Avocado Mayo! (leftover Chicken ideas)

In the past the yeast diet has been really hard...mostly b/c we ate roasted chicken and veggies every night...and much more of the same for lunch with occasional veggie sticks with nut butters. Needless to say after six weeks we were all ready for a change. This time around, have found some new additions that have made food exciting, interesting, and us not really missing all the stuff we can't have. The latest addition is avocado mayo! With the flat bread, and this, you can eat chicken salad to your hearts content...with all the toppings! Ahh, sandwiches, does life get any better than this?

This recipe also provides another creative way to use all those leftover stock chicken bits. I know I start to run out of creative ideas for the chicken. We eat this salad either on lettuce leaves like a "roll-up" or on the flat bread like a wrap. If you can have grains, than have at it!

We really enjoy chopped tomatoes and onions, and occasionally cucumbers mixed in the with avocado mayo and chicken, but feel free to add whatever you think sounds good...and let us know of you new concoctions!

So, this glorious mixture, can be changed up depending on your mood, but I am going to post our favorite concoction to-date!

Recipe:
1 ripe Avocado (if it is still a little firm, that is fine, it will just need to process longer
15-20 basil leaves (washed and dried)
2 Tbsp Onion
1 clove (or more) garlic
1/2 tsp real salt
splash of lime (squeeze about the size of a lime wedge that you would add to water)

Combine all of the above ingredients in a food processor. Turn it on and process until a smooth "mayo" is formed. Use a spatula to remove mayo from processor and toss with your meat of choice (we life to use leftover stock chicken) or 2-4 whole chicken breasts. Add chopped tomatoes, more onions, cucumbers...or whatever else your heart desires. :)

This makes quite a bit of mayo...Chicken salad for 3 to 4 people eating

Carrot Parsnip Puree

I apologize to those of you who feel like I am constantly making things with parsnip or carrots. The truth is that this time of year, root veggies are the easiest and cheapest for us to get our hands on...as far as organics are concerned. Not to mention the fact that N absolutely loves both! Why not make a dish your toddler loves...it means that dinner will be oh so much smoother!

I was really craving something like a mashed potato, and knew squash just wasn't going to cut it! Since N can't have potatoes we feel bad serving ourselves up some of that yummy goodness and leaving him without...so I have tried to find tasty alternative to keep us all satisfied.

I opened the fridge and what do you know, I have parsnips and carrots...why not try to mash them??? :) Here is what I did...N absolutely loved this recipe and now refers to it as Pumpkin pie...which in the world of my 2 year old toddler is the best complete any chef could get! J and I also really enjoyed this recipe. We had this with roasted season salt chicken, garlic sauteed spinach, and millet biscuits.

2-4 Tbsp Unsalted butter
4 medium parsnips Peeled (optional) and chopped
1 bunch (about 6 or 7 carrots) peeled (optional) chopped finely
1 small onion chopped
1 clove garlic or 1/2 clove elephant garlic, diced.
2Tbsp-1/4 cup heavy cream

Now I have done this recipe several times. A couple with peeled parsnips and carrots and a couple without the peeling. The main difference is with the parsnips...there is a much stronger parsnip flavor if you leave the skins on. That isn't a problem for our family, but if this is your first introduction I would peel. Lately the organic parsnips at the store have been really fine...then I wouldn't waste your time...there is nothing left after you get done peeling them!

Okay, so place your onions, butter, and garlic in a heavy bottomed 3-4 quart pan or pot. Sautee until fragrant. Add in the parsnips and carrots. Stir until combined and then cover. Allow to cook for 20-30 minutes or until tender. Check on the mix every 5 minutes or so to make sure you aren't burning the bottom. If your lid doesn't fit tightly, than consider adding 1-2 Tbsp of water to help the veggies cook. I use a 3 Quart Enameled Dutch oven and it works really well with no added water.

When the veggies are tender remove the lid and let any excess moisture burn off. Remove form the heat and add the heavy cream. Puree with either your hand-held blender or a normal blender or food processor. Yummy!!

Dairy Allergy note: IF you can't have dairy, omit heavy cream at the end and use a little chicken broth, and use coconut oil for the saute instead of butter. This also works well...this is how we ate it when J was on the Candida diet!

Sauteed Red Cabbage

I'm not a huge fan of red cabbage, but I will say, shredding it finely makes it way more palatable! N won't touch cabbage in a large leaf form, but once it is shredded or finely chopped it is one of his favorite veggies. Red cabbage is a vegetable that really hinges upon "how it is prepared." I will give you my edible secret in the following recipe, remember best served with sauces:)!

1/2 head red cabbage cut in half
2 tbsp spring butter
2 Tbsp Water

With your food processor, use the shredding attachment. Place half of the cabbage in the food processor and shred it, then shred the other one. Once all the cabbage is shredded, heat a cast iron skillet to medium high. Once heated, add the butter then the cabbage. After a minute or two add the water. Continue to stir until cooked through. This is a great side dish when eaten with Saucy foods. Saucy pork chops is a great way to enjoy this, or with tomato sauce dishes.

Roasted Carrots

So, I really enjoy Carrots, but I definitely get sick of steamed or boiled...so, I highly recommend this twist on the carrot. Roasting them. We did 10 large carrots for 4 adults and 3 children...it was enough with no left overs..

10 large carrots, peeled and sliced into thin sticks and sliced in 1/2 or 1/3's
large roasting pan, buttered or coconut oiled
1 Tbsp Butter or Coconut oil

Pre-heat oven to 425 degrees. Place cut carrots on an oiled or butter pan, and place in the oven for 30 minutes. The carrots will start to brown a bit. Add 1 tbsp of coconut oil or butter and return to the oven for another 10 minutes. Remove and enjoy!

Spaghetti Squash

We were feeling the need for a new side dish, and we got it tonight! I highly recommend spaghetti squash, it is really delicious. I normally treat it like pasta with either an Alfredo or tomato based sauce, but given J's issues currently non of those were options. So, I searched and found some great advice from Emeril! I adjusted his recipe...but this is the gist.

1 spaghetti Squash, Cut in halve length wise
2 Tbsp Butter
1/2 Clove Elephant Garlic (about 1 large clove regular)
1 tsp fresh basil leaves
1 tsp dried basil
salt and pepper to taste

Place the squash face side down in a roasting pan, place water until it comes up the sides of the squash just a bit. Cover with either a lid or foil. Place in a pre-heated 375 degree oven for about 45 minutes. Remove and flip, flesh side up and return uncovered to the oven for 10-15 minutes. The squash should be soft. Scoop out the seeds in the middle and then pull the strands of squash apart with a fork. Place in a bowl.

Pre-heat a cast iron skillet with 2 Tbsp butter. Over medium heat add the basil and the garlic. Let sit for 5 minutes. Make sure the butter isn't browning. The temp should be just warm enough to let is simmer. Add the squash and turn the heat up to med-high. Toss until warmed all the way through. Serve. I think this would be really good topped with some raw Parm. Reg. Cheese.

You can prepare the spaghetti squash earlier in the day and scrap out the strands to a bowl and let sit until you are ready to toss. I would drain the excess water that will collect in the bowl if you choose this method.

Enjoy!

Dandelion Green, Carrot, and Red onion Sautee

Okay, so this is one of the only recipes I have actually enjoyed Dandelion greens in. If you have never had them, they are exceptionally bitter, but really really good for you. I have tried to stem them, and saute them with various things, but with no success....until this recipe. We had Grass fed porter house steaks and a salad with this side dish.
3/4 of a red onion thinly sliced
2 carrots peeled and cut into matchsticks
1 bunch dandelion greens bottom stems removed, rinsed.
1-2 tbsp butter

Pre-heat a cast iron skillet on med-high heat. Once hot, add the butter, carrots, and onions. Saute until onions and carrots are slightly browned and have soften a bit. Stir occasionally, allowing time for the carrots and onions to brown. Once browned lightly remove from the skillet and place in a bowl. Cover to keep warm. Add the washed greens with water still on stems to the cast iron. Cover and remove from heat. Let steam until wilted. Drain water from the greens by lightly pressing them against the side of the skillet. Place drained greens on a cutter board and finely chop.

Add all ingredients together in the skillet and re-warm. When at a serving temp, move to a dish and enjoy!