Lazy Day Goodness

I love having days where I don’t have to worry about what to make for dinner because dinner was taking care of itself in the crock pot. Which left time for other fun things…like laundry, school work with G-Man, and trying out an oh so yummy peanut butter cookie recipe! I might have to make a second batch tonight just because they are THAT good! 

What you’ll need:

1-2 pounds frozen chicken breasts, boneless and skinless

1 tblsp paprika

1 tblsp granulated garlic

1/2 tbslp black pepper

2 tsp kosher salt

1/2 tblsp onion powder

1/2 tbslp cayenne pepper, or less if you wish

1/3 cup peanut oil or coconut oil

Directions:

In a 4-qt crock pot add everything and cook on low for 8-10 hours. Just before serving shred with forks or hand mixer(love this method). Serve over salad, on low carb tortilla wraps, or on romaine lettuce leaves. 

Nutritional Information(according to MyFitnessPal per 1/8th serving)

Calories: 301

Fat: 14.7g

Carbs: 2.5g

Fiber: 0.7g

Net Carbs: 1.8g

Have mercy this is an easy recipe! Just sprinkle your seasoning over the chicken, slap a lid on it and just like Elsa, let it go. 😉 As always season to your liking, I added more because I have to make more for my family. This freezes nicely too! You can easily make more in a larger crock pot and portion it out into freezer bags to keep for future meals. I highly recommend that. 

Ok, are y’all ready for some gluten free, low carb, dairy free, and sugar free cookies?! These are crazy good…

What you’ll need:

1 egg

1/2-1 cup granulated sweetener, I used Stevia

1 cup natural peanut butter, smooth or crunchy

1 tsp vanilla extract

Preheat oven to 350 degrees F. Line baking pan with either non-stick foil, parchment paper, or silicon baking mat. 

Combine everything in a medium bowl. Using a melon baller, scoop cookie dough, release into your hand and gently roll into a ball. I was able to get 24 balls. Use a fork and lightly press on top to create a crisscross pattern, or use your fingers. Either will work. Bake for 10-12 minutes. Let cool on pan for a few minutes before moving to a cooling rack. 

Nutritional Information(according to MyFitnessPal for 2 cookies)

Calories: 134

Fat: 11.1

Carbs: 4.3g

Fiber: 1.3g

Net Carbs: 3g

Please note, these are fragile. Because it lacks the stability from coconut or almond flour they do break easily. Now, with that  said, I am going to make another batch and use some dark chocolate to either dip the bottom half of the cookie in or drizzle it over the top. Also note, if you use Stevia in this recipe, as I did, DO NOT use the max amount. It is way too much. Start with a half cup, taste the batter after you’ve mixed it, and add more if needed till you get it to where you like it. 

These are incredible, no joke! Been having a devil of a time keeping G-Man out of them!!! He says they almost remind him of the “real” peanut butter cookies. Nice to know I make fake cookies now. 😒 Kids lol! 

Please let me know what you think below, share, pin, or reblog. 

Have a blessed week! 

Baked Garlic & Herb Chicken

  

This recipe is simple and great with salads or roasted vegetables. You can use any cut of chicken you prefer, I personally like chicken thighs. It’s a fattier meat which is good when you are doing a low carb lifestyle, since the fat is what keeps you full long after you’ve eaten. 

Ingredients:

6 chicken thighs, with bone and skin

Light drizzle of low sodium soy sauce

4 garlic cloves, minced

2 TBLSP dried chives

1 TBLSP poultry seasoning

2 tsp sweet summer savory

1 tsp kosher salt

1 tsp ground black pepper

1 TBLSP dried parsley

3 TBLSP expeller pressed coconut oil

Directions:

Preheat oven to 425 degrees, line a 9×13 baking dish with nonstick foil and drizzle with soy sauce. Set aside.

In a small bowl mix together minced garlic, chives, poultry seasoning, sweet summer savory, salt, and pepper. Set aside. 

Rinse and pat the chicken dry, separate skin from the top of each piece of chicken and rub on garlic herb mixture. Place skin back over the top of chicken and place in lined pan. On top of chicken, smooth room temp coconut oil over the skin and sprinkle with dried parsley. You can add a little extra salt and pepper on the skin if you like. 

Cover tightly with foil and bake for 15 minutes. Then reduce oven temp to 375, continue to bake for 35 minutes. If you would like a crispier skin, remove the foil and bake for another 20 minutes. 

This yields 3 servings(2 thighs per person) or 6 individual servings. Leftovers can be frozen. 

Nutritional Information(1/3 serving size or 2 thighs):

Calories: 600; Fat: 48.1g; Carbs: 3.6g; Fiber: 0.4g; Net Carbs: 3.2g

After deboning the chicken, I chopped it up and added it to my romaine salad. Since I can’t have salad dressing, I used the pan drippings as a substitute. Extremely delicious, very filling, and low in net carbs. As I mentioned before, you can use any cut of chicken: breasts, legs, wings or do this to an entire chicken! If you decide to use an entire chicken I suggest slow cooking in a crock pot. It’s hassel free and ready for you when you get home after a long day. 

Hope you all enjoy and have a blessed day!!

Carrot Cake (LC/GF/DF) & Update

Happy Tuesday to you all! I trust you all had a great Easter weekend with your family and friends!

I realize I didn’t give an update last week, there has been a positive turn with my health. Last week I checked my right breast for any signs of lingering blood and all is clear! Five weeks of eating clean, taking supplements, laying off dairy, gluten, and carbs as much as possible have really helped! This is why I’m thinking that my issue was a hormone imbalanace, which goes hand in hand in my PCOS. It’s amazing what a change in lifestyle can do!

Going low carb has not been easy for me, especially when the majority of recipes call for butter, cheese, sour cream, cream cheese, and heavy cream. All of those I used to use in great abundance, especially the cheese and butter!! Learning to go without has been difficult but worth it! Last week I lost another four pounds for a grand total of 21.9 pounds, I’m extremely pleased and shocked that in just five weeks I could lose that much. This has all been due to a change in what I’m eating, I plan to start exercising once I lose some more weight. My track record with exercising isn’t too good, I usually wind up injuring myself, which leads to months of recovery, depression, and undoing all my progress by eating all the wrong foods again. It’s what I’ve done for four years now, so this time HAS to be different. Easing into exercise, even at a snail pace, is the only way I can ensure I don’t overdo anything. And out of the rabbit hole now, lol sorry! Back on topic…

Low carb food options are even harder to come by when you HAVE to exclude gluten and dairy. One of the ways I’ve been able to manage without dairy is to use raw organic cold pressed coconut oil. It lacks the coconut smell and taste which allows me to use it for everything from cooking my morning eggs to baked goods. It measures the same as butter(eg. 1/2 c melted butter can be replaced with 1/2 c melted coconut oil) and I have used it in my baked goods with great success! And one such recipe was the carrot cake I make for Easter!

   (Voila!!! This is a crazy easy recipe and thankfully it doesn’t take everything in the kitchen to make it. I do have some slight adjustments I plan to make the next time I make this, such as reducing the amount of carrots and nuts. The original recipe is found at Ditch the Carbs site, and below I have copied here.)

INGREDIENTS

Low Carb Carrot Cake

3 cups grated carrot

5 eggs

200g / 7 oz butter melted

3 tbsp granulated stevia or sweetener of choice to taste

1 ½ cups ground almonds/ almond flour

2 tsp baking powder

1 tsp ground cinnamon

1 tsp mixed spice

½ cup chopped walnuts (optional)

2 tsp vanilla essence

½ cup shredded unsweetened coconut

Cream Cheese Frosting

200g cream cheese

1-2 tbs granulated stevia, or sweetener of choice, to taste

INSTRUCTIONS

Low Carb Carrot Cake

Beat eggs, melted butter, stevia, and vanilla together.

Add grated carrot, walnuts, and coconut then mix ground almonds, spices and baking powder.

Pour into a greased and lined tin. Bake at 180C/350F for 30 minutes or until a fork pushed in, comes out clean.

Cream Cheese Frosting

Warm the cream cheese in the microwave for 20 seconds to soften it.

Stir in 1-2 tbs stevia or sweetener of choice.

You could also add some lemon zest to give it more flavour. This would add a small number of carbs.

Cover with cream cheese frosting.

NOTES

I used an 8 inch/ 20 cm cake tin.

NUTRITION INFORMATION

Serving size: 1 slice iced Calories: 321 Fat: 31.6g Carbohydrates: 5.8g Sugar: 2.9g Fibre: 2g Protein: 5.7g

Yes, this is a dense cake with a tremendous amount of flavor! It was so nice to be able to enjoy one of my favorite cakes without all the guilt. With that said, I did make a couple of changes to the recipe in order to make it dairy free and to make up for the lack of mixed spice(which I’m sure pumpkin pie spice could work also). 

I swapped out the butter and used melted coconut oil instead, very easy adjustment, and in place of the mixed spice I added 1/8 tsp each of ground nutmeg and ground cloves. Both enhanced the cinnamon flavor beautifully! I did make the cream cheese frosting, but chose to not add it on top of the cake. I left that as an option for my family to add to their own pieces. 

For myself, I made a whipped coconut cream, very easy and can’t remember where I saw this idea. If I run across it I’ll be sure to update this post. All you do, is the night before you make this, place a can of unsweetened full fat coconut milk in the refrigerator. Do not shake it up before doing so. What you are wanting to do is chill the separated fat from the coconut water that is on the bottom. The next day, open the can and scoop out just the chilled coconut fat into a small bowl(the leftover water can be used in low carb smoothies, in soups, and sauces, or you can just drink it straight), sweeten with a couple packets of stevia, a dash of cinnamon, and about one teaspoon of vanilla extract(or any extract flavor you like). Use a handmixer and whip the contents for 30-40 seconds, or until all the lumps are gone. And then enjoy! 

I wish I had known about the whipped coconut cream sooner, it’s also delicious in coffee! It doesn’t have the staying power of whipped cream, but hey the yummy cinnamon flavor is still there and it fills my coffee with healthy fat goodness!  What more could a low carb gal ask for?! Pizza smothered in cheese…but I won’t go there. 😒

Hope you all enjoy this recipe, please leave your reviews over at Ditch the Carbs for the cake recipe and I look forward to sharing more of my health journey with you all later and hope everyone has a very blessed day!

YAY!!!

LC/GF/DF St. Patrick’s Day 

  

🍀I trust everyong has had a fantastic day, filled with amazing food, fun activities, and made some new memories!! 🍀

So what exactly is there to eat when you’re living a low carb life? It’s hard, especially when recipes such as colcannon and yummy soda bread keep popping up in all the search results. It gets even harder when you have to factor in gluten free and dairy free needs. There are some ingredients I don’t have access to, such as psyllium powder, and other ingredients I can’t use like tapioca starch and rice flour. I felt defeated thought I would have to finally accept that I wasn’t going to get my traditional soda bread to eat with a creamy potato chowder. It’s ok, I’m not pouting…that’s when I decided I could still have potato soup and bread, but with a twist! 

  

LC/GF/DF Potato Soup and Savory Zucchini Bread

Soup:

1 onion, chopped

3 stalks celery, chopped

3 carrots, peeled and chopped

32 oz frozen cauliflower, thawed and chop the bigger chunks

3 garlic cloves, minced

1 pound bacon, chopped and fried (reserve bacon grease)

Salt and pepper to taste

8 cups homemade chicken stock or broth

Directions:

Cook and drain bacon, set aside. Add half of the hot bacon grease to a large dutch oven soup pot, to this you’ll sweat onions, celery, and carrots. Once they are tender pour in chopped cauliflower, minced garlic and cook covered for 10 minutes. Season with salt, pepper, and pour in the stock or broth. Lower temp to simmer till the vegetables are soft. Reseason if needed before serving. 

Bread:

2 cups zucchini, peeled and shredded

6 eggs

1/2 cup coconut oil, melted

2 tsp vinegar(apple cider if you prefer)

1/2 tsp kosher salt

1/2 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp sweet summer savory or 1 tsp drief thyme

1 tsp baking soda

3/4 cup coconut flour

Directions:

Preheat oven to 350 degrees and either use coconut oil to grease a loaf pan or line with Reynolds non-stick foil. 

Peel and shred zucchini, do not squeeze out moisture with paper towels. Set aside.

In a medium bowl combine eggs, melted coconut oil, vinegar, salt, pepper, garlic powder, onion powder, and sweet summer savory or dried thyme. Use a handmixer to thoroughly mix together. Stire in shredded zucchini. Set aside.

In a small bowl mix together coconut flour and baking soda. Add into wet ingredients and stir to combine. Mixture will not be loose. Spoon into prepared loaf pan and make sure it’s spread even. Bake for 42-50 minutes, depending on your oven. Start checking it after 42 minutes with a knife in the center. If it comes out clean with no gooey uncooked dough stuck to it then the bread is done. Let it cool for a few minutes in the pan before turning out onto serving platter. Serve warm.

To serve:

Ladel the mock potato soup into bowl, add a slice of zucchini bread, and a chunk of kielbasa or Irish sausage. 

For me, I personally LOVED the zucchini bread in the soup. I tried a piece as soon as it came out of the oven and even though there were all those eggs and oil in the dough, the nature of the coconut flour still came through…very drying. It sucked the moisture out of my mouth. This is why I ate it with my soup broth and it was 🍀perfect🍀!! This is my new favorite soup and bread! I will update this post later with carb counts, I think the bread is a little over a carb per slice. Will make sure to double check. 

Let me know if you try this and what you think! I enjoy hearing feedback, however in order to comment below you have to sign up with WordPress. It’s free and you don’t have to have a blog in order to have an account. You can also sign up to follow my blog, it’s free as well! You’ll receive an email with my latest post every time I put up something new! 

All righty gang, stay safe, and see you all later! 

💚Love and blessings to all💚

  

Buffalo Chicken Thighs

This can be served with a salad or other vegetable of your choice. It is a crazy easy recipe with a few ingredients but is tasty with a bit of a kick! 

  

Buffalo Chicken Thighs

Yields: 4–6 thighs

Prep Time: 2 minutes 

Bake Time: 40–45 minutes

4–6 chicken thighs, with bone and skin

1/4 cup peanut oil or clarified butter

1/3 cup Frank’s Hot Sauce

1 tsp garlic powder

1 tsp onion powder

Pinch of salt

Preheat oven to 425 degrees. Depeneding on how many thighs your using it will determine yur pan size. For an 8×8 baking dish you can fit in 4 chicken thighs nicely. 7×11 will hold 6 easily. 

Pat chicken dry and very lightly salt the chicken under the skin. Set aside. 

In a small bowl whisk together the oil(or butter), hot sauce, garlic and onion powders. Spoon a little of the sauce into your baking dish. Place your chicken in the pan and spoon more sauce over it just to coat. The remaining suace will be used later. Bake for 20 minutes uncovered, turn chicken over and pour the remaining sauce over the chicken. Bake for another 20-25 minutes or until completely done down to the bone. The sauce in the pan can be used to garnish with if desired. 

  

And that’s it! You can eat it however you choose, the meat is nice and tender, and it’s not overly spicy. I had mine over a nice cool salad with cucumbers, sweet peppers, and dressing. I did drizzle some of the sauce from the pan over the chicken I cut up, it added a wonderful flavor to my salad! 

I made mention that recipe can yield six thighs because the amount of sauce that is used will be enough for up to six thighs. Since I was the only one eating this dish I just made four thighs and had plenty of sauce to use as a garnish with leftover thighs for a couple of meals! 

Nutritional Info for 1 thigh(based on yield of 4 thighs): 

Calories: 369

Fat: 33.5g

Carbohydrates: 0g

Net Carbs: 0g

Hope you all enjoy and have a very blessed day!! 

Health Check Tuesday: How alkaline is your phlegm?

Finally, the internet has come back on. Every Tuesday I keep having connectivity issues and today it was even affecting my iPod. I’m not a technical person, if it’s broke I don’t know how to fix it. In short it’s been a trying morning over here. An exercise in patience for sure.

Onward we go…No doubt my Mom is going to skip reading this post hehe…ever stop to wonder why you have so much phlegm? Why after a certain time in the day there seems to be more than usual? I’ll be honest, I never really gave it much thought until earlier this year. It’s interesting how certain foods will affect our bodies and we don’t even realize it. I already knew that drinking milk would affect my mucous and isn’t good for strep throat (or my lactose intolerance issues), but I had no idea that foods containing wheat or soy could affect mucous, sinuses, and nasal passage inflammation. If you are constantly battling the phlegm in your life there could be a perfect solution just waiting to be harnessed.

Going alkaline has been a life altering and saving solution for me. It’s helped me with my stomach issues, IBS, body aches, migraines, and yes phlegm issues. I’m pretty much the only kid in my family that doesn’t have issues with pollen, cat dander, hay or ragweed allergies. However I do suffer with food allergies and sensitivities (yay) which the rest of the family can’t relate to. Yes I have to be different! With the aid of the alkaline lifestyle I’ve been able to address these health issues one at a time!

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The first issue I had to tackle was my addiction to gluten foods. Where most ladies go for chocolate, I want to savory breads, chips, and quick breads. It’s a dangerous thing to come between me and my Mom’s homemade yeast rolls! And I absolutely love eating wraps, no joke, leftovers go great in a wrap! But all that gluten was obviously doing more harm than good. Even with lower carb bread options and lower carb tortillas I was still gaining weight and feeling miserable. Going low carb wasn’t enough for me, I had to make myself give up the gluten, yes even the lower carb gluten options, and sacrifice my cravings for the betterment of my health. It wasn’t easy, I still struggle with it on a daily basis, and when I’m tempted to make myself a piece of toast, a waffle or eat a slice of cake I have to remind myself what the consequences will be…especially when I want to do it on a daily basis. Being a gluten junkie is far worse than being a crack addict or alcoholic. You have to have food to survive and when gluten is in practically everything it is difficult to get away from it.

Enter in my food saving options:: Coconut Flour and Almond Flour/Meal. These two gluten free options are really the only things I can use when I get a hankering for a baked good or treat. Takes some getting use to, especially the coconut flour and the reason I limit myself to those two flours is because they are the lowest in carbs. I can’t have spelt, millet, rice flour, gluten free flour, or any of the other gluten free options because of the carbs. It’s one thing to have a carb issue without the gluten problem but it’s another to have a problem with both. It can severely limit ones food options and make it difficult to remain faithful. Especially when you’re like me and love to bake! I’ve had to learn how to bake all over again for myself and while it’s beneficial to my health it is frustrating trying to relearn a whole different method. I’ve gotten used to it, sure, learned a few tricks along the way to improve certain baked goods to help their texture, but it will never be the same. It’s just one of those things you have to learn to accept in the end. If your body can’t handle the gluten anymore then you have to find other ways to cope, it’s been a grown up decision that’s been hard to swallow at times.

Bottom line–going gluten free has helped me tremendously with my health issues, has helped reduce my phlegm reduction as well.

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(Sorry Mom)

I begin to notice I’m too acidic once I get a tinge of yellow in my mucous. That might be a TMI for some but it works better than litmus strips!

Other foods I had to say goodbye to included unfermented soy and dairy. These foods caused many other issues for me as well but they also increased my phlegm production. One of the ways I can tell that my body is too acidic is when my throat is full of mucous and my nose is stuffy. By increasing my alkaline food, water, and alkaline lemonade within a couple of days I am able to tell a great difference in my phlegm production. Since I was never a milk fan before, giving up dairy hasn’t been all that difficult. I do treat myself to the occasional cup of Activia blueberry yogurt and I love eating Parmesan and Mozzarella cheese, but most gluten foods that contain soy I have to shun. With soy being used in practically everything these days it makes eating extremely difficult, I find however that the longer I stay away from such foods the better I feel! Is this a cure all for everyone? Absolutely not, because not everyone is the same.But I challenge you all to stop and think why you aren’t able to lose the weight? Why eating diet food isn’t helping? What is it about those ingredients that’s making it near impossible to get healthy?

There are more obese Americans with numerous health issues, I count myself among them, than there are anywhere else. We are a gluttonous nation and I often liken us to pigs being fatten up for the slaughterhouse. Pigs will eat anything you give them, Americans have become the same way. Soy in every product, who cares it’s healthy right? Well, I hate to burst everyone’s happy bubble but soy isn’t safe for everyone, especially men and anyone who doesn’t have a properly working thyroid *raises hand*.

I understand that going alkaline isn’t for everyone, but doing just a little bit is better than going all the way. You could begin to notice some dramatic changes in your daily life. All you would be doing is increasing certain vegetables and fruits while decreasing caffeine (don’t kill the messenger here lol) and other highly acidic foods such as beef, pork and artificial sweeteners. Who doesn’t want to take less medicine to combat inflamed nasal passages, post nasal drip, and mucous filled lungs? I would like to think that would be on everyone’s list!! Sure would free up some extra money to put towards other expenses.

Below is a chart of the most alkaline foods all the way to the most acidic. If you’re at all curious as to how you can begin making some small life saving changes in not only your life but your loved ones as well, then print this chart below. Take inventory of what you already have in your fridge, freezer and pantry, taking note of certain health issues that you and your family struggle with, and begin making a plan based on how you can begin living a healthier life by reducing the acidic foods that you all consume. It helps to keep a daily, weekly, or monthly log about how certain foods are affecting you, usually if you have a sensitivity to something it will manifest itself within a couple of hours, while an allergic reaction may take less time and be almost instant. We should all be proactive in our health and taking preventative measures at home instead of trying to treat the symptoms later. You’ll be able to save yourself a lot of money this way and you’ll feel better too!

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Hope you all have a blessed Tuesday!!

#tealtuesday  #pcos  #alkaline