Wellness Wednesday: Coconut Sauce Chicken Alfredo

When I shared this Shredded Lemon Garlic Chicken recipe a few weeks ago, I said that there were so many different ways to use it: You can use it in place of the turkey in this Easy Turkey and Veggie Fry, you can use it in Lettuce Wraps like this, and you can even use the chicken in place of pepperoni in this pizza recipe. I've also already shared my Lemon Garlic Chicken Salad with Coconut Mayo, one of my favorite meals lately, and now I'm back with one last use for this awesome chicken (though the possibilities are endless, of course).

Now, this obviously isn't Chicken Alfredo, but that was the inspiration, and I do think it tastes rather like it. Plus, if you already have the chicken made ahead of time (like I like to do), this meal is super easy to make.

You'll need:
Shredded Lemon Garlic Chicken, made with the addition of basil
Rice (I use this)
Olive oil
Basil
Garlic powder
Sea Salt
Pepper
This coconut "mayo" sauce

1) Cook the rice according to the directions, then drizzle olive oil in a pan and briefly fry the rice in it, along with a few generous sprinkles of salt, pepper, basil, and garlic powder.
2) Place the rice in a dish, top with the chicken (warmed if you didn't just make it) and coconut sauce, and stir together.

All done!

Easy enough? I like to serve it with this broccoli or salad. And once again, the secret to this meal is the ever-versatile coconut sauce that I just keep using! It's great as a dressing, a pizza sauce, and now an "alfredo" sauce too.

Enjoy! If you like this, be sure to check out the rest of my healthy, yummy recipes!

{linking up with Delicious Dish Tuesday, Real Food Recipe Roundup here and here, Time to Sparkle, Share It Link Party, Do Tell Tuesday, Let Your Light Shine, Treat Yo' Self Thursday}

Wellness Wednesday: Pizza Time!

Some of you may remember the pizza I shared last Wednesday in my post on all the new foods I've gotten to try again lately. Now I'm excited to share the recipe with you! At long last, here we are: gluten-free, dairy-free, nut-free, corn-free, soy-free, sugar-free, nightshade-free pizza! :D

And I do have to throw in there: one more reason I don't really care for fall? It's dark by the time I make dinner. That = not great pictures. But thanks to my screwed up sleep, I don't really have a choice of when to take pictures. So my apologies...

As with a lot of my recipes, I've taken an already existing recipe and altered it to my needs. In this case, the crust was this recipe for Paleo Focaccia. So huge thanks to them!! You can also easily half this recipe; this version I'm sharing is double the original. You can also double this version... Which I've never done...

You'll need:
For the crust:
1 cup Bloomfield Farms flour (they really should be paying me for how much I mention them...) (any flour would likely work)
4 eggs
2 Tbsp melted coconut oil (I use this)
2 tsp baking powder
A couple dashes of salt
Several generous sprinkles of garlic and basil (I'm sorry, I never measure things like that... Feel free to add in oregano and parsley too.)
A splash of coconut milk (I use this) {later edit: I've found that using more milk, about 1/4 cup, makes the dough runnier and therefore flatter and more pizza-like as opposed to biscuit-like. So I highly recommend adding a bit more if you find the crust too thick--I've come to prefer it so.}

For the sauce:
This easy, homemade coconut sauce (ohhh yeah, I showed you, tomatoes!)

For the toppings:
Pepperoni
Chopped onion
Chopped broccoli

1) Preheat the oven to 350 degrees.
2) Combine the flour, baking powder, salt, and spices in a mixing bowl.
3) Add the eggs, coconut oil, and milk, and mix together.
4) Pour and spread the dough (which will be very thick) onto a baking dish lined with olive-oil-doused parchment paper. (Got that?) If the parchment paper won't stay put while you're trying to spread the dough, you can use chip bag clips to hold it down. You're welcome. :) And you can also dip the spoon or spatula you're using to spread the dough in olive oil or water to help the process.

 

5) Bake for 20 minutes, then remove and top with your ingredients of choice before baking for 10-15 more minutes as desired. As you can see, I cover it in my coconut sauce (very generously), then add pepperoni, onion, and broccoli. It doesn't really need the broccoli, but it makes me feel better about just having meat and onion on bread. ;)

 

And it is freaking. amazing. The sauce doesn't make the crust all soggy and gross when it soaks into it but just makes it better. And if you can have nightshades, I'm sure mushrooms and/or some green pepper would really do it.

So now I've shared chocolate chip cookies, ice cream that is out of this world, McGriddles, and now PIZZA. I rest my case. Healthy does not have to = deprived. :)

 Okay, last call! Today's the last day to enter my biggest giveaway ever. 

And also the last day to fill out my survey and get a $5 coupon to Katya Valera for doing so!

{linking up with Delicious Dish Tuesday, Real Food Recipe Roundup here and here, Time to Sparkle, Share It Link Party, Do Tell Tuesday, Let Your Light Shine, Treat Yo' Self Thursday}

Wellness Wednesday: Bacon & Egg McGriddle

Guys, I'm so excited about this recipe. If you can even call it that. I know I shared a Gluten-free Waffle McGriddle many moons ago, but that is now a thing of the past for me and this version is even better for you than that...

I realized that I've been terming all my recipes anymore gluten-free and dairy-free, but there's so much more they're free of. Think this covers it?

Close enough--I ran out of room.... ;)

This little treat uses my Breadless French Toast Sticks that I shared a while back. Every time I come up with a new recipe, I wonder how I didn't think of it sooner, and this is no exception. The french toast comes out flat and thick like bread, so why not use it like it?? So now I do. Alll the time.

You'll need:
For the "bread":
Two squares of "French Toast Bread"
Maple syrup

For the eggs:
2 eggs (or as many as you want)
salt (I use himalayan)
pepper
some chopped onion
olive oil

For the bacon:
3 or 4 slices of turkey lunchmeat (I use this)

1~ If you don't have the French Toast already made, do that first. It takes a bit. ;)

2~ You can make the eggs however your heart desires. But here's what I like to do: Crack 2 eggs into a bowl and whisk them with salt and pepper to taste, sautee the onions in a pan with olive oil, heat a drizzle of oil in a pan (used in place of butter), pour the eggs into the pan, sprinkle the onions on top, and then fry on either side. The onions are optional, as is sauteeing them first, but I've found that way is the best.

3~ While the eggs are frying, tear or cut the lunchmeat into strips, lay them out on a paper towel-covered plate, cover with a paper towel, and microwave for about 3 minutes. {Credit to Daniel for dreaming this up. Priceless.}

4~ Cut off two squares of the French Toast bread (microwave them if they're not fresh), and drizzle maple syrup on each slice. {Tip: drizzle the syrup on them sooner, before cooking the eggs and such, so the "bread" absorbs the syrup and becomes more McGriddl-y.} Stack the eggs (which you can see I fold over) and the bacon as you wish, and top with the second slice of "bread." Feel free to dip it in more syrup too. ;)

So simple! And so not bad for you like the "real thing" that I love, love, loved way back when, with a Dr. Pepper. I was so healthy. Why am I surprised my body is so sick?

This is great for a special meal! Or every freaking breakfast for a week. You won't see me judging...

Like this? You might like these allergen-free recipes too!

Coconut Banana "Oatmeal"

Strawberry Smoothie

Easy Turkey & Veggie Fry

{linking up with Delicious Dish Tuesday, Real Food Recipe Roundup here and here, Time to Sparkle, Share It Link Party, Do Tell Tuesday, Let Your Light Shine, Treat Yo' Self Thursday}

Wellness Wednesday: Breadless French Toast Sticks

I have been so eager to share this recipe with you guys! I happened to find the original recipe at The Scent of Oranges through a link up about a month ago. And I think I've made it five times since then... :O Needless to say, I've found yet another healthy recipe I can't live without. And it was invaluable to have ready to microwave and eat on our trip this weekend. Even my husband agrees, this stuff is awesome!

Now, as always, I've made some changes to the recipe. I will tell you that the original is called German Pancakes, but once I made my changes, it felt like French Toast fit it better in my case. Thus the new name. ;)

And as if they're not awesome enough, they are so easy. The hardest part is cracking open 6 eggs without making a mess everywhere--and having 6 eggs in your fridge!

Breadless French Toast Sticks

You'll need:

6 eggs

1 cup gluten-free flour (I have used different versions [more on that below] but prefer this)

1 cup coconut milk (the cold, carton kind)

1 tsp. vanilla

1/2 tsp. sea salt

2 tsp. cinnamon

2 Tbsp. olive oil to grease the pan

1) Preheat the oven to 400 degrees.

2) Mix the eggs, flour, milk, vanilla, salt, and cinnamon in a bowl. (It will be runny.)

3) Drizzle the oil in a 9x13 baking dish, place the pan in the oven for about 30 seconds to let the oil heat up, then remove the pan and move it around to let the oil coat it.

4) Pour the mixture into the pan and bake for about 30-35 minutes. (The original says 20, and I've done it up to 40 before, so I think it greatly depends on your flour.)

As I mentioned, I've used different brands and kinds of flour for this. I almost always use Bloomfield Farms, but for these photos I was out of it and used Bob's Red Mill and could not believe the difference in looks. The edges shot up the sides of the pan!

 And here is how it looks made with Bloomfield Farms flour. 

Much prettier. :) But it still tastes good either way. And to add to the craziness, both of these look completely different than in the original recipe! So feel free to use whatever flour you prefer!

I like to dip these in real maple syrup and have them with Easy Fried Broccoli (yep, kinda weird I guess) and turkey lunchmeat fried up in olive oil until it's crunchy. Pretty stinkin' tasty! :)

P.S. Linking up with Delicious Dish Tuesday, Real Food Recipe Roundup here and here, Time to Sparkle, Share It Link Party, Do Tell Tuesday, Let Your Light Shine, Monday Morning Gossip

No-Bake Coconut Whipped Cream Pie with Strawberries (Gluten-free, Dairy-free, Egg-free, Grain-free, Sugar-free)

I am soo excited to share this pie with you guys, which I pulled from a couple of different recipes to come up with. Based on the title of this post, you're probably wondering what on earth could possibly be left to put in this pie to make it taste good. Coconut of course! ;)

Last week I shared my super easy recipe for Coconut Whipped Cream, which held so much potential that I had to come up with another use for it. As promised, here it is!

Coconut Whipped Cream Pie

You'll need:

For the crust (originally from here, tweaked slightly):

1 cup banana chips (recipe below)

1 cup unsweetened coconut flakes

3 Tsp. coconut sugar (like this)

2 Tsp. vanilla

3 Tbsp. coconut oil, melted

pinch of salt

For the filling:

Coconut Whipped Cream (Note that you don't have to stick exactly to the ingredients in that recipe--there is a lot of freedom with it. But keep in mind that the flavor will decrease slightly once it's refrigerated, which is why it may seem like I use a lot of the sugar, etc.)

Optional:

Sliced strawberries

1) First we are going to make banana chips for the crust. You could buy these. But why do that when you can make them at home for a lot cheaper and know they're free of any questionable ingredients? Right? Slice up two ripe or very ripe bananas into app. 1/4-1/2"-thick slices (if you do them too thin, they won't come off the pan) and place them on a cookie sheet lined with wax paper and greased. (I use olive oil spray.) Bake at 200 degrees for 40 minutes.

2) Then flip the banana chips over and heat for another 40 minutes.

3) Place the banana chips, coconut flakes, sugar, vanilla, melted oil, and salt in a blender and blend well. You'll have to move the mixture around with a spoon every so many seconds to make sure it all gets blended.

 

4) Then press the mixture into a pie plate. As you can see, I never make very much because I'm the only one who eats this (and I usually can't sacrifice that many bananas!), so to make a whole pan, just double the ingredients.

 

5) Pour the whipped cream mixture into the pan. As you can see, and as I mentioned last week, it turned out really lumpy and I don't know why but assume it's because I made it on a very hot day. It's never done this before and still tasted great.

 

And even though I only make enough crust for half a pie, I always make enough filling for a whole one because I end up eating it too, with strawberries on top. Go figure. ;)

 

6) Finally, refrigerate for several hours. The longer the better, but at least 3. The filling will harden and become reminiscent of cheesecake.

 

Now, I've made this several times and just recently discovered: it needs strawberries. Oh my gosh.

It's certainly good without the strawberries, but they're just the extra touch that makes it perfect. Like, I love this stuff. And I also discovered that this seems to get better the longer it's in the fridge--it was even better on days 3 and 4.

And now I really, really want some... And it's all gone by now, of course. I think more will be in my future. ;)

This recipe was featured! :D

P.S. Linking up with Delicious Dish Tuesday, Real Food Recipe Roundup here and here, Time to Sparkle, Show Me What Ya Got, Share Your Stuff Tuesday, Share It Link Party, Do Tell Tuesday, Creative Exchange Link Party, Be.You.Tiful Link Party, Thursday Favorite Things