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General Tso’s Chicken- Gluten Free

from: Jenn


1 Lbs thinly sliced chicken

2 Tablespoons minced ginger

1 teaspoon garlic powder

Light flavored oil for frying (olive, grapeseed, etc.)


3 Tablespoons sesame seed oil

3 Tablespoons rice wine vinegar (unseasoned, sugar free)

3 Tablespoons Coconut Aminos

1/4 cup water

2 Tablespoons honey

2 teaspoons xanthan gum (orarrowroot powder)

1/4 cup scallions, chopped

2 teaspoon crushed red pepper


→Sauté chicken in oil with ginger and garlic over medium/low heat until cooked through to desired crispness. (Alternatively, bake the chicken)

→Combine sesame oil, vinegar, Coconut Aminos, water, honey, and xanthan gum in a small sauce pan and whisk until combined. Add scallions and chili pepper, bring to boil. Simmer five minutes until thickened, remove from heat. Add meat to sauce and stir to coat.



Sauerbraten (German slow cooked marinated Roast)                                       1


1 pastured, grass fed chuck roast (1-3)

Salt and pepper

1 cup raw apple cider vinegar

3 cup filtered water

1 lemon, sliced

1 onion, sliced

4-5 juniper berries

1 T brown mustard seeds

1 1\2 t black peppercorns

1 bay leaf

2 T Rapadura sugar

2 T olive oil

4 slices of pastured bacon


For the roux:

2 T Rapadura sugar

2 T butter

2 T sprouted flour


Put the roast in the pot, marinate with the cider vinegar, water, lemon, onion, juniper berries, mustard seeds, peppercorns, bay leaf and Rapadura.  Bring to a boil.  Remove from heat and let cool.  Poor cooled marinade over beef, cover with al lid and refrigerate.  Turn meat in marinade every 8 hours for the next 2 days.

After marinating, warm olive oil in a cast- iron pan.  Brown all sides of the roast and then place in a slow cooker.  Lay bacon over roast.  Pour marinade over roast and cook on low for 6-8 hours.

Once roast is done make the gravy with the sweet roux.  In a small pan, melt butter and Rapadura until it starts to caramelize.  Add flour to complete the roux.  Turn heat up to high in the slow cooker and add roux.  Wisk until well combined and starts to thicken.  Slice or shred roast and serve with gravy.



Chicken with Avocado Citrus Salsa
adapted from Prevention magazine

2 or 3 chicken breasts, boiled
2 ruby red grapefruits
2 avocados
5-6 radishes
Fresh basil(about 3 Tbsp.)

1 tsp. coarse sea salt (or to taste)

Peel, section, and remove membrane from grapefruit (do this over a bowl to catch the juices).  Cut avocado into ½-inch chunks.  Thinly slice radishes and chop the basil.  Mix all ingredients except chicken together (including grapefruit juice).  Slice chicken into strips, and spoon salsa over the top.




On griddle layer:


Cover for 2-3 minutes

Top with fresh sliced tomatoes






2 tablespoons Coconut Flour

⅙ cups Coconut, Shredded

1 ½ tablespoons chop Cilantro, Fresh

1 teaspoon Sea Salt

2 tablespoons Coconut Oil

1 pound Chicken Tenders



In a shallow pan, combine coconut flour, shredded coconut, cilantro, and sea salt. In a large non stick skillet, melt coconut oil. Dredge chicken through melted coconut oil, then coat in coconut mixture. Return chicken to skillet and cook until golden, about 2 minutes per side. Transfer chicken to parchment paper lined baking sheets. Cook at 350F for 25 minutes, or until chicken is cooked through.



Garlic Shrimp

4 garlic cloves minced

1/3 c butter

¾ c heavy cream

¼ c minced fresh parsley

1t minced fresh dill OR ¼ tsp dill weed

¼ tsp salt

Dash pepper

½ lbs shrimp


Cook garlic in butter 1 min. whisk in all other ingredients (except shrimp)

Simmer uncovered 13 min OR until thickened, stirring occasionally. Add shrimp, cook and stir 2 min OR until shrimp turns pink.  



ZONE chili

from the ZONE diet

4tsp Extra Virgin Olive Oil

1 ½ c chopped onion

1 c chopped celery

8 cloves chopped garlic

2 c chopped green pepper

1 ½ c rinsed kidney beans

½ c tomato puree

3 c canned tomatoes

1 ½ c chicken stock

1 tsp Dijon mustard

1 tsp cumin

1 tsp basil

4 tsp chili powder

12 oz ground meat, cooked


Sauté vegetables until soft. Add all ingredients but meat, simmer 30 minutes. Add meat.



Paleo Mini Meatloaves



2 pounds ground meat – mixture of grass fed beef and/or pork and/or veal

10 ounces frozen, chopped spinach

1-2 teaspoons oil

1 medium onion, finely diced

6 ounces mushrooms, finely diced

2 carrots, grated or finely diced

4 eggs, lightly beaten

1/3 cup coconut flour

2 teaspoons salt

2 teaspoons pepper

2 teaspoons onion powder

1 teaspoon garlic powder

1 teaspoon dried thyme

1/4 teaspoon grated nutmeg



Preheat oven to 375 degrees F

Thaw the spinach, squeeze out the excess water and set aside.

Heat a pan on medium heat, add the oil and fry the onions and mushrooms until the onions are translucent and some of the liquid has cooked out of the mushrooms. Set aside to cool.

Place the ground meat in a large bowl, add the spinach, carrots, mushroom/onion mixture, beaten eggs, coconut flour and all the spices. Use your hands to combine it well but do not overmix.

Fill 18 regular size muffin tins to the top with the meatloaf mixture. (Greasing the tins may be a good idea if the meat you’re using is fairly lean)



Meatloaf Cupcakes (with sweet potato ‘frosting’)                                                                        



1.5-2 pounds of ground beef (grass-fed if possible)

3 eggs

¼ cup almond flour (or enough to thicken- this will depend partially on the fat content of the meat and the texture of the almond flour)

1 teaspoon dried basil

1 teaspoon garlic powder

1 medium onion

2 tablespoons worcestershire sauce

Salt and pepper to taste

5-6 sweet potatoes

¼ cup butter or coconut oil

1 teaspoon sea salt or Himilayan Salt                                           



Preheat the oven to 375 degrees

Finely dice the onion or puree in a blender or food processor.

In a large bowl, combine the meat, eggs, flour, basil, garlic powder, pureed onion, Worcestershire sauce, and salt and pepper and mix by hand until incorporated.

Grease a muffin tin with coconut oil or butter and evenly divide the mixture into the muffin tins to make 2-3 meat “muffins” per person. If you don’t have a muffin tin, you can just press the mixture into the bottom of an 8x8 or 9x13 baking dish.

Put into oven on middle rack, and put a baking sheet with a rim under it, in case the oil from the meat happens to spill over (should only happen with fattier meats if at all), bake 30 min.

For sweet potatoes: if they are small enough, you can put them into the oven at the same time, if not you can peel, cube and boil them until soft.

When meat is almost done, make sure sweet potatoes are cooked by whichever method you prefer, and drain the water if you boiled them.

Mix with butter and salt or pepper if desired and mash by hand or with an immersion blender.

Remove meat “muffins” from the oven when they are cooked through and remove from tin. Top each with a dollop of the mashed sweet potatoes to make it look like a cupcake.



Lasagna Stuffed Spaghetti Squash



Roasted Spaghetti Squash:

2 small spaghetti squash, cut in half and seeded

1 Tablespoon Extra Virgin Olive Oil

Salt and Pepper to taste

Lasagna Meat Sauce:

1 pound ground meat

1 Tablespoon Extra Virgin Olive Oil

1 onion, diced

2 cloves garlic, chopped

½ teaspoon red pepper flakes

½ teaspoon fennel seeds, crushed

1 (15 oz.) can crushed tomatoes

1 Tablespoon tomato paste (optional)

1 teaspoon Italian seasoning or oregano

1 bay leaf

½ teaspoon paprika

Salt and pepper to taste

1 Tablespoon basil, chopped

Lasagna Stuffed Spaghetti Squash:

1 cup full fat cottage cheese

1 Tablespoon basil, chopped

1 cup Mozzarella



For the Roasted Spaghetti Squash:

Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400˚F oven until tender, about 30 minutes

For the Lasagna Meat Sauce:

Meanwhile, cook meat, about 8-10 minutes, set aside.

Heat oil in large pan over medium heat, add onion and cook until tender, about 5-7 minutes

Add the garlic, red pepper flakes, and fennel and cook until fragrant, about a minute.

Add the meat, tomatoes, tomato paste, Italian seasoning, bay leaf, paprika, balsamic vinegar, salt and pepper, bring to boil, reduce heat and simmer until the spaghetti squash is cooked, then mix in basil and remove from heat.

For the Lasagna Stuffed Spaghetti Squash:

Fluff some of the inside of each spaghetti squash half, divide the mixture of cottage cheese and basil between them followed by the sauce and the cheese.

Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.


* can use ground beef, sausage, or turkey

* Instead of making sauce from scratch, use your favorite marinara or tomato sauce.

* Add a 2 inch piece of parmesan rind to sauce while it simmers.



Beef & Mushroom Quesadillas


Pot Roast (go local, grass-fed)

1 chopped onion

1/2 cup chopped green chilies (canned is ok)

2 Tablespoons dry mustard

1Tablespoon garlic powder

1 teaspoon sea salt, plus to taste

1/2 teaspoon ground pepper

1 jar salsa

Shredded cheese to taste

Tortillas (soft, ornaic/nonGMO all corn, or Ezekiel)

Optional: sautéed mushrooms


Place ingredients in crock pot; add water or broth to cover. Cook all day on low. Take beef out and shred, combine with salsa and contents from crock pot. Place on tortilla shell, top with shredded cheese (and sautéed mushrooms). Put under broiler until melted. Fold and eat. 

*Also tasty as a stew.



Kate's Gluten Free cauliflower pizza crust

originally in Mary Jane Farms: June/July 2014.

prep time: 35 minutes plus 30 minutes cooling time

makes: one 12"x 15" pizza



2 heads cauliflower about 6 cups, (riced)

3 eggs

8 oz (2 cups) shredded Parmesan cheese

1 Tsp. of Italian seasoning( no MSG)

1 Tsp. sea salt



1. preheat oven to 425 degrees F

cut cauliflower into small pieces and pulse in a food processor until it resembles rice.  Spread evenly on a baking sheet and bake for 10 minutes, until fragrant.

line a colander with a thin dishtowel and add the cauliflower.  Wait until it is cool and squeeze in the dishtowel to remove water.

transfer the cauliflower into a bowl and add ingredients and mix well.

Bake 20 minutes or until brown, place on a slop mat or parchment paper to allow for easy removal.Flip over and bake 10 minutes.

add sauce, toppings and cheese. Bake until melted.



No- Dough Pizza



8 oz cream cheese, room temperature

2 organic pasture-raised eggs

1/4 cup Parmesan cheese

1/4 teaspoon pepper

1 teaspoon garlic powder



1/2 cup pizza sauce

1 1/2 cup organic mozzarella cheese, grated

1 teaspoon local organic garlic, minced

sliced peppers, mushrooms, onions, etc-- whatever you like on your pizza, go organic



Preheat oven to 350 degrees. lightly coat 9x13 pan with olive oil or coconut oil. Mix together ingredients for crust and spread into pan. Bake 15 minutes or until golden brown, then let cool for 10 minutes. Spread sauce on crust, then top with cheese and desired toppings. Bake 15 minutes more.


Note: This recipe can also be used to make 'biscuits'



Bacon-wrapped mini meatloaves Recipe 



1 lb ground beef

1/2 lb bacon, cut in small chunks

8 additional strips of bacon

¼ cup coconut milk

2 garlic cloves, minced

1/3 cup fresh chives, minced

Fresh parsley, chopped

Freshly ground black pepper to taste 



1.  Preheat your oven to 400 F.

2.  In a big bowl, combine the ground beef, the bacon chunks, the garlic, the chives and the coconut milk. Mix well until all the ingredients hold together. You can use an electric mixer to save some time.

3.  Season the mixture with freshly ground black pepper to taste. No need to add salt to the mixture since the bacon is already salty enough.

4.  Take a medium size muffin tin and place a slice of bacon around the sides of each hole.

5.  Fill these same eight holes with the beef mixture.

6.  Place in the oven and cook for 30 minutes.

7.  Once ready and cool enough to handle, remove the mini meatloaves from the muffin tin and serve with fresh parsley sprinkled on top.



Balsamic Roast Beef  

adapted from



1 3-4 pound boneless roast beef (chuck or round roast, use grass fed beef if possible)

1 cup of beef stock or broth (recipe on this page)

1/2 cup balsamic vinegar

1 tablespoon worcestershire sauce

1 tablespoon soy sauce

1 tablespoon honey

1/2 teaspoon red pepper flakes

4 cloves garlic, chopped



Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on high or 6-8 hours on low)

Once roast beef has cooked, remove from slow cooker with tongs into a serving dish.  Break apart lightly with two forks and then lable about 1/4 -1/2  cup of gravy from slow cooker over roast beef.  Store remaining gravy in an airtight container in the refrigerator for another use.   



Beef and Vegetable Casserole



1 lb round steak, cut into cubes  

1 onion sliced

3 garlic cloves, crushed                                   

2 bay leaves                                                    

1 lb potatoes chopped                                      

4 zucchini thickly sliced                                    

9 oz yellow squash halved                                

½ cup Red wine                                               

1 tsp dried thyme leaves

14 oz can diced tomatoes (no salt)14 oz can diced tomatoes (no salt)

2 large carrots thickly sliced

8 oz mushrooms, halved

small can of tomato paste

2 large handfuls parsley, chopped



Preheat oven to 350 degrees, fry up the steak until it is browned all over, remove the meat from the pan, add a little olive oil to the same pan and fry up onion until golden brown, add bay leaves, garlic, and thyme and stir for 1 minute. Add the meat, onions, and spices together and add 1 ½ cups of water and the diced tomatoes to the pan.  Transfer the mixture into a large casserole dish with the potato, carrots, zucchini, mushrooms, tomato paste and wine.  Put into oven and bake for 1 hour, stir well, and bake for a further 20 minutes, remove the bay leaves, season, stir in the parsley and serve.



Beef Bourguignon



2 lbs. stewing beef cubed                                   

1/4 cup Oat flour

1 tbs. Olive Oil                                                      

½ lb bacon slices diced

8 bulb spring onions (scallions), greens trimmed to ¾ inch

8 oz mushrooms                                                  

2 cups red wine

2 tbs. tomato paste 



Toss the beef in the oat flour until evenly coated.  Add oil to a large saucepan and cook the beef over high heat for approximately 3 minutes, or until well browned, adding a little fresh oil as needed.  Remove from the pan.  Fry up the bacon until browned and remove with a slotted spoon and add to the beef.   Add the spring onions and mushrooms and cook for 5 minutes, or until the onions are browned.  Remove.  Slowly pour the red wine into the pan, stir in the tomato paste and stock.  Add the beef and bacon and any juices.   Bring to a boil, then reduce the heat and simmer for 45 minutes.  Return the spring onions and mushrooms to the pan.  Cook for 1 hour or until the meat is very tender and the sauce is glossy.  Serve with vegetables or mashed potatoes.



Chicken and Cauliflower Casserole



1 oz butter                                                       

4 boneless chicken breast cut into cubes         

6 spring onions (scallions sliced)              

2 garlic cloves crushed                                   

2 tbs oat flour                                                  

½ cup chicken stock                                     

10 oz cauliflower/broccoli cut into florets 2 lbs potatoes quartered                                 

2 tbs Whole milk                                              

2 ¼ oz butter, extra                            

2 eggs                                                              

1/3 cup flaked toasted almonds                      



Preheat oven to 450 degrees.  Heat half of the butter and fry chicken up until cooked.  Remove from pan.  Melt remaining butter in the same pan and cook scallions and garlic for 2 minutes.  Stir in flour and mix well.  Pour in stock and cook, stirring, until mixture boils and thickens.  Add the chicken and stir.  Season well with sea salt and pepper.  Meanwhile, steam the cauliflower or broccoli until tender, do not over cook it.  Refresh the cauliflower or broccoli by soaking it in ice water and drain well.  Boil the potatoes until soft and mash well with milk, eggs, and extra butter.  Put the broccoli/cauliflower and chicken mixture in an oven proof dish.  Put the mashed potatoes over it and sprinkle with almonds.  Bake it for 25 minutes or until browned.



Chicken with Balsamic Vinegar



2 tbs olive oil                                                                        

8 chicken pieces

½ cup Chicken Stock                                                          

½ cup dry white wine

½ cup balsamic vinegar                                   

1 ½ oz chilled butter 



Heat up the oil and over medium heat cook the chicken for 7 to 8 minutes or until browned.  Add the stock, bring to a boil, then reduce the heat and simmer, covered for 30 minutes or until the chicken is cooked through.  Add the white wine and vinegar and increase the heat to high.  Boil for 1 minute or until the liquid has thickened.  Remove from the heat, stir in the butter until melted, and season.  Spoon sauce over chicken to serve, accompanied by some roasted potatoes and salad.



Roast Turkey

adapted from



10-12 lb. turkey




herbs of choice



Preheat the oven to 325 degrees F. Pull the neck and giblets out of the cavity; Dry the turkey with paper towels, then season inside and out with celtic sea salt and pepper.   Fill the turkey with aromatics like chopped onions, carrots, apples and herbs, then place breast-side up in a roasting pan and brush with melted butter.  Tent with foil and roast for 2 hours(for a 10 to 12 pound turkey; add an extra 15 minutes per pound for larger birds). Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F.  Let rest while you make the gravy.



Spaghetti Squash Boats
Adapted from



  • 2 small-medium spaghetti squash

  • sea salt and pepper to taste 

  • 4 thin chicken cutlets/tenders

  • 2 cups marinara sauce, warmed

  • 1/4 tsp. oregano

  • garlic powder to taste

  • 1 cup shredded mozzarella

  • fresh basil  

  • Parmesan cheese (if desired)



Preheat the oven to 350°F. Cut squash in half lengthwise and scoop out the seeds with a spoon.  Place on baking sheet, cut side up, and sprinkle with salt, pepper, and garlic. Roast 1 ½ - 2 hours until tender.

While the squash is roasting, season chicken with salt, pepper, garlic, and oregano.  Heat a pan over medium heat, then grill chicken on both sides until cooked through (about 3-5 minutes. When the squash is done, remove from oven and use a fork to scrape and fluff the spaghetti-like strands, leaving them in the shell.  Spoon about 1/4 cup marinara onto each squash half. Slice the chicken into strips, place on each squash half, and top with another 1/4 cup marinara sauce and mozzarella cheese.  Place back into hot oven and cook until cheese is melted and the sauce is hot, about 10 minutes.  Garnish with fresh basil and Parmesan cheese if desired. 

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