Curried Egg Salad

Curried Egg Salad
Gluten, Soy, Dairy Free

4 your favorite eggs (brown, white, etc) I like brown free range (organic)
1/4 cup organic mayo
1 garlic clove, minced
1 teaspoon yellow curry powder
Kosher salt & pepper

In a small saucepan, bring 4 eggs to a boil, starting with cold tap water, then set timer to 10 minutes, turn burner to high, then reduce to medium-high after it comes to a hard boil. After the timer stops, set the eggs on a different burner, and set the timer again for 10 minutes.

Bring pan with eggs to the sink and put cold water on them, and after about 10-15 minuts, they should be ready to chop up.

In a small mixing bowl, add the garlic, chopped eggs, mayo, curry powder, salt & pepper. Mix to combine.

Cover & refrigerate for an hour.

Enjoy!!!

xoxo

Chai-spiced pumpkin pie

Kay guys, on Thanksgiving I was craving pumpkin pie with chai spices. So this is what I came up with :)


Collette's Chai Spiced Pumpkin Pie
Gluten, Soy, Dairy, Nightshade & Rice Free

coconut crust:
3/4 cup organic coconut flour
1/2 cup sweet sorguhm flour
2 tb organic demerrera sugar (or white)
pinch kosher or sea salt
4 tb organic coconut oil
1/4 ts baking soda
1/4 ts baking powder

pumpkin filling:
1 cup organic demerrera sugar (or white)
1 can plain pumpkin
3 organic eggs
12 oz full fat coconut milk (not light)
1 ts ginger
2 bags your favorite chai tea bags, cut open & processed in coffee grinder until fine.
1 ts pure vanilla (optional)


Preheat oven to 425F.

In a stand mixer, add coconut oil, sugar, salt and beat until light and fluffy- about 3-4 minutes.
In a seperate small bowl, add flours, baking soda, and baking powder and mix together with a fork.
Add to coconut oil mixture and blend until it gets crumbly. Press into the bottom of a 9" (prepared) springform pan.

In a large mixing bowl, add pumpkin, eggs, sugar, blend well. Then add coconut milk, chai tea & ginger (be careful it can get splashy ;), and vanilla. Pour over crust.

Bake for 15 minutes @ 425F, then lower temperature to 350F and continue baking until center is firm, another 45 min.

:)
xoxo

Super-Yummy Curry Chicken :)
Gluten Free, Soy Free, Dairy Free

2 organic-free range chicken breasts (cut into strips)
2 large (or 4 small-med) russett potatoes (peeled & cut into 1" cubes)
2 carrot sticks (peeled and chopped into 1/2 in. chunks)
1 sweet onion, peeled and diced
1 tb yellow curry powder
2 garlic cloves, smashed
1 ts kosher salt
1 ts sugar
chicken (or veggie) stock
1 cup coconut milk
1/2 fresh squeezed lemon
*pepper flakes, optional
a few drizzles of olive oil to brown veggies & chicken

cooked rice (I love Jasmine:)

You can use long-grain white, basmati and even brown rice if you're feeling crazy. :)

In your favorite large sauce pan (with lid) pour oil on the bottom, then heat to medium, when the oil gets hot, add the chicken, brown on both sides, then add onion & carrots. Cook down for about 10 minutes, stirring as veggies caramelize, then pour enough stock over the mixture to cover by 1", then add the coconut milk, garlic, salt, sugar, curry powder, lemon juice and *pepper flakes (optional). Stir well, cover, bring to boil, then reduce heat, and cook (med-low) for 30 minutes (until potatoes are soft) test for salt during process. Potatoes absorb a lot of salt!

If you need to add more liquid as it cooks, feel free.

I like to serve mine in pasta bowls (scooped over your favorite rice)

:)

Enjoy!

xoxo

Lambburgers with Curry Mayo & Sweet Potato Fries

Lambburgers with Curry Mayo & Sweet Potato Fries

Gluten free, Soy free, Dairy free

Curry Mayo:

1/2 cup organic mayo
2 tb yellow (indian) curry powder
1 clove fresh smashed garlic
Kosher salt & pepper to taste

(cover and set aside in fridge while making lambburgers)

Lamb Burgers:

1 lb ground lamb
Divide into 4 sections (about 4 oz. ea.)
Shape into circles, then flatten.
Sprinkle salt & pepper on each burger, during cooking, both sides.

sliced tomato
green leaf lettuce
Gluten-free hamburger buns, sliced & toasted. (I use E NERG)

If I can't find sweet potato fries at the store, I cut mine up, after I peel them, and then pour about 1/4 cup olive oil into a ziplock baggie, add kosher salt & pepper, clopped garlic, then seal off bag and work the sweet potatoes with my fingers, then BAKE @ 350F for 20-25 minutes. Until slightly browned around edges and soft in the middle. Make sure to buy ONE sweet potato, per person.

Enjoy!:)

xoxo

Potato Masala

Potato Masala.
Indian side dish. Or vegetarian main dish.

Gluten, Soy & Dairy Free

1 potato per person.

2-3 large baking potatoes
1/4 cup vegetable oil
2 teaspoons black mustard seeds
1 teaspoon gingerroot, finel chopped
4 diced green chilies
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1 tablespoon curry powder
2 teaspoons kosher salt
2 tablespoons lime juice
2 tablespoons cilantro, minced
1 cup veggy or chicken broth
1/2 cup coconut milk


Peel potatoes and cut into cubes.

In a medium saucepot (with lid) add broth, coconut milk, spices and salt. Blend together and bring to boil on med- high heat. Genly add potato chunks to liquid. Cover and bring to boil.

After 15 minutes, stir and make sure potatoes are cooking evenly. Cover, and cook for another 10-15 minutes. Until potatoes are fork tender.

Add cilantro and serve.

Enjoy!!

PS I am back on nightshades! wohoo! :) hahha
Will get a pic up this week!

Collette's "Good Morning, Sunshine" Granola

Collette's "Good Morning, Sunshine" Granola
Gluten, Soy, Dairy & Nightshade Free

My inspiration was creating a bowl with everything "sunny" and "happy" :)
Makes 2 sheet trays.


8 cups organic, gluten free oats
1/2 cup salted roasted sunflower seeds
3 tb organic flaxseeds
1 1/2 cups honey
pinch kosher or sea salt
1 cup organic banana chips
1 ts ginger
1 cup organic dried pineapple rings, chopped
4 chunks organic candied ginger, chopped fine


Preheat oven to 325F.

Line 2 sheet trays with aluminum foil. (Makes it easier to put granola in 2 gallon-sized ziplock bags after cooked and cooled :)

In a spagetti pot (mine has handles so it's easy to pour out oat mixture onto sheet trays) put in ALL INGREDIENTS except the candied ginger and pineapple chunks. Mix together well, then pour out- distribute evenly onto 2 lined sheet trays. Spread out with wooden spoon, then put in oven. Set timer for 45 minutes.

Halfway through the cooking time, switch the trays to cook evenly.

After timer goes off, put granola on cooling trays and let cool about an hour.

After cooled, evenly distribute candied ginger and pineapple chunks to both trays.

I keep mine in my freezer.

Enjoy!!! :)

Thai Clam Chowder

Thai Clam Chowder
Gluten, Soy, Dairy, Nightshade Free

I have a very happy tummy HAHAHA :)

2 parsnips, peeled and chopped into 1" cubes.
1 carrot peeled and cut into rounds
1/2 red onion, diced
1 1/2 cups organic chicken broth (or white wine)
1 can coconut milk
1 can clams in juice (10 oz can)
2 garlic cloves, minced
2 tb fresh lime juice
1 tb ginger
1 ts basil
1 stick lemongrass (if you can find it)
kosher or sea salt to taste.

In a medium stockpot pour in broth (or wine), turn heat to high, add lemongrass, parsnips, carrots, garlic and onion. Bring to boil, turn heat to med-low, put lid on and cook for 25 minutes to soften veggies and infuse lemongrass. Remove lemongrass. Add coconut milk, herbs, salt, clams (with nectar). Stir well. Let cook another 5-10 minutes uncovered.


Enjoy!!!
:)