Category Archives: Gluten-Free

Hungry Farmer Egg Muffins

While I’m off playing in Mexico, I thought you might be interested in seeing some new recipes I’ve created. Enjoy!

As you might know, I’m a farmer’s wife. That can mean a lot of different things to people, but the main thing it means to me is that I have a very hungry man to feed every day. Not only do I need to feed him, but I need to feed him well. He needs to get filled up in the morning so that he has enough energy to work until lunch. That means a bowl of cereal for breakfast isn’t going to cut it (especially since he could easily consume 5,000-6,000 calories a day and still never gain a pound!).

Since I’ve been eating more Swiss Paleo-ish, I’ve come across quite a few recipes for different versions of egg muffins that have tons of protein and fat, which is exactly what my honey needs to fuel his hard work. I decided to whip something up with the ingredients I had on hand and this is what I came up with.

I made these muffins a few weeks ago for the first time. Since then, I’ve made it another two times, changing the recipe a little each time. I don’t really like to measure things, so this is all sort of an estimation. It’s also a super adaptable recipe, so just throw in whatever you have!

Hungry Farmer Egg Muffins (Makes 12 muffins)

This nutrient- and calorie-dense breakfast is sure to fill you up and fuel whatever you have to tackle for the day.

  • 1/2 to 1 lb breakfast sausage, cooked
  • 8-10 eggs
  • 1/2-3/4 cup cream or milk
  • chopped spinach
  • salt and pepper
  • cheese
  • potatoes- optional
  • coconut oil

1. Grease your muffin pan if necessary.

2. If using the potatoes, grate them into thin strings and saute in coconut oil or butter. Season with salt and pepper and place in the muffin cups, filling only about 1/4 of the cup. Bake for about 5 minutes at 350. Feel free to grate a little cheese over top of them.

3. Whisk the eggs with the cream or milk. Add the chopped spinach and seasonings. Add grated cheese if desired (it can add different flavors depending on what type you use, which is nice to change it up a bit).

4. Once your egg mixture is all whisked together, add the cooled sausage and mix again.

5. Pour egg mixture into cups and bake at 350 until they puff up and are no longer jiggly.

6. Let cool, then transfer to a sealed container and store in the refrigerator.

7. To heat up, I recommend cutting each muffin into four pieces and then microwaving for 45-60 seconds.

Another variation: leave out the potatoes and use the cooked sausage with cheese on top as the “crust.” Then pour the egg mixture over top and bake.

What’s your favorite filling breakfast?

One Month Off

It’s officially been one month since I last posted. And wow, a lot has happened in that month! I have tons to fill you in on, so this post is going to be random, but you’ll get a great recipe at the end 🙂

First of all, going back a month to my birthday (or really, a few days after my birthday since my honey had to work that night). I found an incredible yellow cake with chocolate buttercream frosting recipe made with coconut flour. I halved the recipe, which was just enough for us to eat for a few days. It was actually super close in taste to a traditional yellow cake, so I was very happy with it!

I made my honey take a few pictures and sing me Happy Birthday 🙂

Then Titan wanted in on the cake!

Speaking of Titan, he has finally healed from his wound.

It has been an incredibly long month with him because he just hated being hurt and being limited movement wise. He destroyed 5 different types of cones/collars meant to keep him from licking his stitches. After he ruined the first one, he proceeded to pull out some of his stitches and open the wound back up. That meant we had to take another trip back to the vet to get new stitches and more medicine for him…and a new cone!

Here he is right after the initial stitches. He was so drugged up!

This is the first round of stitches. Sorry if it grosses you out! The noodle-looking thing is called a drain. It helps fluid drain out of the area.

And here is the “cone” that lasted the longest! Isn’t it cute? 🙂

Because he couldn’t run, he wasn’t able to wear himself out during the day. Therefore, he wanted to get up in the middle of the night. This of course threw off his entire schedule and ours. I can’t tell you how many times I was up in the middle of the night out in the freezing cold (and rain and snow sometimes!) with him just walking around because he wasn’t tired!

He’s finally back to his old self and is now free to run around. We ended up getting an invisible fence and that has been super helpful, especially considering he took off after another dog a few weeks ago and I had to chase him through the wooded hill behind our house. I’d say I probably ran a mile and a half trying to figure out where he went! It was less than amusing.

Moving on from the pup, I’ve made lots of changes to my life in the past month.

1. I’ve decided to go shampoo-free! It’s been awesome, but a little gross at times. I started out by just washing my hair every other day, trying to train my hair to not need washing every single day. I had a few really bad hair days, but now it is calming down a bit.

I decided to stop using shampoo for a few reasons. I am going to save a TON of money by not buying shampoo anymore (yes, I was buying semi-expensive Aveeno!), and I’m not going to be exposing myself to harmful chemicals anymore! I simply mix one tablespoon of baking soda with 8 oz of water (shake before each use). I used two old 10 oz jelly jars to store my new shampoo and conditioner in and just put them in the shower where my old stuff used to be. I pour a small amount on my hand and rub it into my hair and I also will pour a little right onto my hair. It definitely doesn’t suds up, and that took some getting used to, but I can definitely feel it in my hair, so I just use my fingers to “wash” my hair the same as I did with shampoo. I rinse it out and will sometimes follow up with a water/apple cider vinegar mixture as well.

To be honest, my hair  is much more manageable and much fuller. My hair has always just sort of laid there and not ever held a style (hence the reason for me keeping it so long!). But now, I can see and feel that it has body to it.

It’s really not hard to do and it is beneficial for many reasons, so I highly recommend trying it. I’ll try to keep you posted about my progress!

2. I’ve changed my eating habits…my honey’s aunt (the holistic nutritionist who has helped me become so much healthier! And gives me free eggs :)) has me on an anti-candida diet.

Now, there are many different versions of this type of diet, and lots of different opinions on what you can and can’t eat. The main focus for me is to eliminate all grains and all sugars (including most fruits and my beloved honey and maple syrup!!!). Mainly I am eating meat and veggies with some nuts and eggs thrown in. A few other things I had to cut out were potatoes and corn (starches), and milk (oh the horror!!!!!).

But don’t worry, I’ve gotten very creative and have come up with lots of great recipes I can have. One I’ll share today and another I’ll share later this week.

I’m on day 11 of the “diet” and I’m feeling great/stellar/stupendous/energetic/fantastic/amazing!! (seriously!) I still have another 18 days to go and I sorely miss my glass of raw milk every day, as well as eating all the fresh fruit I can get my hands on. However, I know that I’m healing my insides (and the rest of my body) by doing this diet/cleanse.

It is actually very similar to the Paleo diet, so in looking up recipes, I found two incredible websites that I want to pass along. The first is called Mark’s Daily Apple. He is the creator of the Primal Blueprint and has incredible information on his blog about healthy eating, the Paleo way. I highly recommend signing up for his newsletter and getting his free ebooks!

The second website I found is PaleOMG, which is a blog by a hilarious girl named Juli. She eats 99% Paleo and is a CrossFit coach. Her recipes are so out of this world that you won’t even notice there aren’t any grains!

If you’re interested in finding out more about candida and the diet, check out Whole Approach. They have a questionnaire you can take, as well as tons of information and recipes (in the forum).

3. I’ve gone back to yoga. I can’t remember the last time I picked up a weight to be honest! For some reason, my body is just tired of doing that, so I’m listening. I still feel incredibly strong, and in some ways stronger than before. Let me tell you, don’t underestimate the power of holding chaturanga to build up your triceps, chest and core!

I found some incredible YouTube channels with some excellent workouts and have been focusing on them. The Power Yoga with Bryan Jones videos are my favorite. Then, for short workouts, I turn to Flexible Warrior Yoga, especially the core one. I also love Tara Stiles, so I typically just search her name and do one of her workouts.

Things are going to be changing very soon though! I start with a new student personal trainer on Monday 🙂 I’m hoping to try out some new stuff with her, especially some CrossFit type workouts, but we’ll see what she has in store for me. I can guarantee it won’t be yoga though!

And finally…

4. I’ve enjoyed more time with the people in my life. Blogging is very time-consuming (especially when you work full-time!). Not only does it take time to put together a post, especially a well-written one with pictures, but reading others’ blogs and commenting on them also takes up a huge amount of time. The best way to get more readers to your blog is to read and comment on others’, so that’s what we bloggers do. I was spending a lot of my “free” time reading about other people’s lives instead of being present in my life.

Part of me absolutely LOVED it! I got to participate in discussions about topics that interest me and I gained a lot of knowledge from other bloggers (not to mention the copious amounts of recipes!! :)). The other part of me though felt like I wasn’t putting enough effort into my own life. Instead of making plans to meet someone for lunch at work, I would be reading other blogs or writing a post of my own. Instead of putting a lot of effort into making my direct-selling business successful, I was taking pictures of recipes I was creating, then editing them, then posting them. And most importantly, instead of spending time on the couch with my honey and my pup, I was commenting on as many blogs as I could just so they’d read my blog and do the same.

I just decided that I’d had enough. As much as I enjoyed sharing recipes and sharing my life, the time I was putting into it wasn’t worth neglecting the rest of my life.

The past four weeks of not blogging and not reading others’ blogs have been great! I found that I’ve been less stressed (except with Titan’s injury!) and I felt more present in my every day life. I’ve been able to reconnect with friends on campus since I have had a lunch date every week for the past month and have a few others scheduled in the next few weeks.

I have also enjoyed a lot more QT with my honey and pup (when they’re awake, that is! :))

I’ve decided to just blog about big events or when I have awesome recipes to share, and to not worry about staying up to date with other blogs right now.

This week will be a little different however. I do plan to post a few times, mostly recipes, but also a piece of exciting news!

The reason for posting today and this week? My honey is with some friends skiing in Colorado!!!!

I was just sent this picture:

Say a little prayer that he doesn’t get hurt (they’re skiing lots of black diamonds!) AND that he doesn’t get a tattoo…all the guys were teasing us women that they were going to, so we’ll see!

Now for the awesome recipe! Paleo and candida friendly 🙂

Green Crustless Quiche

A yummy change to my standard scrambled egg breakfast! Leftovers are great to heat up the next day, which makes for a super quick healthy breakfast to start your day. 

  • 4 eggs
  • 1/2 cup raw cream (yes, I can have cream, but not milk. The milk contains sugar, but the cream off the top does not!)
  • 1 small head broccoli, lightly steamed and chopped
  • handful of spinach, chopped
  • 1 inch piece of zucchini diced
  • salt and pepper
  • 1/4 cup of grated Parmesan cheese
1. Crack the eggs into a bowl and add the cream. Whisk together until they are completely mixed.
2. Add in the veggies (substitute whatever ones you have one hand) and stir to incorporate.
3. Season to desired taste and add the Parmesan cheese, then stir once more.
4. Pour into a greased baking dish (round, square, rectangle…it doesn’t matter!). I have found that coconut oil works best for greasing my baking stones.
5. Bake at 350 degrees for 30-40 minutes until it has puffed up and no longer jiggles when you shake the pan.

What a week + new recipe

I haven’t been this glad it’s Friday in a long time! It has been such a crazy week for both me and my honey. We have both had something every evening after work, and it is just exhausting.

Lucky for me, I’m taking today off! Unfortunately, my honey can’t do the same and he is the one who really needs a break.

He will get a break soon enough though because Christmas vacation starts next Wednesday! We will both have 13 whole days away from work!!!! We are definitely counting down the days 🙂

Tomorrow we are traveling down to Radford to see my brother-in-law graduate from college. It’ll be fun to go back there because my honey and I met there! We’ve only been back once since I graduated with my Master’s in 2008 and that was for our one-year wedding anniversary in June 2010.

As for today, I have a ton of things planned, but I highly doubt I will get to all of them. The main few things I need to work on are:

  • decorating our Christmas tree (we have lights on it, but no ornaments!)
  • making our Christmas card (this is our third Christmas since we got married and we still haven’t done a card!)
  • clean off the kitchen table
  • do some laundry
  • pack for our trip tomorrow
  • possibly bake some sugar cookies with homemade frosting…still developing the recipes, but I’m so excited and will definitely share!
  • work out (I plan to do a little more wood splitting in addition to my run!)

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I’m excited to share this recipe today because I used to think it was impossible to make this at home. After my chiropractor suggested it to me last winter when my honey was sick, I tried it and have never gone back to the canned stuff!!

There’s a reason people eat chicken soup when they are sick: it is incredibly good for you! This is mainly from the broth, and like most things, homemade is best! For a really in-depth look at why homemade broth is so good for you, check out this article by Sally Fallon, author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (I HIGHLY recommend this book! I refer to it, and healthy fats, in this post).

Homemade Chicken Soup with Rice (Makes 10-12 servings)

  • one 3-5 lb whole chicken (organic if possible)
  • 3 or 4 quarts of water (enough to just barely cover the chicken)
  • 2 large carrots
  • 3 celery stalks
  • 1 medium onion
  • salt
  • pepper
  • dried parsley
  • dried thyme
  • 2 cups cooked brown rice

1. Fill large stockpot (I use an 8-qt) with water. Turn heat on high.

2. Rinse off chicken and remove any innards. Place chicken (with skin still on) in the water and let come to a boil. Let it boil for 20 minutes.

3. While chicken is boiling, dice up the carrots, celery and onion. Add veggies to pot and stir around.

4. Add seasonings to your liking. Go heavy on the salt and parsley and taste before adding any more. Go light on the thyme because it is pretty strong.

5. Let everything simmer for about 20 more minutes or until everything is tender.

6. Turn off the heat and remove chicken from pot onto a large cutting board. Remove as much meat as you can with a knife and a fork. Shred the chicken to desired size pieces. Return the meat to the pot.

7. Add the cooked rice to the pot and stir around.

8. Serve hot with your favorite gluten-free crackers.

This recipe makes a lot of soup! After you put the leftovers in containers, put the chicken carcass back into the stockpot to make some broth. Following Sally Fallon’s recipe, add some more carrots, celery and onions, plus a little vinegar. Then pour in enough water to cover everything and bring to a boil. Let simmer for a few hours.

You can freeze this broth and use it in other recipes and soups. It’s much cheaper than buying broth from the store because you get one chicken soup recipe, plus lots of broth for under $10! I’ll sometimes not make the soup from the chicken, but instead use this method to cook my chicken to shred for other recipes. Then I will use the carcass to make the broth. It’s a win-win all around!

Have you ever made your own broth?

A gluten-free Thanksgiving

I know it’s been over a week since Thanksgiving, but it has just been such a crazy week!! Plus, I really want to share about the day with you all 🙂

Thanksgiving was great this year. Being my first gluten-free one, I was a little nervous about making sure there was enough food for me to eat. Thankfully, we had dinner at my parents’ house and they were totally okay with me bringing two dishes, as well as making one of our favorite recipes gluten-free this year (see below). And actually, the rest of the menu was gluten-free naturally, except for the stuffing, which I’m not a fan of anyway.

I got to be in the kitchen almost the entire day. Both at my house and then at my parents’. Now that’s what I call a good day 🙂

I slept in a little, got up and worked on the two recipes I was bringing: Cheesy Broccoli and Rice Casserole, and Butternut Squash Bread Pudding. I prepped everything and got it all packed up before 11am.

My honey and I made the hour plus drive over the mountain and through the woods with our puppy in tow. His grandparents hadn’t seen him in awhile, so we figured we should take him for a visit 🙂 Luckily, he behaved excellently in the car and at their house.

It was great to see my parents because I hadn’t spent any time with them since my niece’s baptism in September. It was just the four of us this year because my little brother and his girlfriend couldn’t make the trip down from NYC. Also, since my honey and I were the only ones to not go to Cabo, we had some catching up to do in time spent with them.

We got there around 12:30pm, but didn’t eat until 3:30pm. In that time, I helped with the turkey, pan-made gravy (that was WAY too salty), mashed potatoes, and one of my absolute favorite recipes: popovers.

Have you ever had popovers? They are sublime! And a cinch to make- only 3 ingredients!!

I could eat them all day long. However, they are traditionally made with wheat flour, but I knew there had to be a way to make them gluten-free. So over the summer, I went straight to the source to find out how to make them…Google. (It knows everything!)

Luckily, I found a recipe using some of Pamela’s bread mix. Unfortunately, I don’t keep the bread mix on hand because I’m more apt to make cookies, pancakes, or muffins instead, so I use the baking mix more regularly. From what I read, Pamela’s Baking and Pancake Mix wouldn’t work as well, so I bought the bread mix one day just so I could make these (because they are that good!).

In mid-July, I whipped up a batch and savored every last bite. I may have only let my honey have one of the six I made 🙂

Since they turned out so fantastic, I told my parents that I wanted them for Thanksgiving this year. I know they aren’t exactly the same as the regular ones, but they are close enough! My dad bought the mix for them, and he ended up liking them! Maybe he’ll use the rest of the bag to make more 🙂

Popovers (Makes 6 popovers)

A tender, eggy roll that is great for slathering butter on, it makes a great companion for any type of meal. 

  • 1 cup gluten-free bread flour (I used Pamela’s Bread Mix)*
  • 1 cup milk
  • 2 eggs

1. Whisk together all ingredients, either in a bowl or in a blender. The batter will be very thin.

2. Grease a muffin pan with olive oil or spray. Pour batter into the muffin pan, filling each cup only half full. You could also use 1-cup glass bowls if you have them.

3. Bake at 450 degrees for 20 minutes.

4. Lower the heat to 350 degrees and bake for another 20 minutes.

5. You’ll know they are done when they pop over the edge of the cups!

*Note: I’ve been thinking about these popovers all day so I decided to try making them with the Baking and Pancake Mix instead of the Bread Mix and they still turned out great! They don’t ‘pop’ as much, but they are just as eggy and delicious 🙂

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After we had our fabulous dinner, we played Bananagrams! It is such a fun word game, and I kicked butt 🙂

We also took a new family picture with our puppy!

Overall, it was a great day! As I mentioned on Thanksgiving, I have so much to be thankful for 🙂

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It’s Saturday and I have the house to myself for the day! That means lots of cleaning and lots of exercising!!! Plus, some catching up on blogs 🙂

Butternut Squash Bread Pudding

Before I share today’s recipe, you need a little backstory on it.

Last year, I went to the same conference I just recently went to. They had fabulous food and I first tried bread pudding there. It was simply amazing. It was doughy and eggy and just all sorts of wonderful! And the creamy sauce to go with it was incredible. Let’s just say I had my fair share of it back then and sought to make some at home.

With a little googling, I ended up finding this recipe. Go read the description of it because it is so true! I made a few adjustments to the recipe and did not make the sauce. Instead I made an adaptation of Pioneer Woman’s Whiskey Maple Cream Sauce.

I ended up making that recipe no less than four times from November to January. It was at Thanksgiving AND Christmas last year!

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I really wanted to make it again this year, but wasn’t sure where I could pick up a gluten-free loaf of Italian or French bread. Well, last weekend I was talking about baking with a woman and she said she was making pumpkin bread pudding and the light went off in my head. I could make my own bread! And since I’m still loving butternut squash, I figured I could use that.

So on Wednesday, I whipped up a batch of my new favorite bread. And then on Thursday, I made the bread pudding while we were eating Thanksgiving dinner.

This is a three-part recipe because you need to make the bread first, then make the sauce, then make the bread pudding.

Butternut Squash Bread Pudding (makes 6-8 servings)

Butternut Squash Bread

  • 1 cup butternut squash puree
  • 1 egg
  • 1/8 cup coconut oil*
  • 1/8 cup melted butter*
  • 1/2 cup maple syrup
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp ground flax seed
  • 2 tsp cinnamon spice blend
  • 1/2 cup chopped walnuts
  • 1 1/2 cups GF flour
  • 1/2 cup oat flour (old fashioned oats ground to a fine powder)
*You can use a 1/4 cup butter or a 1/4 cup coconut oil, but I like the flavor of them mixed together.

1. Whisk together the puree, eggs, oil, butter, and maple syrup in a large bowl.

2. Combine baking powder, salt, flax seed, cinnamon, walnuts and oat flour in a separate bowl.

3. Add the dry ingredients to the wet ingredients and mix until just combined.

4. Add the GF flour 1/2 cup at a time to the batter. Mixing after each addition.

5. Grease a 9×9 square pan or a loaf pan, and pour batter in. It will be thick.

6. Bake at 350 for 25-30 minutes or until a toothpick comes out clean.

Maple Cream Sauce

  • 4 tbsp butter
  • 2 tbsp oat flour (or regular flour if you aren’t GF)
  • 1 cup heavy cream
  • 1/4 cup maple syrup
  • 2 tsp vanilla

1. Melt butter in a saucepan over medium heat.

2. Stir in the oat flour to combine. This will make a thin roux.

3. Add the heavy cream, maple syrup and vanilla.

4. Stir constantly until it thickens a little bit. (If it isn’t getting thick, stir in 1 tsp cornstarch that has been dissolved in a little cold water first.)

5. After it has thickened, let cool on the stove for a little bit. Then, pour into a container with a lid and refrigerate until you will be using it.

6. This is important: Taste to make sure it is sweet enough, but please resist the urge to drink the entire pot of it!!! It really is that good 🙂

Bread Pudding

  • 4 cups Butternut Squash Bread, cubed
  • 2 cups whole milk
  • 1/4 cup butter
  • 1/4 cup maple syrup
  • 3 eggs
  • 2 teaspoons cinnamon spice blend
  • 2 teaspoon vanilla

1. Cube the bread to desired size.

2. In a saucepan, over medium heat, heat milk until film forms over top. Add butter to milk, stirring until butter is melted. Turn off heat and allow to cool. If need be, pour into a container and refrigerate to speed up the process.

2. Combine maple syrup, eggs, cinnamon, and vanilla. Beat with a mixer on medium speed for 1 minute. Slowly add cooled milk and butter and beat for another minute.

3. Put cubed bread in a lightly greased 1 1/2 quart casserole dish.

4. Pour batter on top of bread, making sure all pieces get wet.

5. Bake at 350 for 45 to 50 minutes or until set.

Serve the warm bread pudding with a dollop of cold maple cream sauce. It will melt and seep into the cracks and make it extra delicious!

Sorry for no final pictures, I was too busy enjoying my meal to take some!!

I hope you find some time to make this recipe and share it with someone you love this holiday season! They will definitely love you back after trying this 🙂

Lollihop

I had quite the crazy busy weekend and have not had time to really catch up on anything, especially posting here!

I plan to do a recap of the weekend soon, I promise! It involved lots of family and LOTS of eating 🙂

For now, though, I want to focus on an AWESOME giveaway I won over a month ago! Elise from Hungry Hungry Hippie hosted and I was completely shocked to find out I won.

It was for a free box of goodies from Lollihop. They are a company that provides a monthly box of snacks delivered to your door. It’s a great opportunity to try out some new items without having to buy a whole box or bag in case you don’t like it. They offer only the healthiest snacks out there, so I was super stoked!

On their website, it said boxes ship out on the 15th of each month, so I figured I would be getting the box shortly afterward…however, they didn’t have my order before the 1st, so it didn’t go out until November 15th, NOT October 15th like I was expecting!

So, the box was finally waiting for me when I got home from my conference on Friday. I haven’t tried any of the snacks yet, but I’m excited for them! Even though there are two bars that I’ve already tried before, there is a whole bunch of new stuff for me to try.

Unfortunately, two of the snacks aren’t gluten-free, so I’m giving them to a friend and to my honey.

Another great thing about Lollihop is that they send you e-mails about the snacks that will be in the next box. They give all sorts of info about each snack and the companies who make them.

Right now, I don’t plan to subscribe for a monthly box because of the cost, but I might ask for a subscription as a birthday gift in the future. You should definitely check out their website and see if this is something you’d be interested in!

Thanks, Lollihop for the awesome box of goodies, and Elise for hosting such a great giveaway 🙂

My favorite throw-together meal

When I am short on time in the evenings, this is my favorite recipe for a complete meal. You can make some of the ingredients ahead of time, or you can make everything all at once.

Rice, chicken and veggies (Makes 4 servings)

A warm, filling and comforting meal for the cold weather.

  • 2 tbsp butter
  • 1/2 medium onion, diced
  • 2 cups liquid, I used chicken stock and water
  • 1 1/2 cups brown rice
  • 2 cups diced, cooked chicken
  • veggies of choice, but I recommend broccoli, cauliflower, and carrots
  • 1 tbsp coconut oil (optional)
  • salt and pepper
  • prepared sauce of your choice, I used a thai peanut sauce

1. Melt the butter in a large saucepan.

2. Add the diced onion and the rice. Stir to coat with butter and let ‘fry’ for a minute, stirring constantly.

3. Add the liquid and cover with a lid. Bring to a boil and then simmer for 30-45 minutes or until rice is done.

4. Once rice is finished cooking, steam your veggies.

5. In a small saute pan, melt a little coconut oil.

6. Add the rice and saute for a few minutes, then add the veggies and chicken. Season with salt and pepper as desired.

7. Drizzle with desired amount of sauce and stir to coat. Cook until everything is warmed through.

8. Serve to your hungry honey 🙂

Last night, I cooked some extra chicken so I would have it ready for tonight. If I had been thinking (and not cooking a totally different meal!) I would have made the rice last night too. You could also make a big batch of rice on the weekend to save you lots of time with this recipe. This recipe could be done so many different ways with lots of different sauce/seasoning variations. I actually like garlic salt and freshly grated Parmesan cheese on mine. Find what works for you and enjoy!
Off to snuggle on the couch with my honey and a warm mug of hot chocolate with kahlua 🙂