Posts tagged ‘grain free’

Grilled Pesto Chicken and Rutabaga Rice (AIP and Grain-free)

I’ve recently discovered rutabaga and it’s many ways to enjoy it! I’ve seen it at the store for years sitting next to the turnips and daikon radishes and never gave them a second glance, though I’m not sure why?! Over the last few months, I’ve experimented with various preparations and recipes and they are quite versatile and delicious.

While I love my quinoa and brown rice, sometimes I need a dish that’s light and filling and packed with nutrition… and this recipe fits the bill. Rutabaga is a bit sweeter than a turnip, compliments the hearty greens and they hold up nicely when pulsed into rice-like pieces in a food processor and sautéed in a skillet. If you are a fan of alternative rice dishes or you avoid grains and/or you follow a paleo lifestyle, add this dish to your repertoire!
rutabag-rice-and-pesto-chicken-close

This AIP-friendly pesto can be used as a dip, a marinade, a sauce or a spread. You can whip up a batch quickly and marinade chicken or toss it with fresh roasted veggies for some added zip. For a vegan dish, substitute grilled portobella mushrooms or roasted cauliflower steaks for the chicken. Oh, how I love options! rutabag-rice-and-pesto-chicken1

Grilled Pesto Chicken & Rutabaga Rice (AIP-friendly, Grain-free) 
Gluten-free, Grain-free, AIP-friendly, Soy-free, Egg-free, Dairy-free, Paleo-friendly, Sugar-free, Nut and Seed-free

 For marinade:
4 chicken breasts (roughly 8 oz), pounded to even thickness to ensure even cooking
1/2 cup AIP-friendly pesto (use store bought if you can have nuts and/or dairy but check ingredients because might not be dairy-free, AIP-friendly and/or vegan)
2 tbsp lemon juice
1/4 tsp sea salt

For rutabaga rice:
2 medium rutabaga, peeled and cut into medium cubes
2 Tbsp coconut oil, olive oil or avocado oil
1 small yellow or white onion, small diced
2 garlic cloves, minced
1/2 tsp sea salt or more to taste
3 cups chopped kale, swiss chard (or your favorite greens)
1/4 cup vegetable or chicken broth
fresh lemon juice for serving
additional pesto for serving if desired

Directions

  1. In a tupperware container with a lid or in a gallon zip lock bag, add chicken, pesto, lemon juice and salt. Shake around fully coated and let marinate for at least 4 hours, preferably overnight.
  2. To make the “rice”, pull out a food processor and use the “S” blade (you might be able to use a high-powered blender but I haven’t tried this). Add the cubed rutabaga chunks and pulse until it resembles a rice-like size.
  3. Preheat your outdoor grill or indoor grill pan (or skillet). Grill the chicken for 5-6 minutes on each side until cooked through depending on thickness (chicken is safely cooked when internal temperature reaches 160 degrees). Tent the chicken with foil and let rest 10 minutes before slicing.
  4. While chicken is cooking (or while resting after if you don’t want to multi-task), heat oil in a skillet over medium-high heat. Add diced onion and cook for 2 minutes. Add garlic and rutabaga rice and saute for another 2-3 minutes, stirring occasionally.
  5. Add sea salt, kale/chard/greens and broth and stir. Cover with lid or aluminum foil and reduce heat to medium and cook for another 5-8 minutes, checking to see when the rutabaga “rice” is tender.
  6. Taste and season rice with salt if needed and/or toss in a drizzle of lemon juice or pesto. Serve with chicken and enjoy!

rutabag-rice-and-pesto-chicken2

Nut-free, Dairy-free Basil Pesto
Makes roughly 1/2 cup

3 1/2 cups chopped basil leaves
1/2 cup chopped fresh parsley (or 1/2 cup more basil)
2 cloves garlic, minced
1/3 cup extra virgin olive oil
1 1/2 Tbsp fresh lemon juice
1/4 tsp sea salt

Directions for pesto: Combine all ingredients in the bowl of a food processor or blender. Blend on high for a smoother sauce-like pesto until smooth or pulse for 30 – 60 secs until pesto reaches your preferred consistency, stopping as needed to scrape down the sides of the blender or food processor with a spatula. Store leftovers in the fridge for 3 days.

November 16, 2016 at 6:46 pm 3 comments

Palak Daal (Chickpeas with Spinach- SRC)

It snowed this week…yep, our first snow of the year already arrived! Growing up in a warmer Texas climate, the quick change of seasons in Montana never fails to catch me off guard🙂 As the temperature drops, I find myself in the mood for more comfort meals as I warm up to the idea that winter is starting to dig in it’s heels for the long haul. Lentils and chickpeas are comfort foods in my book…not only do they have a creamy texture, they’re hearty and filling and can accompany a warm pita or can be used in skillet meals, breakfast dishes and even dessert. This dish for chickpeas and spinach served over cozy rice hit the spot!
palak-dal-channa2
Another idea I am still warming up to is this post is the second to last for the Secret Recipe Club monthly reveals. Sadly, we got the news this month that the club is coming to an end after 5 years… and I have so enjoyed my 4+ years in the club, I can’t believe it’s been that long! For this month, I was assigned The Big Sweet Tooth blog, and what fun I had searching through recipes and getting to know her Rafeeda! Her blog has a huge variety of recipes, with an extensive collection of Indian dishes. Amongst the many that piqued my interest are her Ripe Plantain Lentil Sweet Curry (the combination of ingredients plus the sweet and savory aspect are intriguing), her South Indian Rice Cakes (these are naturally gluten free and fermented!), and her Egg-free Mango Chocolate Marble Cake (this is a perfect fall-looking cake).
In the end, I chose Rafeeda’s Palak Daal (Spinach Lentil Gravy) recipe when I craving greens and beans, AND I had many ingredients on hand.  If you enjoy curries and pulses (chickpeas/lentils etc), this is a definite keeper! I made a few adjustments based on the availability of ingredients: I used serrano peppers for the green chilis, swapped minced a garlic clove and 1/2 inch of fresh ginger instead of a ginger garlic paste and used chickpeas (chana dal) instead of red lentils as Rafeeda suggested. I also drizzled some lemon juice over the dish for acidity before serving since I love that extra little zing but feel free to omit if you prefer🙂
palak-dal-channapan
Palak Daak (Chickpeas or Lentils with Spinach) lightly adapted from The Big Sweet Tooth
Gluten-free, Grain-free, Dairy-free, Vegan, Vegetarian, Nut-free, Soy-free, Sugar-free, Egg-free
Ingredients

¾ cup masoor lentil (can use chickpeas, red lentils)*
¼ tsp turmeric powder
sea salt to taste (I used 2 tsp)
1 tbsp coconut oil
1 tsp cumin seeds
½ tsp mustard seeds
2 serrano peppers, deseeded and minced (or 2 green chilies)
1 tsp ginger garlic paste (I used 1 garlic clove and 1/2 tsp freshly minced ginger)
1 onion, minced
1 bunch spinach, chopped thinly
¼ tsp turmeric powder
½ tsp red chilli powder (I found Kashmiri chili powder in the bulk section of our health food store)**
½ tsp garam masala powder
1 tsp fenugreek leaves (kasuri methi)
Sea salt to taste
a drizzle of fresh lemon juice, lime juice or apple cider vinegar (I used roughly 2 tbsp)

Instructions
  1. Pressure cook the lentils/chickpeas in sufficient water with turmeric and salt. (I’m not that familiar with pressure cooking though I own one so I followed these instructions for cooking but used 3/4 cup chickpeas and the tumeric and salt in the recipe above).
  2. In a saucepan, heat coconut oil over medium-high heat. Crackle the cumin and mustard seeds.
  3. Add the serrano/green chillies and ginger garlic paste and saute until you smell a nice aroma.
  4. Add the onions and saute until wilted, then sprinkle with  little salt.
  5. Add in the spinach and masala powders (tumeric through garam masala) and saute till the spinach looks wilted.
  6. Add the cooked chickpeas/lentils into the sauteed masala, cover and simmer for five minutes.
  7. Add the fenugreek leaves and lemon/lime juice or apple cider vinegar and give a final mix. Taste and season with additional salt if desired.
  8. Serve warm with rice or rotis.
Notes
*You can use any daal of your choice instead of chana dal (chickpeas) – masoor dal (red lentils)  and moong daal (split green gram) 🙂
** If you cannot find the Kashmiri chili powder, you can substitute a mixture of paprika and cayenne pepper – about 3 parts paprika to 1 part cayenne pepper.
palak-dal-channa1
For other recipes from this month’s reveal, click the link below!

October 16, 2016 at 10:00 pm 8 comments

Shawarma-Spiced Meat and Roasted Root Stew

It’s that time again in Montana, where the overcast days are more than just a rare occurrence and the winter is looming…while I’m holding on tight to fall as long as I can, I am embracing heartier dishes that heat me up from the inside-out. emu-roasted-root-stew That means it’s chili, stew and soup season! The first to make an appearance is this warm-spiced stew with ground emu and an array of sweet roasted root vegetables. Not only is this recipe easily adapted for what veggies and ground meat you have on hand, it’s a lovely pairing of sweet, salty and comfort with a variety of textures where you can swap out ingredients to suite your dietary needs. The root veggies compliment the shawarma spices and the ground meat beautifully, the apple cider vinegar makes the flavors really pop and the quinoa and mushrooms add to bulk and “meatiness” of the stew.

If you prefer a vegan or vegetarian cuisine, substitute the ground meat for chickpeas, more grains or add in additional mushrooms. If you do not have broccoli or zucchini on hand, swap either for chopped kale, chard and/or cauliflower. If you avoid grains, leave out the quinoa and serve on it’s own or over sweet potato or rutabaga rice.
emu-roasted-root-stew2Shawarma-Spiced Emu and Roasted Roots Stew
Paleo-friendly option, Vegan/Vegetarian option, Dairy-free, Soy-free, Nut-free, Seed-free, Egg-free, AIP-option, Grain-free option, Sugar-free

3/4 lb ground emu or ground meat of choice* (for vegan substitute 1 can of cooked chickpeas or 8 oz more mushrooms)
3 Tbsp olive oil, coconut oil or avocado oil (can reduce to 1 Tbsp if using a higher fat ground meat since emu is quite lean)
1 small onion, diced (yellow or sweet onion)
8 oz sliced mushrooms
3-4 Tbsp Shawarma curry spice mix**
1 small zucchini, diced
2 cloves garlic, minced
1 1/2 -2 tsp sea salt
3-4 cups bone broth or homemade chicken stock (or vegetable stock for vegan/vegetarian)
1-2 cups broccoli, broken or chopped into small florets
3/4 – 1 cup cooked quinoa (or rice. For veggie friendly, can increase to 2 cups or omit for paleo/grain-free)
3 cups roasted root veggies (sweet potato, beets, carrots, parsnips – one, two or a combo)***
2-3 Tbsp apple cider vinegar
1/4 cup chopped fresh parsley + more for garnish
freshly ground black pepper
sea salt to taste

Directions

  1. If you do not already have roasted root veggies on hand, go ahead and preheat oven to 400F. Toss the following peeled and small diced veggies in 2 Tbsp oil of choice and sea salt and roast for 30 minutes or until tender and lightly browned: 1 sweet potato, 1 beet, 1 carrot and 1 parsnip and set aside.
  2. In a soup pot or a Dutch oven, heat 2 Tbsp oil over medium-high heat. Add onions and ground meat and saute until meat is no longer pink. (If using chickpeas, do not add quite yet), stirring often and breaking up pieces of meat into crumbles, about 7-8 minutes.
  3. Add in the remaining 1 Tbsp oil, shawarma spice mix, salt, garlic, mushrooms and zucchini and saute for another 6 minutes or so until mushrooms have released their natural juices.
  4. Add in broth/stock, broccoli, cooked quinoa (and chickpeas if vegan/vegetarian) and bring to a boil. Reduce heat to low and simmer for 5 minutes.
  5. Stir in cooked root veggies, apple cider vinegar and parsley and let cook for one minute or so. Season with additional salt and pepper to taste, garnish with additional parsley and enjoy!

emu-roasted-root-stew1*Ground beef, bison, chicken, turkey or lamb would all be lovely options if not vegetarian. You can use up as much as 1 lb of meat if omitting the quinoa/rice or reduce to 1/2 pound of meat and increase grain or veggies if wanting to reduce the cost when purchasing good quality meat.

***I peeled and small diced 1 sweet potato, 1 beet, 1 carrot and 1 parsnip, then tossed in 2 tbsp olive oil and salt and pepper and roasted at 400F for roughly 30 minutes until cooked and tender.

**If you follow the AIP diet, use the following shawarma spice blend and combine the following. Start with 2 1/2 – 3 Tbsp and add more if you want more flavor and spice, I am generous with seasoning but some people may prefer a more mild dish: 3 tsp garlic powder, 3 tsp onion powder, 2 tsp tsp tumeric, 1 1/2 tsp ground ginger, 1 tsp sea salt, 3/4 tsp Ceylon cinnamon and 1/4 tsp cloves

October 3, 2016 at 2:06 pm Leave a comment

Sweet Plantain Rolls (Paleo, Vegan)

Bread needs to be in my life. It’s a non-negotiable…because bread and carbs make me happy…and for me, life’s too short to deprive myself of things of things that make me happy :) Although I can’t consume the standard loaf or French bread, I am always looking for substitutes to satisfy my carb cravings and need for a biscuit, bun, wrap, or a slice of sandwich bread.
plantain-buns3
I love experimenting, such as when I used cooked rice as a flatbread or pizza crust, tinkered with variations of lentil bread, whipped up skillet bread with quinoa and buckwheat and mini flaxseed meal loafs, and now plantains. In the paleo and grain-free world, plantains are the perfect starch substitute and variations of plantain baked goods can be found all over on the web.

These rolls are slightly sweet but no added sugars are used since the hint of sweetness comes from the ripe plantains (which you can taste) plus these cute little bread balls are allergen-friendly. They are egg-free, nut-free, grain-free, soy-free, sugar-free, nightshade-free, vegan and paleo-friendly and can be prepared within 30 minutes — easy!
plantain-buns2You can serve them for breakfast alongside a fried egg or slathered with some chia fruit jam or your favorite spread (pictured is Nutiva’s buttery coconut oil). Enjoy these buns for lunch too; slice in half and serve with your favorite slider recipe, sliced protein or spread with hummus and top with sliced veggies. They are also a perfect addition for dinner or to dip into a steamy stew. If you’re looking for a sweeter option, slather with homemade nutella or a drizzle of maple syrup and melted coconut butter. Mmm…you have options, so many options!

plantain-buns1

Sweet Plantain Buns (inspired by the Organic Dietitian’s recipe)
Gluten-free, Vegetarian, Egg-free, Nut-free, Grain-free, Soy-free, Sugar-free, Nightshade-free, Vegan, Paleo-friendly

Ingredients

1 medium-large ripe plantain, peeled and cut into several pieces (look for yellow with black spot)
1/2 cup tapioca starch or arrowroot starch
1/4 cup sunflower seed meal (or you could probably substitute 2 Tbsp coconut flour but I haven’t tried)
1 tbsp ground chia/chia meal
1/2 tsp baking powder (use corn-free for paleo)
1/2 tsp sea salt
1 1/2 Tbsp coconut oil in solid state (not melted)
1/2 tsp apple cider vinegar or lemon juice

Directions
1. In the bowl of a food processor, pulse plantain until in small pieces and slightly puree.
2. Add in the remaining ingredients and combine until a thick dough forms.
3. Preheat oven to 350F and line a baking sheet with parchment paper.
4. Break dough into four or five pieces and form into a ball and place on parchment paper (dough will be really sticky).
5. Bake for 15-20 minutes until golden brown. Remove from oven and enjoy!

Makes 4-5 small buns

plantain-buns

September 12, 2016 at 3:34 pm Leave a comment

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