Claudia's BROWNIES: Raw and Chickpea options!

Today the beautiful Claudia is back with two healthy and yummy recipes!!

 

Hi everyone!

 

It’s been a while, but I’m happy to be back around here so thanks so much Nat for letting me share some yummy recipes in your amazing blog J

 

Are you ready? Today I’ll share not just one, but two amazing brownies recipes!!! They are easy to make, delicious and 100% guilt-free!

 

 

RAW BROWNIES

 

Another blogger friend shared this recipe with me and it blew my mind. The result is a very rich and intense chocolate brownie, perfect for those days when too sweet is not sweet enough!

 

Ingredients:

 

-       1 cup of date paste

-       1 1/4 cup raw almond butter or any nut butter you like

-       1/3 cup honey, organic maple syrup or agave

-       1 1/4 cup raw cacao powder.

 

Directions:

 

Mix all the ingredients with your hands and press into a 9x9 square glass Pyrex pan. Refrigerate at least one hour, cut into squares and enjoy!

 

If you can't find date paste just make your own.: for one cup, soak 20 pitted dates in warm water until they are soft. Combine them in a food processor with a tbsp of water until they've become a thick whipped and creamy texture. Yummmm!

 

 

CHICKPEAS BROWNIES

 

These deliciousness will satisfy your chocolate cravings in a matter of seconds! I got the recipe a loooong time ago… I think from somewhere on Instagram!

 

Ingredients:

 

-       1 1/2 cup of chick peas

-       2 eggs

-       2 tablespoons of coconut oil

-       3 tablespoons of xylitol or brown sugar

-       3 tablespoons of cocoa powder

-       1/2 a bar of 85% dark chocolate

-        

Directions

 

Mix everything in a blender and then put the mix in a glass container and into the oven at 350 degrees for around 28 min. I always top them with all some nut butter, for example natural sunflower seed butter… out of this world!!

 

www.chicaloverde.com

 

Twitter-Instagram-Facebook: @chicaloverde

 

 

Stuffed Garlic Serrano Tomato Chicken Breast

Yum yum!! Today it is time for another recipe, Clean Eaters.

A while ago I posted a delicious looking picture on my Facebook and Instagram...

Oh yes. Come to mama. 

Remember when I went to the Metrocooking Dallas Expo? Well, besides meeting Bobby Dean and his wonderful wife Claudia, I also had the opportunity to meet Uncle Millie and sample some of his awesome hot sauces!



I purchased his Garlic Serrano hot sauce. It's not too spicy, but it definitely gives your taste buds a kick! Not only is it a great dip or condiment, but I thought it also would be useful in cooking. So thus, a recipe was born!

Anyhow, now is time for the delicious -and uh, SUPER crazy easy- recipe for these Stuffed Garlic Serrano Tomato Chicken Breast!

Funny story. My best friend Taylor  came over while I was making these. I told her on her way here "I'm making lunch!", and she had sweetly replied to not worry because she ate something before she left the house.

Ha. Well, that story changed once the wonderful smell of herbs and tomato filled the house. Lets just say we both chowed down on these once the oven timer went off!

I stuffed one breast with just onion and pepper for my sister, who turns her nose up to greens and such. But this recipe is for stuffing for two breasts!

Stuffed Garlic SerranoTomato Chicken Breast:
Yields 3-4 servings (2 stuffed breasts)

2 medium-large chicken breast, pounded flat. (Preferably free range!)
2 cups chopped baby spinach
5 TBSP tomato paste, unsalted
1/3 cup tomato, diced
1/2 cup chopped bell pepper
1/2 cup chopped onion
2 oz feta cheese (optional. I left this out due to lactose intolerance but it would be great otherwise!!)
2 TBSP + 1 TSP herbs de province
TBSP chile powder
TBSP+ 1/2 TSP garlic powder
1/3 cup+ 2 TSP Uncle Millie's Garlic Serrano hot sauce
Sea salt and black pepper to taste
Toothpicks (for cooking)


1) Preheat the oven to 350.

Here is the fun part!! Pound out your chicken breast, preferably with a meat tenderizer. I, uh, obviously misplaced mine so I had to improvise... but it still got the job done!

Season these on both sides with 2 TBSP of the herbs, TBSP of garlic powder, and TBSP of chile powder and salt and pepper, and the 2 TSP of Garlic Serrano Hot Sauce.

Go ahead. Take out all your anger on these chickens. They taste wonderful regardless.

2) For your stuffing, mix the tomato, onion, bell pepper, spinach, and feta (optional) with your tomato paste. Toss in the remaining seasoning and salt and pepper to taste. Add in the 1/3 cup of hot sauce too!

3) Lay out your chicken breast and carefully divide the mix evenly between the two. You may think you have too much... but you don't want to leave any out! The veggies cook down. You want to try to fit all you can into the chicken.

4) After laying the stuffing on the breast, take the two sides, and "roll" (or at least, connect the two sides) as best you can, and use tooth picks to hold the whole thing together.

5) Transfer the stuffed breasts into a shallow glass container. Cover with foil and bake in the oven for about 45 minutes.

And voila! Here you have it. These chicken breasts are not only yummy, but are EASY, and healthy. They take care of a need for a spicy flavor without it being too overpowering. If you tend to like more of a mild spice, feel free to use less. Or, crank up the heat and use a bit more (or toss in some cayenne or red pepper flakes) to really take things up a notch!!

It really takes no time at all to prepare a wholesome meal for your family. Multiply the recipe as needed to fit your household, and you can have dinner done in an hour flat!

What have you been cooking lately? 
Do you like spicy foods? What is your favorite hot sauce? 

Natalie

Sweet Italian Crockpot Chicken

Now that winter is coming around, it is time to bring out the crock pot from storage (or, uh, the laundry room in my case...) and put it to good use!

My crock pot is nothing fancy. It is actually pretty old... but it gets the job done and there is never a meal made from it that I don't love. There is just something about coming home and smelling the aromas of a chicken stew or a bean chili that's been slowly simmering all day long...

A few days ago, I read an article on Yahoo on tips about crock pots. It mentioned how simple ingredients are often left out due to the idea that because of the long cooking time, their flavors will fade away. Quiet the contrary is true, actually!

The longer some basic ingredients and spices cook, the more their flavor develops. Example: tomato paste.

I had a whole chicken just waiting to be cooked in the fridge, so I figured some experimentation couldn't hurt. And boy, let me tell you...
HOLY. COW. I have really been neglecting my taste buds for a while before trying this! After hours in the crock pot, the paste turns sweet and really blooms with flavor. The consistency slightly changes to a more creamy texture as well.

This recipe is TOO easy and delicious to turn down! Just throw it in the pot before work or school and you've got yourself a wonderful main course item to come home to.

Sweet Italian Crockpot Chicken 
Recipe is for a 5 lb chicken 

1 whole chicken, most of the skin removed*
1 small can unsalted tomato paste
2 1/2 cups water
3-4 sprigs fresh basil
2 TBSP dried tarragon
2 TBSP garlic powder
2 TBSP onion flakes
1 TBSP red pepper flakes
1 TBSP chile powder
1 TSP black pepper
pinch of sea salt

 *(I havn't tried it with the skin on yet, but I hate the way it gets soggy in the crockpot usually so I took most of mine off. Yeah yeah, I know, you're probably thinking "What?! It holds the flavor, moisture, ext..." but really, the chicken was very moist and flavorful without it. Plus it helped the paste flavors to seep in!)

1) Once you have deskinned most of the chicken and removed the giblets, stuff the basil in the cavity, under any leftover skin, and under legs and wings.

2) Place the chicken in the crockpot. Coat the chicken well on both sides and inside the cavity with the spices.

3) Coat (as well as you can) on both sides with a thick layer of tomato paste. Sprinkle extra seasonings on top of the paste, if desired.

4) Carefully add the water. Place the lid on and set on LOW for about 8 hours.

And then, come home from a long day and have your food magically waiting for you! Don't be tempted to eat half of it with your hands like I was. (Don't worry, I resisted. But it was a close call.) ;)

How do you use your crockpot? Share some recipes!

Natalie


 

Basil Lemon Baked Salmon

Happy Monday y'all!

The start of the week is always rough. Today is especially a challenge for me, because we had two extra days off last week for the Fair and only had school for three days! So going back for a full week is going to be tiring.

I've put together for you Clean eaters today a simple, easy, and QUICK recipe that is perfect for rushed or tiring days (like today!) Heck, this is so easy, it doesn't even have to be for dinner. If you've access to a small toaster oven at work, whip this baby up in less than 20 minutes for lunch.

Basil Lemon Baked Salmon
Yields 2 small servings or 1 larger one 

2 (4oz) fillets of salmon (I get frozen, wild caught fillets from my local Aldi)
4-5 fresh basil leaves
squeeze of lemon (add zest if desired)
pinch of black pepper
pinch of sea salt, optional

1) I lay my fillets on a small sheet of foil. I put a leaf or two of basil under the fillets, and the rest on top. Squeeze the lemon juice and seasonings on top.

2) Cover the fillets in the foil (it doesn't have to be completely covered, it is alright if some is showing) and bake in your oven at 400 for about 10-15 minutes.

3) And there you have it folks! You can't tell me you "don't have time" to make this. ;)

What are your favorite ways to eat salmon?

Share your recipes!

Natalie

Raisin Rosemary Chicken with Pan Roasted Brussel Sprouts: Paleo, Sugar Free

Lately, I have been really inspired in the kitchen. For a while there I got into a bit of a rut, not quiet sure what to make and having trouble utilizing the ingredients on hand. The result of this was a few months of pretty repetitive meals...and no one likes that.

Luckily, I've been watching more shows like Chopped (one of my FAVORITES.) Recently I saw one with teenage competitors and really had the thought to apply... ha, I can dream ;) I also have checked out some books from my library, have been analyzing recipes via blogs, and so on... now days I am on a cooking 'high', and look forward to blending new herbs, sauteing different veggies, and using all sorts of various cooking techniques.

  Some of the books I've been reading. 

The other day I read a basic recipe on my Facebook news feed for a chicken marinade. It sounded yummy, so right away I whipped it up and let my chicken stand in it until needed, and until I decided on what else to add with it.

I decided on brussel sprouts. Yes, those nasty, odd looking things that your parents probably made you sit at the dinner table until you ate. (Or, at least, that's what happens in the movies) These miniature cabbage heads are the arch enemies of children all around the world! However, I really do not see why... I mean sure, they're green, and smell kinda weird if boiled... but give this recipe a try, and maybe you can overcome a life long fear of the things! ;)

We didn't have many fresh veggies on hand, so again (like in my latest recipe ) I utilized the wonders of frozen veggies! I just had to thaw the 'sprouts out before roasting them.

Anyway, this dinner turned out to be really good. I had it with a side of peas and carrots!

Raisin Rosemary Chicken with Pan Roasted Brussel Sprouts 
Yields 2 servings 

1 lb boneless skinless chicken breast (I used strips instead of whole breasts)
1/4 cup raisins
1 package frozen brussel sprouts, thawed (could also use equivalent amount of fresh)
TBSP coconut oil
1/4 cup unsalted chicken or vegetable stock
1 TSP black pepper
1 TSP garlic powder
2 twigs fresh rosemary, chopped (or 1 TBSP dry)
1 TSP Dijon mustard
 2 TBSP ginger-infused balsamic vinegar

1) Gather your stock, vinegar, Dijon mustard, black pepper, garlic powder, and rosemary.

2) Measure out the above ingredients, and add them to your chicken in a pan. Mix together well, cover, and let marinade for at least 2 hours, or overnight.

3) Take your thawed sprouts (or fresh ones) and cut in halve.

4) On medium high heat, melt your coconut oil. Then, add your bussel sprouts face down.

5) Saute/ 'Roast' your sprouts for a few minutes, stirring occasionally, until the face side has browned. This should take about 5-10 minutes depending on the size of your sprouts.

6) With your cooking utensil (wooden spoon, ext), scoot your sprouts over to the side and add your chicken, being sure to pour the marinade liquid in with it.

7) Cover for about 7 minutes (depending on the size of the chicken), then flip it over to cook on the other side.

8) Once your chicken has cooked, throw in the raisins and reduce head to low. Cover for 5-7 minutes.

9) Chop your chicken into bite sized pieces, and enjoy!

So simple right? I had dinner done in about 30 minutes, 45 if you include prepping and chopping. While I was focused on this, I had my sweet peas and carrots cooking to the side. Multitasking! I love it.

 Anyway, try this out and tell me what you think! The rosemary from the marinade juice in-cooperates strangely well with the sprouts...

Whats your favorite way to eat those nasty brussel sprouts?

Natalie

Avocado Hummus Recipe!

I love hummus.
I discovered it a few years ago and fell in love. I can't exactly remember how, but I was probably just sick of reading so much about it on the blogs and recipe sites I am subscribed to, and decided it was about time I bought some of my own. Enter... the Sabra obsession. 



Curse you, you creamy, cool, delicious container of brown mush.

Anyway, I know that I am not alone with the hummus trend going on here. One of my favorite bloggers (whom I have mentioned before), is Else from Hungry Hungry Hippie... she too is a proclaimed Sabra fanatic! 

And how could anyone not be? I understand if you are living a Paleo lifestyle, beans are not part of your diet (I hope you have access to some Paleo hummus recipes or something!), but otherwise... addiction to this stuff is quick!

Lately we have been trying to save some cash, and a large tub of Sabra (or really, most brands) can ring up anywhere from $5-$7... and my family much rather spend that on other items. So, I decided I would try and make my own, cheaper- yet still as delicious- version!

I added avocado for a bit more flavor and healthy fat content!

I just mashed this up myself, and it obviously came out chunkiet than regular hummus (I actually liked it that way)... however, next go around I plan to use a food processor or blender. 

Avocado Hummus

1 avocado
1 can beans (I used a can of mixed beans, but you can use any)
1 TBSP melted coconut oil
1 TBSP garlic powder
Dash of cumin
Dash of Paprika
Fresh lemon juice
chopped fresh cilantro

1) Drain and rinse your beans.

2) Split open and take the seed out of the avocado, and scoop the meat in a bowl (or blender, if you use that method). (I know this part was obvious, but I just love how pretty avocados look!)

3) Combine all ingredients into a bowl and mash it up with a fork or potato masher (or simply press the "on" button for your blender...)

That's it! I thought the hummus had a wonderful, summery taste... plus that cilantro really gives it a kick.
I used this with just regular veggies, but also loved to spread a bit on my home made bread, or one of those lettuce wraps I mentioned in my first WIAW.

This recipe really is cheaper than buying Sabra (I still love them though. If they ever want people to review their products, they know who to contact!). For the time being, I will be making this stuff regularly!

Have you ever tried hummus?
What do you eat it with?

Natalie

2 Ingredient Salad Dressing+End of Elf for Health Round 1

Hey there!
  If you are participating in Elf for Health, than you know one of our recent challenges was to make our own dressing for a salad.
  I long ago let go of store bought dressings (I don't want to eat ingredients I can't pronounce!) And have been dressing my salad with regular basalmic vinegar. However, after seeing some recipes and ideas online, I came to the conclusion that I should do some experimentation in honor of the days challenge...
  Thus, this 2 ingredient dressing was born! It was so easy. All I did was:
1) Take a spoon of Sabra hummus
2) Mix with my basalmic vinegar until creamy
3) Dressed and ate my salad!

  I actually feel pretty puny sharing this recipe on here, but it was just so simple and so good I decided I'd throw it out there.

Scrumptious salad with dressing!!

  Today is a bit of a sad day, however, as it marks the end of round one of Elf for Health. I've really enjoyed having my elf Kristen with me as motivation and support. She is incredibly strong and determined. I was always so inspired by her, knowing that if she could find time to finish the daily challange, so could I! I am going to miss having her as my elf buddy. But I am sure we can still keep connected through Twitter and email :-)

  I suppose there is always a flip side though. There are many aspects of Elf for Health round two that I am still extreamly excited for. The fact that even MORE people will be participating this time around is awesome!! The joy and strength brought from this event should be shared with as many as possible. Also, it will be lots of fun to again meet another elf who I will stay in touch with for the next two weeks . So whoever the stars destined for my next elf... I hope they are reading this to know we will totally rock it!!

  If you have been participating in Elf for Health, what have been your favorite parts? Are you happy for round two to be starting? Also, if you are just getting into the event or have not signed up (which you totally should!!), what are you expecting ??

See you soon,

Natalie