Category Archives: Entree

Thai Coconut Curry Chicken Soup

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Thai Coconut Curry Chicken Soup - low carb, gluten free, dairy free. Follow GuessWhosCooking.com on Twitter @guesswhoscookin

Ingredients

1 tablespoon virgin coconut oil

1 leek, white and light green parts only, thinly sliced

2 shallots, minced

2 carrots, diced (or more)

1 pound boneless skinless chicken breast (about 2 medium-large), organic and free-range preferred

1 quart (4 cups) low sodium broth (chicken or vegetable) + 2 cups water (or more broth)

2 cups mushrooms, sliced

3-4 pieces baby bok choy, sliced lengthwise

2 tablespoons fish sauce

2 tablespoons red curry paste

2 teaspoons curry powder

2 teaspoons sriracha

1 15 ounce can full-fat coconut milk

1 lime, sliced into wedges

 

Directions

In a large stock pot, heat the coconut oil over medium heat. Add the leeks, shallots, and carrots, and cook for 2-3 minutes, until fragrant.

Add the chicken breasts and brown both sides, about 4 minutes per side. Be sure to stir the vegetables to prevent them from burning.

Add broth and water, bring to a boil, then simmer for at least 30 minutes (longer for more tender chicken).

Add mushrooms and bok choy and cook until they are almost tender. Add all remaining ingredients except sriracha and lime wedges, and heat thoroughly. Remove the chicken breasts from the soup and shred with two forks, then add back to the pot.

Serve with a squirt of sriracha and 1-2 lime wedges.

 

Notes

  • You can add whatever vegetables you like. In Thai food, carrots, mushrooms, and greens are great. However, you could add broccoli, bell peppers, celery, or other vegetables you like.
  • In this recipe, shallots and leeks were used, but onion and garlic would be fine too.
  • You can use different combinations of seasoning. For example, you can use extra curry powder and omit the curry paste if you don’t have it. You can also leave out the fish sauce and add tamari instead. Make this soup according to your tastes and what ingredients you are willing to buy.

Personal Portabello Pizza

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Portabello Pizza - gluten free, low carb, dairy free, paleo. Follow GuessWhosCooking.com on Twitter @guesswhoscookin.

Serves: 2
Time: 35 minutes

Ingredients
4 portabello mushrooms
Extra virgin olive oil
Pizza sauce
Toppings of choice (I used bell peppers, red onion, baby spinach, artichoke hearts, and cooked chicken)
Cheese (optional) – Mozzarella, parmesan, non-dairy cheese, or nutritional yeast (vegan)

Directions
Preheat oven to 400 degrees F. Wipe dirt off mushrooms with a damp cloth. Remove stems (save and chop for toppings if you’d like), and use a spoon to scoop out the “gills.” Drizzle with olive oil, or spray with olive oil if you have a sprayer. Place on a cookie sheet and bake for about 20 minutes, or until mushrooms begin to cook down and lose some water.

If you are adding chicken, cut raw chicken into bite-sized pieces (easier if the chicken was frozen and partially thawed), and cook according to desired method. I marinated 3 boneless skinless chicken thighs in about 1 Tbsp olive oil, 1 Tbsp white wine vinegar, and 1/2 tsp minced garlic. If you have time, let the chicken marinate for at least 1-2 hours. If not, let it sit in the marinade for a few minutes and it will be fine. Cook the chicken in a skillet or grill pan for 5-6 minutes, until fully cooked (juices run clear, or 165 degrees).

Remove mushrooms from oven and pour off the excess water that came out of the mushrooms. Top with pizza sauce and other desired toppings. Bake for about 10 minutes, until cheese begins to turn golden brown (if you are using cheese).

I served this meal with a salad with the extra veggies and chicken. I whipped up a quick batch of homemade salad dressing (recipe below):

Quick and Easy Salad Dressing
1 part extra virgin olive oil
1 part vinegar of choice (red wine vinegar, balsamic vinegar, white wine vinegar
1 squirt of Dijon mustard
a little minced garlic (optional)
herbs of choice (optional)

Portabello Pizzas, One with Non-Dairy Cheese
Portabello Pizzas, One with Non-Dairy Cheese

 

Portabello Pizza with Parmesan Cheese (Not dairy-free)
Portabello Pizza with Parmesan Cheese (Not dairy-free)

Mexican Taco Meatloaf

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Taco Meatloaf

Serves: 4-5

Time: About 1 Hour

 

Ingredients

1/2 Cup Onion, Finely Diced

1/2 Cup Celery, Finely Diced (Optional)

1/2 Cup Bell Pepper, Finely Diced

1 Teaspoon Coconut Oil or cooking oil of choice

1 Egg (Free-Range and Organic if possible)

1 Pound Ground Beef (I used Organic Grass-Fed 85% Lean) – You could try ground chicken or turkey, but I haven’t tried it yet

1/2 Cup Almond or Cashew Meal

1/2 Cup Chunky Salsa

Seasoning Mix (If you don’t have all of these ingredients, you could probably use about 3 Tablespoons of taco seasoning, but I personally haven’t tried it):

1 Teaspoon Cumin

1 Tablespoon Chili Powder

1 Teaspoon Garlic Powder

1 Teaspoon Dried Oregano (or 1 Tablespoon Fresh)

1/2 Teaspoon Salt

1/2 Teaspoon Black Pepper

Toppings

2 Cups Lettuce, Shredded

1 Cup Tomato (or 2 tomatoes), Chopped

1 Medium Avocado, Chopped

Other Options: Sliced olives, cheese (not paleo), jalapenos, diced bell peppers, or anything else you’d put on a taco!)

 

Directions

Preheat oven to 350 degrees. Preheat a frying pan on medium high and add coconut oil. When the pan is hot, add the onions and bell peppers. Stir occasionally and cook until vegetables are lightly browned, about 7 minutes. In a large bowl, lightly whisk the egg, then add ground beef, almond or cashew flour, salsa, and seasoning mix. After allowing cooked vegetables to cool a bit, add them to the beef mixture. Form into a loaf and bake for about 40-45 minutes, or until the internal temperature reaches 165. Top with lettuce, tomato, avocado, and other desired toppings.

Taco Meatloaf 2

Taco Meatloaf 3

I served this with sauteed peppers, onions, and mushrooms.

 

Nutrition Facts:

Serving Size 1/5 Recipe, includes meatloaf with toppings of lettuce, tomato, and avocado. Calories 370. Total Fat 26g, Saturated Fat 9g, Polyunsaturated Fat 2g, Monounsaturated Fat 9g. Total Carbs 11g, Dietary Fiber 4g, Sugar 4g. Protein 22g

Cajun Meatloaf

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Cajun Meatloaf - healthy, less fat, natural ingredients. GuessWhosCooking.com This recipe goes great with Cauliflower Mash!

Ingredients

1 Tbsp Coconut Oil

1/2 Cup Bell Peppers, Finely Chopped

3/4 Cup Yellow Onion, Finely Chopped

1/2 Cup Celery, Finely Chopped

1 Tbsp Worcestershire Sauce

1 Tbsp Hot Sauce (Tabasco preferred)

2 tsp Garlic, Minced

1/2 Tbsp Salt

1 tsp Black Pepper

1 tsp Cayenne (Red) Pepper (less if you don’t want it to be spicy)

1/2 tsp Ground Cumin

1/2 tsp Ground Nutmeg

1/2 6-oz. Can Tomato Paste (5 Tbsp)

1/2 Cup Light Coconut Milk (or milk if you tolerate dairy)

1/2 Cup Almond Flour (most other flours would probably work too – wheat flour, cashew meal, etc.)

2 Organic Eggs, Lightly Beaten

2 lb. ground meat, organic preferred.

I’ve successfully tried the following combinations:

  • 1 lb ground beef (93% lean) + 1 lb ground pork
  • 1 1/2 lb ground beef (93% lean) + 1/2 lb ground pork
  • 1 lb ground pork + 1 lb ground turkey
  • 2 lb ground chicken – it is a little dry but still flavorful

Directions

1. Preheat oven to 350˚F. Preheat a frying pan on medium-high heat. Melt coconut oil in pan, then add bell peppers, onion, celery, Worcestershire sauce, hot sauce, and garlic.

2. Add salt, pepper, cayenne pepper, cumin, and nutmeg, and cook for about 5-6 minutes, or until vegetables are tender.

3. Add tomato paste and coconut milk, and cook for about 2 more minutes. Place mixture into a large bowl and let cool.

4. When vegetable/spice mixture has cooled, add almond flour, ground meat, and eggs. Mix well (go on, use your hands!).

5. Shape meat mixture into a large loaf on a cookie sheet. Bake for 25 minutes at 350˚F, then 25-35 minutes at 400˚F, until meat is done (165˚F internal temperature). Cajun Meatloaf 1Cajun Meatloaf 2

Slow Cooker BBQ Chicken

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Slow Cooker BBQ Chicken

 

Ingredients

2 Medium Yellow Onions, Sliced

1 Whole Chicken, or 3-4 Pounds Bone-In Chicken (Breasts, Drumsticks, whatever you like)

2 Tbsp Paprika

1 Tbsp Salt

1 Tbsp Mustard Powder

1 Tbsp Chili Powder

2 tsp Onion Powder

2 tsp Garlic Powder

2 tsp Lemon Pepper

1 tsp Cayenne Pepper

Directions

1. Add onions to slow cooker.

2. Pat chicken dry with paper towels. Do not rinse chicken – this just spreads bacteria in your kitchen.

3. Rub spice mixture over chicken and add to slow cooker. If you have leftover spice mixture that hasn’t been contaminated with raw chicken, save it for the next time you prepare this dish (there WILL be a next time). Cook on low for 6-8 hours or high for 4 hours.

Pizza Omelet

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pizza omelet 1

Serves: 2

Time: 15 minutes

Ingredients

3 Eggs

4 Egg Whites

1/4 Cup Coconut Milk

1 tsp Coconut Oil

1/2 Cup Pizza Sauce

4 Oz. Goat Cheese (I used some soft goat cheese and some sliced goat cheese)

Vegetable Topping of Choice, Prepared (I sautéed white and baby bella mushrooms in a little coconut oil)

 

Directions

1. Whisk eggs and coconut milk. You can use 5 whole eggs, but your pizza “crust” will be more yellow.

2. Melt coconut oil in a medium oven-safe nonstick skillet on medium-high heat. Add eggs and cook until fully cooked. Flip the egg “crust” if you can, and like to show off (I can!). Turn off heat.

3. Spread pizza sauce over eggs, then vegetables toppings and cheese. You don’t have to use goat cheese if you’re not sensitive to cow dairy.

4. Place pizza under broiler until cheese starts to brown, about 3-5 minutes. Watch carefully to prevent burning. Cut into 4 slices and serve.

pizza omelet 2

 

Stir Fry

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Stir Fry

 

Ingredients

1 lb Chicken Breast or Tenders, cut into small pieces

Variety of Vegetables, cut into bite-size pieces (broccoli, carrots, mushrooms, bell peppers, snow peas, asparagus, etc.)

1 Onion, Diced

4 Tbsp Coconut Oil

1 Tbsp + 1 tsp Cornstarch or Arrowroot Starch

½ Cup Chicken broth

2-4 Tbsp Tamari (organic and low-sodium preferred)

Optional: sesame seeds or sliced green onions (garnish)

 

Directions

1. Mix 1 tsp cornstarch or arrowroot with chicken broth, set aside.

2. Combine 1 Tbsp cornstarch/arrowroot with tamari and chicken, mix well, and set aside.

3. Preheat wok on high heat. Add 2 Tbsp coconut oil to wok, then add chicken, and cook until opaque, about 3 minutes. Remove chicken and set aside.

4. Add remaining oil to wok, add vegetables (in order of decreasing density), and cook until tender-crisp. Add enough tamari to coat.

5. Return chicken and both mixture to pan, stir until liquid boils and thickens, about 1 minute.

Optional: garnish w/sesame seeds or sliced green onions.

 

You can substitute chicken for beef, shrimp, scallops, or whatever you’d like! Serve over steamed broccoli slaw, riced cauliflower, brown rice, or quinoa.

 

Coq au Vin

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Coq Au Vin

Makes: 4 servings (1/2 breast each)

Time: 45 minutes

 

Ingredients

1/4 Cup Almond Meal

2 Bone-In Split Chicken Breasts (organic preferred)

1/2 tsp Salt (sea salt or Himalayan preferred)

1/2 tsp Pepper

2 Tsp Arrowroot Starch or non-GMO corn starch

1 Tbsp Coconut Oil

3 Large Carrots, Sliced Thin

1 Medium Yellow Onion, Sliced

1 Tbsp Fresh Rosemary, Chopped

2 1/4 Cups Low-Sodium Chicken Broth, Divided

1/2 Cup Red Wine

1 Tbsp Tomato Paste

 

Directions

1. Cut chicken breasts in half on the diagonal. Sprinkle salt and pepper over chicken. Dredge chicken in almond meal in a dish.

2. Whisk arrowroot starch with 1/4 cup chicken broth and set aside.

3. Heat 1 Tbsp coconut oil in large pan over medium-high heat. Add chicken breasts and cook on each side until lightly browned on both sides, about 5 minutes per side. Transfer to a plate.

4. Add carrots, onions, and rosemary, and cook, stirring occasionally, until vegetables are softened, about 5 minutes.

5. Add chicken broth, wine, and tomato paste. Bring to a simmer and add chicken to pan, along with any juice on the plate.

6. Cover, reduce heat to a simmer, and cook until internal temperature of the chicken reaches 165 degrees, about 15-20 minutes.

7. Transfer chicken to a serving plate. Increase heat to medium-high. Stir arrowroot mixture and add to pan. Stir until sauce is thickened, about 1 minute. Pour sauce and vegetables over chicken and serve.