Mmmmmm!!! That’s the only sound coming from me as I savor every bite of this pasta! Wow you are going to love this dish.

scroll down to see what you’ll need and how to make this…

 

Here’s what you’ll need:

1 lb bag of Tinkyada gluten-free penne            

1 can of diced organic tomatoes                      

6-7 Basil Leaves.                                                      

1 cup of sundries tomatoes 

2 tbsp Avacado oil

5 garlic cloves (chopped)

2 cups organic spinach 

3 organic chicken breasts

1/2 tspn. Red pepper flakes 

1 cup of white wine 

Directions: 

1. In a sauce pan, add avacado oil, white wine, garlic, and the diced tomatoes. Bring it to a boil.

2. Cut the chicken into small cubes and add to the pan. Then, boil your pasta. 

3. When the chicken is fully cooked (15 min on med. heat), add in the spinach and 3 chopped basil leaves. Add in the red pepper flakes, salt and pepper too.

4. Turn heat to low, and add in the cooked penne pasta. (Trick- always rinse gluten free pasta after it’s finished cooking) it removes any gooey film. 

5. Add in the remaining spinach and basil (and more if needed :))

Garnish with a bit of Daiya cheese or Ramano cheese 🙂

enjoy!

 

 

 

 This smoothie actually surprised me with how insanely delicious it tasted. This is a fun change to the typical greens smoothie. 

 

Enjoy,

<>< Kaitlin 

Moist Carrot Banana Bread

 This bread is so moist, fluffy and mouthwatering, you’ll have a hard time believing its loaded with veggies and nutrients. It is sweetened only with fruit and a little bit of honey.

Here’s what you’ll need: (ingredients) <organic always> 😉 😉

– 2 cups of Pamela’s gluten free baking mix
– 3 eggs
– 3-4 ripe, mashed bananas
– 2 whole carrots, grated
– 1 cup of honey
– 1 cup chopped walnuts
– 1 tsp. vanilla extract
– 1 tsp. cinnamon
– 1/2 cup safflower oil or coconut oil (liquid)
– 1 tbspn. ground flax seeds
-1 tbspn. brown sugar to sprinkle on top of the bread

Directions:

Mix all the dry ingredients, except only 1/2 cup of nuts, into a large bowl. The rest of the nuts will be used over top of the batter. Add in the oil, beaten eggs, mashed banana, grated carrots, vanilla extract and honey. Coat the loaf pan with coconut oil or safflower oil. Pour the batter in the pan  and then sprinkle the brown sugar and 1/2 of the remaining nuts over top of the batter. Bake at 375 for 45 min.

 

Enjoy,

K8lin ;-P

  PALEO COCONUT HAZLENUT CRUSTED FISH

Sometimes, you just need to spend a day at your mama’s and make yummy dishes. This is how my Sunday evening was spent. I always get the greatest health tips and recipes from my mama. My mom always makes the best fish ever! I am so excited to share this yummy recipe with you that I got from my mama. 🙂

What you’ll need

– 5-6 fresh fish filets. (cut into smaller pieces)
– 3 organic eggs
-1 cup of organic almond milk.
– 1 cup of shredded coconut
-1 cup of almond meal
-1 cup of hazelnut meal
a dash of salt and a dash of garlic salt

SEE PICS BELOW

Directions:

In one large bowl, wisk the eggs and almond milk together
In another bowl, add the two nut meals, shredded coconut, and salt
Add coconut oil to a skillet, on medium heat
Add the fish filets to the egg mixture
Take the fish from the egg mixture and roll around evenly in the nut meal mixture (Make sure all sides are evenly coated)
Place the fish into a the skillet.
Repeat the process until all fish are cooked golden crisp.

 

ENJOY,

 

<>< Kaitlin