Preheat your oven to 400 degrees. Make sure all of your apples have been washed thoroughly and cut them into medium thin slices. You can keep the skin on for a more rustic dish, otherwise peel your apples first. Spray the bottom of a pie dish or an 8 X 8 glass/ceramic baking dish with a non-stick cooking spray. Add the apples, lemon juice and vanilla extract and toss around until evenly coated. Add the cinnamon, salt and nutmeg and toss around again. Sprinkle the top with the coconut sugar and almond flour. Scatter the coconut oil all over the top. Place in oven and bake for 25-30 minutes until the top is slightly browned and the apples are fork tender.
I don’t know about you, but one of the comfort foods I miss the most is creamy mac and cheese! I came up with this recipe, and it was a hit with my hubby and son. Hope you give it a try!
(1) 8 oz. package of gluten free Quinoa pasta
½ cup 2% low-fat cottage cheese
½ cup low fat shredded mozzarella cheese
½ cup low fat shredded cheddar cheese
½ tsp. sea salt
¼ tsp. black pepper
¼ tsp. ground mustard
¼ tsp. garlic powder
¼ tsp. onion powder
1 pinch of cayenne pepper
1 tbsp. half and half
¼ cup of cooked pasta water
Follow the box instructions for cooking your quinoa pasta. Reserve ¼ cup of the cooked pasta water for the cheese sauce. Add the cottage cheese, mozzarella, sharp cheddar, sea salt, pepper, garlic powder, onion powder, ground mustard, cayenne pepper and half and half to a blender and blend until smooth. Heat a small sauce pan on medium low heat and add the cheese sauce. Stir frequently until it looks nice and melted. Add the pasta water and continue stirring. After the pasta is drained, add the melted cheese mixture and stir until well combined. Now it’s ready to serve!
I love the fresh taste of lemon in this dish! The zucchini noodles make it filling but not heavy. I used a Spirooli that I purchased at Bed Bath and Beyond with a 20% off coupon for $20, but a good old vegetable peeler will also do the trick.
1 lb. of ground chicken, turkey or turkey breast
2-3 tbsp. of extra virgin olive oil
3 medium zucchini made into “pasta” (I used the course cut blade on my Spirooli) Substitute a vegetable peeler if you don’t have a Spirooli.
Juice of 1 lemon
1 medium onion sliced thinly
1 grated carrot
1 red bell pepper cut into thin strips
2 cloves of garlic minced
1 tbsp. Mrs. Dash Lemon Pepper Seasoning
1 tsp. sea salt
Start out with the zucchini by making it into “pasta” using either a Spirooli or vegetable peeler. Put the zucchini “noodles” in a medium bowl when you’re finished and squeeze the juice of 1 lemon on top. Toss the zucchini in the lemon juice with your hands until evenly coated (this will prevent discoloration and add a bright, fresh taste). Heat 1 tbsp. of olive oil in a large nonstick frying pan over med high heat and brown the ground meat of your choice. Drain off any excess fat if necessary. Add another tbsp. of olive oil to the pan and add in the onion and peppers. Cook for about 5-6 minutes on medium heat stirring often. Add the carrots, garlic and seasonings, and cook for an additional 3 minutes. (If the mixture is getting dry add 1 more tbsp. of olive oil or chicken stock.) Add in the zucchini “noodles” and stir everything together until combined.
Let cook for about 2-3 minutes until the zucchini cooks down just a touch. You still want it to have a little crunch to it, so make sure not to overcook. If you’re cutting out carbs or gluten eat as is, otherwise you can serve with a small side of brown rice. Now it’s ready to serve!
I ate the leftovers from this recipe for three days! It was that good! Turmeric is a great Indian spice that complements the coconut perfectly. Coconut flour and shredded coconut make a delicious crispy crust that will satisfy any craving you may have had for regular fried chicken.
3 boneless skinless chicken breasts cut into 4” strips
3 tbsp. coconut oil or extra virgin olive oil
1 cup of coconut flour
2 ½ cups of unsweetened shredded coconut
3 whole eggs plus 1 egg white lightly beaten
1 tbsp. sea salt plus ½ tsp.
1 tsp. fresh ground black pepper plus ¼ tsp.
1 tsp. turmeric plus ½ tsp.
½ tsp. chili powder plus ¼ tsp.
¼ tsp. cayenne pepper plus 1 pinch
Preheat oven to 350 degrees. In a medium bowl stir the coconut flour with 1 tbsp. sea salt, 1 tsp. black pepper, 1 tsp. turmeric, ½ tsp. chili powder and ¼ tsp. of cayenne pepper. In another medium bowl mix the shredded coconut with ½ tsp. sea salt, ¼ tsp. black pepper, ½ tsp. turmeric, ¼ tsp chili powder and 1 pinch of cayenne pepper. Lightly beat the eggs with a fork in a separate bowl. There will be a lot of chicken strips, so you’ll have to cook them in batches. It took me three batches to get them all cooked perfectly. Use 1 tbsp. of oil for each batch. Heat 1 tbsp. of your oil on medium heat in a large non-stick fry pan. First dredge the chicken in the coconut flour mixture. Shake off the excess, coat them in the eggs and then the shredded coconut. Place the chicken strips in the pan, and let cook for about 2 minutes on each side or until golden brown. Coconut can burn very easily, so be sure to keep a careful eye on them. As you finish each batch, place the chicken on a large non-stick baking sheet. Place in the oven for about 10 minutes or until cooked all the way through.