Krisit's Fish Tacos

This was a big deal for me.  Fish and I do not have a good relationship.  Not because I have had a bad experience with it, mostly because I am scared of it. I may have to mention that I was so scared to smell fish that I made my husband put it in the bag of marinade outside just to make sure that didn't happen.  We were successful in not letting me smell fish so I was able to try the food.  I was surprised at how mild and yummy it was.  All the sauces made these tacos delicious.  ( I just ate mine with out a tortilla so it was more like a salad for me. ) The kids loved them as well. We will be making these again. The original recipe is found Here. 

 Kristi's Fish Tacos
Marinade
4-6 pieces of Tilapia

2 garlic cloves
1/2 cup fresh parsley
1/2 lemon ( I did whole thing)
1/2 cup olive oil
1/4-1/2 cup red wine vinegar
1 Tbs dried oregano
1/2 tsp black pepper
2 dashes Tabasco sauce

Marinate for 30 min then grill on high for about 3-5 min each side until it flakes.

Sauce:
I always add more garlic, lime, cumin, and cilantro

1/4 cup mayonnaise or plain yogurt ( I use the yogurt )
1 Tbs of lime juice
2 Tbs chopped cilantro
1 clove garlic, pressed
1/3 tsp cumin
1 Tbs water

Serve with lime wedges and avocado

Salsa:
Tomatoes ( blender 3/4 full of them chopped in half )
3 cloves garlic
1/2- 3/4 red onion
cilantro ( as much as possible )
1 heaping tsp seasoning salt
1/2- 1 tsp pepper
cumin to taste

pulse to chop.

Sauteed Broccoli and Almonds

Broccoli is one of the very favorite veggies to eat at our house, except for my son.  He cries when I make it unless it is this recipe.  Then he gobbles it up.  We all love this delicious version.  

The original recipe is found  Here.

 

Ingredients

1 large head broccoli, stalks trimmed
4 tablespoons butter
2 cloves garlic, thinly sliced in rounds ( I use minced )
1 teaspoon salt
1/4 cup slivered almonds

Directions

Cut stalk of broccoli from florets. Peel the stalk and cut the stalk into 1/4-inch rounds. Cut head of broccoli into florets.

In a large saute pan, toast almonds until golden, about 4 minutes. Remove from pan. Add butter and when melted, add garlic and sliced stalks. Saute, until garlic turns golden and stalks start to brown, 2 to 3 minutes. Add the florets and continue cooking another 2 minutes. Add 1/4 cup water and cover pan. Cook broccoli until crisp tender, about 3 minutes more. Season with salt. Stir in toasted almonds and serve.

Over Stuff'd Avacado

Breakfast and Lunch are the hardest meals of the day for me.  I am constantly on the hunt for something good to eat.  This recipe was  good and easy.  Perfect to add to my menu.  The original recipe was found  Here.

Over-stuff’d Avocado
Ingredients:
1 medium Avocado
can tuna, drained ( I used canned chicken from Costco )
1/4 cup each:
        green pepper, red onion, cucumber - all diced  ( I used just a little of peppers.  They are good but I don't like a lot )
1/3 cup nonfat greek yogurt, plain
1 tsp dijon mustard
1 tsp lemon juice
1/4 tsp sea salt
1 packet sweetener( stevia)
1/4 cup fresh orange sections, diced
How to Prepare
1. Slice Avocado in half, lengthwise. Split open and remove the pit.
2. Scoop out the center of the avocado, leaving about ¼ inch of the fruit all around, and put the scooped out fruit into a bowl. Set the halves aside.
 3. Add tuna ( chicken ), pepper, onion, cucumber yogurt, mustard, lemon juice, salt and sweetener to the bowl with the scooped out avocado. ( I mixed my sauce in a bowl, then I mixed the rest in a separate bowl.  That way I can control how much sauce is used.  I had some left over when I was finished.  )
 Mix all ingredients until very well blended.
 4. Add orange sections and mix gently.
 5. Scoop half of the mix into each of the Avocado halves.  ( I put mine inside romaine lettuce leaves for a sandwich. )
6. Put in refrigerator for approximately 10 minutes to slightly chill.
 7. Grab a spoon and eat up! 

Black Bean and Sweet Potato Burritos

This was a super yummy dinner.  It was a little different than what we usually have and sometimes that's a good thing.  The only thing that I would do different next time is to add some shredded chicken.  I think that my kids and husband would like them even more with the addition.  The jalapeno adds just enough flavor so I would definitely keep it in the recipe.  When you add cheese to the mixture it's not hot at all.  My kids ate it just fine. I can't eat the tortilla so I just put mine in a bowl and topped it with cheese and avocado.  It was very filling.  The original recipe is found Here

INGREDIENTS:
2 sweet potatoes, peeled and cubed small (about 3-4 cups)
1 jalapeno, seeded and finely diced
1 red pepper, diced small
1 small red onion, diced small (about 1/2 cup)
2 teaspoons olive oil
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15 ounce) can black beans, rinsed and drain
1/4 – 1/2 cup chopped cilantro (depending on your taste)
2 teaspoons fresh lime juice (from about 1 lime)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
6-8 burrito-size tortillas (whole wheat, white or other favorite variety)

DIRECTIONS:
Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, jalapeno, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Dump the coated veggies onto a large rimmed baking sheet and roast for 18-20 minutes, tossing halfway through. The vegetables should be tender but not mushy at the end of cooking time.
Let the vegetable mixture cool. Scrape the mixture into a large bowl and toss with the black beans, cilantro and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed. Refrigerate the mixture until ready to assemble the burritos or use immediately.
Place 3-4 tortillas on a microwave-safe plat and cover with a damp paper towel. Microwave for 15-20 seconds until the tortillas are pliable. Place 1/4 cup or so of the vegetable mixture in the center of the tortilla and top with a sprinkle with shredded cheese, a little of each kind.. Fold in the sides of the tortilla and roll up. Place seam-side down on a baking sheet. Repeat with the remaining tortillas until you have all the burritos you need (the filling can be refrigerated and used for 3-4 days).
Bake in a 375 degree F oven for about 10-15 minutes, until heated through and the top of the tortilla is golden brown. Adjust the baking time as needed depending on if the filling has been refrigerated or not. For a softer tortilla, wrap each burrito in tin foil and heat through. Serve immediately.

Philly Cheesesteak Stuffed Bell Papers

I saw these I knew that I had to make them.  It was a little tricky finding some roast beef that didn't have any sugar but I found a Western Family Brand that was sugar free.  If that isn't something you are worried about get a good flavorful one and it will make it taste even better. The leftovers were really yummy as well. The original recipe is found Here

Ingredients
8 oz. Thinly Sliced Roast Beef

8 Slices Provolone Cheese

2 Large Green Bell Peppers

1 Medium Sweet Onion

6 oz. Baby Bella Mushrooms

2 Tbs. Butter

2 Tbs. Olive Oil

1 Tbs. Garlic – Minced

Salt and Pepper – to taste

(2 Tbs. Peace and Love)

DIRECTIONS

Slice peppers in half lengthwise, remove ribs and seeds.

* I don't like super crisp peppers so after I cut them and seeded them I boiled them for 5 min in really salted water.  It makes them so they are still crisp and ready to go in the oven.  They are perfect when they come out, easy to cut and eat but still with a little bite. 
* if you don't boil them before you stuff them I do recommend pre cooking them a little otherwise you will end up with a bunch of water in the bottom of your pepper when you are done baking. 
 

Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.

Preheat oven to 400*

Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes

Line the inside of each pepper with a slice of provolone cheese.

Fill each pepper with meat mixture until they are nearly overflowing.

Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the cheese on top is golden brown.

Serve and Enjoy!!

* The only thing I would change is to add cheese through out the mixture instead of just on top and bottom.  I love cheese. 

The Best Chicken Fajitas

Just looking at this picture makes me crave these.  I love them so much.  They are a huge hit with my kids as well.  It's always nice to find something so flavorful that even peppers and onions sound good to them.  My oldest always jumps and cheers when he smells me cooking these.  The leftovers with these are awesome as well. 

I of course can't have the tortilla so I just pile it all up on my plate add some Mexican blend cheese avocado and tomatoes and I am one happy girl. 

The original recipe is found Here

*Note: liquid smoke may seem like an unnecessary, optional ingredient but I promise it adds an irreplaceable flavor and smokiness – I keep a bottle of liquid smoke on hand in the refrigerator just to make these fajitas.
INGREDIENTS:
Marinade:
¼ cup fresh lime juice (about 3-4 limes)
1/3 cup water
2 tablespoons vegetable oil
2 large cloves garlic, minced
1 teaspoon salt
3 teaspoons apple cider or red wine vinegar
2 teaspoons soy sauce
½ teaspoons chili powder
½ teaspoon cayenne pepper
½ teaspoon liquid smoke
¼ teaspoon black pepper
1/8 teaspoon onion powder
Fajitas:
1 1/2 pounds chicken breasts (about 3 large chicken breasts)
1 yellow onion, cut into thin strips
1 green pepper, cut into thin strips
1 red (or orange) pepper, cut into thin strips
8 ounces fresh mushrooms, quartered
1 teaspoon soy sauce
2 tablespoons water
½ teaspoon fresh lime juice (a quick squeeze of a cut lime)
dash of salt and pepper
DIRECTIONS:
Combine all marinade ingredients in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.
After marinading, take chicken out of the bag and discard the marinade. Grill or broil the chicken 5-7 minutes per side . ( *I like to pour my chicken and marinade into a pan and cook it all together.  Then I discard any that doesn't cook off.  I feel like it adds a lot of flavor )
 Remove from grill or pan and tent with foil to keep warm.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion, mushrooms and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice chicken thinly on the diagonal and toss with the vegetables in the skillet. Serve immediately with flour tortillas and top with tomatoes, lettuce, guacamole, cheese, sour cream…the options are endless!

I just wanted to say Mels Kitchen Cafe is one of my favorite places to find recipes.  Every single thing I have tried from her we have loved. 

Lasagna

Hands down my mom makes the best Lasagna that I have ever tasted.  I use her recipe and I still can't get it to taste as good as when she makes it.  It was my favorite food growing up and now my kids have told me it's their favorite as well.  Since I can't have any grains right now I have to make it with out noodles.  Trust me it's still delicious!! I bought some eggplant to try as a replacement for the noodles but my fridge died ( it's outside in the shed ) right in the middle of the coldest week that we have had and everything in it froze.  So next time I make it I will try it.  Another option is to use gluten free noodles if you are going that rout.
Here is the amazing recipe adapted from the Better Homes and Garden , New Cook Book

 (This is the version without noodles.  Sorry my pictures are so terrible but you get the idea.  It's a little messier without the noodles to help hold it all together. )


1 Pound of ground hamburger or ground turkey ( I prefer the turkey )
1 clove garlic, minced
1 Tbs basil
1 1/2 tsp salt
2 cups tomatoes ( canned is what I use )
2  6oz  cans tomato paste
10 ounces lasagna noodles
2 eggs
3 cups cottage cheese
2 Tbs Parsley flakes
1/2 tsp pepper
1 pound mozzarella cheese

Brown meet ; spoon off excess fat. Add next five ingredients. Simmer uncovered for 30 min, stirring occasionally.
Cook noodles in large amount of boiling salted water till tender; drain; rinse.

In a separate bowl beat eggs; add remaining ingredients except the cheese.

Layer the noodles, then the egg cottage cheese filling, mozzarella cheese, meat.  Repeat.
Bake at 375 degrees  for about 30 min of until warm through and cheese is melted.  Let stand for at least 10 min before serving.

For version without noodles still layer and bake.

This also freezes great.

Italian Turkey Meatballs

These are such awesome little meatballs.  So flavorful, warm or cold they are great. I usually make a few batches of these at once and then freeze them.  They are great when you just cant figure out what to eat.  Heat up a few add some veggies on the side and you have something good to fill you up.  

I have made it with the pasta and sauce but my family and I prefer them served with rice and no sauce. The original recipe is found Here

Linguine with Italian Turkey Meatballs
Recipe adapted by Our Best Bites from Domestication in Progress
Meatballs
1 lb. extra-lean ground turkey
2 oz. pancetta or 3 strips lean bacon (not maple or brown sugar), finely diced
1 small yellow onion, finely diced
1/2 c. freshly grated Romano cheese
1/4 c. fresh flat leaf (Italian) parsley
1/4 c. plain bread crumbs
1/4 c. chopped sun-dried or oven-roasted tomatoes
2 eggs, lightly beaten
3/4 tsp. kosher salt
3/4 tsp. freshly ground black pepper
2 cloves of garlic

Sauce
2 tsp. extra-virgin olive oil
1 28-oz. can diced tomatoes
2 garlic cloves, minced or pressed
1/4 c. chopped fresh flat-leaf parsley
1 6-oz. can tomato paste
6 oz. water (just use the tomato paste can to measure the water)
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. dried basil
Linguine noodles
Preheat the oven to 450 and line a baking sheet with parchment or aluminum foil. In a large skillet, cook the chopped bacon or pancetta with the minced onion and garlic until the meat is crispy and the onions and garlic are tender and fragrant. Set aside and allow to cool. Combine the remaining meatball ingredients and then add the bacon/onion/garlic mixture. Shape scant tablespoons into balls and place them on the prepared baking sheet. Place the baking sheet in the oven for 20 minutes or until the meatballs are golden brown.
While the meatballs are cooking, bring a large pot of salted water to a boil for the pasta. In the same skillet used to cook the bacon, heat about 2 teaspoons of olive oil over medium heat and cook the garlic for 1-2 minutes or until it’s fragrant. Add the remaining sauce ingredients and simmer until the meatballs are done. Transfer the meatballs to the sauce and serve over hot linguine noodles. Makes 8 servings.

White Chicken Chili

This soup is fabulous.  I have tried a lot of White chili recipes and this is by far my favorite and every where that I take it people are asking for the recipe.  Mmmm its so good and filling.

The original recipe is found Here
 
1 TBS vegetable oil
1 1/2 pounds of boneless skinless chicken breasts (cubed)
2 14oz cans of chicken broth
2 15.8 oz cans of Great Northern beans ( drained and rinsed)
2 4.5 oz cans of chopped green chile's
1 15.8 oz can of pinto beans
2 cups of shredded Monterrey Jack Cheese
1 cup whipping cream
1 8 oz container of sour cream
1/2 tsp dried oregano
1 tsp ground cumin
1 tsp salt
1 1/2 tsp garlic powder
Cilantro ( garnish )

1. Heat oil over medium heat in a large skillet. Saute chicken for 10 minutes or until it is cooked through. Take off the heat and set aside.
2. While chicken is cooking, add broth, beans, undrained chile's and seasonings into the crock pot. Add chicken to broth mixture once it is done cooking.
3. Cook soup on high in the crock pot for 2 hours. Cook on low for the last hour.
4. Add sour cream and whipping cream at the 3 hour mark. Cook on low for another hour.
5. Serve with cilantro and shredded cheese. ENJOY!

Vanilla chia seed pudding

This desert is one of my favorites.  It's fast and yummy. Chia seeds have a similar feel to tapioca pudding. If you don't like Tapioca pudding then just blend your pudding up at the end and it will have a smooth taste. ( I haven't tried this myself but a lot of people in the comments said it works )The original recipe is found Here

 

vanilla chia seed pudding

makes 2 servings
 

• 1 1/4 cups lite coconut milk
• 2 tablespoons pure maple syrup
• 1/2 teaspoon pure vanilla extract
• 1/4 cup chia seeds

Mix together coconut milk, maple syrup, and vanilla extract.  Stir in chia seeds.  Pour into serving dishes.  Cover and refrigerate for at least 3 hours, or overnight.  Serve with fresh fruit (optional).

Notes:  The first time I made this I used coconut milk from the can.  It was thick and delicious.  The seeds didn't plump up as much as in the original picture though.
 Last night I tried it with the So Delicious brand in a box and the seed plumped up huge but the overall pudding was a little bit runnier.  You will have to experiment and decided what you like better.

Vegan Chocolate Mousse

This is currently my favorite treat.  Dan is a huge fan as well.  I am already planning some yummy things to try with it.  I hope you enjoy it.  The original recipe is found Here

vegan chocolate mousse

serves 2

• 1 cup raw cashew nuts
• 1/3 cup So Delicious unsweetened coconut milk 
• 1/4 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 1/3 cup cocoa powder
• 1/2 teaspoon pure vanilla extract

Soak raw cashews in warm water for 30 minutes.  Drain.  Add soaked cashews, coconut milk, and maple syrup to blender.  Blend on high for 1-2 minutes.  Add melted coconut oil, cocoa powder, and vanilla extract.  Continue to blend on high until smooth and creamy.  Pour into 2 single-serving bowls and cover with plastic wrap.  Refrigerate for 1-2 hours. 


Notes:
 I find that this is pretty rich.  I like to add just a little bit more coconut milk
I also think it's more like 4 servings than 2.
As you can tell from my pictures I like fruit with mine.

Cauliflower Pizza Crust

One of the favorite dinners at our house is home made pizza.  I often feel a little sad that I don't get to join in on the delicious dinner.  I decided that needed to change.  I began gathering recipes for cauliflower crust.  I read and compared each one taking note of peoples comments and this is my end result.  I must say it was pretty darn good.  With all the toppings on it there wasn't any taste of cauliflower.  I especially loved the left overs.  I was definitely be using this one again.  The pizza sauce pictured below is also sugar free.  Make sure to read labels.  Different styles have sugar in them. The original recipe is found Here

 

Ingredients:
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese*
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
Olive oil (optional)
Pizza sauce
Mozzarella cheese, shredded
Other additional toppings of your choice
*Many people have commented and said that the amount of cheese can be reduced by half, and still taste just as good!
Directions:
To rice your cauliflower, take 1 large head of cauliflower, remove the stems and leaves, and chop the florets into chunks. Add to a food processor and pulse just until it looks like rice. Alternatively, you can grate the cauliflower with a cheese grater.
Place the riced cauliflower in a microwave safe bowl, add 1/4 cup water, and microwave for 6-8 minutes, stirring half-way through.
To make the pizza, preheat the oven to 450 degrees F. Spray a pizza pan or cookie sheet with non-stick cooking spray.
In a medium bowl, combine the cauliflower, mozzarella cheese and egg together and stir until well incorporated. Add the oregano, garlic, and garlic salt. Transfer to the cookie sheet, and shape into a 9-inch circle. Brush the crust with olive oil to help it brown in the oven.
Baked at 450 degrees F for 15 minutes, until the crust is browned and cooked through the middle.
Remove the crust from the oven, add your sauce and toppings. Place under a broiler at high heat until the cheese is melted and bubbly. (About 3-4 minutes).
Allow the pizza to cool slightly, then cut into slices and serve.

Notes:
*My crust pictured above was a double batch.
*I also read that a lot of people make extra crusts and bake them.  Then they top them and freeze them for instant frozen pizzas at a different time.  Thaw and bake at 400 degrees.
* Another recipe suggested to wrap the steamed rice in a dishtowel, twist it up, then squeeze all the excess moisture out before mixing all ingredients.  I am going to try this next time.

Chocolate

These two brands of chocolate are my favorite find.  I have never been a huge fan of dark chocolate but once you have gone without chocolate for a while trust me when you taste this you will want to cry because it is so good. The Amberlyn brand is a lot more like regular chocolate.  Creamy and delicious. Just like anything with stevia or xylitol you have to be careful how much you eat.  They will upset your tummy.  It's a good built in portion control.  My favorite way to use these is to use a potato peeler and put chocolate shavings on fruit or desserts that I have made.
I find these at the local health food store.

Grilled Pork Tenderloin

This is so delicious.  It's hard to stop eating once you are full. It's one of our favorites.

Double package of  pork tenderloin  ( I use the ones at Costco, they have 2 in each package, so we end up with 4 cooked tenderloins)
1/2 C gluten free soy sauce
1/2 C Worcestershire sauce ( I am aware this has sugar in it.  I haven't been able to find a replacement for this that is sugar free, its the only non sugar free thing I use )
1 tsp minced garlic

Dump 1/2 c. soy sauce, 1/2 c. Worcestershire sauce, and a teaspoon of minced garlic in a Ziploc bag with the pork.  If you are doing less pork just make sure that you do equal parts of those sauces.
Marinate that pork for 4 hours or for as much time as you have on hand.  It’s great if you can let that marinade seep in for a while

Grill for approx. 8-10 minutes on each side.  Total of about 35-40 min
Remove from heat and let sit for a few minutes tented with foil. Cut in diagonal slices (helps keep it tender).
The original recipe is found Here

Answers

If you leave a comment or a question the only way that I know to get back to you with an answer is to leave another comment.  So please check back there for answers.
 Thanks

Homemade Taco Seasoning

This is my taco seasoning that I use in quite a few different recipes.  I looked at the store and couldn't find any pre-packed seasoning that was sugar free.  So I had to make my own. I adapted it from 2 or 3 other different recipes to my liking.  I make a batch and keep it in a spice bottle from another spice that I had used up.

1/4 C chili powder
1/8 C onion powder
1 Tbs ground cumin
1/2 Tbs garlic garlic powder
1/2 Tbs paprika
1/2 Tbs salt
2-3 shakes of oregano
1 tsp pepper

Mix together and store in any container

Asian Lettuce Wraps

   This is one of our favorite dinners.  The kids like it because they get to use their hands and it's a bit messy.  But it is delicious. Another reason we love it is because it is peanut free.  A lot of Asian wraps have a peanut sauce, they sound delicious but we have a peanut allergy at our house.   I can't have rice but everyone else can so that is what I serve with these.
The original recipe can be found Here

Asian Lettuce Wraps
Recipe by Our Best Bites
2 tsp canola oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1 lb ground chicken*
3 ounces mushrooms, finely chopped (about 8 small mushrooms)
1/2 tsp kosher salt
4 C bagged coleslaw mix or thinly shredded cabbage ( I use the whole bag so I don't waste any )
1 8oz can sliced water chestnuts, drained, rinsed, and finely minced
1/2 C thinly sliced green onions
4 Tbs soy sauce ( gluten free, sugar free )
1 tsp sesame oil
1 lemon, zested and juiced (about 3-4 Tbs juice)
1/2-1 tsp sriracha or other hot sauce (1 tsp of Sriracha is fairly spicy in my opinion, so if you want less or no kick, just give it a little, or you can leave it out completely)
1/3 C roughly chopped cilantro
1-2 heads iceberg lettuce
*To prepare your own ground chicken, cut boneless skinless chicken breasts into large chunks and pulse in a food processor until ground.

Dipping/Drizzling Sauce
4 Tbs soy sauce
4 Tbs rice vinegar
3 Tbs water
2 tsp honey
1-2 tsp finely minced fresh ginger

Heat a very large skillet to medium-high heat on the stove top.  When hot, add vegetable  oil and then garlic and ginger.  Saute for about 30 seconds, until fragrant, and then add ground chicken, chopped mushrooms, and kosher salt.  Cook for about 5 minutes, stirring often, until chicken is cooked through.  (*At this point, sometimes I have some extra liquid in the pan from the chicken.  If it’s quite a bit, I tilt the pan and spoon it out so the chicken can cook and not boil.) Add cabbage/coleslaw, water chestnuts, and green onions.  Cook for about 2 minutes, until cabbage starts to wilt.  Add soy sauce, sesame oil, the zest from the lemon and the lemon juice, and hot sauce to taste.  Remove from heat and stir in cilantro.
To prepare dipping sauce, combine all ingredients and whisk to combine.
To serve, carefully remove the individual leaves from the head of lettuce.  (The closer you get to the center, the easier it becomes!)  Place chicken mixture in the leaves and serve with sauce.
Yield: about 5 C chicken mixture.  Makes 14-16 lettuce wraps.

* Notes:  I always half the dipping sauce and it is still more that enough for all the wraps and for topping plain rice.

Starting Out

I hope you will forgive me as I try and figure out how to even start this blog. I am not great at computers so this will be a bit of a challenge.  It feels a lot like I did when I started all of these changes in my diet.  I should probably give a little back ground for those who don't already know.

  For the last three years I have been progressively getting sicker.  I was fighting depression, no motivation, I was lacking the ability to even care for myself.  It was a scary time.  I felt terrible and tired and so unhappy. Over time as the weight started to pile on I began to look terrible.  Weight + lack of effort = yucky!  Trust me.  I began to exercise, hard, but the weight still flooded on.  My cycle was going crazy.   I could go months with out anything and then have the equivalent of 2 to 3 periods a months.  It was painful, and frustrating and gross. I went to an OB and he said it was my thyroid.  I thought yay, I have medicine and now I will be fixed. Unfortunately that was not the case.  I continued to struggle for quite some time. I started losing my hair, my nails became brittle, me teeth started to have problems, my brain felt like there was a fog around it and I just couldn't think or remember anything.   Things just kept getting worse.  While all this was happening my sister happened to be going through some very similar things.  She was able to find a doctor, and for who knows what reason, he decided to check her for Hashimotos Disease.  Thank goodness he did.  She has it, he quickly told her that all her family needed to be checked.  My mom and another sister got checked and they have.  After dragging my feet for a while I got checked and yes, I have it.  ( since then all 7 of us girls have been diagnosed ) I struggled with the thought of this for quite some time.  Then I decided to try the gluten free diet that everyone says is the only help for Hoshimotos.  I did it for 3 months and lost 25 lbs and felt a lot better. I thought, great I did it I am better, back to life as it was. This was a bad choice.  Another terrible year passed and I finally sought help.  I found a wonderful Doctor who listened to ALL that I was feeling and had to say.  She ran an extensive set of tests and found that not only did I have Hoshimotos but my body was in a complete state of protest.  My glands and blood vessels were swollen.  My heart was in danger, there were so many scary things.  I sat there in that office in complete shock as she kept adding to the list of things that were wrong.  At the same time I was so thankful, someone was finally going to help me.  Little did I know what that meant. She continued to talk to me and then she said I needed a complete diet change for a minimum of 6 months to help my body heal.  I thought, ok I can do this.  Then she started to tell me everything that I couldn't have.  No grains of any kind, no potatoes, no gluten, NO sugar , no corn.  Wow, what can I eat is all I thought.  As I drove home from that appointment I found myself laughing out loud at how completely ridiculous this was.  I am 29 years old and so unhealthy.  My body is shutting down and now I can't eat food.  How did this happen?  As the next week passed I realized that I really had no idea what I was doing and what I could and couldn't have.  I began to make a list of everything I could think of.  My most specific list was one of all the kinds and names for sugar. I took that into her and she told me what was good and bad.  

That is where we will start.  Here is my list and what she said about it. 

Maple syrup ( a tiny bit )

brown sugar

dextrose

cane syrup

fructose corn syrup

honey ( a tiny bit )

agave (spikes blood sugar)

stevia - be careful can upset stomach with too much

xylitol- be careful can upset stomach with too much

molasses ( a tiny bit )

palm sugar ( a tiny bit )

cane juice 

maltodextrin

oligofructose

powdered sugar 

splenda

aspartame   (kills brain cells, very bad )

I am sure there are so many more that I could add to the "sugars list " but this info was very helpful for me.  I was surprised, then kind of mad as I began to read labels.  I had no idea there was so much junk in our food.  Food I was eating and feeding to my children.  Sometimes there are two or three different types of sugar in one thing.  Sheesh, no wonder we are such an unhealthy nation. So here is a picture of the things that I use now. 

Palm Sugar- subs straight across for brown sugar.  1cup brown sugar = 1 cup palm sugar

Nu Stevia Powder

Truvia - Stevia packets. I packet of stevia = 2 tsp of sugar

Liquid Stevia Drops ( I use these to sweeten my almond milk. A full glass of milk needs  about 5 drops or to taste )

Xylitol

Pure Maple Syrup

Honey

  

 

 This next picture is of some of the things that I consider staples for my diet.

Coconut milk from the can or carton

Vanilla Unsweetened Almond Milk

Kirkland Brand Chicken Stock (it's the only one that I have found that is sugar free for a decent price)

Gluten free Kikkoman Soy sauce

My homemade taco seasoning ( I will share that recipe soon )

Coconut oil

Coconut flour ( cheaper in the bulk bins )

Cascade Fresh yogurt ( natural fruit juice sweetened and soooo yummy! )

 These are a few of my favorite go-to snacks.  There are so many more that I will share later.

Stretch Island Natural Fruit Strips
No sugar added applesauce
Figs
Zevia ( I am a pop drinker, this stuff saves me!  So good and I have even cooked my roasts with it.  It works great.  They even have ginger ale for those yucky sick days. )
Chocolate ( more on that to come, there are a few kids I like )

I realize that not everyone is wanting to go super extreme but hopefully you can find something to help you on your road to getting healthy.