As you can tell I have not been very good at keeping in touch with you guys! Life is so busy as I am sure you all know! I am getting bigger and bigger by the day! Luke and I found out a couple of weeks ago that we are having a baby boy not a girl which we were told 2 months ago! All we could do is laugh when she told us! We are so excited about our baby boy Levi! The first person we called after we found out we were actually having a boy was my dad to which he responded, " you just made my year!" We cannot seem to get away from the Jordan Genetics with all of the boys! We are just happy he is healthy! Since I work full time I have had little to no time to even think about decorating his room. My mother bought us a BEAUTIFUL crib and my mother-in-law bought us a rocker! We are so blessed beyond belief! Our familes are so wonderful! We bought a dresser and bedding so some things are done but I am not creative when it comes to decorating so tips are greatly appriciated! Luke and I are just enjoying the time we have together while it is still just the two of us ( well 3 when you include jack). We have things planned every weekend until June but I am trying to relax and take every day one at a time. I am no longer afraid of childbirth because I know that God has his hand in our lives. I have been cooking a little bit more but when I am home full time I will have dinner ready every night well at least after I get in the hang out things when he is born. I made homemade turkey meatballs and a roast last week that were so fabulous! The sauce for the roast was just all of the wine and vegetables blended together so yummy! We do not eat beef often only about 2 times a month it was delicious! I usually have my ultrameal smoothies for breakfast every morning but on occasion Luke makes breakfast sandwiches that are so delicious! Breakfast Sandwich: 1-2 slices cooked turkey bacon Organic Strawberry or Grape Jelly 1 egg scrambled/ folded 1 gluten-free english muffin or bagel Cook turkey bacon and eggs. Toast bread. Assemble and add jelly to one side of the sandwich. 
Image Provided by Google Add Comment As you all know I am almost 24 weeks pregnant. It seems like time is flying in a blink of on eye. I have been really pressing into God while being pregnant because it can be physically, mentally, and emotionally challanging. The first trimester I was naseous, and now I feel great but am getting bigger by the day. Since being fit is such a big part of my life since before I can remember it is hard for me to grasp getting bigger and having no control. I then realize it is not about me. It is about a wonderful baby that Luke and I have created. When I feel kicks and shifts and many other sensations it is still mind blowing to think I have a life growing inside of me. Luke and I have been so busy sometimes I have to regroup and take deep breathes and know that I can do all things through Christ who stregthens me. Mind you I am human and I do have my freak out, crying, hysterical moments but I do try my best to keep myself as level headed as possible. First of all being married was an adjustement in itself but now baby on the way, full time job and Kitchen Sisters, and lets not forget extended family, friends and trying to be the wonderful wife who cooks and cleans. I do have a wonderful husband that when I ask him to do anything he does help me but I AM TERRIBLE AT ASKING FOR HELP! Of course I wait until I am about to pull my hair out to ask him for help then he says to me " babe all you had to do was ask." Luke works crazy hours but we adjust and do try and spend one night a week just the two of us whether we go out of stay in. I welcome challanges and work because I am determined to be working until the day I deliver! I have posted a picture below against my will but Luke said since everyone has been asking I need to! May be my only one! Have a great evening and try a new recipe on the blog today! -Mikala Jordan  Homemade Granola Bars! 02/20/2012
I was meal planning on Saturday night and I came across this new recipe for granola bars. Luke and I sometimes buy bars to grab and go but I decided it would be fun to make my own! They are so tasty and easy to make. Luke is always wanting me to try new recipes so I have suprised him with new recipes this week. I am also making an orzo, turkey sausage, bell pepper, and tomato dish this week so stay tuned! Here is the awaited recipe! 
First toast 2 cups of oats, 1 cup sliced almonds and 1 cup shredded coconut preferably unsweeted. Toast until just slightly brown. Next toss them in a bowl with 1/2 cup of flax meal. You can find flax meal easily on the baking isle next to the gluten-free flours. 
In a pot heat 3 tablespoons of honey, 2/3 cup honey, 1/ 1/2 teapsoons of vanilla and 1/4 cup organic sugar. Bring to a boil and pour over the oats, coconut, almond, and flax meal mixture. 
Add 1/2 cup chopped apricots, 1/2 cup dates, and 1/2 cup dried cranberries mix well. Grease or butter a 9x13 baking dish and line with parchment paper. Wet finger tips and push down into dish. Bake a 300 degrees for 25-30 minutes. Let cool for 2-3 hours before serving. 
Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the flax meal. Reduce the oven temperature to 300 degrees F. Place the butter, honey, organic cane sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well. Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into rectangles. -Mikala Jordan Jordan Family Update! 01/23/2012
Last week my brother, sister-in-law and nieces came to Houston from Virginia. We had an early birthday celebration for my brother and had everyone over for dinner one night as well. I made gluten-free carrot cake and gluten-free brownies both were so yummy! Luke and I had not seen them since our wedding 6 months ago so it was nice to spend some quality time together. 
Luke smoked 4 chickens for dinner. We gave one to his parents and I froze one to make chicken salad with. The chicken was so tender and full of flavor. Luke only smokes chickens occasionally and we make sure we make a lot so we have plenty left over. We also had a wonderful salad, mashed sweet potatoes, and cranberry and spinach quinoa. We even had onion rings that were fried in olive oil and made with RICE FLOUR! I will have to post the recipe! 
Baby Jordan is growing everyday. I am 19 weeks. We go to the mid-wife next week to find out if we are having a girl or boy and we could not be more excited! Luke is gone til about next monday so I have been spending quality time with my parents and inlaws. I am starting to have more peace about labor and knowing God will be there for me every step of the way. I have a wonderful husband and family supporting me. I think that the birthing classes will help calm me and help me know what to do when I am in pain. I just need to think that millions of women have done this and God would not give me anything I cannot handle. Luke and I have made yummy recipes that I will be posting and I wanted to give some tips if you are eating alone or want to make things simple. While Luke is gone I usually keep it simple making salads, eating sliced turkey rolls, turkey hotdogs in toasted lavash which is a gluten-free tortilla. I love eating lots of apples, fresh cherries, peaches, pears, oranges and just about any fruit that looks good. Let me know if you want your own Kitchen Sister Party with your friends and family! I can cook a yummy meal and go over how to meal plan, and give you helpful information about what to buy from the grocery store and how to clean out your pantry. Have a great Monday! Mikala Jordan Chicken and Vegetable Quinoa Pasta Toss 01/10/2012
On Sunday we arrived home from Dallas and I did some cleaning and tried to keep quiet so Luke could get some sleep since he had to work at midnight. At about 5 I went to ask him if he wanted me to make anything for dinner. I was not aware I was about to engage in a home version of the show chopped on the Food Network. He has a lot of vegetables, chicken and ingredients from the grocery store and I was suppose to make something from all of the ingredients. This recipe is what I came up with and we LOVED it! Healthy and Flavorful! 
First I marinated chicken overnight in salt, pepper, garlic power, and braggs liquid aminos ( which is a gluten-free soy sauce). Heat the skillet to medium high heat and heat a couple tablespoons of olive oil in the pan. Sear the chicken on both sides. Cook the chicken fully. Take it out of the pan and cut into bite sizes pieces and set aside. 
Next I cute up asparagus, broccoli, red peppers, and mushrooms. You can use any vegetable you like this is what we had on hand. 
Heat a couple tablespoons of olive oil in the same pan the chicken was in and saute the vegetables until slightly tender but not mushy. Salt and pepper to taste. Half way through I added abou 3/4 cup white wine, 1/2- 2/3 cup organic free-range chicken broth, and the juice from 2 lemons. I add more of all of these ingredients if I want more sauce. 
Throw the cooked, chopped chicken back in with the vegetables and let simmer for 5-10 minutes. You can throw is over quinoa pasta ( gluten-free and high actually almost a complete protein), brown rice pasta, brown rice, or even eat it as it is! We put it over noodles and it was fabulous! A light, flavorful dish that is sure to please! Chicken and Vegetable Quinoa Pasta Toss 1 package or 2-3 chicken breasts 1/4 cup Braggs Liquid Aminos ( for marinating chicken) Extra Virgin Olive Oil Salt and Pepper Garlic Powder Asparagus 2 Red Peppers 1 head of broccoli 1 package of mushrooms 3/4 -1 cup white wine 3/4 - 1 cup organic free-range chicken broth 2 lemons Marinate the Chicken in Braggs Liquid Aminos, salt, pepper, and garlic powder. In a large skillet heat 2 tablespoons of olive oil to medium high heat. Sear the chicken breasts on both sides and cook chicken thoroughly. Pull chicken out of skillet onto a plate and cut into bite size pieces. Heat another couple tablespoons of olive oil in a pan. Cut up vegetables and saute in olive oil until tender but not mushy. Add white wine, chicken broth, and lemons to make a sauce. Season with salt and pepper to taste. Add the chicken back into the skillet and simmer for 5-10 minutes. Serve over quinoa pasta, brown rice pasta, brown rice or eat as it is. -Mikala Jordan Fun Night in Dallas 01/09/2012
Luke and I have almost been married for 6 months! Time flies! We had a contest we went to in Tyler on Saturday Morning so my sweet husband booked a hotel in downtown dallas for us to have a mini-getaway! We stayed at the Sheraton in downtown and had a great view from our room of the city! 
One of our favorite things to do when we go out of town is try all the local food and restaurants. We went out to dinner a place called Avanti's. It was so wonderful. Romantic and cozy atmosphere. A live acoustic band playing music and wonderful homemade italian food! We relaxed most of the day on Saturday at the hotel since we rarely get time to ourselves without interruptions from the dog, phones, family, cleaning and things to be done around the house. We slept in Sunday morning and enjoyed our quiet time together. We found a local breakfast place called Jonathan's Oakcliff that was an old house turned into a fabulous restaurant. We definately splurged and ate some bad food but it tasted great! We only do this on special occasions. 
Luke ate fried chicken and waffles that were so decadent and delicious! 
I had eggs benedict which I love to get whenever we have a special occasion like this! Luke drove home while I slept most of the way and we just relaxed since Luke works midnight to noon this week! I made a wonderful chicken and vegetable pasta last night. Luke said it was like an episode of chopped because I had a lot of ingredients and just made dinner from what I had. It was so yummy! Posting with pictures tomorrow! Remeber no matter how long you have been married always try and spend time just the two of you. You will never regret it! Have a happy Monday! Mikala Jordan Delicious Tomato Basil Soup with No Cream! 01/05/2012
Luke and I love tomato basil soup but we do not do dairy very much so we gave it up for a while. Until one day I was determined to make it with no cream and it still be delicious. Well today is your lucky day a tomato basil soup with no cream and trust me you wont miss the cream! 
First, chop 2 red onion and 2 carrots. Heat a couple tablespoons of olive oil in a large pot and add your carrots and onions until tender about 5-10 minutes. Add 4 cloves of fresh garlic and saute another minute. 
Next, add 5 large fresh tomatoes chopped ( does not have to be small pieces), 2 tsp organic cane sugar, 2 tablespoons tomato paste, 1/4 cup chopped fresh basil leaves, 3-4 cups organic free-range chicken broth, 1 tablespoon of salt and 2 teaspoons of pepper. Bring the soup to a boil, lower the heat and simmer for 30-45 minutes or until the tomatoes or very soft and tender. Using an immersion blender or blender puree soup very well until creamy. Serve. 
Fresh Homemade Tomato Soup 3 -4 tablespoons Extra Virgin Olive Oil 2 Red Onions 2 Whole Carrots 4 cloves garlic, minced 5 large tomatoes 2 teaspoon organic cane sugar 2 tablespoons tomato paste 1/4 cup chopped fresh basil 3-4 cups of organic free-range chicken broth sea salt and pepper Heat the extra virgin olive oil in a large, over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken broth, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer for 30 to 40 minutes, until the tomatoes are tender. Puree using an immersion blender, food mill, or blender until creamy. Serve. -Mikala Jordan 
It is the beginning of a new year and that means new recipes! My husband works crazy shifts sometimes and this week he works 3pm- 12 am. Since he usually does not like to eat the same thing very often I gave him the task of meal planning and going to the grocery store this week. This meal is one that he picked out for me to make last night. I must say my husband has very good taste because it was fabulous! So simple and easy and a one pot wonder! 
First, Cut up one whole chicken into pieces with a sharp knife, or you can get your butcher to do this for you. Pat the chicken dry using paper towels. Salt and Pepper the chicken on both sides. Begin heating 2 tablespoons of olive oil into a large pot. Throw in 2 tablespoons of fresh rosemary chopped. 
Next, brown the chicken on both sides in batches it needed. You do not have to cook the chicken all the way through just brown. It will cook the rest of the way in the sauce. 
Once the chicken is browned take it out of the pan and set it aside. 
Next, slice 1 medium onion, one yellow bell pepper and one red pepper. Add a little more olive to the pot and throw in the sliced onion and peppers. Saute for 5 minutes or until tender. 
After the onion and peppers are tender add 1 cup of white wine, 1 can diced tomatoes, and kalamata olives. Bring to a slight boil and reduce heat. Add the chicken back in and let simmer for 20 minutes. Take the chicken breasts out and simmer the dark meat for another 10 minutes. Salt and pepper if needed and serve. 
Chicken with Peppers and Olives 1 whole chicken, cut into pieces 2 tablespoons fresh rosemary 2-4 tablespoons extra virgin olive oil 1 medium onion 1 yellow bell pepper and 1 red bell pepper 1 cup white wine 1 can diced tomatoes 3/4-1 cup kalamata olives, pitted Salt and Pepper First, cut up the whole chicken into pieces. You can have your butcher do this if desired. Pat the chicken dry with paper towels. Salt and pepper the chicken on both sides. Heat 2 tablespoons of olive oil in a large pot over medium-medium high heat. Add 2 tablespoons minced fresh rosemary. Brown the chicken on both sides in the pot with the rosemary and olive oil. Do not cook the chicken completely only brown. It will cook the rest of the way in the sauce. Next slice the medium onion, red pepper and yellow pepper. Add more olive oil to the pot if needed. Saute the onion and peppers until tender about 5 minutes. Add wine, diced tomatoes, and kalamata olives. Bring to a slight boil and add the chicken back into the pot. Reduce the heat and simmer for 20 minutes. Take out the and cook the dark meat another 10 minutes until chicken is done. Salt and Pepper is desired and serve. -Mikala Jordan The Best Gluten-Free Brownies EVER! 01/03/2012
When it comes to birthday's I make everyone either a dessert, cake, pie, cookie, or whatever is requested. Friday was my dad's birthday so I asked what he wanted me to make for him. He wanted gluten-free brownies. I know this sounds weird to most of you but when your father is a Natropathic Doctor and Certified Clinical Nutritionist it is very normal to hear a request like that. I researched recipes until I found the perfect combination of recipes. These brownies are so good I made them 3 times within a 3 day time period for my husband and a co-worker. Trust me these brownies will not disappoint. 
First, preheat your oven to 325 degrees and prepare an 8x8 baking dish or I used a mini-bundt pan so they could be individual sizes. Take 1/2 cup of whole almonds and 1/3 cup brown rice flour and blend in a food processor until almonds are finely chopped. Set aside. 
Next, take 1 cup of ghiradelli bittersweet chocolate 60% cacao, 6 tablespoons organic butter, 1/2 teaspoon salt. Put in the top double boiler over simmering water. Stir frequently until chocolate and butter are melted together. Remove bowl and mix 3/4 cup organic sugar and 1 teaspoon vanilla and 2 organic eggs. Mix until incorporated. Lastly add the almond and brown rice mixture. Pour into a prepared pan, muffin tin, or mini- bundt pans. 
Bake 20-25 minutes until slightly puffed and when a toothpick is inserted it comes out clean. Gluten-Free Brownies 1/2 cup whole almonds- raw unsalted 1/3 cup brown rice flour ( I use Bob's Red Mill) 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips 6 tablespoons organic butter 1/2 teaspoon sea salt 3/4 cup organic cane sugar 1 teaspoon vanilla extract 2 organic eggs 3/4 cup pecans ( optional) I put them in about half of the batter My husband tried these at my father's birthday dinner and bought everything the next day for me to make for him! You will not even be able to tell these are gluten-free you must try these today! -Mikala Jordan Baby Jordan Coming June 20, 2012! 01/02/2012
 Luke and I wanted to announce that we are having a baby! I am 16 weeks and due on June 20! It was very unexpected since we just got married in July but God had other plans for us! We are so excited to welcome our little one into the world this year and I want to keep you guys updated along the way! We will find out if we are having a boy or girl at this end of this month and are definately going to find out! This may explain why I have not been blogging as often as I have wanted to partly due to the fact I keep wanting to tell you but had to wait until the perfect time, but it is a new year and I will be working at Nutrition and Health Center and for Kitchen Sisters until the baby is born and after. New recipes, info about healthy childbirth, and lots more coming your way! It is a new year and I am focused and ready to take everything head on with God leading my footsteps! December was a crazy month for Luke and I as I am sure for all of you. We had something going on every weekend and spent lots of time with our families. We had a wonderful first Christmas together. We spent Christmas Eve with my family and Christmas day with Lukes. When it comes to Christmas my husband is on top of shopping and decorating. I on the other hand bought gifts until December 23. On Christmas morning Luke woke me up at 6 am so we could open each others gifts. He was so excited he could not sleep any longer. I hope all of you had a very Merry Christmas I know we sure did! For my dads birthday I made gluten-free brownies and can I just say they are TO DIE FOR! I am posting the recipe for you today! I recieved 3 new cookbooks for Christmas and it is time to start testing and altering for my loyal Kitchen Sister Fans! I hope you all had a very happy new year! In 2012 set realistic goals for yourself and start your family on track to healthy living. Contact me to set up an appointment for meal planning, grocery shopping, pantry clean out, a party, personal chef, kitchen training and much more! -Mikala Jordan | AuthorsMikala Jordan is the owner of Kitchen Sisters. Her love for cooking together coupled with a passion for great tasting and healthy food inspired her to start this business. ArchivesApril 2012 ArchivesApril 2012 CategoriesAll |
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