From Skinny Taste Blog. These were AMAZING!!
For the enchilada sauce:
- coconut oil spray
- 2 garlic cloves, minced
- 1 or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy
- 1-1/2 cups tomato sauce
- 1/2 tsp chipotle chili powder
- 1/2 tsp ground cumin
- 2/3 cup chicken broth
- sea salt and fresh pepper to taste
For the zucchini boats:
- 4 (about 32 oz total) medium zucchini
- 1 tsp oil
- 1/2 cup green onions, chopped
- 3 cloves garlic, crushed
- 1/2 cup diced green bell pepper
- 1/4 cup chopped cilantro
- 8 oz cooked shredded chicken breast
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1/2 tsp chipotle chili powder
- 3 tbsp water or chicken broth
- 1 tbsp tomato paste
- salt and pepper to taste
For the Topping:
- 3/4 cup shredded sharp cheddar
- chopped scallions and cilantro for garnish
For the enchilada sauce: In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
For the Zucchini Boats:
- Bring a large pot of water to boil.
- Preheat oven to 400°. Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4″ thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
- Drop the zucchini halves in boiling water and cook 1 minute; remove from water.
- In a large saute pan, heat oil and add onion, garlic and bell pepper. Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes. Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, thenadd in chicken; mix and cook 3 more minutes.
- Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly.
- Top each with 2 tablespoons of enchilada sauce, and 1 1/2 tablespoons each of shredded cheese.** cheese optional.
- Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
Top with scallions and cilantro for garnish.
1 avocado (4.5 oz)
1⁄2 plantain (2.5 oz)
34 oz coconut milk
2.5 cups agave
1/2 c vanilla
2 vanilla beans
1. Make base by combining avocado, plantain, coconut milk & agave in food processor
2. Stir in vanilla beans and extract and whisk vigorously to break up beans. Process.
For the easiest Ice Cream Sandwiches….
Fill a Dixie cup with your slightly melted ice cream, place in the freezer over night. When you are ready for dessert- remove the Dixie cups from the freezer peel away the Dixie cup and cut your frozen chunk of ice cream into thick slices! I use Udi’s Salted caramel cashew cookies
(not healthy) but delicious!
1 cup cornstarch
1 cup brown rice flour
1 tsp. xanthan gum
4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sea salt
4 Tbsp. butter, unsalted, chilled, cut into small cubes
1 cup buttermilk
2 egg whites
cocounut cooking spray
1. Preheat oven to 400 F. Prepare two baking sheets by lining them with parchment paper and a light coating of cooking spray.
2. In a medium mixing bowl, add cornstarch, brown rice flour, xanthan gum, baking powder, baking soda, and salt. Combine with a fork until ingredients are evenly distributed throughout the mix. Add the chilled butter cubes and work the butter into the dry ingredients using your fingers or a pastry cutter until the mixture has a sandy, crumbly texture.
3. In a small measuring cup, measure the buttermilk and add the egg whites. Pour the wet ingredients into the mixture of dry ingredients and butter and work with a fork until just combined. This is a wet, slightly sticky dough, and you can easily make these into drop biscuits.
4. Bake for 15, or until the bottoms are golden brown. Serve warm with butter or jam.
*The biscuits are not super puffy. They also store well in the freezer.
Recipe from Domestifluff.
I am in LOVE with my new Planet Box lunch box! I feel like a kid… but it is so handy and helps me have a balanced diet!
Today I had pepper & hickory salt crusted salmon on a bed of spinach, peaches, cucumbers & kimchi! I teamed up with my friends over at Planet box for one lucky person to be able to have their own lunch box- perfect timing for back to school! The contest will run till Sunday night!
Head over to my Instagram account for contest details!
Have a great weekend! 🙂