Monday, September 24, 2012

Chicken Lettuce Cups


2 tablespoons low sodium soy sauce (gluten-free Tamari)
1 tablespoon hoison sauce (homemade recipe below)
 2 tablespoons clear rice vinegar
1/4-1/2 tsp. Celtic salt
1/2 teaspoon honey
3 tablespoons grape seed oil ( or Vegetable oil)
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1/3 cup red onion finely chopped
1 cup chopped mushrooms
1/2 cup canned chestnuts, finely chopped
1 pound ground chicken
cilantro and toasted cashews for garnish
1 Iceberg lettuce. 8-10 Leaves separated, rinsed and dried.


-Combine the soy sauce, hoisin sauce, rice vinegar, salt, and sugar in a small bowl and mix together until the sugar dissolves.
 -Heat 1 tablespoon of the oil in a wok over high heat. Stir-fry the garlic and ginger for 10 seconds. Add the onion, mushrooms, and water chestnuts and stir-fry for 2 minutes. Remove the contents of the wok.
-Heat the remaining 2 tablespoons of oil in the wok. Swish the oil around, add the chicken, and brown for 1 minute, or until no longer pink. 
-Add the cooked vegetable mixture back to the wok, decrease the heat, and stir in the sauce mixture. Stir for 1 minute, or until the sauce is heated and the chicken is cooked through.
-Spoon the filling in equal amounts into the lettuce cups. Top each lettuce cup with cilantro and sprinkle with chopped cashews. Serve warm.

* If you are vegetarian, instead of chicken use: sliced red pepper, green onions, and diced zucchini

Gluten-free Hoison Sauce

4 tablespoons gluten free soy sauce
2 tablespoons peanut butter
1 tablespoon honey
2 teaspoons white vinegar
1/8 teaspoon garlic powder
2 teaspoons sesame oil
20 drops Chinese-style hot sauce
1/8 teaspoon black pepper

Coconut Pudding with Mango & Strawberry Puree

This recipe only takes several minutes to prepare and make. The longest part is waiting for this delicious dessert to set and chill in the fridge.


2 cups coconut milk
1/4 cup honey
1/2 cup arrowroot powder
1/8 tsp. Celtic salt


Place coconut milk and honey into saucepan. Slowly add in arrowroot powder until all powder is dissolved. Add salt. Heat on medium until mixture thickens. Add to 9 inch. greased pan and chill in fridge.
Drizzle with Mango and Strawberry puree. (recipe below)

Mango and Strawberry Puree:

1 large ripe mango
4 strawberries
Juice of 1 lime
1-2 tablespoons honey

Skin mango and place fruit into blender. Squeeze juice from mango skins into blender. Add strawberries and lime. Blend until smooth. In sauce pan heat puree with honey until thickened. Cool. Ready to serve or store in fridge until needed.

*This mixture can last days until you finish your pudding, however, it is difficult to not eat by itself.

Zucchini and Arugula Salad

(salad serves 1)

1 medium zucchini
1 cup arugula
1/2 cup fresh basil leaves, torn
2 tablespoons roasted pine nuts
Shaved Parmigiano-Reggiano 

Dressing Ingredients:
(serves 4)
1/2 cup olive oil
1/2 of lemon juiced (2 tablespoons)
1/8 teaspoon Celtic salt
1 garlic clove, smashed (just to infuse oil)

1. Halve zucchini length wise, and steam for 7 minutes until soft not mushy. Lay on paper towels to drain. When cool, cut into paper-thin slices. I personally chill in freezer for quicker chilling, and I slice zucchini with a vegetable peeler.
2. Place zucchini slices on a plate and top with arugula. garnish with basil, toasted pine nuts. and drizzle with dressing. Top with Parmigiano-Reggiano