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!

Clean Vegan Thai Ramen

The time has come again for me to do my 3 day cleanse. When I first did the cleanse it was much harder for me. Now it is so easy. I actually feel too full to finish my daily food portions. I love it because you get to eat real food. 

My choice of living consists of this: 

21 days of clean eating. It includes yummy desserts and foods I love. Then I go off clean eating for 4 days. I plan those days as my ladies nights, date nights, etc... I have cocktails and eat pretty much what I want, within reason. Then I start a 3 day cleanse to get out all the crap I put in the last 4 days. Then I start over. I love this lifestyle. I have a date that I know I will get to splurge and have fun, and I have a safe way to remove the sugars from my body. Being a Cancer survivor I am SO BLESSED to have found this product that allows me a little fun! 

My husband only cleanses about twice a year, and he struggles. He is a big eater and because of that, the cleanse is needed from time to time. So this time I was prepared with some of his favorite flavors. We are halfway done and he is feeling great. We had this for dinner last night and he at it also for lunch. It contains the veggies needed and your healthy fat. Totally cleanse safe and clean eating. We loved it and I would eat it on or off the cleanse any day of the week!

If you are interested in trying out this 3 day no exercise cleanse, email me and I will send you over all the info. It is Vegan, Organic, Non-gmo, whole food cleanse. 

The secret is in the red curry paste. 

Ingredients in it are: Red Chili, Garlic, Lemongrass, Galangal (Thai Ginger), Salt, Onion, Kaffir Lime, Coriander, and Pepper.

 It is only 20 calories per serving and 100% cleanse safe! I do sometimes make my own, but since the kids have all moved out, this is SO much easier.

Thai Ramen

Serves 4

1 4oz jar thai kitchen red curry paste

1 13.66 ounce can of thai kitchen organic coconut milk

2 cups vegetable broth

2 Zucchini 

1 Tsp Pink Himalayan Sea Salt

Mixed veggies of choice, I used:

1 onion (sliced)

2 carrots (sliced)

10 mushrooms (sliced)

2 green peppers

Combine one 4 ounce jar of Thai Kitchen red curry paste with one can of thai kitchen organic coconut milk and 2 cups of vegetable broth and bring to a boil.

While bringing to a boil use your zoodle maker to make noodles out of your zucchini. These are very affordable tools you use to make noodles and I recommend every kitchen has one! This is what makes your clean yummy cleanse safe noodles! I peel my zucchini first, but you don't have to. 

Once your broth is at a boil, add your salt and chopped veggies (NOT THE ZOODLES!)

Bring back to a boil and stir constantly cooking for 5 minutes. 

Add in your zoodles for 30 seconds (just enough to heat the noodles) then divide between 4 bowls and serve immediately!!!

Salt and pepper to taste

Gluten-Free Thanksgiving Recipe Round-up

Gluten-Free Thanksgiving Recipe Round-up

I don't want you to panic, but Thanksgiving is one week away. Have no fear. I have got you covered. Here is a list of the items I like to serve on or around Thanksgiving. All the recipes are gluten-free and your guests won't even notice. Bookmark this page. I have all the recipe's you need to provide your family with an amazing Thanksgiving feast! 

Just click the link of each recipe and it will take you to the free recipes. 

Deviled Eggs

Cucumber cups
Cucumber Dill Tomato Wraps
Gluten free stuffed mushrooms
Gluten Free French Onion Stuffed Mushrooms
Pumpkin Pancakes
Gluten-Free Stuffing
Gluten Free Pumpkin Soup
Potato Gratin
Lemon Garlic Green Beans
Cranberry Sauce
Mashed Potatoes
Traditional Sweet Potatoes
Gluten-Free Gravy
Pumpkin Spice Butter
Roasted Stuffed Red Onions
Latkes
Gluten-Free Baguette
Traditional Roasted Turkey
Honeybaked Ham
Crock Pot Hawaiian Ham
Sweets:
Pumpkin Bread With Pumpkin Buttercream
Pumpkin Cream Cheese Spread
Pumpkin Pie
Homemade Whipped Cream
Pumpkin Spice Doughnuts
Pumpkin Spice Bread
Apple Crisp
Gluten-Free Caramel Apple Crisp
Amazing Gluten-Free Cinnamon Rolls
Gluten-Free Berry Pie
Gingerbread Cheesecake Cups
Chocolate Caramel Cookies
Gluten Free Caramel Tortes
Toffee
Pumpkin Whoopie Pies
Pumpkin Glazed Doughnuts
Pumpkin Struesel Muffins
Pumpkin Crepes
Drinks:
Pumpkin Spice Martini
Pumpkin Hot Toddy
Cranberry Mint Spritzer

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.

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Chicken Tortilla Soup

Since I brought you a cold recipe yesterday, I decided to give you something warm today. Especially for all those east-coasters out there that are having a big chill. 

I have been talking a lot lately about Terra Verde Farms and their great products. Today I am using Terra Verde Foods Green Chile Salsa

Made with organic Roasted green chilies, our Oven Roasted Tomatoes with the perfect blend of onions, cumin, and Habanera peppers. 

Since they did all the work for me, I used it to make an outstanding soup. It is so quick and easy to make. You can easily adapt and just make it on the stove top, but I changed it up to be a throw in the crock and go soup. Enjoy!

Chicken Tortilla Soup

2 skinless, boneless chicken breasts

1 teaspoon olive oil

1 teaspoon garlic powder

1/2 teaspoon ground cumin

1 teaspoon chili powder (divided)

4 cups chicken broth

1 cup frozen or fresh corn kernels (not canned)

1 cup chopped onion

1 tablespoon lime juice

115 ounce jar Terra Verde Foods Green Chile Salsa

8 ounces corn tortilla chips

1/2 cup shredded Monterey Jack cheese

optional greek yogurt or sour cream, chives

In a large frying pan, add your olive oil and raise the temperature to medium high heat. 

Combine your garlic powder, cumin, and 1/2 the chili powder in a small bowl. Mix and rub all over your chicken breasts. Cook the chicken on medium high heat until it is seared (browned on all sides). The middle will remain raw. But that is okay, because you will continue to cook it in the soup.

In your crock pot add the broth, corn, onion, chili powder, lime juice, and salsa. Add your whole chicken, it will fall apart in the cooking process and you can easily shred it with a fork once it is done.

 Cover and cook on low heat for 6-8 hours, or high heat for 3-4 hours.

Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little greek yogurt or sour cream, and sprinkle with chopped chives.

Hippocrates's Carrot Soup

It has not been a secret that I have been down and out with a horrible cold. I would rather have the flu, because it doesn't hang on for weeks. I am slowly getting better, but I feel like the congestion has taken up permanent residence in my head. So I wanted to make a healthy healing soup that will help kick this sickness out. Because of it's healing properties, I chose to make some carrot soup.

I got this recipe from Cooking and Eating Wisdom for Better Health a book by Maria Benardis is a helpful cookbook that not only shows readers how to cook healthy recipes, but also includes lessons on Greek wisdom and how to apply these ideas to daily life. 

Hippocrates's Carrot Soup

from Cooking and Eating Wisdom for Better Health

4 TBSP extra virgin olive oil

2 leeks, white part only, thinly sliced

2 lbs carrots, peeled and chopped

3 stalks celery, thinly chopped

2 cups vegetable stock

1 cup flat-leaf Italian parsley, plus more for garnish

2 tsp chopped thyme leaves

1 tsp cumin

sea salt and black pepper to taste

6 tablespoons plain Greek yogurt, to garnish

Heat the olive oil in a large saucepan over a medium heat. Add the leak, carrot, and celery and cook uncovered, stirring occasionally, for 5-8 minutes or until the vegetables start to soften. Add the stock, parsley, thyme, cumin, salt and pepper and mix well.

Cover and bring to a low simmer and cook for 20-25 minutes or until the carrots are very tender. Remove from the heat and set aside to cool.

Place the cooked vegetables into a food processor or blender and process until smooth. Return to the saucepan and heat over medium high heat until hot.

Ladle the soup into serving bowls and top with yogurt and parsley. Serve hot.

New England Clam Chowder

 

This weekend I just did not feel like cooking. Shocking I know. This happens every once in a while when I am not inspired by any ingredients in my fridge and pantry, and I am feeling anti-social and don't want to walk to the market. 

Still not wanting to subject my body to bad eating. I went digging through my cans. Something I don't do often. I had bought some imported clams from World Market. This was the time to use them. With a big bag of organic potatoes and some fresh veggies left over from my farmers market trek... I set out to make a classic New England Clam Chowder. 

This was so easy. It came together in 30 minutes and my husband and I did not have to leave our abode. We ate the leftovers for lunch the next day. 

Gluten-Free New England Clam Chowder

adapted from The Food Network

makes 4 large bowls 

2 tablespoons unsalted butter

1 medium onion, finely diced

3 celery stalks  sliced into 1/4-inch pieces

2 TBSP corn starch

2 cups chicken stock

2 (10-ounce) cans chopped clams in juice

1 cup half and half

2 bay leaves

1 pound Idaho potatoes, cut into 1/2- inch cubes

Salt and freshly ground black pepper

Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. 

Stir in the corn starch to distribute evenly. Add the stock, juice from 2 cans of chopped clams (reserve clams), half and half, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.

Hot and Sour Soup

 

We have not been eating out much at all. I like to know what I am putting into my body. Restaurants usually only care what it tastes like to you, not how much fat and calories are in something. Eating right starts at home. 

Sometimes I miss my favorite dishes though. Like when we go out to Asian food. I love hot and sour soup! Thankfully I love to cook and can re-create any dish I am craving, right at home!

Next time I make this, I am going to double it. We ate it for dinner, and lunch the next day. I wanted it for dinner again, but it was all gone. So good! Enjoy!

Gluten-Free Hot and Sour Soup
adapted from http://chinese.food.com

1/2 lb chicken (you can use pork and tofu if you wish)
2 eggs, lightly beaten
1/2 cup bamboo shoots, julienned
2 tablespoons cornstarch (bob's is non-gmo)
1/2 cup water
5 tablespoons distilled white vinegar
1/2 teaspoon sugar
5 ounces gluten-free soy sauce-or- braggs amino acids
1 teaspoon salt
1/4 teaspoon garlic powder
1 teaspoon cayenne pepper, ground
1 teaspoon white pepper, ground
6 cups chicken broth
2 tablespoons green onions, finely chopped
2 tablespoons ginger root, finely chopped

Make sure your chicken is chopped into cubes.

Bring the chicken broth to a boil and then add the chicken.Cook the chicken for 3-4 minutes, until the broth comes to a boil again.

Add the bamboo shoots.Let the pot return to a boil, then reduce heat to maintain a low boil.

Add the soy sauce, spices, vinegar, salt and sugar.

Mix the corn starch and water to create a paste for thickening.

Add the corn starch mixture slowly, stirring constantly.

Drizzle the beaten eggs in slowly while stirring, so that you get "strings" of egg.

Ladle the soup into bowls, then garnish with 1/2 tsp of green onions per bowl

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Eggplant and Lentil Cream Curried Soup

Hi there "Mom What's for Dinner" fans!  My name is Ramona and I coming over to visit  today from a blog called Curry and Comfort.   My blog is not all about curry... but I do love it with a passion. I also do a lot of dishes from all around the world including American comfort foods.    One of the best parts about blogging is meeting so many fun and friendly people that share my same passion for cooking.  I have been lucky enough to be blogging buddies with Christie for a few years now.  She has always been such a wonderful and caring lady.  Christie and I bonded over one of my curry recipes she tried and it's been a wonderful recipe sharing friendship since then.  Today, I made an Eggplant and Lentil Creamed Curried Soup.  I hope you enjoy this gluten-free veggie and lentil based soup that is full of flavor and healthy protein.  It certainly is a full meal in a bowl.  If you are vegetarian or even vegan you can substitute vegetable stock as the soup base.  I ate a few bowls of this soup the first night I made it and the leftovers were just as tasty.  Hope you enjoy. 

Ingredients:

1 large eggplant cut into small dice

2-3 cloves garlic grated or minced

1 medium onion finely chopped

salt and black pepper to taste

1/2 tsp ground turmeric

1 tsp ground cumin

red chili powder or cayenne to taste

1 tsp curry powder ( I used McCormick Brand)

1 cup washed and rinsed masoor lentils

6-8 cups chicken or vegetable stock

1 (15oz) can coconut milk (unsweetened)

1-2 tsp lime juice

Directions:

Finely dice eggplant.  Heat 2-3 Tbs canola oil in large pot.  Add onion and garlic and saute for 1 minute on medium heat.

Then saute the eggplant with salt and pepper.  When the eggplant cooks down, add the curry powder, turmeric, cumin powder and red chili powder. 

Next wash the lentils well.  Add lentils to the pot with eggplant and chicken broth or vegetable broth.  Cook for 20-25 minutes.  Season with salt as needed.

Cream soup with emulsion blender or do it batches in stand blender.  Be careful with the stand blender by not over filling the jar.  Once the soup is creamed, add coconut milk and lime juice and cook for another 2-3 minutes.  Serve hot. Enjoy.