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: 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 cup coarsely chopped organic strawberries (conventional strawberries can have up to 8 different pesticides used on them.) 1 tbsp orange juice 1 green onion, finely chopped 1 tsp. gfcf Dijon-style mustard (Annie’s naturals is a good brand, but check the label anyway because not everything they make is allergen-free.) 2 Tbsp. dried currants 2 Tbsp. red wine vinegar Mix all ingredients. Chill and serve with grilled chicken or fish.
Ingredients: 2 15 oz cans kidney beans 1 tsp ghee/oil 1 cup of allergen-free salsa (I love Desert Pepper brand!) Cook beans in ghee/oil, mashing while cooking. When heated add salsa. Heat for one minute. Serve with chips or raw veggies.
Ingredients: 1 teaspoon gfcf Dijon style mustard (or make your own) 2 tablespoons plus 1 teaspoon red wine vinegar ½ cup extra virgin olive oil 1 tablespoon expeller pressed flax oil ½ teaspoon finely chopped fresh parsley ½ teaspoon finely chopped fresh basil ½ teaspoon finely chopped fresh oregano 1 clove garlic, mashed in garlic press Mix ingredients, adding oils in a thin stream, stirring all the while with a fork, until oil is emulsified. Use immediately.
Ingredients: 2 cans chick peas (or 3 cups soaked and cooked), drained & rinsed 2-3 cups Parsley 2 large green onions, cut in large pieces 6 Tbs. tahini 6 Tbs. lemon juice ~1tsp salt (to taste) if desired: cumin & cayenne to taste Place garlic green onions and parsley into food processor/blender and mince Add chick peas, tahini, lemon juice and salt. Puree until it reaches desired thickness (some like it chunky some like it smooth – kiddos usually like it
Ingredients: 2 cups dried apricots 1 3/4 cup apple juice (divided) 2 teaspoons arrowroot powder pinch sea salt Place apricots in small pan with 3/4 cup apple juice. Simmer about 15 minutes, or until soft and most of the liquid is absorbed. Puree in food processor or mash well with a spoon. Pour remaining 1 cup apple juice into pan. Add arrowroot and stir until dissolved. Turn heat to medium-low. Stir in apricot puree. Simmer 2 to 3 minutes, or