real food. real life.
I was home sick today, which explains the blog post 30 minutes after dinner! Not 2 weeks later! This is extremely easy and tasty! A classic dish reinvented with a healthy kick!
Total time from start to finish: 40 minutes
What we used:
tsp chilli powder
sprinkle sea salt
sprinkle of pepper
pinch of pepper flakes
3 tbsp honey
1 tbsp vinegar
drizzle of oil
Chicken drumsticks, thawed, skins removed
White and Sweet Potatoes, sliced into fries
What we did:
1) Preheat oven to 400 degrees Fahrenheit. Prep potatoes onto a baking sheet with drizzle of oil, paprika, sea salt, and pepper.
2) Mix together in a bowl: garlic, chilli powder, cumin, paprika, pepper flakes, honey, vinegar, and a drizzle of oil. Arrange chicken in a baking dish and drizzle honey mixture over chicken.
3) Bake both dishes in over for about 25 minutes, until chicken is done and potatoes are tender.
These are ridiculously easy to make and can be adapted easily. I first had a similar recipe from my Naturapath and over time have changed it to become this! Enjoy!
Total Time from Start to Finish: 15 minutes plus cooling time
What we used:
Maple Syrup, 1/2 cup
Almond Butter, 1/2 cup
Natural Cocoa, 1/2 cup
Vanilla Extract, 1 tsp
Chopped Almonds, a small handful
Unsweetened Coconut, a couple handfuls + extra for coating
What we did:
1) Over low heat, combine maple syrup, nut butter, cocoa, and vanilla until smooth and dark brown. Remove from heat.
2) Add almonds and coconut (can be more or less if you want) and stir to evenly combine. You want the mixture to be tough but not too sticky.
3) Scoop and roll into little bite-size balls and roll into a dish of the coconut to coat. Place on parchment-lined baking sheet and place in the fridge. You can eat them right away, but they get better with time. The next day they are awesome!
Warning: They are very addictive! I place them in a container after the second day and put them at the back of the fridge. It helps to not eat all of them right away!
Yum!!!! This is not a quick dinner but it is soooooo delicious! If you have the time on a weekend night and you own a pasta maker, get using it! The fresh pasta is unlike any store-bought version - it tastes fresh and light. You don't have the heavy feeling after eating a plate full of it. We've been given the opportunity to experience the awesomeness that is homemade pasta at my parent's place, as they recently started making their own. And fortunately, we recently just received our pasta maker from Lee's parents for Christmas and we find that if we plan for it, like on a Sunday night, we can have our pasta ready in just over an hour and you can make extra pasta to use on weeknight, which only takes 2 minutes to cook! Here's what we did:
Total Time from Start to Finish: just over an hour
What we used:
Whole Wheat Flour (about 6 cups more or less, it really depends - you just have to have to bag next to you while you're working)
Eggs, we use 3 so we can have left over pasta to store in the fridge to use later in the week (cooking time is 2 minutes!)
Oil for coking
1 Can of diced Tomatoes, no salt added
1 Can of Tomato Paste, no salt added
1 onion, diced
2 cloves of garlic, minced
1 tsp chilli flakes
1 tsp oregano
1 tsp basil
Sea Salt/Pepper to taste
Veggies: Diced Peppers, Mushrooms, Spinach
Oil for greasing pan
1 pack Lean Ground Turkey, thawed
half an onion, diced
Spices: I honestly don't remember, it's whatever we feel like it at the time, probably similar spices to the sauce
What we did:
1) Preheat over for Meatballs at 375 degrees Fahrenheit.
2) We start with the pasta. It's pretty simple. First you need to mix the eggs with the flour to get a dough-like consistency that's not sticky or falling apart. Sometimes it takes more flour or a bit of water to get the right texture. You can knead it as much as you need to. Use a large flat surface. Once you've got that, cut it into small sections t work with. Then you use the pasta maker to make thin sheets of pasta. It should have settings that start at 1 and get higher. We normally work the dough to get as thin as a 6 or 7. Once you've done that, and you need to do it over and over to make sure there are no sticky parts left at all and it's even and smooth, you can then put it through the pasta cutter side. I prefer linguine, but this time we went for spaghetti. Once it is cut, you need to let it sit on a tea towel to dry for about an hour. We take that time to make the sauce and meatballs. (See pics below for drying.
3) Next we make the meatballs. Mix all of the ingredients in a bowl with your hands. Roll into small balls and place on a greased baking sheet. Place in oven and cook for 20 minutes or until done. Add to the tomato sauce when they're done or serve on top - whatever you prefer!
4) Then we get onto the sauce. Head oil with onion and garlic until slightly brown. Add can of tomatoes and let simmer for about 10 minutes or so, breaking up the tomatoes as small as you can get them. Add tomato paste and spices until evenly blended together. You can use a blender if you want it to be even smoother, but I like the chunks of tomato so I leave it. Then add any chopped veggies, like peppers, mushrooms, and spinach. Stir and let simmer on low heat.
5) At this point, you can get the pot of water set up to boil for the pasta. A large pot with plenty of water and added sea salt should be good. Set the strainer up as well, so you're ready. Once the pasta has been drying for an hour, place it gently into the boiling water and stir gently. (If you're going to save some, put it into an air tight bag and store in the fridge for up a week.) Boil for 2-3 minutes max! Let strain in strainer and you're ready to serve up!
I hope you try it - it's not hard, just a little time consuming. But it is soooooooo delicious!
We really cooked these things. From scratch. On weeknights. And we even had time to do the dishes.
They have real, simple ingredients that you'll find in your cupboards. They're healthy and delicious. No lies.
Thanks for reading. Leave a comment below!
Here's a pic of me and my babies. Just because.
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