Pineapple Chicken

pinapple chicken

By Jenn Bruer

Ingredients
4 diced boneless/skinless chicken breasts
1 small can sliced pineapple (packed in juice)
1 minced garlic clove
1 tbsp tapioca starch
2 tsp Worcestershire sauce
1 tbsp mustard
1/2 tsp hot pepper flakes
2 tbsp coconut milk
1 tbsp coconut oil
The juice of one lemon
salt & pepper to taste

Directions

  1. Preheat oven to 375 degrees
  2. Drain pineapple, reserving juice
  3. Combine pineapple juice, garlic,tapioca flour, coconut milk, Worcestershire sauce, lemon juice, and mustard to make sauce
  4. Grease a shallow 9 x 13 inch baking dish with coconut oil
  5. Place chicken in the dish and pour the sauce over top evenly
  6. Bake at 375 degrees for about 20 minutes
  7. Now, spread the pineapple on top of chicken, baste with the sauce from the pan and continue baking 10 minutes longer
  8. Salt and pepper to taste

Italian Meatballs

Meatballs

By Jenn Bruer

Ingredients

1 pound grass-fed beef
2 tbsp ghee (or any fat or oil you prefer)
1/4 cup finely chopped onion
2 minced garlic cloves
1/2 tsp sea salt
1/2 tsp pepper
1 tsp oregano
1 tsp basil
1/2 tsp chili powder
1/2 tsp hot pepper flakes
1 beaten egg
1/4 cup almond flour
2 cups of your favourite marinara sauce

Directions

  1. Preheat oven to 400 degrees
  2. Heat ghee in a medium skillet
  3. Mix all ingredients together until well combined
  4. Form the mixture into your preferred size meatballs (I use a meatballer)
  5. Sear the meatballs in your hot skillet for a few minutes until brown on all sides
  6. Once browned, place meatballs in a glass oven safe dish and top with marinara sauce
  7. Bake for 20 minutes
  8. Serve over zucchini noodles or cauliflower rice.

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)