paleo bread stuffing

paleo bread stuffing

 

paleo bread stuffing

Stuffing has always been a favorite part of my Thanksgiving table and I am sure I am not alone. I have always created my mother’s classic stuffing recipe but with everyone gluten free in my household I decided to change it up this year. This is still wonderfully familiar and cozy…

Ingredients:

paleo bread stuffing

Bread:
3 Tbsp. Butter, melted
1 Tbsp. Olive Oil
½ cup + ⅓ cup Almond Flour
¼ cup Ground Flaxseed
2 Tbsp. Tapioca Starch
½ tsp. Baking Powder
¼ tsp. Baking Soda
¼ tsp. Garlic Powder
¼ tsp. Salt
¼ tsp. Black Pepper
2 Tbsp. Coconut Milk
2 Eggs

 

Vegetables:

2 Tbsp. Butter
1 medium Yellow Onion, chopped
2 Large Carrots, peeled and chopped
2 cups Chopped Celery
2 cups Chopped Mushrooms
4 cloves Garlic, grated
¼ tsp. Salt
¼ tsp. Black Pepper
1 Tbsp. chopped Sage
1 Tbsp. Chopped Parsley
1 tsp. Dried Thyme
¼ cup Cranberries
2 Eggs
¼ cup Broth of choice

 

Directions

  1. To make the bread: Preheat the oven to 350 degrees Fahrenheit. In a large bowl, whisk together the butter, olive oil, coconut milk and egg. In another bowl, mix the almond flour, flaxseed, tapioca, baking powder, baking soda, garlic powder, salt and pepper. Pour the dry mixture into the wet mixture, mixing as you go until the batter is well combined. Pour the batter into a greased or parchment-lined loaf pan.
  2. Bake at 350 degrees for about 20 minutes, or until the bread is firm.
  3. Allow the bread to fully cool, then cut the bread into cubes. Lay the cubes out on a sheet pan and bake for 5 minutes on either side, or until they are a bit dried out. Set the cubed bread aside.
  4. Increase the oven temperature to 375 degrees. In a large pan, melt the butter over medium heat. Add in the chopped onion, carrots, and celery and saute for 3-5 minutes. Add in the mushrooms and garlic and saute until vegetables are tender. If the pan begins to burn, add a small amount of broth to the pan. Add in the salt, pepper, sage, parsley and thyme as well as the dried cranberries.
  5. Remove the pan from the heat and allow the mixture to cool slightly. Stir in the cubed bread. Grease a baking dish and pour the stuffing mixture into it. Whisk the eggs with the broth and pour the mixture over the stuffing.
  6. Cover the pan with foil and bake at 375 degrees for 10 minutes. Uncover the baking dish and bake for an additional 10-15 minutes, or until golden on top.

melissa

 

Green Bean Casserol

Green Bean Casserole

A cozy recipe your family will love for Thanksgiving. A healthier version of the classic green bean casserole topped with almond flour and onions.

Ingredients:

Green Beans:
2 lbs. Green Beans, steamed
1 Tbsp. Butter
1 Tbsp. Olive Oil
1 cup chopped Sweet Onion
4 cloves Garlic, grated
8 oz. Cremini Mushrooms, half chopped and half sliced
¾ cup Mushroom or Vegetable Broth
1 cup Cashew Milk
¼ cup Full Fat Coconut Milk
2 Tbsp. Tahini
½ tsp. Mustard Powder
1 Tbsp. Coconut Aminos (or Wheat-Free Tamari)
¼-½ tsp. Salt (will depend on the type of broth you use)
½ tsp. Black Pepper
1 tsp. Tapioca Starch

 

Onion Topping:
1 large Yellow onion, thinly sliced
1/2 cup Almond Flour
2 Tbsp. Tapioca Starch
1/2 tsp. Garlic Powder
¼-1/2 tsp. Salt
Pinch of Black Pepper

 

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Thinly slice the onion and place them in a bowl. Pour the coconut milk and lemon juice in the bowl and mix. Let the onions soak for about 30 minutes.
  3. Combine the almond flour, tapioca starch, garlic powder, salt and pepper in a dish. In batches, dip the soaked onions into the almond flour mixture to coat them, then carefully place them onto a parchment-covered sheet pan. Bake for 10-15 minutes on both sides, or until the onions and browned and crispy.
  4. While the onions are baking, steam the green beans until they are just tender, but still a little crisp and set aside. Heat the butter and olive oil in a large pan over medium Heat. Once hot, add the onion and brown for 3-5 minutes.
  5. Add in the garlic and mushrooms and saute for 1-2 minutes. Add the broth and allow the mixture to come to a simmer. In a bowl, whisk together the cashew milk, coconut milk, tahini, mustard powder and coconut aminos. Pour the mixture into the pan and whisk together until the mixture begins to bubble. Ladle ¼ cup of the liquid into a bowl and whisk in the tapioca starch to form a slurry.
  6. Pour the steamed green beans into the pan with a pinch of salt and pepper and cook for 1-2 minutes, stirring occasionally. Pour the slurry into the pan and saute with a wooden spoon until the sauce begins to thicken. Once the mixture begins to thicken, remove the pan from the heat. Mix in half of the crispy bean beans.
  7. Lower the oven to 375 degrees. Lightly grease a baking dish and pour the green bean mixture into it. Top the casserole with the remaining crispy onions. Bake the green bean casserole for 15-20 minutes, or until it is browned and bubbling.
  8. Enjoy!

melissa

 

Roasted Vegetables

Roasted Vegetables

Deliciously seasoned vegetables with an incredible seasoning blend that can be a side for any lunch or dinner option. I make these roasted veggies on meal prep day so that I have enough for a few days. These fly out of my fridge when the kids are all home.

Ingredients:
3 Large Carrots, sliced into fries
1 Large Parsnip, cut into fries
1 bunch Radishes, stems cut and halved
1 Rutabaga, peeled and cut into fries
3 cloves Garlic, smashed
2 sprigs Rosemary
1-2 Tbsp. Avocado Oil
Salt and Pepper

 

Directions:
1. Preheat the oven to 375 degrees Fahrenheit. Take the leaves off of one sprig of rosemary and roughly chop them. Smash or roughly chop the cloves of garlic.

2.Toss the veggie fries and halved radishes in a bowl with the garlic, rosemary leaves, whole sprig of rosemary and the avocado oil. Sprinkle with salt and pepper. 

3. Line the vegetables in a single layer on a parchment covered sheet pan. Roast at 375 degrees for 15-20 minutes. Carefully flip the vegetables over and roast for an additional 15-20 minutes or until golden.

4.Enjoy as a snack or with your favorite meal!

melissa

 

The best kale and avocado salad ever and it’s healthy and quick. It is Golden Goddess approved- who knew eating healthy could be this easy?

Ingredients:

Salad:
5 cups thinly chopped Lacinato Kale
1/2 cup sliced Radishes
2-3 Campari Tomatoes, sliced
1 Carrot, peeled into ribbons
1 Avocado, thinly sliced
1/2 cup Brussel Sprouts, thinly sliced

 

Dressing:

Juice from 1 Lemon
1 tsp. Dijon Mustard
1/2 Tbsp. Honey
2.5 Tbsp. Olive Oil
1/4 tsp. Garlic Powder
Salt and Pepper

Directions:

1. Add all dressing ingredients to a blender and blend until smooth. Add salt and pepper to taste.

2. Pour half of the dressing over the kale and massage the kale with your hands. Allow the kale to marinate for 10 minutes. Add in the remaining salad ingredients and the rest of the dressing. Gently toss the salad together and allow it to marinate for an additional 10 minutes before enjoying.

melissa

 

Save your self time and by throwing all these ingredients into one pot without compromising on taste. Enjoy!

Ingredients:

Marinade:
1/2 Tbsp. Sesame Oil
1/4 cup Coconut Aminos
1 Tbsp. Honey
2 Tbsp. Coconut Milk
1 Tbsp. Rice Wine Vinegar
2 tsp. Lime Juice
1 Tbsp. grated Fresh Ginger
3 cloves Garlic
2 Tbsp. Sesame Seeds
2 Tbsp. Creamy Peanut Butter
1-2 Tbsp. Water (as needed, to thin)
Pinch of Salt
Squeeze of Sriracha or Pinch of Red Pepper Flakes (to taste)

 

Chicken and Vegetables:

1 lb. Chicken breast, cut into 1” cubes
1 Large Red Bell Pepper, thinly sliced
1 Large Carrot, thinly sliced
1 medium Zucchini, halved and cut into moons
1 Tbsp. Avocado Oil

 

For Serving:

Jasmine Rice or Cauliflower Rice
Sliced Green Onions
Peanuts
Sriracha

 

Directions:
Combine all marinade ingredients in a high speed blender and blend until smooth. Start with 1 tablespoon of water and add more if needed to thin the marinade and to get it to blend. Add salt and heat to taste.

Pour half of the marinade in a bowl and add in the chicken. Mix the chicken in the marinated until well coated and refrigerate for 30-45 minutes.

Preheat the oven to 350 degrees Fahrenheit. Toss the peppers, carrots and zucchini in the avocado oil and a pinch of salt. Line a sheet pan with parchment and arrange the vegetables on the sheet pan. Intersperse the marinated chicken cubes between the vegetables on the pan.

Place the pan in the oven and roast for 10-15 minutes. Gently toss the vegetables and flip over the chicken. Pour the reserved marinade on top of the chicken cubes and any left on the vegetables.

Place back in the oven for 10 minutes or until the chicken reaches an internal temperature of 165 degrees.

Serve the chicken and vegetables with Jasmine rice or cauliflower rice, green onions, peanuts and more sriracha.

melissa

Wild Rice Salad

wild rice salad

Ingredients:

1 cup Wild Rice Blend (I like Lundberg Wild Rice Blend – https://www.lundberg.com/product/lundberg-wild-blend-rice/)
2 cups Bone Broth of Choice
1 Tbsp. Butter
1 cup Chopped Kale (I like Lacinato/Dino Kale)
1 cup Shredded Brussels Sprouts
1 Delicata Squash, cored and cut into rings
1 cup cubed Butternut Squash
¼ cup Olive or Avocado Oil, divided
Salt and Pepper

 

Directions:

Rinse rice two or three times prior to adding it to a pot. Add the bone broth and butter and bring to a boil. Reduce to a simmer and cover the pot. Cook for 35-45 minutes, or until the rice is just tender (or according to package instructions). Remove the pot from the heat but keep it covered in order for the rice to finish cooking.

While the rice is cooking, prepare the squash. Preheat the oven to 375 degrees. Toss the delicata squash rings and olive oil in 1-2 tablespoons of oil and a sprinkle of salt and pepper. Place the squash on a parchment-covered sheet pan and roast for 20 minutes. Flip the squash over and cook for an additional 10-20 minutes, or until they begin to brown. Set aside.

For the kale, you have two cooking options. Massage the kale in another tablespoon of oil and pinch of salt and place it on a parchment-covered. Roast for 15 minutes or until roasted but still tender. Alternatively, you can add the chopped kale to the pot with the rice in it right when you take the pot off of the heat. The steam and residual heat will wilt the kale. 

Prepare the sage leaves by heating 1-2 tablespoons of oil in a small pot or saucepan. Once hot, drop in the sage leaves in order to fry them. Watch them closely and take them out once they become rigid. Quickly place them on a plate lined with a piece of paper towel and sprinkle with salt. Repeat with any remaining sage you have left.

Once the rice has cooled a considerable amount, combine the rice, kale, brussels sprouts and squash in a bowl. Crush half of the sage leaves and gently fold them into the salad. Garnish the rest of the salad with whole sage leaves. You can also add in chopped nuts like walnuts or pecans. Season with salt and pepper and a squeeze of lemon if you’d like. This salad is also great with my tahini sauce here (https://nourishinglab.com/nl-roasted-vegetables-with-tahini-dressing/). 

 

winter squash frittata

winter squash frittata

winter squash frittata

Ingredients:

9 Eggs
1 cup Baby Arugula or Baby Kale
2 cups cubed Butternut squash, or winter squash of your choice
1-2 Tbsp. Olive or Avocado Oil
1 Tbsp. Coconut Milk
Salt and Pepper

 

Directions:

Preheat your oven to 350 degrees Fahrenheit. Toss the butternut squash with oil, salt and pepper. Line a sheet pan with parchment and arrange the cubed squash in a single layer on the pan. Roast for 30-40 minutes, or until the squash is tender. Set it aside and allow it to cool.

In a large bowl, whisk the eggs and coconut milk together. Add in the cubed squash and greens. Add a good pinch of salt and pepper and mix together.

Grease an 8 or 9 inch baking pan with butter or oil. Pour the egg mixture into the pan. Bake for 25-35 minutes (depending on size of pan). The egg should be fully cooked and just set in the center. Allow the dish to cool slightly before slicing and enjoying.

melissa

steak and broccoli salad

What is so nourishing about this recipe? This Steak and Broccoli Salad is the perfect summer meal that adheres to the Golden Goddess Plate- clean protein, healthy fats, loads of veggies and greens. The skirt steak is a great source of protein that helps to fuel and repair your body. It also supports a healthy immune system that encourages muscle growth and repair. The protein will also help balance your blood sugar levels and keep you satiated longer which ultimately will support weight loss.

Ingredients:

Steak:
3/4 lb. Skirt Steak
Salt and Pepper
1 Tbsp. Avocado Oil

Salad:
4 cups Chopped Broccoli
1 cup Chopped Radishes
1 cup Shredded Carrots
1/4 cup Pumpkin Seeds
1 Avocado, ½ cubed and ½ sliced
1 Tbsp. minced Basil

Dressing:
1/4 cup Basil
1 Lemon, juiced
1/2 Tbsp. Red Wine Vinegar
1 clove Garlic, grated
1 tsp. Honey
3 tbsp. Olive Oil
1 tsp. Dijon Mustard
Salt and Pepper

 

Directions:

Preheat your oven to 375 degrees. Once hot, place a seasoned cast iron pan in the oven to heat for 15 minutes. Once hot, set the pan over a burner set to medium-high heat and add the avocado oil. Season the skirt steak on both sides with salt and pepper and place it in the pan. Sear the steak on both sides for 1-2 minutes, then place the pan in the oven until it is done to your liking. Allow it to rest for 10 minutes before slicing across the grain.

Prepare the dressing by combining all dressing ingredients to a blender or food processor and blend quickly. Season the dressing with salt and pepper.

Add the broccoli, radishes, carrots, pumpkin seeds, the cubed avocado and minced basil to a large bowl. Toss the salad with the basil dressing. Top the salad with sliced avocado and steak.

melissa

 

Chicken Kale Caesar Salad

What is so nourishing about this recipe? This lighter version kale chicken caesar salad is gluten free, dairy free and a Golden Goddess approved.  Kale is a great source of  all three antioxidants- beta-carotene and vitamin C and E. Organic chicken is a quality protein that will support weight loss, a healthy metabolism, maintain a healthy immune system, curb your appetite and help sustain lean muscle. Let’s dig in together!

 

Ingredients:

Salad:
5-6 cups thinly sliced Dino Kale
3 Tbsp. Macadamia Nuts

Chicken:
½ lb. Chicken Breast, cut into cubes
2 Tbsp. Olive Oil, divided
½ Tbsp. Lemon Juice
½ tsp. Garlic Powder
¼ tsp. Turmeric
½ tsp. Thyme
¼ tsp. Salt
Pinch of Black Pepper
½ Tbsp. Honey (reserved)

Dressing:
2 Tbsp. Lemon Juice
1.5 Tbsp. Olive Oil
2 tsp. Tahini
1 tsp. Lemon Juice
1 clove minced Garlic
Pinch of Black Pepper
¼+ tsp. Salt

Directions:

Preheat the oven to 350 degrees. Place a seasoned cast iron pan in the oven for 15 minutes to get hot.Toss all of the chicken ingredients together in a bowl except for the honey and allow to marinate for 10 minutes. 

When the pan is hot, place it on the stove top over medium-high heat. After heating for about 20 seconds, add the chicken chunks to the pan, making sure not to crowd them. Drizzle the honey over all of the pieces of chicken. Allow the chicken to sear for 1 minute, then flip them over for an additional minute. Move the chicken pieces around in the pan so that the browned bits at the bottom get picked up by the cubes. Add a tablespoon of water to the pan if you sense anything is burning and give the chicken a mix. Place the pan in the oven until the chicken reaches an internal temperature of 165 degrees. 

Mix together all of the dressing ingredients and add salt to taste. Add a small amount of the dressing to the kale and massage the dressing into it. Add the macadamia nuts and chicken and fold in the rest of the dressing. 

 

watermelon

 

Watermelon is an excellent fruit that hydrates, detoxifies and cleanses the entire body. They are in season right now and will be an amazing addition to your family picnic.

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