Friday, April 17, 2015

How to Freeze Onions

photo from pngimg
Cutting up onions can be a huge pain and can make you cry like a baby. I love this idea to do a bunch at once and freeze them. For the tutorial go here to Money Saving Mom!

Thursday, April 16, 2015

{Gluten and Dairy Free} Southwestern Black Bean Quinoa Salad

Skinny Taste made this delicious recipe.  I wish I could jump into the photo and eat it for lunch!  I love the colors and the wholesome ingredients. This would be great to take on the road or for to work for lunch. I have a new appreciation for Quinoa lately.  Yum!
photo from Skinny Taste

Southwestern Black Bean, Quinoa and Mango Medley
Servings: 6  Serving Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 164 • Fat: 4 g • Protein: 6 g • Carb: 27 g • Fiber: 7 g • Sugar: 11.6 g
Sodium: 93 mg 


  • 15-ounce can black beans, no salt added, rinsed and drained
  • 1 cup cooked quinoa (according to package directions)
  • 1 cup fresh or frozen corn
  • 1 small red bell pepper, chopped
  • 1 cup chopped fresh mango
  • 1/4 cup finely chopped red onion
  • 1/2 cup chopped fresh cilantro
  • 1 small jalapeño pepper, seeded and finely diced
  • juice from 1 medium lemon or lime
  • 1 1/2 tbsp extra virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp ground turmeric


Mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.

Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl.

Drizzle over the mixture and toss. Refrigerate until ready to serve.

Wednesday, April 15, 2015

What's For Dinner Tonight?{Gluten and Dairy Free} Thyme Chicken

This is a recipe I have kept in my mental rolodex for far too long. I have changed it so much from the original, my husband would never be able to figure it out. I have finally written it down. I take this to potlucks (so I can eat something for sure), make it for people who need a meal, or even serve it when I have company.

5 cups cooked white or brown rice
3 TBS extra virgin olive oil
2 and 1/2 tsp dried thyme
salt and pepper to taste

3 green onions (thinly sliced)
1 bundle of broccoli ( cut into bite sized pieces)
2 carrots, peeled and cut into thick matchsticks or a handful of baby carrots

6 chicken thighs with skin on
2 cloves garlic crushed
2 TBS extra virgin olive oil
1/8 tsp salt
1 and 1/2 tsp dried thyme
1 pinch pepper

Preheat oven to 400F.  Mix together white rice, olive oil, thyme, salt, pepper,  green onions, carrot, and broccoli (broccoli will be crispy. You could sprinkle it on top after 10 minutes of baking if you'd rather it  not be crispy).

Mix the garlic, salt, thyme and pepper listed under the "chicken thighs". Lift skins of chicken thighs and smear garlic mixture underneath.  Lay chicken on top of rice. Rub tops with olive oil and season with salt and pepper.

Cook for 35-45 minutes (until chicken juices run clear when cutting near the bones). Sprinkle with chopped parsley for a garnish.

My Favorite Things to Make with a Whole Chicken

I love getting a whole chicken and making a variety of things with it. My favorites?

Whole Chicken and Broth (I do this first, and we eat half of it for dinner.

With the other half I love to make on of the following):

Chicken Tortilla Soup

Chicken Noodle Soup

Chicken Pot Pies

Chicken Enchiladas

Tuesday, April 14, 2015

{Gluten and Dairy Free} Minestrone

6 slices bacon thinly sliced
2 carrots peeled and sliced
1 zucchini julienne sliced
2 cups cabbage, chopped
1/2 red onion, chopped
1/2 red pepper, chopped
2 TBS minced garlic
1 can of  chopped tomatoes
1 TBS Italian seasoning
1/2 tsp crumpled dried rosemary
1 32floz container chicken broth (I used Pacific)
1 cup water
1/2 can garbanzo beans
4oz of pasta, cooked
1 TBS olive oil
1 TBS coconut oil
salt and pepper to taste

optional: 1 can green beans

Top with Glutino croutons, Daiya non-dairy cheese, or Go Veggie! non-dairy parmesan

Cook the thinly sliced bacon in a large pot for 5 minutes or so. Add the veggies and garlic to the large saucepan with the coconut oil and Extra Virgin Olive oil and cook until softened. Add the rest of the ingredients and simmer at least 15 minutes. Put the cooked pasta in at the very last minute. I am posting this at Allergy Free Wednesdays.

Monday, April 13, 2015

King Arthur Flourless Chocolate Cake

I've heard amazing things about King Arthur's Flour. I noticed they have this great recipe for a flourless chocolate cake.  You could use 3 TBS chia and 9 TBS water instead of the eggs.  Enjoy!
photo from King Arthur's Flour




tips from our bakers

  • If desired, garnish cake with 1/4 cup sliced almonds, toasted in a 350°F oven until golden brown, about 10 minutes.
  • For cleanest slicing, use a sharp knife dipped in hot water and wiped dry. Repeat dipping knife in hot water and wiping dry for each slice.


1) Preheat the oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.
2) To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.
3) Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.
4) Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
5) Spoon the batter into the prepared pan.
6) Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.
7) Remove it from the oven, and cool it in the pan for 5 minutes.
8) Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.
9) To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth.
10) Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.
Yield: 8" cake, 8 to 12 servings.

Saturday, April 11, 2015

Experiments in the Kitchen:{Gluten and Dairy Free} Flourless Sun Butter Chocolate Chip Cookie Dough Bites

photo from
I made these cookies with sunbutter today. The dough was so goey I had to use gloves.  They turned out to be surpisingly delicious. They are crazy high in protein. They looked a little funny on the outside, but on the inside they were goey and delicious.   I wanted to scarf down 5 of them, which is always a sign they are yummy. They do have a slight tangy garbanzo flavor, but the chocolate definitely compensates for that (and the thought of how much better they are for you than regular cookies).  My daughter said, "These are so good!" My older son said, "I've got to hand it to you, these are delicious."  I didn't tell them that they are made with garbanzos, and honey and how high in protein they are (wink). 

I was perusing facebook and stumbled upon these beauties from  They are flourless, and only the chocolate chips have sugar in them.  You could also make your own that are refined sugar free here. They call for Peanut Butter, but I find that Sun Butter always works just as well. It sounds like you need the kind that naturally separates and needs to be stirred.

Sun Butter Chocolate Chip Cookie Dough Bites

1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons sun butter
1/4 cup (80 grams) honey (agave would be amazing too!)
1 teaspoon baking powder**
a pinch of salt if your sun butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips
* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons
** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.
Preheat your oven to 350°F / 175°C.
Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.
Yields about fourteen 1 1/2″ cookie dough balls.
*** Don't even try with regular sun butter! They'll come out oily. You MUST use natural sun butter

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