Quick and Easy Garlic Toast

Quick and Easy Garlic Toast

I recently received an email with an article on ways you can top toast. It reminded me of my garlic toast I’ve been addicted to making as of late. Of course, it’s because I love just about all things garlic. From adding extra in various recipes, like stir frys to even being on toast. So I figured, why not make a simple garlic toast? It tastes great with my homemade chicken zoodle soup which works perfectly when one is feeling unwell or needing warm meals during the colder months of the year.

I used my friend’s bread recipe and it tastes amazing! Yet it’s so simple and easy to make! I usually use my toaster oven to toast my bread but you can use a regular oven as well and set it to broil for about 5 minutes or until it’s toasted. You just need to keep a good eye on it so it doesn’t burn.

Some alternatives to add additional flavor would be to add shredded cheese of your choice on top or even add your favorite salsa. You can even turn it into a bruschetta-like my quick and easy recipe you can find here! Or you can even add mashed avocado with salt and pepper and some deli meat of choice like prosciutto too.

Quick and Easy Garlic Toast

Ingredients:

  • Bread slices
  • garlic powder
  • about 1 tsp of oil of choice per slice

Directions:

  1. Take your sliced bread and spread your oil on one side.
  2. After spreading out the oil, take your garlic powder and sprinkle over the oiled bread.
  3. Place your bread slices in your toaster oven and set it to toast for about 5 minutes or until desired toasty brown goodness. If using a regular oven, set to broil and broil until the desired toastiness.
  4. Remove from oven and enjoy! Just be careful as it’s hot!
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How to Make Easy Maple and Brown Sugar Oatmeal (Vegan, Gluten Free, & Non-Vegan Options)

How to Make Easy Maple and Brown Sugar Oatmeal (Vegan, Gluten Free, & Non-Vegan Options)

I don’t know about you but since fall weather is approaching (Yay for no scorching heat days!), I tend to want warm, hearty meals for breakfast. What better breakfast than oatmeal? It’s simple, you can make it sweet or savory, and it can be vegan or non-vegan too!

My all-time favorite flavoring for oatmeal has been maple and brown sugar. Ever since I was young, this has been my ultimate go-to. Usually, it was instant oatmeal, as it was quick and easy to make, but now that I am experimenting more, I like using my own ingredients to make it rather than just using it out of a box. It has fewer chemicals and preservatives overall. Below is a photo of the ingredients I used minus the oatmeal. I love purchasing Gerbs Gluten Free Oats as they are allergy friendly and I can get a 4lb bag for about $30 on Amazon Prime.

Ingredients Maple & Brown Sugar

Ingredients – Cinnamon Powder, Vanilla Extract, Light Brown sugar, and Maple Syrup

The longest wait, I must admit is getting the water to boil. I love my pans but getting the water to boil on medium heat seems to take forever! Though must admit, doesn’t everything seem to take forever when you’re feeling hungry? Anyways! I hope you all will enjoy the simple and semi-healthy (at least less of a chemical storm really) for your morning breakfast!

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Gluten Free Oats Cooking in sauce pan

Ingredients:

  • 1/2 cup uncooked Gluten Free Traditional Rolled Oats
  • 1 cup of Water
  • 2 heaping Tbs of Organic Light Brown Sugar
  • A Dash of Vanilla Extract
  • A Dash of Ground Cinnamon
  • Maple Syrup to taste

Directions:

  1. Add water to soup pot and boil.
  2. Once the water comes to a boil, add oatmeal.
  3. Bring water back to a boil and boil for a couple of minutes.
  4. Cover and remove from heat for about 5 minutes till oats are soft.
  5. Pour cooked oatmeal into a serving bowl (or 2 if your sharing!). Then add the rest of the ingredients and stir to combine.
  6. Enjoy while hot!

Optional (vegan): Add fruit like cut bananas for an extra healthy and sweet bonus! Another option would be to add some flavored tempeh or extra firm tofu possibly with a sauce drizzled on top.

Optional (non-vegan): If you’re not vegan, you can add ham, bacon, eggs, and perhaps a bit of spice like chili flakes or sriracha on top to make it more savory and have an added bonus of protein and heat. The possibilities are endless!

Easy Pan-Fried Breaded Chicken Breasts (Gluten Free)

Easy Pan-Fried Breaded Chicken Breasts (Gluten Free)

Happy Thursday everyone!

This recipe is pretty simple but tasty! I first made it and had the lightly pan-fried chicken breast slices with some cornbread waffles as was needing something different than the usual baked chicken.

Of course, you can add any sides you like from waffles to loaded mashed potatoes or even creamy mashed cauliflower too. The possibilities are endless! These pan-fried chicken breasts would be good topped on a salad even.

The breadcrumbs I used were the Full Circle Italian breadcrumbs brand that I found at my local Lowes grocery store but any brand will do. If you don’t have the Italian style breadcrumbs, you can add some parsley flakes and salt and pepper to the breadcrumbs before you coat the chicken breasts.

Ingredients:

  • Gluten Free Breadcrumbs (Italian style works amazing!)
  • 1lb Chicken breast thin sliced
  • Salt & Pepper for seasoning
  • Oil (I use canola but any high heat oil works)

Directions:

  1. Clean and cut chicken into thin strips.
  2. Add breadcrumbs, salt, and pepper (and if not using Italian style, add parsley flakes too!) onto a plate. Lightly coat the chicken breasts in the breadcrumbs till each piece is covered.
  3. Heat oil on low to medium heat in a frying pan. (Be careful as the oil will splatter as it cooks the chicken. I use a splatter screen for my frying pan to help minimize getting splattered and burned.)
  4. Add a few chicken slices to the hot oil and cook till browned on each side and thoroughly cooked.
  5. Place each cooked piece of chicken on a plate with paper towels. Once finished cooking the chicken breast slices, pat dry with a paper towel before serving.

Enjoy!

via Daily Prompt: Fry

Easy Apple Cinnamon Oatmeal

Happy Oatmeal Monday!

According to Wikipedia, the second Monday in February is considered Oatmeal Monday. Apparently, Scottish students from the 17th to the 19th century had a diet that consisted of eating oatmeal. You can find out more about it here on Wikipedia.

As you are aware, breakfast is the most important meal of the day. But who has time for a big breakfast when we have to run to work or do errands or take care of our families? A simple but filling breakfast is what’s needed! What are your favorite ways to enjoy oatmeal? I love adding fruit or cinnamon and brown sugar!

Ingredients:

  • 1 cup Rolled or steel cut oats
  • 1 medium sweet apple diced and peeled
  • A dash of cinnamon
  • Sweetner of choice (1tbs of liquid sweetner like agave or maple syrup or couple of stevia packets)
  • About 1 cup of water

Directions:

  1. Take a saucepan and add water. Heat on low to medium heat.
  2. Peel and dice your apple then set aside.
  3. Once water is boiling, add your oats and reduce heat to a summer. Stir occassionally and allow to cook for about 5 minutes or so till oats are soft.
  4. Once the oats are done, remove from heat.
  5. Add your apple,cinnamon, and sweetner of choice to taste.
  6. Serve in bowls. Makes approximately 2 servings.

Chicken Shepard’s Pie (with Vegan Option)

Hello again!

I have created another recipe that is pretty simple yet delicious! I love a basic Shepard’s pie. My mother often uses ground hamburger as the base but since I love chicken a lot, figured why not try and see how well it goes?

Turns out, it was awesome! I’ve even made a low carb version as well for those who are watching their carbs. Just replace the mashed potatoes with mashed cauliflower.

Unfortunately, I do not have any pictures yet (was too tempting to dive right in!) but will add some next time!

I hope you all will enjoy the recipe as much as I have.

Ingredients:

  • 1-2 packages of boneless chicken breasts. (After cooking will need to be chopped)
  • Kernel corn (1 frozen package or 1 can drained)
  • 2 to 3 large Russet potatoes.
  • Oregano
  • Parsley
  • Salt & Pepper
  • Paprika (Optional for topping)
  • Milk (Or non-dairy milk)
  • 1-2 TBS of butter cut into pieces

Directions:

  1. Preheat oven to 350 degrees. While preheating, clean chicken breasts before placing on a baking sheet. Once the oven is heated, place chicken in the oven for about 25 to 30 minutes.
  2. Peel and cut your russet potatoes into cubes. Add to a saucepan and add water. Boil for about 10 minutes till soft. Drain then add back to saucepan (or mixing bowl).
  3. Add milk of choice and butter. Then take a masher (or hand blender) and mash/whip the potatoes till desired smoothness.
  4. Once chicken is fully cooked, remove from the oven and allow to cool enough to handle. (Or can use a fork and sharp knife) Cut the chicken breasts into bite-sized pieces. Add to a 9×13 casserole dish.
  5. Open your frozen (or drained canned) kernel corn and add to the chicken.
  6. Add salt, pepper, oregano, and parsley then mix together.
  7. Top with the whipped/mashed potatoes.
  8. Heat the oven at 350 degrees. Add the casserole dish uncovered for about 30-45 minutes (or till potatoes have a slight brownness and it is fully cooked).
  9. Once cooked, remove from the oven and serve.

 

Optional – Low Carb version
To make it low carb, feel free to replace the potatoes with creamed cauliflower.

Want to change it up? Try it with sweet potatoes and garlic with other vegetables!

Vegan/Vegetarian option: Replace chicken with soy crumbles like from Lightlife or your favorite brand or use cooked lentils! Then replace dairy butter with a nondairy version like Earth Balance. 🙂

A semi-quick meal… Salad and Baked Potato… With a twist!

Hi everyone!

I know it has been ages since I last posted anything on here. Life has been pretty difficult lately but I came up with an excellent new meal idea! As long as you have a fridge and microwave (plus a grocery store or farmer’s market nearby), you can even make a quick, healthy meal while traveling! I did this when I visited Kill Devil Hills, NC. It was pretty relaxing and definitely worth a visit if your not into super busy beaches.

Anyways, the meal idea I came up with is pretty simple and quick. I call it…Dun dun duuuuuuun…

Hot Salad and Baked Potato with a Twist!

Funny title isn’t it? Like, why would someone eat something hot, at the beach when it’s warm out? Silly but will admit that it was an excellent meal. I mostly eyeballed the ingredients but was good just experimenting.

Now onto the ingredients!

Ingredients:

  • 1 potato (I used russet but can use any potato that can be baked easily in the microwave..like sweet potatoes)
  • 1/2 to 2 Tbps Organic butter (or use your own choice type butter and amount to taste)
  • Romane lettuce (at least 2-3 large leaves. I like using a lot cause ya know… foooood)
  • 1/2 to 1 Bell pepper (I like bell peppers.. shh. 😉 )
  • Carrots (1 large or 3 baby carrots chopped)
  • A handful of Shredded cheese (I used mozzarella but any would work)
  • Garlic powder (a sprinkle)
  • White or sweet onion chopped (1/4 cup approximately)
  • Greek yogurt (optional)
  • A drizzle of Sriracha or hot sauce of your choice (optional)
  • A light drizzle of Olive oil (optional)

Tools of the trade needed:

  • Microwavable plate
  • Sharp knife (be careful please!)
  • Fork
  • Paper towel (a few as need to cut the potato), regular towel, or oven mit

Directions:

  1. Prepare your potato to cook in the microwave. I found the easiest way to cook a russet potato was using this microwave method that I found here: http://www.thekitchn.com/how-to-bake-a-potato-three-easy-methods-157073
  2. Wash and cut your veggies. Then add it to a microwavable plate.
  3. Once potato is finished baking in the microwave (or oven if you have one available), remove the skin from the deliciousness inside and mash it with a fork on the plate. Be careful though as the potato will be hot!
  4. Sprinkle garlic powder to your heart’s content over the veggies and even the potato if you like! Then add the butter to the mashed potatoes. You’ll be microwaving everything shortly so it will melt. Also don’t forget the cheese on the potato! (This is where you would add the olive oil over the veggies to help them cook.)
  5. Put the plate in the microwave and let it cook for 1 to 2 minutes to let the cheese and butter milk.
  6. When taking the plate out, be careful as it will be hot.
  7. Sprinkle some salt and pepper over the meal then can mix everything together if you like!

Side note: Hot sauce like Sriracha is amazing on this! If you want a more creamy texture, feel free to add greek yogurt!

I hope you all will enjoy this easy meal that isn’t too bad on the health scale!