Monthly Archives: September 2011

Shepherd’s Pie with Pumpkin Souffle

Last week, I mentioned on my menu plan that I was going to try a shepherd’s pie with pumpkin. I originally got the idea from Sarah Fragoso’s Everyday Paleo. This is a great book, and I’ve thoroughly enjoyed reading, re-reading, and dabbling in some of the recipe ideas. In her book, Sarah shared a meaty pumpkin souffle that sounded intriguing. It’s officially autumn now, (although yesterday we still had another 100-degree day – such is the life of a Texas resident) so I was ready to get started with the pumpkin recipes. I changed my version quite a bit from my original source of inspiration, but stuck with the idea of combining egg whites and pumpkin puree to provide a light, creamy topping. With the addition of some warming spices, including cinnamon, ginger, nutmeg, cumin, and coriander, this was a delicious, warming, but not-too-heavy dish. Perfect for welcoming fall, whether the temperatures will cooperate or not.

Shepherd’s Pie with Pumpkin Souffle

For the filling:

½ onion, roughly chopped

3 cloves garlic, peeled

1 large carrot, peeled and roughly chopped

¼ c cilantro

½ t fresh ginger, chopped

1 T coconut oil

1 lb ground lamb

½ t ground cinnamon

½ t ground cumin

½ t ground coriander

pinch ground cayenne pepper

¾ t salt (or to taste)

1 tomato, peeled and seeded

¼ c raisins

 

For the topping:

3 egg whites

14 oz canned pumpkin

2 t honey

1 t cinnamon

¼ t coriander

¼ t ground ginger

¼ t ground nutmeg

¼ t cayenne

¼ t salt (or to taste)

 

Preheat the oven to 350 degrees. Lightly oil a 7X11 baking dish or four smaller baking dishes and set aside.

Place the onion, garlic, carrots, cilantro, and ginger in the bowl of a food processor fitted with a metal blade. Process until chopped very fine.

Heat coconut oil in a large skillet on medium-high heat. Add pureed vegetable mixture and sauté until softened, about 5 minutes. Add ground lamb and seasonings and continue to cook, breaking up the lamb with a spatula and stirring until browned and cooked through, about 5 minutes more.

Add the tomato and the raisins in the empty food processor bowl (no need to clean it). Process until no large tomato chunks remain. Once lamb is browned, add tomato mixture and reduce heat to medium-low, stirring, and cook until liquid is evaporated completely. Taste and adjust seasoning as needed. Spoon the ground meat mixture into the prepared baking dish.

Whisk the egg whites until stiff using either a hand-held mixer or stand mixer. Stir the pumpkin together with the honey and seasonings. Gently fold in stiff egg whites with pumpkin until blended. Top ground meat mixture with the pumpkin mixture.

Bake for 30 minutes, uncovered.

Serves 4.

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free and Quick Easy Cheap Healthy’s pumpkin blog hop.

Daring Bakers: Grain-Free Croissants

 The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child!

Yeah, when I read that, I got a lump in my throat. You know the kind – it was exactly like a cartoon character, facing imminent doom, swallowing that lump with the audible “gulp”. Scary.

Why so scary? Well, in addition to making gluten-free croissants (Kate over at Gluten-Free Gobsmacked has successfully made those, and they look amazing), since I really haven’t been consuming grains lately, I wanted to make them grain-free. And who has heard of grain-free, dairy-free, yeast-free croissants? Not me. But I figured I’d give it a shot. They wouldn’t be flaky in the traditional sense, but I’d try my best to make something edible and resembling a croissant.

And so I got started. I made a stiff dough and chilled it. I pounded out butter and chilled it too. I then read through the instructions posted on the Daring Bakers challenge, and in the spirit of how Julia Child makes her croissants, I folded over the dough multiple times, rolled it out, and eventually (very carefully) rolled up my croissants.

How did they come out? Well, like I said, not flaky in the traditional sense. However, they were edible. Tender even. I would have liked them a touch sweeter, actually, but overall, I was surprised that they came out. They’d definitely be tasty to dip into a sauce at dinner. It’s definitely a recipe worth investigating further.

I’ll consider this a win for me!

Grain-Free, Dairy-Free Croissants

1 c almond flour

1/2 c coconut flour

1/2 t baking soda

1 t salt

2 eggs

1/4 c non-dairy milk (I used So Delicious unsweetened coconut beverage)

1/4 c vegan butter*

1 egg white, for brushing

1 t turbinado sugar

Whisk together the almond flour, coconut flour, baking soda, and salt. In a separate bowl, whisk together the eggs until frothy and add the non-dairy milk and whisk in. Add the wet ingredients to dry and stir to incorporate. The dough should be barely sticky; add additional almond flour as needed. On a large sheet of parchment paper, pat out dough to about 1/2 inch thick. Place another sheet of parchment paper on top and refrigerate for 30 minutes.

Meanwhile, take another sheet of parchment paper and stick the butter on it. Place another sheet of parchment paper on top, and using a roller pin, pound out the butter until it’s about 1/8 inch thick. Remove the dough from the refrigerator and sprinkle with a bit of almond flour and roll out into 1/4 – 1/8 inch thick rectangle between the two sheets of parchment (if you’re having difficulty with the parchment sticking to the dough, sprinkle with a bit more almond flour. With some care, you ought to be able to peel away the parchment and leave the dough in one piece). Scrape butter from the paper and spread out onto the top two-thirds of the dough.

spreading out butter on my not-so-rectangular rectangle of dough

Fold the bottom third up. Fold the top third over the bottom third.

dough folded into thirds

Turn the dough 90 degrees, and roll out again to 1/4-1/8 inches.

turning dough 90 degrees

Repeat the process of folding in thirds and rolling out 4 times. After it’s rolled out for the final time, cover with parchment and stick in the refrigerator for 30 minutes to an hour.

Preheat the oven to 450 degrees. Remove the dough from refrigerator and cut into about 9 squares with a pizza cutter. Cut each square in half diagonally to make two triangles out of each square.

cutting dough into triangles

Carefully roll up each triangle into a croissant shape, and place on a lined baking sheet. Curve the ends.

rolling up croissants

Brush each croissant with the egg white, and sprinkle a bit of turbinado sugar over each.

Bake for 10 minutes or until golden brown.

 *vegan butter such as Earth Balance isn’t entirely grain-free, as it has ingredients derived from corn and soy, but you could possibly substitute shortening for the vegan butter. I’d be interested to see how it turns out.

This post is linked to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free.

Dallas Gluten & Allergen-Free Expo, plus a Meal Plan for 9/26-9/30

This coming weekend, I will be speaking at the public forum at the Gluten & Allergen-Free Expo here in Dallas. This is a great event with many amazing vendors, speakers, and even cooking and baking classes from talented people such as Amy of Simply Sugar & Gluten-Free, Carol of Simply…Gluten-Free, Silvana of Silvana’s Kitchen, and Cybele Pascal. There will also be an author table where you can meet some amazing gluten-free authors! I will be speaking about reducing cross-contamination (of gluten) in the home when not everyone in the house is gluten-free. Here are some additional details about the Vendor Fair, and information about the Cooking Classes.

WHEN: Vendor Fair and Classes Saturday-Sunday, October 1-2
WHERE: The Westin Park Central, 12720 Merit Drive, Dallas, Texas 75251
For more information and to purchase tickets: www.gfafexpo.com

I hope to see you there!

I also have managed to squeak out a meal plan this week. Somehow, it just seemed like the weekend flew by, and I didn’t accomplish as much as I’d hoped. (Isn’t that the way things always work?) So who knows if we’ll eat according to the plan (I may switch things around some from day to day, but hey, it’s my plan, and I can do what I want!), but at least it’s a start and a way to make sure we use up all of the great produce I snagged at the farmer’s market this weekend.

Monday:

Breakfast: hard-boiled eggs, apple (there were organic Granny Smith apples at the farmer’s market!)

Lunch: leftover meatloaf (my meatloaf recipe will be in my cookbook!), steamed broccoli

Dinner: grilled grass-fed strip steak, stuffed squash from Lexie’s Kitchen, and a garden salad

Tuesday:

Breakfast: smoothie with spinach, apple, cucumber and protein powder

Lunch: leftover stuffed squash, salad

Dinner: tuna with lemon juice and parsley, green beans or baby carrots (I have soccer games, so dinner is super-quick!)

Wednesday:

Breakfast: hard-boiled eggs, apple, maybe some baby carrots or celery

Lunch: out – I’ll be at a conference, and since the hotel doesn’t really “get” gluten and dairy-free, I’ll likely eat a dry salad, and bring some homemade beef jerky, nuts, and a LARA bar in my purse to get me by.

Dinner: shepherd’s pie with pumpkin souffle topping (This is the second attempt. I was so excited about the results last week that I’m making it again with a minor tweak on seasoning. Then it’ll be blog-ready!), steamed kale

Thursday:

Breakfast: smoothie with spinach, banana, blueberries, and protein powder

Lunch: leftover shepherd’s pie, leftover kale

Dinner: pan-grilled beef heart, simmered carrots with honey, roasted eggplant (Yes, beef heart! I’m a big fan of offal – love me some liver and onions. Beef heart is actually much milder than liver, so if you’re new to offal, try it. Seared in a skillet and left medium-rare, it’s so delicious. I found some beef heart from a local organic ranch – so I’m excited about it! Mark at Mark’s Daily Apple has a great post on the health benefits of offal and some good ways to sneak it into your diet.)

Friday:

Breakfast: hard-boiled eggs, leftover eggplant, sauteed spinach

Lunch: leftover beef heart and carrots

Dinner: taco salad with guacamole

 

What are your feelings on offal? Do you enjoy it?

Have a great week everyone!

Curried Squash Hash and a Meal Plan 9/19-9/23

 Before August brought the seemingly endless heat, I planted some butternut squash. It started out so well – it grew  by leaps and bounds every day, started blossoming, and gave promise of much delicious winter squash. Then the heat got the best of it. In spite of my watering, my butternut was just no match for 105-110 degree days. (I guess squash isn’t a desert plant!) I had three small butternut squashes from one plant before they all shriveled up, like just about everything else in the garden.

All but one, that is. A few weeks ago, seemingly from nowhere, I had one last plant that got a second wind and started to grow again. I was unsure whether it would be strong enough to set any fruit, but yesterday, when I went out to water, I noticed two blossoms on it. So I’m hopeful that we’ll get a few more butternut squash from my garden before the season is over.

These three small squash were used in this hash for breakfast yesterday morning. Along with some zucchini, a bit of onion, and some spices, this was a hearty, wake-up-your-tastebuds change from the usual morning fare. I topped mine with some perfectly fried eggs.

This week is back-to-reality time for us, as we go back to work after taking a week off and traveling. I started to get prepared by boiling some eggs for our lunches, and hoped to make some more granola bars (recipe will be in my book!) for my husband. However, my usual marathon Sunday cooking was short-circuited by some air conditioning issues we started having. The oven was turned off (along with just about every light in the house) when the house started heating up. We had it working for a while, but I already deviated from the meal plan, swapping meatloaf (Sunday’s planned meal) for a cooler, simpler option planned for Monday night – grilled chicken with salad. Here’s to hoping the A/C is in full working order later this week so I can still use the oven. Meatloaf will have to wait until this next weekend – good thing I have room in the freezer for the meat!

Monday:

Breakfast: hard-boiled eggs, leftover asparagus, carrots, and spaghetti squash

Morning snack: pear

Lunch: garden salad topped with grilled chicken breast with a homemade honey mustard dressing

Dinner: leftover curried chicken wings, mashed potatoes, green beans (A/C guy is coming this afternoon, so this may be very up in the air!)

Tuesday:

Breakfast: leftover chicken breast, spinach-blueberry-banana smoothie

Lunch: leftover curried chicken wings, carrots, spinach, pear

Dinner: chicken piccata, spaghetti squash, broccoli

Wednesday:

Breakfast: eggs, spinach-peach smoothie

Lunch: leftover chicken piccata, spaghetti squash, broccoli

Dinner: pumpkin shepherd’s pie (if this is successful, I’ll share the recipe!), braised cabbage

Thursday:

Breakfast: eggs, braised cabbage

Lunch: leftover pumpkin shepherd’s pie, tangelo

Dinner: roasted whole chicken, zucchini and sun-dried tomato casserole, mashed sweet potatoes

Friday:

Breakfast: leftover chicken and sweet potatoes

Lunch: leftover zucchini casserole, eggs

Dinner: out – it’s Brandan’s 15th birthday, so we’ll be celebrating!

 

…and now, for the curried squash hash.

Curried Squash Hash, inspired by Everyday Paleo

1 T coconut oil

1 1/2 c diced butternut squash

1/2 c diced zucchini

1/4 c diced red onion

2 t Madras curry powder

1/2 t cinnamon

A couple pinches of salt

Heat a large, heavy skillet to medium-high heat. Add coconut oil and allow to melt, swirling around the pan to coat. Toss butternut squash, zucchini, onion, curry powder, cinnamon, and salt together in a large bowl. Add to skillet and saute, allowing to cook undisturbed for a minute or two at a time before stirring, so that the pieces of squash get browned and crisp. When squash is tender, remove from heat and adjust seasoning as needed. This should take about 6-8 minutes.

Enjoy unadorned, or toss in crumbled, cooked bacon, and top with fried or poached eggs.

Hope you have a great week!

 This post is linked to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free and was shared at Gluten-Free Detroit Metro for GF Menu Swap.

Peach Hatch Chile Cobbler

Where have I been? It’s been over a week since my last post. Did you miss me?

Well, hubby and I took a little vacation. I had high hopes for stopping long enough to post something here, but alas, I didn’t. I hope you don’t mind that I didn’t worry too much about it, but you see, that’s what vacations are supposed to be about – not worrying about much of anything. I think we did a pretty good job of that.

Where did we go? We left Saturday morning for a road trip to Ruidoso, New Mexico. It’s about 10 1/2 hours from Dallas – a long drive across the prairies and deserts of Central and West Texas and Eastern New Mexico. Truthfully, the drive wasn’t so bad, especially once we got into New Mexico, as the terrain changed quite a bit. But once we got into the mountains, we quickly started to realize just how beautiful New Mexico could be.

near Bonito, in the Lincoln National Forest

As we drew nearer to Ruidoso, it became clear the reason this little ski town was so popular. Even in the summer, it’s gorgeous. We spent the next few days shopping, eating, horseback riding, taking in the sights, and visiting White Sands National Monument. It was a great place to get away, and we thoroughly enjoyed ourselves.

deer would come right up to our back porch

 

view from the top of Apache Mountain

sledding down the dunes at White Sands

 

White Sands

 

woodpecker outside our back porch

Of course, I did find time to cook while we were there. We stayed in a little cabin in town, so we had a fully equipped kitchen at our disposal, as well as a grill. The night we arrived, we visited a local grocery store and picked up some things to get us through the next few days. During our stay, we enjoyed the following meals:

Breakfasts: eggs, bacon, sliced avocado (and toast for John); eggs, grilled steak, and sauteed zucchini; eggs and cinnamon bun muffins.
Dinners: grilled pork chops, sweet potatoes, steamed broccoli
Desserts (yes, there were desserts!): an experimental chocolate red wine cake (working on finalizing the recipe!), and a version of this peach hatch chile cobbler.
 
I love having a kitchen away from home. It definitely helps us keep within budget, and cuts down on the meals I’d have to navigate at a restaurant. I packed a few things (a benefit of driving instead of flying – I can bring ingredients!) to help increase the variety, which included blanched almond flour, coconut flour, agave nectar, vanilla extract, baking soda, baking powder, coconut oil, and cinnamon. The kitchen had some glass baking dishes, and the muffin pan was brand new, so I didn’t have to worry so much about cross-contamination using “gluten-y” dishes. It was easy, and everything felt perfect.
 
We ate the rest of our dinners out – and yes, I ate gluten/grain and dairy-free safely and without much trouble at all. I did a bit of homework before we left – I double-checked common fast food restaurants that had gluten-free options, and determined where we’d like to stop for lunch. I also packed some nuts, baby carrots, apples, and LARA bars in the car, just in case. But we visited a Whataburger, where I had a burger with no bun, topped with their seasonal green chiles, and a side salad. When we were in town, I called up a local restaurant called Landlocked and discussed my dietary needs with the manager on duty. They said they’d happily accommodate me, and so we made reservations.
 
Upon arrival, I let the waitress know about my needs. She was knowledgeable – more so than most wait staff. She let us know that her grandmother had celiac disease, so she was aware of issues and where gluten might be hiding in various dishes. She checked with the kitchen and steered me towards certain dishes she knew would be safe, and cautioned me against others where she knew that the meal was assembled “in close proximity” to wheat flour. I had a green chile pork stew, and portobello mushrooms stuffed with spinach, garlic, and sundried tomatoes. All was dairy and gluten-free, and all was delicious. We visited again the following night and asked that the same waitress serve us. We enjoyed another great meal – I had a red chile sockeye salmon with calbacitas. We also visited one of their sister restaurants, Casa Blanca, and I enjoyed fajitas, sans tortillas, cheese, or sour cream. Not as tasty as Landlocked, but it was still a good, safe meal. It’s definitely a plus when one can communicate dietary needs and receive quality service from a restaurant.
 
But you didn’t come here to listen to me ramble on about my travels, did you? That title – peach hatch chile cobbler – was the reason you visited, yes? Well, I was getting to that. Judging by the recipe title, you’d think this was inspired by my New Mexico visit. After all, New Mexico is all about chiles, both red and green. I don’t blame them. Hatch chiles offer a nice amount of heat, but not too much that you can’t enjoy their lovely flavor. But this cobbler idea was born prior to our trip. Lisa of Homesick Texan recently posted a Hatch chile apple cobbler recipe, and I was intrigued. I was determined to convert that recipe to meet my needs. After about 7 attempts, this is finally the recipe. You’ll notice it’s no longer apple – I love peaches even more than apples, and have a LOT in my freezer that I put up a few weeks ago. The sweetness of the peaches compliments the heat of the chiles perfectly. While this doesn’t look like a traditional cobbler, I hope you’ll find the cobbler part deliciously addictive, with its fluffy interior, and the slightly chewy bits that nestled along the sides of the skillet. It’s a rustic, truly Southwestern dessert, and would be perfect with a scoop of dairy-free vanilla ice cream. (Or for breakfast. Not that I would know or anything.) So seize the moment – if you have some peaches from this summer that you need to use up, and some chiles, make this cobbler. You won’t be sorry.
 
Peach Hatch Chile Cobbler (gluten-free, grain-free, dairy-free)
 

2-3 hatch green chiles, roasted, peeled, seeded, and chopped

20 oz sliced peaches

1 t cinnamon

1 T turbinado sugar or coconut palm sugar

 4 T coconut oil (or vegan buttery sticks)

1 c almond flour

¼ c coconut flour

1 c turbinado sugar or coconut palm sugar

2 t baking powder

1 t cinnamon

Pinch salt

2 egg whites

1 egg

1 t vanilla extract

 

Preheat oven to 350 degrees.

Toss the chiles with the peaches, cinnamon, and sugar in a small bowl. Set aside.

Melt coconut oil in large cast iron skillet over medium heat. Remove from heat. Brush oil all over bottom of skillet and along the sides.

In a large bowl, whisk together the almond and coconut flours, sugar, baking powder, cinnamon, and salt.

In a mixer fitted with the whisk attachment, whisk egg whites and egg until frothy. Add most of the melted coconut oil and vanilla, and blend until incorporated. Pour mixture into flour mixture. Stir until well blended.

Spread batter out along the bottom of the skillet. Top with peach-chile combo. Using the back of a spoon, spread out evenly.

Bake 45 minutes.

 

Banana Fritters

…and we’re taking a break from our regularly scheduled program.

to bring you BANANA FRITTERS!

Lately, I’ve been posting a lot of grain-free recipes. Truthfully, I’ve been eating grain-free for weeks now. Honestly, it’s improved my energy levels, digestive health, and has kept me satisfied. But I did need to take a teensy little vacation from this, just so I could try this recipe. You see, I was watching The F Word on BBC America, and Gordon Ramsay did his little bit where he shows the viewers how to make his dessert. (This is the part that always makes you wish they gave out free samples through the television.) On this particular episode, he made these banana fritters. (Watch it here) The recipe seemed pretty easy, and to my delight, was already gluten-free.

I figured this was serendipity, and so I made sure we had bananas for the following weekend, and set off to make a little treat. I already had ice cream for the kids, and had just a little bit of dairy-free coconut ice cream in the freezer for me. The rest was a breeze – making a batter, heating up oil, and frying these fritters took only a few minutes. And then, it was dessert time.

These babies were tasty. While they weren’t a favorite of the kids (the banana flavor was too strong, I think), I loved them. I just about had to tie my hands back to keep from eating more than my fair share. I loved the Chinese five-spice, sesame seeds, and of course, the gooey banana center. They’d be an ideal special occasion treat, as they were for us. I’d love to convert them to grain-free – although I’ve never tried to fry with coconut flour or almond flour. Might have to experiment, although I’m not much of a deep-fryer!

Banana Fritters, adapted from The F Word

5-6 large bananas (ripe, but firm)

120 grams sweet white rice flour

120 grams tapioca starch

4 tablespoons sesame seeds

1 teaspoon Chinese five-spice powder

1 scant teaspoon fine sea salt

2 tablespoons coconut palm sugar

250 milliliters water

Vegetable oil for deep-frying

Vanilla ice cream and powdered sugar, to serve

Put the rice flour, tapioca starch, sesame seeds, five-spice powder, salt and sugar together in a bowl and whisk. Make a well in the center and pour in water. Whisk until incorporated and there are no longer lumps in the batter. Refrigerate while you prepare the bananas and heat the oil.

Heat 4 inches of oil in a deep pot (I used a small cast iron dutch oven) until it reaches 350 degrees. Peel the bananas and cut into 2-3 inch lengths. Dip 4-5 banana pieces in the batter and allow excess to drip off, and carefully lower into the oil. Fry, turning as needed, until outside is crisp and browned, about 3 minutes. Carefully remove with a slotted spoon and set on paper towels to drain. Repeat with remaining bananas.

Serve immediately, dusted with powdered sugar and with a scoop of vanilla ice cream.

Serves 4-5.

This post is linked to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free.

Peach BBQ Chicken and a Meal Plan for September 6-10

I hope everyone had a lovely Labor Day weekend! We certainly did here. Not a lot of plans, really – just hung out with family, relaxed, and enjoyed the fact that finally, we’re not having 100+ degree days. We’re still continuing to be in one of the worst droughts that I’ve seen (the wildfires all over the state are terrible), but at least the weather is starting to change. It’s amazing how much the heat can impact your mood. I find it so much easier to relax!

It also makes it easier to grill outside. While I have been using the grill a lot throughout the summer (and really, Texas is just about a year-round grilling state) simply so I could keep the house cool, it’s actually a joy to do so when it’s not 105 degrees outside. Tonight, I made a simple grilled chicken. Nothing fancy, no intricate flavors – just a pleasantly sweet sauce over a juicy grilled chicken breast.

The source of the recipe? Gwyneth Paltrow. In case you haven’t heard, she has a new cookbook out. I don’t own it – yet – although it’s on my wish list. When I saw the article in Bon Appetit a few months ago on her new book, I was eager to try her recipes. They were simple, straightforward, and with lots of fresh, seasonal ingredients. I have a tendency to overcomplicate things at times, so I’m always drawn to people who can pull together a delicious dish and keep the ingredient list short. At a glance, Gwyneth’s recipes seemed promising. I bookmarked several, and then, as it inevitably does, time passed.

Until this week, when I looked back through my bookmarked recipes for some menu inspiration. That’s when it jumped out at me: grilled chicken with peach BBQ sauce.  You see, a few weeks back, I bought half of a bushel of peaches at the farmer’s market, and put them up in my freezer (and made some jam). I was dying to use some in a savory dish, and this would be perfect.

It was. While it wasn’t the best barbecue I’d ever had, it was perfect for today. It was approachable; perfect for kids, family, and easy, laid-back entertaining. The recipe was simple, so that if you had a busy day, were hosting a barbecue or party, or just were too pooped to execute a complicated meal, you could pull this one off. And since this weekend was all about relaxation and saying farewell to summer (and possibly a “good riddance” to the heat!), a simple, delicious recipe was definitely just the thing.

Peach BBQ Chicken, adapted from My Father’s Daughter

1 c chopped peeled fresh peaches

1/2 c sugar-free ketchup (I used Organicville, but I know Amy’s would have been great as well!)

2 1/2 T fresh lemon juice

3 garlic cloves, minced

2 t Chipotle Tabasco sauce

salt and pepper to taste

4 boneless, skinless chicken breasts

Combine the first 5 ingredients in a small saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes, stirring occasionally. Remove from heat and allow to cool. Transfer to a blender and puree. Season to taste with salt and pepper.

Spoon half of the sauce over the chicken breasts in a shallow glass baking dish. Toss chicken breasts to coat with sauce. Divide remaining sauce into two bowls. Allow to sit at room temperature for 20 minutes to marinate, or alternatively, refrigerate, covered, for 8 hours or overnight. (I only marinated for 20 minutes.) Refrigerate sauce if not using within the hour.

Prepare the grill for medium heat. Brush grates with oil. Grill chicken until browned and almost cooked through, 4-5 minutes per side. Brush some of the remaining sauce over chicken and continue to grill until cooked through, 1-2 additional minutes per side. Allow to rest for 5 minutes, and slice. Serve with remaining unused sauce.

Serves 4.

 

Menu for September 6-10

Monday

Breakfast: Coconut flour pancakes, scrambled eggs, fresh raspberries

Dinner: Peach BBQ chicken, garden salad

(no lunch, as breakfast was late)

Tuesday

Breakfast: leftover pancakes, steamed spinach with a bit of leftover ground turkey taco meat, plum

Lunch: leftover paleo lasagna with zucchini (still working to perfect that recipe!)

Dinner: leftover chicken, sausage, shrimp chili (working to perfect that one too!)

Wednesday

Breakfast: smoothie with spinach, peaches, protein powder, and a hard-boiled egg

Lunch: garden salad with leftover peach BBQ chicken

Dinner: chicken satay with cucumber salad and steamed green beans

Thursday

Breakfast: scrambled eggs with leftover green beans

Lunch: leftover chicken satay and cucumber salad

Dinner: grilled chicken-basil sausages, baked sweet potatoes, and steamed broccoli

Friday

Breakfast: smoothie with blueberries, spinach, mint, and protein powder, and a handful of macadamia nuts

Lunch: leftover grilled sausages, sweet potatoes, and broccoli

Dinner: fridge clean-out! We’ll be eating whatever needs to be eaten that day!

 

Have a great week, everyone!

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.