Tuesday, November 14, 2017

Zucchini Enchiladas (Keto)

It's been so long since I have blogged and I have literally been cooking up a storm for the past.... gosh it seems like months now. I have sadly failed to blog all of the yumminess I have been concocting. I decided to take the plunge and do this again. I know I need to keep up my blog, share my passion and hopefully it will inspire some of you to do the same.
This recipe is very special to me because of the amazingness I created. Little did I know, this recipe would not only serve it's purpose as our yummy dinner, but it would become an emotional recipe for me.
In June my great grandmother (Grandmama as I would call her), Rosa passed away. It still seems almost hard to believe that she is gone. She was the one person that seemed to hold our family together and it's so hard to know that we won't visit that house that we all would come to for our family gatherings. When she got sick though, I feel like it almost brought all of us closer and our bond as cousins became stronger.
Although it's hard to make it down as often as I would like to, but lets face it, traveling with 3 kids (with one who gets severely carsick) can be hard sometimes, but we make it down to visit everyone when we are able to.
After she had passed, we started to go through things in her house which definitely was hard, but that's where I'm getting to with this recipe I promise.... I got this little kitchen gadget from my Grandmama.... It was a rectangular device, no bigger than a 2x4, made of plastic, with these little inserts, once for cheeses, and a mandolin.... When I saw this recipe, I knew exactly how I would make these Keto Enchiladas.... With the Mandolin attachment.....
When the day came to make this recipe, I took a deep breath, said a prayer and said, "Grandmama, I know you're with me today... please guide my way as I make this." After I said the quick prayer to her, it was as if she was standing there with my in my kitchen. Her presence was with me and I shed a few tears before I started and then proceeded to make this amazing meal that to me would not have come out the way it did without her there with me that day in spirit.
As I made those zucchini slices with that mandolin, my hands just seemed to glide with perfection using this tool..... and they came out amazing.... Jack even liked them, which by the way he hates zucchini, but he loved this carb free meal.
I recommend trying this out, it's simply perfection in an enchilada.

Keto Zucchini Enchiladas


1 large onion, chopped
1 tbs. EVOO or ghee (extra virgin olive oil)
kosher salt
2 cloves garlic, minced
2 tsp. ground cumin
2 tsp. chili powder
3 c. Shredded chicken
1 1/3 c. red enchilada sauce, divided (Check Sugars and Carbs)
4 large zucchini, halved lengthwise
1 c. Shredded Monterey Jack
1 c. shredded Cheddar
Sour cream, for drizzling
Fresh cilantro, for garnish


Preheat oven to 350ยบ. In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until soft, 5 minutes, then add garlic, cumin and chili powder and stir until combined. Add shredded chicken and 1 cup enchilada sauce and stir until saucy.
On a cutting board, use a Y-shaped vegetable peeler  or mandolin to make thin slices of zucchini. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with both cheeses.
Bake until melty, 20 minutes.
Garnish with sour cream and cilantro and serve.

I chose to serve mine topped with avocado and a side of Mexican Cauliflower Rice

Monday, January 23, 2017

Caprese Chicken

This 2017 is going to be my year of new recipes. I have been trying new recipes and I'm ready to share them all with you. Most will probably be healthy because Jack and I are on a new journey together. A new journey of healthy living, staying healthy and being active with our children. So far this lifestyle has been going amazing.

Along with trying these new recipes, I am going to be writing more, sharing these recipes, the ups and downs along this journey. We're very optimistic about what is in store for us and it's going to be AMAZING!

Last week I had some of my girlfriends over for our weekly girls night so I tried this 21 day fix recipe and it was so good I had to make it again on Sunday for my parents. I made way too much of course, so Jack got to indulge in the leftovers for work. He was very pleased with the meal too. So this meal was definitely a WIN in my book.

- 2 tbs. olive oil
- 2 boneless, skinless chicken breasts, pounded to uniform thickness
- 1/2 cup good-quality balsamic vinegar
- 2 cups grape or cherry tomatoes, halved
- 1 cup fresh mozzarella, torn into small pieces
- 1 cup lightly-packed fresh basil, torn


To Make The Chicken:

Heat oil in a large skillet over medium-high heat. (You will know that it is ready when the oil is shimmering, or it sizzles when you place a drop of water in the oil.) Add the chicken and cook for 3-4 minutes on each side, or until the chicken is fully cooked and the juices run clear. Remove chicken and set aside.

To Make The Balsamic Reduction:

Heat balsamic vinegar in a small saucepan over medium-high heat until boiling. Reduce heat to medium-low and simmer for 10-15 minutes until reduced by half. Remove and set aside.

Putting the dish together:

Plate the chicken, then top with sliced tomatoes, mozzarella and basil. Drizzle with the balsamic reduction. Serve warm.

I served this dish over spaghetti squash. You could serve over butter noodles as well depending on your personal preference.