Tandoori Chicken with Chana Masala

tandoori chicken with chana masala.JPG

Ingredients:

3-4 chicken breasts

8 cloves chopped or pureed garlic

1/4 cup finely chopped or pureed ginger

2 tsp olive oil

1/2 cup cashewgurt (non-dairy yogurt)

1/4 cup lemon juice

2 tsp salt

1 tsp garam masala

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground turmeric

1 tsp ground cardamom

+

one onion, chopped

one tomato, chopped

1″ chopped ginger

4 cloves garlic

3 tbsp. olive oil

2 bay leaves

1 tsp chili powder

1 tsp ground coriander

1 tsp garam masala

1/2 tsp ground turmeric

salt

15oz can chickpeas

fresh cilantro to garnish

 

 

 

Directions:

Combine the garlic, ginger, olive oil, cashewgurt, lemon juice, salt, garam masala, coriander, cumin, turmeric and cardamom in a bowl.  Place chicken breasts in a shallow pan and coat with mixture on both sides.  Cover and refrigerate at least four hours to marinate.  Once marinated, transfer to a rimmed baking pan and cook at 375F for 40 minutes or until completely cooked through.  For the chana masala (savory Indian chickpeas), heat olive oil in frying pan over medium heat and add onion, tomato, ginger, garlic and bay leaves, cooking for two minutes.  Add chili powder, coriander, garam masala, turmeric and salt and cook for another couple of minutes.  Add a little water to get a thick gravy, bring to the boil and add chickpeas.  Reduce heat to medium and cook a further five minutes.  Garnish with cilantro.  I also serve cauliflower rice with this dish.

Chicken with Sundried Tomatoes and Kale

chicken with sundried tomatoes and kale.JPG

Ingredients:

olive oil

one red onion, cut into chunks

250g sliced cremini mushrooms

1 tbsp. almond flour

3 chicken breasts, cut into 1″ pieces

salt and pepper

1/4 tsp cayenne pepper

1/4 cup white wine

one sprig rosemary

1 cup vegetable stock

1/2 cup sliced sundried tomatoes

2 cups chopped kale

 

Directions:

Saute onion in olive oil until slightly softened.  Add the mushrooms and cook for a couple of minutes.  Remove onions and mushrooms from pan and combine in a bowl with almond flour, salt and pepper.  Toss to coat.  Add a little more oil to the pan and cook chicken pieces, adding salt, pepper, and cayenne, about five minutes or until no longer pink inside.  Add wine and rosemary to the pan, cook a minute, then add chicken stock, sundried tomatoes and the mushroom/onion mixture.  Cook until sauce thickens slightly, about three minutes.  Stir in kale and cook until wilted.

Pork and Veggie Stir Fry with Black Sesame

pork veggie stirfry with black sesame.JPG

Ingredients:

1 lb ground pork

olive oil

bag of cauliflower, broccoli, and carrot crumbles

yellow onion, finely chopped

one cup frozen peas

one cup sliced mushrooms

one inch finely chopped ginger

two cloves minced garlic

salt and pepper

black sesame seeds

 

Directions:

Brown pork, then remove from pan and drain off grease.  Add olive oil to pan and saute onions for a couple of minutes. Add cauliflower crumble mix, garlic, ginger, salt and pepper, then cook for a couple of minutes.  Add frozen peas and sliced mushrooms and cook a little more.  Stir in sesame seeds, then add pork back to the pan to heat through.  Serve with soy sauce or gluten-free tamari sauce.

Cauliflower Almond Shaksuka

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Ingredients:

one head cauliflower

1/2 cup almond flour

1/4 cup extra virgin olive oil

1 lb heirloom tomatoes, quartered

1/4 tsp cayenne pepper

zest from one lemon

salt and pepper

sliced or whole almonds

4 eggs

parsley to garnish

 

Directions:

Bring water to a boil and cook cauliflower for three minutes.  Drain and pat dry, then add to a bowl and toss with almond flour.  Heat olive oil in a frying pan and cook cauliflower until browned.  Add tomatoes, cayenne, salt, pepper and lemon zest.  Cook over medium heat until the tomatoes have broken down.  Make four wells and crack the eggs into them.  Cover and cook over low heat for three minutes until the eggs are set.  Toast the almonds in a small dry skillet until slightly browned. Garnish the cauliflower mixture with the parsley and almonds.

Chickpea and Lentil Curry

chickpea and lentil curry

Ingredients:

avocado oil

small yellow onion, finely chopped

2 cloves garlic, finely chopped

1 inch ginger, finely chopped

one fresh chili, finely chopped

1 tsp ground cumin

1 tsp ground coriander

14oz can chickpeas

14oz can diced tomatoes

1/4 cup red lentils

1 cup water or vegetable stock

60g baby spinach, chopped

one handful of cilantro, chopped

 

Directions:

Heat a little avocado oil in a pan and cook onions until soft.  Add garlic, ginger, and chili and cook for another minute.  Stir in cumin and coriander, then add chickpeas, tomatoes, lentils and your choice of liquid.  Bring to a boil, then cover and reduce heat to a low simmer.  Cook 25 minutes, stirring occasionally.  At the end of cooking time, stir in spinach and cilantro and cook for a minute to allow the greens to wilt.

Zucchini Noodles with Avocado Pesto and Pork Meatballs

zucchini noodles avocado pesto.JPG

Ingredients:

pre-cut zucchini noodles (zoodles)

avocado

2 cloves garlic (for pesto) + 2 cloves garlic for meatballs

1/2 cup fresh basil

juice of one lemon

2 tbsp olive oil

salt and pepper

1 lb ground pork

2 eggs

1/2 onion, finely chopped

1/2-1 cup almond meal

1/2 tsp dried thyme

2 tsp paprika

avocado oil for frying

 

Directions:

Make the meatballs first as they take longer.  Combine pork, eggs, 2 cloves garlic, chopped onion, 1/2 cup almond meal, thyme, paprika, salt and pepper.  Shape into teaspoon-size balls. You can dust with more almond meal before frying if you desire.  Cook in 1/2 inch avocado oil in a heavy skillet until done, then drain.  To prepare the zucchini noodles, simply saute in olive oil, adding salt and pepper to taste.  For the pesto:  combine avocado, 2 cloves garlic, basil, lemon juice, 2 tbsp olive oil, salt and pepper in food processor or blender.  Process until well mixed.  This makes a thick pesto.  If you want it thinner, add a little water to your blender.

 

 

 

Lime Basil Chicken

lime basil chicken.JPG

Ingredients:

1 lb chicken breasts or thighs

olive oil

salt and pepper

4 cloves garlic

paprika

1/2 cup chicken broth

one lime

basil

 

Directions:

Season chicken with salt and pepper, then cook in olive oil until lightly browned.  Remove from pan.  Add garlic and paprika to the pan, then add chicken broth to deglaze the pan. Add the juice and zest from the lime.  Season with salt and pepper, then return chicken to pan with basil.  Cook until chicken is no longer pink.  Serve with mixed vegetables.

Lemon Shrimp with Broccoli

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Ingredients:

broccoli florets

4 cloves garlic

one lemon, thinly sliced

1 lb large raw shrimp, peeled and deveined

salt and pepper

paprika

zest and juice of one additional lemon

raw apple cider vinegar

olive oil

 

Directions:

Preheat oven to 350F.  Lay flat four large pieces of parchment paper.  Divide evenly between the four papers:  broccoli, garlic, shrimp and a lemon slice.  Season each with paprika, salt and pepper, lemon zest, some lemon juice and a drizzle of red wine vinegar and olive oil.  Fold the parchment over the middle and the ends to make a pocket.  Place on a baking sheet and bake for 15 minutes until shrimp is cooked through.  Serve warm.

 

Spicy Chipotle Chicken Lettuce Wraps

chipotle chicken lettuce wraps

Ingredients:

olive oil

one pound thin boneless skinless chicken breasts

salt and pepper

12 oz can of chipotle peppers in adobo sauce

1/2 cup cilantro

juice of one lime

1/2 bell pepper, diced

2 spring onions, thinly sliced

hearts of romaine lettuce

avocado

 

Directions:

Season chicken breasts with salt and pepper on both sides, then fry in olive oil five minutes per side.  Allow to cool, then shred.  In a blender, combine chipotle peppers, cilantro and lime juice.  (Note:  if you want to cut a little bit of the spice, remove a few of the chipotle peppers from the can.) Return shredded chicken to pan and add bell pepper, spring onions and chipotle mixture.  Cook on low for four minutes.  Spoon into lettuce wraps and garnish with avocado.

 

 

Baked Salmon with Lemon and Thyme

baked salmon with lemon and thyme.JPG

Ingredients:

4 salmon fillets

one lemon, thinly sliced

4 tbsp. capers

fresh thyme

salt and pepper

olive oil

 

Directions:

Line baking sheet with parchment paper and place salmon skin-side down.  Season with salt and pepper.  Top with one tablespoon capers per fillet, thin slices of lemon, thyme, and a drizzle of olive oil.  Bake at 400F for 25 minutes.  Serve with your favorite vegetable.  Shown is a fresh green bean and garlic stir fry.