Christine Chowning

I found this to be one of my favorite dishes.  Now you don't have to be vegan to enjoy this Delicious dish you just have to enjoy cauliflower.  This is quick and easy to make cauliflower tabouli replaces gains that is used in tradional Mediterranean tabouli dishes.  Ingredients 1 cauliflower, cored and cut into large bite-size pieces (about 6½ cups florets) 1 large cucumber or 2 small cucumbers, halved lengthwise, seeded and cut into ¼-inch dice 1 large tomato, cut into ¼-inch dice or 1 cup of cherry tomatoes cut in half ¾ cup finely chopped flat-leaf parsley 1/2 small or medium red onion 1 tablespoon mint leaves finely chopped 2 tablespoons extra-virgin olive oil 2 cloves of garlic pink himalayan salt ( to taste ) Directions In the bowl of a food processor, pulse the cauliflower to finely chop it into small, grain like pieces, scraping down the bowl with a rubber spatula as needed. Transfer the cauliflower to a large mixing ...

Peanut Butter Shakeology Cups Peanut butter and chocolate combine in these Peanut Butter Shakeology Cups for a new take on this classic candy.   Course   Dessert, Shakeology   Prep Time   35   mins   Cook Time   1   min   Total Time   36   mins   Servings   12   servings, 1 cup each   Calories   74   kcal   Author   Beachbody Ingredients ¼   cup   dark chocolate morsels 2   scoops   Chocolate Vegan Shakeology 1   Tbsp.   psyllium husk powder ½   cup   pumpkin puree 6   tsp.   all-natural smooth peanut butter   divided use Instructions Prepare twelve mini muffin cups by lining with muffin papers. Place morsels in microwave-safe container. Microwave on 50% power for 30 seconds; stir; microwave for an additional 30 to 45 seconds or until just melted. Do not overcook. Set aside. Place Shakeo...

2 tsp. olive oil or ghee 1 half red bell pepper chopped or sliced 4 shishito peppers ( optional ) 1/2 medium onion, chopped 3 cooked small sweet potatoes cut into 1 inch cubes.. ( tip cook sweet potatoes in microwave for 4-5 minutes or until you can put a knife through. 1/4 cup fresh basil 1/2 tsp. sea salt or Himalayan salt 6 large lightly beaten eggs. heat oil or ghee in nonstick skillet over medium heat.  Add zucchini, bell pepper, shishito peppers and onions; cook stirring frequently until zucchini is tender.  add sweet potato, basil and salt.  Increase heat to medium high; cook, stirring frequently for about 60 seconds or until the moisture has evaporated. Reduce heat to medium low.  Add eggs, and mix well, cook with out stirring for about 3 min or until the bottom is light golden. As it cooks lift the edges and tilt skillet so uncooked eggs flow to the edges  reduce heat to low continue cooking cover for 10-12 minutes use a knife to test center ...

This is one of my favorite gluten free meals. And it so easy and quick to make. Have you heard of “Miracle Noodles?” These translucent, gelatinous Japanese noodles, which are made from the konjacyam, are low in calories and carbohydrates These are my go to pasta with out the extra carbs and gluten. Shirataki noodles come pre-packaged in liquid, portioned out in a plastic bag that gets refrigerated. ( but you can find them in your local market kept near the dry pasta.) The noodles are watery and emanate a faint, fishy odor (though they’re 100 percent vegan), which comes from the plant they are made from. Shirataki noodle manufacturers recommend rinsing, draining and drying Ingredients 1/2 tbs oil 2 tbs fresh garlic, minced 2 tbs fresh ginger, minced 5 scallions, whites and greens separated and thinly sliced 1 tbs sriracha ( or to taste ) 1 bell peppers, assorted colors, cut into thin strips 6 oz mushrooms, thinly sliced 1/2 cup of broccoli per person 2 7-oz bags shirataki noo...

Going gluten free is a choice that I am making.   I notice for myself that when I take the gluten out of my diet I feel much better. I was missing my noodles and pasta!!! But I didn’t miss how I felt after eating it.  Now I have so many more options and these are the newest ones. So yummy! Next week I will add a photo and recipe of the salad I will be making.

Stock up on canned, Albacore Wild Tuna. It's my go to when I need a quick lunch, dinner, or snack on a busy day. It can be added to gluten free bread, sprouted whole grain wraps, lettuce wraps, or delicious raw salads in minutes! Quick Recipe: Canned Albacore Wild Tuna mixed with Dijon mustard, capers, grape tomato cut in halves and kalamata olives Dressing: 1 tablespoon apple cider vinegar, 1/2 lemon, 2 tablespoons evo, pepper and salt to taste. Enjoy!

Serves 2 1/2 head of cabbage 1 cup of cherry tomatoes or 2 large tomatoes 1 whole avocado 1/2 pound of bacon salt ( to taste ) You can cut bacon into small bite size strips and put in large pan and cook until done to your liking.  Or cook and cut strips up to bite size pieces.   While bacon is cooking shred up cabbage and cut up tomatoes and avocado combine homemade mayo , bacon and mix together. Enjoy

  1/4 cup of light olive oil (use light and not extra virgin.)  1 cup of light olive oil (separate from the 1/4) 1 egg 1/2 teaspoon mustard powder 1/2 teaspoon salt 1/2 lemon, juiced ( I add this in slowly and taste depending on the size of the lemon.  It can come out tasting more lemony .  Enjoy.

1 date water 1 garlic clove, pressed 1 T fresh ginger, finely grated ¼ C sunflower butter Juice of ½ lime 4 T coconut aminos 1 T sesame oil ⅛ tsp salt red pepper flakes 2 T olive oil 1 lb. chicken tenders salt pepper INSTRUCTIONS Put date in a small cup and add enough water to complete cover date. Microwave on high for 1 minute and allow to soak until date is needed later. In a small bowl whisk together garlic, ginger, sunflower butter, lime juice, coconut aminos, sesame oil, and salt. Remove date from water. Cut pit out of date and discard. With a fork smash date until it turns into a paste. Whisk date paste with the rest of the "Seed Butter" sauce. Add a dash of red pepper flakes to sauce, enough to add as much heat as prefered. Combine chicken tenders with sauce and sit for 20 minutes or leave off and use as a dressing. In a skillet warm 2 T of olive oil over medium-high heat. Add chicken tenders and saute on each side for 3-4 minutes o...

1 medium heads cauliflower, cut into bite-sized pieces 1 Tbsp. extra-virgin organic coconut oil, divided use 1 (13.66-oz.) can unsweetened organic lite coconut milk 1 cup shredded unsweetened coconut 2 fresh lime juice, divided use 4 tsp. finely chopped lime zest ½ cup finely chopped cilantro; reserve a small amount for garnish ¼ tsp. sea salt (or Himalayan salt) 1-2 cloves of garlic Instructions Place half of cauliflower in food processor; pulse until cauliflower is chopped into pieces about the size of rice. Repeat with the other half. Set aside. Heat oil in large nonstick skillet over medium-high heat. Add cauliflower & garlic; cook, stirring frequently, for 4 to 6 minutes. Add coconut milk, coconut, and 3 Tbsp. lime juice. Bring to a boil. Reduce heat to medium-low; gently boil, stirring occasionally, for 8 to 12 minutes, or until tender and liquid evaporates. Add remaining 1 Tbsp. lime juice, lime zest, cilantro, and salt; cook for 2 minutes, or until li...

Ingredients 2 tbsp ghee (or butter) 4 slices bacon, diced (see tip below) 1/2 cup fine diced sweet onion 1 1/2 cups homemade chicken stock 3 1/2 cups homemade butternut squash puree 2 14 oz cans pure coconut milk 1 tbsp minced fresh sage, plus extra for topping soup 1/2 tsp ground ginger 1/2 tsp dried thyme 1 1/2 tsp sea salt Instructions In a large stockpot (or dutch oven) over medium-high heat, add the ghee and bacon pieces. Sauté until bacon is crispy. Use a slotted spoon to remove the bacon bits; place on a paper towel and set aside. Reduce heat to medium, add the fine diced onion to the stockpot and sauté until translucent and golden in color. Then add the chicken stock, butternut, coconut milk (make sure to reserve 1/4 cup to create decorative pattern, if desired), sage, ginger, thyme and salt. Bring soup to a gentle simmer, cook uncovered for 15 minutes. Use immersion blender to blend the onion into the soup. Or use a blender and transfer the soup in batches until well ...

For the past week I have been trying out the whole30 meal plan and I am really enjoying it.  Here is my version of the frittata recipe.  If you want to check out The Whole30: The 30-Day Guide to Total Health and Food Freedom  ( see link below ) Enjoy Christine Quick and Easy Frittata Recipe Ingredients 6 large eggs, beaten 1/4 tsp sea salt 1/4 tsp black peppers 1/2 small onion, diced 4 oz mushrooms, sliced (I like shiitake but use what's on hand) Fresh veggies (spinach, broccoli, kale )  2 large tomato 1 clove Garlic 3 Tablespoon gee or any healthy fat. Instructions Use Broiler at 500 or High In a large bowl, beat the eggs together with salt and pepper. Set aside. In a large cast iron skillet over medium high heat, saute the onions, garlic, tomatoes use one de-seeded tomato  ( if using broccoli add) until it's cooked through. Add mushrooms and saute until they are softened and slightly tender.Stir to combine. Pour the...

4 tablespoons ghee butter 1 pound chicken breast ( skin off ) ½ teaspoon salt ½ teaspoon black pepper ½ onion diced ½ red bell pepper, finely diced 1 cup mushrooms, sliced 2 cloves garlic, minced 1 tablespoon capers, drained 1 14.5-ounce can diced tomatoes 1 cup chicken broth or water 1 tablespoon fresh parsley IN a large skillet with high edges, heat 2 tablespoons of the ghee butter over medium-high heat, swirling to coat the bottom of the pan. Season the chicken with the salt and pepper and place in the pan. Sear the chicken until golden brown, about 3 minutes on each side. Remove the chicken from the pan and set aside. With the same pan still on medium-high heat, add the remaining 2 tablespoons of ghee butter, onions, and peppers and sauté for 2 to 3 minutes, until the onion becomes translucent. Add the mushrooms and continue to cook, stirring for 2 minutes. Add the garlic and stir until aromatic, about 1 minute. Add the capers and diced tomatoes. RETURN the chicken to the...

These Roasted Veggie are easy to make and store well.  I will make a batch for dinner and then use the leftovers for lunch the next day.  You can use any root veggies that you like.  Enjoy 1 small butternut squash, cubed 1 red bell peppers, seeded and diced 1 sweet potato, peeled and cubed 1 Yam 1 red onion, quartered  3 small Beets  1/2 Cauliflower   1 tablespoon chopped fresh thyme 2 tablespoons chopped fresh rosemary 1/4 cup olive oil ( I used rosemary infused oil) salt and freshly ground black pepper Preheat oven to 475 degrees F (245 degrees C). In a large plastic bag, combine the all veggies and onions. In a small bowl, stir together thyme, rosemary, olive oil, salt, and pepper. Add to vegetables an toss until they are coated. Spread evenly on a large roasting pan. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.