- Soba noodles
- Raw or cooked diced zucchini and
- Shitake mushrooms
- Tahini butter
- Soy sauce
- Srushed ginger
- Green onions
- Rice wine vinegar
- 1/2 tbsp. Sesame oil
Cook the noodles according to the package directions and rinse under cold water.
Heat the soy sauce, crushed ginger,green onions and mushrooms in a large skillet over medium heat.
Working in batches, add the chicken and sauté until cooked through, about 1 ½ minutes per side. Transfer to a bowl and repeat with the remaining chicken.
Sprinkle the sesame oil over the chicken and toss to coat
- 1 tbsp olive oil
- 1 onion (medium, finely diced, about 1 cup)
- 1/4 tsp sea salt
- 5 cups butternut squash (diced)
- 3 cups granny smith apples (peeled, cored, and diced, about 2 medium apples)
- 21/2 cups low sodium vegetable broth
- 1 cup light coconut milk
- salt (to taste)
- black pepper (to taste)
Heat olive oil in a large pot over medium-low heat. Add the onions and salt and sauté until translucent, about 7 minutes.
Add the squash, apples, and vegetable broth to the pot. Increase the heat to medium-high and bring the broth to a boil. Reduce heat to medium-low and simmer until the squash is soft, about 20 minutes.
Carefully transfer to a blender. Add the coconut milk and blend until smooth. Season with salt and pepper to taste.
- 4 chicken thighs
- 2 chicken breasts with skin and backbone;
- 1 can diced tomatoes with juice
- 1 large red bell pepper, chopped
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- 1/2 cup red wine; (optional)
- 3/4 cup chicken stock
- 2 tbsp. drained capers
- 2 tsp. fresh oregano leaves, minced
- 1/4 cup fresh basil leaves, coarsely chopped
- 3 tbsp. extra-virgin olive oil
- Sea salt and freshly ground black pepper to taste
In a large frying pan, warm up the olive oil over a medium-high heat.
Add the pieces of chicken and sauté until brown, about 5 minutes on each side.
Transfer the chicken to a plate and let it rest.
In the same pan, still over a medium high heat, add the red bell peppers, onions, and garlic, and sauté until the onions are soft, about 5 minutes.
Add the red wine and cook until reduced by half.
Add the diced tomatoes with the juice, the chicken stock, the capers, the oregano, and the basil, and season to taste.
Add the pieces of chicken to the pan. Make sure they’re all coated with the sauce and bring to a simmer.
Cover the saucepan and simmer on a medium-low heat for 30 minutes, or until the chicken is well cooked.
Garnish with fresh basil to serve.
- 5 large hard boiled eggs, cooled and shelled
- 1-2 tablespoons mayonnaise or grapeseed oil vegenaise
- 1 tablespoon dijon mustard
- ¼ cup minced parsley
- ¼ cup (very finely) diced celery
- 1 teaspoon minced shallots
- ¼ teaspoon celtic sea salt
- ¼ teaspoon pepper
- paprika for garnish
Cut the eggs in half and remove the yolks
Place the yolks in a bowl and mash
Stir vegenaise, mustard, parsley, celery, shallots, salt and pepper into yolks
Spoon filling into egg whites
Keep refrigerated until serving
Sprinkle with paprika, or if you’re feeling zany, use smoked paprika
Makes 10 Deviled Egg Halves
- 1 ¼ cup blanched almond flour
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- ¼ cup grapeseed oil
- ¼ cup agave nectar
- 1 teaspoon vanilla extract
- ½ cup unsweetened shredded coconut
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- ¼ cup blanched slivered almonds
- ¼ cup raisins
In a small bowl, combine almond flour, salt and baking soda
In a large bowl, combine grapeseed oil, agave and vanilla
Stir dry ingredients into wet
Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins
Grease an 8 x 8 inch baking dish with grapeseed oil
Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly
Bake at 350° for 20 minutes
Cool bars in pan for 2 hours, then serve
- 1 lb ground turkey
- 1/2 cup almond flour
- 2 eggs
- 1 small yellow onion
- 1/2 cup baby carrots, grated
- 3-4 cloves garlic, peeled and pressed (or minced)
- 1/2 cup parsley
- 1/2 cup fresh basil
- 1/4 tsp salt
- Fresh black pepper to taste
Preheat oven to 350.
Prepare vegetables: peel the onions and grate them. Grate the carrots. Finely chop parsley and basil. Peel and press (or mince) garlic.
Add ground turkey to a medium sized bowl, and add in the onions, carrots, parsley, basil and garlic. Season with fresh ground pepper and a little salt.
Beat the eggs in a separate bowl and add them to the meat mixture.
Add the almond flour, and mix everything together.
Form meat mixture into 16 evenly sized meatballs with your hands.
Spray a cookie sheet with olive oil cooking spray and evenly distribute meat balls.
Bake for 35-40 minutes.
- 1 pound boneless, skinless chicken breast
- 1 bunch fresh thyme sprigs
- 1 head cauliflower, cut into florets
- 1 shallot, finely chopped
- 3 tablespoons olive oil
- ½ teaspoon celtic sea salt
- 1 teaspoon ground black pepper
- zest of 1 lemon (use a microplane zester)
- ¼ cup fresh lemon juice
- 1 cup Kalamata olives, pitted
- 5 cloves garlic, thinly sliced
Rinse chicken breasts and pat dry with a paper towel
Spread thyme sprigs evenly in the bottom of a 7 x 11 inch baking dish
Place chicken over thyme sprigs and scatter cauliflower around chicken
In a small bowl, combine shallot, olive oil, salt, pepper, lemon zest and juice, olives and garlic
Pour lemon mixture over chicken and cauliflower
Refrigerate for at least one hour or overnight
Bake at 400° for 45-55 minutes, until chicken is cooked through and cauliflower is well browned
- 1 pound skinless wild salmon filet
- 1 tablespoon fresh ginger, peeled and minced
- ¼ cup fresh scallions, finely chopped
- ¼ cup fresh cilantro, minced
- 2 large eggs
- 1 tablespoon freshly squeezed lime juice
- ½ cup blanched almond flour
- 1 teaspoon celtic sea salt
- ¼ cup wasabi powder
- 1 tablespoon water
- coconut oil for frying
Rinse salmon, pat dry, and cut into 1/4 inch cubes.
In a large bowl, combine salmon, ginger, scallions, cilantro, eggs, lime juice, almond flour, and salt
In a small bowl, combine wasabi powder and water to form a paste
Mix wasabi paste into salmon mixture
Form batter into 2-inch patties with your hands
Heat oil in a large skillet over medium high heat
Sauté patties in batches until golden brown, 6 to 8 minutes per side
- 25 chicken wings, segmented and patted dry with paper towels
- ½ cup unsalted organic butter, melted
- 1½ cups hot pepper sauce (Louisiana Brand or other gluten-free brand)
- 2 tablespoons garlic powder
- 2 tablespoons onion power
- 2 tablespoons paprika
- 4 tablespoons lemon pepper
- 2 tablespoons coarse-ground black pepper
In a large mixing bowl, mix together garlic and onion powders, paprika, lemon pepper and black pepper.
In a smaller bowl, stir in the melted butter, gluten-free hot pepper sauce and mix well.
Combine garlic powder, and black pepper together in a large mixing bowl, and mix well.
Place chicken wings into a non-metallic bowl and pour some of the hot sauce mixture over them. Mix until they are well coated. Reserve the rest of the sauce for later. Keep the reserved sauce warm enough to keep the butter melted.
One by one, use tongs to place the chicken wings in the spice mixture and place on a plate. I usually let them sit for a half hour or so to dry a bit before cooking.
Place the wings on a medium-high heat on the grill–about 350-375 degrees F. Be sure to turn them as necessary and cook to desired crispness.
- 2 cups dried unsweetened coconut chips (also known as “flakes”)
- 2 tsp. cinnamon
- Pinch of Stevia Powder or 1-2 Tbsp. Xylitol (not from corn)
- (optional – “sweet and salty” – 1/4 tsp Celtic Sea Salt)
Preheat oven to 375.
Measure out 2 cups of coconut chips into a bowl.
Pour cinnamon onto the chips.
Add salt (optional) and sugar.
Toss together with your hands. 6. Lightly oil your baking pan with coconut oil, whip off excess oil with a paper towel.
Spread out onto baking sheet and bake for 2-3 minutes. (Shaking it spreads it out easily). Give it a shake or a rough toss after 1 -1.5 minutes.
Take out of the oven. Let cool for a few minutes and then put into a bowl.