WHAT?!?! You're out running 5k's now? IMPRESSIVE!big brown horse said:Thanks Navajo! Sam gets better and better every day, thank you for asking.
I have to add some more holes in my belt! I also ran a 5k on Sat. I feel fantastic!
Sam is still full of energy too.
Tomorrow's dinner menu is going to be "paprika chicken". The cream sauce is going to be made out of cashews! I'll post a recipe.
I still can't get over how good the primal hummus was. YUM! Served it over tomatoes, ate it with cucumber chips etc. I'm going to be making it weekly.
Saute in a dutch oven** over almost medium heat for about 15 minutes:
1 onion, chopped
about 3 cups fresh chopped mushrooms
2 cloves of garlic, minced
(Note: If you don't have a dutch oven, I think a crock pot would also work for this recipe. I would saute the onion, mushrooms, and garlic first, then put them in the crock pot with everything else.)
Turn heat to low and add:
1 & 3/4 cup chicken broth
1 tbsp arrowroot
2 to 3 tsp paprika
1/2 tsp Herbamare
about 1/8 tsp fresh ground black pepper
3 tbsp tomato paste
Puree cashew cream in blender:
1/2 cup plain cashews (not roasted or seasoned)
1 tbsp lemon juice
3/4 cup water
Add cashew cream to pot and stir.
When the sauce is just warmed through, and the tomato paste is incorporated turn off the heat.
Slice 1.5 pounds of chicken breast lengthwise into cutlets.
(How to Slice Cutlets Video)
Season each side of the cutlets with a little Herbamare.
Slide the cutlets down into the sauce, under the mushrooms.
Put the lid on the dutch oven and bake at 350 degrees for about 35 minutes.
Now, we all have our own french toast recipes so there are endless combos
Here is mine:
1/8 tsp almond extract
1/4 tsp all spice
1 tsp cinnamon
2 packets truvia/stevia
Peel the skin from the eggplant and slice into as many pieces as you want to use. (Don't make them too thick!)
Now just use that like your bread and ta-da! Mix the eggs, spices and truvia together in a bowl and dip each eggplant slice into the mixture so the back and the front is covered. Immediately place into a oiled (I used olive oil) pan (appox medium heat). Cook enough so that the egg mixture starts to brown a little on the edges, then flip.
We topped them with 100% maple syrup- veryyyyy small amount.
Side with fruit and eggs for a complete meal!
Post the recipe!! And the site. *demand demand demand*Wifezilla said:Thanks for the warning!
I made strawberry shortcake using the recipe from the Tiana coconut site. Instead of strawberry topping I smashed blackberries and topped it all with sugar-free whipped cream.
Nom nom nom nom