Wholesome Chicken Stir Fry

This chicken stir fry is delicious! It uses coconut aminos instead of soy sauce and arrowroot powder as a thickener instead of cornstarch.  I have tried several times to master making the sauce nice and thick and not too salty, and I think this recipe finally does it! Note that you can use whatever vegetables you prefer, we really liked the snow peas and mixed vegetables which included mushrooms, edamame, carrots, etc., but this will work with whatever you like.  Try it soon!

Wholesome Chicken Stir Fry

(serves 4)

Ingredients:

Stir Fry:

2/3 c. onion (preferrably green onion, if don't have any use white like I did)
2 large garlic cloves
2 tsp ground ginger
1 ½ lbs. Boneless skinless chicken (breasts or thighs work great)
2 Tbsp sesame oil
4 Tbsp coconut aminos
1/8 tsp + ¼ tsp pepper
1 tsp sea salt
¼ tsp red pepper flakes
2/3 c. chicken broth
4 c. mixed vegetables (I used about 2 ½ c. fresh snow peas and 1 ½ c. frozen mixed stir-fry vegetables)
¼ c. cold water
2 Tbsp arrowroot powder
1 Tbsp coconut oil

Rice:

1 c. jasmine rice (white or brown)
2 c. water
1 Tbsp butter

Directions:

1. If serving with rice, begin by bringing 2 c. water to a boil in a medium saucepan. Then, add in 1 c. rice and the 1 Tbsp butter. Cover and lower the heat to low (to simmer). Simmer for about 35 minutes, stirring occasionally. Allow to sit about 5 minutes before fluffing and serving.

2. While rice cooks, chop up onion and mince garlic.

3. Mix together 1/3 c. onion, 1 minced garlic clove, and 1 tsp ginger in a small bowl. Add in 1 Tbsp sesame oil, 2 Tbsp coconut aminos, 1/8 tsp pepper, and ½ tsp sea salt and mix together.

 

4. Cut chicken into 1” cubes and toss with the coconut amino mixture. Cover bowl and place in the refrigerator while you work on the rest of the ingredients.

 

5. Prepare mixed vegetables (if using snow peas, wash and chop off the ends).

 

6. Melt ½ Tbsp coconut oil in a large skillet or wok on medium-high heat. Add in mixed vegetables and cook until slightly tender, about 5 minutes. Remove to a bowl.

7. Add in the other ½ Tbsp coconut oil to the pan. Add in the chicken. Let sit for about 5 minutes, without disturbing. Flip over and cook the other side another few minutes.

8. While chicken cooks, add chicken broth, 1 tsp ginger, 1/3 c. chopped onion, 1 clove minced garlic, 1 Tbsp sesame oil, and 2 Tbsp coconut aminos to a small bowl and mix together.

 

9. In a separate small bowl, mix together ¼ c. cold water and 2 Tbsp arrowroot powder and quickly mix together to dissolve arrowroot powder.

 

10. Add coconut aminos mixture to chicken and allow to boil for a couple of minutes, covered. Then, add in arrowroot powder mixture, stirring quickly to thicken sauce.

 

11. Add back in vegetables, stir, and remove from heat. Add in remaining 1/2 tsp sea salt and 1/4 tsp pepper. Serve over rice and Enjoy! (Note: I have also made this with egg noodles and it is just as good!).

 

Ratatouille

Ratatouille

Ingredients:
1/2 c. extra virgin olive oil (EVOO) or butter
2 medium eggplants, cut into 1 in cubes
2-3 medium zucchini, sliced
1 medium onion, sliced
1 red bell pepper, sliced
3 medium tomatoes, cut into 1 in cubes
1/2 tsp thyme
8 oz goat cheese
Salt & pepper

Directions:
1. Heat 2 Tbsp of the EVOO or butter in very large skillet or dutch oven on medium heat.  Add in cubed eggplant and cook, stirring occasionally, for 5 minutes.

2. Add in 2 more Tbsp of oil or butter and add in sliced zucchini, onion, red pepper, and salt and pepper.  Continue to cook, stirring occasionally, until vegetables are softened, about 5 more minutes.

3. Finally, add in cubed tomatoes and thyme and cook another 5 minutes, until tender.  Simmer mixture another few minutes, until all the liquid has been absorbed. 

4. Serve the Ratatouille with crumbled goat cheese in a bowl and some crusty bread or folded-up in a warmed wrap.

5. Enjoy!!

GF Chocolate Freezer Tart

I served this chocolate tart for two of my Christmas parties this year.  It is very decadent and sweet, but something you don't have to feel guilty about indulging in! This can be served as-is or with some fresh berries on top or homemade whipped cream.  This recipe was adapted from Real Food Forager.

GF Chocolate Freezer Tart

Ingredients:
Crust:
2 c. almond flour
1/4 c. cocoa powder
1/2 tsp sea salt
1/2 tsp baking soda
1 egg
1 tsp vanilla extract
3 Tbsp raw honey (preferably local)
4 Tbsp butter, room temperature
Coconut oil, for greasing

Filling:
2 ripe avocadoes
3 Tbsp raw honey (preferably local)
1/4 tsp stevia
1 large ripe banana
1 tsp vanilla extract
1/2 c. cocoa powder

Directions:
1. Preheat oven to 325 degrees.

2. Mix together dry ingredients for the crust in a food processor: almond flour, cocoa powder, sea salt, and baking soda.

3. Add egg, vanilla, and honey to food processor and mix until well combined.

4. Cut butter into small chunks and add slowly into food processor.  Mix until butter is well incorporated.

5. Grease a tart or pie pan liberally with coconut oil.  Cut a piece of parchment paper to fit in the bottom of the tart pan and grease on top of the parchment paper as well.

 

6. Press batter into the tart pan, spreading evenly and up the sides.  When it is well spread, poke a fork every few inches all over the bottom and up the sides of the tart pan.  Bake the crust for 12-16 minutes at 325 degrees, or until lightly browned.

 

 

7. Allow crust to cool completely.  If using a tart pan with a removable bottom, carefully remove the tart onto a serving plate.  Place in the freezer for at least an hour.

8. Prepare filling by mixing together avocadoes, honey, stevia, banana, and vanilla in a food processor.  Add in cocoa and finishing mixing, until well combined.

 

9. Spread filling evenly in the tart.  Place back in the freezer for at least 4 hours to set well. Cut, serve, and enjoy!

Elderberry Syrup

During cold and flu season, we take this daily to protect ourselves from the cold and flu viruses going around.  It is super easy to make and will keep in the refrigerator for quite some time.  If you do get the flu, take a dose of elderberry syrup every three hours until symptoms subside.  I have used it and it really works!  We buy our elderberries from Mountain Rose Herbs (they also have some tasty teas!).  This recipe was adapted from the Wellness Mama and Elliott Homestead. Also, make sure to use some local honey, usually you can find some at the grocery stores or health food stores in town.  This is important for the cold aspect of the cold and flu prevention. Merry Christmas and be well!

Elderberry Syrup
(makes about 1 1/2 quarts)

Ingredients:
2 c. dehydrated elderberries (see above for where we buy ours from)
8 c. filtered water
2 tsp ground cinnamon
1 tsp whole cloves
2 Tbsp fresh ground ginger
1 c. raw local honey

Directions:

1. Using a large saucepan, mix together water, cinnamon, cloves, ginger, and berries.  Bring the mixture to a boil. Once it begins boiling, put a lid on the saucepan and drop the heat down to low so it is barely simmering. 

2. Simmer the mixture for 45 minutes, stirring occasionally.

3. Allow to cool to room temperature.  Using a fine strainer, strain out the liquid and squeeze any remaining juice out of the elderberries.  Discard the elderberries.

4. Then, stir in the honey and store in a mason jar in the refrigerator.  I recommend adults taking about 1 Tbsp per day.  Kids can also take it, a smaller dose of about 2 tsp per day.

Stay well this holiday season!

Hamburger Casserole

This recipe came from my mom, it is loaded with veggies and is a very comforting meal. This recipe is another easy casserole that takes about 10 minutes to assemble and then goes straight in the oven. It takes about 2 hours to cook, so keep that in mind. Hope you try it soon!

Hamburger Casserole

Ingredients:

1 - 11/2 lbs grass-fed beef

2 lbs red or white potatoes

1 can or 12 oz frozen peas

1 large onion

3 large carrots

3 stalks of celery 

2 cans or 1/2 box low sodium, organic tomato soup

1/2 c. Water or pea juice (if using canned peas)

Sea alt & Pepper, to taste 

Directions:

1. Brown the beef in a medium skillet over medium heat, breaking up into small pieces until browned throughout.

 

2. While beef cooks, chop up potatoes in 1-2" pieces, peel and chop carrots, chop celery, and chop onion. 

3. Layer casserole in the following order:

Potatoes

Salt & pepper

Onion

Carrots

Celery 

Salt & pepper

Peas

Beef 

Salt & pepper

Mix together soup and water (or pea juice) and pour over top

More salt & pepper, if desired

 

4. Cook at 350 degrees for 1 hour with foil covering and then another hour without the foil.

 

5. Enjoy!

 

Lentil, Eggplant, and Kale Soup

This is a great meatless meal that is very filling and full of protein and fiber.  This recipe is adapted from Nourished Kitchen. You will need to start soaking the lentils 8-12 hours before you want to make your soup, I usually do it in the morning so it is ready when I want to make dinner.

Lentil, Eggplant, and Kale Soup

Ingredients:
2 c. lentils
2 Tbsp apple cider vinegar
Water
2-3 medium-sized eggplants
1 Tbsp extra virgin olive oil
1 can diced tomatoes
2 Tbsp butter
1 yellow onion
3 stalks celery
2 bay leaves
1/2 tsp coriander
1 tsp mustard seed
1/2 tsp cumin
8 c. chicken stock (homemade is best)
Sea salt & pepper, to taste
1 bunch kale

Directions:
1. Soak the lentils in the apple cider vinegar and enough filtered water to cover the lentils well in a glass bowl.  Place some plastic wrap over the bowl and let it sit on the counter approximately 8-12 hours.  Most of the water should be absorbed by the lentils and they will be nice and puffy.

2. When the lentils are ready, cut up the eggplant into 1-2" cubes.  Toss the eggplant with olive oil and place in a single layer on a cookie sheet.  Cook the eggplant in a 425 degree oven for about 40 minutes, tossing a couple times during cooking.

3. While the eggplant cooks, chop up the onion and celery.

4. Melt the butter in a dutch oven or large pot on medium to medium-high heat.  Add onion and celery to the pot and saute for about 10 minutes, or until the vegetables are soft.

5. Add in the spices (cumin, coriander, mustard, and bay leaves), chicken stock, tomatoes, and soaked lentils. Bring the mixture to a boil, cover and simmer for about 20 minutes.

6. Add in the roasted eggplant and allow the soup to simmer another couple minutes.  

7.  Remove the 2 bay leaves from the soup (they normally float on top) and add in some salt and pepper, to taste.  Chop up the kale into bite-sized pieces and add into the soup, allowing it to wilt a few minutes before serving.

8. Enjoy!!