Recipes

Because the diet eliminates everything I know how to cook I started researching some recipes. These are really good!

Toasted Quinoa Pilaf (My Favorite)

Yield 4 portions

1 1/2 T. Coconut Oil
1 C Quinoa
1/4 C Red onion diced
1 Garlic Clove, large, finely minced
1 1/4 C vegetable stock or water (save the broth from boiled veggies) (if canned make sure no other junk added)
To taste: salt, black pepper
Optional: chopped pecans, almonds, sunflower seeds (non salted)

1. Heat coconut oil over medium heat.
2. Add quinoa and stir periodically until quinoa begins to pop and has toasted aroma. 2-3 minutes.
3. Add onion and garlic until translucent. 1 minute
4. Remove from heat and pour the vegetable stock over the quinoa
5. Season with salt and pepper
6. Return to heat and bring to boil
7. Reduce heat, cover, simmer 12-15 minutes
8. Fluff with fork and let rest for 5 minutes before you serve

Avocado and Tahini "Mayonnaise" (Good for salad dressing, dips, or spreads on meats)

Yield 1 1/2 Cups

2 Avocados ripe (Save the pit for storing to stop mix from turning black)
1/4 C Tahini
2 Garlic Cloves chopped
2 t. Cumin
1 Juice of Lemon (about 3T)
1 t. Toasted Sesame Oil
1/4 C Coconut Oil
To Taste: Hot Sauce, Salt

1. Combine all ingredients in blender until it is smooth (like sour cream)
2. Refrigerate

Rosemary Beans

Yields 8 portions

1 1/2 lb any type of bean will work Flageolet, Kidney, Lima,
2 Bay Leaves
6 Sprigs of Rosemary, whole
2 t. coarse salt, sea
1/4 C Extra Virgin Olive Oil

1. Cover beans in 4 inches of cold water to soak for 8 hours. Drain
2. Cover with new cold water and add bay leaves. Bring to boil
3. Reduce heat and cook uncovered until beans are tender. 40 minutes
4. Remove from heat (water should be level with beans). Drain excess
5. Stir in rosemary, salt, olive oil and allow to steep for 30 minutes

Roasted Chicken w/ Lemon and Herbs

Yield 4 portions

1 Roasting Chicken, 3 lb
1/4 C Coconut Oil
2 Juice of Lemon
2 t. dried Thyme
1/2 t. crushed Rosemary
1/2 t. Marjoram
2 Garlic Cloves, chopped
1 t. Salt
1/4 t. black pepper

1. Preheat oven to 450 F
2. Combine all but salt and pepper. Brush on the outside of the chicken
3. Rub salt and pepper on outside of chicken
4. Place in oven on a rack on a pan
5. Reduce heat to 375 F
6. Bake 45 minutes to 1 hour
7. Basting chicken with pan juices every 10 minutes
8. Remove from oven when internal temp is 155 F

Stir Fried Green Beans w/ Coconut

Yield 6 portions

2 T. Coconut Oil
1 t. Mustard seeds
24 Curry leaves, roughly torn
1 1/4 t. Cumin seeds
3/4 C Coconut, shredded, unsweetened
1 lb. Green beans
1 1/2 t. Kosher salt
1 C water

1. Combine cocunut oil, mustard seeds in a large wok. Heat over medium-high heat until seeds start to pop. 1 1/2 - 2 minutes
2. Add curry leaves, cumin and stir often until curry is browned. 1 1/2 - 2 minutes
3. Add 1/4 C coconut. Cook until toasty brown 15 seconds, Stir constantly
4. Add beans, salt. Stir occasionally. 5 minutes
5. Add remaining coconut and water. Bring to simmer.
6. Cover and reduce heat to medium low
7. Cook until green beans are tender. About 10 minutes
8. Uncover increase heat to medium cook until water evaporates. Stir often. 5-8 minutes

You can substitute any vegetable for the beans.