Friday, May 31, 2019

Egg Roll in a Bowl

EGG ROLL IN A BOWL | PALEO | #Whole30chickenrecipes #Paleorecipesdinner #Paleochickenrecipes #Glutenfreerecipesfordinner #Whole30recipeswhole30 #Healthydinnerrecipes #Whole30recipes #Ketorecipesdinner #Eggrollinabowlrecipe #Paleorecipesdinner #Glutenfreedairyfreerecipes #Chickenrecipeshealthy


  • 2 Tbsp. Olive oil divided
  • 1 lb. ground turkey or beef 93/7
  • 1 ½ cup sweet onion finely diced
  • 1 cup carrots shredded
  • ½ tsp ginger minced
  • 3 cloves garlic crushed
  • ¼ cup chicken broth
  • 5 cups cabbage cut into ¼-inch shreds
  • 2 Tbsp. coconut aminos or soy sauce, gluten-free*
  • 2 tsp. apple cider vinegar
  • ½ tsp. salt to taste
  • ¼ tsp. pepper to taste
  • 1 tsp. toasted sesame oil
  • Toasted sesame seeds optional
  • Green onions optional


  1. In a large saute pan over medium heat drizzle 1 tablespoon olive oil and add ground turkey. Cook for 5-6 minutes, or until turkey is almost cooked through.
  2. Push turkey to the side of the pan and add onion and other tablespoon of oil. Saute for 3-4 minutes. Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and turkey together.
  3. Pour chicken broth in the pan and scrape the bottom of it to deglaze it. Add cabbage, coconut aminos or soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.
  4. Just before serving add toasted sesame oil and top with green onions and toasted sesame seeds. Serve over regular rice, cauliflower rice, or eat it in a bowl by itself. Enjoy!

recipe adapted  >>>>>  here

Saturday, May 18, 2019

Mac and Cheese

Mac and Cheese | #Easymacandcheeserecipe #Casserolerecipes #Easyhomemademacandcheese #Macandcheesecasserole #Bestbakedmacandcheese #Bestmacaroniandcheese #Casserolerecipes #Macandcheesecasserole #Homemademacandcheeserecipebaked #Easyhomemademacandcheese #Creamymacaroniandcheese #Bestbakedmacandcheese


  • 1 lb elbow macaroni
  • 1/2 c. butter
  • 1/2 c. flour
  • 4 c. milk
  • 6 c. shredded sharp cheddar cheese
  • 1 TB garlic salt
  • pepper to taste
  • 2 TB butter
  • 1/2 c. panko bread crumbs


  1. Boil pasta according to package directions. In large saucepan, melt 1/2 c butter over medium heat. Whisk in flour and cook for 2-3 minutes. Add garlic salt and pepper to taste. Slowly pour in 4 cups milk, whisking until smooth. Heat to a low boil until thickened. Remove from heat.
  2. Add hot pasta to a greased 9x13" baking dish. Sprinkle 6 cups shredded cheese over pasta. Pour the thickened cream sauce over the pasta and cheese. Let sit until the cheese has melted and stir together.
  3. Melt 2 TB butter over medium heat. Add in bread crumbs, stirring constantly until golden brown, about 3-5 minutes. Pour over the mac and cheese.
  4. Bake at 325 for 14-15 minutes. Serve warm.

Recipe has been adapted from >>>>>  here

Friday, May 17, 2019


STRAWBERRY CUCUMBER SPINACH SALAD WITH APPLE CIDER VINAIGRETTE | #Spinachstrawberrysaladrecipes #Southwestchickensalad #Spinachbaconsalad #Strawberrywalnutspinachsalad #Healthysidedishes #Vegetarianmeals #Spinachstrawberrysaladrecipes #Strawberrysaladrecipe #Summersaladrecipes #Strawberrywalnutspinachsalad #Saladrecipesvideos #Fetacheeserecipes


  • ¼ cup toasted walnuts
  • 1 ½ cup English cucumbers (I used the mini variety), sliced
  • 1 cup strawberries, sliced
  • 1 medium sweet apple, cored and chopped into cubes
  • 3 ounces feta cheese, crumbled
  • 6 packed cups baby spinach
  • ¼ cup extra virgin olive oil
  • Salt and pepper
  • 1 tbsp pure honey
  • 1 tbsp dijon mustard
  • 1 tbsp apple cider vinegar


  1. In a small bowl, whisk together the vinaigrette ingredients until well combined. Taste and adjust the dressing to your preference. Set aside.
  2. In a large bowl, combine the salad ingredients, then drizzle the desired amount of vinaigrette on top. Toss to combine. Serve immediately.

Recipe adapted >>>>>  here

Rated 4.9/5 based on 983 customer reviews

Thursday, May 16, 2019


CREAMY GARLIC SOUP | #Getwellsoup #Creamygarlicsoup #Flusoup #Garliconionsoup #Creamofgarlicsoup #Garlicsouprecipe #Knockyoursocksoffcrockpotsoup #Broccolicheesesoup #Eggrollsoup #Creamysouprecipes #Chickencordonbleusoup #Chickencordonbluesoup

  • 14 oz frozen okra
  • small head of fresh cauliflower
  • 20 cloves of garlic
  • 4 cups of water
  • 1 tsp of salt
  • 2 tbsp buttery coconut oil or refined coconut oil
  • chicken broth optional
  1. Add the first 4 ingredients to a large soup pot. Cover and turn the heat to high. When it boils reduce the heat to medium and simmer covered for 1 hour. Add the salt and coconut oil.
  2. Carefully transfer to a blender and puree. Thin with chicken broth, if desired.
Recipe Adapted : here

Friday, May 10, 2019

Sweet Potato and Corn Chowder

Sweet Potato and Corn Chowder | #Dairyfreedinner #Healthycornchowder #Veganstuffedshells #Dairyfreemeals #Dairyfreestuffedshells #Vegandinners #Cookingrecipes #Healthyrecipes #Vegetariandishes #Vegetarianveganrecipes #Wholefoodrecipes #Vegandishes


  • 6 cups vegetable broth
  • 1 medium onion, chopped
  • 5 medium sweet potatoes, peeled and diced
  • 1 1/2 cup corn
  • 2 cups chopped frozen spinach or kale
  • 1 stalk celery, finely sliced
  • 1 cup cashews, soaked in warm water for about one hour then drained
  • 1/2 tsp turmeric
  • 1 tbs curry powder
  • Salt and pepper to taste (I use about 2 tsp of salt and several grinds of pepper, but my broth is very low in sodium)


  1. Prepare cashews and set aside. (If you forgot, soak them in boiling water while you prepare the vegetables.)
  2. Place the onion and potatoes in the broth with the turmeric and bring to a boil, cooking until the potatoes are softened and easily pierced with a fork.
  3. Ladle out a cup of the broth and blend with the drained cashews until smooth.
  4. Pour the cashew mixture back into the pot and gently stir.
  5. Ladle out approximately half of the broth, onions and potatoes into a blender.
  6. Add the celery to the pot and allow about 5-8 minutes before adding the corn, greens and curry.
  7. While they heat through, blend the soup set aside in the blender earlier until uniformly blended and pour it back into the pot.
  8. Stir gently.
  9. Adjust salt and pepper to taste.
  10. Serve and enjoy.

recipe adapted  >>>>>  here

Friday, May 3, 2019

Keto Chicken Parmesan

Keto Chicken Parmesan | #Ketodinnerrecipes #Eggplantparmesan #Longhornparmesancrustedchicken #Ketobrownieseasy #Lowcarbdessertseasy #Ketoparmesancrustedchicken #Ketocheeseburgercasserole #Lowcarbdinner #Easyketomeals #Healthycasserolerecipes #Easydinnerrecipeshealthy #Ketochickenparmesancasserole


  • 3 Chicken Breast, cut in half lengthwise
  • 2 Eggs, beaten
  • 1/2 teaspoon Italian seasoning
  • 1 Cup Parmesan Cheese, Pre-shredded
  • 3/4 Cup Marinara sauce
  • 12 Ounces Fresh Mozzarella, sliced into 12 slices


  1. Heat a non-stick skillet over medium heat and pre-heat the oven to 375F
  2. Combine the eggs and the Italian seasoning in medium sized bowl. Add the Parmesan cheese to another bowl. Coat the chicken cutlets in the egg mixtures, then into the parmesan, being sure to coat the chicken well.
  3. Spray the skillet with cooking spray and cook the coated chicken on each side for 3 minutes. Remove to a baking dish.
  4. Spoon 2 tablespoons of marinara on top of each cutlet, followed by 2 ounces of fresh mozzarella.
  5. Bake in the pre-heated oven for 10 minutes or until the cheese melts. Serve

recipe adapted  >>>>>  here

Wednesday, May 1, 2019

Fiesta Chicken Casserole

Fiesta Chicken Pasta Casserole | Chicken Casserole | Pasta | Dinner Recipe | Fiesta chicken casserole is filled with chunks of chicken, tender pasta, corn, black beans, all in a one dish cheesy chicken casserole. Simple to make and a great way to use up leftover chicken or a Rotisserie chicken. #dinner #easydinnerrecipe #chickenrecipes #casserole #recipeoftheday


  • 2 cups uncooked spiral pasta
  • 1 cup sour cream
  • 1 cup salsa
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 can (15 oz) corn (drained)
  • 1 can (15 oz) black beans (drained & rinsed)
  • 2 cups cooked shredded/chunked chicken
  • 2 cups shredded cheese


  1. Heat oven to 350 degrees. Prepare a 9x13 baking dish and spray with cooking spray. Set aside. 
  2. Cook pasta according to package directions. Don't forget to salt the pasta water. I use about 1 teaspoon salt. 
  3. While pasta is cooking, combine sour cream, salsa, cumin, garlic powder, and onion powder in a large mixing bowl.
  4. Drain the pasta when it's done cooking and add into the sour cream mixture. Stir to combine. Add in the corn, black beans, chicken, and 1 cup of the shredded cheese. Stir together to combine. 
  5. Pour into the baking dish and sprinkle the remaining cheese on top. Cover with tin foil and cook for 20 minutes. 
  6. Take the tin foil off and let cook an additional 5 minutes. Garnish with green onions, tomato, and avocado slices if wanted. 

recipe adapted >>>>>  here