Archive | May 2012

Orange-Pineapple Chicken Skewers

Well let me tell you, this experiment was a long shot! I wasn’t sure how this was gonna turn out and was prepared to throw it in the trash. I was pleasantly surprised though that this was actually very tasty. It is a different flavor than I’ve ever had before and may not be for everyone but the chicken practically melts in the mouth! It’s worth trying in a small batch to see what you think.

I was really worried when hubby came home and had his taste testing because fruit and meat just doesn’t go together in his mind. Of course, I didn’t tell him what was in it before he tried it. As I anxiously awaited his response to his first bite, I was just bursting to tell him what was in it. First bite and his face lit up and he said,  “WOW that is delicious!” and then asked what was in it. Boy was he surprised! So, without further ado….

Orange-Pinapple Chicken Skewers


2 boneless, skinless chicken breasts, chunked

Juice of 2 oranges

1 c frozen pineapple chunked, thawed, divided

1/2 tsp cinnamon

1/4 tsp ground mustard

1/4 tsp oregano

1 tbsp braggs

your favorite veggies chopped into large chunks


(The chicken will be marinated. I used my vacuum sealer marinade dish and vacuum sealed, placed in fridge and marinated for 4 hours. A baggie or other covered dish should work fine.)

Add chicken, orange juice, cinnamon, ground mustard, oregano, and braggs to container. Dice 1/2 of the 1 c of pineapple chunks and add to the container. Seal and marinate for at least 4 hours.

Make your kabobs using your favorite veggies and the other 1/2 c pineapple chunks. I used the pineapple, purple onions, mushrooms, red bell peppers, and grape tomatoes

Grill, serve, and Enjoy! 🙂


Strawberry Lemonade

This recipe is a great sweet yet refreshing drink on a hot summer’s day! I know my mom will really enjoy this recipe! She absolutely LOVES lemons! All you have to do is say the word LEMON around her and her mouth starts to water! LEMON LEMON LEMON!!!! HAHAHA Actually, I’m being rotten. Just the mention of the word LEMON really does make her mouth water, but not in a good way…it makes her pucker…she hates lemons. Sorry mom, just in case you started missing me too much, that should fix it 😉

Seriously though, this is a fabulous drink if you like strawberries and lemons! You could also replace some of the water with ice and make it a frozen strawberry lemonade…and if you’re having one of those days, maybe a splash of rum 😉 just kidding

Strawberry Lemonade Recipe


1/4 c xylitol

1/2 c lemon juice

15 medium frozen or fresh strawberries (Use less if they’re large)

3 c water


Add all ingredients to blender and blend away until it’s all liquified.

Pour in a glass and enjoy!

Store remaining lemonade in a container in the fridge

Enjoy! 🙂

Peanut Butter and Chocolate Ice Cream

I don’t know about your neck of the woods, but today is supposed to be in the 90’s (which I am VERY happy about!) so I figured this would be a great day to post this awesome recipe! Peanut butter and Chocolate are two of my favorite loves and merging them together is nothing short of blissful goodness.

I thought about getting an ice cream attachment for my KitchenAid stand mixer (it’s pink!) but then I heard that it’s possible to make ice cream in a high-powered blender. Well, since I now have a Vitamix blender (I would love to compare the Blendtech with it), I went on a search for healthy ice cream recipes. I got the basics for the recipe from Chocolate-Covered Katie and played around with the ingredients until I got everything perfect. This will probably be the only time you will see any added salt to my recipes but it’s only a very small amount and she said to trust her and not to leave it out.

If you don’t have a high-powered blender, don’t fret! You can still make this and instead of ice cream, you will get a nice thick shake!! Still delicious!

Peanut Butter and Chocolate Ice Cream Recipe


3/4 c plain almond milk ( I use my homemade almond milk)

1/4 c coconut milk (I use Tropical Traditions brand)

2 tbsp xylitol

2 tbsp cocoa powder

1 1/2 tbsp natural creamy peanut butter (I use no salt sunland-nothing but peanuts!)

1/4 tsp vanilla extract

1/16 tsp sea salt (I use Redmond’s RealSalt)


Add all ingredients in a plastic canning freezer jar (get them where they sell canning jars and stuff. They are clear/white plastic with a green lid-this works best) and mix as best as you can with a spoon. It won’t all mix together but that’s ok.

Freeze over night or until completely frozen

For Vitamix:

squeeze plastic container over blender jar until the frozen mass falls in.

Place lid on blender jar and remove center piece of lid.

turn blender on variable 1 and move to 10 then high.

using your pusher stick, push frozen mass into blades until fully mixed. Less than a minute or so. turn blender off

You now have a rich creamy ice cream.

scoop into bowl and enjoy immediately-it melts fast!

This makes plenty enough to share with another person…but who wants to? 😉

You can always freeze what you don’t eat but it will be very hard so let it sit out a little bit or nuke (if you use one) for a few seconds or even dunk the bottom of the bowl in hot water for a few seconds before eating.

Enjoy! 🙂

For regular blender:

Let frozen mass thaw until your blender can handle it.

Blend until smooth

Either drink as a shake or refreeze for a very firm ice cream which you can thaw out some so it’s creamy.

This makes plenty enough to share with another person…but who wants to? 😉

Enjoy! 🙂

Peanut Butter and Jelly Bars

These little bars are so yummy! There are no added sugars of any type. The fruit is what makes them sweet!

These little snacks are great for when you’re on the go and need something to tide you over until you get home to a wholesome, healthy meal and they also make a great sweet treat!

I found this recipe here and adjusted it to a larger batch and removed the salt. Make sure you check the labels of your dried fruit!

Peanut Butter and Jelly Bars Recipe (Original recipe here)


1 c dried cherries (I use Nature’s Harvest-nothing but cherries)

1 c pitted whole dates (I use the Medjool dates from Costco although I have to pit them myself but it’s easy)

1 c unsalted peanuts

2 tbsp creamy all natural peanut butter (I use sunland unsalted-just valencia peanuts)


Put dates and cherries in a food processor and process until it becomes like paste. It will form a ball.

Transfer to an 8×8 glass baking dish

Add nuts to processor and pulse until chopped small. Add peanut butter and process until well mixed.

Add nut mix to paste and knead with hands to blend. Press evenly into dish

Refrigerate to set and cut either into bar sized pieces or  what I do is cut in half that size because bar size is too much for me plus it’s portion control…these things are yummy!

Enjoy! 🙂

Garlic Cheddar Muffins

If you read yesterday’s post, you must be excited for today’s post! After all, what is spaghetti without some sort of garlic bread?? I have an easy garlic bread recipe that I just might post as well but these are delicious and what I served with my spaghetti meal.

I found this recipe in a cookbook called Gluten-Free Cupcakes by Elana Amsterdam which I highly recommend! I’ve made several recipes from this book and let me tell you, they are delicious…best of all, healthy!

I did change it up a little but not much. These are delicious and light and I think that’s why she calls them muffins instead of biscuits. I am going to try making ones that are more heavy like biscuits sometime but for now, these scrumptious muffins satisfy the crave for garlic bread.

Garlic Cheddar Muffins Recipe


1 1/4 c blanched almond flour

1/2 tsp baking soda

2 eggs

2 tbsp extra virgin olive oil

1 c freshly grated  white cheddar cheese (white=no dyes. choose a cheese with no artificial ingredients or preservatives-just cheese stuffs)

3 cloves garlic, minced


Preheat oven to 350 degrees. Line your muffin tin with 9 paper liners.

In large bowl combine dry ingredients.

In medium bowl, combine wet ingredients.

Add wet ingredients to dry ingredients and stir until thoroughly combined.

Stir in cheese and garlic

Scoop 1/4 c batter into each lined muffin cup.

Bake 18-23 minutes until a toothpick comes out with just a few crumbs. Let cool in pan 15 minutes and serve


Enjoy! 🙂


I absolutely LOVE pasta and it’s been almost a year since I’ve had any. Boy, have I missed the stuff! Of course, I don’t want to go back to the bad way of eating and all of those additives and preservatives that are found in pasta that you buy and I definitely didn’t want to make homemade pasta…that’s too much work! So, what’s a gal to do? Well, I planned on never having pasta again and I was ok with that. The health benefits that I have seen in my life far outweigh the desire for pasta. That was until I was at the store and made the marvelous discovery of quinoa noodles!

These noodles are gluten-free and only made with corn and quinoa! BUT, what will they taste like??? Are they going to have an off taste? What will their texture be like? Mushy, hard, gritty, I can go on! Well, I put them to the test and I am telling you folks…if you didn’t know it, you would think you’re eating the real deal!!!!! Pure pasta goodness!!!!! YAY!

Watch out though, I recently saw some that were NOT gluten-free! The ones I am talking about are in a green box and the brand is Ancient Harvest. They are low-fat, low sodium, have no cholesterol! Of course there are carbs but if eaten in moderation, it’s ok!

The sauce in this recipe is my own creation and is absolutely delicious and I think this spaghetti recipe is better than how I used to make it with regular pasta and jarred sauce! Hubby thought so too!

Spaghetti Recipe


1 pound ground round

1 green pepper, chopped

1 medium onion, chopped

3-4 cloves garlic, minced

6 oz can no salt tomato paste

23 oz no salt tomato sauce ( I used a 15 oz can and an 8 oz can)

15 oz can no salt diced tomatoes

2 tsp garlic powder

2 tsp onion powder

1 1/2 tsp Italian Seasoning Mix

1-2 tbsp Braggs (I used 1 and will use 1 1/2 -2 tbsp next time)

Cooked quinoa spaghetti noodles


This could be made two different ways. Crockpot and stove top.

Crockpot: Brown beef and put everything except noodles in crockpot. Cook on low for a few hours until veggies are tender. Then, either add cooked spaghetti noodles and stir them in or you can just ladle the sauce over the cooked noodles.

Stove top: In large skillet, brown beef with peppers, onions, and garlic. add the rest of the ingredients and simmer until sauce is hot and veggies are tender. Then, either add cooked spaghetti noodles and stir them in or you can just ladle the sauce over the cooked noodles.

Wouldn’t these be great with some sort of gluten-free healthy garlic bread? Well, you’re in luck! That will be tomorrow’s post! 😉

This makes quite a bit for 2 people so I divided the sauce in two parts and froze half (without noodles)

Enjoy!!!! 🙂

I know, Get Posting!

I know it’s been a week since my last post…shame on me! But it has been for a good reason! I’ve been experimenting with new dishes and also spending time with grandkids 🙂

I have had “failures” with this one dish I am trying to perfect but thankfully, these “failures” are still edible! I consider them failures because they are not exactly the flavor I’m looking for and the texture needs some work. But, at least I’m not wasting because we are still able to eat it! Same with a sweet I’m trying to tweak. Still yummilicious just not perfect.

So, be on the lookout for some delicious new recipes coming your way! I hope to post later today (I love rhyming by accident!). 🙂