Thursday, August 27, 2015

Indian Chicken Nuggets (with rice, peas and carrots)

This by far is one of our FAVORITE meals. TOTALLY kid-friendly! If you try one chicken recipe of mine, this would be it!

If you need Fenugreek, please order it from Wilderness Family Naturals. You won't be disappointed! Not to mention there are loads of health benefits to eating Fenugreek!


1 pound of boneless skinless organic chicken breast cut up in 1-2” chunks

Preheat oven at 400 degrees

Scramble one egg
Mix with1/4 cup Olive oil

On a plate add the following:
1 cup almond flour
1 tsp salt
½ tsp coriander
½ tsp turmeric
½ tsp paprika
½  tsp onion powder
½ tsp fenugreek
¼ tsp pepper
Mix well

Dip chicken in egg/olive oil mixture and then dip into breading coating the chicken pieces well.

Bake at 400 degrees for 20 minutes on a prepared baking sheet

Rice, Peas Carrots:

Please properly prepare rice by soaking it over night.

Cook 2 cups of rice as directed. 

Boil approximately 1-2 cups of both peas and (sliced) carrots.  I just cook them together.

Add 2-3 TBSP of butter and Sea Salt and mix Rice, Peas and Carrots together.

Once everything is done I dice up chicken.  I top the rice mixture with the chicken.

Wishing you peace, health and happiness...


Tuesday, July 14, 2015

Chocolate Covered Cherries

I accidentally bought this... (instead of coconut oil)

What a GREAT mistake THAT WAS!

So what to do with an almost expired pack of cherries? You know! Make Chocolate Covered Cherries!
I did not measure but I also don't feel it's crucial to be "perfect" with this recipe. 

I took a heaping scoop of this "stuff" above and placed into a sauce pan (about 1/2 cup)

I added about 1 cup of Enjoy Life Chocolate Chips and a splash of Vanilla and splash of Almond Extract.

I melted this on very low heat.

I had a container of Organic Cherries from Trader Joe's (Just the regular size container, not the jumbo pack) I pitted them and diced them into 1/4th's 

Once mixture was melted I added cherries to pot and coated them in chocolate mixture.

Then dropped by spoon into wax mini paper liners in a mini cupcake pan as seen below.
I placed in the freezer for a hour to set then transferred to the fridge.

These were AMAZING! Reminded me of Chocolate Covered Cherries I had as a kid!


Wishing you peace, health and happiness

Jeni Clark~

Sunday, June 28, 2015

Creamy Cauliflower Indian Soup

Here is another Vol. 2 recipe! This is my FAVORITE soup. I make it at least once a month. A must try! It is loaded with anti-viral and anti-inflammatory ingredients. SUPER healing. If you are not feeling well please add more seasoning. You really cannot mess up this recipe! I have added rice, peas, carrots to this recipe as well. 

Sauté in pan until tender:
2 TBSP Organic Butter (Or Oil of Choice)
¾-1 cup Finely Diced Onion
4 Garlic Cloves Diced Finely (or in a Garlic Press is ideal)

In a Blender:
Blend 1 head of Cauliflower Florets to make “cauliflower rice”

Add to pan:
Cauliflower rice
Cook for about 3-5 minutes

Then add:
4 Cups of Chicken Broth
3 tsp of Celtic Sea Salt
1 tsp of Turmeric
1 tsp of Coriander
1 tsp of Cumin
1 tsp Fenugreek

Bring to boil then cook on low for about 1 hour

Add mixture back to blender and add:
1 Can of FULL Fat Coconut Milk

Blend until creamy

Serve warm

Add 1 medium potato, peeled, diced
1 cup diced asparagus or other veggies

Wishing you peace, health and happiness...

Jeni Clark~