Chicken with a Strong Tomato Sauce over Spinach Flatbread

Rory is always asking for dinner that includes a "strong" tomato sauce. I always end up spicing up store bought tomato sauce to appease his taste. :)

3 diced chicken breasts, cooked

1/2 jar organic tomato/marinara sauce

1 tbsp minced garlic

2 tsp dried thyme (not ground)

2 tsp rosemary

1. Add all ingredients to a pan and simmer for 5 minutes.

To serve, smother your flatbread with the chicken mixture. I left Rory's cheese free but for mine, I melted a few slices of manchego cheese on the flatbread. I LOVE manchego!

Spinach "Flatbread"

Rory and I have really been on a greens kick lately and I'm trying to come up with new ways to serve them. As much as I love wilted spinach, Rory can only handle so much! This is sort of a twist on zucchini cakes and it adds a nice variety to regular leafy green dishes.

1 frozen block spinach

3 eggs

1/4 cup oil

1/2 cup almond flour

salt and pepper

1. Slightly thaw spinach (do not ring out any water).

2. Throw all ingredients into blender and blend on high for 60 seconds.

3. Spoon 1/2 of the batter into an oiled skillet and cook, covered, over low-medium heat for a few minutes.

4. When set and lightly browned on the bottom, carefully flip and cook the other side.

5. Repeat with remaining batter.

You may be asking yourself what to do with these giant spinach pancakes... Recipe to come! Stay tuned!

crock pot carnitas

I highly recommend you try this recipe for crock pot carnitas I made from the Whole9 website. Awesome. (I used beef spare ribs and they were super tasty!)

Blue Cheese and Bacon Pasta

Summer has come and is about gone! Time is flying by so quickly and before I know it, baby #2 will be making her appearance. We are so excited! And while time has been flying, I promise there has been a lot going on in my kitchen. I've been doing some experimenting with coconut milk lately and needless to say, Rory has been very pleased with the results. Tonight I was inspired by Rory's favorite burger... blue cheese and bacon!

Blue Cheese and Bacon Pasta (and by pasta, I mean zucchini noodles)

2 lb ground beef or bison

2 eggs

1/3 c almond flour

1-2 tbsp Worcestershire sauce

1 tsp seasoned salt

8 pieces bacon

1/2 onion, diced

2 tsp minced garlic

1 can coconut milk

3 oz blue cheese

1/4-1/2 cup water

2 tbsp arrowroot powder

salt and pepper to taste

zucchini noodles

1. Combine meat, eggs, Worcestershire sauce, and seasoned salt. Mix well.

2. Form into about a dozen or so meat balls and cook in a little olive oil.

3. Meanwhile, cook bacon until crispy.

4. Remove bacon from pan and cook onion in bacon fat.

5. Crumble bacon back into pan when onions are cooked. Add in the coconut milk, water, garlic, and blue cheese. Stir.

6. Whisk in the arrowroot powder and bring sauce to simmer.

7. Season with salt and pepper.

To serve, place a nice pile of zucchini noodles onto a plate. Top with a few meatballs and a generous amount of sauce.