Slow Cooker Orange Chicken (Gluten Free, Paleo, AIP)

2 tbsp coconut oil
1.5 lbs chicken breast, cut into cubes
3 tbsp Bob’s Red Mill Arrowroot Starch
1/4 cup fresh orange juice
1/4 cup coconut aminos
1/4 cup honey
 1 tsp sea salt
1/4 tsp turmeric powder (optional for color)
1 tsp ginger
 1 tsp onion powder
1/2 tsp black pepper (omit for AIP)
Green Onion for garnish

1.      Add the coconut oil to the slow cooker and set to high.

2.      Stir in the chicken and arrowroot starch and stir to evenly coat the chicken pieces.

3.      Stir in the coconut aminos, honey, orange juice, salt, pepper and ginger and mix until thoroughly combined.

4.      Cook on high for 2 hours or low for about 4 hours. Check towards the end that the chicken has reached 165 F internal temperature. Turn off the slow cooker once the chicken is cooked.

5.      Mix the chicken well with the sauce and top with green onion. Serve with steamed broccoli, cauliflower rice, or bok choy.

Source: https://unboundwellness.com/slow-cooker-orange-chicken-gluten-free-paleo-aip/

Herb Butter Salmon with Charred Tomatoes and Green Beans

Ingredients
2 cups cherry tomatoes
4 cups string beans
2 T EVOO or grass fed melted butter
pinch sea salt
pinch cracked black pepper
1 lb wild caught salmon

For the Herb Butter

• 1/4 cup grass-fed butter
• 1/4 cup packed fresh parsley
• 1/4 cup packed fresh basil
• 2 garlic cloves, minced
• Pinch fine sea salt

Preheat oven to broil high.

In a bowl toss tomatoes and string beans with oil or butter. Add salt and pepper.

Place on a baking sheet and broil for 5 minutes.

While broiling, combine butter ingredients in a blender and blend until combined.

Brush onto salmon and add the salmon to the baking sheet.

Broil for 7 to 9 minutes (longer for thicker salmon), until veggies are blistered and salmon is cooked through. Taste and add additional salt and pepper as desired.

Source: acalcualtedwhisk.com

SPANISH QUINOA STUFFED PEPPERS

 

Prep time

10 mins

Cook time

65 mins

Total time

1 hour 15 mins

 

Amazing Spanish-style quinoa stuffed peppers made with just 10 ingredients! Simple, flavorful, full of protein and fiber and entirely vegan and gluten free!

Author: Minimalist Baker

Recipe type: Entree

Cuisine: Mexican, Vegan, Gluten Free

Serves: 4

Ingredients

PEPPERS

• 1 cup (168 g) quinoa or rice, thoroughly rinsed and drained
• scant 2 cups (460 ml) vegetable stock (sub water, but it will be less flavorful)
• 4 large red, yellow or orange bell peppers, halved, seeds removed
• 1/2 cup (120 g) salsa, plus more for serving
• 1 Tbsp (4 g) nutritional yeast (optional)
• 2 tsp cumin powder
• 1 1/2 tsp chili powder
• 1 1/2 tsp garlic powder
• 1 15-ounce (425 g) can black beans, drained (if unsalted, add 1/4 tsp sea salt)
• 1 cup (168 g) whole kernel corn, drained

TOPPINGS optional

• 1 ripe avocado, sliced
• Fresh lime juice
• Hot sauce
• Cilantro, chopped
• Diced red onion
• Creamy Cilantro Dressing
• Chipotle Red Salsa (or your favorite salsa)

Instructions

1. Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy - about 20 minutes.
2. Preheat oven to 375 degrees F and lightly grease a 9x13 baking dish or rimmed baking sheet.
3. Brush halved peppers with a neutral, high heat oil, such as grape seed, avocado or refined coconut.
4. Add cooked quinoa to a large mixing bowl and add remaining ingredients - salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
5. Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
6. Bake for 30 minutes covered, then remove foil, increase heat to 400 degrees F, and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.
7. Serve with desired toppings (listed above) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350 degree oven until warmed through - about 20 minutes.

Nutrition Information

Serving size: 2 halves Calories: 311 Fat: 3.4g Saturated fat: 0g Carbohydrates: 59g Sugar: 8.2gSodium: 498mg Fiber: 11.5g Protein: 14.4g

Egg Roll in a Bowl

Serves 6 to 8

Prep Time: 5 minutes
Total Time: 15 minutes

INGREDIENTS

• 1 pound ground pork
• 1 – 16-ounce bag coleslaw mix (shredded carrots and cabbage)
• 5 cloves garlic, minced
• 1 teaspoon ginger, minced
• ⅓ cup soy sauce (Liquid Aminos)
• 2 tablespoons sesame oil
• Green onions, for garnish

DIRECTIONS

1. In a small bowl, combine the garlic, ginger, soy sauce and sesame oil. Set aside.
2. In a large skillet, brown the pork over medium-high heat.
3. Add the shredded cabbage and carrots, and stir to combine.
4. Add the sauce mixture to the meat and veggies. Stir and cook for about 3 to 5 minutes, until the cabbage has just begun to wilt but is still crunchy.
5. Serve over rice, garnished with green onions if desired.

Simple, delicious, and a little more guilt-free! What do you think of this “Egg Roll In A Bowl”? Are there any other ways you can think of to make egg rolls a little healthier?

Recipe adapted from Mostly Homemade Mom

Cauliflower Tortillas

INGREDIENTS:

• 3/4 head cauliflower
• 2 large eggs
• 1/4 cup chopped fresh cilantro
• juice from 1/2 lime (add the zest too if you want more of a lime flavor)
• salt and pepper, to taste

DIRECTIONS:

1. Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.
2. Trim the cauliflower, cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely riced cauliflower should make about 2 cups packed.
3. Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Dishwashing gloves are suggested as it is very hot.
4. In a medium bowl, whisk the eggs. Add in cauliflower, cilantro, lime, salt and pepper. Mix until well combined. Use your hands to shape 6 small "tortillas" on the parchment paper.
5. Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.
6. Heat a medium-sized skillet on medium. Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining tortillas.

TIPS:

• You can munch these by themselves, make quesadillas with them, or add some taco filling and fold it like a taco.

• Nutritional Information per serving (using 1/8th teaspoon salt and pepper) -Serving size: 1 tortilla- Calories: 42.9, Fat: 1.8g, Saturated Fat: .6g, Sugar: .1g, Sodium: 95.7mg, Fiber: 1.8g, Protein: 3.6g, Cholesterol: 62mg, Carbohydrates: 4.2g

Source: http://www.recipegirl.com/2014/05/05/cauliflower-tortillas/

Roasted Red Pepper Hummus

Yield: About 4 - 5 servings

Ingredients

• 1 1/2 medium red bell peppers 
• 1 (15 oz) can chick peas, drained and rinsed
• 3 Tbsp fresh lemon juice
• 3 Tbsp tahini
• 2 cloves garlic (use fairly small ones)
• 1/2 tsp salt, or more to taste
• 1/4 tsp cumin
• 2 Tbsp olive oil, plus more for serving if desired
• Parsley and red pepper flakes, for garnish (optional)

Directions

• Line a cookie sheet with foil, core and seed peppers then slice into quarters (through the length). Align peppers on baking sheet (leaving some space between each) and set an oven rack two levels below broiler (oven rack levels may vary, the idea is to leave about 4 inches between broiler and peppers). Broil peppers 10 - 15 minutes until nicely charred. Remove from oven and transfer peppers to a gallon size resealable bag, seal bag and let rest 10 minutes. Peel peppers, cool completely then dice one of the peppers (4 quarters) into 1 1/2 - inch pieces (you should have about a heaping 1/2 cup). Chop remaining 1/2 pepper (2 quarters) into small pieces, set aside.
• To a food processor add chick peas, lemon juice, tahini, garlic, salt and cumin. Pulse 2 minutes, then scrape down sides and bottom of processor. Add olive oil and heaping 1/2 cup chopped peppers (the larger pieces). Pulse 1 minute, then add 1 tbsp water to thin and pulse 1 minute longer (if you want it thinner you can add another 1 Tbsp water).
• Plate and make wide indentation in center portion of hummus, top with additional olive oil if desired and top with remaining small diced red bell peppers. Optionally garnish with parsley and red pepper flakes. Serve with pita chips or veggies. Store hummus in an airtight container in refrigerator.
• Recipe Source: Cooking Classy