Apple Banana Breakfast Muffins **gluten free

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Apple Banana Breakfast Muffins

Ingredients

1 medium apple peeled
1/2 ripe banana
1 tsp vanilla
1/2 tsp salt
2 tbsp. honey
1/4 cup maple syrup
1 egg
1 tbsp. coconut oil
1/2 c almond milk
1-6 oz yogurt fruyo pineapple brand
2 tbsp. ricotta cheese

1 1/2 c almond flour
1/2 c organic millet flour
1/2 tsp of baking powder * gluten free

In food processor
Add cut apple, banana , salt  and vanilla until very small pieces . Add the next 7 ingredients .

In a seperate bowl mix all the dry ingredients . Stir with a fork to blend the flours and baking powder together. Next, pour the wet ingredients into bowl of flour and mix well with a wooden spoon.
Spray muffin pan with non-stick spray and fill 3/4 of muffin tin.
Cook for 25 minutes at 375. Place a pan of water in stove to create moisture while muffins cook. When finished baking, turn oven off and leave muffin pan in for 15 minutes longer .
These muffins are healthy sugar and gluten free.

Chicken Vin Vin and Onions (Vinegar) and (gluten free-low fat)

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Vinegar Chicken

This chicken is one of the easiest meals that takes no prep time . The chicken falls off the bone. The onions with the liquid is so flavorful and moist, it will melt in your mouth . Great for dinner parties or for leftovers the next day. This of course will be one of your favorite meals. Your family and friends will think you spent hours in the kitchen.

The preparation time is about 10 minutes or less. Baking time is one hour and 20 minutes.

Ingredients :

4 split chickens

1 large onion sliced

2 fresh cloves garlic chopped fine

Marinade:

1 cup sherry wine

1 1/2 cup cider vinegar

2 tbsp. buffalo sauce

2 tbsp. olive oil

1 tbsp. sea salt

1 tbsp. garlic powder

1/4 tsp. red crushed pepper

1  tbsp. dried oregano

1  tbsp. of Buffalo Sauce

Wash chicken well under cold water.  Place chicken in large baking pan with onions and garlic.  Pour all the liquid condiments over chicken: sherry wine, cider vinegar, buffalo sauce. Then pour a small amount of olive oil over each chicken piece.  Lastly, sprinkle all spices over chicken and onions :garlic powder, red crushed pepper, dried oregano, sea salt. ( This will create a golden crust on chicken after browning the last 15 minutes)

Cover with aluminum foil . Bake for one hour at 375. Uncover and cook 20 minutes longer to brown top of chicken.

Re-use the foil to cover chicken and allow to sit for 15 minutes.

Chicken Broccoli Parmigiano

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Chicken Broccoli Parmigiano

Ingredients:

4 6 oz. Chicken Breast

1/2  cup olive oil

1 tsp. salt

1 tsp. garlic powder

Dash Cayenne pepper

¾  cup white wine

Sauté chicken in olive oil for approximately 5 minutes per side over high heat. Slightly browned.

Add spices after 1st side is cooked.

When chicken browned on both sides: add white wine and cook for 2 minutes longer.

Broccoli and cheese blend

Ingredients:

14 broccoli florets

* Steamed or boiled until soft. Approx.8 minutes. Mix ingredients below while broccoli is still warm in a large bowl.

2 c of shredded mozzarella

1.5 cup Parmesan cheese

1/2 tsp. salt

1 tbsp. garlic powder

1 dash of Cayenne pepper

1 Casserole dish

Mix well with hands until consistency of mashed potatoes.

Assemble:

In a casserole dish, place the cooked chicken over the top, and add the broccoli blend evenly. Cook in a preheated oven for approx. 25 minutes, until top is slightly browned on top.

This is a twist on your regular chicken parmigiano without the red sauce . There is no cream added to make it saucy and runny. The broccoli gave the dish texture. If your child is not a fan of broccoli, it is still a favorite among kids and adults alike.

Enjoy my new parmigiano with chicken and broccoli.

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Chimichurri Vinegar Chicken

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photo
This chicken dish has many layers. It will be everyone’s favorite chicken dish. The chimichurri sauce at the end just makes this dish even more delicious.

Ingredients:

  8  chicken thighs

  I cup of canola oil

  ½ cup of sherry wine

Marinade for Chicken:

  Marinade Chicken for 20 minutes in a plastic bag with rub below.

Rub Seasoning for Chicken :

  1 tsp.  coriander

  1 tsp.  kosher salt

  2 tbsp. paprika

  1/4 tsp. cayenne pepper

  1 tbsp.  garlic powder

Marinade chicken thighs for 20 minutes in a plastic bag with rub.

Can be done a few hours in advance.

 While chicken  marinates, make the vinegar onions.

Vinegar Onions.

  2  diced Spanish onions

  1/2 tsp. kosher salt

  1/2 cup canola oil

 1/2 cup cider vinegar

  Sauté onions in oil for about 2 minutes over high heat . Reduce heat to medium until caramelized for another 10 minutes stirring while cooking.

** Reserve 1/2 cup of vinegar onions for Chimichurri sauce.

Heat ½ cup of canola oil in fryng pan.  Add seasoned chicken to pan. Sear outside of chicken about 10 minutes each side over high heat until browned.

Add 1 cup of sherry. Let cook for 2 minutes longer then add onions to the sautéed chicken.

 Cook chicken over low heat for 20 minutes. Covered.

Chimichurri Sauce

   1/2  cup of chopped parsley

   1/2  cup of chopped cilantro

   1/2  green pepper diced fine – if you want more spice use

   1/2  fresh jalapeño pepper- remove seeds

   1/2 cup chopped scallion

   1/2  tsp. red crushed pepper

    1  tsp. kosher salt

    2  garlic cloves diced

    1  tbsp. oregano dried

    1  tbsp. garlic powder

    1 cup olive oil

    1/3 cup of red wine vinegar

    1/3 cup of cider vinegar

   ** Add the ½  cup of cooked onions in vinegar **recipe above

Pour chimichurri sauce over each individual chicken before plating.

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Recipe Turkey Vegetable Meatloaf **gluten free

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Veggie Meatloaf with Condiments

First Sautee Vegetables

Ingredients:

1 med Spanish onion diced fine
3 celery stalks diced fine
1 carrot diced very fine
½ cup oil canola to sauté vegetables

Add oil to a frying pan.

After oil is hot add all vegetables.

After 5 minutes of sautéing vegetables. Add spices:

½ tsp. salt
1 tbsp. garlic powder

Sautee vegetables on medium heat for about 20 minutes until browned. Vegetables can be cooked longer for extra crispiness.

Add ½ cup sherry

Cook 2 minutes to cook of alcohol

Remove from heat.

Cool down in fridge for about 20 minutes or make the night before.

In a large mixing bowl. Mix all the ingredients

4 –lbs. ground organic turkey meat
½ cup almonds grounded in food processor to a breadcrumb texture
½ cup scallions chopped fine
½ cup pumpkin seeds
½ cup shelled hemp seeds
2 tablespoons of ground flax seed
¼ cup organic maple syrup
½ cup organic unsweetened ketchup Westbrae Natural
¼ cup sweet chili sauce ** optional but good* gluten free
Pinch of salt

Add vegetables mixture chilled from refrigerator.

Incorporate all ingredients by hand.

Place meatloaf in a 9 inch round or loaf pan that has been covered with a minimum amount of oil to prevent sticking.

Bake covered in 350 degree oven for 30 minutes. Then uncover for last 20 minutes until top is browned.

Let sit for 1/2 hour before serving.