Gluten/Grain free enchiladas

Easy Chicken Enchiladas

We say chicken, but steak would be just as good if you have it.

(I cannot take credit for this recipe: Check out "Mark's Daily apple" for more recipe Ideas and insight;) 

Ingredients: 
2-3 cups of cooked chicken breast, steak or turkey
1 ½ cups cheddar cheese
¼ cup of cream or half & half
1 scallion
3 egg whites

Enchilada Sauce: 
1 8oz can tomato sauce
2 cups water
2 tbsp olive oil
2 tbsp butter
1 tsp cornstarch
½ tsp cumin
½ tsp unsweetened cocoa powder
½ tsp garlic powder
2 tbsp chili powder

First prepare enchilada sauce. In a medium skillet, warm butter and oil. Add all dry ingredients, whisk in two cups of water and tomato sauce. Stir continually until sauce thickens. Adjust spices accordingly and set aside. In a second skillet, heat chicken in a quarter cup of enchilada sauce. Bring to simmer. In a mixing bowl, add eggs and half and half and beat until well blended. Heat up small skillet, spray with non-stick spray and add just enough egg mixture to coat pan. Allow to cook through, about 1-2 minutes. Repeat till all mixture is gone (you should get about 6 crepes). Inside a baking dish, place one of the egg crepes and coat with a small amount of sauce. Add chicken, a small amount of cheese and roll. When all are rolled top with remaining sauce. Sprinkle chopped scallions and cheese on top and bake at 350 for 10-15 min or until cheese melted and bubbly.

Read more: http://www.marksdailyapple.com/10-primal-meals-in-15-minutes-or-less/#ixzz2IZATGgb2

Almond crusted Tilapi (gluten free)

Here we go:

Season almond meal (almond flour) with onion powder, garlic powder, salt, and dry parsley.  The parsley is only for my eyes (food always looks more appealing when it looks seasoned, but is not needed if you don't have it)

make a breading station, whip eggs in one dish , and in the other flat pan add the seasoned almond flour

dip then dip and add to a saute pan that's filled with olive oil to pan fry.


Serve with buttered peas, or "riced cauliflower",  and home made tarter sauce (mayo, lots of lemon juice, garlic, dill relish, and salt and pepper to taste). Enjoy!!!

gluten free pumpkin muffins

Pumpkin Muffins
(not my recipe, my sister found it on line, my favorite "treat")

Ingredients
1 cup almond meal/flour
1/2 cup coconut flour
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp pumpkin pie spice (plus more for topping)
1/8 tsp salt
3 eggs
2 tsp pure vanilla extract
3 tbsp coconut oil
3/4 cup canned pumpkin
1/3 chopped pecans (optional for topping)
1 small very ripe banana, mashed

Instructions
1. Preheat oven to 350 degrees and prepare a muffin pan with tins or nonstick cooking spray.
2. Combine all dry ingredients in a large bowl.
3. Combine all wet ingredients in a medium bowl.
4. Stir wet ingredients into dry ingredients.
5. Fill muffin tins about 3/4 full. Makes 12 muffins.
6. Add chopped pecans and a sprinkling of pumpkin pie spice to each muffin.
7. Bake for 20-25 mins at 350 degrees.

I include spreading a small amount of raw honey with cinnamon & butter on my yummy (moistly dense) pumpkin muffin ;)

I can finally feel my waist again....

Cutting out all the starchy carbs and treats from my diet has been an amazing blessing!!! My emotions are more even, I am not addicted to food (like what is my next meal going to be, and conjuring up all kinds of yummy decadant things in my mind), and I can finally feel my waist again!!!  I  don't calorie count or keep track of fat grams, but eat whole foods void of wheat, gluten, beans, rice, pasta etc.  On the weekend i will have a sweet potato or a little brown rice, but beyond that I eat and think Plants and animals with very little fruit. I try to stay away from dairy as much as possible, but i cant help but eat string cheese every now and again.  Here is a favorite family snack we all enjoy (even our toddlers love it).  Jalapeno greek yogurt dip and instead of bread or pits chips we use peppers, cucumber, carrots, black olives, celery or any other veggie like zucchini, summer squash etc.  when they are in season.