This has got to be one of the easier things I’ve made lately. One meal, one pan = fast and delicious!
This is an almost perfect meal. It’s Paleo, gluten free and loads of vegetables, It’s also vegan optional by just omitting the chicken. You could substitute tofu or add some quinoa to ramp up the protein factor.
Just chop your veggies ahead of time and the rest of the recipe comes together within minutes. You could eat this right out of the pan or top some brown rice pasta or quinoa.
Chicken, Eggplant, Tomato and Spinach Skillet - Paleo and Gluten Free
Any Visitor it is possible to purchase cheaped drug to treat impotence within the drug store online simply… With great discount.. I had a fast order delivery ..1-3 days. This may be necessary when using short-acting stimulants multicolor-ed.com Efficiency Clinical trials have shown that even a dosage of twenty milligrams has a high efficiency index-73-81% of subjects; Simplicity of application The ability to drink the prescribed amount once a day and not worry about anything makes it irreplaceable Disadvantages of the application Several significant disadvantages have been identified: Interaction with medications-requires careful study and control, as inattention can cause unpleasant surprises.
Roasted Eggplant with Quinoa, Spinach and Feta
I’m having a love affair with eggplant lately. I guess I never realized how versatile it is. I always knew it was nutritious but didn’t see a big variety of cooking options until I came across this recipe. It inspired me to add a couple of ingredients and tweak some others. What I got was a delicious new eggplant recipe that happens to be gluten-free and vegetarian.
You can eat this dish plain on it’s own, add some feta or olives (kalamata or black) or both, top a veggie burger or have it as a side dish. All of the ingredients bring out the delicious flavor of the roasted eggplant. This made me like eggplant even more.
1½ cups uncooked quinoa, rinsed and drained if not using pre-rinsed variety
3 cups vegetable broth
1 large eggplant, cubed (about 1 inch cubes)
8 - 10 ounces of baby spinach (I used a 6 oz. bag and a half of another 6 oz. bag)
½ cup crumbled feta
1 Tablespoon olive oil
2 teaspoons coconut aminos (can sub with soy sauce but it wouldn't be gluten free)
1 teaspoon dijon mustard
1 teaspoon onion salt
2 teaspoons minced garlic
½ teaspoon sweet basil, dried
pinch salt and pepper
"Optional: ¼ cup sliced kalamata olives or black olives
Preheat oven to 420 degrees.
Cover a cooking sheet with tin foil and spray with cooking spray (I used coconut oil spray).
In a large bowl combine cubed eggplant, olive oil and a pinch of salt and pepper. Make sure eggplant is coated in olive oil.
Place eggplant on cookie sheet, bake for 10 minutes. Stir and bake for another 10 minutes.
Once cooked, set aside.
While eggplant is baking, you can prepare the quinoa.
QUINOA (if you haven't it before, this is my go-to technique):
Bring quinoa and vegetable broth to a boil in a medium saucepan. Once boiling, reduce to a simmer, cover and cook for 15 - 20 minutes. Stir every 5 minutes. Once the little sprouts appear on the quinoa and all the broth has been absorbed, remove from heat and set aside.
While your eggplant is cooking and quinoa is simmering, heat 1 tablespoon oil in a large skillet over medium heat, add 1 teaspoon garlic. Saute for a minute until lightly browned.
Add spinach and saute until just wilted.
Once eggplant is done, remove from cookie sheet and put in skillet with spinach, reduce heat to low. Saute for a minute, stirring occasionally.
Add coconut aminos, dijon mustard and onion salt to skillet and combine with eggplant and spinach.
Add cooked quinoa and combine. Saute everything for a couple of minutes until everything is distributed evenly.
If you choose to add kalamata or black olives, you can stir them in now or you can use them as a garnish, it's up to you.
You can either stir in the feta now or use it as a garnish, that's up to you too.
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.
I recently discovered the joys of Costco. I know, I know, I’m a little late jumping on the Costco train but I finally made it. My only regret is that I didn’t know about the fantastic products they have sooner. From what I understand, Costco has really stepped up the “healthy food option” selections recently so it was just meant to be that I found them when I did.
My review is about THE best veggie I’ve ever had in my entire life and I have eaten my share of veggie burgers. If you’ve tried other veggie burgers in the past and were like “meh”, try these and you will say “YEAH!” They are so tast-teeeeeeee!
Don Lee Farms makes this particular veggie patty. Here is a list of the reasons I love them so much:
They are organic!
Ready to eat in 1 minute in the microwave
I can pronounce every single ingredient
Only 160 calories
Zero trans fat
4 grams of protein
2 grams of fiber
No weird “fake meat” ingredients
Not to mention that they are so delicious. I believe it’s because of the unique combination of ingredients (sweet potatoes, onions, celery, spinach, brown rice, sunflower seeds, etc.)
These babies taste so good that most of the time I eat them with no bun, just a little organic ketchup or I top them with some sauteed mushrooms or spinach, some canned fired roasted tomatoes, crumble in a salad or on top of the most delicious steam bag quinoa/kale I’ve ever had. They are so versatile.
My beloved ketchup has a companion once again 🙂
Next time you are at Costco, do yourself a favor and give these a try, you will NOT be disappointed.
These turkey meatballs came out so juicy and tender! Not to get a swelled head or anything but these were gooooood. Kid approved too.
I had never made meatballs this way before. I usually bake them or use a crock pot which takes time and patience. But these were done in 30 minutes! Both the sauce and the meatballs were easy.
I even added a secret ingredient. I wanted to incorporate a veggie to bump up the nutritional value but needed it to be stealth since there would be kiddies eating these too. So I pureed a half bag of organic baby spinach and added it to the sauce. You couldn’t tell it was there at all. But I think it really added to the flavor and they never knew – shhhh.
I doubled this recipe but didn’t double all of the ingredients. I only used a half bag of spinach, the 1 bay leaf and the 1/2 onion. The ingredient list below is just for a single batch.
Bottom line is that I will only make meatballs this way from now as they turned out to be the best I’ve ever made. You can eat these as they are in the red sauce or top some quinoa, brown rice noodles, zucchini pasta or sweet potato pasta. So many ways to enjoy.