Sweet Shredded Mexican Chicken

4-5 chicken breasts
1 cup salsa
1 cup brown sugar
*optional-2 cloves minced garlic or 1/2 tsp garlic powder

Crockpot on low for 6-8 hours
Shred and serve over lime cilantro rice, Tex-Mex green salad or in a tortilla.

Simple Lime Dressing

1/4 cup fresh lime juice
1/4 cup olive oil
2 T (scant) agave
2 cloves garlic, minced
2 T cilantro, chopped
Salt and pepper to taste

Mix together and enjoy over Mexican style or Thai chop green salad, southwest pasta salad etc

Kale & Sweet Potato Hash *

1 T oil (EVOO, avacado or coconut work well)
1 bunch of kale (enough to fill a large skillet), cut into thin slices or bite size peices
1-2 cloves garlic, minced 
Salt and Pepper (S&P) to taste (I like couple shakes of lemon pepper on the kale)
1 large sweet potato, skinned, cubed & oven roasted

1. Roast sweet potato for 20-25 min at 425 (may coat with a little oil and S&P)
2. With about 10min left in oven, begin heating oil in pan. 
Add kale and cook till glistening and bright.
Add garlic, S&P
Cook till kale is tender
3. Add roasted sweet potatoes and stir till all combined

*Eat as is or empty skillet and fry up a couple eggs and top the hash with the fried eggs.

Sooo Scrumptious Sloppy Joes

Ingredients

• 2 T coconut oil (or EVOO)
• 1 red pepper, or orange/green/yellow, diced small
• 1 large onion, diced small
• 1 teaspoon salt
• 1 clove garlic, minced
• 1 scant teaspoon garlic powder
• 1 pound grass-fed beef or turkey
• ¾ cup Paleo/Whole30/sugar free Ketchup
• ¼ cup coconut aminos, Braggs or 2 T BBQ sauce (optional)
• 3 T parsley, minced (optional)
• 2 T tomato paste

Instructions

1. Place the coconut oil in a large skillet.
2. Dice up the red pepper and onion and sauté in the coconut oil over medium heat. Cook for about 5 minutes, until they start to soften and onions start to become translucent.
3. Sprinkle with salt and garlic powder and stir in.
4. Add the beef and break it up with a spatula. Cook until browned.
5. Add ketchup, coconut aminos, and tomato paste and stir to combine.
6. Let cook on low for at least 10 minutes. The longer it cooks the more the flavors will develop. I like to simmer it for 30-40 minutes.
7. Serve over zucchini noodles, a sweet potato, whole grain buns or just eat it out of a bowl!

Oat Flour Pancakes

1 cup quick oats
1 cup oat flour (or whole wheat)
1 cup gluten free flour blend (or regular white)
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
2/3 cup brown sugar (may substitute part white)

2 eggs (may use "flax eggs"**)
1/4 cup vegetable oil (can be coconut oil)
2 cups soured almond milk (can be buttermilk)
1/2 tsp vanilla

(Adapted slightly from Christina Allen, Avon)

 FLAX EGGS

• 1 Tbsp (7 g) flaxseed meal (ground raw flaxseed)
• 2 1/2 Tbsp (37 ml) water

Instructions

1. Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1 egg.
2. It's not an exact 1:1 substitution in every recipe because it doesn't bind and stiffen during baking quite like an egg does. But I've found it to work incredibly well in pancakes, quick breads, brownies, muffins, cookies, and many other recipes.

Gingerbread Cookies

1/2 cup butter (1 stick)
1/2 cup sugar

1/2 cup molasses

1 1/2 tsp. white vinegar
1 egg
1/2 tsp. baking soda
3 cups all-purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt

Combine butter, sugar, molasses, and vinegar in a saucepan.  Bring to a boil, then cool completely.  When fully cool, beat egg into mixture (don't do this while it's warm, or you'll get scrambled eggs!)

In a large mixing bowl, combine remaining ingredients.  Mix molasses mixture into dry ingredients.  Chill, covered, in refrigerator.  When dough is chilled, roll out and cut with cookie cutters, or scoop into balls.  (Or, you can scoop the unchilled dough onto cookie sheets in balls, freeze, then transfer the balls to a gallon freezer bag for baking later.)  Bake in a 375 degree oven for 8 to 10 minutes on a greased cookie sheet.

If baking previously frozen dough balls, do not thaw before cooking.  Just place the frozen dough on the pan and cook like usual, same temperature and time.

Dairy Free Stroganoff

(Dairy Free) Ground Beef Stroganoff

 

Ingredients

• 1 16-ounce package GF noodles (I like rotini)
• 1 pound lean ground beef
• 1 large sweet onion, thinly sliced
• 2 cups beef broth
• 2 cup coconut milk, divided
• 1 tablespoon beef bouillon granules (2 cubes)
• 1 tablespoon Worcestershire sauce
• 2 tablespoons all-purpose flour
• Salt & pepper
• Fresh chopped parsley for garnish (I liked to pile it on)
• package of shittake or white button mushrooms, sliced into bite size pieces and sauteed in non-dairy butter (ie soy free EARTH BALANCE)

Instructions

1. Prepare noodles according to package directions.
2. In a large skillet over medium-high heat, brown the beef. Remove from pan, keeping about 1 tablespoon of grease in the pan. Set meat aside.
3. Add the onions to the pan and season liberally with salt & pepper. Sauté until translucent and soft - about 5 minutes - stirring frequently.
4. Add the beef broth, 1½ cups of coconut milk, bouillon and Worcestershire sauce to the pan.
5. In a small bowl, whisk together the remaining coconut milk and flour. Whisk into the pan.
6. Return the beef to the pan and simmer until the noodles are ready. (Add mushrooms if desired.)
7. Toss the noodles to coat evenly with the sauce. Adjust seasoning with salt & pepper and garnish with parsley before serving.

Slightly altered from: www.simplywhisked.com/dairy-free-ground-beef-stroganoff