Spicy Chicken Drums

BBQ chicken

By Jenn Bruer

Ingredients
6 chicken drumsticks (or any chicken)
1/4 cup avocado oil (olive works too)
1/2 cup gluten free soy sauce (or coconut aminos)
2 tbsp Worcestershire sauce
1/2 cup lemon juice
1/4 tsp sea salt
1/4 tsp paprika
1/4 tsp onion powder
1/4 tsp garlic powder
1 tbsp honey
1 tsp dried thyme
2 tsp dry mustard
1 tsp cayenne pepper (more if you can handle it!)
1/2 tsp black pepper

Directions

  1. In a small bowl combine all ingredients except the chicken.
  2. Place the chicken and the marinade in a glass sealable container, place the lid on and shake well .
  3. Store in the refridgerator over-night.
  4. BBQ and enjoy!

Note: You can oven bake these too. 350 for 40 minutes turning once (or until cooked and crispy)


Maple Pecan Salmon

Pecan salmon

By Jenn Bruer

Try this mouth watering Maple Pecan Salmon served with a light salad topped with dried cranberries and pecans!

Ingredients

2  salmon fillets
1/4 cup pure maple syrup
2 tbsp water
2 tbsp gluten free soy sauce (or coconut aminos)
2 cloves fresh minced garlic
4 tablespoons chopped pecans
1/4 tsp each of salt and pepper
1/8 tsp cayenne pepper

Directions

  1. In a small bowl combine the maple syrup, soy sauce, fresh garlic, water, cayenne, salt, and pepper.
  2. Place the salmon in a shallow glass baking dish; cover and refrigerate for 2-3 hours.
  3. Set oven to 400 degrees.
  4. Sprinkle the chopped pecans over the salmon.
  5. Bake for about 20 minutes or until cooked through.

Notes

Try serving this over Living Grainlessly asian stir fry noodles…here


Creamy Mushroom Soup

mushroom soup

By Jenn Bruer

Here is an awesome soup. Serve it with sautéed mushrooms, bacon, and  a swirl of heavy cream on top!

Ingredients
3 tbsp ghee
1 large diced onion
1 cup sliced fresh crimini mushrooms
1 cup sliced fresh shitake mushrooms
1 cup sliced fresh portobello mushrooms
1 cup sliced fresh porcini mushrooms
1 cup sliced fresh button mushrooms
1 cup sliced fresh maitake mushrooms
2 cans full fat coconut milk (heavy cream would work too)
2 tablespoons arrowroot flour
2 cups cold beef broth
Salt and fresh ground pepper to taste

Directions

  1. Heat ghee in a large skillet, saute onions and mushrooms until soft
  2. Set aside one cup of the sauteed mushrooms and onions
  3. In a large blender add the mushrooms and onions, coconut milk, arrowroot flour, beef broth and blend until quite smooth
  4. Transfer to a saucepan and slowly bring to a boil until the soup thickens
  5. Stir in the remaining 1 cup of sauteed onion and mushrooms

Notes

  1. Use any combination of mushrooms you like
  2. If you want to use dehydrated mushrooms, just re-hydrate them in the fridge for 30 minutes and use the same measurements as fresh (don’t throw out the water, it’s an awesome broth)
  3. If you are sensitive to arrowroot you can omit it and still have a nice flavourful soup
  4. If you like a soup that is completely creamy you can add all the mushrooms to the blender (I like a little bit of chunkiness)

Apple Marinade Pork

By Jenn Bruer

Ingredients
4 pork cutlets (any boneless cut will do)
Pork cutlets 2 tbsp balsamic vinegar
1/4 cup apple juice
1 tsp dijon mustard
3 tbsp pure maple syrup
2 tsp dried oregano
1/4 tsp each of salt and pepper
1 tbsp coconut oil, ghee, or butter

Directions

  1. Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
  2. In a small bowl, combine vinegar, apple juice, mustard, maple syrup, oregano, salt and pepper.
  3. Place pork chops and marinade in a container with a lid.
  4. Refrigerate a minimum of 2 hours (or over night is fine too).
  5. Heat oil in a skillet over medium-high heat.
  6. Add pork chops and cook on either side for 4 minutes, or until the chops reach an internal temperature of around 145 to 160.
  7. Remove pork from pan, allow to rest 3 minutes and serve*.

*Serve over a bed of grilled vegetables which can also be tossed with the same marinade before grilling.


Brussels Sprouts & BACON

Gebratene Kohlsprossen mit Speck

By Jenn Bruer

Ingredients
1 and 1/2 pounds of brussels sprouts
2 tbsp bacon fat
1 cup (real) bacon bits
1 sautéed onion
1/2 cup chopped, cooked mushrooms
Salt & pepper to taste

Directions

  1. Trim, wash, and cut the brussels sprouts in half
  2. Steam the brussels sprouts for 5 minutes (half cooked)
  3. Toss in a bowl with bacon fat, mushrooms, onions, and bacon bits
  4. Place under the broiler until crispy
  5. Top with salt and pepper to taste