Chicken Parmigiana (GF)

Serves 4

4 -6 Thinly flattened chicken breasts
2 eggs
1 cup almond flour (seasoning suggestions below)
4-6 slices fresh mozzarella
4-6 large fresh basil leaves
4-6 slices of heirloom tomatoes or fresh in-season tomatoes
salt and pepper
1/2 cup ground Parmesan cheese
14 oz of fresh tomato sauce (recipe below)

Preheat oven 350 degrees

-season almond flour with salt, pepper, dried oregano, dried basil, dried parsley, garlic powder and place on large flat plate
-crack two eggs and whip until blended in large flat bowl
-Salt and pepper chicken on both sides
 -Place chicken breast in egg on both sides and then dredge in seasoned almond flour
-When all 4-6 pieces are finished, place in hot skillet with olive oil and a tab of butter. Brown chicken, about 3-5 minutes on each side, or until golden brown
-Grease a large glass dish and place chicken breasts in a line. Top with fresh basil leaves, fresh tomato slices and then mozzarella cheese slices. Coat all chicken with homemade tomato sauce. Sprinkle parmesan cheese over the top.
-Bake at 350 for 20-30 minutes. Check half-way through so chicken does not dry out.

Tomato Sauce Recipe : Add 1 tablespoon unsalted chicken bouillon, salt and pepper to taste, 1 tablespoon dried oregano, 1 tablespoon dried basil, sprinkle red pepper flakes, 1/2 tablespoon garlic powder.

*Bread crumbs can be used as a substitute for almond flour

Simple Cauliflower Mash (GF)

1 medium head cauliflower, trimmed and cut into small florets (about 6 to 7 cups)

• 1 tablespoon extra-virgin olive oil
• Fine sea salt and ground black pepper, to taste

Directions:

Bring a large pot of salted water to a boil. Add cauliflower and cook until very tender, about 10 minutes. Reserve 1/4 cup of the cooking liquid and then drain well and transfer cauliflower to a food processor. Add oil and reserved water, 1 tablespoon at a time, and purée until smooth. (Or, mash cauliflower with a potato masher). Season with salt and pepper and serve.

* Add a few crushed garlic cloves, or 1/2-1 teaspoon garlic powder; adding a few tablespoons of  parmesan cheese is also tasty.

* You can substitute the olive oil and reserved water for up to 1/4 cup of milk, cream or butter. Start will less and add. 

Cauliflower Rice (GF)

4 Tb. olive oil
1 medium onion diced or 2 shallots
1 cup finely diced celery
1 head cauliflower, trimmed and coarsely chopped
1/4 tsp. Sea salt

In a large skillet heat olive oil over medium heat
Saute onion for 10 minutes or until soft
Add celery to skillet and saute for 5 minutes
Meanwhile place cauliflower in food processor until the texture of rice
Add cauliflower to skillet, cover and cook for 5-10 minutes, until soft then add salt.

Lemon and Garlic Dressing (GF)

1/4 cup olive oil
juice of 1 lemon
2 garlic cloves minced
Sea salt

Directions:

Finely chop garlic, sprinkle with salt. Take side of knife blade and press garlic into cutting board. Continue to chop and smooth until garlic is wet. Place garlic into olive oil. Add salt for taste. Let sit in fridge until chilled, remove majority of garlic with a fork. Shake and serve. 

Hawaiian Chicken and Pineapple Skewers

Makes 14-16 skewers
Ingredients:
3 lbs boneless, skinless chicken thighs
1 cup soy sauce or coconut aminos or Tamari( GF Soy sauce)
1 (15 oz) can of pineapple chunks in 100% juice, drained (reserve 1 cup of juice)
1 cup coconut milk
1/2 cup honey
1 bunch of green onions, chopped (optional, reserve some for garnish)
1/2 large white onion, chopped
 4-5 cloves garlic, minced
1 (2-inch) chunk ginger, grated
1 tsp toasted sesame oil
Bamboo skewers

Directions:
-Trim the chicken of any visible fat and cut into chunks about 2-inches in size.
-Mix remaining  ingredients, except drained pineapple chunks, a large bowl. If you find that your reserved juice doesn't quite measure a cup, just add water to yield the cup of liquid. Marinate the chicken for at least 4 hours, but overnight would be ideal.
-An hour before you're ready to grill your chicken, soak your skewers. This will ensure they don't catch fire, or burn entirely.
-Grill your skewers at a medium-low heat so that the marinade does not burn. Turn once after 5-7 minutes. If you do not have a grill you can use a indoor grill pan or broil them.
-Serve and garnish with reserved green onions (optional)

* DO NOT USE FRESH PINEAPPLE

Goji Power Bars (GF)

Super High Energy Snack Bars. Great to substitute for cliff bars and processed energy bars.

1 cup raw almonds
1 cup date paste (about 12 large dates, I blend in food processor until it turns into a ball of paste)
1/4 tsp. sea salt
3 Tb. goji berries
2 Tb. cacao nibs
1 tsp. vanilla

Line baking sheet( any size) with parchment paper. grind raw almonds into a powder. In a large bowl, mix together ground almonds, date paste, and salt. Add goji berries, cacao nibs and vanilla. Mix well. Press dough evenly into tray to desired thickness. Cut into bars. store in airtight container; no refrigerator needed but I prefer to store them there. Will keep for at least 1 week.

190 calories per serving. serves 8-10

Open Faced Bell Pepper "Sandwich" (GF)

1 bell pepper sliced in half
(microwave for 1-2 minutes prior to stuffing)

Mix in bowl:

1 can tuna or canned chicken, or use leftover roasted chicken, and chop into small pieces
2 celery sticks chopped up into bite size pieces
Chopped up marinated artichoke hearts
1 small roasted red pepper sliced into bite size pieces
1 Tablespoon mayo or Olive Oil (optional)
Salt and pepper to taste
Sliced cheese for topping (optional)

Directions:
Place oven on Broil on Hi
Stuff bell pepper with mixture and place in oven. Broil for 5-10 minutes watching it carefully. You just want the pepper and mixture to warm up. Top with cheese (optional) and continue to broil until melted and toasty brown. Serve over bed of greens drizzled with Olive oil and salt and pepper

* If you do not enjoy bell peppers, tomatoes are a great substitute. Remove seeds, stuff tomato, but bake for a shorter time. Avocado can be used as a cheese substitute. Just add avocado after broil time is complete.

Tortilla Soup (gf)

2 whole Boneless, Skinless Chicken Breasts

1 Tablespoon Olive Oil
2 teaspoons Cumin
11/2 teaspoons Chili Powder
1 teaspoon Garlic Powder
11/2 teaspoon Celtic Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
1/4 cup Diced Green Bell Pepper
1/4 cup Red Bell Pepper
3 cloves Garlic, Minced
1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans (15 Oz. Can) Black Beans, Drained
3 Tablespoons Gluten-free Cornmeal Or Masa
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches or triangles or for the crispier version, a a handful of tortilla chips.

Garnish Suggestions:

Sour Cream or Plain Greek Yogurt (which is just as tasty)
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese or pepper jack cheese
Cilantro

Directions:
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal or masa with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed. Add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

While soup is simmering, heat a medium

Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)

* This soup can be made ahead of time and reheated.

Chicken Piccata (gf)

4-6 flattened chicken breasts
2 garlic cloves finely chopped
1/2 cup almond flour or flour (season with salt and pepper, and 1 tsp. garlic powder)
2 tablespoons lemon juice
2-4 tablespoons capers
1/2 cup chicken broth or 1/4 cup white wine and 1/4 cup chicken broth
1-2 tablespoon oil
1 tablespoon butter (optional, add extra oil instead)
Salt and pepper
1 tablespoon arrowroot powder (you may use Wondra or flour if you are not gluten intolerant)

Directions:

-Pound flat chicken breast so they are 1/8-1/4 inch thin, lightly salt and pepper both sides
-Lightly coat chicken with seasoned almond flour
-Heat skillet with butter and oil, brown chicken on both sides (5-8 minutes) Remove from heat and set aside and cover to keep warm
-Add finely chopped garlic (you made need to add 1 Tb. of olive oil) and cook until lightly browned
-Add wine and chicken brother, or just chicken broth, and lemon juice to de-glaze pan
-Add chicken back to pan and add capers
-Cook on medium to low heat until chicken is cooked through (5-10 minutes)
-Place 1/4 cup of liquid in cup and add arrowroot powder. Mix until dissolved. Add mixture to pan with chicken, reduce heat and simmer until slightly thickened.

*If you you prefer to use regular flour, make sure to only lightly dust the chicken. Shake remaining off. Too much flour = gooey mess.

Turkey Spaghetti Sauce (gf)

1 lb. ground dark turkey meat
-Season turkey meat with salt and pepper, 2 tsp. dried basil 2 tsp. dried oregano, sprinkle of red chili flakes, and 2 tsp. fennel seeds. Mix seasoning into raw turkey meat.
1 onion chopped
8 oz. white mushrooms sliced
2 garlic cloves crushed
1  29 oz. can tomato sauce (Hunt's brand is a favorite)
1 14.5 oz. can diced tomatoes with celery, peppers, and onion
Salt to taste
Ground pepper to taste
Red chili flaked
1-2 tsp. Fennel seeds
3/4 Tb. Dried oregano
3/4 Tb. Dried basil
Olive oil

Directions:

In a large sauce pot heat 1-2 Tb. olive oil on medium /high heat, and saute onions until almost transparent. Season with salt. Add crushed garlic to onions, and then add seasoned turkey meat to onions, and keep breaking up until turkey is 90% cooked through .While the onions and turkey meat are browning, in a separate pan, brown mushrooms and season lightly with salt and pepper. Add mushrooms to turkey and onions. Pour in can of tomato sauce, and can of diced tomatoes. Add salt and pepper to taste,  dried basil, dried oregano,  fennel, and a sprinkle of hot chili flakes for added spiciness (optional). Stir, cover and cook on medium/low heat. Occasionally stir, so sauce does not burn. This sauce does not need to cook long. I let it simmer for the amount of time it takes to cook brown rice pasta which is around 15-17 minutes. This sauce,however, can be left on low simmer until ready to use.

* This sauce is delicious over any type of pasta. Annie's makes delicious rice pasta for a gluten free option. 

Oven Roasted Chicken Wings (gf)

6-8 chicken thighs or drumsticks (or mixture of the two)
Salt Rub (see below for directions)
Olive oil

Directions:

Preheat oven 450 degrees

Toss salt rub in large ziplock bag or bowl and mix together. Drop in chicken thighs. Coat chicken thighs with rub. Line baking pan with tin foil for easy cleanup. Bake for 35 minutes. Check for doneness. Chicken should read 160 degrees. Continue cooking in 5 minute increments until finished.

Cool for 10 minutes and serve.

Salt Rub Directions:

1 Tb. Sea Salt or Celtic Salt (Small grind)
1Tb. chopped rosemary
1 tsp. Sugar (optional)
1 Tb. Powdered garlic or 2 Tb. minced fresh garlic (5-6 cloves)
Zest of 1 Lemon 
Sprinkle of hot pepper flakes

* This recipe is outstanding even with out this specific rub. Feel free to combine any of your favorite seasonings and bake as instructed above.