Raspberry-Peach Crumble

By Jenn Bruer 

Bottom Layer Ingredients
2 cups peaches (very ripe peaches work well – I used frozen)*
1 cup raspberries (I used frozen but fresh is great too)
Zest of 1 lemon
Juice of 1 lemon
1 tbsp honey
1.5 tbsp tapioca flour
1 tsp cinnamon

Topping Ingredients
3 tbsp coconut oil (plus a little more to lightly grease the pan)
2 cups almond flour
1 tbsp honey
1 tsp cinnamon
1 tsp vanilla

Directions

  1. Preheat oven to 350
  2. Lightly grease an 8 inch glass dish- a deep dish works best (square pan works too)
  3. In a bowl, toss gently the raspberries, peaches, lemon juice, lemon zest, honey, tapioca flour and cinnamon
  4. For the topping mixture, in a separate bowl, combine coconut oil, almond flour, honey, cinnamon and vanilla until evenly combined and crumbly
  5. Fill the prepared dish with raspberry and peach mixture, and top with topping mixture
  6. Place dish on a baking sheet to catch any spillage
  7. Bake 35 minutes, or until crisp on top
  8. Cool 10 minutes before serving

* If using frozen peaches, place them on their own in the oven on 350 for 20 minutes as they need more cooking time then raspberries.


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