When I get in the kitchen with an idea, I really never know what will happen when I put it all together. Some recipes I make come out amazing and someeee not so amazing-oh well, thats the joy in creativity! It’s not that I am trying to ‘get better’ at cooking, but I am always looking to see where my strengths are and how I can work on the weaknesses.
Food to me is one of my favorite ways to share joy, embrace my creativity and sharing the love. Who doesn’t love a good home cooked meal?! I seriously look forward to every moment I have time to cook for family, friends, roommate, anyone! It’s a passion and with a healthy twist-I have come up with some pretty awesome recipes along the way.
I love to be inspired by seeing fresh and sometimes unusual ingredients when I shop, travel or just read a delicious sounding recipe.I love using new ingredients in my food to see if I like it, how it will turn out, will I use it again; Cooking for me brings all of my favorite things together; friends, family, creativity and FOOD.
I eat a ton of it, and it can get BORING. I try to switch up the ways I make it and some days when I am just too tired, the easiest thing to do is throw on some simple spices like rosemary or basil or oregano, salt and pepper, little squeeze of lemon and cook it in a skillet or in the oven for about 25 minutes. BOOM. Chicken. That’s all fine and good, but as I mentioned, It can get boring.
Chicken is a blank slate to me. There are SO many ways to make it!
I tried out this recipe and it was SUCH a hit that I am sharing it with you all because, you need to go try it! I had no idea how it would turn out since this was a whole new way of cooking chicken so I was a bit skeptical. It did take some prep work, but nothing crazy!
I am following a slightly modified low FODMAPS style way of eating these days, as I am struggling with some GI issues to which I have gone to both my Doctor and a Dietician to help remedy. I personally suffer symptoms when I eat certain foods (most of which are on the high FODMAPS list) so I just avoid them! There is unfourtunately no diagnosis for it, it is simply a game of elimination and staying away from foods that aggravate me. My worst culprits are garlic and onions, fruits higher in fructose such as apples, pears, watermon and veggies that contain a high amount of POLYOLS such as artichokes, snap peas, any artificial or sugar free foods and also inulin or chicory root fiber (this is added to a lot of ‘healthy’ foods) such as KIND bars and other protein/fiber filled snacks.
Basically, I am cooking a lot these days to ensure that the foods I eat are safe for my body to handle. This doesn’t mean that I am avoiding eating at restaurants-NO WAY! But I am more conscious of it when I go out and ensure that I always tell the server my ‘allergies’ to especially garlic and onions
If you are looking for even MORE delicious chicken recipes when you are done salivating, check out the links below!
- Paleo coconut ginger chicken (poached)
- Lemon Thyme Chicken and quinoa
- Lemony Caper chicken with capers and tomatoes
- Cinnamon Coconut crockpot chicken
- Skillet cooked coconut chicken with onions and tomatoes
- Moroccan chicken Stew
Coconut Chicken Tenders
Preheat oven to 375 degrees.
Mix coconut flour, unsweetened flakes, salt and pepper and place on a plate.
Beat egg in a shallow dish and place tenders in the egg mixture until they are well coated.
Dip each tender, 1 by 1 into the coconut mixture and coat well. (flip both sides in the mixture)
Place on a pre-sprayed baking sheet and bake for about 25-27 minutes or until cooked through. (baking times may change depending on your oven)
Broil for the last min so the tenders get crispy!
KALE SALAD WITH BUTTERNUT SQUASH AND OLIVE OIL VINAIGRETTE
- 1 bunch Kale (washed, and torn with hands into small pieces)
- 1 cup Butternut squash
- 1/3 cup Dried cranberries
- 1/4 cup roasted pumpkin seeds
|Chop butternut squash into small cubes and roast in the oven at 400 degrees for about 20 minutes or until fork tender. (I threw on some salt and pepper) When cooled, set aside|
|Place washed, dried and torn kale in a large bowl. |
Add in cranberries
|Add vinaigrette to kale and massage well with the hands making sure the kale is engulfed in the dressing. Let it sit for about 15 minutes.|
|Add in squash and pumpkin seeds|
OLIVE OIL VINAIGRETTE
- 2 tablespoons Olive oil
- 1 1/2 tablespoon apple cider vinegar
- 1 teaspoon rice wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Maple syrup or honey (I used maple syrup)
|Mix add ingredients in a Jar and shake well!|
I also have been eating a TON of eggs! I think one of these days I’m going to turn into one-I kid, I kid, but seriously? it’s a good thing they’re cheap and so easy! I go through them like no ones business. The best part about eggs?
Versatility. You can make them scrambled, sunny side up, hardboiled, you name it, there is a way to eat them that fits your life style. Short on time? Harboiled! Have some more time? Omelet!
And YES I eat the yolks, people! I get this question from clients and followers all the time. I eat the yolk for many reasons, 1 being that egg whites do NOTHING for my satiety. I could probably eat a dozen egg whites and still be hungry. Give me the yolk and the healthy fat in there sticks onto my bones a bit more!
They contain 100% of the fat soluble vitamins A, D, E and K as well as all the carotenoids, lutein and zeaxanthin found in an egg. They also contain more than 90% of the calcium, iron, phosphorus, zinc, thiamin, folate, vitamin B6 and vitamin B12. Compared to the yolk, the white doesn’t bring much to the table in terms of nutrients.
Below are some quick ideas but be sure to check the links below as well for some more EGGCELLENT recipes!
As you can see, I love cooking but I love eating more. I eat foods that taste good, fuel my body right and make me feel like I can get through anything. Try to experiment when it comes to foods. Look online and at blogs to get some inspiration! The only way you will learn to cook or know if you like certain foods is to TRY!