Chicken Tikki Masala

Serves 3



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



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

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

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.

Broccoli Cauliflower Rice Casserole (gluten and nightshade free)

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,

Chipotle Chicken Skillet (gluten and dairy free)

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.

SPICY CARROT AND AVOCADO SOUP (gluten and dairy free)

2  large 
carrots,  roughly  chopped 

1-inch  piece 
of  fresh  ginger 

2  celery 

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 

CRACK CHICKEN (gluten, dairy and nightshade free)


CRACK CHICKEN (gluten, dairy and nightshade free)

Recipe here:

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


Pour chicken broth into crockpot and add chicken breasts.


Recipe here:

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
Preheat the oven to 210 degrees Celsius (425 degrees Fahrenheit)

Using a sharp knife cut the spaghetti squash in half width wise.

“Six Gluten-free Go-To’s”

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.