Mediterranean chicken and cauliflower over rice
1 lb chicken breasts, cut in half, or thighs
1 tsp olive or avocado oil
1 can artichokes, drained and chopped
1 can tomatoes, with juices
1 head cauliflower, chopped
1/2 bag frozen spinach
1 large lemon
5 cloves garlic, minced
1 tsp oregano
1 tsp basil
1/8 tsp salt
1.5 cups rice
1/3 cup feta cheese
olives (optional, I don’t like olives and don’t use them, but if you do they would work well with these flavors)
coat chicken in oregano, basil, salt, pepper, and garlic. Heat oil over medium high heat in Dutch oven or large skillet with a lid. Sear chicken on each side for 1-2 minutes. Add artichokes, tomatoes, cauliflower, and spinach. Slice lemon in half and squeeze most of the juice out. Slice remaining lemon rind and toss it in for flavor (make sure all seeds are removed).
Turn heat to medium low and cook with lid on for 15 minutes. Cook rice in rice cooker (or preferred method) while chicken is cooking. If using brown rice, start rice before starting chicken since it takes 40 minutes instead of 15 like white.
Remove lemon rinds from chicken. Plate rice then chicken and veggies then top with feta.
Spaghetti squash pizza bake
1 spaghetti squash
1 cup marinara sauce
1 tsp basil
1 lb loose Italian sausage
poke a few holes in spaghetti squash with a knife. Place in 13 x 9 and cook at 375 for an hour or until pierced easily with a fork.
cook sausage (if in links, remove casing so it can crumble and cook like ground beef does).
when squash is done, take it out and raise oven temperature to 400. Cut squash in half, remove seeds and scrape flesh out with a fork into the 13 by 9. Add beaten eggs, sauce, basil, and cooked sausage and combine well.
cook at 400 for 55 minutes.
Top with Parmesan cheese and serve with crusty sourdough bread and butter.
Creamy chicken adobo
1 cup rice vinegar
1 can light coconut milk
1/4 cup soy sauce, Tamari, or coconut aminos
10 garlic cloves, crushed
2 bay leaves
Pepper to taste
1.5 lbs chicken thighs
1.5 cups rice
1 Tbs oil for sautéing
Combine everything besides rice and oil in a container to marinate in the refrigerator overnight or at least a few hours.
When ready to cook, combine 1.5 cups rice with 3 cups water and boil covered until done. Let rice cook while making chicken.
heat oil in pan over medium high heat.
Remove chicken breasts from marinade (save it!). Place marinade in a small pot and bring to a boil. Turn it lower and let it simmer for 12 minutes while cooking the chicken.
cook chicken in oil for 10 minutes, flipping after 4-5 minutes.
plate rice, then chicken, and cover all in sauce.
serve with side of garlic roasted broccoli, asparagus, or Brussels.
Cornbread– gluten free, sugar free
1/4 cup butter
1/2 cup applesauce
1 cup buttermilk or plain kefir
1 1/4 cup cornmeal
1/2 cup coconut flour
2 Tbs arrowroot powder
1/2 tsp salt
1/2 tsp baking soda
1 cup corn
combine all wet. Combine all dry. Mix together without overstirring.
cook in greased glass pie pan at 375 for 35 minutes.
Brownies- gluten free, dairy free, sugar free
3 Tbs water
14 small dates or 8-9 large dates, pitted
2/3 cup walnuts
1 cup rolled oats
1/3 cup cocoa powder
1 tsp vanilla
1 tsp baking powder
if dates are hard, soak in the 3 tbs of warm water. If not then throw water and dates straight into high speed blender, like a vitamix, or a food processor with all other ingredients besides egg and baking powder. Blend until combined well. I like to leave mine a little chunky so there are pieces of nut left. If you don’t, purée more. Add egg and baking powder and give another swirl.
bake in an 8 x 8 glass pan greased in coconut oil for 20 min at 375.