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

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


Dairy-Free Parfait

parfait

By Jenn Bruer

Serious yum factor here!

Ingredients

1 can of full-fat coconut milk
2 cups frozen fruit (e.g. blue berries, mango, banana, strawberries, raspberries)
1/2 tsp cinnamon
1 tsp vanilla
Optional: Living Grainlessly Banana Crunch Granola
Garnish with a sprig of fresh mint

Directions

  1. Place the can of coconut milk in the fridge over night or at least for a few hours so that it separates.
  2. Open the can and scoop out only the top “solid” portion of the can (save the liquid part for something else later or simply drink it)
  3. Place 1 cup of the fruit, the solid coconut milk, the vanilla, and the cinnamon into the blender and blend on high until smooth (if using frozen you may have to add a few tablespoons of the coconut liquid to get it moving)
  4. Now fold the remaining fruit into the creamy mixture. If using blueberries or raspberries, keep them whole. If using larger fruit cut into small bite size pieces.
  5. Layer the parfait in a tall parfait dish by adding cream, then a layer of granola…repeat. Top with fresh or frozen fruit and place in the fridge to “set” for a least an hour (especially if using frozen fruit).

Omit the granola if you want, it tastes great even without!


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)

Slow Cooker Beef Stew

Beef stew

By Jenn Bruer

Ingredients

2 pounds grass-fed stewing beef
2 onions
1 large rutabaga
2 cloves of garlic
2 large carrots
7 button mushrooms sliced
1/2 cup red wine
1/4 cup hot water
3 tbsp of melted butter (or ghee)
2 tbsp of coconut aminos (or soy sauce)
3 bay leaves
1 tsp each of salt & pepper

Directions

  1. In a large greased frying pan, brown the onion, mushrooms, carrots, rutabaga, and stewing beef.
  2. Once the beef is browned add the wine and let simmer for about 4 minutes.
  3. Transfer everything to your slow cooker.
  4. Add remaining ingredients.
  5. Stir it up so everything is evenly coated with the liquid.
  6. Cook for about 6 hours (more is fine too).
  7. Add more salt and pepper to taste when serving.

Notes

  1. If your slow cooker is on the smaller side, try cutting the ingredients in half.
  2. This recipe is low carb!
  3. If you don’t have time to brown the ingredients first, this works FINE with just popping all ingredients in and slow cook on medium/high for 6-8 hours!
  4. If you like a saucier beef stew add 2 cups of stock (or water) with 1 tbsp coconut flour whisked- do this in your step 3