I apologize that I don't have time to do my typical 

ravings about how awesome this dish is.

You must trust me.

I take no credit for it's amazingness

except that I did somewhat follow the directions.

Also, I don't have the ample time to give you a tutorial,

especially when the real deal is so easy to follow.

I suggest that you either subscribe on line to 

Living Without

or buy the publication at the supermarket or bookstore.

The recipe is in the current February issue.

Living Without is a magazine for people with allergies and food sensitivities,

which thankfully I don't, 

however I'm eating like I do on my

30 Days to Feeling Fit

and I'm loving it!

May eat gluten free forever since

eating this way has made some very 

positive changes in my appearance.

The only thing that I did different is that I used my left over chicken that was prepared with only salt and pepper. This recipe calls for soaking chicken in fish sauce

and sorry, fish sauce is just plain weird and I don't use it.

Plus I added a bunch of Crushed Red Pepper Flakes because I forgot

to pick up the chili sauce for garnish.

I followed everything else except I put broccoli in there and let it cook while the soup was simmering and I must say, that I went way overboard on my portion control.

I've been fighting and winning a chest cold and this 

spicy, flavorful soup was just what the doctor 

ordered. It might even replace the old

fashioned chicken noodle

soup that I usually 

crave during

a cold.

This

recipe

is 

a

keeper!

Spaghetti Squash Primavera Gluten Free

Spaghetti Squash Primavera

Remember the magic spaghetti squash trick I shared

a while back?

Yes, well, I didn't do it this time.

I went for the old fashioned method of roasting the squash.

As soon as I tried cutting that sucker in half

I had regretted the magic trick,

but I wanted the roasted flavor and for this supper

I'm glad I did.

I cut it in half, drizzled with olive oil, salt & peppered it real well,

and THEN!

I smothered it with the garlic spread from Hummus Heaven

that I blogged about earlier this week.

I roasted it 25 minutes on 425.

Wow!

Then I sauteed some onions, zucchini, broccoli, kale, and garlic.

When it was all looking ready to go

I dumped a bottle of organic marinara sauce over it

and ample celtic sea salt and pepper.

Once I ran my fork through the spaghetti squash

I got all of those beautiful pasta ribbons on a plate and topped 

with the veggies and sauce.

This was so easy.

Sorry if I'm boring anyone with my 30 Days to Feeling Fit text,

but I know about 13 of us are enjoying the references

since we're journeying together.

On this plan, we are not topping this meal with

fresh parmesan,

but I didn't miss it too much!

I had some skillet, no oil chicken to set on the side,

and I was happy.

See, 

we don't have to eat weird on this plan!

Nutritious isn't weird,

difficult,

time consuming,

or

bland.

Have fun with your nutrition.

Luxurious Coconut Basil Gluten Free Pasta

Well, sorry for the long name.

I wasn't sure what to call it,

other than "insanely good" dinner.

I wanted to blog about it immediately so that

I'd remember what I did.

First,

I'll tell you what is in it.

quinoa noodles

onions

coconut oil
CURRY POWDER

olive oil

garlic

kale

canned tomatoes drained

 Seggiano raw basil pesto (an amazing product you can find at Whole Foods)

light coconut milk (canned kind)

celtic sea salt

pepper

red pepper flakes

and 

skillet chicken

This is a three burner meal.

One to boil the quinoa noodles,

one for the sauce,

and one for the chicken (which I'm so excited to tell you about).

I don't have any groovy pics to make this a tutorial

because I made it up as I went 

and didn't know how crazy-good it would 

end up tasting! 

sorry bout that.

Heat up all you pans on medium heat and start boiling the water

for noodles.

For the chicken:

I bought (2) free range, unadulterated chicken breasts, fresh not frozen.

Just let that stainless steel pan get hot.

Rinse the chicken and pat dry with a paper towel.

Then generously salt and pepper both sides.

Once you think that pan is nice and hot

throw those chickens down.

Think I forgot something?

I didn't.

Decidedly not!

You do not need oil to make this juicy brown chicken.

Trust me.

This is a trick TrueLove taught me and

it's fool proof, works every time, is 

tasty, juicy, perfect, and

oil free!!!!

Now, cover the pan and let it sit,

do NOT tinker with it,

let it sit and sizzle for 5 - 8 minutes.

Then you will flip it for five minutes

still covered.

Then remove from burner and let sit

while you finish preparing the other

elements.

For the veggies and sauce:

Use about a tablespoon of coconut oil

and throw in the medium chopped onions, garlic (it's ok if the garlic

gets a little golden brown), and keep it moving in the pan.

Sprinkle with celtic sea salt to help the 

onions sweat a little.

Then you will add your strips of kale and let those 

cook for just a few minutes.

Now use about half the jar of the raw basil pesto

(soooooooo good).

Expensive but good.
Add as much curry powder as you like,
I used at least 2 TBSP, maybe a bit more because I love it.

Stir it all up and add a little bit of olive oil.

Salt and pepper.

Then throw in the drained tomatoes and the light

coconut milk.

Let it get nice and hot.

Then throw in about a tablespoon of red pepper flakes

or however many you prefer.

By now the chicken is probably resting and the noodles drained.

Throw the noodles right into the sauce pan and toss around.

I wish I could tell you how luxurious, delicious, and 

belly warming this meal was.

Almost like a Thai Italian Fusion of sorts, 

because you could taste the pesto and the coconut

equally.

Then roughly cut up the chicken and throw it in there.

Jake pounded it down.

I wanted to eat until I burst but my 30 Day thing

makes me eat

small feminine dinner portions.

Good thing I did

because now I get to have some for lunch

tomorrow too.

In an effort to keep it all real,

I'd like to add that I am very comfortable with

experimenting in the kitchen.

I inherited the trait from my mom who could 

whip up something out of nothing

and dazzle everyone.

Sometimes my experiments flop

and we just add a lot of salt 

and choke it down

and 

sometimes

you get an amazing treat

that you wouldn't have thought of before.

This one worked.

I literally made it up as I went

and so glad for my blog

because now

I will remember what I did to make that

scrumptious, healthy, 30Day Friendly,

Coconut Basil Yumminess.

Apple Peaches Pumpkin Pie

Except without the apples and peaches.

It's October and we're ready. I've been embracing the PUMPKIN!

In fact, I think I can pumpkin-post myself silly this whole week.

Starting Now!

Oh yes.

Pumpkin Pancakes!!!!

Autumn deliciousness on a plate.

And HEALTHY! 

Oh yes.

Gluten Free Baby!

Ingredients Wet:

2 farm fresh eggs

1/4 C Coconut Milk

2 tsp melted coconut oil

1/3 can of pumpkin puree

Blend the above ingredients together in a bowl.

Ingredients Dry:

2 TBSP sifted Coconut Flour

1 1/2 tsp pumpkin pie spice

1/2 tsp aluminum free Baking Powder

couple pinches of salt

Wisk the above together in a bowl.

Heat up your griddle pan and melt a small spoonful of coconut oil.

Combine the wet and dry ingredients.

Drop by spoonful onto the hot griddle. 

In a few minutes they should start popping little bubbles on the top. When that happens flip them over.

Unless, you want to be adventurous like me. Right before I flipped mine over, I stuck two thin ripe banana slices in the soft side. Then I flipped it and it got hot, carmely, and crazy good on the other side. Next time I'll put some chocolate chips in with the banana. I do think you could put any thing fabulous and fruity in there. I bet cranberries would work too for a Thanksgivingish spin. Pecans, golden raisins, blueberries, raspberries, go ahead and experiment. 

Just a few more seconds and they are done. 

I like to set up a little "fixins" platter for my kids.

(pft! "for the kids?!" for ME too! It looks prettier.

After all, we eat with our eyes first, right?"

Same pic as above without the fancy color adjustments

Warm maple syrup, sliced bananas, chocolate chips, powdered sugar, and any other scrumptious topping you like on pancakes.

Oh yes.

Pumpkin pancakes with the fixins! 

And a cup of strong coffee.

Oh, we're ready October.

Sunday Surprise

I had no intentions of blogging today because it's Sunday and everyone needs a break. As I was sitting on my computer checking a few things-yes on my blog-putting up a few recipes, checking stats, trying not to be obsessive-here comes this beautiful plate!

Calli made me a really delicious breakfast! Don't we as moms dream of the day when our children would do these things? I sure did! I remember those days when the kids were little, very little, and I celebrated the day when they could just self feed. The first time we'd be at a coffee shop and our baby would put the muffin to his/her own mouth and not choke to death. Remember when we were so thrilled that they could use the fork, drink from a real cup that didn't come in several pieces, and even when they could get up early and toast their own bread? All of those milestones were so special and celebrated. 

And now, breakfast!

Just so you know, this is not the first time my daughter has made me something special. She shows love by serving and giving, so this happens from time-to-time, but today it just delighted me all over again. For one reason especially, is that her cooking chops are really blossoming. She used a wheat-free & gluten free Baking & Pancake mix that TrueLove bought to try, but we haven't used. She just busted out that bag and made these fabulous pancakes. She drizzled them with Maple Syrup, dropped a dollop of Almond Butter to drag each bite through, and topped the cakes with chopped-yes she chopped them-Fontana Farms Butter Toffee Almonds! Wow! 

Yes, we hit the Farmer's Market in Danville yesterday and bought these yummy babies.

We bought the 2 bags for 6$ which was super smart of us

because we almost ate a whole bag on the ride home.

And it's about a 7 minute drive.

They are like candy!

Yum!

And she topped my pancakes with them! 

Then she filled a little ramekin with scrambled eggs that she made. I asked her how she scrambled the eggs and she rattled this off: 2 eggs, coconut milk, basil, Sea Salt, pepper and tomatoes.

Seriously.

I couldn't not post about this. My eleven year old is growing up, concocting amazing recipes, thinking of others first (we're still working on that with the 14 year old-oh confessions-confessions- I'm always working on that with ME), and just pleasantly

surprising me!

It was worth sharing!

So I'm going to finish up this fabulous Sunday Surprise

so I can get in there and clean 

all the dishes

she left.