Ingredients:
- 3 Chicken Breasts
- 2 Smoked Sausages or Kielbasa
- 24oz Tomato sauce
- 4 oz water
- 1/4 C. Onion, diced
- 1/2 C. Green pepper, diced
- 1 Tbsp. Cajun Seasoning (we used Slap Ya’ Mama seasoning)
- 1/2tsp Sea Salt
- 1/2 tsp Black pepper
- Zucchini
Process:
- Place chicken and sausage in a skillet, turn on medium heat and cover. Allow meat to cook until chicken is no longer pink (flip once).
- Dice Onion and Peppers.
- Shred Chicken and slice sausage.
- Add Onion and Peppers to the shredded meat and allow is to cook on low. (onions should be translucent.
- Add tomato sauce and seasonings. Cover and let simmer on low for 10 minutes.
Zucchini Process:
- Slice on zucchini with a mandolin or peeler (should be very thin).
- Bring a large pot of water and sea salt to a boil
- Add Zucchini to boiling water and allow it to cook for 2 minutes until it is tender but not falling apart.
- Serve Zucchini with Cajun Sauce
Garden Fresh Salsa
Ingredients:
- 2 large tomatoes
- 1 green chili pepper (de-seeded if you want it mild)
- 1/4 of a Red onion
- 1 clove of Garlic
- 1 Jalepeno pepper (de-seeded if you want it mild)
- 1/4 tsp Sea Salt
- 1/4 tsp Cumin
- 1/4 c. Cilantro
- 1/2 a lemons juice
Process:
- Prepare your vegetables: De-stem them and for mild salsa de-seed the peppers. Cut your vegetables into quarters.
- Place all of the ingredients into a food processor or a blender. Pulse until vegetables are small and it looks like salsa. Careful not to blend to much unless you want liquid salsa.
- Serve with your favorite veggies!
* Bonus: Mix this salsa with 1 Avocado, add a bit of lemon juice and enjoy!
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After the Expo we headed over to Banshee Reeks Nature Preserve and walked around on the trails for a little while and hung out at the little pond. It was so nice to have a 60+ degree day in February. Today got me really excited for warmer weather. I can’t wait to do things like this more often. We finally feel healthy enough to adventure and explore!
Walking around Banshee Reeks and looking forward to warmer March weather- I was feeling very festive and decided to try my hand at a little Irish Soda Bread tonight.
Irish Soda Bread
Ingredients:
2 C. Coconut flour
2 C. Almond flour
1 tsp.Sea Salt
1 tsp. Baking Soda
1 tsp. Baking Powder
1 egg, whisked
3 C. Unsweetened Almond Milk
1/4 C Raisins
2 Tbs. Apple cider vinegar
1 Tbs Agave Nectar (or Honey)
1 Tbs Caraway Seeds
Process:
- Preheat oven to 375F
- Bake in a lightly olive oil Greased 8 or 9″ round pan
1.) Put raisins in boiling water (plump) then turn off heat. Let soak for approximately 10 minutes.
2.) Combine flour, salt, caraway seeds, baking soda and baking powder in a large bowl. Mix well.
3.) Add egg, milk, honey and vinegar, mix well.
4.) Drain raisins and knead into dough.
5.) Knead the dough with hands on a lightly Almond floured board for 2-3 minutes.
5.) Make into a round loaf and place in the greased pan.
6.) Sprinkle Caraway seeds on the top of the loaf and press lightly into pan, cut a cross into the top of the loaf with a knife.
7.) Bake for an hour Browned and thoroughly baked.
8.) Let cool for 20-30 minutes and serve with butter (we used grass fed butter)
9.) Cool on a wire rack.
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