Recipes

Bacon Vinaigrette Salad

Ingredients

  • 1 lb bacon, sliced thinly (¼-½ in)
  • 1 red onion, sliced thinly
  • thyme (1 tbsp if fresh, 1-1 ½ tsp dried)
  • 2 cloves garlic, minced
  • 3 tbsp+ red wine vinegar
  • 1 tbsp pepper
  • 1-2 lb spring mix/lettuces
  • eggs (poached/over easy)
  • bread/toast

Instructions

  1. Cook bacon in a heavy skillet until fat is rendered and bacon is crispy. Pour off or remove some fat.
  2. Add onion. Sautee until slightly browned.
  3. Add garlic. Cook until onions are very soft.
  4. Add thyme and pepper. Cook 2 min.
  5. Remove from heat. Stir in red wine vinegar.
  6. Allow to cool slightly. While vinaigrette is cooling, cook the eggs.
  7. Toss vinaigrette with lettuces. Top with an egg. Serve with bread/toast.

Baked Chicken Tenders – Gluten Free!

You will need a baking rack and cookie sheet to make these chicken tenders.

We usually make a double batch of these, they are so good!

Ingredients

1 1/2 lbs chicken tenders

1-2 eggs

2 c almond meal (superfine, if possible)

1 1/2 tsp garlic granules

1 1/2 tsp onion granules

1 1/2 + 3/4 tsp salt (divided)

1/2 tsp pepper

1/4 tsp paprika

1/8-1/4 tsp cayenne

1 tsp dried parsley

Instructions

  1. Preheat oven to 425 F.
  2. Mix almond meal, garlic granules, onion granules, 1 1/2 tsp salt, pepper, paprika, cayenne, and parsley in a wide bowl.
  3. Crack egg in a bowl wide enough to dip chicken tenders. Whisk well with a fork.
  4. Put chicken tenders in a large bowl, draining any excess liquid. Sprinkle with 3/4 tsp salt and mix well, so all tenders are salted.
  5. Line your baking sheet with parchment paper and top with baking rack.
  6. Designate a wet hand and a dry hand. Using wet hand, dip 1 chicken tender in eggs to coat on both sides. Still using wet hand, allow excess to drip off, then place in dry bowl. Using dry hand, coat fully on both sides with almond meal mixture. Still using dry hand, place breaded tender on the baking rack.
  7. Repeat with all tenders, placing them in a single layer on the baking rack.
  8. Bake for 18-20 minutes. Remove from oven and flip all tenders.
  9. Return to oven for an additional 16-18 minutes, until internal temperature reaches 165 F.

Banana Bread – Gluten Free!

Ingredients

3 large or 4 medium bananas, ripe

1 c gluten-free flour mix

1 1/2 c almond meal, superfine

6 tbsp butter (salted)

2 tbsp coconut oil

2 eggs (L/XL)

2 tsp baking soda

1 tsp baking powder

1 tsp vanilla

1/2 tsp salt

optional: 1/2 c walnuts pieces

Instructions

  1. Preheat oven to 350 F.
  2. Mash bananas with a fork in a medium bowl.
  3. Melt coconut oil and soften butter. Combine with bananas. Add eggs, vanilla, and salt, then whisk with a fork to combine.
  4. Toss dry ingredients in a bowl. Add to wet ingredients and stir until fully combined. If using, add nuts and stir again.
  5. Line a loaf pan with parchment paper. Pour in batter.
  6. Bake for 60 minutes, until bread is cooked completely through and has a well-browned outer crust.

Banana Nut Bread

Ingredients

  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 extra large eggs
  • 4 medium spotted bananas (not too brown or too yellow)
  • 1 tsp vanilla
  • 2 cups flour
  • ½  tsp salt
  • 1 ½ tsp baking soda
  • 1 cup walnuts, chopped

Instructions

  1. Mash bananas in mixer. Transfer to a large bowl.
  2. Add sugar/oil/eggs/vanilla. Mix well.
  3. Sift in flour/baking soda/salt. Mix well.
  4. Stir in walnuts.
  5. Transfer batter to loaf pans (either 3 small or 2 large).
  6. Bake for 35-45 minutes at 350*.

Beef Stroganoff

Ingredients

1 ½ lb beef (flank steak or sirloin)
1 cup sour cream
1 ½ cup sliced mushrooms
flour
½ cup purple onion, diced
4 tbsp butter
2-3 cloves garlic, minced
3-4 tbsp white wine
1 tbsp tomato paste
12 oz dry egg noodles
2 bouillon cubes
1 tsp salt
½-1 tsp pepper

Instructions

  1. Cut meat into bite-sized strips. Coat in flour.
  2. Cook egg noodles.
  3. Heat a skillet on high. Add 2 tbsp butter.
  4. Once butter is melted, add meat and sprinkle with a little salt/pepper. Brown slightly.
  5. Add mushrooms/onions/garlic. Sautee until meat is medium-rare. Transfer to a bowl.
  6. Add 2 tbsp butter/bouillon/tomato paste/¼ c water. Cook on med-high until bubbly.
  7. Reduce heat to med-low. Add 1 tbsp flour/sour cream.
  8. Add meat/wine. Simmer until thickened.
  9. Serve over egg noodles.

Berry Protein Smoothie

*makes 1 large or 2 small protein smoothies

Ingredients

1/2 c frozen mixed berries
1/3 c frozen blueberries
1/2 c frozen cherries
1/4-1/2 c frozen roasted beets
1 orange (juiced)
1/4 c apple juice
4-6 scoops hemp protein
2 tsp spirulina
1/2+ c cold water

Instructions

Combine all ingredients in a blender and blend.

Berry-Cherry Reduction

Ingredients

1 1/2 c frozen cherries

2 c frozen strawberries, slightly thawed and sliced

3 tbsp honey or agave nectar

1 tbsp lemon juice

1/4 c water

Instructions

  1. Combine cherries, strawberries, honey, lemon juice, and water in a 2 quart saucepan.
  2. Bring to a boil over medium heat, then reduce to low.
  3. Simmer for about 90 minutes, until thickened and the fruits have mostly lost their structure.