The juicer is incredible for the Gutsy girl. Once you have one, you can make this Mean Green Juice recipe.[Read more…] about Mean Green Juice
You will heal. I will help.
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.
Soak up the awesome smells they bring your house, but just for a minute…..you’ll be ready to eat them immediately!
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.
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How about this Gluten Free Rice Pudding Stuffed French Toast recipe?
Gluten-free is not enough for many of us anymore. But if there is one art I have really learned to perfect in the kitchen, it is the art of substitution.
I’m getting pretty confident in these skills, too. I’d take a challenge from anyone who says, “There is no way you can make that gluten-free (or egg free, dairy free, etc.)”
The Gluten-Free Rice Pudding Stuffed French Toast recipe has so many substitutions and yet, taste-wise it’s one of my husband’s favorite recipes to date.
Let’s start with the rice pudding.
My mother-in-law makes the best rice pudding. Around the holidays back in Minnesota, we refer to it as, “Figgy Pudding” because just saying the words make us laugh. It is so rich, thick and creamy. There is always one almond hidden in the pudding. Whoever gets the almond doesn’t have to help with dishes. I love this idea, except for the fact that one of my little nieces or nephews always get the almond. Right, as if they were about to help with dishes! Oh, I digress.
The rice pudding is so amazing that I would eat it every day – literally. The only problem is that it’s loaded with half and half – calories, fat, and dairy, which, in combination with the rice (starch) are hard for most people to digest in one sitting.
In addition to the rice pudding, there’s the bread. I was always taught growing up that you coat your bread with a mixture of egg and milk for the best “French Toast” taste.
I cook with egg yolks a lot, but rarely with the egg white. *Gasp* -> “the egg yolk is the worst part of the egg for us.” False! But beyond that common misconception is the fact that many people are allergic to or intolerant of eggs. I fall into this category. I am borderline allergic to egg whites. And therefore, I rarely use them.
But did you know that flaxseed makes a perfect egg substitution in many recipes? It’s true. And thus, I was still able to have my “egg and milk” mixture for the bread.
Another main ingredient in this dish is almond milk, which not only saves calories but will also not sacrifice taste.
Make this recipe.
Once you do, I can guarantee that any skepticism regarding “healthy substitutions” will begin to diminish.
Note: you will only use about ½ of each bowl mixture per “stuffing”
The recipe is great without adding any toppings at all. However, if you do want a topping, some suggestions include (not included in nutritional information calculations):
|Saturated Fat (g)||0|
|Saturated Fat (g)||0|
|Saturated Fat (g)||0|
Note: This recipe was created last November/December. I would likely not use this gluten-free bread anymore. It’s very processed and currently doesn’t fit with my path for true gut healing. Enjoy the gluten-free bread of your choice if you make it.
FitFluential LLC compensated me for this Campaign. All opinions are my own.
The best part of certain meals is not the meal itself, but the preparation – or lack thereof! Take for instance my Slow-Cooked & Gluten-Free Butternut Squash Chili.
Looking for a simple gluten free protein snack?
As I mention in the video below, I have been contacted so much recently from people wondering how to make simple things (yes, everyone has a time budget) that are gluten free, healthy, and full of protein.
I realized recently that this is what I spend all my “free time” doing….concocting simple recipes.
I’m no Martha Stewart, but I eat well and I’m happy to share what I do with all of you! I promise to start making more of these videos to share. But if you have something in particular you are looking for (ie. sick of spending a lot of money on processed salad dressings? –> yes, that recipe is coming, too), contact me!
Note: On the video, I said “Fage.” It’s actually pronounced, “fa-yeh.”
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