So there I was at Costco one weekend enjoying an interesting people watching episode when I found myself standing next to the PB2. I had heard about PB2 but wasn’t really sure what it was. So, being that I was in Costco, I threw it in my cart because I knew I needed it. I just didn’t know for what yet.
Later that night I was cruising Pinterest for what to do with PB2. I found a zillion recipes. I feel like I’ve been missing out on so many yummy things because of all the fat in regular peanut butter. So I wasted no time in picking a recipe.
If you don’t know about PB2, its a powdered peanut powder. Think, powdered peanut butter. 85% of the fat and oil is removed making it only 45 calories a serving compared to peanut butters 165 calories. It also has 1.5 grams of fat (no saturated fat) compared to peanut butters 16 grams of fat! That’s huge.
I love a creamy peanut sauce with my Thai food so I found this recipe, tweaked a couple of things, made it and LOVED IT. No more shying away from Thai peanut recipes because of all the fat in peanut butter!!
Chop those veggies!
Saute those veggies!
Whip up the sauce! So easy.
Combine shrimp with cooked veggies then add sauce. That’s it.
Again, I’m thinking about my poor freezing cold family and friends back home in Illinois. But anytime is a good time for chili but none more fitting than when it’s cold outside so I made this super nutritious, low fat chili, PALEO, gluten free and vegan optional chili.
The sweet potato and carrot give this chili a subtle sweetness and combined with the spiciness of the cayenne pepper and other seasoning, makes the tastiest combination. This is not your Dads chili.
This chili is super easy, the only things you precook is the turkey and onion and you can cook them in the same pan. Then you dump everything else in your cooker, add the cooked turkey and onion and set the timer. Done and Yum!
You can easily make this vegan buy replacing the turkey with a cup of quinoa and 2 cups of water or by adding more sweet potato and carrot and an extra can of beans.
Baked Chicken in Artichoke Hearts and Spinach – Paleo and Gluten Free
I don’t think I’ve ever liked artichoke hearts as much as I do in the recipe. It took me a really long time to appreciate them just like asparagus. But now like asparagus, I can say I love artichoke hearts.
Artichoke hearts have antioxidants, 9 times more Vitamin C than orange juice or red peppers and 10 grams of soluble fiber per artichoke. Not a bad resume.
Browning the chicken in a pan on the stove prior to baking is totally worth it and I think really makes the recipe go from good to kick ass. I used chicken (bone-in) cut into 8 pieces from Trader Joes. Using a very sharp knife, I removed the skins to make it lower in fat. Use 6 – 8 pieces for a family meal but if its just you and your sweety, 4 pieces will be fine. Just halve the rest of the ingredients.
I also made this same dish with boneless, skinless chicken breast and it came out fantastic too. You’ll prepare everything the same but reduce the baking time by about 5 minutes.
While the chicken is browning on the stove (about 7 – 10 minutes on each side), cut up the onions and carrots. Then once the chicken is browned, remove it to a plate and using the same juices in the pan, saute the onions, carrots, artichokes and garlic. After about 5 minutes, the veggies should be softened up. Now add a bag of fresh baby spinach and once it gets good and wilted, pour everything from your pan into your baking dish and pour the broth over the veggies. Now nestle your chicken pieces in the veggies and broth and bake for 20 – 25 minutes (for bone-in) or 15 – 20 minutes (for boneless). Check to see if its done by slicing into the thickest piece and if there’s no pink, you are good to go.
Baked Chicken in Artichoke Hearts and Spinach - Paleo and Gluten Free
6 - 8 bone-in chicken pieces (thighs, chicken breast, legs) OR 2 - 4 pieces of boneless skinless chicken breasts
2 cans (14-ounces) quartered artichokes, rinsed and drained
1 yellow onion, diced fine
1 red onion, diced fine
1 large carrot, peeled and sliced into thin rounds
2 garlic cloves, finely chopped OR 2 teaspoons minced garlic
1 bag (6 to 8 ounces) fresh baby spinach
1 cup vegetable broth
salt and pepper to taste
Preheat oven to 425.
Heat oil and butter in a large pan.
Brown chicken for about 7 - 10 minutes each side until nicely browned.
Remove chicken from pan and set aside on a plate.
Using the same juices saute the onions, carrots, artichokes and garlic for about 5 minutes or until veggies have softened up.
Add bag of fresh baby spinach to the pan and once it gets good and wilty.
Put the veggies in large baking dish and pour the broth over the top.
Nestle your chicken pieces in the veggies and broth and bake for 20 - 25 minutes for bone-in OR 15 - minutes for boneless. Just cut the pieces open to make sure there is no pink before serving. If you need to cook longer than do 5 minute increments at a time so not to overcook.
Stuffed Portabella – Spinach Tomato Onion Parmesan and Swiss
I’ve made other portabella mushroom variations before like my Ricotta and Spinach one and my Portabella Pizzas but this is my latest variation and it’s awesome! I made them recently for a family that I care for. They actually made the suggestions, I went with it and they were a hit. So I decided to make them for the hubby and I.
Spider (our boy kitty) missed me being in the kitchen. Anytime I cook, he is either sitting right next to me or stretching out on my leg like I was his human scratching post. So cute.
I love stuffed portabellas for many reasons. They are super easy, a filling low fat vegetarian meal, gluten free, super versatile and really quick to make. You saute everything except the mushrooms in one pan then stuff the ‘shrooms and bake for 20 minutes.
The secret to not having a big watery mushroom mess is pre=baking the water out of the mushrooms while you are sauteing the veggies.
To prep your mushrooms just pre-heat the oven to 400, rinse mushrooms lightly but don’t soak them, remove the gills with a spoon from the mushroom caps, place on a foil covered cookie sheet and bake for 10 minutes. When you take them out, soak up the water that was drawn out with a paper towel. You’ll notice that have flattened out a bit from the water being baked out.
Prep mushroom while sauteing veggies, stuff mushrooms, cover with cheese and bake at 400 for 18 – 20 minutes or until the cheese starts to bubble and brown.
Nom nom nom.
Stuffed Portabella - Spinach Tomato Onion Parmesan and Swiss
1 large tomato or 4 small tomatoes, diced small (can use 1 can of drained diced tomatoes instead)
½ cup of shredded parmesan cheese or italian blend
1 slice of swiss cheese per mushroom
1 Tbsp olive oil
½ tsp each salt and pepper
Read recipe all the way through before starting, it'll save time.
Preheat oven to 400.
While the mushroom is prepping, you can get all the sauteed veggies going.
TO PREP MUSHROOM:
Scrape gills from mushroom caps, place on a foil lined cookie sheet and bake gill side up for 10 minutes. After removing from oven, soak up the water with a paper towel and set aside. Keep oven on.
Heat olive oil and add everything except the mushroom and the cheese. Saute on medium for about 10 minutes. The onions should be translucent and the spinach nice and wilty. If there is too much liquid from the tomatoes, just continue sauteing enough to cook off the liquid.
The mushroom prep and the saute should be done roughly around the same time.
Buffalo Chicken Quinoa with Broccoli and Blue Cheese
It’s no secret that I love quinoa. Whether it’s for breakfast, lunch, dinner or dessert. It is packed with clean protein and adaptable to any flavors you incorporate into it. This recipe is no different.
This recipe is chock full of buffalo sauce flavor not to mention lots of protein from the chicken and the quinoa. With the broccoli, carrots and cabbage, there is a great dose of veggies in it.
To bring the flavors up a notch, I topped it with some crumbled blue cheese. I always loved buffalo wings with blue cheese dressing so I get the same flavors now but with healthy ingredients and dramatically less fat.
4 green onions (the white part) chopped. Reserve the green parts for garnish
2 Tablespoon ghee or coconut oil (separated)
¼ cup olive oil
½ cup buffalo wing sauce
1 teaspoon seasoned salt
Make the quinoa first. I use the pre-rinsed kind but if yours is not already rinsed, rinse thoroughly and drain before cooking.
Put 1 cup uncooked quinoa and 2 cups chicken broth in a medium sauce pan and bring to a boil. Once boiling, reduce heat to a simmer and cover. Let cook for 15 minutes or until all of the liquid has been absorbed, stirring every 5 minutes.
While the quinoa is cooking, in a large skillet heat 1 tablespoon of ghee or coconut oil and add broccoli. Saute on low for 5 minutes, stirring so that it does not burn. You want the broccoli to still be somewhat crunchy, not soggy. Once cooked, set aside.
Using the same pan, add the other tablespoon ghee or coconut oil and saute chicken on medium heat for 5 - 7 minutes. Turning occasionally so all sides are cooked.
While the chicken is cooking, mix up the dressing. In a medium bowl combine olive oil, buffalo sauce and seasoned salt. Whisk until mixed thoroughly. Set aside.
Add broccoli, carrots, cabbage, tomatoes, onions and half of the dressing mixture to the chicken and combine.
Add quinoa next and the second half of the dressing mixture. Mix everything well and bring to a boil. Once boiling, reduce heat to medium and cook for 7 - 10 minutes or until the liquid has cooked off.
Stir in blue cheese crumbles or save them to use as garnish and mix them in one serving at a time.
Serve on a bed of shredded cabbage or in lettuce cups.