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I love soups and stews! This is a perfect recipe for getting in a lot of savory vegetables and protein. I always use bone broth for extra gut and immunity support. Eat with Joy and Enjoy!  INGREDIENTS:
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 Pumpkin Spice Pecan Granola
Ingredients
Instructions
  Grilled or Pan Seared Sea Bass with Garlic Butter SauceIngredients ½ Tbsp Onion powder ½ Tbsp Garlic powder ¼ Tbsp Paprika ¼ Tbsp Seafood Seasoning or Lemon Pepper ½ Tbsp Creole Seasoning 2 1lb Sea Bass Filets 2 Tbsp Olive oil 5 Tbsp Salted Butter 4-6 garlic cloves 2 Tbsp Italian Parsley capers *optional Instructions In a small bowl mixed together all the seasonings and set aside. Melt 4 of the 5 Tbsp’s of butter in a small sauce pan. In a blender, blend on chop setting the olive oil, garlic and parsley slightly course (you can also mince by hand, but mama don’t got time for that). Transfer this garlic blend into sauce pan with the melted butter and stir to blend together. Simmer on low for a couple of minutes then turn off heat. Heat your cast iron grill, or skillet, to medium heat and melt the remaining tbsp of butter. Sprinkle then seasoning over the sea bass filets with a spoon on each side until well coated. Place fish on the heated grill or pan and cook on each side for about 5-7 minutes. While each side is cooking, coat with a spoonful of the butter sauce. Cook fish until easily penetrated with fork in the center. Plate the fish and then top with the rest of the butter sauce. Top with capers if you choose. Send your scrumptious sea bass lots of love for making your body healthy and eat with Joy. Enjoy!  Cloud bread buns are a great low carb option if you want that bread-like texture for your hamburger or sandwich. Give this recipe a try and let me know what you think!   Cloud Bread Buns
INGREDIENTS 3 eggs, yolk separated from whites 3 Tbsp cream cheese (I’ve heard mascarpone or whole milk cottage cheese can be used instead of cream cheese) 1⁄4 teaspoon cream of tartar A pinch of salt DIRECTIONS Preheat oven to 300 degrees. Separate the eggs very without getting any yolk in the egg whites. Put the egg yolks, cream cheese, coconut sugar and salt in the mixer and mix on high speed until smooth. Put mixture aside (in another bowl if you only have one bowl for your mixer). Put the egg whites and cream of tarter in the mixer bowl and beat on high speed until the egg whites are fluffy and form peaks. This will take about 3-5 minutes. Slowly and carefully fold the egg yolk mixture into the egg whites until fully mixed without stirring away the fluffiness of the egg whites too much. Line a baking sheet with parchment paper. Scoop the mixture onto pan in even round circles, about a 3 inch circles. Bake for 30 minutes or until golden brown. Slide them off the baking sheet and make a burger or sandwich out of the buns! Send your food lots of Love. Eat with Joy & Enjoy your scrumptious cloud bread buns.  Ingredients 2 8oz Salmon Fillets, skin on 2 tbsp salted butter Creole Seasoning to taste For the salsa: 1 large avocados, diced 1 tbsp lime juice, 1/2 lime squeezed 1/4-1/2 of a jalapeño pepper, finely diced 1/2 heirloom tomato tomato,diced 1 green onion chopped 1 tbsp red onion, finely diced 2 tablespoons cilantro, coarsely chopped Creole Seasoning and/or salt of choice to taste Cayenne seasoning to taste (if you like it more spicy) *optional Instructions For the salsa: Mix all the salsa ingredients together in a bowl and set aside. Lay uncooked salmon on a plate with the skin side up and salt the salmon skin with himalayan or sea salt, use about 1/2 teaspoon of salt for each fillet. Let it sit for 5 -10 minutes. Warm a skillet on medium low heat and melt the butter. Place salmon on the skillet, skin side down. While it's cooking, season the top of the salmon lightly in Creole Seasoning. Cook for 5-7 minutes, depending on how thoroughly you like it cooked then, flip the fish and sear for 1-2 minutes on the other side. When cooked to your liking, place on a plate and top with the tomato and avocado salsa. Send your scrumptious salmon lots of love and good vibes and Eat with Joy! Enjoy!   Ingredients:
1-2 large heads of romaine lettuce chopped For Dressing: 1 tsp garlic salt 1 tsp ground pepper 4-6 anchovy fillets 1 egg 1 cup of extra virgin olive oil 1 tbs lemon juice 2 tsps WholeFoods brand Worcestershire sauce 1 tsp red wine vinegar 4 cloves of garlic ¾ cup of grated parmesan cheese For Toppings: 1/3 cup parmesan cheese 6-8 slices prosciutto ¼ cup/1 small jar capers ¾ cup grapeseed oil Blend all ingredients for the dressing together in a blender until well blended. Refrigerate the dressing. Heat grapeseed oil in a skillet on medium heat. Place prosciutto in the skillet and cook for 2 minutes on each side or until crisp then transfer to a plate to cool. Drain liquid from capers and put dry gently with a paper towel. Fry capers in the same oil as the prosciutto on medium low/medium heat. Stir and fry for 5-7 minutes. Scoop out capers with slotted spoon and transfer to a plate with a paper napkin. Dress and toss chopped romaine salad with desired amount of dressing. Top with parmesan cheese, crisped prosciutto and fried capers. Send your food and your body lots of Love and Enjoy your Scrumptious Salad!  Ingredients:
7 tbsp Extra Virgin Olive oil 2 tbs lemon juice OR 1 tbs apple cider vinegar Or red wine vingar 2 tsp garlic powder OR 2 garlic cloves finely chopped 1 tsp orgeno, fresh chopped or dried 1tsp parsley, fresh chopped or dried 1 tsp Creole seasoning 1 tsp Santa Maria Seasoning Optional: 1 pinch of cayenne or red crushed pepper Directions: Put all ingredients in a bowl and whisk until well blended. Dress with the desired amount on your salad. Send your salad loads of love, eat slow and with Joy! Craving some steamy, cheesy, garlicy bread, without the carbs or gluten? Try this easy recipe!   Ingredients
Instructions Preheat oven to 425 F degrees and line a large baking sheet with parchment paper. Beat eggs in a large mixing bowl, then add in the riced cauliflower, cream cheese, baking powder, Italian, 1 cup of mozzarella cheese, 1 cup of parmesan cheese, Seasoning, Creole Seasoning, half of the garlic, parsley and ¼ cup of the basil. Thoroughly blend all the ingredients. Transfer the mixture into a blender and blend for 5-10 seconds until well blended and the mixture has a dough-like quality. Do not over-blend. With a spatula, spread mixture evenly across the baking sheet into an even layer that is about ¼ inch thick Bake for 10-15 minutes or until it is light golden brown. Take out of oven and even sprinkle with remaining garlic and basil, then sprinkle the remaining mozzarella cheese and lastly the parmesan cheese. Bake for another 10 minutes or until golden brown. Remove from oven and let the cheesy bread rest on the pan for 10-15 minutes. Slice into “sticks” with a pizza slicer by cutting lengthwise into 1 ½ inch strips and then once horizontally. Send your Scrumptious cheesy bread sticks lot of Love, Serve and Enjoy! Instead of going out for yet another Taco Tuesday that will leave you bloated and overly full; enjoy making these low carb and gluten free tacos! I either use butter lettuce or Siete gluten free tortillas. Siete tortillas are made with Cassava which is low glycemic and are also a resistant starch. Resistant starch is a type of carbohydrate that is low glycemic, anti-inflammatory and lowers blood glucose levels because it feeds the good bacteria in your gut. Enjoy!   Ingredients:
2 chicken breasts or 1 head of cauliflower 1 red bell pepper 3 cloves of garlic finely chopped 2 tbsps paprika 2 tsps Black ground pepper 1 tbsp Creole Seasoning 2 tbsp Coconut oil 2-3 tbsp of Louisiana hot sauce, Sriracha or your favorite hot sauce 1 head of butter lettuce OR your favorite low carb and/or gluten free tortilla Chopped cilantro as garnish Grated cheese as garnish *Optional: Cayenne to taste if you like a little kick Directions: In a pan over medium heat, melt coconut oil. Add the rest of the ingredients to the pan EXCEPT for the butter lettuce or tortilla, grated cheese and cilantro. Stir and sauté for a minute or two then cover and turn down the heat slightly to medium low and let the veggies sweat and meat thoroughly cook, about 10 minutes. While that’s cooking plate the butter lettuce by layering 2 large pieces of butter lettuce on top of each other for each cup. When meat and veggies are completely cooked, scoop into the lettuce cups and sprinkle cilantro and cheese on top. Send you scrumptious Tacos lots of LOVE and fully ENJOY your Taco Tuesday!  Recipe Wednesday is back Y’all! Today I’m making a low carb & gluten free Bacon and Jalapeño Cauliflower Chowder! Who needs inflammatory, carb filled corn chowder when you have this anti-inflammatory, healing and great for fortifying your immune system Chowder! Yay! Enjoy!
Here’s the recipe: Ingredients: 4 slices bacon, diced 2 tablespoons unsalted butter 4 cloves garlic, finely chopped 1 onion, finely chopped 1 carrot, diced 2 stalks celery, diced 2 cups bone broth or chicken broth 1 cup of coconut milk or cream 1 head cauliflower, chopped 2 bay leaves 1 tablespoon of Creole Seasoning 4 tablespoons finely chopped fresh parsley 1 jalapeno thinly sliced Ground black pepper, to taste 1-4 tablespoons coconut flour *optional, add coconut flour to thicken if you want your chowder thicker Instructions: Melt butter in a large stockpot or Dutch oven, that’s fancy talk for big pot, over medium heat. Add bacon and cook until brown and crispy, about 5-8 minutes. Transfer to a plate to cool. (Don’t be basic or afraid of fat and blot with a paper towel, you’re better than that, and you know fat is good for you). Keep the render fat in the pot and add your garlic, onion, carrots, celery and cauliflower. Stir and cook, until everything is well coated in the fat. Add chicken broth and one tablespoon of the chopped parsely, turn up the heat to medium high and cover the pot with the lid and cook until everything is tender, about 5-7 minutes. Uncover and add coconut milk and stir. Transfer everything to a blender and blend until well blended but still thick; about 10 seconds on a medium setting. Transfer everything back into the pot. Stir in the Creole seasoning and pepper. Add more if you like. If you are not eating the chowder right away, add bay leaves and let it simmer with the lid on. When ready to eat, check the consistency. If the chowder is too thick, add more coconut milk as needed or if it’s too thin, sprinkle a thin layer of coconut flour over the entire top of the chowder and stir until desired consistency is reached. Serve in a bowl and garnish with bacon, jalapeno and parsley to your desire. Before eating, send your food lots of Love and Eat with Joy. Enjoy! |
Author:Lauren Clayton Archives
February 2019
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