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Tag: Gluten Free

Creamy Sun Dried Tomato Chicken

I adapted this delicious dish from a recipe my mom used to make. She would serve it over bow tie pasta. I left out the pasta and upped the nutrient content by adding fresh portobello mushrooms and peas. This dish walks the line between healthy and decadent, but it is the quality fat that is important. Using grass-fed butter and organic heavy cream, you don’t have to feel guilty for enjoying this rich creamy sun dried tomato chicken recipe. Don’t fear the fat!

4 chicken breasts (organic)
1 cup sliced baby portobello mushrooms
1/2 cup peas
Salt and pepper to taste
3 tbsp grass-fed butter, divided
2 cloves garlic, minced
1 tsp red pepper flakes or cayenne
3/4 cup chicken stock
1/4 cup white wine
1/2 cup organic heavy cream
1/3 cup sundried tomatos in olive oil, drained and sided thinly
1/3 cup grated Parmesan
1/4 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp dried basil
1/4 cup fresh basil leaves,chiffonade

Preheat oven to 400

Season chicken breasts with salt and pepper.

Melt two tablespoons butter in a large skillet over medium heat. Brown each side of chicken breast for approx. 3 minutes. Set aside into oven safe baking dish.

Melt remaining butter. And garlic and red pepper. Stir and cook until fragrant. Add broth, white wine, heavy cream, sun dried tomatoes, parmesan, and all seasonings except basil chiffonade.

Bring to boil and simmer until thickened, about 5 minutes. Add mushrooms and peas. Stir.

Pour over chicken in oven safe dish. Bake for 25-30 minutes. Garnish with fresh basil.

Gluten Free Pizza Crust

This is an updated version of my last primal pizza. This time I made the pizza larger. I find that going larger makes the crust a little softer toward the center so you may have to adjust cooking time. I was still able to pick up my slice of pizza to eat it, but it wasn’t quite as crispy as my recipe for personal sized primal pizza. The toppings on this pizza are perhaps my favorite yet. Tell me what you think. I love to hear your feedback and how you make these recipes your own!

Dry Ingredients

2 1/2 cups almond meal
2 tbsp tapioca starch
2 tsp dried oregano
2 tsp dried basil
1 tsp sea salt

Wet Ingredients

2 eggs
1 cup unsweetened almond milk (or any milk you prefer)
1 tsp minced garlic

Preheat oven to 425 and grease a large pizza pan with non stick spray

Combine dry ingredients and break up any clumps of flour

In a separate bowl, whisk eggs and milk along with garlic

Slowly stir wet ingredients into dry until well combined. Batter will be loose.
Pour into pizza pan. Lift pan and roll around to help batter reach the edges.

Place in oven for 15-20 minutes or until edges are golden. Bubbles may form while cooking.

Allow to cool 10 minutes before adding toppings.

Once you add toppings, return to oven and cook an additional 10-15 minutes.

For the toppings I used;

2 c pizza sauce
2 cups shredded Asiago cheese
Sliced prosciutto
2 handfuls of arugula
Carmelized red onion (sautéed in grassfed butter)
Green bell pepper
Sliced kalamata olives

Fresh Recipes

Holiday Paleo Cranberry Pecan Glazed Pizza

Gluten Free Grain Free Soy Free Paleo *Low Glycemic

This is a wonderful dessert to share at holiday parties and convert any Paleo naysayers into Paleo lovers. The ingredients are simple and feature whole natural foods. Nothing artificial. It is surprisingly low in sugar for as sweet as it is. I use only 1/3 cup of coconut palm sugar in the crust (naturally low glycemic) and 1/3 cup of honey in the glaze. You could get by using even less coconut palm sugar and honey, so adjust it to your taste.
You can use the same recipe to make muffins – just omit the topping. This would also be delicious to serve Christmas morning and make your house smell festive. You could also top this crust with mini dark chocolate chips to please the chocolate lovers in your life! Fa la la la flavor!

For the crust:

2 C Almond Meal
2 Tbsp Tapioca Starch
2 Eggs
2/3 C Unsweetened Almond Milk
1/3 C Coconut Palm Sugar
1/3 C Dried Cranberries, unsweetened if you can find them.
1/2 C Chopped Pecans
1/2 tsp Nutmeg
1 tsp Cinnamon

.Preheat oven to 400
.Grease pizza pan
.Mix all ingredients and pour evenly into pan
. Bake 20 minutes, edges should be golden brown

For Glaze Topping

1 C Pecans, toasted and chopped
6 Tbsp Kerry Gold Butter, or any grass-fed butter
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1/2 C Dried Cranberries
1/3 C Honey

.Melt butter
. Add honey, cranberries, pecans, cinnamon and nutmeg, stir well.
.Pour evenly on top of crust
.Slice into triangles.

Enjoy!

Fresh Recipes

Lemon, Raisin, Carrot and Banana Cupcake Muffins

Grain Free Gluten Free *Primal

I created this recipe one night when I was craving something sweet after dinner. I wanted to indulge a little but still have something nutritious. So I came up with these Cupcake Muffins. They clearly have an identity complex- and that’s fine by me. By using coconut palm sugar, these cupcake muffins are just sweet enough and are far lower in sugar, calories, and carbohydrates than commercial muffins and cupcakes. If you want to treat them like a cupcake, just add a little of your favorite frosting on top of each one. In the picture above, I added a dollop of coconut flavored yogurt on top. They are a dense and filling treat, pre-workout snack or grab and go breakfast for the week.

Recipe:

1 cup Almond Meal
3 Tbsp Tapioca Starch
1/4 cup Raisins
7 Grated Baby Carrots
2 Tbsp Melted Kerry Gold Butter
7 tsp Coconut Palm Sugar
2 Cage Free Eggs
1/2 cup Unsweetened Almond Milk
1 Banana
1 Tbsp Lemon Zest

Mix all ingredients together until smooth.
Scoop into greased muffin tin and bake at 350 degrees for 35 minutes or until toothpick inserted comes out clean.
Makes 12 muffins

Creamy Sun Dried Tomato Chicken

Gluten Free Pizza Crust