Apple Pecan Chicken

Apple Pecan Chicken

I absolutely love ONE PAN dishes! All the spices used in this dish are such a delicious compliment to the apples! This recipe uses coconut milk to keep it dairy-free and at ALL Diet Levels. However, if you are on Diet Level 6, then you may substitute half and half or heavy cream. Serve this dish with cauliflower rice or red potatoes and a salad and you’ll have an economical and quick meal on the table in no time!!

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Apple Pecan Chicken
Diet Level:5
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Prep Time 5 Minutes
Cook Time 20 Minutes
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Ingredients
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Begin by heating a large skillet to medium high heat.
  2. Prepare your chicken breasts (or thighs) by pounding them to be thinner, and possibly cutting (breasts) in half (if they are HUGE).
  3. In a small bowl stir together the cumin, cinnamon, cardamom and salt. Coat or rub the chicken with spices.
  4. Add 2 tbsp olive oil to your pan once hot, and begin to cook the chicken or thighs. Sear on each side for 2-3 minutes (depending on thickness of chicken). Chicken does not need to be fully cooked, but almost cooked. Set aside and cover with foil.
  5. Place remaining olive oil in the skillet and add garlic, apples, and pecans. Cook for 3-4 minutes or until apples soften and pecans are fragrant. Continue to scrape the bottom of the pan to collect spices from the chicken.
  6. Pour in coconut milk, and scrape the bottom of the pan to flavor the sauce. Add chicken back to the skillet.
  7. In a small bowl, mix together arrowroot starch and water. Pour into the pan.
  8. Cover with a lid and let the mixture cook for another 3-5 minutes, or until the mixture is thickened and chicken is cooked through.
  9. Serve immediately over rice, greens, or vegetable noodles.
Pumpkin Apple Breakfast Bake

Pumpkin Apple Breakfast Bake

This dish is a perfect addition to your fall breakfast routine. Love this recipe and the combination of the pumpkin and apple.  Great dish to give us a break from ALL those eggs for breakfast!!!1

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Pumpkin Apple Breakfast Bake
Diet Level:5
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Prep Time 10 Minutes
Cook Time 40 Minutes
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Servings
Ingredients
Prep Time 10 Minutes
Cook Time 40 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Preheat your oven to 350 degrees. Grease an 8x8 square pan with coconut oil or spray, set aside.
  2. In a large bowl, combine pumpkin, banana, eggs, coconut milk, pumpkin pie spice, ½ tsp cinnamon, and salt. Using a hand mixer or immersion blender, beat the ingredients together.
  3. In a separate bowl, sprinkle remaining cinnamon on the diced apple and coat the apples. Mix into the wet ingredients.
  4. Sprinkle the pecans along the top of the dish, and place in the oven.
  5. Bake for 35-40 minutes (depending on oven). You will want the top to be mostly firm and golden on the top.
  6. Let sit for at least 10 minutes before serving. You can also chill and store in the fridge for up to a week. Serve warm, cold, or at room temperature.
Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms

If you love mushrooms, this is going to be one of your go-to recipes! It’s beyond easy to make and so yummy!

You can use a variety of sausage flavors. Change it up to change the flavor of the dish! You can spice this dish up by using hot Italian sausage or lower the kick by substituting sweet chicken sausage.

This is a great appetizer to serve next time you have some friends over or even for a holiday gathering or to bring to a potluck event.

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Sausage Stuffed Mushrooms
Diet Level:6
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Prep Time 15 Minutes
Cook Time 25 Minutes
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Prep Time 15 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Diet Level:6
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Instructions
  1. Preheat oven to 400 degrees.
  2. Stem the mushrooms, finely chop the stems, and set aside.
  3. Heat a medium skillet over medium heat. Add the sausage and cook, using a wooden spoon to break meat into small pieces, until cooked through and browned. About 6-8 minutes. Transfer to plate and set aside.
  4. Add the olive oil to that skillet, add the onion. Cook, stirring occasionally for 1 minute, then add the celery. Cook, stirring, until the celery is soft, about 10 minutes.
  5. Add the chopped mushroom stems, season with salt and pepper. Cook until soft, about 4 minutes. Now, add the cooked sausage back in and stir it all together. Turn heat off.
  6. Lightly season the inside of the mushroom caps with a little salt. Fill each mushroom with the sausage blend, being generous with how much you put in. It’s easy to do this right over the pan one at a time.
  7. Place mushrooms in a baking dish and lightly spray the top with oil.
  8. Bake until golden brown, about 17-20 minutes. Serve.
Banana Bread

Banana Bread

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Banana Bread
Diet Level:4
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Prep Time 5 Minutes
Cook Time 50 Minutes or 2-4 Hours (depending on method used)
Servings
Thick Slices
Ingredients
Prep Time 5 Minutes
Cook Time 50 Minutes or 2-4 Hours (depending on method used)
Servings
Thick Slices
Ingredients
Diet Level:4
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Instructions
Oven Method
  1. Preheat the oven to 350 degrees.
  2. Spray a loaf pan with cooking spray.
  3. Mix all of the ingredients together in a large bowl (or if you are starting with whole oats instead of oat flour, you could throw everything in a blender to mix, blending until mixture is smooth).
  4. Pour mixture into prepared bread pan and bake for 40-50 minutes, or until a toothpick comes out clean.
  5. Let cool and slice into 8 slices.
  6. Enjoy, or store leftovers in fridge for up to one week, or in the freezer for up to one month.
Slow Cooker Method
  1. Start by finding a loaf pan that fits inside your slow cooker. It may not sit perfectly in the bottom, but you may prop it up on some balls of foil, and it will fit just snuggly at the top. If you don't have a loaf pan you may pour the batter directly into the bottom of your slow cooker. Spray either the loaf pan, or the bottom of your slow cooker with cooking spray.
  2. Mix all of the ingredients together in a large bowl (or if you are starting with whole oats instead of oat flour, you could throw everything in a blender to mix, blending until mixture is smooth).
  3. Pour mixture into prepared bread pan and place bread pan in slow cooker. (If you are not using a pan, pour batter directly into slow cooker.) Place a dish cloth or 2 thick paper towels over the top of the slow cooker. Place lid snugly on top of towel, (the towel helps prevent moisture from forming on the lid, and making the bread wet).
  4. Cook for 3-4 hours on HIGH heat (depending on your slow cooker, and if you are cooking it in a loaf pan versus the bottom of the slow cooker, which would take less time). Cook just until a toothpick comes out clean.
  5. Let cool and slice into 8 slices.
  6. Enjoy, or store leftovers in fridge for up to one week, or in the freezer for up to one month.
Recipe Notes

NOTE ON BAKING BLENDS:

JoJo Erythritol Stevia Baking Blend (click on name to go to Amazon purchase link) is a good one to use in recipes. The reviews on Amazon are great as well.  It only has the two ingredients listed in the name: Erythritol and Stevia. It is non-GMO and organic. While erythritol IS a sugar alcohol, it does not cause the digestive issues of other sugar alcohols and has been approved by the FDA. Also, when purchasing, be sure to watch labels for non-GMO and organic erythritol.

SweetLeaf SugarLeaf Sugar Mix (click on name to go to Amazon purchase link) is great for recipes as well. It has stevia and raw organic cane sugar as its ingredients. This brand is non-GMO and contains no sugar alcohols. Organic cane sugar is unrefined sugar, minus the cancer-causing and environmentally damaging pesticides present in conventionally grown sugarcane. Compared to white sugar, organic cane sugar has the full-bodied taste of sugarcane and is much less processed, retaining a lot of the nutrients present in cane juice. 

Both erythritol and stevia (by itself) are sugar-free and neither raises blood sugar at all. However, the biggest difference comes in the form of taste. Stevia is super sweet. It’s 250 to 300 times as sweet as sugar. That’s why it has a bit of that artificial sweetener aftertaste, even though it comes from a natural source. Erythritol is much less sweet, coming in at 60 to 80 percent as sweet as sugar.

Sooooo, if you process ALL the information out there regarding sugar substitutes...and, believe me, there is A LOT of information out there...here is the bottom line---QUANTITY MATTERS!  It always does, right?

If you are going to have a treat once a week, then either one of the above baking blends is a great choice for you. Neither one of them is going to send you into a diabetic coma! They both taste great substituted in recipes. They are BOTH a much better choice than table sugar!

NOTE ON DIET LEVELS:
This recipe is marked as a "Diet Level 4" recipe and is also marked as "sugar-free." However, if you are going to use the SweetLeaf SugarLeaf Sugar Mix, then you would, technically, NOT be within a "sugar-free" diet level. Only utilizing the JoJo Erythritol Stevia Baking Blend would keep you within the sugar-free boundaries.

Date Sweetened Cookies

Date Sweetened Cookies

This is a great Diet Level 4 cookie recipe, although it also fits nicely into DL’s 1, 2, 3, and 6 (NOT DL 5, due to the inclusion of oats, so not grain-free). They are crispy-on-the-outside-soft-on-the-inside cookies. You can make these as chunky or smooth as you want, depending on how long you let the blender or food processor machine go. These cookies are made with raisins, but you could also substitute Lily’s chocolate chips (see image below), which are made with stevia and you would still be in the “sugar-free” diet-level realm! You can find them at HEB with all the other baking chocolate chips.

Lilys Baking Chips No Sugar Added

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Date Sweetened Cookies
Diet Level:4
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Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
Cookies
Ingredients
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
Cookies
Ingredients
Diet Level:4
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Instructions
  1. Preheat oven to 350 degrees.
  2. Place dates and vanilla in a food processor or high-speed blender until smooth, about 1 minute. Add almonds until smooth, another minute or so.
  3. Add in the oats, salt, cinnamon, baking soda, and oil, and process for another few minutes. You might need to stop periodically to scrape the sides in order to get the mixture to blend evenly. Add in the banana for 10 seconds.
  4. Stir in the raisins.
  5. Shape dough with a spoon into 20 cookies on 2 lightly greased cookie sheets and flatten slightly with a spatula.
  6. Bake for 8-10 minutes, or until the edges are lightly brown.
  7. Place on a cooling rack and store uneaten cookies in an airtight container.
Spinach and Kale Sweet Potato Cakes

Spinach and Kale Sweet Potato Cakes

These delicious and easy-to-make sweet potato cakes are great as an appetizer, side dish, or can also be served for breakfast with a side of nitrate-free bacon.

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Spinach and Kale Sweet Potato Cakes
Diet Level:5
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Prep Time 20 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Prep Time 20 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Peel the sweet potatoes and cut into ½ inch pieces.
  2. Fill a sauce pan with 1 inch of water. Place sweet potatoes in a steamer basket in the pan and steam until tender, about 12 minutes. (You may also steam in microwave.)
  3. Once tender, transfer the potatoes to large bowl. Add coconut milk and mash until smooth.
  4. Stir in the kale, spinach, onion, cumin, garlic, and sea salt.
  5. Once thoroughly combined, form sweet potato mixture into 6-8 individual patties.
  6. Heat 1 tbsp of avocado oil in a large frying pan over medium-high heat. Fry patties in pan until lightly browned on both sides.
  7. Serve warm or freeze for later.
Plantain and Sausage Breakfast Casserole

Plantain and Sausage Breakfast Casserole

This recipe is a great candidate for a Sunday meal prep for the week to come! It reheats exceptionally well and freezes well, too. The plantains help provide a healthy dose of starch while the eggs and sausage offer up fat and protein. Next to some leafy greens or a piece of fruit, you have yourself a complete meal!

A note about choosing plantains: Most plantains at the grocery store are going to be green/yellow. At this stage, these plantains will be starchier and less-sweet than their brown (more ripe) counterparts. Unlike a banana, a completely brown plantain does NOT mean that it’s bad. It just means that it’s going to be more sweet then starchy. This casserole is better with sweeter plantains, so let 3 of the yellow/green plantains sit out on your counter top for about 5 days, or until they’re starting to look nice and brown. At this point, they’re ready for the casserole! Note that you CAN make this casserole with not overly-ripe plantains. You will follow all the same steps, but know that the plantain base will be more savory and less sweet.

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Plantain and Sausage Breakfast Casserole
Diet Level:5
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Prep Time 30 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Prep Time 30 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. In a large skillet, brown the breakfast sausage over medium/high heat, breaking it up with a spoon as it cooks. Cook until it looks crispy and has released a good amount of fat. Using a slotted spoon, transfer the browned sausage to a separate bowl, leaving the grease behind in the pan.
  2. Turn the heat to medium and add one layer of the sliced plantains. Cook on one side for about 3 to 6 minutes, or until they start to look golden brown. Flip them over and cook for an additional 3 to 6 minutes, or until golden brown. As the plantains are finished, add them to the bottom of a 9 inch by 13 inch casserole dish. Repeat until all the plantain pieces are cooked and spread out into one even layer in the bottom of the dish.
  3. Spread the sausage over the plantains and then pour the whisked eggs over the sausage. Sprinkle the top with the salt, pepper, and oregano.
  4. Bake the casserole at 350 F for 20 to 25 minutes, or until the center is firm (give it a shake and if it jiggles, it needs more time).
  5. Let the casserole cool for about 5 minutes then slice and serve.
Date Syrup

Date Syrup

To make this recipe, simply incorporate two ingredients (water and dates) in a blender. Using soft medjool dates (you can find them in the produce section of your grocer) is the best way to make this syrup. Be sure to puree until it’s totally silky smooth.

Some fun variations to spice up this sauce are adding applesauce or cinnamon.

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Date Syrup
Diet Level:5
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Prep Time 5 Minutes
Servings
Batch
Ingredients
Prep Time 5 Minutes
Servings
Batch
Ingredients
Diet Level:5
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Instructions
  1. Blend both ingredients together in a blender until completely smooth.
  2. Store in the fridge.
Sandwich Bread DL 5

Sandwich Bread DL 5

This is Mandy’s Sandwich Bread with date syrup substituted for the honey to make the recipe Diet Level 5 friendly!

You can also add cinnamon to the recipe and raisins for “cinnamon-raisin” bread!

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Sandwich Bread DL 5
Diet Level:5
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Prep Time 15 Minutes
Cook Time 50 Minutes
Servings
Loaf
Ingredients
Prep Time 15 Minutes
Cook Time 50 Minutes
Servings
Loaf
Ingredients
Diet Level:5
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Instructions
  1. Preheat oven to 300 degrees.
  2. Place a small, heatproof dish of water on the bottom rack while the oven heats (you can leave it in while it bakes).
  3. Line the bottom of an 8 1/2 X 4 1/2 loaf pan with parchment paper and then grease well.
  4. Beat egg whites until soft peaks form.
  5. Beat egg yolks and cashew butter in a separate bowl until combined. Then mix in date syrup, (optional cinnamon and raisins), vinegar and milk.
  6. Sift coconut flour, baking soda, and salt. Add to mixture in bowl. Beat until combined.
  7. Add two tablespoons of egg whites to mixture and beat until smooth. Then add remaining egg whites and beat on low until just combined. DO NOT OVERMIX.
  8. Pour batter into prepared pan and immediately put in oven. Bake for 45 to 50 minutes until top is golden brown and a toothpick inserted into center comes out clean.
  9. Remove from oven and let cool for 15-20 minutes before removing from pan. Cool for one hour before slicing.
Recipe Notes
Carrot Cake Smoothie

Carrot Cake Smoothie

Carrot cake–YUM! Calories and sugar–YUK! How about this smoothie instead? It is reminiscent of all those carrot cake spicy flavors, WITHOUT all the bad stuff!!! It also offers up a whopping 19 grams of protein and 10 grams of fiber!

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Carrot Cake Smoothie
Diet Level:5
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Prep Time 5 Minutes
Servings
Serving
Ingredients
Diet Level:5
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Instructions
  1. Throw everything into the blender, and mix until smooth.
  2. Enjoy!
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