kebabs, clean eating, gluten free, paleo

Kebabs deconstructed

kebabs, clean eating, gluten free, paleo

I’m a pinch of this, pinch of that kind of girl. I had some chicken in the fridge that was about to go bad so I decided to throw something really quick together.

Ingredients:

Chicken

Salt

Fennel seeds

Black cumin seeds

Garlic powder

Ground ginger (less than 1/2 tsp)

Crushed red peppers

1 tsp Flour ( I used tapioca flour, but any kind of flour to bind the ingredients together will work)

Onions

Bell peppers

Mushrooms

Optional sauce

Light yogurt with grated cucumber

I placed the chicken in a food processor to grind the meat, but you can just buy ground chicken yourself if you want to skip this extra step. I just had whole chicken. Throw in the salt, fennel seeds, cumin seeds, garlic powder, ground ginger, flour and crushed red peppers in the food processor and give a few good pulses to mix everything together. I eyeballed most of the measurements in this recipe, so use your best judgement to how you want your flavors to come out.

I molded the chicken into several small cylindrical strips and cooked them on a skillet on low-medium heat, and left them covered towards the end so the steam could cook them. Once they were cooked and I let them cool, I cut them in small bite sized pieces.

In another pan I sauteed the onions, bell peppers, and mushrooms in ghee and some salt. Last step is to add the chicken pieces and VOILA!

Optional Sauce

To counter some of the spice, I made a cool and refreshing sauce with all-natural plain yogurt, and grated cucumber.

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Bun-less Mushroom Turkey Burger

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I’ve been craving burgers lately and to satisfy that craving I turned some rather large portobello mushroom caps into buns, making this a gluten-free and mostly paleo burger. I say mostly paleo because I added cheddar cheese. Normally during a detox or elimination diet, you’re told to stay away from dairy until you are aware of what your body can and can’t tolerate. I was just tested by my allergist and I came back negative to milk and cheddar cheese, meaning I’m in the clear to eat them:) Other molds of cheese that are more aged like blue cheese I tested positive for so I’ll have to stay away from those.

Mushrooms

I sauteed the mushroom caps on both sides on medium heat in ghee (clarified butter) to add a nice flavor. Seasoned with salt and pepper to taste.

Carmelized Onions

I sauteed sweet yellow onions for several minutes. If you let these onions sweat long enough, the sweetness will come out and you won’t need to add sugar.

Turkey Patties

I bought a pack of 4 patties pre-made to save on time. These burgers taste great AND are gluten-free with only natural seasonings, free of preservatives and antibiotics.

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Sauce

I used a little less than half a teaspoon of Webster’s All-Natural Gluten Free Barbecue Sauce (click for review).

I topped with some spinach, tomatoes, and avocados on the side and that was my lunch:)

Easy Homemade Chicken Broth Recipe

As promised in How NOT to Cook Chicken Broth, here is how TO cook chicken broth.

If you’ve ever cooked with chicken broth you know how versatile of an ingredient it is when added to homemade dishes. Store bought chicken broth is convenient but it’s also laden with preservatives, corn syrup, and other additives. No thank you. There’s also something unappetizing about having chicken juices come out of a box that’s been sitting on a store shelf for god knows how long. Homemade chicken broth is actually really easy to make and can add so much more flavor to your dishes than anything out of a box can.

Prep time: 10 mins                                         Bake time: 90 mins                                          Simmer time: 30 mins

You’ll need:

Along with salt, pepper, and water.

*Ghee is clarified butter that can be purchased at your health foods store, Indian grocery, or you can make it yourself

The great thing about making chicken broth is if you you’re a pinch of this, pinch of that sort of person like me, you can never go wrong with this recipe. You can add in as many vegetables as you like, it won’t make a difference.

For this recipe I used:

  • 2 golden potatoes
  • 1 yellow onion
  • 2 stalks of celery
  • Half a bag of carrots

Directions:

1) Preheat your oven to 350 degrees F or 180 degree C

2)  Place everything into a deep pan and liberally season your chicken as you normally would with salt and pepper.

3) Rub 4 tablespoons of ghee on the outside of your chicken and add a few sprigs of thyme. You can add in the vegetables and a tablespoon of ghee to the inside cavity of you chicken as well.

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4) Add a 1/2 cup of water to the bottom of the pan, cover with aluminum foil and bake for about 90 minutes.

5)  When done baking, carefully transfer the chicken and potatoes to a serving plate and keep covered with foil to let rest.

6) Take the remaining vegetables and chicken juices from the pan and transfer to a deep sauce pot.

7) Add 6 cups of water, 1 tablespoon of salt and bring to a rapid boil on your stovetop on high heat.

8) Once the broth has begun to boil, reduce your burner to medium-low heat, and simmer while covered for 30 minutes.

9) Once cooled, separate the vegetables from the broth and store in a glass container and place in the fridge or freezer for future use :)

Use it to add to soups and sauces, or spruce up your quinoa or dinner rice. Don’t forget to save the chicken bones from your meal and use it to make even more flavorful chicken stock.

Gluten Free Brownies Product Review

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Sometimes I don’t have the time to make everything from scratch and when I do, I reserve my kitchen experiments for the weekends,. So what’s a girl to do when she has little time on her hands and is craving some fudge-y brownies that don’t taste like cement? As some of you may know, gluten-free packaged products can sometimes be a hit or miss but luckily Hodgson’s Mill Brownie Mix which is made with Brown Rice Flour, Sorghum Flour, and Tapioca Starch is a hit. Although just to be on the safe side, I did add a little organic chocolate syrup to spruce it up ;) Continue reading

Anti-Inflammatory Smoothie

So I ate something earlier this week that caused my eczema to flare up again, and to calm down my immune system I turned to my cupboards to find a solution. Aha TURMERIC! The holy grail of antioxidants from the East! So I warmed up some water, threw together some fresh squeezed lemon and turmeric, took my first sip and spit it right back out. It was DISGUSTING! I don’t know what I was expecting, but it wasn’t that. Turmeric has a musky taste to it so I knew it wasn’t going to taste anywhere near as good as the smoothies I’ve been spoiling myself with but I knew I shouldn’t have to sacrifice taste for health.

So I looked into my fridge to see what I could come up with and this was my creation: Continue reading

How to make Almond Flour

Making Almond Flour is very simple but there is one thing you should know: it can be very easy to over-blend your almonds and have it turn into Almond Butter from the natural oils. To prevent this I recommend blending your almonds 1/2 cup at a time and to blend in 7-10 second increments, patting or stirring it around so the blade doesn’t get too hot in one spot and the almonds blend evenly so there are no lumps. Continue reading

How to make Almond Milk

Almond Milk is a great alternative to dairy if you are lactose intolerant. It is also free of gluten, soy, low in calories, and tastes great in smoothies. But why would you want to make your own almond milk if you can just buy it from the store? Sure you can forgo the hassle and pay $3 for a carton yourself, or you can get the most out of your almonds if you’re going on a detox from dairy and wheat by making your own milk and flour from the leftover pulp. It’ll also save you some money in the long run.

I recently took a trip to the grocery store and was curious to see what ingredients lay in a typical carton of almond milk. The two popular brands were Blue Diamond Almond Breeze and Silk Pure Almond. Both had nearly identical ingredients lists: Continue reading