healthy cooking

Quick and Easy Chicken Stir Fry

On Monday's I leave work around 5:20, run home and get Roxy puppy and then head to training classes at 6. I get home around 7 and need to whip something up fast---hence the quick and easy chicken stir fry. *Tonight I set out the chicken beforehand so it would be thawed and ready.

Not many of my meals pass the healthy, quick, easy, and husband approved criteria but this one does!!
So basically I just want to pass this recipe along to all those gals like myself that don't particularly love cooking, don't hate it, but can't quite come up on stuff on my own just yet. 

I followed this recipe exactly and it was really good although I might try and boost the flavors a little next time.

So when Monday's come to soon try this one out :)


Apple Crisp Granola


3 cups gluten free rolled oats 
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1 large apple, diced (I prefer Granny Smith)
1/3 cup melted coconut oil 
1 teaspoon vanilla extract
1/2 cup unsweetened applesauce
1/3 cup pure maple syrup or honey
1/4 cup dark brown sugar

Preheat oven to 325F degrees.  Line two large baking sheets with parchment paper and set aside.
In a large bowl, toss the oats, cinnamon, nutmeg, and salt together until combined.  Fold in the apple. Set aside.
In a medium bowl, whisk together the oil, vanilla, applesauce, maple syrup, and brown sugar.  Pour over dry ingredients and mix until everything is combined.  Spread onto two baking sheets and bake for 45 minutes, making sure to stir the granola every 10-15 minutes to prevent burning.  Allow granola to cool for 20 minutes on the baking sheets for crunchiness.

Happy breakfasting!


Fried Chicken and Ranch (Gluten & Dairy Free!)

Trying to figure out what to eat for Sunday night dinner? I have an idea! Daniel and I hit the jackpot of food experiments this weekend.


It tasted awesome, and the best part was not feeling absolutely gross after eating it.  Win win!

Gluten & Dairy Free Half Fried Chicken


1/2 cup plain almond milk
2 teaspoons garlic powder
2 teaspoons onion powder
20 oz. gluten free flour mix
2 chicken breasts
extra virgin olive oil

Preheat oven to 425 degrees and line a baking sheet with parchment paper.  Set aside.  Place cast iron skillet on stove and set burner to medium high heat.  After skillet gets warm, pour in oil.  In a medium bowl, whisk together almond milk, garlic powder, onion powder, a pinch of salt and a pinch of pepper.  Set aside.  In another bowl, whisk together flour (we used 10 oz. almond flour and 10 oz. garbanzo-fava flour), a pinch of salt and a pinch of pepper.  Set bowls next to one another near stovetop.  Slice chicken breasts into chunks.  

Dip chicken chunk into bowl of milk, shake off excess liquid.  Dip into bowl of flour and toss in hot skillet.  Repeat until each chicken chunk is frying in the skillet, but don't overcrowd.  Do this in multiple rounds if you need to.  When the bottoms of the chicken turn brown, flip them.  Once each side is brown, move them to the baking sheet.  Fry all chicken and place it on the baking sheet before sticking it in the oven.  Bake until chicken reaches an internal temperature of 155 degrees.

We were super pleased with how this turned out and can't wait to experiment with other flours and spices.


And if you don't like plain fried chicken...

Gluten & Dairy Free Ranch


3 tablespoons vegan mayonaise
1 tablespoon onion powder (or to taste)
1 tablespoon garlic powder (or to taste)
black pepper to taste

Stir 'em all together! Taste. You may want to add more of each powder/pepper--it depends on how strong you like your ranch.

This is delicious for dipping veggies and chicken.  I'm excited to explore other sauce recipes.

Happy eating!


Chocolate Pumpkin Spice Granola (Gluten & Dairy Free!)

Daniel and I kicked off day one of the new year and our gluten/dairy free lifestyle by baking a big batch of granola.  There aren't a ton of gluten free cereals out there, and the ones that do exist are a little pricey.  After sleeping in and a long walk with our pups, I was relaxed and ready for an afternoon of baking.  And BONUS: it made the house smell AWESOME!

3 and 3/4 cups old-fashioned rolled oats (make sure they're gluten free!)
2/3 cup unsweetened coconut
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1/8 teaspoon salt
1 large egg white
1/2 cup pumpkin puree
1/3 cup honey
1/4 cup coconut oil, melted
3 tablespoons brown sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
2/3 cup dried cranberries

Preheat oven to 325 degrees and line two baking sheets with parchment paper. In a large bowl, toss the oats, coconut, cinnamon, nutmeg, and salt together until combined.  Set aside. In a medium bowl, whisk the egg whites, pumpkin puree, maple syrup, melted coconut oil, brown sugar, cocoa, and vanilla until smooth and combined. Pour over dry ingredients and mix until dry ingredients are coated. Spread evenly onto two baking sheets and bake for 40ish minutes, depending on your oven. *Stir the granola every 10-15 minutes to prevent burning!*  Allow granola to cool and harden for 20 minutes on the baking sheets.  Pour into a large bowl and add dried cranberries. Cover tightly and store at room temperature for up to two weeks. 
Enjoy with almond or coconut milk!

For a heartier granola, you can always add nuts, pumpkin seeds, or other dried fruit! You can substitute vegetable oil for coconut oil, but I wouldn't because coconut oil smells so stinkin' good! And if you're not feeling chocolate, leave out the cocoa!

I don't know how I could go back to eating storebought granola after this.  My favorite cereal growing up was Cocoa Pebbles and it kind of reminded me of it, but mixed with pumpkin.  I see another granola experiment in the near future :)

*Recipe adapted from Sally's Baking Addiction.

Happy baking!