Who doesn’t love pizza? The chewy and bready crust, tart tomato sauce, a variety of toppings, oozing cheese…but when you’re gluten, dairy and most nuts free you have to give it up right? Wrong! You can have an amazing … Continue reading
Mouthwatering. Savory. Sweet. Rich. Awesome. These are some of the things you will be saying after eating this pork! Serve on some soft bread and with a drizzle off BBQ sauce, with coleslaw on the side. Double for a crowd 🙂
4 strips of diced bacon
1 chopped onion
1 chopped apple
1.5 pounds of pork loin
1/4 cup of apple cider vinegar
3 tablespoons each of molasses, raw sugar, and basalmic vinegar
2 tablespoons of smoked paprika
2 teaspoons of garlic powder
1 teaspoon of freshly ground black pepper
1. Brown bacon in a skillet. Add apple and onion. Once onion softens brown pork loin. Tip into slow cooker. Place on low.
2. Add tomato sauce, vinegars, molasses, sugar, and spices to skillet. Simmer until slightly thickened. Pour into slow cooker.
3. Cook on low for 4-6 hours. Remove pork, shred with 2 forks, return to slow cooker and toss with cooking liquid. Enjoy!
I needed snack food for the busy week ahead of me and was coming off of a very busy week so it needed to be easy. The next night I dreamt of these fun to make muffins! You can mix … Continue reading
I am bananas crazy for butternut squash soup! I love it American style, Thai Style (recipe is coming this fall!), and now Indian Style. This hearty soup is comforting and full of flavor! A very good warm-me-up and cheer-me-up dish. I hope you enjoy good soup, if not we can no longer be friends. I take it back, we can still be friends even if you don’t like soup. Just not best friends! Ha! 😉
For the spiced yogurt (can be made the day before):
- 1 cup of greek (strained) yogurt
- 1/2 tsp chili powder
- 1/4 tsp salt
- Stir chili powder & salt into the yogurt. Refrigerate until ready to use.
For the chutney (can be made the day before):
- 1 pinch celery seeds
- 1 tsp gram masala
- 6 grinds of pepper from a pepper mill
- 1 T oil (olive or coconut)
- 1/2 medium onion, finely chopped
- 1 chile pepper (I used a Thai red and removed the seeds, it wasn’t very spicy)
- 1/2 cup dried figs, stemmed and finely chopped
- 2 garlic cloves, minced
- 1/2 cup of apple cider vinegar
- 1/2 cup of water
- 2 T of raw sugar
- Salt to taste
- Heat saucepan to medium, add spices to saucepot and toast until fragrant, add oil and onion. Stir occasionally until onion has softened.
- Add all other ingredients. Simmer until thickened, about 20 minutes. Remove from heat. Refrigerate leftovers promptly.
For the soup:
- 1 medium butternut squash
- 1 1/2 T curry powder
- 1 T oil (olive or coconut)
- 1/2 medium onion, chopped
- 2 carrots
- 4 garlic cloves, minced
- 1 quart of chicken broth
- Salt, to taste
- Pre-heat oven to 350 degrees.
- Cut squash into 4 pieces, remove seeds, rinse and place on cookie sheet lined with parchment paper cut-side down. Bake until softened, about 35 minutes.
- In a large stockpot toast the curry powder until fragrant. Add oil and onion. Stir occasionally until onion has softened. Add chicken broth, carrots, and garlic. Simmer until carrots are soft.
- Blend soup in batches in blender. Return to a simmer. Season with salt to taste.
To serve: Ladle soup into bowls, carefully top soup with the chutney and yogurt close to the surface so they don’t sink to the bottom of the bowl. Serve with gluten free naan or toast. Enjoy!
Hi everyone! Is it chilly where you are? Well this stew will warm you right up!
The creamy cauliflower puree is filled with mild garlic and the topping of spicy southwestern sausage? Delightfully contrasting. I loved taking a bite of sausage and tomato, and then a sip of the puree to balance the heat.
Simply delicious and ready in under 15 minutes! What could be better?
Saute 4 minced garlic cloves in 1 Tablespoon of olive oil until golden in a small pot, remove from heat. Steam 1.5 pounds of cauliflower florets until tender. Combine the garlic (leaving the oil behind in the pot), florets, and 3 ounces of herbed goat cheese in a blender. Blend until smooth adding a little milk if needed to blend easily. Salt to taste. Keep warm.
Meanwhile, return the small pot to the stove and heat to medium. Add 1 cup canned diced tomatoes with green chiles, 1 finely chopped roma tomato, and 2 coined southwestern style sausages. Simmer for 5-7 mins to blend flavors.
Ladle 1/4 of the cauliflower puree into a shallow bowl, carefully ladle 1/4 of the sausage/tomato mixture in the center, sprinkle with sliced green onions.
Hi everyone! I thought I’d do a blog post on how I eat well without using coupons since I’ve had so many requests the last few weeks. I hope you can find a tip or two that help you eat well while spending less! At the end of the post I’ve included my “Fried” Asian Takeout Chicken recipe. Enjoy!
Basics for reducing your food budget
- Plan your meals so you have less stress, don’t throw stuff away, & save money by not running to the grocery store for a last minute trip. You don’t have to assign a specific day, just do 7 meals for each week. Plan on using leftover dinners for lunches.
- Buy your basics in bulk. Rice, beans, meat (aim for 30-50% off, B1G1 free sales), onions, instant mashed potatoes, gluten free flours (try Asian markets for rice & tapioca flours), gf soy sauce, spices, raw sugar, honey, etc.
- Always serve meat with veggies and/or sauce. It helps trick your eyes so you don’t eat too much. This is very important! When the hubby and I were first married I had him dish up our meal. He put 3 servings on each of our plates!
- Eat fresh! Base your meals on veggies instead of easy to make carbs. Stir fries are fast and easy. Check out local farms, farmer’s markets, and Asian grocery stores for great deals.
- If you eat dairy use it sparingly and reduce the meat. No need to overload on protein and overspend.
- Eat meat free at least once a week. Try breakfast for dinner, Savory Asian Style Pancakes, beans & rice, sandwiches, soups & bread, stir fry with eggs, etc.
- Have a price list so you know when an item is a good deal and when to pass.
- Have last minute minimal prep meals on hand. I used to keep healthy-ish frozen pizzas to avoid eat more unhealthy (and more expensive) restaurant meals. Now I do stir fry bags, cooked meat, “Fried” Asian Takeout Chicken, & other easy prep meals. Planning ahead is the key. Yes you will save money if you add your own honey to a big container of yogurt, but will you? Or will you but a individual serving size or end up buying an entire breakfast?
I personally buy meat only in bulk. I try to go as natural as possible when I can. When there’s a great sale on beef round steak I nicely ask the butcher to slice the meat into 1/4″ slices. I divide the beef into 3/4 pound and 1 pound freezer bags and pour in a few tablespoons of marinade (1/3 cup of balsamic vinegar, 1/3 gf soy sauce, 1 tablespoon powdered mustard, 1 teaspoon minced garlic, and a few grinds of black pepper), press out all air, and distribute the meat so the bags will freeze flat. The meat will tenderize a bit from the marinade, and be sure to cut across the grain before or after cooking. The 3/4 pound bags go into a recipe that includes dairy, eggs, or nuts. While the 1 pound bags can be used on there own. Each bag has 4 servings of beef.
Chicken gets a similar treatment but I like to cut chicken into bite sized pieces. If you do so don’t even need to thaw for a stir fry, just dump into a hot pan. The marinade will thaw first separating the chicken pieces. Also you can make “Fried” Asian Takeout Chicken before adding the sauce, cool to refrigerator temperature, freeze until solid on a baking sheet with parchment, store in a freezer bag.
Make meatballs, cool to refrigerator temperature, freeze until solid on a baking sheet with parchment, store in a freezer bag.
Cheese can be bought in bulk, be divide,d and frozen into recipe sized portions. Extra pudding can be frozen into popsicles.
Stir Fry bags:
Chop up veggies such as onions, carrots, celery, mushrooms, blanched broccoli, freeze in a gallon sized ziplock. . No need to thaw, just add to a hot skillet with a bit of oil. This will keep for about a month
For quick breakfasts bake extra muffins, waffles, & pancakes, let cool, & freeze.
Sauces, stocks, & soups:
Many sauces, stocks, & soups can be frozen if there isn’t dairy or thickeners. Use minimal oil, & salt (the freezing process takes out some of the salt flavor). I use freezer safe pint canning jars, or quart sized freezer ziplock (freezer flat, & then you can store them easily) for the liquids after they are refrigerator temperature.
Freeze cooked grains as the same manner as sauces, stocks, & soups for quick sides or for fried rice. It’s so nice when you are short on time to have whole grains in minutes!
Casseroles, & baked dishes:
Be sure to have plenty of resources to be on your team! Check out websites like: LemonMint (healthy, low-sugar), Healthful Pursuit (healthy, free of many allergens), 100 Days of Real Food (healthy), Budget Bytes (gourmet, fast, & many times healthy), and of course my blog!
In closing I just wanted to say that once you get the hang of it, you can make a game out of it! Thanks to my mom it’s almost like second nature to me. Thank you mom 🙂
“Fried” Asian Takeout Chicken w/ Orange Sauce
Notes: This recipe serves 6 but is easily doubled. The sauce has a nice orange flavor without being overly sweet. I top mine with siracha 🙂 Try the chicken with different sauces and veggies, be creative!
Preheat oven to 375 degrees fahrenheit. Combine 1 cup of tapioca flour, 2 tablespoons of sesame seeds (or ground almonds), 1/2 teaspoon each of baking powder & salt in a medium bowl, set aside. Whisk 3 eggs together in a medium bowl, set aside. Cut 1 pound of boneless skinless chicken into bite sized pieces (Tip: cut the breasts of off a whole chicken before you roast it to save even more money). Dip chicken in flour, then egg, brown in medium hot skillet with 1 tablespoon coconut oil. When chicken is browned transfer into a large baking pan. Repeat for all of the chicken pieces. Bake for 20 minutes, flip chicken pieces over, baked for another 20 minutes or until cooked through. Meanwhile prepare sauce & veggies, cook rice separately.
Sauce & veggies: Add 1 peeled orange, 1 2″x2″ /5cm x 5cm piece of orange peel (no white pith), 2 cloves of garlic, 1/3 cup each of gf soy sauce & rice vinegar, 2-3 tablespoons of raw sugar to taste to blender. Blend until smooth.
Add 1 tablespoon coconut oil to a medium hot skillet. Add 1 chopped onion, 2 chopped bell peppers, stir fry for 2 minutes. Pour in sauce, after 1 minute add chicken to pan, heat through. Serve over rice.
Cranberry Walnut Variation
Add 1/4 cup of raw cranberries to blender, increase sugar to 1/4 cup. Add 1/3 toasted walnut pieces to stir fry.
Tropical Thai Variation
Replace orange sauce with following sauce: Blend 2 tablespoons of tamarind paste (seeds removed from paste) with 1/4 cup of fish sauce,1/2 cup of lime juice, and 1/2 cup of raw sugar. Top with chopped cilantro, and diced fresh tomatoes.
This is a bold and fun take on pizza that you will want to make again and again! All toppings can be prepped in advance 🙂
- Double crust recipe, add 1 T of dried minced onion, & 2 T of chia seeds to crust. Divide in half.
- Pre bake crusts at 425°F for 5 minutes.
- Toss 2 cups of shredded chicken with 1/2 cup of hot sauce, set aside.
- Mix together 1/2 cup of softened cream cheese & 1/4 cup of ranch dressing, set aside.
- Seed & dice 1 tomato & 1 green bell pepper, set aside.
- Mince 1 bunch of green onions, set aside.
- Spread 1/2 of cream cheese mixture on 1 pizza. Top with mozzarella cheese, 1/2 each of the chicken, tomato, and bell pepper.
- Lightly cover the pizza with 1/4 cup of shredded cheddar jack cheese blend.
- Bake until cheese melts and crust is baked through.
- Repeat for other pizza and enjoy!