Chicken Chickpea Curry

I remember the first time I made this dish. My husband walked in the door and said "What is that smell?" Curry is pretty aromatic. I love it. I would probably wear it as perfume. Not everyone feels the same way and Greg probably falls into that category. Bless his heart.

I found the original version of this recipe in Redbook Magazine a few years ago. It was titled This Dinner Helps You Burn Fat. Needless to say-- I was sold. Of course, I had to put my own Rebeka Does It spin on it and we have been enjoying it ever since.

I think this picture proves what you guys have probably already considered.
I am a little cray-cray. In the best way, of course.

This dish is also the very first time I had ever used Curry, a blend of spices used in Indian Cuisine. And apparently, it has a lot of healthful properties as well. Huh, who woulda thought? You can read more about that Here . This article talks about health benefits like blood sugar control, anticancer benefits,  and even detoxification. Interesting, right? Oh and it tastes great too!

If you are wanting to give Curry a try, this recipe is the perfect place to start. I should also note that the flavors come together even better for leftovers the next day. So make extra. This recipe serves 4.

Best kitchen tool? A sharp knife.

Ingredients
1 TBS Extra Virgin Olive Oil
1 Medium Onion, Chopped
1 TBS Curry Powder
2 Cloves Garlic, Minced
2 Tsp Ginger
1 Jalapeno, Diced and Seeded
1 Bell Pepper, Diced (Red is my favorite in this dish.)
1 (14.5oz) Can Diced Tomatoes
1 (15oz.) Can drained, Rinsed Chickpeas
2 Chicken Breast (Shredded)
2 Cups Brown Rice (cooked)
1 Cup Chicken Broth
Optional Toppings: Greek Yogurt, Cilantro, Sriracha

If you haven't already, get your brown rice cooking. This will take the longest. Follow the directions on your package.

Then figure out your chicken situation. Are you roasting it? Using the breast meat from a rotisserie chicken you bought at Cosco? Or if you are in a hurry, just boil it! Add your chicken breasts to a pot and cover with water. Salt. Cover and heat on med-hi heat. Cook 15-20 minutes until cooked through. Longer if your chicken is frozen. When cooked through remove from pot and shred with your Kitchen Aide Mixer with dough hook.

While your chicken is cooking, heat oil on med-hi heat in a large deep skillet. Prep your veggies: cut, dice, mince. Add your onion, bell pepper, jalapeño, and garlic to your oil. Soften for about 3 minutes. Then add your spices: ginger and curry. Stir for about 1 minute. Then add your tomatoes and chickpeas. Add your broth and shredded chicken. Salt as needed. Cover and let simmer for about 10 minutes.

I like to serve in a bowl: Rice on the bottom and spoon the Chicken Chickpea Curry over the top. Add a dollop of greek yogurt, some cilantro, a drizzle of sriracha and you, my friend, have a fantastic curry dish. Viola!

Rebeka Does It

A few years ago, I had this idea. It seemed crazy and huge and something I wasn't sure how to turn into a reality. I was homeschooling my two kids at the time. And speaking of time. There just wasn't enough of it. So I put my dream on the back burner and waited until the time was right. My baby girl, who is now 6, started kindergarten this year. So here I was. With time. Funny how these things work themselves out. I remember the first week of school. It was towards the end of the week and I was sad. Missing my children. But really missing Macy. She has been home with me her entire life and this was a HUGE change for both of us. I remember opening the frig and seeing a bottle of wine in the door. A Malbec. My favorite. And I thought about day drinking. But alas, it was only Noon. So I scraped that idea and instead prayed for the Lord to fill this time. And then he did. Idea after idea. Thought after thought. And then I couldn't turn off my brain. He is a good, good Father indeed. 

I wear many hats. I own a P31 Fitness franchise. And I own a Juice Plus+ Franchise. These two go hand in hand. Health and fitness. And while fitness is so important, food matters too. Actually, food probably matters more. I share recipes, tips, tricks on social media all the time. And the most popular question I am asked is... 'Will you cook for me?' And while I did consider doing that. I thought...What if I could teach you how? What if I could equip you with the resources and tools and support so YOU can do THIS?! 

And that my friends is how Rebeka Does It: Lifestyle Services was born. Please take a look to see what kinds of services I offer. I should also add, I can tailor a package to fit your families needs. If you are looking for a place to start-- Let me help you start today. 

If you would like to schedule a free consult or have questions about pricing please call (903)227-1087 or email me at rebeka.beavers@yahoo.com

Check out this Rebeka Does It special offer!!! 

Inspiring healthy living is my passion. Please let me know how I can best serve you!

Chicken Tortilla Soup

Fall is here!!!!

It's here. It's finally here. (**Insert Happy Dance!**)

Well, for today at least. Tomorrow may be a totally different story. That's how Texas rolls. And we are used to it by now. Doesn't mean we like it. But we do expect it. For now though, I am going to soak up these cooler temps. Oh, and how about a bowl of tortilla soup to go along with them?

Last week it was still hotter than a jalapeños armpit...said in my thickest Texan accent. But I couldn't wait any longer to whip up my favorite tortilla soup recipe. So I decided to go for it! My little family of four all sat around the dinner table so excited about a bowl of yummy tortilla soup. We didn't care that is was 97 outside and 85% Humidity. It was worth all the sweat. And trust me-- it was a sweaty one.

All the Tortilla Soup yumminess in one bowl!

I like my veg to be pretty chunky. Gives it a hearty feel.

The Three Amigos: Smoked Paprika is my secret ingredient. 

Ingredients  
2-3 Chicken Breasts
1 Tsp Chili Powder
1 Tsp Cumin
1 Tsp Smoked Paprika
Salt and Pepper to taste
1 Can Diced Tomatoes
3 Carrots (medium size)
3 Celery stalks
1 Yellow Squash
1 Large Zucchini
4 Cloves Garlic (minced)
1 Large Onion
8 Cups of hot water
2 TBS Chicken Broth base (Better Than Bouillon, Organic)
2 TBS Extra Virgin Olive Oil

This girl's BFF when needing a quick broth. 

Place your chicken breast in a medium-large pot and cover with water and salt. Cover and boil on High Medium heat until the chicken is cooked through. About 15-20 minutes.  Once cooked through remove from pot and place in a mixing bowl for later. (Didn't thaw your chicken? You can even do this with frozen chicken. Will take longer to cook if frozen).

While this is boiling, warm your oil in a large heavy bottom pot. While your oil is heating chop your veggies. I like to use large bite size cuts. I like a hearty soup feel. Once the oil is hot, add your onion, celery, carrots. Salt them. And stir. Let cook for about 5 minutes. Then add your tomatoes and garlic. Stir and cook for about 2 min. Salt if needed. (I like to salt a little between each layer.) Then add your zucchini, squash, and seasonings. Sauté for 5 minutes and let the flavors merry. Then add your hot water and chicken base. Stir and bring to an easy boil. Cover and lower heat to a full simmer for about 10-15 minutes, depending on how soft you want your veg. I like mine with a little life left in them and some crunch. So I do mine 10 Minutes or less. Tasting as I go.

At this point, take your chicken and shred it. The easiest way to do this is with your Kitchen Aide mixer and a dough hook. Put the cooked chicken in the mixing bowl, put the dough hook on, and mix on medium to high until all shredded. How cool was that?!

Lastly, add your chicken to your soup and stir until well combined. Serve with avocado, cilantro, lime juice, organic blue corn tortilla chips, Sriracha, cheese of your choice-- The options are endless!!!

Soup's on, Y'all!!!

Roast All The Veggies

When in doubt just roast it. Crank your oven up to 400 or maybe even 420 and roast those veggies! Seriously-- Just do it.

The first vegetable I ever roasted was broccoli. How do I even remember this? Because before this experience I didn't really like broccoli. I had steamed it-- Ehh it was okay. I had eaten it in stir-fry-- Still not that impressed. But then one day I tossed it around with a little EVOO, salt, and minced garlic and my life was forever changed. If you think roasted broccoli isn't life changing-- You've never had it. So then the race was on. What else could I roast. Turns out, you can pretty much roast everything.

Isn't that the best news ever? I know, right?!

Then it was on to roasting cauliflower. Holy cauliflower, Batman. Yes-- it's that good. AND THEN one day it happened. I roasted brussels sprouts. I. Can't. Even.

I think it's safe to say, if the thought of roasted brussels sprouts deems you speechless, you've probably gone off the vegetable deep end.

My new obsession, however, is butternut squash. For years I would venture into the produce department at the grocery store and wonder-- What the hek do you do with butternut squash? Make a soup? Well, apparently you can make soup. But you can also roast it. And roast it, you should.

This night in-particular I was roasting brussels sprouts, butternut squash, and okra. All in one pan. Easy cleanup.  Delicious veggies. Win-- Win.

Ingredients
4 giant handfuls of Okra (I didn't measure perfectly)
1 small/med Butternut Squash
3 cups brussels sprouts
Lots of Garlic 4 or 5 cloves (minced)
Salt and Pepper to taste
Extra Virgin Olive Oil

Preheat your oven to 400. Grab your cookie sheet.

Slice the Okra in half and toss in a bowl. Drizzle olive oil over it and some salt, pepper, and garlic. Stir. Add to your cookie sheet.

Peel and dice the butternut squash. I dice into 1-1 1/2 inch cubes. Drizzle with oil and toss in bowl with salt, pepper, and garlic. Add to pan.

Cut off the ends of the brussels and then half. Drizzle with oil and toss in bowl with salt, pepper, and garlic. Add to pan.

Roast for 15-20 minutes.Open the oven and give them a toss about half way in between to ensure even cooking on all sides. I like my okra and brussels pretty crispy so I cook them 20-25 minutes.

Happy Roasting!!

Chocolate Pumpkin Muffins

This recipe has been much anticipated by all. Myself included. Tis Pumpkin Season ya'll!! So get excited. There's just something about Sept 1st. It's pumpkins and fall colors. But in Texas it's also still hotter than Hades. But alas, we still swap our closets over to flannel and cute booties and sip our Pumpkin Spice Latte's while sweating profusely. It's just what we do. Post Labor day means-- we really get serious about Fall. And how could I forget...FOOTBALL. In Texas football is everything. Especially in small town USA. I have a dear friend who moved to Utah a couple years ago. She's been posting on IG about cooler sweater wearing weather. And I am pretty green with envy. Sweater weather-- what's that like? Hurry cooler temps-- We are ready!

So here we are. September. And it's time for Pumpkin everything. Last year I stumbled upon this Chocolate Pumpkin Bread and new instantly that I would, indeed be making this treat a lot. In muffin form, of course. Mostly because I am way too impatient to wait the 40-50 minutes the bread requires. It quickly became a family favorite, loved by all and requested quite often. So this year, I knew what my go-to pumpkin muffin would be. But I had to change things up a bit with the recipe. This summer I took part in a nutrition program called #shred10. It was life changing. You know that saying, "Abs are made in the kitchen..." Well, they aren't lying. Whoever "They" are. Food and nutrition is foundational when it comes to fitness. You can workout till the cow's come home, but without proper fuel your efforts are in vain. Bummer, right? So I got really serious about my nutrition and joined 10 other ladies to rock this thing called #shred10. It was 10 days. 1 weekend. And it transformed my health journey. I thought I had tapped out-- I worked out regularly and ate clean 90% of the time. So that was as good as it was going to get. I was very happy with my weight. I could honestly careless what that scale says. #worthmorethananumber I just want to be freaking strong. And fit. And HEALTHY. And this challenge was just what I needed. Bye toxins. Hello, muscles. Let's just say more than just fat was shredded. But that's a whole other blog post. Stay tuned for that one.

You might be asking yourself...What does this have to do with Chocolate Pumpkin Muffins?

Well, everything. I knew if I wanted to enjoy chocolate pumpkin muffins while #shredding I would need to tweak this recipe quite a bit. So that's what I did. And now they are #shredapproved  Even if you are not shredding, you'll still want in on this recipe because simply put-- it's freaking good.

It's like a muffin and brownie had a baby. #nuffsaid

Chocolate Pumpkin Muffins 
Makes about 12-15 muffins
1/4 Cup Coconut Oil
1/3 Cup Unsweetened Apple Sauce (room temp or warmed a little)
2/3 Cup Honey
2 Eggs
1 Tsp Vanilla
1/2 Cup Organic Pumpkin Puree (Canned)
1 Heaping Cup Oat Flour (directions on this below)
2/3 Cup Cocoa Powder
1 Tsp Salt
1 Tsp Baking Soda
1 Tsp Baking Powder
3 Tablespoons Unsweetened Almond Milk
A Splash of Apple Cider Vinegar
Hand full (or two) of Enjoy Life Mini Chocolate Chips (dairy and gluten free)

Preheat your oven to 350. Line or grease your cupcake pan.

First, you need to make your oat flour if you don't have any on hand. I just take gluten free rolled oats and pulse in my blender until turned into a powder form AKA Oat Flour. Yes, it's that easy and quick.  

In a large mixing bowl, mix coconut oil and apple sauce together well. Add honey. Then add the eggs, pumpkin, and vanilla. Mix until all are combined. In a small bowl mix the almond milk and a splash of apple cider vinegar. Set aside. In a separate mixing bowl, mix together the dry ingredients: Oat flour, Cocoa, Salt, Baking Soda, Powder. Then slowly mix your dry ingredients into your wet. And then fold in your almond milk mixture until well incorporated. Lastly, throw in your chips and gently fold into mixture. Fill your cupcake liners about 2/3 of the way. Cook at 350 for about 18-20 minutes or until a toothpick comes out clean. Then remove from oven, but let sit in the pan for about 5-7 minutes. Remove to a baking rack and let cool.

I can't tell you how long these will keep because they literally last less than 24 hours at my house before being devoured. Make more than one batch. Trust me.

Shred on, my friends. And if you are not shredding-- You should. Give me a holler. I'll hook you up.

Carrot Coconut Muffins (Dairy Free)

Today is the very first day of school round these parts. I have a few emotions (ok maybe more than a few) going on right now. I am excited because HOLLER!!!! It's quiet and I can sit down and blog without anyone bugging me. I mean this is kind of HUGE. The other major emotion is: Sadness- Time needs to slow down. Macy, my baby, is in Kindergarten. Wahhh. And you know, all the other emotions in between.

So what's a mom to do. Blog, duh. And make muffins, of course. In the Back to School Prep these past few weeks I have been on a muffin binge. Make all the muffins. Eat all the muffins. Enough said.

From one momma to another, I have to give you my BIG secret for back to school Prep (let's just call it BTSP). It's my freezer. Yep, that's it. My handy dandy (giant) deep freeze. You guys, muffins freeze great. And then they thaw fabulously in your child's lunchbox before lunch or snack. Or grab and thaw (in the microwave) for a quick healthy breakfast. I mean, it's genius. So I gather my favorite clean eating muffin recipes and bake. Then cool. Then store in my freezer. Need a muffin? No problem. Go to freezer and done. Why yes, you could go to the store. But if you are like me, then you want to know what is going into your kids bodies on a daily basis. #ImaJPmom Which is why you go to great lengths to prepare homemade healthy foods for your babes as often as you can.

I was at the grocery store a few weeks ago and noticed a batch of perfectly packaged muffins labeled Carrot Coconut. Immediately I thought, "YUM." And then I thought, "I could make those!" So home I went to bake. And this is what I came up with.

Carrot Coconut Muffins
2 Cups Whole Wheat Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
1 (heaping) Tsp Cinnamon
1/4 Tsp Ginger
1/4 Tsp Nutmeg
1/2 Cup Organic Maple Syrup
2 Tsp Vanilla
4 Tbsp Coconut Oil
2 Eggs
2 1/2 Cups Shredded Carrots
1 Med-Lg Apple Shredded
1/3 Cup Unsweetened Almond Milk
1/4 Cup Shredded Unsweetened Coconut

Preheat oven to 350 degrees F. Spray your muffin tin with olive oil or coconut oil to keep the muffins from sticking. In a medium bowl mix together whole wheat flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt. In a separate bowl, beat maple syrup, vanilla, oil, and eggs together until mixed well. Pour in almond milk and mix again. Then fold in carrots and apple. Add the flour mix into your wet mix. Fold in the coconut. Fill muffin tins 3/4 of the way and bake for 20 minutes or until a toothpick comes out clean. Cool on wire rack and then ENJOY! 

I should also say, if you think these are good freshly baked. Just wait until the flavors marry over night! So good! 

Once they are completely cool I will place on a cookie sheet and set in my deep freeze to freeze for about an hour or (depending on if I remember or not) two. I do this so the muffins don't stick together. Once they are frozen a little, I will then toss into a labeled freezer bag.

Happy Baking, my friends!

P.S. If you are wondering what the hek #ImaJPmom means... Hit me up at rebeka.beavers@yahoo.com and I'll give you the deets.  

Tamale Pie

I love to take a recipe and tweak it. It's another hobby of mine. Usually, this happens because I don't have exactly what the recipes calls for and I just have to wing it with what I have. Remember I am in the middle of nowhere, so no "quick" trips to the store. Sometimes this works out GREAT and a master piece is created...And sometimes it's a big FAIL and we eat popcorn for dinner.

This reminds me of a funny story from my childhood. I remember when I was fairly young, my mom tried to make chicken and dumplings for the first time. It went SO wrong. I am not sure what even happened and I don't think she even knows to this day. Well, she threw it out to the dogs and they wouldn't even eat it...Dogs!!!!! Now, that was a dinner FAIL. But ya know, it's one of the funniest memories that I have from my childhood.

Can you imagine how boring life would be if everything ALWAYS worked?! Lame. And when we make mistakes we learn from them. Like for example: Don't take the cast-iron skillet out of the oven without an oven mitt. Or how about, ALWAYS-- I repeat-- ALWAYS set a timer. I burned 3 batches of Peanut Butter cookies a few years ago...in a row. Thus, now I remember to set a timer. Oh, and this is a good one! Banana bread calls for ripe bananas for a reason. Don't use green ones. Trust me...

With all of that said, here is an EASY go-to dinner that usually takes 30 min or less to whip up. And you can totally tweak it for what you have on hand.

Tamale Pie
1LB ground meat (beef, turkey, venison, chicken)
1 Med onion
Handful of Cilantro
1 Can diced tomatoes
1 Can beans (black, pinto, kidney...etc)
1/2 Bag frozen corn
1/2 Bag frozen spinach
1 Tbsp chili powder
1 Tbsp cumin
1 Tsp garlic powder
1 Tsp onion powder
Salt and Pepper
A couple gluggs of EVOO

For Corn Bread Layer
I have adapted this recipe from Food Networks Alex Guarnaschelli's Cast Iron Skillet Corn Bread
1 1/4 Cup organic Corn Meal
3/4 Cup organic sprouted whole wheat
1/4 Cup honey (local is best)
1 Tsp Salt
2 Tsp baking powder
1/2 Tsp baking soda
1 1/3 Cup organic whole milk
2 Eggs
8 Tbsp organic REAL butter
1 Tbsp apple cider vinegar
What? Why vinegar? Well, if you are like me you NEVER seem to have buttermilk when needed. And this is the case here. So on a whim, I searched what to use as a substitute and HERE is what I found!!!

Now, let's get to work. In a large skillet warm your EVOO per medium-high heat. Pre-heat your oven to 425. Chop your onion. Open your cans and drain your beans (rinse if needed). When skillet is warm add ground meat and brown. When meat is almost browned add in your chopped onion.  Let the onion soften a bit and then add your tomatoes and beans. Next, add in your seasonings: chili powder, cumin, onion, garlic, salt, and pepper. Feeling spicy? Throw a pinch of cayenne in there. Stir that in. After that is mixed add in your frozen veggies and about 1/4 cup of water. Put a lid on the skillet and simmer. While that is working get to work on your cornbread mixture. Take 1 cup of milk and add your vinegar to it. Do this first as it needs time to activate. In a mixing bowl mix all of your dry ingredients. Then make a well in the middle and add in your wet. Stir this all together. Grab a large casserole baking dish. Add in your simmering skillet ingredients into the dish. On top of this you will then pour your corn bread mixture on top. Place dish in the oven and SET timer for 20 minutes. Baking time will vary with different dishes and ovens. Start out at 20 and add time as needed. You can check cornbread with a toothpick. If it comes out clean, you are good to go! When dish is done, grab that handful of cilantro and throw on top of the yummy warm cornbread.

Serve and EAT! 

This is Macy's favorite dish. That girl loves her some cornbread. I love this dish because not only is it easy, but it has tons of veggies. You can pick and choose which ones you like to use. I love to add in bell peppers when I have them. Or what about jalapeño? Oh yeah!!!

This dish also heats up wonderfully for leftovers. It stays together and is almost even better the next day.

Let me know what substitutions you use! I love trying new things!

AND

Enjoy your Tamale Pie!!!

Bek

Busy Week Night Pizza

Do you ever have those weeknight evenings where you find yourself rushing from one thing to the next? Last week my sweet husband was out of town for work...all week. And of course, we had a million things on the agenda for that week. I teach a P31 Fitness class two nights a week, Levi has soccer, Macy has gymnastics, and there's homework, reading, dogs, chickens and don't forget DINNER!! Feeding my family good wholesome meals is a priority for me. How can we possibly juggle all of those things if we aren't feeding our bodies the nutrients it needs to function properly. This night there was NO time to prepare a lengthy meal. So what's a girl to do??

Semi-Homemade Pizza!

I knew this week would be CrAZy, so on my grocery list I was sure to include a store bought low processed Organic pizza crust, pizza sauce, mozzarella, and of course, pepperonis. On nights like this, you can also grab whatever you have on hand, as far as produce, and throw it on the pizza. For me that was spinach. Spinach on pizza? Yes, please! I love to sauté spinach in a little olive oil and fresh garlic. Takes like 2 minutes and its so tasty and HEALTHY!

Semi-Homemade Pizza 

1 onion, sliced

2 garlic cloves, chopped

5 cherry tomatoes, sliced

2 handfuls of raw spinach

A few Tbsp Olive oil

1 can of Organic pizza sauce

1 store bought organic pizza crust

2 cups shredded mozzarella 

Slices of organic pepperonis

First things first, preheat oven for pizza. Grab pizza stone and small skillet. Warm skillet for spinach. Toss a little olive oil in there to warm. Chop garlic, slice onion, and slice cherry tomatoes. I rub my pizza crust with a little olive oil and fresh garlic. Next, add sauce to pizza, then pepperoni's (or meat of choice). Then, add cheese. Then add onion and tomatoes. After that, throw a couple of handfuls of spinach in skillet with garlic, and salt and pepper. The spinach will wilt. It only takes a minute or two. Take spinach and scatter on pizza. YUM! With all ingredients on the pizza put in oven for however long the pizza crust package suggests. Mine is 12 minutes.

Cinderella was helping me make pizza.

This picture makes me hungry. Yummy Pizza!

I always make a quick side salad or throw some carrot sticks on the kids plate with the pizza. When I am in a hurry baby carrots are my go-to. My kids like them and they are EASY. But don't think I am stressing over that side of veggies. Levi and Macy get plenty of healthy veggies throughout the day, and they take their Juice Plus+ gummies every single day. So, no veggie worries here.

So DIG in. What are you waiting for?!

--Bek

P.S. Interested in getting FREE Juice Plus for your babes? Contact me and I will hook you up.