Dinner

 

Not So Sloppy Joes

  • 1 cup green lentils: drained + cooked

  • 1 tsp. olive oil

  • 1 medium onion diced

  • 1 green pepper diced

  • 1 6oz. canned tomato paste

  • 1 tbsp. mustard

  • 1 tbsp. apple cider vinegar

  • 1 tbsp. maple syrup

  1. Saute onions + peppers in olive oil

  2. Add cooked lentils + other ingredients + cook for 10 minutes

  3. Serve on a gluten free bun or lettuce wrap


Simplest Salmon Ever

  • 2 wild Alaskan salmon fillets

  • 1 tbsp. olive oil

  • Salt + pepper

  • SAUCE: 2 tbsp. olive oil + 3 tbsp. dijon mustard + 1/4 tsp. dried or fresh parsley or dill + 1-2 tsp. lemon juice

  1. Preheat oven to 400 degrees F

  2. Place fillets on baking sheet + coat on all side with olive oil + salt + pepper

  3. Bake for 25 minutes, until heated through and flakey

  4. Top with sauce + serve with fresh lemon

Curried Noodles: Chicken or Steak

  • 7 oz. rice noodles

  • 1 tbsp. sesame oil

  • 1 large bell pepper cut into short, thin strips

  • 2 green onions minced

  • 1 tsp. minced fresh ginger

  • 1/4 tsp. red pepper flakes (if desired)

  • 1/2 cup chicken or vegetable broth

  • 2 tbsp. Tamari/gluten free soy sauce/Aminos

  • 2 cups, 1 inch diced chicken or steak

  1. Soak noodles in boiling water for 15 minutes and drain

  2. Heat oil in wok, stir fry meat until done

  3. Remove meat, add vegetables + garlic and stir fry for 3 minutes

  4. Add spices, broth, soy sauce and cook for 2 minutes

  5. Add meat + serve

Honey Mustard Chicken

  • 2 chicken breasts

  • 1/4 cup raw honey

  • 1/4 cup dijon mustard

  • 2 sprigs rosemary

  • Salt + pepper to taste

  • 1 tsp. coconut oil

  1. Preheat oven to 400 degrees F

  2. Mix honey + mustard + pinch of salt in a bowl

  3. Place chicken in casserole dish and spread mixture over chicken, add salt + pepper

  4. Bake for 30 minutes

Zucchini Pasta: Side or Main

  • 1 tsp. extra virgin olive oil

  • 1-2 cloves garlic minced

  • 1 cup frozen peas

  • 2 medium zucchini spiraled into pasta strips

  • Salt + pepper to taste

  1. Sauté garlic in a skillet + add peas; cook for 2 minutes

  2. Add zucchini to boiling pot of water; cook for 2 minutes

  3. Drain zucchini + add to garlic oil mixture

  4. Add salt + pepper to taste

Stir Fry Chicken w/ Asparagus or Broccoli

  • 5 chicken tenders cubed

  • 10-15 stalks of asparagus, par cooked AND/OR 2 cups broccoli florets, par cooked

  • 1/2 cup Tamari or any GF soy sauce/Aminos

  • 2 tbsp. sesame seeds

  • 1/4 cup sesame oil or olive oil

  • 2 cups brown rice cooked

  1. In a skillet or stir fry pan, cook chicken on medium/high heat in oil

  2. Add 1/2 of soy sauce after partially cooked

  3. Add vegetables + seeds + additional soy sauce to taste

  4. Serve over brown rice

Grilled or Pan Seared Scallops w/ Lemon Vinaigrette

Vinaigrette:

  • 1/4 cup lemon juice

  • 1/4 cup extra virgin olive oil

  • 1 tbsp. dijon mustard

  • 2 tbs. chopped shallots

  • 1 tbsp. shallots

  • 1 tbs. chopped parsley or cilantro

  • 2 cloves garlic or garlic powder

  1. Combine ingredients

Scallops:

  • 1.5 large sea scallops

  • 1 tbs. extra virgin olive oil

  • 1/4 tsp. garlic powder

  • Salt + pepper to taste

  1. Brush scallops with olive oil + sprinkle with salt, pepper, garlic powder

  2. Place on soaked skewers or an oiled grill or skillet

  3. Cook 3-4 minutes on one side, until a good crust forms, then flip and cook 1 minute longer(until just barely opaque)

  4. Drizzle with vinaigrette and serve immediately

Turkey Meatloaf

  • 1 lb. ground turkey

  • Coconut oil

  • 1/2 cup “Mary’s Gone Crackers'“ crushed

  • 1/3 cup chopped parsley

  • 2 cloves garlic minced

  • 2 eggs

  • 1 cup sun-dried tomatoes

  • 2 tbsp. coconut milk

  • Salt + pepper

  1. Preheat oven to 375 Degrees F + grease a 9”x5” loaf pan with coconut oil

  2. In a large bowl combine ingredients + add turkey packing into pan

  3. Bake about 45 minutes

Baked Salmon Fillets w/ Lemon Aioli

  • 4 wild caught salmon fillets

Lemon Aioli:

  • 1/2 cup organic mayo

  • Juice + zest of lemon

  • 1 garlic cloves finely chopped

  • Salt + pepper

  1. Preheat oven to 400 Degrees F

  2. Line baking sheet with parchment paper

  3. Place salmon steaks skin down on paper + brush with lemon aioli

  4. Bake for 10 minutes, then brush the remainder of the aioli on the salmon + cook for 5 minutes

Slow Cook Beef + Root Vegetable Stew

  • 2 lbs. cubbed grass fed beef stew meat

  • 2 sweet potatoes, peeled + diced

  • 2 onions, chopped

  • 1 rutabaga peeled + diced

  • 4 carrots, chopped

  • 2 cloves garlic, minced

  • 2 cups beef broth

  • 1 tsp. apple cider vinegar

  • Salt + pepper to taste

  1. Combine ingredients + cook 4-6 hours

Shredded Beef Sliders

  • 2-3 lbs. grass fed steak

  • 2 small onions, thinly sliced

  • 1/2 cup beef broth

  • 1 tsp. garlic powder

  • 1/2 tsp. onion powder + paprika

  • 1/4 tsp. chili powder

  • 1 tsp. salt + pepper

  • Bibb lettuce

  1. In slow cooker, cook ingredients for 6-8 hours

  2. Shred meat + serve in Bibb lettuce