Gluten Free Diaries

2 bunches of curly kale

1 Tablespoon melted coconut oil

1/2 teaspoon garlic powder

Sea salt and black pepper to taste

Preheat oven to 350F 

Rinse kale leaves under cold water and pat them dry with a towel. Pull the leaves from the stalk by holding tightly to the end and running you hand up the sides of the stem. You can also just cut the stem out. 

Roughly chop the kale into large pieces and place them in a large mixing bowl. Top the kale with the melted coconut oil, and massage the oil gently into the pieces of kale, spreading it evenly over all of the leaves. 

Arrange the kale in a single layer onto two baking sheets, and sprinkle them with garlic powder, sea salt, and black pepper to taste.

Bake for 10-15 mins or until the kale becomes crispy. 

This is the best snack food I have found! Perfectly replaces popcorn for a salty snack. I love it so much!!!

3 eggs 

2 teaspoons coconut flour

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon sea salt

2 cups shredded sweet potato (using a food processor with a shredding disc is ideal, or shred them by hand)

Coconut oil for pan frying (amount will vary)

In a medium-sized mixing bowl, beat the eggs with the coconut flour, cinnamon, ground ginger, and sea salt. Mix in the shredded sweet potatoes until well combined. 

Add about 1/8 inch of coconut oil to a large skillet over medium-low heat. Spoon the mixture into the skillet in ‘cakes’ that are 4-6inches in diameter, and cook approximately 2-3 minutes per side until they hold together, flipping once as you would a regular pancake. 

These are great to eat like bread with your hamburgers!!

1/4 cup melted butter or coconut oil

2 Tablespoons gluten free mustard

Black pepper to taste

1/2 teaspoon sea salt 

1/2 teaspoon dried sage

12 bone-in, skin on chicken thighs

Preheat oven to 425F 

In a small mixing bowl, combine the melted butter, mustard, black pepper, salt, and sage. Place the chicken thighs on a baking sheet or oven-safe dish, and brush the mixture evenly over each one.

Bake for 45 minutes or until a thermometer reads 165F when inserted into the center of one of the chicken thighs

I have found this recipe to be great for any style chicken. I have tried it on breasts and it is quite delicious!!

1/4 cup melted butter, coconut oil, bacon grease, or bacon fat

1 whole chicken

1 onion

4-6 cloves of garlic smashed

1 orange or lemon, cut into 6 pieces (I prefer lemon) 

2-4 large carrots, cut into large pieces (I also add some parsnips with the carrots!)

1 Tablespoon Herb Salt Blend ( I use salt, sage, rosemary, and a few bay leaves. You can try different spices everytime, just make sure the bird is covered evenly)

Black pepper to taste

Preheat oven to 375

Brush the bottom of a large roasting pan with some of the melted butter

Remove any gizzard or organs (sometimes in a paper or plastic wrapping) from the inside of the chicken. Stuff the chicken with the onions, garlic, and some of the citrus. Place the carrots around the chicken in the roasting pan. Brush the chicken with melted butter and sprinkle it with the Herb Salt Blend and black pepper. 

Roast until chicken reaches 165F when a thermometer is placed between the legs and the breast.

Cooking time depends on the size of the bird but is approximately 20 minutes per pound. 

I have found it better if you let the bird cook for about an hour before adding carrots and parsnips. If you add them at the beginning they soak up too much of the grease and become mushy. 

1 pound okra, washed

1/2 cup olive oil

2 Tablespoons cumin

1 teaspoon sald 

1 teaspoon black pepper

1/4 teaspoon cayenne pepper

1. Preheat oven to 400F

2. Toss okra in olive oil to coat and place onto a sheet pan in a single layer 

3. Combine all dry spices and sprinkle over okra, mixing well. 

4. Bake for 5-7 mins and turn over onto the other side. Place the okra back in the oven for another 3-5 minutes or until pods are softened. 

4 medium sized sweet potatoes, cut lengthwise into spears

1/4 cup olive oil

2 teaspoon cumoin

1/2 teaspoon salt

1/2 teaspoon pepper

1. Preheat the oven to 400F. 

2. Toss sweet potatoes with olive oil, cumin, salt and pepper and spread out evenly on cookie sheets, making sure not to crowd the spears. 

3. Turn potatoes once or twice during baking(not really necessary). Bake 30-40 mins or until potatoes are done and slightly crispy. 

If you like cinnamon on you sweet potatoes like I do, omit all spices and dust sweet potatoes with cinnamon. 

Baked Sweet Potato, Baked Kale Chips, Stuffed Mushrooms (Recipe Attch)

http://glutenfreelifestyles.tumblr.com/post/41238190863/grandma-barbaras-stuffed-mushrooms

1 dozen baby Portobello mushroom caps, cleaned

1 tablespoon bacon fat (or other cooking fat)

1/4 cup bell pepper, minced

1/4 cup yellow onion, minced

1 lb ground pork sausage (use ground pork plus Italian Sausage pork)

2 cups spinach, finely chopped or processed 

1 clove garlic, grated

Preheat oven 450

Place the mushrooms on a baking sheet with the “cup” side facing down, and bake for 10 mins or just enough to allow some of the moisture to release from the mushrooms. Do this before or while you prepare the filling mixture.

In a large skillet over medium heat, melt the bacon fat, and place the bell peppers and yellow onions in the pan, sauteing until the onions are clear and soft. Add the sausage to the pan, and cook it until little or no pink meat remains (aprox 5 mins), stirring occasionally to break up any large chunks of meat. 

Add the spinach and garlic and combine together in the pan. Spoon the mixture into each of the mushroom caps, and place them back onto the baking sheet. 

Bake for approx. 20 mins or until golden brown on top.

Recipe found in “Practical Paleo” by Diane Sanfilippo

Chicken, roasted garlic, and brussel sprouts. Delicious Paleo meal! :D