Tag Archive | onions

Italian Beef

I’m BAAAAaaaaack! ūüôā

Ok, my daughter’s graduation¬†party is over, house is¬†put back together, I am rested, and I’m¬†back into my routine.

While planning for the party, I left it up to my daughter to choose the foods. I knew I wanted to make as much of the food as I could myself¬†so that it was healthy and I would be able to eat it. Selfish, I know…but alot of other people coming have begun to eat healthy too. Plus….that means plenty of taste testers for my recipes! ūüėČ

Well I knew I could make some awesome Italian Beef…but that was “before”. What about now? I couldn’t use my regular main ingredients for this dish as they are totally unhealthy. I came up with some ideas for ingredients and gave it a try. Low and behold! The first batch came out perfect! I was soooo happy! This went over very well and I didn’t have much left over ūüė¶

The best part? Not very many ingredient! Very easy!

Italian Beef Recipe:


2.4-3 lbs Beef Roast (I used whatever was cheaper. I think round and rump)

1 c low sodium beef broth

1 tbsp Italian Salad Dressing Mix

4 tbsp Braggs

1 tbsp vinegar

Green Pepper, sliced into strips

Onion, sliced then cut slices in half


Add roast, broth, seasoning, braggs, and vinegar to crockpot. Cook on low for 6-8 hours or until it shreds easily.

When beef first becomes tender enough to just start shredding, add peppers and onions. I like a lot so I use quite a bit.

Before shredding beef, remove layer of fat and discard.

Shred and serve!

I ate mine today on an Ezekiel¬†Sprouted Grain hamburger bun (I only ate half! Saving the other half for tomorrow. MMMMM) You can also eat it wrapped it lettuce or just on a plate (that’s how I ate it for the party. I don’t eat bread often…but when I do it’s Ezekiel Sprouted)

Enjoy! ūüôā


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! ūüôā

Spinach and Mushroom Chicken

I was really trying to come up with something different but my brain just was not cooperating. I didn’t have any creativity flowing so I just figured I would think of different things that sounded good and put them together and see what happens.

I love spinach and I love mushrooms. How could those not go well together? So, I thought I’d toss them¬†together with some chicken breasts and¬†give it a try. The smell of it cooking all day about drove me nuts! It smelled sooo good! I was hoping it tasted as good or even better than it smelled. It just so happened to turn out pretty tasty and hubby loved it so, it made it to this post!

Spinach and Mushroom Chicken Recipe


3 Boneless, skinless chicken breasts

1 1/2 c fresh baby spinach (I somewhat packed it but not tight)

3 c  sliced baby portobello mushrooms

1/2 lg onion, coarsely chopped

3 cloves garlic, minced

1 tbsp poultry seasoning mix

1 tbsp braggs

1 c low sodium chicken broth


Put everything in the crockpot and cook on low for 6-8 hours until chicken is tender

I served it with plain quinoa (the juice from the chicken adds lots of flavor to the quinoa) and almond green beans

Enjoy! ūüôā

Chicken With Tomatoes and Portobello Mushrooms

When I was on my spring break I cooked up a storm and froze everything I cooked for when I was busy with school or just too darn lazy to cook something. Well, the other day one of those cases happened. I was just too darned lazy to cook but I also was having a hard time figuring out what I actually wanted. So, I headed to the freezer and looked through my towering containers of food because I have no idea anymore what I cooked. One of the first things I grabbed was this and in my mind was an AHA! This is it!

Now, what do I serve it with? It’s saucy¬†so I was thinking maybe brown rice but I didn’t think that flavor would be right. Then I thought quinoa. That’s better for you than rice but the texture is small and I wasn’t sure if it would get lost in all that sauce. Then it hit me….Quinoa noodles! Oh yeah! These things are gluten-free and low in carbs so that was the answer! I have not tried them before so I wasn’t sure how they would be but I’m telling you…they taste like the real deal! Go get some and try it with this dish!

I actually adapted this recipe from a Whole Foods recipe and it’s a keeper! Delicious!

Chicken With Tomatoes and Portobello Mushrooms (Adapted from Whole foods. View Original Recipe Here)


2 tbsp extra virgin olive oil

1/4 c arrowroot powder

Braggs to taste

1/2 tsp red pepper flakes

3 boneless skinless chicken breasts cut into chunks

1 lg onion, diced

4 cloves garlic, minced

1 15oz can no salt added crushed tomatoes

1 c low sodium chicken broth (I use Pacific Naturals 80mg sodium per serving!)

1 lb portobello mushrooms, chopped

Juice of 1 lemon

1/2 tbsp dried basil leaves (May need to add another 1/2 tbsp, I’m not a big spice person)

1 tbsp parsley flakes


Heat oil in lg¬†pan.¬† In medium bowl mix arrowroot and red pepper flakes. Coat chicken, shake off excess arrowroot, and sautee¬†until brown, stirring occasionally. Transfer to plate and reheat pan and sautee¬†onion, garlic and mushrooms just until soft. Add tomatoes, broth, chicken, and braggs to taste (1-2 tbsp). Simmer uncovered 45 mins. Serve over a bed of¬†cooked quinoa noodles. I garnished with some freshly shredded parmesan, asiago, and romano cheeses but again, didn’t really notice it and could be left out. Enjoy!

Sweet and Sour Chicken

One of the things I sometimes sorta miss eating is Chinese food. But, again, loaded with sodium and more than likely msg, I won’t eat it.¬† This recipe is not my creation, unfortunately. Maybe one day I will be able to come up with more extravagant things but for now, I’ll rely on what I can do and what other people can do!! I got this recipe from the newsletter from the clinic I was going to. I don’t know who the name of the person who made this recipe up and the clinic has unfortunately closed “due to economic reasons”. Anyway, it’s delicious and helps to satisfy the crave for Chinese food without the toxic waste that is added to it (even though it tastes so good). I only slightly altered this recipe but it’s pretty much the same as how I got it.

Sweet and Sour Chicken

3 boneless skinless chicken breasts cut into 1 inch pieces

2 red bell peppers cut into strips*

1 med onion cut into strips

Braggs and white pepper to taste


1 c frozen pineapple chunks, divided

2 ripe plums, peeled*

1 tbsp braggs

Juice of 1 lemon

1/2 c water


In small saucepan combine plums, 1/2 c water, 1/2 c pineapple, and lemon juice over medium heat. When plums start to break down remove from heat, puree, and set aside.

In large skillet sautee chicken until lightly brown and cooked through. Remove from pan and set aside. Sautee peppers and onions until tender. Add chicken and season with braggs and white pepper to taste. Add the other 1/2 c pineapple chunks, the sauce, and 1 tbsp braggs. Heat through. Serve over quinoa (or brown rice if you prefer). Great for using up leftover quinoa pilaf! Enjoy!

*Can use any color sweet bell pepper but red gives the nice contrast

*Tip: use a serrated veggie peeler to remove skin from plums

Almond Green Beans

Green beans are one of my most favorite veggies. I could sit and eat a whole bushel of them and make a meal out of just green¬†beans and be satisfied with that. I love them raw…they are just so fresh and green tasting; they snap and are juicy with their little green bean babies inside! Ok, now this is just sounding wierd…I love green beans cooked too. It doesn’t seem to matter how they’re cooked because they are just plain delicious!

I love to try different ways of cooking them to change-up¬†the flavors. I definitely don’t want to get bored with them! I also love how the frozen ones have different cuts. It may sound a little crazy but they do have a different taste when they are just cut¬†than when they are french cut. I really do like both styles and each one has its own flair in their dishes. This dish is made with french cut green beans and it is delicious! (Don’t tell the cut green beans…but the french cut are really my favorite!)

Almond Green Beans


16 oz Frozen french cut green beans

8 oz mushrooms, sliced

1/2 lg onion,slivered

2 cloves garlic, minced

1 tbsp braggs (or coconut aminos)

1/3 c slivered almonds

1/2 tbsp coconut oil


Sautee mushrooms, onions, and garlic in coconut oil until just beginning to become tender. Add frozen green beans and braggs and continue cooking until green beans are tender but not completely soft. Stir in almonds and cook for 1 minute longer. Serve and enjoy! YUM!

The Best Salsa Ever!

Oh how I missed store-bought¬†salsa! With its high¬†sodium and sugar content, it was a definite¬†no, no for me. So, I made homemade salsa. What a disappointment! So I tried and tried again and even though I was getting closer to the taste my brain remembered, I just could not achieve¬†it. I looked at all kinds of jarred salsa reminiscing about my favorite snack of chips and salsa. I checked their ingredients hoping to find something magical that I had missed. Well, after many flopped…well not really because they were still good, just not what I was tasting for….batches, I FINALLY came up with an awesome taste that made me forget about that jarred stuff! The only problem…I didn’t measure. I usually eyeball stuff which tends to make things inconsistent. So, the next time I made the salsa, I eyeballed it with a measuring spoon low enough into the bowl so I couldn’t see it…that would have thrown me off! Well, it worked! So here it is…THE BEST SALSA EVER!!!!!

The Best Salsa Ever


3 lg plum tomatoes

4 green onions, sliced

2 jalapenos chunked, (I use 1 with seeds and 1 without)


1 can no salt Fire roasted tomatoes

2 tsp coconut aminos

2 tsp vinegar

2 tsp lime juice

2-3 cloves of garlic

1-1 1/2 tsp xylitol


Quarter tomatoes and place in food processor with garlic. Pulse until medium chopped. Add onions, cilantro (I love this stuff so I use a lot..probably a handful. make to your liking)jalapenos, aminos, lime juice, vinegar, and xylitol and pulse to chop and combine. tomatoes should now be chopped fine-medium. Add canned no salt added fire roasted tomatoes and pulse just enough to blend. Pour into quart jar, refrigerate, and enjoy! YUM!