3-4 limes (1/3c)
1/4 cup olive oil 1 can unpressed coconut milk 3-4 cloves garlic pressed 1/4 teaspoon ground ginger 2 teaspoons seasoned salt* 1/2 teaspoon black pepper 1/2 cup fresh parsley, chopped Combine all ingredients and pour over your chicken. Refrigerate for at least 30 min before cooking. If making this as a freezer meal, add all ingredients to a gallon size freezer bag, label and store until needed. Cooking Options: Bake (thawed or fresh) at 425 for 20-25 minutes - I use a meat thermometer to cook to 160 degrees then rest for five minutes before slicing; crockpot for 5-6 hours on low (6-7 hours from frozen); or grill (thawed or fresh) for 3-4 minutes per side, again using a meat thermometer to 160 degrees and allow to rest for five minutes before slicing. Instant Pot: Add the chicken, marinade and all, and cook on manual for 8-10 minutes depending how large your breasts are. Quick Release and serve immediately. If cooking from frozen, double your IP cook time to 16-20 minutes. Variations
*Homemade Seasoned Salt 1/4c pink himalayan salt 4t black pepper 1t paprika Combine well and store in a jar or container. |
This recipe made it's first appearance in my Marinating Chicken post. It's so good, I decided it needed a post of its own! Grilling this is our favorite way to cook it, but all the cooking methods below taste delicious.
I have included links for your convenience; some of these are affiliate links. It doesn't cost you any extra to order from them, and if you do purchase something using one of these links, I am given a small compensation from the seller. This helps me keep my blog up and running! For more questions please see my disclosure page.
1 Comment
This recipe started with some leftover roasted sweet potato cubes from dinner the night before. It was so delicious now I make it all on purpose, just for this recipe. I make and freeze my own beans in the Instant Pot (instructions here) but using canned is fine. If you keep healthy food prepped and ready to go, it's easy to make good choices. These store all week long in jars, just add toppings the day you're ready to eat one.
I have included links for your convenience; some of these are affiliate links. It doesn't cost you any extra to order from them, and if you do purchase something using one of these links, I am given a small compensation from the seller. This helps me keep my blog up and running! For more questions please see my disclosure page.
I have included links for your convenience; some of these are affiliate links. It doesn't cost you any extra to order from them, and if you do purchase something using one of these links, I am given a small compensation from the seller. This helps me keep my blog up and running! For more questions please see my disclosure page.
For a long time, I was allergic to eggs on top of dairy so creating this recipe was a must! I can eat eggs again, but this still stays on our meal plan because it's so delicious!
I have included links for your convenience; some of these are affiliate links. It doesn't cost you any extra to order from them, and if you do purchase something using one of these links, I am given a small compensation from the seller. This helps me keep my blog up and running! For more questions please see my disclosure page.
I have included links for your convenience; some of these are affiliate links. It doesn't cost you any extra to order from them, and if you do purchase something using one of these links, I am given a small compensation from the seller. This helps me keep my blog up and running! For more questions please see my disclosure page.
Heat the olive oil in a pan on medium high heat and add the onions, mushrooms and salt. Saute for 5 minutes until all liquid evaporates, then add the aminos and allow to evaporate again. They will start to brown. Remove from heat and allow to cool. Meanwhile, assemble your salad, dividing all ingredients into 4.
Dressing Ingredients 1/4c grapefruit juice 1/4c avocado oil 1T tahini 1T honey (vegans use agave nectar) 1T dijon mustard 1/2t salt 1/4t pepper Blend all ingredients with an immersion blender or in a bullet. Divide over the four salads and serve immediately. * Variation: This dressing was just as good over mixed greens with cucumber, kalamata olives, blackberries and goji berries.
I have included links for your convenience; some of these are affiliate links. It doesn't cost you any extra to order from them, and if you do purchase something using one of these links, I am given a small compensation from the seller. This helps me keep my blog up and running! For more questions please see my disclosure page.
2T tapioca starch, reserved
1 cup water, reserved 1 bag frozen peas, thawed Place the onion, parsnips, celery, wine and broth in the bottom of the IP. Add a layer of 5 bay leaves on top. Salt and pepper the chicken, then place them on top of the veggies. Close the lid, make sure you are sealed tight, and let her rip on Manual setting for 15 min. Do a quick release, then pull out the chicken and veggies. Cover to keep warm. Turn the IP back on to saute, while you strain the fat out of your broth. You can do it the old fashioned way, or with one of these nifty separators like I use. Put the strained broth back into the hot IP. Mix the tapioca starch with the water and whisk into your warming broth. As it starts to thicken, add in the peas and allow to warm and thicken to your desired consistency. Pour the gravy with peas over the top of the chicken and serve with a side of your veggies. Enjoy. This will very quickly become a family favorite, since even my pickest eater told me it was the best chicken he's ever eaten. Maybe if I make it another 9,000 times or so I'll even use up all my bay leaves. Enjoy!
Place 1/2 the beans in a bowl and mash with a fork. Add in the cut up chicken and mix fairly well. Add the onion, herbs, oil, vinegar, lemon juice and zest and toss well to combine. Add the last half of the beans and gently toss so they stay fairly whole. Serve immediately! You can do all of the herbs or just one or two. Just add a little more of each if you don't use all four. I had mine in romaine lettuce cups. So fresh and delicious!
I have included links for your convenience; some of these are affiliate links. It doesn't cost you any extra to order from them, and if you do purchase something using one of these links, I am given a small compensation from the seller. This helps me keep my blog up and running! For more questions please see my disclosure page.
Just in time for the weekend! These bunless burgers are amazing!!!! One bite and your mouth will be screaming Aloha! I've had my eye on a few recipes and just knew I needed to create one that was more friendly to our diet. If you aren't gluten free, by all means, have yours on a bun and just add some shredded cabbage on top. We didn't miss the buns at all! We had ours with a side of cilantro lime rice (recipe below) and some grilled plantains. Yum!
Ingredients
Fire up the grill, and grill each burger 4-5 min per side or to an internal temperature of 155 degrees. Grill the pineapple and onions 2-3 min per side. Stack your cooked burger into the cup of a cabbage leaf, then layer the pineapple and onions on top. If your leaves are big, you'll only need one to fold over the top. If your leaves are smaller you can add a second leaf, cup side down, on top. I added a few homemade refrigerator pickled carrots and cucumbers to mine.
Cilantro Lime Rice
3c jasmine rice
3c water 2T cilantro, finely chopped 1T coconut oil 1 lime, juiced Add the rice and water to your Instant Pot*, seal the lid then use the manual setting for 4 minutes. Do a 10 min natural pressure release, then release the rest of the steam and open the pot. Stir in the rest of the ingredients and serve immediately. If you want a more dominant lime taste, zest your lime before you juice it and add the zest in. *Note: if you don't have an Instant Pot, cook your rice however you normally cook it.
I have included links for your convenience; some of these are affiliate links. It doesn't cost you any extra to order from them, and if you do purchase something using one of these links, I am given a small compensation from the seller. This helps me keep my blog up and running! For more questions please see my disclosure page.
Hands down, freshly made guacamole is the most requested snack in our house. I've been making it for years and have tried out many variations, but this. This! It's so simply perfect and delicious. So delicious, in fact, that the tiny Merrills in the house were hanging on my legs asking if it was finished, so I didn't even take the time to wipe the bowl edges and give you a pretty photo. I told you this would be real life cooking, didn't I?
I've tried out dried spices in the past, but chopping things fresh makes all the difference in this very few step recipe. Note: I always chop double the ingredients so I can make a second batch the next day. It's what my people want. |
About Dana Merrill
I'm a busy mom of three, determined to maintain a healthy lifestyle amidst the beautiful chaos. Links
|