In keeping with the running theme of healthy and alternative foods, todays ingredient is flaxseed. I don’t have a specific recipe again today, more of a advice column / tips and tricks for using flax. The first and most important thing to know is that flaxseed in its seed form is actually not digestible by people. So you can either buy it already ground up, or save yourself some cash by buying the seeds in bulk and grinding them up as needed at home. A cheap coffee grinder is great for this, just make sure its been thoroughly cleaned or you’ll end up with coffee flavoured flax.
I primarily use flax as a protein boost in homemade granola bars because it’s pretty tasteless and adds 1.3 grams of protein for every tablespoon of ground flax. It’s also super useful for people who have an egg allergy or choose not to eat eggs, you can use flax in place of eggs as a binding agent in recipes like cookie dough or bread. To use it this way you simply mix one tablespoon of ground flax and 3 tablespoons of warm water. Allow it to sit, you can put it in the fridge to speed up the process, until it becomes jelly like in consistency. This mixture will replace one egg in your recipes. Be careful when doing this not to make too much of a mess, as once its hardened again the flax jelly becomes like glue and is a pain to clean off the counter.
Flax makes a great addition to smoothies, seed bread, muffin recipes, granola mix etc. Its versatile and good for you. I promise to have a real recipe to share with tomorrows ingredient, which is … So see if you can guess what it is and you too can bask in the glow of secret prize!
Photo by paul morris on Unsplash
Cauliflower! My favourite of all the vegetables. I love to cook with it, eat it raw, substitute it for many things. It’s amazing. This recipe is super versatile, you can add or take away things from this casserole to suit your tastes. The chicken bacon ranch version is my favourite so that’s what I’m going to blog about today.
This recipe is a great low carb casserole recipe, adapted from a Whole30 recipe to be less restrictive. Start with shredded chicken, we use chicken from a home made, fresh roasted chicken. (Pro-Tip you can roast a fresh chicken in a couple hours in your oven and then shred the whole thing and pile it all in a Tupperware container in your fridge to use in multiple recipes like this one) If you don’t have prepared roast chicken then boiling and shredding a pound of boneless, skinless, chicken breasts also works great.
While your chicken is boiling, separate a whole head of cauliflower into individual pieces and rice them. I use the Tupperware Quick Chef to do mine, its like a manual food processor. Any food processor or blender will do. You essentially want your chicken to look like rice.
You’ll also need 8-10 slices of chopped, cooked bacon. 1/2 cup of ranch dressing and shredded cheese.* Get yourself a 9×12 casserole dish and dump in your chicken, cauliflower, and bacon. Give it all a good stir with a silicon or rubber spatula, then pour the ranch dressing over the whole thing. Mix well to incorporate and top with shredded cheese.
*For a dairy free version use dairy free/homemade ranch dressing and 3tbsp of nutritional yeast instead of cheese. Nutritional yeast can generally be found in the health food/organic section of your local grocery store.
Bake covered at 350 for about 30 mins, and uncovered for 10. Serve and enjoy!
That’s it for today’s recipe, tomorrows ingredient is … and as per usual there will be a prize for any reader who can guess the recipe! See you tomorrow!
Welcome to the first in this years A-Z April Blogging Challenge! Today’s ingredient is Artichoke, and this recipe if a brand new one for me. I made it for dinner today and it went over really well. It’s called Twice Baked Spinach and Artichoke Potatoes, follow this link to get to the original post on Paleo Running Momma’s blog.
Basically you bake your potatoes, scoop out the insides and mix them up with a pile of goodness! Spinach, artichoke, onion, garlic, coconut cream, nutritional yeast etc. Oh did I mention that this recipe is Whole30 compliant, paleo and dairy free?? I’m not strictly following any of these diets at the moment, but they are useful tags to use when you’re trying to eat healthier. Which is something I’m definitely working on.
One thing I wanted to point out about this recipe for anyone who is going to try it out is the original recipe says to use the guts from 3 potatoes and then fill in the two halves of four potatoes total. I found however that when following the recipe my mix became way too liquid-y after adding the coconut cream. So I ended up adding in the insides of the 4th potato anyways to thicken back up. So either use 4 potatoes or go easy on the coconut cream.
Another tip just in case, if you’ve never used coconut cream before, don’t worry! The finished product doesn’t taste anything like coconut. I use coconut milk as a substitute in tons of recipes and my husband hates coconut! He was pleasantly surprised to find a dairy free way to make things creamy and delicious that is also health conscious and tastes great!
That’s it for today’s recipe, tomorrows ingredient is Butternut Squash and as per usual there is a prize waiting here for anyone that can guess tomorrows recipe!
Photo by JACKELIN SLACK on Unsplash
Heyo! Those of you who have been around for a while know that I have attempted this challenge before. This year I’m going whole hog and putting all my effort into my potential writing career. To that end I’m picking a theme for this years challenge. Read on to discover!
First, what is the A-Z Blogging Challenge? It’s a huge collection of bloggers who post new content every day in April except the Saturdays, starting on the 1st. Each day corresponds to a different letter of the alphabet, hence the A-Z portion of the challenge. This year I’ll be focusing my posts on different recipes, each one tried and tested by me and centred around a different ingredient. The ingredients will correspond to the letters of the alphabet for each day. Cool, yes?
I’ll be trying to draw on my recent experience tackling the Whole30 and using mostly healthy, paleo style recipes I learned during that adventure. For the record, the anthropologist in me hates hates hates the term paleo, but I realise its the most useful tag to use when looking for healthy whole food recipes, IE. recipes that don’t have processed food or preservatives.
I can’t promise that all the recipes will be like that though, for those of us with a sweet tooth there will definitely be some bad-for-you but also delicious dessert recipes. Come back on Sunday for the first post, the ingredient is “Artichoke”. Can you guess the recipe? Post your guesses in the comments, if anyone gets it I’ll be giving out a prize at the end of tomorrows post!
*Photo by Peter Wendt on Unsplash