Blog Archives

Frothy Clementine Drink*

8/28/2016

2 cups of fresh organic clementine juice
the juice of 1 large Honeybell minneola tangelo
1 1/2 cups of ice
1 tablespoon of orange marmalade
1/2 cup of cream of coconut

Combine all of the ingredients into a blender. Blend well as the ending mixture should be rich , fragrant and frothy. Pour into glasses , sip and enjoy*

0 Comments

Nikkie's Guide to a Healthier Lifestyle's House Pico de Gallo

8/28/2016

0 Comments

* Ingredients you will need to make Nikkie's Guide house pico de gallo*

1 Organic serrano pepper finely diced with the seeds removed
1 green bell pepper roughly chopped and seeded
1 Organic medium red onion peeled ans coarsely chopped
the juice of 4 limes
1/2 cup of coarsely chopped cilantro
1 Organic large beef steak tomato chopped
the juice of 3 lemons
salt
pepper

Combine all these delicious and fresh ingredients together in a bowl. Combine well. Now salt and pepper to taste. Add a generous helping to the burrito bowl.. Enjpy*

0 Comments

My Mexican-Inspired Burrito Bowl

8/28/2016

0 Comments

For My Mexican Inspired Burrito Bowl:

greek yogurt for garnish
1/2 cups of green scallions, finely chopped for garnish
3 pounds ground turkey
1/2 cup of Nikkie's Guide to a Healthier Lifestyle's house pico de gallo
1/2 cup of reduced fat and finely shredded Mexican cheese for topping
1 small avocado, chopped for garnish and added flavor
1 can of black beans
1/2 cup of sweet corn
1 1 /2 cups of brown rice
1 packet pf taco seasoning
1 pat of butter
1 tablespoon of complete seasoning

In a skillet, brown the ground turkey until your desired cooking color is achieved. Drain all the fat from the meat. Combine the complete seasoning , black beans , sweet corn and taco seasoning packet in with ground turkey. Set mixture aside. In a small pot bring to boil 2 1/2 cups of water. Add brown rice slowly. Cover and boil rapidly for 1 minute. Now reduce to low heat and simmer for 25-30 minutes. Drain and fluff with fork* Grab a bowl because Now it's time to build your Burrito Bowl. Start with a layer of Brown rice, next the ground turkey mixture with those yummy black beans and corn. Then some of our house pico de gallo , shredded cheese, and avocado . Lastly, a dallop of greek yogurt and garnish with some green scallions. Now grab a big spoon, sit back , and enjoy*

0 Comments

Frosty Strawberry and Pineapple Slushie

8/21/2016

1 Comment

*Frosty Strawberry and Pineapple Slushie*

2 1/2 cups of ice
1 cup of strawberries , quartered and sliced reserving some for garnishing
1 cup of chopped pineapples
1 cup of cream of coconut
blender

Combine all the ingredients and blend well. Grab two of your finest champagne flutes, fill to the rim and garnish with remaining sliced strawberries. Now toast and enjoy*

1 Comment

Scaloppine di Pollo (My CHEAT MEAL)

8/21/2016

0 Comments

*Scaloppine di Pollo*

1 pound of thinly sliced chicken breast cutlets
12 ounces of artichoke hearts
3 teaspoons of capers
1 teaspoon of parsley for garnish
1/2 cup of heavy cream
1 1/2 cups of white wine (Pinot Grigio)
1/2 stick of butter
salt
pepper
6 ounces of chopped turkey bacon
gourmet mushroom Shitake, Oyster, and Baby bella
1/2 of gluten free and wheat flour for dredging
1 1/2 pound of gluten free penne pasta
oil for sauteeing
4 ounces of lemon juice

Wash chicken thoroughly and pat dry. In a medium to large skillet pan , heat up oil . In a shallow dish pour in 1/2 cup of gluten free and wheat free flour making sure to season it to taste with salt and pepper. dredge the chicken in gluten free and wheat free flour . Make sure to coat each side evenly. Place inside skillet , cook chicken for about 10-12 minutes until golden brown . Drain on a separate dish. Brown the turkey bacon and mushroom mixture. Now grab a large pot and bring to boil 4 cups of water for our gluten free and wheat free pasta. Cook until desired tenderness or al dente. Drain

                                   * Now it's time to prepare the sauce*
In a separate medium sauce pan , combine the following ingredients.   turkey bacon and mushroom mixture, heavy cream, capers, artichokes hearts, butter, and white wine. Cook until alcohol has dissolved and sauce has a light brown hue.

              *Grab a plate, knife and fork because now its time to eat*
Add some pasta to a fancy plate, place a piece of that fabulous chicken that we prepared earlier on top of the pasta, and then ladle some the sauce over the top, Garnish with the parsley and lemon juice. Now sit back, relax , and enjoy.

0 Comments

Hawaiian Garlic Shrimp , Jasmine Rice and Blackberry Chiller

8/14/2016

1 Comment

* Hawaiian Garlic Shrimp *

4 cloves of minced garlic
1 pound of Jumbo sized cooked shrimp
1/2 cup of Gluten Free and wheat free flour
1 cup of White wine
1/2 cup of diced green scallions
4 tablespoons of paprika
the juice of 1/2 lemon (fresh or store bought)
3 cups of Jasmine rice
1/2 stick of butter
salt and pepper (if desired)
1 small ghost pepper pureed

Add butter to a medium sauce pan. Cook until clarified (clear) then stir in the garlic . Combine Flour and paprika in a bowl, dredge (dip) the shrimp one by one into the Gluten free flour and paprika mixture. Make to evenly coat them on both sides. Slowly add the jumbo shrimp into the clarified butter. Cook them for no more than three minutes or until desired tenderness. Once the shrimp have a golden brown crust , incorporate the white wine and 1/2 of the green scallions . Allow this to cook for at least 10minutes to ensure the all the alcohol has been cooked off. Pour in the lemon juice.

In a medium to large pot combine 4 -5 cups of water, bring to a boil and then add jasmine rice. Place lid on rice and let simmer undisturbed for 20-25 minutes. Once done fluff with a fork. Plate the rice first then add our delicious Hawaiian Garlic Shrimp on top , garnish with the remaining green scallions. and Enjoy*

*Blackberry Chiller*
********************************************************************************************************

Blender
2 cups of ice
2 cups of fresh blackberries
1/2 cup of cream of coconut

Combine all of the ingredients in the blender. Pour into some fancy cocktail glasses and Have yourself a tantalizing and refreshing treat.

1 Comment

Sudado de Pollo (Colombian Chicken Stew) and Limonada de Coco ( Coconut Limeade)

8/6/2016

0 Comments

Sudado de Pollo (Colombian Chicken Stew)

5 small white potatoes - cut into chunks
1 cup of finely chopped cilantro
2 medium diced tomatoes- (beef steak)
1 medium yucca- cut into chunks
3 chicken legs (Skin on)
2 chicken thighs ( boneless and skinless)
1 boneless chicken breast- cut into strips
1 medium chopped onion
3 chicken bullion cubes
2 teaspoons of Sazon azafran
1 tablespoon of cumin
juice of a lime
4 cups of water
salt
pepper
red, yellow and green peppers diced.
Gluten free and wheat free flour - to act as a thickening agent for your stew.
3 pats of butter (not margarine).

Combine all ingredients into a medium to large stock pot. Bring to a boil for 25 minutes. Slowly and gradually reduce the heat to a slow simmer for an additional 30 minutes or until the potatoes reach your desired tenderness. In a separate pan, combine the butter, gluten free and wheat free flour( 2 tablespoons and some of the stock . Cook until golden brown then add mixture to stew until desired consistency is achieved.

*******************************************************************************************************
Limonada de Coco (Coconut Limeade)

2 1/2 cups of Ice
1 cup of cream of coconut
the juice of 4 limes

Combine all ingredients into a blender. Mixture should be frothy. Serve immediately , garnish with a lime and Enjoy*

0 Comments

Frothy Clementine Drink*

Nikkie's Guide to a Healthier Lifestyle's House Pico de Gallo

My Mexican-Inspired Burrito Bowl

Frosty Strawberry and Pineapple Slushie

Scaloppine di Pollo (My CHEAT MEAL)

Hawaiian Garlic Shrimp , Jasmine Rice and Blackberry Chiller

Sudado de Pollo (Colombian Chicken Stew) and Limonada de Coco ( Coconut Limeade)

Nikkie Bendross

Archives

Categories

Frothy Clementine Drink*

*Nikkie's Guide to a Healthier Lifestyle's House Pico de Gallo*

*My Mexican-Inspired Burrito Bowl*

*Frosty Strawberry and Pineapple Slushie*

*Scaloppine di Pollo* (My CHEAT MEAL)

*Hawaiian Garlic Shrimp , Jasmine Rice and Blackberry Chiller*

Sudado de Pollo (Colombian Chicken Stew) and Limonada de Coco ( Coconut Limeade)

Nikkie Bendross

Archives

Categories

Nikkie's Guide to a Healthier Lifestyle's House Pico de Gallo

My Mexican-Inspired Burrito Bowl

Frosty Strawberry and Pineapple Slushie

Scaloppine di Pollo (My CHEAT MEAL)

Hawaiian Garlic Shrimp , Jasmine Rice and Blackberry Chiller