Saturday morning…
After a dog walk in the park, watering the plants, clean pool to use later today…I felt a bit hungry. But I wanted a brunch that was creative, original, nutritious and oh well just something different.
So I cut two red bell peppers, and started loading them by layers: cheese, spinach, slice of turkey pastrami and then a egg. Throw it in the oven for 20min and top it with a slice of provolone cheese at 400F and voila!
This is one of the easiest meals to put together ever, protein and vitamin packed.
Being new to the Paleo healthy eating I am learning what’s acceptable and not, and I just learned that Coconut milk is Paleo because is made of two ingredients from nature, Coconut and water…This makes for a gluten and dairy free meal too…yummy.
So a quick trip to Wholefoods or any grocery store that has the following:
Tips: I love to cook this meal in the wok.
The secret here is to start cooking your garlic, bay leafs and curry powder first, yes you should fry your curry! (5min) While doing this let the chicken sit in apple cider vinegar (or regular vinegar) for 5 minutes (it cleans the chicken) and then cut it to small pieces together with sausages and add it to wok.
Add the veggies, onion, ginger, cinnamon stick and small clove stir for 5 minutes then add coconut milk and let it cook for 10 min.
In less than 40min you have a complete meal! I know that buying organic foods can be expensive this is why I love to cook this kind of meals, they render a lot, you can store leftovers in small containers and have them for lunch at work too for a coupe of days.
Note: a while back I read a book “Healing with whole foods” and it teaches you what certain foods do for you and how to and them to your meal for improved health. This transformed the way I cooked and the things I use in my dishes, not only because how they taste but their benefits.
Give it a try!
Claudia
I haven’t yet walked the Great Himalaya Trail, nor have I experienced a Safari adventure in East Africa and I haven’t even been to Antarctica. But I have lived in different countries and travelled quite a lot, creating many pictures that I love to share. Photography, has helped me to learn to appreciate all the small things that make the beautiful world we live in, and to find bliss.
We all know breakfast is the most important meal of the day, but how many of us has the time or makes the time to actually have breakfast? Well my husband never eats breakfast and I decided to help him change that habit or lack of. This week I made a gluten, dairy and egg free batch of blueberry and raspberry muffins. So he would have something healthy and nutritious to start the day!
Muffins are a great way to start the day without packing on many calories depending what you put in them. Hubby has a sweet tooth so I still need to add some sweetness in them, but instead of traditional processed cane sugar you can add substitutions such as Raw Sugar, Maple Syrup, Agave, Honey, Stevia…
White flour is known to be very versatile, but I can’t make myself trust it anymore with all the chemicals found in it, so I use coconut, almond or spelt flour.
For those following Gluten free and Vegan recipes, this may be a good choice as I left eggs out and used almond milk instead. This was my first attempt to make this recipe, I was inspired by a fellow blogger and changed a few things to give it a twist and make it my own. And apparently it was a success at hubby’s work, because the batch I sent with him to share with his colleagues- was all gone!!
INGREDIENTS
1 cup spelt flower
1/3 flaxseed
1 teaspoon of kosher salt
2 table spoons oats
1 cup of fresh blueberries
1/2 cup of fresh raspberries
1 cup raw sugar
1/3 maple syrup grade A
1-1/2 cup almond milk
1/3 coconut oil
2 teaspoons of baking soda
Tips: Just add all ingredients in mixer as you would with any other cake mix, preheat oven to 350 and let it cook for 35-40 min. Et voila!
