Spray a crock pot cooking spray and the chicken (thawed, not frozen) and salsa and thats it! Cook for 6 hours on high. Once the 6 hours are up, use forks to shred the chicken and let it stew in the juices while you prepare the rest of the meal.
Using a cheese grater, shred all of the cauliflower (except the leaves obviously) and separate into 5 different containers. It came out to a little over 1 cup per container. This is the "rice". On top of the "rice" spoon about 3/4 cup of black beans and another 3/4 of a cup chicken.
I had these for lunch one week and brought them to work each day with a few handfuls of spinach, a little extra salsa, some plain greek yogurt, and diced avocado for a "taco salad" type lunch.
Oh and before I added all those extra goodies for lunch, I heated the rice bowls in the microwave for about 1 minute and 30 seconds to heat them up.
In a crock pot combine the butternut squash, carrots, ginger, curry, lemon grass, broth, salt, and red pepper and cook on low for 10 hours.
After the 10 or so hours (once everything is VERY soft), put all the contents of the crock pot into a blender and puree until everything is a smooth consistency. Transfer to a medium-large saucepan, and heat with the milk. I say 1-2 cups depending on how thin/thick you like your soup.
Makes 4 servings.
Disclaimer!!! This is not Paleo, SIBO friendly, gluten free or even a little healthy. However, this is delicious, and a fun and easy fall (or anytime!) treat to make for your non-digestive challenged friends.
Preheat oven to 375 degrees. Grease a 12 by 9 baking pan and set aside.
Roll the dough out into the 2 sheets and connect them along the short end (so its extra long!). Using your fingers, push the creases for the crescents together as best you can to seal them. Spread out the almond butter across the top, sprinkle with the brown sugar and cinnamon and roll up, starting at one long side and rolling to the other. The roll should be long and thin. Use floss to cut the individual rolls about 1 1/2 - 2 inches apart. You should make about 20 mini rolls. Place spaced out evenly in baking pan and bake for 12-13 minutes until edges become golden.
While the rolls are baking, use a hand mixer to make cream cheese glaze. In a large bowl, combine cream cheese, butter, milk, sugar, and cinnamon.
Once the rolls are cooked serve with a healthy serving of glaze and enjoy!!
In a large saucepan, cook bacon pieces, celery, pepper and thyme over medium high heat until bacon is cooked through and celery has begun to get soft.
Add clam juice, water, cauliflower, and clams. Bring to a boil, then reduce heat and let simmer until cauliflower is soft. Reduce heat to low.
In a separate small saucepan, heat the almond milk over a low heat to bring up to temperature. Once warm, add to the large pan with the other ingredients and stir.
Serve with additional pepper and enjoy!!
**I used to make this with red potatoes instead of cauliflower and I have found this recipe is a little sweeter because of the cauliflower. Also note I hesitate to actually call this a chowder as it is pretty thin. If you are eating grains, I suggest you make a roux and add it to the heated milk before combining with everything else to thicken it up!**
Preheat oven to 350 degrees. In a medium sized sauce pan, simmer all the sauce ingredients for 45 minutes to 1 hour, stirring occasionally. I like to use a slotted spoon when I stir and mash some of the tomato chunks up against the sides of the pan.
While the sauce simmers, put the zucchini slices in a bowl with the 1 tbsp. olive oil and set aside. In a frying pan, brown the italian sausage and set aside.
Once the sauce is done simmering, its time to assemble the lasagna. Grease a 12 by 9 baking dish and put one layer of zucchini down, followed by 3/4 cup cottage cheese, 1/2 of the cooked meat, and 1/2 of the sauce. Repeat this once more and top with a final layer of zucchini and parmesan cheese.
Bake for 45 minutes and enjoy!!
Note that there will be a lot of liquid in the pan after cooking, you can scoop this out if you would like. I made this to divvy out into individual containers for lunch this week, and as I portioned it out I drained some of the liquid.
Preheat oven to 400 degree fahrenheit. And grease a 9 by 9 glass baking dish.
In a large mixing bowl add all ingredients (except the optional topping ingredients). Combine with a hand mixer until everything is blended. The shredded coconut will give it a chunky texture.
Pour the batter in the the baking dish and set aside while you make the topping.
For the topping (this is optional because not everyone eats butter!) Combine all topping ingredients in a small dish and place the mixture in clumps over the top of the batter in the baking dish.
Bake everything for 25-30 minutes. The outside will get very golden brown, but the inside will stay extra gooey (like pumpkin pie).
I call these bars, but they are best eaten with a spoon :)
This is the most basic recipe ever but knowing how to make the perfect spaghetti squash opens the door to many other yummy recipes!
Preheat oven to 400 degrees fahrenheit and line a 9 by 12 glass baking dish with foil.
Cut the spaghetti squash in half lengthwise (this is the hardest part of the entire recipe, I'm weak..) Scoop out the stringy guts and seeds and discard (or save seeds to roast).
Coat each half with the garlic infused oil, ground black pepper, and basil. Place flesh side down in the foil lined baking dish and bake for 40-50 minutes until soft.
Take out of oven and using a fork scrap sides of squash to bring out the noodles. Stir in some parmesan cheese and enjoy!
Soak the spiralized zucchini in the salt and oil for at least an hour. Typically I like to just spiralize 2-3 zucchinis at the beginning of the week and let them soak in oil so then throughout the week when I want to eat zoodles they will be ready!
In a large frying pan, saute zoodles over medium heat until they get warm. Once warm, add lemon juice and ginger and saute for an additional 1-2 minutes.
Serve with the Coconut Shrimp and Spicy Mayo Dipping Sauce.
I like to cook the zoodles in the same pan that I just cooked the shrimp in for added flavor. Thats why there are brown specs in the picture.
In a small dish, combine coconut, almond flour, and spices.
In a medium frying pan, heat oil (or butter) over medium high heat. While you heat the oil, coat each shrimp in the coconut mixture. Since you aren't dipping the shrimp in any liquid binder before be sure to really push the coating into it.
Once the oil is hot, place about half of the coated shrimp in. Cook on each side until coating turns a darker shade of brown and the pink shrimp starts to poke through. About 1-2 minutes each. Repeat until all shrimp are cooked.
Enjoy with lemon ginger zoodles and spicy mayo dipping sauce.
Preheat over to 400 degrees fahrenheit. Cut acorn squash in half, scoop out seeds and season with oil, paprika, cooking thyme, and sage. Bake, flesh side up, for 45 minutes.
Once flesh is soft, remove from oven and scoop it all out into a blender. Blend with broth, lemon juice, basil (leave a leaf or two out for garnish), blender thyme, pepper, and a dash of salt. Be careful with the salt, the broth is likely very salty to begin with, Remember you can always add more if its needed. Blend everything until its a smooth consistency!
Makes 1 dinner sized portions. Serve with a dollop of plain greek yogurt (for some cool acidity) and some chopped basil!