I’m always on the lookout for quick and easy recipes for chicken breast, so I was mighty happy when a reader left this comment on my post for grilled Mustard Lime Chicken:

Fantastic chicken! Our son was just diagnosed with Celiac Disease about one month ago, and I have to tell you that your recipes have been such a help. We all loved the chicken, and I ended up baking it at 350 until it was cooked (25-30 minutes) since it rained the day I made it and couldn’t use the grill- flavor was still excellent! Thank you!
-Ana

This recipe for chicken breast is full of flavorful lime and cilantro, and when you bake it (rather than grilling) the flavors have a chance to entirely infuse the dish. Thanks for this excellent suggestion Ana!

I don’t know if your children will like this easy chicken dish; I can tell you that mine gobble it up every time I make it. If you’re looking for healthy recipes for dinner, look no further, this chicken is it.

Healthy chicken recipes are a dinnertime staple in our house. Some of my other favorites include:

• Mexican Chicken with Rice
• Perfect Roast Chicken
• Rosemary Lemon Chicken

On another note, spring is here. It is 70 degrees today in Boulder and my garden is exploding with color (and flavor). The rhubarb plants are coming up, bulbs are blooming and the lettuce and kale in my cold frame are going wild.

I’m thinking of making a Paleo strawberry rhubarb crisp for Easter this year. Are you getting in the spring mood? If so, what do you like to cook when it gets warmer outside?

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Shepherd’s Pie is a traditional English dish. In Britain it is generally made with lamb or mutton; in this recipe I have made a simple ground beef shepherd’s pie and added bacon for extra flavor.

Shepard’s pie is often referred to as “cottage pie,” by the English; it is a casserole made of cooked meat and vegetables that is then topped with mashed potatoes and baked. I have made this dish into a Paleo casserole by using Mashed Cauliflower for the topping. This reduces the glycemic index of the dish and increases the nutritional content, since cauliflower is a super food.

I based my recipe for ground beef Shepherd’s Pie, on this Shepherd’s Pie recipe from functionalfoodie.com. As you can see, I made some adjustments. First, I eliminated the tomato sauce, as research from Dr. Loren Cordain points to the possibility that tomatoes contain immune disrupting lectins (I have therefore eliminated them from my diet as I have MS). I also did not use coconut milk in the mashed cauliflower topping, and skipped the Worcester sauce (since I’m too lazy to read ingredients and prefer to use the simple spices in my spice rack).

I hope you enjoy this gluten free comfort food as much as I have!

I found that in my fridge this Shepard’s Pie kept for close to a week. I ate it for breakfast, lunch and dinner.

What is your favorite gluten free comfort food?

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My version of Perfect Roast Chicken is based upon one from Ina Garten’s Barefoot Contessa Cookbook.  This go to dish is something I make at least once a week, after which I generally use the carcass for chicken stock.  My best friend from childhood, Helen, introduced me to Ina, and I have been hooked on her books ever since.

While Ina’s recipe for Perfect Roast Chicken calls for wheat flour, chicken stock and butter, mine is a tad simpler and gluten free as well.  My boys love this roasted chicken.

What is your favorite chicken dish?  Leave a comment and let us all know!

More gluten free chicken recipes you may enjoy for dinner:
-Herb Garden Chicken Slow Cooker Recipe from A Year of Slow Cooking
-Roast Chicken with Garlic, Ginger and Lemon from Tasty Eats at Home
-Pistachio Pesto Crusted Chicken from Cook It Allergy Free

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This high protein salmon dish with Roasted Red Pepper Tomato Soup from Pacific Foods was a big hit with my husband, and children as well.

The sweet, smoky taste of the sauce (which simply uses the above soup) along with healthy spinach and salted salmon, results in a sophisticated entree that is not too challenging to make –a lovely dish that will wow your guests.

Thanks for all of your votes in the first round of Pacific Foods Everyday Chef Challenge!  Because of you, I won that round, and healthy, high protein, gluten free has even more exposure in the mainstream.  I especially want to thank Chris James of Celiac Handbook for tirelessly spreading the word about the contest on Twitter and Facebook.

The dish below is my entry for round 2 of the Pacific Foods Everyday Chef Challenge.  Please head on over if you have a minute and vote for your favorite recipe.  Same rules apply as last time, you can vote every 24 hours until the contest is over one week from today, on Wednesday, October 6th.

The winner of the Pacific Foods giveaway for a case of Broths and Soups is Amy Cazier! We’ve got some big giveaways coming to Elana’s Pantry this fall and winter. Stay tuned by signing up for email updates or following me on Facebook or Twitter :-)

* Disclosure: I am working with Pacific Natural Foods as a participant in this promotion and have received a stipend

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Yesterday, when I compiled my Rosh Hashanah Menu, I promised y’all that I would give out the recipe for my Stuffed Peppers today, and here they are.  I’m glad I made that promise, since it “forced” me to make these gluten free, grain free stuffed peppers for dinner last night, and my husband and I love them.  They’re quite colorful and festive, as you can see in the photo above, and mighty tasty, not to mention high protein.

The idea for stuffing peppers with my version of Mark Sisson’s Green Chili Burgers is not my own.  The notion was brought to us by Melisa from driventhinking.blogspot.com in her comment:

Since my husband thinks he has to have some sort of “starch” with dinner, I would probably serve a few slices of the Simple Bread or homemade sweet potato fries..YUM! And of course, avocado. Or…I’d skip making patties and stuff all the ingredients into a red bell pepper and bake. Thanks for the awesome recipe, Elana!

Thanks Melisa!

Stuffed PeppersNote: There is a print link embedded within this post, please visit this post to print it.
6-8 sweet bell peppers (green, orange, red or yellow)
2 (4 oz.) cans diced green chiles
1 pound ground turkey
1 cup cilantro, finely chopped
½ cup onion, finely chopped
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon celtic sea salt

1. In a medium sized bowl mix diced chiles with turkey, cilantro, onion, cumin, chili powder and salt
2. Cut the tops off of the peppers and set aside
3. Place peppers in an 7 x 11 inch baking dish
4. Stuff the peppers with the turkey mixture; place tops on peppers to close
5. Bake at 350° for 1 hour
6. Serve

Note: to make this dish candida friendly use green peppers

I’ll be serving this dish along with Cauli Rice tomorrow.  That’s another recipe I’ll be posting soon.  Most likely (a scheduled post as I’ll be in synagogue) this Friday.

With all the Holiday craziness I forgot to announce the winner of last weeks giveaway for Mark Sisson’s book, The Primal Blueprint. The winner is Mars from oddsthatneverend.blogspot.com!

This is what Mars said she would serve alongside my primal Green Chili Turkey Burgers:

The perfect side would be sauteed okra. Slice the okra and toss to coat in a bowl with: almond flour, chili powder, paprika, cumin and black pepper. Sautee in a pan of heated grapeseed oil until brown. Serve. Beware, they go fast!!!!!!! Yum!

Don’t forget to enter yesterdays giveaway to win the book Feeding Baby Green by Dr. Alan Greene.

Happy New Year everyone!

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These Green Chili Turkey Burgers are based on a fabulous recipe from Mark Sisson’s Primal Blueprint Cookbook. His recipe is actually called Fried Eggs Over Green Chili Burgers, and is yet another high-protein entree from the king of primal that my entire family enjoyed.

Green Chili Turkey BurgersNote: There is a print link embedded within this post, please visit this post to print it.
2 (4 oz.) cans diced green chiles
1 pound ground turkey
1 cup cilantro, finely chopped
½ cup onion, finely chopped
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon celtic sea salt

1. In a medium sized bowl mix diced chiles with turkey, cilantro, onion, cumin, chili powder and salt
2. Form into burgers and grill
3. Serve

As you can tell from the directions above, and as one Amazon user commented about recipes in The Gluten-Free Almond Flour Cookbook, this recipe is definitely one of those “quick and dirty dump and stir affairs.”

My burgers have more “junk” in them than Mark’s do, as I prefer a pattie that is very heavy on the vegetables.

The winner of last weeks giveaway for Mark Sisson’s Primal Blueprint Cookbook is Emily! Emily’s favorite paleo recipe from Elana’s Pantry is my Mexican Chicken and “Rice.” Thanks Emily! It’s one of my favorites too.

We’re continuing giveaway madness today with a copy of Mark Sisson’s other book, The Primal Blueprint. To enter this giveaway leave a comment below and let us know what you would serve alongside these primal Green Chili Turkey Burgers.

Don’t forget to enter the other great giveaway from last week, a bamboo chopping board to make your Chopping Board Pesto! hurry, that giveaway ends this Wednesday, September 1st.

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This recipe for quick and easy grilled salmon is based on Kalyn’s Grilled Salmon with Maple Syrup Glaze from Kalyn’s Kitchen.  I find that her site is a fantastic source overall, and particularly for protein filled entrees.  I had the pleasure of being on a panel at Blogher last year with Kalyn, and am looking forward to seeing her again this year.  The Blogher Food Conference is less than 2 months away.

Both of my boys liked this gluten free high protein entree.  In fact my older son said to me, “Mom, this chicken is really good!”  Um, I guess I’ll take that as a compliment even though this is a salmon dish.  The fact that they ate it says a lot to me.

Grilled Salmon PaprikaNote: There is a print link embedded within this post, please visit this post to print it.
1 ½ pound salmon fillet, cut into (6) 4 ounce pieces (leave skin on)
¼ cup agave nectar
1 tablespoon smoked paprika
½ teaspoon ground cumin
1 teaspoon celtic sea salt

1. Rinse salmon, pat dry and place in an 11 x 7 baking dish
2. In a small bowl, combine paprika, cumin and salt
3. Drizzle agave over salmon, the sprinkle with paprika mixture
4. Marinate for 30 minutes to 5 hours
5. Grill salmon (skin side down) for 4-5 minutes, then turn over
6. Grill on other side for 3 minutes, or until salmon is cooked through

I’ve been grilling up a storm over here.  Last night we had a delicious dinner of Mustard Lime Chicken and a big salad with Asian Salad Dressing.  I also made a roasted potato dish for the boys, with leeks from our garden.  I don’t eat potatoes because I am following an eating plan that is very close to Paleo.

So, my question is this… Do any of you have yummy paleo-esque recipes for leeks?  I have a gluten free, grain free recipe in my book, The Gluten-Free Almond Flour Cookbook, for Smoked Salmon Leek Tart.  I could make that 6 times and still have leeks left over.  Any ideas?

If you are wondering why I haven’t announced the winner of last weeks giveaway for the Ball Canning Discovery Kit It is because Twitter is having some problems right now. So, I will update this post later today soon with the name of the winner. Stay tuned!

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This Rosemary Lemon Chicken has become my go to dinner dish this summer.  In fact, I’ve been making it a couple of times a week and loving it, as has my family –children included.  It’s super easy to make, very healthy and fabulously fresh and delicious with hints of garlic, lemon and rosemary complementing the flavor of grilled chicken.

Rosemary Lemon ChickenNote: There is a print link embedded within this post, please visit this post to print it.
1 pound skinless, boneless chicken breast
2 tablespoons olive oil
¼ cup lemon juice
2 cloves garlic, pressed
¼ cup fresh rosemary, minced
½ teaspoon celtic sea salt

1. In a medium bowl, combine olive oil, lemon juice, garlic, rosemary and salt
2. Rinse chicken breasts, pat dry and place in an 7 x 11 inch baking dish
3. Pour marinade over chicken, cover and refrigerate for at least 30 minutes or up to 6 hours
4. Heat grill and cook chicken for 5-7 minutes per side until browned and cooked in the center
5. Serve

I love to make this gluten free chicken recipe along with some grilled zucchini and other summer squash.  Stay tuned, as I’ll be posting my delicious recipe for grilled zucchini next.  Quite necessary, I think, as the attack of zucchini is rapidly approaching those of us with backyard gardens!

I’ll be in Davis, California for my 25th High School Reunion this weekend and I’ll be doing a signing for my book, The Gluten-Free Almond Flour Cookbook, this Thursday, August 5th at The Avid Reader at 7:30pm PST and another at the Davis Lutheran Church (Fellowship Hall) on Saturday, August 7th from 12-3pm PST. Hope to see you there!

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These light and healthy Thai Chicken Wraps are an easy and refreshing entrée and a simple “one pot meal” to boot.  I often make them with leftover chicken, though I sometimes use leftover fish –any type of protein will do.

The other night I served this to my children with salmon and my little one loved it.  The older one?  Well, he’s another story and not all that adventurous in his eating habits of late.  He enjoys his homemade burritos and organic hot dogs.  Rather boring if you ask me, though I just make his food, I don’t eat it.  And I have to give him credit, he scarfs down kale by the bunch on a nightly basis.

These wraps would make a great finger food type hors d’oeuvre for a New Year’s Eve party.  If you are looking for gluten free recipes for a party I have a handy little New Year’s Recipe Round Up from last year.

The inspiration for this recipe came from the May/June 2009 issue of Clean Eating.  Their version used both shrimp and chicken (too much cooking for me and too many flavors, I’d rather simplify) it also used spring roll wrappers which I replaced with lettuce.

About.com recently posted a recipe from my gluten free cookbook in the Celiac Disease section of their website. Here’s my super yummy Chocolate Chip Scones recipe from The Gluten-Free Almond Flour Cookbook.

For those of you following my book tour I’ll be doing a live streaming interview tomorrow at 10am (MT) with Dr. Derrick DeSilva, Jr. of Ask Dr. DeSilva on HealthRadio.net.

Hope everyone is enjoying the holidays!

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Kumquats are in season right now. What’s a kumquat you ask? Essentially it’s a citrus fruit that closely resembles an orange, though it is much smaller. If you want to know more about kumquats there is a great article over at the Cooking Light website.

Meanwhile, here’s a cozy holiday recipe for gluten free Kumquat Garlic Chicken.  We’re having this tonight for the first night of Hanukkah, along with Squash Latkes and gluten free Matzo Ball Soup, of course.

Kumquat Garlic ChickenNote: There is a print link embedded within this post, please visit this post to print it.
1 whole chicken (2-3 pounds) 1 whole chicken
1 tablespoon olive oil
1 tablespoon celtic sea salt
1 head garlic
½ cup orange juice
½ cup water
2 tablespoons agave nectar
1 tablespoon arrowroot powder
8 ounces kumquats, unpeeled

1. Rinse the chicken and pat dry
2. Place the chicken breast side up in a 9 x 13 inch baking dish, then rub with oil and sprinkle with salt
3. Stuff the head of garlic into the cavity of the chicken along with a couple of kumquats
4. In a large bowl, combine the orange juice, water, agave and arrowroot
5. Pour the orange juice mixture into the baking dish around the chicken
6. Place the kumquats in the dish
7. Bake at 425° for 20 minutes
8. Lower heat to 375° and continue to roast the chicken until it is cooked through, about 40 minutes
9. Remove from oven and serve

It’s Gluten-Free Almond Flour Cookbook mania!

The amazing and talented Stephanie from A Year of Slow Cooking and author of Make It Fast, Cook It Slow did a wonderful holiday gift roundup post in support of fellow food bloggers, with nice reviews of cookbooks, including my gluten free cookbook. Thanks Stephanie! She is also giving away 2 copies of The Gluten-Free Almond Flour Cookbook over at her other blog, Totally Together Reviews.

Diane from The W.H.O.L.E. Gang is also giving away 2 copies of The Gluten-Free Almond Flour Cookbook on her blog, thewholegang.org.  I was lucky enough to meet both Diane and Stephanie this fall at the Blogher Conference in San Francisco.

If you are in Boulder I’ll be doing a book signing at Barnes and Noble tomorrow, Saturday, December 12th.

I’ve also got a couple of television appearances on December 16th. One with Good Day Colorado at 8:15am (Mountain Time) and another right after that on Daybreak on the Deuce at 8:35am (Mountain Time). I’ll be talking about my cookbook and making gluten-free recipes live on the air for each of these shows!

The winner of last weeks Friday Freebie for the Magic Line loaf pan is Betsy. Congratulations!

This week I’ll be giving away The Gluten-Free Almond Flour Cookbook and a 5lb bag of blanched almond flour. To be entered into this Holiday Deluxe Giveaway follow these 3 steps:

UPDATE: the big giveaway has ended, the winner was Liz

Happy Hanukkah!

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