Asian Chicken Meatballs

I am on an Asian kick!  I have been without soy sauce for so long that everything Asian is sounding so good now that I discovered Coconut Aminos!  It is a great gluten free alternative to soy sauce and has less sodium as well.  I am hooked!

This recipe can be used with regular soy sauce or tamari, but it will have a bit stronger taste I imagine.  Coconut Aminos is a bit sweeter tasting.  The higher sodium content in regular soy sauce will definitely affect the taste as well so proceed with caution!  I suggest dumping the soy sauce for many reason and treating yourself and your family to Coconut Aminos from now on!!

Recipe: Asian Chicken Meatballs

Ingredients

Meatballs:

• 1 lb ground chicken breast
• 1 egg
• 2 tbsp coconut flour
• 1 tbsp fresh ginger minced
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/3 cup green onions, about 1 bunch (save the greens for the sauce)
• 1 tbsp Coconut Aminos
• 2 tsp toasted sesame oil

Sauce:

• 4 tbsp Coconut Aminos
• 1 tbsp toasted sesame oil
• 1/8 - 1/4 cup scallions, chopped
• 1 1/2 tsp toasted sesame seeds
• 1-2 tsp red pepper flakes

Instructions

Meatballs:

1. Combine all of the ingredients for the meatballs in a bowl and mush together
2. Roll the meat into balls and place on a parchment lined cookie sheet (about 15 balls)
3. Bake at 400 for 18-20 minutes

Sauce:

1. Toast the sesame seeds in a dry skillet
2. Combine the Coconut Aminos, scallions, oil, red pepper flakes and sesame seeds in a bowl
3. Drizzle the sauce over the meatballs as soon as they come out of the oven

Quick notes

The meat may seem a bit sticky but the meatballs will set up perfectly once baked.  You may be able to substitute almond flour for the coconut flour.  Coconut flour absorbs more liquid so you may have to play with the amount.

Coconut Aminos are available online or at Whole Foods or Vitamin Cottage in the Asian sections.

Serve with steamed asparagus, broccoli or sauteed greens.  There should be enough sauce running off the meatballs to enjoy with the vegetables.

Visit Allergy Free Wednesday for additional allergy free recipes!

Kate's Healthy Cupboard - Gluten Free Recipes

Artichoke and Sundried Tomato Stuffed Chicken

A delicious way to spice up chicken!  I think chicken is something people tend to get burnt out on.  I know as a kid I felt like that was all we ever ate for dinner.  I have been trying to figure out something to stuff chicken with that did not include cheese.  I know for many of you, cheese makes all things better.  Cheese could certainly be added to this recipe, but I think it's perfect just the way it is!!

This recipe calls for artichoke hearts and sun-dried tomatoes (obviously) and I chose to use non-marinated artichoke hearts and dehydrated sun-dried tomatoes.  You can certainly use jarred hearts that have been marinated and tomatoes that are packed in oil.  They will lend to a bit of a different flavor and will add additional oil to the stuffing.  I opt for adding my own oils and seasonings in recipes so I tend to go for the plain ingredients and doctor it up myself.

Recipe: Artichoke and Sun-Dried Tomato Stuffed Chicken

Ingredients

• 4 chicken breasts or cutlets
• 1 1/2 cups artichoke hearts, drained
• 1 cup dehydrated sun-dried tomatoes
• 1/2 cup extra virgin olive oil
• 4 garlic cloves
• 3/4 cup fresh basil leaves
• 1/2 tsp sea salt (may vary depending on which artichokes or tomatoes you use)

Instructions

1. In a small sauce pan, bring about 2 cups of water to a simmer. Add the tomatoes, cover and remove from heat. (only for dried tomatoes, not jarred)
2. Pound out the chicken breasts or cutlets so they are about 1/4 inch think, set aside
3. In a food processor, combine the artichokes*, re-hydrated tomatoes, basil, garlic, oil and sea salt, pulse until chunky
4. Spread the mixture onto the entire side of each breast. Roll the chicken tight and place a toothpick at both ends to hold it together.
5. There should be some of the mixture left to spread on the top of each breast
6. Place each one on a greased or a parchment lined sheet
7. Bake at 350 for 25-30 minutes

Quick notes

*Don't forget to drain these! I also rinse them well to remove the extra salt that has been added to the liquid. I prefer to add my own sea salt.

Variations

Kalamata olives would be good in this mixture as well!

These are great as leftovers!!  I enjoyed one cold today and loved it!

Kate's Healthy Cupboard - Gluten Free Recipes

Meatza Pizza

I can take it or leave it when it comes to pizza, but I love this idea!  I haven't had a slice of pizza since I don't know when.  Having a gluten and dairy sensitivity pretty much crosses pizza off the list of acceptable foods.  I obviously left off the cheese, but if you can handle cheese, have at it!

When I saw this idea, I had to try it.  There are so many variations to pizza toppings and now there is a variation to the crust.  Ground meat makes up this crust and can be done with any combo you would like.  I think this would be a fun thing to do as personal pizzas with kids.  You could make individual meat crusts and let them top it.  That way they have some ownership in their meal and may be more apt to eat it!

Recipe: Meatza Pizza

Ingredients

• 2 lbs ground meat*
• 2 eggs
• 2 cloves garlic, chopped
• 1-2 tsp salt (if using any italian sausage I would use 1)
• 2 tbsp fresh herbs (thyme, oregano, parsley, etc)
• 1/2 tsp onion powder
• 1/2 cup pizza sauce
• Any cheese and toppings

Instructions

1. Place everything in a bowl and combine well with hands
2. Place the meat on a greased pizza pan or a 11x17 cake pan. Make sure you have sides to your pan for excess liquid to run off.
3. Press the meat to fill the pan and create sides to look like a crust
4. Bake at 400 for 12-15 minutes
5. Remove and spread sauce, cheese and toppings and return to the oven for an additional 5 minutes
6. Turn the oven to broil and cook for another 1-2 minutes

Quick notes

*I used ground turkey breast (it's what I had) and ground italian pork sausage. The sausage gives it such good flavor.  If you don't use any sausage, you could always add some red pepper flakes or additional seasonings to spice it up.

There are so many different ways to top this!  If you are an olive person, try a Greek meatza with some olives and feta.

Kate's Healthy Cupboard - Gluten Free Recipes

Egg Muffins

Have I told you I love eggs yet?  I pretty much enjoy them in any shape or form.  They are an excellent source of protein and one of the most bio-available foods out there.  Please do not be afraid of the yolks, that's where all of the nutrients are.  It upsets me when someone tells me they had egg whites for breakfast.  There has never been any evidence that cholesterol-rich egg yolks contribute to heart disease.

Egg yolks contain more vitamins and larger quantities of those vitamins than egg whites.  They are one of only a few foods in which vitamin D is naturally found.  They contain minerals include calcium, magnesium, iron, potassium, sodium and selenium.  Carotenoids in egg yolk (particularly lutein and zeaxanthin) promote eye health.  The vitamins, minerals and other nutrients found within them also help promote heart and cardiovascular health.  The moderate consumption of egg yolks does not show a direct connection to heart disease, but nutrients in the yolk, such as choline, help to regulate cardiovascular function.  So quit tossing out the yolks!

Recipe: Egg Muffins

Ingredients

• 7 eggs
• 1 tbsp refined coconut oil
• 1/4 cup onion, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup jalapeno, chopped (remove seeds unless you want it spicy)
• 1/2 cup roasted green chilis, drained (505 is my favorite)
• 1 garlic clove, chopped
• 1/4 cup non-dairy milk
• 1/2 - 3/4 tsp cumin
• 1/2 cup shredded cheese (optional if you tolerate dairy. Make sure it is cheese from grass-fed cows!)
• salt and pepper to taste

Instructions

1. In a medium skillet, saute the onion, pepper, jalapeno and garlic in the oil
2. In a large mixing bowl, whisk the eggs with the milk
3. Add the chilis, cumin and salt and pepper to the eggs and mix well
4. Once the onions have turned translucent, add the mixture to the eggs and stir well
5. Coat or spray a muffin tin with coconut oil really well.  Make sure all of the sides get coated.  I learned the hard way.
6. Fill the tins about 3/4 full and bake at 375 for 15-20 minutes. Makes 12-15 muffins
7. The muffins will blow up and then deflate once they are removed from the heat

Variations

The chili's could be replaced with chunky salsa or pico. You may need to add more spice. You could also add shredded chicken or other meat of choice.

These are a great high protein meal or snack and are great as leftovers.  This recipe can be altered into any kind of egg muffin that you desire.  I also like doing a combination of leeks, garlic, yellow squash, spinach, sage chicken sausages (Applegate Farms) and dried oregano.  Let us know what combination you come up with!

Kate's Healthy Cupboard - Gluten Free Recipes

BLT Lettuce Wraps

I really wanted to call this a BLATE lettuce wrap but figured people would have no clue what the heck it was.  You have hopefully heard of a BLAT, a BLT with avocado.  Well I took it a step further and added some diced up hard boiled eggs to increase the protein content.

This wrap can be tailored to your liking.  Some options are to eat it plain or mix in with some Homemade Mayo, Avocado Vinaigrette or some mustard before you wrap it up.  Either way, you can't go wrong when bacon is involved!

I agree with a modified paleo/primal way of eating, but I am not endorsing eating as much bacon as you want like the die hard paleo do.  I believe the saturated fat in it is healthy and is fine to eat, just not everyday.  Make sure you are buying uncured bacon that is nitrate and nitrate free from a quality source.  The other option is buying unprocessed turkey bacon if that suites your taste buds more.

Recipe: BLT Lettuce Wraps

Ingredients

• 4 slices bacon, cooked and broken into pieces
• 4 eggs, hard boiled and diced
• 1/2 to 1 avocado, diced
• 3/4 cup of tomatoes, diced
• 4 big lettuce leaves
• mayo, mustard or dressing (optional)

Instructions

1. Place all of the ingredients minus the lettuce in a bowl and toss with or without a condiment
2. Place the filling in a lettuce leaf and roll up

Quick notes

Serves 2 people (2 wraps each)

Whether you opt for a BLT, BLAT or a BLATE lettuce wrap, enjoy!!!!

Kate's Healthy Cupboard - Gluten Free Recipes

Cobb Salad With Balsamic Vinaigrette Dressing

A good dressing can make a good salad great.  This is my version of a cobb salad with a basic homemade vinaigrette drizzled over it.

For some reason I seem to like other people's salads better than when I make my own.  Not this time, I devoured this salad and have been making it often.  It is full of goodies and can be made to your own liking.

Recipe: Cobb Salad with Balsamic Vinaigrette Dressing

Ingredients

Dressing:

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1/4 heaping tsp dried oregano
• 1 1/2 tsp stone ground or dijon mustard
• 1/2 clove garlic, minced
• salt and pepper

Salad:

• spinach or any leafy greens
• avocado
• grape tomatoes
• chicken breast, cubed
• hard boiled egg
• sprouts
• bacon
• sunflower seeds

Instructions

Dressing:

1. Combine all the ingredients in a Vitamix or blender and blend until well combined
2. Store in a glass jar

Variations

The salad can include anything you desire! It's a complete meal full of good protein and healthy fats when you include avocado, seeds or nuts and the many sources of protein.

Veggies are a free food (takes more calories to break down and digest than they actually contain) and come with many benefits.  Don't be afraid to pile the greens and veggies high!

Kate's Healthy Cupboard - Gluten Free Recipes

Mexican Meatloaf

Here's a new twist on meatloaf.  I'm not sure I really liked meatloaf as a kid.  It was kind of like mystery meat, a mound of meat and who knows what else.  Well, now that I like to cook, meatloaf is so easy and so good!  I took a bit of a different approach than the traditional ketchup topped loaf.

I love Mexican spices and flavors and wanted to try them in meatloaf.  I also love anything and everything that has to do with avocados!  If you slap guacamole on something, I'll eat it.  Typically meatloaf has a layer of cooked ketchup on top and then is served with more ketchup on top.  I thought avocado or guacamole served on top sounded awesome!

Not to mention how good avocados are for you.  Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a "nutrient booster" by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit.

For those of you that love avocados as much as I do, I am going to experiment with using it as the base for some creamy desserts soon!

Recipe: Mexican Meatloaf

Ingredients

• 2 lbs grass-fed ground buffalo or ground beef
• 3/4-1 cup diced onions
• 2 garlic cloves, chopped
• 1 cup 505 Flame Roasted Chilis
• 2 tbsp refined coconut oil
• 2 eggs
• 1 1/2 - 2 cups cilantro, chopped
• 1 1/2 tsp Penzey's Adobo Spice Blend*
• 1/2 tsp sea salt

Instructions

1. Saute onions, garlic and spices in a pan with coconut oil
2. Once onions are translucent, remove from heat and add the chilis and cilantro
3. In a mixing bowl, whisk the eggs.  Add the meat and onion mixture, mix with hands
4. Form into a loaf in a cake pan or casserole dish with sides. There will be a lot of moisture that comes out of the meat.
5. Bake at 325 for an hour
6. Remove meat from the pan or pour excess liquid out
7. Slice it and top with guacamole, slices of avocado or salsa

Variations

You don't have to use the 505 brand, but they have a better and different flavor than regular canned chilis.

The Adobo Spice is one of my favorites and worth purchasing. You can spice it yourself using garlic powder, onion powder, Tellicherry black pepper, Mexican oregano, cumin and cayenne red pepper.

This recipe could also be done with ground chicken or turkey.  I love ground turkey, but it can be a bit dry.  I think there is enough moisture in this that it might turn out great.  Let us know if you try it!

Kate's Healthy Cupboard - Gluten Free Recipes

Italian Chicken Nut Rolls

Super easy and super good!!!  Some of us get sick of chicken breasts and need new ideas to change things up.  I personally like chicken and am excited to create new recipes so it's possible to eat it often and not get bored with it.  I remember as a kid asking what was for dinner and 9 times out of 10, the answer was chicken.  It amazed me how many different ways my mom could fix it or cover it in sauces to make us think it wasn't chicken.

I was known amongst my family for liking over cooked meat.  Well times have changed and the dry chicken that gets caught in your throat does not appeal to me!  These chicken rolls are so moist, full of flavor and won't get stuck in your throat.  This grain free recipe is similar to something my mom use to make us and I loved.  She used bread crumbs and butter while I opt for no grains and refined coconut oil instead.

Recipe: Italian Chicken Nut Rolls

Ingredients

• 4 chicken breasts
• 1 cup raw almonds, finely chopped
• 1 cup raw pecans, finely chopped
• 1 tsp garlic powder
• 3 Tbsp Italian seasoning
• 1 tsp sea salt
• 1/4 cup refined coconut oil or grass-fed butter
• Additional 2 tbsp grass-fed butter (optional)

Instructions

1. Pound out the chicken to about 1/4 inch thick and cut in half lengthwise
2. Place nuts in a food processor and grind until they become more like a meal, very small chunks
3. Pour nuts onto a plate and add the garlic, Italian seasoning and salt and mix well
4. Pour oil onto another plate.  Dip chicken in the oil or brush oil onto both sides of chicken
5. Place chicken in the nut mixture and coat both sides.  Roll the breast and stick a toothpick in it to hold it together. Place on a greased cookie sheet
6. Repeat for all the breasts and pour extra nuts over the tops of the chicken
7. Place a small pat of butter on top of each roll (optional, but makes them brown even more)
8. Bake at 350 for 25-30 minutes

I always use almonds and pecans, but you can certainly use whatever you'd like.  I will be sharing some additional nut crusted meats and fishes in the future.  Let us know what you come up with!

Kate's Healthy Cupboard - Gluten Free Recipes

Dairy Free Ranch Chicken Salad

This is such an easy recipe and great way to enjoy chicken.  Using cucumber slices as crackers makes it crunchy and fresh tasting.  This could certainly be enjoyed plain, on these Grain Free "Wheat" Crackers or rolled up into a lettuce wrap.

Recipe: Dairy Free Ranch Chicken Salad

Ingredients

• 2 cooked chicken breasts, shredded or cubed
• 3 Tbsp Dairy Free Ranch Dressing and Dip
• Salt to taste

Instructions

1. Combine chicken and dressing in a bowl and mix well
2. Add salt if needed

Quick Notes

Serves 2

So easy and full or good fats and protein!  Let us know how you serve your chicken salad.

Kate's Healthy Cupboard - Gluten Free Recipes

Avocado Egg Salad

I love eggs!  Fried, poached, scrambled or hard boiled, I'll eat them!  They are not only full of protein and healthy fats (yolks), but they are such an easy, fast and convenient snack or meal.  I can't imagine having an allergy or sensitivity to them.  I love using them in shakes, baking, dairy-free homemade ice cream, custards and so much more!

I wanted to make some avocado deviled eggs but took a different turn and went for egg salad.  Avocado can be a great option to use as a spread instead of traditional store bought mayo.  The recipe does include a bit of my homemade mayo, but could easily be omitted.

I enjoy it on these Grain Free "Wheat" Crackers or on an endive leaf or rolled as a lettuce wrap.  This is a great protein packed snack that will fill you up!

Recipe: Avocado Egg Salad

Ingredients

• 10 hard boiled eggs, peeled and cut in half
• 1 avocado
• 1 jalapeno, diced
• 1 Tbsp Homemade Mayo
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 1/2 tsp cumin
• Salt and pepper to taste

Instructions

1. Add the eggs, avocado, jalapeno and mayo to a food processor and pulse
2. Once desired chunkiness is reached, spoon mixture into a bowl
3. Add all the spices and stir well

Quick notes

Depending on the consistency you want, you can add spices to the food processor once the egg mixture has been pulsed. This will result in a smoother, hummus like salad.

I will be using mayo to create so many different dips, spreads and salads. Let us know what variations you come up with!

Kate's Healthy Cupboard - Gluten Free Recipes