Tag Archives: bell peppers

Curried Chicken with Pineapple

Curried Chicken With Pineapple

Curried Chicken with Pineapple

I have noticed when I am feeling better I am inspired to create and explore with my cooking. I have been eating fruit again… and last Thursday night I found a perfectly ripe pineapple and I thought Pineapple Vinegar, another ferment! Wait, that was after I thought, How perfectly ripe is this pineapple, how yellow and beautiful and it smells delicious!

And I was able to make a swap with the cook at work… some organic, free range chicken breast was donated, and I asked if I brought in the “exact” same thing could I swap? I was granted permission, so this dish was actually made with organic, free range chicken!

This is how a lot of my recipes come about, by assessing what I have on hand, and imagining how it would taste together. I did consult with my official plastic food handler card carrying younger son to see if he thought curry and pineapple would marry. He approved and gave me some tips on how to put the dish together, which I promptly disregarded. Even if he has a “real” food handler's card and mine is only made of paper, I have still been cooking for 15 years longer than he has! Hah! You can find a printable recipe version below.

Curried Chicken with Pineapple

  • 1-1/2 pounds of chicken breast (you can use any kind of meat you wish)
  • 1-1/2 cups fresh pineapple, cubed
  • 3 cloves [affiliate link] garlic, sliced thin
  • 1 small red bell pepper, sliced lengthwise in thin slivers
  • 1-1/2 cups of onion, sliced into thin strips
  • 2 teaspoons curry powder
  • 1 teaspoon red chili flakes
  • 1 teaspoon  black pepper [affiliate link]
  • 2 cups broccoli florets
  • 1 head cauliflower, riced
  • 5 Tablespoons butter or your favorite GAPS-friendly fat
  • 2 cups broth (this will be too much for following the recipe exactly but better to be safe and have enough)
  • 1 cup lite Trader Joe's coconut milk [affiliate link]

Cut chicken into half-inch cubes. Heat cast iron skillet with two tablespoons butter until the butter is bubbly. Place chicken cubes into skillet in a single layer. Lightly salt. Cook on medium heat until chicken is browned on the bottom and light pink on top. Use a spatula to turn over sections of the chicken and continue cooking on the other side until lightly browned. It will take longer to cook on the first side than it will on the second side. In my large cast iron skillet I can cook 1-1/2 pounds of chicken at one time in this manner. Remove chicken to a separate bowl.

Deglaze the skillet with 2 to 3 tablespoons of broth. Allow to boil for a few seconds, then add one tablespoon of butter, allow to melt, then add the pineapple cubes. Cook for about 5 minutes. Remove from skillet adding the pineapple to the chicken.

Deglaze skillet with 2 to 3 tablespoons of broth. Add one tablespoon butter. Add in the sliced garlic, onions [affiliate link] and red bell pepper. Add 1/4 cup of broth, cover with a lid and cook on medium heat for 8 minutes. Remove lid, allow to cook for another minute or two. Turn off heat, add 2 teaspoons curry powder, 1 teaspoon red chili flakes and 1 teaspoon black pepper. Stir together until well blended. Remove from skillet, adding to the bowl with the chicken and pineapple. Clean the skillet at this point.

While onions and peppers are cooking, bring water to boil in a small pan. Once this boiling, blanch broccoli florets until bright green. Remove from heat and pour into a colander, rinse with cool water to stop the cooking process.

Shred one head of cauliflower, add one half cup of broth into clean skillet. Add one tablespoon butter. Bring to a simmer and add the riced cauliflower. Allow to cook on medium heat until cauliflower is done to your liking. It should be similar to rice in texture.

Remove riced cauliflower from skillet.

Place the chicken, peppers and onions, and pineapple into the skillet. Add 1 cup of coconut milk. Stir together until well blended. Heat over medium heat for five minutes, until the color of the sauce turns from a brighter yellow to a deeper brown “cooked” appearance.

Salt to taste!

This was a big hit with my non-GAPS son, and my oldest son who loves hot flavors loved it.

Curried Chicken With Pineapple
Author: 
Recipe type: Main Dish
Serves: 4
 
Ingredients
  • 1-1/2 pounds of chicken breast (you can use any kind of meat you wish)
  • 1-1/2 cups fresh pineapple, cubed
  • 3 cloves garlic, sliced thin
  • 1 small red bell pepper, sliced lengthwise in thin slivers
  • 1-1/2 cups of onion, sliced into thin strips
  • 2 teaspoons curry powder
  • 1 teaspoon red chili flakes
  • 1 teaspoon pepper
  • 2 cups broccoli florets
  • 1 head cauliflower, riced
  • 5 Tablespoons butter or your favorite GAPS-friendly fat
  • 2 cups broth (this will be too much for following the recipe exactly but better to be safe and have enough)
  • 1 cup lite Trader Joe's coconut milk
Instructions
  1. Cut chicken into half-inch cubes.
  2. Heat cast iron skillet with two tablespoons butter until the butter is bubbly.
  3. Place chicken cubes into skillet in a single layer.
  4. Lightly salt.
  5. Cook on medium heat until chicken is browned on the bottom and light pink on top.
  6. Use a spatula to turn over sections of the chicken and continue cooking on the other side until lightly browned. It will take longer to cook on the first side than it will on the second side. In my large cast iron skillet I can cook 1-1/2 pounds of chicken at one time in this manner. Remove chicken to a separate bowl.
  7. Deglaze the skillet with 2 to 3 tablespoons of broth.
  8. Allow to boil for a few seconds, then add one tablespoon of butter, allow to melt, then add the pineapple cubes.
  9. Cook for about 5 minutes.
  10. Remove from skillet adding the pineapple to the chicken.
  11. Deglaze skillet with 2 to 3 tablespoons of broth.
  12. Add one tablespoon butter.
  13. Add in the sliced garlic, onions and red bell pepper.
  14. Add ¼ cup of broth, cover with a lid and cook on medium heat for 8 minutes.
  15. Remove lid, allow to cook for another minute or two.
  16. Turn off heat, add 2 teaspoons curry powder, 1 teaspoon red chili flakes and 1 teaspoon black pepper.
  17. Stir together until well blended.
  18. Remove from skillet, adding to the bowl with the chicken and pineapple.
  19. Clean the skillet at this point.
  20. While onions and peppers are cooking, bring water to boil in a small pan. Once this boiling, blanch broccoli florets until bright green. Remove from heat and pour into a colander, rinse with cool water to stop the cooking process.
  21. Rice one head of cauliflower, add one half cup of broth into clean skillet.
  22. Add one tablespoon butter.
  23. Bring to a simmer and add the riced cauliflower.
  24. Allow to cook on medium heat until cauliflower is done to your liking. It should be similar to rice in texture.
  25. Remove riced cauliflower from skillet.
  26. Place the chicken, peppers and onions, and pineapple into the skillet.
  27. Add 1 cup of coconut milk.
  28. Stir together until well blended.
  29. Heat over medium heat for five minutes, until the color of the sauce turns from a brighter yellow to a deeper brown "cooked" appearance.
  30. Salt to taste!

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If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Slice of Baked Meatloaf

Spicy Meatloaf – Gluten Free Grain Free GAPS Legal

I'm always on the lookout for the perfect meatloaf recipe, and I think I've found it time and again, only to realize there's yet another tweak to try. Here's my latest version.

 

Slice of Baked Meatloaf

Spicy Meatloaf

Topping

  • 10 T. tomato paste
  • 2 T. honey [affiliate link]
  • 1/2 t. sea salt
  • 1 T. chili powder
  • 1/2 cup and 3 T. beef stock

Prepare all the meatloaf ingredients and mix together. Butter a large casserole dish and press the meatloaf into the pan with at least an inch around the sides. The meatloaf should be the same height across the entirety so that it cooks evenly. Spread the topping on top. Bake at 350°F for one hour. You will find a printable recipe below the photos.

Here are photos of the ingredients: mushrooms, green and red bell pepper, farm fresh eggs, onions [affiliate link] and garlic.

Meatloaf Ingredients

Tomato paste, chili powder, sea salt, pepper, carrots, almond flour and zucchini squash.

Meatloaf Ingredients

Hamburger, the star ingredient!

Meatloaf Ingredients

Here is a photo of all the ingredients in one bowl together. I had to move them into a different, larger bowl in order to mix together properly. I find it is easiest to mix just using my hands!

Meatloaf Ingredients

Here is the meatloaf formed into the pan.

Meatloaf Before Going Into the Oven

Here is the meatloaf with the tomato paste topping.

Meatloaf with Sauce on Top Before Going Into Oven

I was very pleased with this version, although I think I should have added more salt to the meatloaf. Also, the ground beef was too lean. It was very tasty and delicious though.

Let me know if you get a chance to try it!

 

5.0 from 2 reviews
Spicy Meatloaf - Gluten Free Grain Free GAPS Legal
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 pounds ground beef (85% lean)
  • ½ cup almond flour
  • 3 eggs
  • 1 T. chili powder (I used hot, you can use mild)
  • 1 t. black pepper
  • 1 t. sea salt
  • 2 medium carrots, shredded
  • 2 medium zucchini squash, shredded
  • 1 large red bell pepper, seeded, cored and diced
  • 1 large green bell pepper, seeded, cored and diced
  • 1 medium (2-1/2" diameter) onion, chopped
  • 9 medium mushrooms, coarsely chopped
  • 3 cloves garlic, chopped
  • 6 T. tomato paste
  • Topping
  • 10 T. tomato paste
  • 2 T. honey
  • ½ t. sea salt
  • 1 T. chili powder
  • ½ cup and 3 T. beef stock
Instructions
  1. Prepare all the meatloaf ingredients and mix together.
  2. Butter a large casserole dish and press the meatloaf into the pan with at least an inch around the sides.
  3. The meatloaf should be the same height across the entirety so that it cooks evenly.
  4. Spread the topping on top.
  5. Bake at 350°F for one hour.
Nutrition Information
Serving size: 1 Calories: 433 Fat: 24 Carbohydrates: 19 Fiber: 4 Protein: 37

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Meat Loaf Burgers

Meat Loaf Burgers

Meat Loaf Burgers

I have never been much of a fan of meatloaf for most of my life. I did once have meatloaf at a potluck that was fabulous, and I've tried lots of different recipes trying to duplicate that one. One of the things I really dislike is meatloaf with a rubbery texture. Over the years, I learned in order to avoid that rubbery texture, it was necessary to use bread crumbs, or oatmeal. Well, of course with GAPS, those items are not legal, so I decided to try my main substitute for baked goods, almond flour [affiliate link].

And with this addition, I've learned to make these burgers that taste much like that meatloaf I had many years ago. Here is my recipe.

Meat Loaf Burgers

  • 1 pound ground beef
  • 1/2 cup onions [affiliate link] chopped finely
  • 1/2 cup green bell peppers chopped finely
  • 1 whole egg
  • 3 tablespoons Prunotto Organic Tomato Puree
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup almond flour
  • 2 tablespoons butter or your favorite GAPS legal fat

Mix all ingredients together. Form into patties. Melt butter in a cast iron skillet until bubbly. Cook burgers on one side for 10 minutes at medium low heat. On my stove 5 is medium, so I cook these on 4. Flip and cook for 10-15 minutes until done. You may want to cook at an even lower heat if you are trying to avoid dark browning of the meat.

I served these with steamed cabbage and a red sauce (think spaghetti substitute).

Makes 8 patties.

 

Recipe: Meat Loaf Burgers
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
 
A burger that tastes much like the meatloaf I used to eat before the GAPS diet, but this is GAPS legal.
Ingredients
  • 1 pound ground beef
  • ½ cup onions chopped finely
  • ½ cup green bell peppers chopped finely
  • 1 whole egg
  • 3 tablespoons Prunotto Organic Tomato Puree
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup almond flour
  • 2 tablespoons butter or your favorite GAPS legal fat
Instructions
  1. Mix all ingredients together.
  2. Form into patties.
  3. Melt butter in a cast iron skillet until bubbly.
  4. Cook burgers on one side for 10 minutes at medium low heat.
  5. Flip and cook for 10-15 minutes until done.
  6. You may want to cook at an even lower heat if you are trying to avoid dark browning of the meat.

Save

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

Save

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Stuffed Bell Peppers, Slow Cooker

Low Carb Stuffed Bell Peppers

One of my favorite comfort food meals before GAPS was Stuffed Bell Peppers. But this recipe was different than any others I've seen. Typically the recipe directs one to cook the hamburger, blanch the bell pepper, cook the rice, and then mix everything together. Yuck.

The recipe I used called for raw hamburger, uncooked rice with canned tomatoes and seasonings, stuffed into raw bell peppers and cooked in the crockpot for eight hours.

Alas, rice is not legal on GAPS.

I found a recipe I wanted to try, which called for cauliflower. I lost the recipe though, and cannot find it.

I had some beef ground by the butcher on Sunday night, and wanted to get it used and I also bought four beautiful huge bell peppers at the same time. And, I bought cauliflower. Alas, both heads of cauliflower were used before this morning, which is when I decided to put my experimental recipe into the crockpot.

Here's what I used:

Grease your crockpot with some type of fat (butter, lard or coconut oil [affiliate link]). Wash the bell peppers, remove the tops and seeds. Save the tops to replace once you've stuffed them with the hamburger mixture. Mix the remaining ingredients together and stuff lightly into the bell peppers, replacing the tops. Place the bell peppers into the crockpot, and tuck the remaining hamburger mixture in around the bell peppers.

Set the crock pot to cook on low for eight hours.

These were a pretty good substitute for the ones I used to make, except of course they don't have the carbs.

Next time I'm making these with cauliflower.

Here are the nutrition facts for my Low Carb Stuffed Bell Peppers at Calorie Count at About.com.

Low Carb Stuffed Bell Peppers

Recipe: Stuffed Bell Peppers, Slow Cooker
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
 
A grain free stuff pepper recipe that can be made in the slow cooker.
Ingredients
  • 2 large green bell peppers, tops removed and deseeded
  • 2 large red bell peppers, tops removed and deseeded
  • 2 -1/2 pounds ground beef
  • ½ of a medium onion, chopped
  • ½ cup almond flour
  • 1 cup shredded carrots
  • 1 tablespoon parsley flakes
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 14 ounce can of diced canned tomatoes
Instructions
  1. Grease your crockpot with some type of fat (butter, lard or coconut oil).
  2. Wash the bell peppers, remove the tops and seeds.
  3. Save the tops to replace once you've stuffed them with the hamburger mixture.
  4. Mix the remaining ingredients together and stuff lightly into the bell peppers, replacing the tops. Place the bell peppers into the crockpot, and tuck the remaining hamburger mixture in around the bell peppers.
  5. Set the crockpot to cook on low for eight hours.

 

Save

If you love recipes like this, I have two cookbooks you really need to check out ASAP! Beyond Grain and Dairy for gluten-free recipes and Winter Soups.

Save

Save

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.