Green Basil Chicken

Green Basil Chicken

This instant/crock pot recipe is super simple and great for those of you who want to ‘throw it all in a pot’ and be done!  This happens to be Autoimmune Paleo (AIP) friendly-this is an anti-inflammatory elimination diet used for reactive autoimmune conditions-you can find out more about it here (PS I call it “AIP friendly” as a strict AIP diet would exclude the jalapeno, curry, chili powder)  This goes great over cauliflower rice and I love it served with roasted baby bok choy for a calcium boost! Oh, and I forgot to mention-this is insanely detoxing as a meal thanks to the huge dose of fresh herbs, garlic and pungent spices; so eat up!

GLUTEN FREEKetoGrainFreeAIPDAIRY FREESUGAR FREE EGG FREE PALEOWHOLE 30CANDIDA-FRIENDLY

What you need:

  • 3 organic chicken breasts
  • 1 can full fat coconut milk
  • 1 large handful organic fresh basil; save some for garnishing!
  • 1 large handful organic fresh cilantro
  • 1 jalapeno (deseeded unless you like a lot of spice)
  • 1 heaping T yellow curry powder
  • ½ tsp chili powder
  • 1 small red onion-roughly chopped
  • 1.5 tsp fresh grated ginger root
  • 1 T avocado oil
  • 4 cloves garlic
  • 1.5 tsp salt

How you do it:

  1. Add all sauce ingredients (everything but the chicken) to a vitamix or high powered blender/food processor (should make a thick sauce)
  2. Add raw chicken to instant or crock pot and pour sauce completely over top
  3. Cook in instant pot on low pressure for 10 minutes (make sure valve is switched to closed, then manually release pressure) or 3 hours on low for crock pot
  4. Shred chicken once done

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Makes ~ 6 servings

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Vegan Broccoli Cheddah Soup

Vegan Broccoli Cheddah Soup

Yes-you heard that right! No dairy here!  Despite the lack of cheese this still has the creamy, cheesy-flavored goodness of this classic creamy soup without the heaviness of adding cream or cheese. It contains a healthy dose of fiber thanks to all the veg and is even keto-friendly! I also love this recipe because it uses both broccoli stems and florets to reduce food waste 🙂 Please make sure to use fresh dill-the flavor is necessary and it packs a punch of immune boosting trace minerals like zinc-this herb is small but mighty!

DAIRY FREESUGAR FREE EGG FREEVEGAN

Without croutons: GrainFreeKetoPALEOWHOLE 30

What you need:

  • 1 onion
  • 2 cloves garlic
  • 2-3 large stalks of celery
  • 1 large carrot
  • 2 tsp miso (gluten free)-optional
  • 1 small yellow potato (about golf ball size)
  • 4-5 cups chopped broccoli/broccoli stems-separated (I used ~3 heads)
  • 4 cups vegetable broth
  • 1/2 cup raw cashews-soaked in hot water at least 10 min
  • 2 tsp apple cider vinegar
  • 1/4 cup nutritional yeast – optional but recommended!
  • small handful of fresh dill
  • squeeze of 1/2 of small lemon
  • sea salt and pepper to taste
  • 4-5 slices gluten free sourdough (I used Bread Srsly brand (this is BY FAV the best GF bread I’ve ever tasted; Schar would also likely work well)
  • avocado oil

How you do it:

  1. Heat oven to 375
  2. Wash/chop onion, celery, carrot and mince garlic
  3. Drizzle about a tablespoon of avocado oil into a large soup pot, heat on low/medium
  4. Add chopped onion/garlic; cook until translucent
  5. Add chopped celery/carrot and stir in miso; cook until soft ~3-4 min
  6. Chop potato and broccoli into florets (also cube up broccoli stems)
  7. Add chopped potato and broccoli stems with a splash of broth to the pot and cover to cook on low/medium until soft ~8-10 minutes (check that it is soft enough with a fork)
  8. While that is cooking-chop the bread into cubes, toss in plenty of avocado oil and herbs of choice (I used garlic powder and fresh parsley/rosemary but use whatever you have on hand!)
  9. Place bread cubes on a baking sheet and bake in preheated oven until golden and crispy ~13-15 minutes; remove from oven and set aside
  10. In a high powered blender or vitamix add 16 oz of broth, cooked/cooled veggies from pot, drained raw cashews, apple cider vinegar and nutritional yeast-blend until creamy
  11. Reserve a large handful of broccoli florets to the side and add the remainder to the blender-pulse to blend so that some of it remains chunky
  12. Pour the soup back into the pot with the remaining broth and reserved broccoli
  13. Cook the soup until the broccoli is cooked (bright green/tender) ~10 more minutes
  14. Add lemon juice, fresh dill and sea salt to taste (likely will need 1-2 tsp); add black pepper
  15. Ladle into bowls and garnish with croutons and fresh dill!

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Makes roughly 6-8 servings

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Sweet n Spicy Cauliflower

Sweet n Spicy Cauliflower

Why do I like using monk fruit when trying to avoid added sugar?  It is a natural sweetener derived from a fruit-not an artificial sweetener like sucralose or splenda.  It also doesn’t trigger blood sugar spikes or reactions in your gut as other sweeteners or sugar alcohols can.  My favorite thing about it?  There’s some cool new research supporting that it helps improve insulin response in the body-this is a GOOD thing as we WANT insulin to respond quickly and adequately!  A little goes a long way..it tastes sweeter than maple syrup or regular sugar on it’s own so use it in small amounts!  I used Lankanto brand of monk fruit maple syrup for this recipe but you could also try subbing just liquid monk fruit + maple flavoring if you don’t have that!

GLUTEN FREEDAIRY FREESUGAR FREE CANDIDA-FRIENDLYWHOLE 30PALEOGrainFreeKetoEGG FREE

What you need:

  • 1 head of organic cauliflower
  • 2 T olive or avocado oil
  • 2 T sriracha
  • 1.5 T monk fruit maple syrup (Lakanto brand)
  • 1 T tamari/gluten free soy sauce or coconut aminos (for paleo/whole 30)
  • pinch of salt and pepper

How you do it:

  1. Oven at 400
  2. Whisk all sauce ingredients except cauliflower together in a bowl
  3. Wash and chop cauliflower into small florets
  4. Pour sauce into a large stasher bag or plastic baggie and add cauliflower
  5. Mix well until cauliflower is fully coated
  6. Line a baking sheet with parchment and pour coated cauliflower on top-make sure they have room and aren’t too crowded!
  7. Bake for 30-40 minutes or until desired crispness and enjoy immediately!

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Creamy Vegan Alfredo Pasta with Crispy Kale & Roasted Mushrooms

Creamy Vegan Alfredo Pasta with Crispy Kale & Roasted Mushrooms

Who doesn’t love a warm bowl of pasta? 

As a GF gal it can be hard to find the right pasta to fit the bill but I personally have loved using lentil pastas as a replacement!  I have had Banza chickpea pasta and that is less of a fav…I personally love Ancient Harvest POW lentil pasta, Chickapea brand pasta (chickpea and lentil) and this newer brand Cybele’s that I just ordered to try from Thrive Market (they only use lentils and veggies!)  I like that I’m getting a punch of fiber and protein from the lentil varieties vs. the typical rice/corn based GF ones and find that they have a good bite.  If you just can’t get on board with a lentil pasta try DeLallo-their GF pastas are the real deal and you wont notice the difference!  

This alfredo has all of the creamy, dreamy, richness of a typical alfredo without the stomach ache after!  Tip: You can DIY a healthier vodka sauce by blending roasted tomatoes into this recipe or roasted red peppers!

GLUTEN FREEGrainFreeVEGANDAIRY FREESUGAR FREEEGG FREE

What you need:

Alfredo Ingredients:

  • 1 cup raw cashews
  • 2 cups hot water
  • 1/2 cup coconut or almond milk (doesn’t need to be canned, just unsweetened)
  • 3 cloves garlic (minced)
  • 1/4 large onion (chopped)
  • 1 T olive oil or vegan butter (can use grass fed butter if tolerated)
  • pinch of red pepper flakes
  • 1/2 tsp sea salt + more to taste
  • pinch of black pepper
  • optional: lemon zest (~2 pinches)

Other Ingredients:

  • box of GF pasta (see above for recommendations; I used Chickapea brand here)
  • 1 pint of shiitake mushrooms
  • 1 cup chopped lacinato/dinosaur kale
  • optional: fresh/dried chopped parsley or basil to garnish
  • avocado oil

Preparation:

For the sauce:

  1. Boil water, pour over raw cashews and let soak for at least 30 minutes
  2. While soaking: add 1 T vegan butter to a large saucepan with minced garlic and onion, saute on low ~ 5-10 minutes (just until golden, not browned), add red pepper flakes
  3. Add 1/2 cup cashew soaking water + cashews to a vitamix or blender, add coconut milk, sauteed butter/garlic mixture, salt and pepper, lemon zest
  4. Blend on high until smooth and creamy; taste and add more salt as needed

For the accompaniments:

  1. Preheat oven to 350
  2. Roughly chop mushrooms and kale, lay out on parchment paper on a baking sheet and spray with avocado oil spray (I like Primal kitchen brand) or oil of choice
  3. Place veggies in the oven and set timer for 15-20 minutes, check and toss halfway through; remove once kale is crispy (basically kale chips) but not overdone (It will sound crispy when you shift it around)
  4. Boil water and cook pasta according to box instructions, do not overcook!
  5. Add cooked/drained pasta back into saucepan and pour alfredo sauce all over, spoon into a bowl and sprinkle with mushrooms,crispy kale and a dash of parsley.

 

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Soothing Chicken Zoodle Soup

Soothing Chicken Zoodle Soup

This recipe is my go-to “tummy is in rough shape and needs a reset” soup recipe-commonly a need for me when my stomach is out of whack after getting what I call “glutened” (exposed to gluten).  This is also a fav of mine during cold/flu season to keep my immune system strong -the gut is the center of your immunity!  The bone broth contains collagen which has repairing amino acids such as proline and glycine that help nourish and rebuild the gut integrity.  The veggies are easy to digest (leave out the garlic/onion if you have issues with FODMAPs) and help the liver increase its own detox ability (dandelion/arugula).  The turmeric reduces inflammation in the gut and the ghee provides a source of the gut healing short chain fatty acid butyrate-an immune system booster.  I recommend using a sprouted rice to help with digestibility or leaving out the rice altogether if you don’t do well with grains-you could sub sweet potato instead if you like!  Make sure to add in fresh black pepper with the turmeric-this + heating on the stove helps enhance the anti-inflammatory properties of this spice!

GLUTEN FREEDAIRY FREEPALEOWHOLE 30SUGAR FREECANDIDA-FRIENDLYAIPEGG FREE

What you need:

  • 1 clove of garlic (if tolerated)
  • ½ white onion (if tolerated)
  • 4 stalks organic celery
  • 2 large organic carrots
  • 1 tsp turmeric powder (or fresh grated turmeric root)
  • ¼ tsp black pepper
  • 3 organic chicken breasts (or boneless chicken thighs)
  • 4 cups organic bone broth (I like Bonafide or to make my own)
  • 1 large organic zucchini
  • 1 cup raw dandelion greens or arugula-chopped
  • Sea salt to taste
  • grass fed ghee/butter or avocado oil
  • Optional: ½ cup organic sprouted brown rice (I used Lundberg farms)

How you do it:

  1. Wash/peel and chop onion, carrot and celery into small bite sized pieces, chop/minc garlic
  2. Add a few teaspoons of ghee/oil of choice to a large pot and put on low heat
  3. Add chopped garlic/onion and cover pot, saute for 2-3 min on low/medium
  4. Add chopped carrot and celery and saute until just softened
  5. Sprinkle 1-2 tsp turmeric (ground or fresh) to the pot with a few cracks of black pepper
  6. Fill the pot with bone broth and add the whole chicken breasts directly to the pot and bring to a boil (may need to add water as needed to make sure the chicken is fully covered)
  7. Simmer chicken on medium heat until cooked through (this will take about 15-20 min or so); add zucchini noodles in the last 5 minutes of cooking
  8. Remove chicken breast from the pot and shred with 2 forks; add back into soup
  9. Add chopped raw greens of choice, allow to wilt
  10. Add sea salt to taste, serve warm

Optional: rinse and then cook brown rice per package instructions and add a spoonful to soup once serving (I like to keep it on the side so you can portion how much grain you’re using at a time and it doesn’t absorb all of the liquid out of the soup)

I love to serve this with Bread Srsly sourdough rolls (gluten free/vegan/yeast free) and SUPER tasty

Serves roughly 5-6 people

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Baked Herb Crusted Haddock

Baked Herb Crusted Haddock

Who doesn’t love a cracker crumb crust?  This simple haddock dish uses one of my favorite brands of crackers (Simple Mills) for a grain free “crust”.  I served this over mashed sweet potatoes and garlicky greens to round out the meal and boost overall antioxidant content.  Did you know swiss chard is one of the best sources of Vitamin K found in the diet?  This vitamin has always been known as the blood clotting vitamin however more recently being touted as the “longevity vitamin” due to it’s bone boosting and cancer fighting benefits!  

GLUTEN FREEDAIRY FREESUGAR FREE CANDIDA-FRIENDLYWHOLE 30PALEOGrainFree

What you need:

  • 2 lb raw wild haddock fillets
  • 1 cup gluten free crackers (I used Simple Mills rosemary and sea salt)
  • Handful fresh parsley
  • 1 large head of rainbow swiss chard (you can use any greens of choice)
  • 2 large sweet potatoes
  • 2 cloves of garlic, minced
  • Sea salt and pepper to taste
  • Avocado oil or grassfed butter

How you do it:

For the Fish:

  1. Preheat oven to 350°
  2. Place crackers in a bowl or baggie and crunch up into a powder (can also do quickly in a food processor)
  3. Cut fish into roughly 4 oz portions; drizzle fish fillets with avocado oil (~1-2 tsp) and dip into cracker mixture; press in coating to make sure it sticks
  4. Lay fish skin side down on a baking sheet or cast iron skillet; top with chopped fresh parsley
  5. Bake fish at  350° for ~15-20 minutes or until it flakes easily

For the Sweet Potato Mash:

  1. Wash and peel the sweet potatoes and chop into bite sized pieces (can do this while the fish is roasting)
  2. Fill a large pot with boiling water and bring to a boil; add potatoes
  3. Reduce heat to a slow boil and cook until potatoes are fork tender; ~20-25 minutes
  4. Once cooked, pour potatoes into a strainer
  5. Pour cooked potatoes into a bowl with olive oil or grass fed butter and mash; add salt and pepper to taste

For the Greens:

  1. Add a drizzle of avocado oil to a large pan and turn on low; add minced garlic and saute for 2-3 minutes (you can use the same pot you cooked the potatoes in)
  2. Add washed/dried/chopped swiss chard
  3. Cover greens and let cook on low until wilted for roughly 7-10 minutes, add salt to taste
  4. Serve fish layered over cooked greens and mashed sweet potatoes

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Green Goddess Bowls with Creamy Garlic Sauce

Green Goddess Bowls with Creamy Garlic Sauce

This bowl is power-packed with detox boosting veggies (broccoli, kale), plenty of fiber (beans, quinoa) and liver nurturing phytochemicals (garlic, lemon).  The high content of healthy fat sources provide a satiating benefit that helps squash sugar cravings!  This is thanks to rich sources of monounsaturated fat coming from the from the sesame seeds in the tahini sauce and the avocado.  I love this bowl both hot and cold-great for lunch meal prepping!

GLUTEN FREEDAIRY FREESUGAR FREE VEGANEGG FREE

What you need:

  • 1 head of organic broccoli
  • 1 organic zucchini
  • 1 head of organic lacinato kale
  • 1/2 cup organic quinoa (makes 1.5 cups)
  • 2 cloves garlic-minced
  • 3 T braggs liquid aminos (or tamari works fine!)
  • 1 can organic chickpeas
  • 2 T sesame seeds or Eden Foods Gomasio seasoning
  • 1 avocado
  • avocado oil

Tahini Garlic Sauce:

  • 1/4 cup tahini
  • Juice of 1 small lemon
  • 1 clove of garlic
  • 2-3 T olive oil
  • 1 T miso (optional-I add for the fermented food (gut boosting) component but you can also omit!)
  • pinch of sea salt
  • warm water

How you do it:

  1. Wash and chop broccoli into florets, wash and chop zucchini into bite sized pieces
  2. Wash and dry kale, give it a rough chop
  3. Rinse quinoa and add to a small saucepan with water; cook according to box/bag instructions
  4. Drizzle about a tablespoon of avocado oil into a large saucepan, add minced garlic and saute 2-3 min on low/medium heat
  5. Add chopped broccoli to the pan with a few tablespoons of water and cover
  6. After ~5 minutes add chopped kale and zucchini to broccoli, add 3 T liquid aminos
  7. Stir and cook until kale is wilted and zucchini is cooked through (roughly another 5-7 minutes)
  8. Remove veggies from pan and use the same pan for cooking the chickpeas (you can also roast these in the oven if preferred)
  9. Add another drizzle of avocado oil to the pan on medium heat and add drained chickpeas
  10. Cook chickpeas until sizzling and season with Gomasio seasoning or add sesame seeds, salt and pepper; cook for ~7-8 minutes total or until golden brown
  11. Add all tahini sauce ingredients to a bullet blender with 2 T warm water and blend until smooth; add more water until desired consistency ( I usually add anywhere from 3 T to 1/4 cup water) depending if I want the sauce thinner for “drizzability” 🙂
  12. Add large spoonfuls of cooked green veggies to a bowl, top with cooked quinoa and  chickpeas, a good drizzle of garlic sauce and a few thick slices of avocado.

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Makes roughly 3-4 servings

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