it's supposed to be the 'first of fall' everything this week, but the weather is forcasted to be one of the hottest weeks of the summer (haha!),  well of what is left of summer. The forecast is upper 80's and even maybe 90's for the rest of the week. Soooooo my hopes of making some soups, stews and fall comfort food just doesn't seem appetizing anymore. And I don't feel like standing over a steaming pot in the steaming heat either! So, I re-worked the food plan for this week and made simple ingredients to basically make your own grain/salad/protein bowls. Kinda like the Abundance Bowls idea. They are easy, can please many types, and can be easy pull-out of the fridge and warm-up (or not) kind of food. So perfect for a busy and hot week of September!

So I made some baked chicken nuggets for the kids, turkey meatballs and even some BBQ beef too. I also made a large batch of smoky cumin and paprika kidney and black beans dish and a large batch of basmati rice. Basically make yourself a batch of a grain (rice, quinoa, millet, ect..) and a batch of meat protein, and a batch of legume protein and then chop up all the fresh veggies and herbs you got (basil, cilantro, lettuce, kale, ect)  and roast or saute some other veggies you got (beets, zucchini, carrots, sweet potatoes) and then layer it up and drizzle with dressings or salsa.

That is why this recipe came into play.  Last weekend at the farmer's market, I picked up a few pounds of heirloom tomatoes and some cute and spicy peppers. And that basically the base of any good garden blender salsa... so here's my recipe, and it's super wonderful this time of year while the tomatoes are absolute perfection! My bowl that included this salsa was a scoop of rice, meat, beans, lettuce, suated zucchini, cilantro, avocado, and this salsa- so basically a taco bowl, but you could add in and out what you got and what sounds good. It's my version of fast food ;) And now for the easy peasy wonderful fresh salsa...

Fresh Heirloom Salsa Recipe
{gluten, dairy, egg, soy, seed and nut-free}

1-2 pounds of a mix of fresh heirloom tomatoes
(I choose a yellow, red, orange and green variety to add to my mixture...)
I like to add in the yellow and orange because they are less acidic and help balance it out
I usually just cut out the tops if they are overly tough or dried out

2 small jalapeno peppers (or you can use any favorite heirloom hot pepper)
If you are not into too much heat, then use a knife to cut and scrape out the seeds and do not use the seeds in the salsa. If you enjoy a little spice then I would just chop off the tops and throw in the pepper. If you use one large pepper- then you will want to chop up before you put in the blender to help it blend more evenly.

1 small sweet onion, roughly chopped

2 ts of ground dried garlic powder
2 ts. of sea salt
1/2 cup of coconut palm sugar
1-2 cups of fresh chopped fresh cilantro
1 lime squeezed
1 lemon squeezed

Put all of the above in a blender and blend well until thick and all equally chopped.

Serve over a taco bowl, salad, grain bowl, or just eat by the gallon-full with your favorite tortilla chips and guac. I don't eat corn, so my absolute favorite chip is the Beanfield's White or Black Bean chips with this salsa. These chips are my chip of choice!!! I could eat these every day :)

Hope you give it a try- Hope you eat and enjoy this beautiful food that can nourish you and show your body love. Enjoy and MUCH love to you as always, xoxo

Sweet Potato, Kale and Turkey Meatball Soup

This not-so-great picture was snapped on my iPhone a few months ago, it was my last bowl of soup from a magical masterpiece soup I made out of what was leftover in my fridge one day. I snapped a photo as a way to say- "Goodbye...I thought you were amazing! I hope we meet again". I savored and looked forward to every bite. Yes, it was one of the first pots of soup I made in a while since it was newly autumn and I don't tend to make many soups during the hot summer months. So maybe it was just that... "a magical moment of time", loving the fact that "soup season" had returned, OR maybe it was just the perfect amount of leftover ingredients that made this combo so great!

Like I said, it was thrown together with ingredients to empty and clean out the fridge. That is one way to make the grocery budget to last a little longer! I chopped it all up and stirred it all together and I was surprised at it's deliciousness- I savored each bowl for 3 days and then when it was gone....I licked the bowl clean... and cried. So a few weeks later I tried to re-create it, trying to remember exactly what I did and what I added. It just wasn't exactly the same the second time. And I already knew going in...that magic could only happen once in a great while :) BUT it was still pretty fantastic, so I thought it would be worth writing down and sharing with you dear friends. You deserve to give it a whirl too, right?!? Maybe your leftover's soup will give way to a magical moment in time. The take-away is that you should most definitely use up and get creative in the kitchen with your leftovers- you may just never know what could conspire. Happy cooking, friends!

Sweet Potato Kale Turkey Meatball Soup Recipe
1 medium onion finely chopped
1 handful of green onions finely chopped
1-2 TB of grated fresh ginger
1-2 TB of grated fresh tumeric
4-5 garlic cloves finely minced
2-3 cups of bite-sized chopped carrot circles
4-5 cups of bite-sized cubed sweet potatoes
3 TB of finely chopped fresh parsley
3 TB of finely chopped fresh cilantro
2-3 TB of fresh thyme leave
1 TB of dried Italian herb seasoning blend
pinch of (about 1/4 ts.of each) cinnamon, turmeric, ginger, paprika
2 cups of tomato sauce or leftover marinara pasta sauce
3 cups of finely chopped kale
4 cups of vegetable or chicken broth
4 cups of water
juice from 1 lime
spoonful of honey
splash of apple cider vinegar

1 pound organic (or free range) ground turkey
1 pound of free range ground turkey breakfast sausage(seasoned with paprika, garlic, sugar, oregano)

8 ounces of rice pasta noodles (spiral, spaghetti, whatever)


First, chop up your onion and garlic and the rest of the veggies and get them sautéing in a large 8 quart soup pot. Saute until onion and garlic are soft and then add the herbs, kale and keep cooking for a few more minutes and then add in all the liquids. Let cook on medium heat until the sweet potatoes and carrots are soft. While this is cooking together you can...

Mix your thawed ground turkey and sausage together, and add a pinch of sea salt and ground pepper. Then add a sprinkle of Italian seasoning blend and a little ground garlic, ginger and paprika. I add about a 1/2 ts. of each spice and a drizzle of olive oil and mix it all up together and then scoop out 1 TB-sized amounts of meat and roll them into a meatball. Place them on a parchment baking sheet and 2 pounds should make about 24 meatballs. Bake in a 375 degree oven for 20-25 minutes. 

About the time the meatballs are done, they will be ready to add to the soup. Dump those in hot from the oven and add the pasta. Stir in the pasta and let it get soft in the broth from the soup for 10-15 minutes. Then the noodles will be soft and you are ready to serve up. You can top with a fresh herb for serving. I would say parsley or cilantro would taste best. 

I made this soup with turkey meatballs because I had those in the fridge to use up. But you could easily make this soup vegan by taking out the meat and adding in leftover pre-cooked beans (garbanzo or white would be my first choices) or cooked green lentils. It would be easy to dump those in from the cans too if you have those as pantry items. 

A great thing about this soup is the leftovers. The sweet potatoes start to break down and make the soup very creamy and thick. The first day cooking you can still get it to be a little creamy if you start to mush up some of the cooked sweet potatoes. But over time the sweet potatoes just start to melt into the soup by themselves and it makes it extra yummy!

Happy cooking, let those creative juices flow and make a masterpiece soup out of what you got!

Much love, xoxo

Momma's Lamb Stew

There are lots of ways to make lamb stew (and you can google all of those if you like), but I have made a simple lamb stew a few times over the last month that has been perfect for my little guy to feed himself (and for his momma to eat alongside of him). Or more accurately I should say, my boy will want to eat anything I put in my mouth, even if I offered it to him hours before and I wasn't eating it and he will refuse. I could literally eat anything, and he would want it. So I had to come up with a good meal option for the whole family, with lots of nutrients, protein and iron. Lamb meat was my babe's first option for animal protein because it is the easiest meat to digest and the amount of good fats to feed his growing body was another plus plus.

This stew is full of flavor, and not to mention lots of healthy vitamins and minerals. Especially pasture, grass-fed lamb that has amazing amounts of Omega-3 fatty acids. These fats are crucial for the brain and other organs to run smoothly. Also, lamb meat contains amazing amounts of B vitamins which are very helpful for the central nervous system and promote a healthy metabolism. Some of the minerals high in lamb meat are selenium and zinc which help with the absorption of nutrients and also allow the cardiovascular system to run smoothly.

Lamb has been eaten by people for thousands of years. Some of the most ancient cultures valued the nutrients found in lamb, especially in the Mediterranean region. Even the popular 'Mediterranean Diet' today has lamb meat as a main source of protein because of all of the cardiovascular health benefits and Omega-3 fats. Having a balance of mostly plants, whole grains and some fish and lamb is the basis of the diet, and has been given credit for being one of the healthiest regional diets in the world.

Basically, lamb is a very healthy option for the meat eater (or flexitarian like me), and especially if you can buy it from a local farmer that pastures his lambs. Seriously, this meat option has all of the same benefits that are found in wild salmon, but the best part is that you can buy it more locally (that is unless you live in Alaska!)

I have been buying lamb from a local Michigan farm at my local farmer's market. If you have a local farmer's market then I would suggest looking there first for a lamb or organic meat farmer. If you can't find any options there, then I would suggest googling local organic meat farms in your area and you may just find out that you have a farmer closer than you think. I love supporting the local farmer, and I can guarantee the local farmer cares about you too. He cares for his crops, and his animals so that you can eat a nourishing meal that comes straight from the farm.

I love how simple and flavorful this meal is. Perfect one pot meal that has all you need in it...with lots of protein to carry you through the day and root veggies to ground you this fall season. I leave my veggies chopped in big chunks so to make it easy for my babe to pick up and eat. So here is my take on a traditional lamb stew... enjoy!

Momma's Lamb Stew Recipe

1 large yellow or sweet onion

3-4 garlic cloves minced or finely chopped

1-2 TB of olive oil

1- 1 1/2 pounds of pre-cut lamb stew meat-with bits of fat is best (fresh or thawed from frozen)

2 cups of pealed, sliced, roughly chopped carrots circles

2 cups of chopped chunks of potatoes (I used organic local white, and leave my unpeeled for extra potassium in the broth and skins to eat, but you can peel if you like)

1 cup of chopped curly kale

2-3 cups of vegetable broth (more or less depending on how watery you want it)

1 ts. of sea salt

black pepper to your liking

sprigs of fresh or dried rosemary to flavor during cooking, or add a TB of fresh thinly chopped

fresh chopped parsley for last minute flavor or serving

In a large stock pot, saute the chopped onion and minced garlic for a few minutes until soft. Then add the raw lamb stew meat and brown up and cook for about 5-7 minutes. Then add the chopped veggies and broth. You can also add the herbs for added cooking flavor. Then cover and cook for 30-40 minutes and you can even cook longer on low if you really want soft soft meat. When potatoes, carrots and meat is soft and perfectly ready to melt in your mouth... it is complete. If you put a rosemary spring in, don't forget to pull it out...and serve with fresh parsley if you desire. This stew will feed 8-12 people, or a family of four plus leftovers for lunches or dinner during the week. Perfect comfort food if you ask me. Just as good as any homemade chicken noodle soup option if you are feeling under the weather. And with all the B vitamins you will be feeling happy and tip top in no time!

Feeding your children good nourishing food is one of the most important things you can do with your life. It is worth the effort, the challenge and the time and money. Really, you are giving them a gift of the quality of a good life (and probably quantity of many years as well). If you feel like giving up today because your babe is giving you troubles... I would encourage you to try again. Try something new, or add a new twist... but for their sake, don't give up. It is worth it. You are a good momma and your hard work in the kitchen is not in vain.

I hope you have a warm and cozy Wednesday.

Much love to you as always!

Mango Curry Chicken Lentil Stew

We woke up to snow here in Grand Rapids, Michigan. Yes, I said that right....snow. It does seems a bit odd, especially since last year it was like 80 degrees today. I woke up with wonder, almost like a first snow again. It shouldn't be too surprising, but it is. Well, I am not going to get my panties in a bunch over it. I am going to stay inside and make stew today! Staying warm and dreaming of spring (when it decides to show it's beautiful face!) I am glad my tomato and pepper seedlings are safe in the warm basement, and that they are growing nicely. I am sad that the daffodils in the front yard are frozen...oh well, soon and very soon, we will be digging in the yard and watching our plants grow. Really, it will get warm, it can't snow in May, can it?

I made this stew based on a recipe a friend (thank you, Lori) shared with me a few weeks back. Hers didn't call for lentils, but since I love lentils so much (and know many of you do to) you could have both chicken and lentils. Or if you are vegan and want to just have lentils, then go for that option instead. I added a pound of organic chicken to make it a bit heartier, but really it would be just as wonderful a lentil stew as well. There is something wonderful about a curry-mango, sweet and savory dish. It is comforting and warms the soul. I think we all could use a little of that today...

Sweet Chicken Lentil Stew Recipe

1- 1 1/2 pounds of raw organic or local chicken breast cut into bite sized pieces

1/4 cup of rice/corn or millet flour

2 TB of curry powder

1/2 ts. of sea salt

1/2 ts. of black pepper or red pepper

1-2 TB of olive oil in the large soup pot (8 qt).

Toss the raw chicken pieces in the flour and spices and then, saute in a pan with 1 TB of olive oil for 4-5 minutes, until the chicken is browned and cooked. Then add:

1 cup of chopped red onion

1/2 cup of finely chopped celery

3-4 cloves of minced garlic

1 cup of chopped green bell pepper

1 TB of freshly minced ginger root (or dried could work too)

Continue to cook in the same large pot (one pot meal) and let the onion get soft, then add the following to the cooked meat and onions/garlic/pepper:

1 1/4 cup of french lentils (green lentils could work too)

1 TB of olive oil

4 cups of veggie or chicken stock

4-5 cups of pure water (depending on watery you want your stew)

1 ts. of paprika

dash of cinnamon

dash of cayenne pepper (optional)

2 ts. of dried cilantro

2 ts. of dried basil

1 can of 14.5 ounces of diced organic tomatoes (or 1 cup of diced plum tomatoes)

1 cup of chopped mango pieces

1/2 cup of raisins

Cook the combination of all the above for 40-50 minutes until the lentils are cooked and have soaked up the water. You will notice the raisins have plumped out again, and the flavors of the sweet mango and savory spices will have been brewed together. Hm, fantastic!

Options for serving: Pour over some rice, and top with fresh herbs.

fresh cilantro (about 1/4 cup for serving)

1 cup servings of brown rice or quinoa

That is it. It is a few step process, but once you got all the goodness in the pot, you have dinner and you get to enjoy the flavors in your kitchen without a huge clean-up. I must say, I really love french lentils. I have just used them a few times, but after this recipe I am going to try using them more. I think they are really beautiful dry, but then so delicious cooked as well.

If you are in West Michigan today, I hope you stay warm and don't stop dreaming of spring and daffodils. If you are in other warm and spring-like parts of the country...Just keep your comments to yourself (or at least start sharing your warmth) because we are a bit sensitive about the weather today...:)

Much love to you today!

Salmon Herb Cakes

Salmon! It's what's for dinner!

I recently found a really good deal on wild-caught salmon from Alaska that was bone and skin free and canned for preservation. I really love salmon, and white fish... even though I am not much of a seafood fan. Yet, with all the recent news about farmed fish, and even more pollution getting into the fresh fish waters... it is a bit disheartening. Well, disheartening for a few reasons. It is sad that we are so careless now days that we allow pollution to disrupt natural habitats and have to create "farmed-fish" unnaturally with chemicals. And then also disturbing because if you are a fish eater it is becoming harder to find wild and healthy fish to eat. So for those reasons I was excited to find some wild canned salmon that had nothing added to it and was ready for eating. The first thing I wanted to make was salmon cakes.... so that is why I am sharing this recipe today.
If you are trying to eat less meat, or at least get more creative with eating healthier meat, then I would suggest trying to add some fresh (or canned) wild salmon to the diet. You hear it all the time about how fish is full of good fats and oils like the Omega 3's and Essential Fatty Acids... and this is very true. It is a great source of these oils to help your brain and other organs run smoothly and stay strong. The best source of these oils is from wild caught fish. Farmed fish are like GMO foods with destructive heavy metals that can spread to your body when consumed. So if you can find fresh/frozen or canned wild caught salmon, then you have found a good source to buy from.
Maybe you are trying to eat less meat this Lenten season, or at least trying to eat only fish on Friday's. This may be a great recipe to try at home and enjoy with a little homemade tartar sauce. What do you say? Let's make some salmon cakes... or burgers if you prefer...
Salmon Herb Cakes Recipe

2 (3 ounce) cans of wild caught fresh salmon (or 6 ounces of precooked fresh salmon meat)

1/4 cup of chopped fresh cilantro

1/4 cup of fresh chopped parsley

1/2 cup of GF bread crumbs, or crushed crackers (use your favorite kind, I used Sami's millet and flax bread, 1 sliced and crumbled it to use).

2 fresh farm eggs

1 ts. of sea salt

1 ts. of black pepper

1 ts. paprika

1 ts. dried minced garlic

1/2 cup of finely chopped celery

1-2 ts. of olive oil to help mix together

Put all of the above ingredients in a large mixing bowl, then use a spatula or good mixing spoon and mix well all of the ingredients until you get a nice looking salmon mix. Then use your spoon to divide the mix into 4 even sections. Then wash and use your hands to form 4 patties or cakes or burgers, whatever you prefer to call them :) For cooking, heat up a skillet or cast iron pan and make sure it is well oiled with olive oil, ghee or butter to fry in the pan. Cook on each side at medium heat for 4-5 minutes. Turn over with a handy flipper. Then it will be crispy and browned and fully cooked on both sides. Serve on a GF bun, or just on a plate with a side of veggies and potatoes. I served my salmons cakes with green beans and some roasted potatoes. I also made some homemade tartar sauce to serve with the cakes...

Homemade Tartar Sauce Recipe

1/2 cup fresh mayonnaise

1 freshly squeezed lemon (2 TB or so)

1 TB of dried cilantro

1 ts. of dried minced garlic

salt and pepper to your taste

Put all the above ingredients in a small serving bowl and wisk together for a minute and it is ready to top your cakes and spice up your fish dinner.

I hope you try this wonderful, fabulous healthy salmon dinner and feel satisfied and full of life.

Much love to you today! Hope you are well...

Stephanie

Chicken "Parmesan" (gluten and dairy-free)

There are a few meals that I make that I feel that my whole family loves. This is one of them. When you eat gluten-free, you do not get to indulge in breaded chicken or Italian food often. I know how that goes...It just seems like those days are over for you. You can only eat rice and beans. Until you find an easy recipe like this to make at home and viola your dining table will be turned into an Italian cucina (kitchen). I could make this recipe again and again, and it would not disappoint. It is a keeper, and so I will share it with you...

This recipe is based on a recipe I made in the past, Crispy Chicken Strips, but this one is a bit modified to fit the idea of having Chicken Parmesan with pasta. It does not have any cheese of any sort, so you may be disappointed if you are looking for a cheesy dish. Yet, in my opinion, the crispy breading over the chicken doused in marinara tastes like the perfect combo and makes me reminisce the days I would go to an authentic Italian restaurant and get a similar dish.

Chicken dry mix breading:

1 1/2 cup of ground almonds

2 cups of organic corn meal

2 ts. of sea salt or a tad more depending on your taste

2 ts. cracked pepper

dash of cayenne pepper

2 ts. paprika

1 TB of dried basil

Liquid mixture to dip:
1 cup of almond/coconut beverage/rice milk
juice of one lemon (about 2 TBs)

1 and a half pounds (or so) of organic chicken breast or local chicken without hormones or additives

*You want to get out a big piece of parchment paper and lay out the chicken breasts. Cut them in half or thirds and then lay over the rest of the parchment paper. Then with a meat pounder or tenderizer you are going to want to pound the chicken until it is it is flattened.

*Then you will dip the chicken pieces into the milk/lemon mixture and then dip into the breading. Lay all of the strips in a Pyrex baking pan, I used a 9x13 and also an 8x8 to fit all the pieces. I drizzled olive oil on the pans before laying the strips and I also drizzle some olive oil on top of the strips before I put them in the oven. Not too much ( maybe around 1/4 cup total after drizzling all over under and on top) just a little drizzling to keep it crunchy too.

*Bake at 350 degrees for 30-40 minutes depending on how big and thick your chicken pieces are. Mainly just check to see if the chicken is cooked and no longer pink. Once done, let cool for a few minutes, but it is ready to serve up.

*Serve with your favorite gluten-free pasta and marinara sauce. I make my sauce from scratch by blending in the blender 28 ounces of crushed tomatoes with herbs, olive oil, salt&pepper, and a touch of either lemon or agave. Blend and warm on the stove. My favorite gluten-free pasta is Tinkyada Brown Rice brand, I have never been disappointed with their brand options.

*Serve with a side of spinach or arugula salad, or a green veggie. And your meal is complete. I have written before on how I like to serve meat as a special occasion mainly because I think we overeat meat in America, but also because I like to buy quality local or organic meat which is always a little more pricy. But this feast of a meal will give you leftovers if you are a 4 person family, and would probably serve about 8-10 people with the recipe as is.

So, this breaded chicken recipe has come in handy for many yummy dinners. I also made a fresh salad the next day with some of the leftover chicken warmed and chopped on top. It was fabulous. Fresh ingredients, good protein and a happy momma. :) I hope you try this one out, you will not be disappointed.

Have fun in your kitchen and enjoy!

Much love!

Stephanie

Coconut Cashew Crusted Chicken

If you are a gluten-free, dairy-free momma like me you may be looking for some extra protein to get you through breast feeding, sleep deprivation and loosing extra pregnancy pounds. I do not eat meat every day, or sometimes not every week, but I do know when my body needs some. It seems more common lately that my body is aching for higher amounts of protein. I have noticed that with breast feeding that my baby seems to be happier and less gassy as well, so maybe the protein is getting to him to help him grow stronger. My body type also thrives on a high protein diet, so I focus on getting as much whole grain, and whole plant food protein as possible, but sometimes I admit I just feel my best when I get a serving of chicken or salmon. It just does my body good. It is a bit more expensive to add organic or free range hormone free meat to your plate, but when you only eat it a few days a week it isn't as expensive and it is more about quality than quantity in this case.
I don't ever want to come off preachy about 'to eat meat' or 'not to eat meat'. I truly 100% believe that is all about what makes your body feel best.

And balance. Extremism has never been good for anyone.

Yet, I do know that the American diet over eats meat like crazy. We eat meat and dairy like we have endless amounts, and I guess in America it is some of the easiest food to buy. Still, imagine if you had to get your own dairy and meat from your own animal or farm in your backyard- I guarantee you would not be eating steak every night. You wouldn't be eating cheese at every meal either. Mostly because you now how much time and energy it would take to make a nice quality slab of cheese. It's a treat and a delicacy for sure!

If you had your own farm, you would have a more balanced approach to how much animal protein you were consuming. If you had that one cow or a few chickens you would make sure you didn't kill them only after a week of having them. Not to mention- after killing and cleaning a chicken you may have a different mindset all together about eating too much meat and what that all entails.

Basically, I think my approach now is to be more connected to where my food is coming from and not engage in the mass-producing-factory growing-meat market. That means if I am going to be a meat eater, I need to be a conscious buyer and know where my meat is not being fed chemicals and hormones. Buying from not only healthy, sustainable farms, but ones that care about God's world and environment.

I share all of this because I truly think it is important to think about. Consider the options and decided what is best for you and your family. I do enjoy a chicken meal when I make one because it seems more like a special occasion or feast to be enjoyed instead of an everyday occurrence. I like feeling that way. Like it should be something to be more thankful for in a grateful sort of way. Every food and every meal is a gift. Lest we forget!
So, with all of that said, here is one of my newest and most favorite recipes to make with some quality chicken. And if you are GF like me, you will enjoy this recipe more than the average person. Mainly because it is like a crispy chicken strip recipe that you may have not enjoyed since becoming GF. It is crunchy and then with the Thai seasonings you will be in heaven!

Coconut Cashew Crusted Chicken Recipe

1 pound of quality chicken cuts (boneless breast or thigh meat)

2 cups of coconut milk beverage (or other non-dairy milk)

2 TB of fresh lemon juice, about the juice of one lemon

1 TB of Thai Kitchen Red Curry Paste

pinch of sea salt and pepper

Wash, clean and cut the chicken into strip sized pieces. I usually get about 6 pieces from one breast and if you have 2-3 breasts with a pound of meat then you should get about 12-18 strips of chicken. Soak the raw chicken in a bowl with the non-dairy milk, lemon juice and TB of red curry paste. Mix all together and set aside for 30-60 minutes in the fridge to marinate and season.

Then mix up the following ingredients in a separate bowl to dip the chicken in...

1/2 cup of tapioca flour (add a little bit more if you need it)

1 cup of ground-up raw cashew pieces (you can grind whole cashews in a grinder or food processor to achieve a good consistency)

1 cup of unsweetened shredded coconut

1 TB of dried cilantro

pinch of sea salt

Olive oil or coconut oil for pan

Drop the wet chicken pieces into the bowl of the mixed dry ingredients. Roll and cover the piece of chicken fully with the dry ingredients. And then lay in a oiled baking pan. If you use a large 9x13 glass pyrex pan then make sure you put a got amount of oil on the bottom so that it doesn't stick. Then bake the battered chicken uncovered at 375 degree oven for around 25-30 minutes. Check the chicken strip to see if it is fully cooked. The chicken should be tender and the crust crispy brown when done.

Also, I have cooked this chicken on the stove top in a skillet. Do the same step above of battering the wet chicken in the dry ingredients, but then fry them in a skillet of oil for about 4-5 minutes on each side. This is a bit more messy and takes a bit more time, but if you are looking for a crispy version of the chicken this is the way to go. Make sure to not over use oil or you may turn out with a deep fried version. :)

I made this chicken recipe with my almond butter vegetable curry the other night and it was a perfect match for the curry. That is what is pictured in the pictures of the chicken strips.

I hope you give this recipe a try and enjoy!

Much love to you today!

Pumpkin Spice Muffins

Can you believe it is Thanksgiving week already?! It so great to start a Monday knowing it will be a short work week, and a week to enjoy food, family and friends. I have been spending the morning making the final grocery lists and baking off some fresh pumpkin (some tips here to roast your own fresh pumpkin) and roasting it's seeds. It smells so good in my kitchen! Fresh pumpkin isn't the greatest smell when you cut into it and spoon out all of the seeds, but then after you have it baking in the oven for a while, it starts smelling that 'pumpkin-pie-kinda' smell. It's comforting on a a rainy cold fall day like today.

So, the menu is in process and the last minute ideas are swirling. I am picking up my locally raised turkey tonight, and reading up on all the best secrets to roast the perfect bird. My family and I do not eat meat very often, but when we do, we like to make it fresh, local, and without all the processed junk in it. It will be a treat and an adventure to make this meal and I am thoroughly looking forward to each part...

But for today, how about some pumpkin muffins to get ready for the holiday week. Something special to enjoy the season before it gets too busy in a few days. Also, this recipe would be a delite for any Thanksgiving meal, or day-after breakfast when you either sit home all warm and cuddled up with Christmas music, or if you are one of those running out the door at 4am to get the craziest sale door buster. So, my gluten-free friends, please enjoy the creating a meal process and make something special this holiday season to 'WOW' your taste buds and celebrate all the good things that God has blessed us with. Many blessings to you, and I hope and pray that you find true thankfulness and gratefulness in your life this year.

Pumpkin Spice Muffins Recipe

1/3 cup of buckwheat flour

1/3 cup of brown rice flour

1/3 cup of white rice flour

1 cup of sweet sorghum flour

1/4 cup of tapioca flour

OR, if you have a favorite gluten-free flour mix you like to use, then just substitute the 5 above flours for 2 1/4 cup of your favorite gluten-free flour blend.

1 cup of sucanat (or other dried sweetener like palm, beet or coconut sugar)

1 ts. of baking soda

1/2 ts. of sea salt

1 ts. of cinnamon

1/2 ts. of ginger

1/2 ts. of cloves

1/2 ts. of nutmeg

2/3 cup of coconut milk beverage (or other non-dairy milk)

1 TB of apple cider vinegar

*Set aside the coconut milk and the TB of apple cider vinegar in a a separate bowl and let sit for 10 minutes to create a 'buttermilk' like substance and then add to the rest of the mixing bowl with the other wet ingredients.

1 ts. of pure vanilla

2 farm fresh eggs

1/4 cup of melted coconut oil

1 1/2 cup of pumpkin puree (fresh or can)

3 TB of molasses

Optional additional ingredients:

1/3 cup of toasted pumpkin seeds (pepitas) for a topping

1/3 cup of dried cranberries, or raisins added to the muffin mix

1/2 cup of chocolate chips for mixing or for topping

Mix all the dry ingredients together first, and then add the wet ingredients to the same bowl, mix well and make sure all of the oil, eggs and pumpkin puree get thoroughly mixed into the batter. Pour into 12 large muffin liners in the tin, and bake for 30 minutes in a pre-heated 350 degree oven. If you want to turn this batter into a cake or bread, that is totally possible, just adjust baking times.

Some of the dishes I am making this week for Thanksgiving!

- Homemade Pumpkin Pie

-Herb and Cornbread Stuffing

-Fresh Pumpkin Soup

-Cranberry-Apple Sauce

-Spinach Salad with tossed craisins, walnuts and homemade dressing

-Shortbread Cookies

I am also making my first, locally raised, free-range, hormone and chemical free turkey- So I will post my pictures and directions for that recipe soon!

I also plan on trying a cranberry pie tart that looks just as yummy as it sounds.

I hope you have a blessed and restful Thanksgiving with those you love!

Much love to you friends.

xoxo

Stephanie

Green Meatballs (and farmer's market love)

In Grand Rapids, there is one main farmer's market venue that everyone knows about it (well, at least I think everyone should know about it!) And this market is a beautiful picture of how the surrounding rural areas of west Michigan really do produce all kinds of food this time of year. There is beautiful colors everywhere and people are happy and smiling. (It must be all the fresh food making people high on life). And I personally have a love for fresh food, so what a better place to shop and buy some of the best local food you will ever find. Yes, it is a beautiful thing to be able to live in the city and enjoy the farm food on your plate at home. I am truly thankful, and you better believe I tell my farmers that I appreciate all their hard work for me to have a colorful and delicious dinner at home.

I realize that most cities have farmer's markets now days...and in fact because it seems to becoming a little more popular (or trendy if I must say) that they are growing and producing more of a sustaining income to our local farmers. This excites me because I know if you are reading this at your home that is 300 miles away you can still probably participate with a local farm market of your own. And if you are living in another country even, you probably know a local venue where you buy your fruits and veggies.... so fresh food is making it way back to our plates... it's not like you have to give up convenience to do this either... it is just a change of mind. You have to decide that instead of buying fast food or packaged microwaveable food that you go to the market instead and you buy a load of fresh fruit and veggies (and local meat, eggs, cheese and the list goes on...)

My last trip to the bustling market left me with 3 full bags of food for under 25 dollars. Incredible! Really... can you get any cheaper than that?! I bought a pound of free-range grass-fed beef, green onions, pea pods, 2 qts. strawberries, 2 lbs. of rhubarb, a bag of cucumbers, squash, green leaf lettuce and garlic scapes. I could have spent more on little extras like just in season cherries, raspberries, peppers and tomatoes... but I know they will be around for a few weeks and may even find myself going out to one of the farms to pick my own...

Rhubarb is one of my favorite finds... because it is so interesting and can be paired perfectly with other fresh fruit like strawberries... or apricots or cherries as well... And I made sure I bought enough to freeze a little just in case this is the last week it is available at the market. I am not sure how long it will be in season, so for now I indulge :)

The strawberries were on there way out this week as well... Last week they were EVERYwhere and you could smell them a half mail away from the market because they were so perfectly ripe and sweet. This week I bought 2 quarts from my favorite farm that doesn't use spray on the berries. Look how perfect and delicious they are! So yummy. I have not made a large batch of jam yet, but that could be in my future...until then I am freezing some to save for baking and smoothies and of course I will eat as many as I can before they are frozen :) A few of my favorite recipes to make with rhubarb and strawberries are: Strawberry Rhubarb Muffins, Rhubarb Strawberry Pie, and Honey-Sweetened Rhubarb Tart. Those are just some of my favorites, but I am sure you could find many other recipes this time of year to use up those yummy ingredients.

Now, I was trying to share my "green" meatball recipe with you... so back to the green part. They are green because of all the fresh greens in them, but also because all the ingredients are from the local farmer to save on waste. Less packaging, chemicals, and money really. So, why not eat locally?! It can be easy and delicious... so here is my recipe to share...

"Green" Meatball Recipe

1 pound of local ground meat (either ground beef or ground lamb works best)

3/4 cup of freshly chopped green onions

1 clove of garlic minced

handful of fresh basil and sage chopped finely

1 local farm fresh egg

1/2 cup of gluten-free bread crumbs (I have used a slice of my favorite GF bread crumbled, or also you could use 1/2 cup of crushed GF crackers to turn them into a "bread crumb" as well..or there are a few GF bread crumbs brands you can find at health stores.)

1-2 ts of cracked black pepper

1-2 ts of sea salt

2 ts. of paprika

1 TB of olive oil

Mix all of the ingredients in a large mixing bowl, and take a small handful of the meat mixture and form a little ball. This recipe makes about 9-10 large meatballs, or 12-15 smaller meatballs. It just depends on what kind of size you want to do. Put them in a slightly olive-

oiled Pyrex glass baking pan. Bake at 400 degrees for 25-30 minutes, until they are browned and crispy looking and the middles have been cooked through and through.

They should come out of the oven ready to serve. They are pretty flavorful with the green onions and herbs, but if you may need to add some more salt and pepper to them if that is your preference. You could serve these with some marinara sauce or pasta, or alone with another side of baked potatoes or another veggies. They are a yummy way to use some fresh local ingredients, and they are so simple too...but since I had some peas and garlic scapes I wanted to eat I decided to make a little saucing side to serve with the meatballs over some of my favorite gluten-free brown rice pasta. So here is what I did to make the peas tossed over the pasta...

I plucked out a pint of peas from their pods and this was a good serving for one or two, but if you want to serve more people make sure you get a quart or more of pea pods. The peas are so cute sitting in their pods, but after you pluck them you can really see their radiant green color. You can steam them to make them a bit softer or eat them raw too... whatever you want. I decided to saute them with some garlic, olive oil and ghee (clarified butter) and viola you have a nice little sauce to top your pasta and eat with your meat balls. So I put the peas, 2 minced garlic cloves and the heads of 4 garlic scapes with a TB of olive oil and then 1 TB of ghee or butter works too. Saute for about 3-5 minutes until the peas look bright green and the garlic is cooked into the oils. The garlic scapes are what is pictured below. They are these funny looking vines... I have not used them a lot in cooking yet, but I think they give off a lot of flavor and they are kinda fun to use with garlic or in substitute for a garlic clove.

After you saute the peas, garlic and oils then you have an instant sauce with the veggies to pour over your GF noodles, and then add a meatball on the side and viola dinner is served, fresh from the farm to the table.

So easy and yummy too... I hope you enjoy... and don't forget to make a rhubarb strawberry pie for dessert. Fresh food always tastes best and once you change over to fresh foods you may find yourself smiling more and making your weekly trip to the farmer's market. It really is addicting! Not to mention it is fun to check out any new produce throughout the summer. I am looking forward to more peppers and tomatoes in the next few weeks... and of course the fruit... YUM! Enjoy friends and have a great week!

Crock Pot Slow Roasted Shredded Chicken Tacos

A good dinner recipe doesn't mean you have to spend hours in the kitchen. Just maybe like 10-15 minutes. Take that Rachel Ray. Well, I like Rachel Ray, so, I guess forgive me for showing off. I'm really just sharing a favorite, but easy, recipe that has made it's way into my home. I have been making BBQ venison (or beef) for years this way, but then why not chicken? And why not for a fresh and juicy taco? All those delicious fresh ingredients that are naturally gluten-free. You don't even really need a corn tortilla, you could just pile these ingredients on a plate and eat up. It's a great way to start the weekend, that's for sure. Or this is one of those recipes that is easy to share with a large group of friends that is gathering. Every guest could bring a topping and viola, dinner for a group made easy! I enjoy eating meals with people. It is something scared and set apart from the every day busy life. It's a celebration whether you are celebrating something significant or not.
The things is, if you eat gluten-free, then eating with friends or at parties can be a little intimidating. I suggest that if you are not the host, to talk with the host to find out more about the menu, or ask to contribute a dish or side that you know you can eat. This means you could bring the salad, or the dessert, or something you can guarantee is gluten-free. I bring this up with this recipe because this is a meal recipe that most people will love but will forget it is gluten-free naturally. So, if possible suggest you bring the main dish. Prepare this dish in the crock pot and have all your friends provide the toppings, and in no real effort you have a great dinner party ahead of you. There is less stress for you, which is not good for your digestion either. Maybe a stress-free meal with friends is just what you need to help aid in the healing of your gut. Sometime love, laughter and friends is just the medicine you need to aid in the healing journey!
And with all the fresh toppings to add to this great meal, you will find yourself loving this most any time of the year, but especially when you can make fresh garden salsa from the backyard.

Crock Pot Slow Roasted Chicken Taco Recipe: Serving 12-15 people.

1.5 pounds of raw chicken boneless breast meat (organic or local is best)

1.5 pounds of raw chicken boneless thigh meat (organic or local is best)

28 ounces of canned diced tomatoes

2 small yellow onions

2 TB of chili powder (or 1 ts of ground garlic, oregano, chili, and cumin)

1 ts of cumin

1 ts. of coriander

1/2 cup of water

1/2 of lime or lemon freshly squeezed for juice or 2 TB of juice

optional: 1 small Anaheim pepper (peal out all of the seeds if you are trying to keep the spiciness down).

Put all of the raw chicken in the crock pot. Slice the onions into large rings and throw them into the pot. Then blend the canned diced tomatoes in a blender to liquify, and/or a few tomato chunks are fine too. Pour the tomato mixture into the pot, then pour the 1/2 cup of water in. Pour all of the spices in and the fresh squeezed lemon juice. Then if you want to add some kick add one pepper sliced in half for cooking. But don't slice it up, keep it close to whole so that you can pull it out after cooking. Then stir with a wooden spoon to distribute the spices over the chicken. Add a dash of sea salt and cracked pepper and then put the lid on. Cook on a 8-10 hour lower heat. Cook for 8 hours in the pot and then open the lid and see if the chicken is pull-apart-able. Take 2 forks and pull the chicken into shreds and then mix with the juices and sauces. Let in sit in the juice on a warm heat until you are ready to serve. Then to the toppings...

Use corn tortilla if you want to make tacos, and just pile on a plate if you want to eat with a fork or with corn tortilla chips.

Some other great base ingredients:

brown rice (soaked and cooked)

black beans (soaked and cooked)

sauteed peppers, onions, and other veggies

Preferred Toppings:

fresh chopped cilantro

avocado chunks

fresh salsa

tomato pieces

fresh chopped lettuce

goat cheddar cheese, or other farm cheese

strained Greek plain yogurt (or sour cream)

Now it's time to put it all together and take a bite. Is your mouth watering yet? It should be! Yes, you have to wait hours to make your taco, but when it is done, you will have enough to serve your whole family or a bunch or friends, Or, if cooking for one or two, it is an easy dish to eat once and have for leftover or put half into the freezer for a later date. A great, easy gluten-free meal. Love it!

I hope you enjoy, and have a great week. Much love to you!

Sweet and Sour Peanut Stir-fry Rice Noodles

This easy dinner is in celebration for the spring weather and pulling out the grill again. I love it when we can use the grill. Some people may say it's not the healthiest, but seriously haven't people been cooking over an open flame for thousands of years. So, why not have some grilled chicken? Or you could easily make this recipe without grilled chicken and have a vegan meal with lots of stir-fry veggies and rice noodles. So, it can be versatile if need be. My husband said to me the next day when he was packing some for a leftovers lunch, "That this might be the best made-up dinner you've created yet!" I didn't really believe him because how could this be better than spring time pesto pasta or squash pasta sauce, really? Maybe it was because I haven't cooked anything that special as of late, so maybe he was just happy to have a nice meal. Or maybe it was the sunshine coming back into our lives.

You know, the sun does strange things to people. It was 83 degrees here on April 1, and everyone thought it was a joke. Seriously, what is happening?! It's true though, it is spring, and the trees are growing their neon green buds and it has also rained on and off for the last few days. Daffodils and crocuses have bloomed and the next thing on my mind is... what about my garden? I am going to plant a full garden this year in my new space behind my home. This is a big deal compared to my apartment deck pot garden of years past. It will be a new adventure that I am looking forward to. It's hard work though, clearing space and making time to learn up on some good techniques and ideas. Unfortunately you can't just throw seeds in the ground and hope for a bountiful crop. You have to plan, toil, and then you can reap the benefits. So, my friends, we will see how this year goes. I am still going to wait a few weeks here in Grand Rapids, because there is rumor for more snow later this weekend. You just never know here. The best time is end of April or even mid May some say to make sure the plants survive any last frost days. So as I am busy preparing, this is an easy dinner to whip up with some tangy flavors and freshness in each bite!

First, if you want to prepare some grilled chicken to go along with the noodles:

Marinate some chicken in wheat-free Tamari based sauce ( I used the San-J Thai peanut sauce, which I like a lot ) or you could even marinate the chicken in the sauce below used on the noodles, but just make sure to whip up on a bowl before stirring over the raw chicken. Marinate overnight, or just for 15-30 minutes. Grill on an outdoor grill if possible, or use a nifty indoor grill pan on the stove top. Both will result in flavor-full chicken.

Sweet and Sour Peanut Stir-Fry Noodles
2 TB of olive oil or sesame or peanut oil
4 cloves of minced garlic
1 1/2 cup of diced carrots circles or matchsticks
1 cup of diced red pepper
1 1/2 cup of diced broccoli florets

1/4 cup of wheat free low sodium tamari sauce
1/4 cup of apple cider vinegar
3 TB of creamy natural peanut butter (organic is always best)
1 ts. of ground ginger powder
1/2 ts. of cayenne pepper powder (or flakes could work too)
1 TB of agave nectar (honey is another alternative)

In a large wok or frying pan, saute the veggies in the garlic and oil for a few minutes to soften up the veggies. Then after a few minutes of letting the veggies cook down, add in the rest of the sauce ingredients. This will start to cook and thicken with the peanut butter and create a tangy sweet and sour sauce to toss with the noodles. Which in the meantime, while sauteing, start to boil a large pot of water, and then drop the large cut oriental style rice noodles in the pot. Use as many noodles or as little as you want. I think I used about 2/3 of the package, so probably around 8 or 9 ounses. It will take about 5-7 minutes for them to soften in the boiling water. make sure to stir a few times to make sure there is no sticking happening...

1- 12 ounce package of oriental rice noodles (vermicelli noodles) *You can find these for a very decent price at most local Asian market stores. These noodles are most used in traditional Thai cooking and make sure to check to see if the ingredients are just rice, water and possibly corn starch or rice starch. It should be those few simple ingredients and nothing more.

Turn the veggies and sauce down to a simmer and then when the noodles are just a touch away from being done, strain them from the water and add them to the sauce and veggies. Then use a large tong to toss the noodles int he sauce to get completely covered in the sauce and let the veggies spread themselves out throughout the dish.

Now, it is ready to serve! Serve the grilled chicken over the noodles if you wish. Or without if you are vegan. And some good fresh toppings include: fresh cilantro, green onions, crushed peanuts, or bean sprouts. Enjoy also with a squeeze of fresh lemon or lime. Viola! A sweet and tangy dinner to satisfy all your taste bud's needs. I hope you enjoy! Much love to you!

Pumpkin Tandoori Chicken

Here's a meal to spice up your life and your pallet. I am no expert in Indian cooking, but this traditionally Indian dish I can handle. It's easy and can be used for great leftovers. The name "tandoori" comes from a traditional Indian dish that actually is named for the kind of oven that it is baked in. The "tandoor" oven is a clay oven shaped like a bell and is set in the ground and heated by wood or charcoal. They traditionally reach up to around 900 degree heat. These type of ovens cook the meat quickly so to have a crispy outside and juicy, tender middle. True tandoori ovens are usually only found in authentic Indian kitchens, yet the "tandoori" chicken is reproduced in many modern kitchens just because of the similar flavors and high heat idea. It is a great way for some one to experiment with some new spices and it is so simple that it will not create a lot of prep time or worry.  

I love to try new things with chicken. Think about how boring life would be if we made chicken the same way every time. It is one of those meats to get easily bored with just because. It can become too common and too easy. So this is a recipe to give you a chance to step outside the traditional baked chicken meal. I added the pumpkin to use some fresh pumpkin puree up, but it is not a must have ingredient in the recipe. You can make this chicken without it if you must. Just add some extra lemon juice or oil to make sure you have enough moisture to soak up all the spices you use. Spice up your life this week. Make life interesting. I hope you enjoy! 

Pumpkin Tandoori Chicken Recipe:

1 1/2 pound of fresh (grass-fed is best) chicken breast cut into thinner strips or pieces

3/4 cup of coconut yogurt, or strained cow or goat yogurt

4 TB. of fresh or canned pumpkin puree

1 TB or juice of half of fresh lemon

1 TB of olive oil

1 TB of chili powder

1 ts of cardamon, cumin, coriander, paprika, cinnamon and garlic powder.
1/2 ts. of nutmeg, ginger, cayenne pepper, sea salt and black pepper if you desire more pepper

handful of fresh sage, and thyme

First, cut the raw chicken breasts into 2 strips or 3 depending on how big the cut of meat is. Then in a mixing bowl pour in the yogurt and all the other ingredients, whip up to mix in completely. Add the chicken and coat it completely in the yogurt/spice mixture. You can soak and marinate this mix for up to overnight, but you could just soak it for 30 minutes at least. 

Pour the chicken and sauce into a 9x13 baking glass pan (Pyrex pan). Chop some fresh sage and thyme leaves and sprinkle over the chicken before baking. If you do not have the fresh herbs, just sprinkle a touch of dry sage or thyme over the chicken.

Bake the chicken in a pre-heated 450 degree oven for 25-30 minutes. Cut into the meat to see it is cooked all the way through and there is no pink spots. It shouldn't be too dry at this point. Let cool just a few minutes before serving. A lot of the moisture has been baking into the chicken, but there should be still a little sauce on the side to enjoy with the meal.

I served this dish with some roasted tahini cauliflower to have a grain-free meal, and yet enough warmth and nutrients to feel completely satisfied and full. It was a very quick meal that way easily prepared and cleaned up. It could be served with a side of Basmati rice or another vegetable or salad. It is what you make of it. 

Another benefit...I used this dish for another meal the next day. I had half of the chicken left over, so I chopped the breasts into bite-sized pieces and cooked 1 cup of Basmati rice beforehand. Then I mixed the cooked rice and remaining chicken pieces with the little bit of the leftover pumpkin yogurt sauce (about 2 TB or so) in a large frying pan wok. I added an extra TB of olive oil and coconut milk beverage and it was a creamy chicken and rice risotto dish within minutes. So if you are eating for one or two you can turn this chicken dish into a few healthy meals quite easily. This is an example of how to stretch the meals you have and be resourceful with your budget and time.  

 

I hope you have a great week and find ways to be creative and nourished always. 

Apple-Cider Chicken Stir-Fry

Do you know how many times I have been asked,"So, what DO you eat? Or, "What do you make for dinner if you can't eat dairy and gluten?!" Well, when I first started this journey I had a pretty long answer of how I was trying this and that and whatever. I usually didn't lie and say everything was hunkie-dorie either.  Eating gluten and dairy free is an obstacle on a daily basis. Especially in our American culture. You can't really depend on the American diet if you have food allergies and you are stuck at some small road side restaurant. You most of the time have to pack your own lunch and pack a cooler and explain to that friend, for this party and on and on. Trust me. I know. It's not easy, and that is why I am inspired to even blog really. People that know how hard it is come together and inspire each other to do great things for themselves and also promote change in the average diet. We are forced to be creative people. We are forced to find ways to find a sense of normalcy and most of all a sense of truth health in our bodies.

Before when I ate gluten, I was not confident in my diet. I didn't know what was bothering me... everything was. Going gluten-free, or allergen-free is making the conscious choice to be aware of what is going in your body...every teaspoon of anything. No second guessing. You start to be more intuitive about what foods do what to your mood and health. It really is a gift. That is how I look at it now... if you live gluten-free you have a gift. The gift of sensing what is best for your whole body. So.... I am digressing. :) "What DO I eat?" was the question...

I eat gluten-free, dairy-free, and even meat free for a while. The vegan lifestyle is sustainable for some, but many people suffer from a multitude of issues of malnutrition and absorption problems. I did it as a cleanse and it does help to really re-start your body in turning a new page in healing from inflammation and digestive disorder. I am not a true vegan now because I know for my body type I need to still have meat here and there to be more balanced and nourished. Yet, there is still a question of what kind of meat for me.

The best way to eat and buy meat is locally. There is no debate. That is it. When you buy meat from your local farmer you can see how the animals are treated and not tortured. There are usually no hormones or chemicals injected in the animals. They die peacefully like they should and don't give off angry chemicals in their bodies while dying. They usually are able to roam free in fields and eat what they are supposed to eat...grass. Not corn, not leftover whatevers... it's really gross. Factory farmed meat isn't meat anymore, it is a "grown" and disposed product that we have mass-produced and our bodies don't recognize as a food. (check out the movie Food, Inc. if you are interested in more of this discussion). 

If you eat local meat you will probably eat less meat because to buy it local and fresh it does cost a tad bit more... it's true. But it's worth it and you won't buy too much. I like to think about this... people 100 years ago ate their own farmed meat, but it wasn't like they were eating it every meal like we do now. They had to watch it be born, raise it, and kill it, and prepare it. I think if we had that kind of connection to our meat then maybe we wouldn't buy carts full at the grocery store. If we had to do the "dirty" work I guarantee we would all think about vegetarianism for a while. So how to deal with this... buying local meat is better for your body, the environment, the local economy, and the world as a whole. So do it. 

Well, for me I think of my diet in how I can be most nourished at every meal. That is what I eat. That means a lot of vegetables in season, whole grains, sometimes local meat, beans, legumes, fruit, and nuts and seeds. More recently I have been experimenting with goat dairy to see how I can do with that, and also raw dairy. I ask myself what I need in each day, week, season what would be most healing and nourishing to my whole self. I love whole foods. They are so flavor-full and full of so many key nutrients that are missed in processed foods. I try and eat what is fresh and in season. And I stick to the basics and forget about trying to make feasts at every meal. That is how I eat. I am sure over time I will know how to communicate "what I eat" better because we change and our bodies change and need new things. But, I do know that I have a simple dinner cooking now,  and I want to share with you how easy it can be to have a whole-foods dinner that nourishes...

Apple Cider Chicken Stir-Fry Ingredients:

I bought a whole fryer chicken this week at the market from a local farm and cleaned and seasoned it, then roasted it for just over an hour. I let it cool and then cut off all of the meat from the bones. ( Save the bones, make a huge pot of chicken broth and can or freeze it). Get out all you can from that chicken...

Ingredients:

Chicken meat from a whole 3lb chicken. Dark meat and light meat mixed all together. Shred it off the bone to have bite-sized pieces, and then put in a large frying pan or wok.

Add:

1/3 cup of apple cider vinegar

1/3 cup of organic ketchup

1/4 cup of raw honey 

1/4 cup of wheat-free low sodium tamari sauce

1 TB. or so of olive oil

1 ts. of garlic paste (or dried/freshly minced garlic works too)

1 ts. of ginger paste (or freshly grated)

Cracked pepper and a dash a sea salt to taste

Saute:

2-3 red peppers with a small onion

Cook:

at least 2 cups of quinoa (or brown rice works too)

Fresh:

Add some fresh chopped spinach on top to catch some of the steam from the chicken and quinoa. It gets wilted a bit and yet still stay a bit crunchy. It's a nice touch!

You can either mix the chicken, quinoa, peppers and onions, and fresh chopped spinach in a corn tortilla wrap and eat like a taco, or you can pile high on a plate and eat as a stir-fry dish. My husband and I did both, one for dinner and then one for leftover lunch the next day. It was easy, and full of great flavor. It almost tastes like a shredded BBQ pork wrap or dish from the south, mixed with your favorite Asian stir-fry. Be creative. If you don't have red peppers, but you have eggplant then saute that and add in. The fresh spinach added in at the end gets wilted just a bit and it adds sweetness and freshness. Be creative and keep it simple. Enjoy!

Some Idea/Side Notes:

*When you buy a whole chicken you can use some of the meat and then freeze or save for another use. It will last you a while when you have all the meat from one chicken. 

*If cooking at home is hard for you, plan out a big meal day on the weekend or on a day off and make a big batch of quinoa, chicken, broth, veggies and then have it for the next few days a different meals or left overs. It's better that eating out, that's for sure.

*Experiment and try new things. Don't be afraid. Come out of your gluten-free hole and think about what you are truly hungry for and find a way to make it from scratch or at least with whole ingredients. 

*If you are a vegan/vegetarian, then obviously eating local meat doesn't concern you...so what do you do to stay balanced in nutrients?