Chicken, Brie, and Apple Quesadillas

This recipe is adapted from one in the October 2010 issue of Cooking Light. I like how this recipe uses apples in an unexpected way, and it can be modified to fit your own tastes. I used Brie cheese like the original recipe calls for, but a cheddar cheese would be great as well. If you aren't fond of the peppery taste of arugula, try spinach. All in all, this is a great recipe to welcome the tastes of fall.

Chicken, Brie, and Apple Quesadillas

Ingredients:


1 lb of chicken tenders


2 T olive oil


2 T Dijon mustard


1/4 cup + 2 tsp apple cider (divided) (or 100% apple juice)


4 (10-inch) flour tortillas

6 ounces Brie cheese, rind removed and cut into 1/4-inch-thick slices, divided


1 honey crisp apple, cored and cut into 1/4-inch-thick slices (about 1/2 pound), divided


4 cups arugula, divided


3/4 teaspoon freshly ground black pepper, divided

Directions:

Heat olive oil over medium high heat. Season chicken tenders with salt and pepper and add to the pan. After a few minutes of cooking add 1/4 cup of apple juice or cider, cover to steam. Cook for 3-4 minutes per side, until cooked through. Let cool and then cut up into 1/2 inch cubes.


Combine mustard and cider in a small bowl; stir well.
Heat a large nonstick skillet over medium heat. Spread each tortilla with about 1 1/2 teaspoons mustard mixture. Place 1 tortilla, mustard side up, in pan. Arrange one-third of cheese slices over half of tortilla; cook 1 minute or until cheese begins to melt. Top the cheese with 2-3 T of the cooked chicken. Arrange one-third of apple slices over the chicken and then top with 1 cup arugula. Sprinkle with 1/4 teaspoon pepper. Fold tortilla in half; press gently with a spatula. Cook 2 minutes on each side or until golden brown. Remove from pan. Repeat procedure twice with remaining 3 tortillas, cheese, apple slices, 2 cups arugula, and 1/2 teaspoon pepper. Cut each quesadilla into 4 wedges.

Vegan Chocolate Pudding

The other day I was looking for some recipes to use some leftover avocados.  I wanted to do something different than guacamole, or adding it to a sandwich.  In the past I have seen recipes that use avocados to add moisture to brownies and cakes, so I figured that I would try a dessert.  This pudding recipe is adapted from one that I found in Self magazine.  It takes about 5 minutes to make and tastes sinful!  Enjoy!

Vegan Chocolate Pudding

Ingredients:

2 avocados

1 tsp cinnamon

1 tsp vanilla

1/8 tsp chili powder

1/4 tsp nutmeg

4 T pure maple syrup

4 1/2 T unsweetened coco powder

4 T unsweetened almond milk

Directions:

Combine the above ingredients into a blender, adding more milk if needed to achieve desired consistency.  Cover and refrigerate for at least 1 hour.  Top with raspberries or blackberries before serving.  

Against All Grain's Banana Bread

Last week I got the copy of the cookbook by Danielle Walker called Against All Grain.  The cookbook focuses on recipes that are Paleo, so grain free, gluten free, and dairy free.  The reason that I was so intrigued by Danielle's book was because she and I share a very similar health story.  Through diet, Danielle was able to get her UC symptoms under control.  I am not advocating a Paleo diet for everyone, but going grain free can help a lot of people with digestive disorders.  The first recipe that I decided to make was the banana bread.  My family loves banana bread, so I figured that this would be a good one to start with.  I was amazed that a bread that has absolutely no flour or sugar could turn out this good!  Next time I will make two loaves, since my husband and son ate most of the first loaf in less than a day!  So, whether you typically eat grain free, or you just want to try something new, give this recipe a try!

Against All Grain's Banana Bread

Ingredients:

2 T coconut oil, melted (plus some extra for greasing the pan)

4 large eggs

3 T honey

1 tsp pure vanilla extract

1/2 tsp apple cider vinegar

1/2 cup coconut flour, sifted

1/4 cup blanched almond flour, sifted

1 tsp baking soda

1/2 tsp sea salt

1/2 cup coconut milk

3 large very ripe bananas

* Optional add ins: chocolate chips, walnuts, dried cranberries, or raisins

Directions:

Preheat oven to 350F.  

Grease the sides and bottom of a loaf pan with coconut oil.

Place 2T of coconut oil, eggs, honey, vanilla, and vinegar into a mixer and beat on high for 30 seconds.  (You can use a stick blender or hand mixers as well).

Combine the coconut flour, almond flour, baking soda, and sea salt in a bowl, then add them to the wet ingredients, beating on high until combined.  

Place the coconut milk and bananas in a separate bowl and mash until it resembles baby food.

Add the banana mixture to the batter and beat on medium until thoroughly combined.  

Mix in optional add ins if desired.

Pour the batter into the prepared loaf pan and bake for 40-45 minutes, until a toothpick inserted comes out clean.

Remove from the oven and allow the loaf to cool for about 15 minutes.  

So Many Possibilities!

Are you looking for a way to add some new flavors your sandwich at lunch?  Maybe you need a way to add some flavor to your grilled chicken or fish.  I have had a recipe for a roasted eggplant and red pepper sauce for years and just stumbled across another one in a flyer at the grocery store.  The following recipe is a cross between the two.  This sauce works great as a sandwich spread, a topping for grilled meats, or as a dip.  Best of all, it is so simple to make!!  Enjoy!!

Roasted Eggplant and Red Pepper Sauce

Ingredients:

1 head of garlic

1 medium eggplant cut into 1 inch cubes (leave the skin on)

1 red onion, cut into 1 inch cubes

2 red bell peppers, cut into 1 inch cubes

2 T olive oil

1 tsp kosher or sea salt

1/2 tsp black pepper

1/2 tsp red pepper flakes

2 T tomato paste 

2 T lemon juice

Directions:

Preheat oven to 425.  In a bowl combine eggplant, onion, peppers, olive oil, salt and pepper.  Spread vegetables onto a baking sheet and roast for 45-55 minutes, or until they are soft and browned.  While vegetables are roasting, cut 1/4 inch off of the pointed top of the garlic head.  Place in a small baking dish, cut side up.  Drizzle with 1 tsp olive oil.  Roast for about 45 minutes until the cloves are soft and brown.  Cool vegetables slightly and then place in a food processor.  Add 3-4 garlic cloves (or more if you love garlic!), tomato paste, and lemon juice. Pulse to blend ingredients together.  Serve as a spread, a dip, or on top of grilled chicken or fish.  

Paleo Style Blueberry Lemon Bars

This is a recipe that I adapted from a blog by Dinah Houston. This is a great recipe if you are looking for something sweet, but still want to eat clean. These bars are dairy, grain, and refined sugar free.

Blueberry Lemon Bars

Ingredients:

1 1/2 cups almond meal
1/2 tsp cinnamon 
1/2 tsp sea salt
8 T coconut oil, melted
2 TBSP honey
3 tsp vanilla
3 eggs
1/4 cup honey
1/2 cup lemon juice
1 T chopped mint
1/2 tsp lemon zest
1 cup of blueberries

Directions:

Preheat oven to 350

Coat a baking dish or a glass pie pan with coconut oil.  Combine the almond meal, salt, 2 T coconut oil, honey, 2 tsp of vanilla, and cinnamon.  Press this mixture into the pan.  Bake at 350 for 15 minutes.  Set aside to cool. 

Squeeze about 3-4 lemons to make 1/2 cup of lemon juice and set it aside.
In a saucepan combine the eggs, honey, mint, lemon zest, and 1 tsp of vanilla.  Stir all of these ingredients over medium low heat.  ***You must stir this egg mixture constantly, or the result will be scrambled eggs!***  After this mixture heats for about 2 minutes, add 6 T coconut oil (one at a time).  Keep stirring until the coconut oil is combined.  Next, slowly add the 1/2 cup of lemon juice.  Continue to stir until the mixture begins to thicken.  This will take at least 5 minutes.  If you aren't sure if the mixture has thickened...keep stirring!  You will notice!  Stir in the mint and remove from heat. 

Pour the lemon mixture over the cooled almond crust and spread it evenly.  Finally, take the 1 cup of blueberries and push them down into the lemon layer.  Refrigerate for at least 1 hour (preferably overnight). 

Cut into bars and serve...next time you will probably want to double this recipe!