Whole30: Balsamic Garlic Chicken

Back with another of our favorite recipes from our Whole30 challenge. We grilled a lot during our 30 days…like probably 5 days a week. That grill got a workout! We found that chicken breasts were the quickest and easiest option for us with our busy schedule. Pair it with some fresh veggies and you’ve got yourself dinner! The following recipe creates a melt in your mouth chicken and couldn’t be any easier…seriously!

Whole30: Balsamic Garlic Chicken | Simply Mrs. Edwards

Whole30: Balsamic Garlic Chicken

Ingredients

  • 4 chicken breasts
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 cloves of garlic, minced
  • 1 tsp dried basil
  • 1 tsp salt
  • 1 tsp pepper

Instructions

  1. Combine everything (including chicken) in a zip-loc bag and squish around to combine.
  2. Let marinate for 20 mins - 24 hrs in the fridge.
  3. Grill for 8-10 minutes, flip and grill other side 8-10 minutes or until no longer pink inside.
  4. Serve and enjoy!
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Whole30: Chia Seed Pudding

In my second to last post I promised that I’d be posting some great recipes throughout our Whole30. And, look at me now. Two months later and finally getting back at it. I can blame some of it on technical issues with the ol’ blog, but otherwise it’s just been me being lame. ANYWAYS, I’m back with a few recipes that I think you’ll like! While we were doing our W30 I Instagrammed some of our favorite foods and featured a few easy-peasy recipes. I figured they deserved some more attention so I’ll be featuring them here too :) If you’re on Insta and want to follow us there we’re @edwards_eat!  


One of my favorite go-to breakfasts towards the end of  Whole30 was this SUPER simple Chia Seed Pudding. Holy yum – it is simple, delicious, and oh-so-filling. Towards the end of our 30 days I got to the point of “I can’t make myself eat ONE more scrambled egg!” so I needed to come up with some alternatives. I follow @emilyeatsrealfood on Insta and she always posts the most amazing looking meals. She had been posting chia seed pudding variations and I figured, hey I have a HUGE jar of chia seeds that aren’t going to eat themselves. Why the heck not. And oh boy, it did not disappoint. This recipe is SUPER simple and can be tweaked in a million different ways. Look at the recipe below as a base and adjust to your preference!

Chia Seed Pudding | Simply Mrs. Edwards

Whole30: Chia Seed Pudding

Ingredients

  • 3/4 cup of almond milk (or just eyeball it - I filled my pint jar about 1/3 of the way up)
  • 3 Tbsp chia seeds
  • 1 Tbsp almond butter
  • 1 banana
  • Handful of walnuts
  • Dash of cinnamon

Instructions

  1. Add almond milk, chia seeds, and almond butter in a jar; stir well to combine.
  2. Cover and refrigerate overnight.
  3. In the morning add a sliced banana, walnuts and cinnamon.
  4. Mix and enjoy!
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This is seriously the easiest thing to throw together at night and have ready to go first thing in the morning. YUM!

Fall is my Favorite

First of all, let me apologize for the silence over the last couple of months. One of my goals this year was to post at least once a week and we can all tell that didn’t happen. I don’t have a great reason, other than letting myself get busy and distracted. I can’t promise any huge changes, but my hope is to give this ol’ blog some more attention in the coming months.

So, lets get down to the business of why I’m here right now. Today is the first day of fall! And we all know what that means, right? Pumpkin.

I’ve been impatiently waiting for this day all summer and it’s finally here! The day that I can give in to my obsession of pumpkin infused food and drink and not be scolded for it still being summer. The day that fall wreaths and harvest scented candles are socially acceptable. Ah…a good day indeed.

Homemade Pumpkin Spice Coffee Syrup | Simply Mrs. Edwards

A couple of years ago, I brought you a recipe for Pumpkin Spice Coffee Syrup. Although that recipe is a good one, I think I may have come up with a new one that is at least 2 times better. For starters, it calls for about 1/2 of the ingredients and is ridiculously easy. Instead of white sugar like the old recipe, I used brown sugar. That was a brilliant idea (if I may say so myself). It has a rich, molasses-y flavor that makes me all warm and fuzzy inside (if brown sugar can do that, and I propose that it can). Enough small talk…here’s the recipe!

 

Pumpkin Spice Coffee Syrup

Ingredients

  • 2 c. Water
  • 1 1/2 c. Packed Brown Sugar
  • 2 Tbsp. Pumpkin Puree (heaping tablespoons)
  • 1 tsp. Pumpkin Pie Spice

Instructions

  1. Combine water and sugar in a pot over medium heat.
  2. Heat through and stir until sugar is completely dissolved.
  3. Whisk in pumpkin puree and pumpkin pie spice.
  4. Strain syrup through a fine mesh sieve or cheese cloth.
  5. Let cool and refrigerate in an airtight container for up to 2 weeks.

Notes

Syrup will separate in the fridge - simply shake to combine and add a tablespoon or two in your coffee! ENJOY!

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Homemade Pumpkin Spice Coffee Syrup | Simply Mrs. Edwards

Happy fall, ya’ll!

Mrs. Edwards

Grain, Diary, & Sugar Free Banana Muffins

two piece prom dresses

 

UPDATE 6/26/15: Okay, so before you read this recipe, please note that in the past 2 years my understanding of Whole30 has DRASTICALLY improved. I know that the following recipe is not a Whole30 approved option as it is what some people call SWYPO (sex with your pants on). Please proceed forward with the understanding that this recipe is a great one – but not necessarily during a Whole30 challenge. One very important aspect of Whole30 is to get away from paleo-fied foods, such as baked goods, desserts, etc. This recipe is great breakfast option for after your Whole30 if you find that baked goods are not a stumbling block for you. Now, proceed with fair warning :)


We are not dieters. We don’t jump on the bandwagon of fad diets simply because they. don’t. work. Josh and I have however, realized how awful we’ve been at eating well rounded meals and that food may actually have a pretty big impact on our bodies and well being. Duh.

This past week we started the Whole30 Program, which is basically Paleo but with a few more restrictions for 30 days. The key things they tell you to avoid are added sugar, alcohol, grains, legumes, dairy, white potatoes, and preservatives of any kind. The idea of the whole thing is to focus on eating real food – meat, veggies, fruits, eggs, nuts, etc. – and reset your “relationship”  with food. I don’t see either Whole30 or Paleo as diets, but rather a lifestyle change. Because I have some auto immune deficiencies, I figured that it could do no harm at all to cut out things that could potentially be causing me more problems (inflammation of my joints, lack of energy, unexplained weight gain, etc.). Although we don’t think we’ll stick with it forever, I doubt that I’ll stray too far from the basics. In the past week, I’ve felt awesome (other than sugar withdrawal headaches). If you’ve never heard of Whole30 or Paleo, I really encourage you to check them out! It is so worth giving it a try, because the worst thing that could happen is that you find you enjoy eating more fruits and veggies!

I’ll do a full recap of what I’ve been eating and will be posting more recipes over the coming weeks, but right now I want to tell you about the banana muffins pictured above. Although some may argue that a few of the ingredients aren’t 100% Whole30 compliant (baking soda & baking powder), I say…pick your battles. I’ve been having a hard time getting a decent breakfast in me before work, so if a wholesome muffin can do the trick I think that’s worth it!

My recipe is inspired by this one. Because I didn’t have cashews or walnut oil, I figured I’d fudge the recipe a little and create my own. (BTW- this gal’s blog has been such a great encouragement to me and has supplied some pretty awesome recipe references! PLUS she’s a young Christian woman who met her husband while working at Camp. Bonus points!)

Grain, Diary, & Sugar Free Banana Muffins

Yield: 1 dozen muffins

Ingredients

  • 3 very ripe bananas
  • ~1/3 cup almond butter (approximate - I used 2 big spoonfuls)
  • 2 eggs
  • 1 1/2 cups almond flour/meal (if you've made almond milk you can use the meal from that!)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. salt
  • 3 Tbsp. shredded coconut (optional, but delicious!)

Instructions

  1. Coconut oil to grease your muffin tin
  2. Begin by mixing your bananas, almond butter, and eggs.
  3. In a separate bowl, combine almond flour, baking soda, baking powder, cinnamon, nutmeg, salt, and shredded coconut.
  4. Add dry ingredients into your banana mixture and mix until combined.
  5. Grease your muffin tins and fill with 2/3 full with batter.
  6. Bake for 12-15 minutes at 375 degrees or until toothpick comes out clean.
  7. Let cool completely before storing.
  8. ENJOY!
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Grain, Dairy, & Sugar Free Banana Muffins | Simply Mrs. Edwards

These muffins don’t stand much of a chance of making it through the week. They are seriously delicious! I hope that you enjoy them just as much as we have been :)

Getting healthy,
Mrs. Edwards

Homemade Granola

I have a problem that maybe you can relate to. I love breakfast. But, I love sleep too. Each morning it’s like WWIII trying to figure out which one wins. Typically my love for sleep outweighs my desire to get something nutritious into my body before work. In an effort to fulfill a few of my 2013 Challenges I’ve been slowly working to change this bad habit. I’ve figured out that if I have something reeeaalllyy tasty to wake up to, the Battle of Comfy Bed is more easily won. This recipe comes from my Mama. I’ve tweaked it a little but all glory goes to her for the original idea!

Start off with 2 1/2 cups of rolled oats, 3/4 cup chopped walnuts, 1/2 cup unsalted sunflower seeds, 3/4 cup slivered almonds, 3/4 cup shredded coconut, 1/2 cup dried cranberries and 1/4 cup ground flax seed.  You’ll also want to measure out 1/4 cup canola oil and 3/4 cup honey. Microwave the oil and honey for about a 1 1/2 minutes to warm it up.

Homemade Granola | Simply Mrs. EdwardsMix the oats, walnuts, sunflower seeds, almonds, and coconut in a large bowl.

Homemade Granola | Simply Mrs. EdwardsPour the oil and honey mixture over your dry ingredients, mix to combine, and then spread out onto two parchment lined sheet pans.

Homemade Granola | Simply Mrs. EdwardsBake for 20 minutes at 325 degrees – stirring halfway through, until the nuts are toasty and golden brown. Remove from oven and add your dried cranberries and flax seed and gently mix on sheet pan with a spatula.

Homemade Granola | Simply Mrs. EdwardsLet cool completely on the sheet pan and then store in an airtight container. It will stay fresh for at least 2 weeks!

Homemade Granola | Simply Mrs. EdwardsAdd a little milk (some almond milk maybe?!), some yogurt, add it to the top of a smoothie, or just eat it plain. Any and all ways are delicious!

Homemade Granola | Simply Mrs. EdwardsHope you enjoy this simple recipe as much as I do. You can really substitute a million different things. Next time, I think I’ll use maple syrup instead of honey and add some pecans…maybe even add some cinnamon if I’m feeling crazy! Thanks for the great recipe, Mama!

The granola eater,
Mrs. Edwards

Homemade Granola

Prep time:
Cook time:
Total time:
Serves: 6 cups
Ingredients
  • 2 1/2 cups of rolled oats
  • 3/4 cup chopped walnuts
  • 1/2 cup unsalted sunflower seeds
  • 3/4 cup slivered almonds
  • 3/4 cup shredded coconut
  • 1/2 cup dried cranberries
  • 1/4 cup ground flax seed
  • 1/4 cup canola oil
  • 3/4 cup honey
Instructions
  1. Mix the oats, walnuts, sunflower seeds, almonds, and coconut in a large bowl.
  2. Combine oil and honey in a microwavable measuring cup or bowl. Microwave for 1 1/2 minutes to warm it up.
  3. Pour the oil and honey mixture over oat mixture to combine, and then spread out onto two parchment lined sheet pans.
  4. Bake for 20 minutes at 325 degrees, until the nuts are toasty and golden brown.
  5. Remove from oven and add your dried cranberries and flax seed and gently mix on sheet pan with a spatula.
  6. Let cool completely on the sheet pan and then store in an airtight container. Will stay fresh for up to 2 weeks.