Instant Pot Chicken Wings
February 3, 2019
Instant Pots are all the rage right now and with good reason…they’re awesome! I know a lot of people are a little intimidated by this kitchen appliance, so I’m going to dedicate some time this year educating people on all the easy and delicious foods/meals you can create using a time saving Instant Pot. Since it’s Super Bowl Sunday, I thought of nothing else but cooking up some chicken wings. If you like crispier wings, as I often do, this will require placing them in a broiler for 4 minutes after they are done cooking in the Instant Pot. Trust me…this simple, extra step is so worth it for the taste and texture of the finished product.
Instant Pot Chicken Wings
4lbs of frozen or thawed chicken wings
1 cup of water
Your favorite wing sauce for coating the wings
1. Place 1 cup of water at the bottom of your Instant Pot
2. Place the Instant Pot trivet basket with handles in the center of the pot
3. Add your fresh or frozen chicken wings to the Instant Pot. Make sure none of the wings fall into the water
4. Secure the lid and select the pressure cooker feature. You want to set the timer to 16 minutes for frozen wings, and 8 minutes for thawed wings
5. Set the oven to broil
6. While the wings are cooking, line a cookie sheet with aluminum foil. I generally spay the foil with olive oil spray to prevent sticking
7. Release pressure, remove the wings from the Instant Pot, and place on the aluminum lined cookie sheet
8. Broil in the oven for approximately 4 minutes. Flip once during broiling to ensure even browning
9. Toss with your favorite wing sauce
Total cook time is roughly 15-20 minutes, including time for the Instant Pot to preheat. This is a super easy and delicious way to enjoy chicken wings with minimal effort and time. Happy Super Bowl Sunday everyone!!!
Tips For The Perfect Low Sugar Hot Chocolate
January 12, 2019
1) Use unsweetened almond or coconut milk instead of regular cow’s milk or almond and vanilla flavored milks. Also, stay away from products that say ‘almond beverage’, as they are often much higher in sugar.
2) Use 2-3 tables of unsweetened cocoa or cacao powder per cup
3) Add ¼ cup heavy whipping cream
4) Use a low sugar sweetener such as erythritol. My favorite go-to brand of erythritol is Swerve, which comes in granulated, confectioners, and brown sugar forms. I use about 3 Tablespoons of granulated Swerve per cup of hot chocolate
5) Add a mixture of spices such as cinnamon, nutmeg, and vanilla extract
6) For a foamier drink, pour the hot chocolate mixture into a blender and blend until frothy
7) Top with whipped cream. Sprinkle cocoa powder on top.
March 24, 2018
Frittatas are super easy to assemble, and are a delicious and nutritious way to get your greens first thing in the morning. It's a versitale dish where the possibilities for flavor combinations are endless. Now you have another reason to enjoy Sunday mornings!
• 2 Tablespoons extra-virgin olive oil
• 1 Tablespoon salted butter or Ghee
• 10 large eggs
• 1 cup of purple onion, chopped
• 1 cup of baby portabella mushrooms, chopped
• 6 cups baby spinach
• ½ cup artichoke, chopped
• 1 cup of tomatoes, chopped
• ½ cup of crumbled feta cheese
• Fresh basil leaves for garnish
1. Preheat the oven broiler to high heat
2. Crack the eggs into a bowl and whisk until all the yolks are
broken up. Set aside
3. Add olive oil and butter to a heated cast iron or stainless steel skillet. Sauté chopped onions and mushrooms until soft
4. Add spinach and artichoke and sauté until spinach has wilted. Should only take 1-2 minutes.
5. Spread the vegetable mixture evenly over the bottom of the skillet. Pour the egg mixture on top
6. Cook the frittata on the stove until the egg sides stiffen and the bottom is starting to brown.
7. Place the skillet in the oven for a few minutes until the frittata finishes cooking and starts to brown on top. You may need to add a cover or a sheet of foil on top to prevent it from browning too much
8. Remove from oven and top with chopped tomatoes, crumbled feta cheese, and fresh basil
9. Serve immediately
Recipe makes approximately 7 servings
Total calories: 230 calories
Fat: 13 grams
Carbohydrates: 10 grams
Dietary Fiber: 4 grams
Protein: 13 grams
Baked Butternut Squash Chips
January 27, 2018
• 1-large butternut squash
• Extra virgin olive oil
• Fresh or ground sage
• Fresh or ground rosemary
• Fresh or ground basil
• Grated parmesan cheese
1. Cut off the top of the squash and remove the peel
2. Slice the squash into thin chip like pieces using a mandolin or a knife. They should be about 1/8 inch thick
3. Boil a small pot of water. Place the chips in the boiling water for about 5-10 minutes
4. Preheat oven to 375 degrees
5. Pat chips dry with paper towel
6. Line 2 baking sheets with parchment paper
7. Spread the chips on the parchment paper
8. Coat the chips with extra virgin olive oil
9. Season with sage, rosemary, parmesan cheese, salt, and pepper
10. Bake in the oven for 10-20 minutes depending on your oven
11. Remove from oven when crispy and add additional seasonings, as desired
12. Serve immediately and store leftovers in an sealed container
Low Carb Cinnamon Butter Cookies
December 14, 2017
Low Carb Cinnamon Butter Cookies
These cookies are simple and easy to make when you’re looking for something healthier and lower in sugar than traditional cookie recipes. It uses only 5 natural ingredients that are commonly found in the majority of grocery stores.
• 2 cups of blanched almond flour or almond meal flour
• 2 Tablespoons ground cinnamon
• ½ cup of erythritol or Swerve sweetener
• ½ cup melted salted butter or unrefined coconut oil
• 2 large eggs
• 1 teaspoon vanilla
1. Preheat oven to 300 degrees. Lightly grease two cookie sheets
2. In a medium sized bowl, combine the almond flour, cinnamon, and sweetener. Set aside
3. In a mixing bowl, combine the butter, eggs, and vanilla. Mix thoroughly using a hand held mixer. Mix until smooth and that all visible lumps have disappeared
4. Slowly add the dry ingredients in with the wet ingredients. Mix thoroughly with the hand held mixer. Mix until smooth and that all visible lumps have disappeared.
5. Using a tablespoon or a cookie scoop, place cookies individually on the cookie sheets.
6. Place cookie sheets in the oven and bake for 10-20 minutes at 300 degrees. About halfway, take the cookies out of the oven and press down gently with a fork on the center of the cookie. Place cookie sheets back into the oven.
7. Remove the cookies from the oven and place them individually on a cooking rack or parchment paper
8. Allow to cool before eating
9. Store cookies in an airtight container. Cookies can also be frozen for later use
Serving size: 1 cookie. Recipe makes approximately 20 cookies
Fat: 9.5 grams
Carbohydrate: 3.72 grams
Dietary fiber: 1.3 grams. Net carbs: 2.42 grams
Protein: 3.07 grams
Quit Throwing Away Those Broccoli Stems
December 3, 2017
Broccoli… it’s often considered one of the world’s healthiest foods due to it’s abundance of vitamins, minerals, and antioxidants that enhance health and fight disease. It’s enjoyed worldwide in a variety of dishes and cuisines, and it’s versatility and great taste makes this a cruciferous vegetable that shouldn’t be ignored. Broccoli florets or the broccoli crown are what’s most often used in recipes as they are more aesthetically pleasing, while the less desirable, but yet highly nutritious broccoli stems are almost always thrown in the trash. The broccoli stem is just as nutritious as the broccoli crown, and is simple and easy to prepare and cook. In fact, one broccoli stem contains more vitamin C than an orange, and each stem contains only 32 calories. And with food prices on the rise, eliminating any food waste is often an effective and necessary step in making your grocery dollar go further. To help expand your nutrition and culinary knowledge, I provided a few easy and nutritious ideas for eating and benefiting from broccoli stems, instead of just filling your trash can:
1) Spiralize Broccoli Stems Into Broccoli Noodles-I spiralize a lot of veggies, especially because I live the low carb life and spiralizing veggies allows me to enjoy a variety of pasta and casserole dishes without consuming excessive carbohydrates. All you need is a good spiralizer and within minutes you can have several cups of broccoli noodles that can be a great substitute for pasta in many traditional dishes.
2) Broccoli Chips-Use a mandolin or food processor to cut the broccoli stems into slices. Place broccoli slices into a bowl and drizzle with oil and desired spices. Mix throughout and place on a greased baking sheet. Bake in the oven for 30-45 minutes at 400 degrees.
3) Broccoli Broth-Cooking broccoli stems on low heat creates a delicious and highly nutritious broth that enhances the flavor of soups, stews, and a variety of other dishes.
4) Broccoli Stem Fries-Peel and slice broccoli stems into long sticks resembling French fries. Place broccoli sticks on a greased baking sheet and coat sticks with olive oil and season with desired spices/herbs. Place baking sheet into the oven and bake for about 30 minutes at 400 degrees.
5) Broccoli Stem Soup-Yes, its possible to make a delicious and nutritious soup where the main ingredient is a broccoli stem. Most recipes for broccoli stem soup is pretty easy and can serve as a great way to add volume to meals without a lot of added calories.
I hope these nutritious recipe ideas make you think twice about throwing away your broccoli stems. There are numerous ways to consuming broccoli stems that provide an added health benefit. For additional help on recipe modification or how Speaking of Nutrition, LLC can help you reach your health goals, contact Stephanie at email@example.com.
“A healthy lifestyle takes confidence, knowledge, and persistence to achieve, but never disappoints when it finally arrives”.
Eggplant and Sage Stuffing
November 19, 2017
Thanksgiving is my absolute favorite holiday. Not only is it a time to give thanks and express gratitude for our blessings, but it’s also about enjoying good food while having entertaining conversations with family and friends. My favorite dish at Thanksgiving is the stuffing. Although I’m not that big of a ‘bread person’, my aunt Kathy has always made the most delicious stuffing. However, in my quest to improve my health and the health of Americans however, I’ve discovered a new and satisfying way to enjoy stuffing without all the sugar and carbohydrates. The key ingredient to this successful outcome is eggplant. Yes, this highly nutritious and versatile vegetable provides a fantastic alternative to traditional homemade stuffing in both flavor and texture. While I will always love eating my aunt’s homemade stuffing at Thanksgiving, I’m happy to know that healthier alternatives exist for those who are interested.
• 2 cups celery, chopped
• 1.5 cups onion, chopped
• 1 medium eggplant peeled and cubed, 4 cups
• 1 stick of salted butter
• 2 cups chicken broth
• 1/4 cup of ground sage
• 1 Tablespoon dried rosemary
• 1 Tablespoon celery seed
• 1 teaspoon cumin
• 2 eggs, beaten
• black pepper to taste
1. Preheat oven to 375 degrees. Grease a medium size baking dish
2. In a large cast iron skillet, melt ½ of the stick of butter. Sauté the celery and onion until celery is tender and the onions are translucent.
3. Add in the eggplant and the remainder of the butter. Sauté about 4 minutes
4. Pour in the chicken broth. Simmer until some of the liquid has evaporated
5. Add the ground sage, dried rosemary, celery seed, and cumin to the mixture. Simmer a few extra minutes.
6. Remove half of the eggplant mixture from the skillet and transfer to a blender
7. Add the eggs to the blender and blend until smooth
8. Add the eggplant puree to the eggplant skillet mixture. Mix together
9. Stir in fresh ground pepper
10. Pour mixture into the greased baking dish and cover
11. Bake in the oven for 30 minutes. Enjoy!
This recipe can be made 3 days ahead of time and stored in the refrigerator. When ready to serve, heat the stuffing in the oven until warmed through.
Serving Size: ½ cup. Recipes makes approximately 10 servings
Fat: 1.5 grams
Carbohydrates: 6.37 grams
Fiber: 2.4 grams. Net carbs: 3.97 grams
Protein: 2.4 grams
Perfect Party Punch
September 29, 2017
I love a good party, and I love a good punch. So naturally, I’m going to love drinking party punch. However, I don’t love consuming the excessive amount of calories and sugar that’s commonly found in traditional punch recipes. So I created a simpler, healthier version that’s lower in calories and sugar, while maintaining abundant taste and flavor. I created this recipe using strawberries, lemons, limes, and oranges, but it’s easily modifiable based on individual preference. This Perfect Party Punch is a healthier alternative for those living with diabetes, or for anyone else who strives to limit added sugars in their diet. Cheers!
• 4 cups of fresh or frozen strawberries
• 2 lemons
• 2 limes
• 2 Tablespoons Swerve confectioner’s sweetener
• 5-6 drops of liquid Stevia
• 1 cup of heavy whipping cream
• 2 teaspoons vanilla extract
• 1 teaspoon orange zest
• 3-12oz cans of lime sparkling water
• 1-12oz can of orange sparkling water
• 1 naval orange
• Fresh mint leaves for garnish
1. Clean strawberries and remove stem.
2. Add strawberries, juice from the lemons and limes, Swerve, and Stevia to a blender. Blend together until smooth.
3. Add in the heavy whipping cream, vanilla extract, and orange zest. Blend together until smooth.
4. Add mixture to a large punch bowl and stir in the sparking water.
5. Top off with fresh slices of orange and strawberries. Garnish with fresh mint leaves.
Serving Size: 1/2 cup
Total Fat: 6.1 grams
Carbohydrates: 2.7 grams
Protein: 0.28 grams
For more tips on creating recipes that address your individual nutrition needs or for additional nutrition education, feel free to send me an email under the "Contact Us" tab.
" A healthy lifestyle takes confidence, knowledge, and persistence to achieve, but never disappoints when it finally arrives."