Delicious Grain-Free Chicken Casserole

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Hello to you all! I apologize for my absence in the last several months. I do feel like I have somewhat of an excuse as we just gave birth to our third child (our first girl) on August 21st! Nora Kathryn is a bundle of love, and I am definitely enjoying the fact that I have another girl in the house! ๐Ÿ™‚

Still, all of that to say…I have missed you, my friends, and I am very excited to start posting again. Over the past months of preparing for our baby, I have also spent some time putting together recipes to post, and the one I am about to share today will not disappoint. In fact, you can ask my (almost) 2 year old what he thought of it last night as he shoved in his 4th helping! ๐Ÿ™‚ I can definitely say that I felt I have scored a “mommy win” with this dish.
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A huge thanks to He and She Eat Clean for this amazing recipe! Scott and Whitney Carlson are the authors of this blog; I found this delish dish off of their website, and am super excited to share their recipe with you. I have adapted it with a few changes, but the majority of the recipe remains the same. Check out the original recipe here, and while you are at it, take some time to browse around for a few more of their recipes! ๐Ÿ™‚ Enjoy this easy, budget-friendly, and delectable casserole!

Ingredients:
2 c cooked shredded chicken (Leftover rotisserie chicken works great.)
1 medium butternut squash, peeled and cubed (I measured approx. 3 cups uncooked squash.)
1/2 c coconut cream (Skim this off the top of a can of coconut milk. It works best to refrigerate
the can overnight for this. Do not use low fat coconut milk, people! Full fat is best and truly much
better for you!)
4 cloves garlic, unpeeled
1 leek, chopped
3 Tbsp coconut oil, melted
1.25 c frozen green peas, thawed
1 TBSP apple cider vinegar
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp oregano
1/2 tsp thyme

Directions:
Preheat the oven to 375. Place the cubed butternut, leek, and 1 tablespoon of coconut oil in a bowl. Toss to combine. Next brush the cloves of garlic with a little coconut oil and wrap in aluminum foil. Place the leek and butternut squash mixture on a parchment-lined cookie sheet and set in the oven. Take the wrapped garlic cloves and set these in the oven next to the cookie sheet. Roast in the oven for 35-40 minutes. (Roasting these veggies is a key component in the flavor of this casserole.) ๐Ÿ™‚

Place the roasted leek and butternut in a large bowl. Squeeze the garlic cloves out of their skin into the bowl as well. (CAUTION: The cloves will be extremely hot, so you will need to let them cool. Using a hot pad, unwrap the cloves and place them in the fridge until cool enough to handle!) Mash the butternut/leek/garlic mixture to a smooth, yet slightly chunky texture.

Add apple cider vinegar, sea salt, black pepper, oregano, and thyme to the mashed butternut squash and stir to combine. Add coconut creme and oil. Stir to combine. Next add the shredded chicken and green peas, and stir once more.

Place the entire casserole in a large skillet and heat the dish for 8-10 minutes on medium. Enjoy, and eat seconds! ๐Ÿ™‚
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*This post contains affiliate links.
*Credit to He and She Eat Clean for this recipe!

Guest Post from Dr. Noodles! Delicious, Tasty, and Grain-Free

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I am excited to introduce to you Steve Frazier and his wife, Dr. Brenda Frazier, PhD, the founders of the company, Dr. Noodles. I had the opportunity to meet both of them as they promoted their product at our local health food store. One taste of this delicious, grain-free pasta, and I knew I had found a superior product. I was also convinced that I had to ask them if they would do a guest post for me on my blog. They enthusiastically agreed, and I am so excited to have them with us today. Mr. Frazier and his wife share their story and inspiration for starting Dr. Noodles, and they also include a delicious recipe at that end. Enjoy this post, and I encourage you to check out their delicious products for yourself and for your family.
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Greetings to all our fellow food and health enthusiasts!! We are very excited to be your guest blogger today and to share a bit of our story. Letโ€™s start from the top. My wife and I were in the restaurant business for 25+ years and now, my Masterโ€™s Degree and her PhD later, we have found ourselves back in the food industry.

About three years ago my wife, Dr. Brenda Frazier, PhD, became ill. Since then she has seen 17 doctors with several hundred thousands of dollars in medical expenses and no answers. Along the way she began seeing a holistic Clinical Nutritionist, which our daughter Alex Hartinger, now totes as her career path as well. (Our family has taken the dive into natural health and an organic lifestyle very much together and whole-heartedly.) Both have helped her with her Lyme Disease diagnosis and are now addressing the many systemic problems, which this terrible disease has evoked on her body. Along the way she discovered a gluten-free lifestyle and realized some favorable results, but she ultimately realized that grains were still causing her ailments.

Now that she knew how immensely her grain-free choice was worth it, she proceeded to spend countless hours in the kitchen as she passionately strove to make this lifestyle as close to her previous, โ€œcomfortableโ€ life as possible. Her efforts paid off as they led to hundreds of recipes and experiments with food. She knew that the options on the market had quality OR texture OR taste but were rarely โ€œthe whole package.โ€ Naturally, and somewhat out of necessity, she started a grain- free cookbook, which was a place to keep track of her awesome recipes that would hopefully help other people navigate this shift in eating habits should they decide to be grain-free or be told they must be grain-free. When we got to the garbanzo bean pasta it became glaringly obvious to us that we needed to share it on a level way beyond a cookbook. The Dr. Noodles grain-free, non-GMO, soy free, nut free, and dairy free noodle was born and born to shine. In the past year since this revelation, a new family business has manifested, and our noodles are sold all over the state of Wisconsin (and weโ€™re GROWING!!).

This is what it looks like!
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Our story continues as we bring Dr. Noodles fettuccine, spaghetti, and elbow macaroni to celiacs, gluten and grain intolerant people, and diabetics across the State of Wisconsin- and to many, many more people who are just looking for a more nutrient dense, less inflammatory responsive food than the pastas on the market. Our product is non-GMO containing only four ingredients: garbanzo bean flour, arrowroot starch, xanthan gum (which all come from Bobโ€™s Red Mill and are on the Non-GMO Project verified list), and organic eggs. Weโ€™re all about organic; however, we will probably never be able to claim to be totally organic as organic garbanzo bean flour is currently 6-7 times more expensive than the non-GMO kind we are buying, and given our research on source and quality, we know that we are providing a clean and real whole food product.

Finally, now that we have shared our story and our product, weโ€™d like to conclude with one of our favorite recipes. If youโ€™d like more delicious recipes from Dr. Noodles, there are more posted on our website, http://www.drnoodlesbybrenda.com, or on our Facebook page, http://www.facebook.com/drnoodlesbybrenda. noodles4
Garbanzo Bean Spaghetti Carbonara (Serves 4)
Ingredients:
ยฝ onion, chopped
2 tablespoons coconut oil
ยฝ lb. bacon (uncured, organic)
2 tablespoons of butter (organic)
3 egg yolks (organic)
1/3 cup unsweetened almond milk
ยผ cup raw cheddar cheese
ยฝ tsp sea salt
1 package of Dr. Noodles spaghetti
Heat the oil in a pan and sautรฉ the onion until transparent. Add the bacon and cook until the bacon is crisp. Remove this mixture from pan and keep it warm. Melt the butter in the same fry pan with the bacon fat. Remove pan from heat. Stir in egg yolks and season to taste with sea salt and pepper. Stir in the almond milk and cheese. Add the onion and bacon mixture and mix thoroughly. Cook pasta in boiling salt water until tender. Drain. Mix everything together and serve immediately. You can add more cheese at the end if you prefer.

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Thank you all for taking the time to hear our story and a huge thanks to AvocadoMommy for inviting us to be on her blog. We are honored to be here. Let us say, it has been through a strong faith in God and much prayer that we have managed to get through some very difficult times with Brendaโ€™s health. With His help we have persevered and brought a product to market that has brought smiles and joy to many hearts of people who have not been able to eat good tasting pasta for many years.
We demo our product regularly around the state and post the schedule on our Facebook page. We invite you to join us for some great tasting pasta, a nice chat, and friendly comradery. See you soon!! If you see this little dude at a demo, say, โ€œHi!โ€ to our garbanzo-bean-noodle-loving grandson, Mac!
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*This page contains affiliate links.
*Pictures courtesy of Dr. Noodles.

Delicious Homemade Chicken Soup (Grain-Free!)

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This one is a winner. It is such a delicious and warming soup recipe, and I can hardly wait for you to try it! Plus, while we have a couple colder days still in the weather forecast, isn’t it nice to have a few simple, yet absolutely satisfying, soups to use from your recipe file? ๐Ÿ™‚ This one is great for many reasons: it is gluten-free, grain-free, and dairy-free. Plus, it is a super immune booster with the bone broth added into the soup. Oh, and did I mention that it is just downright delicious? ๐Ÿ™‚ Enjoy! ๐Ÿ™‚

Ingredients:
2 tablespoons coconut oil (If you don’t have a dairy sensitivity, I would strongly encourage you to use Kerrygold Butter. I find mine at Trader Joe’s.)
1 cup organic carrots, peeled and chopped
1 cup organic celery, chopped with leaves removed
1/2- 1 cup chopped onion
3 cups homemade bone broth (You can find the recipe here. )
1 teaspoon dried thyme
2 tablespoons chopped, fresh basil
2 cups cooked, shredded chicken (I like to use a leftover rotisserie chicken from our local health food store. It adds a ton of flavor!)
1 cup full fat coconut milk (Homemade coconut milk is great in this recipe. You can find the recipe here.) *Note: If you do buy this from the store, use the canned, full-fat coconut milk, and make sure it is free of carrageenan.
Salt and Pepper to taste

Directions:
Over medium heat, melt the coconut oil (or butter if using) in a large pot. Saute the carrots, celery, and onion for 3-4 minutes, or until the onion is tender. Pour in the bone broth, and add in the thyme, basil, salt and pepper. Stir. Next, add the chicken to the pot, and gently stir again. Bring to a boil, and then turn the heat down to a simmer. Cover and simmer for 20-30 minutes. Pour in the coconut milk and stir. Heat through and serve! This soup is great with a side of plantain crackers. Get the recipe here.
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*This page contains affiliate links.

“Spaghetti” and Homemade Meat Sauce

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Who doesn’t love a delicious plate of spaghetti and sauce? I know I sure do! ๐Ÿ™‚ Plus, now that I have discovered how wonderful it is to use spaghetti squash in place of noodles, I can’t say enough about this dish. Of course, if you are still craving noodles with your sauce, there are plenty of gluten-free options out there. In fact, Trader Joe’s sells an excellent brown rice noodle which actually cook up quite nicely. Without further ado, here is the recipe for homemade meat sauce! ๐Ÿ™‚

Meat Sauce Ingredients:

1 pound organic ground beef (grass-fed is best)
1 pound organic italian chicken or pork sausage (I get ours from the local health food store.)
1/2 cup chopped onion
4 cloves of crushed garlic
*1 (28 oz.) can of crushed tomatoes (If you can find the crushed tomatoes with basil, this is definitely the best option.)
*2 (6 oz.) cans of tomato paste
*13 oz. canned tomato sauce
1/2 cup water
2 tablespoons organic white sugar
1/2-2/3 cup chopped, fresh basil (This is so much better than dried! Trust me! ๐Ÿ™‚
1/2 teaspoon fennel
1 teaspoon Italian seasoning
3/4 tablespoon sea salt (If you can, choose the Himilayan Pink Salt for the health benefits.)
1/4 teaspoon ground black pepper
2 tablespoons chopped, fresh parsley

*Note about canned tomato sauce: Make sure you look for BPA-Free cans. The acidity in the tomatoes causes this chemical to be leached a lot more easily.

Directions:
In a large pot, brown the beef, sausage, onion, and garlic until the meat is no longer pink. Add the crushed tomatoes, paste, sauce, and water. Stir. Add the remaining ingredients, and combine well. Cover and simmer for 2 hours, stirring occasionally to make sure there is no burning on the bottom of the pot. Your house will smell amazing!!! ๐Ÿ™‚ Serve over spaghetti squash or gluten-free noodles. This makes a very large batch, so it works well to freeze the leftovers. It also works well as the sauce base in lasagna. This meat sauce recipe has actually been adapted from John Chandler’s Recipe: World’s Best Lasagna. If you feel ambitious, go ahead and make the entire lasagna recipe, subbing the lasagna noodles for your favorite gluten-free option. You still will have leftover sauce! ๐Ÿ™‚

*This page contains affiliate links.

Savory Butternut Squash Soup

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The cold weather is here, and that means it’s time to start gathering all of my soup recipes. ๐Ÿ™‚ There is something soothing to me about holding a cup of soup in my hands, curling up, and savoring every bite. Well, that is probably true of many of us, isn’t it? ๐Ÿ™‚ I have found several to savor, but this one is at the top of my list. I love it because it is so versatile, and one can subtract, add, or increase ingredients pretty freely. Plus, it is packed full of nutrients, with homemade bone broth being one of the main ingredients. Let this soup warm you up this winter. ๐Ÿ™‚ Enjoy!

Ingredients:
2 tablespoons coconut oil
1 carrot, peeled and diced
1 celery stalk, diced
1 onion, diced
2 cloves of garlic, minced
4 cups butternut squash, peeled and cubed
3-4 cups homemade bone broth (Start with 3 and increase to 4 if you want a thinner soup consistency.)
1/2 zucchini, cubed (optional)
1 teaspoon dried thyme
1 teaspoon sea salt (adjust to taste)
1/2 teaspoon ground black pepper

Directions:
Preheat your oven to 375 degrees, and place the butternut squash in the oven on a baking stone with parchment paper. Bake the squash for 40 minutes or until tender.

When the squash has approximately 15 minutes of baking time left, begin preparing the soup. In a large soup pot, melt the coconut oil over medium heat. Add carrot, celery and onion. Cook for 3-4 minutes or until vegetables have begun to soften and the onions have turned translucent. Next, add the garlic and saute until it is fragrant (1 minute). Add 3 cups of the bone broth, the roasted butternut squash, optional zucchini, thyme, salt, and pepper. Bring to a boil, and then reduce heat to a simmer for about 30 minutes. Allow the soup to cool, and then add the soup mixture to a high powered blender. You do not want to put hot liquids right from the stove in your blender. If you don’t have a high-powered blender, I believe you could do this in a regular blender as well or a food processor; you just may need to blend in batches. Blend until smooth. If you want a thinner soup, add more broth. ๐Ÿ™‚ To heat, just place the blended soup back on the stove, and let it warm. Serve with plantain crackers, cheese, or your favorite topping! ๐Ÿ™‚

*Optional add-ins: Make this a main dish by adding shredded chicken, grass-fed ground meat, or any other favorite meat/protein.

*Disclosure: This page contains affiliate links.

Chicken Sausage and Kale Chip Pizza (with Cauliflower Crust)

Gluten-free, paleo, low carb, healthy, stinkin’ amazing…Yep, you have all of that lip smackin’ goodness with this recipe. I have wanted to try making a cauliflower crust pizza for quite some time, and today I finally put this together. Wow. I was amazed at not only how tasty it turned out, but also how easy it was to put together. This is definitely one for the books, and I most certainly want to share it with you! Enjoy every bite, and have seconds too! ๐Ÿ™‚

 

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Chicken Sausage and Kale Chip Pizza (with Cauliflower Crust)

2 cups roasted, riced cauliflower (To roast, take one medium/large head of cauliflower, and toss it with a tablespoon of organic, expeller pressed coconut oil. I like to use the Wilderness Family Naturals brand. Roast at 375 degrees for 40 minutes.) If you don’t have a ricer for the roasted cauliflower, you can use a food processor, which is what I did for this recipe. ๐Ÿ™‚

2 eggs

2 cups shredded mozzarella cheese (for the crust)

6 oz. shredded mozzarella cheese (for the topping)

1/2 lb. organic Italian chicken sausage

Kale Chips: I love the Brad’s Raw Crunchy Kale chips! I found them cheapest at my local health food store.

-Preheat the oven to 450 degrees. Line a large pizza stone with unbleached parchment paper, and grease really well.ย  Mix the first three ingredients together in a large bow,l and spread it out in an even layer on the stone. Place in the oven, and bake for 20 minutes, or until golden brown. I did place some aluminum foil on a rack under the stone to prevent any oil from dropping to the bottom of the oven. Top with mozzarella cheese and chicken sausage. Place under the broiler on high for approximately 2 minutes or until cheese is melted and slightly browned. Remove from the oven, and top with kale chips. Serve up, and enjoy! ๐Ÿ™‚

Recipe Adapted From: Hugs and Cookies XOXO