Chicken Tikki Masala

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

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 
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 

CRACK CHICKEN (gluten, dairy and nightshade free)

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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.

SPAGETTI SQUASH BAKED EGGS WITH BACON AND JALEPENOS (gluten and dairy free, AIP compliant)

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.

“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.