Roggenstange - Rye Bread Sticks Recipe

A friend of mine gave me this very EASY and HEALTHY bread stick recipe to make for Alexa.

Please feel free to adjust the flour to whatever kind of flour you like.

The original recipe calls for Dinkelmehl, or spelt flour, but I was all out when I made these, so I used a Roggenmehl, or Rye flour instead.

Ingredients:

250g Roggenmehl (Rye flour)
60ml Canola oil
2 carrots, washed, peeled and shredded
3 1/2 Tablespoons applesauce


Directions:

Preheat the oven to 200C. Add all of your ingredients into a medium bowl and mix together until a dough is formed. For the applesauce, I used homemade - 2 small apples, peeled, cubed, cooked and then pureed. Roll the dough into a long, thin log, about the thickness of your finger. Then cut 3-4 inch pieces. You should end up with about 10 bread sticks. Place them on a baking sheet lined with baking paper and bake for 28 minutes. If you used the rye flour, only bake for 25 minutes, any longer and the bread sticks will be hard as a rock. Remove from the oven and let cool. Store in an airtight container for up to 3 days.

Homemade Granola Bars - a Successful Fail

I've been on an experimental cooking kick this past week. On Saturday, I made peach jam for the first time ever. On Sunday, I tried my hand at making granola bars. On Monday,  I made strawberry jam. (Let's face it, I'm obsessed with jam these days...you can make blueberry jam too, right?? Oh the possibilities!) What oh what will the rest of the week bring??

So, I Googled (shockingly) a recipe for homemade granola bars. I found a TON of really cool looking recipes. I couldn't decide which one to follow, mostly because I didn't have all of the ingredients from any one recipe. Sooooo, I decided to make up my own recipe.

I realize how horrible this picture is, but this was all that was left in the pan. Deliciousness.

Homemade Granola Bars

Ingredients:

1/2 cup quinoa
1/2 cup instant oats
2 heaping Tablespoons of peanut butter
3 teaspoons of honey
2 handfuls of raisins
2 handfuls of sliced and skinned almonds

Directions:

Preheat your oven to 375F.

In a frying pan, add the quinoa and oats. Let cook for 3-5 minutes on high heat, stirring occasionally. Once the quinoa becomes fragrant, add in the raisins, almonds, peanut butter and honey. Mix until the peanut butter is thoroughly melted and mixed through.

Line a loaf pan with baking paper (parchment paper) and then spoon the mixture into the loaf pan. You want it to be at least 1/4-1/2 inch thick. Bake the mixture for 20 minutes. Remove from the oven and allow to cool before cutting.

***I made the mistake of cutting the granola into bars right after they came out of the oven.  I also, might have pulled them out of the oven after only 15 minutes. They totally crumbled and didn't hold the bar shape at all. HOWEVER, they taste AMAZING. We have been eating the mixture with a spoon. I have not quite figured out what to change to make them hold their bar shape.

Peach Jam

I bought a huge bucket of peaches over the weekend. After my husband questioned how I was possibly going to eat all of the peaches before they went bad, I came up with the idea of making some jam. Now, I've never made jam or jelly or marmalade before (what is the difference between the three anyhow?), but I figured Google would help me find my way and I wasn't disappointed.

I found this insanely easy peach jam recipe from In Jennie's Kitchen. Since we all know I like super easy, one pot cooking ideas, this THREE INGREDIENT peach jam recipe was totally for me.

Since I wasn't sure if the jam would come out edible or not, I made a smaller batch and also decreased the sugar so it would be "healthier" for my little bean.

I really think you should try it out for yourself. I made this jar of jam on Saturday afternoon. I let it sit overnight in the fridge to "rest" and this is how much is left (Monday evening).

I'm pretty sure the half empty jar speaks for itself.

Happy Jamming!


Peach Jam Recipe

Ingredients:

5 peaches washed, peeled, pitted and cut up
1 cup of white sugar
Lemon juice (either from one lemon or from my favorite friend the lemon juice bottle)

Directions:

Add the peaches, sugar and lemon juice to a deep stock pot. Bring the mixture to a rolling boil over high heat. Use a spoon to skim the foam from the top. Apparently skimming the top keeps the jam from being cloudy. I'm not sure why it's bad to have cloudy jam, but Jennie said it's no good so I skimmed my jam.

After you skim the top, reduce the heat to a happy simmer...there should still be bubbles. Let it simmer and thicken. I used a potato masher to mash the peaches at this point so it would give me a finer jam. After simmering for maybe ten minutes, the jam should be a good consistency. It will still thicken once it cools.

I followed In Jennie's Kitchen's advice and skipped the hot water method and instead just turned the jars upside down after filling and tightening the lids. Apparently the hot jam creates enough heat to make an airtight seal on the container. Since this was easier than the water bath method, I obviously chose this method. No one has died or gotten sick from the jam so far!!

I let mine cool completely on the counter top and then popped it directly into the fridge so we could eat it in the morning.

My recipe made one 500 gram jar of peach jam.

Low Histamine, Gluten Free Baked Sweet Potato Gnocchi with a Carrot Garlic Pesto Sauce

Ingredients for the Gnocchi:
2 medium sweet potatoes, peeled and cubed
1 cup of rice flour
1 egg

Ingredients for the Sauce:
2 large carrots, peeled and sliced
1 teaspoon of minced garlic
2 scallions, just the greens
1-2 teaspoons Rapeseed oil
6 large basil leaves
1/2 cup heavy cream
Pepper
chili powder

For the gnocchi -
Boil the sweet potatoes until they are very tender. Immediately drain the water and return them to the pot. Mash thoroughly with a hand masher. No lumps! Transfer to a medium sized metal bowl and allow to cool. Preheat oven to 175C. Once the potatoes are cooled add the egg and mix well. Add the rice flour a 1/2 cup at a time and mix thoroughly. The dough will start to thicken up.  Line your baking sheet with parchment paper. Place your dough into a zip bag. Cut 1/2 inch hole in one of the corners and use the bag to squeeze one inch pieces of dough onto the parchment paper. The gnocchi can be fairly close together on the baking sheet because they will not expand. Bake the gnocchi in a hot oven for 20-25 minutes, or until the edges start to turn slightly brown. Remove from the oven and allow to cool.

For the sauce -
Boil the carrots until they are fork tender. Remove from the heat and drain well. Add carrots, garlic, scallions, basil leaves, oil and cream to a blender. Blend on high until the sauce is smooth.

When you're ready to eat, add the sauce to a frying pan over medium-high heat. Toss the gnocchi into the sauce and heat until hot. Be sure to continuously move the pan so that the sauce does not burn. Add the pepper and chili powder.

Enjoy!

(I know that the picture is a little blurry, but I was too excited to gobble this dinner up to worry about whether or not the picture came out clear!)

P.S. This meal is Alexa approved!!

Low Histamine, Gluten Free Lunch

The first few days of this low histamine diet were pretty scary. I was cranky because I thought I was hungry, but really, as long as I think up stuff ahead of time it's really not that bad. The second day of the diet I was starving at lunch time. Gluten free bread is not very good, so my breakfast had kind of sucked. I was ready for food with FLAVOR!

I sauteed half an onion, a carrot, a celery stick and some minced garlic in one heaping teaspoon of coconut oil. I really let the onion get good and clear before I moved on. Then I turned the heat up and I added one egg, quickly scrambling it with the spatula. After the egg was completely cooked I added two large handfuls of rice noodles and about 1/2 a cup of water. I put the top on the pan and waited 3-4 minutes. I garnished the top with some finely chopped scallions and voila, delicious lunch with FLAVOR!!

Do you know of any low histamine lunches?

Chocolate Covered Marshmallow Pops

I was strolling through the grocery store the other day and saw a bag of large marshmallows on the end cap. Marshmallows are not that easy to find over here, so I immediately tried to think of a good reason to buy them. Then it occurred to me...marshmallows alone are the perfect snack! (Not really, but when you can't get something all of the time, the instant it's available you buy it, sane reason or not.)

When I got home I decided to try my hand at marshmallow pops. I think of them as cake pops for dummies. They were insanely easy to make. It took less than 10 minutes from start to finish. This would be a great cooking activity to do with kids.

Here's the recipe:

1 bag of large marshmallows
Popsicle sticks
1/2-3/4 cup of baking chocolate chopped or chocolate chips
2 Tablespoons heavy cream
1-2 Tablespoons white chocolate chopped or white chocolate chips
Crushed nuts or sprinkles to decorate
Baking paper

In a small saucepan bring 1/2 pot of water to boil. Using a metal bowl as a double boiler, be sure that it fits well over the saucepan. Put your chocolate in the metal bowl, be sure no water gets in it. Stir until the chocolate is melted. Take the bowl off the saucepan and stir well. Stick one popsicle stick into every marshmallow. Dip the marshmallows into the melted chocolate. Dip into sprinkles or crushed nuts to decorate. On a baking paper lined cookie sheet, place your marshmallow to dry. It's best to put them in the fridge to dry completely. Enjoy!

Rainbow Fruit Salad

We went to a barbecue over the weekend at my in-laws. I wanted to bring something, but I needed it to be quick and easy because I didn't have very much time to cook. I decided on a fruit salad. It was a big hit with everyone, including Alexa!

Since Alexa is obsessed with fruit, we always have quite a variety in the fridge. I got very lucky and was able to make a rainbow fruit salad for the cookout! I used cherries, cantaloupe, mango, grapes, blueberries and blackberries in my rainbow fruit salad. 

I think this is a great, kid friendly snack to make. The next time I make it, I will definitely let Alexa help pour the different fruits into the bowl. I think it is an easy and fun way to introduce colors to your kids!

What's your go to side dish or dessert for a summer barbecue?

Strawberry Shortcake

I have been craving Strawberry Shortcake for a while now, but I am just not into the foamy looking cake bottoms that they have at the stores out here and there is no Bisquick for thousands of miles, so I had to make my own.

I used about a 1/2 pound of strawberries which I cored and cut up. I then added 2 Tablespoons of sugar to the strawberries and put the bowl in the fridge so it could get all juicy.

For the shortcake, I used this really easy recipe.

I followed the shortcake recipe pretty much exactly, but I did my own thing with the whipped cream.

Ingredients:
Shortcake

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream

Whipped cream

250ml heavy whipping cream

1-1 1/2 teaspoons of vanilla sugar

1/2 packet of sahnesteif

Preheat your oven to 400F(200C). Add the first five ingredients in a large mixing bowl and mix well. Add the heavy cream and mix until just combined. Pour dough into an ungreased 8-inch square pan. I used a small rectangular glass pan. Bake for 18-20 minutes, until it is golden.

For the whipped cream, pour the whipping cream and the vanilla sugar into a small mixing bowl and mix using a whisk. Add the sahnesteif and whisk quickly until it forms soft peaks.

I allowed the shortcake to cool before I cut it into 8 pieces. I split the pieces in half like a hamburger bun, placed some strawberries with their juice and a LOT of whip cream over the top. Then put the top piece back on and ate it up!

Do I Or Don't I...I do!

As you all know, I am a chocoholic. A big one. I've given up chocolate for Lent this year and let me just tell you that I think I have done a pretty amazing job of not eating (that much) chocolate these last four million days of Lent. I have cheated, I won't lie, BUT I've only done so maybe five times. That is AMAZING for me, chocoholic extraordinaire. Well, there are only six days left until Easter, so....hmmm...I made some Chocolate Chip Pudding Cookies. My friend over at Novelstyle Blog just had to make cookies tonight and temp me with their yummy deliciousness. So, of course, I just HAD to make some cookies for myself!

I found the original recipe for the Chocolate Chip Pudding Cookies at MommySavers, but of course I couldn't just make the recipe as written, I had to adjust it to the contents of my pantry (a.k.a. my tiny little cabinet with all of my baking stuff in it). I would like to try making them again in the future, but this time with chocolate pudding!

Chocolate Chip Pudding Cookies

Ingredients:

1 cup butter, softened
1/4 cup brown sugar, packed
1/2 cup white sugar
1 package instant vanilla pudding
1 tsp. vanilla extract
2 eggs, room temperature
1/2 cup chocolate chips
1 cup Whole Rye Flour
1 cup White Flour
1 tsp. baking soda


In a mixing bowl, cream together sugars, butter, vanilla extract, and vanilla pudding mix. Beat until creamy. Add eggs. Add dry ingredients and stir until well-combined. Fold in chocolate chips. Bake at 375 degrees (190C) for 10-12 minutes. Makes approximately 4 dozen cookies.

**I made two dozen cookies and then put the remaining dough into the refrigerator to use later.

Wildberry Lemon Sorbet

Okay, I'm officially on a sorbet kick! It is just so so easy to make your own homemade sorbet, so I'm making some in every flavor! I tried it out with a simple Lemon Sorbet recipe and since then I've made a mango sorbet and today's wildberry lemon sorbet. I seriously can't get enough.

What is your favorite sorbet flavor?

Ingredients & Supplies:
1 cup white sugar
1 cup water
1 cup frozen wild berries
1/4 cup water
1/4 cup lemon juice

Microwave safe dish
Blender
Measuring cups
Sauce pan
Small metal pan
Large spoon

Combine the frozen wildberries plus 1/4 cup of water in a microwave safe dish and heat in 1 minute increments until the berries are no longer frozen. Puree the wild berries. Then combine the pureed berries and lemon juice in a 1 cup measuring cup (or a bowl) and put aside.  Combine the water and sugar in a pot on the stove. Heat on high, while CONSTANTLY stirring, until the mixture comes to a boil and the sugar dissolves. This takes just a few minutes. Once the mixture is at a rolling boil, remove from heat and let it cool. Once the mixture is cool, pour it into the metal pan. Immediately add the berry/lemon mixture and stir well. Place the metal pan in the freezer. It takes 2-3 hours for the sorbet to freeze. After one hour, stir well. Then stir every 30 minutes until finished. The sorbet will still be soft when it is done.

(Wildberry, Lemon and Mango Sorbet)

Lemon Sorbet

Since the weather has been so nice lately, I've had a craving for lemon sorbet. Somehow, I how have managed to not get any in the week since I started craving it...and not for lack of trying! Our neighborhood ice cream shoppe is either remodelling or has gone out of business, the grocery stores I've checked in don't carry any and during my last attempt Alexa decided she was too tired and we needed to head home for nap BEFORE dessert. Finally, I decided I'd make my own.

I scoured the internet (a.k.a. looked on Google) for how to make lemon sorbet without an ice cream machine. I found two recipes that I liked, so I combined the two. Here are the links if you'd like to see the original recipes....here and here.

Anything that needs five ingredients or less is automatically awesome in my book. Here's what I did.

Ingredients & Supplies:
1 cup white sugar
1 cup water
1 cup lemon juice
1/2 teaspoon lemon zest

Sauce pan
Small metal pan
Large spoon

Combine the water and sugar in a pot on the stove. Heat on high, while CONSTANTLY stirring, until the mixture comes to a boil and the sugar dissolves. This takes just a few minutes. Once the mixture is at a rolling boil, remove from heat and let it cool. Once the mixture is cool, pour it into the metal pan. Immediately add the lemon juice and the lemon zest. I used store bought 100% lemon juice from the bottle. You can also squeeze 5-8 lemons for the juice. Now place the metal pan in the freezer. It takes 2-3 hours for the sorbet to freeze. After one hour, stir well. Then stir every 30 minutes until finished. The sorbet will still be soft when it is done, it will not be icy and hard.

I did not care for the lemon zest in the sorbet, so next time I won't include it in the mixture.

Wildberry Whole Wheat Pancake Cups

So, my new obsession is anything that can be baked in the oven in a muffin pan. Sure muffin pans are great for baking muffins, but did you know they're also awesome at baking eggs and pancakes and god knows what else that I haven't yet discovered? This morning was a rough one. It followed a very rough night which followed a pretty rough day and another really rough night. We are tired. Alexa is not tired. Do you see how that clashes? Anyway, I normally make pancakes or french toast or a big hot breakfast on a Sunday, but today I was not feeling it at all. Standing at a stove pouring pancake after pancake onto the griddle was just going to be way too much effort for me. Then I came up with the best idea: I could bake the pancakes in the oven in a muffin pan!!! Would it work? Who knew, but I was definitely giving it a try. Worst case scenario she could have a banana and some cheerios.

I used the basic pancake recipe found here. I did alter the recipe slightly by substituting whole wheat flour for white flour. I also added 1 teaspoon of vanilla.

Ingredients:
1 cup whole wheat flour
2 Tablespoons white sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg, beaten
1 cup milk
2 Tablespoons vegetable oil
1 teaspoon vanilla extract

Before mixing your batter, preheat the oven to 180C (about 350F). Add all of the dry ingredients in a medium bowl and stir. Then add in the egg, milk, oil and vanilla. Mix well. Once pancake batter is mixed well, fill silicon muffin forms 1/4-1/2 full with pancake mix. The batter makes 12 pancake muffins. I then put approximately 1-1 1/2 teaspoons of frozen wild berries in the center of each batter filled form.  I baked them for 15 minutes total - 8 minutes at 180C (350F) and then I bumped up the heat to 200C (400F) for the remaining 7 minutes. They came out golden brown and perfectly cooked inside.

We drizzled Grade C Acorn syrup over the top and thoroughly enjoyed our Sunday breakfast!

Raspberry Apricot Crumb Bars

I found this great recipe online yesterday for Raspberry Apricot Crumb Bars. Since I've given up chocolate for Lent I have been seriously craving sweet treats at night. I thought these might be a good way to satisfy that craving without eating an entire bag of candy!

I made a few adaptations from the original recipe. This is such an easy recipe to throw together. It absolutely satisfied my sweet craving!

Ingredients:

2 cups plus 1/4 cup whole wheat flour
1/2 cup sugar
1/8 tsp salt
3/4 cup butter, melted
1 tsp vanilla extract
1/2 cup raspberry jam
1/2 cup apricot preserves

Directions:

Heat oven to 350F (175C). Coat a 9x13 inch baking dish with cooking spray or butter. Put to the side. In a large bowl, combine flour, sugar and salt. Add melted butter and vanilla and mix well to form a soft dough. Remove 1/3 cup of dough and set aside. Press the remaining dough into the bottom of the baking dish and bake for 25 minutes or until golden brown. In a small bowl, combine the raspberry jam and apricot preserves. Spread jam mixture over baked crust. Crumble reserved dough over the top of jam. Return to oven and bake for an additional 15 minutes. Remove from oven and cool in pan on rack. Once cooled, cut into squares. Makes approximately 10 squares. 


Happy Baking!

Eggless Cookie Dough Recipe

I found this AH-MAZING eggless cookie dough recipe somewhere online a while back. Unfortunately, I do not have the original website where I found it. I wrote it down and stored it in the spatula drawer so I would always have it on hand. (Yes, I'm that ridiculous.)

It is quick and easy to make. My favorite thing to do is to roll the dough into 1-2" balls and then freeze them in a zip bag. Then, when I have a craving, I pop one out of the bag and into my mouth and it is an ice cold delicious treat! 

EGGLESS COOKIE DOUGH RECIPE

3/4 cup light brown sugar, packed
1/2 cup butter, softened
1 cup all-purpose flour
1 tablespoon vanilla extract
1/2 teaspoon salt
1 cup semisweet chocolate chips
4 to 6 tablespoons water

Cream together the butter and sugar in a large bowl. Stir in the flour, salt, vanilla and chips. Add the water, one tablespoon at a time, until you have reached a cookie dough consistency. Makes 2 cups. You can freeze it in little balls (that may or may not get dipped in chocolate) to eat later. It holds for 3 months in the freezer.

Carrot Zucchini Bites

Alexa is starting to get a little bit picky when it comes to food. If she can't feed it to herself with her fingers or with a fork then she is not interested in eating it at all. Some veggies that she loved as purees, like zucchini, she doesn't care for the texture as a whole food. This was a quick and easy way I thought I could get a variety of veggies into her.

Ingredients:
1 cup shredded zucchini (approximately 1 small zucchini)
1 cup shredded carrots (approximately 2 medium carrots)
1/2 cup ricotta cheese (or topfen)
1/4 cup parmesan cheese
1/2 cup vegetable oil OR 2 eggs
1 cup whole wheat flour
1/2 teaspoon garlic powder or 1/4 teaspoon minced garlic
1/4 teaspoon basil
1/2 stem of fresh chives, chopped
pinch of salt
pinch of pepper

Directions:
Preheat oven to 350F/180C. Mix all ingredients except the flour until they are well combined. Add the flour and mix thoroughly. Roll teaspoonfuls of the mixture into balls and drop onto a cookie sheet lined with parchment paper. Bake for 20 minutes or until golden brown. Makes 2 dozen.

Brownie Cookies

I found this amazingly delicious and easy recipe on Pinterest for Brownie Cookies. These things are the fantastic!!!!

They were so easy to make and I had all of the ingredients in the house (technically). I made a few changes to the directions, barely any,  but it worked better for me.

Ingredients:
1 cup Nutella (or any chocolate hazelnut spread)
1 egg
3/4-1 cup flour

Directions:
Preheat the oven to 180C/350F*. Scramble one egg in a mixing bowl using a fork or whisk. Add the Nutella and mix until thoroughly combined. Add the flour**. Scoop teaspoonfuls of the dough and roll into a ball on a parchment lined cookie sheet. Bake for 10 minutes. Do not over bake. Makes approximately 20-24 cookies.

*Make sure your oven is completely preheated. If it is not, you might need to add 1-2 minutes to the baking time.

**When I made these I added the full cup of flour and you could still taste the flour once the cookie was baked. I suggest using NEARLY the full cup, but not quite the entire thing. The dough should not be sticky.

Homemade Carrot Juice

Ingredients:
7-8 carrots, unpeeled
1 1/4 cup cold water
2 cups boiling water

Equipment:
Blender or food processor
4-6 Coffee filters 
2 Liter pitcher
Bowl
Spoon

Directions:
Wash carrots very well. Cut the stem off all of the carrots and then cut the carrots in 2-3 inch chunks. Add all carrots chunks to the blender along with 1/2 cup cold water. Blend on high. Add water as needed. (I ended up needing 1 1/4 cups, you might need more or less depending on the freshness of your carrots.) Stir carrots and add more water, blending on high until carrots are very well pureed. Add 2 cups of boiling water and stir. Let the carrots steep for 30 minutes. After 30 minutes, mix well and get ready to strain. Using a coffee filter over a bowl, pour some of the carrot juice in and strain. I squeezed the filter to remove as much of the juice from the carrot mash as possible. Pour the juice from the bowl into the pitcher. Repeat until all of the carrot mash has been filtered. Discard the carrot pulp and coffee filters. Refrigerate and serve cold.

Fresh carrot juice can be mixed with fresh orange juice or a multivitamin juice for flavor. Alexa had no problem drinking it straight, but I preferred the flavor when mixed with multivitamin juice.

Bangin' Eggy Muffins

Alexa has started becoming a little bit fussier when it comes to eating. She is way too cool to eat any kind of purees anymore and food that is "big" is way better than food I cut up into tiny pieces. She is also very into her fork. If it can be eaten with a fork then it is A+ in her eyes! However, she now is only eating peas and corn in terms of veggies, whereas before I could get that kid to eat every veggie under the sun...including spinach and brussel sprouts! I tried coming up with some ideas as to how I could incorporate proteins, veggies, fruits, etc. the way I did with her purees, but in a finger food friendly version. The first good idea I found was the eggy muffin. I figured anything muffin shaped has got to be good and let me tell you, I was right!

Please experiment with other ingredients and let me know how they turn out.

Ingredients:
7 Eggs, scrambled
1/2 cup milk
1/2 cup water
4 oz. herb cream cheese, softened (I threw it in the microwave for about 15 seconds)
1/4 cup parmesan cheese
4 slices deli ham, sliced into small pieces
2 slices deli cheese, sliced into small pieces
1/4 cup (roughly) frozen spinach leaves (if frozen in balls just use 2-3 balls)
1 tomato diced

Directions:
Preheat oven to 200 C (400 F). Place frozen spinach in a  microwave safe dish and microwave for 3 minutes. Scramble eggs in a large mixing bowl. Add milk, water, cream cheese and parmesan cheese and mix well. Add deli ham and cheese and tomato and mix well. Chop up spinach then add to the mixture. Grease muffin pan (unnecessary if using silicon muffin pans). Using a 1/4 cup measuring cup, distribute mix into muffin pans. Bake for 15-17 minutes. Makes approximately 15-18 eggy muffins.

Chicken Fried Rice

I've been seeing a lot of recipes for various Fried Rices going around on the internet. Since I love a little fried rice, I decided to throw together my own little concoction. It was super quick and easy to make and Alexa had no problem eating it.


Ingredients:
1 Cup cooked chicken, diced (I used the leftovers from a whole chicken I made earlier in the week.)
1/2 Cup (or more) mixed vegetables (I used some frozen peas, frozen green beans and cooked fresh carrots)
1 scallion, chopped
1 teaspoon minced garlic
1 teaspoon coconut oil
1 egg
1 teaspoon canola or vegetable oil
2 Cups of cooked rice
1 teaspoon vegetable boullion
2 Tablespoons Soy Sauce


Directions:
Add 2 cups of water and 1 teaspoon of vegetable boullion to a saucepan, bring to a boil. Add 1 Cup of uncooked rice. Cook for 13-15 minutes or until tender.


In a hot frying pan (or wok if you have one), add the coconut oil. Allow to melt and swirl it around the pan. Add all of the vegetables, including the scallion and the garlic. Allow to cook 3-4 minutes. Scramble the egg and canola/vegetable oil in a seperate bowl. When the vegetables are cooked push them to the side of the pan. Add the egg/oil combo and using a spatula mix like you would while making scrambled eggs. Once cooked, add the chicken and two cups of the cooked rice to the pan. Add the soy sauce and mix very well. Serve hot. Makes 4 servings.

Pasta with Spinach, Chick Peas and Tomatoes *Gluten Free*

Ingredients:


1 Pound gluten free Pasta
1 can organic chick peas
1 can organic diced tomatoes with garlic and onions
1 bag of organic frozen spinach
1/2-1 Cup Parmesan cheese
1 Tablespoon Extra Virgin Olive Oil




Directions:


Boil Pasta until tender, drain and set aside. In a large pot, add olive oil and heat on medium heat. Add chick peas, diced tomatoes and frozen spinach. Cook 3-4 minutes until spinach is no longer frozen. Add Pasta to the pot, mix well. Add Parmesan cheese and mix well. Serve hot.


This was such a quick and easy recipe that I threw together and it was absolutely delicious!