Stilettos & Spice is upgrading!!!

Now that stilettosandspice.com is live and growing, I will be disconnecting my blogger site and closing this page. If you haven't signed up for new post newsletters on the .com sight, please do so now so you don't miss the next blog post. You can subscribe on the right column of the website just below the "about me" section. 

Thank you everyone for your support! I look forward to keeping in touch with you through the new and improved Stilettos & Spice website!

Country Slow Cooker Chicken and Gravy (Clean Eating)

Did you know that there was a Katy Perry concert yesterday? Oh and some football.. Haha kidding...I do enjoy football, I was just neutral on both teams and more interested in socializing and enjoying some good food.

I don't know about you, but I couldn't resist cheating on my diet with the amazing Super Bowl spread we had laid out. I took a big batch of my Tangy Guacamole to share and munched on some much needed junk food while pretending to watch the game. The girls and I had fun catching up and chatting until the halftime show. Then came the real entertainment in the form of Katy Perry, Lenny Kravitz and Missy Elliott. I loved the half time show and thought Missy Killed it! It was good to see her back in action.

And congrats to the Patriots and this cute family celebrating Tom's 4th Super Bowl win:

Now that the game is over, it's time to get back on track and keep up the clean eating. I prepped the ingredients for this meal in the crock pot and placed it in the fridge until morning. Now all I have to do in the morning is take it out and turn the crock pot on low. There's nothing better than coming home from work, opening the door and smelling dinner slowly simmering in the other room. I'll make some rice and a veggie side to finish off the meal. Then it will be time to enjoy the comforting creamy and silky texture of the chicken swimming in gravy, knowing it's good for you too.

Country Slow Cooker Chicken and Gravy 

Ingredients:

1 pound of boneless, skinless  organic chicken breasts
1 container of Organic Cream of Chicken Condensed Soup
1 packet of Organic Gravy Mix Chicken
1 cup water
1 tablespoon cornstarch
1 teaspoon dried sage
1 teaspoon onion powder
1 cup fat free organic milk
Minced Italian parsley for garnish if desired
Steamed brown rice for serving

Directions:

1.      Thoroughly mix together chicken gravy mix, onion powder, dried sage, Cream of Chicken Soup, chicken broth, water and cornstarch in the crock-pot with a whisk.

2.      Add the chicken breasts to the crock-pot.

3.      Cover with the lid and cook on low for 5 hours.

4.      Remove the beasts, place on a cutting board and shred the chicken with a fork into bite-sized pieces.

5.      Add the milk slowly until the desired creaminess consistency of the gravy is met.

6.      Place the shredded chicken back into the crock-pot and stir well to combine.

7.      Serve over whole grain brown rice, noodles or mashed potatoes with a vegetable on the side.

Chicken & Wild Rice Soup for the Soul

Today is Chicken Soup for the Soul Day. If you haven't had the pleasure of reading one of the many Chicken Soup for the Soul books that were created by inspirational speakers Jack Canfield and Mark Victor Hansen, I highly recommend you pick up a copy. Spend the day in front of a warm fire or sunny window and whip up a pot of this delicious Chicken and Wild Rice Soup and dive in.

These books are close to my heart because they were given to me by my mother to read as a teeneger. She was sweet enough to hand it over as "just a suggestion" to her wild child as a way of finding my center and bringing some inspiration and culture to my world. A world that was full of loud music and Johnny Depp wall collages. That part hasn't changed, but it's now called iTunes and Pinterest boards. Digital rebellion and refusal to ever let the wild child die is how I think of it now. I still like my music loud, but I balance it out with yoga, meditation and well, blogging to all of you (thank you for reading, friends! xoxo). Now back to chicken soup and the soul...

Some of my favorite quotes from Jack:

“Most everything that you want is just outside your comfort zone.” 
― Jack Canfield

“There are essentially two things that will make you wise -- the books you read and the people you meet.” 
― Jack Canfield

“Practice random acts of kindness and senseless acts of beauty.” 
― Jack Canfield, Chicken Soup for the Soul

There is a Chicken Soup book for just about everyone. They are a nice little pick me up and I found reading them, especially as such an impressionable age, made me feel more normal as I related to the stories I read. The struggle is real for all of us. Sometimes it's nice to have that reassurance or a reminder to keep your head up on a bad day. I don't know the author, and couldn't find the source, but I love this quote when I'm feeling stressed or down:




So in honour of this soulful day, I decided the most fitting chicken soup recipe to share would be my chicken & wild rice. Like most of the recipes I post, I've made this one healthier by eliminating the need for cream. It's absolutely delicious with a velvety mouth feel, and as a bonus, good for you too! Try it out, read some happy thoughts and leave me your favorite quotes in the comments below. 

Peace, love and light,

Amelia 

Chicken & Wild Rice Soup for the Soul

Ingredients:

2 organic boneless, skinless chicken breasts cooked and shredded.
32 oz. organic free range chicken broth
1 cup of Lundberg wild blend rice
3 tbs. olive oil
1/2 cube of butter
1/2 cup of flour
2 garlic cloves, minced
1 cup of carrot, diced
1 cup celery, diced
1 medium sweet onion, diced
1 cup of frozen peas, rinsed
1 cup skim milk
1/2 tsp. dried thyme
salt and pepper to taste

Directions:

1 Add rice and chicken broth to a medium pan, on medium heat, with the lid on, until rice is cooked. About 45 minutes.

2 While the rice is cooking, sauté the olive oil, garlic, onion, carrot and celery in a stock pot over medium heat, until the onions are translucent. Remove the veggies and set aside for later.
3 Melt the butter in a stock pot over medium-high heat. Add the flour, whisking to make a roux. Cook until light blonde. Add the milk and continue whisking until milk thickens. Add the rice and stock mixture, veggies and shredded chicken. Stir together and simmer for ten minutes, to thicken and marry all of the flavors together. Add thyme, salt and pepper and frozen peas. Stir until peas are melted. Serve and enjoy!

If the soup isn't to your desired creaminess, you may add another splash of milk. The reason I suggest cooking the rice in the stock, is to use the rice as a thickening agent and eliminate the need for cream. This saves quite a bit of calories and makes for a hearty, creamy base without sacrificing flavor. 

Lemon Zucchini Bread (gluten free/vegan)

I've recently started playing around with gluten free flours as a healthier alternative to the usual baked treats that I love. With the fall harvest coming to an end, I had a lot of zucchini left over. One can only eat so many "Zoodles" before that carb craving kicks in and something with more texture is required. Zucchini bread is always a great option for the piles of squash that seem to be endlessly growing larger and larger and larger from a fall garden, but I feel it is time for a new twist. That twist comes in the form of zesty and citrusy lemon with a sweet lemon glaze on top. The added benefit of being gluten free is just a bonus. Trust me when I tell you that you will not miss the wheat flour in this bread. I used my dad as a taste tester  and for a man who loves sweets and repels anything overly nutritious, he wasn't the wiser. In fact, he came back for thirds. This recipe is just that good!

 I found a great deal on a bag of gluten free blended flour at my local Costco. If you have a Costco nearby, I highly recommend you stock up on supplies to last through the long winter months and try your hand at some new and creative baking at home. Leave a message for me in the comments below and tell me what other gluten free baking items you enjoy.

• Lemon Zucchini Bread

• Ingredients:
• 
  
•  1 cup of grated zucchini (squeeze out the excess liquid in a paper towel, then fluff with a fork)
• 1 1/4 cup all purpose gluten-free flour blend
• 1/4 cup almond flour (substitute regular all-purpose gluten-free flour if you have a nut allergy)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon xanthan gum (omit if your flour blend already has it)
• 1/2 teaspoon fine sea salt
• 1 cup light brown sugar
• 1/3 cup canola oil (or other light oil)
• 2 extra large eggs*
• 1/4 cup almond or coconut milk 
• zest of one lemon
• 2 Tablespoons fresh lemon juice
• 1/2 tablespoon pure vanilla extract
• 
  
• Glaze Ingredients:

• 1 Cup powdered sugar
• 1 large lemon, zested and juiced
• 2-4 Tbs. milk (almond or coconut)
• Combine the above, starting with 2 Tbs. of almond milk until desired consistency of the glaze is met.
• 
  
• Directions:

1. Preheat the oven to 350°F. 
   Spray 2 medium sized loaf pans with cooking spray. (Make sure it's gluten free like canola or olive)
2. Mix the flours, baking powder, baking soda, xanthan gum, and salt in a medium bowl until blended. 
3. Add the brown sugar, canola oil, eggs, coconut milk, lemon juice and vanilla to your mixer.Mix until blended.
4. Add the dry ingredients to the mixer, a little at a time until combined and blended. 
5. Fold in the grated zucchini and mix just until combined.
6. Divide the batter evenly between the two pans.
7. Place in the center oven rack and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. It's best to slightly undercook, vs overcooking which will cause your loaf to have a very dry texture.
8. Remove from the oven, cool for 5 minutes and carefully turn out onto a cooling rack that has been placed over a cookie sheet.
9. Make the lemon glaze while the loaves cool.
10. Drizzle the glaze over the loaves after they are cool. The cookie sheet will catch any drips, making for easier clean up.
11. This bread will store for about 3-5 days. Serve and enjoy with additional glaze, or toast with butter.

• *This recipe can be made vegan by substituting the eggs with the following:
• 1Tbs. ground flax seeds + 3 Tbs. water = 1 egg

This method may change the density and texture of your bread, depending on the current environmental conditions in your kitchen.

• 
  

Fire Roasted Tomato Soup

I am a soup addict! I eat soup for lunch at least four times a week and sometimes for dinner as well. It's perfect for the cool fall weather and so easy to meal prep, portion out or freeze for later. Soup & a sandwich or soup & salad combos are the best! We all know that tomato soup and grilled cheese are soulmates that were destined to be together. They're our favorite lunch couple. This recipe gives them a fresh new twist that will renew your love and make you never open a can of that "Mmm mmm good" watered down mess again.

Ingredients:

1 28 oz. can Muir Glen Organic Fire Roasted Crushed Tomatoes
1 box of low sodium vegetable or chicken stock
4 Roma Tomatoes, finely diced (can substitute 8 oz. can, crushed)
3 medium carrots
1 celery stalk
1 med vidalia onion
4 cloves of garlic, minced
2 sprigs of fresh thyme
4 T. olive oil
2 T. Sweetener (sugar in the raw or stevia, optional)
sea salt to taste

Garnish:

Crème Fraîche
Fresh chives or scallions

The best grilled cheese:

Butter two slices of sourdough bread on the outside and sprinkle with garlic powder. Place 
1 slice of pepper jack and one of sharp cheddar cheese (or your choice) on the inside. Toast on Med-Low heat in a cast iron skillet or heavy cast pan until the cheese melts and the outsides are golden brown, Slice into triangles, or cube and use the sandwich as croutons in your bowl of soup.

Directions:

Add the carrots, celery and onion to a food processor. Blend until coarsely chopped.

Add the mixture to a large pot with 4 Tbs. of olive oil heated to medium heat. Sauté for 3 minutes, add the minced garlic and cook an additional 2 minutes.

Add canned and diced tomatoes, stock and thyme. Simmer for 10 minutes. Add stevia and salt to taste. Cook an additional 10 minutes and turn off heat.

Serve by spooning into Soup bowls, swirl the top with Crème Fraîche and garnish with chives.


*Can be made vegan by omitting the Crème Fraîche and using vegetable stock. Also by using non-dairy cheese and vegetable spread on your sandwich.

Homemade Raw Almond Milk

I've never been a fan of dairy milk. The only way I would drink it as a child, was if there was so much Hershey's syrup mixed in, that it left a pool of chocolate at the bottom of the glass. Not much has changed as an adult. I spent years searching for an alternative for coffee, cereal and protein shakes, not only for flavor, but nutrition as well. Leaving the hormones and GMO's aside, organic milk is quite spendy as still has the strong cow's milk flavor that makes me cringe. Soy has a worse flavor in my opinion than the real deal and it wasn't until I discovered the delightful flavor of almond milk that I was satisfied. 

Why make your own you ask? Well you control everything that goes into it. You get the freshest flavor, avoid stabilizers, preservatives and sugar just to name a few. There's a large debate on a widely used thickening ingredient called Carrageenan that is added to processed almond milk and may possibly cause the C word.. CANCER. After further research, I found out there are two types of the seaweed extract; substance degraded and undegraded. They are very different compounds, only the undegraded carrageenan is approved for human consumption. Crisis averted, Gwyneth Paltrow can rest assured that her consciously uncoupled household shall remain cancer free. ;) As for the rest of us, just know that homemade is always best and all of your friends will think "You so fancy!" when they come over for tea and cookies and you bring out your beautiful French carafe of almond milk. (I have yet to do this for my friends, but it's on my list. Love you!) 

Take the extra time on a lazy weekend afternoon, 30 minutes of actual work at most and serve up a glass of almond milk. Just remember to stir before serving.

Raw Almond Milk

2 C. raw, organic, unsalted almonds
3 C. Pure filtered water
1 tsp. Organic vanilla or almond extract (or vanilla bean)
3-4 Tbs. of Stevia or natural sweetener (if sweetness is desired)
1/4 tsp. sea salt, fine grain


Cover the almonds with water in a small bowl and soak overnight (10-12 hours, at room temperature. Drain and rinse the almonds. Don't skip this step as soaking the almonds breaks down phytic acid and enzyme inhibitors and also cultures beneficial enzymes in the almonds. 

Add the almonds and filtered water to a food processor. Blend until pulverized and well combined. At this point, the mixture will be very frothy. Strain the mixture through a fine mesh strainer, several layers of cheesecloth or a nut bag into a large bowl. You may add the extract, salt and sweetener at this point if desired and stir until sweetener is dissolved. Taste for flavor, making any needed adjustments.

Funnel into an airtight container for storage. Since there are no stabilizers or preservatives, the shelf life is short for raw almond milk and it should be stored in the refrigerator for 4-7 days. Settling and separation are normal, shake before each use to combine.

As almonds are nutrient packed and can be pricey, get the most out of this recipe by reusing the almond pulp and making almond flour:

Almond Flour:

Preheat the oven to the lowest setting. Usually 150° or 170° F.

 Spread the pulp onto a cookie sheet lined with a silp mat or parchment paper. Place on the middle oven rack and leave the door slightly ajar, helping the moisture to escape. Bake the pulp for 2-3 hours until dry. Remove from the oven, allow to cool for 5 minutes and place back in the (dry) food processor to pulse until flour is smooth.

 Now you have almond flour to make some delicious cookies to dunk in your fresh almond milk! Give yourself a little hair jooge for being so awesome and handling the organic kitchen like a boss. Eat your heart out Martha Stewart! ;)

I haven't baked anything with my almond flour from this batch, but I'll be sure to post a great cookie recipe soon for you to try. I have to say, this process was fairly easy and I feel great knowing I've left all of the bad stuff out of my milk. No hormones or preservatives! try a batch out for yourself.

Xoxo,

Amelia.

Rustic Heirloom Tomato Tart

Lately I have been craving breakfast foods and the savory, the better. I look forward each week to Sunday brunch with friends. There's nothing better than being able to relax and enjoy great food and conversation. Usually we dine out, but on occasion when everyone has the free time, I enjoy cooking at home and having a proper brunch made with love. 

As fall approaches, I'm enjoying the last few heirloom tomatoes fresh off of the vine. What better way to showcase them than as the star of this beautiful tart. Using the puff pastry makes this recipe so simple, yet still elegant with beautiful presentation to delight your guests. 

Ingredients:

3-4 large heirloom tomatoes, cut into 1/4" slices
Fresh mozzarella
2 sheets (1 box) puff pastry, thawed
1 bunch of basil chiffonade
balsamic glaze for garnish
3 cloves garlic, minced
1/4 C. olive oil
salt and pepper

Directions:

1. Preheat the oven to 425°F. Line a cookie sheet with parchment paper.

2. Line the puff pastry sheets side by side on the cookie sheet and lightly press the seam together, creating one large sheet to fill the pan.

3. Add the chopped garlic to the olive oil and brush mixture evenly over the entire top surface of the dough. Reserve a tablespoon or two to top the tomatoes right before placing the tart in the oven.

4. Meanwhile, place the tomato slices onto a triple layer of paper towel. Lightly sprinkle them with salt and pepper and let them sit for 15 minutes while the oven heats. This step will absorb the extra moisture and will prevent the dough from becoming soggy. Press additional moisture out of the tomatoes before topping dough.

5. Line the tomato slices evenly onto the dough, leaving a 1/2" gap from the sides as the uncovered section will form a crust. Alternate tomato colors for better presentation.

6. Add chunks or balls of mozzarella to the dough, in between the tomato slices to make for an even covering once baked. Drizzle remaining olive oil over the topping surface.

7. Bake for 25-30 minutes, until crust has raised and browned evenly.

8. Let the tart cool for 5 minutes, sprinkle with basil and cut into squares or strips. Garnish each serving with balsamic drizzle and a sprinkling of parmesan cheese if desired and serve.

Chopped Chinese Chicken Salad

After my last few posts on bacon and pasta, I decided it was time to get back on the wagon and make a refreshing and light salad. This Chopped Chinese Chicken Salad is so tasty, you won't know it's clean! I cleaned up the dressing by using stevia instead of sugar and light soy for a lower sodium option. I was careful to make sure none of the flavor was lost from the standard calorie ridden dressing everyone loves.

With so many colors, this salad has a beautiful presentation, which makes it a great option as a healthy side at your next potluck, luncheon or shower.

Chinese Chopped Chicken Salad

Ingredients:

1 Romaine lettuce heart, shredded

1 bag of coleslaw mix 

1 red bell pepper, julienned

1/2 head of shredded purple cabbage

2 Cups of shredded carrots

1 bunch scallions, chopped

1 lb of ground chicken

1/2 cup of salted sunflower seeds

1 cup shelled and cooked edamame

1 large can of mandarin oranges in their own juice, drained

chow mein noodles

Sesame Dressing:

1 1/2 tablespoons safflower oil 
1/3 cup rice wine vinegar
2 teaspoons sesame oil 
1 1/2 teaspoons stevia
2 teaspoons low sodium soy sauce or liquid aminos 
2 tablespoons black sesame seeds
1/2 teaspoon fresh ground black pepper
1/8 teaspoon salt

Directions:

Combine all the salad ingredients, minus the mandarin oranges and chow mein noodles in a large bowl.
Make the dressing by combining all the dressing ingredients into a salad carafe and shake well. Immediately pour the dressing over the salad and toss well. Plate a handful of salad on each plate and garnish with a small handful of chow mein noodles in the center. Add mandarin oranges in a ring around the outside of the chow mein noodles for pretty plating.

This salad is a great option for the Mason jar meal prep that has been so popular as of late.

Layer the salad in this order from the bottom of the jar up to the lid and store for up to 4 days in the fridge. This size will yield about 4 large jars of salad.

Layer order:

Chicken

Mandarin oranges

Carrots

Edamame
Scallions
Bell peppers

Dressing to coat layers to this point

Sunflower seeds

Cabbage

Coleslaw and romaine

Chow Mein noodles

To serve, just shake the jar well until combined, toss onto a plate and enjoy.

Protein Power French Toast

Whenever I am on a clean eating meal plan, I always find breakfast on the go a challenge. Protein shakes don't tend to keep me full long enough, and I can only eat so much oatmeal before I feel my taste buds screaming; "Don't even think about it! Not ONE more bite of that wallpaper paste is allowed in this mouth!" Not to mention that I have to walk past the food court at the mall daily to get to my office. I can smell bacon, hash browns and the most amazing gooey and sweet cinnamon rolls in town. So for mornings on the go, I whip up a batch of Protein Power French Toast the day before and freeze portions for the week ahead.

Dave's Killer Bread is the best tasting organic bread since they started slicing it! Check out their website and read the cool story of how they came to be. I came up with this clean recipe for French toast using my favorite Dave's variety, Powerseed, and found the best tasting calorie free syrup to slather over the top. Together, they make a great warm, guilt free breakfast option that will satisfy your carb craving and sweet tooth.

Protein Power French Toast

Ingredients:

1/2 loaf of Dave's Killer Bread-Powerseed
1 bottle of  TruMoo Vanilla Protein Plus Milk
2 eggs plus 3 egg whites
2 Tbs. cinnamon
1/2 tsp. nutmeg
1/8 tsp. clove powder

Walden Farms Calorie Free Pancake Syrup

Instructions:

Whisk the TruMoo Vanilla Protein Plus milk, eggs, cinnamon & nutmeg together in a wide bowl with deep sides until well combined.

Preheat a large skillet or griddle over med-high heat, line with cooking spray to prevent sticking.

Working one slice of bread at a time, quickly dip the bread into the batter on each side, being careful to lightly cover and to not soak. Place on the griddle, cooking 3-5 minutes per side until browned and caramelized. Place each slice on a wire rack to cool and allow air flow, preventing sogginess.

To serve, top with Walden Farms Calorie Free Pancake Syrup in your favorite flavor. To add a powdered sugar effect for photography purposes, I used Stevia powder. You may find the French toast is sweet enough on it's own and can skip this step if you prefer.

I served my French toast with turkey sausage links and fresh fruit to round out the meal. Turkey bacon would also be a great option and still keep the meal "clean".

If you are freezing as part of a meal prep, wait for the slices to completely cool, place in an airtight plastic freezer bag. To reheat, simply microwave for 15-25 seconds, or in a toaster on the medium setting for crispier French toast.