Tomato Coconut Fish Soup

A simple soup with great flavor!

YIELD 4 servings

INGREDIENTS

        1 pound mild white fish, chopped into bite-size(ish) pieces

        3 cups of chicken or veggie stock

        1 cup canned coconut milk

        2 tablespoons tomato paste

        1/2 teaspoon ginger powder

        1/2 onion, chopped

        1 stalk celery, chopped

        4 large mushrooms, chopped

        1 tomato, chopped

        1 teaspoon lime juice

        1 to 1 1/2 teaspoons salt

        1/4 teaspoon black pepper

        Coconut oil or butter for sautéing

        Parsley to garnish (optional)

INSTRUCTIONS

    1.    In a large pot, sauté onions and celery in a bit of oil or butter, and after a couple minutes add mushrooms for a minute

    2.    Toss in fish and allow to cook for a couple minutes, or fish becomes opaque

    3.    Stir in stock, coconut milk, tomato paste and tomatoes and bring to a simmer

    4.    Add ginger, lime juice, salt and pepper and allow to simmer for 5-10 minutes, or until tomatoes are fully cooked

    5.   Dish up and give it a little sprinkle of parsley

Almond Crusted Chicken Fingers

Even your pickiest eaters will love these. Below are some of my favorite spices for the breading, but this is a recipe you can tinker with. Play around with your favorites, or stick to the recipe, either way this is an easy way to prepare a grain-free crowd favorite.

YIELD 4 servings

INGREDIENTS

        12 to 16 chicken tenders

        1 1/2 cup almond meal/flour

        1 teaspoon paprika

        1/2 teaspoon garlic powder

        1/2 teaspoon salt

        1/4 teaspoon pepper

        Pinch of cayenne

        2 to 3 large eggs, beaten

        Coconut oil to coat casserole dish

INSTRUCTIONS

    1.    Preheat oven to 350F

    2.    Mix almond flour with spices, salt and pepper and set aside

    3.    Whisk eggs

    4.    Pat chicken dry, dip in the eggs (allow excess to drip off) and dredge in almond mixture

    5.    Place in an oiled baking dish and bake for 20-25 minutes, until golden brown

Tasty Quesadillas

Quesadillas are such a quick, tasty and versatile meal! Toss in your meat, veggies and cheese or sauce, and you're in business. And if you've frozen a batch of grain-free wraps ahead of time, you can get this meal on the table in a flash. Just put the wraps in the fridge in the morning to thaw by dinner time. Easy breezy.

*DAIRY-FREE RECIPE BELOW MAIN RECIPE

YIELD 4 servings

INGREDIENTS

        1 pound of meat (chicken, shrimp or ground beef are my faves)

        8 medium grain-free wraps

        2 to 4 cups shredded cheese

        1 small can sliced black olives

        1 red bell pepper, thinnly sliced sliced

        1 avocado, sliced

        4 tablespoons green chiles (optional)

        4 tablespoons chopped cilantro (optional)

        Salsa

INSTRUCTIONS

    1.    Heat oiled skillet to medium/high, place meat of choice in and cook until done (shrimp will be pink and opaque, chicken tenders will be white in center, and ground beef will be thoroughly browned), chop chicken tenders or shrimp

    2.    Place one wrap in frying pan, set to low heat and spread with cheese (1/4-1/2 cup, depending on desired level of cheesiness)

    3.    Sprinkle on goodies: meat (about 3 ounces per quesadilla), veggies (except avocado) and herbs

    4.    And sprinkle on another 1/4-1/2 cup of cheese

    5.    Top with another wrap, wait for cheese on the bottom to get melty and the bottom wrap to get golden and a bit crisp and flip

    6.    As soon as all the cheese is melted, and the wraps are toasty golden, just give them a few minutes to cool and slice it up to serve

    7.    Garnish with slices of fresh avocado and salsa

Dairy-Free Quesadillas

For a delish quesadilla, sans dairy and grains, this is a great alternative! Who needs the cheese when you've got rich and creamy avocado and cashew spread? And it holds together really well too!

YIELD 4 servings

INGREDIENTS

        1 pound of meat (chicken, shrimp or ground beef)

        8 medium grain-free wraps

        1 cup cashew cream

        1 small can sliced black olives

        4 tablespoons green chiles

        1 red bell pepper, thinnly sliced

        1 avocado, sliced

        4 tablespoons chopped cilantro (optional)

        Salsa

INSTRUCTIONS

    1.    Heat oiled skillet to medium/high, place meat of choice in and cook until done (shrimp will be pink and opaque, chicken tenders will be white in center, and ground beef will be thoroughly browned), chop chicken tenders or shrimp

    2.    Spread 1/4 cup cashew cream on a wrap and place in frying pan, set to low heat

    3.    Sprinkle on goodies: meat, veggies (except avocado) and herbs

    4.    Spread 1/4 cup cashew cream on 2nd wrap and place on top

    5.    Flip with a spatula, so the bottom wrap doesn't get too crispy

    6.    As soon as all the yumminess is heated through, it's time to slice up and serve

    7.    Garnish with slices of fresh avocado and salsa

Chicken Burritos

I love these! Below is a basic version, with some of my favorite fillings, but of course you can fill yours with whatever you like.

*DAIRY-FREE RECIPE BELOW MAIN RECIPE

YIELD 4 servings

INGREDIENTS

        8 grain-free tortillas

        8 chicken breast tenders

      * 2 to 3 cups cauliflower rice (1/4 - 1/3 cup burrito)

        4 large mushrooms, sliced

        4 tablespoons pickled jalapeños, diced

        2 cups shredded cheddar (approx 1/4 cup per burrito)

        1 cup salsa (approx 2 tablespoons per burrito)

        1 can black beans (optional)

INSTRUCTIONS

    1.     Bake chicken tenders on 350F for about 20 minutes, or until cooked through

    2.    While the chicken is cooking prepare wraps and cauliflower rice, and set aside (To keep cauliflower warm, keep covered in a pan on lowest heat, stirring occasionally. If your stove runs hot and you're worried about overcooking, put in a covered dish and wrap in a towel.)

    3.    Sauté mushroom slices on med/low until tender

    4.    Add 1/4-1/3 cup cauliflower rice, a sliced chicken tender, mushrooms, beans, jalapeños and a sprinkle of cheese

    5.    If desired, place in a sauce pan on low for a minute or two, until cheese gets melty (like any tortilla, the more you cook these, the crispier they get - careful not to overcook)

    * Unless you already have cauliflower rice on hand from a recent meal, this could add some unnecessary prep time. As much as I like it in my burritos, you could easily skip it and add something else, like peppers, tomatoes, olives, avocado...

Dairy-Free Burritos

These are fabulous! And you can fill them with anything you like, but below are some of my favorites.

YIELD 4 servings

INGREDIENTS

        8 grain-free tortillas

        8 chicken breast tenders, cooked and sliced

      * 2 to 3 cups cauliflower rice (1/4 - 1/3 cup burrito)

        4 large mushrooms, sliced

        4 tablespoons pickled jalapeños, diced

        1/2 to 1 cup cashew cream

        1 cup salsa

        1 can black beans (optional)

INSTRUCTIONS

    1.     Bake chicken tenders on 350F for about 20 minutes, or until cooked through

    2.    While the chicken is cooking prepare wraps and cauliflower rice, and set aside

    3.    Sauté mushroom slices on med/low until tender

    4.    Add 1/4-1/3 cup cauliflower rice, a sliced chicken tender, mushrooms, beans, jalapeños and drizzle with some cashew cream

    * Unless you already have cauliflower rice on hand from a recent meal, this could add some unnecessary prep time. As much as I like it in my burritos, you could easily skip it and add something else, like peppers, tomatoes, olives, avocado...

Salmon Veggie Kabobs

Kabobs are a simple (and fun) way to enjoy a meal!

* If you're avoiding soy, try substituting coconut aminos in place of the Bragg's liquid aminos.

YIELD 4 servings

INGREDIENTS

        4 salmon filets (3-6 ounces each) cut into approx 2" cubes

        16 cherry tomatoes

        1 large bell pepper, chopped

        1 pineapple cut into 16 chunks

        For Marinade

        1 cup Bragg's liquid aminos

        1/2 cup water

        2 tablespoons minced garlic

        1/2 teaspoon pepper

        2 teaspoons honey

INSTRUCTIONS

    1.    Preheat broiler and, if you're using wooden skewers, soak them in water for about 30 minutes prior to baking so they don't burn

    2.    Whisk together marinade and set aside

    3.    Prepare veggies, pineapple and fish and place in a shallow bowl - pour marinade over them and allow to sit for at least 30 minutes in the fridge

    4.    Load up the skewers (arrange them in any order you like) and place in a baking dish on top rack

    5.    Broil 5-8 minutes (or until fish easily flakes with a knife) flipping once, halfway through

Bacon Avocado Burger

A beautiful and delicious way to prepare a burger!

* If you're avoiding soy, try substituting coconut aminos in place of the Worcestershire sauce.

YIELD 4 servings

INGREDIENTS

        Burger Patties

        1 pound lean ground beef

        1 teaspoon gluten-free Worcestershire sauce

        1 teaspoon dried parsley

        1 tablespoon minced dried onions

        1/2 teaspoon salt

        1/4 teaspoon black pepper

        1 egg, beaten

        Toppings

        8 pieces of bacon, fried

        4 large lettuce leaves

        1 large avocado, sliced

        1 large tomato, sliced

        Mayonaise

        Red pepper flakes (optional)

INSTRUCTIONS

    1.    Preheat oven to 350F

    2.    Thoroughly combine all burger patty ingredients with hands in a mixing bowl

    3.    Shape four patties with your hands and bake 20-25 minutes, until internal temp reaches 160F

    4.    Place a couple slices of tomato on a lettuce leaf, spread burger with a touch of mayo, place on top of tomato and top with a few avocado slices, a couple pieces of bacon and a sprinkle of red pepper flakes if that's your thing (it's my thing)

Slow Cooker Chicken Goulash

Here's my colorful take on the classic Hungarian dish, goulash. It's typically made with beef, but when I was coming up with this, I was really in the mood for something lighter. And chicken sounded great with these ingredients. Don't worry though, it still cooks up to be a super hearty, comfort food dinner. Plus it's so easy. Oh, how I love easy. I make it in my slow cooker, which I'm totally in love with. The ultimate in "dump the ingredients in and voila!" cooking. No need to sauté anything beforehand. Just chop, cook and eat!

YIELD 4 servings

INGREDIENTS

        2 pounds boneless, skinless chicken breast

        1 medium onion, sliced

        1 bell pepper, chopped

        1/2 small cabbage, shredded or chopped (depending on desired texture)

        4 medium tomatoes, chopped (2-3 cups)

        1 green onion, chopped for garnish (optional)

        2 tablespoons butter or ghee

        2 tablespoons minced garlic

        2 tablespoons tomato paste

        1/4 cup apple cider vinegar

        1 tablespoon honey

        1 tablespoon paprika

        1/4 to 1/2 teaspoon cayenne pepper

        2 teaspoons salt

        1 teaspoon black pepper

INSTRUCTIONS

    1.    Simplest ever. Get all your ingredients into the slow cooker and cook on low for 5-6 hours or high for about 3 hours

    2.    Near the end (around the last half hour), use a fork to break up the chicken, stir it in and allow to cook a bit more and soak up the yumminess

Steak Salad with Avocado

YIELD 4 servings

INGREDIENTS

        1 pound sirloin, cut into 3-4 inch strips

        1 avocado, chopped

        8 ounces cherry tomatoes, halved

        1/4 cup sunflower seeds

        2 tablespoons green onions, finely chopped

        1/2 cup cilantro leaves

        6 cups mixed greens

        For Dressing

        1/2 cup olive oil

        1/4 cup fresh lime juice

        2 tablespoons honey

        1 teaspoon Dijon mustard

        1 teaspoon minced garlic

        1/2 teaspoon salt

        1/4 teaspoon black pepper

INSTRUCTIONS

    1.    Whisk together dressing ingredients and refrigerate until you need it (store in a jar and give a few good shakes to blend later)

    2.    Trim excess fat and connective tissue from beef and cut into strips - rub with salt and pepper (once they are cooked I like to cut them into bite-sized pieces - up to you)

    3.    Oil skillet, heat to medium/low and pan fry beef for a few minutes on each side (careful not to overcook) and take the beef out once it reaches your desired level of doneness

    4.    Toss the rest of the salad ingredients and serve with beef strips and dressing