It's been so long!!

Yikes it's been a very long time since I posted something!  This summer was a whirlwind of events and I just took some time to focus on my family and I.  But I'm back and I have a ton of recipes I want to share!  

Real quick -- This past October I did a detox / cleanse called the Ultimate Reset.  My cravings, attitude, and hormones were OUT OF CONTROL.  I need to press the "reset" button on my life.  Since you cant actually do that, I did a cleanse to basically clean up my act.  I was nervous to do it, but I had the support of my husband and family so that helped.  I also was in a support group so we all helped each other go through the different phases.  Short version, it's a 21 day cleanse broke down into three groups: Reclaim, Release, Restore.

In a nutshell, I loved it.  It help reduce my cravings, I realized what foods my body is sensitive to, my hormones leveled out, and I lost 16 lbs.  I was basically eating vegan for 2 weeks so I have now adapted some of those recipes into my routine.  I could never be a full on vegan, but I have found some vegan recipes I absolutely love (and even tricked my husband baahhaahha) 

Anyhoo on to some recipes!!  

It's starting to get cold here in the burgh and one day my husband asked me to make a Pot Pie.  Here's the truth -- I actually have never made a REAL pot pie.  I like them but they always seemed like they took fooorrrever to make.  I was wrong.  I picked up some puff pastry at Trader Joe's and got to work.  I had intentions of making individual ones in little ramekins but I could not find my little ones to save my life, so big one it was.  Here's where it got interesting.  I had no idea what actually was in a pot pie!!  I mean I know carrots, chicken, and celery but other than that I was lost.  Good thing my husband came to the rescue (but made fun of me first for now knowing).  I had pretty much everything in the freezer I needed except green beans, but whatever no one missed them.  I kind of just made up my own version and it turned out awesome!!  I plan on making this again very soon since it was the perfect warm me up meal!! 

Chicken Pot Pie (cleaned up -- a little bit) 

serves 4 or 2 hungry adults 

Ingredients 

1 sheet of puff pastry (thawed)

Filling:
2 celery stalks; diced
6 baby carrots (or more if you want); diced
4-5 Yukon gold potatoes (small ones); diced
1 chicken breast, cut into small pieces 
1/8 cup frozen peas 
1/8 cup frozen corn 
handful of fresh spinach 
2 fresh sage leaves, minced 
(whatever other seasonings you want to add)
Salt and Pepper 
Oil (I used bacon fat)

Cream Sauce:
2 tsp butter 
1/2 tbsp flour 
1/4 - 1/2 cup unsweetened cashew milk 
splash of chicken broth 
Salt and Pepper 

Directions: 

• Preheat oven 375. 
• Spray a medium sized ramekin dish with cooking spray.  Roll out thawed puff pastry.  Cut a circle bigger than your ramekin dish, then put puff pastry dough in ramekin making sure to cover the bottom and sides.  Reserve the rest of the puff pastry for the top.  
• Heat a large skillet over med - high heat.  Add oil.  Once oil is hot, add in carrots, celery, and potatoes.  Cook, stirring occasionally until tender (it took me about 15 mins).  Season with Salt and Pepper.   
• Once the veggies are tender, add in the frozen peas, frozen corn, fresh spinach, and sage.  Stir until spinach is wilted.  
• Remove veggies from pan and set aside.  
• In the same skillet add 1 tsp of butter and the diced chicken breast and whatever seasoning you want ( I used Mrs Dash garlic and herb).  Cook until browned.  **The chicken doesn't need to be fully cooked because it will cook through in the oven**
• Transfer chicken to the bowl with the veggies. 
• In the same skillet you have been using, add in the remaining butter over med heat and let melt.  Once melted add in flour and whisk until smooth (may have clumps -- that's OK)  
• Add in cashew milk and splash of chicken broth and whisk until smooth and thickened.
• Add veggies and chicken to cream sauce and combine.
• Now that everyone has joined the party, transfer your pot pie filling into your ramekin.  
• With remaining puff pastry dough, roll out into a circle and place on top of your filling.  You can pinch the dough, you can create a pretty design, etc.  As long as its on top it doesn't matter.  Using a sharp knife, make three slits in the dough so steam can escape.  You could used a egg wash if you want but I did not.  
• Bake in over for 50 - 55 mins.  **I HIGHLY recommend putting your ramekin on a sheet pan to catch spillage if there is any.  My spillage ended up on my oven floor sooo that wasn't too fun** 
• Once done, let cool for 10-15 mins.  

Enjoy!!! My husband loooovved this and he didn't even realize it was somewhat healthy!! 

Stay warm out there friends!

Until next thyme

Kam