Serves 2
1 tablespoon avocado oil
1 onion, chopped
4 garlic cloves, chopped
1 cup brown lentils
4 cups vegetable broth or bone broth
1 tablespoon thyme
1 large bunch Swiss chard, chopped
Juice of 1 lemon
Sea salt and black pepper to taste
½ roasted chicken,
Serves 3
Marinade:
2 large boneless and skinless chicken breasts diced, about 1.5 pounds
1 cup plain full-fat yogurt or compliant plant-based yogurt if dairy-free
1 teaspoons turmeric
2 teaspoons garam masala
1 tablespoon lemon juice (about half a lemon)
2 teaspoons black pepper
1/4 teaspoon dried ginger
Sauce:
4 tablespoons ghee or butter (1/4 cup)
1 medium white onion diced
1-2 serrano chiles minced
5 garlic cloves minced
1 1/2 tablespoons fresh ginger grated
3 1/2 teaspoons garam masala
1 teaspoon paprika
1 15-ounce can tomato sauce
1 green bell pepper deseeded and sliced into strips
1 tablespoon dried fenugreek leaves
lots of salt to taste
2 cups coconut cream or full-fat coconut milk,
Spiced Beef Buddha Bowl
Serves 2
2 tablespoons avocado oil
1 onion, chopped
1 clove garlic, chopped
1 pound raw flank steak
1-inch piece of ginger, grated
1 teaspoon garam masala
Sea salt and black pepper
½ bunch cilantro,
Tomato Basil Soup
Serves 2
3 Roma tomatoes
3 sun-dried tomatoes
2 celery ribs
1 garlic clove
1 scallion
Handful of fresh basil leaves
1 avocado
½ cup coconut water
Sea salt and black pepper to taste
Add all ingredients to a high-speed blender.
Ingredients
For the marinade:
Ingredients
2 pounds skinless boneless chicken breasts
1 tablespoon olive oil
2 10-ounce bags frozen or fresh cauliflower rice (or 1 head of cauliflower, riced and cooked)
1 16-ounce bag frozen or fresh broccoli cuts
2 large eggs, whisked
2 cups, shredded mozzarella cheese or raw cheddar
2 teaspoons coarse sea salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons butter,
2 large chicken breasts
Salt brine (2 quarts of water and 1/3 C of sea salt)
3 T of vegan mayonnaise
1 T diced garlic
1 t cumin powder
Paprika
In a bowl, mix up the brine water and add the chicken breasts.
1 pound ground chicken
1 red pepper, sliced
1 green pepper, sliced
2 cups cauliflower rice
1/2 white onion, finely diced
2 tablespoons avocado oil
1 tablespoon minced garlic
3 teaspoons chili powder
2 teaspoons chipotle chili powder (adjust to taste)
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne
Heat avocado oil in a large cast iron skillet.
1 cup unsweetened non-dairy milk
1/2 cup water (or more based on your texture preference)
1/2 banana
1 cup spinach
½ avocado
1 tablespoon flax meal or chia seeds
1 tablespoon cacao nibs
1/2 -1 teaspoon of peppermint extract
Stevia to taste (optional)
Ice (Optional)
Throw in a blender!
1.5 lbs chicken breast
1/4 cup balsamic vinegar
1/2 cup olive oil
Juice of 1/2 lemon
2 cloves garlic crushed
1/4 cup chopped rosemary
10 oz Brussels sprouts stem
cut off and cut in half
2 apples cored, peeled, and
chopped
6 slices of bacon chopped
Salt + Pepper to taste
Cut chicken breast into smaller chunks or pieces.
1 lb ground
Italian sausage
6-7 slice of
bacon, chopped
4 large white
sweet potatoes, peeled and diced
1 medium yellow
onion, diced
1 bunch of kale,
chopped
1 cup full fat
coconut milk
5 cups chicken
bone broth
2 cloves or
garlic,
3 ripe bananas
3 eggs
5 TBS butter, melted
1 cup cassava flour
1 tsp baking soda
1 tsp apple cider vinegar
3 oz dark chocolate, chopped (or cacao nibs)
Preheat the oven to 350 degrees. Grease a
muffin pan with a bit of coconut oil.
2 large
carrots, roughly chopped
1-inch piece
of fresh ginger
2 celery
ribs
1 avocado
3 cups
coconut water OR
fresh water
1 teaspoon
curry powder
Pinch of
cayenne powder (optional)
Add the
carrots, ginger, celery,
avocado, coconut water,
and curry
CROCKPOT SALSA VERDE CHICKEN (serves 4 with leftovers)– gluten and dairy free
2lbs chicken breasts
1 can salsa verde
Throw in the crockpot on low for 6hrs. Shred and serve over cauliflower rice, bell peppers and avocado.
Blog blurb: Looking for the easiest dinner recipe ever? Look no further!
KALE AND CAULIFLOWER SOUP (gluten and dairy free)
Recipe here: https://runningonrealfood.com/kale-and-cauliflower-soup/
INGREDIENTS
1 large white or yellow onion, diced (390 g)
4 cloves garlic, minced
3 medium carrots (175 g, approx. 1.5 cups chopped)
1 tsp each dried parsley and ground thyme
1/2 tsp sea salt
6 cups vegetable stock
1 head of cauliflower (775 g,
CRACK CHICKEN (gluten, dairy and nightshade free)
Recipe here: http://www.cocospaleokitchen.com/crack-chicken-dairy-free-paleo-keto/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=437827814_14984360_160474
Ingredients:
4 chicken breasts – skinless/boneless
1 cup chicken broth
1 tub Kite Hill Cream “Cheese” Spread
6 thick slices of bacon
Bacon drippings
2 tsp onion flakes
1 tsp onion powder
2 tsp garlic powder
2 tsp dill weed
1 tsp paprika
1 1/2 tsp parsley
2 tsp salt
1/4 tsp pepper
Instructions:
Pour chicken broth into crockpot and add chicken breasts.
Recipe here: http://www.everylastbite.com/2018/10/12/spaghetti-squash-baked-eggs/
Ingredients
1 small spaghetti squash (approx 3 cups spaghetti squash)
5 slices bacon (approx 1/4 cup chopped bacon)
1 medium onion finely diced
1 egg white
1 tbsp coconut flour
1 jalapeno finely diced
1 tsp pepper
1/4 tsp salt
2 tbsp chopped parsley
Instructions
Preheat the oven to 210 degrees Celsius (425 degrees Fahrenheit)
Using a sharp knife cut the spaghetti squash in half width wise.
Day 6 of “The 12 Days of a Sanctuary Functional Christmas”
“Six Gluten-free Go-To’s”
For the sixth day of “The 12 Days of a Sanctuary Functional Christmas,” I will share a list of some of my family’s favorite gluten-free options for those times when life is just a little too rushed to worry about absolute food perfection.