Jan 10
An Attitude of Gratitude
Gratitude is good for your mental health.
Gratitude is a thankful appreciation for what a person receives, whether tangible or intangible. With gratitude or thankfulness, people acknowledge the goodness in their lives. In the process, they usually recognize that the source of that goodness lies at least partially outside themselves. As a result, being thankful also helps people connect to something larger than themselves— whether to other people, nature or a higher power.
Spanish Chicken Thighs with Mushrooms and Olives
Recipe collaboration by Aki Yorihiro and Christine Crawford
This delicious comfort food is perfect for a chilly autumn day. I hope you enjoy it as much as we do!
Ingredients
- Salt and freshly ground black pepper
- 2 pounds bonless skinless chicken thighs
- 1/2 cup flour
- 2 tablespoons olive oil
- 1 small package brown mushrooms
- 1/2 cup white wine or balsamic vinegar
- 1 teaspoon minced garlic
- 12 oz. marinara sauce adjust per your taste
- 1/2 cup chicken sauce
- 1/3 cup pesto sauce
- 1 cup Niçoise or kalamata olives pitted
- 1 tablespoon hot red peppers
- 1/4 cup chopped fresh basil for garnish
Servings:
Instructions
- Salt and pepper chicken thighs then dredge them in flour.
- Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it’s hot, add the chicken and cook undisturbed, adjusting the heat so the chicken doesn’t burn, until the pieces are browned on the bottom and release easily from the skillet, about 5 minutes. Continue cooking, turning the chicken every few minutes, until it’s brown all over, about 5 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.
- Add mushrooms stirring occasionally, 3 to 5 minutes.
- Deglaze with white wine or balsamic vinegar.
- Add the garlic, chicken stock and marinara; cook until the mixture starts to bubble and the sauce thickens slightly, 2 to 3 minutes. Stir in the pesto sauce and let the mixture bubble for another 2 minutes.
- Add the olives, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook until the chicken is tender and cooked through, appx. 10 minutes
- Taste the sauce and adjust the seasoning. Garnish with the basil, and serve with quinoa.
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Peach Almond Shortcake ~ with Coconut Whipped Cream
Starting off the week with shortcake . . .
is always a good idea. Especially if they’re amazingly satisfying and healthy.
What’s not to love about this light summer dessert? It is a favorite of mine. I believe it was this seasonal dessert that got me liking peaches when I was a kid.
These flavorful shortcakes are SO simple, grain and gluten free, and taste even better than the shortcake I grew up with. They are moist and have the slightest sweetness to them…perfect for the dessert-ifying. Here, with the addition of sweetened peaches and coconut whipped cream, they are worthy of my top 2 desert spot!
Keto Coconut Pancakes
Ingredients
- 4 medium eggs whisked
- 1/2 cup coconut flour 56 g
- 1 cup coconut milk 240 ml
- 2 teaspoons vanilla extract 10 ml
- 1 teaspoon baking soda 4 g
- stevia or monk fruit sweetener to taste
- 4 tablespoons coconut oil to cook with, 60 ml
- 1/2 cup mixed berries (strawberries, blueberries, raspberries)
Servings:
Instructions
- Mix the eggs, coconut flour, coconut milk, vanilla, baking soda, and monk fruit sweetener. Mix well.
- To cook these pancakes, you can use a griddle or a frying pan. Put the coconut oil into the pan to grease it and put the pan on low heat.
- Ladle some of the batter into the pan (to form a 3-inch diameter circle). The pancake should be thick so don’t try to make the batter spread out. If you’re using a large enough frying pan, you can cook 3 or 4 pancakes at the same time.
- Cook for 2 minutes and then flip. Continue cooking and flipping until both sides are brown.
- Microwave the berries for 1 minute. The juices will release and you will have a Keto berry syrup. Pour over pancakes and enjoy!
Recipe Notes
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 7 g
NUTRITION Calories: 337 Sugar: 7 g Fat: 30 g Carbohydrates: 7 g Fiber: 5 g Protein: 9 g
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Chocolate Mint Whipped Body Butter
Butter up your whole body with this decadent, creamy body treatment. Enjoy the smell of cocoa butter, vanilla and mint, while Shea Butter and Coconut Oil hydrate and leave you feeling deliciously soft and moisturized.
Ingredients
- 1/4 cup Unrefined Organic Shea Butter
- 1/4 cup Unrefined Organic Cocoa Butter
- 1/4 cup Unrefined Organic Coconut Oil
- 1 teaspoon Organic Peppermint Oil
- 1 teaspoon Organic Vanilla oil
- 8 ounce Jar
Servings: ounces
Instructions
- In a double boiler (I use a small saucepan within a larger saucepan), on medium heat, melt the shea butter, cocoa butter, coconut oil.
- Wait until they become into a liquid form. About 5 minutes.
- Pour the contents into your mixer bowl, set aside, and let it partially solidify. This takes about thirty minutes. If you are impatient like me, stick the bowl in the fridge for five to ten minutes and you will be good to go!
- If your whole mixture accidentally ends up being hard, just reheat the contents and repeat the steps above.
- Add the and vanilla and peppermint oils.
- Now it’s time to whip. Whip on high for five to seven minutes. This may seem long, but this is what makes the whipped body butter get a light and fluffy texture.
- Fill into your jars or containers and whaalaaa!
- Lather this Chocolate Mint Whipped Body Butter into your skin, remember a little goes a long way. This recipe fills about one 8-ounce jar.
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Hi there, I'm Chris! Thanks for visiting Real Yummies with Chris. I am currently living in Southern California, with my husband and 18 year old son. I am a Board Certified, Holistic Nutrition Consultant and Art Therapist. I enjoy REAL food... avoid processed and refined foods and I am a "conscientious omnivore" that believes in balanced eating.
Real Yummies
- Edible Flower Spring Rolls
- An Attitude of Gratitude
- Spanish Chicken Thighs with Mushrooms and Olives
- Peach Almond Shortcake ~ with Coconut Whipped Cream
- Easy Tomato Mini Tarts
- Peach Shortbread Tart
- Fear and Coping During the COVID-19 Virus
- Keto Coconut Pancakes
- Happiness Pie
- Chocolate Mint Whipped Body Butter