Fake A Clean House Oil Blend

Mr. Kat thought that I had spent the whole first day of my summer vacation cleaning...


Ya'll know me better than that.  I only clean cars!


The reality was I spent half of the first day laying in my hammock with my dog reading my kindle.  I spent the other half organizing and playing with my essential oils.


This blend was a product of that, and I would say it's a good one because we really didn't clean a damn thing (except the oil cabinet)!

I love to diffuse about 10 drops of this to make our home smell fresh and clean.  I also like to make a cleaning spray with some vinegar, distilled water and about 20 drops of this.  Not only does it smell clean, but it disinfects too!

Mojitos in my diffuser!

I'm known for my mojitos!


And I'm going to share my recipe!


Just kidding! ;)




I love the smell of the fresh lime juice and mint leaves when I'm mixing (and drinking) them.  I had spearmint and lime oils so I figured why not make my home smell like a mojito!

Gluten Free & Dairy Free Enchiladas with homemade red sauce

I can't eat the red sauce at my fave Mexican place because they thicken it with flour.  It turned into one of those want-what-you-can't-have moments....

So.... Naturally, this happened...

Red Enchilada Sauce

EVOO - 3 T

Brown Rice Flour  - 1 1/2 T

Chili Powder - 3 T

Chicken Stock - 2 1/2 C

Tomato Paste - 6 oz

Dried Oregano - 1 t

Ground Cumin - 1 t

Garlic Powder - 1/2 t

Onion Powder - 1/2 t

Salt - 1/2 t

Sugar - 1/4 t

Heat oil in a saucepan. Sprinkle flour over oil and whisk until mixture is smooth. Cook for 1 minute, stirring constantly, don't let it burn! Stir in the chili powder and continue to cook for another 30 seconds.  Whisk in stock, tomato paste, oregano, and cumin. Bring mixture to a boil, then reduce the heat to low and simmer 15 minutes. Adjust seasonings if you need to.

This was so easy to make!  And it was no big deal to substitute the brown rice flour to make this sauce GF.... I'll keep on Miguel to fix it at the restaurant! ;)

Gluten Free, Dairy Free Enchiladas

(This made about 8 enchiladas)

1 batch of red enchilada sauce

1 lb taco meat- I used ground turkey, but you can use whatever you like

1 can black beans

1/4 C water

3 T taco seasoning

1 red onion- diced

1 jalapeno- diced

4 garlic cloves- minced

2 C spinach- cut up a bit- gotta sneak some greens in ;)

8 GF tortillas/wraps- I used the LiveGF large wraps- you can use corn tortillas if you want, just warm them in a warmer first so they don't fall apart when you are assembling your enchiladas

Heat EVOO over medium.  Add the onion, jalapeno, and garlic.  Let sauté a bit.  Add your choice of meat.  Once cooked add the black beans.  Add the water and taco seasoning and let it simmer for about 10 minutes.  Add the spinach and cook until it shrinks up a bit.

Preheat your oven to 375.  Grease a 9x 13 dish.  Pour about one cup of the enchilada sauce into the dish.  Fill each tortilla with about a 1/2 C of the meat mixture, then roll up and set carefully in the dish.  The sauce on the bottom kinda helps it hold together better.  Pour the remaining sauce on the top.  Bake for 20 minutes.  Top with cheese if you want (Daiya of course) and bake another 5-10 minutes until the cheese is nice and melty.  I served mine with Mexican rice.

I don't have a finished picture...
We were too busy eating them!!

My Mexican neighbors wanted to come over for dinner when they heard I was making enchiladas. I said not this time, I have to make sure they are good first!! ;)  And they were! I'll invite them over next time!

The original recipe for the enchilada sauce is here.  The enchiladas I just made up as I went along! ;)

Jalapeño Turkey Burgers with Cilantro Lime Sauce (GF & DF)

It's grillin' season... and I have so many jars of pickled jalapenos from last years harvest.  I love a good spicy burger.... anything spicy for that matter!  Luckily my normally-super-picky-bitch-tummy agrees with me on this.  There's a reason everyone thinks I should've been born Mexican!  ;)

Jalapeño Turkey Burgers with Cilantro Lime Sauce

 Cilantro Lime Sauce

• 1 small bunch cilantro, washed & dried (approx. 2 cups packed)
• 1/4 C fresh lime juice (about 2 limes)
• 1 small clove garlic- minced
• ½  t ground cumin
• ¼  t sea salt
• 1/2 C mayo
• 1 teaspoon olive oil
• a bit of agave or honey
• 1/2 cucumber

Throw it all in the food processor until smooth.  Let the flavors mingle in the fridge while you make the burgers...


Jalapeño Turkey Burgers

• 1 lb ground turkey breast
• ½ C finely chopped red onion
• 1 T chopped pickled jalapeño- We pickle our own, my favorite! Add more if you want!
• 1 t ground cumin
• ½ t sea salt

Grill them however you like!  I like to do these with a lettuce wrap, fresh avocado slices, red onion slides, and of course covered in the cilantro lime sauce.




The original recipe is here.

Quinoa Pizza Crust (GF & DF)

I had been looking for a healthier and easier pizza crust that was naturally gluten and dairy free.  This is it, and I found it here! 

Seriously, the hardest part about this is remembering to start soaking the quinoa in the morning.  But if you have your shit together more than I do (which is highly likely) you won't have a problem! LOL!

 Quinoa Pizza Crust

¾ C quinoa- soaked covered by 1 inch of water for 6-8 hours (or overnight)

¼ C water

½ t baking powder

½ t sea salt

2 tablespoons EVOO

Soak the quinoa in water, covering it by at least 1", for 6 - 8 hours. 


Once you're ready to make the crust, preheat oven to 425 degrees F. Line a 12" pizza pan with parchment paper and drizzle one tablespoon of oil in the center. Spread around with your hands until evenly coated and set aside.  Rinse the quinoa in a strainer, then add to a blender. Add water, baking powder, sea salt, and 1 tablespoon of EVOO.  Blend on high until smooth and creamy, kinda like pancake batter.   Pour batter into prepared pan and bake for 15 minutes. Remove, flip and return to oven baking for another 10 - 15 minutes until browned and edges are crispy.  Top with whatever you want....sauce, cheese (dairy free if you are like me) and any other toppings you'd like.  Bake for 12 - 15 minutes until cheese has melted and started to brown.   Remove, let cool for a few minutes in the pan, and slice.  Garnish however you like.


I had leftover BBQ ribs and thought they would make an amazing pizza.  I used a little BBQ sauce and then topped the pizza with the rib meat, red onions, spinach, and sweet peppers.  Throw on a little Daiya cheese and you are good to go!

I called this the great divide...
Real cheese vs. Fake Cheese ;)

Thai Basil Chicken & Zoodles (GF, DF)

I planted thai basil for the first time this year...it just sounded like fun, and I love thai food!  Garden fresh herbs are the best.  This makes a perfect light summertime dinner!

Thai Basil Chicken

Ingredients:

• 1 1/2 lbs boneless, skinless chicken breasts, sliced bite size pieces
• 3 T fish sauce- make sure it's GF
• 3 T light soy sauce- make sure it's GF
• 6 cloves garlic, minced
• 1 jalapeno, seeded and minced
• 1 T EVOO
• 3 C fresh Thai basil leaves (You can sub regular basil if you don't have the thai basil)
• 3 small zucchinis- spiralized into zoodles

Directions:

In a bowl whisk together the fish sauce and soy sauce.  Marinate the chicken while you prepare the rest of the ingredients.  Mince the garlic and dice the jalapeno.  Heat a wok over medium-high heat, when hot add the oil, garlic and jalapeno, cook until fragrant, about 30 seconds.

Increase the heat to high and add the chicken and sauces.  Cook, stirring until just cooked through, about 4 minutes. Add the zoodles on top and let them soften a bit for a couple minutes.  Stir in the basil and cook until wilted, about 1 minute.

I do realize my food photography skills are lacking...
but I assure you it tastes good!
And the bowl is super cute!

You can find the original recipe here from skinnytaste.

Chunky Chicken Broccoli and Bean Chowder (DF & GF)

We just got back from Vegas and let me tell you, their gluten free game could use some improving!  I'll fill you in more on that soon.  The whole city left me craving some good 'ol comfort food.  Returning to negative temperatures didn't help that situation either!  I needed a good hearty soup...

Chunky Chicken Broccoli and Bean Chowder

That is quite a mouthful.... in the best way possible!

This is a dairy free twist on your typical chowder.  I forget the corn because my tummy doesn't love it.  And we didn't have any potatoes....so this is what happened and it was sooooo sooooo good!

1 Large boneless chicken breast- dice into bite size pieces

2 head broccoli- diced

1 red onion- diced

4 garlic cloves- minced
salt & pepper- to taste
2 T EVOO
4 C vegetable broth- I always use low sodium, make sure it's GF too!
3 C cashew milk

1 can garbanzo beans- drain and rinse

1 can white northern beans- drain and rinse
1/2 C dairy free cream cheese- I use Daiya

1/4 C nutritional yeast

juice of 1/2 lemon

Heat the EVOO in a large soup pot.  Add the onion and let it soften a bit.  Add the garlic, chicken, salt and pepper.  Cook for about 10 minutes.  Add the beans, broccoli, broth, and milk.  Let this simmer for about 30 minutes.  When you are ready to serve stir in the cream cheese, nutritional yeast, and lemon.  Adjust seasoning.