philly78
Frequent Contributor (1K+ posts)
Member # 31069
posted
I mentioned starting this thread as I think it will be very valuable to have a resource when looking for foods to make.
I'll start it off with some recipes, but feel free to add more!
I found these recipes in various places and will try posting some that I have made up on my own but they won't be as detailed!
I will post links to ones I have found online.
COCONUT & ALMOND CHICKEN
1/3 cup almonds 1/3 cup unsweetened dried coconut flakes 2 skinless, boneless chicken breasts some salt to taste egg or if intolerant to egg something else to dip the chicken in
Grind almonds in a food processor. Mix with coconut and salt on plate.
Prepare the chicken; remove fat and cut into whatever size you want. As cutlets or tenders.
Dip chicken in egg, then in the almond coconut mixture.
You can then either fry the chicken in oil or bake in the oven at 350 for about 45 minutes. -------------------------------------
Combine xylitol, paprika, salt, pepper and cayenne in a bowl. Add chicken and coat.
Cover and refrigerate for 1 hour minimum or overnight. A ziploc bag would work as well.
Heat skillet then add oil after pan is hot drizzling into the pan.
Cook the veggies and the chicken. Serve with rice if you can tolerate. ------------------------------------------
HERB ROASTED CHICKEN
1 Tbsp olive oil 1 tsp paprika 1/2 tsp garlic powder 1/2 tsp seasoned sea salt 1/2 tsp dried thyme 1/2 tsp dried basil 1/2 tsp pepper 4 bone in chicken breasts or one whole chicken 1/2 cup chicken broth (or a little more)
In a small bowl, combine all ingredients except for the chicken broth and rub over chicken. Place in Crockpot and add broth. Cover and cook on low for 4-5 hrs.
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BAKED SALMON WITH DILL
4 salmon fillets 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons lemon juice 1 tablespoon fresh dill, chopped 4 lemon slices 3 shallots, chopped 1 garlic clove, crushed and chopped 2 tablespoons unrefined coconut oil 2 cups fresh spinach, torn into pieces 2 cups fresh basil, chopped and lightly packed 1/4 cup broth or stock
Place salmon fillets on a baking pan. Mix sea salt and pepper together, and sprinkle half of it over the fish. Sprinkle on lemon juice and chopped fresh dill, and top with lemon slices.
Bake at 350�F for 15 minutes, and serve with the sauce below.
Sauce
Saut� shallots and chopped garlic clove in olive oil for 6 minutes.
Add fresh spinach and basil; cook 8 more minutes.
Add remaining sea salt and pepper mixture, and broth or stock and cook more 4 minutes.
Pour the sauce over the baked salmon fillet, and serve.
MASHED RUTABAGAS go well as a side dish. They are made just as you would mash potatoes.
Boil the rutabaga until soft. Then mash and mix with some butter or ghee and a little bit of almond milk. I sometimes add a small amount of nutmeg as well.
One of my fave meals to eat is the mashed rutabagas, asparagus and salmon. All I do is cook the salmon for 15 minutes in the oven with olive oil and 1 clove of chopped garlic for each salmon fillet.
I squeeze fresh lemon juice over the entire dinner. --------------------------------------------
SPAGHETTI SQUASH PRIMAVERA
1 spaghetti squash olive oil garlic tomatoes (sauce, crushed or plum) onion zucchini shiitake mushrooms salt, pepper, basil and parsley
Cut the spaghetti squash in half, clean it and bake in the oven cut side down, for about 30 minutes.
Heat olive oil in skillet and saute your onion and garlic and other veggies.
Add tomatoes. I prefer using plum tomatoes but you can use whatever you want...sauce or crushed.
Add spices and serve over the spaghetti squash.
Sorry...I kinda just add stuff so I'm not sure what the measurements are!
You can really play around with this and add whatever veggies you'd like.
-------------------- When faced with pain you have two choices....either quit and accept the circumstances, OR make the decision to fight with all the resources you have at your disposal. Posts: 1000 | From PA | Registered: Mar 2011
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17hens
Frequent Contributor (1K+ posts)
Member # 23747
posted
QUINOA SQUASH CASSEROLE
Heat oven to 350.
mix 2 eggs with cheese from the fridge - cottage cheese plain yogurt or sour cream shredded cheese (taco, cheddar, etc)
in butter or oil, saute until soft - 2 summer squash (zucchini), 1/4" slices 2 onion, round thin slices sliced or crushed garlic to taste
2 cups quinoa, cooked
In a 9x13 casserole dish layer... quinoa on the bottom, cover with sauteed vegetables, cheese mixture on top option: sprinkle top with tasty bread crumbs
Bake casserole for 30 minutes until cheeses melt and food is heated thru.
-------------------- "My flesh and my heart may fail, but God is the strength of my heart and my portion forever." Psalms 73:26
bit 4/09, diagnosed 1/10 Posts: 3043 | From PA | Registered: Dec 2009
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****************************************** "Pork and Bok Choy Soup"
1) Fry ground pork with your favorite sea salt and fresh, chopped rosemary in a huge pot. (I use about 2 lbs of pork and a box of organic rosemary, washed with the center stalks removed -the ground pork makes it's own fat so I do not put any additional fat in the pot)
2) Wash and drain (squeeze out) and add shiitake and oyster mushrooms, coarsely sliced - get the 'shrooms soaked in pork fat and rosemary - I use 1-2 boxes of sliced shiitake and several handfulls of Oyster mushrooms
3) Wash, chop, and add 2-3 big heads of Bok Choy (can use rainbow chard or kale, too, if desired) with galangal root powder (I can't have black pepper and use about as much galangal powder as I would Black Pepper - about a spoon for the whole pot)
4) Add a little water to get the Bok Choy steamed and keep the pork from burning to the pot - mix it up every so often - let the whole thing cook for about 15 minutes or to desired tenderness of Bock Choy stalks
5) Eat what you like and freeze the rest in several glass bowls to have your own TV-dinners for later **************************************
-------------------- Persistence, persistence, persistence!!! "Nothing in the world can take the place of persistence... Persistence and determination are omnipotent." attributed to Calvin Coolidge Posts: 599 | From USA | Registered: Jun 2011
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1) Wash and cook one head of cauliflower and a few red potatoes, if desired, together in a big pot
2) Drain and add a few spoons of Ghee and mash everything together
3) Add spices as desired: I use Celtic sea salt, Tumeric, and Cumin to add a little zest
******************************* "Ground lamb"
"Alternative mashed potatoes" goes well with ground lamb that is pan fried with Celtic sea salt, ground Sage, ground Tumeric, and ground Cumin - lamb is the least allergenic meat, I heard, and it has a lot of it's own fat, so I don't add fat but use the fat from the lamb over the "alternate mashed potatoes". *****************************************
The whole meal is low starch to avoid yeast growth, tastes good, and makes me feel good.
Maybe you can tell, I am a meat eater and do not avoid fat. I have been doing very well with that if I leave out all gluten grains, egg, dairy, pepper, yeast. May not be good for everyone.
-------------------- Persistence, persistence, persistence!!! "Nothing in the world can take the place of persistence... Persistence and determination are omnipotent." attributed to Calvin Coolidge Posts: 599 | From USA | Registered: Jun 2011
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- I use 1-2 boxes of sliced shiitake and several handfulls of Oyster mushrooms
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