Flavorful Friday- Roasted Rainbow Carrots Recipe!

Matthew 28:6 NIV
"He is not here; he has risen, just as he said."

This Easter weekend, let us rejoice and celebrate our God, who loves us so much, that he gave his one and only Son that we may have life with Him.  If you are not familiar with the story of Jesus Christ, then reach out to someone you know who is full of life through Christ our Savior and ask them to share with you the Good News.  Or, check out the website needhim.org to learn more.

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While Easter is a Christian holiday of Remembrance and Celebration, there is a fair amount of the population who equates this Sunday with the Easter bunny and colored eggs.  Since bunnies love carrots, I thought it fitting, perhaps, to offer this carrot recipe for today's edition of Flavorful Friday.  Whether attending a potluck or hosting your own gathering, these Roasted Rainbow Carrots offer a quick, easy, colorful and delicious side solution to your Easter feast!  

May there be love in your heart and laughter in your home, now and forever.

As always, 

Happy Crunching!

Country Mama Hippie Chic

aka Brandi Schunk

bouncybrandi@gmail.com

www.facebook.com/CountryMamaHippieChic

http://countrymamahippiechic.blogspot.com/

Roasted Rainbow Carrots Recipe

Ingredients:

One 2 lb bag of Whole Organic Rainbow Carrots

One 3.5oz Stick of Kerry Gold brand Garlic & Herb Butter, cut into one inch chunks

Instructions:

Preheat oven to 350 degrees Fahrenheit.

Rinse and scrub Carrots with a stiff vegetable brush.  Place Carrots in a roasting pan with Butter evenly distributed on top.  Place lid on pan and roast for 20 minutes, covered.

Remove pan from oven and brush melted butter atop carrots.  Replace lid and roast another 20 minutes, covered.  Remove from oven and brush butter atop carrots one more time just prior to serving.

Flavorful Friday- Roasted Bell Peppers Recipe!

John 6:35 ESV
"Jesus said to them, “I am the bread of life; whoever comes to me shall not hunger, and whoever believes in me shall never thirst.""

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It's been awhile since I shared an easy side dish for dinner, so here's one of my and my husband's favorites.  Not such a hit with our kiddo, he is not a fan of Bell Peppers, this is one dish that I usually let him skip and I give him some raw green beans and grape tomatoes instead.  I like this dish because it is quick and easy to prepare, and is versatile as well.  You can serve these Roasted Bell Peppers and Red Onions aside fish or chicken, or even beef or pork if you like.  You could also serve them atop rice or pasta or salad.  The possibilities are endless.  I would love to hear how you pair these up for lunch or dinner, or even breakfast!

As always, 

Happy Crunching!

Country Mama Hippie Chic

aka Brandi Schunk

bouncybrandi@gmail.com

www.facebook.com/CountryMamaHippieChic

http://countrymamahippiechic.blogspot.com/

Roasted Bell Peppers Recipe

Ingredients:

1 Red Bell Pepper, washed, seeded and quartered

1 Green Bell Pepper, washed, seeded and quartered

1 Red Onion, peeled and quartered

1 Tbsp Extra Virgin Olive Oil

½ tsp Celtic Sea Salt

Fresh Ground Pepper Medley, to taste

Instructions:

Preheat oven to 400 degrees Fahrenheit.

Add all ingredients to a large, lidded container.  Place lid firmly on top and gently shake, holding lid in place with your hands, until vegetables are well-covered with oil and seasonings.

Line a large baking sheet with parchment paper and pour vegetables out onto it.  Bake for about 20 minutes, or until desired consistency is attained.

Optional:

Vegetables could be placed, alternating, on a skewer before baking.

Flavorful Friday: Bok Choy Recipe!

Luke 10:27 NIV

"Love the Lord your God with all your heart and with all your soul and with all your strength and with all your mind"

It's been a busy week catching up and reviewing products from the Gluten & Allergen Free Expo in Dallas last week.  I feel so blessed to have been gifted all this free food!  And yesterday our chiropractor, Dr. Grant Fulcher at Prime Life Chiropractic, was giving away free turkeys to all of his patients who came in today!  Incredible!  Our whole family goes to see him, so we got one turkey for our family, one to cook and give away, and we left one with him to give away to a local organization.  So much abundance is all around us, it feels good to be able to share.

Speaking of sharing, I have put together a fabulous gift bag from my freebies at the Expo.  I'll be announcing the contest for that prize next week so stay on the lookout!

With all that's been going on, I'm going to keep this week's Flavorful Friday simple with an easy, healthy and affordable side dish.  This could even make an appearance on your Thanksgiving table if you're looking for some new alternatives to the old traditionals.  My husband and I both love this recipe for Bok Choy, and my son, well, he can't seem to make up his mind, one day he loves it, the next day not so much.  But hey, he's young and I'm sure his taste buds are changing all the time to there you have it.  Let me know how this goes over with your own little ones!

Yours truly,

Country Mama Hippie Chic
aka Brandi Schunk
bouncybrandi@gmail.com
www.facebook.com/CountryMamaHippieChic
http://countrymamahippiechic.blogspot.com/

Bok choy, butternut squash, bbq pork country ribs

Sautéed Bok Choy Recipe

Ingredients:

1 Head Bok Choy

½ Yellow Onion, sliced

1 Tbsp Unrefined Coconut Oil

2-3 Tbsp Bone Broth

½ tsp Celtic Sea Salt

¼ tsp Garlic Powder

1/8 tsp Fresh Ground Pepper Medley

Cut off the root end of the Bok Choy head.  Wash each piece under running water, rubbing with your fingers or a vegetable brush to remove dirt.  Cut the whites into ¼” slices.  Cut the greens into approximately 1” squares.

Heat 10” skillet over medium heat to warm pan.  Add coconut oil, Bok Choy, and Yellow Onion to pan and stir to coat.  Add Bone Broth, Celtic Sea Salt, Garlic Powder, and Fresh Ground Pepper Medley to vegetables and stir to coat.  Allow to sauté about 10 minutes over medium heat, stirring occasionally.

This is a great side for most pork, chicken, or turkey dishes.

Flavorful Friday- 2 Side Veggies- Broccoli and Collard Greens Recipes!

Flavorful Friday!  2 Side Veggies- Broccoli and Collard Greens

Happy Friday, everyone!  For today's Flavorful Friday edition, I thought I would bring you two side dishes that are well-loved in our home and kitchen, Sautéed Broccoli and Sautéed Collard Greens.  We all have busy lives and sometimes bringing a wholesome, nutritious dinner to the table can seem daunting at best.  Here are two recipes that are quick, easy, flavorful, and nutritious!  The recipes call for frozen veggies, which are a go-to in my kitchen on busy days, or days when my energy is low.  While fresh is generally best, frozen is the next best alternative as foods are preserved at the peak of their freshness and no salt, preservatives, or other chemicals are added.  Buy organic if you can for the best, highest quality foods.  You can also buy fresh veggies on sale and freeze them for later use.

These sides go great with just about anything, from Roasted Chicken or Salmon Cakes, to basic beef, chicken, or pork meals.  I would love to hear what you pair these veggies with and how it goes in your own kitchen!

I'm here to serve, so let me hear from you with requests on what you would like to read about from this Country Mama Hippie Chic!

Have a blessed and beautiful weekend!

(And to those in the Plano area, the Plano Balloon Festival is this weekend!)

~Country Mama Hippie Chic
AKA Brandi Schunk

Sautéed Broccoli

Sautéed Broccoli Recipe

Ingredients:

½ Tbsp Unrefined Coconut Oil

1- 14oz Bag Frozen Broccoli Florets

1 Tbsp Organic Butter

¼ tsp Celtic Sea Salt

¼ tsp Red Chili Pepper Flakes (optional)

Instructions:

Heat 8” cast-iron skillet over medium heat for 2-3 minutes.  Add all ingredients to pan in order listed above, then stir and cover for 3-4 minutes.  Remove lid, stir and then cook for 5-10 minutes until desired tenderness is reached, stirring occasionally.  Serves 2-3 side portions.

Options:

• ·      Serve topped with Grated Parmesan Cheese.
• ·      Serve topped with Sesame Seeds.
• ·      Leave off Red Chili Pepper Flakes for a mild version.

 Sautéed Collard Greens

Sautéed Collard Greens Recipe

Ingredients:

¼ C Slivered Almonds

2 Tbsp Bacon Grease, Butter, Ghee, or Unrefined Coconut Oil

1- 12oz Bag Frozen Chopped Collard Greens

¼ tsp Celtic Sea Salt

1/8 tsp Ground Pepper Medley, or to taste

Instructions:

Add Slivered Almonds to a dry 8” skillet.  Turn heat to medium-low and allow almonds to toast for 3-5 minutes, stirring every 30 seconds to a minute to keep them from scorching.  Once Almonds are lightly browned, add Bacon Grease, Butter, Ghee or Coconut Oil to pan and stir.  Add Frozen Chopped Collard Greens, Celtic Sea Salt, and Ground Pepper Medley to pan and stir.  Increase heat to medium and continue cooking, stirring occasionally, for 10 minutes.  Serves 2-3 side portions.

Options:

• ·      Sesame Seeds can be used in place of Slivered Almonds.
• ·      Mustard Greens can be used in place of Collard Greens.
• ·      Serve topped with Grated Parmesan Cheese.