Egg Roll Bowl
2 tbsp sesame or coconut oil
3 cloves of minced garlic
½ cup diced onion
2-3 tbsp of diced fresh ginger
1 pound ground chicken
Salt and pepper
1 tbsp of sriracha or other hot sauce
14-oz bag of your favorite coleslaw mix (I like rainbow slaw)
3 tbsp of gluten-free soy sauce or coconut aminos
1 tbsp of vinegar (I use apple cider vinegar but rice vinegar is more authentic)
Optional garnish: toasted sesame seeds.
Heat the oil in a large skillet over medium-high heat. Toss in the garlic, onion and saute until the onion is soft. Add in the diced ginger and saute for 1-2 minutes.
Stir in the ground chicken, a pinch of salt and pepper and the hot sauce. Keep cooking until the chicken is done. Next, stir in the coleslaw, coconut aminos and vinegar and continue until the coleslaw is tender.
Sprinkle with optional sesame seeds and serve.
2 C warm water
2 T active dry yeast
2 t sugar
2 t salt
4 T Grape Seed oil, coconut oil or Extra Virgin Olive Oil
5 C flour
Extra flour for rolling dough.
Optional: basil, oregano, or Italian seasonings to taste
Preheat oven to 450 degrees. Pour warm water into bowl with yeast. Stir to dissolve. Add the remaining ingredients and mix thoroughly. Dump onto floured surface and knead dough for 2 to 5 minutes until smooth and no longer sticky. Add additional flour 1 T at a time if sticks to fingers, counter, or bowl. Cut lump of dough into two and place ball of dough between 2 pcs of parchment paper. Roll out to desired thickness of crust. Makes 2 pizzas (about 11-12”) with a thicker crust or 3 for thinner crusts.
ParBake: Place rolled out dough on bottom sheet of parchment paper in oven on pizza stone or pan. Bake for 3-5 minutes; not letting it brown – watch to not over bake. Remove from oven. Repeat with other dough ball. For all-purpose Gluten...
2 # beef stew meat
3-4 yellow onions, sliced
1 (8 oz) package petite or button mushrooms
1/3 C gluten free all purpose flour
1-2 T coconut oil
1 C dry, red wine
1/2 t Thyme
1/2 t Marjoram
1 t Sea salt or pink Himalayan salt
2-4 C jasmine, basmati, or brown rice or quinoa, cooked
1) Heat large skillet and add coconut oil.
2) Add onions and cook until tender. Remove and set aside.
3) Add stew meat and turn to brown.
3) Sprinkle with flour, marjoram, thyme, black pepper, and salt.
4) Add 1 C of dry, red wine (I used some Malbec I just happened to have on hand ;-))
5) Combine ingredients well. Reduce heat and simmer for about 15 minutes.
6) Add back the onions and then the mushrooms, simmer 15 minutes longer or until mushrooms are the right doneness for you and meat is cooked through.
7) Serve with or over the rice or quinoa. I recommend a smaller portion - 1/4 C-1/2 C.
8) Yields 6-8 servings
This is an easy recipe my family enjoyed along with several other families during camping outings. The guys would cook huge batches outside in a couple pots and the kids thought it was fun to eat at the picnic table using newspapers as our plates. It’s very low maintenance and clean up couldn’t be easier! Here’s a single family-sized version that can be done on the stove top.
3 oz Old Bay Seasoning
2 tbsp. salt
1 ring Kielbasa or Turkey sausage, cut into 1” pieces
8 ears of corn on the cob, cut in half
4 handfuls of pea pods
2 lbs. unshelled uncooked shrimp
8 small, red potatoes, quartered
Optional side: French bread and butter
The amount of items above can easily be modified to your taste.
Cover the table with several layers of newspaper.
In large stock pot, fill it half way with water. Bring to a boil.
Add the old bay seasoning and salt and boil for 5 minutes.
Add kielbasa. Boil for 20 minutes.
Crock Pot Honey Sesame Pork Roast
Serves 6 people
3 pounds pork loin roast
1 T dried oregano
2 T dried basil
½ t black pepper, freshly ground
¾ t salt
2 T garlic, minced
½ C raw honey
2 T coconut oil, melted
1/2 C coconut aminos or Tamari
1/8 C toasted sesame seeds
Side suggestions: rice and steamed asparagus
1/3 to ½ C Honey
2 T Tamari or Coconut Aminos
2 T Water
¼ t Sesame Oil
1 T Apple Cider Vinegar
Red Pepper flakes, to taste
1 T Arrowroot
1 T water
1-1/2 # chicken breast (about 3 breasts), cut into 1 1/2” pieces
1 - 1 ½ C Gluten Free All Purpose Flour
1 t chili powder
1 t cumin
½ t Coriander
½ t onion powder
1 C (½ Pint) Buttermilk OR milk alternative and 1 T vinegar or lemon juice to equal 1 C (let sit 5 minutes)
Avocado Oil for frying, enough to cover the sauté pan to a depth that chicken pieces are submerged half way.
In saucepan over medium heat, add honey, Tamari, water, sesame oil, red pepper flakes and vinegar. Whisk together and bring to a boil.
In a separate bowl, stir together cornstarch and water. Set aside. Once sauce is boiling, add slowly the cornstarch and water mixture. Add water or cornstarch to modify your desired thickness of the sauce.
In a dish, mix the...