Delicious Roast Chicken

So, what I’ve been hearing lately is that you must go to France to experience the perfect roast chicken… while it seems like a perfectly legitimate excuse to go to the land of love, I’m not buying it. You can make a delicious roast chicken right in your very own kitchen.

What I love about roast chicken is you can dress it up or dress it down, kind of like a good pair of heels… You can serve it to company with some pretty roast vegetables (think brussel sprouts, sweet potatoes, red onions, and herbs) to go with it, or you can make it on a Tuesday for your family alongside some mashed potatoes. It’s a classic dish.

Ingredients:

  • Whole Chicken
  • 2 Lemons, cut in fourths
  • 4 sprigs of Rosemary
  • 4 sprigs of Thyme
  • 4-6 Cloves of garlic, peeled
  • Half of an onion, roughly sliced
  • 3 carrots, roughly chopped
  • Olive oil
  • Butter

Instructions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Take your herb sprigs, veggies, garlic, and lemons and make a bed for your chicken. (I’ve used a cast iron skillet, 8 x 8 Pyrex, or you can use a roasting pan.) Reserve about one sprig/piece/slice of each to shove in the chicken’s cavity. Pour a little olive oil on top of your bed of aromatics and season with salt and pepper.                                                       
  3. Take your chicken and drain the liquid from the cavity, and pat dry the chicken with a paper towel. (P.S. I’m not gonna pretend I know more than I do, and I never know what to do with the parts inside the chicken… sometimes I cook them, sometimes I chunk them. Totally up to you. My husband was the one who went to culinary school, not me.)
  4. Shove the reserved aromatics (lemon, garlic, herbs, onion) in the chicken’s cavity. Place your chicken on top of the bed of herbs and veggies                                       .
  5. Pour some olive oil on top of the chicken and season (aggressively) with salt and pepper.
  6. (Optional) I usually put a few pats of butter on the bottom of the dish with the veggies, and a tablespoon or so inside the chicken. It adds nice flavor and keeps it moist! If you don’t do dairy, you can leave it out, or sub more olive oil. Just make sure your veggies don’t dry out completely during the cooking process.
  7. Bake for 2 hours (I normally use a 5 pound chicken) or until internal temperature reaches 165 degrees.

Notes:

  • I have seen recipes that recommend a shorter cooking time, but it will depend on a variety of factors: the size of your chicken, your oven, ect. Just be sure internal temperature gets to 165 degrees Farenheit.
  • If you don’t have fresh herbs available to you, try seasoning your chicken with Trader Joe’s 21 Salute seasoning. It has a mix of everything in it: herbs, lemon zest, pepper, ect.
  • You can totally tie the legs with twine and get fancy like you see on the Food Network, but I usually don’t have cooking twine at home.
  • Save the bones to make a homemade broth! 

I hope you enjoy this recipe! I’d love to hear from you. What’s your favorite side dish to have with roast chicken? Comment below!

Advertisements

Homemade Crunchy Granola

Yogurt for dinner. This is the kind of dinner I have when my husband is gone. I make random dishes that he doesn’t enjoy: lentil soup, rice and beans, vegan chili, and many plant based recipes on my mind. Now, to be fair: my husbands loves his veggies, but he also loves his meat. So, when he’s gone, we pretty much go plant based because that’s my jam. Plus, I finally found a dairy free yogurt that I love: So Delicious. It’s a coconut milk based yogurt. I like to buy plain and then sweeten it myself.

So, one evening we wanted yogurt for dinner. The kids thought it was a fun idea, and I always think of the movie Julie + Julia when I eat this. However, if you’re gonna have yogurt for dinner, you need all the toppings to go with it. (If you give a mouse a cookie…).  We had plenty of berries, honey, chia seeds… but we didn’t have any granola. Now, I’ve made homemade granola in the past, but I’ve never been able to get it “clumpy,” and all clumpy granola recipes I was finding was using egg as the binder. Now, I’m not 100% vegan, but I like to limit the amount of animal products I eat (except honey, there are so many health benefits, I still use it often).

I finally stumbled upon a recipe by COOKIE + kate that promised clumpy granola without using eggs. I tweaked it a little, and my kids and I love it. Today, I’m sharing my version of this recipe with you… but first, look at the “clumpiness!”

 (Then just break it into the size you want!)

Ingredients

  • 4 cups rolled oats
  • 1 1/2 cups chopped nuts (I used pecans and walnuts)
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/2 cup melted coconut oil
  • 1/2 liquid sweetener (I used half honey and half maple syrup)
  • 1 teaspoon vanilla
  • 1 cup coconut flakes

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large mixing bowl, combine the dry ingredients.
  3. Combine the wet ingredients in a small bowl, and add to the dry ingredients.
  4. Mix really well to ensure it’s well incorporated.
  5. Line a cookie sheet with parchment paper, and pour granola onto the sheet. Make sure to pack it really tight together to help it clump together.
  6. Bake for a total time of 22 minutes, and stir halfway through.
  7. Allow it to cool completely before breaking it up. This will ensure it clumps.
  8. Store in an airtight container for up to 2 weeks.

Notes

  • I know honey isn’t vegan, but I still use it regularly as it has many health benefits. Feel free to use all maple syrup or agave to make this recipe 100% vegan. You do you.
  • Technically, this is a gluten free recipe, but some oats still contain gluten, so make sure your oats are safe if you have a gluten allergy.
  • Pretty much anything can be substituted or added to this recipe, you may just need to make a few adjustments! Some optional add ins are: dried fruit, seeds, and additional spices.

Enjoy this granola over your yogurt, in your bowl of almond milk (check out my easy homemade recipe), or just on its own as a snack!

Check out the poll I did on Instagram. The amount of people that find it acceptable to eat yogurt for dinner is pretty even, so how about you: Yogurt for dinner?

 

Happy Valentine’s Day: Intimacy Blends

Hey y’all! I know this is quite unusual for me to do TWO blog posts back to back, but I wanted to give you a couple of blends you may want to us tonight. These two blends are intended to help support a healthy libido, so if you need a little help getting in the mood tonight, try it out! They can also help encourage a healthy emotional connection between you and your significant other.

I’ll go more in depth about these particular doTERRA essential oils, why they work to encourage intimacy, and how they work together in a later post. I just thought y’all might want these for tonight.

You can put the drops listed below in a roller bottle, top with doTERRA Fractionated Coconut Oil and roll on pulse points as needed. If you are struggling to emotionally or physically connect with your spouse on a regular basis, then you might want to consider making these oils a part of your daily routine to help build that connection.

Here ya go!

          

P.S. These are not my original recipes. I got these from The Essential Life book, but I did make these cute graphics!

What’s your go-to essential oil for inspiring intimacy?

Almond Milk Recipe

Ok, y’all, now I’ve started making my own almond milk I’m not going back to store bought almond milk. There’s just no comparison, you guys. The taste is smoother and cleaner. My husband, who never liked almond milk before, actually likes this almond milk! So, just take my advice and go do it! It’s so easy to make, and you’ll have NO regrets. I got my recipe from Kris Carr. If you’re vegan, vegetarian, or just want to start eating healthier, go check her out.

Here’s how easy it is. You ready for it? Let’s go!

Ingredients:

  • 1 cup of almonds
  • 4 cups of filtered water
  • 2 pitted dates
  • Pinch of salt
  • Nut milk bag
  • Glass jar with a lid for storing.

Directions:

  1. Soak your almond for 6-8 hours. This not only makes them softer for your blender, but helps with digestion as well.
  2. Drain your soaked almonds, give them a rinse, and place in a blender.
  3. Put the filtered water, dates, and salt in the blender.
  4. Blend for a good 2 minutes.
  5. While it’s all blending, line a large bowl (needs to hold at least 32 ounces of liquid) with your nut milk bag. I like to use a liquid measuring bowl so I can easily pour it.
  6. Once it’s all blended, pour into your lined bowl.
  7. Squeeze the milk out of the nut milk bag. You’re basically “milking” the bag to make sure you get all this liquid gold. You should get 32 ounces.
  8. Store in a glass jar with a lid for up to 3 days.
  9. Enjoy on it’s own, in your morning coffee/tea, or anywhere else you like to use almond milk!                                                             

Now, I’ve love to know… what’s your favorite nut milk? I might have to try to make them all!

DIY: OnGuard Hand Cleansing Spray

I feel like I was just picking my kids up for their last day of school, and now their first day of school is quickly approaching. We were getting my oldest son’s back to school supplies this past weekend, and do you know what was on the list? Hand gels. Yikes. Most traditional hand cleaning gels have ingredients like alcohols, synthetic fragrances, and other chemicals I’d like my young kiddos to avoid.

We have stopped using conventional hand gels the past couple of years, and now we just make our our hand cleansing sprays using doTERRA essential oils. So I’m here today to share how you can make this easy and economical hand cleansing spray. The great thing is, this spray also doubles as a throat soothing spray if you have some throat discomfort.

*For the record, I bought the hand gels because his classroom shares community supplies, but I’ll be sending a hand cleansing spray for him in his lunchbox so he can use it before lunch. Sometimes, the situation isn’t perfect, but we do what we can.*

doTERRA OnGuard Hand Cleansing Spray

 

Ingredients:

1 (2 ounce) glass or stainless steel spray bottle

10 drops of doTERRA OnGuard essential oil

Water

Directions:

1. Place the drops of OnGuard in the spray bottle.

2. Top with water.

3. Put on the spray cap, and give it a good shake before each use.

4. Enjoy! Use this to cleanse your hands, the shopping cart, tables at restaurants, airport bathrooms, and any other surface that seems a little sketchy.

Notes:

1. If you are currently out of OnGuard (this has happened to me before), you can use Melaleuca in a pinch, but OnGuard is definitely my first choice for this spray.

2. If you’re feeling fancy, you can add a squirt of witch hazel to the mix, but I normally do without unless I happen to have witch hazel on hand.

3. You can now find all your essential oil supply needs on mydoterra.com/amandagerber

Here are some great ways to use doTERRA OnGuard essential oil blend. What is your favorite way to use this oil?

Warm Kale and Mushroom Salad

It was just there. Staring at me. In all its mac and cheese gloriousness. It was saying Eat me. Eat the mac and cheese. I’m cheesy, I’m gooey, I’m somehow organic even though I came out of a box… I’d been having this argument with myself all morning. I fought with the flour tortillas that I used to wrap my sons’ tacos in, I stared longingly at my husband’s toast that was soaking up the yolk of his egg, and I argued with Annie’s Organic Cheddar shells and cheese. And I won, y’all. I thought for sure I’d be defeated, but I wasn’t, and I came up with a yummy warm salad to combat my hunger after defeating the mac and cheese.

I looked in the fridge, but I didn’t want your typical cold salad. I instantly came up with this simple, but delicious warm salad. The best part? It only took 10 minutes from start to finish. You need to try it, because it will change your life, or at least your vegan lunches.

kale-and-mushroom-salad

Ingredients

1/4 cup of sliced red onions

6 sliced mushrooms, your choice

2 heaping handfuls of chopped kale

2 tablespoons of coconut oil

Salt, pepper, and garlic powder to taste

Directions

1. Slice and chopped the veggies while heating up the coconut oil

2. Place the sliced onions in the pan. Season with salt and pepper.

3. Once the onions are translucent, add the mushrooms.

4. Once the mushrooms are softened, add the kale.

4. Sprinkle with garlic powder while the kale is softening, and add more salt and pepper if needed.

5. Enjoy your masterpiece and give yourself a pat on the back for turning down the mac and cheese.

Notes:

1. This recipe serves 1 person. Double or triple the recipe as needed.

2. Use this as a base for your warm kale salad. Get creative with your add ins!

3. Consider adding other seasonings like red pepper flakes or smoked paprika.

4. If you’re not a vegan, top with crumbled gorgonzola cheese.

5. If you’re not vegan or vegetarian, cook chopped bacon with the onions.

Try it out, and let me know what ya think! And help me out, what’s your favorite vegan lunch?

Gerber’s Go To Green Juice

So, I’ve kind of started a new ritual in my morning. Instead of going straight for coffee in the morning, I do a couple of other things first. First, I’ll drink a glass of water with doTERRA Grapefruit essential oil. Why grapefruit, you say? Mostly because it’s my favorite citrus oil in water, but it does have many benefits! Grapefruit helps support a healthy metabolism, aids to naturally cleanse your body, and can even help curb sugar cravings. I beg of you, don’t go to your local health store and drink those essential oils. Most the essential oils in a grocery store are even labeled, “Not for internal use.” Find a good quality therapeutic grade essential oil brand that is safe for ingestion. Obviously, my brand of choice is doTERRA, but don’t just take my word for it. Do your research and decide for yourself. I’ll be blogging soon on essential oil quality!

Moving on. The second thing I like to do after finishing my water (or many times I am drinking my water while making this) is make a green juice or smoothie. I do have a green smoothie recipe already posted, so today I’m going to give you our go to green juice recipe. Yum! I like to drink a green juice before eating breakfast or drinking coffee for a couple of reasons. I think it’s beneficial to provide your body with nutrients right away. Also, our bodies can quickly absorb and digest fresh juice. The vitamins, minerals, and nutrients can easily be absorbed and then our body can use this goodness to take charge of our day full of natural energy.

Ok, without further ado, here is the Gerber’s Go-To-Green Juice recipe.

Ingredients

  • Large kale (about 1/4 of a bunch)
  • 1 – 1 1/2 cucumbers
  • 2 celery stalks
  • 1 lime
  • Handful of parsley
  • I inch of ginger
  • Pineapple (to taste)

Directions

  • Throughly wash your produce.
  • Cut the fruit and veggies as needed to fit in your juicer.
  • Juice the goodness.
  • Stir and pour in fancy glasses for you and yours.
  • Enjoy!

Notes

  • This is a rough base. However, there are some ingredients we have found to be a “must have” for our home: cucumber, pineapple, and lime. The rest you can cater to your taste, or what you have in the fridge that day.
  • I try not to use a ton of fruit, as vegetables are healthier and have less fructose. If you find you need more fruit when you first start juicing, then just slowly decrease the amount of fruit overtime so the juice is majority vegetable juice.
  • Unless you really like lime, just stick to 1 lime. I tried 2 limes this morning and it was TART. Isaac loved it, but he could eat lemons and limes as a snack if I let him.
  • Have fun and experiment! We’ve also juiced carrots, beets, apples, broccoli, and much more. Find what works for you and your family.

There you have it, my friends! Enjoy the Gerber’s Go-To Green Juice to start your day.

What’s are some of your favorite juice combinations? Share in the comments below!