delicious nourishment

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Danish shrimp salad

Danish shrimp salad

This traditional Danish shrimp salad is such a simple dish to make, and yet it is so delicious. The best shrimp are the tiny North Atlantic shrimp or Maine shrimp. Their delicate flavor doesn’t require much but a squeeze of lemon and a dollop of mayonnaise. […]

Paleo Pot Pie

Paleo Pot Pie

Chicken pot pies are the ultimate comfort food, but of course, the traditional way of making them includes a lot of gluten, dairy and often an unnecessary amount of sugar. This paleo pot pie recipe uses pureed parsnip as the “cream.” The crust uses a […]

Baby spinach with Mandarin oranges and Coconut

Baby spinach with Mandarin oranges and Coconut

Salad is an essential part of every meal, but let’s face it, it does get a little boring sometimes. I’m always looking for ways to make it little more exciting. I start with the basic, what kind of greens? Then I look for color. And whatever may be seasonal. Finally, I choose some fun crunchy toppings to complete it. This salad of baby spinach with mandarin oranges is just one example.

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Baby spinach with Mandarin oranges and Coconut
Prep Time 15 minutes
Servings
Ingredients
Prep Time 15 minutes
Servings
Ingredients
Instructions
  1. Peel and section the mandarin oranges. Assemble four salad plates, first with spinach, then with mandarin orange sections. Sprinkle coconut flakes and walnut pieces on top.
  2. A simple mustard vinaigrette would complement this nicely.
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Paleo New England Clam Chowder

Paleo New England Clam Chowder

This paleo New England Clam Chowder is a gluten-free, dairy-free, healthier version of the traditional soup. When my husband and I first met, we experienced one of the coldest winters on record in Washington, DC. We had the romantic idea of going to New York City […]

Fried Plantains

Fried Plantains

Fried plantains. In Costa Rica they call them platanos maduros. In Mali, they call them loko. In fact, this wonder fruit is common street food all over Africa, as well as in Latin America. Once you take your first bite, you will easily see why. These mature […]

Paleo Chicken Cacciatore

Paleo Chicken Cacciatore

This paleo chicken cacciatore is a gluten-free, version of the Italian ‘hunter’s stew.’ It should be naturally gluten-free, but these days people put all kinds of things in their stews to thicken it up. I just use tomato paste. Traditionally, this stew is made up of whatever the hunter’s catch of the week was, such as rabbit or pheasant, combined with seasonal vegetables. Now it is commonly made with chicken, peppers and mushrooms. I like to throw in some spinach or other leafy green right at the end, to make sure we’re getting a good dose nutrients.

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Paleo Chicken Cacciatore
Prep Time 30-40 minutes
Cook Time 1 hour
Servings
Ingredients
Prep Time 30-40 minutes
Cook Time 1 hour
Servings
Ingredients
Instructions
  1. Preheat oven to 350.
  2. In a Dutch oven, heat oil over medium high. Salt and pepper chicken thighs, and working in batches, place thighs in bottom of pot. Do not overcrowd. Cook until browned, about 5 minutes per side. Remove thighs from pan, pull off skins, and return skins to the pan to make them crispier if needed, about a minute or two more. Remove skins, and serve to your family as a snack or appetizer. Don't fear the fat! You need it! Repeat the process until all thighs are browned and skins removed.
  3. Add onion to pan and cook until sweating,** stirring and loosening up any browned bits. Add the peppers, garlic and mushrooms, and cook until peppers are sweating. Add the stewed tomatoes, strained tomatoes (or tomato sauce), tomato paste, bay leaves, and salt and pepper. Stir a few times, then add the chicken thighs, submerging them in the liquid.
  4. Place the Dutch oven in the oven and bake for one hour, or until the chicken falls off the bone easily. Remove from the oven and add the spinach and fresh herbs, stirring until wilted. Serve with a root vegetable mash.
Recipe Notes

** for low FODMAPs, continue to cook, with garlic, until softened. Then strain and return oil to pan.

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Wilted Spinach with Butternut Squash and Cranberries

Wilted Spinach with Butternut Squash and Cranberries

The warm, velvety texture of wilted spinach with butternut squash makes it appealing to eat your salad on a cold winter night. And who said you can only eat cranberries on Thanksgiving? Unfortunately, those store-bought dried cranberries have refined sugar added to them. And I […]

Sauteed Sausage and Peppers

Sauteed Sausage and Peppers

This sausage and peppers recipe is so easy, I almost thought of not posting it at all. So how about if we call it a meal “idea,” then? 🙂 You do have to be careful of store-bought sausages. They can contain gluten and other funky […]

Curried Butternut Squash Soup

Curried Butternut Squash Soup

This curried butternut squash soup is best made in advance, such as the morning or night before. This lets the flavors of the soup really meld together. Curry adds a deep, intense flavor to any dish. And with the curry’s turmeric and ginger, paired with homemade chicken broth, you have a recipe for healing that also tastes oh so good.

I usually cook extra sausage on a prior evening so that I just have to chop it up for this recipe.

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Curried Butternut Squash Soup
Prep Time 15 minutes
Cook Time 50
Servings
Ingredients
Prep Time 15 minutes
Cook Time 50
Servings
Ingredients
Instructions
  1. Preheat oven to 425.
  2. Cut butternut squash in half. Scoop out the seeds and discard.
  3. Place face down in a baking dish and fill dish with 1/2 inch of water. Bake for 20 minutes. Flip squash over and bake another 20 minutes, until squash is fork tender. Remove from the oven and let cool.
  4. Place chicken broth in a large stockpot. Scrape half the butternut squash into pot. Using a stick blender, blend the soup until smooth. Continue to add butternut squash until you reach the desired consistency. Add the curry powder, bring to a boil, then simmer on medium for 7 minutes, stirring occasionally. The soup is good now, but it's even better if you allow it to cool and the flavors to meld for eight hours or more. Reheat gently when you are ready to eat. Garnish with sausage.
Recipe Notes
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Celeriac Mash

Celeriac Mash

Many people with autoimmune issues find that white potatoes can cause inflammation, but this celeriac mash is a tasty substitute, which also happens to be low-carb. Sadly for the celery root (also called celeriac), it is not a very pretty vegetable, which may scare some […]