Today I’m going to teach you how to make homemade vanilla mint almond milk.
[Read more…] about How to Make Homemade Vanilla Mint Almond Milk
Sweet Potato and Butternut Squash Miso Mash
After a wonderful day in Napa recently, Ryan and I went out for some gourmet burgers ‘n sides. <– Because why wouldn’t you?
And look, for me to replicate this “gourmet burger,” it would take less than 5 minutes. I”ll spare you that today since it’s kind of shown via A Tale of Two Burgers.
But one of the sides we had was so amazing: Sweet Potato Miso Mash.
I tasted a few bites. Technically, it wasn’t even mine….it was Ryan’s, but he loves to share.
By “taste,” I mean I really sat there, savored it and figured out exactly how they made it – just by savoring each bite.
I came home, and made my own version of it.
This is quick and easy, just the way you like it.
Dig in….
Sweet Potato and Butternut Squash Miso Mash
Ingredients
- 2 c. sweet potato, skinned and cubed
- 2 c. butternut squash, skinned and cubed
- 2 tsp. olive oil
- sea salt, to taste
- 2.5 tsp. miso
- 6 tbsp. light coconut milk (no carrageenans!)
- 1/2 tbsp. parsley
Directions
- Preheat oven to 400 degrees
- Skin and cube all sweet potato and butternut squash, and toss them in a bowl with the olive oil and sea salt
- Place mixture on an oven-safe pan brushed with olive or coconut oil
- Bake for about 32 minutes
- Transfer to a mixing bowl (I used my Kitchen Aid)
- Add miso, coconut milk and parsley
- Blend until it reaches a finely-whipped consistency
- Dig in and try not to eat the whole batch in one sitting – I dare you:)
Like this recipe? Print it here.
p.s. Except for the miso, this recipe is Gutsy 21-day approved. That said, miso is a form of soy that I believe is okay, so use it if you’d like!
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Xox,
SKH
Slow Cooked Bacon-Wrapped Chicken Drizzled with Honey
The Slow Cooked Bacon-Wrapped Chicken Drizzled with Honey recipe comes to you today directly from my new e-book.
You saw the title, and your mouth began to water.
It’s early morning, but you couldn’t care less.
If you choose to quickly run home and get this in your slow cooker, I promise not to tell anyone.
First things, first: buy some chicken breasts and legs.
And trim those babies up. I mean, you don’t absolutely have to. I did.
Let them sit there for a minute while you place the celery, carrots, ginger, thyme, sage and rosemary in a bowl. Then, roll the chicken in the mixture.
Remove chicken from mixture and place on a flat surface. Wrap the bacon around the chicken pieces however you’d like. I used one piece of bacon for each of the legs and 2 for each of the breasts.
Place the leftover mixture from bowl on the bottom of your slow cooker with ¼. C. water.
Drizzle a little honey over each piece of chicken/bacon (No more than 1 tsp. per piece).
And that’s it. Place all chicken/bacon pieces in your slow cooker. Cover and cook on low for approximately 6-8 hours (I did mine on low for 6 and then on “warm” for 1.5, as I had to go to the gym 🙂 )
Once it’s all done, take a piece of chicken out and pour some of the juice and veggies from the bottom over it and enjoy!
Notes: you can use more veggies if you’d like. You also don’t have to wrap the chicken in bacon. Then again, you can wrap more bacon around if you wish!
Slow Cooked Bacon-Wrapped Chicken Drizzled with Honey
Author: Sarah Kay Hoffman
Recipe type: Dinner
Prep time:
Cook time:
Total time:
Serves: 4-5
Ingredients
- 2 large chicken breasts, 4 chicken legs (I get mine in a jumbo, organic package at Trader Joes for about $10), de-skinned and unthawed
- ½ c. celery, chopped
- ½ c. carrots, chopped
- 2 tbsp ginger, chopped
- 1 tbsp. fresh thyme
- 1 tbsp. fresh sage
- 1 tbsp. fresh rosemary
- 8 slices uncooked bacon
- Honey, as desired
Instructions
- Place the celery, carrots, ginger, thyme, sage, and rosemary in a bowl.
- Then, roll the chicken in the mixture.
- Remove chicken from mixture and place on a flat surface.
- Wrap the bacon around the chicken pieces however you’d like. I used one piece of bacon for each of the legs and 2 for each of the breasts.
- Place the leftover mixture from bowl on the bottom of your slow cooker with ¼. C. water.
- Drizzle a little honey over each piece of chicken/bacon (No more than 1 tsp. per piece).
- Place all chicken/bacon pieces in your slow cooker.
- Cover and cook on low for approximately 6-8 hours.
- Serve and enjoy!
There are more brand new recipes like this contained within The Gutsy Girl’s Bible: an approach to healing the gut.
Remember, I don’t prescribe to healing the gut with fasting and/or juice diets. I believe that we heal the gut with real food.
I can’t wait to help heal yours. Click HERE to get your copy today!
Xox,
SKH
$15.57 and 11+ Meals and Snacks Out of a Whole Chicken
When my mom was here visiting for my 30th birthday, she could not believe I paid $13.50 for a whole, organic chicken.
“But you have no idea all the things I get from this one chicken,” I told her.
“Maybe not,” she said.
I set out to prove it to her…..and now also to you.
[Read more…] about $15.57 and 11+ Meals and Snacks Out of a Whole Chicken
Baked Super Bowl Chicken Drummies
It’s Super Bowl time, and I have the perfect Baked Super Bowl Chicken Drummies snack (or dinner) for you.
These are ridiculously easy to make, and I’ve prepared 4 different “flavors” for you to choose from.
Start out with simple chicken legs.
Take the skin off.
Brush the legs with olive oil.
Mix up the flavor or flavors you want to try.
Place them on your pan.
Bake ’em.
Soak up the awesome smells they bring your house, but just for a minute…..you’ll be ready to eat them immediately!
Enjoy!
p.s. I won’t lie, the “tea” ones were probably my favorite, and probably because they were so unique. Ryan’s favorites were the Basil Garlic legs. I didn’t try the Spicy ones, but Ryan wanted me to make note for y’all that they are super good, but very spicy….enter at your own risk.
Baked Super Bowl Chicken Drummies
Click HERE to save these recipes for later.
Ingredients
- 15 organic chicken legs, skinned and trimmed of fat
Spicy Rub 1 (makes enough rub for 4 chicken legs)
- 1 tsp paprika
- 1 tsp cinnamon
- 1 tsp cayenne pepper
- 1 tsp fresh thyme
- sea salt to taste
Poultry Rub 2 (makes enough rub for 4 chicken legs)
- 3 Tbsp rosemary leaves
- 3 Tbsp sage leaves
- 3Tbsp fresh thyme
- sea salt to taste
Basil Garlic Rub 3 (makes enough rub for 4 chicken legs)
- 3 Tbsp basil leaves
- 2 bulbs garlic, chopped
- 3 Tbsp oregano
- 1/2 lemon, fresh-squeezed juice
- sea salt to taste
“Bonus” Tea Rub 4
- 1 Tbsp tea leaves (try THIS one)
- 2 tbsp. rosemary leaves
- 2 tbsp tarragon
- sea salt to taste
Directions
- Skin and trim your chicken legs
- Prepare the rub(s) of choice
- Lightly coat an oven-safe baking dish with olive oil (or oil of choice)
- Brush each chicken leg with olive oil, coat it with your rub and place the leg on your pan
- Let the drummies sit for a couple hours (to best soak up all the flavor)
- Then, preheat oven to 400 degrees
- Bake for 28-30 minutes
- Enjoy!
Xox,
SKH
Vegan Lemon Lime Cilantro Spaghetti Squash
Honestly, you cannot go wrong with this Vegan Lemon Lime Cilantro Spaghetti Squash.
I have been teaching my group of Gutsy ladies the art of flavor with herbs and spices.
They have been eating gluten free, dairy free, grain free, sugar-free, corn free (and more). But don’t worry, they have loved everything on their daily plates. And isn’t this what eating is all about -> fresh, unprocessed food that tastes amazing?!
I have been creating so much, with so little, lately.
Today, I have a Vegan Lemon Lime Cilantro Spaghetti Squash recipe for you.
Vegan Lemon Lime Cilantro Spaghetti Squash
Click HERE to save this recipe for later.
Vegan Lemon Lime Cilantro Spaghetti Squash
Recipe type: Sauce
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
- 1 spaghetti squash
- 1.5 lemon, juiced
- 2 tiny limes, juiced
- 1 garlic clove, minced
- 1 Tbsp fresh cilantro
- 3.5 Tbsp olive oil
- sea salt, to taste
Instructions
- Cut your spaghetti squash into fourths, scraping out all the insides/seeds.
- Preheat oven to 375 degrees.
- Spread a little olive oil and sea salt over the spaghetti squash and place on an oven-safe pan.
- Bake spaghetti squash for 35-40 minutes.
- Once the spaghetti squash is done, let it cool.
- Meanwhile, mix together the "sauce" by placing the lemon, limes, garlic, cilantro and olive oil in a blender.
- Blend until completely smooth.
- Once the spaghetti squash has cooled, scrape all squash out and place into a bowl.
- Pour your sauce over and stir.
- Serve as a side dish or make into a full meal (see idea below, which is *not* Vegan).
Keep scrolling for the *bonus* recipe.
I promised a bonus.
I put this up on Facebook and Twitter the other night.
Many asked for the recipe, so here it is.
Wild Salmon on a Bed of Spaghetti Squash smothered in Lemon-Garlic Caper Sauce
Click HERE to save this recipe for later.
Note: The sauce, but obviously not the full meal, is Vegan.
Wild Salmon an a Bed of Spaghetti Squash with Vegan Lemon Lime Cilantro Spaghetti Squash
Recipe type: Entree
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
- 1-2 pieces wild salmon, as desired
- 1 spaghetti squash
- 4 Tbsp olive oil
- lemon, to taste
- 3 garlic cloves, baked with spaghetti squash
- 2 tsp caper
- 2 tsp ghee, melted
Instructions
- Follow steps as per the above for the spaghetti squash, making sure to bake the 3 garlic cloves along with it.
- Once the squash is out of the oven, broil the wild salmon on low for 7-10 minutes.
- Meanwhile, mix together the "sauce" by placing the olive oil, lemon, garlic, caper, and ghee in a blender.
- Blend until completely smooth.
- Once the spaghetti squash has cooled, scrape all squash out and place into a bowl.
- Pour your sauce over and stir.
- Serve the wild salmon on top of the spaghetti squash.
- Sprinkle a few more whole capers on top (if desired).
Like these recipes? Print them here!
Xox,
SKH