Aug 31, 2015

Slow Cooker Paleo Jalapeno Popper Chicken Chili

37 comments

Slow Cooker Paleo Jalapeno Popper Chicken Chili – EASY PREP!

Fall, football games, and chili season is JUST around the corner. Here's a delicious, hearty, bean-less chili recipe made in the slow cooker with ground chicken, ground beef and sweet potatoes – the perfect combination from Juli Bauer's Paleo Cookbook.



This might be the easiest slow cooker chili recipe I've ever made because it's very little prep! Just throw all the ingredients into the slow cooker – no need to brown the ground meat or any of the other ingredients first. After the meat cooks, you then break it up with a wooden spoon – genius! I wasn't sure how this would turn out, so I did break the meat up in the slow cooker with my hands so it wasn't a big chunk of meat. After it cooked, I broke it up some more and as you see in the photo below it worked out great.

Slow Cooker Paleo Jalapeno Popper Chicken Chili – EASY PREP!

This was pretty spicy, the original recipe calls for 1/2 teaspoon crushed red pepper flakes plus two jalapeños. Next time I make this (yes there will be a next time) I'm cutting back on the red pepper flakes, or leaving it out altogether. The jalapeños have enough heat for my wimpy taste buds.  I topped mine with diced avocado and just a little goat cheese (totally optional) which helped balance the heat. Sour cream or Greek yogurt would also work great. This makes a lot, leftovers can be frozen for future meals when you're to busy to cook.

Slow Cooker Paleo Jalapeno Popper Chicken Chili – EASY PREP!

Aug 30, 2015

Cucumber, Parsley, Pineapple and Lemon Smoothie

28 comments

Cucumber, Parsley, Pineapple and Lemon Smoothie – dairy-free, paleo and vegan!

I've been on a smoothie kick all summer, it's my go-to breakfast after a workout and also a great way to clean out my fridge. Rather than juicing, smoothies use the whole fruit and vegetables which retain the nutrients in the skins and have more fiber to keep you full longer. This super healthy smoothie is surprisingly sweet and so yummy, made with absolutely no dairy – delicious!

I've been using The Blender Girl Smoothies Cookbook a lot this summer. The author, Tess Masters is a blender master! Her book has 100 smoothie recipes that are healthy, vegan, paleo and gluten-free. I've tried so many from her book and loved each and every one I've tried so far.

This particular smoothie is called Allergies Be Gone in her book. Tess the author says "Parsley is brilliant for alleviating inflammation, asthma and airborne allergies. This blend's mineral salts neutralizes acids, purifies blood, cleanses skin, detoxifies tissues and organs, assists with elimination of heavy metals, flushes out kidneys and aids in urinary tract health."

Cucumber, Parsley, Pineapple and Lemon Smoothie – dairy-free, paleo and vegan!

Aug 25, 2015

Slimmed Down Shrimp Po’ Boy

23 comments

Slimmed Down Shrimp Po’ Boy  – a quick, slimmed down version of the popular Louisiana style sandwich.
 
A quick, slimmed down version of the popular Louisiana style sandwich. A traditional Shrimp Po Boy is always fried and served with melted butter. This lighter version is sauteed in a skillet with lots of seasoning, and topped with a fresh herb buttermilk slaw on a healthier whole grain French baguette.

Slimmed Down Shrimp Po’ Boy  – a quick, slimmed down version of the popular Louisiana style sandwich.

Sandwiches for dinner are a great way to make a quick weeknight meal – this dish takes about 20 minutes to make an it's very substantial. A tip I like to use when making a sandwich on French bread is cut a larger slice of bread, then scoop out some of the inside of the bread to give you a bigger sandwich, with fewer calories.

Aug 23, 2015

Veggie Lasagna Stuffed Portobello Mushrooms

34 comments

Veggie Lasagna Stuffed Portobello Mushrooms – low-carb, gluten-free and vegetarian


Portobello mushrooms stuffed with spinach, bell peppers, cheese and marinara sauce – a delicious meatless meal that's low-carb and pretty genius!

This recipe was inspired by Jim Carver who shared his love for stuffed portobello mushrooms with me. I took his idea, and made a lasagna style mushroom, topped it with my homemade marinara sauce and some cheese and baked this in the oven. Out came this deliciousness, perfect for vegetarians, low-carbers, gluten-free, or anyone who wants to enjoy a meatless meal.

Veggie Lasagna Stuffed Portobello Mushrooms – low-carb, gluten-free and vegetarian

A few tips for success – look for large caps with high walls with no cracks on the sides so your filling doesn't come out when it bakes. The one pictured below is perfect, I had another that was rather flat and it made a big mess on my baking sheet, although it was still yummy, just not picture perfect!


I tried with and without the egg and found the ones with no egg had a runnier filling, the one with the egg held together better. Up to you which way to go. Hope you enjoy, I'm planning on making more stuffed mushrooms soon!

Aug 19, 2015

Whipped Coconut Cream

23 comments

Whipped Coconut Cream – an easy dairy-free, vegan alternative to whipped cream!
 
With just two ingredients – canned coconut milk and powdered sugar, you can whip up this easy non-dairy, vegan whipped cream to serve with berries, dessert or anyway you wish to use it. Because I’m coconut obsessed, I can't get enough of this stuff. The hardest part about making it is remembering to put the can in the refrigerator the night before, it's that easy!


Light coconut milk will not work here, you'll need to use the full fat kind. The cream floats to the top and hardens as it chills in the refrigerator all night. Then you combine it with sugar and whip it up. It's best eaten within the hour, but if you have extra and need to refrigerate it, you can simply re-whip it the next day. If you prefer to use a different sweetener, that's fine too. Enjoy!



Aug 18, 2015

Brussels Sprouts Carbonara

37 comments

Brussels Sprouts Carbonara –  a 15 minute meal that is delicious!

This dish combines a few of my favorite things – caramelized shredded brussels sprouts, pasta and pancetta in a delicious, creamy sauce that takes about 15 minutes to make.

I made this yesterday for lunch and Karina, my oldest daughter loved it. I didn't want to use white pasta, but I didn't think whole wheat pasta would be right here so I used a my favorite gluten-free fusilli from DeLallo which has the same taste as white pasta, with a perfect al dente texture. If you can't find it near you, you can order it here. You can also, of course use any pasta you wish.


This recipe serves six, but you can easily halve it to serve 3 if you don't want to make as much. Hope you enjoy! If you make this recipe, take a picture and share on Instagram with a hashtag #skinnytaste for a chance to get a regram!

Brussels Sprouts Carbonara –  a 15 minute meal that is delicious!