Monday, September 29, 2014

Chili Salmon Tacos with Mango Salsa

This was the most mouthwatering lunch I've had in a long time. The hint of spice from the salmon topped with the sweet mango salsa all wrapped up in a warm tortilla was such a treat. What I enjoy most about meals like this is the easy cleanup. I cooked the fish in a non-stick skillet on the stove, wiped out the skillet and then heated the tortillas. Super simple, and comes together very quickly.

Friday, September 26, 2014

5 Ingredient Mango Salsa

This is the hands down my favorite salsa. It's sweet, spicy, and tangy and goes great with fish. This compliments the recipe I'll be posting on Monday, so come back for that if you want an idea of what to make with this salsa! Please excuse the presentation, the only clear container I could find was Tupperware. Everything else is packed away since we will hopefully be moving soon!

Wednesday, September 24, 2014

Easy Weeknight Meal: Baked Hot Dogs

This is not a glamorous elaborate meal that photographs beautifully, this is real life. Mommy life.

This is the my baby is getting her bottom teeth and woke up four times last night and my husband has been gone for three days meal. It's easy, quick, tasty, and filling. And generally kid approved, this was a favorite as mine as a child. I'll be honest though, I ate just about anything. I still do. 

Something else that's great about this meal is that you can store the hot dogs and the buns in the freezer. If you know you're going to have a busy day and are low on fresh food, thaw them in the refrigerator overnight! If you don't like onion, skip them. Use a different cheese if you'd like, caramelize the onions or use shallots, add relish or tomatoes. The possibilities are nearly endless! I like to keep it simple for the sake of my sanity. Hope you enjoy!


Monday, September 22, 2014

Sweet Lemon Gluten-Free Pancakes

Easy pancakes that taste just like the title says, sweet and lemony. This is a simple recipe that doesn't require too much prep, and the batter doesn't need to sit or thicken up like other gluten free recipes. I hope you enjoy this recipe as much as I do!


On a side note . . . We are in the process of buying a house! It's all very exciting, things have been crazy. Very crazy. Isla is almost 8 months old and crawls everywhere and gets into everything. Every. Thing. She's sassy and very determined. My husband has been working like crazy, and I've hardly been cooking. I am so looking forward to having a house with a nice kitchen to inspire me to cook again! I plan to have a garden so I can grow fresh veggies and herbs. Hopefully you'll be seeing a lot more of me around here, I sure do miss blogging.  If anyone out there is still reading, thanks for sticking around :)



Monday, June 30, 2014

Blueberry Cream Cheese Low Carb Scones

I had purchased a small bag of the Bob's Red Mill GF flour, but I wasn't too impressed. It's high in carbs, not very high in fiber, and doesn't taste great. The majority of this recipe calls for almond four, but I bulked it up with coconut flour and the GF flour.  I wish I had used fresh blueberries because the frozen always turn the batter an ugly blue/green. If you are using frozen, try tossing the berries in a little sugar/sweetener and GF flour to coat the berries and keep them from staining the batter. I really enjoyed these scones!



Blueberry Cream Cheese Low Carb Scones
  • 1/2 cup blanched Almond Flour
  • 1/4 cup Coconut Flour
  • 1/4 Bob's Red Mill Gluten-Free Flour
  • 3 tbsp. sweetener, I like Truvia or the Truvia Baking Blend
  • 1/2 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1/8 tsp. Cinnamon
  • 1 packet Truvia, for sprinkling
  • 2 large Eggs
  • 1/2 cup fresh or frozen Blueberries
  • 1/4 cup Almond Milk or other milk
  • 4 ounces Cream Cheese, partially frozen and diced
  • 4 tbsp. Unsalted Butter, diced
Per scone: 138 calories, 5.5 grams carbohydrates, 5 grams protein, about 10 grams fat.

Preheat oven to 350 F. Dice the cream cheese and the butter, and place on a plate in the freezer. In a large bowl combine the dry ingredients (almond flour through the cinnamon) and whisk together to get rid of any lumps. Cut the butter into the flour mixture, I just used my fingers and then a whisk. Whisk in the eggs and the almond milk until combined. Carefully stir in the cream cheese and the blueberries. There is a proper way for forming scones, and then there's my way:

On a baking sheet lined with parchment, plop the dough out and smooth it into a rectangle using a damp spatula. Use one packet of Truvia to sprinkle over the top of the dough. Bake for 20 minutes, remove from the oven and use a sharp knife to cut into fourths, and then into eighths making triangular cuts (like a pizza). Return to oven and bake an additional 5-7 minutes until golden brown on top and set. Let cool on the baking sheet for 15 minutes, then transfer to a cooling rack until the scones are completely cool. 

When you cut the dough it will be very wet in the middle still, but a little firm on top. It's too difficult to cut and form the dough before you've baked it, so I like my method because you get it into the oven before the butter and cream cheese completely soften and you're still able to form the dough into the triangular scones. Be sure not to overcook these scones, as recipes with coconut flour tend to dry out quickly. Enjoy!