Wednesday, January 29, 2014

Healthy Double Chocolate Valentines day cookies


I was asked by the owner of my yoga studio, to make a healthy cookie recipe for her to share with all the people doing a 40 days to better living course. Because even healthy eaters need a special treat on Valentines day. 
So I am also sharing the recipe with my readers. These are my favorite. If I have these around, even in my deepest darkest chocolate craving hour, these hit the spot. Best part... no guilt! 
These cookies are grain-free, gluten-free, raw, vegan, vegetarian and oh so good. 

Healthy Double Chocolate Cookies
Recipe by: Christi Silbaugh
Makes 8 large cookies

1/4 cup walnuts
1/2 cup whole almonds
1/4 cup unsweetened cocoa powder
1 3/4 cups medjool dates, pitted 
8 ounces dark chocolate chips, for drizzle (enjoy life foods chips are dairy, soy, and gluten-free).

Directions:
Add your walnuts and almonds to a food processor, and pulse until the nuts resemble bread crumbs. 
Next add your cocoa powder and pulse a few times until well blended. 

Next add your pitted dates. Process until the dates have been broken down and you are left with a gooey batter. 
Press your batter into a round mold or biscuit cutter. I used a 3" mold and the recipe made 8 cookies. 

Place them on parchment paper and put in the fridge for 10 minutes to set, while you make your chocolate drizzle. 

Melt your chocolate chips in a double broiler or microwave (at 50% power for 3 minutes). Stir until smooth. Scrape into a garnish bottle or cleaned out old mustard or ketchup bottle. You can also spoon over your cookies. 
Place in the freezer to set. Once set put in an airtight container in the fridge until you serve. 

I pack these in my husbands lunch and they are soft and gooey again for him by lunchtime. 
If you like my recipes, please support my work and get my cookbook! Featuring 150 recipes, 100 of which are not on the blog. That's right! 100 new recipes! Gluten-Free Made Easy is the perfect guide to your new lifestyle! Learn dozens of tips and tricks for avoiding gluten and over 150 tasty, simple recipes. Going against the grain has never been easier!
"Gluten-Free Made Easy" is available for sale at Barnes and NobleBooks and ThingsCedar FortAmazon and many other great bookstores.

Monday, January 27, 2014

Gluten Free, Grain Free Monterrey Jack Chicken Sandwich


We have been off any and all packaged food. That means pre-made bread too. I am just trying to cook everything myself so that I know each and every ingredient that goes into my body. Being sensitive to preservatives and chemicals they use to package food, I find I feel my best when I stick to whole foods that come from the organic market. 

It isn't an issue for me. Until I craved a good sandwich and there was no bread or wraps made. Then I did a calculation in my mind and realized it had been weeks since I had indulged in bread of any form. Not wanting to break my spree, I got busy to make a scrumptious mouth watering sandwich that was gluten-free and grain-free.  Boy was I successful! I am in love with a Chicken sandwich they serve at Cafe 21, so I decided to recreate it, gluten-free and grain-free.

This sandwich is mouth watering. I want another one right now. Enjoy!


Gluten Free Grain Free Jack Chicken Sandwich
Makes 4 sandwiches
Recipe by: Christi Silbaugh

For sandwich bread:
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 cup Parmesan cheese
2 eggs, beaten
2 tsp dried oregano
1 tsp crushed garlic
1/2 tsp garlic salt
olive oil

For Sandwich Filling:
1 onion
1 red pepper
3 garlic cloves, minced
1 boneless skinless chicken breast, or 6 tenders
1 tsp italian seasoning
salt and pepper to taste
1 cup shredded jack cheese
lettuce

For Greek Ranch:
1/2 cup plain greek yogurt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
1/4 tsp parsley
1/4 tsp dill

Start out by making your healthy gluten-free, grain-free bread.
Preheat oven to 450 degrees.
Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft for 15 minutes. Place in a ricer or grate.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
Prepare your baking stones, you will need 2, by topping with parchment paper.
In a medium bowl, stir together  cauliflower, egg, Parmesan and Mozzarella. Add oregano, crushed garlic and garlic salt, stir.
Transfer to the baking stone or sheet, and using your hands or spatula, pat out into sandwich bread shape.
Bake at 450 degrees for 15 minutes. Remove from oven.
Now it is time to stir together your greek yogurt and spices to make a healthy creamy yummy ranch spread for your sandwich. Simply add yogurt and spices to a small bowl and stir. 

Next cook up your chicken. 
Add a tablespoon of olive oil to a skillet. Salt and pepper your chicken and sprinkle with Italian seasoning. Cook over medium high heat until done. For me it was 5 minutes on the first side and 3 minutes on the other side. Set aside and chop up your red pepper and onion.
Mince your garlic. Add oil, onion, red pepper, garlic, salt and pepper to a skillet and cook until the onions are translucent. Just a few minutes. I like them to keep a crunch. 
Add your jack cheese. 

Cut up your chicken and assemble your sandwich. 
Spread some greek ranch spread on one side of the cauliflower bread.

Top with desired amount of lettuce. 
Top the other sandwich piece with 1/4 of the cheese, pepper, onion mixture. 
Top with chicken.
Put both sides together, and serve!
Simply divine. 
The bread keeps in the fridge in an airtight container for 3 days. 
If you like my recipes, please support my work and get my cookbook! Featuring 150 recipes, 100 of which are not on the blog. That's right! 100 new recipes! Gluten-Free Made Easy is the perfect guide to your new lifestyle! Learn dozens of tips and tricks for avoiding gluten and over 150 tasty, simple recipes. Going against the grain has never been easier!
"Gluten-Free Made Easy" is available for sale at Barnes and NobleBooks and ThingsCedar FortAmazon and many other great bookstores.

Saturday, January 25, 2014

Cauliflower Tots


Sometimes a recipe comes along that I just can't wait to share. This one is life changing. Well at least it will change your life if your weakness is the french fry, or tater tot. 
I was going to wait for Monday to post this. 

But after posting a teaser on facebook about the upcoming recipe, and having so many of you ask for it now. I had to finish my edits and get it up on the site for you all. Please Pin, Like, Share, and Repost! Let's let everyone know there is a much healthier option! 

Yes, no matter how successful I am in my healthy eating quest, I still crave that salty crunchy goodness with the warm creamy filling. I allow myself to indulge in my weakness from time to time, but I can honestly say now that I don't think I will need to succumb to the temptation ever again. I introduce to you today the Cauliflower tot. 
This my dear friends, is everything you hope it will be. It is also not difficult to make. They freeze and reheat very easily. I nearly skipped the whole way home from my yoga class knowing I had some left in my fridge. Knowing my lunch was going to be pure bliss put a swing in my step. To reheat I simply turned on my oven to 425 degrees. Placed on a cookies sheet in the oven for 10 minutes. And I once again had amazing crispy tots. That are actually pretty good for me. 
I mean they are gluten-free, and half coated with almonds. Yes, that is right, I said almonds. No, you cannot taste the almonds. I mix half and half the almonds and crushed tortilla chips. I use some very good whole grain organic corn chips. 1/2 cup of each, that is the secret. If you are going for ultra healthy, you can omit the tortilla chips and use only almonds with the garlic powder. I would suggest adding parmesan cheese or extra salt if you choose that method.

I hope you love this recipe as much as I do. This treat will be continually in my fridge and freezer for the days I need to feel human. 

Cauliflower Tots
adapted from Fork and Beans
Makes 4 servings at 240 calories per serving

1 head of Cauliflower, raw, grated
2 eggs
1/3 cup rice flour
1/2 tsp garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup crushed tortilla chips
1/2 cup ground almonds
1 tsp garlic powder
grapeseed oil -or- any high temperature oil

Heat up a small skillet with oil, enough to cover a tot, over medium heat until it reaches 350 degrees.

Mix all ingredients together except for the tortilla crumbs and almond meal until well-blended.
In another bowl add your ground almonds, garlic powder, and crushed tortilla chips. 
Blend well.
Create tater tot shapes with your hands,
 or if you have a 1" ring mold you can shape them that way,

 and then roll around each tot into the bread crumbs 
to completely coat.

Gently place the tots in batches (mine took 6 tots per batch) into the skillet
 and cook for about 3 minutes until lightly browned.

Drain on a paper towel-lined plate. Serve warm with your favorite dipping sauce. 

Eat and enjoy! 

If you like my recipes, please support my work and get my cookbook! Featuring 150 recipes, 100 of which are not on the blog. That's right! 100 new recipes! Gluten-Free Made Easy is the perfect guide to your new lifestyle! Learn dozens of tips and tricks for avoiding gluten and over 150 tasty, simple recipes. Going against the grain has never been easier!
"Gluten-Free Made Easy" is available for sale at Barnes and NobleBooks and ThingsCedar FortAmazon and many other great bookstores.

Friday, January 24, 2014

Baked Sweet Potato Fries


Sweet potatoes are considered one of the earth's healthiest foods, according to "The World's Healthiest Foods". Filled with antioxidants, anti-inflammatory nutrients, and blood sugar-regulating nutrients, these should be added to everyone's diet. 
I admit I am not a big sweet potato fan. One of the only ways I like them is in fry format. Of course that usually leads to another unhealthy dish. So instead I bake them. 

This is a very easy recipe. It is also healthy. So indulge! 

Baked Sweet Potato Fries

Olive Oil, for tossing
5 sweet potatoes, peeled and sliced into 1/4-inch long slices
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1 teaspoon parsley

Preheat oven to 450 degrees F.

Combine all seasoning together. 
Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with seasoning. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd.
 Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. 
Serve hot. 
If you like my recipes, please support my work and get my cookbook! Featuring 150 recipes, 100 of which are not on the blog. That's right! 100 new recipes! Gluten-Free Made Easy is the perfect guide to your new lifestyle! Learn dozens of tips and tricks for avoiding gluten and over 150 tasty, simple recipes. Going against the grain has never been easier!
"Gluten-Free Made Easy" is available for sale at Barnes and NobleBooks and ThingsCedar FortAmazon and many other great bookstores.

Thursday, January 23, 2014

Tequila Chicken with Avocado Black Bean Salad


Sometimes I make something and just cross my fingers that it will turn out to be a good recipe. This was one of those times. I am so thankful I gave this one a shot. I really really love this dish. It is tangy, spicy, and makes my taste buds dance. Not only that, best of all it is healthy. Full of God given nutrients, protein, and healthy fat. I just wish this dish pictured well. Take my word for it. This dish will rock your world. Make it, enjoy it, devour it. 

Tequila Chicken
with Avocado Black Bean Salad
adapted from: Barbells and Bellinis

For Chicken:
4 chicken breasts or 12 tenders
2 oranges, juiced
2 limes, juiced
3/4 cup of tequila blanco
1/2 bunch of cilantro, chopped
1 jalapeno, sliced
1 teaspoon of Kosher salt
1/4 cup olive oil
2 cloves of garlic
4 slices of jack cheese -or- pepper jack

For Avocado Black Bean Salad:
3 avocados, diced
1 cup of cherry tomatoes, diced
1/2 red onion, diced
1 can of black beans, drained and rinsed
1 jalapeno, diced
2 limes
1 teaspoon of cumin
Salt and Pepper to Taste

In a large Ziploc bag or bowl, combine orange juice, lime juice, tequila, cilantro, jalapeno and salt and mix well. Add chicken breasts and marinate for at least 2 hours.

Preheat oven to broil, or you can also make these on the grill. I used a grill pan in the oven. 
Combine olive oil and minced garlic cloves in a small bowl and set aside. 
To make Avocado Black Bean salad, combine avocado, diced grape tomatoes, red onion, black beans, jalapeno, juice of 1 1/2 limes and cumin to a bowl and mix to combine. Don't over mix, you want the avocado to remain chunky. Salt and pepper to taste.
Remove chicken from marinade. Brush olive oil and garlic mixture on chicken breasts. Broil on high for 5 minutes, 
then add cheese slices to the top of the chicken. 
Bake for another minute to melt cheese. 
Pepper to taste. Serve Tequila Chicken over Avocado Black Bean Salad and garnish with cilantro.
If you like my recipes, please support my work and get my cookbook! Featuring 150 recipes, 100 of which are not on the blog. That's right! 100 new recipes! Gluten-Free Made Easy is the perfect guide to your new lifestyle! Learn dozens of tips and tricks for avoiding gluten and over 150 tasty, simple recipes. Going against the grain has never been easier!
"Gluten-Free Made Easy" is available for sale at Barnes and NobleBooks and ThingsCedar FortAmazon and many other great bookstores.

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