Tuesday, December 15, 2015

Hawaiian BBQ Quesadillas with Pineapple-Mango Guacamole

Hawaiian BBQ Quesadillas with Pineapple-Mango Guacamole
Yields: 4 servings


1pound boneless skinless chicken breast
4whole wheat flour tortillas (burrito size)
½an onion
whole fresh pineapple - peeled, cored, and sliced
½cup of your favorite BBQ sauce
2tablespoons pineapple juice
2tablespoons lime juice
2tablespoons fresh cilantro, chopped
¼teaspoon salt
½teaspoon pepper
1cup cooked white or brown rice
½cup pickled jalapeƱos (optional)
8ounces sharp cheddar cheese
Pineapple-Mango Guacamole:
2avocados, peeled, pitted and mashed
¼whole fresh pineapple - peeled, cored, and diced
½mango - peeled, seeded and diced
½cup grape tomatoes, diced
3green onions, chopped
1tablespoon fresh cilantro, chopped
1lime, juiced
1tablespoon pineapple juice
salt and pepper, taste


Preheat the grill to medium high heat. In a small bowl combine the BBQ sauce, pineapple juice, lime juice, cilantro, salt and pepper and mix well to combine. Toss the chicken with half of the BBQ sauce. Grill the chicken for 6 to 8 minutes per side or until cooked through. At the same time grill the slices of pineapple and the half of an onion for about 4 minutes per side or until charred. Allow everything to to cool five minutes and then chop the pineapple into bite size pieces, dice the onion and chop the chicken or shred with a fork. Set aside. While the chicken is cooling make the pineapple-mango guacamole. Mash the avocados (I left mine pretty chunky, but go as chunky or smooth as you want) in a medium size bowl. Add the pineapple, mango, tomatoes, green onions, cilantro, lime juice and pineapple juice. Stir to combine and season with salt and pepper. Heat an electric griddle or skillet over medium heat. Add a bit of olive oil. One at a time, place a tortilla down in the skillet, cover with a bit of the cheese, then evenly distribute the rice on top. Add the diced chicken, pineapple and onions. Then add the pickled jalapeƱos and sprinkle with a little more cheese. Repeat with 3 more tortillas. Place one of the tortillas with the toppings back on the griddle or skillet, then cover with a plain tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden. Repeat with the other 3 topping filled tortillas. Serve with the remaining BBQ sauce the the Pineapple-Mango Guacamole.

Thursday, September 17, 2015

Homemade Whole Wheat Bread

(recipe from Foodie Gone Healthy)

Makes appx. 4 loaves
(Easiest, yummiest bread ever! There is nothing like homemade bread!)

4 c  warm water (approx 110°      
2 T yeast 
1 T  salt                                          
1/2 c vital wheat gluten (I get it at Walmart) 
1/3 c  oil                                            
3/4 c honey
1 ½ T dough enhancer* (I get it at Walmart) 
   7 c  whole wheat kernels, freshly ground to appx. 10 cups
      (Do not use more than 11 c. flour)

In electric mixing bowl (preferably a Bosch), with dough hook, place water, salt, oil, honey, dough enhancer, yeast and gluten flour.  Turn on mixer and slowly add freshly ground flour, 1 cup at a time, just till dough begins to clean off the sides of the bowl. You might want to add a cup or two of white flour to lighten your loaf a little if you are using red wheat flour or if your family is just getting used to wheat bread.  It helps the transition to whole wheat much easier!  Allow mixer to continue to knead for about 12 minutes.  Remove kneaded dough from mixing bowl.  Divide into 4 pieces of dough and place in 4 bread pans.  Cover with clean, lint free cloths, and let rise till double (about 40-60 min) Remove cloth and bake at 325 for 30 minutes.  When loaves are done, immediately remove from pans, and let cool on wire rack.  Place cooled loaves in plastic bags.  Freeze any loaves that will not be used within a couple of days.  

*Dough enhancer keeps bread from crumbling. 
**Gluten, Vital Wheat is the natural protein found in wheat. It contains 75% protein. A small amount added to yeast bread recipes improves the texture and elasticity of the dough. This is often used by commercial bakeries to produce light textured breads. Available in bulk at health food stores or kitchen stores.

To add flavor, variety and nutrition to your breads, follow the one-third rule: just add any grain to your bread recipe as long as you do not exceed more than one-third of your total flour.  For example, if your recipe calls for nine cups of flour, you can use up to three cups of any grain you want, in any form you desire.  The grain can be flour, cracked, cooked or whole grain.  The other six cups of flour must be some form of wheat, red wheat, white wheat or white flour and or spelt.

The formula:  1/3 grain + 2/3 wheat type flour = mulit-grain breads

Favorite Green Smoothie

(recipe and pic from Becky Higgins.com)

This is our favorite green smoothie hands down.  

2 cups spinach and kale (I keep mine in freezer so I have it on hand whenever I want it)
1 cup frozen strawberries
1 cup frozen pineapple
1/2 banana
1/2 orange
1 cup coconut water
1 container Greek Yogurt, toasted coconut vanilla (Dannon Light & Fit)
1 tsp honey

Mix in blender and Enjoy. 

Makes 2 large or 3-4 small smoothies. 

Pumpkin Snickerdoodles

(recipe from Little Sous Chef)
  • 3 1/2 cups Flour
  • 1 teaspoon cornstarch
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1 cup sugar
  • 3/4 cup brown sugar
  • 1 cup butter, softened
  • 1 egg
  • 1 cup pumpkin puree
  • 2 teaspoons vanilla
  • 1/4 cup sugar
  • 2 teaspoons cinnamon 
  1. Preheat oven to 350 degrees.
  2. LSC: In a large bowl add in flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
  3. LSC: Using a whisk, stir all the ingredients together, then set aside.
  4. LSC: In the bowl of a stand mixer, cream together the sugars and butter. Be sure to scrape down the sides of the bowl and only mix until combined, don't whip the batter.
  5. Add the egg, pumpkin puree, and vanilla and mix again. 
  6. Place dough in a bowl and cover with plastic wrap. Refrigerate dough for an hour. This helps it to be firm enough to roll in the sugar and cinnamon. 
  7. Preheat oven (try to preheat 20 minutes before bake time) to 350 degrees. 
  8. LSC: Mix sugar and cinnamon together in a small bowl.
  9. Roll dough into 1" balls. 
  10. LSC: Roll balls of dough in cinnamon sugar mixture and place on an un-greased cookie sheet.
  11. Bake for 10 minutes. Allow to cool for 5 minutes before eating.

Monday, September 14, 2015

Zucchini Spelt Muffins

This recipe originally came from Blendtec.  I modified it a bit and make it in my Vitamix. 

1/3 cup coconut oil, melted
3 large eggs
1 cup unsweetened applesauce
3/4 cup brown sugar
2 tsp vanilla
1 medium zucchini, quartered lengthwise
1/2 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 1/2 cup wholegrain spelt flour (I get this in the bulk bins at Fred Meyer)
2/3 cup oat bran (I get this in the bulk bins at Fred Meyer)

1/2 cup raisins
chocolate chips
dates and walnuts

Add first 6 ingredients to blender in order listed and secure lid.  Pulse 10-12 times.  (note: zucchini will not be completely grated -this will occur when dry ingredients are incorporated.)  Add remaining ingredients to blender and secure lid.  Pulse 3-5 times until dry ingredients are barely incorporated; don't overblend.  Stir in option of your choice.  We like chocolate chips, obviously!  Allow batter to rest 5-10 min.  Pour batter into prepared muffin tins (3/4 way full).  Bake at 375 for 16-20 min. or until toothpick comes out clean.

Makes between 12-18 muffins depending on size of zucchini.

Wednesday, August 26, 2015

Chicken Pad Thai

(pic & recipe shared by Corinne Ritz)

Serves: 6-8

2 pounds of chicken cut into small strips
2 Tbsp oil (I use grapeseed oil for this.)
1/2-2 Tbsp Siracha hot chili sauce (my family likes spicy and 1/2 is plenty of heat for us)
1 Lime juiced 
3 cloves garlic, minced
1 Tbsp ginger, minced
3-4 shakes soy sauce
salt and pepper to taste
1 package fettuccine pasta, cooked according to package then toss with a little oil
3/4 cup carrots julienned
2 cups broccoli florets cut bite sized
1 bunch green onions sliced
For Garnish - 
chopped peanuts

Peanut Sauce
In a sauce pan combine till well blended and heat - 

1 cup chicken broth
6 Tbsp (heaping) creamy Peanut Butter
2-4 tsp. Siracha Hot chili sauce (2 is plenty hot for us, you may even want to start with less.)
3 Tbsp. Honey
6 Tbsp. Soy Sauce
3 Tbsp. Ginger, minced
4-5 tsp Garlic, minced

Sauce will thicken as it sits.

In a large skillet or wok saute chicken in oil.  As it is cooking add in the chili sauce, lime juice, garlic, ginger, soy sauce and salt & pepper to taste.

While chicken is cooking cook the pasta, and prepare the peanut sauce.

After the chicken is cooked add in the carrots, green onions and broccoli.  Also add in some of the cilantro and chopped peanuts saving a small amount for garnish.  Saute veggies with the chicken with a stir-fry technique.  Continue till veggies are crisp-tender.  Take off heat.  

Add noodles and sauce to skillet with the chicken and veggies.  Toss all together till all is evenly distributed.  

Garnish with more cilantro, peanuts and lime wedges.  

Hawaiian Meatballs

(recipe & pic adapted from family gone healthy)

Serves: 6
For the meatballs
  • 1 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • ¼ teaspoon ground allspice
  • Salt and Pepper
  • 2 teaspoon Worcestershire sauce
  • ½ cup milk
  • ¾ pound 80/20 grass feed ground beef
  • ½ pound lean grass feed ground pork
  • 1 large egg
  • Foil
For the hawaiian glaze
  • ½ cup soy sauce
  • ¼ cup brown sugar
  • 1 tablespoon honey
  • ½ cup water
  • 1 cup fresh pineapple, finely diced (I use an 8oz can of crushed pineapple, drained)
  • 2 tablespoons cider vinegar
  • 1 teaspoon freshly grated ginger (powdered ginger works fine too)
  • 2 tablespoons corn starch
  • 1 tablespoons sesame seeds
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 1 cup of chopped fresh pineapple (for serving,I use a large can of pineapple tidbits)
  • 1 or 2 cups of brown or white rice (for serving)
  • chopped chives or green onions (for serving)
Make the meatballs
  1. Add all of the meatball ingredients to the bowl and mix with your hands gently.
  2. Put foil on a large baking sheet. Roll the meat into 1-inch balls and arrange them a couple of inches apart on the sheet.
  3. Preheat the oven to 375 degrees F. Bake the meatballs until cooked through, about 15-20 minutes. Cut a meatball to make sure it’s not red/pink.
Make the hawaiian glaze
  1. Add all of the ingredients except the corn starch and sesame seeds to a medium sauce pan. Heat on medium heat.
  2. Bring to a boil and lower heat so it simmers. whisk in the corn starch cook for 5 minutes stirring often.
  3. Add in the sesame seeds and cook for an additional minute.

Combine glaze, meatballs, and pineapple tidbits in serving bowl and garnish with chives or green onions.  Serve over rice.  Enjoy!