Ingredients: 20 Chicken wings (about 4 pounds) 2 tb Ghee – melted (or oil) 1/2 c Ozma Mix (an easy baking mix you can make yourself. Get the recipe here.) 1/2 c Sesame seeds 2 tsp Paprika 1 1/2 tsp Dry mustard 1/2 tsp Sea Salt 2 Eggs 2 tb Rice Milk (or broth or water) 1/4 c Ghee – melted (or oil) Directions: Preheat oven to 425F. Separate chicken wings at joints; discard tips. Spread 1 tablespoon Ghee/oil in each of 2
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: 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