Lunch Ideas

Stove-top “Grilled” Chicken

Sovetop chicken breast salad

 

 

 

Assemble:

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Stove-Top Grilled Chicken

This chicken is so amazingly tasty and easy. I always use it to top my salad when I make it- a “grilled” chicken salad.

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As you can see in the photo, I also sauté garlic and mushroom along with either avocado slices or use my homemade guacamole.

Homemade garlic mayo or garlic sauce also goes well with it to give it a chicken shawarma feel.

The salad I make is simple, I either just use lettuce or throw in anything green I have available and some sprouts if I have any made up. The dressing is smashed garlic, salt, fresh lemon and olive oil. I usually also add fresh chopped cilantro or parsley and mint, depending on what’s available. Really, you can eat it over any salad or even just grilled veggies.

With the sides I mention; salad or grilled veggies, this makes a great lunch, especially since even cold, the chicken tastes great. This dish is especially if you’re doing an elimination diet, AIP or Paleo. It will leave you satisfied and not feeling full/bloated.

There is no specific amount for the ingredients, it’s basically however many breasts you are doing that will fit in your pan, probably 2 breasts per 10 inch pan.

Ingredients:

  • 2 chicken breast
  • ¼ tsp. unrefined salt
  • Filtered water (about ½ cup total)

Instructions:

1. Place whole chicken breasts on a pan on medium-low heat that has a lid, not tight so that steam can escape. Sprinkle the salt and about 3 Tbs. of water.

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2. Put the lid on and steam for about 3-5 minutes until the outside of the breast is white and you are able to cut it into slices easily.

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3. Once you have cut the chicken breast into slices, put the lid on again and add a Tablespoon or 2 of water if needed.

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4. Once the slices have turned completely white, don’t add more water yet. Let the side facing down dry out a little and start to brown, but be careful don’t burn. If it starts to burn just add a Tablespoon or 2 of water.

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5. Once it has browned, turn over and do the same thing on the other side. This whole process takes about 20 minutes.

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6. At the end, remove the lid and add a Tablespoon of water to moisten the chicken if needed; it will quickly evaporate from the heat.

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Gluten-Free Sourdough Flat Bread – Indian Dosa

Gluten Free_Sourdough Flat Bread_Dosa

These Indian flat-breads are AMAZING!! For me, I ate a couple and it didn’t even upset my digestion; in fact I love these so much that I’m going to plan meals around them  (in moderation of course). As I was eating them I was imagining all the saucy recipes I can make that I can dip this “bread” in. I have found my alternative to sourdough bread!! That is what it tastes like, yummy soft and crunchy sourdough bread, but made in a fraction of the time.

I’m always up for trying out gluten-free breads that have simple ingredients, not loaded with 5 different flours and usually heavy on powdered starches, so when I saw a recipe for dosas, I was intrigued and tried it using rice flour and garbanzo flour. It was good but I didn’t want to eat too many and wanted to find a more traditional way of making them, so I did my homework (pintrest), and used 4 different recipes together to make these. Many of the recipes seemed confusing by the instructions and I was a bit overwhelmed, but it was really simple, just took some time while fermenting…no problem.

One problem with these is that they don’t hold up well if you use it as a sandwich wrap; you have to take the filling and the dosa separately, and then assemble right before eating.

You can make a bunch and freeze them in portion size packages (Ziplocs), or you can refrigerate the batter in a glass jar with the lid closed tight, after it’s fermented. You can keep it for about 5 days; let your nose be the judge. Before using it, let it sit for an hour on the counter to become room temperature.

**These will take a couple days to make, so plan ahead when making a fresh batch.

You can fill these with anything…think crepes or wraps.

Meat Suffed Dosa

Ingredients:

  • 2 C rice; basmati, jasmine or brown rice
  • 1 C red lentils, white or other lentil
  • filtered water
  • 2 Tbs. acid medium; whey, fresh lemon juice or apple cider vinegar, divided
  • 1 tsp. unrefined salt
  • coconut oil, grass-fed butter or ghee for cooking

Instructions:

  1. Separately wash rice and lentils, then strain.
  2. In 2 separate large bowls, place the rice in one and lentils in another.
  3. Cover the rice with 4 Cups of warm water plus 1 Tbs. of acid medium.
  4. Cover the lentils with 2 Cups of water plus 1 Tbs. of acid medium.
  5. Let both of these bowls sit for 8-12 hours (best overnight).
  6. Then you will strain and wash separately.
  7. Then in a food processor, blend the rice and about 1 ½ C water (or more), to make a smooth, creamy texture. You don’t want a runny batter so add the water slowly.
  8. Place the rice in a large bowl and then blend the lentils using about ¾ C water (or more).
  9. Add the lentils to the rice along with the salt and mix well using a whisk.
  10. Cover the bowl with a lid, plate, or plastic wrap and make sure it can breath.
  11. Then wrap a towel around the bowl and leave it in a warm spot to ferment for 24 hours (or more if you need).
  12. Once it’s ready, mix it up again; your batter should be a little runny but stick to a spoon and have bubbles in it. If it is too thick, add some more water, slowly. If too thin, add powdered rice (1 tsp at a time).

This is what it looks like when the batter is done:

Sourdough Batter_Gluten Free Dosa Batter Consistency

To Make:

  1. Lightly grease a 8- 10 inch cast iron pan (or other pan with a low rim) with coconut oil, butter or ghee.
  2. Heat the pan on medium and when it is hot, pour ½ Cup of the batter in the middle and spread the batter in a swirl making it as thin as you can.
  3. When the top becomes dry, it is done (I like to flip it to cook for another minute to brown the other side too).
  4. They are now ready to be filled, eaten and enjoyed 🙂

Chicken, Butternut Squash and Kale Soup

Chicken, Butternut Squash and Kale Soup

Another fall/winter soup that is keeping us warm, especially with the addition of cayenne I like to add to my own bowl 🙂  I have been trying out all kinds of different soups that involve either kale, butternut, broccoli and/or chicken (or a mix). I really like this one as it is light yet satisfying.

Ingredients:

  • 1 Tbs grass-fed butter, ghee, or coconut oil
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 4 Cups butternut squash, peeled and cut into ½ inch cubes
  • 2 Cups kale, chopped
  • 4 Cups homemade chicken broth
  • 2 Cups shredded chicken, de-boned and already cooked (left over’s from making chicken broth work well)
  • Salt to taste

Optional spices for individual servings; fresh cracked pepper, cumin and cayenne

Instructions:

  1. In a large cooking pot, melt butter and sauté onions and garlic on low until onions are limp.
  2. Add butternut squash and sauté for about 5 minutes, stirring to make sure they don’t stick to the pot.
  3. Then add kale and broth, bring to a boil, then simmer with the lid on for about 15 minutes or until butternut squash is tender  and still firm (not mushy).
  4. Mix in the already cooked chicken, cover with the lid and remove from heat.
  5. Wait about 5 minutes before serving.
  6. Flavor with salt and spices as desired.

Make a great portable soup when heated and stored in a thermos.

Creamy Mushroom, Broccoli and Chicken Soup -PALEO!

Creamy Mushroom Broccoli and Chicken Soup

This soup is perfectly light on the stomach as well as satisfying and best enjoyed on cold fall/winter days. I have been accused of adding starch or flour to this soup because of its consistency, but you’ll see once you try it why one might think that 🙂

Ingredients:

  • 2 Tbs. grass-fed butter, ghee, coconut oil or other cooking fat, divided in half
  • 2 C chicken breast, thigh, or a mix of both, chopped or cubed
  •   ½ tsp. unrefined salt
  • 1 medium onion, peeled and chopped
  • 4 garlic cloves, peeled and chopped
  • 2 C broccoli stems, chopped small
  • 2 ½ C mushrooms, chopped small
  • 4 C homemade chicken broth
  • 1 tsp. ground cumin
  • 2 C broccoli florets

Instructions:

  1. Melt 1 Tbs. butter or other cooking fat in a pot and add chicken. Cook fully until beginning to brown.
  2. Once finished, remove from pot and set aside until later.
  3. Add the remaining 1 Tbs. butter or other cooking fat to the pot and the onion and garlic. Sauté a few minutes until onions become limp.
  4. Add the broccoli stems and mushrooms, coat well and stir for about 1 minute.
  5. Next add the broth, cumin and bring to a boil then simmer covered for 10 minutes.
  6. Then use either an immersion blender and blend the soup contents, or remove and blend until smooth in a food processor or blender.
  7. Taste and add more salt if needed.
  8. Return blended soup back to the pot and add the broccoli florets and cooked chicken.
  9. Cover with a lid and simmer about 10 minutes or until broccoli is tender, but still slightly crunchy.
  10. Let sit for about 10 minutes or longer before eating for best flavor.

This make a great portable lunch when heated then stored in a thermos.

Gluten-Free Pizza With Paleo Crust

  Easy Gluten Free Pizza

I’ve played with so many gluten free pizza recipes, it’s ridiculous, none have come close to this one, which has served well as a base recipe for the one I am about to share. Since pizza is not a common meal in our home, and we don’t necessarily have allergies to dairy, I like to make it seem as “real” as possible and avoid gluten at all costs since we do not react well to it.

I top my pizza with grated raw cheddar cheese from Trader Joes and pepperoni from Whole Foods and I always make my own pizza sauce with tomato paste and water; mix to make a sauce and add spices (oregano, garlic, rosemary, whatever I have on hand) and salt to my liking. For the pepperoni, I bake it on a cookie sheet for about 5 minutes before I top my pizza with it to give it more of a crunchy texture.

The original recipe called for tapioca which can be used in place of the arrowroot, but I tried it with tapioca the first time and I felt like it took a week to digest! Arrowroot is so much lighter on the digestion.

I also use this dough for making crackers, I like my crust thin anyway so I can just cut it into squares after the baking step, before it cools.

This recipe makes 2 large pizza dough’s if they are rolled out thin.

Ingredients:

  • 1 C arrowroot starch
  • 3/4 C coconut flour
  • 1 tsp unrefined salt, I use Himalayan
  • 1/2 C olive oil, palm shorting or butter, melted
  • 1/2 C warm filtered water
  • 1 large free range egg

Instructions:

  1. Preheat oven to 450F
  2. In a food processor, place the arrowroot, coconut flour and salt.
  3. Pour in the olive oil or other cooking fat and water.
  4. Turn processor on and mix for about 20 seconds, the mixture should be wet and crumbly looking at this point.
  5. Next, add the egg and turn the processor on, a ball will form from all the dough after about 10 seconds and it’s done!
  6. Remove from processor and gather all the dough that sticks to the bottom, form into balls and place between 2 sheets of parchment paper, use a rolling pin and flatten to the thinness or thickness you like (I like mine thin).
  7. Bake on a cookie sheet, lined with parchment paper for about 10 minutes to your desired texture; soft or crispy. After 8 minutes, check every minute or 2 until it’s the texture you like.

After the crust has fully baked, take it out and top with your choice of toppings and place back in the oven at a lower setting of 350F- 400F, depending on which topping you choose, you will have to adjust the temperature. You do not need to use parchment paper for the second bake with the toppings. The pizza I make with pepperoni and cheese takes about 8 minutes @ 375F to cook to my liking (cheese beginning to brown).

The crusts can easily freeze after baking by wrapping heavily in plastic wrap or in a gallon sized ziplock bag and then taken out without thawing, just top and pop in the preheated oven.

Paleo pizza crust dry ingredientsPaleo crust after wet ingredientsPaleo crust final dough ballPaleo pzza crust dough ball

Here is one of the Paleo crusts I’ve made, I always bake it prior to topping it:

Paleo Pizza Crust