Prep time: 10 minutes
Cook time: 25-30 minutes
Serves: 6

Ingredients:

• 3 T. extra virgin olive oil, divided
• 2 lbs. boneless, skinless chicken thighs
• 1½ T. Italian seasoning, divided
• Sea salt and black pepper, to taste
• 3 T. unsalted butter
• ¼ c. chicken broth, preferably organic
• ½ c. multi-colored cherry tomatoes, quartered*
• 8 oz. fresh Mozzarella cheese, sliced
• ½ t. red pepper flakes

Optional garnish: Sprigs fresh basil

*Multi-color tomatoes suggested for visual appeal. Can substitute fresh tomatoes of choice.

Directions:

1. Preheat oven to 425°F.
   
2. Heat 1 tablespoon olive oil in a large, oven-safe skillet over medium heat.
   
3. Rub the chicken thighs with the remaining olive oil and sprinkle both sides with one tablespoon Italian seasoning. Season with salt and black pepper, to taste, and transfer to the hot skillet. 
   
4. Cook for 4-5 minutes per side, or until the chicken develops a golden crust. Remove from heat and add butter, chicken broth, and cherry tomatoes. Top each chicken thigh with a slice of fresh Mozzarella cheese and sprinkle with crushed red pepper flakes and remaining Italian seasoning. Season with additional salt and black pepper, if desired.  
   
5. Transfer skillet into pre-heated oven and roast for 15-20 minutes, or until chicken is cooked through and the Mozzarella is melted. Remove from oven and allow chicken to rest for 5 minutes.
   
6. To serve, top chicken with some pan sauce and fresh basil sprigs, if desired. Serve immediately with loaded cauliflower au gratin for a complete LCHF meal or your choice of sides. Enjoy!

Nutritional Information: *

Carbs/Serving:

Total Carbs: 2.16g
Fiber:  0.3g
Net Carbs:  1.88g

Calorie Breakdown:

Protein: 40%
Fat: 58%
Carbohydrates: 1%

*Source: HappyForks.com recipe analyzer.

Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.

You might also like: Crispy Seasoned Kale Chips

The post One-Skillet Mozzarella Chicken Thighs – Keto Recipe appeared first on Face and Body Care.

The first consideration is finding the right combination of oven temperature and cooking time. These chips will burn very quickly, so keep a close eye on them, especially the first time you make them. Here, a 325-degree oven and 6-7 minutes was all that was needed to yield crispy chips that weren’t soggy or overly bitter and brown. However, you’ll want to test this closely in your own oven to find the right balance.

Next, the kale needs to be completely dry before popping it in the oven. Moisture left on the leaves can create steam, which leads to soggy chips. Also, don’t overdo it on the olive oil. Add a small amount and massage it in until each leaf is very lightly coated. If more oil is needed, add it in very small increments until each leaf is coated.

Finally, feel free to experiment with any combination of seasonings you desire. Basic sea salt is perfect on its own, but in this case the addition of smoked paprika, garlic powder, and ground cumin adds a little more depth to the flavor.

You might also like: Roasted Potatoes with Apples in Sour Cream

Prep time: 10 minutes
Cook time: 6-8 minutes
Serves: 4

Ingredients:

• 2 large bunches kale, tough stems removed and torn into chunks
• 1½ – 2 T. extra virgin olive oil
• 1 T. smoked paprika
• 2 t. garlic powder
• 2 t. ground cumin
• Sea salt, to taste

Directions:

1. Preheat oven to 325°F and line a large rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
   
2. Wash kale leaves and dry completely before adding to a large mixing bowl. Drizzle with a little olive oil and toss to combine while rubbing each leaf with your fingers to make sure it is evenly coated in oil.
   
3. Sprinkle smoked paprika, garlic powder, and cumin on top of kale and season with sea salt, to taste. Toss until evenly combined.
   
4. Arrange seasoned kale leaves on prepared baking sheet in a single layer, being careful to not overcrowd them. Work in batches, if necessary.
   
5. Place baking sheet in pre-heated oven and bake for 5-6 minutes before rotating the pan. Bake for another 1-2 minutes. Do not overcook. Remove chips from oven when they are still mostly green, with only a tiny bit of brown developing.
   
6. Let chips sit for 2-3 minutes to crisp up a bit more before serving. Enjoy!

If you enjoyed this recipe and would like to keep it close to you at any time, just save THIS PIN to your Pinterest Food or Healthy Recipes board.

The post Crispy Seasoned Kale Chips appeared first on Face and Body Care.

Alfredo sauce is a traditional white sauce made up of butter and Parmesan cheese, usually served with pasta; it is popular accompaniment for fettuccine pasta where the broad noodles are coated in the Alfredo sauce; the actual dish originated in Rome by an Italian restaurateur Alfredo Di Lelio in 1914. Alfredo sauce can be made separate from the pasta where it is sold in jars or it can be made where the ingredients are combined with the pasta dish.

Once Fettuccine Alfredo crossed over to America the dish was mixed with other ingredients such as broccoli, parsley, cream, garlic, shrimp and chicken. The Alfredo sauce itself is slightly different with variations of U.S. Parmesan cheese, roux, egg, nutmeg, caramelized onions and/or garlic, and lemon zest.

Alfredo sauce is fairly simple to make and can be perfected once the right proportions are used for its ingredients. The consistency of the sauce should allow easy but sufficient coating of the noodles; it should not be too thick or too thin.

Nothing tastes better on your pasta then a home made Alfredo sauce. Here you will find a list containing many variations on this wonderful Italian recipe.

Alfredo Sauce Recipe

Ingredients:

• 2 cups heavy cream
• 1/8 teaspoon garlic powder
• 1/2 cup butter
• 1/8 teaspoon pepper
• 1/4 cup Parmesan cheese

Directions:

• Add all ingredients in a medium size sauce pan, mix and let simmer for 12 minutes or until the desired consistency is reached.
• Can be served on your choice of pasta or as a beautiful dipping sauce for bread sticks etc.

Trans Alfredo Sauce Recipe

Ingredients

• 2 cups heavy cream
• 1/4 cup cold salted butter
• 1/4 cup freshly shredded parmesan cheese
• Salt and white pepper to taste
• Freshly chopped parsley

Directions:

• Add cold water to a saucepan, just enough to cover the bottom.
• Heat the saucepan over high heat and until water begins to evaporate.
• Remove the pan from the heat when a few drops of water are left in it.
• Add the cream and return saucepan to heat. Bring to a boil and lower the heat to medium. Continue to boil the cream until it is reduced to half.
• Cook pasta in salted water and drain well when done.
• Remove the cream from heat and gradually add the butter blending well with the cream.
• Once the cream is thick and smooth add the cheese in small portions and pasta. Stir continuously with wooden spoon until completely blended and ensure you scrape the bottom and sides of the saucepan.
• Add salt and pepper to taste and top with parsley.
• Sautéed onion and garlic can be added to pump up the flavors in this dish. The use of Asiago cheese or Romano cheese instead of Parmesan will definitely produce different flavors. Typical Alfredo sauce is high in saturated fat and sodium. For a lighter Alfredo sauce use 1 cup skim milk and 1 cup regular or light sour cream and reduce the butter. Add some dried herbs and you are ready to go. For a thicker Alfredo sauce add a small amount of roux. Roux is actually flour combined with liquid butter or olive oil.

Here’s our favorite version of How to Make Alfredo sauce:

Fettuccine Alfredo Sauce Recipe

Alfredo Sauce Ingredients:

• A pound of dried fettuccine
• A stick of sweet butter
• A cup of heavy cream
• A cup of Parmesan cheese
• Salt and pepper

Directions:

• Boil the fettuccine until it’s al dente.
• Melt the stick of butter in another skillet.
• After draining the fettuccine, add it to the melted butter in the skillet, along with the cream and cheese.
• Turn the heat under the skillet, and toss the pasta with the sauce ingredients until the pasta is coated.
• Add salt and pepper to taste.

This recipe will serve 4 as a main dish, and it has 630 calories and 51 grams of fat per serving. This makes it a dish very high in fat, so be sure to eat light the rest of the day if you’re going to indulge in this meal.

This Fettuccine Alfredo recipe is one of my favorite recipes, and I enjoy it because it’s not only luxurious, rich, and delicious, but also because it has so few ingredients and steps that I have the recipe memorized.

The Best Chicken Alfredo Sauce Recipe

Some people like shrimp with their fettuccine Alfredo, but for me, the best Alfredo sauce includes chicken. Some people prefer to saute a chicken breast and then slice it, topping the dish with the chicken. I prefer this version, where the chicken is deboned and skinned, and then tossed with the pasta and sauce.

Best Alfredo Sauce with Chicken

Ingredients:

• 1 and 2/3 cup of heavy cream
• 5 tablespoons of sweet butter
• 1 cup grated Parmesan
• 1 pound of of fettuccine
• 1 chicken, skinned and deboned
• salt and pepper

Directions:

• Melt the cream and simmer the butter together in the same pan. You can add the chicken now, or you can wait until the pasta is ready.
• Cook and drain the Fettuccine. (I sometimes like to cook the pasta in chicken stock to add a little more chicken flavor.) Mix the pasta, the chicken, the grated cheese, the cream, and the butter with the pasta in the pan over low heat.
• Serve in heated bowls with plenty of salt and pepper.

Easy Lemon Alfredo Sauce Recipe

Sometimes the regular old Alfredo sauce just isn’t special enough. Here’s an easy way to jazz up this standard Alfredo sauce recipe: add some lemon and lemon zest!

Ingredients:

• 1 and 2/3 cup of heavy cream
• 1/4 cup of lemon juice
• 1 tablespoon of lemon zest
• 5 tablespoons of sweet butter
• 1 cup grated Parmesan
• 1 pound of of fettuccine
• salt, pepper and nutmeg

Directions:

• Combine the cream, lemon juice, and butter in a pan and cook over just enough heat to melt the butter and make the cream simmer.
• Boil the fettuccine, then drain it. Toss the fettuccine with the pan of cream and butter, along with the lemon zest and Parmesan.

It is such a versatile dish that works very well with pasta. Only when its prepared at its truest form and variation can it truly make a wonderful no substitutes sauce. The quality of the ingredients matter very highly for this recipe especially the Parmesan cheese. The textures of this sauce go well with many forms of pasta.

On top of pasta, this sauce also works well with vegetables and meats. The richness of the creamy sauce compliments the tastes and textures of most vegetables. It is used in many vegetarian main dishes or as a side dish. As a side dish you can add it on the side of a main meal. The sauce is flexible enough to be used on many cuts of meat.

Enjoy your taste of Italian cuisine with your next meal!

The post How to Make Homemade Alfredo Sauce! appeared first on Face and Body Care.

Luckily, there are some ways to have healthier dishes and still feel like you weren’t missing out. Here are some different healthy Christmas eve dinner ideas.

1. Mashed Sweet Potato and Cauliflower

This is a great alternative to traditional mashed potatoes, using cauliflower and sweet potato instead, which are healthier and far less calories and carbohydrates. The combination of them makes for a colorful and flavorful side dish for your Christmas dinner. To make the dish, you want to add both sweet potato and cauliflower to a food processor to make a mash, then add in Greek yogurt instead of butter, milk, and seasonings like salt, pepper, and garlic salt.

2. Cranberry Almond Salad

This salad is a good replacement for just about any side dish, but especially the more fattening ones like green bean casserole. You will use spinach as your greens, then add some toasted and slivered almonds and dried cranberries on top. You can use a standard oil and vinegar dressing, or make a sesame seed dressing for the salad with apple cider vinegar, olive oil, honey, and sesame seeds.

3. Gingerbread Loaf

For a dessert after dinner that is healthy and low in calories, try making a gingerbread loaf. This is a clean eating recipe containing molasses, ginger, vanilla extract, maple syrup, applesauce, and eggs. You will also need cinnamon, nutmeg, whole wheat flour, baking soda, cloves, baking powder, and salt. It is a really simple recipe that just requires these ingredients and a standard loaf pan. You can choose whether or not you want icing on top.

4. Whole Wheat Rolls

Dinner rolls are often a favorite for Christmas dinner, but standard white rolls are filled with carbs and not always good for you. If you still want rolls, a healthier option is to make whole wheat ones. You can use whole wheat flour, coconut butter instead of regular butter and pure honey to make them delicious, yet better for you. Instant yeast, salt, and an egg are also going to be used for the rolls.

5. Cauliflower Rice Stuffing

Instead of making regular bread stuffing, why not use cauliflower rice and turn it into a healthier version of stuffing? Cauliflower can be made into a rice consistency with your food processor. You will then combine the cauliflower rice with onion, olive oil, celery, mushrooms, seasonings, herbs, red wine vinegar, and pecans.

The post 5 Healthier Christmas Dinner Ideas – Easy to Make appeared first on Face and Body Care.

Healthy Juice Recipes for Beginners:

Juice Recipes and Benefits – How to make healthy juice, its health benefits, queries about homemade healthy juices and some very easy and tasty juice recipes.

Healthy juice recipes are so popular right now. Years ago, many people viewed these recipes as just another fad in the dieting niche. But over the years, juicing has proved to be one of the easiest and healthiest ways to squeeze in more produce.

Juicing enables the body to absorb a plethora of important enzymes that are required for several chemical processes such as digestion and absorption. Cooking vegetables destroys these enzymes, so many health experts recommend juicing. But starting the juice journey isn’t always easy.

Is fruits and vegetable juice good for you? You bet! There are so many benefits to drinking juices!

Health Benefits of Juicing

Getting More Veggies In Your Diet – Proper nutrition requires each person to get a wide range of vegetables, but due to taste and preparation, most people fail to eat enough variety.

Food rotation not only allows them to get a greater range of nutrition, but reduces the likelihood of developing food allergies due to eating too much of one kind of food.

Better Absorption Of Nutrients – People can absorb more of the nutrients from the vegetables and fruit they consume. Poor dietary habits lead to poor digestion and many find even when they are eating better, they do not seem to be getting the added benefits.

By juicing, their body is better able to absorb the nutrients as the juicing process puts it in a state that is easier to digest than from whole foods.

Easier To Consume – It is easier to consume larger volumes of vegetables than people could if eating whole food. Minimum recommendations for daily consumption is six to eight servings.

Most people simply do not eat this amount. However, it is possible to get several servings in a single glass of juice.

Increases Energy – Juicing gives people added energy two ways. First, it will balance their body’s ph which helps their body work optimally and boost energy.

The nutrition is more easily and quickly digested and received by the body, and the body converts this to usable energy.

Weight Loss – If someone is on a diet, juicing can give them increased weight loss. But even without dieting, evidence has been shown that juicing can produce weight loss.

In a controlled study, two groups consumed the same amount of calories each day, but one group juiced and the other did not. The group that juiced lost weight with no other factors being introduced.

Immune Booster – The added nutrition helps increase the function of the body’s immune system. Getting nutrition from live food over highly processed foods and supplementing have many benefits.

There are hundreds of components in live food that all work together in ways to enhance each other and the body. Many of these are still not fully understood by science, but built into nature.

The health benefits of juicing are like having your daily nutrition injected directly into your veins. Vitamins, enzymes, minerals, photo-nutrients, bio-photonic light energy are all examples of the variety of nutritional components that are received by the body in a form easily absorbed and ready to use for your good health.

You might also like: 8 Ways To Drink More Water

Looking for some Healthy juicing recipes? Take a look below at these tasty and healthy juice recipes and DIY instructions I have collected on this page.

Pineapple Kale Mint

• 6-8 large leaves of kale with stem
• 1/4 pineapple meat, no skin
• 1 medium yellow or green apple
• 1/2 large cucumber
• 1/2 bunch parsley (or cilantro)

The pineapple kale mint juice is a fantastic choice for those who are just beginning their juicing journey.

This mix provides a sweet flavor that’s very easy on the taste buds. The pineapple can be switched for any fruit of choice as the apple is more than enough to offset the bitterness coming from the kale. The amount of kale can also be reduced especially for those who are not a huge fan of dark leafy vegetables.

Carrots and Celery

• 4 celery stalks
• 2 medium-large carrots
• 1 apple
• 1 lemon
• 6-10 stems parsley
• 6-8 stems fresh mint

The combination of carrots and celery is perhaps the most iconic in all of green juice recipes. They work really well together. They serve as a great foundation for many green juice recipes, and one can go wild on other fruit choices. Two great choices are apples and lemons to provide sweetness and that fresh citrusy blast of Vitamin C. Toss in a few stems of mint for great aroma!

Feel free to “Pin” any of the Healthy Juice Recipe that you like..

Spinach Apple Juice

• 1 Whole Spinach Bunch
• 2 yellow apples
• 1-2 lemons, unpeeled
• 2 oranges
• 1 chunk of ginger
• 6-8 stems fresh mint

Spinach is one of the healthiest of all vegetables. Yes, Popeye isn’t eating all those spinach for no reason! It contains a lot of vitamins and minerals including Vitamin K, Vitamin A, Vitamin C, Vitamin B-Complex, manganese, calcium, potassium and zinc. It also has anti-inflammatory properties, making it perfect when suffering from colds. There are plenty of fruits included in this recipe to offset the bitterness.

Kale, Cucumber and Celery

• 1 bulk of kale (8-10 main leaves+stem)
• 4 celery stalks
• 1 cucumber (Italian or other types)
• 2 Granny Smith apples
• 1 lemon, unpeeled
• 1 chunk of ginger

This recipe is particularly loved by those who want to get smooth and healthy skin. Kale is one of the most nutrient dense vegetables. It is known for its benefits to the immune system, detoxification properties, and skin-healing properties. Add in cucumber which is rich in water content and the skin will get some fantastic treat.

Juice Recipes with Apple And Beets

• 1 medium-size beet
• 1 large sweet apple (anything but Granny smith)
• 3-4 stalks celery
• 1 lime or 1 lemon, unpeeled
• 6-10 stems of parsley

Beets are the perfect example of root vegetables that are more easily taken through juicing than eaten whole.

It may take a while to deal with beets because the red color gets everywhere but the juice is great for detoxifying the body. Apples lower blood cholesterol and also give a boost in energy.

Lime provides a bit of citrus kick for a magnificent blend of flavors.

Start the green juice journey by trying out these five easy juice recipes. Try modifying the recipes by incorporating other fruit and vegetable choices and enjoy the benefits of improved health. There are various recipes like mango juice recipes, orange juice recipes to try.

The post 5 Simple & Healthy Juice Recipes For Beginners appeared first on Face and Body Care.

Italian inspired Paleo Chicken Recipe

Ingredients:

• Chicken breasts – 500 g
• 1 box of organic chopped tomatoes
• Fresh basil (If you do not have these herbs in store then you could use an organic Italian herb mix)
• Fresh rosemary
• Fresh oregano
• 3 cloves of garlic
• ½ large onion

How to make:

1. Chop the onion and the garlic and the herbs
2. Place the chicken breasts in an ovenproof dish
3. Mix the tomatoes, onions, garlic and the herbs together and pour it over the chicken
4. Put it in the oven for about 30 min on 392 f (200 c)
5. Make a salad with vegetables of your desire
6. Salt to taste with sea salt

Chicken breasts with Dijon Mustard Recipe

Ingredients:

• Chicken breasts – 500 g
• A large teaspoon of organic raw honey
• 5 tablespoons of Dijon mustard

How to make:

1. Mix the honey and the mustard together in a bow
2. Place the chicken breasts in a oven proof dish
3. Pour the mustard mix over the Chicken
4. Put it in the oven for about 30 min on 392 f (200 c)
5. Make a salad with vegetables of your desire
6. Salt to taste with sea salt

Paleo Chicken Sandwich

You can make Paleo bread rolls and then you will have a chicken sandwich.

Indian Paleo Chicken Recipes

Indian food is packed with proteins, healthy vegetables and delicious spices. Additionally it does not take that long to make the food either, at least not the recipes that I am making.

The paleo korma

Ingredients:

• Chicken breasts – 500 g
• 1 can of coconut milk
• 3 cloves of garlic
• 1 thumb sized fresh ginger
• 2 fresh green chilies
• 1/3 of a fresh red chili
• 1/2 of a fresh tomato
• 1 small bunch of fresh cilantro
• ½ tsp. cayenne pepper
• 1 tsp. garam masala
• 2 tsp. cumin
• 1 tsp coriander seeds
• ½ tsp. sea salt
• 2 tbs neutral cold pressed oil

How to make:

1. Chop the garlic, chilies, tomatoes, cilantro and ginger in semi small pieces (You are going to blend this later on)
2. Put all the stuff you chopped in a bowl. Then add the rest of the spices. Now you blend this with a hand blender until you obtain a paste like texture
3. Chop the chicken and fry it in a pan. Preferably in a pan with high edges
4. When the chicken is done add the korma paste. Then you go on and add the coconut milk. Stir it and let it boil for 2 minutes and you are good to go
5. As a rice substitute you could use chickpeas or chop a zucchini in small pieces

You might also like: Hot Chicken Salad

Paleo Chicken Garam Masala

Ingredients:

• 3 chicken breasts
• ½ red chili
• 3 cloves of garlic
• 2 bell peppers
• 12 oz of coconut milk
• A box of chick peas
• 2 tbs of garam masala

How to Make:

1. Chop the bell peppers in long slices
2. Chop the garlic and chilli
3. Chop the chicken
4. Cook the chicken in a large pan with high edges (you could use a pot too)
5. Phase in the coconut milk and the garam masala. Pour some of it in the pan and stir around. Then add some more.
6. About half way through this process add the garlic and chilli
7. At last add the chickpeas.
8. Serve it with bell pepper slices on the side.

You should with your best effort try to include all the ingredients for the Indian recipes. I actually learned that what is so unique with Indian dishes is that the different ingredients are not similar in flavor. Whereas, the western cuisine has much more flavor combinations with similar flavors.

Paleo General TSO Chicken

General Tso Chicken is a crowd pleasing favorite, this delicious paleo version will leave you wanting more. This recipe is great main dish for the entire family, especially those who are gluten intolerant. This sweet and spicy yet wonderfully savory chicken dish is easy to make and will satisfy those cravings for Asian cuisine.

Ingredients:

• 2 boneless/skinless chicken breasts
• 3/4 cup chicken broth, low-sodium
• 3 Tbsp raw honey
• 2 Tbsp arrowroot powder
• 1/2 lemon juiced
• 1/2 tsp ginger, grated
• 1 tsp red pepper flakes
• 1 scallion, chopped
• 1 Tbsp coconut oil
• Sea salt and ground pepper to taste

Preparation:

1. In a sauté pan, heat up coconut oil over medium-low heat.
2. Season the chicken with salt and pepper and then cut into strips or cubes. Add to the sauté pan and brown on all sides, 7-8 minutes
3. Add in the arrowroot powder and then the rest of the ingredients and bring to a simmer for 10-15 minutes until it begins to thicken.

Baked Coconut Chicken Fingers

Paleo cooking seems to get a bad rep, although healthy eating habits are great and a new lifestyle of clean eating is far better choice, at times we can start to miss our old faithful favorite comfort foods. For us chicken fingers are the holy grail of comfort food, they are the one food growing up every restaurant made and a restaurants to make chicken fingers were the measurement of how good the joint was. A life without chicken fingers would be a sad life indeed and this delicious paleo chicken finger recipe that is available in the Paleo Recipe Book is definitely worth making whether you follow a Paleo lifestyle or not.

Ingredients:

• 1 lb. boneless, skinless chicken breasts
• 1/4 cup almond meal
• 1/4 cup unsweetened shredded coconut
• 1/4 tsp. smoked paprika
• 1/4 tsp. sea salt
• 1/8 tsp. ground black pepper
• 1 egg
• coconut oil

Preparation:

1. Preheat oven to 400 degrees F.
2. In a bowl combine almond meal, shredded coconut, paprika, sea salt, and black pepper.
3. In a separate bowl beat egg, then dip chicken breasts in egg until coated.
4. Roll chicken breast in dry mixture until thoroughly covered.
5. Place chicken breasts in pan coated with coconut oil and bake for 25 minutes.
6. Optional: If added crunchiness is desired, broil chicken for an additional 2-3 minutes.

Savory Chicken Casserole

Ingredients:

• 2 c cooked shredded chicken
• 5 c butternut squash, peeled and cubed
• 1/2 c coconut cream (skimmed off of the top of a can of coconut milk)
• 1/4 c coconut oil, melted
• 25 c green peas (if using frozen, thaw prior to adding to recipe)
• 1 TBSP apple cider vinegar
• 1 tsp sea salt
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/2 tsp onion powder

Preparation:

1. If you have not pre-prepared your chicken, place chicken in an additional pot of boiling water for 40 minutes. Remove from heat, strain and shred chicken using forks or a stand mixer.
2. Meanwhile, soften cubed and peeled butternut squash in a large pot of boiling water for approximately 40 minutes. Remove butternut squash from pot using a strainer and place in a large bowl. Using a potato masher, mash butternut squash to a smooth, but somewhat chunky texture.
3. Add apple cider vinegar, sea salt, garlic powder, black pepper, oregano, thyme and onion powder to the mashed butternut squash and stir to combine.
4. Add coconut creme and oil, stirring to combine.
5. Stir in coconut oil, coconut creme, shredded chicken and green peas.
6. Place mixture in a large skillet and cook for approximately 8-10 minutes on medium heat.

Recipe makes 4 servings.

The post 7 Quick and Easy Paleo Chicken Recipes appeared first on Face and Body Care.

Ingredients

• 6-7 middle-size potatoes
• 5-6 small sweet apples (golden)
• 250 ml sour cream
• 2 tablespoons olive oil
• 1 tablespoon salt (depends on preferences)

Instructions

1. Heat an oven to 200 degrees.
2. Peel and rinse potatoes (better use special knife.) Cut potatoes into thin slices – around 1 mm width. You can use food processor, if it allows doing that.
3. Put potato into an appropriate size oven-tray (we use glass medium-deep oven-tray.)
4. Add salt and olive oil, stir well and put in an oven.
5. Meanwhile peel apples, cut them in four and cut cores of potatoes out.
6. Slice apple quarters in straws (around ½ centimeter width)
7. Take oven-tray out of an oven, add apples to potatoes, add sour cream and stir.Put an oven-tray in the oven again and bake until the dish is cooked through, for 40-50 minutes. Cooked potato should have a golden crust

The post Roasted Potatoes with Apples in Sour Cream appeared first on Face and Body Care.

Ingredients:

• 2 medium-size Granny Smith apples
• 1 small onion, finely chopped
• 1 small green bell pepper, seeded and finely chopped
• 3 cloves garlic, minced or pressed
• 2 tablespoons dried currants
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 1/4 teaspoon ground red pepper (cayenne)
• 1 can (about 14 1/2 oz.) diced tomatoes
• 6 small skinless, boneless chicken breast halves (about 1 3/4 lbs. total)
• 1/2 cup chicken broth
• 1 cup long-grain white rice
• 1 pound large raw shrimp, shelled and deveined
• 1/3 cup slivered almonds
• Salt

Instruction:

1. Chopped parsley
2. Quarter, core, and dice unpeeled apples.
3. In a 4-quart or larger electric slow cooker, combine apples, onion, bell pepper, garlic, currants, curry powder, ginger, and red pepper; stir in tomatoes.
4. Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of tomato mixture.
5. Pour in broth. Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours).
6. Carefully lift chicken to a warm plate, cover lightly, and keep warm in a 200 degree oven.
7. Stir rice into cooking liquid.
8. Increase cooker heat setting to high; cover and cook, stirring once or twice, until rice is almost tender to bite (30 to 35 minutes).
9. Stir in shrimp, cover and cook until shrimp are opaque in center; cut to test (about 10 more minutes).
10. Meanwhile, toast almonds in a small nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally. Set aside.
11. To serve, season rice mixture to taste with salt. Mound in a warm serving dish; arrange chicken on top. Sprinkle with parsley and almonds.

Makes 6 servings.

The post Country Captain Chicken Breasts Recipe appeared first on Face and Body Care.

• 100 g ginger snap biscuits, crushed
• 50 g butter, melted

For the filling

• 300 ml reduced fat custard
• 200 g light cream cheese
• 1 tbps caster sugar
• 1 vanilla pod
• 1 sachet of gelatine dissolved in 3 tbsp of hot water
• 5 small bananas, peeled and thinly sliced
• melted chocolate for decoration

1. Crush the biscuits with a rolling pin or a food processor and add the melted butter. Mix together then press the mixture evenly over base of 4 individual spring form tins (10cm ones). Put into a fridge to chill.
2. Place the custard, cream cheese and half of the bananas into a food processor, scrape out the seeds of vanilla pod and add to the mixture together with dissolved gelatine. Blend until smooth.
3. Divide the rest of sliced bananas between the cheesecake bases and pour over the custard mixture.
4. Let the cheesecakes settle in a fridge for 3-4 hours. To serve drizzle with some melted chocolate.

The post Banana Cheesecakes Recipe appeared first on Face and Body Care.

ASPARAGUS, TOFU STIR FRY

Prep and Cook Time:
15 min.

Ingredients:

• 1 medium onion cut in half and sliced medium thick
• 1 TBS vegetable broth
• 4 medium cloves garlic, chopped
• 2 TBS minced fresh ginger
• 3 cups thin asparagus cut in 2 inch lengths
• 1 medium red bell pepper, thin julienne in 1 inch lengths
• 4 oz extra firm tofu, cut in ½ inch cubes
• 1 TBS soy sauce
• 2 TBS rice vinegar
• 1 tsp toasted sesame seeds
• salt and white pepper to taste

Directions:

1. Heat 1 TBS broth in a wok or 10-12 inch skillet.
2. Healthy Stir Fry onion in broth over medium high heat for about 2-3 minutes stirring constantly. Add garlic, ginger, asparagus, peppers and continue to stir fry for another 2-3 minutes, stirring constantly.
3. Add tofu, soy sauce and vinegar, turn heat to low and cover for about 2 minutes, or until vegetables are tender, yet still crisp.
4. Season with salt and pepper and sprinkle with sesame seeds.

BLACK BEAN BURRITO, INDIAN STYLE

Prep and Cook Time:
28 min.

Ingredients:

• 1 medium onion cut in half and sliced thin
• 4 medium cloves garlic, chopped
• 1 tsp minced fresh ginger
• 1½ cups sweet sweet potatoes or yam cut in ½ inch cubes
• 1 cup green peppers, thin julienne
• 1 cup red peppers, thin julienne
• 1 tsp garam masala
• ½ cup + 1 TBS vegetable broth
• 1 15 oz can black beans, drained
• *optional 2 oz Chevre goat cheese
• salt and black pepper to taste
• 4 whole wheat tortillas

Topping
*(optional) prepared salsa
1 head of romaine lettuce, shredded (remove outer leaves and discard)

Directions:

1. Prepare vegetables by chopping and slicing.
2. Heat 1 TBS broth in a 12 inch stainless steel skillet. Healthy Sauté onion, garlic, ginger, and peppers in broth over medium heat for about 5 minutes, stirring frequently. Add garam masala, yams and mix well. Add 1/2 cup broth and cook covered on low heat for about 10 minutes, or until vegetables are tender.
3. Add beans making sure they are drained well first and mix. Cook for another 5 minutes and season with salt and pepper.
4. While vegetables are cooking shred lettuce. You also might want to wrap tortillas in foil and place in the oven to warm while you are preparing the rest of the ingredients.
5. Place vegetable mixture in tortilla and top with some goat cheese. Roll and top with salsa and shredded lettuce.

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VEGETARIAN STIR FRY

Prep and Cook Time:
20 min.

Ingredients:

• 1 medium onion cut in half and sliced medium thick
• 1 TBS vegetable broth
• 4 medium cloves garlic, pressed
• 1 TBS minced fresh ginger
• 1 red bell pepper cut into ½ inch pieces
• 1 cup sliced fresh shiitake mushrooms, (remove stems)
• 2 cups sliced green cabbage
• 5 oz extra firm tofu cut into ½ inch cubes
• 2 TBS soy sauce
• 1 TBS rice vinegar
• 2 TBS chopped fresh cilantro
• 1 TBS sesame seeds
• salt and white pepper to taste

Directions:

1. Prepare ingredients to stir-fry.
2. Heat 1 TBS broth in a stainless steel wok or 12 inch skillet. Healthy Stir-Fry onion for about 2 minutes in broth over medium high heat stirring constantly.
3. Add red pepper and mushrooms. Continue to stir-fry for another 2 minutes. Add garlic, ginger and continue to cook stirring for another 2-3 minutes.
4. Add cabbage, and rest of ingredients and cook for another 2 minutes. Sprinkle with sesame seeds.

BLACK BEAN CHILI

Prep and Cook Time:
30 min.

Ingredients:

• 1 medium onion chopped
• 1 medium green bell pepper diced about ¼ inch pieces
• 1-1/2 cups + 1 TBS vegetable broth
• 6 medium cloves garlic, chopped
• 2 cans black beans, drained
• 1 can (8oz) tomato sauce
• 1 can (15oz) diced tomatoes, (do not drain)
• 2 TBS ground cumin
• 2 TBS red chili powder
• 2 TBS dried oregano
• 1 cup corn kernels, fresh or frozen
• ¼ cup fresh chopped cilantro
• salt & black pepper to taste

Directions:

1. Heat 1 TBS broth in a medium size soup pot. Healthy Sauté onion and bell pepper in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic, cumin, red chili powder and continue to sauté for another minute.
2. Add 1 ½ cups broth and rest of ingredients, except cilantro and corn. Simmer for another 20 minutes uncovered.
3. Add corn and cook for another 2 minutes.
4. Add chopped cilantro and season with salt & pepper to taste.

VEGETARIAN CHILI

Prep and Cook Time:
15 min.

Ingredients:

• 1 (28 ounce) can tomatoes, undrained
• 1 (16 ounce) jar Thick ‘N Chunky Salsa
• 1 (15 ounce) can black beans, rinsed, drained
• 1 (10 ounce) package frozen whole kernel corn
• 1 cup halved zucchini slices
• 1 teaspoon chili powder
• 1 (8 ounce) package shredded mild Cheddar Cheese

Directions:

1. Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan.
2. Bring to boil on medium-high heat.
3. Reduce heat to low; simmer 10 minutes.
4. Sprinkle 2 tablespoons cheese onto bottom of each serving bowl; top with chili. Sprinkle each with additional 2 tablespoons cheese.

SANTA FE VEGGIE QUESADILLAS

Prep and Cook Time:
25 min.

Ingredients:

• 1 (12 inch) flour tortilla
• 3/4 cup shredded Cheddar/Monterey Jack cheese blend
• 1/2 cup whole kernel corn, drained
• 1/2 cup diced red bell pepper
• 1/2 cup black beans, drained
• 1 chopped green onion

Directions:

1. Prepare a lightly oiled large skillet over medium heat. Place the tortilla in the skillet and flip it once to ensure an even coating of oil on both sides.
2. Allow the tortilla to heat on one side for 1 minute. Beginning at the center of the tortilla, evenly spread the cheese blend until the tortilla’s entire surface is covered.
3. Top the cheese with corn, red bell pepper, black beans and green onion. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board. Slice into wedges and serve warm.

VEGETABLE SALSA SOUP

Prep and Cook Time:
28 min.

Ingredients:

• 6 (14.5 ounce) cans chicken broth
• 1 (16 ounce) jar medium salsa
• 2 cups chopped carrot
• 2 cups celery, chopped
• 1 cup frozen mixed vegetables

Directions:

1. In a pot over medium high heat, combine the broth, salsa, carrots, celery and mixed vegetables.
2. Simmer together for 20 minutes, or until vegetables are tender.

CREOLE EGGPLANT

Prep and Cook Time:
30 min.

Ingredients:

• 1 onion, peeled and chopped
• 1 green bell pepper, seeded and chopped
• 1 can (8-oz.) tomato sauce
• 1 clove garlic, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon dried crushed oregano
• 1/4 teaspoon black ground pepper
• 1/4 teaspoon hot pepper sauce
• 1 eggplant, peeled, sliced, diced

Directions:

1. In a heavy skillet combine onion, green bell pepper, tomato sauce, garlic, salt, oregano, pepper, and hot pepper sauce.
2. Cover and cook over low heat for 10 minutes; stir in eggplant.
3. Cover and cook an additional 20 minutes, stirring occasionally.

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