Healthy, Gluten-Free Chicken Carbonara

So, as you probably know by now, I LOVE to eat! If food is involved, I’m there. If I ate the way I want to eat, I’d be extremely unhealthy and I’d be concerned with my blood pressure and cholesterol. That’s why I re-create these recipes so I can enjoy everything I WANT to eat without consuming an absurd amount of calories and fat.

I was so completely satisfied with this dish, even without the pasta! I poured the cabonara over mashed cauliflower and thin zucchini noodles, which turned out to be the perfect combo.

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No dish is complete without a glass (or bottle) of wine, in my professional wine-drinking opinion, which is why I decided on the chardonnay, pinot grigio blend. I wanted the buttery flavor of the chardonnay with the light/crisp taste of the pinot grigio.  Let me tell you, Villa Cerrina knows their stuff!

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Here’s What I Did:

  • 1 1/2-2 lbs. Boneless, skinless chicken breast
  • 1/4 Onion
  • 4 Slices uncured turkey bacon
  • 1 tsp. oil (I used grape seed oil, but you can use olive oil or other)
  • 1/4 Cup chicken broth
  • 1/2 Cup half and half
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/4 tsp. red pepper flakes
  • 2 Tbs. arrow root
  • 1 Tbs. butter
  • 1/2 Tbs. lemon juice
  • S&P to taste
  • 3/4 Cup steamed, cut green beans

 

In a large skillet, heat the oil over medium heat and add the onion, chopped. Allow it to cook alone for a couple minutes while stirring occasionally. Once the onion begins to soften, slice the turkey bacon into small, 1/4 inch pieces and add to the onion. Let this combo cook for about 3-5 minutes, stirring occasionally. Add the chicken, cut into cubes, and sprinkle all seasonings including S&P.

Once the chicken has cooked 1/2 way through, add the chicken broth and lemon juice and allow to simmer for about 10 minutes. Add the half and half, butter and arrow root, mixing well. Turn heat to medium/low, cover, and let simmer for about 15-20 minutes or until the chicken is thoroughly cooked and sauce has thickened.

I cut and steamed the green beans at the end and tossed them into the mixture so they were a little crisp.

For the cauliflower, I literally just steamed the crowns, drained and pulsed on high in my food processor. You really don’t need any seasonings or fillers in this because you want to enjoy the flavor and sauce from the carbonara.

For the zucchini noodles, I peeled the zucchini with a potato peeler on 4 sides until I hit the seeds. I put the noodles in a small skillet with a tiny bit of oil and tossed around frequently with a little salt and pepper. These noodles cooked very briefly because you don’t want them to get soggy, which they will very quickly.

Pour your mixture over the cauliflower and place the zucchini around the outside. Pour yourself a MUCH deserved glass of wine WHILE you cook AND while enjoying this delicious light version of a favorite dish!

 

If You Have A Spoiled Husband…

Homemade BBQ Sauce…Hand-rolled honey wheat AND white pizza dough (for the spoiled husband)20160201_203207.jpg BBQ Chicken Pizza!!!

Because I love my husband…(and don’t feel like listening to him whine) I made him his own “white” pizza, while I enjoyed my honey wheat bbq pizza and here’s what I did:

(Same bbq sauce recipe from the paleo chicken bbq dish, but doubled this for 2 pizzas):

  • 6 oz. Can Organic Tomato Paste
  • 1/4 Cup Apple Cider Vinegar
  • 1/2 Cup Water
  • 1/4 Cup 100% Maple Syrup
  • 2 Tbs. Honey
  • 2 Tbs. Molasses
  • 1 Tbs. Grape Seed Oil
  • 1/4 tsp. Salt
  • 1/2 tsp. Minced Onion
  • 1/4 tsp. Garlic Powder
  • 1/8 tsp. Cayenne Pepper
  • 1/8 tsp. 21 Season Salute (Trader Joe’s)
  • 1/8 tsp. Ground Cloves

For Honey Wheat Pizza Dough (same recipe as the pizza I made with veggies)

  • 1 lb. Boneless, Skinless Chicken Breast
  • BBQ Sauce (from above)
  • 2 Cups Whole Wheat Flour (plus extra for kneading)
  • 1/4 oz. Pizza Crust Yeast (“Fast and Easy”)
  • 2 tsp. Honey
  • 2/3 Cup Hot Water
  • 3 Tbs. Grape Seed Oil (plus extra for greasing baking sheet)
  • 1/8th Purple Onion (sliced)
  • 1 1/2 Cup Shredded Mozzarella Cheese (part skim)
  • Cilantro (for garnish)

In a small sauce pan, combine all ingredients for BBQ sauce, step by step, mixing as you go on medium/low-medium heat. You want the contents to simmer but not boil. Allow this to simmer, mixing occasionally, for about 10 minutes.

Cut the chicken into strips and cook in a skillet with a little oil over medium-medium/high heat, mixing occasionally to cook evenly. Once the chicken is about 3/4 way cooked through, remove from heat.

Preheat oven to 425 degrees. Grease your baking sheet (mine was 17 x 12 1/2). In a large mixing bowl, combine the flour, yeast and honey and mix together. Slowly add the how water and mix until it forms a “sticky ball”. Remove from bowl and place on a cleaned surface, dusted with flour. Begin to knead the dough, adding more flour as you need so the dough doesn’t stick. Once the dough has been kneaded for about 4 minutes, or until it becomes “elastic”, begin to roll out into a rectangular form. Place on the greased cookie sheet and begin to press down and into the edges (I brush a little oil around the edges).

Bake the dough for 5 minutes. Remove from oven and pour scoops of the BBQ sauce to evenly spread, leaving a little room for the crust. Sprinkle the cheese, then the chicken strips and onion. Bake again for another 10-13 minutes. Remove from oven and sprinkle cilantro to garnish. Slice and serve!

We enjoyed this with Blue Fin Petite Sirah!

Brie And Green Apple Grilled Cheese

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I took some thin slices of prosciutto and laid them on a cookie sheet with some foil. I drizzled some grape seed oil, brown sugar, and cayenne pepper on top and baked at 400 for about 5 minutes, tops.

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Once they came out of the oven, I put them inside 2 slices of sprouted grain bread with fresh slices of Brie and Gouda cheeses, fresh slices of Granny Smith green apples and arugula. I heated the sandwich in a skillet with a little butter and flipped once it began to brown and the cheeses began to melt. Once the sandwich was browned on both sides, I removed from the heat and sliced the center.

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On the side, I sliced some English cucumber and plum tomato and put them together in a bowl with a little Red Wine Vinegar, Grape Seed Oil, fresh Dill, salt and pepper to taste. This was a DELICIOUS dinner and I would recommend it for any time of the day!

I enjoyed this dish with Napa River Sauvignon Blanc, which was perfectly paired with the green apple!! Every single ingredient from this dish was from Trader Joe’s, down to the wine!

A Little Moisture Trick!

Sometimes gluten-free ingredients are a little on the dry side, which if you’re a gluten-free goddess, you are well aware of! I made my favorite pancakes the other morning and decided to add a little almond milk..AFTER they were cooked..I poured a little bit of the milk over the pancakes like it was whipped cream and it was JUST what they needed:)

I still put some fresh berries and a little pure maple syrup..I think I’m gonna go make some more!

I ate these a lot pre-wedding in the morning to start my day. They are filling but won’t make you feel bloated or like you’ve over-indulged.

Gluten-Free Turkey Meatloaf

This recipe is by far the yummiest, most satisfying meatloaf I have EVER had and I don’t feel guilty in the slightest because the only 2 “fillers” are corn flake crumbs and almond meal! I use mushrooms (weird?) to add flavor and moisture and a little Worcestershire sauce for a little kick. Please make and enjoy!! If you want a glass of wine while you make and enjoy this dish, I had Bluefin’s Petite Sirah. At less than $6 a bottle at Trader Joe’s, can you really pass on it??

  • 1 lb. Ground Turkey Meat ($2.99 at Trader Joe’s!)
  • 3 Eggs
  • 1 Cup Chopped Baby Bella Mushrooms
  • 1/2 Cup Almond Meal (Trader Joe’s)
  • 1/3 Cup Corn Flake Crumbs (I used Kellogg’s)
  • 1/4 Cup Ketchup (+ another 2 Tbs. for topping)
  • 2 Tbs. Worcestershire Sauce
  • 2 Tbs. Grated Parmesan Cheese
  • 1/2 tsp. Parsley
  • 1/4 tsp. Salt
  • 1/4 tsp. Onion Powder
  • 1/4 tsp. Garlic Powder
  •  1/4 tsp. Baking Powder

Preheat oven to 350 degrees. In a large mixing bowl, combine the 3 eggs, beaten, and the turkey meat. Mix well. Add the mushrooms and mix again. Put the almond meal and corn flake crumbs and mix once more. Finally, add all remaining ingredients and mix together, then pour into a greased loaf pan spreading evenly (I used Trader Joe’s Extra Virgin Italian Olive Oil Spray to grease the pan).

Take the extra 2 Tbs. of ketchup and spread evenly over the top of the loaf.

Bake for 45 Minutes and enjoy! 20160130_200224.jpg

I’m Not Funny…Or Witty.

So…as it turns out after reading several awesome blogs on both skin care and cooking, I have come to the sad realization that I am neither funny nor witty.

I hate to say that, because I always think I’m funny, but that’s just the conversations I have going on alone in my head. It’s with a tilt of the head and a smart remark that no one else can hear that I chuckle to myself. Embarrassingly, however, I think if I uttered these thoughts aloud, no one would laugh but me…so alas, I keep them to myself.

Before you think to yourself “maybe she actually IS funny, but doesn’t speak her mind”, first of all, I thank you for your faith, BUT I have tried sharing the thoughts that go on in my mind and instead of laughs, I get a lot of “aawwww”s, which are really in sympathetic tones to my attempts at witty humor.

I accept this. I’m not the girl who takes her top off and posts pictures of myself on a camel because she’s gorgeous and hilarious (all praise Chelsea Handler), or bakes a killer turkey stuffed with garlic butter, all while looking completely gorgeous AND being both funny AND witty (God bless you, Chrissy Teigan), or the beautiful, talented and hilarious Ali from http://bitchesbeglutenfree.com/me.html

It’s cool, though. Respect.

Hope you like all my stuff..even though it’s not funny…or witty. I just like wine and food and skin care.

Home Made Honey Wheat Pizza

OK! So it’s not paleo OR gluten free BUUUUT, it’s still relatively healthy and delicious! I didn’t feel overly full or too guilty about this one. I opted for all-veggie toppings, which cut back on the sodium (I don’t like chicken on my pizza unless it’s a BBQ or Buffalo, so I usually do prosciutto or pepperoni).

Here’s what I did:

  • Preheat Oven to 425 degrees
  • 2 Cups Whole Wheat Flour (plus extra for kneading)
  • 1/4 oz. Pizza Crust Yeast “Fast and Easy”
  •  2 tsp. Honey
  • 2/3 Cup Hot Water
  • 3 Tbs. Grape Seed Oil (plus extra for greasing baking sheet)
  • 8 oz. Trader Joe’s Fat Free Pizza Sauce
  • 1/2 Large Green Bell Pepper
  • 1/8th Purple Onion (sliced)
  • 1/2 Cup Sliced Baby Bella Mushrooms
  • 1 1/2 Cups Shredded Part Skim Mozzarella Cheese (Harris Teeter)
  • 1/4 Cup Grated Parmesan Cheese
  • 1 Tbs. Italian Seasoning
  • 1 tsp. Salt

In a large mixing bowl, combine the flour, yeast, and honey and mix together. Add the oil and slowly add the water while mixing with your hands. Slowly form a ball and place on a clean surface coated with more flour. Begin to knead the dough until the dough starts to pull back as you stretch. Add more flour to the surface, if needed and begin to roll out into a rectangle to fit your cookie sheet.

Grease cookie sheet (I used a 17 x 12 1/2 sheet and greased with oil and paper towels) and place the rolled out dough. Begin to stretch and cover the sheet corner to corner and brush the edges with oil. Place in the preheated oven and bake dough for 5 minutes. Remove and add all toppings. Place back in the oven and bake for 10 more minutes. Remove and allow to cool before slicing….ENJOY!! (I did!)