This pasta dish is incredible. It's hearty, it's comforting, and it's perfect for fall and winter mealtime. The best part? It's gluten and dairy free, made with the highest quality ingredients and PACKED with vegetables.
1 Lb. Grass Fed Beef
2 C. Rice or Quinoa Pasta
1 Jar of organic pasta sauce with no preservatives.
1 head of broccoli, steamed
1/2 C. frozen spinach
Brown meat in pan. In a separate pot, boil water for pasta. Chopped steamed broccoli florets and set aside. When meat is browned, add the jar of sauce as well as the frozen spinach leaves and chopped steamed broccoli. Cook pasta as directed, once drained combine meat sauce and pasta in a large serving bowl, stir and serve hot.
You can also make this dish vegan by omitting the beef and packing in more veggies such as onion, bell peppers or fresh tomatoes.
These little things are so good. We eat a lot of baked chicken and grilled chicken with veggies and on salads. But one night I was craving CRUNCHY chicken. Like fried chicken, but healthy. I can't handle grease anymore, and of course it needed to be gluten free. So I came up with these little fingers and they were so delectable when paired with the Nature's Hollow BBQ Sauce.
They ARE dry without sauce, because of the coating, (inside they are super juicy though!) so you will want a good dipping sauce whether it be a paleo BBQ sauce, honey mustard or ketchup.
I did a review of the sauce here. And you can buy it online. Sprout's use to carry it, and still carries the ketchup at some locations, but I can only find the BBQ sauce through their website now. Read on for the recipe.
P.S. mine got a little crispy, because it was my first attempt, and I left them in a little long. I have adjusted the recipe below. Also, the crackers I used DO contain egg, but you could use a gluten-free cracker without to make these also egg-free.
1 C. Gluten Free BBQ Sauce (I use Nature's Hollow) (divided)
1/2 C. Honey (divided)
1-2 Lbs. Free-Range Organic Chicken Tenders
Olive Oil or Coconut Oil Cooking Spray
2 Cups Gluten-Free Crackers (I used Yahuda's Gluten-Free Matza)
Mix 1/2 c. BBQ Sauce and 1/4 honey to create marinade and put in low dish or ziploc bag. Add chicken tenders and shake or mix well. Put in fridge for 1 to 4 hours.
Take a box of Yahuda's gluten free matza crackers or something similar and crush until you have fine crumbs. Pour into a bowl and cover chicken tenders until coated completely. (the marinade will allow the cracker crumbs to adhere nicely.)
*They DO make gluten-free bread crumbs you could use to make a breaded chicken, however those contain yeast and other preservatives that I cannot have, and I LOVED the crunch these crackers provided.
Preheat oven to 450 degrees and spray cookie sheet with cooking spray.
Place in a single layer on a greased cookie sheet (I used organic olive oil cooking spray)
Bake for 20-30 minutes until cooked through. My crackers got a little too done at 35 minutes, so I altered the recipe to a shorter time. Make SURE your chicken is cooked all the way through. You could also alter it to a lower temp at the longer time. Each cracker/cooking spray is different for how it cooks the gluten-free cracker because they are so dry.
Combine remaining BBQ sauce and honey to make a dipping sauce & enjoy!
Nosh & Nurture was born of this journey I am on to better the health of myself, my family and those around me. What started as a simple compilation of recipes has grown to a all-around lifestyle journal with ways to incorporate organic products into your home, pantry and beauty cabinet. I also include stories on pregnancy, new motherhood, travel, Proverbs 31 marriage, and spiritual health, as I am a Christian who couldn't do any of this without my Lord & Savior Jesus Christ. For more of my story you can click here.
All recipes are gluten-free and dairy-free with a lot of soy-free, grain-free, sugar-free options.
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