Candida-Safe Pancake Syrup - to try

 

1Tbsp ghee
• 1tsp vanilla (no alcohol)
• 6drops liquid stevia (or sub monk fruit)
• 1pinch ground cinnamon
• 1pinch sea salt
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• Heat ghee in a small saucepan until melted.
• Turn off heat and add remaining ingredients.

https://www.food.com/recipe/candida-safe-pancake-syrup-375721?fbclid=IwAR2D_SqHimPBICUBzxYWJij3BMN5XSv4OBdYasJxm8tsqAzz4RTztXtMrHc

Baked Chicken Breasts - ****

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• 2 boneless skinless chicken breasts, pounded to even thickness
• 1 Tbsp melted butter or ghee
• 1/2 tsp Celtic sea salt
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika

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INSTRUCTIONS

1. Brine the chicken. Fill a large bowl with 1 quart of warm water and 3 Tbsp Celtic sea salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with paper towels.
2. 
   
3. Heat the oven. Preheat oven to 450°F.
4. 
   
5. Season the chicken. Place the chicken breasts in a single layer in a large (not glass) baking dish*. Brush on both sides (turning once) evenly with the melted butter. In a separate small bowl, whisk the sea salt, garlic powder, and paprika until combined. Sprinkle the seasoning mixture evenly over the chicken on both sides.
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7. Bake. Bake for 15-18 minutes, or until the chicken is cooked through and no longer pink. Cooking time will depend on the thickness of the chicken breasts, so use a thermometer to know exactly when the chicken is fully cooked. The thickest part of the breast should measure 165°F. 
8. 
   
9. Rest the chicken. Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil. Let the chicken rest for at least 5-10 minutes.
10. 
    
11. Serve. Serve warm and enjoy!

https://www.gimmesomeoven.com/baked-chicken-breast/?fbclid=IwAR1_kR_JfML5Kj8tpDeLV4RTdnz17aFXe8DKZZ6NHCqC6lwBCA2s-cobYtY#tasty-recipes-60192

Chicken Stir-fry

9/21/20

4 oz pastured chicken breast, baked and chopped

14 oz mixed chopped broccoli, mushrooms, and bok choy, chopped

1 clove garlic, minced

1 Tbsp extra virgin olive oil

1/4 cup water

Sea salt to taste


Add olive oil and water to a wok.  Add chopped broccoli, mushrooms, bok choy, and garlic.  Stir-fry for 7-10 minutes.  Add chicken; stir-fry another 5 minutes.  Season to taste with sea salt.


Crystal Billings

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

Cauliflower *****

 

1 bag frozen OG cauliflower florets

Avocado Oil

Ghee

Smoked Paprika

Onion Powder

Garlic Powder

Celtic sea salt

Vegan Parmesan

Heat a large skillet over medium heat.  Add oil and ghee.  Add cauliflower florets.  Sprinkle with plenty of smoked paprika, then sprinkle with onion powder and garlic powder.

Mix well and cook until tender.  Season to taste with Celtic sea salt.

Remove from heat and sprinkle with vegan Parmesan.

Crispy Shallots *****

 

These were so good the first time I made them, but I haven't been able to get them to crisp up in two subsequent attempts.  Still has great flavor, though!

Made them in the air fryer with much better results.  250 degrees, check and stir every 10 minutes.  Done perfectly at 30 minutes.

Crispy shallots make for an addictive garnish to almost any recipe with it's lightweight crunchy texture and savory yet sweet flavor.

PREP TIME: 4 mins

COOK TIME: 8 mins

TOTAL TIME: 12 mins

SERVINGS: 4 servings

 

• 4-5 shallots thinly sliced into rings
• 1/4 cup avocado oil 
• Sea salt

• Slice the shallots into thin rings using a knife or mandoline.
• Heat the oil in a stainless steel sauté pan over medium heat. Sauté the shallot rings for about 5 minutes. Then, reduce the heat to low and continue to cook for another 3 to 4 minutes, until they're golden.
• Remove them from the pan to a paper towel lined plate and season with sea salt.

• To store: place them in an airtight container in room temperature for up to 4 days

https://downshiftology.com/recipes/crispy-shallots/

Smash Burgers *****

I made plain burgers using this recipe.  Delicious!  They stuck to the stainless steel sauté pan, so I switched to a nonstick griddle. 

1½ pounds ButcherBox Ground Beef, defrosted and patted dry

Avocado Oil

Celtic sea salt and freshly ground black pepper

1. Divide ground beef into 4 equal portions (do not make into patties) and chill in the fridge for 30 minutes before cooking.

2. Meanwhile, heat a 10-12" skillet over medium-high heat. 

3. Take the beef portions out of the fridge. Pour in a light slick of oil (about 2 teaspoons) and turn the pan to make sure it gets coated evenly. When hot, place 1 beef portion in the center of the pan and smash it down in the middle with a spatula. Use the spatula to flatten it more, until about ¼-inch thick. Rough edges are good; just try to avoid rips and big cracks. Cook until the bottom sides are well-browned, about 2 minutes. Season with salt and pepper, then turn the burger over and cook the other side until you’ve reached your desired doneness, about 1 to 2 minutes for medium. Transfer to a plate and repeat with the remaining beef portions.

4. Top smash burgers with lettuce, tomato, and condiments of your choice. Serve immediately.

Recipe from ButcherBox