Chicken and Black Bean Burrito Bowl with Cilantro-Lime Dressing

There is LOTS of room to adapt/tweak this.  Add some rice or red onion.  Leave out mushrooms, etc. Make it the way you like it!  This is quick and easy.  Enjoy!  (adapted from www.bumblebee.com/albacore)   THIS RECIPE SERVES 4.


Ingredients:

1 cup of cooked cubed chicken (or tuna)
1 cup of cooked organic quinoa
1/2 tsp of cumin
1 can organic black beans
1/2 tbsp EVOO (extra virgin olive oil)
2 cloves garlic, minced
2 cups kale, chopped (you can use frozen too!)
2 cups portobello mushrooms, chopped
1/2 tsp of red pepper flakes (or more to taste)

CILANTRO-LIME DRESSING:

1/2 cup loosely packed fresh cilantro
1 clove garlic, raw
1 small cucumber
3 limes, (juice of 2, 1 for garnish)
3/4 tsp of raw honey
2 tomatillos, de-papered (or you can buy 2 under-ripe tomatoes and add a squeeze of lime!)
1/4 cup of vinegar
1/2 cup ripe avocado
Dash of pink himalayan salt

PREP:

Toss quinoa with cumin and black beans in the bottom of 4 bowls.  Heat oil in a saute pan over medium high.  Add garlic, kale, mushrooms, and red pepper flakes. Stir until soft and wilted, about 7-8 minutes. Scoop a portion into each bowl on top of black beans.  Add chicken or tuna on top of the kale mixture.  In a blender or food processor, combine dressing ingredients (except for 1 lime) and puree until smooth.  Pour dressing over each bowl evenly.  Cut the remaining lime into wedges for garnish.  Enjoy!

First Day of Summer Lemon Rolls!

**FREEZER FRIENDLY!

LIGHTLY GREASE 2 8x8 or 1 9x13 pan of your choice OR buy several small round DISPOSABLE pans to give these away to friends!

INGREDIENTS:

• 2 cups Raw Milk, Organic Whole Milk, Goat Milk or Milk Alternative
• 1/2 cup Organic Olive Oil
• 1/2 cup Organic Sugar 
• 1 package Active Dry Yeast (2 1/4 tsp)
• 4-5 cups (Plus 1 Cup Extra, Reserved) Organic Unbleached flour OR ancient grain of your choice 
• 1 teaspoon (heaping) ALUMINUM FREE Baking Powder
• 1 teaspoon (scant) ALUMINUM FREE Baking Soda
• 1 Teaspoon (heaping) Sea Salt
•  Plenty Of Melted Organic Butter
• 2 cups Organic Sugar
• 1/2 tsp lemon zest
• OPTIONAL: 1/2 tsp Almond Extract

For the sticky lemon filling:

• 1 cup organic sugar
• 1 lemon, zested
• 4 tablespoons (1/2 stick) organic butter, melted
• 1/4 teaspoon powdered ginger
• 1/8 teaspoon freshly-ground nutmeg
• 1/4 cup lemon juice, from 2 lemons
• OPTIONAL:  1 TBSP OF ORGANIC ALMOND EXTRACT (i LOVE using this and I even add it to my dough)

For the lemon cream cheese glaze:

• 1 organic lemon, zested and juiced
• 4 ounces ORGANIC cream cheese, softened
• 1 cup organic powdered sugar (1 cup organic sugar + 1 tsp arrowroot or tapioca starch in food processor will make your own very easily and corn-free!)

For the dough, heat the milk, oil, and sugar in a medium saucepan (or microwave) over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute or until nice and bubbly.  It can't be too hot or too cold...a little more than lukewarm.  While the yeast is getting happy, move on to next paragraph.

In mixing bowl, add 4 cups flour, scant baking soda, heaping baking powder, and salt. Add yeast mixture and stir until combined...I let my kitchen aid go for 5-10 minutes w/ the bread knead attachment.  (you may need to add more flour if its too sticky.  I know this sounds nuts, but the dough should feel like a breast.  Yep, that's what I said.  When it feels like a boob, your dough is perfect!  HA!)  Cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour or until doubled in size. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)  You can also MOVE ON AND ASSEMBLE, CUT ROLLS AND PLACE IN PAN AND THEN FREEZE YOUR UNBAKED ROLLS.

COMBINE ALL INGREDIENTS OF THE STICKY FILLING.  Set aside.
Preheat the oven to 375°F IF you are going to bake now.  Otherwise, you can freeze before baking and thaw out over night and bake the morning of.

To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.

Drizzle half of the sticky filling onto rolled out dough.  Gooey is the goal. You can always make more if you need to!  

Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, lemony, sugary, gooey log.

Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)

Repeat the rolling/gooey process with the other half of the dough and more pans. IF YOU ARE GOING TO FREEZE YOUR ROLLS, NOW IS THE TIME.  If not, continue one.  Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown. 

While the rolls are baking, make the cream cheese glaze: In a large bowl, beat together the glaze ingredients until very smooth. It should be smooth and creamy.

Remove pans from the oven. Immediately spread glaze over the top. Be sure to get it all around the edges and over the top. Make them for a friend today! It’ll seal the relationship for life. I promise.

Low Glycemic and GF Chocolate Chip Cookies

Low Glycemic and GF Chocolate Chip Cookies

2 Cups Namaste Flour

½ tsp of baking soda

½ tsp of sea salt

1 stick of organic butter, melted

¾ cup of agave

2 eggs

½ tsp vanilla extract

1 ½ cups of Enjoy Life OR Lily's chocolate Chips  (lily's chocolates are made w/ stevia...best choice)

Instructions:

Preheat oven to 325.

In medium bowl, whisk together flour, baking soda, and salt. Set aside.

In our stand mixer w/ paddle attachment, beat the melted butter and agave until combined. Beat in vanilla, eggs. Scrape down bowl as needed.

Reduce mixer to low and add dry ingredeints just until smooth.

Use a small scoop to portion out cookie dough balls onto a cookie sheet. (I line mine w/ silpat mats or parchment paper)

Bake until the edges are golden but centers are soft and puffy. (about 10-12 minutes) They bake best if YOU ROTATE THE BAKING SHEETS HALF WAY DURING COOKING.

Hearty Breakfast Casserole

Ingredients:

1 lb ground deer, beef, or turkey-cooked/drained
3 large organic red potatoes
1 1/2 tsp salt, divided
1 cup of shredded cheese
4 large eggs
1 cup of raw milk, organic milk, or UNSWEETENED milk alternative

Mix meat, potatoes, and cheese in 8x8 lightly greased pan.  Whisk egg, milk, and salt and pour evenly over potato mixture.  Bake 350 for 35-40 minutes.

NO OATS OATMEAL

• 1 cup Crushed Pecans
• 1/3 cup Flax Seed Meal
• 1/3 cup Chia Seeds
• 1/2 cup Cauliflower, riced (~ 3 oz.)
• 3 1/2 cups Coconut Milk
• 1/4 cup Heavy Cream
• 3 oz. Cream Cheese
• 3 tbsp. Butter
• 1 1/2 tsp. Cinnamon
• 1 tsp. Maple Flavor
• 1/2 tsp. Vanilla
• 1/4 tsp. Nutmeg
• 1/4 tsp. Allspice
• 3 tbsp. Erythritol, powdered
• 10-15 drops Liquid Stevia
• 1/8 tsp. Xanthan Gum (optional)

Rice 1/2 cup of cauliflower in a food processor. Set aside for a moment.

 Add 1 cup raw pecans to a ziploc bag and use a rolling pin to crush them. Make sure they’re not too small, because you want them to add texture to the dish.

Add pecans to a pan over low heat to toast.

In a saucepan, heat 3 1/2 cups coconut milk. Once warm, add cauliflower and continue to cook until it starts to boil.

Turn the heat down to medium-low and add your seasonings: 1 1/2 tsp. cinnamon, 1 tsp. maple flavor, 1/2 tsp. vanilla, 1/4 tsp. Nutmeg, and 1/4 tsp. Allspice

 Add erythritol and 10-15 drops liquid stevia to the pan and stir in well.

 Add the flaxseed meal and chia seed to the pan and mix well. This will start to thicken tremendously.

Measure out 1/4 cup heavy cream, 3 tbsp. butter, and 3 oz. Cream Cheese.

Once your mixture is hot again, add the toasted pecans, cream, butter, and cream cheese. Mix together well. Here, you can add 1/8 tsp. xanthan gum if you would like it to be a bit thicker.

Condiments...CLEANED UP!

HONEY MUSTARD

1/4 cup of mustard
A generous squirt of honey or Whole Sweetener Agave Nectar

Stir well.

BULLETPROOF MAYO

1 large egg
3/4 cup extra virgin olive oil
1/4 cup coconut oil
2-3 tsp organic lemon or lime juice
1/2 avocado
Pinch of sea salt

Add all of the ingredients together a bowl and let the egg sink to the bottom.  Using an immersion blender, combine all of the ingredients until the mayo reaches desired consistency.  This yields about 1 1/2-2 cups of mayo.

EASY DRESSING

1/4 cup olive oil
2 tsp lemon juice
1 tsp of agave or honey
pinch of himalayan salt

Combine all.

Bulletproof Satisfying Salad Dressing

• ½ Avocado (or 2 egg yolks)
• 2 tbsp Coconut Oil (optional)
• 3 tbsp Olive oil
• 2 tbsp Apple Cider Vinegar
• 1/3 medium cucumber
• Sea salt to taste
• Pinch of xylitol or stevia
• Fresh cilantro, oregano, or sweet or spicy pepper

Blend all ingredients to create a thick, creamy dressing.

Bulletproof Honey Mustard Vinaigrette

• ¼ cup Apple Cider Vinegar
• 1/4 cup Extra Virgin Olive Oil
• 3 tbsp organic mustard
• 2 tbsp raw honey (or xylitol)

Bulletproof Creamy Basil Vinaigrette

• ½ Avocado
• ¼ cup  plus 2 tbsp Extra Virgin Olive Oil
• ¼ cup Apple Cider Vinegar
• A small handful of fresh basil leaves

Bulletproof Ranch Dressing

• 1 cup Bulletproof Mayo
• 2 tbsp Fresh Dill – chopped
• 1 tbsp Apple Cider Vinegar
• 2 cloves garlic, minced together with sea salt
• salt and pepper

Chill for a few hours after blending.

FRENCH DRESSING

• 1/3 Cup Olive Oil
• 1/3 cup organic ketchup, preferably stevia sweetened
• 3 tbsp of agave nectar
• 1/4 cup apple cider vinegar
• 1 tbsp chopped onion
• 1 1/2 tsp lemon juice
• 1/2 tsp dry mustard, or a squirt of dijon mustard
• 1/2 tsp paprika
• 1/2 tsp of sea salt

Place all ingredients in a blender and emulsify.  Refrigerate for at least 3 hours...longer is even better!  

SUPERBOWL SUNDAY: how to keep it CLEAN yet still make all the foods you LOVE!

I posted this TWO YEARS AGO and it continues to be our favorites!  

SIMPLY CLICK HERE for all recipes.  

ENJOY!