New Recipe - Cauliflower Gnocchi with Chicken Sausage and Broccoli (Paleo)

Cauliflower Gnocchi with Chicken Sausage and Broccoli 

Ingredients:
2 - 12oz Pkg Trader Joe’s Cauliflower Gnocchi
4 tbsp Olive oil
1 lb Sweet Italian Chicken Sausage - pork casing removed
1 sweet onion - sliced
2 tsp minced garlic
1 - 12oz pkg chopped Broccoli
1/2 cup chicken broth
1 to 2 tsp Nutritional yeast - optional
Garlic salt, salt and pepper

Directions:

1. In a large skillet, add 2 tbsp olive oil and both packages of gnocchi along with 1/4 cup of water.  Place the lid on the pan and cook for 6 to 8 minutes, then remove the cover and cook for a few minutes longer until they are crispy on the outside or to your liking.  Remove from the pan and set aside in a bowl until later.
2. Add the other 2 tbsp olive oil to the pan and the chicken sausage breaking it up so it will cook faster.  Cook for about 6 to 8 minutes or until it’s almost cooked through, then add the onions and garlic to the pan stir everything together and continue cooking for another 5 minutes. 
3. Add the broccoli and chicken broth to the pan, mix well and place the lid back on and cook for about 8 minutes or until the Broccoli is almost cooked.  
4. Remove lid and continue cooking until most of the liquid is gone and add the sauteed gnocchi, season with garlic salt and/or salt and pepper this is also when I added the nutritional yeast by sprinkling 1 tsp on top and mixing it in right before serving it.  You can also add Parmesan cheese if you eat dairy. Enjoy!!!

New Recipe - Paleo Gluten-Free Almond Brownies (Paleo)

Paleo Gluten-Free Almond Brownies

Ingredients:

2 tbsp Ghee - softened (Clarified Butter)

1/2 cup Coconut Palm Sugar

1 large egg

1/4 cup Unsweetened Almond Milk

1 tsp Vanilla Extract

1 cup Almond Flour

1/4 cup Unsweetened Cocoa Powder

1/8 tsp sea salt

1 tsp baking powder

1/2 cup Enjoy Life Semi-Sweet or Dark Chocolate Chips + 1/4 cup for topping the brownies after cooked

Directions:

1. Heat over to 350 degrees. 
2. Cream together butter and sugar in a large mixing bowl. Blend in eg. Blend in almond milk and vanilla.
3. In another bowl, whisk together almond flour, cocoa powder, sea salt and baking powder. Add to butter mixture and blend just until mixed. Stir in chocolate chips.
4. Coat an 8” x 8” baking pan with nonstick cooking spray. Pour batter into prepared pan and spread evenly. Bake for 30 to 35 minutes.
5. Remove from oven and sprinkle the other 1/4 cup of dark chocolate chips on top and allow to melt.  Once melted spread with a spoon or knife to make it even.  Allow to cool and enjoy!

New Recipe - Vanilla Coconut Milk Creamer (Paleo and Vegan)

Vanilla Coconut Milk Creamer

Ingredients: 

1 can Organic Full Fat Coconut Milk (365 Brand Whole Foods works the best)

2 tbsp Pure Maple Syrup 

2 tsp Organic Pure Vanilla Extract 

Directions:

1. Place everything in a blender/bullet and mix on high for 30 seconds to 1 minute.  It can be used right away or placed in a glass gar and put in the refrigerator for up to 5 to 7 days.
2. It may be thick once it gets chilled just shake it up and/or re-blend before using.  Enjoy!

New Recipe - Chicken Stir-Fry with Carrot Noodles (Whole30, Paleo)

Chicken Stir-Fry with Carrot Noodles 

Ingredients:

12oz Trader Joe’s Frozen Carrot Spirals

1 pkg Trader Joe’s Frozen Stir-Fry Vegetables 

1.5 lb Chicken strips or tenders (cut in cubes)

1/8 tsp Five Chinese Spice Blend 

1 to 2 tbsp sesame oil

Marinade 

1/3 cup coconut aminos

2 tsp Trader Joe’s minced garlic

2 tsp ginger paste

2 tbsp Tapioca flour and 4 tbsp water 

Directions:

1. Mix all the marinate ingredients expect for the tapioca flour and water in a zip lock bag or bowl, then add the cubed chicken and stir until all the chicken is coated well.  Place the container covered or bag in the fridge for at least 1 hour or overnight.
2. Heat sesame oil in a wok or shallow pan, when oil is hot add the marinated chicken and sauce to the pan, cook for 4 to 5 mintiest or until chicken is almost cooked through.
3. Add the frozen stir-fry vegetables and Five Chinese Spice, cook for another 4-5 minutes.  While that is cooking take the frozen carrot spirals place those in a microwave safe bowl and cook in the microwave for 3 to 4 minutes.  Once done drain them in a strainer and put it aside until ready to use.
4. Once the chicken and veggies have cooked and look done add the spiral carrots and cook for another few minutes until everything is headed through.
5. Mix the tapioca flour and water together, then add to the pan with everything.  Cook for another few minutes until the sauce is nice and thick to your liking.  Serve Immediately.  It can be eaten just like this or over Cauliflower rice or white/brown rice.