Enchilada pie

I started by cooking strips of chicken breast on the stove with EVOO. In a separate pan, I put minced garlic, EVOO, diced zucchini squash, tomatoes, fresh tomatillo salsa, and fresh salsa. Then I cooled and shredded chicken and added both this and stove ingredients to the glass pie dish with shredded cheese! Baked at 375 for about 20-30 and enjoyed. Healthy, fresh, and delicious!

Summer squash, local eggs

Set the oven to 350, bake sliced summer squash with EVOO and salt for about 20 minutes. For more protein and fat, fry a local egg and place over squash!

Sweet potato and chicken salad

Begin by baking sweet potatoes, I made a big batch of 8 potatoes and baked at 400 until they were very soft. Remove the skins (not necessary but a safe bet in a larger crowd) and combine with butter salt and milk in a mixing bowl. Taste as you go to find the perfect flavor! Can be served hot or prepared the night before and cold. The chicken salad is a combination of chicken (boiled or rotisserie), cilantro, mashed avocado, walnuts, halved grapes, S&P, olive oil

Banana Bread no gluten

Set the oven to 350

In one bowl mix 2 c GF flour, 1tsp baking soda, 1tsp baking powder and salt

In a separate bowl mix 1 stick butter with 1/2 c sugar. Next add 2 eggs, 2 Tbsp milk, 1/2 tsp vanilla and 4-5 ripe mashed bananas. Add chocolate chips and combine both bowls, only stirring until mixed.

Bake for 50-65 min!

My favorite vegetables 

The key to the root vegetable melody below is to cut everything into the same size pieces. I like small cubes for faster roasting and a small crunch. Here I used potatoes, sweet potato, and butternut squash. Roast at 425, the cook time has never been the same in my experience so shuffle the mixture around every so often and use better judgement

The asparagus is simple: drizzle EVOO and salt, roast at 425 for 12 minutes

Going basic again

I’ve decided to eat strictly Paleo this month. I’ve noticed a few small differences in my skin and in general don’t think I drink enough water especially with the amount of coffee I’ve had lately- yesterday was day one and I feel awesome. Since I’ve done it before am ready for the process and can plan food in advance. Yesterday I browned some brussel sprouts in EVOO and added chopped garlic just before serving, then I mashed sweet potatoes with butter and unsweetened almond milk and prepared chicken by browning each side in coconut oil then removing chicken and making a broth from the oil, garlic, salt, pepper and water. I then put the chicken right back in the pan to simmer for a bit and transferred to the oven at 350 degrees for 20 minutes. 

And I enjoyed it for lunch today! 

Pumpkin desert

¾ cup creamy nut butter (I used cashew)

½ cup pumpkin puree

1 overripe medium banana

¼ cup pure maple syrup

1 tsp vanilla extract

1 tbsp coconut flour

1 tsp pumpkin pie spice

1 tsp cinnamon

1 tsp baking soda

¼ tsp salt

⅓ cup chocolate chips and/or walnuts, optional


Preheat oven to 350F. Spray an 8x8in square baking dish with cooking spray.

Place almond butter, pumpkin, banana, maple syrup, and vanilla in a medium bowl. Stir until well-combined.

Add the rest of the ingredients, stirring until smooth.

Pour into prepared baking dish, smoothing with a spatula. Bake for 30 minutes or until a knife inserted into the center comes out clean.

Overloaded with peaches

I went to Sweet Berry Farm last weekend and was given the choice to pick raspberries, peaches, or apples. Having never picked peaches before I decided to go this route. Little did I know my friend was going to bring me a box of fresh peaches the following day. What other choice did I have than to make everything out of peaches??

Peach brownies:
Set the oven temp to 350. Melt one cup of dark chocolate and mix in 1/4c coconut flour, 1/4c honey, 1/4c pure maple syrup, 1/4c coconut oil, 1/4c shredded coconut, 2 eggs, 1/2tsp sea salt, 1/2tsp baking soda, 1Tbsp vanilla, 1/2c chopped nut of your choice, one or two diced peaches
Pour this mixture into an 8×8 and bake (mine took about 26 min.) but keep an eye on these and make sure to cool on a rack!


Holiday meal

Three dishesMenu for December 25, 2012 at the Dallman-Weiss family home

Butternut Squash Lasagna

Preheat to 400ºF. In a saute pan brown 1 bl hot Italian sausage, 1 diced red onion onion and 3 cloves of garlic. Now peel and cut one small butternut squash (I cut into quarters and then 1/4 inch thick strips)

Make the sauce by blending one 15 oz can pizza sauce, 1/2 cup red peppers, and 1/4 cup olive oil.

In a 8×11.5 baking dish, use the sauce to lightly coat the bottom. Next add an even layer of squash, then spoon on the sausage mixture, followed by the sauce. Repeat until all ingredients are used (the sauce should be the final top coat).

Bake for 40 minutes and cover with tinfoil for 30 min to solidify!

Brussels Sprouts

So simple! put 3 tablespoons coconut oil (try Ziggy Marley orange almond coconut oil for extra citrus flavor) and 1/2 cup yellow onion, finely diced into the frying pan. Slightly caramelize, then add 1 lb Brussels sprouts, halved and then cut into strips. Once wilted throw in ½ cup chopped walnuts and ½ cup dried unsweetened cherries. Turn to low, then in a separate small pan heat 2 teaspoons raw organic honey, 1 tablespoon balsamic vinegar and 1 tablespoon olive oil. Put sprouts in serving dish and pour liquid mixture over the top.

Fruit Pizza

*see previous post