Green Bean Chicken + Rice

I found this recipe a few years ago (check the original recipe out here) and my family absolutely loved it! I've shared it with many friends and it has become a great go-to meal for me! It only uses one pot, which means less dishes, and takes very little work! Although it's very, very simple, It's a seriously addicting meal.

Green Bean Chicken + Rice

• 2 Tablespoons coconut oil
• 1 1/2 pounds chicken, diced (I use boneless skinless thighs or breasts) 
• 3 stalks celery, sliced
• 1 large sweet onion, chopped
• 2-3 teaspoons dried dillweed
• 1 pound green beans, trimmed and cut (I've used fresh & frozen!) 
• 2 cups basamati rice (cooking time is for white rice, brown rice will take longer)
• 2 1/2 cups chicken stock (preferably homemade) 
• 1 Tablespoon dijon mustard
• 1 teaspoon salt

1. In a large stockpot or dutch oven, heat coconut oil to medium-high. Add chicken & cook until browned, then remove and place into a bowl.

2. Reduce heat to medium, add another Tablespoon of oil (if necessary) to pan, and then add chopped onion, sliced celery, salt & dillweed, cooking for a few minutes until the onion starts to become translucent. 

3. Stir in rice & cook for a minute more, then add chicken back in.

4. Add dijon mustard into your chicken stock & whisk to combine, then add to chicken & rice mix, bringing it all to a boil.

5. Once mix is boiling, *place green beans on top (do not stir them in!). Cover with a lid and reduce heat to medium low, letting simmer and cook for 20 minutes. 

6. When 20 minutes is done, turn stove off and let set for 10 minutes more. 

7. Stir everything together,  salt & pepper to taste, serve & enjoy!

*I like adding the green beans in early on because I like mine done all the way. If you want your green beans al dente, cook the rice mix for 10 minutes before adding the green beans.

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Sweet Potato Shepherds Pie

This is the easiest recipe you will ever make! It's my go-to meal and a sure crowd pleaser. A much healthier version of the classic, but nobody complains when I make this dish. It's also a most requested meal when either of my brother's come to visit, which isn't that high of an honor because they'll eat almost anything, but it makes me feel special. I make this in large quantities because the entire family loves it, but also because it makes fantastic leftovers! Enjoy!

Sweet Potato Shepherds Pie

• 2 pounds ground beef
• 1 pound carrots, chopped into rounds
• 1 sweet onion, diced
• 1 bag frozen mixed veggies
• 5-6 sweet potatoes (or more! yum!)

Peel and chop sweet potatoes & then boil until fork tender. Drain off water & mash.

Preheat oven to 400 degrees.

While potatoes are boiling, brown the ground beef in a dutch oven or large stainless steel pan that is oven safe. When the meat is almost done, add chopped onions and carrots and cook for a few minutes more. Salt & pepper to taste. Once onions are translucent and carrots are starting to soften, add the bag of mixed veggies and cook for two minutes longer.

Spoon mashed sweet potatoes over the top of meat and veggie mix and flatten down with a fork. Bake at 400 degrees for 25-30 minutes. Serve & enjoy!

I just found this random picture of me that my sister took a while back. This is what my life looks like on a daily basis.

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Meatloaf (Egg free, gluten free option)

I've been married for almost six and a half years and would you believe just a few weeks ago was the FIRST time I've EVER made meatloaf?! Isn't that like housewife fraud? Both my husband and I were scarred as children by meatloaf. Him by his mother's and me by mine. (Sorry if you're reading this, mom.) We both have these pictures in our mind of saltine cracker, heinz ketchup, eggs and hamburger in a mashed up nasty mess. I think it was only a couple months ago I said that I "hated" meatloaf. Those are strong words, so I'm assuming mom's meatloaf was psychologically damaging. I probably should have gotten therapy. But alas, I overcame the fear & took the plunge. I can now be truly initiated into housewife-dom. Meatloaf. Siggghhhh.  It's become something both the hubby and I dream about now. We've seen the light & realized how delicious & comforting this iconic food can be. I found the original recipe here if you want to see it, but have tweaked mine a bit to suite our personal tastes.

I did not take pictures of the raw meatloaf. You're welcome. No matter how good it tastes, it's just ugly.

I used homemade breadcrumbs from my einkorn sourdough bread that I made, but feel free to use gluten free! Croutons and breadcrumbs are so simple to make, once you do you will never buy them again! Check out my crouton/breadcrumb recipe HERE!


Meatloaf

• 2 lbs ground beef
• 1/2 cup bread crumbs (My Crouton/Breadcrumb Recipe) 
• 1/3 cup ketchup (MUST use homemade! It's super easy! Recipe HERE!)
• 1/3-1/2 cup unsweetened applesauce (I liked less so it wasn't as sweet)
• 1/2 tsp italian seasoning (optional)
• 3/4 tsp salt
• 2 Tbs dried parsley
• 1/4 tsp black pepper
• 1/2 large onion, grated or finely chopped
• 1-2 carrots, finely grated

1. Preheat oven to 350 degrees.

2. In a large bowl, combine all ingredients mixing with your hands until well blended.

Place in a lightly greased loaf pan and brush top of meatloaf with a bit of ketchup.

3. Bake meatloaf approximately 60 minutes. Should be firm to the touch and a thermometer inserted should read 160 degrees F. 

4. Let stand 10 minutes before serving.

*A friend who's family can eat eggs told me she replaced the applesauce with one egg & everyone loved it! 

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Sweet Potato Casserole (Dairy Free, Refined Sugar Free, Gluten Free)

Sweet potato casserole (a.k.a. the best thing in the entire universe) is possibly my favorite thing to eat. Loaded with tons of sugar, gluten, fat and cinnamon spice goodness, it's like Christmas in a casserole dish. Only problem is, I can't eat any of those things anymore. What on earth will I do? Oh yeah, just figure out a recipe that tastes equally as delicious so I don't have to suffer in a world without it.

Sweet Potato Casserole (Dairy Free, Refined Sugar Free, Gluten Free)

• 4 Cups sweet potatoes, cubed (5 small/medium sweet potatoes)
• 2 Tbs honey
• 1/2 packet stevia
• 2 eggs, beaten
• 1/4 tsp salt
• 4 Tbs coconut oil
• 1/2 cup almond milk
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/2 tsp allspice 
• scant 1/2 tsp nutmeg
• 1/8 teaspoon cloves

Preheat oven to 325 degrees. 

Bring a medium size saucepan of water to a boil on medium high heat. Add cubed sweet potatoes & boil until tender. Drain off water and mash. Add all of the other ingredients and mix completely. Pour into an 8x8 casserole dish and spoon topping on (recipe follows). Bake at 325 degrees for approximately 30 minutes or until top is nice and golden & casserole has set. 

Topping

• 1-2 Tbs honey
• 1 packet stevia
• 1/2 cup walnuts or pecans, roughly chopped
• 1/4 cup coconut oil
• 1/4 cup oat flour
• 1/2 cup rolled oats

Combine all ingredients. It will be thick like a paste. Spoon it on top of casserole and bake as directed above.


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Chocolate Cupcakes with Peanut Butter Icing (grain free, vegan, refined sugar free)

I cannot tell you how good these cupcakes taste! I was DYING for a chocolate cupcake & tried a bunch of different recipes but couldn't find one that had the right texture & taste combo. The texture is so good for being grain free! The coconut milk and avocado make these nice and moist, and although if you're trying (when they are plain) you can taste the avocado a little bit (I don't mind it) once you put the peanut butter frosting on them, they are perfection! My biggest pet peeve on blogs is when they post a baked good & DON'T include a picture of the inside, so of course, I added one. Enjoy! 

Chocolate Cupcakes (grain free, vegan, refined sugar free) 

• 3 cups almond meal (Spoon measured) 
• 2 level TBS coconut flour
• 1 cup cacao powder
• 3/4-1 cup coconut palm sugar (depending on how sweet you like them)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• ½ cup coconut oil, melted
• 1 cup coconut milk, full fat
• 1 small avocado (mine was a very large avocado so I only used half!)
• 6 tsp egg replacer blended with 6 TBS water in the blender or processor 
• 2 1/2 teaspoons vanilla extract
• 2-3 tablespoons raw honey

Preheat oven to 350 degrees. 

 In a large bowl mix the almond flour, coconut flour, cocoa powder, palm sugar, baking soda & salt. (Make sure to spoon measure the almond meal! Using a spoon, scoop into measuring cup & level off.) 

In the bowl of a food processor or blender, add the egg replacer and water and process or blend until its thick and frothy. Add coconut oil, coconut milk, avocado, vanilla and honey and pulse or blend until completely smooth. 

With a rubber spatula, gently fold the wet ingredients into the dry just until moistened.  It may seem dry at first, but will become thick and moist as you keep folding in. Put cupcake liners into a muffin tin & scoop batter into liner almost to the top. They will puff up a bit. 

Bake at 350 degrees for 20-25 minutes. I made mini cupcakes & took them out after 15 minutes so I'm guessing at the time for bigger cupcakes! They may require longer. They should be slightly firm to the touch when finished. 

Peanut Butter Icing 

• 1 Cup natural peanut butter
• 1 Cup spectrum palm shortening
• 2-4 TBS raw honey
• 2 tsp vanilla 

Add all ingredients to the bowl of a mixer and beat until fluffy, scraping down sides as needed. Pipe onto cupcakes. 

Chocolate Icing (if you want a swirl) 

•  2 TBS cocoa powder
• 1/4 Cup spectrum palm shortening
• 1/4 tsp vanilla
• 1 TBS honey

Combine all ingredients in the bowl of a mixer and beat until fluffy.

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