Lemon Mist Cheesecake

Posted on December 27, 2019December 27, 2019 by sunshineneutraceuticals

Lemon is one of the favorite flavors in our house. I use lemon for all different kinds of food but cheesecake is a guilty pleasure that I allow myself to eat on special occasions. The nice think about this recipe is it has very few ingredients. This can be assembled fairly quickly but it does have to bake for almost an hour. You then have to let it cool and refrigerate it for several hours prior to serving.

I always set out all of the ingredients needed prior to cooking or baking anything. I do this primarily to be sure I have everything I need before starting. It is a real drag to get halfway through a recipe and discover you are missing a key ingredient. In this recipe, all ingredients are key.

Preheat your oven to 325 degrees F.

The first step is to prepare the crust. Place 25-30 lemon wafer cookies into a food processor and turn them into crumbs as shown. Add 1/4 cup of melted butter and mix until well blended. Press into the bottom of a greased 9-inch springform pan and place in the freezer while preparing the filling.

To prepare the filling, process the cream cheese and sugar in a food processor until smooth. Add the eggs one at a time and scrape the sides of the bowl. Add the lemon juice, lemon zest, and vanilla until blended.

Pour the filling into the frozen crust. smooth mixture evenly in pan. Place the cheesecake into a turkey bag and place it in a large roasting pan containing approximately 3 inches of preheated water. Be very careful when placing the cheesecake into the water bath. This is the best method I have found to keep the cheesecake from cracking. If you aren’t worried about this, you can bake the cheesecake without the water bath. Bake in a preheated 325-degree oven for 55 minutes or until the center of the cheesecake jiggles slightly when the pan is tapped.

Remove cheesecake from the water bath and place on a wire rack to cool for two hours. Be VERY careful when removing the cheesecake from the water bath. Take your time to avoid getting burned. After the cheesecake has cooled, cover with plastic wrap and place in the refrigerator for at least six hours prior to serving.

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Lemon Mist Cheesecake

Best Lemon Cheesecake

Prep Time30

Active Time55

Total Time1 25

Course: Dessert

Keyword: cheesecake

Yield: 10 Servings

Author: sunshineneutraceuticals

Cost: $14

Equipment

Spring Form Pan
Plastic juicer
Large Roasting Pan for Water Bath
Oven turkey bags
Food processor with a metal blade
Wooden Spoon
rubber spatula
Knife for slicing lemon

Materials

1 1/2 cups Nilla Lemon Cookies
1/4 cup Unsalted melted butter
3 eggs, Large
1 cup Granulated sugar
4 8 oz Cream cheese, softened
1 lemon
1 tsp vanilla extract

Instructions

Collect all necessary ingredients needed to make the cheesecake.
Place 25-30 lemon Nilla Wafer cookies into a food processor fitted with a metal blade.
Process the cookies until fine crumbs form.
Place 1/4 cup unsalted butter in microwave and heat until melted. Add melted butter to cookie crumbs. Mix until blended.
Press cookie crumb mixture evenly into the bottom of a 9-inch greased springform pan and place it into the freezer.
Clean out the food processor bowl and add the cream cheese and sugar into the clean bowl. Process until smooth.
Add cracked eggs one at a time mixing until just blended.
Zest one lemon, cut it in half and juice it using the hand juicer.
add the lemon juice, lemon zest, and vanilla to the cream cheese mixture and mix until just blended.
Pour final cheesecake mixture evenly into frozen crust.
Place cheesecake into a turkey oven bag. Place this into a preheated water bath and cook in a 325 degrees F oven for 55 minutes or until the center of the cheesecake just jiggles.
Carefully remove the cheesecake from the water bath and place on a wire rack to cool for two hours. Cover with plastic wrap and refrigerate for at least six hours prior to serving.

Michael Brown in Lab Coat with arms crossed — Michael J. Brown, RPh, BCPS, BCPP
Owner Sunshine Nutraceuticals

White Chocolate Raspberry Cheesecake

Posted on November 29, 2019July 3, 2022 by sunshineneutraceuticals

Disclosure: This post may contain affiliate links, meaning, at no additional cost to you, I may earn a commission if you click on, or make a purchase through a third-party link.

Initial Ingredients for the white chocolate raspberry cheesecake

White chocolate raspberry cheesecake is one of my favorite sinful indulgences. I try not to go overboard but for Thanksgiving this year I decided to make one. Above you will see all the ingredients pictured that you will need for this. The cheesecake takes some work, but it is well worth it. I have made many cheesecakes and will share some of my secrets with you as I go through the recipe.

Pans needed for the water bath to cook the cheesecake

The first secret is pictured above. I use a water bath to cook the cheesecake. As you can see from the picture, the springform pan fits into the roasting pan. This helps keep the cheesecake from splitting. I have tried several methods, and this works the best. As you will see later, I also place the cheesecake into a turkey-sized oven bag before placing it into the water bath. The keeps water from getting into the cheesecake.

The first step is to make the crust. This is super simple. I use double-stuff Oreos for my crust. I used 22 cookies. Pulse the cookies in a food processor as shown above. I then melt 2 tablespoons of butter in the microwave. Add the melted butter to the cookie crumbs and mix with the food processor.

Pour the cookie crumbs into a springform pan and press them into the bottom as evenly as possible as shown above. Place the pan and crust into the freezer while you prepare the filling.

In a food processor or mixer, add the cream cheese, sugar, salt, vanilla, and lemon juice and blend for 30 seconds. Scrape the sides of the bowl and mix for another 10 seconds.

Add eggs one at a time and blend just to incorporate after each egg. Do not over mix.

Add 2 inches of water to a saucepan. Place a metal bowl with a lip into the saucepan as shown above to create a double boiler. Turn on low heat to melt the white chocolate chips. Be sure to continuously stir the chips until they are completely melted.

Add the sour cream to the melted white chocolate to cool the chocolate down before mixing it into the batter. Add the sour cream mixture and raspberries to the batter and mix until blended.

Place the cheesecake in the turkey bag as shown above. Add 3 to 4 inches of water to the large roasting pan. I pre-heat the oven with the roasting pan and water. When the oven reaches 400 degrees, add the cheesecake to the water bath. Be very careful when doing this, the water will be hot. Cook the cheesecake at 400 degrees for ten minutes. Turn the oven down to 350 degrees and cook for another 55 minutes.

Take the cheesecake out of the water bath and remove the turkey bag. Let the cheesecake cool before covering it with plastic wrap and placing it into the refrigerator to cool. I prefer to refrigerate the cheesecake overnight.

White Chocolate Raspberry Cheesecake

A sinfully delicious dessert the whole family will love.

Print Recipe

Prep Time 45

Cook Time 1 5

Total Time 1 50

Course Dessert

Servings 10

Calories 682 kcal

Equipment

10" X 3" Springform Pan
Reynolds Kitchens Oven Bag – Turkey Size
Food processor or large mixer
Large Roasting Pan for Water Bath
Measuring Cups
large saucepan
metal bowl with lip for a double boiler
Wooden Spoon
rubber spatula

Ingredients

4 eggs
3 pkgs Cream Cheese 8 oz.
1/2 cup granulated sugar
1/2 tsp salt
11 oz white chocolate chips
1 tsp lemon juice
1 tbsp vanilla extract
1.5 cups sour cream
2 cups fresh raspberries

Instructions

Set out all equipment and ingredients to be sure you have everything needed. This is always a good idea to prevent a bad surprise during the cooking process. Preheat oven to 400 degrees.
For best results, use a hot water bath to cook the cheesecake. I use a large roasting pan, a springform pan and Reynolds turkey bags to keep water out of the cheesecake. I have found this to be the best process to keep the cheesecake from cracking. Add 3-4 inches of water to the roasting pan and place it in the oven while the oven is pre-heating. You can add more water after placing the cheesecake into the bath if necessary.
In a food processor, pulse the Oreo cookies into crumbs. Add 2 tablespoons melted butter and mix until incorporated.
Press crumbs into a springform pan evenly as shown. Place pan in the freezer while preparing the filling.
Add cream cheese, sugar, salt, vanilla, and lemon juice to a food processor fitted with a metal blade and mix until blended. Scrape sides of the bowl with a rubber spatula.
When well mixed as shown, add eggs one at a time, and mix just until incorporated. Do not overmix.
This is how the filling should look after the addition of the 4 eggs.
Set up a double boiler. I use a large saucepan with 2 inches of water. and a metal bowl with a lip that fits the saucepan. See picture.
Place the metal bowl into the saucepan, add the chocolate chips, and stir constantly. Use low heat to slowly heat the water.
When the chocolate is completely melted, stir in the sour cream (I do this to cool the chocolate and add the mixture to the filling. Add the raspberries and mix until incorporated. It is important to not over mix!
The final filling should look like the picture.
Pour the filling into the springform pan containing the cooled crust. Carefully place the pan into a Reynolds turkey bag as shown. Open preheated oven and place wrapped pan into the water bath. Be sure the bag is folded up so water can not get into it. Be very careful not to burn yourself during this step. The oven, water bath, and pan will be VERY hot. Cook at 400 degrees for 10 minutes. After 10 minutes, turn the oven down to 350 degrees and cook for another 55 minutes. The cheesecake should jiggle just a little when moving.
Carefully remove the cheesecake from the water bath and turkey bag. Turn oven off and let the water cool before removing it to prevent and accidental burn. The cheesecake will look like the picture. Let the cheesecake cool on the counter for about an hour. Place plastic wrap over the cheesecake and refrigerate overnight.

Keyword cheesecake, white chocolate raspberry cheesecake

I hope you enjoy one of my favorite desserts. Please let me know if you have any questions or comments.

Michael J. Brown, RPh, BCPP, BCPS
Clinical Pharmacist
Owner – Sunshine Nutraceuticals LLC.

Baked Ziti with Meatballs and Cheese

Posted on November 16, 2019November 21, 2019 by sunshineneutraceuticals

Baked Ziti with Tomato Sauce and Meatballs

Disclosure: This post may contain affiliate links, meaning, at no additional cost to you, I may earn a commission if you click on, or make a purchase through a third-party link.

Both of my younger children love baked ziti. I have developed a special tomato sauce that they both like as well. Sometimes I make home-made meatballs to go with this. Other times I use Italian sausage, or premade meatballs to save time. In this case, I used store-bought meatballs. I think you will enjoy the tomato sauce. It is super easy, and very yummy.

Set out Ingredients

The first step is always to gather all the ingredients you need to make the dish. This is a simple way to be sure you have everything needed before you begin cooking. Everything you see above is what you will need for this recipe.

Chop the fresh basil and garlic and set aside.

Begin by adding one tablespoonful of the olive oil to a frying pan and cook the meatballs over medium heat. Turn them every 3 to 5 minutes. Meanwhile, boil water and cook pasta according to package directions. I used 16 oz rigatoni for this recipe.

Add the other tablespoonful of olive oil to a saucepan and cook the garlic until fragrant, about 2 minutes. Add crushed tomatoes, tomato sauce, tomato paste, salt, pepper, mint, fresh basil, and Italian seasoning mix. Stir well and simmer over low heat until noodles are finished cooking.

drain noodles and add to glass baking dish

After noodle are finished cooking, drain them and pour into a glass baking dish. Add half the sauce and stir well. Place the meatballs in the pan as shown. Cook in a pre-heated 325-degree oven for about 20 minutes.

Remove from oven and add more sauce and stir. Top with shredded cheddar cheese and return to oven and cook for another 20 minutes.

Remove from oven and serve in bowls. Add more cheese and fresh basil if desired.

Baked Ziti with Tomato Sauce and Meatballs

This is a baked ziti recipe with meatballs and cheese that the whole family will love

Print Recipe

Prep Time 20

Cook Time 40

Course Main Course

Cuisine Italian

Servings 6

Equipment

glass baking dish
small frying pan
medium saucepan
spoon for stirring
knife for chopping
strainer for noodles

Ingredients

16 oz rigatoni
2 tbsp olive oil
28 oz crushed tomatoes
15 oz tomato sauce
6 oz tomato paste
4 ea fresh basil leaves chopped
3 ea garlic cloves
2 tsp dried mint
1 tsp salt
1 tbsp Italian seasoning
1 tsp black pepper

Instructions

set all ingredients out to be sure you have everything you need for the recipe
chop the garlic and fresh basil and set aside
add one tablespoonful olive oil to the frying pan and brown the meatballs over medium heat. In the meantime, boil water and cook rigatoni according to package instructions.
in a medium saucepan, add another tablespoonful of olive oil and cook garlic for about 2 minutes or until fragrant.
add crushed tomatoes, tomato sauce, tomato paste, fresh basil, salt, pepper, mint, and Italian seasoning to the saucepan with garlic and stir well. Simmer until noodles are finished cooking.
when noodles are finished cooking, drain and add to a glass baking dish.
add half of the sauce and stir well. Add the meatballs to the noodles. Bake in a pre-heated 325-degree oven for 20 minutes.
remove from oven. Add more sauce if desired, stir and add cheese. Bake for another 20 minutes.
remove from oven and serve.

Michael J. Brown, RPh, BCPS, BCPP – Clinical Pharmacist

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No-Bake Blueberry Almond Whole 30 Snack Bars

Posted on November 7, 2019July 3, 2022 by sunshineneutraceuticals

Disclosure: This post may contain affiliate links, meaning, at no additional cost to you, I may earn a commission if you click on, or make a purchase through a third-party link.

If you have been through the Total30 diet plan, you know sweets are off-limits. You are not allowed to eat sugar, honey, agave nectar, maple syrup, or any other sugar substitute. This includes Equal, NutraSweet, Stevia, Splenda, etc. After doing some research, I found that dates are about as sweet as you can get. If you add different kinds of nuts, some dried fruit, and a little sunflower seed butter for moisture, you can make snack bars that are very satisfying. I made several versions of these during my 30-day party.

No Cooking Necessary

You read that right. You don’t need to cook these in any way. All you need is the five ingredients pictured above, a food processor, a pan lined with parchment paper and a little time. The first step in all of my recipes is gathering ingredients. I have started preparing too many meals only to find out I was missing a key ingredient. This frustration has taught me to set all ingredients out before beginning.

**Draw a circle around the bottom of the pan on parchment paper**

Prepare the Pan

Set the pan (I used a cake pan) down on a piece of parchment paper. Draw an outline around the pan. Cut the parchment paper along the line drawn to form a circle that fits into the pan as shown above.

Add Ingredients to Food Processor

To be honest, the hardest part of this recipe is being sure all your ingredients are Whole30 compliant. Be sure the dried fruit does not contain any added sugar or sulfites. Whole Foods has dried fruit that has no added ingredients. Do the same with the dates. The next thing to do is to measure out the dry ingredients and add them to the food processor as shown above.

**Pulse to this, then add sunflower seed butter**

Next just pulse the nuts dates and dried fruit until well mixed. Add 2 tablespoonfuls of sunflower seed butter (or almond butter) . This adds moisture and makes it possible to press into your pan.

Press mixture into your pan and refrigerate. I told you this was easy. Sweet, healthy, yummy blueberry bars.

No-Bake Blueberry Almond Whole 30 Snack Bars

Michael Brown

This is a super simple, Whole30 compliant healthy snack bar recipe.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 0

Course Snack

Cuisine American

Servings 10

Calories 144 kcal

Equipment

Food processor
Cake Pan
Parchment paper

Ingredients

1 cup Raw Almonds
1 cup Raw cashews
1 cup Pitted dates
1 cup Dried blueberries May use any dried fruit that DOES NOT contain added sweeteners or sulfites. Read labels closely
2 tbsp sunflower seed butter could substitute almond better

Instructions

Place cake pan on parchment paper and draw circle around bottom of pan.
Cut out circle and place into the bottom of the cake pan and set aside.
Add Nuts, pitted dates, and dried fruit to the food processor.
Pulse until well mixed.
Add sunflower seed butter and mix until moist.
Press into the lined cake pan and refrigerate.
Slice into wedges and serve.

Keyword Blueberry bar, healthy snack, Larabar, Whole30

Spinach Tomato Bell Pepper Frittata Whole 30 Compliant

Posted on November 1, 2019December 5, 2019 by sunshineneutraceuticals

Spinach Tomato Bell Pepper Fritatta Whole 30 Compliant

Disclosure: This post may contain affiliate links, meaning, at no additional cost to you, I may earn a commission if you click on, or make a purchase through a third-party link.

I am now on Day #19 of the Whole 30 diet.

Eleven days to go.

To be honest, I am not a big fan of eggs unless they are part of a cake!

I did decide to try a frittata because eggs are a great source of protein and I wanted something a little different to try on this diet. This recipe is super easy and I actually enjoyed it. It will probably find its way onto our table at least every other week.

This is one of those recipes that lends well to substitutions. I would love to add mushrooms (most of my family hates them), ham, green onions, salsa, etc. You could add anything that goes with eggs to this recipe!

The best thing about this recipe is it is SUPER FAST and EASY!!

You can have this on the table in no time. I hope you enjoy it as much as I do.

As you can see from the picture above, there are not many ingredients for this recipe. The only thing not pictured that you will need is some sort of Whole 30 compliant fat. I use coconut oil. Be sure to gather all ingredients to be sure you have everything. For this recipe, I used eight large eggs, a bag of baby spinach, a red bell pepper, several cherry tomatoes a small regular tomato and half of an onion. As mentioned above, you could substitute many ingredients.

If you aren’t doing Whole 30, cheese would be a fabulous addition.

The first step is to peel and chop the onion. Next, chop up the entire red pepper discarding the stem, seeds, and membrane from the inside of the pepper. Set these aside.

halved cherry tomatoes and chopped tomatoes

Next seed and dice the tomato and cut the cherry tomatoes in half. Set these both aside.

The next step is to prepare the eggs. Crack the eggs into a bowl, use a whisk to beat them well as shown above and set the bowl aside. I added salt and pepper at this stage as well. About one teaspoonful of each.

Oven-proof large frying pan and coconut oil

Now that everything is prepared, we are ready to start cooking. The first thing to do is get a large oven-proof frying pan and add 2 tablespoonfuls of coconut oil as shown above. Melt oil over medium heat. I use medium heat throughout this recipe. Preheat the oven to 500 degrees. We will bake the final mixture at a high temperature for a short period.

Add onions, chopped tomatoes, and bell pepper to melted coconut oil

After the coconut oil is melted, add the onions, bell pepper, and chopped tomatoes to the skillet. DO NOT ADD the cherry tomatoes. We will add them later. Cook this mixture for three to four minutes or until the vegetables begin to soften.

Add the spinach and cook until wilted. Once the spinach is wilted, the eggs can be added.

This is what your pan should look like prior to adding the beaten eggs.

Add the beaten eggs to the vegetables. Do not stir. The eggs should be folded into the veggies with a rubber spatula.

Fold the eggs into the vegetables quickly before the eggs begin to set. Cook for about three minutes.

Place cherry tomato halves on to of egg mixture and bake

Place cherry tomatoes on the top of the egg mixture and bake in the 500 degree over for about five to seven minutes or until mixture is set throughout and not runny. This one took seven minutes and turned out perfect.

Cooked frittata ready to slice and serve

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Spinach Tomato Bell Pepper Frittata Whole 30 Compliant

Michael Brown

This is a quick and easy, super healthy fritatta that is Whole 30 compliant.

Print Recipe

Prep Time 15

Cook Time 20

Course Main Course

Cuisine American

Servings 4

Calories 505 kcal

Equipment

Oven Proof Large Deep Skillet or Frying Pan
Sharp Knife
Whisk
Wooden Spoon
Large Rubber Spatula
Butter Knife for Serving

Ingredients

8 eggs
8 oz spinach
1 tomato
12 cherry tomatoes
2 tbsp Coconut Oil
1 Red Bell pepper Any color will work
1/2 onion

Instructions

Gather ingredients as shown.
chop and peel onion and red bell pepper. Discard stem, membrane and seeds of bell pepper. Set aside.
Chop and seed regular tomato and cut each cherry tomato in half.
Crack eggs into bowl, add one teaspoonful each of salt and pepper.
Beat eggs and set aside
Melt coconut oil over medium heat. Preheat oven to 500 degrees.
Add onion, bell pepper and chopped tomato to pan. DO NOT add cherry tomatoes yet! Cook for about 3 minutes.
Add spinach and cook until wilted.
This is what the mixture should look like prior to adding eggs.
Add beaten eggs, do not stir. Fold eggs into vegetable mixture quickly using rubber spatula before eggs begin to set.
Cook mixture for about three minutes.
Add cherry tomato halves to the top of the egg mixture. Place in preheated 500 degree oven and bake 5 to 7 minutes or until eggs are totally set.
Slice the frittata into wedges like a pie and serve immediately.

Keyword Egg recipe, fritatta

Cut the fritatta into wedges like a pie and serve. Hot sauce and salsa can be added. ENJOY!

Thank you for visiting our site! More to come soon. Be happy and healthy!

Whole30 Compliant Stuffed Green Peppers By Sunshine Nutraceuticals

Posted on October 30, 2019December 5, 2019 by sunshineneutraceuticals

Disclosure: This post may contain affiliate links, meaning, at no additional cost to you, I may earn a commission if you click on, or make a purchase through a third-party link.

One of the favorite meals in the Brown household is stuffed bell peppers. Even the kids love these. I first made these on day 7 of the Whole30 and decided to make them again tonight (Day 16).

These are very simple and healthy. They don’t take long and they are very tasty. Vegans or vegetarians can substitute the ground beef with beyond meat or another meat substitute.

I always start by gathering ingredients. For this recipe, you will need all of the items shown above. See the recipe at the bottom of this post for a complete list.

The first step is to prepare the acorn squash. Cut it in half, scoop out the seeds with a spoon and peel as much of the green skin as possible. Cut the squash in the grooves and finish peeling all the green skin off as shown. Finally, cube the squash.

Cut the zucchini in half and peel it. Cut the zucchini into cubes and set aside.

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Cut the shallot in half, peel it and chop it as pictured above.

The next step is to prepare the bell peppers. First, cut the tops off of the peppers. Cut them about an inch from the top of the edible part of the pepper. Turn the tops over and cut around the stems. Chop the tops up as shown above and discard the hard stems. Clean the seeds and membranes out of the larger part of each pepper and discard. Rinse the inside of each pepper removing any remaining seeds and membranes.

Prepare the large parts of the bell peppers which will serve as the bowls for our filling. To a large pot of boiling water, add the peppers and submerge them. Boil the peppers for three minutes. Remove the peppers from the boiling water bath with tongs and be sure to drain any water from the inside. Place the peppers in an oven proof glass dish and set aside.

Now we can start cooking. First, over medium heat, begin to brown the ground beef. If you use ground beef with more than 7% fat, cook until browned and drain off any remaining fat. I used 93% lean ground beef so draining will not be necessary.

Ground Beef, Coconut Oil, Zucchini, Acorn Squash, shallots, and Pepper Tops

Add all of the chopped vegetables (zucchini, acorn squash, shallots, and pepper tops) to the ground beef, coconut oil mixture and stir well.

Add the tomato paste, cumin, chili powder, salt, and pepper and stir well. As you can see from the picture above, I added all ingredients at once before the ground beef was fully cooked. You may brown the beef first if you prefer. This mixture needs to cook about ten minutes stirring often. If you like your veggies a little crunchy, add them when three minutes are left in the browning time.

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After ten minutes of cooking, this is what your filling will look like.

Stuffed Peppers Prior to Cooking in Oven

Stuff the peppers with the meat mixture as shown above. Cook in a preheated 350-degree oven for ten minutes. Serve immediately.

Whole30 Compliant Stuffed Bell Peppers by Sunshine Nutraceuticals

Michael Brown

This is a yummy version of stuffed bell peppers using ground beef, acorn squash and zucchini for filling. It is Whole30 compliant and very healthy.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Course Main Course

Cuisine American

Servings 6 Stuffed Peppers

Calories 285 kcal

Equipment

Large Pot
Deep Frying Pan
Cutting Board
Sharp Knife
Tongs
Potato peeler
Stirring Spoon
9×13 inch glass oven baking dish

Ingredients

6 EA Bell Peppers Any color will work
6 oz Tomato Paste Be sure there is no added sugar in your tomato paste
1 lb Lean Ground Beef If you use a higher fat version, you will need to drain the fat prior to adding the vegetables and tomato paste.
1 ea Acorn Squash You only need half for this recipe
1 ea medium Zucchini Squash I used half in this recipe
1 tbs Ground Cumin
1 tbs Chili Powder
1 tbs salt
2 tsp freshly ground black pepper any black pepper is fine

Instructions

Preheat oven to 350 degrees, Cut the acorn squash in half. Scoop out the seeds of one half, peel the green skin off and cut into cubes, set aside.
Cut the zucchini in half, peel the zucchini and cut it into cubes, set aside.
Cut the shallot in half, peel off the skin and cut it into cubes.
Cut the peppers in two parts about an inch from the top as shown.
cut tops around the stems and remove seeds and membranes from the larger portion of each pepper. Rinse to remove all remaining seeds and membranes. Discard stems.
chop up the remaining tops of the peppers as shown.
Brown and break up ground beef in coconut oil until meat is no longer pink in color, about 10 minutes.
While meat is cooking, submerge peppers in boiling water and cook for 3 minutes
remove peppers from boiling water with tongs and be sure to drain all water from them.
add vegetables (Acorn squash, zucchini, cubed pepper tops, and shallots) to meat and cook an additional 2 minutes.
Add tomato paste, cumin, chili powder, salt, and black pepper. Stir until well mixed. Cook until vegetables are tender.
This is how the stuffing will appear when cooked.
Stuff each pepper with meat mixture.
Cook in a preheated 350-degree oven for 10 minutes. Remove from oven and serve immediately.

Thank you for visiting Sunshine Nutraceuticals. Have a GREAT Day and remember to take care of yourself!

Panang Curry With Chicken Recipe For Whole30

Posted on October 26, 2019November 18, 2019 by sunshineneutraceuticals

Disclosure: This post may contain affiliate links, meaning, at no additional cost to you, I may earn a commission if you click on, or make a purchase through a third-party link.

I have had a wonderful experience with the Whole30 diet so far. I am now on day number twelve and feel better than I have in years. I wore a pair of pants to work today that haven’t fit in many months. I am very happy with the program so far.

This is a happy, healthy, healing website so this last week I have decided to start adding healthy recipes to the website. I love to cook, and have many recipes my father left me after he passed away that I would like to share with my readers.

Cooking is something I use to relax and unlike most people, I enjoy grocery shopping as well. It is just a break from my pharmacy life at the hospital. This recipe is one I created a couple of weeks ago for the Whole30 program. This is not a difficult recipe and please feel free to substitute any vegetable that can be stir-fried. I would have added mushrooms but my family doesn’t enjoy them so I left them out.

I have recently begun to use imperfect produce for some of my vegetables. This is a fantastic program that benefits farmers as well as consumers. You simply go on-line and tell them what you want, and they deliver organic produce to your doorstep weekly. The produce may have small blemishes but you save money and support local farmers so I am all for it. This recipe is perfect to utilize seasonal vegetables.

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Ingredients

Here are most of the ingredients you will need for this recipe. The bell pepper and spices aren’t shown but you will see them later.

**Yellow squash, zucchini, and green beans**

I always like to cut everything up before I start cooking. I also often measure everything out. I do this for two reasons. First, missing ingredients will be discovered BEFORE you start cooking. It will also prevent over-cooking because this step often takes longer than anticipated. The yellow squash, green beans, and zucchini are pictured above.

The pesky elusive green pepper is pictured above before and after chopping.

The tomatoes and chicken breast are the last two ingredients that need to be cut up. If you prefer vegan or vegetarian meals, omit the chicken.

Here are the spices you will need. Cumin, black pepper, turmeric, and salt

Time to Cook

The first cooking step is to heat a large, deep frying pan or wok over medium heat and add the coconut oil. You may use any fat source allowed by Whole30. Brown the chicken until no pink color remains. This usually takes five minutes or so.

While the chicken is browning, prepare your curry by adding it to a small amount of coconut milk and stirring. Do not start with as much paste as shown above unless you like your food super spicy. This was way too hot for the kids and my wife, but mom and I ate it and it was wonderful. I suggest starting with a tablespoon of paste. You can always add more paste later.

Mix the curry and coconut milk mixture well heating over medium heat. Add the tomatoes and cook for another minute.

All vegetables added to the chicken, curry mixture and tomatoes — **Add the Vegetables**

The final step is to add the vegetables. I usually add the sweet potatoes first and let them cook for about three to four minutes (covered), and then add the rest of the vegetables. The sweet potatoes take a little bit longer to cook. If you prefer your potatoes a little firmer, add all the vegetables at the same time. Stir the mixture well. Turn the heat down to medium-low, cover, and cook for about eight minutes or until the vegetables are tender, stirring every two to three minutes.

ENJOY!!!

**Panang Curry With Chicken for Whole30**

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Panang Curry With Chicken Recipe For Whole30

Michael Brown

This is a quick and easy super healthy panang curry recipe I came up with while on the Whole30 plan. Even the kids loved it. Give it a try.

Print Recipe

Prep Time 45

Cook Time 30

Course Main Course

Cuisine Mediterranean

Servings 5 people

Equipment

Large Wok or Deep Large Frying Pan with lid
Measuring Cups
Wooden Spoon
Bowls
Large knife for chopping

Ingredients

1 tbsp Coconut Oil or other Whole30 compliant Fat
1 lb Chicken Breast (Boneless, Skinless), chopped may use thighs if desired or Omit for Vegan
1 tbsp Panang Curry Paste Be Careful! Start with a little and add more to taste. This can be very spicy!
1 cup Coconut Milk You can add more if desired. I use 365 Organic Milk.
2 cups Yellow Squash, chopped Butternut Squash can be substituted
2 cups Zucchini Squash, chopped
2 cups Sweet Potatoes, peeled and chopped
1 cup Carrots, chopped
1 each Bell Pepper, chopped, any color
1 each Medium Red Onion, Chopped could use any type of onion here.
1 cup Green Beans, cut into 2 inch segments
1 each Large Tomato, seeded and cubed
1 tbsp Cumin Adjust amount to taste
2 tsp Tumeric Adjust amount to taste
1 tsp Salt Adjust amount to taste
2 tsp Freshly Ground Black pepper Adjust amount to taste, can substitute plain black pepper

Instructions

Melt the coconut oil over medium heat, add chicken and cook until brown.
While chicken is cooking, mix the Panang curry paste into the coconut milk and set aside.
After chicken is browned, add the curry, coconut milk mixture to the chicken and stir.
Add the tomato and mix well. Add the cumin, turmeric, salt, and pepper, and stir.
Add the Sweet Potato first and cook mixture covered for two to three minutes. Add the remaining vegetables, stir well, cover and cook for eight minutes or until vegetables are tender stirring mixture every two to three minutes.
Serve in bowls

Michael J. Brown, RPh, BCPS, BCPP
Clinical Pharmacist

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Michael J. Brown, RPh, BCPS, BCPPClinical Pharmacist

Michael J. Brown, RPh, BCPS, BCPP
Clinical Pharmacist