Just look at that chicken!? It looks like the real thing!! And by real I mean a real gluten infested chicken strip! I love this recipe because my mock bread crumbs add a great flavor to the chicken (or any other food you cover it with for that matter). Click HERE for my yummy recipe for breaded zucchini (shown in the picture below). This recipe is super easy to put together and then throw into the oven. Mix, shake, n bake. ;) Breaded Chicken Strips (Gluten Free, Dairy Free) Created by jalene Ingredients:
Directions:
Tips from jalene: Dip your chicken in the egg mixture then set on a cooling rack over a plate before shaking in the crumbs. That helps your crumb mixture from getting wet and clumpy in the bag.
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Happy 4th of July! And nothing says a happy 4th like a great BBQ! This next recipe is the forces of myself AND my husband combined! I often call him my Saucier because he has this amazing ability to throw together spices to create INCREDIBLE flavors. We were trying to create a Fire-Grilled chicken that would be yummy with my version of the Cafe Rio Salad and came up with something AMAZING! We cooked half of it on the grill and slow-cooked the other half in a crock-pot. Though it has the same marinade the tastes were actually different and both equally delicious! I included both recipes. You can pick your fancy! Zesty Italian Fire Grilled Chicken (Gluten Free, Dairy Free, Sugar Free) Created by jalene (and husband) Makes enough to marinade 5 lbs chicken or 8 chicken breasts Marinade Ingredients:
3. Add chicken to bag and refrigerate overnight or for at least 6 hours. 4. Grill on BBQ, being sure not to overcook. Meat will be tender, juicy, and amazing! Leave whole or slice in strips. Can be frozen for later use. Zesty Italian Pulled Chicken (Gluten Free, Dairy Free, Sugar Free) Created by jalene (and husband) Makes enough to marinade 5 lbs chicken or 8 chicken breasts Marinade Ingredients:
HAPPY 4th OF JULY! Growing up I never was one to fancy the fajita. The whole giant pieces of onions grossed me out. That is until Chili's came to town! I was in love! But I never even attempted to make my own Fajitas until after I was married when my husband peaked interest. I stumbled upon this recipe after a good Google search. Now, you should know that this next recipe is not like Chili's version BUT it is SUPER good. It's actually one of the best recipes I've tasted for Fajitas. (It's also a great way to eat more vegetables!) The key to this recipe: marinating your meat! It needs to soak for about 2 hours but other than that it throws together in about 10-20 minutes. We serve ours on Gluten Free corn tortillas and walla! Makes a great meal. Even my toddler eats this! For Audrey, I simply cut up the Fajita vegetables in small pieces and serve it over the marinade rice (see very bottom for recipe). Fajitas (Gluten Free, Dairy Free) Adapted by jalene from a recipe on Food.com Meat Marinade Ingredients:
Directions for marinade: Mix all the ingredients above together and put in an airtight container in the fridge for 2 hours or overnight. Vegetables you'll need:
Vegetable Sauce Ingredients:
Directions:
Notes from jalene:I use organic bell peppers because they are on the dirty dozen list. If organic is not available to you, use what you can. After taking a class from the Cancer Project I learned that searing your meat actuallys brings out carcinogenics which cause cancer. YIKES! You can read more about it HERE. So, though it doesn't taste as good to not sear your meat, it's SO much better for you. And trust me, with the great marinade, you wont miss a thing. Now what to do with that leftover marinade:If you know me, you know I don't like to waste and I've always hated throwing away the rest of the marinade! So after a couple of times making this recipe I came up with a great idea on how to use it! Make rice! I had almost 1 cup marinade leftover so I added a little bit more water to equal 1 cup exactly and threw it in the rice cooker with 1/2 cup calrose rice. It cooked up beautifully and compliments the Fajitas beautifully! If you start the rice right after you pull the meat out of the marinade, it will be ready just about the same time as you finish the Fajitas. Hope everyone enjoyed their weekend! We took Audrey on her 2nd ever camp out! She LOVED it! I think the girl could live outdoors if I would let her. She especially loved sleeping in the tent with mom and dad. She cuddled up to "da-da" and put her check on his check to fall asleep! It was so tender. I love summer time too! And when I think of summers I always think of tin foil dinners. Weird I know but it's a summer tradition with my family! If you have never tried a tin foil dinner before, you are missing out! They're so fun to make and yummy to eat! The great thing is you can either make a large tin foil dinner for the entire family or let your kids make their own individual ones. (PS- Parent trick alert: If you allow your child to be apart of the cooking process they are more likely to try new things. Simply have all the veggies cut and ready to throw together and it's a party.) I love this next meal because it's SO healthy yet so EASY to throw together. You can make it and leave. It's versatile too so if you have certain veggies in your fridge that you need to use up, you can sub those in for others! I also love the fact that there are NO dirty cooking dishes to wash afterwards! Hurray! And if that wasn't enough there's one more...You can also cook this in a campfire too! Simply double foil it to prevent burning. Don't worry, if this is your first time making one I'll walk you through it. Here are the ingredients that you'll need for a family of 3-4. We don't eat large amounts of meat so increase that if you need to. Chicken Foil Dinner (Gluten Free, Dairy Free) Created by jalene
Step 1: Preheat your oven to 400 F. Start with 2 large pieces of Heavy Foil about 16-20 inches long. (Or if you have the extra-large foil you can skip steps 1-3 and just tear off about 16-20 inches of that.) Step 2: Put the foil pieces on top of each other and fold about 1/2 inch crease. Then fold 2 more times making sure the fold is tight (I use my fist to pound on it.) Step 3: Open up the foil and smooth. The two foil pieces should now be one giant piece. Step 4: Next comes the fun. Add your onions and chicken Step 5: Followed by all your other veggies and seasonings. Step 6: Make a top for your dinner by following steps 1-3 again. Step 7: Start on one end and fold the side in, then rotate and fold the next side, and so on. Step 8: Continue folding until you reach the food. Stamp down the creases with your fist to make sure it is tightly sealed. Step 9: Pop that baby into the oven and watch it EXPAND! (I put mine on a cookie sheet just in case the foil should spring a leak.) It should bubble up if you sealed it tightly. If it does not, don't worry, it still will cook well. Bake for about 40 minutes. Walla! And that is how you make a Tin Foil Dinner! Notes from jalene: Once you get use to this recipe, play around with it! There are so many different options of veggies or seasonings. If you cook this in a fire, know that it will cook a lot FASTER! We usually pull it out to check on it to make sure it doesn't burn. This recipe is a great one for Dr. Nielsen's Candida Cleanse! Love to camp? You may also like:
We got this recipe from my sister-in-law Kemy who made it for us once. We immediately fell in love with it and begged for the recipe! My husband and I tweaked it a bit so Audrey could eat it too. We love this recipe! We use it for quick, great-tasting lunches. It's a great source of nutrients including Protein, Fiber, Vitamin A, Vitamin C, Iron, Magnesium, Manganese, and Copper to name a few! I use Vegenaise instead of Mayonnaise so Audrey can eat this since it's a good idea to keep little ones off eggs until they're at least 1. Vegenaise a great Mayo-substitute that you can get GF, DF, SF, and EF! I found mine in the refrigerated section of my health food store. (PS-If you're not concerned about your chicken salad being egg-free you can use regular mayo instead! It works just as well.) Egg-Free Chicken Salad (Gluten-Free, Dairy-Free, Soy-Free, Egg-Free) Adapted by jalene & brandon from a recipe by Kemy Ingredients:
You can usually find tostadas next to the tortilla section in your grocery store. They are crispy corn tortillas. Sometimes a good Gluten-Free, Dairy-Free recipe doesn't have to be one that calls for a wheat or dairy substitute. If you're new to being Gluten-Free look around for things that you CAN eat. You'll find there's a lot more options out there than you realized! (Needless to say it will also help your emotional health as you focus on what you can eat and not what you can't. This chicken recipe is so yummy! It was love at first bite for me and has become one of the recipes I make often. It's so versatile too. You can keep it whole and serve it with rice or potatoes or you can double the sauce and shred it and serve over salad. It has a hint of hot sauce that helps enhance the flavor but not too much to be called hot. Of course you can always add more if you want it hotter. :) enjoy! Gluten-Free, Dairy-Free Ginger Chicken Created by jalene Ingredients:
PS- I served mine with 1/2 white rice and 1/2 quinoa and green beans. Quinoa is a great source of protein, dietary fiber, phosphorus, magnesium, and iron. It's also naturally gluten-free and easy to digest. It's so more nutritious than white rice so I often do a half n half combo when serving white rice. It cooks the same amount of time as white rice so you can throw them in the rice cooker together. If you wash Quinoa really well before you cook it, it will blend in with the taste of the rice. Sneak it in your next batch of white rice! Here's sweet Audrey enjoying her's. |
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