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Cashew Chicken Lettuce Cups – Paleo, Gluten-Free

Cashew Chicken Lettuce Cups – Paleo, Gluten-Free

cashew chicken paleo gluten free lettuce wrap cup nut low fat

I love Chinese food but eating healthy and Chinese food don’t always go together. I’ve posted a couple of great paleo Chinese dishes like my paleo orange chicken and paleo faux fried rice which I make on a regular basis so this dish will feel right at home.

cashew chicken paleo gluten free lettuce wrap cup nut low fat

I found this great recipe, made a few minor tweaks, grabbed some butter lettuce and I was a happy Bunny. Nommy nom nom.

Even better was that the main cooking time of this dish goes on in the slow cooker but it’s the quickest slow cooker recipe I’ve made. What sped it up was the few minutes of sauteing the chicken. A few minutes saved a few hours in the slow cooker so that was cool.

cashew chicken paleo gluten free lettuce wrap cup nut low fat

My hubby is usually my taste tester and I knew he loved this recipe because after he had eaten this 2 times he asked if there was any more left. The first time he had it he ate it warmed but then he started eating it on organic pita bread cold like it was a fancy chicken salad.

 { I always use organics whenever available }

Cashew Chicken Lettuce Cups - Paleo, Gluten-Free
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Recipe type: Paleo, Gluten Free, Protein
  • 1 lb boneless skinless chicken breast, cut into bite size chunks
  • ¼ cup arrowroot flour
  • ½ tsp black pepper
  • 2 Tbsp ghee (can sub with coconut oil)
  • 2 green onions, chopped (white parts and green parts separated)
  • 2 tsp minced garlic (I used the kind from a jar)
  • 2 Tbsp organic tomato paste
  • 1 Tbsp coconut palm sugar
  • ¼ tsp dried ginger
  • 1 Tbsp sesame oil
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp coconut aminos (can sub with soy sauce or gluten free tamari)
  • 1 pinch red pepper flakes
  • ½ tsp sea salt
  • ½ cup cashews
  1. In a bag, combine the black pepper and flour. Add the chicken and give the bag a good shaking to the chicken is coated in the flour.
  2. In a skillet, heat the ghee and cook the chicken for a few minutes on each side on medium-high heat.
  3. In a bowl, combine all other ingredients (except for the green parts of the onion and cashews)
  4. Put the chicken and sauce into a slow cooker. Stir in the cashews.
  5. Cook on low for 2⅓ - 3 hours.
  6. Serve in butter lettuce cups and sprinkle with the green parts of the onion or on top of my paleo faux fried rice (see link to recipe in body of posting).


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Quinoa Stuffed Peppers

Quinoa Stuffed Peppers

In my journey to eat healthier and explore new foods, I thankfully found quinoa.  If you’ve never tried it, it’s an amazing little seed although frequently thought of as a grain.  If you check out my other quinoa recipe I list all the awesomeness of this superseed.  Because it is a seed and not a grain, it’s wheat-free and gluten-free. Quinoa packs a powerful nutritional punch. Just 1 cup has 12 grams of fiber and 24 grams of protein.  It also has magnesium, vitamin B-6 and iron.

Aways use organic when available


5.0 from 1 reviews
Quinoa Stuffed Peppers
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Quinoa Stuffed Peppers! They are packed with protein, fiber and really really good. You will not be disappointed.
Recipe type: Vegetarian
Serves: 2
  • 2 yellow, red or green bell peppers. (I prefer yellow or red because they are sweeter)
  • ½ cup quinoa (will cook using the liquid from the tomatoes and water if necessary)
  • ½ can diced tomatoes (I used Hunt's Fire Roasted Tomatoes), reserve the liquid
  • ½ cup fresh chopped mushrooms
  • ¼ cup salsa (any kind you prefer)
  • ½ diced onion
  • 1 cup shredded mozzarella cheese
  • dash of salt
  • dash of pepper
  1. Preheat oven to 325.
  2. Prepare the quinoa first. Combine the ½ cup of quinoa with a ½ cup of the tomato liquid from the canned diced tomatoes. If your can of diced tomatoes doesn't provide the full 1 cup of liquid needed to cook the quinoa in, just add water to make up the remaining amount. Bring to a boil then cover and lower to a simmer for 15 minutes stirring occasionally. (The usual way to make quinoa is with water but for this recipe I used the tomato liquid to give the quinoa extra flavor.)
  3. While the quinoa is simmering, chop the tops off the peppers, clean out the seeds and steam until soft but not limp. If you don't have a steamer, you can blanch the peppers just to soften them up a bit.
  4. Heat a skillet with a drizzle of olive oil and saute the mushrooms and onions.
  5. Add the tomatoes, salsa and a dash of salt and pepper next.
  6. Cook over low heat for 15 minutes, stirring occasionally. You'll want to cook away most of the liquid.
  7. Remove mushroom/onion/tomato mixture from heat and fold in the cooked quinoa.
  8. I used tinfoil to make a "donut" so the pepper has somewhere to nest. Spoon quinoa mixture into the peppers and top each with mozzarella cheese.
  9. Bake for 30 minutes. Enjoy.


This recipe is for 2 servings (2 peppers) but if you would like a serving for 4, just double the recipe.

I honestly didn’t expect this to recipe to be as awesome as it is. It was damn good!  This one will definitely make it into our meal rotation.  Another example of healthy meets yummy.

UPDATE:  I made these for the hubby last night.  He likes his meat and potatoes so I was curious as to what he would think.  These were a HIT!  He ate all of his and part of mine and I saw him out of the corner of my eye scraping up the last little bits off his plate.  I swear there was only a few quinoa seeds left on that plate.  I’ll be making these again for sure.

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Perfectly Healthy Cookie


Healthy cookie you say?  That is really hard to find in a store and foods with labels tend to have too many ingredients for my taste.  The fewer ingredients, the better, always.  It’s a good thing healthy is really easy to make.

I use the term “cookie” loosely because these can be had for breakfast, after school snacks, energy bars, post workout snack, on-the-go treats for the kiddies, etc.

Peep these benefits:

  • No added sugar
  • No flour
  • No eggs
  • Contains protein
  • Contains fiber
  • Vegan
  • Can be made gluten-free with Bob’s Red Mill gluten-free oatmeal.  Bob’s tests for gluten down to 20 parts per million. Make sure you purchase only gluten-free labeled oatmeal, Bob’s has several that are not gluten-free.

Those benefits alone are reason enough to try these. A couple tips before you get started:

  • The riper your bananas are, the sweeter your cookies will be.  I used ‘just ripe’ bananas just because I couldn’t wait to make these but you might want to wait until your nanas are a bit more ripe.  Although mine turned out mildly sweet, its your preference really.
  • These cookies don’t spread on the cookie sheet unlike cookies made with eggs and flour.  You can place them really close to each other.
  • I would typically look for the ‘brown around the edges’ sign of being done when making other cookies but not with these.  They don’t get that brown.  I found that 23 minutes was perfect for a full sheet of cookies though.

Enough previews, let’s get to the show already!

breakfast cookie healthy vegan vegetarian banana oatmeal organic fiber gluten protein raisin fruit snack

Use organic whenever possible

Perfectly Healthy Cookie
Prep time
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No sugar, flour, eggs or dairy. Vegan, fiber and protein included. Can also be made gluten-free!
Recipe type: Snack
: Vegan
  • 3 ripe bananas (the more ripe, the sweeter the cookie will be)
  • 2 cups rolled oats (not the quick cook kind)
  • ⅓ cup no sugar-added applesauce
  • ¼ cup almond milk (I used vanilla almond milk)
  • ½ cup raisins
  • 1¼ tsp vanilla
  • 1 tsp cinnamon
  1. Preheat oven to 350. Makes approximately 2 dozen cookies.
  2. In a large bowl, mash up those nanas. Mash them up good.
  3. Whisk in vanilla and cinnamon. Whisking will help add more oxygen to the bananas helping them to ripen and sweeten up even more.
  4. Whisk in applesauce and almond milk. Whisk for a good minute or two to help everything get smoother.
  5. Add oats and raisins, mix well.
  6. Put drops on parchment paper or non-stick pan.
  7. Bake for 20 - 23 minutes.


breakfast cookie healthy vegan vegetarian banana oatmeal organic fiber gluten protein raisin fruit snack

Side note: While these were baking I wanted to use up my ingredients for another ricotta and spinach stuffed mushroom so I got everything ready so I could use the oven when the cookies were done.

The first batch of cookies came out and of course I had to test them so I had one.  Then I had another.  Then I decided a cup of coffee would go great with them so I made a cuppa joe and put in the second batch of cookies.

Second batch done and I tested yet another cookie.  Then I put away all of the mushroom ingredients because I wasn’t hungry any longer and would have to save them for later today.

Needless to say, these cookies are filling and satisfying.  Not to mention healthy!  Eat up!

breakfast cookie healthy vegan vegetarian banana oatmeal organic fiber gluten protein raisin fruit snack

Even if you added chocolate chips or a tablespoon of brown sugar, you are still making an incredibly healthy treat.

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GMOs Exposed! I urge you to read this!

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GMOs Exposed!

English: Poison Symbol

English: Poison Symbol (Photo credit: Wikipedia)

I recently read an article titled “Overcoming the GMO Lies” that made me feel as if I was sucker punched.  In simple language, the article breaks down why it is so important to read the labels on the food we buy. We are being blatantly deceived by the biotech industry about GMO’s (Genetically Modified Organisms).  The biotech industry are the “chemists” that make the majority of the foods sold in the grocery store.  Chemists, not farmers.

This information directly affects what we put in our bodies and our health.  What is more important or valuable than our families health?  Nothing.  The article breaks down very clearly and simply the lies we are being fed when it comes to the food we buy.

Here is why GMOs are probably the worst science experiment ever created.  I found these astonishing facts at “10 Reasons to Avoid GMOs“.  I’ve condensed them a bit and added my own two-cents but I urge you to read the full explanation at Responsible Technology.

10 Reasons to Avoid GMOs

1. GMOs are unhealthy.
Numerous health problems have increased after GMOs were introduced in 1996. The percentage of Americans with three or more chronic illnesses jumped from 7% to 13% in just 9 years; food allergies skyrocketed, and disorders such as autism, reproductive disorders, digestive problems, and others are on the rise.

2. GMOs contaminate―forever.
GMOs cross pollinate and their seeds can travel. It is impossible to fully clean up our contaminated gene pool. Self-propagating GMO pollution will outlast the effects of global warming and nuclear waste. The potential impact is huge, threatening the health of future generations. GMO contamination has also caused economic losses for organic and non-GMO farmers who often struggle to keep their crops pure.

Will outlast the effects of global warming and nuclear waste!

3. GMOs increase herbicide use.
Most GM crops are engineered to be “herbicide tolerant”― the deadly weed killer. Monsanto, for example, sells Roundup Ready crops designed to survive applications of their Roundup herbicide.  Roundup, for example, is linked with sterility, hormone disruption, birth defects, and cancer.

We buy more herbicide products because it doesn’t do the job on the resistant crops, they make more money, you get sicker and big pharma gets richer.  Nice gig huh?

4. Genetic engineering creates dangerous side effects.
By mixing genes from totally unrelated species, genetic engineering unleashes a host of unpredictable side effects. Moreover, irrespective of the type of genes that are inserted, the very process of creating a GM plant can result in massive collateral damage that produces new toxins, allergens, carcinogens, and nutritional deficiencies.

When we deprive our bodies of nutrients, we are continually hungry.  That leads to eating more often and unless we choose nutrient rich foods that our bodies require, we will stay continually hungry.  Eat bad food, stay hungry, gain weight, get sick.  See where I’m going with this?

5. Government oversight is dangerously lax.
Most of the health and environmental risks of GMOs are ignored by governments’ superficial regulations and safety assessments. The reason for this tragedy is largely political. The US Food and Drug Administration (FDA), for example, doesn’t require a single safety study, does not mandate labeling of GMOs, and allows companies to put their GM foods onto the market without even notifying the agency. Their justification was the claim that they had no information showing that GM foods were substantially different. But this was a lie.

Secret agency memos made public by a lawsuit show that the overwhelming consensus even among the FDA’s own scientists was that GMOs can create unpredictable, hard-to-detect side effects. They urged long-term safety studies. But the White House had instructed the FDA to promote biotechnology, and the agency official in charge of policy was Michael Taylor, Monsanto’s former attorney, later their vice president. He’s now the US Food Safety Czar.

6. The biotech industry uses “tobacco science” to claim product safety.

Biotech companies like Monsanto told us that Agent Orange, PCBs, and DDT were safe. They are now using the same type of superficial, rigged research to try and convince us that GMOs are safe. Independent scientists, however, have caught the spin-masters red-handed, demonstrating without doubt how industry-funded research is designed to avoid finding problems, and how adverse findings are distorted or denied.

7. Independent research and reporting is attacked and suppressed. 
Scientists who discover problems with GMOs have been attacked, gagged, fired, threatened, and denied funding. The journal Nature acknowledged that a “large block of scientists . . . denigrate research by other legitimate scientists in a knee-jerk, partisan, emotional way that is not helpful in advancing knowledge.” Attempts by media to expose problems are also often censored.

Countless amounts of money, time and man power is spent to cover up the truths about GMOs so those in charge can keep their jobs, stay rich while the rest of us get sicker and sicker.  This is all about money, bottom line!

8. GMOs harm the environment.

GM crops and their associated herbicides can harm birds, insects, amphibians, marine ecosystems, and soil organisms. They reduce bio-diversity, pollute water resources, and are unsustainable. For example, GM crops are eliminating habitat for monarch butterflies, whose populations are down 50% in the US. Roundup herbicide has been shown to cause birth defects in amphibians, embryonic deaths and endocrine disruptions, and organ damage in animals even at very low doses. GM canola has been found growing wild in North Dakota and California, threatening to pass on its herbicide tolerant genes on to weeds.

Bee shortage explained?  Mysterious bird deaths by the thousands?  Marine life dying off in masses with no explanation?

9. GMOs do not increase yields. They work against feeding a hungry world.
Whereas sustainable non-GMO agricultural methods used in developing countries have conclusively resulted in yield increases of 79% and higher, GMOs do not, on average, increase yields at all. This was evident in the Union of Concerned Scientists’ 2009 report Failure to Yield―the definitive study to date on GM crops and yield.

The International Assessment of Agricultural Knowledge, Science and Technology for Development (IAASTD) report, authored by more than 400 scientists and backed by 58 governments determined that the current GMOs have nothing to offer the goals of reducing hunger and poverty, improving nutrition, health and rural livelihoods, and facilitating social and environmental sustainability.

On the contrary, GMOs divert money and resources that would otherwise be spent on more safe, reliable, and appropriate technologies.

10. By avoiding GMOs, you contribute to the coming tipping point of consumer rejection, forcing them out of our food supply.
Because GMOs give no consumer benefits, if even a small percentage of us start rejecting brands that contain them, GM ingredients will become a marketing liability. Food companies will kick them out.

In Europe, for example, the tipping point was achieved in 1999, just after a high profile GMO safety scandal hit the papers and alerted citizens to the potential dangers. In the US, a consumer rebellion against GM bovine growth hormone has also reached a tipping point, kicked the cow drug out of dairy products by Wal-Mart, Starbucks, Dannon, Yoplait, and most of America’s dairies.

The Campaign for Healthier Eating in America is designed to achieve a tipping point against GMOs in the US. The number of non-GMO shoppers needed is probably just 5% of the population. The key is to educate consumers about the documented health dangers and provide a Non-GMO Shopping Guide to make avoiding GMOs much easier.


I’m not trying scare anyone, actually I am.  This is scary stuff.  Our own government is allowing these atrocities to take place. You can read more in-depth at http://blogs.naturalnews.com/overcoming-the-gmo-lies/.  Make your food choice decisions yourself.  You can’t say you weren’t warned.  You can do something about it if you make the right choices.

What can you do to help? By choosing organic and/or non-GMO brands. The biotech companies are out for the almighty dollar, not our health or safety. Please consider choosing healthier non-GMO brands, tell others about GMOs so they can do the same. Together we can quickly reclaim a non-GMO food supply.


gmo (Photo credit: decorat)

Organics aren’t just a fad.  For more information on organics, read Why Organic?.

Look for an upcoming article on label reading.  It sounds easy enough but the biotech industries don’t come right out and tell you there are GMOs in your food.  They hide them in fancy sounding ingredients.  Knowledge is power.



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