Chicken Lettuce Wrap - to try

 1/16/21

Chicken Lettuce Wrap Recipe

2 lb ground chicken

1 yellow onion diced

1 can water chestnuts diced

1 cup bok choy diced

Coconut aminos to taste

Once meat and veggies are ground up and cooked through I add the coconut aminos and let the meat simmer for a bit to reduce the liquid.

I use this meat in a variety of different ways.

1. Serve over a bed of cabbage

2. Eat it the traditional way, wrapped in a lettuce leaf

3. Serve in a coconut wrap with shredded cabbage on top

4. Add some additional liquid like chicken broth while meat is simmering. Makes a great soup.

Freezes and thaws great!

From

Kristin Zurcher Scheck

TLO - Food & Recipes Group

Instant Pot Chicken Breasts *****

 

• 3 pounds chicken breasts fresh or frozen see notes on timing
• ▢1 cup vegetable stock 
• ▢1 Tbsp garlic, pressed
• ▢1 tsp Himalayan salt 

• Place chicken into the inner pan of the Instant Pot.  Pour the broth over the chicken breast and add the minced garlic. (Use 1 cup of liquid for a 3 or 6 quart Instant Pot and 1.5 cups of liquid for 8 quart Instant Pot.)  Sprinkle the chicken with salt.
• Close lid and turn vent to the closed (sealed) position.
• Set Cook Time BASED on Size of Chicken Breasts (The cook time is for what each chicken breast weighs--not what the TOTAL weight is)

  Small Chicken Breast (6-ounce chicken breasts) set time for 6 minutes on high pressure for fresh/ 10 minutes on high pressure for frozen

  Medium Chicken Breast (8-ounce chicken breasts) set time for 7 minutes on high pressure for fresh/11 minutes on high pressure for frozen

  Large Chicken Breast (10-ounce chicken breasts) set time for 8 minutes on high pressure for fresh/12 minutes on high pressure for frozen
• Allow to release naturally for 10 minutes, and then do a quick release if needed.
• Remove chicken from liquid and rest chicken for 5-10 minutes.
• Serve as desired.

To Shred Instant Pot Chicken

• Prepare chicken as recipe directs above. Once cook time has elapsed and pressure has released naturally for at least 10 minutes, remove the cooked chicken breast from the instant pot and drain off all but ½ cooking liquid. Add chicken and reserved liquid back into the inner pot or a large mixing bowl and shred with two forks or a handheld mixer on medium speed. You can also shred in a stand mixer on low speed.

Equipment Needed

• Electric Pressure Cooker (6 or 8 quart)

Notes

Determining Cook Time: I use organic chicken breasts. Each breast is about 6-8 ounces. So if your chicken breasts are larger, you need to increase the time by 1-2 minutes. Just be sure to reach 165 degrees for doneness (It can come out of the pressure cooker at 160-162 and will raise to 165 as it rests.) If the chicken is not cooked to at least 160 degrees, place the lid back on the pressure cooker and set the cooking time for 1-3 minutes based on how many degrees it needs to raise.

Poultry Setting: You do NOT need to use the poultry setting, just high pressure. (Hit manual or pressure cook and adjust the pressure to high and set time.)

Seasoning: Feel free to season the chicken breast with Seasoned Salt, Taco Seasoning, or simply salt and pepper if desired. You can also use 1 teaspoon garlic powder in place of minced garlic. 

Storing: Cooked Chicken Breast will keep in the refrigerator for 3 days. Or can be frozen for up to 3 months. To freeze, it is best to shred the chicken and then allow the chicken to cool completely. Once cooled, seal in freezer-safe bags and freeze for future use.
https://amindfullmom.com/instant-pot-chicken-breasts/

Nutrition

Calories: 141kcal | Carbohydrates: 2g | Protein: 24g | Fat: 2g | Cholesterol: 72mg | Sodium: 519mg | Potassium: 446mg | Sugar: 2g | Vitamin A: 35IU | Vitamin C: 3.6mg | Calcium: 10mg | Iron: 0.5mg

SWEET AND SAVORY FALL SALAD - ****

Original recipe calls for pistachios.  I substituted walnuts but I think that pecans would be better. 

SWEET AND SAVORY FALL SALAD

Salad Ingredients:

1/2 large head butter lettuce
1/4 English cucumber, chopped
1/2 cup frozen pomegranate arils, defrosted
1 Hass avocado, cubed
1/3 cup pecans, chopped

Dressing Ingredients:

1/4 cup apple cider vinegar
1/2 cup extra virgin olive oil

1 garlic clove, minced
Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt) to taste
Black pepper to taste 

Directions:

Mix dressing ingredients with an immersion blender. 

Hand tear the butter lettuce into a salad bowl. Add the rest of the ingredients and toss with the salad dressing. 

Serve and enjoy!

Serves 2

https://www.getoffyouracid.com/blogs/news/sweet-savory-fall-salad-recipe-by-dr-daryl?_kx=dvLWdJOINUGfr2C2QHXfjhJ6OVFTJUS1_fb5-0DaLtw%3D.ThLBht

Creamy Pea Soup - to try

 Creamy Pea Soup

GFCF/SCD
by Jody

Ingredients:

• 1 quart water
• 2-16oz packages frozen cauliflower
• 2-16oz packages frozen green peas
• 1 cup chopped cooked chicken
• 2 cups homemade chicken broth
• 1 TBL onion
• salt to taste

Directions:

1. Boil peas until soft.
2. Drain.
3. Boil onions and cauliflower until soft in 1 quart water, retain water.
4. Puree cauliflower, onion, cooking water and 2 cups chicken broth until smooth.
5. Add cooked peas and chicken to cauliflower stock, add salt to taste and simmer on low for 10-15 minutes.

Makes 6-2 cup servings.

2.6mg of oxalates per 2 cup serving.

http://www.lowoxalate.info/recipes.html

Low Carb Christmas Eve Potato Soup - to try

 

Low Carb Christmas Eve Potato Soup (Made with cauliflower, but you’d never know it!)

It has been a tradition since I was a child to enjoy a particular heirloom recipe at this time of year, taught to me by my grandmother and simply known as Christmas Eve Potato Soup. Because it is only made once a year, it has remained a family favorite through several generations that is anticipated with joy and excitement, just like Santa Claus. It just wouldn’t be Christmas at my house without it! I have tried many times to reduce the carbs in this special recipe by substituting the potatoes with white beans, turnips or daikon radishes, but the result was always a bit disappointing...until now!! I was going to make the soup with fresh cauliflower florets this year, but then it occurred to me that frozen cauliflower already has been blanched, so it would impart a milder flavor. It turned out to be the perfect potato substitute! I chose frozen riced cauliflower and puréed it with the broth prior to adding it to the soup. Combined with the other ingredients, this low carb version is a winner in every way! Both my husband and daughter agree that it tastes just like the real thing. The best part? It only has 9 net carbs for a generous 2 cup serving! (Compared to the traditional recipe which has over 45 carbs for a smaller serving, it’s quite a reduction.) From now on, this low carb version will have a place of honor on my Christmas Eve dinner table!

Low Carb Christmas Eve Potato Soup (made with cauliflower)

Makes 4 servings

4 slices of bacon, diced

2 trimmed leeks, sliced into half moons (sub shallots?)

1/4 cup chopped onion

3 cups frozen riced cauliflower, thawed

4 cups chicken broth

1/2 teaspoon xanthan gum

2 beaten egg yolks

1 cup sour cream

1 teaspoon chopped parsley as a garnish

Salt and pepper to taste

1. In a large heavy pot, sauté the bacon until beginning to brown and crisp. Add the onion and leeks and continue to sauté for 5 minutes.

2. Purée the broth with the thawed riced cauliflower in a blender until smooth. Add the purée to the leek mixture and bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes, stirring occasionally.

3. Sprinkle with the xanthan gum while whisking continuously to thicken slightly. Remove from heat.

4. In a small bowl, combine the egg yolks with the sour cream. Spoon a ladle of the hot soup into the egg/sour cream mixture to temper and thin the egg mixture, then slowly add the egg mixture to the soup, stirring constantly until well incorporated. Return soup to the heat and gently simmer, uncovered, for 10 minutes. Add salt and pepper to taste.

NOTES: This soup is actually better the second day, so feel free to make it ahead and reheat before serving. If you need to reduce sodium in your diet, you can use low sodium chicken broth in place of regular.

Nutritional Information per serving (about 2 cups): 250 calories, 11.3 g carbohydrate (2.3 g dietary fiber, 3.9 g sugars), 17.3 g total fat (9.5 g saturated fat), 140 mg cholesterol, 770 mg sodium, 108 mg calcium, 195 mg potassium, 1 mg iron, 259 mg Vit A, 35 mg Vit C, 12.2 g protein. Net carbs per serving: 9 grams

Photo and recipe by Kathy Sheehan, copyright 2019

All rights reserved. Please do not duplicate without the author’s permission.

Red Cabbage Salad (Dr. Hyman)

Red Cabbage Salad 

Prep time: 15 minutes 

Chill time: 60 minutes 

Serves: 2 

In this citrus-scented salad, the orange and coriander marry well together. Try this refreshing salad the next time you want to expand your repertoire of preparing cruciferous vegetables. 

Ingredients: 

 • 1 cup shredded red cabbage 

• 1 tablespoon extra-virgin olive oil 

• 1 tablespoon balsamic vinegar 

• 1 tablespoon apple cider vinegar 

• zest of 1/2 large orange 

• 1/2 teaspoon ground coriander 

• sea salt and freshly ground black pepper, to taste 

• 1/4 cup chopped fresh cilantro 

Step 1: Combine the cabbage, olive oil, vinegars and orange zest in a large bowl. 

Step 2: Add the coriander and season to taste with salt and black pepper. Toss until well mixed. 

Step 3: Refrigerate for 1 hour. To serve, divide onto two plates, sprinkle the cilantro on top and serve chilled.

Dairy-Free Creamy Butternut Squash Soup

Dairy-Free Creamy Butternut Squash Soup 

It’s still pretty chilly around here, which means lots of warm, comforting meals with the family. This butternut squash soup from my friend Amie Valpone (The Healthy Apple) is one of my favorites. It’s nourishing, delicious, and creamy without any dairy. 

Ready in: 1 hour 

Serves: 2- 4 

Ingredients 

· 1 large butternut squash, sliced in half lengthwise and seeds discarded 

· 1 tablespoon extra-virgin olive oil 

· Sea salt and freshly ground pepper, to taste 

· 2 ¾ cups unsweetened dairy-free milk, plus more if needed 

· Large pinch of ground cinnamon 

Step 1: Preheat the oven to 400°F. Prepare a large rimmed baking sheet with parchment paper. 

Step 2: Place the butternut squash onto the prepared baking sheet facing up. Drizzle with the oil and sprinkle with salt and pepper. 

Step 3: Roast in the oven for 50 minutes or until the squash is tender. Set the squash aside to cool for 5-10 minutes. 

Step 4: Then, use a large spoon to scoop out the squash flesh and place it into a food processor. Add the milk, sea salt and pepper to taste. Add a large pinch of cinnamon and puree the mixture until it reaches your desired consistency. Add more dairy-free milk if needed. Season to taste with salt and pepper and serve immediately. 

Step 5: Store leftovers in a sealed glass container in the refrigerator for up to three days.

Mark’s Kitchen

drhyman.com 

Avocado Oil Mayonnaise

One step, 5-ingredient, 2-minute mayo

1 cup Chosen Foods 100% avocado oil 
1 pastured egg - room temperature**
1/2 tsp sea salt
1 heaping tsp mustard-Brown or Dijon
2 Tbsp apple cider vinegar

Optional
1/4 teaspoon freshly ground black pepper
1/8 tsp granulated garlic

Add all ingredients to 16 oz wide-mouth jar with a bottom diameter large enough to accommodate the width of your immersion blender. Place blender all the way to the bottom of the jar trapping the egg. Start blending but don’t move the blender. After the emulsion turns white, gradually raise the bottom of the blender to the top of the jar. Voila! Delicious avocado mayonnaise. It couldn’t be easier.

**If your egg is cold, put it in warm water for a minute to take the chill off.



I did not use the optional ingredients in the recipe.


Susan Kaufman Fleischer - Lectin Free Mama's Weeknight Meal Plan Group