Category Archives: Uncategorized

Honey Rhubarb Chicken

Standard

1 lb chicken breast, cut into bite sized pieces

1 tsp avocado or coconut oil

3 cloves garlic, minced

6 stalks rhubarb

1 Tbs rice wine vinegar

1 Tbs white wine

1 Tbs honey

salt and pepper

1/4 cup water

 

Heat oil in cast iron pan. Season chicken pieces with salt and pepper. Add chicken to hot oil and sear outside of chicken for 1 minute. Stir around and cook 1 more minute. Add rhubarb, garlic, and water, cook 10 minutes, sitr every few minutes, until rhubarb is cooked down into a sauce and chicken is cooked through. Turn off heat. Add vinegar, wine, and honey.

 

Serve over quinoa or rice and a side of vegetables.

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Asian Noodle Salad

Standard

1 lb chicken, cooked and cut into bite sized pieces

8-10 oz pasta (I used brown rice and millet ramen)

1 head napa cabbage

1 orange, red, or yellow pepper

1 cup chopped cilantro

3 green onions

 

Dressing:

1 lime, zest and juice

2 tbs olive oil

2 tbs sesame oil

3 tbs soy sauce

3 tbs coconut aminos

1 tbs freshly grated ginger

4 cloves garlic, crushed or chopped

1 Tbs miso paste, optional

 

1/2 cup sliced almonds.

 

Slice cabbage and place in large mixing bowl. Slice pepper and chop cilantro and green onions and add to bowl as well.

Cook pasta according to directions. Wheat, gluten free, chick pea, etc doesnt matter.

Mix together dressing ingredients.

mix in cooked pasta with sliced vegetables. Pour dressing over and mix well. Serve warm or make ahead and serve chilled.

Toast almonds on the stove top on medium heat, stirring frequently, until lightly brown and fragrant. Do not add almonds until right before serving.

 

You can mix it up and do sliced cucumbers instead of peppers, half red cabbage and half spinach instead of the napa cabbage, add some bean sprouts or sesame seeds on top.

Kale, Chicken, Barley, and Beet Salad

Standard

1.5 cups barley, rinsed

3 beets, peeled

1 tsp coconut oil

1 lb chicken, cooked and cut into bite sized pieces

1 large bunch kale

1 Tbs olive oil

juice of two lemons

3 cloves garlic, crushed or chopped

1/2 tsp sea salt

2 oz goat cheese

 

Start by cutting the beets into small squares and roast in the coconut oil at 400 for 40 minutes.

Cook barley according to instructions (like rice, twice the amount of liquid).

Chop kale. Add olive oil and massage kale. Add lemon juice, salt, and garlic.

Add cooked barley and chicken to kale. Stir well to combine. Top with goat cheese.

Serve warm or make ahead and serve chilled.

 

 

Strawberry Rhubarb Crisp

Standard

Strawberry Rhubarb Crisp

2 cups rhubarb, diced

2 cup strawberries, diced

1 tsp lemon juice, and zest

3-4 Tbs honey, depending on how much you want the tartness of rhubarb masked

a pinch a salt

1 1/2 Tbs arrowroot powder

1 cup oats

1/2 cup almond flour

2 Tbs coconut flour

1/2 cup chopped pecans

1 tsp cinnamon

1/8 tsp salt

4 Tbs coconut oil or butter (I have used 2 tbs butter and 2 tbs applesauce, the top just doesn’t get as crispy), melted

4 Tbs maple syrup

Add rhubarb through arrowroot powder to pot and simmer for 10 minutes. (You can omit simmering on stove and bake just throw it right into the baking dish and bake for 40 minutes at 350)

Mix together remaining ingredients to make topping.

Add berry mixture to baking dish. Top with crumble. Bake at 375 for 30 minutes.

(You can omit simmering on stove just throw the berry mixture right into the baking dish , top with crumble, and bake for 40 minutes at 350F)

 

Scalloped Potatoes

Standard

Scalloped Potatoes

3 Tbs butter

5 cloves garlic, minced

3 Tbs flour

2 cups milk

1 cup chicken broth

1 tsp sea salt

1/2 tsp onion powder

pinch pepper

4 lbs Yukon gold potatoes, sliced thin (peeled if desired)

2 cups shredded sharp cheddar cheese

2 Tbs parmesan cheese

Make roux. Melt butter and add garlic. cook for 1 minute. Stir in flour and cook for 2 minutes. Slowly stir in milk and broth. Add sea salt, onion powder, and pepper. Let simmer, stirring every few minutes, for 5 minutes, or until thickened. Add 3/4 cup cheese and stir to melt in.

Peel, if desired, and slice potatoes. The thinner the better.

Add potatoes to greased 13×9 pan. Layer half the potatoes. Pour over half the cheese sauce. Layer other half of potatoes. Pour over rest of sauce. Sprinkle on the remaining cheddar cheese and the parmesan cheese.

Cover with foil and bake at400F for 30 minutes. Remove foil and bake uncovered for another 30 minutes.

 

Light Cream of Chicken and Wild Rice Soup

Standard

Cream of Chicken and Wild Rice Soup

serves 4

1 cup uncooked wild rice

1 lb chicken

6 cups chicken broth

1/2 onion, diced

1 cup chopped celery

2 cups chopped carrots

1 cup chopped mushrooms

1 1/2 tsp poultry seasoning

salt, to taste (depending on if you used homemade or reduced sodium chicken broth)

1/4 cup butter

1/4 cup flour

1 cup whole milk

1 cup chicken broth

 

Place the rice in a bowl with warm water and let sit in a covered bowl (preferably overnight so it has a chance to soak and eliminate some of the arsenic to wash off). Otherwise, just let it sit for a few minutes while chopping all the veggies.

Place all ingredients besides butter, flour, milk and 1 cup chicken broth in a stock pot or crock pot. Cook in crockpot for 8 hours on low or bring to a boil and simmer in a pot for 1 hour. Take chicken out and shred it.

Make your roux. Melt butter in a pan. Add flour and cook for a minute. Slowly add in milk and the 1 cup chicken broth. Stir it into cooked soup.

 

Soaked Biscuits

Standard

Soaked Biscuits

2 3/4 cups flour (I use an equal mix of spelt and all purpose)

4 Tbs cold butter, cut up

3/4-1 cup buttermilk or kefir

1/2 tsp sea salt

1 1/2 tsp baking powder

1/2 tsp baking soda

 

Cut butter into flour. Add milk just until dough forms. You may need a little more if your flour isn’t freshly ground. Let sit in a covered bowl overnight on the countertop to soak the flours and make them more digestible.

The next morning mix together the salt, powder, and soda in a small bowl. Pat out the dough onto a floured surface. Sprinkle the baking powder mixture on top evenly. Fold over repeatedly to incorporate evenly. This will create the flaky layers. Roll dough into a rectangle 1 inch thick and cut into squares. Bake at 450F for 10-12 minutes until nicely golden brown on top.