Tequila-Lime Shredded Chicken Tacos

I love Mexican food! It's fun and easy. Mexican food means fiesta time no matter what!
This recipe here? It's a winner, I'm telling ya. It really is, and I am so excited to share it with you!
I made these tacos on a whim a few weeks ago, and they turned out so amazing, but I wanted to make them again and tweak a few things (to make 'em better!!!) before I actually shared the recipe. So I made this for lunch Sunday afternoon, and tested the recipe out on my parents and brother and it was a big hit. It's super easy and super delicious!

Ingredients:
4  Organic Chicken breasts
1 Onion, rough chop
3-4 Jalapeno peppers, chopped
4 Garlic cloves, peeled and whole
2 Large tomatoes, diced or 1 16 oz. can diced tomatoes
1 4 oz. Can green chilies
1 Cup organic chicken broth
1/4 Cup lime juice
1/3 Cup tequila (optional, but why not, right?)
3 Teaspoons cumin
3 Teaspoons chili powder
Salt to taste

Directions:
Place all above ingredients in a crock pot. Set crock pot to 5 hours high or 8 hours low (depending on your time frame). After cook time is up, remove chicken from the crock pot and place in a bowl. Using two forks, shred chicken, return to crock pot, and place crock pot on warm. Build your taco using corn tortillas, shredded lettuce, cilantro, more jalapeno peppers, avocado, sour cream, greek yogurt etc.

So now that you've got the recipe, go eat yourself a taco amigo and be happy!

The End.

Parmesan Crusted Cauliflower Florets

I've been eating tons of veggies lately. It is that time of year. I'm particularly addicted to roasted veggies. The flavor is just so amazing! Plus they are ready in a snap. These roasted cauliflower florets are so delicious, and they'll add a little sumpin sumpin to your evening fare. Much more interesting than  mushy steam cauliflower and believe it or not it's done in about the same amount of time. So make these asap, and you will be loved by all even the "not so sure about cauliflower" diners. 

Parmesan Crusted Cauliflower Florets

Ingredients:

1 Head cauliflower

1 lg. egg, beaten (you may need 2 depending on how large your cauliflower is)

1 cup (or more!) Grated Parmesan cheese

Salt and pepper to taste

Directions:

Preheat oven 425 degrees.

Wash cauliflower and cut into florets. Place florets in a bowl, and pour beaten egg over, tossing until completely coated with egg. Place cauliflower into another bowl; season with salt and pepper. Then add the cheese. Toss cauliflower with cheese until completely coated. transfer to a parchment lined baking pan. Bake at 425 degrees for 15-20 minutes until golden and yummy. 

Pumpkin Cake with Maple Cream Cheese Frosting (Gluten Free and Refined Cane Sugar Free)

After I took this picture,  I spilled the cup of coffee in the cake. As well as all over my great-grandmothers hand
embroidered table linen. Smooth.

AThis cake is terrific! It is so moist and flavorful! I'm a firm believer that pumpkin recipes aren't just for the fall and winter months. Although, some people do go a little overboard with pumpkin...

For example, I've been making four loaves of pumpkin bread a week for my employer for about a year and half. That's almost 300 loaves of pumpkin bread people! I think that can definitely be classified as obsessed. Whenever I decided to move on to another job, I'm going to be charging big bucks for that recipe. I mean, what would they do without their crack pumpkin bread? But enough about them and their silly obsession. Let's talk cake!
This may be cake, but I have to say that I've eaten for breakfast once or twice or twenty times and felt totally cool about. You see, not only is this deeeelicious cake gluten free, it's also free of refined cane sugar making it a healthier choice than some "whole grain good for you sugar laden" boxes of super refined cereal. This cake even bakes great as cupcakes! 

Yummy picnic food! 

Pumpkin Cake with Maple Cream Cheese Frosting

Ingredients for Cake:

1 cup Blanched Almond Flour

3/4 cup Brown Rice Flour

1/4 cup Tapioca Flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoons cinnamon

1 teaspoon cloves

1 teaspoon nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon allspice 

1 15 oz. can pumpkin puree

1/2 cup coconut oil, liquified

3 eggs at room temperature

1/2 cup honey

1/3 cup coconut sugar

1 teaspoon vanilla extract

Directions:

Preheat oven 350 degrees.

Begin by melting the coconut oil. I do this by creating a makeshift double boiler with a small sauce pan and bowl, and heating it over low heat. When completely melted, set aside to slightly cool. Combine dry ingredients (flours, spices etc.) in a small bowl and set aside. In a large bowl mix together wet ingredient, including the coconut sugar and combine using an electric mixer. Once combined add, the dry ingredients to the wet and mix thoroughly. Pour batter into a greased 9x13 baking dish (or lined muffin tin). Bake in a preheated oven for 35-40 minutes checking half way through baking time.

Ingredients for Frosting:

1 8oz. block of cream cheese softened. (or cream cheese substitute) 

1/3 Cup maple syrup, more to taste

1 tablespoon vanilla extract

1 cup chopped pecans

Directions:

Combine all ingredients in a bowl. Mix with an electric mixer on high speed until thoroughly wiped. Spread on top of cooled pumpkin cake and sprinkle on chopped pecans. Oh yeah!