Cabbage Punjabi Recipe

(BAD PICTURE ALERT!!)

This yummy recipe was made alongside my Indian Chicken Stew.

Special thanks to Everyday Maven for the inspiration for this recipe. (I only made a few tweaks, so really it's all her!)

Cabbage Punjabi
2 TBSP coconut oil
1/3 cup water or stock
1 medium head of cabbage, chopped/ chucked up
1 medium onion, diced
1" piece of fresh ginger, peeled and finely chopped
2 small jalapenos, diced and deseeded (reduce if you want less spice)
1 can garbanzo beans
2 TSP turmeric
TBSP cumin seed
TSP ground cumin
2 TSP ground coriander
TSP chili powder
salt and pepper to taste

\
Thank you prep work!! This makes things TONS easier. I prechopped my veggies before I started the meal so things went by quickly and smoothly.

Take your coconut oil and heat it over medium heat. Add in the onion, ginger, and jalapeno and let it saute for a minute or two. Then, toss in all your spices and stir the mixture together so it doesn't burn.

Add in your chopped cabbage, and try to mix the pot so that the spices coat the cabbage. This will turn it entire dish yellow!

Let the cabbage saute for a few minutes before adding in the water or stock and the beans, and covering the mixture.



Simply allow the cabbage to become soft, reduce the heat, and serve!

What is your favorite way to use cabbage?

Natalie 

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

 

 

Apple Raisin Carrot Cake Bites (Gluten Free, Dairy Free, Sugar Free)

This past weekend, I celebrated Easter with a few family members at a small, yearly get together.

I decided to be the healthy one and baked some nourishing (yet tasty) treats to bring along. I thought that even if no one else touched them, my grandmother and uncle would.

They obviously weren't beautiful, but they went to Easter lunch all the same. 

I am SUPER proud of my grandmother and my uncle, who decided to cut out gluten and sugar from their diets a month or so ago. This is a BIG step for them... they both use to eat the stuff day in and day out! Neither of them were feeling very good... my grandmother also has a skin condition that was simply getting out of hand.

Despite the fact that I had suggested gluten and sugar may be a problem years ago... they just now decided to give it a try. Oh well, better late than never!

Anyways... they both tried them, as well as a few other people. They were a hit! My grandma is still getting used to the "mouth feel" of non gluten items, but my sugary treat loving uncle was ecstatic to eat something "bread like" after leaving it behind cold turkey! Gotta love that :)

Apple Raisin Carrot Cake Bites
Makes 20 or so muffins

DRY:
1/2 cup ground flaxseed
1/2 cup GF oat flour (I grind my own)
1/4 cup coconut flour
1 large carrot, grated
1 small apple, grated AND diced
1/3 cup raisins
1/4 TSP baking soda
1/2 TBSP cinnamon
TSP clove
sea salt
1/2 TSP NuNaturals Stevia power **
walnuts (optional)

WET:
1 can pumpkin puree
3 eggs
1/3-1/2 cup almond milk (adjust as needed)
TSP vanilla
TSP apple cider vinegar
2 droppers full of unflavored NuNaturals Stevia **

** You could replace the Stevia with 1/3 cup honey, molasses or maple syrup. Just reduce the almond milk.


Mix together your dry ingredients, all except the apple, carrot, raisins, and walnuts if you are using them.

Crack your eggs and add them to the bowl. Also add in your pumpkin. Mix until there is no clumps left. If you need to use your almond milk, do so.



Stir in the rest of the wet ingredients. Fold in the grated and diced produce and once that is incooperated, add the raisins and optional walnuts.

The batter should be thicker than the usual muffin or cupcake batter. You may have to "spoon" in your batter into muffin tins lined with paper muffin holders (oh my gosh. Is there an actual name for those things? Total blonde moment right here.)

Bake in the oven on 375. I baked mine for around 25 minutes, but it is very important to check every 5 minutes or so after the 15 minute mark to see how there are doing.

What did you eat on Easter, if you celebrate?

What is you favorite GF treat?

Natalie

Chicken and Brown Rice Casserole for One (or more)

I think it has been a while since I posted a recipe! So let's get right on to it, shall we?

I posted a picture of this on Instagram and Facebook recently, for those of you who might be following ;)

This recipe is super simple. You can easily just make enough for one person (as I did), or quadruple it for a family.

Chicken and Brown Rice Casserole for One (or more)
Recipe for one serving 

1 large organic chicken breast, boneless and skinless
1/4 cup brown rice, preferably soaked and sprouted
1/2 cup veggie or chicken stock (adjust as needed)
1/2 cup almond milk
1/2 cup diced mushroom
2 cloved chopped garlic
1/3 large onion, chopped
1/2 TBSP coconut oil
1/2 TBSP garlic powder
1/2 TBSP tumeric
TSP cumin
TSP herb de province
TSP parsley flakes
sea salt and pepper

 In a pan or skillet, heat your oil. Place the chicken in the pan and lightly brown each side, so that the center is still raw.

Take the chicken out of the pan and set it aside. In the same pan, add you garlic, onion and mushroom and saute for a few minutes until tender.

Add in your spices and rice, and stir for a minute more.

Slowly pour in your liquid and bring the mix to a light sim

mer. Cover, and let it simmer for about 10 minutes.

Transfer the mix and all the liquid to a small, oven proof dish and add your chicken to it. If you need more liquid (there should be enough to slightly cover the chicken, but not an overwhelming amount), add it sparingly.

Cook at 350 for 40 minutes, or until most of the liquid has been absorbed and the rice is soft.

What is your favorite single serving meal to make?

Natalie 

Acorn Squash Brownies

This post is part of Tasty Tuesday Linkup on Lean Lena!

Recently, I was sent some products from NuNaturals Stevia to test out. These brownies were the first thing that I made with the samples!

I have made brownies before without Stevia. I usually do not use the stuff, as I will discuss in a later post. But I feel that in moderation it is fine. Plus, it was fun to test out in a recipe!

 

So you might be wondering how the acorn squash plays in with these brownies.

 

It is no secret that I love the stuff, but sometimes I will bake them and they just don't taste right.

 

It is a bummer because I spend that entire hour of the squash in the oven with my mind and tastebuds dreaming about that sweet, delicious flesh of the wonderful winter squash.

 

Too bad this squash didn't taste sweet! They were more bland than anything. So instead of wasting the squash, I figured it would make a nice base for some other recipe, just as bananas or pumpkins do.

 

 

Acorn Squash Brownies

Yields one small pan

 

1/2 medium acorn squash flesh, seeds removed

1/3 cup dark unsweetened cocoa powder

2 TBSP coconut flour

1 TBSP oat flour (I used NuNaturals brand)

1 TBSP ground flaxseed

1/3 cup honey

1/3 cup walnuts (or nuts of choice)

1-2 pieces dark chocolate, crumbled in the mix

1 egg

dash of almond milk

1 dropper full of Vanilla Stevia

TBSP cinnamon

dash of sea salt

 

Preheat the oven to 350.

 

Warning... the brownie mix looks like a giant turd pile!!

Mix all the ingredients in a mixing bowl until smooth, then transfer over to a small brownie pan.

 

Bake in the oven for 20 minutes, or until the top has darkened and is firm (but not hard).

 

Drizzle with more honey if desired!!

 

 

Have you used Stevia?

What is your favorite brownie recipe?

 

Natalie  

Indian Chicken Thigh Stew RECIPE

Hey Clean Eaters!

As you may know from my Q+A tag, I LOVE Indian food. Of course, I have to be careful to avoid the kind containing dairy. But other than that, I could eat the stuff all day.

About a year ago I was visiting my grandmother and uncle, and volunteered to make my uncle's birthday dinner. I made two Indian dishes and they turned out great!

I think everyone was kinda wary at first because no one in my family likes that "curry smell". But my family was pleasantly surpirsed when it in fact smelled delicious! 

I used this Indian Chicken Stew from Everyday Maven as inspiration. Thanks!!

Indian Chicken Thigh Stew
Serves 3-4

3 lbs boneless, skinless chicken thighs
TBSP coconut oil
1 small jalapeno, deseeded
2" fresh ginger
large onion
10 small cloves garlic
4 sardines, chopped
TSP ground cinnamon
TSP cardamom
TSP cariander
Sea salt and pepper
14.5 oz can light or full fat coconut milk
Large handful freshh chopped cilnatro



1) I actually had to deskin my thighs manually. So if this needs to be done, do so !



2) Prep your onion, garlic, jalepeno and ginger before you start cooking. This will make things go SUPER smoothly as you cook. I also suggest to at least lay out your spices before you start cooking too.

(Im sure this is obvious to anyone who is a professional chef. But seeing how I am not exactly Gordan Ramsay... I learned the hard way.)



3) Saute your mix over medium high heat in the coconut oil. Saute for about 5 minutes. Then, add in your spices, and saute until fragrent, another minute or so. Stir non stop.



4) Add in the chicken! Hopefully you have a pot with a wider bottom than I did. I had some difficulty with this step, but you should be fine with a different cooking pot.

5) Stir the chicken around so the spices can coat it, and let the chicken cook until browned. Then, flip it over and let the other side brown.



6) Pour the coconut milk in the pot alongside the sardines. Bring the mix to a boil, then turn the heat down to medium/low. Cover the pot and let it simmer until the chicken is cooked, about 30 minutes.

7) Once the chicken is cooked, remove it from the pan and transfer it to a plate. Cut the chicken into chunks, then return it to the stew.

8) Before serving, add in the cilantro, and turn the heat off (or on warm). Serve alone, or over brown rice, like I did!

This meal is SO full of flavor, nice aromas, and love. I was surprised by how simple it was to make, and that such basic ingredients can produce HUGE flavors.

Are you a fan of Indian or another cultural food?

Natalie