Hot & Sweet Ginger-garlic Chicken

grain-free • gluten-free • dairy-free • nightshade-free* • sugar-free • sweetener-free

PREP TIME: 5 minutes
COOKING TIME: 30-35 minutes
YIELD: 3 servings
NUTRITION INFO: coming soon!

ingredients:

• 1 tablespoon ghee or coconut oil
• sea salt & black pepper to taste
• 6 bone-in, skin-on chicken thighs (or other cut, cooking time will vary)
• 1 small onion, finely sliced
• 2 cloves of garlic, minced or grated
• 1/2 teaspoon ginger powder or fresh ginger
• 1 teaspoon white sesame seeds (omit for autoimmune friendly)
• 1-2 pinches chili flakes (*omit for nightshade-free/autoimmune friendly)
• 1/4 cup coconut aminos (available at most Whole Foods Markets or local organic grocers/co-ops for around $5-7/bottle)

preparation:

• Preheat the oven to 425 degrees F.
• In an oven safe cast iron or stainless steel skillet, melt the ghee, then season both sides of the chicken with sea salt and black pepper, and place skin side down into the pan for 5-6 minutes or until the skin browns and releases easily from the pan.
• While the chicken cooks, combine the onion, garlic, ginger, sesame seeds, chili flakes, coconut aminos and more sea salt and black pepper in a small mixing bowl.
• Flip the chicken thighs over so that they are now skin side up in the pan, then pour the sauce mixture over the chicken evenly and place the pan into the oven for 30 minutes or until the internal temperature of the chicken reaches 165 degrees.

Source: Balanced Bites

Carrot Pumpkin Spice Muffins

PREP TIME: 15 minutes
COOKING TIME: 35-40 minutes
YIELD: 12 muffins

ingredients

• 6 eggs, beaten
• 1/4 cup pumpkin puree (can be canned or fresh, if fresh, cook, cook and strain excess water from your pumpkin before using it in this recipe)
• 1/2 cup butter, clarified butter/ghee, or coconut oil, melted
• 1 teaspoon pure vanilla extract
• 1 mashed banana (use green-tipped/under ripe for the 21DSD)
• 1/2 cup coconut flour
• pinch of sea salt
• 1/4 teaspoon baking soda
• 1 Tablespoon pumpkin pie spice
• 3 cups shredded carrots (approximately 4 large carrots)
• optional: 1/4 cup raisins or dried cranberries (not-safe for 21DSD!)

preparation

• Preheat oven to 350F.
• Whisk the eggs, pumpkin, butter or coconut oil, pure vanilla extract, and banana together in a large mixing bowl. Sift in the coconut flour, sea salt, baking soda, and pumpkin pie spice and stir until well combined. Gently fold in the carrots and optional raisins or cranberries. (Remember, no dried fruit if you are making these for the 21DSD, sorry!)
• In a muffin tin, scoop 1/4 cup of the batter into each lined muffin cup (natural parchment muffin papers work best for lining whereas standard papers may easily stick!).
• Bake for 35-40 minutes.

change it up!

• Add 1/2 cup chopped walnuts for crunch.
• If you don’t have carrots, try adding shredded zucchini or sweet potato (safe for athletes or nursing/pregnant moms on the 21DSD).

Source: Balanced Bites

Apple Streusel Egg Muffins

grain-free • gluten-free • dairy-free • sugar-free • nightshade-free

from Practical Paleo (page 254)


PREP TIME: 15 minutes
COOKING TIME: 40 minutes
YIELD: 12 muffins
NUTRITION INFO: here.

ingredients:

• 3 large green apples, chopped into 1/2 inch pieces (approximately 2 cups) – peeled if you like
• 3 tablespoons warm water
• 2 teaspoons cinnamon, divided
• 1 1/2 tablespoons butter or coconut oil (to make it dairy-free), melted
• 9 eggs
• 3 tablespoons coconut milk
• 1 1/2 tablespoons coconut flour
• 1/4 teaspoon baking soda

preparation:

• Preheat oven to 350F.
• In a medium skillet, sautée the apples, water, 1 1/2 teaspoons of the cinnamon, and butter or coconut oil until the apples are the consistency of chunky applesauce or apple pie filling. Allow the mixture to cool before combining with the egg mixture.
• In a medium-sized mixing bowl, whisk the eggs, butter, coconut milk, coconut flour, 1/2 teaspoon of cinnamon, baking soda, and salt until well combined. Add the cooled apples, reserving 1/4 cup for a garnish.
• Spoon egg and apple mixture into parchment cup lined muffin tins—1/4 cup each. Gently spoon about one teaspoon of the remaining apple mixture onto the top of each muffin.
• Bake for 40 minutes.

change it up:

• Substitute lightly cooked pears or bananas instead of apples.
• Add 1/4 cup of chopped nuts or coconut for texture and healthy fats.

side note:

• For more sweetness, add a couple of chopped, dried medjool dates to the apples as they cook.

fodmap free?

• Make this recipe with 2-4 chopped bananas instead of apples!

Buffalo chicken egg muffins

grain-free • gluten-free • dairy-free • nut-free • seed-free • sugar-free

PREP TIME: 10 minutes
COOKING TIME: 60 minutes
YIELD: 6 egg muffins (2-3 servings)
 
Ingredients:
For the chicken:

• 3/4 lb boneless, skinless chicken thighs (or breast)
• 1/2 tsp garlic powder
• sea salt & black pepper to taste
• 1/4 c + 2 tablespoons (divided) Tessemae’s Wing Sauce (or use 3 tablespoons of a clean-ingredient hot sauce* + 3 tablespoons melted butter or coconut oil)

• 6 large eggs, whisked
• 2 tablespoons green onion/scallion, sliced
• sea salt & black pepper to taste

Preparation:

• Preheat the oven to 425.
• On a baking pan, arrange the chicken thighs and season with garlic, sea salt, and black pepper. Bake for 25 minutes or until cooked through.
• Place the cooked chicken thighs into a large mixing bowl and shred with two forks. Pour the wing sauce over the chicken and toss to combine and set it aside.
• In a small mixing bowl, whisk the eggs, 2 tablespoons of wing sauce, green onion, sea salt, and black pepper.
• Pour the egg mixture into parchment cup lined (Without liners, I can’t guarantee these won’t stick even to a well-greased pan –these are the only type of liners I recommend as nothing sticks to them, guaranteed!) muffin tins to fill them approximately halfway. Gently spoon about 2oz of the shredded chicken into each muffin cup so that it’s evenly distributed. Serve any extra chicken alongside the cooked muffins.
• Bake for approximately 30 minutes or until the muffins rise and become golden brown around the edges.

*My favorite organic gluten free hot sauce is from Arizona Gunslinger - chipotle habañero!

Source: Balanced Bites

Easy Recipe: Lemon Vanilla Meltaways

grain-free • gluten-free • nightshade-free • sugar-free 
PREP TIME: 10 min
SERVINGS: 4
YIELD: 12 pieces 

ingredients:

• 1/2 cup coconut butter, softened
• 1/2 cup coconut oil, softened
• Seeds from 1/2 vanilla bean pod
• Zest and juice of 1 lemon

preparation:

Line 12 cups of a mini-muffin tin with mini parchment paper liners. In a mixing bowl (preferably one with a spout like this one), whisk together the coconut butter, coconut oil, vanilla bean seeds, lemon zest, and lemon juice until well combined. Pour the mixture into the prepared muffin tin and chill for 20 to 30 minutes or until completely solid. Serve 3 pieces per person.

source: Balanced Bites

Stuffed Poblano Peppers

• 8 large poblano peppers
• 4 dried ancho chiles
• 2 tablespoons canola oil
• 3 cups chopped onion
• 10 garlic cloves, minced
• 1 teaspoon kosher salt, divided
• 1 teaspoon black pepper
• 12 ounces 90% lean ground sirloin 
• 4 ounces 1/3-less-fat cream cheese, softened 
• 1 1/2 cups precooked brown rice (such as Uncle Ben's Ready Rice)
• 6 ounces queso fresco, crumbled and divided (about 1 1/2 cups) 
• 1/4 cup fresh lime juice 
• 1 tablespoon ground cumin
• 2 teaspoons sugar
• 2 (14.5-ounce) cans unsalted diced tomatoes, undrained
• Cooking spray 
• 1/4 cup cilantro leaves

Preparation

1. 1. Preheat broiler.
2. 2. Place poblanos on a foil-lined baking sheet; broil 3 inches from heat 12 minutes or until blackened, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each pepper; discard seeds and membranes. Set aside.
3. 3. While poblanos broil, place ancho chiles in a bowl. Cover with boiling water; let stand 10 minutes. Drain.
4. 4. Reduce oven temperature to 400°.
5. 5. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and garlic; cook 4 minutes or until crisp-tender. Reserve half of onion mixture. Add 1/2 teaspoon salt, black pepper, and beef; cook 8 minutes or until beef is done, stirring to crumble. Remove from heat. Add cream cheese, stirring until well combined. Stir in rice and half of queso fresco.
6. 6. Place ancho chiles, reserved onion mixture, juice, cumin, sugar, tomatoes, and remaining 1/2 teaspoon salt in a blender; process until smooth. Pour 1 cup sauce into each of 2 (8-inch) square glass or ceramic baking dishes coated with cooking spray. Open each poblano chile; flatten slightly with hand. Divide beef mixture evenly among chiles (chiles will be very full). Arrange 4 chiles in each dish; top evenly with remaining sauce and queso. Bake at 400° for 20 minutes or until bubbly, or follow freezing instructions. Sprinkle with cilantro after cooking.
7. TO FREEZE: These do best in a shallow vessel, so follow the recipe instructions to use a standard 8-inch square dish. Cover tightly with heavy-duty foil; freeze up to 2 months.
8. TO REHEAT: No thawing step is necessary. Remove foil, and cover dish tightly with plastic wrap. Pierce plastic wrap 4 or 5 times. Microwave at HIGH for 14 to 15 minutes or until thoroughly heated. (We tried oven reheating and don't recommend it.)

Source: Cooking Light March 2014

Pineapple Tomatillo Salsa

• 5 tomatillos
  
• 1/2 small yellow onion
• 1 serrano (leave 1/2 seeds or all if you want it spicier)
• 1 clove garlic
• 1/2 lime juiced and zested
• 1/2 fresh pineapple
• handful of cilantro, choppedd
• 1 tsp. Kosher salt

INSTRUCTIONS

1. Peel the leaves off the tomatillos, rinse, and place on a baking sheet. Roast in the oven at 400 degrees F for about 15-20 minutes.

2. Place the tomatillos with all other ingredients in a food processor and combine until desired consistency (less time = chunkier, more time = smoother).

3. Serve warm or chilled with tortilla chips or over grilled chicken or fish.

Source: http://www.dietsinreview.com/diet_column/04/roasted-tomatillo-and-pineapple-salsa-is-a-sweet-and-spicy-treat/