Basil Vinaigrette Dressing

Basil Vinaigrette Dressing

This quick and delicious "go-to" dressing will soon be a favorite when basil is in abundance! Try it out for your next salad or chicken dish! 

Read More
Print Friendly and PDFPrint Friendly

Bell Pepper "Nachos"

Look at these peppers! What beautiful colors, right? We found them at the local farmers' market. Both the white and purple peppers have a sweeter taste than a red or green bell pepper. I was staring at them sitting on my counter and decided that making Bell Pepper "Nachos" would be a perfect appetizer for a get together last week. 

Don't get confused by the word, "Nacho." After I told my husband what I was cooking, he informed me that where he comes from in the Midwest, "Nachos," only apply to a specific combination of food including salty chips and yellow cheese with an expiration date of never. 

These Bell Pepper Nachos are layered with seasoned ground beef and melted cheese. They are delicious and a healthy alternative to the traditional nacho. They can be served as a snack, appetizer, or an addition to a Taco Tuesday themed meal.  

Bell Pepper Nachos  

4 Bell Peppers or enough to make about 20 "chips" 

1 lb ground beef (Preferably from a healthy, happy grass-fed cow) 

1/2 onion, minced 

1 tsp chili powder 

1 tsp cumin  

Salt and pepper, to taste 

3/4 cup shredded cheddar cheese (I use white, raw cheddar) 

1 tbsp coconut oil or butter 

Additional toppings (if desired): green onions, avocado, sour cream, tomatoes, salsa, guacamole.  

Directions: 

Preheat oven to 350 degrees. 

Start by mincing the onion and adding it to a hot pan with coconut oil or butter. 

Saute for 2-3 minutes, until onion is translucent. 

Add ground beef and break apart as it cooks. 5-7 minutes. 

Once meat is thoroughly cooked, add cumin, chili powder, salt and pepper.  Set aside. 

Line a baking sheet with parchment paper or a silicone mat. This just helps with clean up. Trust me, you'll love that you took this step. 

Cut each bell pepper into "chip" strips and arrange on your prepared baking sheet. 

Scoop seasoned ground beef onto each strip. 

Bake "nachos" for about 10 minutes. If you prefer the bell pepper softer, add about 4 tbsp of water to the bottom of the baking sheet (if it has edges), before baking. 

At 10 minutes, add cheese and bake for 1-2 more minutes to allow the cheese to melt. 

Remove from oven and let cool. Add additional toppings, if desired. 

Avocado, tomato, green onions, sour cream, salsa or guacamole are great options! 

 

Print Friendly and PDFPrint Friendly

Garden Fresh Salsa

Garden Fresh Salsa

Restaurant-style Garden Fresh Salsa. Onions, tomatoes, garlic and peppers are ready in the garden and this salsa is a perfect way to use them up. 

Read More

Creamy Pesto Chicken

Oh my goodness! This is one of the recipes that I wish I could transmit smell through the screen. You will not be disappointed by this recipe. No- dairy, no- sugar, no-gluten but all things delicious, creamy and oh so yummy! Creamy Pesto Chicken. 

Creamy Pesto Chicken 

Creamy Pesto Chicken 

This recipe was inspired by the strong smells of basil, as we walked through the farmers' market, this weekend. I couldn't resist purchasing a large bunch and, promptly, thinking, "Pesto!" 

First things first, Five minute, Dairy-free Pesto.

Ingredients:

1/3 cup Olive Oil (cold-pressed) 

1/4 cup Pine Nuts 

1 cup Fresh Basil ( save a few leaves for your finished dish) 

2-3 cloves garlic

Sea Salt and Pepper, to taste

Five- minute, Dairy-free Pesto 

Five- minute, Dairy-free Pesto 

Blend all ingredients in a food processor. Salt and pepper, to taste. If you prefer more garlic, (my Italian family would baulk at me for only putting 2-3 cloves!) add as many as you would like to add. Set aside pesto to make the Creamy Chicken Part next. 

Creamy Pesto Chicken Ingredients: 

6-8 boneless, skinless chicken thighs (you can use breasts, if you'd like) 

1 tbsp. coconut oil 

1 yellow onion

3/4 cup Full-fat Coconut Milk 

1/2-3/4 cup Organic Chicken Broth

1/2 cup Fresh Pesto (made from above recipe)

Directions: 

In a large skillet, add oil and cook chicken thoroughly. About 6-8 minutes on each side. 

While those are cooking, cut onions into thin stripes.

When chicken is cooked, set aside. 

In the same skillet, saute onions until translucent. About 5-7 minutes. 

Once onions are translucent, Add pesto to pan and saute 1-2 minutes.

Add chicken broth and stir to combine with pesto.

Add cream and stir over medium heat until sauce is creamy and smooth. 

Add chicken back to pan. Stir to combine. Garnish with basil leaves. 

Okay, so this is a completely dairy-free recipe BUT if your household contains individuals that just don't wish to leave out the cheese, simply add shredded parmesan as a garnish. :) 

Serve chicken with a veggie side or atop zucchini noodles, quinoa or brown rice. 

Creamy Pesto Chicken - Dairy- free, Gluten- free, Sugar-free 

Creamy Pesto Chicken - Dairy- free, Gluten- free, Sugar-free 

Fermented Teas

Fermented Teas

Learn the many benefits of drinking fermented teas and then how to make fermented teas at home. 

Read More

Coming soon!

We are in the kitchen whipping our next recipes and blog posts. Please stay tuned and feel free to contact us to let us know what you would like to hear about in the next blog post. 

Print Friendly and PDFPrint Friendly