Menu:
Dinner: Crunchy Parsley Salad with Lemon-Tahini dressing
Crispy Oven-Fried Chicken
Roasted Rosemary Cauliflower
Baked Zucchini Strips
Dessert: Sweet Quinoa-Rice pudding
Lemon-Tahini Parsley Salad
Ingredients:
1 large head of fresh parsley chopped
10 radishes diced
4 sticks of celery, chopped
½ red onion chopped
1 cucumber sliced thin rounds
1/C garbanzo beans
Dressing: makes 1 ½ C
Whisk together, or combine in a blender:
1/2 cup tahini- sesame spread
2 T. olive oil
1/4 C. fresh lemon juice
1/2 C water
1 tsp. cider vinegar
2 tsp. wheat-free tamari soy sauce
2 garlic cloves, pressed
1/8 tsp. black pepper
Gluten –Free Crispy Oven-fried Chicken
Ingredients:
1/2 cup raw milk, goat milk, or plain, unsweetened almond milk
1 teaspoon poultry seasoning
1/2 cup Nature’s Path gluten-free cereal flakes crumbled
½ cup almond meal
1 1/2 tablespoon onion powder
1 1/2 tablespoon garlic powder
2 teaspoon black pepper
2 teaspoon red pepper crushed
1 teaspoon ground ginger,
4 chicken skinless chicken drum sticks
4 chicken skinless chicken breasts
1 dash(es) paprika
1 teaspoon olive oil
Preparation
Preheat oven to 350 degrees
1. Mix half teaspoon of poultry seasoning into the milk.
2. Combine all other spices with cornflake crumbs and almond meal and place in plastic bag.
3. Wash chicken and pat dry. Dip chicken into milk, shake to remove excess, then quickly shake in bag with seasoning and crumbs.
4. Refrigerate for one hour
5. Evenly space chicken on greased baking pan.
6. Cover with aluminum foil and bake for 40 minutes. Remove foil and continue baking for an added 30 to 40 minutes or until meat can be easily pulled away from bone with fork. Drumsticks may require less baking time than breasts. (Do not turn chicken during baking.) Crumbs will form crispy "skin."
Roasted Cauliflower with Onions and Rosemary
Ingredients:
2 heads cauliflower (about 2 pounds each), separated into 1-inch flowerets
2 medium red onions, each cut into 12 wedges
4 garlic cloves, peeled and crushed with side of chef's knife
2 tablespoons olive oil
2 tablespoons fresh rosemary leaves, chopped
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 cup fresh parsley leaves, chopped
Rosemary sprig for garnish
Preparation
1. Preheat oven to 450 degrees F. In large bowl, toss all ingredients except parsley and rosemary sprig until evenly mixed. Divide mixture between two 15 1/2" by 10 1/2" jelly-roll pans.
2. Roast vegetables on 2 oven racks 40 minutes or until tender and browned, stirring occasionally and rotating pans between upper and lower racks halfway through roasting time.
3. Transfer vegetables to platter. Sprinkle with parsley to serve. Garnish with rosemary sprig.
Baked Zucchini with Sea Salt and Olive Oil
Ingredients:
4 small-medium zucchini
Olive oil
Sea salt
Preparation:
Preheat oven to 400 degrees
Thinly slice zucchini lengthwise, place on a flat surface. Sprinkle with sea salt and let sit for 20 minutes, then drain water. Place slices on greased cookie sheet and drizzle olive oil over the slices. Bake for 20 minutes.
Sweet Quinoa Rice pudding
Ingredients
6 cup(s) water
2 cinnamon sticks
½ C short-grain brown rice
½ C quinoa
3 C vanilla or chocolate unsweetened almond milk
½ C agave nectar
1 T coconut oil
1/2 teaspoon salt
Preparation:
1. Put water and cinnamon sticks in medium saucepan. Bring to boil.
2. Stir in rice. Cook on low heat for 30 minutes until rice is soft and water has evaporated
3. Add almond milk, agave, coconut oil and salt. Cook for another 15 minutes until mixture thickens.
Serve warm, topped with crushed nuts, fresh berries, ground cinnamon or shaved dark chocolate
This information is for educational purposes only, and is not intended to treat or diagnose any health condition.