Ingredients: 1 lb cooked chicken chunks 1 can of pineapple (Mom says use no sugar added – it’s better for you!) 1 jar of Peach Mango Salsa (or other allergy free salsa of your choice) Put it all in a pan, heat and serve on cooked rice
This recipe has no milk, gluten, corn (unless you use corn noodles.), soy, eggs, or nuts! For my son that is allergic to tomatoes, I take out a bit for him before I add the tomato stuff. Try using organic vegetables if you can get them and make sure your sausage is all natural and not full of nitrates/nitrites. This will cut down on your family’s toxic load. For a Minestrone that is more of a stew than a soup,
Ingredients: 2-3 lbs ground beef 1 jar of gfcf salsa (We like Seeds of Change and Desert Pepper Trading brands) 1 can of kidney beans 1 cup of frozen corn (Optional) Brown the hamburger, drain the grease. Add all other ingredients and cook until warm. Serve over gfcf noodles, rice, quinoa, or corn chips.
Ingredients: 2 c Cooked diced chicken 1/2 c Peas and carrots 1/4 c Mushroom pieces 1 1/3 c Rice Milk or chicken broth 4 Eggs 3/4 c Ozma Mix 1/2 tsp Sea Salt 1/4 tsp Black Pepper Heat oven to 400. Grease a ten inch pie plate with Ghee or shortening or oil. Mix chicken, peas, carrots, mushrooms and onion in pie plate. Beat remaining ingredients in blender until smooth. Pour into pie plate. Bake at 400 for 30-35 minutes. Cool
Ingredients: One batch of Ozma’s biscuits, rolled into 6 breadsticks instead, and baked (or other allergen free breadsticks) Mustard (we like Annie’s naturals brand) Mayonnaise (Spectrum brand for us) 6 thin slices of “clean” ham (Applegate farms brand is the choice of kings*) Spread mustard and mayo on the ham slices. With the spread side on the inside, roll each ham slice around a breadstick. Secure it with a toothpick and serve. * Apparently my wife is a descendant of the House of Stuart, so
Ingredients: Salsa: 1 avocado, peeled, pitted and chopped 4 Tbsp. lime juice 1 cup chopped peaches 1 cup red or green bell pepper 2 green onions, finely chopped 1/4 cup chopped fresh cilantro 1/2 tsp. chopped garlic 1/4 tsp. sea salt 1/8 tsp. ground black pepper The Rest: 1 lb. wild-caught salmon filets (or go with chicken if you are nervous about toxins in seafood. Wild-caught is your best bet for salmon.) 1/4 tsp. sea salt 1/8 tsp. ground black
Ingredients: 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks 1 teaspoon sea salt and pepper, or to taste 1 1/2 tablespoons olive oil 2 tablespoons gfcf curry powder (make your own) 1/2 onion, thinly sliced 2 cloves garlic, crushed 1 (14 ounce) can coconut milk 1 (14.5 ounce) can stewed, diced tomatoes 1 (8 ounce) can tomato sauce 3 tablespoons honey 1.Season chicken pieces with sea salt and pepper. 2.Heat olive oil and curry powder in a large
Ingredients: 1 lb. Diced cooked chicken breast 15 oz. Can of gfcf chicken broth (or make your own) 2 cups cooked rice 1 jar of gfcf salsa (we use Seeds of Change brand) 1 tsp gfcf cajun seasoning Put it all in a pan, heat and serve.
Ingredients: 1 cup fresh oregano leaves 1 cup green onions, coarsely chopped 4 Tbs. fresh cilantro, coarsely chopped 2 small garlic cloves Juice of two lemons 3/4 Tbs. melted coconut oil, ghee or extra virgin olive oil 1 tsp. fine grind celtic sea salt 4 organic chicken breasts 1. Combine first eight ingredients (everything but the chicken breasts) in a food processor bowl and process until minced 2. Place chicken in a casserole dish and spread fresh herb mixture over
Ingredients: 1 1/2 c Cut-up cooked chicken 4 Tbsp Ghee/margarine 2/3 c Finely chopped onion 1 pk (10 oz) frozen chopped Broccoli, thawed and Drained 1 1/3 c Rice Milk/milk substitute/water 3 Eggs 3/4 c Ozma Mix 1/4 ts Pepper 1/8 ts Dried thyme leaves Heat oven to 400 degrees. Mix the ghee, chicken, onions and broccoli in a greased (with palm shortening) pie plate, 10 x 1 1/2 inch. Beat remaining ingredients with wire whisk or hand beater until well