1 medium-sized eggplant, cut into small or bite-sized pieces
2 spicy peppers (I used jalapeno actually), minced
1 T oil
1/4 c soy sauce
3 drops ginger essential oil (doterra oil is safe to cook with, but some aren't so just double check!)
1 t honey
1 cup soft tofu, cut into small/bite-sized pieces (optional)
Heat oil in a medium sized pan or pot. Add eggplant and cook on medium heat for 3 minutes. Add spicy pepper, and cook for an additional 3 minutes. Make sure to stir so that the eggplant doesn't stick and gets cooked evenly. :) Then, add soy sauce and cook for another minute, add ginger essential oil and make sure to mix it thoroughly so that the ginger oil is distributed evenly. Drizzle in the honey and stir again. Add the tofu, cook for another 2 minutes, then bring down to a simmer, mix, and voila!
Serve with brown rice. Mmm! :)
Friday, March 31, 2017
Homemade Chicken Nuggets!
Ingredients:
1 lb chicken breast, cut into 1 - 2 " pieces ("nuggets":)
1/3 c flour (for paleo or gluten free, almond or coconut flour would work well)
3 T cornmeal
1/2 t onion powder
1/8 t black pepper
1/8 t salt
1 T olive oil
Heat olive oil in a pan to medium heat. Mix dry ingredients in a bowl. Toss the chicken pieces in the flour mixture to coat thoroughly. Place coated chicken pieces as flat as possible in the pan. Let cook on medium-high heat for five minutes, then flip them over. At this point you might want to add another drop of olive oil if they look a little dry. Then let cook for another 5 minutes. Make sure they are no longer pink inside (what I did is just cut open the biggest looking one to check), and voila!
Super quick, and so super delicious!!
1 lb chicken breast, cut into 1 - 2 " pieces ("nuggets":)
1/3 c flour (for paleo or gluten free, almond or coconut flour would work well)
3 T cornmeal
1/2 t onion powder
1/8 t black pepper
1/8 t salt
1 T olive oil
Heat olive oil in a pan to medium heat. Mix dry ingredients in a bowl. Toss the chicken pieces in the flour mixture to coat thoroughly. Place coated chicken pieces as flat as possible in the pan. Let cook on medium-high heat for five minutes, then flip them over. At this point you might want to add another drop of olive oil if they look a little dry. Then let cook for another 5 minutes. Make sure they are no longer pink inside (what I did is just cut open the biggest looking one to check), and voila!
Super quick, and so super delicious!!
Saturday, March 18, 2017
Cinnamon Protein Balls... with essential oil!
Cinnamon Protein Balls (or Nuggets, depending on your inclination! ;)
4 T peanut butter (or almond butter!) - works best with nut butters free of added sugar & bullshit.
2 T dairy-free milk, or orange juice (I used unsweetened oat milk)
1-2 T honey (depending on your taste)
6 drops doTERRA wild orange essential oil
2 T cinnamon
3- 4 T shredded coconut
Add peanut butter to a small mixing bowl. Pour liquid ingredients over the peanut butter, and stir until neatly combined. Add orange essential oil, and stir. Mix in cinnamon. Lastly, add shredded coconut until the mixture becomes fairly thick. Scoop out spoonfuls, and roll into balls/nuggets. Optional: roll in additional shredded coconut!
They are really delicious.
4 T peanut butter (or almond butter!) - works best with nut butters free of added sugar & bullshit.
2 T dairy-free milk, or orange juice (I used unsweetened oat milk)
1-2 T honey (depending on your taste)
6 drops doTERRA wild orange essential oil
2 T cinnamon
3- 4 T shredded coconut
Add peanut butter to a small mixing bowl. Pour liquid ingredients over the peanut butter, and stir until neatly combined. Add orange essential oil, and stir. Mix in cinnamon. Lastly, add shredded coconut until the mixture becomes fairly thick. Scoop out spoonfuls, and roll into balls/nuggets. Optional: roll in additional shredded coconut!
They are really delicious.
Sicilian Eggplant Sauce... with essential oils!!
Sicilian Eggplant Pasta
1 T olive oil/veg oil
1/2 large eggplant, cut into cubes
1 large carrot, cut into small pieces
Salt, to taste
Black pepper, to taste
1/2 jar marinara sauce
Red chili flakes, to taste
2 drops rosemary essential oil (doterra's essential oils are safe for consumption, but others are not, so be careful!)
2 drops lemon essential oil
Pasta of choice (I used whole wheat einkorn penne, which was delicious!)
Heat olive/veg oil in medium sized pot on med-high heat (I used 1/2T olive oil and 1/2T vegetable oil). Add eggplant, and let cook on med-high heat for 3-5 minutes, or until it starts to become tender. Add carrots and cook for an additional 3-5 minutes, stirring occasionally so that the eggplant does not stick to the bottom of the pan. (If necessary, add 1t more oil! I had to do this once, after adding the carrot.) Add salt and black pepper while carrots and eggplant are cooking. Once they are fairly tender, stir in the marinara sauce, and bring to a boil. Add in the red chili flakes and bring down to a simmer. Immediately add the rosemary and lemon essential oils, stirring them in (stirring them to mix them around is... essential! ;), cook on simmer for 2 more min.
Meanwhile, cook pasta of choice according to package directions, drain, etc.
1 T olive oil/veg oil
1/2 large eggplant, cut into cubes
1 large carrot, cut into small pieces
Salt, to taste
Black pepper, to taste
1/2 jar marinara sauce
Red chili flakes, to taste
2 drops rosemary essential oil (doterra's essential oils are safe for consumption, but others are not, so be careful!)
2 drops lemon essential oil
Pasta of choice (I used whole wheat einkorn penne, which was delicious!)
Heat olive/veg oil in medium sized pot on med-high heat (I used 1/2T olive oil and 1/2T vegetable oil). Add eggplant, and let cook on med-high heat for 3-5 minutes, or until it starts to become tender. Add carrots and cook for an additional 3-5 minutes, stirring occasionally so that the eggplant does not stick to the bottom of the pan. (If necessary, add 1t more oil! I had to do this once, after adding the carrot.) Add salt and black pepper while carrots and eggplant are cooking. Once they are fairly tender, stir in the marinara sauce, and bring to a boil. Add in the red chili flakes and bring down to a simmer. Immediately add the rosemary and lemon essential oils, stirring them in (stirring them to mix them around is... essential! ;), cook on simmer for 2 more min.
Meanwhile, cook pasta of choice according to package directions, drain, etc.
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