Everybody is a kid at heart and we all want fun food, here is a good place to start. Fun food that is super yummy, satisfying and on target for a lifetime of fit living!
Spicy Chicken Soup -- this is one of the very reasons to have a well stocked pantry and freezer. When you are in a hurry with little time to spare this body warming soup is so easy and quick to make. It is perfect for a busy week night during the fall and winter months.
How much do you love ice cream, chocolate ice cream but cannot eat dairy? I do, I love chocolate and ice cream ... and it is probably better for me to not have dairy. Coconut milk is a great alternative to dairy, it's rich, creamy and velvety when made into an ice cream!
This Living Fit Lifestyle version of Chicken Marsala is made without using the flour ~ since I am gluten free and the flour would not be good for me, I omit it completely. I thicken the gravy by using my VitaMix blender to puree some of the onion which gives the sauce a little body.
When you are eating a hot dish such as a jerk marinade, you need a cooling dish to counter the heat. I like coconut rice with a sweet element like the mango, I dressed with with a lime vinaigrette ~ it was just the right amount of sweet, tang and crunch to go with the fish.
What I love about meatloaf is you can use any kind of meat you like or even make it a veggie loaf if you don't eat meat.... the concept is the same. It's incredibly easy, gather your ingredients, mix them in a large bowl, put them together in a loaf pan and bake. In an hour, you have a very healthy, comforting dinner ready for a family.
Lasagna can be made to suit any tastes - beef, chicken, cheese, pork, seafood, vegetable, gluten-free, you name it and it can be done. It's easy once you coral all the ingredients, all you have to do is assemble, bake, let it rest and you are ready to eat!
An Italian staple -- Bolognese Sauce. My mom grew up in New Orleans with an Italian mother (my grandmother) she was exposed to classic Italian cooking and the creole cuisine from New Orleans. Then we moved to Texas when I was a child which added another element to the mix -- Tex Mex. So, you might imagine, nothing that I cook is very 'traditional' in the classic sense. I tend to mix up an old favorite with the flavors that I remember blended in, and this is just that -- my version of Bolognese.