Tag Archives: Organic
I have been craving tacos lately and someone brought mexi food into the office for me to be tortured by. So I tried to think of the quickest tacos possible….with little effort…no red meat.
I decided on super green shredded chicken tacos. 😀
They are super green cuz I didn’t want to buy red anything…too expensive! (Ahem red bell peppers…why do you have to cost so much?!?) And the other super is a super food, bok choy. Ya, I’m weird…I dare you to try it! It’s not bitter, it’s just right and loaded with good vitamins. 😉
So here’s how I did it…
• 1 lb. chicken breast
• 1 cup chicken broth or stock
• 1 serving of taco seasoning (my recipe below…store bought packets are glutenous)
• 1 onion, chopped
• 1 small bell pepper, chopped (splurge on red if you like, they are $6.99/lb here right now).
• 1 14 oz can black beans, rinsed and drained
• 1 can of corn or fresh/frozen…going for quick here though.
• 2-3 cloves garlic, crushed
• Salt, pepper, cumin, garlic powder, onion powder, cayenne.
• 1 Tbs Grape seed oil
• Guac & salsa (sour fream if you like, but soy cream is GROSS, I call it “Freme” cuz it’s Fake Cream…Freme)
• Taco shells or Udi’s has an AWESOME “flour” tortilla out now. Sooo yummy, make sure you heat it or it will break.
• “Cheese” I use Lisanatti brand Almond cheese in jalapaño flavor, but you have to cook the cheese with the shells or it won’t melt. I’m not a big fan of Dayia.
I use my pressure cooker to make the chicken. (Ain’t nobody got time to wait for chicken to cook after a long day of work!)
Put the broth in pot, add taco seasoning, salt and pepper (I totally eyeballed this so do how much you like) Dip the chicken in so it coats both sides. Lock the lid and set timer to 15 min after the rocker starts a rockin.
Cut up onions, and smash your garlic. Add them to a stainless steel sauté pan (a big one because we will be adding lots of ingredients later) with some grape seed oil and the black beans.
The stainless steel caramelizes the onion awesome. Teflon, not so much. The grape seed oil I like using more than olive oil cuz it can handle high heat better.
When onions are closer to done add the bell peppers, corn (if it was frozen thaw it, if its canned, drain it) and spices (Salt, pepper, cumin, garlic powder, onion powder, cayenne). Again I eyeballed this. Make them all grilled looking and delisioso.
Then…rinse and chop green parts of bok choy, pat dry. Shred “cheese”.
By now your chicken should be done.
CAREFULLY take your pressure cooker to the sink and pour cold water over the lid until the needle goes down (I have an antique PC so I don’t know about the digital kind all I know is that if that knobby thing falls of between stove and sink its not gonna be perty).
Take out the chickens, shred with two forks, add it back to the liquid, then drain.
Then assemble tacos! I’m sure you all know how to do that part. 😉
I used the New Seasons guac because I didn’t want to add another step and it was good!
So after this quick meal that took about a million words to describe, here’s the GF taco seasoning…(also do a search for my GF “Hidden Valley Ranch” and “Lipton’s Onion Soup” recipe dupes. You will save yourself some money…and it’s super easy!)
Gf Taco Seasoning
• 4 tbsp. ground cumin
• 2 1/2 tsp. paprika
• 1 tsp. cayenne pepper
• 2 tsp. onion powder
• 2 tsp. garlic powder
• 1 tsp. black pepper
• 2 tsp. chili powder
Blend all spices in a bowl and use to season any taco meat you are cooking.
*I THINK this is the equivalent of one packet? I don’t remember, I make a big batch so I don’t have to think about it when I need it.
This recipe makes about 12-14 tacos.
Sharing is caring! 😀
Well this week I decided to repeat my soup from last week except I made minor tweaks of adding ginger, lots more garlic (I could smell it when I returned home from my errands) and black eyed peas. It smelled wonderful!!
As the title states, I feel like I’m getting sick…and at the worst possible timing. I thank my co-worker who shared this nasty bug with me. I’ve just been achy all day and felt like my head was going to explode this morning…and my “neglected” bird (he just thinks he’s neglected if I go to the other room without him) was NOT HELPING my headache. I think he knows when to pull on that cord…and you would think he would back off after the first time getting in trouble…maybe that’s where the “bird brain” comes into play…
Anyway I loaded up on the vitamin C at New Seasons Market. Got some strawberries, Valencia oranges, pink lady apples, and some lemons. I forgot some fresh ginger!! >< DOH!
One other treat I had found instead of cough drops were these organic lemon and honey drops. No artificial anything. I also snagged a pomegranate flavor too. Both taste very yummy, not too sweet to twinge your fillings, but just right!
Ok, my recipes for this week are not the typicals… They are cold remedies. One is sweet and the other spicy, but it only burns for a few minutes. 😉
First the sweet:
• 2 tsp Sambucus Elderberry Extract
• 1/2 organic fresh squeezed lemon
• 1 tsp RAW honey (local preferred)
• warm purified water
Start warming your water to an almost boil.
Add elderberry extract, honey, lemon juice to a mug of choice, then add the warm water. You could even use a pinch of sea salt to help with the inflammation! But it’s important to not boil the water because it will take away from all the natural antibiotics in the honey and the anti-viral in the elderberry extract.
Drink this about 2-3 times a day depending on if you are preventing or actually feel the sickness coming on.
Now for the spicy:
¼ teaspoon Cayenne
¼ teaspoon Ginger (I used powdered)
1 Tablespoon Cider Vinegar (an organic one, like Bragg’s, is preferred.)
2 Tablespoon Water
1 Tablespoon raw local Honey
Dissolve cayenne and ginger in cider vinegar and water. Add honey and shake well. Take 1 Tablespoon as needed for cough. (Warning: warming sensation down your throat!)
Note: this doesn’t dissolve perfectly. Always shake well before using.
If you make this in small batches as the recipe is written, there is no need to refrigerate.
If you prefer, you may refrigerate this. It keeps as long as you need it. I like to make small batches (it is so easy to mix up.) and use it up in a just a few days.
So pick your poison, but I’m gonna beat this as natural as possible. Oh one more potion I’m going to try, (I haven’t tried it yet because I haven’t been sick in a long time). It’s the dōTerra OnGuard essential oil blend and I’m hoping will be the magic key. I just have to get a hold of my rep so I can skip the shipping time. I think they ship pretty fast, but I need this like pronto and don’t want to pay the expedited shipping if you know what I mean.
** hopefully the link for the dōTerra site works, the website was doing maintenance at the time I copied the link. The link I was trying to grab gives a small discount if you make an account, which I think on a single oil covers shipping, but for multiple oils is a better bargain.
Here is a new dish I tried out based on a variation from this recipe.
I didn’t have all the ingredients she had, so you just gotta improvise! 🙂
I had also been wanting to use some of my quinoa noodles and couldn’t pin down what to make. So this inspiration was perfect!
I wasn’t sure how it would turn out so I was really crossing my fingers on this recipe. But it was very good! I had to be sure only to have a little bit and fill up on the butternut squash soup that I also made today. I was in a cooking frenzy! And…I made homemade granola. Wow. That is so not me to be so inspired to cook like this. Maybe it’s the “new me”. Haha…or the the B-12 that’s working. 😉
So enough talk, lets get cooking!
Creole GF Noodles & Sausage
Main Dish: Serves 4
1 lb Italian sausage (I used Johnsonville Bratwurst)
8 oz. GF quinoa rotelle pasta (or which ever style noodles you want)
4 oz. can of diced green chilies (Trader Joes brand are .79 cents each!)
1/2 green pepper, chopped
1/2 red pepper, chopped
1/2 onion, chopped
2 cloves of garlic
Salt & pepper to taste
Creole Seasoning to taste (mild to burning hot, your choice)
3/4 cup GF chicken stock
1 Tbs GF Worcestershire sauce
1/2 tsp cornstarch
1) Boil water for noodles.
2) Brown sausage then cut into pieces. It’s ok if it’s not all the way cooked.
3) Cut up green pepper, red pepper, onion. Add to skillet with grapeseed oil (or olive oil) add 2 cloves crushed garlic. Sauté for little bit to coat with oil and add can of green chilies & cut sausage.
4) Season with salt, pepper, and creole seasoning to taste. (I used Cajuns Choice brand).
5) In liquid measuring cup add 1/2 – 3/4 cup cold organic chicken stock (Costco has a great brand). Worcestershire sauce, cornstarch and stir.
6) When water boils add 8 oz. GF quinoa pasta (got it at Fred Meyer in the GF section). Boil for 6 minutes adding dash of salt and oil.
7) Add the cornstarch mix to sautéed veggies and sausage, cover, let it get bubbly for a few minutes. Then stir.
8) When noodles are done (not mushy, but slightly aldente but not too aldente), drain noodles in colander and add to sauté pan. Mix until combined.
And enjoy! 😀
And you thought organic was safe… The USDA has found another avenue in our organic apples and pears. Read more…
Hidden Dangers in Organic Fruit
Wow, I’m actually a bit speechless right now. Thank you to Fooducate for posting about the disgusting truths about some organic produce on Facebook. You’ve inspired me to write this disgruntled post.
We know that antibiotics are given to non-organic livestock to prevent disease and encourage growth.
But, did you know that organic apples and pears trees are also treated with antibiotics? It appears that all other organic and conventional fruit bearing trees are prohibited from antibiotic treatment. From what I’ve read USDA certified organic apple and pear trees as well as conventional livestock are the only food items treated with antibiotics.
We assume organic produce is healthy because it is grown using biological, physical or mechanical methods or natural controls instead of chemically processed methods. However, in this August 2, 2012 press release from the USDA, we clearly see there is a loophole.
“While organic principles require the use…
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I have been on a journey to heal myself naturally. Last year I came across one person who made a difference. I’ve only seen her once or twice. But she informed me about gluten. I was told before if I go off gluten it might help…my response, “what’s gluten?”
It didn’t penetrate at the time because I was a week away from moving and had better things to think about.
When I moved to Oregon, my stomach pains increased with EVERYTHING I ate! If you could ever imagine digesting knives, that’s what it felt like. Ya, no fun. And trying to hide the pain from others was even more challenging. Two months before I went off gluten I had dealt with 2 level 20 pain attacks from endometriosis. Once was while driving home, a 40 minute drive. Why I didn’t drive to the ER?….maybe the high cost and never getting any results and no medical insurance was a factor… So anyway.
After that, I met this person who told me more about gluten. And the key factor was “it can help you lose weight” well now THAT got my attention!
After one month of going off gluten, my endo pains were GONE! My body went through some amazing transformations that month. I’ll spare you the details. But the human body can heal itself once you stop feeding it poison. And no detox teas or powders were used in that process.
So after a year of going gluten free, my fibromyalgia pain is still persisting. So let’s remove dairy now. I always seems to have this acne problem…at 31 years of age! There must be some correlation. My body went through the same purging reaction and if I eat any dairy now the pain is worse. And my acne has cleared up so much! And I have noticed some difference with pain levels. But still not pain free.
I think the next factor is removing all meats from my diet. Because organic meat is way outta my budget and it tastes funny anyway (maybe thats the way it should taste and that’s why they chemically altered it?)…
I can become a vegetarian…really I can.