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The Best Delicious Recipe

The Best Delicious Recipe

Sustenance Stew with Sweet Potatoes and Swiss Chard

This month we’re sharing a few recipes from our friend Tess Masters, The Blender Girl! Tess is our go-to gal for fantastic vegan and gluten-free blender recipes. Check out her newest book The Perfect Blend, available now on Amazon.

This soup makes for some crazy-amazing comfort food. Not only is it vegan and gluten-free, but you won’t believe something so quick and easy can taste so amazing.

The clever combo of sweet potatoes, canned tomatoes, Swiss chard, and creamy almond butter results in a righteous ride that will make you weak at the knees.

Cauliflower rice makes this dish low in carbs, but you can also serve this stew with any grain you prefer.

Add the hemp and chia seeds for more protein and anti-inflammatory omega fatty acids, if you like, and top with extra avocado for a more sustaining meal.


Sustenance Stew with Sweet Potatoes and Swiss Chard Recipe



Prep time: 20 minutesCook time: 30 minutesYield: 6 to 8 servings


Ingredients






For the cauliflower rice:
2 medium heads cauliflower, cut into florets (See How to Cut and Core Cauliflower)
1/4 cup (60ml) extra-virgin olive oil
1 teaspoon salt, plus more to taste
For the stew:
1 tablespoon grapeseed oil or extra-virgin olive oil
1 medium yellow onion, roughly chopped
2 teaspoons minced garlic (about 2 cloves)
3 cups (720ml) vegetable broth
2 (14.5-ounce/411g) cans whole tomatoes with their juice
1 1/2 tablespoons minced fresh ginger
1/4 teaspoon red pepper flakes
4 cups (570g) peeled and roughly diced orange-flesh sweet potatoes
3 cups (210g) chopped broccoli florets
4 cups (120g) Swiss chard, stalks removed, leaves cut into ribbons (about 1 large bunch)
1/3 cup (43g) roasted almond butter
1/2 cup (14g) loosely packed finely chopped cilantro
1 medium avocado, pitted, peeled, and sliced
1/2 cup (80g) sliced raw almonds
Optional Boosters:
1/4 cup (35g) shelled hemp seeds
1 tablespoon chia seeds (black or white)

1/4 cup (10g) pea greens


Method





1 Make the cauliflower rice: Preheat the oven to 375°F (180°C). Line a large baking sheet with a silicone liner or parchment paper.
Put the cauliflower florets in a food processor and pulse about 5 times, until the cauliflower has the texture of couscous. You may have to process in two batches. Transfer the cauliflower to a large bowl and stir in the oil and 1 teaspoon of salt until well combined.
Transfer the “rice” to the prepared baking sheet and bake for 15 minutes. Stir with a spatula
or wooden spoon and continue to roast for another 15 minutes, until the “rice” begins to brown. Set aside until ready to serve.


2 Make the stew: In a large pot over medium heat, warm the oil and sauté the onion and garlic with a pinch of salt for about 5 minutes, until the onion is soft and translucent.
Meanwhile, add the broth, tomatoes, ginger, and red pepper flakes to your blender and pulse a few times on low until rustically chopped and combined but not blended. Stir this broth mixture along with the chopped sweet potatoes in with the sautéed onion.


Simmer the stew: Increase the heat to high and bring the mixture to a boil. Lower the heat to medium, add 1/2 teaspoon of salt, and simmer, uncovered and stirring occasionally, for about 15 minutes, until the sweet potato is just tender.


Finish the stew: Add the broccoli and simmer for another 5 minutes. Stir in the chard and almond butter and simmer for another 5 minutes, until the chard is just wilted.
The broth should be absorbed and you should have a creamy vegetable dish. Stir in the cilantro and tweak the salt to taste.


3 Serve the stew: To serve, spoon equal amounts of the cauliflower rice into bowls and spoon the stew next to or over the “rice.” Top with the avocado and sliced almonds and sprinkle with the hemp seed and chia seed boosters. Finish by topping with the pea greens booster.

The Best Delicious Recipe

Skillet Chicken with Baby Bok Choy

This recipe goes great with steamed rice on the side. Put a pot of rice on the stove before you begin cooking the chicken and bok choy, and the rice should be ready around the same time as the chicken.

2 Sear the bok choy: Heat one tablespoon of the olive oil in a large skillet over high heat. When the oil begins to shimmer and you see a wisp of smoke rise from the skillet, use a pair of kitchen tongs to add the bok choy to the skillet in a single layer, sliced side down. It’s fine to crowd the pan for this recipe. Be careful as you add the bok choy since the oil will sputter a bit; wear oven mitts if needed.

Sear the bok choy until it has some color on the bottom, about 2 minutes, then turn over and sear on the other side for another 2 minutes. Transfer the cooked bok choy to a serving plate.

Skillet Chicken with Bok Choy Skillet Chicken with Bok Choy

3 Sear the chicken: Add the remaining tablespoon of olive oil to the pan. Add the chicken fillets to the pan. Sear the fillets for 4 minutes a side, until just cooked through and well browned. Transfer the 

cooked fillets to the serving plate on top of the bok choy.

Skillet Chicken with Bok Choy Skillet Chicken with Bok Choy

4 Make the sauce: Add the garlic to the skillet and stir just until fragrant, about 30 seconds. Give the broth/soy sauce mixture a final stir to mix in any cornstarch that has settled to the bottom of the bowl, then pour the mixture into the skillet. Use a wooden spoon to scrape up any browned bits from the 

bottom of the skillet. Simmer the sauce until thickened.

Skillet Chicken with Bok Choy

5 To serve: Pour the sauce over chicken and bok choy. Sprinkle on sesame seeds, if desired. Serve with steamed rice.

The Best Delicious Recipe

High Fiber Cereal Bran Muffins

These High Fiber Cereal Bran Muffins are a favorite breakfast in our family, they are nutritious and delicious! Great for families on the go that need something quick and healthy that doesn’t sacrifice flavor. There are many reasons why I love this recipe for Cereal Bran Muffins.  The number one reason is that the batter can be kept in the refrigerator for up to six weeks!  I have to confess it’s never lasted that long at my house because once I make the batter, I want to pull it out and make warm muffins for breakfast every morning.  So, I don’t know if they taste as good on week 6 as they do on week 1.

Reason number two – after the batter is made, it is so quick and easy to throw in the oven.  The aroma fills the house.  My family actually wants to get out of bed to see what’s cooking in the kitchen!

Reason number three – this recipe makes 6 dozen muffins.  My family likes to eat, so it’s nice when one recipe will feed us more than one sitting.

Reason number four –  these muffins are loaded with fiber.  I feel like I am giving my family something healthy and filling to start the day.

And lastly, reason number five – these muffins are DELICIOUS!  They are moist and have a surprisingly sweet flavor.  I’ve tasted many dry and flavorless bran muffins in my life, but, these are not your typical bran muffins.

There are a couple of substitutes you can try if you want to make these muffins a little healthier.  You can substitute one cup of honey for the two cups of sugar, and you can substitute 1/2 cup olive oil for the 1 cup butter.  I have tried both substitutions.  The olive oil gives the muffins a slightly different taste, but, they are still very good.

CEREAL BRAN MUFFINS

Ingredients



  • 5 tsp baking soda
  • 2 cups boiling water
  • 1 cup butter
  • 2 cups sugar
  • 4 eggs
  • 4 cups All-Bran cereal
  • 2 cups Bran Flakes cereal
  • 5 cups flour
  • 1 quart buttermilk
  • Optional – raisins, walnuts, chopped dates
  • Preheat oven to 375 degrees
  • Dissolve baking soda in the 2 cups of boiling water. Set aside to cool.
  • In a large bowl, cream butter and sugar together with an electric mixer. Beat in the eggs.
  • Stir in the cereals, flour, and then add the buttermilk.
  • When buttermilk is blended in well, add the soda water.
  • If you are adding dried fruit or nuts, mix them in after the soda water.
  • Fill greased muffin tins about 3/4 full with batter and bake for 25-30 minutes, or when muffin tops begin to lightly brown. Cupcake liners can also be used.

The Best Delicious Recipe

Cream Of Celeriac Soup with Brussels Sprouts Chips

This month we’re sharing
a few recipes from our friend Tess Masters, The Blender Girl! Tess is our go-to
gal for fantastic vegan and gluten-free blender recipes. Check out her newest
book 
The Perfect Blend, available now on Amazon.
This sensational soup
will make you look like a gourmet chef, and it only takes 30 minutes to make!
It works as an elegant starter or even the main course.
It’s also so rich and
creamy, no one will ever guess that we’ve actually ditched the dairy.
Rather than using heavy
cream, the velvety texture of this soup is achieved by blending cooked
cauliflower and blanched almonds. Together, these elements deliver a silky
smooth consistency that will seduce you with every spoonful.
Resist the urge to add
more celeriac, lest you blast your bliss with bitterness. This righteous root
sings when she’s subtle.
The addition of lightly
roasted Brussels sprouts “chips” scattered over top not only perfects the
presentation, but brings in a delightful crunchy texture and a sublime salty
flavor as well.
This creamy creation is
a stunner, a winner, and not to be missed.
Cream
Of Celeriac Soup with Brussels Sprouts Chips Recipe
Editor’s Note: Celeriac, or celery root, is the
large, bulbous root of a particular type of celery plant. It has a flavor
similar to celery, but more intense and earthy. Look for it near the other root
vegetables in the produce section at the grocery store.
For the Brussels sprouts chips:
·        
10 brussels sprouts
·        
1 tablespoon extra-virgin olive oil
·        
1/8 teaspoon natural salt, plus more to
taste
·        
2 tablespoons grapeseed oil or
extra-virgin olive oil
·        
2 cups diced yellow onion
·        
2 teaspoons minced garlic (from 2 whole
cloves)
·        
1 teaspoon salt, plus more to taste
·        
1 medium head cauliflower, cut into
florets
·        
3 cups peeled and diced celeriac (from
1 large root)
·        
8 cups vegetable broth, plus more as
needed
·        
1/4 cup blanched slivered almonds

·        1/8 teaspoon freshly ground black
pepper, plus more to taste


1 Make the Brussels sprouts chips: Heat the oven to 350F. Line a baking sheet with
parchment paper or a silicone liner.
Slice the bottom tip of
each sprout, and peel off the outer leaves. Trim off a bit more of the bottom,
and peel off the next layer of leaves. Continue this process until you’ve
removed all of the leaves.
Toss the leaves with the
olive oil and salt, and spread them out in a single layer on the baking sheet.
Roast for about 10 minutes, until the leaves are browned and crisp.
2 While the Brussels sprouts are roasting, start the soup: In a large saucepan, warm the oil over medium
heat and sauté the onion, garlic, and 1/4 teaspoon of salt for about 5
minutes, until the onions are soft and translucent. Add the cauliflower and
celeriac, and sauté for another minute.
3 Add the broth and simmer: Add the vegetable broth and 1/2 teaspoon of the
salt, increase the heat to high, and bring just to a boil. Reduce the heat to
medium-high and simmer for 20 to 30 minutes, until the cauliflower and celeriac
are just tender.
4 Remove the saucepan from the heat and stir in the almonds: Allow the soup to cool slightly for 10 minutes.
(This gives the nuts time to soften.)
5 Puree the soup: Pour the soup into your blender in batches and puree on high for
30 to 60 seconds, until smooth and creamy. Return the soup to the saucepan and
warm it over low heat. Stir in the remaining 1⁄4 teaspoon the salt, and add the
pepper. Season with additional salt and pepper, to taste.

6 To serve: Ladle portions of the soup into bowls, and top with the Brussels
sprouts chips.

The Best Delicious Recipe

Easy Flourless Chocolate Cake – Your Recipes Here

I love getting flourless chocolate cake at restaurants.  It is one of my go to desserts since I found out that I had a gluten allergy and had to begin eating gluten free.  I figured that it was about time that I learned how to make my own.  But I hated how most recipes had complicated steps and had to be baked in water baths and all kinds of crazy things.  So I finally came up with this version that is easier than anything else I have found that actually tastes better than the more complex versions!  Yay!

You still need to give the cake plenty of time to cool so plan accordingly if you are planning to serve this at a certain time.  I would give yourself at least 30 minutes to bring it to room temperature and add the ganache topping.  Then at least 3 hours in the fridge to chill, but longer is better.  I like to make this the night before I need it and let it refrigerate overnight.

Some people prefer a light coffee flavor to their flourless chocolate cake but I definitely prefer mine with a hint of almond flavor.  It makes the cake taste amazing!  I also like mine with a little chocolate or raspberry syrup.  And don’t forget a sprinkle of powdered sugar and fresh raspberries.

This Easy Flourless Chocolate Cake is naturally gluten free, it isn’t overloaded with sugar, and is also high in protein!  If you divide the cake into 8 servings, there are 6 grams of protein per serving.  It is definitely one of the healthier options if you are deciding on a dessert.

EASY FLOURLESS CHOCOLATE CAKE

Ingredients

  • 8 eggs
  • 2 (12 oz.) packages Ghirardelli semi sweet chocolate chips (reserve 1 cup for the ganache)
  • 1 cup (2 sticks) butter
  • 1 to 2 tsp. almond extract
  • For the Ganache:

  • 1 cup Ghirardelli semi sweet chocolate chips (from above)
  • 1/4 cup heavy cream
  • Pre-heat oven to 325 degrees.
  • Beat the eggs with a stand or electric mixer until they are thick and fluffy and a light yellow color. This step is really important! You need to beat for several minutes on high for the eggs to get fluffy enough.
  • In a separate, covered, microwave safe bowl- melt the butter in the microwave then immediately add the chocolate chips. Stir until the chocolate chips completely melt (microwaving again in small increments if necessary) leaving a smooth chocolate.
  • While still mixing, slowly add the chocolate to the whipped eggs until completely combined. Then use a rubber spatula to scrape the sides and finish mixing in.
  • Stir in the almond extract.
  • Prepare an 8 inch round cake pan by thoroughly buttering the bottom and sides. I like to take this one more step and cut out a round piece of parchment paper for the bottom and a long strip to line the inner side of the pan and butter those also.
  • Pour the batter into the 8 inch round cake pan.
  • Bake at 325 for 30 to 35 minutes or until a light touch to the center doesn’t feel like liquid underneath.
  • Remove cake from oven and let it stand at room temperature for at least 30 minutes before adding the ganache topping. (see below).
  • After you have added the ganache, chill the cake in the fridge for at least 3 hours (the longer the better) before serving.
  • Optional: sprinkle on some powdered sugar, fresh raspberries, or drizzle on some chocolate or raspberry syrup.
  • For the Ganache:

  • Once the flourless chocolate cake has cooled you can make the ganache. In a microwave safe bowl add the 1/4 c. heavy cream and microwave on high for about 1 minute, or until the cream just begins to boil on the edges of the bowl. Remove and immediately add the chocolate chips. Stir until the chocolate chips completely melt (microwaving again in small increments if necessary) leaving a creamy chocolate.
  • Spread evenly over the top of the cake, leaving a small rim around the outer crust.

The Best Delicious Recipe

Golden Detox Smoothie – Your Recipes Here

I love the bright color of our Golden Detox Smoothie.  I think the golden color from the yellow and orange fruits and carrots give it a much more appetizing look than most detox smoothies. Don’t get me wrong, I’m not opposed to green smoothies, but sometimes the color is a little hard to choke down, especially after you have been eating bad.

Another thing that I love about this smoothie us that it’s really filling.  It actually made more than I could fit in my glass in the picture above, and it’s only 280 calories!  If you want to make it even more filling and sustaining you can add a little bit of vanilla protein powder, just be aware that it will also change your calorie total.

Another great thing about this smoothie is that it is packed with vitamin C.  This is a great one to eat when you feel a cold coming on, or just to stay on top of the cold season in general.  Whenever I start feeling a sore throat, scratchy voice, or achy body I like to load up on vitamin rich foods and it really seems to help my body kick the sickness.  Even when I am not sick, I know I just feel better and am less tired when I am getting more vitamins in.

GOLDEN DETOX SMOOTHIE

Ingredients



  • 1 banana
  • 2 Tbsp honey greek yogurt
  • 1 medium carrot, peeled and diced
  • 1/2 c. fresh pineapple
  • 1/2 c. fresh squeezed orange juice
  • 1/2 c. water
  • ice cubes (optional)
  • Thoroughly mix all ingredients together in a blender, then pour into a glass.
  • Yields one serving.
  • Calories: 280

The Best Delicious Recipe

How to Cook Mushrooms without Fat

Work with fresh mushrooms. Old mushrooms that are a bit dried out won’t have enough moisture for this method.

I find a relatively stick-free pan like cast iron or hard anodized aluminum works well. If you have a non-stick-free pan, you’ll need to stir more frequently to keep the mushrooms from sticking to the pan in the beginning.

The Best Delicious Recipe

CHILE CHEDDAR CORNBREAD – Your Recipes Here

This delicious corn bread is flavored with mild chiles and fresh corn giving it a little extra flavor!  Not only is it easy to make, it bakes up light and fluffy every time!

To remove the corn kernels, you can use a Corn Kerneler or a knife.  This recipe uses buttermilk…  if you don’t have buttermilk you can substitute it with sour  milk!  Place 1 tablespoon of lemon juice or vinegar into a 1 cup measuring cup.  Top to 1 cup with milk and let it sit 5 minutes.

Chile Cheddar Cornbread

  • 1 cup flour
  • 1 cup cornmeal
  • ¼ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 fresh corn on the cob, kernels removed with a Corn Kerneler or knife (or 1 cup frozen corn, defrosted)
  • 2 eggs
  • ⅓ cup butter, melted (plus 1 tablespoon for greasing the pan)
  • 1 cup buttermilk
  • 1 can mild green chiles, drained
  • ¼ cup diced red pepper
  • 1 cup sharp cheddar cheese

Instructions

  1. Preheat oven to 375 degrees.
  2. In a bowl combine flour, cornmeal, sugar, baking powder, baking soda and salt.
  3. In a separate bowl, whisk together egg, buttermilk and melted butter.
  4. Add 1 tablespoon butter to a a 10″ cast iron skillet and place in the oven.
  5. Meanwhile, pour the buttermilk mixture into the corn meal and stir just until most of the mix is moist. Add in chiles, fresh corn, peppers & ½ cup cheese.

The Best Delicious Recipe

EASY CROCKPOT FIESTA CHICKEN – Your Recipes Here

EASY CROCKPOT FIESTA CHICKEN



Slow Cooker Fiesta Chicken – an easy meal with chicken, cream cheese, black beans, and corn. 





Easy Crockpot Fiesta Chicken

  • 4 chicken breasts, frozen or thawed
  • 1 (15½ ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can corn, drained
  • 1 (15 ounce) jar of your favorite salsa
  • 1 (8 ounce) package cream cheese

  • Instructions

  • Take 4 frozen, yes, frozen (or thawed), boneless chicken breasts put into crock pot. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained. Keep in crock pot on low for about 4-5 hours or until chicken is cooked. Once it is cooked, take it out and shred it. Return shredded chicken to the crockpot.
  • Add 1 package of cream cheese (just throw it on top!) and let sit for about ½ hour. It may look at little strange at this point. Don’t worry. Stir in the cream cheese.
  • Serve over rice or in warm flour tortillas.

  • Source

    The Best Delicious Recipe

    RAVIOLI LASAGNA – Your Recipes Here

    <br /> RAVIOLI LASAGNA – Your Recipes Here<br />

    RAVIOLI LASAGNA

    Total time

    • 1 pound lean ground beef
    • 1/2 teaspoon salt
    • 1/8 teaspoon pepper
    • 8 oz. mozzarella cheese (about 2 ½ cups)
    • 1/2 cup freshly grated Parmesan cheese
    • 1 tablespoon olive oil
    • 1/2 large yellow onion, diced
    • 6-8 garlic cloves, minced
    • 1 teaspoons dried oregano
    • 1/4 teaspoon red pepper flakes
    • 1 28 oz. can crushed tomatoes in puree
    • 1 15 oz. can tomato sauce
    • 2 tablespoons tomato paste
    • 2 teaspoons chicken bouillon
    • 1-3 teaspoons sugar (to taste)
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried parsley
    • 1/4 cup milk
    • 1/4 cup freshly grated Parmesan
    • 1/2 cup loosely packed fresh basil, chopped (may sub 1 tablespoon dry)
    • 2 pound FROZEN ravioli (I like spinach and mozzarella)
    • 1 1/2 cups ricotta
    • 1/2 cup basil pesto
    • 1/2 cup freshly grated Parmesan cheese