Cinnamon Pumpkin Donuts

Another great recipe that the whole family is loving for breakfasts.  Super easy and usually makes enough for 2-3 breakfasts (and can be refrigerated for up to 3 days and reheated in the microwave, or eaten cold).  I originally found this recipe here, but have changed it slightly as I didn't have the pumpkin pie spice.

Ingredients:

1 cup unsalted creamy almond butter (which I buy in bulk at Costco)

4 eggs

1/3 cup pureed pumpkin

1/3 cup honey

2 tsp vanilla extract

1/2 tsp sea salt

1/2 tsp baking soda

3 tsp cinnamon

Directions:

Preheat oven to 325 F.

Beat almond butter, eggs, pumpkin, honey and vanilla until well combined.

Add salt, baking soda and cinnamon and mix well.

Pour batter into well greased donut pan.  Bake 13-15 minutes or until toothpick comes out clean.  Cool.  Enjoy!

This recipe usually makes about 12-15 donuts.

Chicken Roll-Ups

I wanted to blog this recipe because of how amazing it was when I made it the other night.  I received inspiration for this dish from Eat Like a Dinosaur and it is a total winner and I will be making this weekly.  It's also perfect when you have left over chicken.  When I made this dish, I followed this recipe but will have to double or triple this next time I make it as it only made enough for two people (and we both could have eaten more).

Ingredients:

2 cups of cooked chicken, shredded

2 carrots, shredded

1/4 cup dried cranberries

3 Tbsp mayo

4 slices of bacon, crumbled (although, you can always add more!)

1 Tbsp maple syrup

Romaine lettuce leaves

Directions:

Mix all ingredients together in mixing bowl, except lettuce.  Scoop mixture onto romaine lettuce leaves.  Roll lettuce and enjoy!

Chicken Stock

So I've been a huge fan of cooking chicken lately.  Chicken legs, chicken thighs and whole chickens have been awesome...and SO easy!  I have never made homemade chicken stock ever in my life, but that changed as of last week.  I made my first batch of chicken stock and it was a winner!  What I usually do is bake a whole chicken in the oven with some melted butter brushed on and then sprinkling it with different spices and stuffing it with lemon, carrots and garlic.  We eat only the legs that first night.  I take off the wings for the hubby's lunch for the next day and refrigerate the rest.  In the morning, I pick off the rest of the meat until I'm left with the carcass and refrigerate the meat for later use.  In the post below, I will note how I make the chicken stock.  Making it again today for another soup, which is beyond easy!  If I have any meat left, then I will be making a chicken salad.  One chicken = three meals!  If the soup turns out well, I will post it later on.

Chicken Stock Recipe:

Ingredients:

1 chicken carcass

4 carrots, broken in half

4 celery sticks, broken in half

1 onion, quartered

2 bay leaves

Garlic

1 Tbsp whole peppercorn

1 Tbsp salt

1 tsp yellow mustard seeds

A splash of vinegar (I used apple cider vinegar as that's what I had on hand)

8 cups water (or enough to cover the chicken)

Directions:

Throw everything into crock pot and cook on low for 6-7 hours.  Strain.  Immediately use for soup or store in the refrigerator or freezer.

Picture is of the stock cooking.  The smell is heavenly.

Paleo/Gluten-Free

My husband and I both agreed about a month or so ago to get healthier and try the Paleo lifestyle again.  We had tried (half-heartedly) earlier last year but was a huge fail since not everyone was on board at the time and because I didn't have much recipes to work with.  So when we made the decision to try again, I immediately sought out friends who have been doing this for years for advice.  Many suggested a couple of cookbooks, which I immediately bought.  The two biggest books that they recommended was Eat Like a Dinosaur by The Paleo Parents.  It has so many great ideas for people who have young children and have found some keepers so far in that book.  The other one was Practical Paleo by Diane Sanfilippo and she has a TON of recipes (huge book!).  Practical Paleo also has lists of foods to eat for whatever ails you, what to have in the pantry and a basic list of paleo-friendly foods and what to avoid.  I also bought Everyday Paleo by Sarah Fragoso and it also has some good recipes, but not as many as the first two.  Of course, we have only been doing this not even a week yet, so I haven't been able to cook everything in all the books, but have cooked quite a bit in the last 5 days.

The gist of the Paleo diet is to go as naturally and whole with food as possible.  Nothing boxed.  Nothing artificial.  No gluten, dairy, legumes, processed foods.  So what can you eat?  Meat - preferably organic, grass-fed meats, but since that can be pricey, I have just been buying bulk meat from Costco.  Eggs - also preferably organic, cage-free, but again I just buy regular eggs in bulk.  Fruits, vegetables and nuts (peanuts are not a nut but a kind of legume, so beware).

I find that we are not 100% paleo, but more gluten-free than anything.  The basic reasons we decided to try again is because our daughter has had eczema from the time she was an infant and it has only gotten worse.  We've tried every cream/prescription and nothing seems to work.  She scratches while she sleeps and constantly has scabs from itching it raw.  I also have asthma that has just gotten worse over the years, along with other health issues and my husband also has been experiencing health issues.  Since most of our research suggested taking gluten out of the diet to see if anything changes, that was our first step.  However, I have some friends who have gone Paleo and have seen so many positive changes in regards to health and have read that most health issues can be helped by going Paleo.  Makes sense, seeing as most of the foods that are okay to eat are whole, un-messed with foods.  So, we've decided to give this a 3-4 month trial and if we see any improvements, then we will stick with it.

So far, I have been feeling so much better.  I have more energy and have already lost 3 pounds in the last 5 days.  I've been craving more healthy foods instead of junk and as a result just feel a little more healthier.

I highly suggest getting these books regardless, because there are so many great recipes and most are very yummy to reheat for lunch the next day.  I may try to post some of the recipes later on and will let everyone know how everything turns out in a couple of months.

Easy Cajun Tilapia

I love this recipe!  It is so simple and quick for those hectic days and tastes great.  Another winner in my husband's book.


Easy Cajun Tilapia

Ingredients:

6 Tilapia fillets, thawed

1/2 stick of butter, melted

Cajun seasoning

Directions:

Preheat oven to 400 degrees.

Place fillets on foil covered baking sheet.

Pour melted butter over fillets and sprinkle with seasoning (the heavier the seasoning, the spicier).

Bake at 400 degrees 15-20 minutes or until you can flake the fillets with a fork.

Crescent Pepperoni Roll-Ups

I make this every so often for lunch and both my 2 year old daughter and husband enjoy it.  It's so easy and quick.


Crescent Pepperoni Roll-Ups


Ingredients:


1 can refrigerated crescent rolls

40 slices pepperoni (or turkey pepperoni)

4 pieces of mozzarella string cheese, cut in half

garlic powder

pizza sauce

Directions:

Preheat oven to 375 degrees.

Unroll crescent rolls and separate into 8 triangles.  Place 5 slices of pepperoni on each roll and top with string cheese.  Roll up.  Sprinkle rolls with garlic powder and place on baking sheet.  Bake for 12-15 mins (until lightly browned).  Serve with warm pizza sauce for dipping.

Manicotti Marinara

I have been making this dish for a few years now and my husband always raves about it and even goes so far to say that it is better than most restaurants versions of the dish.  Since I cannot remember where I found this recipe, I do not have a link to it - sorry.  I also love this as it is a basic version, but you can add in extras (spinach, chicken, veggies, etc).

Manicotti Marinara

Ingredients:

Manicotti Shells (I usually use about 6-8 shells so there are leftovers for lunch the next day)

1 jar Emerils Home Style Marinara sauce or your favorite marinara sauce (about 24 oz)

2 large eggs

15 oz ricotta cheese

16 oz shredded mozzarella cheese

1 cup grated Parmesan cheese

1 Tbsp parsley

Cooking spray

Directions:

Preheat oven to 350 degrees.

Cook pasta according to package directions.  Drain.

Spray baking dish with cooking spray.  Spread half of sauce over bottom of dish.

Beat eggs in large bowl.  Stir in ricotta, 3 cups mozzarella, 3/4 cup Parmesan and parsley.  Fill each cooked shell with mixture (I tear the shell length-wise to get it flat so I can spread mixture evenly, then roll it up and place the shell seam-side down in baking dish).

Arrange filled shells in baking dish over sauce.  Top with remaining sauce, 1 cup mozzarella and 1/4 cup Parmesan.  Cover and bake 45 minutes.  Uncover and continue baking 5 minutes more.  Let stand for 5 minutes before serving.