We also made Chicken and Peanut Butter Curry the other day that was fabulous. Thai food is one of our favorite foods to try, but due to the amount of coconut milk it can be rather unhealthy. So we tried using light coconut milk, and reducing it even more by adding a little water. It tasted just as good!

Hello again!
So recently Nate and I made homemade chili and cornbread. It was SO good! Especially on a cold winter day when your nose is starting to run and you just want to wrap up in a blanket and eat something hot (and a little spicy) - this is the perfect recipe! I posted the recipes under the main tabs (Bread/ Entrees) and just want to share our experience and the photo's here. I looked and looked for a cornbread and chili recipe that I liked, but couldn't find one. I wanted something easy, fast and delicious! So, I sort of made up both of these recipes based upon others that I've seen and tried before myself. My favorite part of this chili recipe, is the "Secret Ingredient"! haha, I know, silly. But it seriously makes this chili amazing, giving it the perfect kick. If you aren't that big of a spicy person, just add a little, and it will not overpower the wonderful taste of the stew. The chili and cornbread go wonderful together, and Nate LOVED the honey spread:) Hope you enjoy!

Ginger Snap Cookies

Chicken Enchilada Photos!

Hi everyone!
Here is my first post on this blog, so be patient if it's a little rough, I'm still figuring things out:) So the first recipe I will post here, are delicious chicken enchiladas and ginger snaps. I made these two a little over a week ago, and Nate and I both loved them! The enchiladas use corn tortillas and dairy free cheese (soy, rice or almond) and were fabulous! I didn't really have a recipe, so I made them up myself! The ginger snaps were delicious and very flavorful, just ask Nate, he finished them by himself within just a couple days. They go great with some rice/almond milk or rice/coconut ice cream! I got the recipe for them out of a wonderful cookbook called "No Wheat, No Dairy, No Problem" by Lauren Hoover. Hope you enjoy!

Chicken Enchiladas

(Dairy/Wheat Free)

Recipe from Chelsey Hilton

INGREDIENTS: Corn Tortillas; 6 oz. plain yogurt (WholeSoy & Co.), 8 oz. Soy Station Shredded blend Jalapeno Jack & Cheddar Flavors, salsa, 1 (24 oz.) jar green enchilada sauce, about 3 cups shredded chicken (I like to use the frozen – or fresh – chicken breasts and season with onion powder, garlic powder, and salt and pepper, 1 can black beans drained, 1 can sweet corn drained, 1 onion, 3 green onions, 1 can sliced olives, 2 tomatoes, 1 head roman lettuce, guacamole (dairy free), cilantro and lime to taste.

DIRECTIONS: Combine about ¾ of the yogurt and as much salsa as desired (to taste) to make the “red sauce”. Prepare chicken if not already prepared. Using a 9x13 baking dish, cover the bottom of the pan with a thin layer of the red sauce. Then place a layer of corn tortillas in the pan, covering the bottom of the pan (approximately 6 *will overlap), then spread a thin layer of green enchilada sauce on the tortillas and then layer with chicken, beans, corn, onion, and last cheese, repeat this process a couple (3 or so) more times until ingredients are gone. After, cover the top with a layer of tortillas followed by the rest of the green enchilada sauce and cheese. Cover with tin foil and bake for about 35 minutes at 350 degrees, remove tin foil, layer with chopped green onions and bake for another 10 minutes until the top is golden brown and bubbling. Remove from oven and cool. Serve with chopped lettuce, tomatoes, olives, guacamole, cilantro and lime to taste.

Serves: Approximately 5-6

*Many of these dairy free (cheese and yogurt) products can be found in grocery stores such as Good Earth Natural Foods or Sunflower Market.

Ginger Snap Cookies

(Dairy/Wheat/Sugar Free)

Recipe from Lauren Hoover out of her cookbook “No Wheat, No Dairy, No Problem”

INGREDIENTS: 1 ¾ cups oat flour; ½ teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon sea salt, fine; 1 ½ Tablespoons ground ginger; 1 teaspoon ground cinnamon; ¼ teaspoon whole nutmeg, grated (I just used ground nutmeg and it worked fine); ¼ teaspoon ground cloves; 1/3 cup grapeseed oil; ½ cup real maple syrup, grade B dark; 2 Tablespoons unsulfured molasses; 1 teaspoon real vanilla extract.

DIRECTIONS: Preheat oven to 350 degrees. Sift all dry ingredients into the bowl of an electric stand mixer. Add wet ingredients and mix with a paddle attachment just until combined. Scrape down bowl and mix briefly. With a 1 Tablespoon size ice cream scooper, scoop dough onto a baking sheet evenly spacing 9 onto each pan (the dough will be a little thin/sticky, don’t add any more oat flour or worry about it, it’s suppose to be that way) Bake one pan at a time on the middle rack of the oven for 12-14 minutes or until golden brown on the bottom, but not burned. They will still feels oft in the middle, but will get crispy when cool. Remove from pan onto a wire cooling rack. Eat warm while a little soft or wait a few minutes if you like them crispy!

Yields: 18 cookies

*You can find the grapeseed oil, oat flour, and grade B real maple syrup at stores such as Good Earth Whole Foods and Sunflower Market.