Gluten Free/Dairy Free Apple Oat Bars

Gluten Free/Dairy Free Apple Oat Bars

1 1/3 cups unsweetened applesauce

6 TBS Maple syrup

1/3 cup melted coconut oil

1 large egg

2 tsp vanilla

1/2 cup grated apple (this is equal to 1 sm/m apple)*

1 1/2 cups old fashioned oats

1 cup oat flour*

2 tsp cinnamon

1 tsp baking powder

1/4 tsp salt

2 scoops collagen peptides (totally optional)

1/2 cup raisins

1/2 cup unsweetened coconut

Preheat oven to 350 degrees. Line a 8x8 baking pan with parchment paper or grease the pan instead.

In large bowl combine applesauce, maple syrup, coconut oil, egg, vanilla and grated apple. Whisk until combined. 

In a separate bowl combine oats, oat flour, cinnamon, baking powder collagen and salt - whisk together. Then add to the wet ingredients. Add in raisins and coconut and mix to combine.  Pour into pan and smooth out.  Bake for 30-40 minutes until slightly golden and toothpick comes out clean.  Cool and cut into bars.  I store mine in the refrigerator for up to a week.

*I leave the skin on my apple, but you can also peel it if you like.  I usually don't measure out the apple, I just grate one apple on my box grater and call it a day.

*You can buy oat flour, or just put old fashioned oats into a high speed blender or food processor and blend until it looks like flour.

If you don't like raisins or coconut you can leave it out, or use any nut, dried fruit or even chocolate chips.

Easy Breakfast Bake (dairy free)

 

This is a new recipe I came up with a few weeks ago.  I had a ton on zucchinis to use up and wanted to make a frittata of sorts for my husband to bring to work.  This is a super versatile recipe...if you don't have an ingredient it can probably easily be swapped.  It also reheats really well so it makes a great make ahead dish to eat throughout the week for breakfasts or lunches.  With the holiday season fast approaching we really try to cram as many veggies into our meals to help balance out the extra treats we eat during these 2 months.  My 2 boys loved this and I plan on making it often!

Easy Breakfast Bake

1 pound breakfast sausage or bacon

1 tsp. garlic, diced small

1 onion, diced

1 red pepper, diced

2 large zucchini, shredded on a box grater and squeeze out extra liquid

12-14 large eggs

1/2 cup canned coconut milk or heavy cream

1 tsp salt

1/4 tsp black pepper

1 tsp. Italian seasoning (optional)

Crumble and brown breakfast sausage in skillet over medium high heat until cooked through.  If using bacon - cut into pieces and cook through.  Remove meat from pan and drain on paper towels.  

Remove all but 1 TBS of the grease from the pan and add onions and peppers.  Cook 5-7 minutes over medium heat. Add garlic and cook another minute. 

While veggies are cooking shred zucchini on box grater.  Place into clean kitchen towel and squeeze firmly until some liquid is removed  it usually isn't a ton but this helps the eggs from being too spongey.

In large bowl whisk the eggs, milk or cream, salt, pepper and Italian seasoning together until combined well.  

Place shredded zucchini, cooked meat and cooked veggies into a 9x13 pan and stir to combine.  Add in the egg mixture and swirl around with fork to mix everything together.  Bake at 350 degrees for 25-35 minutes until it is set and middle doesn't jiggle anymore.

Grain Free Chocolate Chip Cookie Skillet

I'm trying to loose the extra baby weight so naturally I've been baking more then I should.  Baking is my happy place and during this time of social distancing I seem to be needing to go to my happy place more then usual...mostly because what the heck else am I going to do?  My 2 year old son loves to cook with me.  If I am in the kitchen making something it usually takes about 5 seconds before you can hear him dragging his kitchen helper stool out of the pantry to come help his Momma.  He helped me make this recipe - his favorite part to measure was the chocolate chips of course.

We bought a delicious chocolate chip cookie dough cupcake after lunch on Sunday and after dinner I wanted more - so we made this instead.  A little less bad for you, but still so tasty!  I took one bite and then realized it was so good I was going to have to share the recipe...so that explains the big bite missing in all my pictures.

Grain Free Chocolate Chip Cookie Skillet

4 TBS unsalted butter (can use coconut oil if you want it to be dairy free)
1/4 cup + 2 TBS coconut sugar or brown sugar
1/8 tsp salt
1 tsp vanilla extract
1 egg
1 cup almond flour
1/4 cup tapioca flour
1/4 tsp baking soda
1/3 cup chocolate chips

Preheat oven to 350 degrees. Heat butter in an 8" skillet over medium heat.  Cook until the butter is browned but not burnt.  Remove from heat and stir in sugar, salt and vanilla - stir until smooth.  Allow to cool for 5 minutes.  Whisk in the egg until smooth.  Add flours and baking soda - stir until smooth.  Add in chocolate chips and stir to combine.  Smooth out dough.  Bake 10-12 minutes until set around edges but still gooey in the middle.  Cool slightly before eating.  Serves 1 or many - your call 😉  Can also be doubled and made in a larger skillet.

Gluten Free Zucchini Bread Pancakes

Has it really been almost a year since I shared a recipe?  I spent most of 2019 being pregnant and wasn't coming up with new recipes as much as I usually do.  I'm back at it now that my baby is in my arms and not my belly!  If you have been following my blog you know by now that I have an unhealthy obsession with real maple syrup...really, it is out of control.  If I can find something to be a vehicle for maple syrup you better believe I'm going to make it!  I started following a food blog called "The Natural Nurturer" this past year, I have loved most of the recipes I have tried from her.  She tries to cram veggies into as many things as she possibly can.  She has a really great apple and carrot pancake recipe that we love and I decided to try and find a good recipe for zucchini pancakes as well.  This is a recipe I have played around with a few times and I think I finally got it right!  Let me know if you try it out.

The base is ground oats and almond flour which results in a wonderfully textured pancake.  There is a hefty amount of shredded zucchini in them as well!  My 2 boys love them...and I'm a huge fan as well!!  I have made these as waffles as well and they are equally as delicious!

Also mad props to food stylists.  Haha placing a zucchini next to the pancakes was the best I could do.  #momlife

Gluten Free Zucchini Bread Pancakes
Adapted from the Roasted Root

1 cup almond flour
1 cup ground oats or oat flour (just grind oats in a blender or food processor)
1 tsp. cinnamon
1 TBS ground chia or ground flax seeds
2 1/2 tsp baking powder
1/2 tsp salt
2 scoops collagen peptides (optional)
2 eggs
1 cup milk (I used unsweetened almond, but you can use milk of choice)
2 tsp vanilla
2 TBS maple syrup
1 1/2 cups shredded zucchini (place in towel and squeeze out extra moisture after shredding)

Whisk together almond flour, oats, cinnamon, seeds, baking powder, salt and collagen.  Add in remaining ingredients except zucchini and stir to combine.  Add in zucchini and stir until well combined.  Cook on well oiled pancake griddle or frying pan.  Can also be made as waffles.  Serve with maple syrup and lots of grass fed butter.  Store leftovers in refrigerator - reheat in toaster oven.

Green Waffles (GF, DF, PALEO)

I am currently sick.  Yeck.  Having a cold in the summer just seems so wrong.  My house is a disaster zone since I am not up to cleaning, and my boys are out having a grand adventure at a park without me.  Boo.  When I have the house to myself I usually tackle some kind of project...but today I share this recipe with you.

My boys eat all day...and that is not an exaggeration...at all times at least one of them is eating...or me!  I am constantly looking for new ideas for nutrient dense snacks that are not junk.  I have made this recipe a few times now, and they inhale it every time!  They eat it for breakfast/lunch/dinner or cold as a snack.  Next time I make them I plan on doubling the recipe and freezing some of them.

My sister introduced me to another food blogger's site and I have slowly been trying out a bunch of her recipes.  Her main goal is to "veggie load" as many of her recipes as possible.  The other day I made some chicken burger patties from her blog that had zucchini, broccoli and spinach in them - and my boys loved them!  So go check The Natural Nurturer when you get the chance!  I tried her recipe for these waffles and and liked the flavor but thought they were too dense and too thick, so second time around I added some milk and increased the pumpkin amount.  This yielded a much thinner batter and waffle which is what I was looking for.

Green Waffles
Adapted from the Natural Nurturer

1 cup single ingredient nut or seed butter (I use 1/2 almond butter and 1/2 sesame seed-tahini, not sugar added)
1 ripe banana
1/4 cup maple syrup or honey
3 eggs
1/2 cup milk or milk alternative (I use almond milk)
1/2 tsp baking soda
1-2 large handfuls of spinach
1/2 cup mashed sweet potato or pumpkin (I use canned pumpkin)
2 TBS ground chia or flax seeds
1 tsp vanilla extract
1 tsp cinnamon

Combine all ingredients in a blender and process until smooth.  Pour onto hot waffle griddle that is clean and has been greased.  If your waffle iron isn't clean the waffle will fall apart and get stuck to the griddle.  Cook until done.  Store uneaten waffles in the refrigerator.

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Chocolate Oat Snack Bites

I have a confession to make.
I am a snacker.  A hardcore snacker.  I didn't realize how much my family snacked until I got married and was shocked at how little my husband's family snacked...as in not at all!  I have turned my boys into snackers as well and they eat all day long.  Seriously, we are like cows and graze all dang day!  I go through phases of what snacks we like to eat, and right now these are one of our favorites.  I try to have paleo muffins or pancakes stashed in my fridge at all times, and then one kind of energy bite like these.  They are easy to make and keep in your fridge for a few weeks.  Also make great on the go or road trip snacks.

Kid approved

Chocolate Oat Snack Bites

1 cup oats (old fashioned and quick cooking both work well)
1/4 cup nut butter (I use almond or peanut butter-no added ingredients just the nuts)
1/4 cup + 1 TBS honey
2 TBS cocoa powder
2 TBS hemp hearts or ground flax or chia seeds
2 TBS unsweetened shredded coconut

1 scoop vital proteins collagen (totally optional)

Pinch of salt

Mix all ingredients together in standing mixer until well combined.  Roll into balls and store in fridge.  The batter should stick together when rolled into a ball.  If it doesn't stick together for you add more honey or nut butter until it holds its shape.  You can also make these in a food processor.  It makes for a smoother end product.  This is how we prefer them, in the food processor. 

Thai Veggie Soup

How's your Lent going?  The last 3 Lent seasons I have either had a newborn, or been struggling with health issues.  This Lent is looking to continue with that pattern for me.  I finally have time for another recipe post because I am sitting on my sofa all day recovering from gallbladder surgery.

All the extra estrogen in my body from past pregnancy led to some painful gallbladder attacks.  We worked hard for a few months to heal it, and we did heal it to some extent, but all those attacks had wore down on my gallbladder and there was no coming back from the damage they did.  So - I had my first surgery ever and am now living one organ down.  Day 3 into recovery and it is getting better every day.  We are super grateful for all the help from our families - especially my in laws and my mom.  To get ready for surgery I made a few freezer meals and this Lent Veggie soup was one of them.

A facebook friend posted this recipe a few weeks ago and it looked delicious!  Figured I would give it a try.  It was super easy and sooooo good!  My husband even liked it, and he is not a fan of Thai food.  I have tried to make Thai red curry dishes before and they have never worked out too good.  This one did though!  It is super flexible and quick to pull together!  If you don't want it to be vegetarian you can use chicken broth instead of vegetable broth and add some cooked chicken in at the end.  You could also add in some cooked shrimp at the end as well.  The broth is a really delicious soup base that you can play around with.  The second time I made it I added some cooked snap peas and finely shredded purple cabbage to it.  Another time I added some steamed zucchini to it.  Most steamed veggies would be delicious in it.


Thai Veggie Soup
Adapted from the Budget Bytes recipe

2 TBSP oil (I used olive oil or coconut oil)
2 cloves garlic, chopped fine
1 TBSP finely chopped peeled fresh ginger
2 TBSP Thai red curry paste
1 sweet potato, peeled and chopped into dice sized pieces

1 large bok choy or 3 baby bok choy*

4 cups vegetable or chicken broth

1 can coconut milk

1/2 TBSP coconut aminos, soy sauce or fish sauce

1/2 TBSP - 2 TBSP brown sugar, honey or coconut sugar*

Garnish options

red onion finally sliced

green onions

freshly squeezed lime

chopped fresh cilantro

Sriracha

Prepare the vegetables.  Peel and Mince the garlic and peel and chop the ginger. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the stalks from the delicate green ends.

Add the oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.

Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.

Once the sweet potatoes are tender, add the coconut milk, fish sauce/coconut aminos or soy sauce, and sweetener of choice to the soup. Stir, taste, and adjust the fish sauce or brown sugar if needed. Finally, add the bok choy greens and let them wilt in the hot soup.

Serve plain or over cooked rice vermicelli noodles or rice. Top with red onion, cilantro, a wedge or two of lime, and a drizzle of sriracha.

*you could probably swap in another green here as well, like spinach, chard, or beet greens maybe

*I used all three sweeteners at different times and liked them all.  Sweeten to your liking.

Paleo Breaded Chicken with Honey Mustard Sauce

Are you a Chick-fil-a fan?  Who isn't?  Pre-gallbladder attacks I used to eat there every 2 weeks.  Only fast food restaurant you will ever see me in!  Sadly, that doesn't happen anymore.  My 3 year old often asks to go to Chick-fil-a for lunch and I always tell him we can't because it hurts Momma's tummy.  Boo.  I do send him there with his dad occasionally though!  I searched around and tried out a few Paleo recipes for chicken nuggets and this is the one I liked the most!  You can use chicken tenderloins or chicken thighs.  As always, I am a fan of dark meat and always choose thighs.  I dropped the pan some how when I was pulling it out of the oven and half of the chicken ended up on the ground...it happens!  So, the pictures are not great since I was rushed and mad at myself for dropping dinner!  This honey mustard sauce is quick and easy!  Super delicious on chicken, a salad, or on roasted veggies. 

Paleo Breaded Chicken with Honey Mustard sauce

2 Pounds boneless, skinless chicken thighs or tenderloins
1 cup almond flour
1 TBS Flax meal
1 tsp. paprika
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp dried parsley
1/8 tsp black pepper
2 eggs
coconut or olive oil in a sprayer

Preheat oven to 425 degrees.  Line a large baking sheet with parchment paper.

In a bowl mix together the almond flour, flax, and seasonings.

In another small bowls beat the eggs with a fork.

Using a paper towel blot the chicken to remove any moisture from them.  Then dip the chicken piece by piece into the eggs first then press into the breading mixture.  Make sure the chicken is completely coated.  Place onto baking sheet and spray all the breaded chicken with the coconut or olive oil sprayer.  Bake for 8-9 minutes.  Then flip the chicken over and spray again.  Bake another 8-9 minutes until internal temperature is 180 degrees.

Serve with honey mustard sauce.

Honey Mustard Sauce

1/4 cup dijon mustard
1/4 cup mayo
1/4 cup honey
1 TBSP white vinegar

Mix all ingredients together until smooth.  Refrigerate until ready to use.

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Paleo Double Apple Muffins

During the Christmas season they sang the song "I Sing a Maid" at Church one Sunday and I was struck by one line:

"...For God's own son became her child, And she his resting place."

Even though her Son was the Savior of the world, she was still a resting place for her dear son.  What an awesome gift and responsibility it is to be a mother and to strive to be that resting place for our children.  Many days, like today, I fall short of this.  Too many tantrums and whining from them, and from me, makes me feel like the opposite of a resting place for my boys.  It is a constant struggle to strive for that peace in our day and to truly be a resting place to my boys and to anyone I encounter that day.  So as we all carry on in this journey of life let us all strive to be a resting place for anyone we meet.

A few months ago I guest posted my favorite recipe for Paleo pumpkin muffins over on my friend Stephanie's blog.  The pumpkin muffins have been part of my weekly baking for months now!  I was getting kind of sick of them so I decided to play around with some apple muffin options.  These turned out way better then I was hoping!  Like most Paleo baked goods I store them in the fridge so they can last up to a week.  Let me know if you try this recipe out!  I love to hear feedback!





















Paleo Double Apple Muffins

1 1/4 cups almond flour
2 1/2 TBS coconut flour
1/2 tsp baking soda
1/4 tsp salt
1 TBS cinnamon
1/4 tsp nutmeg
2 eggs
5 TBS melted coconut oil
1/4 cup maple syrup
1 tsp vanilla
1/2 cup applesauce, unsweetened
1 1/4 cup apple chunks, about the size of a marble*

Preheat oven to 350 degrees.  Line a muffin tin with 12 liners.

In a medium sized bowl mix together the almond flour, coconut flour, baking soda, salt, cinnamon and nutmeg.  In another bowl mix together the eggs, oil, syrup, vanilla and applesauce.  Add the wet ingredients to the dry one and mix until well combined.  Add in the apple chunks and stir to combine.  Scoop into 12 muffin liners.  Bake 25-30 minutes until toothpick comes out clean. 

*Use whatever kind of apple you like!  I use Fuji and Kanzi apples.

Healthier Oatmeal Chocolate Chip Cookies (Gluten free, dairy free) and word of the year!

Social media is being flooded right now with new hopes, dreams, resolutions, goals and different things to help start our new year off right.  Another thing I keep seeing is people choosing a word of the year to help motivate and keep them on track.  I was sitting in Mass the other night thinking about what word to choose and the choir began to sing "Silent Night", as always when I hear that song my heart was flooded with peace and calm.  Can I choose two words this year?  "Peace" and "Calm".  I took a deep breath, yes, these are my words for 2019.

2018 was a year filled with many blessings, but also heartaches for me.  Adjusting to life with 2 little ones proved a lot harder then I thought it would be.  My body has been struggling since the birth of my second son, and physically I was at my lowest.  My gallbladder attacks would hit out of nowhere and bring with them severe pain that would have me rolling on the ground in agony crying.  When I wasn't having attacks I had the fear of having another attack looming over me asking "is this the day? Will I get one in Mass?  Will I get one while walking down the aisle as a bridesmaid? Will I get one when I am alone with the kids, who will take care of them and me?"  It has now been 10 weeks since my last attack and my body is feeling much stronger as it continues to heal.  Praise the Lord!

Mentally, the last 2 years have been really hard on me.  My original family has been broken apart by the pain that comes hand in hand with divorce.  After 36 years of marriage my parents are now legally divorced.  I know I am a grown woman, as are all of my siblings, but no matter how old you are divorce affects the children on some level.  My dad lives 10 minutes away from us and we haven't seen or heard from him in over 18 months.  He has not met my 1 year old.  I have a history of not doing well with rejection, and to have your father reject your mother, your family, some of your siblings, your kids and me is a hard pill to swallow.

Peace.  Calm.  

This is what I want for myself and my family for 2019.

I have seen many people go through hardships and suffering in this life, and those that remain calm and at peace amidst the turmoil and storms are the ones that have such beauty and grace surrounding them as you can visibly see the hand of God at work in their lives.  This is what I want.  This is what I need to strive for.  The storms will come no matter who you are, but if you have faith and trust in God you will not be overcome.  

"He gives strength to the weary and increases the power of the weak. 

Even youths grow tired and weary, and young men stumble and fall; 

but those who hope in the LORD will renew their strength. 

They will soar on wings like eagles; they will run and not grow weary, 

they will walk and not be faint."

 Isaiah 40:29-31

I know many of you have goals to be healthier in the New Year - here is a recipe that might help with that!

Back in October I did a yeast detox, which meant no sugar of any kind - even fruit!  I have slowly let the sweets seep back into my life, but in a much healthier way.  Yes, I indulged in pie at Thanksgiving, but it was Paleo and sweetened with maple syrup not refined sugar.  Yes, I eat honey and maple syrup again on a daily basis, but in very small amounts.  This recipe is a delicious cookie that satisfies my sweet tooth without making me feel like junk.  My kiddos really like it too!  Let me know if you try it out!

Healthy Oatmeal Chocolate Chip Cookies

makes 15 cookies

1 cup oats

1/2 cup almond meal

1/4 tsp cinnamon

pinch of salt

1/3 cup chocolate chips or raisins

2 TBSP melted coconut oil or butter, cooled for a few minutes before using

1/4 cup maple syrup

1/4 cup almond butter or peanut butter*

1/2 tsp vanilla

Preheat oven to 350 degrees.

In medium sized bowl combine the oats, almond meal, cinnamon, salt and chocolate chips.  Mix well.  

In medium saucepan melt the coconut oil.  Allow to cool for a few minutes then add the almond butter maple syrup and vanilla and whisk 

until combined.  Add to the dry ingredients and stir well.  Scoop out heaping tablespoons of dough and place on parchment lined cookie sheet.  Dough can be a little loose, so sometimes I take the portioned out dough and roll them into balls before baking.  Bake 8-10

 minutes until slightly browned.  I  just store them in a ziploc or glass container on the counter - they usually don't last longer then a few days but have lasted up to 5 days for us.

*Use almond or peanut butter where the only ingredients listed are the nuts and maybe salt.  No added sugar or oils.

Instant Pot Asian Chicken (Paleo or not)

Everyday I have a list of things to accomplish that day.  Most things carry over to the next day...and the next...and the next...but dinner is something that cannot be avoided.  I mean. we have to eat!  This recipe is easy to throw together and delicious!  I like to make a big batch and eat leftovers for lunches during the week served over greens.  I also like to serve it over rice or quinoa, roasted or steamed veggies, or in a wrap.  Super versatile and tasty!

Thankfully my instant pot makes dinner a lot quicker and more approachable.  Over the summer months I really like using it since it doesn't heat up my kitchen like my oven does.  Now that soup season is upon us I use it even more!  Soup everyday!!!

Instant Pot Asian Chicken (Paleo or not)

2# boneless, skinless chicken thighs
1/2 cup coconut aminos (or soy sauce)
3 TBS honey
4 cloves garlic, minced and peeled fresh
1 1/2 tsp minced ginger
1/2 tsp salt (do not add if using soy sauce)
1 onion, sliced

Place all ingredients except for chicken and onion into instant pot and whisk to combine.  Add in chicken and onions and toss to coat.  Lock on lid.  Set to Manual setting, 15 minutes.  Release pressure, remove chicken and onions from pot.  Put pot on saute mode and boil sauce until thickened (about 5-10 minutes)  This last step is what makes the sauce thick and syrup like without adding in refined sugars.  You can also shred the chicken if you like...usually I am too lazy and don't.

You can also make it in a slow cooker.  Follow the same prep steps and cook 6-7 hours on low.

Paleo Chicken Burgers

You guys all know that one friend who always has drama in their life? Yeah, that one friend is me.  Haha.  If it isn't one thing its another thing...they just keep coming at me like snowballs and all I can do is stand there and take it.

"Dear Lord, make me a bird so I can fly far far away."

So much drama.  Health issues.  Family issues.  Bring it. 

I just completed a 21 day yeast detox.  It was hell.  I was hangry all the time.  My poor husband.  He said it almost felt like I was pregnant again I was so crabby!  Anyway, the hard part of the diet is done and now I have 2 weeks of only excluding my food sensitivities - which is a lot, but still not as bad as the yeast detox which allowed no grains, fruit, sweeteners, vinegar's, gluten, corn, sweet potatoes, peanuts, soy, and basically everything!  Oh how I missed my smoothies and my paleo pancakes!

These burgers are really delicious and pretty simple to throw together.  Also great for meal prep if you want to make a bunch ahead of time and eat them throughout the week.  My husband and toddler both like them.  I usually make them every other week in our meal rotation.  Taste great with ketchup or mayo.  We eat them without buns because that is how we roll.  I'm sure they would be great on a tasty hamburger bun though!

Chicken Burgers
Adapted from MarthaStewart.com
makes 4 burgers

2 TBS olive oil
1 small onion chopped
1/2 yellow or orange bell pepper chopped
1 stalk celery chopped fine
1 pound ground chicken, dark meat is best *
1/2 tsp salt
1/4 tsp black pepper

In large frying pan heat oil over medium high heat.  Add chopped onion, peppers and celery.  Saute for 8-10 minutes.  Remove from heat and allow to cool for a few minutes.  Then mix the veggies together with the meat and the salt and pepper.  I use my hands to mix it together thoroughly. 

Wipe down original pan and then re oil with some more olive oil (enough to coat bottom of pan).  Heat over medium high heat.  Form 4 patties and place in oiled pan.  Cook 6-8 minutes per side.

*It is hard to find dark meat ground chicken at most of our grocery stores.  The only place I have found it is at Sprouts.  You can also use white meat, which is also good, but not as tasty. : )

Lebanese Lentils and Rice

Such a weird day today.  My toddler was adamant that he was a crab and crawled all over the house.  If I called him by his name he got mad and said he was a crab.  My 8 month old is rolling all over the place and today discovered that he in fact likes to lick tile...it is the funniest thing to watch...in horror as I realize how dirty my floors actually are!  More dirty now that they have bits of lentils and rice on them now.

Haha I need to take a food photography class big time.  These caramelized onions look like a slimy ball of earthworms.  Trust me, they taste amazing though!

I have many fond memories of eating out with my grandfather.  He was a lover of good food, and had excellent taste.  Meeting up with him for a visit always included a good meal out.  Pretty sure he spent a large part of his fortune on treating people out to meals.  One place we frequented was a Lebanese restaurant.  As a kid I wasn't particularly fond of Lebanese cuisine in general, so I always ordered the most basic thing on their menu.  Lentils and rice.  It was simple but delicious, no weird over the top Mediterranean flavors I was not partial to yet.  

Fast forward to today.  I'm a huge fan of all Mediterranean food!  My grandfather would be shocked that I actually have good taste now : )  I wanted to try and cook these Lentils and Rice I remember eating so much, and was lucky that I had great success with the first recipe I tried out!  I have made this dish many times since I found it!  I usually serve it alongside some roasted veggies, hummus and pita, and sometimes some lamb as well.  It is a filling and cheap dish full of flavor.  Everyone who has eaten it has been a fan, even my toddler!  This is going to be a weekly meal during Lent this year.

Lebanese Lentils and Rice (Mujadara)
adapted from Food Network

1 cup brown or green lentils, rinsed
1/2 cup extra-virgin Olive Oil
1/2 tsp cumin
1/4 tsp black pepper
2 large red onions, thinly sliced
salt
3/4 cup Basmati Rice
1/2 tsp. cumin
Cayenne Pepper ( 1/2 tsp for Spicy, 1/4 tsp for medium, or 1/8 tsp for mild)
1 cinnamon stick

Place the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.

While the lentils cook, heat a large skillet over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the 1/2 tsp cumin and pepper and stir about a minute.  Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15-20 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions.

Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the other 1/2 tsp ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute.

Add the rice and cook, stirring often until some rice grains start to brown. Add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of table salt*; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)

Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.

*This seems like a lot of salt, but really it isn't for how much rice and lentils it seasons.