Perfect Roasted Asparagus

We eat a LOT of vegetables. It is funny because before I got cancer, I rarely ate vegetables. Usually just once a day at dinner. Now I eat them all day long in every meal and snack. They are what KEEPS us full and satisfied and what we should be eating the most of. I just never knew much about fresh veggies. It wasn't the norm in my house growing up. SO I had to learn! One thing I learned is that I love Asparagus, but I also dislike asparagus.
Let me rephrase.
I love perfectly roasted asparagus and I dislike overcooked asparagus. Asparagus should NOT be mushy people! Here is how to make the perfect al dente asparagus.

Perfect Roasted Asparagus

1 pound asparagus
2 tsp olive oil
2 Garlic Cloves, minced
Juice of one lemon
sea salt and pepper to taste

Instructions
1. Preheat oven to 400 degrees. On a baking sheet, arrange the asparagus in a single layer. Toss in the olive oil and sprinkle with salt and pepper.

2. Roast for 8 minutes or until the asparagus is crisp on the outside and tender in the center. It is NOT supposed to be mushy!!!

3.Toss in the garlic, and lemon juice. Add more if desired. Serve immediately.

HEALTHY Spaghetti Squash Fritters

Happy 2nd day of April! Spring has arrived and that means so many are starting to finally work on their summer body. Even though I believe EVERY body is a Summer body, I LOVE to help people get HEALTHY. So that is the focus for me.

This dish goes out to all of those people that struggle to get in all their veggies. Also for people like me that LOVE to have their eggs on top of hashbrowns or toast... or if I am being honest ... BOTH!
Nothing wrong with that from time to time, or every day if you want to carb load in the morning and need a nap after. I am all about FUEL and getting ENERGY. So these bad boys go perfectly under eggs, or on their own on the side and yep... they are veggies! Kids like them too. My daughter has gobbled 4 of these since I made them yesterday and her VERY finicky husband likes them too! Even though they are adults, they eat like kids lol!

Give them a try then come back here and tell me what you think!

Healthy Spaghetti Squash Fritters
(yes of course gluten free too)
adapted from fixate 2

2 cups cooked spaghetti squash - well drained
1/2 cup onion finely chopped
2 cloves garlic finely chopped
2 TBSP chives finely chopped
2 eggs lightly beaten
1/2 cup almond flour
1/2 tsp sea salt
1/2 cup grated parmesan

Preheat oven to 425 F
Line a baking sheet with parchment paper and lightly spray with olive oil.
Combine all ingredients in a large bowl and mix/stir well.
Form Mixture into 12 1/4 cup patties. Place patties on prepared pan.
Bake for 10 minutes and then turn the pan and bake for another 10 minutes.

If you are following my nutrition plan 2 Fritters have:
1 Green
1/2 blue
1/2 orange

If you WANT to get in on my nutrition plan... send me an email!

Free 7 day clean eating crock pot group

Okay Holidays! Not this year! I'm not going to let all the deliciousness of holiday foods do me in!! I have worked hard on my fitness goals and I LOVE that I've learned how to eat clean and still ENJOY my meals--just as much as when those meals were not healthy! Quite a few of you have been asking for recipes and/or meal plans suited for the holidays and winter festivities that your family will be sure to enjoy! All while saving TIME by using my favorite kitchen appliance--MY CROCKPOT!!! So, I've decided it's time for another FREE clean eating focus group!! You IN? 
7 day this time and FREE! Can't beat that price, eh? 
My last group, people dropped anywhere from 3-8 lbs...in a week!! Not too shabby!!
I will be providing a complete "Crockpot" meal plan (easy to follow and yummy!) WITH shopping list! Everyone will be expected to do some sort of exercise but I will provide some workout plans too. {But walking your dog would count too!}
It'll also include: 
•Daily motivation/check-in 
•My tips on getting those most out of your work outs 
•Support from the group 
•My favorite healthy snacks
YES??
Let me know by sending me a Direct messaging me at momwhatsfordinner@yahoo.com so I can get you on the private secret page where we all check in. 

We will get this party started on Monday, December 14th! So, mark your calendars!
Eek, can't wait!

Cheesy Broccoli Quinoa and Giveaway

My daughter and I are Quinoa (keen-wa) fanatics. It is the perfect grain. Gluten-Free, packed with protein and so tasty! I use it as a substitute for barley alot. I make Quinoa patties, all the time and also use it in casseroles as a substitute for rice. We eat a lot of rice and it is nice to have other things to eat. it holds its form and texture so much better than rice does. This dish is one of our favorite. It tastes like a macaroni and cheese dish, only much healthier. If you love a good broccoli cheddar soup, you are going to love this dish. Same flavors, but with some texture.

Cheesy Broccoli Quinoa

adapted from Closet Cooking

1 cup quinoa, well rinsed

1 3/4 cups chicken broth

2 cups broccoli, chopped

1 cup cheddar, shredded

salt and pepper to taste

Add quinoa, broth and broccoli to a large pot. 

Cover and bring the quinoa, broth and broccoli to a boil over medium heat, reduce the heat and simmer covered until the broth has been absorbed and the quinoa is tender,about 15-20 minutes.

Mix in the cheese, let it melt and season with salt and pepper.

Serve!

Today I have a very special giveaway for those of you that are wine lovers.

I have partnered with Luigi Bormioli to host a giveaway for a set of 4 wine glasses of your choice. 

The company was founded in 1946 by Mr. Luigi Bormioli, who led it to international prominence. The Bormioli family continues his mission: a commitment to great design, traditional Italian craftsmanship and new-age glassmaking technology to create beautiful glassware of the highest quality. Luigi Bormioli rivals fine crystal in appearance and elegance. These are my favorite wine glasses! 

I would love to help you clean up your life. You can eat GREAT food and be healthy happy and cancer free like me! Why not learn how to make amazing healthy clean meals that you don't have to feel guilty about? 

My book Nourish is full of these types of recipes. Check it out, or email me today and I can help you get started on your healthy lifestyle. 

Gluten-Free Made Easy Launch Party

Recipes, writings, and deadlines, oh my! 

I have been so busy with this project, it is time to stop and enjoy the fruits of my labor. 

I want you to join me! Come on out to the beautiful new space Trilogy Sanctuary on June 7th for some food, drinks, yoga, book signing, and more! I will be there to sign your copy of Gluten-Free Made Easy as well as answer questions and just to have FUN! 

Mark your calendars. June 7th from 12 noon to 3pm. 

Raw Pad Thai Salad

I recently was blessed to review Raw Food French Style by Delphine de Montalier

This fabulous book contains 115 recipes for the curious omnivore from a new generation of French chefs. This stylish and accessible take on the next big trend in food includes soups, salads, juices, seafood, raw and seared meat, and deserts. This book made me want to rush to the farmer's market so I could get busy making the scrumptious healthy dishes. 

Wanting to tell you all about the book I quickly picked a recipe that I knew we would love. Raw Pad Thai. "Traditionally, Pad Thai calls to mind the fried rice noodle dishes commonly served as street food in Thailand. A typical Pad Thai also includes some simple raw ingredients - such as radish, herbs, and bean sprouts, which are available on the day. This flexibility extends to the Pad Thai here. Depending on season and taste you can vary the vegetables at will." -Delphine De Montalier  The salad was so easy to make and is full of thai flavor. We all loved it. Enjoy!

Raw Pad Thai Salad

adapted from Raw Food French Style

8 ounces baby spinach

1 small sweet onion

11 ounces asparagus

1/2 green pepper

2 green onions

1/2 bunch cilantro

Dressing: 

2 Tbsp olive oil

2 Tbsp apple cider vinegar

1 garlic clove

juice and zest of 1 lime

1 tsp gluten-free soy sauce -or- braggs amino acids

2 pinches chili pepper

sea salt and fresh ground pepper to taste

Crushed nuts for garnish (cashews or peanuts)

Wash and prepare all vegetables. Everything needs to be thinly sliced, grated, or cut julienne style.

Toss all ingredients to combine them, set aside while you make the dressing. 

For the dressing, mix together in a small bowl the olive oil and the vinegar. Add the garlic, stirring to blend smoothly. Stir in the lime juice, zest, soy sauce, and chili pepper. Add a little salt and pepper to taste. Pour the dressing over the salad ingredients and toss well to coat the ingredients evenly. Chop the cashew nuts coarsely and either scatter the on top of the salad or offer them separately.

Healthy Deviled Eggs

 
Happy Monday everyone! I hope you had a fabulous relaxing weekend. We did. We had a rain storm in California. A much needed rain storm. It was nice to hibernate indoors and spend time together. It reminded me of Oregon. It was good for the 2 days it lasted and now the sun is back and the forecast is for 70 degrees. I am one happy girl. Everything is fresh and clear and I am ready to hit this week running!

Today I am bringing you an appetizer that is low in sugar, high in phosphorus, riboflavin,  selenium, and vitamin B12. So yes, these are healthy. My secret? I always use full fat Greek yogurt mixed with a little vinegar, salt, and pepper as a mayonnaise substitute. It tastes the same and is so much healthier for you. I use full fat because I believe in fat. Our bodies need fat. If you buy anything that is skim, fat free, reduced fat, it just means they have added fillers. Fillers are so unhealthy and I believe in trusting God's ingredients, before I trust man's. 

My family and I have always loved deviled eggs, but I have tried to limit making them because of the mayo content. Now they are guilt free because for two of these scrumptious deviled eggs you get a small 83 calories, which makes this a great healthy snack or appetizer. So have your eggs and eat them too! 

Healthy Deviled Eggs

recipe by: Christi Silbaugh

8 large eggs, hard boiled and peeled
1/4 cup Plain Greek yogurt
1 Tbsp vinegar
1 Tbsp mustard
1/4 tsp salt
1/8 tsp pepper
paprika for garnishing

Halve eggs lengthwise. Remove yolks and place in a small bowl.

Whisk together yolks, greek yogurt, vinegar, mustard, salt and pepper. Fill egg whites evenly with yolk mixture. Sprinkle with paprika and serve.

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 are wanting to do a post holiday DETOX or CLEANSE hit me up! 

I help people get healthy naturally. Being a cancer survivor I learned how necessary it is to detox after indulging. I have got your back! My passion is to help others stay cancer free. I have searched the world high and low and have found the BEST highest QUALITY natural products to help get the gunk out naturally, They are SAFE, healthy and will IMPROVE your health vs. hurting it with starvation or breaking down your digestive system which is what most detoxes do. So EMAIL ME and let's get started! 

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 Noble, Books and Things, Cedar Fort, Amazon and many other great bookstores.

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 Noble, Books and Things, Cedar Fort, Amazon and many other great bookstores.

Lemon Ginger Sesame Chicken Salad

I used to think that whenever I served a salad, it had to be lettuce. I am not sure why, it was just how I grew up I guess. Since then I have learned how much I love cabbage. I prefer it to lettuce really. Especially if making a salad ahead of time. 

This salad is lite and refreshing. Perfect for a make ahead salad. I like to make it the day before and serve it for lunch the next day. That way all of the flavors have married. The cabbage keeps it crisp. Best served cold. 

Lemon Ginger Sesame Chicken Salad

1 Chicken breast

1 head cabbage 

1/4 cup olive oil 

2 drops lemon sweet drops

1/4 cup sesame oil 

1/3 cup rice wine vinegar (white wine vinegar will do in a pinch) 

1 tablespoon minced fresh ginger 

1 tablespoon toasted sesame seeds 

In a blender add; olive oil, sweet drops, sesame oil, rice wine vinegar, and fresh ginger. Blend until fully blended. This will be your dressing. Set aside. 

Shred the cabbage, and set aside. 

Cook your chicken breast your favorite way, You can also use leftover chicken or pull the meat off one of the rotisserie chicken they sell at stores. 

Toss cooked chicken, cabbage and dressing.  

Top with sesame seeds and serve.