Name: Stupid-Easy Baked Chicken Thighs
Prep time: 5 min
Cook time: 35 min
Ingredients: 3-4 pounds boneless, skinless chicken thighs; olive oil; salt and seasoning, (to taste)

Stupid-Easy Baked Chicken Thighs

Stupid-Easy Baked Chicken Thighs Yum

Course

Main Dish

Prep Time

5 minutes

Cook Time

35-40 minutes

Servings

Ingredients

3-4 pounds Boneless Skinless Chicken Thighs
olive oil
salt and seasoning, to taste

Course

Main Dish

Prep Time

5 minutes

Cook Time

35-40 minutes

Servings

Ingredients

3-4 pounds Boneless Skinless Chicken Thighs
olive oil
salt and seasoning, to taste

Instructions

Preheat oven to 400 degrees. Line a baking pan with foil. Take chicken out of package, pat dry and place on foil.
Drizzle olive oil over the top of each thigh, and rub in with finger.
Sprinkle on salt and desired seasoning, to taste.
Bake at 400 degrees for 35 to 40 minutes.

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Paleo Waffles

Paleo Waffles Yum

Course

Breakfast, Main Dish

Prep Time

8 minutes

Cook Time

15 minutes

Servings

servings

Ingredients

3/4 cup tigernut flour
1/2 cup cassava flour
1/4 cup tapioca
1 teaspoon baking soda
2 teaspoons cream of tartar
3 tablespoons collagen peptides
1 cup coconut milk
1/4 cup coconut oil
3 tablespoons Coconut water
cinnamon powder, to taste

Course

Breakfast, Main Dish

Prep Time

8 minutes

Cook Time

15 minutes

Servings

servings

Ingredients

3/4 cup tigernut flour
1/2 cup cassava flour
1/4 cup tapioca
1 teaspoon baking soda
2 teaspoons cream of tartar
3 tablespoons collagen peptides
1 cup coconut milk
1/4 cup coconut oil
3 tablespoons Coconut water
cinnamon powder, to taste

Instructions

Mix collagen and coconut water, and set aside to let dissolve.
Mix the remaining dry ingredients together. Add cinnamon to taste.
Mix together the coconut milk and oil; stir in the dissolved collagen mixture.
Add the liquid ingredients to the dry ingredients, and mix well.
Pour 1/3 cup of batter onto a hot waffle iron set on medium-low, cook until golden.

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Asian Salmon with Spinach and Brown Rice

This recipe for asian salmon with spinach and brown rice was modified from a recipe I found on a blog called “For the Love of Basil.” My version uses brown rice instead of white, arrowroot instead of corn starch, and fresh spinach instead of frozen. I made these substitutions because I believe they are healthier and any little change I can make to a recipe to make it healthier is worth it.

Incidentally I also used white sesame seeds but only because I tend to have them on hand, unlike the black ones she uses, which I don’t think I’ve ever bought in my life. As far as I know there is no difference in the nutritional value of black vs. white sesame seeds.

Oh yeah, and as usual I adjusted the prep time because limes don’t juice themselves and garlic doesn’t mince itself.

Asian Salmon with Spinach and Brown Rice Yum

Course

Main Dish

Cuisine

Asian

Prep Time

20 minutes

Cook Time

20 minutes

Servings

people

Ingredients

1 pound salmon cut into 4 fillets
2 cups brown rice
4 tablespoons tamari sauce
4 tablespoons maple syrup
1 lime
1.5 teaspoons arrowroot powder
1 pound baby spinach
1 teaspoon minced garlic
2 teaspoons olive oil
1/2 teaspoon red pepper flakes
1 tablespoon toasted sesame seeds

Course

Main Dish

Cuisine

Asian

Prep Time

20 minutes

Cook Time

20 minutes

Servings

people

Ingredients

1 pound salmon cut into 4 fillets
2 cups brown rice
4 tablespoons tamari sauce
4 tablespoons maple syrup
1 lime
1.5 teaspoons arrowroot powder
1 pound baby spinach
1 teaspoon minced garlic
2 teaspoons olive oil
1/2 teaspoon red pepper flakes
1 tablespoon toasted sesame seeds

Instructions

Preheat oven to 400°.
Cook rice as directed. I cook mine in a rice cooker, and it takes about 60 minutes. (Or use previously frozen rice.)
Sauté the garlic and pepper flakes with olive oil until garlic is lightly golden and fragrant, about 1 minute.
Stir in maple syrup, tamari sauce, and lime juice and cook until it starts to bubble.
Whisk arrowroot powder into 2 teaspoons of water until mixed thoroughly, then stir into the sauce. Cook until it is thick; about 2-3 minutes.
Place salmon fillets on foil lined baking pan. Top each fillet with 1 teaspoon of sauce. Bake 10-12 minutes or until cooked through (still slightly pink in center).
Meanwhile, add coconut oil to a non-stick pan and put on medium heat. When oil is shimmering add spinach and gently stir until wilted and giving off water. Remove from heat.
Put about 1/2 to 3/4 cup of rice in each bowl, top with 1/4 of the spinach, and then a salmon fillet. Remove the salmon skin as you put it in the bowl.
Top each bowl with 1/4 of the remaining sauce and sprinkle with sesame seeds.

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A Healthier Skillet Lasagna

I adapted this skillet lasagna recipe from Cooking Light magazine to turn it into a healthier version of this great comfort food. Don’t let the tofu scare you, it’s the texture that counts and the creaminess of it more than makes up for the lack of ricotta cheese. It takes on the flavor of the sauce so well your kids may not even notice (one can always hope anyway)!

Yes that is a pickle. When I was growing up we always had pickles with our Eye-talian spaghetti. I can’t shake it. I also need to learn how to take better pictures at night. 🙂

Continue reading “A Healthier Skillet Lasagna” →

Rockin’ Red Super Smoothie

You can make this versatile super smoothie at home in less than 10 minutes. It’s great for a light meal replacement or a post-workout recovery.

This smoothie is LOADED with super-nutrients. I drank one after a 3-mile run and it kept me sated for about an hour.

Rockin’ Red Super Smoothie Yum

Course

Main Dish

Prep Time

10 minutes

Servings

smoothie

Ingredients

1 Tbsp Chia seeds
3/4 Cup Coconut water or plain water
3/4 Cup Blueberries
3/4 Cup Fresh Beets, cooked (leftovers perhaps?)
1/4 Cup Red cabbage chopped
2 Tbsp Parsley
4 oz Applesauce or half an apple, chopped
1/8 tsp Turmeric
1/8 tsp Ground cinnamon
1 tsp (heaping!) Spirulina
6 Ice cubes

Course

Main Dish

Prep Time

10 minutes

Servings

smoothie

Ingredients

1 Tbsp Chia seeds
3/4 Cup Coconut water or plain water
3/4 Cup Blueberries
3/4 Cup Fresh Beets, cooked (leftovers perhaps?)
1/4 Cup Red cabbage chopped
2 Tbsp Parsley
4 oz Applesauce or half an apple, chopped
1/8 tsp Turmeric
1/8 tsp Ground cinnamon
1 tsp (heaping!) Spirulina
6 Ice cubes

Instructions

Soak chia seeds in 3 T of water while you prep the smoothie. They should soak for about 7 or 8 minutes, until they get gelatinous.
Put the remaining ingredients except the ice cubes in your high-speed blender.
When the chia seeds have formed a gel, add them to the blender, then add the ice cubes on top.
Blend according to your blender’s instructions.

Recipe Notes

If you use an apple instead of applesauce, you can use every part except the stem. Yep, seeds and all. Just make sure you wash the apple before using it to get rid of any remaining pesticide residue.
If you use too much parsley you will taste it. you want just enough to be beneficial (great for bad breath) so a couple of tablespoons should do it.
If you have never tried spirulina, I highly recommend it. It is a true superfood. It doesn’t have an appealing taste all by itself, but it is perfect for smoothies.

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