Healthier Key Lime Pie

In August,  I achieved the big 45.  I did not really celebrate another year under my belt, but we did enjoy eating this Dairy-Free, Gluten-Free Key Lime Pie.  Lauren, my daughter,  wanted to do something special, and she knows one of favorite deserts is Key Lime Pie.  She made amazing pie by herself with a little guidance on ingredients from me. 

Ingredients

 

1 cup of Almond Flour (or 1.5 cups of Almonds, finely ground)

2.5 tablespoons of coconut oil

1 cup of whole coconut milk (Canned is OK do not use low-fat)

3 eggs

1/2 cup of freshly squeezed, key lime juice

4 tablespoons of honey

2 tablespoons of coconut flour

 

Preparation

 

Preheat the oven to 325 degrees.

Mix 1.5 tablespoons of coconut oil with the almond flour. 

Grease a standard pie pan with coconut oil. 

Add the Almond flour mixture to the pan and press flat into the sides.

Bake the crust in the oven for 5 - 10 minutes or until slightly golden.

Combine the coconut milk, eggs, key lime juice, honey and coconut flour.

Pour the filling into the crust and bake for 30 - 35 minutes, or until the pie is set.

(The pie should not wiggle much when you move it.)

Let cool and store in the refrigerator for at least 2 hours to set. 

Enjoy!

 

Asian Salmon Patties

Wild Caught Salmon is one of the best things that you can feed your body and mind.  It is loaded with an abundance of vitamins, minerals, anti-oxidants and omega-3 fatty acids. This potent combination has been shown to improve your heart health, regulate your blood sugar, increase your metabolism and to help build healthy tissues.  Can you see your heart smiling already?  Always choose wild salmon over farm raised. Test have shown wild salmon to be much more healthy for you.

Ingredients

1 1/2 lbs of wild-caught, skinless salmon finely chopped

2 green onions finely chopped

1/2 viadalia onion chopped

1/4 cup of steel cut oats

2 tablespoons of grated fresh ginger

1 large egg

1/3 cup of mayonnaise

Juice from 1/2 lime

1 teaspoon of toasted sesame oil

1/4 teaspoon of powdered cayenne pepper

Salt and Pepper to taste

Prep

Combine salmon, oats, ginger, vidalia onions, egg, cayenne pepper, and salt into a bowl.

Firmly pack into eight patties and place into the freezer for about 20 minutes.

Heat a large non-stick skillet over medium heat and cook until brown on both sides.

In a small bowl mix the mayo, green onions, lime juice and sesame oil.

Serve the patties with the Sesame Mayo and Enjoy!



Chopped Garden Salad

Inspired by a recipe from Martha Stewart and Glenn's Texas Caviar, we developed this salad mostly from the items we picked fresh from the garden.  This is one of my summer favorites because it is full of incredible flavor, beautiful colors and so good for you!  If you do not have the exact ingredients listed, feel free to pick what you have and experiment.  Even the kids will eat it.   You cannot go wrong with fresh veggies and it is so easy!

Ingredients

1 yellow bell pepper diced

1 orange bell pepper diced

1 sweet red pepper diced

1 cucumber diced

1 zucchini diced

1/4 cup of vidalia onions diced

1 tomato diced

1 can black eyed peas drained

1/4 cup of seasoned rice vinegar

garlic powder to taste

Preparation

Mix all of the ingredients together in a bowl

Chill for one hour

Enjoy!

Mini Tacos

This meal was created by my lovely daughter, Lauren, and inspired by a recipe that she made with my sister.  It is not gluten or dairy free, but could be easily made that way.  I was not able to eat these, but was told they were delicious.  Instead, I used the same ingredients to have my Super Taco Salad.

Ingredients

24 Wonton wrappers

1lb of All-Natural Lean Ground Beef

1 can of Organic Black Beans

Fresh, Diced Tomatoes

Shredded Cheese

Easy Guacamole

Sliced Black Olives

Salsa

Coconut Oil

Taco Seasoning and Garlic Powder

Preparation

Preheat the oven to 400 degrees.  Insert the wontons into a oiled muffin pans.

Brown the ground beef.  Add Taco Seasoning and Garlic Powder to taste.

Add the beans to the browned beef and cook a few more minutes.

Fill each wonton with a spoonful of the beef & bean mixture.

Top with cheese and bake in the oven for 5 minutes.

Remove the mini tacos from the muffin pan.

Top with olives, salsa, guacamole.

Enjoy!

To make this cow's milk dairy free, I would use Trader Joe's Goat Cheddar.  You also may want to try rice papers instead of the wontons to go gluten free.



Pad Thai

Pad Thai has long been a family favorite at the Jolly house, however, it has been difficult to duplicate the taste of a quality Thai restaurant.  The most difficult part to this recipe is finding the ingredients for the sauce and cooking the noodles just right.  Kroger now carries many of these items, and the rest you can find at an Asian grocery. The pre-made sauce that you can find at the grocery store was never quite right.  Great Pad Thai should be light, fresh and have a balanced flavor.  This recipe is also free of gluten and dairy!

Ingredients

2 Eggs

Ground Pepper

4 cloves of minced Garlic

2 Green Onions - Diced

4 tbs of Tamarind Paste (or White Vinegar)

4 tsp Fish Sauce

Ground Chili Pepper

1 Lime

1 Package of Thai Rice Noodles

Coconut Oil

2 cups Bean Sprouts

1/4 cup of chopped dry-roasted cashews

1/2 pound of cooked, peeled and deveined Shrimp

1/2 pound of cooked chicken cut into bite size pieces

Preparation

Cook the Shrimp and Chicken and set aside.

Fill a large pot with hot water (not boiling) and let the noodles soak for 10 minutes.  When ready for the skillet the noodles should be flexible and not soft.  They also should not have expanded.

Mince the garlic, Dice the onions, chop the cashews and set aside.

Using a wok or a large skillet brown the green onions and garlic on Medium High.

Drain the noodles and add them to the skillet.  Continue to stir to keep from sticking.

Add tamarind, fish sauce, and chili pepper.

Push the noodles to the side and crack the eggs in the skillet.  Scramble until almost cooked and the fold the eggs into the noodles. 

Taste one of the noodles. If the noodles are not yet soft add a little water and continue cooking.

When the noodles are ready, add the Shrimp, Chicken, Bean Sprouts and Cashews. 

Stir everything together a few times.  The noodles should be soft, dry and very tangled.

Serve and Enjoy!

French Onion Dip - Cow's Milk Dairy Free

It was Independence Day and we were enjoying a cookout with the family.  My children love potato chips, but I rarely buy them.  Since I usually reserve cheat times for holidays and Saturday nights; I thought it would be fun to have some chips and dip. I was enjoying some Wavy Chips, watching the family dig into the dip and really wishing that I did not have an allergy to cow's milk dairy.  It's not lactose intolerance, but the kind of allergy that leaves fire-burning eczema on the soft areas of my arms and neck for weeks. 

All of a sudden it occurred to me that I might be able to enjoy some dip, if I had the right ingredients on hand.  I have always thought that plain, goat milk yogurt tastes somewhat like sour cream.  In an act of desperation, I quickly mixed together a few scoops of yogurt and some dry soup mix. It was really good, and somewhat difficult to tell the difference from real sour cream.  This little experiment made my day and helped me grow one step closer to independence from cow's milk dairy.  How fitting!

Quick Brisket Tacos

This recipe is for those days when you want something healthy and really do not have time to cook. The tacos are super easy to prepare, and you can go from start to finish in less than 30 minutes. If you are not a brisket fan substitute pulled pork, turkey or chicken.  If you do not have a Trader Joe's in you neighborhood, these ingredients can be found at most grocery stores.  This recipe is wheat/dairy free, and it is best with fresh guacamole and veggies.

Ingredients

1 package of Trader Joe's Pulled Beef Brisket

1 can of Organic Black Beans

1 package of Taco Shells

Fresh Spinach

Sliced Tomatoes

Guacamole

Diced Green Onion

Preparation

1. Drain black beans and heat with Brisket in a sauce pan over medium heat.
2. Slice the tomatoes and dice the green onions.
3. Prepare the Guacamole.  Click on the link for easy instructions.
4. Heat the taco shells in the oven at 350 degrees for 3 minutes. 
5. Assemble and Enjoy!

Simple Spinach Salads



Simple Spinach Salads are my favorite side dish.  They are quick, easy to prepare and delicious.  Spinach is my favorite salad green by far.  Not only does it taste great, but it is one of the most nutrient dense foods on the planet.  One cup of spinach has more than 20 vitamins and mineral with only 40 calories.  I like it fresh and wilted.  You just can't go wrong with Spinach!

The simple salad shown above only contains sliced strawberries, crumbled goat cheese and spinach.  Why spend time cooking veggies when you can make a delicious, fresh salad in less than 5 minutes.  This salad is great by itself or with several dressings including balsamic or raspberry vinaigrette.

Most kids like the taste of spinach, because it is not bitter.  I started my children on simple spinach salads made with berries, grapes (cut in half) or cherry tomatoes. Now they prefer spinach over other less health choices of greens.   

I challenge you to have a simple spinach salad as a side dish at least twice per week.  Not only will you save time, but you will improve you health.  Let me know what combinations you and your family enjoy!

What else is to like about Spinach?

• Spinach contains at least 12 cancer fighting antioxidants.
• Fresh spinach is know to improve cardiovascular health.
• Spinach contains nutrients that are known to fight prostate and ovarian cancer.
• Spinach has been shown to improve brain health and slow down the aging process.
  
  

Almond Chicken with Strawberry - Balsamic Sauce

If you prefer a sweet-tart sauce with your crispy chicken, then look no further. This is very easy to make and is wheat/dairy free. Your family will think you've spent hours on this quick and delicious meal served with a wilted spinach salad!

 Ingredients

1/2 cup of McCann's Quick Cooking Rolled Oats

1/3 cup of Trader Joe's Almond Meal (or coarsely ground almonds)

8 Chicken Breast Tenderloins

Coconut Oil

1/4 cup of chopped green onions

1/3 cup reduced sodium chicken broth

1/3 cup of strawberry preserves

3 tablespoons of balsamic vinegar

1 package of baby spinach

Salt & Pepper to taste

• Combine the Oats, Almonds, Salt and Pepper in a large ziplock or tupperware.
• Add chicken one piece at a time and shake to coat evenly.
• In a large skillet coated with coconut oil, cook over medium heat until done.
• Remove chicken and keep warm.
• In the same skillet, cook green onions until tender.
• Stir in broth, preserves, vinegar and bring to a boil. 
• Reduce heat and simmer until thickened (about 5 minutes)
• Meanwhile, in a large sauce pan, bring 1/2 inches of water to boil . 
• Add spinach, cove and cook for 3 minutes until wilted, then drain.
• Serve chicken and spinach with the sauce and Enjoy!
 

 

Farm Fresh Purple Hull Peas & Green Beans

Gretchen and I took a trip to her Mother's farm in Dallas last week while I attended a convention for Realtors, Banks and Loan Servicers.  We had some great meals while we were there' and even brought home some farm fresh veggies: including purple hull peas and green beans.  They are so delicious, and easy to cook. It made me wish I lived on a farm...but only for a minute.

 

Ingredients

4 cups of shelled purple hull peas

4 slices of Trader Joe's Uncured, Fully Cooked Bacon

Crazy Jane's Mixed Up Salt

Filtered Water

• Shell the purple hull peas and rinse.

• Add peas to a sauce pan and cover with water plus one inch.
• Cut the bacon into 1 inch strips and add to the pan with some salt.
• Boil for 45 minutes on medium heat until tender.  Enjoy!

Ingredients

4 cups of green beans

1 tablespoon of Extra Virgin Coconut Oil

Crazy Jane's Mixed Up Salt

• Rinse the green beans and snap off the ends.
• Saute the green beans in a skillet under medium heat for 15 minutes or until tender-crisp.
• Add salt to taste and enjoy!

We ate these veggies with My Favorite Meatloaf.  What a perfect pairing!