Category Archives: Gluten free

Country Style Spare Ribs with Apples, Cabbage, and Fennel

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porkby Karen Frazier

Things are about to take a turn here at Recipes for My Kids. As you may have already noted, I often include gluten-free and dairy-free recipes because I have celiac disease and a casein allergy. While the kids were still at home, I went ahead and prepared their favorites that contained dairy and gluten anyway. The result was that I cross-contaminated myself frequently, and often wound up feeling very ill.

Now Tanner is off to college, and Kevin is only here one or two weekends per month. When Tanner left about a month ago for college, I realized it was the perfect time to turn my kitchen into a gluten-free, dairy-free mecca. I meticulously cleaned the entire kitchen, removing all traces of gluten or dairy that had accumulated in drawers and cupboards over the years. I purchased new gluten-free cookware and utensils. I designated a small counter and a single cupboard the spot for preparation of gluten-containing foods like sandwiches or toasts, and implemented very specific cleaning protocols so if someone made a gluten-containing food, it didn’t cross over into my pristine area. Even the freezer has a designated gluten area (the bottom shelf), and the kids have a refrigerator up in their room if they want to store some gluten-containing food when they are home.

As a result, I started feeling better than I had in years. With even the tiniest traces of gluten and dairy cross-contamination removed from my home, the years of symptoms I’d experienced such as exhaustion and digestive discomfort went away. Clearly I was on the right track.

With dairy and gluten grains off the table, my ultimate plan was to move in the direction of an ancestral style diet that didn’t contain any grains, processed foods, industrial seed oils, chemicals, processed sugar, or processed salt. My plan was to move into a more ancestral way of eating gradually. Then, about a week after Tanner left for school, Jim had a heart attack. I decided at that moment it was time to truly revamp his diet and mine in order to protect his heart health in the future.

Today, just four weeks later, my kitchen is a very different place. I cook every meal from scratch – all aspects of it – and I make it without grains, processed foods, or industrial seed oils. Jim has already lost 15 pounds in about two weeks, and his health is the best I have seen it in quite some time. We’re lucky because his heart attack was very mild. It served as a wake-up call to both of us.

Because I’m cooking so much, I’ve come up with a few strategies to give myself a break so I’m not in the kitchen constantly. For example, I typically make enough in each meal so that we get two dinners out of it, as well as something for the freezer. That way, on nights I don’t feel like cooking, I’ve got food in the freezer that can easily be thawed and reheated.

I’m also using my slow cooker. A lot. When it’s not in use cooking meals, I’ve got it simmering with a bone broth or stock to use in recipes. To make the stocks, I use bones and trimmings from meat, carrots, onions, celery, garlic, and herbs. I simmer it for 12 to 24 hours depending on the type of bones and freeze it so I have it on hand whenever I want to make a quick soup.

So – this is a very long way of saying this. You’ll notice things changing here on the blog. All recipes from this point forward (unless I’m getting in the way back machine and pulling out a favorite recipe from the past) are both gluten-free and dairy-free. More likely than not, they’ll also be grain-free and contain lots of healthy plant foods and pastured ingredients. Some may call it paleo. Some may call it primal. But I just call it delicious. So here’s the first paleo recipe. Enjoy!

Country Style Spare Ribs with Apples, Cabbage, and Fennel

  • 2 sweet tart organic apples (such as honey crisp), peeled, cored, and sliced
  • 1 organic fennel bulb, thinly sliced
  • 1 red onion, thinly sliced
  • 3 cloves garlic, minced
  • 1/4 cup raw apple cider vinegar
  • 1/4 cup chicken stock
  • 1/2 teaspoon cinnamon
  • 1 sprig thyme
  • Dash cayenne
  • 2 pounds pastured country style pork spare ribs
  • Sea salt and fresh cracked black pepper to taste
  • 1 small green organic cabbage, cut into small pieces
  1. In a large slow cooker, combine the apples, fennel, onion, garlic, apple cider vinegar, chicken stock, cinnamon, thyme, and cayenne. Stir to combine.
  2. Season the pork with sea salt and fresh cracked black pepper. Add to the slow cooker and stir to combine with the vegetables and apples.
  3. Cover and cook on low for 8 to ten hours, or on high for five hours.
  4. An hour before serving, stir in the cabbage. Cover and continue to cook on low for an additional hour.

Steak Tacos

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steak taco

by Karen Frazier

I love a good steak taco on a fresh corn tortilla with guacamole and pico di gallo over the top. It’s so delicious and relatively simple to make. If you’ve never made your own corn tortillas, they are totally worth the effort, and they’re pretty easy to do. Just purchase a simple cast iron tortilla press for under $20, and you’ll suddenly find all sorts of reasons to make fresh corn tortillas.

Note: Since we have started eating paleo, I still use the basic steak marinade recipe, but we skip the corn tortillas. Instead, we wrap the steak and guacamole in tender butter lettuce leaves for a delicious taco.

Steak Tacos

  • 1 (16 ounce) flat iron steak
  • 6 scallions, roots removed and roughly chopped (including green parts)
  • 3 cloves garlic
  • 1 jalapeño, seeded, cut into pieces
  • 1/2 bunch cilantro
  • 1/2 teaspoon salt
  • Juice of 2 limes
  • 1/4 cup olive oil
  • 1 recipe corn tortillas (recipe follows) (omit for paleo/whole30)
  • 1 recipe guacamole
  • 1 recipe pico di gallo (recipe follows)
  • Butter lettuce leaves (for paleo or whole30)
  1. Prick the flat iron steak with a fork several times on both sides and season it with salt and pepper. Put the flat iron steak in a large zipper bag.
  2. In the bowl of a food processor, combine the scallions, garlic, jalapeño, cilantro, salt, lime juice, and olive oil. Pulse the food processor for 10 to 20 one-second pulses, until the vegetables and herbs are finely chopped. Set aside one tablespoon of this mixture and refrigerate in a small container.
  3. Scrape the remaining herb mixture into the bag with the flat iron steak. Squeeze the bag to distribute the herb paste so it completely covers the steak. Refrigerate the steak and allow it to marinade for about three hours.
  4. When you’re ready to assemble the tacos, scrape the herb paste off of the steak and discard it. In a large sauté pan (I use cast iron) set on medium high, heat some olive oil until it shimmers. Add the steak and cook three to four minutes per side for medium rare. Set the cooked meat aside tented with foil while you prepare the tortillas and pico di gallo.
  5. Cut the meat on the bias into thin strips. Put the warm strips of meat in a bowl and toss with the reserved herb paste.
  6. To assemble, place the meat on the corn tortillas or lettuce leaves. Top with a dollop of guacamole and some pico di gallo.

Corn Tortillas

  • 1 3/4 cup masa harina
  • 1 1/8 cup water
  • Pinch salt
  • Juice of one lime
  1. In a large bowl, mix all ingredients until the form a ball of dough.
  2. Separate the dough into 15 equal sized balls and cover them with a damp cloth.
  3. Working one ball at a time, press it on the tortilla press (or roll it out into a thin tortilla shape).
  4. Heat a cast iron pan over medium heat. Cook the tortillas one at a time, about three minutes per side until. Wrap the tortillas in a towel to keep them warm until you are ready to serve them.

Pico di Gallo

  • 1 large heirloom tomato, seeded and diced
  • 1 red onion, finely chopped
  • 2 tablespoons cilantro, finely chopped
  • 1/2 jalapeño, seeded and finely chopped
  • Dash salt
  • Juice of one lime

Combine all ingredients in a small bowl.

photo credit: calamity_hane

Potato Soup with Italian Sausage, White Beans, and Kale

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soupThis hearty soup makes a delicious meal. When I first made it, I had fresh garlic scapes available, which was really tasty. Unfortunately, garlic scapes are only available about one month out of the year, so I’ve adapted the recipe for use with any garlic. If at all possible, use fresh, in-season garlic that hasn’t yet been cured. I have also made the recipe gluten-free by using masa harina (corn flour used to make corn tortillas). I find masa harina has a very clean flavor that is similar to wheat flour. Some other gluten-free flours add off flavors to soups and stews, but the masa harina does not. You can substitute any other gluten-free flour if you wish, or add all-purpose flour if you don’t have any problems with gluten. To make the soup dairy-free, as well, use your favorite non-dairy milk in place of the heavy cream and either use clarified butter or a clean-tasting oil that works well at high-temperatures, such as grape seed oil.

Potato Soup with Italian Sausage, White Beans, and Kale

  • 1/4 cup butter
  • 2 pounds bulk sweet Italian sausage
  • 1 onion, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1 bunch kale, stemmed and cut into bite sized pieces
  • 5 cloves garlic, through a press
  • 1/4 cup masa harina (or all-purpose flour for non-gluten-free)
  • 5 cups chicken stock
  • 1/4 teaspoon crushed red pepper flakes
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 (14 ounce) can white beans, drained
  • 2 large potatoes, peeled and diced
  • 1/2 cup heavy cream
  • Sea salt and fresh cracked black pepper, to taste
  1. In a large pot, heat butter on medium-high until it bubbles. Add the sausage and cook, crumbling as you cook, until it browns. Remove the cooked sausage from the pot with a slotted spoon and set it aside on a platter.
  2. Add the onion and carrots to the fat that remains in the pan. Cook, stirring occasionally, until the vegetables begin to brown, about six minutes.
  3. Add the kale and cook, stirring frequently, until it softens, about three more minutes.
  4. Add the garlic and cook, stirring constantly, until it is fragrant, about 30 seconds.
  5. Add the masa harina and cook, stirring constantly, for two minutes.
  6. Add the chicken stock. Use the side of the spoon to scrape any browned bits from the bottom of the pot as you add the stock.
  7. Add the red pepper blames, onion powder, garlic powder, beans, and potatoes. Return the sausage to the soup, adding the juices that have collected on the platter, as well.
  8. Bring the pot to a simmer and reduce heat to medium-low. Simmer the soup until the potatoes soften, about 10 minutes.
  9. Stir in the cream. Season to taste with salt and pepper.

Pumpkin Cheesecake with Caramel Whiskey and Chinese Five Spice Pecans

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pumpkin cheesecake with sour cream topping Jim’s favorite dessert in the entire world is cheesecake. Several years ago, I baked Gourmet Magazine’s Pumpkin Bourbon Cheesecake, and it instantly became his new favorite. Over the years, I’ve tweaked the recipe little by little until it has taken its present (delicious) form.

For the crust

  • 1/2 stick (1/4 cup) unsalted butter
  • 3/4 cup graham cracker crumbs (about five graham crackers – use S’moreables gluten-free graham style crackers for GF)
  • 1/2 cup pecans (1 3/4 ounces),  finely chopped
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon Chinese five spice

For the filling

  • 1 1/2 cups canned solid-pack pumpkin
  • 3 large eggs
  • 1/2 cup packed light brown sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla
  • 1 tablespoon caramel whiskey (Black Velvet or other)
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoons cinnamon
  • 1/2 teaspoon Chinese five spice
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3 (8 oz) packages cream cheese, at room temperature

For the topping

  • 2 cups sour cream
  • 2 tablespoons granulated sugar
  • 1 tablespoon Black Velvet caramel whiskey

For the pecans

  • 1 tablespoon butter
  • 1 cup pecan halves
  • 1 teaspoon cinnamon
  • 1 teaspoon Chinese five spice
  • 1/2 cup sugar

Instructions

  1. Preheat oven to 350 degrees.
  2. Butter a 9″ spring form pan.
  3. Melt 1/4 cup butter in a saute pan over medium heat, swirling the pan occasionally. When the butter begins to brown and smells slightly toasty, remove from heat and cool.
  4. Combine remaining crust ingredients in a food processor, pulsing for 10 one second pulses until fine crumbs form.
  5. Add butter to crust and pulse for five one second pulses.
  6. Press crust into bottom of prepared pan and refrigerate while you make the filling.
  7. Combine all filling ingredients in a large food processor. Process until well combined, scraping sides down occasionally.
  8. Pour filling over crust. Tap pan lightly against counter to remove air pockets.
  9. Place pan on a rimmed baking sheet to catch any leaks. Bake at 350 for 20 to 30 minutes, until sides are set but middle still slightly jiggles.
  10. Cool cheesecake on a wire rack for five minutes. Leave oven on.
  11. Meanwhile, combine topping ingredients, whisking to combine.
  12. Spread over cheesecake and return to oven. Bake an additional five minutes.
  13. Cool for two hours on a wire rack and then refrigerate for three hours before umolding. Top with spiced pecans (below).
  14. For pecans, melt butter over medium heat in a saute pan.
  15. Add pecans and cook, stirring, until they smell toasty, about five minutes.
  16. In a small bowl, combine sugar, cinnamon, and five spice powder.
  17. Toss hot pecans in sugar mixture.
  18. Use pecans to garnish top of the cheesecake.

Lamb Gyros

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gyro

My entire family loves gyros. Made with a spiced lamb, gyros are warm and delicious food.

I’ve been making my own gyros for years. While they are traditionally served on pita with tzatziki sauce, I’m allergic to milk and can’t have gluten. Plus, lately we’ve been eating a paleo diet.  I make a garlic lemon mayonnaise and serve them on a bed of arugula with a quick pickled red onion, chopped cucumber, and heirloom tomato salad. You can also serve the meat as a lettuce wrap with the quick pickles and mayo.

Gyros

  • 1 medium onion, chopped in food processor
  • 5 cloves garlic, minced
  • 1 tablespoon dried marjoram
  • 2 tablespoons fresh rosemary
  • 2 teaspoons sea salt
  • 1 teaspoon fresh cracked black pepper
  • 2 pounds ground lamb
  1. Preheat your oven to 325 degrees.
  2. Place onion in food processor and run processor for about 10 seconds to finely chop it.
  3. Place chopped onion on a tea towel, scraping the sides of the food processor with a rubber spatula to ensure you get all the moisture.
  4. Wrap towel tightly around the onion and squeeze out as much moisture as possible over the sink.
  5. Return onion to food processor with garlic, marjoram, rosemary, salt, and pepper.
  6. Pulse food processor for 10 one second pulses to chop and mix herbs.
  7. Add lamb to herbs in food processor. Process until the lamb and herbs are very well combined, forming a paste-like mixture.
  8. Press lamb mixture into a loaf pan.
  9. Place pan in a 9×13 baking dish and place in oven. Carefully pour boiling water into 9×13 inch pan until it comes about halfway up on the loaf pan (make a water bath).
  10. Cook until lamb reaches 165 degrees.
  11. Remove from oven and set loaf pan on a baking rack to rest, about 15 minutes.
  12. Unmold gyro meat and slice.

Quick pickled red onion recipe can be found here. Combine quick pickled onions with chopped cucumber and heirloom tomatoes and serve atop gyro. Serve on toasted pita if desired, or for low-carb paleo, atop a bed of baby arugula. Top with 1 cup of mayonnaise mixed with 2 cloves of garlic through a press and the juice of one lemon.

Rice with Black Beans, Linguica, and Sweet Peppers (with Paleo adaptation)

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black beans and riceThis is a quick meal to pull together if you’ve got cooked rice and canned black beans. In about 20 minutes, you’ll have a smoky, delicious dish with Portuguese influences. I love the Portuguese sausage, linguica, in this recipe, although you can substitute other types of sausage, as well.

  • 1 lb thin sliced uncured bacon
  • 1 red onion, chopped
  • 2 sweet peppers (red, yellow or orange), seeded and chopped
  • 4 large cloves of garlic, chopped
  • 2 large tomatoes (I use heirloom), chopped
  • 3 chipoltle chiles in adobo, chopped
  • 1 can black beans, drained
  • 1 pound cooked linguica, sliced
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried cumin
  • 1 tablespoon chopped dried thyme
  • 1 tablespoon fresh cracked black pepper
  • 4 cups cooked white rice
  • Sea salt to taste
  1. In a large dutch oven over medium heat, cook bacon until fat renders. Remove bacon from fat with a slotted spoon and set aside.
  2. Add onions and peppers to fat in pan and cook, stirring occasionally, until the vegetables soften, about five minutes.
  3. Add garlic and cook until it releases its fragrance, about 30 seconds.
  4. Add chipoltle chiles and tomatoes. Stir to scrape any browned bits off bottom of pan.
  5. Add beans, linguica, paprika, cumin, thyme, and black pepper.
  6. Simmer over medium heat, stirring frequently, 5-10 minutes to allow flavors to blend.
  7. Stir in rice and reserved bacon and cook to heat through.
  8. Season to taste.

For a paleo version, eliminate the black beans and rice. Replace the rice with riced cauliflower or spiralized zucchini.

Shrub Syrup

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shrub syrupsThis week, I’ve been experimenting with a Colonial method of fruit preservation called shrub. Used as a way of preserving soft fruits for winter. Also known as drinking vinegar, shrub is acidic but very fresh and fruity tasting. It’s a terrific way to use those fruits that are less than attractive, to give you fresh fruit flavors all year long. Once the shrub syrup has rested in the fridge for a week, you can combine it with water or sparkling water for a refreshing non-alcoholic beverage or add about an ounce to brighten up a cocktail.

If you first taste shrub as soon as you mix the vinegar and fruit syrup, you’ll immediately notice it is bright and vinegary. Over about a week of resting in the fridge, however, the sugar, fruit, and vinegar continue to ferment until it reaches a stable condition where the acids have mellowed and the fruit flavors shine with bright freshness.

I’m making three different flavors of shrub – blueberry balsamic, peach ginger, and raspberry champagne. The flavor varieties are really endless, however, once you get the basics down. You can use any type of a soft fruit – plums, nectarines, peaches, berries, as well as aromatic herbs and spices. I saw a recipe for blueberry cinnamon that uses a cooked syrup, for example, and I saw another recipe for a cucumber basil shrub.

Many recipes call for cooking a simple syrup, and then steeping it with the fruit before adding vinegar. I am using a non-cooked process, however, in which you macerate the fruit with sugar for a few days, and then strain the solids off and combine the resulting juice and residual sugar with the vinegar.

Peach Ginger Shrub Syrup

  • 6 organic peaches, pits removed
  • 1 tablespoon grated fresh ginger
  • 3/4 cup super fine sugar
  • 1 cup white vinegar or champagne vinegar
  1. Roughly cut peaches and mash them in a non-reactive bowl.
  2. Add sugar and ginger. Stir well to combine.
  3. Cover and refrigerate for a minimum of 24 hours, stirring occasionally.
  4. Use a wire mesh strainer to strain solids into a large glass measuring cup. Press lightly on solids to extract all of the juice.
  5. Scrape any residual sugar from the bottom of the bowl into glass measuring cup.
  6. Pour vinegar into a sterilized one-quart mason jar (I sterilize in the dishwasher.)
  7. Pour juice and sugar from the cup into the jar.
  8. Seal tightly and shake to combine.
  9. Store in the refrigerator for one week, shaking vigorously once or twice a day to combine any sugar that settles to the bottom.

Blueberry Balsamic Shrub

  • 2 cups organic blueberries
  • 3/4 cup super fine sugar
  • 1/2 cup balsamic vinegar
  • 1/2 cup raw apple cider vinegar
  1. Mash blueberries in a bowl and mix with sugar.
  2. Macerate, covered in the refrigerator for at least 24 hours.
  3. Strain juice from solids and scrape any remaining sugar from bowl into a glass measuring cup.
  4. Pour vinegar into a sterilized one quart mason jar.
  5. Add strained fruit juice and sugar to jar.
  6. Seal tightly and shake well to combine.
  7. Refrigerate for one week, shaking a few times daily to dissolve any sugar.

Raspberry Champagne Shrub Syrup

  • 2 cups organic raspberries
  • 3/4 cup super fine sugar
  • 1 cup champagne vinegar
  1. Mash raspberries in a non-reactive bowl.
  2. Add sugar and stir well. Cover and allow to macerate in the refrigerator for at least 24 hours.
  3. Use a wire mesh strainer to strain off solids into a glass measuring cup. Scrape any remaining sugar from bottom of bowl into cup.
  4. Pour champagne vinegar into sterilized mason jar.
  5. Pour juice and sugar into jar.
  6. Seal jar and shake well to combine.
  7. Refrigerate for one week, shaking the jar once or twice a day.

Shrubs will keep in your refrigerator for one year.

To use your shrub:

  • Add one ounce of shrub syrup to 8 ounces of water or sparkling water.
  • Use a jigger in cocktails. Avoid cocktails with citrus fruits because the shrub will be acidic and if you combine it with citrus you’ll have two times the acidity.

Produce that makes good shrub:

  • Blueberry
  • Dark cherry
  • Cucumber
  • Plum
  • Nectarine
  • Strawberry
  • Tomato
  • Blackberry

Herbs/Spices to add:

  • Basil
  • Thyme
  • Cinnamon
  • Lemon thyme
  • Rosemary
  • Star anise
  • Nutmeg
  • Allspice
  • Vanilla bean
  • Mint

Vinegars

  • White vinegar
  • Apple cider vinegar
  • Sherry vinegar
  • Red wine vinegar
  • Balsamic vinegar
  • White wine vinegar

Sweet Potato Zucchini Hash with Fried Eggs

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tomatoesThis is my favorite time at the farmers’ market, because there are so many great organic fruits, vegetables, and herbs to choose from. I’m a huge fan of buying local produce at farm stands and farmers’ markets, because local food picked and sold at the peak of freshness has incredible flavors. Buying local also supports local farmers. This week at the market I purchased:

  • Sweet potatoes
  • Heirloom tomatoes
  • Zucchini (actually, a friend gave me some)
  • Fresh eggs
  • Chives
  • Onions
  • Thyme

These ingredients all came together this morning in a spectacularly fresh farmers’ market breakfast.

Sweet Potato Zucchini Hash with Fried Eggs

  • 2 tablespoons rendered duck fat
  • 1 onion, diced
  • 1 sweet potato, unpeeled, cut into a 1/4 inch dice
  • 1 zucchini, unpeeled, cut into a 1/4 inch dice
  • Salt and fresh black pepper to taste
  • 1 tablespoon chopped fresh thyme
  • 2 eggs, fried over easy
  • 1 heirloom tomato, diced
  • Chopped chives
  1. Heat oil in a 12″ non-stick sauté pan over medium heat.
  2. Add onions and cook until transparent, about 3-4 minutes.
  3. Add sweet potatoes and zucchini. Spread in a single layer along the bottom of the pan.
  4. Sprinkle with salt and pepper.
  5. Reduce heat to medium low. Cook, stirring occasionally, until vegetables caramelize, about 30 minutes.
  6. Move hash to one side of the pan to keep warm. Increase heat to medium.
  7. Crack eggs into other side of the pan and cook to over easy.
  8. Mix together tomatoes and chives.
  9. Place hash on two plates. Top each portion with an egg, and then with tomato chive mixture.

Lettuce Wraps

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lettuce wrap

The other day at the grocery store, I came across chicken thighs for $1.29 per pound. The catch was that you had to purchase a huge tray of them – more than enough to feed my family twice over. Still, it made sense to buy them since a smaller tray not on special cost exactly the same as the large tray.

Today, Jim smoked the thighs on the smoker for two hours at 275 degrees. In the last 30 minutes, he glazed them with a reduction of a cup of pure maple syrup, the zest and juice of an orange, a couple of tablespoons of gluten-free soy sauce, and a teaspoon of sriracha. As I knew it would, we had about half of the thighs left when we were done with dinner.

No worries – I have a plan. Tomorrow I will shred the thighs, toss them in the remaining sauce, and make lettuce wraps. Here’s my recipe.

Lettuce Wraps

  • Large leaves from one head of lettuce
  • 1 tablespoon oil
  • 1 cup mushrooms, chopped chopped
  • 1/2 onion, minced
  • 1 clove garlic, minced
  • Meat and skin from six smoked chicken thighs, cut into chunks.
  • Sauce made from a reduction of 1 cup of maple syrup, zest and juice of one orange, 2 T gluten-free soy sauce (or coconut amines), and 1/2 to 1 teaspoon of sriracha (or red pepper flakes) (simmer until syrupy)
  • Shirataki angel hair noodles, rinsed and warmed in hot water, then drained (or some other gluten free noodle) (optional)
  • 2 scallions, julienned
  • 2 carrots, julienned
  • 1 cup bean sprouts
  • Peanut sauce (recipe follows)
  1. Heat oil in a large sauté pan until shimmering.
  2. Add mushrooms and cook to brown, about six minutes.
  3. Add onions and continue to cook until transparent.
  4. Add garlic and cook until it releases its scent, about 30 seconds.
  5. Add chicken and half of the maple syrup sauce and simmer until chicken is heated through.
  6. Remove from heat and set aside.
  7. Rinse shirataki noodles (or cook some other gluten free noodle) under water in a wire colander.
  8. Place colander with noodles in a bowl of hot water and let sit to warm noodles until you are ready to serve. Drain well before serving.
  9. To serve, put chicken and mushrooms on a plate, along with portions of noodles, scallions, carrots, and bean sprouts. Put 2-3 lettuce leaves on each plate. Serve remaining maple syrup reduction and peanut sauce on the side.
  10. To assemble, put portions of chicken, noodles, vegetables, and sauce in the center of lettuce leaves and roll to eat.

Quick Peanut Sauce

In a blender or food processor mix until well combined:

  • 1-1/2 cups of peanut butter (or almond butter for paleo)
  • 3 tablespoons gluten-free soy sauce (or coconut amines for paleo)
  • Juice from one lime
  • 1 tsp to 1 tablespoon sriracha (to taste or omit all together)
  • 1 tablespoon grated gingerroot
  • 1 tablespoon sesame oil
  • 2 teaspoons honey

Scotch Eggs

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Scotch EggsLove breakfast foods but get tired of making the same scrambled eggs and sausages? Try a Scotch egg. They’re easy to make and can be served with fruit or oven potatoes for a filling and simple meal.

Never had a Scotch egg? Essentially, it’s a boiled egg wrapped in breakfast sausage and then breaded and deep fried. It’s easy to make gluten-free, and many people enjoy the eggs with mustard.

Scotch Eggs

  • 6 organic, very fresh eggs
  • 1 pound organic bulk gluten-free breakfast sausage
  • 1 cup almond meal
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 tablespoon sea salt
  • 1 teaspoon mustard powder
  • 1/4 cup duck fat or another paleo-friendly fat
  1. Preheat your oven to 350 degrees. Line a baking sheet with parchment.
  2. Place four eggs in a saucepan and cover them with cold water. Place the pan on the stove and bring to a boil.
  3. As soon as the water boils, remove from heat and cover. Allow to sit off the heat for four minutes.
  4. Plunge eggs in a bowl of ice water. Refrigerate and allow to cool completely.
  5. Carefully peel eggs.
  6. Pat sausage into four thin patties.
  7. Place an egg in the center of each patty, and wrap patty around the egg, sealing carefully.
  8. In a small bowl, combine almond meal, thyme, pepper, salt, and mustard powder.
  9. Whisk two remaining eggs in a small bowl.
  10. Dip each sausage/egg ball into egg wash and then into the almond meal mixture.
  11. In a large pot, heat the duck fat over medium-high until it shimmers.
  12. Add the eggs and cook until browned on all sides, about four minutes per side.
  13. Put the eggs on the prepared baking sheet and transfer them to the preheated oven. Cook until sausage is cooked through, ten to 15 minutes more.