I just gotta say, you guys are SO LUCKY to have all these recipes! When I did the detox, I had NOTHING besides what was in that packet and I didn't really like those very much. There were no sweets besides the chews and shakes. This website is SUCH a blessing and amazing resource to help make your detox successful.
On that note, once you've completed your detox, PLEASE email me any recipes that you found on your own and loved. That way I can add it to this blog and bless other people with it! Thank you!
OK. Here is a link to YUMMY whip cream! Of course you can't have it with coffee while you're on the detox, but you could have it with berries for a yummy dessert!
http://nuttykitchen.com/2010/06/01/coconut-whipped-cream/
Thursday, September 15, 2011
Thursday, September 8, 2011
Chicken Strips
EVOO
6 cups crushed brown rice cereal
salt & pepper
3 eggs
1 1/2 lbs chicken tenders
1/2 cup mayo (from previous post)
1/2 tsp dry mustard
2 Tbls agave
1Tbls lemon juice
Oven to 425. Grease cookie sheet with olive oil. Combing cereal with 1 1/2 tsp salt and 1/4 tsp pepper. In a little bowl, beat eggs. Coat chicken tender with cereal mixture, then in the egg, then back in the cereal. Place on baking sheet. Once they are all coated, bake for about 20 minutes.
Mix mayo, dry mustard, agave, and lemon juice until you have a "honey mustard" type taste. Play with it until you like it. You may add crushed red pepper if you like a little heat!
6 cups crushed brown rice cereal
salt & pepper
3 eggs
1 1/2 lbs chicken tenders
1/2 cup mayo (from previous post)
1/2 tsp dry mustard
2 Tbls agave
1Tbls lemon juice
Oven to 425. Grease cookie sheet with olive oil. Combing cereal with 1 1/2 tsp salt and 1/4 tsp pepper. In a little bowl, beat eggs. Coat chicken tender with cereal mixture, then in the egg, then back in the cereal. Place on baking sheet. Once they are all coated, bake for about 20 minutes.
Mix mayo, dry mustard, agave, and lemon juice until you have a "honey mustard" type taste. Play with it until you like it. You may add crushed red pepper if you like a little heat!
Stuffed Chicken Breast
1 lb Yukon Gold potatoes, peeled and cut into small pieces
1/4 cup rice milk
5 Tbls EVOO
zest of 1/2 lemon, slice the rest into wedges
salt & pepper
4 chicken breasts
2 Tbls fresh chopped parsley
Oven to 400. Boil the potato chunks in enough water to just cover them. Simmer until tender. Drain and return them to their pan. Add the milk, 4 Tbls olive oil, and lemon zest. Mash until smooth. Season with salt & pepper.
Pound chicken breasts flat. Place a layer of the mashed potatoes on top of the breast, and roll up. Hold with a toothpick. Season chicken with salt & pepper. Place in a roasting pan, drizzle with olive oil. Bake until golden, about 50 minutes. Serve with those lemon wedges.
1/4 cup rice milk
5 Tbls EVOO
zest of 1/2 lemon, slice the rest into wedges
salt & pepper
4 chicken breasts
2 Tbls fresh chopped parsley
Oven to 400. Boil the potato chunks in enough water to just cover them. Simmer until tender. Drain and return them to their pan. Add the milk, 4 Tbls olive oil, and lemon zest. Mash until smooth. Season with salt & pepper.
Pound chicken breasts flat. Place a layer of the mashed potatoes on top of the breast, and roll up. Hold with a toothpick. Season chicken with salt & pepper. Place in a roasting pan, drizzle with olive oil. Bake until golden, about 50 minutes. Serve with those lemon wedges.
Sun-Dried Tomato Sandwich Bread!
So you want a sandwich for lunch, eh? Whip some of these up, freeze the extras for another day, and fill with a lean protein of your choice, maybe a turkey burger! Once again, I LOVE having uses for my waffle iron!
2 cups pancake mix (from earlier post)
1/2 cup drained and chopped sun dried tomatoes
1/2 tsp salt
2 eggs, lightly beaten
1/4 cup safflower oil
1 1/2 cups rice or almond milk
Italian Seasoning
Whisk together pancake mix, sun-dried tomatoes, and salt. In a seperate bowl, mix eggs, milk, and oil. Add to the dry ingredients until combined.
Spray your preheated waffle iron with some non-stick cooking spray. After you spoon your mixture onto the iron, sprinkle with a little Italian Seasoning. Close and cook until done.
Play with other ingredients for different tastes and textures of sandwich bread. Awesome!
2 cups pancake mix (from earlier post)
1/2 cup drained and chopped sun dried tomatoes
1/2 tsp salt
2 eggs, lightly beaten
1/4 cup safflower oil
1 1/2 cups rice or almond milk
Italian Seasoning
Whisk together pancake mix, sun-dried tomatoes, and salt. In a seperate bowl, mix eggs, milk, and oil. Add to the dry ingredients until combined.
Spray your preheated waffle iron with some non-stick cooking spray. After you spoon your mixture onto the iron, sprinkle with a little Italian Seasoning. Close and cook until done.
Play with other ingredients for different tastes and textures of sandwich bread. Awesome!
This one sounds weird, but it's GOOD!
Pasta with walnut cream sauce:
2 cups walnuts
1/4 cup toasted walnuts
1 peeled clove of garlic
1/4 tsp nutmeg
1/4 tsp red pepper flakes
salt & pepper
1/2 cup EVOO
1 lb brown rice pasta - shape of your choice
2 Tbls chopped fresh parsley
Boil a large pot full of water with salt added. Add the walnuts and garlic and cook for about 15 minutes, or until tender.
Remove walnuts & garlic from water with a slotted spoon and into the blender or food processor. Reserve 1 1/4 cups of the cooking water. Add the nutmeg, red pepper, 1/2 tsp salt, 1/2 tsp pepper, and reserved cooking water to the blender, pulse until finely chopped. With the motor running, drizzle in olive oil until creamy - may take around 5 minutes. Transfer to a bowl.
In the pot of water, add your pasta of choice and cook until tender, but don't over cook. Drain and toss with the sauce you made above. Serve in bowls topped with toasted walnuts and chopped parsley.
2 cups walnuts
1/4 cup toasted walnuts
1 peeled clove of garlic
1/4 tsp nutmeg
1/4 tsp red pepper flakes
salt & pepper
1/2 cup EVOO
1 lb brown rice pasta - shape of your choice
2 Tbls chopped fresh parsley
Boil a large pot full of water with salt added. Add the walnuts and garlic and cook for about 15 minutes, or until tender.
Remove walnuts & garlic from water with a slotted spoon and into the blender or food processor. Reserve 1 1/4 cups of the cooking water. Add the nutmeg, red pepper, 1/2 tsp salt, 1/2 tsp pepper, and reserved cooking water to the blender, pulse until finely chopped. With the motor running, drizzle in olive oil until creamy - may take around 5 minutes. Transfer to a bowl.
In the pot of water, add your pasta of choice and cook until tender, but don't over cook. Drain and toss with the sauce you made above. Serve in bowls topped with toasted walnuts and chopped parsley.
Tetrazzini with Chicken and Brown Rice
1 cup brown rice cereal crushed into crumbs
1 tsp dry mustard
3 Tbls chopped parsley
2 Tbls EVOO
20 oz sliced mushrooms
2 Tbls All-Purpose Flour (from previous post)
1 cup rice milk
2 cups water
Salt & Pepper
1 cup brown rice or wild rice
2 full cups chopped or shredded chicken
Oven to 350. Grease a 9x13 pan. In a small bowl, combine crushed cereal with dry mustard and 1 Tbls parsley.
In a large skillet, heat olive oil on medium-high. Add mushrooms and cook until softened, about 5 minutes. Sprinkle the flour on top, stir for about 1 minute. Stir in the milk and simmer, stirring every now and then, until thickened slightly. Stir in water, the rest of the parsley, 1 1/2 tsp salt and 1/2 tsp pepper.
Spread the dry rice in the greased pan, top with chicken, pour the mushroom sauce over it. Cover with foil, bake for about 30 minutes. Remove from oven, sprinkle with crumbs, drizzle with a little EVOO, and bake for 5 more minutes.
1 tsp dry mustard
3 Tbls chopped parsley
2 Tbls EVOO
20 oz sliced mushrooms
2 Tbls All-Purpose Flour (from previous post)
1 cup rice milk
2 cups water
Salt & Pepper
1 cup brown rice or wild rice
2 full cups chopped or shredded chicken
Oven to 350. Grease a 9x13 pan. In a small bowl, combine crushed cereal with dry mustard and 1 Tbls parsley.
In a large skillet, heat olive oil on medium-high. Add mushrooms and cook until softened, about 5 minutes. Sprinkle the flour on top, stir for about 1 minute. Stir in the milk and simmer, stirring every now and then, until thickened slightly. Stir in water, the rest of the parsley, 1 1/2 tsp salt and 1/2 tsp pepper.
Spread the dry rice in the greased pan, top with chicken, pour the mushroom sauce over it. Cover with foil, bake for about 30 minutes. Remove from oven, sprinkle with crumbs, drizzle with a little EVOO, and bake for 5 more minutes.
Garlic Mushroom Bisque
This sounds amazing, though I haven't tried it yet...
20 oz mushrooms
1/2 large onion, quartered
3 cloves garlic, unpeeled
4 sprigs fresh rosemary
3 Tbls EVOO
salt & pepper
4 cups chicken broth (organic, gluten free)
1 small potato, peeled, cut into small pieces
1/4 cup hazelnuts, chopped and toasted
Oven to 400. Place mushrooms, onion, garlic, and rosemary on a cookie sheet. Drizzle with EVOO and season with salt & pepper. Toss to coat and spread out onto a single layer. Bake until tender, about 25 minutes. Squeeze the garlic from their skins.
Put the veggies in a large pot and add the broth and potato pieces. Bring to a boil. Reduce heat to medium and simmer until potato pieces are tender, about 15 minutes. Remove the rosemary. Puree batches in your blender, then return to the pot and reheat. Garnish each bowl with toasted hazelnuts.
If this isn't a fall season recipe, I don't know what is!
20 oz mushrooms
1/2 large onion, quartered
3 cloves garlic, unpeeled
4 sprigs fresh rosemary
3 Tbls EVOO
salt & pepper
4 cups chicken broth (organic, gluten free)
1 small potato, peeled, cut into small pieces
1/4 cup hazelnuts, chopped and toasted
Oven to 400. Place mushrooms, onion, garlic, and rosemary on a cookie sheet. Drizzle with EVOO and season with salt & pepper. Toss to coat and spread out onto a single layer. Bake until tender, about 25 minutes. Squeeze the garlic from their skins.
Put the veggies in a large pot and add the broth and potato pieces. Bring to a boil. Reduce heat to medium and simmer until potato pieces are tender, about 15 minutes. Remove the rosemary. Puree batches in your blender, then return to the pot and reheat. Garnish each bowl with toasted hazelnuts.
If this isn't a fall season recipe, I don't know what is!
Homemade Tomato Soup
As the weather starts cooling off again, it's time to start thinking about soups! Tomato has always been one of my favorites :)
1 Tbls EVOO
1/2 medium onion, chopped
2 carrots, cut in small pieces
1 (28oz) can diced tomatoes with juice (make sure there are no additive besides citric acid when purchasing these! Some brands have corn syrup or other things added in. Yuck!)
4 cups chicken broth (once again, check that there's no yeast, corn syrup, or anything like that)
1/2 cup cooked brown rice
1/2 cup rice milk
1 1/2 tsp agave
salt & pepper
In a large pot, heat olive oil, then add onion and carrots and cook until softened, about 10 minutes. Reserve 1/4 cup of tomatoes and drain. Add the remaining tomatoes with their juice and the broth. Cover, bring to a boil. Stir in the rice and simmer for 30 minutes.
Pour this into your blender and blend until smooth. Stir in the milk and agave, season with salt and pepper. When you serve, top each bowl with some of the reserved, drained tomatoes. Yum!
1 Tbls EVOO
1/2 medium onion, chopped
2 carrots, cut in small pieces
1 (28oz) can diced tomatoes with juice (make sure there are no additive besides citric acid when purchasing these! Some brands have corn syrup or other things added in. Yuck!)
4 cups chicken broth (once again, check that there's no yeast, corn syrup, or anything like that)
1/2 cup cooked brown rice
1/2 cup rice milk
1 1/2 tsp agave
salt & pepper
In a large pot, heat olive oil, then add onion and carrots and cook until softened, about 10 minutes. Reserve 1/4 cup of tomatoes and drain. Add the remaining tomatoes with their juice and the broth. Cover, bring to a boil. Stir in the rice and simmer for 30 minutes.
Pour this into your blender and blend until smooth. Stir in the milk and agave, season with salt and pepper. When you serve, top each bowl with some of the reserved, drained tomatoes. Yum!
Comfort food Chicken Soup
2 Tbls EVOO
1 small onion, finely chopped
2 celery stalks, cut into little pieces
1 carrot, peeled and cut into little pieces
1 cup mushrooms, sliced
4 springs of fresh thyme
8 cups organic chicken broth
1/2 cup brown rice
2 eggs
About 2 cups of shredded chicken meat off of a rotisserie chicken
1/2 cup frozen peas, thawed
salt & pepper
parsley for garnish
In a large pot, heat olive oil and saute onion, celery, and carrot for about 5 minutes. Turn to medium high and add mushrooms, cook for about another 10 minutes. Add thyme and chicken broth, bring to a boil. Stir in rice. Reduce heat to low, cover and simmer until rice is cooked, about 20 minutes. Turn off heat, and remove the thyme sprigs.
Blend eggs in a blender, while still running, drizzle in about 1/2 cup of the soup broth. Pour that mixture into the pot and cook on low heat. Whisk until the soup thickens - about 5 minutes. Add chicken and peas, cook until warmed through. Season with salt & pepper. Serve and garnish with parsley.
1 small onion, finely chopped
2 celery stalks, cut into little pieces
1 carrot, peeled and cut into little pieces
1 cup mushrooms, sliced
4 springs of fresh thyme
8 cups organic chicken broth
1/2 cup brown rice
2 eggs
About 2 cups of shredded chicken meat off of a rotisserie chicken
1/2 cup frozen peas, thawed
salt & pepper
parsley for garnish
In a large pot, heat olive oil and saute onion, celery, and carrot for about 5 minutes. Turn to medium high and add mushrooms, cook for about another 10 minutes. Add thyme and chicken broth, bring to a boil. Stir in rice. Reduce heat to low, cover and simmer until rice is cooked, about 20 minutes. Turn off heat, and remove the thyme sprigs.
Blend eggs in a blender, while still running, drizzle in about 1/2 cup of the soup broth. Pour that mixture into the pot and cook on low heat. Whisk until the soup thickens - about 5 minutes. Add chicken and peas, cook until warmed through. Season with salt & pepper. Serve and garnish with parsley.
Shrimp and Corn Hushpuppies
1 cup frozen corn kernels - thawed
1 cup chopped shrimp
2 Tbls fresh lemon juice
1 tsp chili powder
1/4 tsp cumin
2 large eggs, lightly beaten
1/2 cup All Purpose Flour (from previous post)
1/2 tsp salt
2 Tbls cilantro
Safflower Oil
In a food processor or blender on low, combine corn, shrimp, lemon juice, chili powder, cumin, eggs, flour, salt and cilantro. Pulse until combined, but still chunky. Put in a bowl, cover, and refrigerate for 30 minutes.
Fill a deep skillet with 1 inch of oil and heat until 375 degrees (or just "really super hot" if you don't have a thermometer). Using a large spoon, drop the batter into the oil. Turn every now and then until they are golden brown and cooked through. It will take only about 3 minutes each. Remove with a slotten spoon and drain on paper towels.
You can serve these with a creamy salsa dip if you choose. Just mix thoroughly about 1/2 cup salsa with 1/4 cup homemade mayo (also from previous post), refrigerate, and serve!
1 cup chopped shrimp
2 Tbls fresh lemon juice
1 tsp chili powder
1/4 tsp cumin
2 large eggs, lightly beaten
1/2 cup All Purpose Flour (from previous post)
1/2 tsp salt
2 Tbls cilantro
Safflower Oil
In a food processor or blender on low, combine corn, shrimp, lemon juice, chili powder, cumin, eggs, flour, salt and cilantro. Pulse until combined, but still chunky. Put in a bowl, cover, and refrigerate for 30 minutes.
Fill a deep skillet with 1 inch of oil and heat until 375 degrees (or just "really super hot" if you don't have a thermometer). Using a large spoon, drop the batter into the oil. Turn every now and then until they are golden brown and cooked through. It will take only about 3 minutes each. Remove with a slotten spoon and drain on paper towels.
You can serve these with a creamy salsa dip if you choose. Just mix thoroughly about 1/2 cup salsa with 1/4 cup homemade mayo (also from previous post), refrigerate, and serve!
Fruit Salad Muffins
1 1/2 cups All Purpose flour blend (from previous post)
2 tsp baking powder
1/2 tsp salt
2 eggs, you'll need the yolks and the whites separated
1 cup xylitol
1/2 cup vegetable oil (not soy)
1 tsp pure vanilla extract
2 Tbls rice milk
zest of a lemon
1/2 cup water
1 1/2 cups mixed fruit (green apples, strawberries, blueberries) cut into 1/2'' pieces.
Oven to 350. Line muffin tins.
Whisk flour, baking powder and salt together.
Beat egg whites until they form small peaks.
In a medium bowl, stir together egg yolks, xylitol, oil, vanilla, rice milk, lemon zest, and water. Add to the flour mixture just until combined. Fold in the fruit, then the egg whites.
Pour into the muffin cups until each is 2/3 full. Bake for 28-30 minutes.
2 tsp baking powder
1/2 tsp salt
2 eggs, you'll need the yolks and the whites separated
1 cup xylitol
1/2 cup vegetable oil (not soy)
1 tsp pure vanilla extract
2 Tbls rice milk
zest of a lemon
1/2 cup water
1 1/2 cups mixed fruit (green apples, strawberries, blueberries) cut into 1/2'' pieces.
Oven to 350. Line muffin tins.
Whisk flour, baking powder and salt together.
Beat egg whites until they form small peaks.
In a medium bowl, stir together egg yolks, xylitol, oil, vanilla, rice milk, lemon zest, and water. Add to the flour mixture just until combined. Fold in the fruit, then the egg whites.
Pour into the muffin cups until each is 2/3 full. Bake for 28-30 minutes.
Hashbrown Waffles
These are SO awesome and I'm so excited that I found this recipe. I love having more than one use for that waffle maker taking up space in my kitchen!
3 Yukon Gold Potatoes, peeled, grated, and wrung dry
1/2 medium onion, grated
1 Tbls vegetable oil (canola or safflower)
3/4 tsp salt
Mix all these together. Preheat your waffle iron, then spray with non-stick cooking spray. Place 1/2 cup potato mixture in each spot, then close and cook for about 10 minutes.
You can use these to make an egg sandwich, as a side for your eggs, or whatever you want! Get creative. I like to cook some over easy eggs to put on top of these hashbrown waffles. It's amazing!
3 Yukon Gold Potatoes, peeled, grated, and wrung dry
1/2 medium onion, grated
1 Tbls vegetable oil (canola or safflower)
3/4 tsp salt
Mix all these together. Preheat your waffle iron, then spray with non-stick cooking spray. Place 1/2 cup potato mixture in each spot, then close and cook for about 10 minutes.
You can use these to make an egg sandwich, as a side for your eggs, or whatever you want! Get creative. I like to cook some over easy eggs to put on top of these hashbrown waffles. It's amazing!
Banana Pancakes
2 cups pancake mix
1 mashed banana
2 tsp pure vanilla extract
1 large egg, lightly beaten
1 1/2 cups rice milk
1 Tbls safflower oil
1/2 tsp cinnamon
Mix all together and pour 1/4 cup at a time onto a greased skillet or griddle. Cook for about 2 minutes on each side.
1 mashed banana
2 tsp pure vanilla extract
1 large egg, lightly beaten
1 1/2 cups rice milk
1 Tbls safflower oil
1/2 tsp cinnamon
Mix all together and pour 1/4 cup at a time onto a greased skillet or griddle. Cook for about 2 minutes on each side.
Pancake Mix - Base for several Recipes
Make a big batch of this to use in several recipes that you'll find later on on this blog.
To make a 2 1/2 lb batch:
9 cups of the all-purpose flour recipe also from the previous blog
1 cup xylitol - if you can find this made from birch rather than corn, it's less bitter.
3 Tbls baking powder
2 1/4 tsp salt
Whisk all together and store in an airtight container in a cool, dry place!
To make a 2 1/2 lb batch:
9 cups of the all-purpose flour recipe also from the previous blog
1 cup xylitol - if you can find this made from birch rather than corn, it's less bitter.
3 Tbls baking powder
2 1/4 tsp salt
Whisk all together and store in an airtight container in a cool, dry place!
All-Purpose Flour
Rather than using the pre-mixed gluten free flour blends that make your food bitter and crumbly, make a big batch of this blend and keep it in your cupboard in place of your old bleached out white flour! You won't need to go back to that ever again!
To make a 4lb batch:
6 cups brown rice flour - I like Bob's Red Mill
3 cups tapioca flour - Shiloh Farms has the least bitter forumla of this
1 1/2 cups potato starch - Bob's Red Mill wins again
1 Tbls salt
2 Tbls xantham gum - And yet again, go with Bob's Red Mill
Whisk all these together and store in an airtight container in a cool, dry place.
To make a 4lb batch:
6 cups brown rice flour - I like Bob's Red Mill
3 cups tapioca flour - Shiloh Farms has the least bitter forumla of this
1 1/2 cups potato starch - Bob's Red Mill wins again
1 Tbls salt
2 Tbls xantham gum - And yet again, go with Bob's Red Mill
Whisk all these together and store in an airtight container in a cool, dry place.
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