Category: Dairy Free

Day 12- 12 Days of Healthy Easy Meals

12/23/2020

Bacon & Heirloom Tomato Frittata

This recipe is- anti-candida, breakfast, dairy free, dinner, gluten free, grain free, ketogenic, low glycemic, lunch, nut free, oil free, one pan, paleo,pork, soy free, sugar free

Ingredients: 4 servings, 30 minutes & 6 ingredients

10 Eggs
2 tbsps Basil Leaves (chopped)
1/4 tsp Sea Salt
8 slices Bacon (chopped)
1 1/2 cups Red Onion (thinly sliced)
4 Tomato (heirloom, sliced)

Directions:

Preheat the oven to 350ºF (177ºC).
In a small bowl, whisk the eggs together and add the basil and sea salt. Set aside.
Heat a small cast iron pan over medium heat and add the bacon. Cook until the fat renders off, about 5 minutes. Remove the bacon and set aside. Add the onion and cook for 2 to 3 minutes.
Add the bacon back to the pan along with the eggs. Cook over medium heat for about 4 to 5 minutes, careful not to disturb the setting egg. Add the tomato slices on top and place in the oven to cook for 20 minutes.
Remove from the oven and garnish with extra basil if desired. Let it cool slightly, serve and enjoy!

Side Notes:

Leftovers-Refrigerate in an airtight container for up to two days.

More Flavor-Add minced garlic and/or chili flakes.

No Pork-Use turkey bacon instead.

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Day 11- 12 Days of Healthy Easy Meals

12/22/2020

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Maple Glazed Chicken Wings

This recipe is- appetizer, barbecue, chicken, dairy free, dinner, egg free, gluten free,
grain free, low FODMAP, lunch, nightshade free, nut free

Ingredients: 4 servings, 30 minutes & 6 ingredients

2 lbs Chicken Wings
2 tbsps Extra Virgin Olive Oil
1/4 tsp Sea Salt
1/4 cup Maple Syrup
1/4 cup Tamari
4 stalks Green Onion (sliced)

Directions:

In a bowl, combine the chicken with oil until well coated. Season with salt.
In a separate bowl, whisk together the maple syrup and tamari.
Grill the chicken over medium-high heat, turning frequently until golden brown, about 20 minutes.
Brush the maple tamari mixture onto the chicken and grill for 1 to 2 minutes per side. Divide onto plates, top with green onions and enjoy!

Side Notes:

Leftovers-Refrigerate in an airtight container for up to three days. For best results, reheat in the oven at 350ºF (177ºC) for 8 to 10 minutes.

Serving Size-One serving is equal to approximately seven chicken wings.

More Flavor- Add some chili flakes for spice. Use garlic-infused oil.

No Tamari- Use coconut aminos or soy sauce instead.

No BBQ- Cover the chicken wings in oil and bake in the oven at 400°F (200°C) for 35 minutes or until cooked. Glaze and broil the wings for 1 to 2 minutes per side.

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Day 10- 12 Days of Healthy Easy Meals

12/21/2020

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Zucchini Noodle Carbonara

This recipe is- anti-candida, chicken, dairy free, dinner, egg free, elimination, gluten free, grain free, ketogenic, low glycemic, nightshade free, paleo, soy free, sugar free

Ingredients: 4 servings, 30 minutes & 13 ingredients

1/3 cup Cashews
2 2/3 tbsps Extra Virgin Olive Oil (divided)
10 2/3 ozs Chicken Breast (cubed)
5 1/3 slices Bacon, Cooked (chopped)
2/3 White Onion (diced)
1 1/3 cups Mushrooms (sliced)
2 2/3 Zucchini (medium, spiralized into noodles)
2 2/3 tbsps Nutritional Yeast
1/3 cup Unsweetened Almond Milk
1 1/3 Garlic (clove, minced)
1 1/3 tbsps Arrowroot Powder
1 1/3 tsps Sea Salt
1 1/3 tbsps Parsley (chopped)

Directions:

Boil enough water to cover the cashews. Pour the water over the cashews and allow them to soak while you prepare the meat.
In a pan over medium heat, add half of the oil. Once heated, add the chicken breast and bacon and cook for 7 to 10 minutes or until cooked through. Discard the fat and set the bacon and chicken aside.
To the same pan, add the remaining oil, along with the onions and mushrooms. Cook on medium heat for 5 minutes or until soft.
While the mushrooms and onions are cooking, prepare the sauce. Drain the cashews and add them to a blender along with the nutritional yeast, almond milk, garlic, arrowroot powder and sea salt. Blend until smooth and creamy.
In the same pan as the onions and mushrooms, add the zucchini noodles, chopped chicken and bacon. Pour the sauce into the pan and mix well to combine. Keep everything in the pan until it is warmed through.
Divide between bowls and top with fresh parsley. Enjoy!

Side Notes:

Refrigerate in an airtight container for up to three days.

More Flavor-Season with black pepper or chili flakes.

Make it Vegan- Use cauliflower in place of the chicken, and tofu bacon in place of the bacon.

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Day 9- 12 Days of Healthy Easy Meals

12/20/2020

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Taco Breakfast Skillet

This recipe is- anti-candida, beef, breakfast, dairy free, gluten free, grain free, ketogenic. low glycemic
lunch, nut free, one pan, paleo, soy free, sugar free

Ingredients: 4 servings, 30 minutes & 14 ingredients

1 tbsp Extra Virgin Olive Oil
1/2 cup Red Onion (chopped)
1 lb Extra Lean Ground Beef
2 tbsps Chili Powder
1 tbsp Cumin
1/4 tsp Onion Powder
1/4 tsp Black Pepper
1/4 cup Nutritional Yeast
4 Egg
1/2 Tomato (chopped)
1/4 cup Black Olives
1/2 Avocado (cubed)
1 Jalapeno Pepper (sliced)
1/4 cup Cilantro

Directions:

In a large skillet, heat the olive oil over medium heat. Add in the red onion and ground beef. Cook for 10 to 12 minutes or until the beef is completely cooked through.
Once the beef is cooked, add in the chili powder, cumin, onion powder, black pepper and nutritional yeast until well combined. Make little sockets in the beef mixture and crack an egg in one at a time.
Once the eggs begin to cook, add a lid on top for 3 minutes or until the yolk is cooked to your liking.
Remove from the stove and top with the tomatoes, black olives, avocado, jalapeños and cilantro. Divide between plates and enjoy!

Side Notes:

Leftovers-Refrigerate in an airtight container for up to five days. Eggs are best enjoyed the same day.

Serving Size- One serving is approximately one egg with one cup of beef and veggie mixture.

More Flavor- Add some grated cheese on top.

Make it Vegetarian-Use black beans and/or quinoa instead of ground beef.

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Day 7- 12 days of Healthy Easy Meals

12/18/2020

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Seared Cod & Lemon White Beans

This recipe is- anticandida, dairy free, dinner, egg free, gluten free, grain free,
low glycemic, lunch, nut free, one pan, seafood, soy free, sugar free

Ingredients: 4 servings, 20 minutes & 11 ingredients

4 Cod Fillet
1/4 tsp Sea Salt
2 tbsps Avocado Oil
2 Garlic (cloves, minced)
2 tsps Thyme (fresh, minced)
3/4 cup Cherry Tomatoes (halved)
3/4 cup Chicken Broth
2 cups White Navy Beans
5 cups Arugula
2 tbsps Lemon Juice
1/3 cup Pitted Kalamata Olives

Directions:

Season the cod with sea salt and preheat a skillet over medium heat. Add the avocado oil to the pan then add the cod. Cook for 4 minutes per side, until cooked through. Remove from the pan and set aside.
In the same pan, reduce the heat to medium-low and add the garlic. Cook for one minute, then add the thyme and cherry tomatoes. Cook for 2 to 3 minutes. Add the chicken broth and beans and let it simmer for 3 to 5 minutes. Add the arugula, lemon juice and olives and stir until the arugula is wilted.
Divide the bean and vegetable mix between plates and top with the cod. Enjoy!

Side Notes:

Leftovers- Refrigerate in an airtight container for up to two days.

No Chicken Broth- Use vegetable broth instead.

No Avocado Oil- Use extra virgin olive oil instead.

No Arugula- Use spinach or kale instead.

Fillet Size- One fillet is equal to 231 grams or 8 ounces.

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Day 12- 12 Days of Healthy Easy Meals

Bacon & Heirloom Tomato Frittata

Day 11- 12 Days of Healthy Easy Meals

Maple Glazed Chicken Wings

Day 10- 12 Days of Healthy Easy Meals

Zucchini Noodle Carbonara

Day 9- 12 Days of Healthy Easy Meals

Taco Breakfast Skillet

Day 7- 12 days of Healthy Easy Meals

Seared Cod & Lemon White Beans

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