As we embark on week 2 of our 21-day wellness challenge, Your Healthiest Venture, meal prep is getting easier, we could easily win a trivia game of "spot the gluten free goodies" and the coffee withdrawals are but a distant memory at this point.
But we're also looking for ways to make life a smidge easier, and if that means getting your kids on board with cleanse approved foods so you can do less dishes, we are down like a clown.
Here are a few of our faves—but we'll let the kids be the judge of that!
Gluten & dairy free chicken tenders
- 2 lbs chicken tenders
- Salt and pepper
- ½ teaspoon paprika
- Olive oil of coconut oil for frying
- 1 egg, beaten
- 4 tablespoons potato flour
- 4 teaspoons arrowroot or tapioca starch
- 1 tablespoons garlic powder
- 1 tablespoons onion powder
- 1 tablespoons parsley
- 1 teaspoons dill
Mix together all of the ingredients of the coating and set aside. Trim any excess fat off the chicken and cut into strips, dust with salt, pepper and parprika.
Dip the strips in the beaten egg, then dip them in the coating, and place in a frying pan and cook until tender. Place on a paper towel to absorb extra oil before serving.
Gluten free meatballs and spaghetti
- 2 pounds ground sirloin
- 1 pound ground turkey
- 2 eggs
- 1/2 teaspoon basil
- 2 cloves of garlic garlic salt
- 1/2 teaspoon garlic powder
- 2 3/4 teaspoons Italian seasoning
- 1 teaspoon dried parsley
- 3/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon paprika
- 1/2 teaspoon dried minced onions
- 1 teaspoon salt
- 1/2 cup coconut flour
- 6 cups of marinara sauce
- A few dashes of hot sauces (if you kids don't mind spicy)
In a large bowl, mix together the ground meat, eggs, seasonings and coconut flour until well combined. Preheat oven to 350 degrees.
Roll the meatballs into about 1.5 inch balls; the recipe should yield around 40 balls. Yay for leftovers!
Bake for 30 minutes at 350 on a baking tray. Pour the marinara sauce in a saucepan and warm up. Place the cooked balls in the sauces and allow to simmer for about 30 minutes.
Serve over brown rice pasta. If you're going grain free make yourself some kelp or shirataki noodles.
Gluten free pretzel dogs
- ½ cup of water
- ½ cup of Olive oil
- ½ tsp of salt
- 2 tbs apple cider vinegar
- ½ cup of tapioca flour
- ½ teaspoon of baking soda
- ½ teaspoon baking powder
- 1 cup of coconut flour
- 1 large egg
- 1/4 cup of nuritional yeast
- 1/2 tsp of garlic salt
- 5 apple gate farms organic grassfed hot dogs
In a saucepan on medium, add the water, olive oil, salt, and vinegar and bring to a boil. Remove the pan from the heat. Whisk in teh tapioca flour and still for two minutes or until it forms a paste. Add in the baking soda and powder and mix until it mixture begins to foam a bit. Then add in the coconut flour, eggs, nutritional yeast and garlic. Mix well until it forms into a dough. Roll the dough out on wax paper and kneed for about a minute. Cut into strips and wrap around the hotdogs. Brush with olive oil and bake at 350 for 35-45 minutes. Serve with a green salad or warmed veggies.