Well, today has been one of my less shining moments thus far. I went out to dinner with a friend of mine last night, and indulged on prime rib and crab legs. I made sure everything I was ingesting was gluten free. However, at the end of the dinner I decided on a cupcake. A full blown, gluten rich, chocolate cupcake. What a terrible idea. I’ve realized over the past few weeks that I am seeing the world so much clearer. An eliminated “brain fog” if you will. My anxiety has practically disappeared, my energy level has gone up, I’ve slept better…the list goes on. But today I feel completely the opposite. I slept horrible last night, coffee is making my jumpy (more so than usual), I still feel exhausted, I can’t focus on a task for more than 20 minutes without feeling that I need a “break”, and I’ve been suffering from a dull headache. My mind feels clogged. The worst part is, the last time I experienced this, it took a few days for my body to re-adjust and go back to normal. All the things I planned to do today I will put off and spend the day relaxing instead. I don’t want to push myself too hard and end up having a panic attack or make a wrong decision. Which I’m totally ok with. I would much rather get better than to suffer. I hope everyone is having a wonderful Sunday, and I will try to get a recipe up on the blog later this afternoon or tomorrow. I also waited until the last possible second to order more almond flour, so I’ll try my best with what I have. Have a great rest to your weekend!
Let me start by saying I LOVE my nutribullet. This thing comes in handy for a whole lot more than just blending my favorite smoothies. It’s not really a recipe, but I’m going to post one that I made this morning and it was so good!
Vanilla protein powder
Pour water to max line and blend! Delicious!
I did not put up measurements, I just kind of toss everything in there until I’m satisfied with the flavor balance. Experiment a little! 🙂
I promised myself last night that I would put up a recipe today. So, here it is. Not to mention, it’s perfect for this ice storm we have going on!
1 cup milk (I used whole. You can also use almond, coconut, etc)
1-2 TB cacao powder (depending on how chocolate-y you want it)
1/4 cup water
2 tsp vanilla extract
1-2 drops stevia
1 tsp cinnamon
Mix together milk, cacao powder, and water in a blender until smooth (I used my nutribullet). Add vanilla, stevia, and cinnamon and mix. Pour into saucepan on low and watch carefully and stir so it does not burn on the bottom.
See? Super easy AND delicious! Not to mention, you know every ingredient going into it instead of that store bought stuff. You can also add whipped cream! Also super easy, and recipe is below:
1 cup heavy cream
1-2 drops stevia
1 TB agave nectar
Place all ingredients in deep bowl
Mix together with hand mixer until stiff peaks form
And done! Enjoy!
I love when I find things in the kitchen and decide to throw them together and see what happens. Tonight was definitely one of those nights. Not to mention, it was also a huge success. Below is my recipe for my awesome crockpot chicken. I’ll definitely be making this again!
- 2-3 boneless, skinless chicken breasts
- 2 tsp minced garlic
- 1/4 cup sugar
- 1/4 cup GF soy sauce (you can also use amino acids)
- 5 TBS apple cider vinegar
- 1 tsp pepper
- 4 tsp almond flour (could also use corn starch)
- 4 tsp cold water
- cooked rice
Place chicken (mine was frozen) at the bottom of a crockpot. Mix together garlic, sugar, soy sauce, vinegar, and pepper. Pour over chicken and let it cook on high 3-4 hours or on low 5-6. Once chicken becomes easy to shred, take out of crockpot and pour sauce into a pot and place on the stove. Bring to a boil. In a bowl, mix together almond flour and water (or cornstarch and water). Stir into pot of soy sauce until it thickens (if it gets too thick to where it’s not a little runny, just pour more water into the pot and stir). Cook rice according to packaged directions. Lay the chicken on a bed of rice, and pour sauce over top. Definitely recommend this recipe! Yum 🙂
Good Evening! Sorry I didn’t get to the post I promised last night, it’s been a pretty crazy week. Had a class this whole week with a ton of information. Brain. Overload. I managed to get all my homework done with very little sleep in between, so I’m definitely looking forward to this weekend for rest and relaxation. Except I will be helping some friends tear apart their house, so we’ll see how well I do while ingesting dust. Anyway, I wanted to post one of my tried-and-true recipes that I love. It’s super quick to put together and throw in a crockpot. Especially for chilly nights like these, it’s a nice thing to come home to.
Chicken Enchilada Soup
- Two boneless, skinless chicken breasts
- One can of organic black beans
- One can organic corn
- 1 onion, finely chopped
- 1 tomato, diced
- 1 pepper, finely chopped (I prefer green)
- 1 1/2 cups milk (I prefer whole)
- 1 can enchilada sauce (mild or hot, depending on how hot you want it)
- 1 can cream of chicken
- dash of cayenne pepper (optional)
Combine beans, corn, onion, tomato, and pepper into crockpot. Place chicken breasts on top. In a medium bowl, mix together milk, enchilada sauce, and cream of chicken. Pour over chicken breasts. Top with dash of cayenne pepper if you want a kick. Cook on low heat for 7-8 hours, high heat for 3-4. Before serving, shred chicken breasts (they should be very easy to pull apart). Serve with your favorite toppings. I love this soup with pepper jack cheese and sour cream. You can also top with avocado, salsa, etc. Enjoy!
Well, this TAP class is kicking my butt. 8 hours a day of a ton of information plus homework is really taking it’s toll. So, I apologize for not making a more exciting post, but this one will be short and sweet. Tonight I attempted almond flour brownies. With crossed fingers, a little prayer, and a lot of luck, they came out delicious. I dug in before I took the picture, so it’s not the prettiest looking shot.
Almond Flour Brownies:
2 cups almond flour
1/2 cup unsweetened cacao powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup coconut milk
2/3 cup pure maple syrup
2 tsp vanilla
1/4 cup coconut oil (melted)
1 cup favorite chocolate chips (I used cacao nibs)
1/4 cup milk (May need slightly more or less depending on the consistency you want)
1 tsp vanilla
Preheat oven to 350 degrees. Mix dry ingredients in medium size bowl. Mix wet ingredients separately in a large bowl. Mix dry into wet. Pour into a 9×13 lightly greased (I used coconut oil) baking dish and bake for 30-35 minutes, or until toothpick comes out clean. For topping, combine chocolate, vanilla, and half the milk on the stove at low heat. Let melt completely and constantly stir. Slowly add milk until it gets to a consistency that you want to put on top of the brownies.
…and there is my sweet tooth moment of the day! Because chocolate makes everything better..right? 🙂
As promised! I have made hot wings with an almond flour mixture as opposed to all-purpose flour. I haven’t dug into these yet, but the smell wafting from the kitchen is making my mouth water. Here is the recipe (recipe for about 20 wings) :
1 pkg. wings
1/2 cup almond flour
1/2 tbsp. cayenne pepper
1/2 tbsp. garlic powder
1 tsp. salt
1/2 cup hot sauce (I use Franks hot wings sauce)
1 stick (1/2 cup) butter
Put mixture into plastic bag and shake to combine. Add wings and shake until coated. Place on aluminum foil-covered baking sheet (lightly greased-I use coconut oil) and allow to refrigerate for 2 hours. When ready, heat oven to 400 degrees. mix together butter (ensure it’s melted) and hot sauce. The hot sauce tends to settle at the bottom, so make sure to continue to swirl to keep it from settling. Coat wings in the mixture and place back on the baking sheet. Place in the oven and let cook for approximately 45 minutes. Half way through baking, flip wings to cook evenly. Serve with your favorite dipping sauce (I like blue cheese)! Enjoy!