DAIRY FREE CHICKEN FAJITAS

Chances are you have probably heard of chicken fajitas before so no need to explain their origin, however if you take out the dairy they are relatively high in protein and nutrition. The guacamole has avocados which are high in good fats that lower your blood pressure, act as an anti-inflammatory and reduces your cholesterol; and therefore your risk of heart disease. Chicken breast is a great source of lean protein while the onions are great at regulating blood pressure and providing you with your daily dose of Vitamin C. Tomatoes are full of antioxidants and are known to help reduce the risk of heart disease, cancer and and diabetes! Sounds pretty good right! What's not to like. Enjoy!

INGREDIENTS:

Guacamole
2 Avocados
1/4 Cup of Red Onion (Chopped)
1 Clove of Garlic
1 Lime (juiced)
Salt and Pepper to taste
Cilantro - Chopped Finely (optional) *
Tomato - Chopped (optional)*

* I did not add this item but it's not uncommon, you do you.

Other Toppings
1 Tomato (Chopped)
Pre-made salsa

Fajitas
Chicken Breast (cut into strips)
2 Small Yellow Onions (Chopped)
1 TBSP of Olive Oil
Whole Wheat Tortillas
Green Peppers (optional)*

* I did not add this item but it's not uncommon, you do you.

DIRECTIONS:

Mix/mash you avocados then add in your onions and garlic and keep mashing/mixing. Add in your desired level of salt, pepper and lime juice. - Guacamole done!

Using a large saute pan, add oil and let it warm up on the stove on medium heat. Next add in your chicken strips, season with salt and pepper. Once they are nearly cooked through add in your onions and any other vegetables you like. Let that cook and allow the chicken to absorb the juices from the vegetables until chicken is fully cooked through and until the vegetables become soft. Apx 10-15 minutes.

5 minutes before the chicken is done you can put some tortillas in the oven to warm up. Place them in the over and turn the oven on bake at 350. No need to wait for it to preheat they will only be in there for two - three minutes before they are warm and ready to be taken out.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

LEFTOVER MEATBALL FRITTATA - GLUTEN FREE

Frittata's are Italian egg based dishes that make use of whatever you have in your kitchen. Use your imagination because the varieties are endless. I decided to use the leftover meatballs from the other night to make mine. Think egg pizza or even crust-less quiche! The meatballs contain a lot of protein while the eggs are full of vitamin A, D, E, Iron and Zinc which is good for bones, teeth, eyes and skin. Talk about healthy eating.

INGREDIENTS:

6 Eggs
1.5-2 Meatballs (chopped up) - see my previous gluten free meatball recipe
1 Small Sweet Onion (chopped)
1/4 Cup of Grated Cheese Mix (I used Mozzarella and Cheddar)
Salt and Pepper (as desired)
1 TBSP of Canola Oil
1 TBSP of Butter

DIRECTIONS:

Preheat the over to broil at 360 degrees.

Place canola oil and butter in a small frying pan (must have a metal handle) and place on the stove top on medium heat.

Crack the eggs into a bowl add some salt and pepper as desired and whip the eggs.

Place the grated cheese, chopped onion, chopped meatball and whipped eggs into one larger bowl and mix together.

Place the egg mixture into the frying pan on the stove until the bottom is cooked and settled. You can tell it has settled by the bubbling that starts along the side.

When you start to see the bubbling, remove from the stove top and place in the oven for 10-15 minutes or until the top starts to become golden. 

Be careful taking it out of the oven as the handle will be hot!!! Let it cool for a minute or two, cut into pie slices and serve.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

GLUTEN FREE MEATBALLS - PALEO FRIENDLY

Dat's a spicy meat-a-ball!!! lol Sorry couldn't help myself. I love a good meatball but never order them unless I'm dining at a proper Italian restaurant. Its kind of a crap shoot as to weather they are moist enough or taste good, especially if they dont have breadcrumbs in them; but this meatball recipe would make any Italian grandmother/mother proud! These meatballs when done right come out so juicy and great with tomato sauce or in a soup or even just by themselves. If you have leftovers you can even chop one up later and put the meat in your breakfast omelet. Meatballs are obviously high in protein so it can be a really healthy dinner option especially if your restricted by a gluten intolerance. Buon Appetito!

INGREDIENTS:

Meatballs
3 lbs - Ground beef/pork mix (you can use just ground beef if you want but the pork makes it even juicier)
1 Medium Onion (chopped finely)
3-4 Cloves of Garlic (chopped finely)
1 TBSP of Oregano
1 Egg
1/2 Cup of Parmesan Cheese (grated finely)
1 TSP of Chili Peppers (adjust to how spicy you want them
1 TBSP Salt
1 TBSP of Pepper

Olive Oil for the pan

Tomato Sauce - quick and easy option (optional)
Strained Tomato - i used Molisana Passata Di Pomodoro
Fresh Basil
Salt and Pepper

DIRECTIONS:

Preheat the oven at 400 degrees and oil your oven pan so it has a light layer of oil

Put all the ingredients for the meatballs in a large bowl. Mix the ingredients together with your hands. Once mixed start to form the meatballs about the size of your palm - try not to squeeze them together to tight, you dont want them to be dense.

Once meatballs are formed place them on the oiled tray. Keep going until all the ingredients in the bowl are gone.

Place pan with meatballs in the oven for 35 Minutes

Once done you can remove them and store them for later use or continue with the final steps.

In a frying pan add olive oil and a bit of the fat drippings from the roasting pan, brown the meatballs at medium heat to get a nice outer sear. Once browned on all sides reduce heat to low and add in your tomato sauce, fresh basil and salt and pepper to taste.

As the sauce warms coat the meatball in the sauce until the sauce is warmed through.

You can move the meatball into a serving bowl, drizzle the sauce from the pan on top and add more freshly grated Parmesan if you want.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

AVOCADO TOAST - GLUTEN FREE VERSION, VEGETARIAN, VEGAN AND PALEO FRIENDLY

I ♥ Avocado toast! I seriously could eat it everyday. I was doing a plant based diet in the summer and this was one of my go-to breakfast options. Avocado is rich in oils and fat that your body needs on a daily basis. Yes avocado is full of fat but its good fat that keeps your hair shiny, healthy and stops it from falling out and your nails strong - believe me there are worst things I can eat. You can obviously eat this on toast as it is just as easy to make but I like to use rice crackers for their gluten free properties. I used to use gluten free bread and tried a bunch of different kinds but I like this better. Also its super easy to make when your in a rush in the morning.

INGREDIENTS:

1-2 Rice Cakes (depends how many you want)
1/4-1/2 and Avocado (I usually do 1/4 per rice cake)
Salt and Pepper to taste
1/4 - 1/2 a lime (juice) I like lots of lime juice!

DIRECTIONS:

Mash and spread the avocado onto your rice cracker.

Salt and Pepper

Sprinkle Lime on top and serve.

*You should serve it or eat it right away because the rice cracker will absorb all the moisture and start to get soggy. 

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

FRUIT SALAD

I like making fruit salad and keeping it in the fridge. Sometimes its hard to eat all the fruit you buy and this is a great way to get you reaching for them as a snack instead of chips or chocolate. I also find that if you take the prep out of it and all the fruit is already washed and cut kids/tennagers will eat more for it too. I also like to use it as topping on some granola and yogurt in the morning or even on pancakes as a substitute for syrup. It may seem like a pretty easy idea but some people add orange juice and liqueur but I dont think that's needed.

INGREDIENTS:

Berries - mix of any kind you like (I used blueberry, blackberry and raspberry)*
1 Can of Peaches slices in light syrup (796 ml) (Chopped Small but keep syrup)
1 Apple (Chopped Small)
1/4 Cantaloupe (Chopped Small)

*You can add any fruit you like, I would of added strawberries and pears as well but the ones at the stores weren't very good

DIRECTIONS

Open canned peaches and pour out the syrup into a large bowl - this will be your base.

Cut the peaches that remain in the can into smaller pieces.

Wash the berries and add them to the cut up peaches and syrup.

Cut up cantaloupe into small pieces as well as apple. Add it to the bowl - mix and serve.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!