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Chick-n Nuggets

chickienuggs

Makin’ food! Again! Here’s another great recipe from my class a few nights ago – chicken free chick-n nuggets!  Now, I’m not against meat at all, but I DO aim to cut out anything that might be pumped full of antibiotics, added hormones and any other hidden nasties that might do my family and I harm.  In the small, rural town of Frederick, sometimes all you have is Tyson and sometimes you just don’t feel right about that.  Okay, I NEVER feel right about that.  So when we’re out of the good stuff and I  don’t feel the urge to go down to the only grocery store we have to purchase some drug-filled, jacked up chicken-like product, I make my sweetie these. Chick-n Nuggets (“Chickie Nuggs”) 1 can of chickpeas/garbanzo beans 1/2 onion Parsley 1 clove garlic 1 egg 1tsp Cumin 1 tsp salt 1 dash pepper 1 tsp lemon juice :READ MORE:

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3 ingredient Peanut Butter Cookies!

batter

Over the last few months, my passion for healthy eating has increased by about a million degrees.  Coming over to the midwest really challenged me in my eating habits, as I arrived right in the height of the festive season. I got to try a lot of new things and experienced the culture here first hand, which was SUPER awesome.  However, I came out of it a little sicker, sadder and heavier (literally) than when I began.  It was then that I decided I had to get back on the bandwagon and find a way to sustain the lifestyle I had in Australia here in the midwest. It’s been a huge journey, full of tears, detoxifying and ‘fat days’ (they aren’t real, but we all have them), but I’m not going to go into detail just yet.  I only wanted to fill you in on how I’ve now found myself giving :READ MORE:

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Dumpling Thursday!

stickers

While not being compliant with my ‘clean’ lifestyle, these are still the yummiest things ever.  Depending on the ingredients you use, these can actually be GREAT for you, just be sure to make the stickers yourself.  This time around I used the packaged pot stickers found at Walmart, but next time I DEFINITELY want to attempt making my own with some nice organic flour (using this recipe). Pork Dumplings: 1/2lb ground pork 1 small cutting of turmeric 1″ ginger handful of cilantro 2 cloves crushed garlic 1/2 tsp soy sauce 2 chopped scallions Broth: 2 cups homemade chicken bone broth (or organic store bought broth) 1 cup water salt and pepper, to taste 1 chopped scallion 2 cups loosely packed, chopped chard (omit stems) 1 tsp fish sauce 1 tsp soy sauce 1.  Blitz up turmeric, ginger, garlic, cilantro and chopped scallions in food processor until finely chopped. 2.  Place pork :READ MORE:

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Strawbana!

smoothie

Smoothie time! I don’t know how your mornings go or what your selection of toaster compatible breakfasts include, but I do know this: there is nothing better than starting your day with a healthy serving of fruits and veg.  Clint, Scarlett and I love to start our day by drinking our food (with the right consistency, it’s just easier that way) and while I try to pack as much into them as I possibly can, I am also very familiar with the scant, Mother Hubbard-ish weeks.  Let me assure you that for a truly great smoothie, even the basics will cut it. This week has been a bit tighter, so we’ve been opting for a smoothie of Banana, strawberry (frozen), a handful of spinach, filtered water, a teaspoon of peanut butter and a drizzle of honey.   DELICIOUS.  If my three-year-old’s expression is anything to go by (not to mention her :READ MORE:

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Easy Mushroom and Kale Pasta

Pasta

This is such a simple recipe for a rushed weeknight or one of those days that you just couldn’t be bothered (because I rejoice over getting a shower, let alone getting anything else accomplished).  I would suggest washing down with a mug of hot black coffee and Netflix.  That pretty much sums up the end of every one of ‘those days’ I’ve experienced lately. So here you have it, the ultimate comfort food – only with no feelings of guilt or obligatory workouts in the morning attached. Easy Mushroom and Kale Pasta Serves 2 and a half (Good for Mommy, Daddy and Little Miss) 8 ounces pasta, I use a corn-quinoa blend gluten free pasta by Ancient Harvest (I found it at Braum’s!). Prepare as per directions on box 1 ounce mushrooms 2 coconut butter 2 shallots, diced 3 cloves garlic, minced 1 1/2 cup chicken or vegetable stock (organic if :READ MORE:

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Amy’s Favorite Salad

Lunch

I try to keep myself to a pretty healthy lifestyle with regular exercise and a really great, organic diet and I like to eat raw as much as possible, but winter just isn’t salad weather.  Except for this one, trust me. This salad is just gorgeous.  I used to make it in bulk and eat it for lunch, snacks AND supper (for two days, I wouldn’t keep it for any longer than that).  The flavors are all so complimentary and it’s surprisingly filling, which I really appreciate.  When you eat a plant based diet on the whole, it’s sometimes hard to stay full for long (or, it takes a lot of practice and learning.  Worth it). It’s a nice simple one to assemble, so here you go: Amy’s Favorite Salad 1 can of organic chick peas 1 can of butter beans (optional) 1 – 2 cobs of organic sweet corn, stripped :READ MORE:

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I am Amylee - Maker, married to a fellow Maker, mama to a mess in a tutu and big time dreamer in small town Oklahoma.  I wish I was stylish enough to have a fashion blog, but I might just write a lot about coffee.

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