type here...
Home Blog Page 52

Healthy homemade Cracker Jacks

Girl Cooks World
-
0
Healthy homemade Cracker Jacks

My children love Cracker Jacks. And I’m sure they’re not the only ones. After all, these delicious popcorn kernels have been known in the States for over a hundred years and they’re still going strong! However, just like much of the other junk food out there, Cracker Jacks are definitely not what a dietician would consider a healthy snack.

That’s why I was overjoyed when I accidentally figured out a way to make great-tasting homemade Cracker Jacks! My kids are finally able to eat healthy (relatively) Cracker Jacks whenever they want and I don’t have to worry about what harmful additives and preservatives are in the ingredients list – that’s because there aren’t any!

So how did I manage to make these delicious faux Cracker Jacks? Well, it’s kind of embarrassing to admit it but I was actually trying to make simple caramel popcorn. I accidentally made too much caramel coating and I immediately realized that the end result was never going to resemble what I was going for. So on a whim, I decided to add in some peanuts and put the whole thing in the oven. Only after I tasted it once it finished cooling, I noticed that what I made was essentially Cracker Jacks!

Eating homemade sweets and snacks that so closely resemble the original product is very satisfying. Not only because of the delicious flavor but also due to the fact that I am fully aware of what goes into the food. And I know that I made it as healthy as humanly possible.

Homemade Cracker Jacks

Necessary equipment:

  • a wooden spoon
  • a food chopper (or a sharp knife)
  • a mixing bowl
  • a rubber scraper
  • a jelly roll pan
  • parchment paper
  • a large saucepan

Ingredients:

  • 4 cups of plain popcorn
  • 1 cup of butter (preferably grass-fed)
  • 1 ½ cups of roasted and salted peanuts
  • 2 ½ cups of coconut sugar
  • ½ t. of vanilla extract
  • ½ t. of sea salt
  • ½ t. of baking soda

Instructions:

  1. Preheat the oven to 300 degrees.
  2. Slowly melt the butter in a saucepan
  3. Add the sugar and heat the mixture over medium high heat. Constantly stir with a wooden spoon until it combines. Remember that it might take some time: first, you will see how it becomes grainy, and then the butter will separate from the sugar. After a few more minutes of stirring the mixture should combine nicely.
  4. Once combined, turn the stove to high heat so that the mixture will simmer.
  5. Then lower the heat again and let it boil for 5 minutes while constantly stirring with the wooden spoon. Remove the saucepan from the pan.
  6. Add the vanilla extract, sea salt, and baking soda and stir quickly.
  7. Combine the caramel mixture with popcorn and peanuts in a large mixing bowl. Make sure each piece is well-coated.
  8. Spread the popcorn onto a jelly roll pan lined with parchment paper. Make the layer even so that all kernels bake evenly.
  9. Bake for 15 minutes.
  10. Break the popcorn into pieces and enjoy your healthy Cracker Jacks!

Healthy and Grain-Free Pecan Pie

Girl Cooks World
-
0
Healthy and Grain-Free Pecan Pie

Today I’m going to share with you my tested recipe for a grain-free absolutely delicious pecan pie! It’s full of rich butter, the sweetness of maple syrup, and the intoxicating fragrance of the crumbling coconut flour crust. It’s not the healthiest meal in the world but it definitely uses more organic and healthy ingredients than a traditional pecan pie. And it’s grain-free so it’s easier to digest for your stomach. It’s a perfect recipe for those with grain or wheat allergies!

To make this recipe taste as well as intended you need to remember about the three important steps: 1. use maple syrup instead of that filthy and unhealthy corn syrup, 2. toast the pecan nuts beforehand, and 3. add a little bourbon as a bit of indulgence and to bring out that delicious flavors. Believe me, once you take your first bite you won’t be able to stop. The pecan pie tastes of vanilla, molasses, and caramel – it’s a really addictive combination!

Necessary equipment:

  • a food processor
  • measuring cups
  • a whisk
  • a rolling pin
  • a rubber scraper
  • a pastry brush
  • a large saucepan
  • a large mixing bowl
  • a pie plate
  • a jelly roll pan

Ingredients:

pie crust

  • 1 cup of coconut flour
  • 6 T. of cold butter
  • 2 fresh eggs
  • ½ cup of shredded coconut
  • 1 t. of organic honey
  • ¼ t. of sea salt
  • water (as needed)
  • egg white for brushing

pecan pie

  • 6 large egg yolks
  • 1/2 cup of heavy cream
  • 1 cup of maple syrup
  • 1 cup of whole cane sugar
  • 1 ½ cups of toasted and chopped pecans
  • 1 T. of butter
  • 1 T. of molasses
  • 1 T. of good bourbon
  • ½ t. of salt
  • 1 t. of vanilla extract

Instructions:

Pie crust:

  1. Use a food processor to combine cold butter and coconut flour together until you can see small pea-sized crumbs.
  2. Add the eggs, honey, shredded coconut, and sea salt. Pulse until the dough is formed. Add small amounts of water if needed.
  3. Spread almond flour on the counter and roll the dough with a rolling pin until it’s even at all places.
  4. Place the dough onto the pie plate and press the edges to make it stick.

Pecan pie:

  1. Preheat the oven to 400 degrees.
  2. Layer the toasted pecans over the pie dough.
  3. Pour the maple syrup, sugar, heavy cream, and molasses into a large saucepan. Heat over medium high heat until the sugar dissolves.
  4. Let cool for 5 minutes.
  5. Use a large mixing bowl to whisk the butter (cut into small cubes) and salt together.
  6. Once the butter is melted, add the egg yolks, vanilla extract, and bourbon.
  7. Pour the mixture over the layer of toasted pecans.
  8. Place the pie plate on a jelly roll pan and bake on the lower oven rack. Reduce the temperature of the oven to 325 degrees as soon as you close the oven door.
  9. Bake for 50-60 minutes or check until the middle looks done (it should be almost completely set and jiggle only a little bit).
  10. Cool for at least 1 hour or until it reaches room temperature.
  11. Put the pecan pie in the fridge so that it sets completely. Keep it there for at least 3 hours or even better, overnight.
  12. Serve at room temperature with sweetened whipped cream on top.

Enjoy this healthy and (almost) grain-free version of a pecan pie!

Herb Chicken Tetrazzini with Homemade Pasta

Girl Cooks World
-
0
Herb Chicken Tetrazzini with Homemade Pasta

I love casseroles and tetrazzini is a special kind of casserole that holds a dear place in my heart. This American version of the traditional Italian dish has been around for more than a century now and it’s still a very popular choice for a hearty family dinner.

I make my tetrazzini from scratch and use homemade pasta instead of store-bought ones – I feel that it gives me the ultimate control over how the dish turns out in the end! Of course, if I really don’t have time to make the pasta beforehand, then I will yield and buy simple spaghetti noodles from the local supermarket. But if you have the time then I highly recommend you try out making tetrazzini using my pasta recipe. I promise you won’t regret it!

Other than the pasta, I use a perfectly smooth white sauce with herbs, sautéed buttery mushrooms, and a generous sprinkle of parmesan cheese to complete this dish to perfection.

My recipe is based on what I found in The Best Casserole Cookbook Ever (it can even be bought on Kindle). It’s a very good traditional cookbook that makes full use of the knowledge passed down by our mothers and grandmothers. Give it a read if you value traditional values and don’t want to feed your family with modern full-of-preservatives ingredients. I tweaked the recipe to better suit my needs several times until I was sure that I found the ideal method of cooking traditional herb chicken tetrazzini.

Necessary equipment:

  • measuring cups
  • two large mixing bowls
  • a wooden spoon
  • a towel
  • a rolling pin
  • a pastry knife/a pizza roller
  • a large saucepan
  • a cast iron skillet
  • a large pasta pot
  • a large baking dish

How to make homemade pasta

Ingredients:

  • 3 ½ cups of freshly ground flour
  • 1 cup of water
  • 2 T. of apple cider vinegar OR whey

*You can also omit the apple cider vinegar/whey and use very freshly ground flour without waiting for it to soak.

Instructions:

  1. Pour the flour into a large mixing bowl and make a small well in the center.
  2. Pour the water and the apple cider vinegar into the well.
  3. Mix the ingredients together until you reach a dough-like consistency. You can either use your hands or a wooden spoon.
  4. Once the dough is ready cover the mixing bowl with a towel and let it sit for 12 to 24 hours.
  5. Prepare your counter for working with the dough by pouring some flour on it.
  6. Remove the dough and knead for about 2 minutes on the floured surface. You will know it’s ready when the dough becomes smooth.
  7. Flatten it with your hands into a large rectangular shape. Use a rolling pin to get it to around 1/8 inch thickness.
  8. Use a pastry knife or a pizza roller to cut the dough into very thin strips. Hang your pasta and let it dry while you prepare the rest of the tetrazzini recipe.

How to make Herb Chicken Tetrazzini

Ingredients:

  • 6 T of freshly ground flour OR arrowroot powder
  • 6 T. of grass-fed butter
  • 2 ½ cups of chicken stock
  • 1 ½ cups of cream
  • ½ of dry sherry OR dry white wine
  • 4 cups of cooked chicken or turkey, cut into small pieces or shredded
  • homemade pasta from recipe above (around 1 pound)
  • 1 ½ cups of parmesan cheese
  • 1 ½ pounds of chopped mushrooms
  • 4 T. of fresh chopped sage + some more for garnish
  • 4 T. of fresh chopped thyme + some more for garnish
  • salt and pepper

Instructions:

  1. Preheat the oven to 375 degrees. Butter the baking dish and set aside while you prepare the other ingredients.
  2. Melt 2 tablespoons of butter in a large saucepan.
  3. Whisk in the flour/arrowroot powder. Add 2 tablespoons of sage and 2 tablespoons of thyme.
  4. Whisk the ingredients together without stopping for 2 minutes.
  5. Add in the chicken stock, cream, and sherry/wine. Cook for another 10 minutes while whisking occasionally. The sauce should then thicken nicely.
  6. Remove the saucepan from the heat and add ½ cup of parmesan cheese.
  7. Measure 1 cup of the sauce you just made and pour it into a mixing bowl. Add another ½ cup of parmesan cheese to it and stir until combined. Set both the sauce in the saucepan and the one in a bowl aside.
  8. Melt the remaining butter in a large cast iron skillet. Sautee the mushrooms in it together with the other 2 tablespoons of both sage and thyme. Cook until the mushrooms are nicely browned. Remove from the heat. Reserve 1 cup of the mushrooms separately.
  9. Cook the pasta in boiling salted water for about 10 minutes. Drain when cooked.
  10. Using a large mixing bowl, combine the pasta, the sautéed mushrooms, and the cream sauce.
  11. Add the chopped chicken or turkey and stir together. Season with salt and pepper.
  12. Now layer the ingredients in your baking dish. First, pour in the meat and pasta mixture evenly.
  13. Then pour in the reserved sauce and then the reserved mushrooms.
  14. Lastly, sprinkle the remaining parmesan cheese on top.
  15. Bake in the oven for 15 to 20 minutes or until you can see it bubble.
  16. Then turn on the broiler for another 5 minutes so that the top becomes slightly browned.                                                                                                                                                                                                                                          Serve while hot and enjoy!

How to Get Rid of Headaches in an All-Natural Way

Girl Cooks World
-
0
How to Get Rid of Headaches in an All-Natural Way

Ever since I was a child, I have always had a tendency for painful and stubborn headaches. Some are mild and can be remedied by a short nap in a quiet and well-ventilated room. But some of my headaches can be so strong that even the slightest movement makes me feel sick. They literally make me cry because of how helpless I feel. I can sometimes associate some of these headaches with stress or general tension I’m feeling at the moment, but the others seem to come out of nowhere.

What do I do when I get such a headache? Well, as much as I would rather not take any pharmaceuticals when the headache is bad enough then there is no use in waiting for it to go away by itself. I take a couple of strong over-the-counter painkillers, lie down, and wait for the pain to go away. I have tried many natural options and home remedies, but none have worked as well as medication.

Getting Rid of Headaches

Until last month I have finally found my holy grail! Honestly, I couldn’t believe it at first and didn’t want to say anything but over the course of the last month or so I have suffered from two heavy headaches and a couple of milder ones. I experienced with this new remedy, and it worked perfectly each time! I am overjoyed that I managed to find something just as effective as regular OTC pills and can’t wait to share the news with you.

Deep Relief Essential Oil

The name of this wonderful product is Deep Relief and it’s a special blend of various essential oils. It includes wintergreen, peppermint, balsam fir, vetiver, lemon, clove, copaiba, and palo santo. A lot, I know. But each of these ingredients has its own function and together they work exceptionally well!

The Deep Relief comes in a form of a roll-on and is made by Young Living. The label claims that it is an effective cure for muscle tension and pain relief. I didn’t believe it at first, but it really works!

My First Experience

So, the first time I tried the Deep Relief roll-on was a little more than a month ago. I had a painful headache that was probably caused by a virus I caught from my dear co-worker at the office. Soon enough I was frantically looking through my medicine cabinet for something to help me get rid of the pain when I noticed the still unopened packaging of the Deep Relief roll-on.

I decided that there is no harm in giving this thing a try because, fortunately, I didn’t have any other urgent tasks to do that day, and I could spend some time trying out another (as I then suspected) failed remedy. Boy, was I mistaken…

I applied the roll-on onto my temples, nape, and shoulders. Immediately, I smelled the nice smell of all the essential oils. The Deep Relief fragrance is not overpowering but rather calming and relaxing. Perfect for a pain remedy.

I laid back on the bed and tried to keep skeptical thoughts away from my mind. I didn’t have to do that for long – the first effects of the roll-on became apparent after the first 10 minutes! There was pleasant heat in my tensed muscles that helped me relieve the tension. The headache receded although it was still there. I no longer felt like vomiting when sitting up! So, I went about the rest of my day while being somehow functional. After an hour, I reapplied the Deep Relief and did it again after two more hours. With each time the pain lessened considerably and by the time evening came I was fully pain-free!

What Makes Natural Remedies So Good

I generally try not to use any painkillers unless I really need to. For muscle pain, I’d rather do a good stretching session to relieve the tension. For vitamin deficiencies, I try to incorporate more natural sources of that vitamin into my diet. I only resort to regular medicine when I need something that works quickly – so usually when I have other responsibilities to take care of.

That’s why I am so happy to have found Deep Relief. It’s the first natural remedy (and believe me that I have tried many of them) that works just as well as paracetamol, if not better!

The Deep Relief roll-on comes with the Premium Starter Kit that contains plenty of other essential oils and you can click here to get it. I cannot recommend this kit enough. Other than the Deep Relief itself, this selection of essential oils has everything you might need to start your adventure of natural healing. Essential oils work on a variety of common ailments, including the flu, various viruses, and muscle pain. They are also great for stress relief, and you can pour some of your favorite ones in a bath to enjoy the most relaxing home spa experience imaginable!

If you’re interested in reading more about essential oils, then check out my essential oils guide.

Traditional Peanut Brittle made with Natural Sweeteners

Girl Cooks World
-
0
Traditional Peanut Brittle made with Natural Sweeteners

Traditional peanut brittle is the ultimate dessert that can be made fully with organic ingredients. There’s no need for artificial sweeteners anymore so say goodbye to refined white sugar and corn syrup! We have enough of them in other food so let’s try to reduce their intake whenever we can.

Peanut brittle

Of course, I won’t condemn anyone for eating ‘regular’ peanut brittle when they don’t have the time to make their own. I sometimes do it myself too – especially when my kids beg me for some peanut brittle, but I literally don’t have the time to make one from scratch. And that’s okay too. I try to make up for it by feeding them something healthier the next day.

What I love about this recipe is its rich taste. The honey gives it that distinctive sweetness while the nuts, peanuts in my case, provide the saltiness. This sweet and salty combination results in a dessert that isn’t too overwhelmingly sweet and can be eaten freely without feeling sick afterward.

I also add coconut sugar to bring out the sweet taste even more. Coconut sugar is a relatively new trend in organic eating and it’s one of the best natural sweeteners available right now. Coconut sugar is the sap from a coconut tree that was collected and then evaporated. You can also source coconut sugar from palm trees. Be careful, however. Some producers sell coconut sugar that is far from what we could natural. I recommend buying only from trusted brands.

There is some controversy surrounding coconut sugar, though. When coconut tree sap is collected then the tree will revert to producing solely sap and it won’t grow any coconut fruit. Some people say that we should not collect the sap so that we can use the trees as a source for coconuts, coconut oil, etc.

I personally don’t see a problem with coconut sugar because coconut trees produce much more sugar than the typical sugar canes – so in that sense, they would be more sustainable than regular sugar. But if you are on the fence about this issue and would rather avoid coconut sugar at all then feel free to substitute with any other natural sweetener.

Necessary equipment:

  • two large rectangular baking dishes
  • a measuring cup
  • a large saucepan
  • a candy thermometer
  • a wooden spoon

Ingredients:

  • 2 ½ cups of peanuts
  • 1 cup of raw honey
  • 2 cups of coconut sugar
  • ¼ cup of butter
  • ½ cup of filtered water
  • 1 ½ t. of baking soda

Instructions:

  1. Prepare the large baking dishes first. Butter the sides or line with parchment paper. Set aside.
  2. Combine the coconut sugar, honey, butter, and water in a large saucepan.
  3. Heat over medium high heat while constantly stirring and wait for the mixture to start boiling.
  4. Lower the heat to medium low and measure the temperature with the candy thermometer. Continue to boil steadily for about 30 minutes or until the mixture reaches so-called soft crack stage (about 275 degrees).
  5. Add in the peanuts and stir together. Continue to cook for another 15 to 20 minutes, stirring frequently. After the time has passed the mixture should be around 295 degrees, hard crack stage.
  6. Turn off the heat.
  7. Sprinkle the baking soda on top and stir it in quickly.
  8. Immediately pour in the mixture inside the prepared baking dishes evenly. Let it sit and wait until completely cool.
  9. Break the peanut brittle into pieces.
  10. Store in a covered container at room temperature and snack whenever you want!

Mini Grain-free Chocolate Souffles

Girl Cooks World
-
0
Mini Grain-free Chocolate Souffles

I just love mini chocolate souffles! They taste especially great when still hot and fresh out of the oven. It’s like this mini treat I can quickly make any time to spoil myself or lift my spirits when I’m feeling down. I feel like they are the perfect dish for any dinner party because everyone loves them. They look fancy in their little souffle dishes and if you are really in a pinch time-wise, they can even be prepared beforehand and frozen for later!

Chocolate Souffle

My chocolate souffles don’t use any flour so they are a grain-free and guilt-free dessert! Well, almost guilt-free – they still contain some chocolate and sugar. But because of their size, it doesn’t feel like I’m stuffing myself with dessert. These mini treats are perfect for adding a good satisfactory finish to a long course of savory meals.

I based my recipe on America’s Test Kitchen site. What I also love them about is the multitude of customization options. You can put some colorful sprinkles on top and they become an ideal dessert for a kids party. You can get mix in some chopped nuts for a bit more sophisticated feel perfect for an elegant dinner party. Pour some sauce on top as a topping and try out different variations to find the one that is the most delicious for you. I literally cannot think of any sauce that doesn’t work with these chocolate souffles.

Personally, my family loves them with caramel or strawberry sauces. In the summer, I additionally top them with fresh berries. The possibilities are endless!

Necessary equipment:

  • measuring cups
  • 6 ounce ramekins
  • a large glass bowl
  • a large saucepan
  • a rubber scraper
  • a wooden spoon
  • a large mixing bowl
  • an electric hand mixer
  • a medium glass bowl
  • a jelly roll pan and parchment paper

Ingredients:

  • 4 T. of unsalted butter + some more to butter the ramekins
  • 8 oz. of bittersweet or semi-sweet chocolate
  • 1/3 cup of whole cane sugar
  • 6 large egg yolks
  • 8 large egg whites
  • ½ t. of vanilla extract
  • 1 T. of orange liqueur
  • 1/8 t. of sea salt
  • ¼ t. of cream of tartar
  • 2 T. of powdered whole cane sugar (you can powder it yourself using a blender)

Instructions:

  1. Preheat the oven to 400 degrees.
  2. Put the parchment paper on the jelly roll pan.
  3. Butter 8 ramekins and dust with whole cane sugar to prevent the butter from sticking. Set the ramekins on the jelly roll pan and set aside.
  4. Melt the chocolate and 4 tablespoons of butter using a large glass bowl set over a saucepan filled with simmering water. Stir with a wooden spoon until smooth.
  5. Remove from the heat.
  6. Add in vanilla extract, orange liqueur, and sea salt. Stir until combined and set aside.
  7. Use a large mixing bowl to whisk the whole cane sugar with the egg yolks for about 8 minutes. The mixture should double in volume.
  8. Gently fold in the chocolate mixture.
  9. Whip the egg whites in another glass bowl. Be careful to use a very clean and dry mixer attachments or the egg whites won’t become whipped properly. Even the slightest particle of egg yolks will also have the same effect so make sure your eggs are separated properly.
  10. Whip the eggs for about 1-2 minutes, until soft peaks appear.
  11. Add the cream of tartar and continue to whip until you can see hard peaks (for about another 2-4 minutes).
  12. Fold into the chocolate and egg yolk mixture gradually. Delicately stir it together so that the egg whites don’t deflate.
  13. Put the mixture into the ramekins. Fill each dish until about ¼ inch below the top edge.
  14. Bake for 12-15 minutes or until the top becomes puffy. The center should still be slightly loose. (Alternatively, if you are preparing the souffles beforehand: cover with plastic wrap, and freeze for up to 1 month. Bake straight out of the freezer, without thawing, at 400 degrees for about 25 minutes)
  15. Serve while still warm with your chosen toppings!

Ramekin Berry Crumbles

Girl Cooks World
-
0
Ramekin Berry Crumbles

I love baking using my little ramekins! They are ideal for preparing individual portions for your guests so you can serve them without the hassle of cutting up a cake. I have tried out tons of different ramekin recipes and I want to share the best ones with you here.

In this post I’m going to show you guys how I prepare my individual berry crumbles. Most people love chocolate desserts but I feel that we should also get some fruit in there once in a while. The combination of cinnamon and berries is simply mouth-watering and the delicious crumble is what binds it all together. If you prefer other fruit, feel free to substitute my blueberry filling with another one. Apple also works wonderfully!

Necessary equipment:

  • measuring cups
  • a large mixing bowl
  • a whisk
  • a stand mixer
  • a rubber scraper
  • a pastry blender
  • 8 ceramic ramekins
  • a jelly roll pan
  • parchment paper

Ingredients:

  • 2 cups of freshly ground flour OR sprouted flour
  • ½ cup of soft butter
  • 2 ½ t. of baking powder
  • ¼ t. of sea salt
  • ¾ cup of whole cane sugar
  • 2 t. of vanilla extract
  • 1 egg
  • ½ cup of whole milk
  • 2 cups of fresh blueberries

crumble topping:

  • ½ cup of whole cane sugar
  • ½ cup of freshly ground flour
  • ¼ cup of butter
  • 1 t. of powdered cinnamon

Instructions:

  1. Preheat the oven to 350 degrees.
  2. Butter the ramekins, place them on the jelly roll pan lined with parchment paper, and set them aside.
  3. In a large mixing bowl combine the flour, baking powder, and sea salt using a whisk.
  4. Use a stand mixer with the paddle attachment to beat the butter in a separate bowl for about 30 seconds.
  5. Add in the sugar and beat for another 3 minutes until the mixture is pale and fluffy.
  6. Steadily add in the beaten egg and the vanilla extract.
  7. Now it’s time to add the flour mixture and the milk to the stand mixer bowl. Do it gradually, alternating the ingredients. Mix the mixture on low speed after each addition.
  8. Transfer the batter to each ramekin.
  9. Sprinkle the tops with fresh blueberries.
  10. For the crumble, combine the flour, sugar, and cinnamon using a fork.
  11. Cut the butter into small pieces and add to the mixture. Combine everything using a pastry blender or your fingers.
  12. Sprinkle the crumble topping on top of each ramekin so that the blueberries are fully covered.
  13. Put the ramekins in the oven and bake for 40 to 45 minutes. You will know they are ready when the crumble top becomes golden brown.
  14. Take them out of the oven and cool for at least 15 minutes before serving.

Enjoy your fragrant and delicious berry crumbles!

My Taco Seasoning alternative

Girl Cooks World
-
0
My Taco Seasoning alternative

I love me some delicious tacos. I grew up in California so I had plenty of chances to eat authentic tacos at different food trucks and restaurants and I never had enough! Now that I live in Arizona, I am always on the prowl for good Mexican restaurants and I sometimes even make my own tacos. You can create delicious tacos with your own taco seasoning too!

But to enjoy good tacos at home, I need to use the right taco seasoning. I used to use whatever is available at the grocery stores, but ever since I learned how to read ingredients labels on food, I make my own seasoning. And I’m sure you will feel the same once you read what can be found in your typical store-bought taco seasoning:

SPICES (INCLUDING PAPRIKA, CHILI PEPPER, CUMIN), ONION, WHEY (MILK), POTATO STARCH, SALT, SUGAR, GARLIC, AND CITRIC ACID. (SOURCE)

Let’s start with the spices. The maker of this seasoning listed some of them in parentheses but that doesn’t mean there aren’t any more “spices” involved. That’s how companies hide chemicals, MSG additives, and other preservatives. The whey has oxidized by now and the sugar is definitely the cheapest and the most unhealthy version of refined sugar they could possibly find (besides, I don’t even think sugar belongs in healthy tacos). The same goes for salt – it’s not the best quality. Citric acid is how they sneak in some more MSG.

I use my homemade taco seasoning for most Mexican dishes I prepare at home, not only tacos. It works perfectly with ground beef and ground turkey. It binds together burritos, burrito bowls, tostadas, and more. I even sometimes mix it with sour cream for unique-tasting dips and sauces!

The ratios I use are 2-3 Tbsp. to a lb. of ground meat, 1 Tbsp. to a cup of sour cream.

Necessary equipment:

a large mason jar or any other closed container

Ingredients:

1/2 cup of dried minced onion OR onion powder
1/4 cup of sea salt
1/4 cup of chili powder
1/8 cup of ground cumin
1/8 cup of garlic powder
1 T. of dried oregano
1 1/2 t. of cayenne pepper

Instructions:

  1. Add all the ingredients to your chosen container.
  2. Shake vigorously to combine.

Enjoy! For the best seasonings for chicken click here.

Chicken Salad wrapped in Lettuce

Girl Cooks World
-
0
Chicken Salad wrapped in Lettuce

I love making healthy versions of the food you would usually find in the local fast food location. It lets me satisfy my fast food cravings without the guilt I feel after stuffing myself with fatty cheeseburgers. These chicken salad lettuce wraps are like an extreme, grain-free version of a chicken wrap.

What makes this chicken salad really great is the herbs. I have several different herbs growing on my patio and I use them whenever I can. I used to think it wasn’t worth it but it took me only one time making a meal with fresh herbs to see what difference they make. They don’t take up a lot of space, you can even grow them on a window sill or on the kitchen counter by the window. Give it a try if you haven’t yet!

I use freshly made homemade mayonnaise to transform this chicken salad from something simple to a real heavenly meal. You can read about how to make mayonnaise in another post of mine. If you don’t want to make your own then make sure that the mayo you buy at the store doesn’t contain any suspicious ingredients. Yes, they are rare but they do exist! The mayonnaise is what gives the salad that tasty creamy texture so it’s really important you use a good quality one.

And, of course, the chicken. I’m sure I don’t need to tell you this but we should all support real field-raised chicken farms. They are being replaced by the so-called factory chickens that are cheap to raise and cheap to sell. But their taste is far from what a real chicken should taste like, not to mention all antibiotics we ingest together with their meat! That’s why I buy from local farmers whenever I can and if you don’t have access to one, do some research about what kind of chickens are available at the stores near you. You won’t regret it, I promise!

Necessary equipment:

Ingredients:

  • 4 cups of cooked and cubed chicken
  • ½ cup of homemade mayonnaise (learn how to make your own at home here)
  • ½ cup of sour cream
  • three sprinkles of chopped fresh parsley
  • two sprinkles of chopped fresh thyme
  • two sprinkles of chopped fresh tarragon
  • one sprinkle of chopped fresh dill
  • several chopped sage leaves
  • salt and pepper to taste
  • 2 dill pickles cut into cubes
  • 1 cup of chopped pecan nuts
  • 1 cup of halved grapes
  • romaine lettuce leaves

Instructions:

  1. Combine mayonnaise and sour cream in a large mixing bowl.
  2. Add the herbs (parsley, thyme, tarragon, dill, and sage) and stir until well blended.
  3. Add the dill pickles cubes and stir again.
  4. Now add the chicken, pecan nuts, and grapes. Stir so they are all coated well.
  5. Scoop the salad onto lettuce leaves and wrap as you would do with a tortilla wrap.

Enjoy your healthy chicken wraps! If you don’t have lettuce, you can also eat this salad with some whole-grain crackers.

1...515253...127Page 52 of 127
© Newspaper WordPress Theme by TagDiv