Thai Chicken – Wheat and Gluten Free

“If there is anything we are serious about, it is neither religion nor learning, but food” ~ Lin Yutang

Have a taste for something with a bit of a kick? Then here’s a dish that’s got what you’re looking for. It’s full of your favorite Thai flavors and … it’s quick and easy to make (30 minutes tops to prep and cook on your stove top).

And I know that Thai/Asian foods are usually served over white rice, but to keep with the wheat and gluten free theme, this dish can be served with either faux rice (cauliflower), shirataki noodles, or my favorite – spaghetti squash. Enjoy 🙂

Thai Chicken

Ingredients

1 cup light coconut milk
2 tbls minced peeled fresh ginger
1 tbls paprika
1 tbls soy sauce
1 tbls Asian fish sauce
2 minced garlic cloves
1/4 tsp red pepper flakes
4 skinless chicken breasts (halved)
2 tbls basil or cilantro
1 tsp Asian sesame oil
1 tbls brown sugar
1/2 tsp salt

Directions

In the sesame oil, brown chicken for 3 minutes on each side. Set aside.

In medium pot bring coconut milk, ginger, paprika, soy sauce, fish sauce, garlic, and pepper flakes to a boil. Cook – stirring occasionally over medium-high heat until flavors are blended and mixture thickens slightly, about 8 minutes.

And the heated milk sauce to the chicken, reduce heat to medium low and simmer, covered, until almost cooked through, about 10 minutes. And basil, sugar and salt, return to boil. Reduce heat and simmer, uncovered, stirring occasionally, about 2 minutes.

Mmmm – good !

Simply Delicious Basic Bread

“What must you break apart in order to bring a family close together? Bread, of course” ~ Jodi Picoult, The Storyteller

This basic bread is by far the best loaf I’ve made so far – moist, flavorful … absolutely perfect. And I believe the secret was that I added a little EVOO to the mix, only because I worried it would be too dry. Nice call on my part.

And for future reference – there are a couple other variations for this bread that you may want to try (I haven’t yet, but as soon as I do a picture will be posted). You can either:

• Add 2 tsp cinnamon, another 3 tablespoons of xylitol, and 1/2 to 3/4 cup raisins for cinnamon raisin bread.
• Add garlic powder to the flour and grated Parmesan or Romano cheese sprinkled on top for garlic bread.
• And orange peel, additional cinnamon, ground nutmeg, and clove for a spicy orange bread.

The xylitol is an optional ingredient. Whether to add it or not is up to you. However by adding the xylitol, it adds a nice browning effect to the bread surface. Enjoy 🙂 and bon appetit

Basic Bread

Ingredients

1-1/4 c blanched almond flour
1/4 c + 2 tbls garbanzo bean (chickpea) flour
1/4 c ground golden flaxseeds
1-1/2 tsp baking soda
1/4 tsp sea salt
5 eggs, separated
1/4 c butter, melted
1 tbls buttermilk
1 tbls xylitol or 4 drops liquid stevia
1 tbls EVOO

Directions

Preheat the oven to 350°. Grease an 8″x4″ loaf pan.

In a large bowl, combine the almond flour, garbanzo bean flour, flaxseeds, baking soda, and salt, and set aside.

In a mixer, blend the egg yolks, butter, buttermilk, and xylitol or Stevia. Now you can add the EVOO. Add the dry ingredients and mix until blended.

In a large bowl and using an electric mixer on high, beat the egg whites until soft peaks forms. Pour into the flour mixture and pulse until the egg whites are evenly distributed, but do not run the machine at a constant speed. Spread into the pan and bake for 40 minutes, or until a wooden pick inserted in the center comes out clean.

Cool in the pan for 10 minutes. Remove and cool completely on a rack. Simply delish

All Purpose Baking Mix

All Purpose Baking Mix

This mix is used to make a variety of breads and baked goods recipes – loaf breads, flatbreads, rolls, scones, muffins, and cookies. So keeping a supply of this mix on hand will save you a lot of time when you decide to create the breads and other recipes.

Ingredients

4 c almond meal/flour
1 c ground golden flaxseeds
1/4 c coconut flour
2 tsp baking soda
1 tsp ground psyllium seed (optional)

Directions

In a large bowl, whisk together all of the above ingredients. Store in an airtight container, preferably in the refrigerator.

New Orleans Gumbo

“Oh, I never order gumbo when I go out. I already know that mine’s the best” ~ Housewife, Vermillion Parish

This recipe can serve as the basis for any number of variations, such as substituting shrimp for the chicken. (and if you noticed, this recipe has pretty much the same ingredients as in the Jambalaya – but without the jalapeño pepper and spinach). Both are easy breezy to make (45 minutes tops) and are super delish!! Serve it up with a side dish of salad, a slice or two of homemade wheat free bread, and call it a meal.

Catch y’all later 🙂

New Orleans Gumbo

Ingredients

2 tbls EVOO
1 lb sliced andouille sausage
1 lb boneless, skinless chicken breast cut into cubes
3 cups chicken stock, divided
2-3 tbls coconut flour
1 lrg, finely chopped onion
2 minced garlic cloves
1 lrg chopped, green pepper
1 tsp Cajun Seasoning Mix
1 can (14.5 oz) diced tomatoes

Directions

In a large skillet or sauce pan over medium-high heat, heat the oil. Cook the sausage and chicken, stirring occasionally for seven minutes, or until lightly browned. Reduce the heat to medium. With a slotted spoon, transfer the sausage and chicken to a bowl, leaving the liquid in the skillet, and set aside.

Pour 1 cup of the chicken stock in the skillet or saucepan. Stir in the coconut flour, 1 tablespoon every 30 seconds, until the desired thickness is achieved. Add the onion, garlic, pepper, and seasoning mix. Cook, stirring occasionally, for three minutes or until the vegetables begin to soften.

Return the reserved sausage and chicken to the skillet or sauce pan, along with the tomatoes with their juices and the remaining 2 cups chicken stock. Cover and cook for eight minutes, or until the chicken is cooked through and the vegetables are softened.

Cauliflower “Mashed Potatoes”

“Green Eggs and Ham was the story of my life. I wouldn’t eat a thing when I was a kid, but Dr. Suess inspired me to try cauliflower” ~ Jim Carrey

Just to set it straight, potatoes contain none of the grain we are trying to avoid on this wheat belly diet. However because they have the potential to cause extreme blood sugar rises and many of the spuds sold today have been genetically modified, it does make some of us a bit concerned. But rest assured – you can still enjoy the “mashed potato” consistency by recreating the dish with some “healthy as heck” cauliflower. It’s easy breezy to make and has that same yummy flavor (no – even better) as moms good ol’ mashed potatoes.

Enjoy

Cauliflower Mashed Potatoes
Serves 2

Ingredients

1 lrg head cauliflower, cut into florets
2 tbls sour cream
2 tbls butter
Parsley

Directions

Place a steamer basket in a large pot with 2 inches of water. Bring to a boil over high heat. Place the cauliflower in the basket and steam for 20 minutes or until very soft. Remove from the heat and drain.

In a blender or food processor (or mash by hand) combine the cauliflower, sour cream, and butter. Blend until smooth. Mix in the parsley

Almond-Encrusted Chicken with Caponata Sauce

“The key to everything is patience. You get the chicken by hatching the egg, not by smashing it” ~ Arnold H. Glasgow

So we’re getting ready to sit down to eat dinner and my 17-year-old says to me:

“Mom, do you ever get tired of eating spaghetti squash?”
To which I replied: “No, not yet. Why? Do you?”
And bless his heart – his response was music to my ears “No way … I just love this stuff!”
And that, my friends, was priceless 🙂

Now feeding Mr. Big has never been a problem. He loves just about everything I put in front of him, loves that I experiment with different recipes, and loves that every meal I make comes from my heart. However, I wasn’t too sure if I’d be getting the same response from my 17-year-old son. But I gotta say – boy was I wrong. Like father like son – because he too has enjoyed almost every dish I’ve made so far. And whats even better – he also appreciates them. And that’s all this mama could ever want.

And so on that note, let me tell you what we had for dinner last night: almond-encrusted chicken, topped with some super tasty caponata sauce, served over spaghetti squash, along with a side of roasted winter vegetable medley left over from the night before. YUMMY !! This was so filling, so tasty, and only took under an hour to chop, cook and serve. I hope you enjoy 🙂

Almond-Encrusted Chicken with Caponata Sauce
Serves 3

Ingredients

3 4-ounce chicken breasts, halved, boneless, skin removed
1 large egg
1⁄4 cup coconut milk or dairy milk
1⁄2 cup ground almonds (grind them to a bread crumb texture in food processor)
3 tablespoons grated parmesan cheese
2 teaspoons onion powder
1 teaspoon dried oregano
Sea salt and ground black pepper
Caponata Sauce topping

Directions

Preheat the oven to 350F. Bake the chicken until cooked through, about 30 minutes. Beat the egg with a fork in a shallow bowl, then beat in the milk. In a separate bowl, mix together the ground almonds, parmesan cheese, onion powder, oregano, and salt and pepper to taste.

Roll the chicken in the egg and milk mix, then in the almond mixture. Place on a microwaveable plate and microwave on high power for 2 minutes. Top with the caponata and serve hot. Simply delish 🙂

Roasted Winter Vegetable Medley

“I never worry about diets. The only carrots that interest me are the number of carats in a diamond” ~ Mae West

Side dishes are my all time favorites; I enjoy them so much that I could basically just eat a plate full of veggies for dinner. However, can you imagine serving just that to my meat loving family? Ha – that would never fly. However … speaking of flying – they will flock to the table every time I serve up this awesome vegetable medley. Not only is it one of my favorite dishes, but its theirs as well.

And just a little side note about sweet potatoes. William Davis, MD author of the Wheat Belly Cookbook, is not a big fan of potatoes and I’m sure it has something to do with the sugar content (especially in sweet potatoes). However, even he says you can enjoy a potato every once in a while, just as long as you don’t load it up with unhealthy goodies. And to me that means … MARSHMALLOWS, ewwww.

Enjoy 🙂

Roasted Winter Vegetable Medley
Serves 3 (with left overs)

1 butternut squash
2 parsnips
2 large carrots
Optional – 1 Sweet Potato
2-3 tbls EVOO OR Avocado Oil
2-3 tbls Organic No Salt Seasoning (a blend of 21 spices from around the world – I bought mine from Costco)

Preheat oven to 400 degrees

Cut all vegetables into inch and a half pieces. Place vegetables in a large bowl. Top with oil and seasoning mix, cover and shake until vegetables are coated.

Roast for 30-40 minutes, stirring once or twice as not to burn, until vegetables are golden brown and tender. Simply awesome veggies

Greek Frittata

“You don’t need a silver fork to eat good food” ~ Paul Prudhomme

A nice hearty meal is the best way to start your day, so naturally my favorite meal is breakfast.  This is when I get to try new recipes, get creative by experimenting with different ingredients, or just surprising the family by using leftovers in omelets (or as my family calls them – MOMletes).   In my house, no one leaves the table in the morning on an empty stomach.  Besides, weren’t we always taught to “Eat breakfast like a king, eat lunch like a prince, and eat dinner like a pauper?”  Well there you go – be royal and eat a good filling of food in the morning.

And you can do this by starting your day with a Greek Frittata.  It’s an easy breezy dish to make and only has 211 calories per serving (if your counting calories).  And what’s also nice about this frittata, is that it can be prepared on the weekend and stored in the refrigerator to eat throughout the week. What’s not to love about that?

Enjoy 🙂

GREEK FRITTATA

Ingredients

7 eggs
2 tbls half and half or heavy cream
1 tbls EVOO
1/2 red onion, chopped
1/4 cup pitted and sliced kalamata olives
1/2 cup artichoke hearts, chopped
1/4 cup chopped tomato
2 tbls fresh basil, chopped
1/2 cup finely crumbled feta cheese
1/2 tsp ground black pepper

Directions

Preheat the oven to 350°.

In a medium bowl whisk the eggs and half-and-half or cream. Set aside.

In an oven proof skillet over medium heat, heat the oil. Cook the onions, stirring frequently for about five minutes or until softened. Add olives, artichokes, tomatoes, basil, cheese, and pepper. Cook for five minutes or until the onion is browned.

Stir in the egg mixture, and cook for three minutes. Place in the oven and bake for 15 minutes or until a knife inserted in center comes out clean.

Using a spatula, released the frittata around the edges and bottom, and slide into the cutting board. Cool for five minutes, then cut into six wedges.

AS A VARIATION – use leftover chicken, pork, or steak, chopped into half inch pieces. Trade the Feta for grated Romano or Parmesan cheese, and add a 1/2 cup heavy cream for added richness.

Hearty Nutty Bread

 

“How can a nation be called great if its bread tastes like kleenex?” ~ Julia Child

True that Ms. Julia, true that – so let’s add some flavor to this next loaf of bread.  If you like a dense, hearty bread like “Dave’s Killer Bread”, plus enjoy a handful of nuts with every bite, then this recipe is right up your alley.  Eat it plain,  dab of butter, or make yourself a schmear.  Either way it’s simply “delicioso”.   And talk about a schmear .  Mine had some homemade pear/strawberry/habanero jam on it – and yeow, talk about a jam with a kick !!  Enjoy 🙂

Hearty Nutty Bread

Ingredients

1 1/2 cups almond flour
3/4 cup arrowroot powder
1/4 cup golden flax meal
1/2 tsp sea salt
1/2 tsp baking soda
4 eggs
1 tsp honey
1 tsp apple cider vinegar
1/4 cup to 1/2 cup shortening for moisture, I used extra virgin olive oil
1/2 cup walnuts, coarsely chopped
1/2 cup pistachios, coarsely chopped
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup sesame seeds

Directions

In a medium bowl combine almond flour, arrowroot, flax meal, salt and baking soda.

In a large bowl, blend eggs for 3 to 5 minutes until a froth occurs. Stir in honey and vinegar into eggs.

Mix the dry ingredients into the wet, then add nuts and seeds. Now is the time to add the shortening, especially if your mix appears to be dry and thick. Transfer batter into a well-greased 7.5 x 3.5 loaf pan, and bake at 350° for 30 to 35 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

 

Jambalaya

JAMBALAYA
Serves 4

Ingredients

3 tbls EVOO
1 finely chopped yellow onion
2 minced garlic cloves
1 seeded and minced jalapeño chili pepper
1 lb sliced andouille sausage
8 oz chicken breast, cut into 1″ cubes
1-2 tbls Cajun seasoning mix (see recipe below)
1 (14.5 oz) can diced tomatoes
1 pkg (6oz) fresh baby spinach

Cooking Instructions

In a large skillet over medium-high heat, heat two tablespoons of the oil until hot. Cook the onion, garlic, and pepper for three minutes, or until they begin to Soften.

Add the remaining 1 tablespoon oil to the skillet. Stir in the sausage and chicken. Cover and cook for five minutes, stirring occasionally, or until the chicken and sausage are almost cooked through.

Stir in the seasoning mix, tomatoes with their juice, and spinach. Cover, reduce the heat to medium low, and cook for five minutes, stirring once or until the chicken and sausage are cooked through.

CAJUN SEASONING MIX

Ingredients

2 tbls paprika
1 tbls garlic powder
1 tbls onion powder
2 tsp ground black pepper
1 1/2 tsp ground red pepper
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp sea salt

Combine all ingredients and store in an airtight container