Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Saturday, October 15, 2016

Thai Coconut Curry Shrimp Noodle Bowls.

http://www.howsweeteats.com/2016/05/thai-coconut-curry-shrimp-noodle-bowls/?m

Tuesday, October 11, 2016

Garlic Roast Chicken with Rosemary and Lemon {Rachael Ray}

1 ½ to 2 lb. boneless, skinless chicken breasts, cut into large chunks 
4 cloves garlic, crushed
4 stems fresh rosemary, leaves stripped (2-3 tablespoons)
3 tablespoons extra-virgin olive oil
grated zest and juice of 1 lemon
1 tablespoon grill seasoning blend (ex. Montreal Seasoning by McCormick, or salt & freshly ground black pepper)
½ cup dry white wine or chicken broth

Preheat oven to 450 degrees.
Arrange chicken in a baking dish.
Add garlic, rosemary, EVOO, lemon zest, and grill seasoning.
Toss chicken to coat, then place in oven.
Roast 20 minutes.
Add wine/broth and lemon juice to the dish and combine with pan juices, then spoon over chicken.

Return to oven and turn oven off. Let stand 5 minutes longer, then remove chicken from oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

Rachael Ray

Saturday, October 8, 2016

Buffalo Hummus {No Meat Athlete: Matt Frazier}

This stuff is legit. We all love it in the house! From NO MEAT ATHLETE by Matt Frazier

1 can or 1 1/2 cups (246 g) cooked chickpeas, drained and rinsed
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon salt
2 cloves garlic
2 tablespoons (30 g) tahini
1 tablespoon (15 ml) hot sauce
1 tablespoon (15 ml) lemon juice
1/2 cup (90 g) jarred roasted red pepper
2 tablespoons (28 ml) olive oil, water or liquid from can
Cayenne pepper, to taste, for serving

1. Combine all the ingredients except the oil (or water) and cayenne. in a food processor. Pulse a few times to combine and then scrape down the sides. With the motor running, stream in the oil (or water) through the feed tube.

2. Continue to run the motor until you reach the desired consistency; I like to let it for for 5 minutes to get it really smooth.

3. Add more salt, lemon juice, or hot sauce, to taste, and then sprinkle with cayenne pepper before serving. Angela’s note: I also sprinkled it with cumin, smoked paprika, and more hot sauce.

Monday, September 26, 2016

Caramelized - Garlic Chicken with Swiss and Basil

4 cloves garlic, finely chopped
1 tablespoons olive oil, canola oil or butter
2 teasopoons packed brown sugar
1/4 teaspoon salt
1 lb. boneless, skinless chicken breast halves
1/4 cup water
4 slices tomato
4 slices Havarti or Swiss cheese
1 tablespoons chopped fresh or 1/2 teaspoon dried basil leaves

1. Cook garlic and oil in 10-inch nonstick skillet over medium-low heat 1 to 2 minutes, stirring constantly, just until garlic begins to turn brown. Stir in brown sugar until melted.

2. Sprinkle salt over chicken. Add chicken to skillet. Cook 3 to 5 minutes, turning once, until brown. Add water. Cook over medium heat 8 to 10 minutes, turning once, until chicken is glazed and has clear juices. Chicken will be golden brown. Watch carefully to prevent scorching (though even if they're a little scorched - they're pretty good! My husband actually likes it if they're a little scorched).

3. Top each chicken piece with tomato, cheese and basil. Cover and heat 1 to 2 minutes or until cheese is melted.

Betty Crocker Diabetic Cookbook

Sunday, July 31, 2016

rosemary chicken, bacon and avocado salad.{HowSweetEats}

Found this recipe while perusing Instagram in the middle of the night while nursing the babe. I almost got up and made it right then and there. Not really. But it IS just THAT good. Thank you HowSweetEats... you are my new favorite food gal. So, so good. And perfect for your Texas summers. 

ingredients:
4 slices thick-cut bacon
1/2 pound boneless, skinless chicken breasts
salt and pepper
1 tablespoon olive oil
2 tablespoons minced fresh rosemary
6 cups spring greens and/or butter lettuce
1 bunch watercress
1 cup cherry tomatoes, halved
1 large avocado, thinly sliced

rosemary vinaigrette
2 teaspoons dijon mustard
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon minced fresh rosemary
salt and pepper


directions:

Heat a large skillet over medium-low heat and add the bacon. Cook until it's crispy and the fat is rendered. Remove the bacon and place it on a paper towel to drain any excess grease.

Season the chicken with salt and pepper. Cover with the rosemary. In the same skillet, over medium-high heat, add the chicken and cook until golden and crisp on both sides, about 5 to 6 minutes per side. Remove the chicken and let sit for a moment while you assemble the salad, then slice it.

Toss the greens with the watercress and the tomatoes. Top with the sliced chicken, the bacon and the avocado. Drizzle with the rosemary vinaigrette!

rosemary vinaigrette 

Whisk together the mustard, oil and vinegar. Whisk in the rosemary and a pinch of salt and pepper.

Friday, July 1, 2016

RIP 90% Plant-based Diet.

My blog header use to read like this....

"Set up to chronicle my families journey's into healthy eating. After a lot of reading, wanting the best health for my family... we've adopted a "foodstyle" that has changed our lives. 90% of the time we try to eat meals that are plant-basedno animal productsno oils, using natural sweeteners and foods with a low glycemic index. We eat lots of fruits, veggies, grains, beans and nuts. This is a blog of the bites I've found that have sat happy in our bellies... and notes along the way. And I promise... it's yummy!"

It's been about a year since I started cooking meat again... I love the plant-based diet. KNOW of it's goodness and help it was for my husband and I. About 6 months after my husband and I got married his doctor diagnosed him as "borderline diabetic". We both took it very seriously and that's what led us to living a mostly plant-based diet for about 5 years. It was awesome. His levels evened out and he's not even close to the diabetic life anymore. 

After all those years of loving on plants we decided to find moderation in all things. It's been a great balance. I still prefer GOOD vegan food. But love that I can have my meat and cheese and balance it all out.