Making Fahitas with my son!

So my son came home from his friend’s house and told me that his friend’s father made fahitas and he tried one. I said how did you make them? He explained that they had yellow rice, chicken pieces, red pepper, onion and cheese.

Well you know me, I had to make it. Not the same day but the next day. Do you know that yellow rice has tumeric in it. 1 tsp! Do you know that there are anti inflammatory benefits in eating tumeric? Here’s a great article about it https://www.healthline.com/nutrition/top-10-evidence-based-health-benefits-of-turmeric.

I hope you enjoy coming up with your own style of making a fahita. And if you really like it, please share how you made yours :).

Chicken Fahitas

  • Servings: 3
  • Difficulty: Easy!
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Ingredients:
1 chicken breast, cut into thin strips
1/2 c white rice
1/2 c brown rice
1 tsp tumeric
small red onion, sliced
1 tsp garlic
1 3/4 c chicken broth (I use Knorr)
Red Pepper cut in strips
Extra Virgin Olive Oil
Shredded Cheddar Cheese
Salt and pepper to taste
3 tbsp Chopped cilantro
Flour tortillas

Directions:
Yellow Rice: Drizzle extra virgin olive oil in a sauce pan on medium heat. Add garlic and brown. Add rice and tumeric, stirring until coated. Then add the chicken broth. Cover and let simmer for 20 min.
Fahita: Drizzle extra virgin olive oil in a frying pan. Add chicken and cook until golden brown. Then add red onion and red pepper slices and cook until just tender. Add salt and pepper to taste.
Assembly: When the rice has absorbed all the water, add the cilantro and stir. Add a layer of rice on top of the flour tortilla. Then add the chicken, peppers and onions. Finally top with cheese and Enjoy!

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Meatball, Spinach and Zucchini Soup

Fall is in the air and soup is on! This is one of my favorite go-to soup recipes that is healthy, satisfying, and tastes great! You can switch out the zucchini for squash by halving a spaghetti squash, scooping out the seeds and placing each half on a baking sheet drizzled with extra virgin olive oil in a 375-degree oven for 40 minutes, then scraping the squash out with a fork after it’s cooled and adding as much as you’d like to your soup in place of the zucchini noodles.

[“Recipe title=”Meatball, Spinach and Zucchini Soup” servings=”4″ time=”30mins” difficulty=”Easy!”]

Ingredients:
8 meatballs (see meatballs and linguini post for meatball recipe)
1 onion, chopped
4 c. chicken broth (I use Knorr boullion cubes)
1 cup spinach
1 cup spiralized zucchini
1 tbsp butter
1 tsp garlic
Pinch red pepper
Salt and pepper to taste

Directions:
In a saucepan, melt butter on medium heat on the stovetop. Add onions, garlic, red pepper, salt, and pepper. When softened, add 3 cups of water and 3 bouillon cubes until low boil. Lower heat and add the meatballs and spinach and leave on heat until meatballs are cooked through (20 minutes). Add spiralized zucchini. Enjoy!

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Spiralized Sweet Potato and Brie Cheese

I topped this with feta and lemon but I prefer it with just the brie or mozzrella

Sweet potatoes can be spiralized! Simply refer to my zucchini video here but use a sweet potato! The possibilities are endless with what you can make with a spiralized sweet potato (and what you can spiralize for that matter)! What recipe can you come up with that would work well with spiralized sweet potatoes?

Spiralized Sweet Potato with Feta Cheese

  • Servings: 2
  • Difficulty: Easy!
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Ingredients:
1 sweet potato or yam, spiralized
Extra Virgin Olive Oil
1/2 tsp chili powder (optional)
1 c. chopped kale or spinach
1/4 c. brie cheese, cubed
1/4 c. feta cheese (optional)
2 tbsp water
lemon wedge (optional)
salt and pepper to taste

Directions:
Heat the spiralized sweet potato in a frying pan with a tbsp of extra virgin olive oil and 2 tablespoons of water. Cover the pan until sweet potato just starts to soften (about 5 minutes). Add brie cheese, salt, pepper, chili powder, and kale or spinach. Serve topped with feta cheese and lemon (optional).
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Eggplant Mozzarella

This is such a satisfying meal for summer. The eggplant is light yet satisfying as it is fried in canola oil, and topped with part-skim mozzarella cheese, tomato sauce and served with a side of kale fried in garlic and extra virgin olive oil.

Eggplant Mozzarella

  • Servings: 6
  • Difficulty: Easy!
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Ingredients:
1 large eggplant, sliced in 1/2 inch rounds
2 eggs beaten
1 cup panko bread crumbs
canola oil for frying
salt and pepper
16 oz part-skim mozzarella cheese, cubed
1 jar of tomato sauce

Directions:
Dip the eggplant slices in the eggs and coat with the panko. Fry the slices in canola oil filled up to 1/2 inch in the pan. Brown each side of the eggplant until all of them are fried. Drain the eggplant in a dish covered in papertowels. Assemble the eggplant in a row in a baking dish. Cover with sauce and a layer of the cubed mozzarella cheese. Repeat this process with the second layer. Bake in the oven at 425 until cheese is brown and bubbly. Serve with extra tomato sauce.

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Better than Almond Joy!

A mid-day hankering for an Almond Joy led me to create this copykat recipe.

I enjoyed every minute of making this as I had to taste both the coconut middle and the chocolate outside coating to make sure the sweetness was just right. Oh the benefits of being the cook.

This is the bottom
After 30 minutes in the freezer I flipped it
Added almonds on top
Poured remainder of the chocolate over the almonds and topped it with course sea salt
I freeze these for whenever I have another hankering for an Almond Joy!

These are Fantastic!

SFE Almond Joy Copykat Recipe

  • Servings: 10
  • Difficulty: Easy!
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Ingredients:
Coconut Filling:
1 c. unsweetened shredded coconut flakes
1/4 c. Silk oat/coconut half and half
2 tbsp coconut oil
10 drops liquid stevia
1/4 c. powdered Swerve
1/4 tsp xantham gum
1/2 tsp vanilla extract

Chocolate:
2 oz. Bakers unsweetened dark chocolate baking bar
4 tbsp coconut oil
20 drops liquid stevia
1/4 c. powdered Swerve

Other Ingredients:
Almonds, Sea Salt
Directions:
Line a loaf pan with parchment paper. On low heat, make the coconut filling by adding the coconut, half and half, stevia, Swerve, xantham gum, vanilla together in a saucepan until combined and thickened. Pour into the loaf pan a freeze for 1/2 hour. Make the chocolate by adding the unsweetened chocolate, coconut oil stevia and Swerve into a saucepan on low heat stirring until melted. Take coconut out of the freezer. Pour 1/3 of the chocolate on top of the coconut (this will be the bottom of the bars). Freeze another 15 minutes until chocolate hardens. Press almonds on top of the flipside of the coconut/chocolate in the loaf pan and pour the rest of the chocolate over the top. Sprinkle with course sea salt. Freeze another 15 minutes. Enjoy!

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Salted Caramel Chocolate Chip Fudge Brownies

Here’s a picture of my last bite

Okay y’all, (no, I’m not from the south but just felt like writing that) I was having a hankering for brownies ever since we had Domino’s for family night last Friday and my 18 year old ordered a side of them with our pizza.

Well, I politely declined that sugar-laden dessert that does me no good and opted for some popcorn instead. But day after day, those brownies sat on the counter beckoning me to eat one so I had to make a sugar-free version and came up with this. These are rich, not sweet but very satisfying.

Salted Caramel Chocolate Chip Fudge Brownies

  • Servings: 16
  • Difficulty: Easy!
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Ingredients:
3/4 c granulated Swerve
3/4 c all-purpose flour
2/3 c cocoa powder, unsweetened
1/2 c Extra Virgin Olive Oil (yes, it’s a healthier alternative to canola or vegetable oil)
1/2 c Lily’s dark chocolate chips (I combined 1/4 c Lily’s dark chocolate and 1/4 c Lily’s salted caramel chips)
2 eggs
1/2 tsp pink Himalayan salt
1 tbsp water
1 tsp vanilla

Directions: Preheat oven to 325 and spray an 8 X 8 baking dish with cooking spray or parchment paper. With a wire whisk, combine all of the dry ingredients together in a mixing bowl. Add eggs, olive oil, water and vanilla, stirring until just moistened. Add chips and pour into baking dish. Bake for 30 minutes.

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Meatballs and Zucchini!

Piping hot meatballs and tomato sauce poured over zucchini spaghetti

This lighter version of spaghetti and meatballs tastes AMAZING! I was actually thinking about this meal in the middle of the night when I couldn’t sleep. I used my spiralizer to make these zucchini noodles and the video can be seen here.

You really can get creative with meatballs as they can be made in so many ways. Below is an Asian inspired meatball recipe that I like. It is baked instead of fried in oil. For a more traditional meatball recipe, I would encourage you to add what you like/omit what you don’t like to it.

Favorite Meatball Recipe

  • Servings: ?
  • Difficulty: Easy!
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Ingredients:
1 lb of ground beef, chicken, or pork
2 tsp soy sauce (adds moisture, flavor and helps bind everything together)
1/2 c. panko
salt and pepper to taste
Handful of chopped scallions
Optional: bunch of chopped cilantro and 1 tbsp chopped ginger

Directions:
Mix together all of the ingredients and form round meatballs the size of golfballs placing them on an oiled baking sheet. Preheat oven to 425 and bake for 10 minutes until cooked through.
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Pork Burgers over Zucchini Noodles

Pork Burgers over Zucchini Noodles

  • Servings: 6
  • Difficulty: Easy!
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Ingredients:
1 lb ground pork
Handful of chopped scallions
1/2 c panko
1/3 c chopped cilantro
2 tsp soy sauce
salt and pepper to taste
Zucchini Noodles

Directions:
Mix the ground pork, scallions, panko, soy sauce, cilantro, salt and pepper together. Make 6 patties. Fry them in a skillet coated with extra virgin olive oil. Cook patties well on both sides. Soften Zucchini noodles by pouring boiling water over the top of them in a strainer.

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Summer Farro Bowl

Add lime and cilantro for a healthy and satisfying meal

Okay, this summer farro bowl is SO good! It tastes even better than it looks from the picture. I never knew how delicious roasted chick peas were! Oops, I forgot the cilantro. Let me run to the garden and get some…

even better but it was still good without it. I also wanted to add lime but I didn’t have one on hand (oh, the possibilities if I could only grow a lime tree in my backyard).

I think the lime juice would have brought in all the flavors together along with the avocado. I’ll have to try that next time. I think I’ll have seconds.

Summer Farro Bowl

  • Servings: 4
  • Difficulty: Easy!
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Ingredients:
1 red onion, sliced
1 zucchini squash, chopped
1 can chickpeas
1 tbsp extra virgin olive oil
salt and pepper (I used seasoned salt)
lime wedges
cilantro
Avocado (optional)
1 cup farro prepared according to package directions
1 1/2 tsp chicken bouillon

Directions:
Drain the chickpeas and empty can onto the baking sheet. Cut onions and zucchini placing them onto the baking sheet. Add Olive Oil and seasoned salt and mix. Preheat oven to 425 and bake for 25 minutes until browned flipping vegetables once midway through the cooking time.
Add 1 1/2 tsp bouillon to the 1 1/2 cups of water used to make the farro.
When vegetables are browned, make individual plates of farro, vegetables, topped with lime, avocado and cilantro. Oh, so delicious and so satisfying.
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Salmon and Fries!

What I love most about this dish is that it combines heart-healthy Omega-3 fatty acids in salmon with fun-loving steak fries! To make the fries a little healthier, I coated them with a drizzle of Extra Virgin Olive Oil, salt and pepper instead of frying them. Delicious! Oh, and some brussel sprouts, not my favorite, but I was cleaning out the freezer and didn’t want to waste them.

Salmon

  • Servings: 3
  • Difficulty: Easy!
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Ingredients:
8 oz. Salmon
1 tsp garlic
1 tbsp extra virgin olive oil
1 tsp Paprika
Salt and pepper to taste

Directions: Coat the salmon with half the olive oil, garlic, salt and pepper (I let it sit this way in a plastic bag overnight). Pre-heat oven to 425 degrees. Bake on a cookie sheet with parchment paper or aluminum foil for 15 minutes turning the salmon over, removing the skin and applying the other half of the garlic, olive oil, salt, pepper and paprika to the other side half way through baking it. Serve with lemon wedges. Enjoy!

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