Salt-Free Archives | Strength and Sunshine

How-To Make Eggplant Bacon In Your Dehydrator

September 21, 2017 by Rebecca @ Strength and Sunshine 32 Comments

Here is a simple and easy way to make meatless, gluten-free, vegan, paleo, raw, and allergy-free eggplant bacon right in your dehydrator! Eggplant bacon is a great smoky, crispy, no oil, no fat, low-calorie and carb vegetarian swap to the greasy classic!

A few weeks ago I realized I never shared a proper tutorial on how to make my favorite “bacon” (aka, eggplant bacon!) You’ve seen me use it before in my popular “Ultimate Vegan BLT” recipe and I have another recipe coming up on Monday that uses it. I have a few other recipes that require the eggplant bacon in the “to-post” files as well, but always held off because I knew I needed to get a tutorial up before I went to “bacon-crazy” on the blog!Read More

Microwave Gluten-Free + Vegan Mac & Cheese For One (Allergy-Free ‘Easy Mac’)

July 17, 2017 by Rebecca @ Strength and Sunshine 82 Comments

Missing out on that ‘Easy Mac’? Not anymore! This microwave gluten-free, vegan, and top 8 allergy-free mac & cheese for one is just the recipe you need! Nothing beats a quick and easy bowl of macaroni and cheese for lunch that’s healthy and doesn’t require pots and pans!

It’s okay guys, I know, I cried tears of joy too! There’s no denying my obsession with mac and cheese. From curry to one-pot, even super “out there” versions. You can keep a girl away from the gluten and dairy, but you can’t keep a girl away from her mac! Now I’ve always been curious to try cooking pasta in the microwave. I love my microwave, it even ranks above the iron, and I could cook anything in there. But could I really cook gluten-free pasta in the microwave and not have it come out…mushy and sad or hard and dry? This could’ve posed a messy challenge, but never something I wouldn’t risk, all in the name of macaroni and cheese!Read More

Gluten-Free Pineapple Fried Rice (Allergy-Free, Vegan)

May 22, 2017 by Rebecca @ Strength and Sunshine 100 Comments

Super easy gluten-free, soy-free, allergy-free, vegan fried rice at home! Pineapple Fried Rice that’s made on the stove in a cast iron skillet in just a few minutes! A great healthy recipe for lunch, dinner, and some fantastic leftovers!

In honor of my mom’s birthday this coming weekend, I thought I’d finally share her favorite recipe with all you! The secrets of the best gluten-free, soy-free fried rice are out! Out of all of my recipes (besides slow cooker salsa or bbq chicken or the greatest grilled chicken), this is the recipe I make the most at home for my family. My mom (and my brother) can’t get enough and literally fight over the leftovers. They beg me to make this all the time, yet little do they know…it takes literally 5 minutes!Read More

Savory Italian Tigernut Flour Crackers (Gluten-Free, Vegan, Paleo)

May 3, 2017 by Rebecca @ Strength and Sunshine 40 Comments

A healthy and delicious grain-free snack! Savory Italian Tigernut Flour Crackers, easy and homemade, baked in the oven, and gluten-free, vegan, paleo, and allergy-free! They are perfect for an everyday snack or a fancy addition to an appetizer platter!

Put that bag of gluten-free crackers down and step away from the snack aisle! You need your crunchy afternoon snack, you say? You can’t live without visiting your favorite aisle, the snack aisle, in the store? Don’t worry! I’m not here to take away your snacking addiction, but I am here to make it even better!Read More

Slow Cooker Cranberry Chicken

October 26, 2016 by Rebecca @ Strength and Sunshine 94 Comments

One of the easiest cold weather weeknight dinner recipes you can make! Slow Cooker Cranberry Chicken that’s gluten-free, allergy-free, and paleo! Just 3 ingredients in the crockpot and you’ll have a family with happy healthy bellies at dinnertime!

If you don’t know how to or you hate to cook (shame!), but you still have mouths to feed and you care about your health, then the slow cooker is YOUR lifesaver! I didn’t bring a slow cooker down to school with me, but the oven if just fine! However, all you lucky ducks in fully equipped homes and kitchens, I better see a slow cooker on your kitchen counter weekly this winter!

Slow cookers take zero skill to use. Just dump and GO! Then a few hours later, magically out comes some intensely flavor-infused nourishment! For this recipe, I chose to use New Jersey’s famous cranberries for just the perfect cold weather dinner. Cranberries = November and December for me. The last few years I’ve been buying some extra bags of fresh cranberries and storing them in the freezer for later in the year and for meals like this!

But let’s back up here. You know I never give you all a recipe without some sort of backstory to either the dish or a specific ingredient. For this one, we’re going to be talking about the cranberry and my love/hate journey with it. For the longest time, as a wee young girl, the 3 foods I HATED were mushrooms, stuffing, and cranberries (in any form). From cranberry jelly to cranberry juice, I hated everything about them. So sour and “icky” tasting.

My brother LOVED the canned cranberry jelly you’d serve at Thanksgiving or with any big turkey/chicken dinner. He also loved cranberry juice (cocktail..so actually just sugar). He used to snack on bags of craisins too, I’d rather stick to raisins. My o my, do we all know that most childhood tastes change with time. Seeing that I love mushrooms and stuffing…and am rather fond of some fancy cranberry creations. I’m not sure when the switch happened, but I started loving snacking on craisins and drinking 100% cranberry juice with a splash of seltzer for my own little fruity bubbly cocktail.

I never grew up having anything with fresh cranberries until I started cooking for myself. The one thing I still can’t get myself to accept is that damn canned cranberry jelly (I mean….it comes out in the shape of the can!) Thankfully, I don’t eat that kind of nonsense anyway 😉 I did try to make my own cranberry sauce many years ago and it was terrible! So sour….I plan on trying again, hopefully, this year! Until then, I’ll just throw in some chicken breasts, fresh cranberries, and cranberry juice into the slow cooker and let it do its cranberry magic!

Slow Cooker Cranberry Chicken

Slow Cooker Cranberry Chicken

Author: Rebecca Pytell
Cook Time: 6 hours
Total Time: 6 hours
Yield: 4 1x
Category: Main
Cuisine: American

Scale

Ingredients

4 Large Skinless Chicken Breats
2 Cups 100% Cranberry Juice
4 Cups Fresh Whole Cranberries
1/2 Tso Cinnamon
1/2 Tsp Onion Powder

Instructions

In a slow cooker or crockpot, layer in the chicken breasts, cranberry juice, cranberries, and spices.
Cover the slow cooker and cook on low for 6 hours.

Nutrition

Serving Size: 1

So easy, so delicious, perfect leftover, and yes, even more amazing with some of that ketchup 😉 If you’re like me and only eat chicken, Thanksgiving is usually vegan or I’ll make some chicken for myself. This chicken recipe would be rather perfect for that! And even if you’re still weary about cranberries, this slow cooker cranberry chicken may just change your mind! So deep and rich with a lovely semi-sweet cranberry flavor. Chicken + fruit + slow cooker = perfection everytime! Trust me!

So tell me:

+ Cranberry fan or hater?

+ What was one food you HATED growing up?

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