Tag Archives: chicken

Chicken with Red Sauce Over Cauliflower

Chicken with Red Sauce Over Cauliflower

Chicken with Red Sauce Over Cauliflower

Chicken with Red Sauce Over Cauliflower

  • 2 Tablespoons butter
  • 1/2 cup onion, diced
  • 2 cloves [affiliate link] garlic, crushed
  • 2 pounds ground chicken breast
  • 24 ounces of Tomato Sauce
  • 1 teaspoon Italian seasoning
  • 2 heads cauliflower, steamed

Place the cauliflower in a pan and steam until tender.

Melt butter in a skillet, add onions [affiliate link] and garlic. Add the chicken and cook until completely done. Add the tomato sauce and Italian seasoning. Bring to a boil, lower heat and simmer for ten minutes. Delicious!

 

This post was included at Fat Tuesday.

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.

Chicken Salad Coconut Flour Tortilla Wrap

Chicken Salad Wraps Gluten Free Grain Free

 

Chicken Salad Coconut Flour Tortilla Wrap

We're always making loads of meat stock on GAPS, and that means lots of leftover cooked meat. We also add egg yolks into our soup to make it more nourishing, and that means lots of leftover egg whites. This recipe will help you to use some of the boiled chicken and also some of those egg whites.

Chicken Salad

  • 1-1/2 cups boiled chicken, diced
  • 1/2 red onion, coarsely diced
  • 1 carrot, shredded
  • 2 small ribs celery, coarsely diced
  • Homemade Mayonnaise
  • salt and pepper to taste
  • 10 black olives, sliced (optional)
  • 1 avocado, diced (optional)

Add all ingredients together and mix in enough mayonnaise so the chicken is creamy.

At this point, you can eat the Chicken Salad like Tunafish Salad. We often eat this by the bowl, or on a bed of lettuce. If you want to go all out, try making the “tortillas”! 🙂

Coconut Flour Tortillas or Crepes

Next up, the tortillas. Okay, I have to admit growing up in Arizona in a neighborhood where Mexican grandmothers made flour tortillas from scratch every day… these are more like crepes… and you cannot fold them up exactly like flour tortillas, but hey, I can't have gluten and these are pretty darned close!

The recipe is simple, and as I mentioned, will help you use up those extra egg whites. The recipe is from Tropical Traditions. You'll need two egg whites for each tortilla. Here are the ingredients:

I omitted the baking powder, because it is not recommended on GAPS, and they came out perfectly fine. They are supposed to be completely flat anyway.

I've tried making the tortillas with coconut milk and with water. The ones with coconut milk for me were a bit thicker, while the ones made with water were thinner and smaller.

Just mix all the ingredients together. I just used my Magic Bullet and I used my cast iron round griddle which I used to make flour tortillas on for 20 years. Heat the griddle and grease it well with butter or coconut oil.

Pour the batter onto the griddle and smooth it around with the back of a spoon until it is smoothed thinly across the griddle in a round shape.

I found a stainless steel pie spatula (as opposed to plastic) worked out really great when it came time to flip as I was able to slip the thin spatula under the tortilla and flip it over.

Be sure to wait until the edges are browned before flipping or the tortilla will break apart on you. If it breaks apart, chances are you didn't wake for it to cook long enough.

You only need to cook it for a few seconds once you flip it over.

My husband thought these were pretty good. He agreed, not exactly flour tortillas… but a close enough substitute.

Coconut Flour Tortilla Gluten Free

 

Coconut Flour Tortilla Gluten Free Chicken Wrap

Recipe: Chicken Salad Wraps Gluten Free Grain Free
Author: 
 
Ingredients
  • Chicken Salad
  • 1-1/2 cups boiled chicken, diced
  • ½ red onion, diced
  • 1 carrot, shredded
  • 2 small ribs celery, diced
  • Homemade Mayonnaise
  • salt and pepper to taste
  • Tortillas
  • 1 tablespoon coconut flour
  • 1/16 teaspoon baking powder
  • 2 egg whites
  • 2 tablespoons water or coconut milk
  • coconut oil or butter
Instructions
  1. Chicken Salad
  2. Add all ingredients together and mix in enough mayonnaise so the chicken is creamy.
  3. Tortillas
  4. Just mix all the ingredients together.
  5. Heat the griddle and grease it well with butter or coconut oil.
  6. Pour the batter onto the griddle and smooth it around with the back of a spoon until it is smoothed thinly across the griddle in a round shape.
  7. Be sure to wait until the edges are browned before flipping or the tortilla will break apart on you.

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.
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.

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!

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.

Pineapple Red Pepper Chutney

Pineapple Red Pepper Chutney

Pineapple Red Pepper Chutney

This recipe served a two-fold purpose as most of my recipes do: 1) use up food that needs to be eaten and 2) satisfy my longing for spicy foods since I can no longer have all of my favorite Mexican foods.

I bought these Tassos® Florina Roasted Red Peppers at Costco because they looked delicious, and if memory serves the ingredient list was all GAPS legal. They come with a tag banded to the lid and apparently I tossed it out, I can't find it. I think the ingredients may have listed citric acid, which we know is usually derived from corn… however, citric acid is on the GAPS legal list. I'm not sure if you could get the same taste without using these peppers, as they were somewhat vinegary in taste. You might be able to duplicate the recipe by roasting red bell peppers, then adding a tablespoon of apple cider vinegar to the cooked product. I ate a few of these peppers alone, but wanted to use them before they got too old. And the pineapple was beautiful and ripe and I didn't want it to go bad either, so I thought they would go good together and here's what I ended up with:

Pineapple Red Pepper Chutney

Heat the butter in the skillet, add the onions [affiliate link]. Cook for a minute or two, then add the red peppers and pineapple. Cook for two minutes, then add the garlic.

Cook on medium heat, stirring constantly for about twenty minutes.

While the chutney was cooking, I cut up chicken breast to saute in butter.

The dish at this point is not spicy… if you so desire and can tolerate it, serve with Louisiana Original Hot Sauce. The only ingredients listed on the product are vinegar, peppers and salt.

As a young person I detested sweet tasting condiments alongside meat, but as I've grown older I've become fond of the taste.

This is a very easy recipe and would probably be good served with pork, too. I was very happy with the way it turned out, and the addition of the Louisiana Original Hot Sauce hit the spot for me and my spicy food cravings.

 

Recipe: Pineapple Red Pepper Chutney
Author: 
Prep time: 
Cook time: 
Total time: 
 
An easy main dish to satisfy those c ravings for hot Mexican food.
Ingredients
  • 6 sweet red peppers, diced
  • 1 cup of fresh pineapple, cubed
  • 1 cup onion, chopped
  • 3 cloves garlic, chopped
  • 3 Tablespoons butter (or your favorite GAPS legal fat)
  • Louisiana Original Hot Sauce, optional
  • 1 pound skinless chicken breast
Instructions
  1. Heat the butter in the skillet, add the onions.
  2. Cook for a minute or two, then add the red peppers and pineapple.
  3. Cook for two minutes, then add the garlic.
  4. Cook on medium heat, stirring constantly for about twenty minutes.
  5. While the chutney was cooking, cut up chicken breast to saute in butter.

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.
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.

Chicken Nuggets

Chicken nuggets are very easy to make. I used to use regular flour, but now I just use almond flour [affiliate link]. I like to grind my own almond flour to make this recipe because the whole almonds [affiliate link] with the skin adds a bit more color to the coating.

I usually use breast meat, but you could use thigh meat as well. Pound until the meat is of uniform thickness and cut into nugget-sized squares.

In a small bowl mix scramble two eggs [affiliate link], you will be dipping your chicken into this bowl first. In another small bowl, add 1/2 cup almond flour (you can make your own here), 1/4 teaspoon sea salt [affiliate link] and other herbs or spices which you prefer.

Melt some butter, ghee or coconut oil [affiliate link] in a cast iron skillet and heat slowly. I have found that when cooking with almond flour I need to cook slower than I used to with wheat flour. I used to almost always cook at 5 which is medium on my electric stove, but now I am cooking more often at 4, and sometimes even 3.

When the butter/fat is melted and bubbling, dip the chicken squares (using a fork) into the eggs, then dip into the almond flour mixture. Put into the skillet and fry until browned on one side and turn over to brown on the other side.

It will take about five minutes or so on each side. The chicken may not get completely done during browning, depending on the thickness of the nuggets, so you may need to put the nuggets into the oven at 350°F for 15-20 minutes until done.

These are a big hit around here and they are delicious dipped in Avocado Mayo Dressing.

Almond Flour Coated Chicken Nuggets

 

5.0 from 1 reviews
Recipe: Chicken Nuggets
Author: 
Recipe type: Main dish
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 lb. chicken breast, pounded and cut into nugget size squares
  • 2 eggs
  • ½ cup almond flour
  • ¼ tsp sea salt
  • herbs of choice
  • butter, ghee, or coconut oil
Instructions
  1. In a small bowl mix scramble two eggs, you will be dipping your chicken into this bowl first.
  2. In another small bowl, add almond flour, ¼ teaspoon sea salt and other herbs or spices which you prefer.\
  3. Melt some butter, ghee or coconut oil in a cast iron skillet and heat slowly.
  4. When the butter/fat is melted and bubbling, dip the chicken squares (using a fork) into the eggs, then dip into the almond flour mixture.
  5. Put into the skillet and fry until browned on one side and turn over to brown on the other side.
  6. It will take about five minutes or so on each side. The chicken may not get completely done during browning, depending on the thickness of the nuggets, so you may need to put the nuggets into the oven at 350°F for 15-20 minutes until done.

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.

Chicken Soup My Dear Husband’s GAPS Legal Version

Dh's Chicken Soup

My hubby makes some killer chicken stock. He makes some great soups, too. Here is one recipe of his:

  • 4 cups chicken stock
  • 1 half previously cooked chicken breast, diced
  • 2 carrots, sliced
  • 1/2 cup celery
  • 1/2 cup onion
  • 1/2 chopped zucchini squash (optional)
  • 1 cup chopped cabbage
  • 3 cloves [affiliate link] garlic, diced
  • 2 Tablespoons chicken grease, or butter

Optional ingredients which may not be GAPS friendly: 2-3 drops Worcestershire sauce, 1/8 teaspooon herbs (marjoram, thyme, basil, parsley [affiliate link]).

Melt the chicken grease or butter into a pot, add garlic, onions [affiliate link] and celery. Saute until onion turns translucent. Add broth, add all other ingredients. Add herbs at the very end. Season with salt and pepper to taste.

 

Recipe: Chicken Soup Dh's Version
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
 
My hubby makes some killer chicken stock. He makes some great soups, too. Here is one recipe of his
Ingredients
  • 4 cups chicken stock
  • 1 half previously cooked chicken breast, diced
  • 2 carrots, sliced
  • ½ cup celery
  • ½ cup onion
  • ½ chopped zucchini squash (optional)
  • 1 cup chopped cabbage
  • 3 cloves garlic, diced
  • 2 Tablespoons chicken grease, or butter
Instructions
  1. Melt the chicken grease or butter into a pot, add garlic, onions and celery.
  2. Saute until onion turns translucent.
  3. Add broth, add all other ingredients.
  4. Add herbs at the very end.
  5. Season with salt and pepper to taste.

Save
Looking for more soup recipes? Winter Soups is A Best of Community Cookbook which contains 52 soup recipes, one for each week of the year! Click here to get yours!

Winter Soups Community Cookbook

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.

Ground Chicken Patties

I was looking for a way to use up some of the cooked chicken that we're getting such an abundance of what with making all this broth.

I cooked another chicken on Monday the 7th, and dutifully stripped the meat from the bones. It used to be when we made stock we would make chicken salad sandwiches, complete of course with bread and mayonnaise. Younger Son tells me we don't have the right oils on hand to make mayonnaise. I trust his judgment, and I know mayo made with straight olive oil does not taste very good. And dh is already trying his best to avoid bread and carbohydrates.

Or we'd just make chicken soup. Well, we're getting a little worn down on eating chicken soup.

The night I made these (a few days ago)  we were having Chef Salad and we put chicken in the salad. But we usually have homemade Ranch Dressing with just about any salad. Of course since we don't have the right oils to make mayonnaise and we aren't using dairy, no Ranch Dressing for me or dh, or Eldest Son. We will have a nice vinegar and oil dressing instead.

I went looking on the Internet to see what I could find. Most recipes want cream cheese, parmesan cheese, bread crumbs or something not GAPS legal. Finally I came across Chicken Tots by Liz over at Pecanbread which this recipe is inspired by. I'd barely heard of Pecanbread not less than a week ago, but I get the impression it's a GAPS friendly site.

I didn't have any green beans on hand, so I thought instead I'd try using the cooked celery and onion that we always put into the chicken while it cooks. Actually, I always boil the chickens to make broth, my husband swears the secret is to bake the bird first, then pull off the meat and boil the remaining bones and skin with the drippings.

As it turns out, the cooked celery/onions [affiliate link] was a little bit moist and made the paste a bit too wet.

So here's what I used:

I put all the ingredients into a bowl and used my stick blender to make a paste.

I put some butter and bacon grease into my cast iron skillet and heated it, then made little tiny meatball shaped balls in my hand, then carefully patted them into patties.

What I was hoping for was something that would taste good cold, so my husband could take a baggie of these with him to eat instead of having to figure out what to take (used to be easy, just grab a sandwich and lunchmeat).

I like the taste, although the feel is a bit different. The patties were very, very soft and wouldn't hold their shape very well, so I added in a couple of tablespoons of almond flour [affiliate link]. That helped a little bit, but the patties are still very soft in texture. I don't know how my husband will like them.

Chicken Patties

I'll have to see how they taste when they are cold. I think they will firm up a bit more.

I think this might be a good way to use up some of the chicken. The chicken breast is so dry, I think that's because I'm cooking it too long.

Now don't tell my husband, but I also snuck in a tiny chunk of chicken liver. Shhhhh! We both swore we'd NEVER eat liver, or make our kids eat liver since we both hated liver as children. Now I am trying to be brave and sometimes eat at least chicken liver, and he's like “Uh-uh, no way!”

Later on in the day… the little patties did firm up after cooling, and my husband says they are good and he will eat them!

 

Recipe: Ground Chicken Patties
Author: 
Recipe type: Main dish
Prep time: 
Cook time: 
Total time: 
 
A simple chicken patty that is GAPS legal.
Ingredients
  • 1 cup cooked chicken breast
  • ½ cup cooked celery/onions
  • 3 cloves garlic, crushed
  • ½ teaspoon sea salt
  • 2 tbsp almond flour
Instructions
  1. Put all the ingredients into a bowl and use a stick blender to make a paste. (Or use a regular blender and put it into a bowl after.)
  2. Put some butter and bacon grease into a skillet and heat.
  3. Make little tiny meatball shaped balls by hand and pat them into patties.
  4. Fry in the butter and bacon grease until cooked through.

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.