Kale Chips and Pico de Gallo

Our commitment in doing this project is to never put something up here that isn’t truly good and tested in our kitchen.  So when I say that this was delicious, please understand that it was D-E-L-I-C-I-O-U-S!

Since cutting out so many starchy carbs and breads, I had been missing the salty crunchy taste.  Nuts just don’t seem to do the trick in this department.  Plus, you can easily over-do it with nuts in the calorie area.  So I’ve been searching for something that might help.

I decided to give the famed Kale chips a try.  Believe me when I say I was skeptical.  I just couldn’t grasp how a leafy green could be called a chip.  But when I finished baking them, they truly were crunchy.  A bit fragile, so not like a traditional chip, but very tasty and salty.  They are perfectly paired with homemade pico too!

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Kale Chips:

one bunch of kaley

1 tbsp of olive oil

salt & pepper to taste

sprinkle of garlic powder

Tear the leaves from the stems and break into 1 to 2 inch pieces.  Toss in olive oil.  Lay on a cookie sheet.  Sprinkle with salt, pepper, and garlic powder.  Bake at 275 for 20 minutes.  Enjoy!

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Pico de Gallo:

4 tomatoes, seeded and chopped

1 jalapeno, seeded and minced

1/2 medium onion, diced

handful of fresh cilantro, chopped

1 lime

Add all ingredients in a bowl and squeeze lime over it.  Toss. 🙂

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Breakfast Casserole

This is a dish we have been enjoying for years in our family.  The original recipe calls for french bread cubes to be added as a crust.  Well, that isn’t on our new healthy eating plan.  So, I’ve adapted it here to make it more diet friendly.  It’s high in protein and super tasty.  You will think you are getting a real treat!

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Ingredients:

4 cups of cubed ham (could really do this with any meat, chicken, deer sausage, ground beef, etc)

2 to 4 cups of shredded cheddar cheese

1/2 cup almond flour

1 tsp of dried mustard

8 large eggs

1/2 cup of milk (could use almond milk here if you like)

Layer the ham on the bottom.  Sprinkle the top with cheese.  In a bowl, combine the almond flour and dried mustard.  Sprinkle over cheese.  In another bowl, add 8 eggs and 1/2 cup of milk.  Whisk together until combined.  Bake at 350 for 50 minutes or until eggs are set.

Enjoy!  It will be hard to just eat one serving!

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From the Bowman Kitchen 🙂

Field & Stream Soup

Hi friends 🙂  I’m Anna, the wifey of Brad.  I’m here to post a little recipe that we make in our kitchen.  Brad has dubbed it Field & Stream soup and we love it!  Inspiration for this soup came when we ate at an upscale Mexican restaurant a few years ago.  For the starter to the meal, the waiter delivered a bowl and fresh ingredients like chicken, tomato, green onion, avocado, and rice.  Then he poured a steaming seasoned broth over it.  It was delicious and fresh!  So I came home and recreated it.  It has been a staple around our house since.  The recipe goes as follows…

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4 cups of chicken broth

1tsp salt

pepper to taste

1 tsp garlic powder (or you could chop some fresh garlic to simmer in the pot)

1 tsp onion powder

4 green onions, chopped

2 tomatoes, seeded and chopped

2 – 3 baby carrots sliced

1 handful of fresh spinach, chopped

2 filets of fish

Preheat the oven to 325.  Pop the fish in for about 15 to 20 minutes or until it flakes easily with a fork.  Do this first so that it will be done when your broth and veggies are ready.  Pour the 4 cups of broth into a pot and bring to a boil.  Once boiling, reduce heat to a simmer.  Now go grab whatever veggies you have available and start chopping.  Look for a wide range of color for your bowl.

When the fish is finished, break it into pieces and divide into 4 bowls.  Add chopped veggies.  Pour steaming broth over the contents in the bowl.  Let sit for a minute or two as it will be softening the vegetables.  Enjoy!

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The Natural Path

We recently went to see a naturopathic doctor in Arkansas over our holiday visit.  Through this visit, I made some discoveries about my health – some that were expected and some that were surprises.  I’ve never been to this type of doctor before.  My only experience with docs has been the typical family practice.

The process this doctor used was called biofeedback.  It took about 2 hours and answering alot of questions.  Based on the information received through the biofeedback, these are the supplements I am currently taking and what they are taken for.  I will be adding more supplements along the journey as I finish each round.  All of these can be found at your local health food store and come from natural substances.

supplements

In the morning:

1 tbsp. colloidal silver for bacteria and viruses (anti-infection)

1 dropper full of kidney stim

1 capful of mistletoe extract made up of wormwood and echinacea for parasites

2000 mg of vitamin C (can be spread out through the day) for energy and immune health

100 mg vitamin B6 for kidney health

1 tsp of liquid coQ10 for kidney health

1 dropper full of oregano oil (tastes bad, get capsules if you can) also for digestive parasites ingested from food poisoning

5 drops of iodine for digestive bacteria and thyroid health

4 capsules of L-cysteine for immune health (helps with exposure to heavy metals like fillings)

In the evening:

400-500 mg of magnesium for kidney health

1 dropper full of kidney stim

1 capful of mistletoe extract

4 capsules of L-cysteine

The doctor said after 10 days of taking the mistletoe, colloidal silver, and vitamin C my energy level would double.  I would have to say that what he said is correct.  I have been on the supplements now for 2 weeks and my energy level has increased dramatically.

I do not recommend taking these liquid supplements straight.  They taste terrible.  The colloidal silver really has no taste, and is actually great to give your kids, but the others are gross.  So, here is what we do to make it better.  We mix a small amount of orange juice with a small amount of club soda.  We then pour in our vitamin C flavored packet.  Our favorite is the acai berry flavor.  After that we add all the liquid supplements into what we call our ‘cocktail’.  You really can’t taste much of the supplements at all.

Another great benefit to taking these supplements so far is that our appetites have been drastically decreased.  We can only attribute that to the fact that your body craves what it needs and we, alot of times, try to meet those needs with quick processed foods.  The doctor gave us a handy sign to post within sight.  It brings a little laugh each time we see it but holds so much truth.

Be blessed!

Brad

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