Cinnamon Coconut Lattte

 

adapted from https://therealfooddietitians.com/cinnamon-coconut-latte/

• 12 ounces strongly brewed coffee 
• 2 tsp. coconut oil
• ½-1 tsp. ghee, salted grass-fed butter, coconut oil
• ¼–½ tsp. ground cinnamon
• ¼ cup unsweetened coconut milk (optional-adds more creaminess)
• ⅛ tsp vanilla extract

1. Directions: 
2. 
   
3. Brew coffee. 
4. Add all ingredients to a blender and blend on high for 15-30 seconds until creamy and frothy.
5. Pour into a coffee mug, dust with additional cinnamon, if desired, and enjoy.

Nightshade-Free Vegetable Beef Soup

https://cleaneatingveggiegirl.com

Nightshade-Free Vegetable Beef Soup  AIP Paleo, Gluten-Free, Grain-Free, Dairy-Free, Egg-Free, Soy-Free, Nightshade-Free, Whole 30

Serves 6 to 8

Ingredients

For the “nomato” sauce:
2 cups of frozen or fresh butternut squash, cubed
2 cups of raw carrots, chopped
1/2 of a medium red onion
2 TB of extra virgin olive oil
2 tsp of fine sea salt
5 small steamed beets 
1 cup of broth 

For the soup:
1 LB of organic, grassfed ground beef (can also use beef stew meat)
2 TB organic virgin coconut oil
1 large leek, chopped
1 small yellow onion, chopped
4 stalks of celery, chopped
1-inch piece of fresh ginger, grated
4 medium parsnips, peeled and chopped into half-inch pieces (hw:turnip roots)
2 large sweet potatoes, peeled and chopped into half-inch pieces
1 small head of green cabbage, chopped
6 cups of bone broth (I used turkey)
2 tsp of fine sea salt
2 tsp of onion powder
2 tsp of dried thyme
1 tsp of dried basil
10 oz of frozen kale
1/4 cup of fresh curly parsley, diced
chopped green onions, optional

Directions

1. Begin by making the “nomato” sauce.  Preheat the oven to 425 degrees F.  Line a baking sheet with a silicone baking sheet or parchment paper.  Toss butternut squash, carrots, onion, olive oil, and salt until well-coated.  Roast for approximately 30 minutes, flipping once halfway through, or until golden.

Combine the roasted vegetables, steamed beets, and broth in a food processor.  Process for approximately one to two minutes, stopping to scrape down the sides, or until creamy.  Set aside, or refrigerate overnight.

2. Brown beef in a large skillet over medium heat.  While the beef is cooking, wash, peel, and cut the veggies.  Refrigerate the cooked beef until you are ready to add it to the soup.

3. In a large stock pot or dutch oven, heat coconut oil over medium-high heat.  Once hot, lower to medium and add leek, onion, celery, and ginger.  Saute for three to five minutes, or until softened.

4. Stir in parsnips, sweet potatoes, and cabbage.  Saute for an additional three to five minutes.

5. Add broth and seasonings, raise the heat to medium-high, and bring to a boil.  Once boiling, lower the heat to medium-low, cover, and simmer for 45 minutes.  Be sure to stir the soup every 15 minutes.

6. Stir in frozen kale.  Continue cooking for an additional ten minutes, or until heated through.  Add “nomato” sauce, cooked beef, and fresh parsley.  Simmer until warm.  Top with green onions, if desired

MANGO CHICKEN WITH COCONUT CAULIFLOWER RICE

https://www.foodfaithfitness.com/mango-chicken-with-coconut-cauliflower-rice/

Ingredients

For the sauce:

• 2 1/2 tsps Coconut oil divided
• 1 1/2 tsp Fresh ginger minced
• 1 tsp Garlic minced
• 1/2 tsp Habanero pepper minced
• 3/4 Cup Orange Mango or Mango, Juice (100% pure juice)
• 1/2 Tbsp Coconut aminos
• 1 tsp Tapioca flour

For the chicken:

• 3 Tbsp Tapioca flour
• 8 oz Chicken breast patted dry and cut into one-inch cubes
• Salt + Pepper
• 2 Tbsp Coconut oil

For the cauliflower rice:

• 3 Cups Cauliflower cut into bite-sized pieces
• 2 tsp Coconut oil
• 2 Tbsp Unsweetened coconut flakes

For garnish:

• 1/2 a Large mango cut into cubes
• Roughly chopped cilantro
• Diced Green Onion
• Toasted sesame seeds

Instructions

1. In a medium pot over medium heat, melt 1 1/2 tsps of the coconut oil for the sauce. Add in the ginger,garlic and habanero pepper and cook until fragrant, about 1 minute.
2. Add in the remaining coconut oil, juice and coconut aminos. Raise the temperature to high heat and bring to a boil. Additionally, place the tapioca flour in a small bowl.
3. Once the liquid comes to a boil, add 2 tsps of it to the bowl with the tapioca flour and whisk until smooth. While stirring constantly, pour the tapioca mixture into the sauce and boil for 2 minutes.
4. After the sauce as boiled, reduce the heat to medium low and simmer, stirring frequently, until the sauce reduces by about 1/4 and becomes shiny, about 6-7 minutes. Transfer to a large bowl to let it cool and thicken while you make the chicken.
5. Place the tapioca flour into a large ziploc bag and season the cubed chicken with salt and pepper. Add the chicken into the bag and shake around until evenly coated in the flour.
6. In a medium pan, heat 1 Tbsp of the coconut oil over medium-high heat. Place half of the chicken into the pan, being careful not to crowd it, and cook until golden brown, about 2-3 minutes. Flip and repeat. Transfer the chicken to a paper towel-lined plate and blot off an excess oil. Repeat with the remaining chicken. If the chicken starts cooking too fast, turn the heat down a little bit.
7. While the chicken cooks, place the cauliflower into a large food processor and process until broken down and "rice-like"
8. heat the 2 tsps of coconut oil up in a large pan over medium-high heat and add the cauliflower and coconut flakes. Cook until lightly golden brown, about 2-3 minutes. Cover, reduce the heat to medium and cook until the cauliflower is tender, about 2-4 minutes. *
9. Transfer the chicken and mango cubes into the bowl with the sauce and toss until evenly coated.
10. Divide the chicken and cauliflower between two plates and garnish with cilantro, green onion and sesame seeds.
11. DEVOUR

Coconut milk curry beef stew crock pot recipe, with AIP option

Ingredients

• 2 tbsp coconut oil
• 2 pounds of stewing beef, cut to about 2" cubes
• 1/4 tsp salt
• 2 cups chopped onion (2 medium onions)
• 2 cups chopped celery (2 stalks)
• 2 cups chopped carrots (2 medium carrots)
• 2 cups chopped parsnips (3 small parsnips)
• 1.5 cups chopped sweet potato (1 medium sweet potato)
• 3 cups bone broth
• 1 cup coconut milk
• 1 tbsp curry powder, for AIP use 1 tbsp turmeric
• salt to taste

Instructions

1. Heat coconut oil in a large pan over medium-high heat. Brown the stewing beef, being careful not to overcrowd the pan. Sprinkle about a 1/4 tsp of salt over the beef as it cooks. The beef just needs to be lightly seared and not fully cooked.Transfer the beef pieces into the crock pot (3 quart size) once they have been browned on all sides.
2. Add onions and celery to the same pan that the beef was cooked in. Brown the onions and celery for about five minutes and then add them to the crock pot.
3. Add the chopped carrots, parsnips and sweet potato to the crock pot.
4. In a small bowl mix together the bone broth, coconut milk and curry powder. Pour this mixture over the contents of the crock pot. Cover and cook on the low setting of the crock pot for 8 hours, or on the high setting for 4 hours.
5. When done, salt to taste and enjoy!

Read more: http://therealfoodguide.com/beef-stew-crock-pot-recipe/#ixzz4n0Ih7ykG

FREEZER:
Put all (but coconut milk) in freezer bag (meat raw) and freeze, thaw, place in crockpot
(add coconut milk) and cook high 6- 8 hours.

Creamy Sweet Potato Bacon Chowder

https://www.savorylotus.com/creamy-sweet-potato-bacon-chowder-dairy-free/

CREAMY SWEET POTATO BACON CHOWDER (DAIRY FREE)

• Author: Katja from Savory Lotus
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 minutes
• Yield: serves 4

INGREDIENTS

• 5-6 slices bacon (sugar free bacon for Whole30 compliant) (omit for vegetarian option) 
• 2 tbsp butter, ghee, or coconut oil for completely dairy free
• 1/2 onion, diced small
• 2 cloves garlic, minced
• 3 cups of homemade broth (find recipe HERE)
• 2 medium/large sweet potatoes, diced small (about 4 cups)
• 1 bay leaf (like this)
• 1/4 tsp dried thyme (like this)
• 1/4 tsp dried dill (like this)
• 2 cups thinly sliced kale, tough ribs removed (I used Dino kale)
• 1 cup full fat coconut milk 
• salt and pepper to taste
• fresh parsley for garnish

INSTRUCTIONS

1. Cook bacon in a large skillet until well done and crispy. Set aside.
2. Meanwhile, melt 2 tablespoons of fat of choice (butter/ghee/coconut oil) in a large pot. Add onions and cook until translucent and beginning to brown. Add garlic and cook another 30 seconds.
3. Add broth, sweet potato, bay leaf, thyme, and dill. Bring to a boil, reduce heat and simmer (covered) until potatoes are tender, about 12-15 minutes.
4. Stir in sliced kale and cook until wilted and bright green. Add in coconut milk and season with salt and pepper.
5. Serve immediately, garnished with chopped crispy bacon and parsley. 

Author says this soup freezes well also.  I would suggest not freezing the coconut milk and adding it in when you cook.

Curried Sweet Potato Soup

Ingredients

• 2 pounds sweet potatoes, peeled and cubed
• 1 small yellow onion, diced (one cup)
• 4 cloves garlic, minced
• 2 cans unsweetened coconut milk (13.5oz each)
• 4.25oz can diced green chilies
• 1 tablespoon curry powder
• 1/2 teaspoon cumin
• 1/2 teaspoon pepper
• 1/4 teaspoon salt

To Cook

1. Add all ingredients to crockpot and cook on low setting for 6 hours or until potatoes are soft and easy to mash.
2. Mash or puree to desired consistency with an immersion blender or regular countertop blender (You’ll need to cool before blending).

To Freeze and Cook Later

1. Label a gallon-sized plastic freezer bag with the name of the recipe, cooking instructions, and use-by date (three months from when you prepped the meal).
2. To your freezer bag, add all ingredients.
3. Remove as much air as possible, seal, and freeze for up to three months.
4. When ready to eat, thaw slightly in refrigerator or in water, and cook in crockpot for 6 hours on low setting.  Mash or puree to desired consistency.

Thai Pineapple Curry

http://newleafwellness.biz/2015/10/21/freezer-to-slow-cooker-thai-pineapple-curry/

Ingredients

• 15oz can of chickpeas, drained and rinsed (or green beans)
• 1 fresh pineapple, cored and chopped into 1-inch pieces
• 1 pound sweet potatoes (2 med or 1 large), peeled and cut into 1-inch pieces
• 1 green bell pepper, sliced into thin strips
• 1 small yellow onion, chopped (about one cup)
• 2 large cloves of garlic, minced
• 13.5oz can of unsweetened coconut milk
• 3 tablespoons curry powder
• 1.5 teaspoons salt
• 1/2 teaspoon crushed red pepper flakes

Prep

1. Label your freezer bag.
2. Add all ingredients to your freezer bag, remove as much air as possible, and seal.
3. Freeze for up to three months.

Cook

1. Thaw overnight in refrigerator.
2. Add to slow cooker and cook for 6-8 hours on “low” setting or until onions and peppers are tender.

+ Meat Option: Add one pound boneless, skinless chicken breasts, cut into bite-sized pieces to your freezer bag (raw).

Italian Lemon Chicken

• 
• http://moneysavingmom.com/2012/06/allergy-free-freezer-cooking-italian-lemon-chicken.html
• 
  
• 4-6 pounds of chicken (Use whatever chicken you desire, whether chicken breasts (boneless or bone-in), chicken thighs, drumsticks, cut-up fryer, etc.)
• 1/3 cup lemon juice (about 1 large lemon)
• 1/4 cup water
• 1/2 cup grapeseed oil, or olive oil (or a combination of oils)
• 1/2 teaspoon each of the following dried spices: garlic powder, basil, oregano, onion powder, kosher salt, black pepper, paprika

Directions

1. Rinse chicken and remove any fat or skin (if desired); separate into two freezer bags (or baking dish if cooking right away).
2. Whisk together the remaining ingredients to make the marinade.
3. Pour 1/2 the marinade into each freezer bag; seal tightly and place in freezer.
4. When ready to prepare the chicken to cook, remove bag from freezer and place in baking dish (to make sure there aren’t any holes in the bag) and place dish in the refrigerator to thaw for about 24 hours. Once thawed, allow to marinate as long as you can.
5. Cooking: Use whatever cooking method you prefer. I baked my chicken in the oven on 325 degrees for about 1 hour, then turned up to 375 degrees for about 20-30 minutes to complete. This chicken would cook beautifully in the crockpot, as well as on the grill.
6. Serve over steamed brown rice or homemade rice pilaf with a vegetable and enjoy the benefits of delicious and easy freezer cooking!

About the Author: 

Michelle is blessed to stay home with her three children (ages 10, 7, and 4), while her husband works to provide. When she’s not experimenting with allergy-friendly meals, she’s blogging about it at The Willing Cook. Through the Willing Cook, her hope is that you gain peace of mind in your kitchen (and your pocket book) and are able to serve those you love who suffer with food allergies.

Mexican Beef and Carrots

http://newleafwellness.biz/2014/07/23/slow-cooker-beef-roast-carrots/

• 2-pound boneless beef chuck shoulder roast (No substitutions!  This is the best cut of meat for the slow cooker!)
• 1-2 pounds carrots, peeled and chopped into bite-sized pieces
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar (HW-omit for low histamine)
• one seasoning packet (We love the McCormick mesquite and chipotle seasonings) or 3 tablespoons of your favorite homemade seasoning mix (Like homemade taco seasoning. (HW: See below)   

Directions

1. Combine all ingredients in your slow cooker.
2. Add lid, and cook on “low” setting for 8 hours until beef shreds easily with a fork.

To Freeze and Cook Later

Combine all ingredients in a gallon-sized plastic freezer bag. Remove as much air as possible and freeze for up to three months. When ready to eat, thaw overnight in refrigerator. Cook on “low” setting for 8 hours, or until meat easily pulls apart with a fork. Shred meat and serve.

I think what I love most about this slow cooker beef roast and carrots is how flavorful the beef and carrots become.  My husband and I could easily eat a pound of the carrots between the two of us, and our three-year-old and baby love them.  (Our four-year-old prefers raw carrots.  She doesn’t know what she’s missing!)

Serve with rice, biscuits, or a big side salad.  YUM.

Homemade Taco Seasoning:

Yields: Enough taco mix to season one pound of meat

Ingredients

• 1 tablespoon chili powder
• 1 teaspoon pepper (I like freshly cracked)
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon paprika
• 1/2 teaspoon ground oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Directions

Combine all ingredients.  (Easy!)

Crockpot Mexican Spice Chicken Soup

http://newleafwellness.biz/2014/09/24/crockpot-chicken-soup-mexican-seasonings/

• 1 pound carrots, peeled and diced
• 1 medium-sized yellow onion, diced
• 2 large cloves of garlic, minced
• 2 roma tomatoes, chopped
• 1 cup tomato juice (If you buy a big can/bottle, freeze the extra in ice cubes trays for future soups and chilis)
• 1 teaspoons cumin
• 1 teaspoon fennel seeds
• 1 teaspoons chili powder
• 1 teaspoon salt
• Juice from 1/2 lime (about 2 tablespoons)
• 1 pound boneless skinless chicken breasts
• 4 cups fat-free, reduced-sodium chicken broth (If freezing, this is not needed until day of cooking)

Directions

• Combine all ingredients in crockpot and cook for 4-8 hours, or until carrots are soft and chicken is cooked through.  Shred chicken with a fork and serve!

Cool Ranch Chicken Tacos

Ingredients

• 2 pounds boneless skinless chicken breasts
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar (hw:opt) 
• 1 taco seasoning packet (or this homemade version: 1T chili powder, 1tsp pepper, and 1/2tsp of each of the following – salt, ground cumin, red pepper flakes, paprika, oregano, garlic powder, onion powder)
• 1 dry ranch seasoning packet (or this homemade version: 1T dried parsley, 1tsp garlic powder, 1tsp onion powder, 1tsp dried onion flakes, 3/4tsp dill, 1/2tsp pepper, and 1/2 tsp salt.  Traditional ranch seasoning packets also include 1T dried buttermilk but I omitted it because I don’t keep it on-hand.)

Directions

1. Combine all ingredient in crockpot and cook on “low” setting for 6-8 hours.
2. Shred chicken and mix with sauces and spices left in crockpot.

To Freeze and Cook Later

1. Combine all ingredients in a gallon-sized plastic freezer bag and freeze for up to to three months.
2. When ready to cook, thaw overnight in refrigerator or in morning in water.
3. Follow cooking directions above.

Serve on soft tortillas with your favorite taco toppings.  YUM.