Grain Free

Roasted Squash Lasagne Boats

  This recipe is a spin-off from a great recipe by Half Baked Harvest. I simplified the recipe and definitely made it my own. The great thing about any recipe is that you can easily tweak any one of them to suit your tastebuds! This is the perfect meal for a cold evening, and I didn’t even miss the pasta.   Ingredients: 1 spaghetti squash 3 T olive oil 1 medium yellow onion, finely diced 1 carrot, finely diced 4 cloves garlic 1 lb. ground pork, beef or lamb 1 24 oz. can of San Marzano crushed tomatoes 1 T tomato paste concentrate 1 8 oz. can tomato sauce 2 T chopped fresh oregano ¾ C whole milk ricotta cheese ¼ C shredded parmesan cheese ¼ C shredded mozzarella 2 T chopped fresh basil 4 slices smoked provolone cheese Salt and pepper     Directions to roast squash: 1. Preheat oven to 350. 2.  Slice off stem area. 3. Stand squash on the freshly cut end and using a sharp knife, cut the squash in half. 4. Scoop out the seeds. 5. Drizzle insides of the squash with 1 T olive oil and sprinkle with salt and pepper. 6. Put face down on a parchment paper-lined cookie sheet and puncture the entire surface with a fork. 7. Roast squash for 30 minutes or until it is easily punctured with a fork. 8. Set aside.    For the meat sauce:  1. In a large pan, heat about 1 Tablespoon of olive […]

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Turkey and White Bean Chili

  This Turkey and White Bean Chili is one of my favorites and also happens to be the perfect way to use up leftover Thanksgiving turkey!  I have removed all the heavy cream from this recipe but I am using a special trick to get all the creaminess you would look for in white chili.  I also have added some anaheim chilis for a depth of flavor and enjoy adding toppings such as chopped green onion, toasted pumpkin seeds, some crumbled bacon, and maybe a bit of goat cheese. So delicious! Eat up!   Ingredients: 4 C shredded turkey (if using chicken,1 whole roasted chicken) 1 ½  32 oz. cartons of chicken stock 3 C cauliflower rice (1 bag of Trader Joe’s frozen cauliflower rice) 1½ C yellow onion, chopped 2-4 oz. cans green chilies (or 1 C Anaheim chilies, chopped) 2 cloves garlic, minced 1-15 oz. can organic cannellini beans 1 C frozen corn  1  tsp. ground cumin 1  tsp. dried oregano ½ tsp. ground coriander Salt and pepper to taste Pinch of cayenne 2 T fresh lime juice (optional)     My favorite toppings: Chopped cilantro Chopped green onion Shredded cheese Crumbled goat cheese Toasted Pepitas Sliced jalapenos   Directions: 1. In a medium saucepan, add cauliflower rice and cover with chicken stock. (approx. 2 cups) 2. Simmer until cauliflower rice is soft and most of the chicken stock is absorbed. Cool slightly.     3. In a medium dutch oven, saute onions (and chili’s if using fresh […]

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Flourless Peanut Butter Cookies with Chocolate Drizzle

  I love these cookies so much. They remind me of the Peanut Butter Blossoms that my Dad used to make but these have much cleaner ingredients and far less sugar.  They are grain-free and so a perfect choice for someone with an autoimmune disorder who is trying to limit grain in their diet.  For those who have nut allergies, I have made these with Sunflower seed butter and they are just as delicious.  For a pre-diabetic or type 2 diabetic, you can eliminate the coconut sugar and double the monk fruit sweetener.  This will keep the sugar remarkably low. You are not missing one thing with these cookies!  Enjoy!!!   Ingredients:  1 C creamy peanut butter ½ C coconut sugar ½ C Monkfruit sweetener (I like the Lakanto brand) 1 egg 1 tsp baking soda 4 TBS. Dark Chocolate Chips (I use Lilly’s) 1 tsp. coconut oil     Directions: 1.  Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. 2. In the bowl of your stand mixer fitted with the paddle attachment mix together the peanut butter and both sugars on medium speed until combined and creamy.  3.  Add in the egg and baking soda and mix on medium until smooth. 4. Scoop out about 2 TBS. of dough and roll into balls. Place the dough balls onto the prepared baking sheet. You can leave them to bake just like that or you can use a fork to press the dough down creating […]

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Crispy Pan Seared Salmon with a Lemon Butter Herb Sauce

  This is such a simple recipe and seriously will probably only take you 15 minutes to fix.  I love great tasting food but in my life, complicated is not welcome. Really good food doesn’t have to be difficult to make! With this recipe, the goal is crispy skin…that is why we will start by searing it skin down first and for a longer period of time. I amazed my husband with this one so I think you will find this to be a favorite recipe!!!     Ingredients: 4 wild-caught salmon fillets 1 T of Ghee Salt & pepper ¼ C butter (½ of a stick) Juice of 1 ½ lemons ¼ tsp lemon zest ⅓ C white wine…Pinot Grigio or Sauvignon Blanc  (you can also replace the wine with chicken stock and it tastes just as good) 1 tsp fresh lavender, finely chopped 1 tsp fresh thyme, finely chopped 3 C fresh arugula   Directions: 1. Heat large skillet on medium-high.  Add ghee.      2. When the melted ghee is shimmering, you will know that it is ready for the salmon. 3. Salt and pepper the skin side of the filet and put the SKIN side down FIRST.     4. You will sear the salmon on this side for 5 minutes before flipping. 5. While the salmon is cooking on the skin side, salt and pepper the flesh side. 6. After 5 minutes have passed, flip salmon over to the flesh side and cook for only […]

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Warm Crispy Onion and Hakurei Turnip Salad

  Growing up, I never ate turnips.  Just the name turned me off. Well, if your opinion of turnips was similar to mine, you need to try this recipe.  Sauteeing the turnips in some ghee really softens their sharp flavor and they have quickly become one of my favorite root vegetables. Hakurei is a Japanese variety of turnip and it is known to be very mild and delicate in flavor. This recipe will work with any type of turnip though!     Ingredients:  2 lbs. Hakurei turnips, sliced in half and then quartered ½ medium red onion, cut in half and then sliced 2 cloves garlic, minced 1 ½ tsp. fresh rosemary, finely chopped 1 TBS. ghee 1 bunch of Tuscan kale, stemmed and chopped 1 TBS. olive oil 2 tsp. apple cider vinegar 1 tsp. maple syrup 1 tsp. dijon mustard 1 tsp. sea salt   Directions:  1.  Using a medium skillet, heat over medium-high heat.  Melt ghee.   2. Add onions and turnips.  Leave both onions and turnips to brown up a bit on one side and then stir.  Continue to stir every so often so onions don’t burn but you want the turnips to have a nice golden hue and be soft on the inside.      3. Meanwhile, in a small jar with a lid, combine olive oil, apple cider vinegar, maple syrup, dijon mustard, and a ½ tsp. salt.  Put the lid on and shake until well blended.     4. When turnips are golden brown, […]

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Pesto, White Bean and Sausage Soup

  I’ve got another top-notch soup recipe for you!! I am riding the soup train as long as the weather is cold! This Pesto, White Bean and Sausage Soup is super easy and should be enough for 2 meals which makes it a great solution for a busy week.  Take advantage of the lingering cool temps and make some soup as part of your dinner routine. This pesto soup is packed with delicious flavors and awesome ingredients that will heal and nourish your body.      Ingredients:  4 slices thick-cut bacon, sliced into 1-inch pieces 1 medium onion, chopped 3 ribs celery, chopped 3 carrots, chopped 1 sweet potato, cubed ¾ C pesto (I used a jar from Trader Joe’s) 4 C chicken stock 2 cans white cannellini beans, strained and rinsed 4 sausages (I used garlic chicken sausage from Trader Joe’s), sliced 3 C chopped kale Salt and pepper to taste   Directions: 1. In a medium dutch oven, fry up bacon until crisp.     2. Let sit out on a paper towel to soak up excess grease. 3. Strain out most of the bacon fat leaving about a TBS. in the bottom of the pan. 4. Return Dutch oven to stovetop and add onions, carrots, and celery. Saute until soft.     5. Add garlic and saute for an additional minute. 6. Add sausage and allow to heat through. 7. Add pesto and allow to cook for about a minute to bring out the flavor.     […]

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