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Category Archives for "Lunch"

A Salad for Every Season

I love these salads because they are versatile. You can change out any ingredient for another within that flavor profile. Prep once to have a few meals ready to go. They are filling, satisfying and full of flavor. All salads include prep (about 30-45 minutes) that you can leave alone while you work on other meals. Multi-tasking at it’s best! 

Found on pages 51-53 of the Limited/Deluxe Editions of Take Back Your Kitchen

Leftovers Skillet Stuffing Challenge

After all my recipe testing and cooking for the final preparations for this cookbook, I needed a break from the kitchen. And since Thanksgiving is the perfect time to enjoy what others bring to the table, I went light on my contributions. While I normally limit my refined foods, grains, and dairy, I planned to enjoy small bites of all the goods that were shared. Life is about balance right!? And the meal didn’t disappoint. However, forgot to grab leftovers this Thanksgiving.

I did have a box of gluten-free stuffing that I planned to use and a bunch of random ingredients that created this flavor-packed leftover creation.  So whether or not you have turkey day leftovers, you probably can create a variation of this recipe without having to buy much or even any ingredients at all. Take a few minutes to go to your pantry and fridge and see how you can make your own variation of skillet stuffing.

Take a pic and post on my facebook page so we can see what tasty combo you created! 

Leftovers Skillet Stuffing Challenge Leftovers Skillet Stuffing Challenge Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 medium carrots, diced
  • 2 celery stalks, diced
  • ⅛ cup white onion, diced
  • 1 teaspoon ghee
  • ½ cup fresh cranberries
  • ¼ cup raisins
  • 12 ounces chicken sausage (apple and gouda), chopped
  • 2 teaspoon Italian seasoning
  • 1 teaspoon garlic salt
  • 4 cups gluten-free stuffing mix
  • 1 cup vegetable broth

Instructions

When making this dish, keep ingredients in the same category with the same measurements while subbing out what you have.

Dice the carrots, celery, and onion and saute them in your OVEN SAFE skillet for 5 minutes with the ghee. Add the cranberries, chicken sausage, and seasonings. Continue to combine for another 3 minutes.

Finally, add the stuffing mix and raisins. Combine and pour the vegetable broth over the entire mix. Place in an oven heated to 375 degrees and bake for 20-25 minutes until the top is golden brown.

leftovers, stuffing, thanksgiving

I paired this meal with garlic green beans and leftover Japanese sweet potatoes. Perfection!

skillet stuffing

One meal, one skillet, one stove to one oven! Easy Peasy!

A Taste of Fall

Stuffed Acorn Squash

I love the flavors, aromas and produce during Fall, especially squash. Honestly, it’s one of the most versatile foods. It can act as a noodles for pasta, a bowl for stuffing or a side dish all on its own. It pairs with both sweet and savory flavors which makes it the perfect Fall dish. This stuffed acorn squash will fill you up and leave you satisfied. The burst of the tart cranberries paired with the sweet and crunchy apple and savory sausage makes for the perfect bite!

I originally created this recipe last year when wandering through the produce aisle. I realized that squash came in so many forms I hadn’t tried and I wanted see how this particular squash varied from butternut. Honestly, there isn’t much of a difference besides the outer shell containing its goodness. It’s slightly less sweet which makes it the perfect choice for this dish as the rest of the flavor combinations provide that aspect.

It’s definitely one of my go to recipes this season and a tried and true show stopper. I already plan to bring it as a side dish to a Friendsgiving this year and I’ll be sure to post those pics and any changes I might add to my Facebook Page: Take Back With Jenni.

Clean eating, fall flavors, acorn squash

Dig in to the flavors of fall

A Taste of Fall A Taste of Fall Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3-4 Acorn Squash, seeded
  • 6 oz Pre-Cooked Sausage, chopped into 1/2 inch pieces
  • 1 Honey Crisp Apple, peeled, cored and chopped into 1/2 inch pieces
  • 1 clove Garlic, minced
  • 1/2 Yellow Onion, diced
  • 1 cup Cranberries
  • 1 tsp. Thyme
  • 1 tsp. Ghee, melted
  • Dash of Salt and Pepper
  • Optional: Shredded Gruyere Cheese (1 tsp. per serving)

Instructions

Preheat the oven to 400°.

Cut squash in half lengthwise and scoop out the seeds. Brush with melted ghee to lightly coat. Sprinkle with salt and pepper.

Place the squash face down on a foil lined baking sheet and bake for 25-30 minutes. They should be mostly cooked through, so use a fork and prick them to check for firmness. The fork should go through the thickest portion with ease.

While baking, slowly caramelize the onion. No added oil needed, just slowly sauté on low, stirring every few minutes. This will allow their flavor to fully come through. At the 10 minute mark, add of the cranberries, apples, and garlic. Continue to cook until everything is softened. My favorite parts is as the cranberries cook, you will hear them start to pop.

Once everything is softened, about 20-25 minutes total time, add the sausage and cook for another 3-5 minutes along with the thyme, salt and pepper. Take the squash out of the oven and leave them facedown for 10 minutes to steam.

[caption id="attachment_4293" align="alignnone" width="576"]Acorn Squash, Fall Flavors, Clean Eating, Chicken Sausage Easy to prep and perfect for leftovers.[/caption]

​​Turn the oven to broil. Scoop out 1 giant spoonful of squash to allow for more stuffing. Place the stuffing into center of the squash, knowing you will have stuffing leftover, and add the cheese if you choose. Broil for 5-7 minutes. Make sure to turn the oven light on to see how they are coming along, avoiding burnt cheese.

Naturally Delicious Stir Fry

I LOVE one pan meals, especially when are naturally delicious. Often, these types of meals are loaded up with ingredients that are high in additives and sodium. Not this recipe! It uses a plant- based sauce called Coconut Aminos that will change your perspective on healthy food for good!

So what are Coconut Or Coco Aminos? Naturally deriving from nature, they provide the same taste as soy sauce without all the sodium. In fact, on average they have 10 times LESS sodium per serving than soy sauce! So you get the added health benefit, but keep all the flavor. Another reason you should avoid soy sauce and soy-based products is because studies have shown that 95% of all SOY products are Genetically Modified and lead to hormone health issues, specifically in women’s bodies. For more info on soy, check out this video from Dr. Josh Axe. For more on this recipe, watch my first segment from SA Live from back in January where I make this recipe live!

soy sauce alternative natural

More importantly, this recipe is packed full of flavor while still providing your balanced nutrition with lean proteins, veggies (nutrients) and healthy fats.

Naturally Delicious Stir Fry Naturally Delicious Stir Fry Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 4.5/5
( 2 voted )

Ingredients

  • 1 lb Thinly Sliced Chicken Breast
  • 2 cup Broccoli Rabe (chopped and remove end of stems)
  • 1 Red Pepper (diced)
  • 3 medium Carrots - about ½ cup (diced)
  • 2 cups Cauliflower Florets
  • 1 tsp. Sesame Oil
  • 2 tsp. Coconut Oil
  • 4 T. Coconut Aminos
  • 2 Cloves Garlic
  • ½ tsp Ground Ginger
  • ½ tsp. Sea Salt
  • Optional Garnish
  • Green Onions, Sesame Seeds, peanuts or pistachios (no more than 1 T.)

Instructions

Cut chicken in small bite size pieces.

Melt coconut oil in a large pan.

Add the chicken and cook almost through.

(Option to drain any excess liquid.)

Add the sesame oil, cauliflower and carrots to chicken. Stir and then let steam for 5 minutes. (If subbing veggies, choose the veggies that take longer to steam at this point.)

Add the broccoli rabe and red pepper. Stir it all together and add the ginger, garlic and salt.

Pour in the Coconut Aminos and allow the veggies to cook, leaving a slight crisp. (about 10 minutes)

Garnish with your choice of toppings and dig in! 

Worry-Free Wednesday – Thai Curry

Originally posted November 29, 2017 | Jenni Eicher

This Thai Curry is so simple that once you make it, you’ll be wondering where it’s been all of your life.

After living in Asia for 2 years, and enjoying the locals’ finest in multiple countries, I became obsessed with learning how to cook some of those recipes. The challenge for most of those mouth-watering dishes is that they don’t work well with an anti-inflammatory diet. However, Thai curry has been my go-to for years when I want something exotic, without dairy or grains!

I’ve been working on mastering this particular dish and finally created a recipe I am proud to share. Without a doubt, I’ll be adding variations of this curry as there are so many options. Take note that this recipe is about a 3.5 out of 5 stars, but you can always use fresh lime to calm it down if you don’t like it spicy.

I rarely add rice, but if I do, I make a lime cauliflower rice, so I can avoid grains. If you just can’t live without rice, go for it. You don’t need more than 1/2 cup as the STAR is the curry itself. Better yet, you don’t have to worry about getting your daily veggie allotment with this recipe.

So snuggle up by a fire or sit down with good friends and family for this perfect treat on a cold winter night.

Thai Curry

Worry-Free Wednesday – Thai Curry Worry-Free Wednesday – Thai Curry Print This
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • .5 pounds organic chicken
  • 3-4 cups of chopped veggies of your choice (broccoli, peppers, carrots are my favorite)
  • Basil
  • 1 T coconut oil
  • 1 jar of Thai Kitchen Red Curry paste
  • 1 1/2 cans of Coconut Milk (about 20 oz)
  • Optional: Rice of choice or cauliflower rice

Instructions

Cut the chicken in to 1 inch pieces. Add coconut oil to the pan and melt. Add the chicken and cook half way through. Add the jar (about 4 T) of Red Curry paste and mix in to the cooking chicken. Add the coconut milk and veggies. Cover and let simmer, stirring occasionally, for about 20 minutes or until the veggies are soft. Add fresh basil and SERVE!

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