Moroccan Bowls

I wanted to switch up my cooking a little. New kitchen, new vibes. I tend to make a lot of healthier comfort foods. This was very comforting too just a little different. I got my husband to eat and enjoy couscous (the food so nice they named it twice).

It was fairly easy to make and was super yummy. These bowls are perfect to make ahead for lunch, good meal prep recipe.

I added the hummus, air fryed chickpeas and chopped parsley and thought it was a nice touch. My husband did not want it and he still enjoyed it.

Ingredients:

  • 1 tablespoon salt
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon turmeric
  • 2 teaspoons ground ginger
  • 2 teaspoons fresh thyme
  • 2 tablespoon of oil (I used a mix of avocado and olive)
  • 6 chicken drumsticks (or whatever chicken, meat or plant based item you want to include)
  • 1 cup chopped carrots
  • 1 cup mushrooms
  • 1 cup chopped broccoli
  • 1 cup shallots
  • 1 cup uncooked couscous
  • 2 cups chicken stock (or water)
  • 2 tablespoons chopped parsley
  • Hummus (optional)
  • Air fryed chickpeas (optional)

Directions:

  1. Preheat oven to 400 degrees and line a baking sheet. In a small bowl, mix together the salt, paprika, cayenne, turmeric, ginger, fresh thyme and oil. I separated the mixture into two bowls. (one for the chicken and one for veggies)
  2. Place the chicken on the baking sheet and using a pastry brush, brush the chicken with the spice-oil mixture. Bake for about 15 minutes.
  3. While chicken is cooking, in a pot on medium, add the couscous and 1-1/2 cups chicken stock. I added some salt and thyme for flavor but this isn’t necessary if you have to monitor your salt intake. Cover and cook for about 10 minutes until couscous is soft. Turn off heat but leave covered so the steam stays in.
  4. After 15 minutes of baking the chicken, add the veggies to the baking sheet, drizzle with spices and then mix together. Bake for another 15-20 minutes.
  5. Once chicken and veggies are ready, pour the remaining 1/2 cup chicken stock to create a little sauce.
  6. Plate and enjoy! I added the hummus, air fryed chickpeas and chopped parsley once it was plated.

Low FODMAP Chocolate Chip Cookies

Chocolate chip cookies and cookie cake are probably my favorite desserts ever. I am trying hard to embrace my new Low FODMAP diet so on Saturday night I was determined to make some delicious cookies. Lately I have been making the microwave cookie in a mug but it is just not the same. I signed up for Thrive Market and got some coconut sugar, oat flour and sprouted brown rice flour (okay we get you fancy flour).

I recently downloaded the FODMAP app for my phone and it is so helpful! I also did a ton of research on gluten free baking and am not quite ready to explore the gums yet. In my normal chocolate chip cookies, I add a little corn starch, it always keeps them light and fluffy and it really worked in these too.

All of these ingredients are low on the FODMAP. However, everyone’s stomach is so different, you may need to sub some ingredients based on your own needs.

These cookies are so so amazing! Even my husband likes them and he hates cookies (a serious flaw that I can’t believe I overlook).

One note about the recipe. Keep the oil pretty cold. In my second batch, the oil got warmer and those cookies are now a little harder.

Ingredients:

  • 2 oz cold coconut oil
  • 3 oz coconut sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 10 oz oat flour
  • 6 oz rice flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon corn starch
  • 1 teaspoon salt
  • 3 oz milk (I used pecan milk)
  • 6 oz chocolate chips

Directions:

  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Place cold coconut oil and sugar into mixer with paddle attachment.
  2. Cream together for about 5 minutes. Add the egg and vanilla.
  3. In a separate bowl, combine the dry ingredients (flours, soda, powder, starch and salt) until combined.
  4. Then add dry ingredients to wet mixture and mix until combined.
  5. Add the milk. It will still be a pretty thick dough.
  6. Roll in the chocolate chips. Then shape into balls and place on cookie sheet.
  7. Bake until crispy on the bottom. I baked mine for about 20-25 minutes.

Hope you enjoy! Next week I will be trying gluten free bread.

Everything but the Bagel Chicken Meatballs

Ready!

I am obsessed with the everything but the bagel seasoning from Trader Joe’s. It is so good on everything. Salads, veggies, avocado toast, sandwiches, whatever. I wanted to try them in meatballs. I needed to food prep for the weekend so it seemed like the perfect opportunity.

These were so quick and easy to make. I wish they would have kept their shape a little better. Even my husband liked them.

Ingredients:

  • 12 oz ground chicken
  • 3 Tablespoons Everything But The Bagel Seasoning
  • 1/2 teaspoon salt
  • 1 teaspoon red pepper flakes
  • 1 egg
  • 1 teaspoon ground sage
  • 1 teaspoon ground parsley
  • 2 Tablespoons buckwheat flour

Directions:

  1. Preheat the oven to 425 degrees. In a large combine the ground chicken and egg.
  2. Add the spices.
  3. Fold in the buckwheat flour.
  4. Line a pan with parchment paper and then create some balls with the chicken mixture.
  5. Bake for about 20-25 minutes.
  6. Rest for 2 minutes then enjoy or pack for later!