As many of your who follow me know, I have changed my diet in the last several months.
This blog will be reflecting those changes.
I no longer do product reviews and have removed those I have done in the past. (If you find one I have missed, please let me know)
Also, I am changing over my recipes. They will all be gluten free, dairy free, processed sugar free, soy free and non-GMO.
Please bear with me as I make these changes, but when you come across a recipe you are interested in, contact me for substitutions for the fore-mentioned ingredients.
You might also be interested in checking out my new site:
A.J.’s Good Health
Eat well my friends😀
1 ½ tbs olive oil
1 cup ketchup (check the ingredients)
1 cup white vinegar
¼ cup molasses
¾ cup honey
¼ cup GF Worcestershire sauce ( See recipe http://wp.me/prAld-aJ)
1 medium onion, minced
½ tsp paprika
1 tsp minced garlic
½ tsp dried marjoram
½ tsp cumin.
In a large saucepan, over medium high heat, warm the oil.
Add the minced onion and garlic cook until lightly browned.
Add remaining ingredients, stir well and bring to a boil.
Reduce heat and simmer until thickened.
Remove from heat and cool.
Store in the refrigerator in a container with a lid.
2 boneless, skinless chicken breasts
3 tbs coconut oil, melted
4 tbs honey
1tsp GF Dijon style mustard
Pinch of curry powder
Place the chicken pieces into the slow cooker.
Combine the coconut oil, honey, mustard and curry powder in a small bowl and mix well.
Place chicken in an oven proof casserole dish.
Pour mixture over chicken pieces.
Cover and cook on low for 1 hour. (Baste about ½ way through)
Serve over brown rice and have a spinach salad on the side.
1 cupbuckwheat flour
2 ½ tbs MoreFiber™Baking Blend
1 tsp baking powder
1 egg (or egg substitute)
1 cup Almond milk (or rice milk)
2 tbs butter (or equivalent)
Preheat a lightly greased griddle to 375ºF
In a medium bowl, combine the dry ingredients.
In a 2-cup measuring cup, whisk together the wet ingredients.
Pour the wet ingredients into the dry and mix well.
Spoon onto the prepared griddle and cook until golden brown.
Flip and cook the second side until golden.
2 cups certified gluten free oats
¼ cup flax seeds
¼ cup sunflower seeds
¼ cup pumpkin seeds
1/8 cup walnut crumbs
¼ cup raisins
¼ cup chopped almonds
¼ cup dates, chopped fine
1/8 cup dried cranberries
½ cup crunchy peanut butter
½ cup honey
5 tbs coconut oil
Preheat oven to 300ºF
Line a large shallow pan with waxed paper or parchment paper.
In a large bowl, mix together the first 9 ingredients.
In a small saucepan, melt the remaining 3 ingredients stirring constantly until mixed.
Mix the melted ingredients into the dry ingredients making sure they are well blended.
Press into prepared pan.
Bake for about 30 minutes.
Do not over-cook. The granola will “crisp” up as it cools.
When completely cooled, crumble the granola into a container with a tight fitting lid.
Store in a cool, dry place.
This makes a great breakfast cereal or a light snack for your purse or lunch box.
Lightly grease a large casserole dish
1st layer 4 cups brown rice (cooked)
2nd layer 4 cups chili
1 cup corn niblets(be sure they are non-GMO)
3rd layer 1 can refried beans (Or make your own)
Heat in a 350ºF oven for 20 minutes (Or until hot)
4th layer 1 small jar salsa (or make your own)
5th layer 2 cups diced green pepper
6th layer 4 cups crushed tortilla chips (be sure they are gluten free and non-GMO)
7th layer 3 cups shredded cheddar or non-dairy substitute (no soy)
Serve with sour cream (or goat yogurt) and a tossed salad.
NOTE: This can be made in individual dishes too!
Don’t forget to check your labels!
2 large chicken breasts, cubed
¼ cup gluten free all purpose flour mix
½ tbs fresh ground black pepper (or more if you like)
2 tbs olive oil
1 yellow pepper, cubed
1 red pepper, cubed
½ green pepper, cubed
1 large onion, chopped (large pieces)
1 lt. unsweetened vegetable juice (make your own if you have a juicer)
½ tsp crushed chili peppers
¼ tsp ground thyme
¼ tsp 5 spice
1 tbs. minced garlic
½ tbs white vinegar
½ tbs coconut palm sugar
In a small bowl, mix together the flour and ground pepper.
Heat a large skillet over medium heat with the olive oil.
Coat the diced chicken in the flour mixture and cook in the skillet for about 5 minutes.
Add onions and peppers and continue to cook, stirring occasionally for about 15 minutes. (The chicken should be cooked)
Mix the remaining spices, vinegar, garlic and sugar into the vegetable juice and pour it over the skillet contents.
Turn to low and simmer for 1 to 1 ½ hours. (Liquid will reduce) Be sure to stir every once in a while.
Serve over brown rice or a mixture of brown and wild rice.
Note: I didn’t make this too spicy but you can add more crushed chili peppers.