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!

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.

 

How To: Make Homemade Almond Milk

How To Make Homemade Almond Milk | Simply Mrs. Edwards

Little known fact about me: I’ve often been told that I say certain words funny, milk being one of them. Apparently, to some people (ahem, my husband!), the way I say milk sounds a whole lot like melk. When I say something like, “Hey sweetie, can you pass me the melk?” He responds with, “Well, I don’t have any melk but I do have some milk. Would you like that?” And to that I say, “Just give me some dang melk! I mean…miiiiillllk!!”

Annnnyyyyyways.  We’ve been trying to cut out processed and preserved foods whenever we can. I am constantly appalled at how many words I cannot pronounce in any given ingredient list. I figure, if I can’t pronounce something it shouldn’t be in my body, right?

The other day I whipped up this almond milk (not melk). It’s such a simple recipe and has zero preservatives in it! Double score.

Homemade Almond Milk
(Printable recipe at bottom of post)

  • 1 c. raw almonds
  • Water to soak almonds in (about 2 cups)
  • 5-6 cups filtered water (for milk)
  • ~1 Tbsp. honey or agave nectar (optional)
  • ~1/2 tsp. vanilla and/or almond extract (optional)

1. Place 1 cup of almonds in a bowl, cover with water, and soak for about 8 hours, or overnight.

How To Make Homemade Almond Milk | Simply Mrs. Edwards

2. Drain and rinse your almonds.

How To Make Homemade Almond Milk | Simply Mrs. Edwards

3. Place almonds in a blender with 5-6 cups of filtered water. You can use a regular blender, but a high speed one (such as a Vitamix, Ninja, Blentec, etc.) definitely makes quicker work of it.

How To Make Homemade Almond Milk | Simply Mrs. Edwards

4. Blend until smooth, about 90 seconds in a high speed blender. Longer in a regular blender (up to a few minutes).

How To Make Homemade Almond Milk | Simply Mrs. Edwards

5. Lay a linen or cotton towel (just don’t use terry cloth!) in a bowl that is large enough to hold all of your liquid. If you wanna get fancy, you can use a nut milk bag like this one. Otherwise, a plain ol’ towel will work :)

How To Make Homemade Almond Milk | Simply Mrs. Edwards

6. Carefully pour your milk into your towel lined bowl.

How To Make Homemade Almond Milk | Simply Mrs. Edwards

6. Gather your towel up and gently squeeze the liquid out of the pulp into the bowl.

How To Make Homemade Almond Milk | Simply Mrs. Edwards

7. Don’t throw your almond pulp away! You’ve just created what’s known as almond meal- which is great for baking and is sold for a pretty penny in grocery stores!

How To Make Homemade Almond Milk | Simply Mrs. Edwards

8. If you’d like to try using your almond meal, spread it out on a sheet pan and bake at 350 F for 15 mins. Let it cool and store it in a zip-loc in the freezer.

How To Make Homemade Almond Milk | Simply Mrs. Edwards

9. At this point, you can add some honey or agave to sweeten your milk and some vanilla and/or almond extract to add some flavor. Some people like it completely plain, but I like mine sweetened with honey and a splash of vanilla and almond to add some extra flavor :) I found it easiest to rinse out my blender, pour the milk back in, add my honey and flavoring and give it a quick whirl to blend it all together.

How To Make Homemade Almond Milk | Simply Mrs. Edwards

Pour your finished product into a airtight container and stash in the fridge. It’ll keep for about a week and is perfect over cereal, in coffee, with cookies, in almost any recipe that calls for milk…the possibilities are endless!

Enjoy your melk!
Mrs. Edwards

Homemade Almond Milk

Author: Terra
Prep time:
Total time:
Serves: 6 cups
Ingredients
  • 1 c. raw almonds
  • Water to soak almonds in (about 2 cups)
  • 5-6 cups filtered water (for milk)
  • ~1 Tbsp. honey or agave nectar (optional)
  • ~1/2 tsp. vanilla and/or almond extract (optional)
Instructions
  1. Place almonds in a bowl, cover with water, and soak for 8 hours, or overnight.
  2. Drain and rinse almonds.
  3. Place almonds in a blender with 5-6 cups of filtered water. You can use a regular blender, but a high speed one (such as a Vitamix, Ninja, Blentec, etc.) definitely makes quicker work of it.
  4. Blend until smooth, about 90 seconds in a high speed blender. Longer in a regular blender (up to a few minutes).
  5. Lay a linen or cotton towel (just don’t use terry cloth!) in a bowl that is large enough to hold all of your liquid.
  6. Carefully pour your milk into your towel lined bowl.
  7. Gather your towel up and gently squeeze the liquid out of the pulp into the bowl.
  8. Don’t throw your almond pulp away! You’ve just created what’s known as almond meal- which is great for baking and is sold for about $10/lb in grocery stores!
  9. If you’d like to try using your almond meal, spread it out on a sheet pan and bake at 350 F for 15 mins. Let it cool and store it in a zip-loc in the freezer.
  10. If you’d like to add sweetness or a fuller flavor, rinse blender and pour milk back in. Add honey, agave or another sweetener of your choice and vanilla and/or almond extract. Blend to combine.
  11. Pour milk into an airtight container and refrigerate up to a week.
  12. Enjoy!

Homemade Gluten Free Granola Bars

Since going gluten free, I’ve had to avoid a lot of my old go-to snacks (like some granola bars, crackers, etc.). One thing I’m a fan of is a grab-n-go type snack and these granola bars fit the bill perfectly. I store them in the freezer and grab one as I’m headed out the door. I felt a little hippy-dippy while making these, but whatevs. They’re delish, easy, healthy, and best of all gluten free! Hoorah!

Homemade Granola Bars // Simply Mrs. Edwards

Homemade Gluten Free Granola Bars (adapted from this recipe)

  • 2 ripe bananas, mashed
  • 2 c. gluten-free rolled oats (Trader Joe’s has gluten free for $3.99 a bag!)
  • 1/4 c. almond meal (also easily found at Trader Joe’s)
  • 1/2 c. chocolate chips
  • 1/3 c. honey
  • 1/2 c. peanut butter
  • 2 Tbsp. cocoa powder
  • 3 Tbsp. sunflower seeds
  • 1/4 c. almond slivers
  • 1 tsp. vanilla
  • 1/4 tsp sea salt or Kosher salt
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a large bowl.
  3. Line an 8″x8″ pan with foil, leaving overhang on 2 sides. This will help when you pull the bars out to cut them. Spray your foil with non-stick cooking spray.
  4. Using your fingers, press the mixture firmly and evenly into your pan. Spraying your fingertips with cooking spray helps with the stickiness!
  5. Bake for 20-25 minutes, or until mostly set up. They will completely set up after cooling.
  6. Let cool for a bit on the counter and then cover and place in freezer. Freeze for at least an hour (mine were in the freezer overnight). Remove bars by lifting foil out of pan. Cut into 8-10 bars, wrap in parchment paper, place in a ziploc bag and store in fridge or freezer. They’re edible straight from the freezer!
  7. ENJOY!

Simple Celebrity Dresses

You can substitute most any of these ingredients for whatever you’d like! In my next batch I think I’ll sub in apple sauce for the banana and maybe add some chia seeds or flax. You could also add raisins, dried cranberries, dates, walnuts, pepitas…the possibilities are endless!

The granola eater,
Mrs. Edwards