Antipasto Tortellini Salad....

This recipe was originally created and published in 2010! I ended up winning the St. Ives National recipe contest. :-D what a beautiful memory! 
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I love Tea Parties. The hot cups of fragrant tea, the scones with the clotted cream and jam or lemon curd generously spread, and the fellowship with other ladies make it an afternoon well spent.

I made this scrumptious salad for a tea recently and was encouraged to share my recipe. It was quite lovely next to the Benedictine sandwiches and scones and tasted even better the next day. :) Enjoy!

Antipasto Salad

4 packages (I buy the aldi ones with 20 ounces each) Tortellini with cheese (gluten free pasta can be substituted for this). Make sure to cook, rinse, and cool! 

1/2-1 cup kalamata olives, sliced

1/2 cup crumbled feta (or more if desired)

1/4 cup chopped marinated artichoke hearts

3/4 cup chopped hard salami or pepperoni (I use Hormel which is nitrate free)

1 medium tomato, diced

1/2 English cucumber, diced 

1/4 cup chopped Pepperoncini peppers

1/4 cup chopped fresh basil (optional)

Mix well!

Lemon Vinaigrette

2 tablespoons honey

2 tablespoons Coconut Aminos, Bragg’s Amino acid, or gluten free soy sauce

1 tablespoon apple cider vinegar

1 tablespoon lemon juice

3/4 cup extra virgin olive oil (can do less if needed)

1/2 teaspoon garlic powder (or 2 chopped garlic cloves)1/2 tsp Italian seasoning 

Sea salt and pepper to taste

Whisk all salad dressing ingredients together and pour over salad. Toss well and serve.

Spiced Cran-Cherry Sauce...

One of my earliest memories of Thanksgiving and Christmas dinners was the cranberry sauce. You mean I got to eat JAM with my regular food? :-D I was all in! As I started learning to cook, I experimented with different variations. This is by far my favorite version! Enjoy! 


Spiced Cran-Cherry Sauce...

12 ounces fresh cranberries (I used organic) 
8-10 ounces frozen cherries
a little water
Cook until the cranberries have broken down and it is saucy. 

Add: 
1 cup  organic light brown cane sugar (or more to taste) OR coconut sugar 
1 tsp grated organic orange rind (and the juice from the orange)
1 teaspoon pure vanilla extract
1/4 tsp cinnamon (add more to taste if desired) 

And then a couple dashes of nutmeg, ground cloves, and ginger. Stir well and refrigerate! 
Eat to your hearts content. ;-) 

Creamy Smoked Salmon & Caper pasta (dairy and gluten free)

I have always loved smoked salmon and recently found some marked down drastically at the store. I decided to indulge, but I also didn’t want to just eat it straight out of the package like I usually do! 😂 
Thankfully I was able to muster up some creativity and came up with this dish tonight. It’s gluten AND dairy free (if you skip the butter) and every bite was a delight! 😍 

* Creamy Smoked Salmon & Caper pasta *

1 bag brown rice linguini 

Smoked salmon 

Vegan Parmesan 

Sauce: 

1 tablespoon extra virgin olive oil 

2 cloves garlic, crushed or minced 

1/2 teaspoon paprika 

1-2 tablespoons capers 

1/2 cup mayonnaise (I used Sir Kensington’s)

Dash of cayenne (optional) 

Sea salt and black pepper (to taste) 

1-2 tablespoons butter or ghee (optional) 

Step 1: Cook and drain pasta and set aside. 

Step 2: Add olive oil and garlic to pan and cook for 1-2 minutes on medium heat until soft. Add mayonnaise, all seasonings, capers, and optional butter. 
Step 3: Mix well and add pasta. Toss and serve topped with smoked salmon, Parmesan, and basil or dill. 
Enjoy! 👩‍🍳 
❤️Stephanie 

Cinnamon Roll Protein Cake...

This vegetarian cinnamon roll protein cake (my own recipe) with vegan “buttercream” icing reminded me of visits to my grandma who would serve us steaming bowls of oatmeal with honey and cinnamon and also carrot or spice cake! I felt so nostalgic with every bite. ❤️ 🥕 

All three kids gave it two thumbs up (Hudson did say he felt like I was trying to trick him) 😂 and they still have no idea how healthful this cake really was 😂

The frosting recipe is from Detoxinista and I’ll post her link below! 

Cinnamon Roll Protein Cake 

with Vegan Cream Cheese Frosting...

3/4 cup cinnamon roll protein powder (I used the vegan cinnamon roll protein flavor from Arbonne, which is now out of stock, but vanilla vegan would be a perfectly fine substitute)

1/2 cup almond butter (I like the smooth kind from Maranatha) 

1/2 tsp baking soda

1/2 cup raw honey or Pyure sweetener

2 eggs

3/4 cup unsweetened Almond milk 

1 teaspoon pure vanilla 2 teaspoons cinnamon powder

Add all ingredients to mixer! Mix well and scrape sides with a spatula and make sure all of it is mixed together. Pour into a lightly greased glass or ceramic square baking dish (you can also line with parchment paper). 

Bake in oven at 350 degrees for 25-30 minutes (or until center is cooked). Refrigerate overnight and serve with vegan frosting for breakfast, a snack, or dessert. 
Go here for frosting recipe:Vegan Cream Cheese Frosting! 

Let me know what you think! 😍
❤️Stephanie 

Not-Your-Ordinary Baked Oatmeal...

I

I remember as a child crying because I had to eat thick and goopy oatmeal. I hated it for years until I discovered the warm goodness of Baked Oatmeal. Over the years, I have tried different recipes for Baked Oatmeal. Most are too sweet, dry, bland, or just gross. This is a tried and true creation of mine. I lovelovelove it and and so does my husband. It tastes just like a warm sweet oatmeal cookie. Let me know what you think!

~Stephanie's Baked Oatmeal~
3 large Eggs
3 cups Oats
3/4 cup dark Brown Sugar (you can substitute other comparable sweeteners if desired)
1 stick melted salted Butter
1 teaspoon cinnamon
1/4 milk (or coconut, almond, or cashew milk) 
2 teaspoons Baking Powder
1-2 teaspoons Vanilla
1/2 cup raisins or craisins (optional, but it will definitely make it more moist)
1/4 cup chocolate chips or chunks (optional)
Dash of nutmeg (optional)

Mix all ingredients and pour into a buttered 9x13 dish. If batter seems too thick or dry to you, try adding more milk (if needed). Bake at 350 for 30-35 minutes (make sure it is not liquid in the center but you also don't want it overdone either).

Whole 30/Paleo Chicken Tikka Masala...

I never had *real* Indian food until I married my husband. Michael has such a great love for India (its people and culture) after spending five weeks helping at an orphanage in 2005. He tells stories of food so hot it blistered his lips. He tells stories of babies healed through prayer. He tells stories of how it changed his life and convinced him of a calling into pastoral ministry. I've grown to love it too and hope to visit someday.

I just love the unique blend of spices. The creamy textures of some of the dishes. The exotic flavor. The delicate comfort. The vibrant color. This dish is even for the picky eaters. My kids beg me to make this!

I hope you enjoy just a little taste of the beauty and art that is Indian cuisine, with a bit of the paleo touch.

Chicken Tikka Masala 

(dairy free version)

Ingredients for chicken marinade:
1 cup full fat coconut milk
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh ginger (or 1 tsp. powdered ginger)
1 teaspoon salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces

Tomato Cream Sauce2 tablespoons coconut oil
2 cloves garlic, minced
1 medium onion, chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon salt, or to taste
1 (16 ounce) can tomato sauce
1 cup full fat coconut milk
1 cup coconut cream (not coconut cream concentrate)
1/2 cup chopped fresh cilantro
For Chicken Marinade:
In a large bowl, combine coconut milk, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for at least one 1-3 hours.
Cook chicken (with marinade) until cooked through and then drain. Set aside until needed.

For Tomato Cream Sauce:
Heat coconut oil in a large heavy skillet over medium heat. Saute garlic and onion until onion is transparent. Season with cumin, paprika, and salt. Add cilantro and stir in tomato sauce and coconut milk and cream. Simmer on low heat until sauce thickens, about 20 minutes.

Add cooked drained chicken to tomato cream sauce, and simmer for 10 minutes. Serve over spaghetti squash or zucchini "noodles" and garnish with fresh cilantro.

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Chicken Tikka Masala (traditional Indian dish)

Ingredients for chicken marinade:
1 cup full fat yogurt
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh ginger (or 1 tsp. powdered ginger)
1 teaspoon salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces

Tomato Cream Sauce2 tablespoons coconut oil
2 cloves garlic, minced
1 medium onion, chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon salt, or to taste
1 (16 ounce) can tomato sauce
1 cup heavy whipping cream
1 cup coconut cream (not coconut cream concentrate)
1/2 cup chopped fresh cilantro
For Chicken Marinade:
In a large bowl, combine yogurt, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for at least one 1-3 hours.
Cook chicken (with marinade) until cooked through and then drain. Set aside until needed.

For Tomato Cream Sauce:
Heat coconut oil in a large heavy skillet over medium heat. Saute garlic and onion until onion is transparent. Season with cumin, paprika, and salt. Add cilantro and stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.

Add cooked drained chicken to tomato cream sauce, and simmer for 10 minutes. Serve over rice or noodles and garnish with fresh cilantro.

Calming Smoothie...

I have a VERY energetic 4 year old son. When I tell people that, they respond with "oh, he is a boy!"

When I say energetic, I mean superhero level of super sonic energy all wrapped up in a 4 year old smarty pants little boy. :-P There are some days where I literally feel like I could fall asleep standing up from chasing him around. 

I wasn't feeling very well today and he was in his energizer bunny mode plus being cranky (which is due to him wanting to not go to bed until 10:30 at night and waking at 6:30... yawn!) I tried to think of what I could give him that was 100% natural that would help relax and calm him.

It then came to me to give him chamomile. He does NOT like it straight, even with honey. So I started mixing stuff up and came up with this awesome concoction that he downed in 30 seconds flat. Within an hour of consuming it, he was calm and eventually took a nap (which he desperately needed even while fighting it). 

Chamomile is the common name for several daisy-like plants of the family Asteraceae. These plants are best known for their ability to be made into a tea that helps with sleep. I love Chamomile whenever I have a cold because it really does calm my cough, especially with honey. :-)

Calming Smoothie...
1/4-1/2 greek yogurt (or any kind of yogurt or milk)
6 ounces of hot water with 2 bags of chamomile tea (steep until dark and let cool)
1 cup of frozen fruit (I used mango, but berries would be yummy too)
1/2-1 teaspoon vanilla
Stevia or honey to taste

Pour all ingredients together in blender or magic bullet and blend until creamy. Drink and enjoy!