Tag Archives: Recipes

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Low Country Boil

This is much easier than you might expect! With my alterations to the original recipe it is OH so Healthy!

My husband and I were served this on a sail we did in the USVI’s. Yes, it was wonderfully beautiful to say the least! The mates were kind enough to share their family recipe with us. I have made adjustments to the original and you will find those in ( ) below. Enjoy!

Ingredients:

-2lbs kielbasa sausage (I get Turkey. Be sure to look at the ingredients. Many are loaded with crap.)
-2lbs shell on shrimp 16-20 count per pound
-2lbs little red creamer potatoes (Organic and I add a cut up sweet potato for yours truly.)
-6-8 ears Silver Queen sweet corn, husked and cut into thirds
-1 Vidalia onion
-Skin off 3 whole garlic cloves (This is good to spread on toasted baguettes OR gluten free bread)
-3/4 cup Old Bay seasoning
-1 (or 2!) cans of Budweiser (We omit the Beer)
-2 lemons, halved
-Bring large pot of water to a boil.
-Add old bay, beer, lemons, garlic, onion and sausage and let boil for 15 minutes.
-Add potatoes and continue boil for 18 more minutes.
-Add corn, 4 minutes later, add shrimp. (I add cauliflower and broccoli at this point and let me tell ya…It is GOOD!)
-After three minutes remove from heat and strain off stock.
-Return contents to pot and dump on newsprint covered table.

Serve with French bread or GF bread, cocktail sauce (read those ingredients), horseradish (read those ingredients) and other condiments/hot sauces.

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Gluten Free Carrot Cake

Hands Down…This is THE BEST Carrot Cake I have ever had! Seriously!

Believe it or not this carrot cake was first I have ever made. Of course I tweaked about three different recipes and came up with my own. It is now a favorite. I made this recipe for Thanksgiving, 2016. I wanted a cake. A carrot cake, and in order for the hubs to enjoy it the cake needed to be gluten free. I was so concerned that it was not going to be good, at the last minute I made a chocolate cake just to be on the safe side in case the carrot cake was not a hit. It was a home run!

RECIPE

           The BEST Gluten Free Carrot Cake

  • 1/2 cup organic unsweetened applesauce
  • 2 large eggs
  • 2 egg whites
  • 4 1/2 cups (1 pound) organic shredded carrots
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 box Gluten Free yellow cake mix
  • 1/2 teaspoon baking soda
  • 1 cup organic raisins
  • 1 1/4 cups finely chopped pecans or walnuts

Instructions

  1. Preheat the oven to 350°F. Grease two parchment-lined 8″ round cake pans.
  2. Beat together applesauce, eggs, carrots, and spices. 
  3. Whisk the cake mix and baking soda; add to the wet ingredients.
  4. Stir in raisins and nuts.
  5. Spoon (or pour) the batter into pans.
  6. Bake for 60 minutes.
  7. Remove the cakes. Allow to rest for 5 minutes before turning out of the pan onto a rack to cool. Frost when completely cool. (See below)

 Icing

  • 1/2 cup (8 tablespoons) unsalted butter
  • 12-ounce of the lower fat cream cheese (1 1/2 packages) Note: Fat Free will not work.
  • 1/4 teaspoon salt
  • 3 teaspoons vanilla
  • 3 1/2 – 4 1/2 cups confectioners’ sugar

Instructions

  1. Beat butter and cream cheese until smooth.
  2. Add salt and vanilla; beat in the sugar. 
  3. Beat in a teaspoon of milk if the frosting is too stiff to spread or beat in more sugar if it’s too thin.

Jennie B’s Tip – Bake the cakes a few days ahead of time and freeze. This makes for easier, prettier icing and it will make your cake more moist. Store in refrigerator. Pull out about an hour before serving.

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Gluten Free Pumpkin Bread

I got a…”You have mastered Pumpkin Bread!” from the fam and I must say it is pretty durn good.IMG_1126

This Pumpkin bread is Gluten Free, Grain Free and almost Sugar Free. This recipe not only taste good but it truly is healthy. Supplying you with protein, complex carbs and healthy fat. It is a total win win! You feel like you are doing oh so bad when are actually doing oh so good! You could even slice off a piece, toast it and smear a little almond butter on top…oh hush your mouth! Doesn’t that sound GOOD?

The Recipe…

1 cup almond flour

1/4 cup coconut flour

1/2 teaspoon sea salt

1/2 tsp baking soda

1 1/2 tsp cinnamon

1/2 teaspoon pumpkin pie spice

3/4 cup pureed pumpkin (I use organic canned pumpkin)

1/4 cup raw local honey

1/4 unsweetened organic applesauce

3 eggs

1/4 cup chopped walnuts (optional)

1/2 teaspoon pure vanilla

10 drops of stevia

Combine all wet ingredients then add the dry ingredients. Using a fork, stir until blended well. Pour into a greased loaf pan. Bake @ 325 for about an hour.

As always, if you fix this recipe please share with me your thoughts. Also, please share on your social media outlets.

Enjoy!

Jennie B

 

 

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THE 39 Calorie Cookie

WHAT? 39 Calories AND Healthy? Yep…it is TRUE!IMG_1119

These truly are good! I altered a recipe I had, by mistake, and they turned out great. Our eleven year old son will eat them so they must be pretty good. The texture is a little different, I am not gonna lie, but that does not bother me, or him, one bit. Give these a whirl next time you are wanting something a little sweet.

THE Healthy Cookie (by mistake)

-Mash 2 Ripe Bananas

Add:

-1 tsp Pure Vanilla Extract

-1 1/2 tsp Cinnamon

-1/3 Cup Organic Raisins

-1 1/2 Cup Organic Oatmeal

-1/4 Cup Unsweetened Organic Applesauce

You can add 1/4 cup dark chocolate, nuts or seeds.

Bake @ 325 for 15-20 minutes. When you pull out of the oven you can take a knife and dip it into some raw honey and drizzle on top of cookies. IT DOES NOT TAKE MUCH! This just adds a little sweetness. Then sprinkle with cinnamon. If you did not want to use the honey you could sprinkle a little stevia on top with the cinnamon.

As always, if you make them let me know how you like em’! Remember, if you add the chocolate, nuts or seeds that will up the nutritional value per cookie. This recipe makes 20 cookies.

Happy Eating,

Jennie B

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Freeze those Strawberries

Strawberries are coming in! Time to get picking AND freezing! 10277049_540553392721196_5674991866858977377_n

When it’s picking time I get so excited! I guess because it means that winter has come to an end here in the south (YIPEE! I loathe Winter, I really do!) and all kinds of goodness is to be harvested over the next several months. My freezer is becoming empty and is ready to be restocked with all that goodness. Do you and yours go berry picking? If you don’t you should. For many reasons.

  1. You will pay less if you pick them yourself.
  2. You get to pick the berries of your choice.
  3. When you pick any fruit or vegetable yourself you know where it came from. Note: Be sure the farmer does not use any pesticides.
  4. You get to support your local farmers. Now that is a win win for everyone!
  5. Make it a family outing. The little ones typically enjoy picking. (Typically…Lol!)
  6. We should eat fruit and vegetables when in season. This is another win win.
  7. You freeze them and therefore throughout the year you are eating strawberries that are “in season”.
  8. Strawberries are loaded with antioxidants. Eat your strawberries!

How to Freeze Strawberries

It is super easy…

-Wash them off and let them dry.

-Cut tops off (or not if you throw in smoothies or shakes) and place on a cookie sheet, without them touching each other, and flash freeze them. You can cut them in smaller pieces if you desire.

-Once they are frozen pop them off the cookie sheet, while they are frozen, and put in freezer bags.

By not having them touch during the flash freezing process is KEY. This prevents them from clumping together. Don’t you hate that? You know, when you buy frozen fruit and it is one big ole’ clump? It is because they all stuck together due to moisture.

As always I would LOVE to hear from you! Share is caring…if you like what you read please share on your social media outlets.

Much Love,

Jennie B

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Salsa Verde Crock Pot Chicken

IMG_20151129_171955803This is absolutely one of my favorites. You can’t get much easier than this recipe. Not only is it easy and good, but it is HEALTHY and goes a long way.

This recipe was shared in a private Facebook group while I was coaching an outstanding group doing my 21 day No Added Sugar Challenge. I added a little twist on the original recipe to kick it up a notch.

Salsa Verde Crock Pot Chicken

-5-6 Chicken Breast

-2 tsp cumin

-1 tsp black pepper

-1 tsp garlic powder

-1 Jar of Salsa Verde (read your ingredients and make sure it is all good and healthy ingredients)

-Frank’s Hot Sauce (to your liking) I add about 1 Tablespoon. If you don’t like a little kick then add 1/2 Tablespoon.

Add chicken to crock pot and sprinkle with seasonings and Frank’s Hot Sauce. Pour Salsa on top. Cook on low 6-7 hours or high about 3. Shred chicken when done. It may be a little watery, depending on the brand of salsa you use. If so, just spoon out some of the water. No biggie!

Serve over brown rice, quinoa, spinach salad (my favorite way) or in a corn tortilla. Top with some cilantro and fresh avocado. Bam! Dinner is served.

You should have left overs depending on how many you are feeding. I eat on this for about 3 days. This is a great recipe to plan to fix when you know your week is going to be a busy one. (Remember that planning and preparing to help you stay on track😊)

Let me know if you try it!

Much Love,

Jennie B