Lunch: Stuffed Tomato, Avo, & Salad with Leftover Broccoli

Posted by Courtney on March 7th, 2013

I love a good, healthy lunch that fills us up until dinner (cross my fingers).

1. Stuffed Tomato: This is something my grandma used to make. Slice a tomato into wedges. Top it with homemade tuna or salmon or chicken salad (I mix mine with homemade mayo, mustard, lacto-fermented pickles, green onions, and a bit of salt&pepper) place on top of lettuce or not. Top it with cheese and broil for a minute or like my grandma did homemade cheese sauce.

2. Half an avocado with salt&pepper. Always so good.

3. Salad: Romaine with leftover steamed broccoli (cold now), raisins, walnuts, chopped orange, and a homemade garlic vinaigrette (2 crushed cloves of garlic + extra virgin olive oil + balsamic vinegar + salt&pepper)

4. Smoothie: frozen berries, 1 banana, 1 orange, coconut milk, dandelion greens, and yogurt or kefir. Blend it up.

lunch

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Whole Diligence @ Petunia Pickle Bottom

Posted by Courtney on March 5th, 2013

Thank you Petunia! Great class… Veggies: Love ‘Em & Eat ‘Em (also available for $5 in my store if you cannot attend a class).

This Thursday’s class at 9am: Warm Me Up: Soup&Broth {RSVP Courtney@wholediligence.com}

Whole Diligence featured on Petunia Pickle Bottom’s blog today. Check out : Veggie Baked Eggs & Coconut Carrot Muffins.

 

More classes for kids and moms…

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Orange Smiles

Posted by Courtney on March 5th, 2013

My kids love food, love to be in the kitchen, love to help in the kitchen, love to cook alone. The other morning, they made scrambled eggs with chopped tomato, garlic, and fresh herbs from our garden. So good, so sweet, and they all helped. The oldest (9) chopped, the youngest (4) cracked eggs, the middle (6) cooked the eggs. They talk about flavors and favorites, likes & dislikes… I grew up the same way and feel so blessed.

Here they are- orange smiles and all!

sillywithfood

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Whole Wheat Bagels

Posted by Courtney on March 1st, 2013

IMG_1979

2 cups warm water
1 Tbsp yeast
2 Tbsp molasses
1 tsp coconut oil
2 tsp sea salt
4 cups whole wheat flour, freshly ground
1 to 1 1/2 cups unbleached white flour
1 Tbsp honey

Combine water and yeast. Let sit for a couple minutes. Add honey, molasses, coconut oil, and salt. Stir. Grind flour. Add flour. Add more flour until just not sticking to sides of bowl. Knead 4 to 7 minutes. Cover and let rise 30 minutes. Punch it down. Divide into 16 small pieces. Form into bagel circles. Put bagels on baking sheet. Cover to rise for 20-30 minutes.

Fill pot half way with water and the 1 Tbsp of sugar. Boil. Carefully lower each bagel into  the boiling water. Cover with a lid for 20 seconds. Uncover and turn bagel. Remove from water and place on baking sheet. Repeat. When done with all- Bake at 400 for 20-25 minutes.

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Upcoming Cooking Classes

Posted by Courtney on February 28th, 2013

Coffee&Cooking w/Courtney {$12 per class}

A cup of coffee, conversation, tips, tricks, & recipes to improve your cooking skills.

Veggies: Love ‘Em & Eat ‘Em, Thursday, February 28th, 9-10am (RSVP)

Warm My Soul: Broth & Soup, Thursday, March 7th, 9-10am (RSVP)

Kids: Pack ’em Lunches, Tuesday, March 26th, 10-11am (RSVP)

Snacky Snacks, Tuesday, April 9th, 10-11am (RSVP)

 

Cocktails&Cooking w/Courtney {$20 per class}

Enjoy a cocktail, some girl time, and some recipes, teaching tips & tricks to make cooking more enjoyable and doable.

Make Your Chicken Work For You, Tuesday, March 19th, 7:30-9pm (RSVP)

Outside the Box, Tuesday, April 9th 7:30-9pm (RSVP)

 

Kids & Cooking w/Courtney {$8 per class}

For ages 5&up. Students will learn to measure, crack, mix, whisk, read recipes, and more. Students will receive handouts of each recipe; they can bring a folder to start their own cookbook.

Bread & Butter,  Monday, March 11th, 3-4pm & Tuesday March, 12th 3-4pm (RSVP)

Gone Bananas, Monday, April 1st 3-4pm (seriously) & Tuesday April 2nd 3-4pm (RSVP)

eggs

 

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Keurig for Coffee

Posted by Courtney on February 27th, 2013

IMG_4261I love a good cup of coffee in the morning. I love the smell, the taste, the warm cup, the whole coffee experience- throw a frothed homemade almond milk “creamer” on top and it is over the top. Enjoying it while reading a book at my kitchen table is a treat or on a Saturday with my husband while the kids play… ah…

BUT a good cup of coffee (from home) isn’t always easy to come-by. Many mornings I don’t have time for making coffee in my Bialetti, but I still want a good cup of coffee. My Keurig, although quite old, still produces a good cup of coffee for me to enjoy as I rush out the door to school drop-offs. I am a personal fan of the Newman’s Special Blend K-cups.

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Baking Day: Lemon Bars, Coconut Flour Bread, Banana Spice Coffee Cake, Macaroons, Chai Spice Muffins

Posted by Courtney on February 27th, 2013

Baking Day IMG_4271 IMG_4272 IMG_4273 IMG_4274Banana Spice Coffee Cake {Grain Free, Dairy Free, Gluten Free}

1 cup banana
4 eggs
1 1/2 tsp vanilla
1 Tbsp honey
1/2 cup coconut flour
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp cloves
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp coconut oil

optional: chopped nuts, 1/4 cup coconut, frozen cranberries, or raisins

Topping: 1/2 cup almond meal, 1tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp cloves, 1 1/2 Tbsp coconut oil (optional: chopped nuts)

Mix bottom layer. Pour into greased 8×8 glass pan. Mix topping. Top with it.

Bake at 350 for 40-50 minutes

 

Lemon Bars {Grain Free, Dairy Free, Gluten Free}

Crust:
1 1/2 cups Almond Meal (could replace 1/2 cup with chopped nuts)
1/2 tsp salt
1 Tbsp honey
2 Tbsp coconut oil (or butter)
1 Tbsp vanilla

Mix. Press crust into greased 8×8 glass pan. Bake at 350 for 15-20 minutes (to golden brown)

Lemon Topping (Lemon Curd):

1/2 cup lemon juice
3 eggs
1/4 cup honey
1/4 cup coconut oil (or butter)

Blend all ingredients. Heat in a saucepan until it thickens. Pour over cooked crust. Refrigerate for 2 hours.

 

Coconut Macaroons {Grain Free, Dairy Free, Gluten Free}

Mix:

2 cups unsweetened coconut flakes
1/2 cup honey
2 eggs
2 tsp vanilla

Optional: 1/2 cup cocoa powder or lemon zest or lime zest

Use a small cookie scoop to scoop mounds onto a baking sheet.

Bake at 350 for 15-18 min. Until golden brown.

 

Chai Spice Muffins {Grain Free, Dairy Free, Gluten Free}

Mix:

1/2 cup coconut flour
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/2 tsp nutmeg
1/4 tsp sea salt
1/4 tsp baking soda
5 eggs
1/2 cup melted coconut oil
1/2 cup honey
1 tsp vanilla

Fill lined cupcake pan 2/3 full. Bake at 350 for 25-30 minutes.

 

Coconut Flour Bread {Grain Free, Dairy Free, Gluten Free}

2/3 cup coconut flour
3/4 cup almond flour
1/2 cup coconut oil or butter
8 eggs
1 Tbsp honey
1 1/2 tsp Apple cider vinegar
3/4 tsp sea salt
3/4 tsp baking soda

Mix all. Grease bread pan. Bake at 300 for 50 minutes.

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Reduce, Reuse, Recycle, right? {Use carrot pulp from juicing in these muffins}

Posted by Courtney on February 22nd, 2013

Note: Gluten-free; Grain-free; Dairy-free

4 eggs

1/2 cup coconut oil, melted (can sub butter here)

1/4 cup honey (I used none the last time and they were still sweet enough)

2 Tbsp. vanilla

1/2 tsp sea salt

1/2 tsp baking soda

2 tsp cinnamon

1/4 tsp nutmeg

1/2 cup coconut flour

2 c carrot pulp (from juicing) OR shredded carrot

1/2 cup frozen pineapple chunks

1/2 cup dried raisins

 

Mix all. Spoon into 12 muffin tins. Sprinkle with cinnamon (and coconut flakes if you want). Bake for 20 minutes at 350.

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Yummy Chicken Butternut Stew

Posted by Courtney on February 21st, 2013

This steamy stew was amazing and had my family going back for seconds, and my 6 year old eating out of the pot at clean-up time. I thought about it for days after. You can use chicken broth (homemade ideally) or beef broth (which I used and gave it a great rich flavor that complimented the chicken thighs and slow-cooked veggies. Either way- delicious!!)

Chicken Stew

1 1/2 lbs butternut squash or 1 whole butternut squash- peeled and cubed, insides scooped out

3 1/2 cups chicken or beef broth (homemade ideally)

1.5 lbs chicken thighs (a great bang for your buck)

1 onion, chopped

3 garlic cloves

1/2 teaspoon sea salt

1 1/2 teaspoons oregano

1- 16 oz. jar tomatoes

fresh parsley, chopped

Optional: kalamata olives

1. Saute onion to tender in butter. Add tomatoes and garlic, saute for a few.

2. Add the rest of the ingredients except parsley and olives.

3. Cook for 30-45 minutes on medium heat or put your ovenproof pan/pot in the oven with the lid on for 30-45 minutes.

4. Add parsley and olives at the end. Serve with a drizzle of Extra Virgin Olive Oil over each bowl.

 

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Life Interrupted

Posted by Courtney on September 14th, 2012

Change interrupts the flow of life. No matter if it is planned or unplanned change; no matter if you are organized as you enter the change or unorganized. It interrupts and can leave you feeling adrift.

Change is part of life. {Seems to be a big part of my life for quite a few years}. There are little changes and big changes that we encounter as we move through our lives. We need to give ourselves grace and time to deal with the change. Decrease commitments, increase prayer time, try to find some quiet {Trust me I know easier said than done}.

Allow for time to adjust and move through the change as it becomes part of the new. And trust God. He and He alone has a clear plan for your life and your day.

James 4:13-16

13 Now listen, you who say, “Today or tomorrow we will go to this or that city, spend a year there, carry on business and make money.” 14 Why, you do not even know what will happen tomorrow. What is your life? You are a mist that appears for a little while and then vanishes. 15 Instead, you ought to say, “If it is the Lord’s will, we will live and do this or that.”

 

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