Nikkie B's Blog - NIKKIE'S GUIDE TO A HEALTHIER LIFESTYLE, LLC

Gluten-Free Cheesecake Mini's*

9/11/2016

2 (ea) 8 ounce packages of cream cheese
2 (ea) eggs
1⁄2 cup of raw sugar
1 tablespoon of vanilla extract
1 cup of rice cereal
The zest of 1 large lemon
½ cup of light sour cream
Whipped topping as desired
1 cup of blueberries and strawberries for garnish.
Directions
Preheat oven to 375 degrees. In a separate bowl combine crushed cereal, sugar , butter. Mix well and press firmly into muffin cups. Use a spoon to level off.
In a medium bowl, mix cream cheese, sugar, vanilla extract, and lemon zest on medium speed until smooth. Add eggs, one at a time then mix until creamy.
Fill each muffin cup to 3/4 full.
Bake 15 to 17 minutes or until the center is set and also insert a toothpick making sure that it comes out clean.
Allow the Cheesecake Mini’s to cool completely. Refrigerate at least 4 hours (preferably overnight).
Top with fresh sliced blueberries, strawberries and whipped topping.

Mini Egg White and Spinach Quiches*

9/5/2016

2 cups of egg whites
1 cup of cooked spinach
1 cup of cooked julienned turkey bacon
1/2 of Havarti cheese cubes
parsley for garnish
salt pinch
pepper to taste

Preheat your oven to 350 degrees. In a greased muffin tin combine all ingredients evenly.
Bake for about 20-25 minutes. Insert a toothpick to check center of quiche. If it comes out clean quiche are ready, if not cook for additional 5 minutes. Plate them up ,garnish with parsley and Enjoy*

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*

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

8/28/2016

* 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*

My Mexican-Inspired Burrito Bowl

8/28/2016

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*

Frosty Strawberry and Pineapple Slushie

8/21/2016

*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*

Scaloppine di Pollo (My CHEAT MEAL)

8/21/2016

*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.

Hawaiian Garlic Shrimp , Jasmine Rice and Blackberry Chiller

8/14/2016

* 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*
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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.

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

8/6/2016

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.

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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*

Gluten Free Chicken Marsala

7/30/2016

8 chicken thighs , boneless and skinless
1 tsp of fresh black pepper
4 tbsp of butter unsalted
2 cups of fresh mushrooms , sliced
2 tbsp. of canola oil
3 teaspoons of minced garlic
2 lbs of Gluten and wheat free pasta
1/2 cup of Marsala wine
1/3 cup of green scallions, basil and rosemary finely chopped
Gluten free and wheat free flour - to thicken sauce.

Bake chicken in a shallow pan at 375 degrees for 30 minutes. Sautee sliced mushroom in a medium sauce pan . Slowly add canola oil and the finely chopped herbs( careful to reserve some for later as a garnish* After mixture has rendered incorporate the gluten free flour and Marsala wine until the sauce has reached desired consistency. In a separate pot bring the gluten and wheat free pasta to a boil for about 10-12 minutes until al dente. Drain , rinse and serve immediately . Once pasta has been plated , place a ladel full of the Marsala sauce over pasta then with chicken. Grab a knife, fork and some parmesan cheese , Then sit back ,relax and enjoy*