Raspberry Rhubarb Applesauce

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Alright, this is a parenting WIN!

Not only does it include 2 fruits, it also has a Vegetable!

Yes! Rhubarb is actually a veggie and has so many awesome benefits:
It is about 95% water but is also high in potassium, Vitamin C, fiber and calcium!

Put this in your own squeeze packs for lunches and on-the-go snacks!

This is what you need:

4 Organic Apples ( which ever kind you like, I used Fuji)
2 12-14 in stalks of Organic Rhubarb
A handful of Organic Raspberries
1 tsp of Cinnamon

What to do:

Peel and core your apples
Dice your Rhubarb stalks

Place them in a pot with 2 cups of filtered water and boil for about 10 minutes or until you can plunge a fork through them easily.
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Then place them in your blender or Vitamix
Add the cinnamon and raspberries
Pulse a few times until it is as chunky or smooth as you like.

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Easy? Yeah!
Yummy? DEFINITELY!

Coconut Chia Chick-Nugs

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Lately, Lochlan is getting to the age of eating those “kid foods”….mind you I am not the kind of Mom that plans to feed my kids Mac & Cheese and Chicken Nuggets for every meal. Even when out looking at these types of foods….I’m pretty much disgusted with the options.

Today I decided to try out my own chicken nugget recipe…no junk, no grains, just real food and nutrients! To my surprise they were quiet easy to make!

This recipe was adopted from Paleo Spirit and re-imagined by me!

What you need:

1 lb of ground chicken ( I used local pastured-raised from Creswick Farms)
1 pastured organic egg
1/4 cup of organic Coconut Flour
1 tsp of Redmonds Real Salt
1 tsp of onion powder
1/2 tsp of garlic powder

Combine all of this, go ahead get your hands in it! Just don’t mush it toooo much.

Wash your hands and preheat your oven to 375 degrees

Now your hands get messy again…

Take about 1 Tablespoon portions and roll them into meat balls and place them on a baking sheet with parchment paper ( or whatever you prefer). You should end up with about 20-22 of them.

Next, mix in a separate bowl:

1/4 cup of Organic Coconut Flour
1/4 tsp of Redmonds Real Salt
2 Tbsp of Chia seeds

Gently coat each meat ball in this “breading” mixture and then flatten out in a nugget shape on your baking sheet.

Once you have them all breaded and shaped, place them in the oven for 15 minutes.

Last step:

Melt 3 Tablespoons of Organic grass-fed butter or Ghee

Take your Nugs out and dip each one in the butter, coating both sides and return them to the baking sheet with the opposite side up ( to brown each side). Once they are all dipped in their butter bath, return them to the oven for 5-7 more minutes to get crispy!

You just made your own healthy Chick-Nugs too!

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Lochlan loved them!

Buffalo Chicken Spaghetti Squash

What’s for dinner tonight?!

I decided to try something different. I usually make one spaghetti squash per week this time a year, they are SO versatile! Our favorites are spaghetti squash “boats”….ground beef or turkey with crushed tomatoes, fresh basil and raw cheese on top, load it all into your shredded S.S. and it’s an awesome dinner! Another great one is a southwest style, with beans, corn, cilantro and taco meat of your choice. Delish! Options really are endless if you use your imagination, or Pinterest ( that works well too).

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Seriously, this was even better than I imagined.

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Thoughts so far?
One more?

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Ok, ok…here’s the breakdown:

Buffalo Chicken Spaghetti Squash:
1 organic Spaghetti Squash
1.5 lbs organic free-range Chicken Breasts
5 cloves of organic garlic, diced ( I use a lot, you don’t have to)
1/4 tsp Paprika
1Tbsp of coconut oil
1 small organic onion, chopped
1 cup of fully fat organic coconut milk
1/3 cup of Frank’s Red Hot ( the original doesn’t have yucky ingredients)
1/4 tsp garlic powder
1/4 tsp onion powder
2 Tbsp of fresh organic cilantro
1/2 cup of fresh organic scallions
1 lime
REALSalt to taste
Blue cheese crumbles to garnish ( I used local Raw Blue Cheese yum!)

Preheat your oven to 350. I place my spaghetti squash on a baking sheet for 30 minutes until I can safely slice it in half. Once soft, slice in half lengthwise and melt coconut oil on each inside and placed down on the baking sheet. Cook for another 30-45 minutes or until you can easily shred it with a fork.

In a skillet on the stove add 1/2 Tbsp of coconut oil and cook chicken on low-med heat until you can easily shred it. Once the outside of the chicken is cooked add in your diced garlic cloves and paprika. Once your chicken is fully cooked, shred it and set aside in a separate bowl ( with all the garlic)

In that same skillet melt the other 1/2 Tbsp of coconut oil and add chopped onion, sauté until soft and translucent. Add coconut milk, frank’s red hot, garlic powder and onion powder, salt as desired ( about 1/4 tsp). Add chicken back in, stir together to coat chicken well and simmer on low for about 10 minutes.

Shred your cooked spaghetti squash and add it to the chicken mixture. Should be about 4-6 cups total to add, depending on the size of your squash. Stir to combine. Plate it up and garnish with cilantro, scallions and blue cheese as much as your want.

Enjoy!