Healing Turmeric-Ginger Broth

Learn how to make the most delicious, anti-inflammatory turmeric-ginger broth! I love adding chopped fresh turmeric to chicken soup, but this recipe takes the turmeric content and bioavailability to a whole new level. I've created a broth that uses both fresh turmeric and dried, powdered turmeric in combination with other ingredients to get the maximum amount of nutrients into the broth.

Curcuminoids are beneficial polyphenol chemicals found in turmeric. They shut down, or dampen, the primary inflammatory switch in the body, which is a very important step in healing many health issues including inflammatory bowel disease, osteoporosis, type 2 diabetes, Alzheimer's disease, autoimmune diseases such as rheumatoid arthritis, and heart disease. They also help in reducing inflammation from food allergies & sensitivities as well.

Disease is caused by getting too many things that you don't need (inflammation, stress, toxins, infections, food hypersensitivities, allergens), and too little of the things that you do need (antioxidants, relaxation, exercise, healthy foods, proper nutrients).

The magic of curcumin is that it is a master-balancer (an adaptogen). Cancer research has shown that curcumin can shut off the master switch of inflammation called nuclear factor kappa beta (NFκB) better than almost anything else, making it one of the most potent natural anti-inflammatory substances. At the same time, research has also demonstrated that curcumin can help to combat various infections (yeast, bacterial, and viral) that can lead to the inflammation in the first place. Curcumin also activates our genes (via a gene transcription factor call Nrf2) to signal our cells to make more antioxidants, which lowers inflammatory damage. But there is more! When this Nrf2 is activated, we also start to make hundreds of beneficial detoxification proteins to remove harmful toxins from our cells.

Turmeric is amazing, isn't it?

The polyphenols (which include the curcuminoids) in turmeric are lipophilic, which means turmeric is best mixed or cooked with fat so you can get the full benefit of this food! This is one of the ways turmeric has been traditionally used in India. Spices are always sautéed first in fat (often ghee) before being used in recipes. This not only allows for the absorption of the beneficial polyphenols, but it also brings out the flavors in the spices.

Nightshade-Free Chicken Taco Recipe (corn-free, gluten-free, dairy-free)

I've got an easy, nourishing main dish recipe for you today! These Nightshade-Free Chicken Tacos are super easy to prepare and perfect if you are following our Elimination Diet or another special diet such as an autoimmune diet or a diet specific for arthritis. My children also love this recipe! The chicken taco filling is cooked in a Crockpot making the prep time less than 10 minutes. I like to serve the taco filling with my Plantain Tortillas (pictured here) or my gluten-free brown rice flour tortillas. The filling is also wonderful served inside of a baked half of a kabocha or delicata squash, topped with greens and sprouts of course!

Need a little more assistance in the kitchen creating this meal? Then check out the elimination diet video cooking series I created on how to make plantain tortillas and this chicken taco filling, plus a few more easy and delicious elimination diet recipes. You can sign up here to watch the videos.

Use this recipe for Phase 2 of our Elimination Diet program. Not quite sure what an elimination diet is? An elimination diet is a powerful tool to get to the root of most diseases and disorders. Why? Because most disease begins in the gut. The gut has the highest concentration of immune cells, and the most common thing that the immune cells will react to is food.

When you are constantly in pain, moody, and fatigued, your body is inflamed. In other words, your immune cells are being irritated by something in your environment. What is the most likely suspect that is irritating you? Surprisingly, it’s your food.

Odds are that foods you are eating every day are leaving you sick and tired. How do you find out which ones? The Elimination Diet. This foundational tool of Functional Medicine has been used for centuries to discover which foods are making you ill and which ones can make you feel incredible.

The Elimination Diet is a simple process of removing all potentially problematic foods from your diet until your symptoms subside—usually a few weeks. Then you slowly reintroduce foods back into your diet, one by one, to see which ones bring your symptoms back. By finding the foods that are behind your suffering, you can completely turn your health around and elevate your quality of life. 

If you are curious about trying an elimination diet and not sure where to begin then check out our online Elimination Diet Support Program and Elimination Diet book, both of which provide excellent tools that walk you through each step of the elimination diet.

What if these new tools helped you to become a better you? A lighter, more energetic, happier you! That's what doing an elimination diet is all about.

While on an elimination diet, you'll find that many of the foods you are accustomed to eating every day are off limits. You'll get to experience new flavors and new foods that promote healing at the cellular level. And you can start right now with these nightshade-free chicken tacos.

Easy One-Pan Oven Roasted Chicken with Potatoes and Carrots

I love super easy meals on busy weekday evenings, don't you? This recipe (including the variations below) is one of my go-to weeknight meals. I wanted to share it with you because we all could use more ideas on how to create doable, nourishing family dinners. 

In addition to this meal, here are some more of my favorite weeknight meals: Baked Wild Salmon with Steamed Potatoes, Kale and Pesto. Slow Cooked Chicken Curry over cooked quinoa. Soothing Red Lentil Soup served with cooked quinoa or basmati rice and a dollop of Raw Cilantro-Lime Chutney. I also have plenty more recipes for easy weeknight dinners in my Nourishing Meals cookbook and Whole Life Nutrition Cookbook!

I love to serve this baked chicken and potato dish with a big green salad or some sort of raw kale salad. 

I know potatoes have received a bad rap for years, but did you know that potatoes contain high levels of potent antioxidants similar to levels found in dark cherries, strawberries, plums, and apples? In fact, the darker colored potatoes like the purple varieties contain the highest level of antioxidants....not surprisingly! All potatoes contain anti-inflammatory antioxidants like phenols, carotenoids, flavonoids, and anthocyanin compounds. Potatoes are also an excellent source of easily digested complex carbohydrates. Including something starchy with dinner can help induce restful sleep. I've seen many people (and experienced this myself) reduce their carbohydrate consumption too much to the point where they cannot fall asleep or stay asleep. For some, including potatoes with dinner might be just the thing! True comfort food! 

Masala Chicken and Vegetable Stew (Nightshade-Free)

I love curry dishes, but curry powder typically contains chili peppers (a nightshade vegetable). If you are following the Elimination Diet and craving curry, try this stew! It's warming, though not as spicy as a typical curry would be. I use garam masala powder, cumin seeds, and turmeric powder to create a flavorful dish without chili peppers. I know it's not authentic at all, but it is totally satisfying if you are on a nightshade-free diet or elimination diet!

Consuming nightshades (potatoes, peppers, eggplant, tomatoes, goji berries) can trigger joint pain, migraines, skin rashes, acne, GI upset, and inflammation in SOME people. Are you sensitive to nightshades? Please share your experiences in the comment section below. If you think nightshades might be an issue for you, the best way to determine that is to do an Elimination Diet.

Garam masala is a staple spice blend at our house. I use it a lot to flavor roasted vegetables, or garbanzo bean dishes. Garam means warm, and Masala means spice blend. Garam masala typically contains cardamom, cinnamon, cloves, cumin, black pepper, and coriander.

Super Immune-Boosting Chicken Soup

Your grandmother was right…chicken soup is one of the best medicines when you are sick. In fact, you might want to consider gathering ingredients for homemade chicken soup before reaching for that over-the-counter cold medicine. Soup made from whole chickens is rich in carnosine, which has been shown to reduce oxidative lung damage from viruses, including H1N1 and H9N2! Beyond this, does't it just feel good to sip on a warm, brothy soup when you are under the weather?

I've created a chicken soup recipe with even more immune-boosting ingredients, such as the herb astragalus. You can find it at your local herb store or in the bulk herb section of your local health food store. You can even order it online. I crave astragalus in the winter time. If I ever feel the inkling of a cold or flu I start taking the tincture a few times a day.

I've also added plenty of fresh ginger, garlic, shiitake mushrooms, and some red chili flakes. Did you know that both the astragalus and shiitake mushrooms stimulate natural killer cells, whose job is to directly attack viruses and harmful bacteria? The ginger and chili flakes give the soup some heat to stimulate the sinuses to drain. Ginger is also a broad-spectrum antimicrobial and is an amazing anti-inflammatory herb. We use it to make healing root teas often at this time of year. You can read more about the benefits of ginger and shiitake mushrooms in this post.

Simple Slow-Cooked Chicken Curry

The days are getting shorter, colder, and busier! Having simple, nourishing meals ready to eat when you get home from work or school is so important. Now that the weather has changed, I've been using my slow cooker more often. This chicken curry recipe is so simple that I almost didn't post it! I've made it a number of times in the last few weeks. Too many actually, because now my children are starting to complain!

Today I forgot to add the tomatoes which caused the stew to lack some flavor and "oomph!" Adding something acidic, like tomatoes, helps to balance flavors. A little freshly squeezed lime juice can remedy a lack of tomatoes though!

You can add different vegetables to the pot if desired, just make sure to cut them large enough so they maintain their shape and don't turn to mush during the long cooking time. Try sweet potatoes, rutabagas, potatoes, or chunks of peeled and cubed pie pumpkin! If you want to add zucchini or red bell pepper then add them in during the last 30 to 60 minutes of cooking (less time if you have your slow cooker set on high, more if it is set on low).

Chicken Fajita Salad with Spicy Avocado Dressing

When summer's produce is in abundance we like to create meals that revolve around it, like this one. If you are vegan or vegetarian you can substitute cooked blacked beans or sautéed tempeh for the chicken. I think you'll find the Spicy Avocado Dressing rather addicting! Tom and I like to make a batch of this dressing with the whole jalapeño—seeds and all, but for the children we make it without the seeds.

Did you know that eating a small avocado with a meal containing carotenoids (found in the tomatoes, peppers, and salad greens) helps to absorb these beneficial compounds? Carotenoids, like beta-carotene, alpha-carotene, gamma-carotene, lycopene, lutein, zeaxanthin, and beta-cryptoxanthin all need to be consumed with fat to optimize absorption in the intestines. One also needs to have a functioning small intestine for this to occur (gluten, antibiotics, yeast overgrowth, and environmental toxins can damage the gut and impede absorption of fats and fat-soluble nutrients). Once in the body these carotenoids act as powerful antioxidants mopping up free radicals. Some of these carotenoids can also be converted into vitamin A (all-trans-retinol). We need vitamin A to assist with gene transcription, proper development of an embryo, various reproductive processes, night and color vision, skin health (acne), cellular communication, and proper immune function. Vitamin A is found in liver, meat, and dairy products. In order to convert carotenoids from plants into vitamin A we need to have adequate zinc and proper thyroid function as the T3 thyroid hormone helps in the conversion process. When pregnant and lactating the need for preformed vitamin A increases quite a bit so be sure to consume enough carotenoids from plants and vitamin A from animal sources, or if you are vegan, be sure to consume enough iodine, zinc, and selenium-rich foods for proper thyroid function so you can properly convert carotenoids from plants into Vitamin A.

Simple Whole Roasted Organic Chicken with Garlic & Herbs

We like to roast a whole, organic chicken on occasion for family meals. In the wintertime I will serve it with sautéed winter greens, such as kale and collards, a few spoonfuls of raw sauerkraut or cultured vegetables, and roasted root vegetables. In the springtime, I like to serve it with a light quinoa radish salad with fresh parsley, lemon, and chopped sorrel or napa cabbage. The next day I pull the meat off the bone and use it to make chicken salad, chicken pot pie, or toss it into soup.

So nothing goes to waste, I put the bones and skin into a stockpot along with a chopped onion, celery, carrot, garlic, peppercorns, fresh herbs, a piece of kombu, and a little cider vinegar; cover with water, and simmer for about 6 hours. This creates the most wonderful, nutritious, healing soup stock. You can freeze it in quart jars and use it everywhere stock or broth is called for in a recipe.

We always use organic chicken, but prefer to use organic chicken that is also local and pastured. What's the difference? Well, organic chickens can still be mass produced in large open hen houses. They are fed an organic grain feed and sometimes have access to the outdoors. Non-organic chickens are generally raised in cramped quarters and fed non-organic grains, which are most likely genetically engineered. (I won't even get into antibiotic use here). Pastured chickens can be ordered online but usually you will be able to find a farmer who sells them locally. We have quite a few around us, in fact you can find them in the frozen section of our local food co-op and health food store. Pastured chickens are usually fed some organic grain but also eat a diet rich in vegetable scraps, bugs, grasses, and moss creating a healthy balance of omega-6 and omega-3 fats. They also have plenty of fresh air, sunshine, and space to move.

Healing Nettle Chicken Stock

Stocks or broths can be used in many different ways, well beyond soups. Homemade stock is far more nutritious than store-bought stock, even the organic brands. For one, commercial stocks, whether chicken or vegetable, use many different "natural" flavorings. What is a natural flavoring anyway? It can be anything, but most often it is a man-made chemical, often containing MSG (free glutamic acid). Did you know that the FDA classifies MSG as "natural" and by using other terms such as "natural flavoring" or "yeast extract," manufacturers can somewhat deceive label-reading consumers into buying their products? The flavoring industry is a billion dollar industry. Most of us won't buy a product that doesn't taste good. Humans have receptors on their tongues for glutamate, the amino acid we recognize as the common "meat" flavor in foods. Using MSG in foods such as chicken stock is a way to cut corners and create a cheap food for a profit. And unfortunately, MSG is a neurotoxic substance causing headaches and in large amounts, possible damage to the brain (in B6 and magnesium deficient people). By making your own stocks using high-quality ingredients, you create so much flavor you would never need to add anything else to them.

Here is an ingredient list for an organic chicken stock made by a well-known company: Organic chicken broth (filtered water, organic chicken), Organic chicken flavor (organic chicken flavor, sea salt), Natural chicken flavor (chicken stock, salt), Sea salt, Organic evaporated cane juice, Organic onion powder, Turmeric, Organic flavor.

Now let's look at the ingredient list for a homemade stock: Organic chicken carcass, onions, garlic, leeks, celery, carrots, parsley, rosemary, thyme, black peppercorns, Herbamare, and fresh nettles.

Healing Chicken Ginger Soup

I have been making this soup a lot these days. It is spicy, warming, and healing....just perfect to help kick this cold I've had. First I make a simple broth using bone-in chicken breasts, a bunch of chopped fresh ginger, a whole head of garlic, fresh lemongrass, and a few cups of chopped shiitake mushrooms. Once this has simmered for a few hours, I strain it and add fresh vegetables, the cooked chicken, and some Thai rice noodles into the pot. We top each bowl with chopped napa cabbage, basil, and cilantro. And for the grown-ups only, sliced fresh Thai chiles!

Shiitake mushrooms provide polysaccharides that stimulate white blood cell function allowing them to be more efficient at combatting bacteria and viruses. Ginger is healing on many fronts. It is anti-microbial, anti-viral, and a natural antibiotic, killing bacteria and viruses both internally and externally. It can help soothe a sore throat, eliminate congestion, and help combat fevers and chills.

The soup itself is not too spicy and perfect for young children to eat. All of our children love this soup and have fun adding all of the toppings, except for the chiles. The broth is very nourishing and will have you feeling good almost immediately. I've been making double batches lately so I can have leftovers. Hot, clear foods are very beneficial for colds and upper respiratory infections. Try hot tea with ginger and lemon, warm quinoa porridge, or my Healing Quinoa Cabbage Soup. Cold foods can increase congestion so it is best to avoid them until you are feeling better.

How to Make Gluten-Free Gravy

Making gluten-free gravy is so simple. No need to add butter and make a roux. I have a few tips for creating rich, flavorful pan juices from cooking a bird, whether it be a turkey or chicken. These photos use a local, pastured, organic chicken, but I cook a whole turkey the same way using a larger stainless steel roasting pan. And if you want nothing to do with cooking a turkey this year then check out my recipe for this vegetarian main dish: Butternut Squash Casserole with Sage and Shallots.

To create rich pan juices, place your rinsed bird in a glass baking pan (9 x 13-inch for chicken or 10 x 14-inch for turkey). Chop up a large onion and a few stalks of celery. Toss them with a few teaspoons of Herbamare. Fill the cavity of the chicken with the celery and onions. If you are cooking a turkey you can use your favorite gluten-free stuffing recipe. I use my Wild Rice Stuffing.

Place the remainder of the celery and onions around the bird in the bottom of the pan. Add plenty of sprigs of fresh herbs, such as rosemary, thyme, sage, and marjoram. Add a few chopped carrots and a whole head of garlic, cut in half cross-wise.

Chipotle Chicken & Rice Stuffed Squash

I think I'd be missing the blogging boat if I didn't post a stuffed squash recipe this Autumn! This recipe veers away from the usual wild rice or quinoa mixed with nuts, cranberries, apples, and herbs. Not that those combinations aren't perfectly comforting and festive this time of year....but I was thinking of something a little spicier.

I was snuggling my 5 year old daughter after school yesterday and at the same time was trying to think of something for dinner. We are in desperate need of a large grocery shopping trip but before I embark on one of those adventures I like to use up whatever ingredients might be lurking around our pantry and refrigerator. I had a cooked chicken breast in the fridge from a whole chicken I cooked into soup the other day and a pot of brown rice on the counter. The peppers I purchased at last Saturday's market and the kale was from our garden.

I like to use Bionaturae Strained Tomatoes any time I would generally use tomato sauce. This is because it comes in glass and not a can. Canned tomatoes are still lined with plastic and can leach potentially dangerous chemicals, such as BPA, into the tomato product. Though it is still debatable how much of these chemicals are actually present.

Asian Chicken Salad with a Soy-Free Dressing

With school starting and all of the after-school activities that go with it, our schedules have been very full lately. Posting to my blog seems to be on the back burner for now. Though I recently created this very easy salad recipe that I wanted to share with you. The soy-free dressing is scrumptious and the salad can be prepared in a snap. It actually stores well in the fridge in separate containers ready to go for a quick lunch!

I make often make my Asian dressings and marinades using Coconut Aminos since we have one family member who cannot tolerate soy at all. It is dark and rich and very similar to tamari though with a hint of sweetness. I also used coconut vinegar in this recipe though you could substitute brown rice vinegar if need be.

All of the greens in these photos are from our garden except the cabbage. I ran out of space this year and didn't plant any cabbage! Our garden has been thriving this year and we now have a forest of tender kales, collards, bok choy, chard, and lettuces. It is so much fun to walk out the back door and harvest your lunch!

For info on how to cook chicken so it is tender and shreds easily, please visit my Chicken & Wild Rice Salad post. You can use a whole chicken or chicken parts (thighs, breast, wings). I used about eight chicken thighs with the bone and skin today and now have a few quarts of rich chicken stock. I freeze the stock in quart jars to use in soups later on.

Reminder: If you would like to participate in this month's Go Ahead Honey it's Gluten Free roundup on Packing a School Lunch then email me your recipe link and attached photo by September 27th, 2010. I have received some great entries so far! At the end of this month I will put all of your photos and recipe links into a blog post to share.

Minty Chicken-Zucchini Kebobs

Since it is grilling season, I thought it would be fitting to offer an easy, crowd-pleasing recipe for these sultry summer evenings. Our garden is overflowing with fresh mint and zucchini right now and I'm imagining that these ingredients are readily available for you too right now. Of course most fresh garden veggies would do well here. Think cherry tomatoes, peppers, and chunks of red onions.

Although I don't use an exact recipe when making the marinade for these, you can use my recipe for Pepper-Mint Dressing and Marinade. I use all of the same ingredients, just without measuring. Cooking is much more fun this way. ;-)

Chicken & Wild Rice Salad with Tangerines & Hazelnuts

This simple grain salad is something I like to make when I cook a whole chicken for soup. I will save some of the breast meat for enchiladas or salads like this one. Now, if you are vegan please read on to see what I do to make this salad sans meat.

First off let me say that this recipe is really for me, my kids don't like it. Ahh, it's all mixed together! That said, my boys, 2 years, are still young enough to eat anything; their palettes are not as discerning as my 5 and 8-year old daughters are. So yes, they will eat some but not much. My best bet is to leave all of the ingredients separate: salad greens, plain wild rice, chicken, hazelnuts, and tangerines in separate groups on a plate. They love it all this way! And since Tom is vegan, has been for 29 years, I make a double batch of the salad and put chicken in half and garbanzo beans in the other half.

I really enjoy the sustainable energy from this super nutritious grain salad, especially after a long morning workout. It keeps me going all afternoon! Wild rice is high in protein and fiber and has a simply delicious, nutty flavor. Combined with tangerines, chicken, hazelnuts, and green onions, you have yourself a balanced lunch!

Spiced Chicken and Rice Stew Recipe

When the weather cools, having recipes for warming, nourishing, gluten-free soups and stews is essential. This chicken and rice stew can also be made vegan by replacing the chicken with kidney beans or pinto beans. Sometimes I make two versions of the same meal for the vegan in our house, though other times we usually have enough leftovers to have a complete meal.

If you are interested in reading more on Celiac Disease and the myriad of nutritional considerations that go along with it then check out Tom's review article that was recently published, entitled, Digestive and Nutritional Considerations in Celiac Disease.

Today's recipe can be made in a snap if your rice is precooked. We almost always have leftover cooked grains hanging around the kitchen which makes dinners go quickly and easily. I like to use short grain brown rice in this stew but I imagine long grain rice or even quinoa would work too.

Serving some sort of raw veggie salad with a stew like this helps to digest the meal. A quick cabbage slaw made from chopped savoy cabbage, grated carrots, chopped parsley, and fresh corn off the cob is quite delicious. I make a dressing that is almost identical to the dressing I use for my Spring Slaw, only replacing the apple cider vinegar with champagne vinegar.

Balsamic Roasted Chicken with Figs and Sweet Onions

Every now and then I will bake a whole, organic chicken for dinner. Since figs and sweet onions are in season right now I am finding more creative ways to use them!

Roasting the figs and onions with the chicken brings out mouth-watering sweet and savory flavors in the juices. The onions practically melt in your mouth after 2 hours of roasting. To serve, slice the chicken and drizzle with the juices, onions, and figs. I serve this over brown rice but cooked quinoa or steamed, mashed winter squash would be equally as delicious. We also like to add a few green olives on the side as a treat. :)

This recipe would also be delicious served with my Zucchini Bake and a green salad with my Everyday Salad Dressing. Or try it with this Soaked Whole Grain Flatbread recipe.

Slow Cooked Chicken Tacos plus more Meal Ideas!

This past Thursday I had a cooking class. A dessert class to be exact. There is a lot to prepare the day of a cooking class. Not only do I need to make sure I have all of my recipes printed and ready to go, I also need to pack up most of my kitchen to go with me. Then there is the shopping, class, and clean-up. But when there are children involved, and in my case, four of them, I also need to prepare dinner and make sure the house is in order for the babysitter.

And to top it all off, Tom was away in Washington DC attending a Functional Medicine Conference on restoring gastrointestinal equilibrium. Needless to say, he couldn't be there for the class like we had planned. I am sure his time was well spent though!

So dinner? Something easy, make-ahead sort of deal that doesn't require much effort for the sitter. My mind was spinning Thursday morning as to what to make. Bean Soup. No, too hot. Salmon and potatoes. No, too much timing and work for someone else to do. Okay, I got it. I'll slow cook chicken in the oven earlier in the day and shred it for tacos. Make brown rice, cut up cabbage and avocados. Set out tortillas. Done.

It worked and was delicious, though I didn't measure my amounts so my recipe below is just a guesstimate. Though I think with this type of recipe you can't go wrong. Just use your intuitions when measuring. It will be great! :)

We have been enjoying these for lunches the past few days. I added chopped napa cabbage, diced avocado, cherry tomatoes from our garden, chopped cilantro, and a squeeze of lime. I snapped these photos yesterday at lunchtime. Read below for more meal ideas.

Slow Cooked Chicken Taco Filling

This recipe can be made ahead of time and then reheated when needed. Extras can also be frozen if needed. I think this recipe may work in a crock pot though I haven't tried it. Use this to fill corn or rice tortillas. Or, one of my favorites, napa cabbage leaves! Add in brown rice, avocado, a squeeze of lime, and cherry tomato halves. Enjoy!

1 Ancho chili, seeded*
1 cup boiling water
4 cloves garlic
½ teaspoon (add more for a kick) chipotle chili powder
1 to 2 tablespoons ground cumin
3 teaspoons sea salt or Herbamare
3 pounds uncooked chicken breast and/or thigh meat
1 medium onion, diced
3 cups tomato puree*
few tablespoons extra virgin olive oil or grapeseed oil

Preheat oven to 325 degrees.

Place the ancho chili in a small bowl and pour the boiling water over it. Let soak for 5 to 10 minutes. Then place the chili and soaking water into a blender with the garlic, chipotle chili powder, cumin, and salt. Blend on high until pureed.

Place the pureed chili mixture into a large casserole dish with the remaining ingredients. Cover and bake for 1 hour. Remove cover, stir, and bake for 1 more hour uncovered.

After it is done, use the back of a large spoon to mash the chicken until it begins to fall apart. Taste and add any extra salt or seasonings to bring it up to flavor.

*Notes: I use Bionaturae Strained Tomatoes. Ancho chilies are dried poblano peppers. I buy mine in the bulk spice section at my local co-op.

I have recently been asked a number of times for more main dish meal ideas. I do have many, but it is not always practical to stop right before a meal to take a photo or 2 or 3 or 4. If I had more time, and didn't have hungry children waiting for dinner, I probably would post more main dish meals.

Tonight I made an easy dinner of baked halibut, penne pasta (Tinkyada brand), and a quick sauté of veggies from our garden (walla walla onions, summer squash, collards, and kale). Nothing fancy, just simple ingredients, but very nutritious and satisfying.

For the halibut, I grabbed a few small handfuls of herbs from my garden (oregano, marjoram, rosemary, parsley, and chives). I minced these with a few cloves of garlic. After sprinkling the halibut fillet with Herbamare (or sea salt) and black pepper, I added a nice layer of the minced herbs. A few dashes of olive oil and a couple of lemon slices topped it all off. Baked in the oven at 425 until done, about 15 minutes.

Other Main Dish Meal Ideas:

I cook a large pot of beans about once a week. A different bean each week. Black, pinto, pink, or garbanzos usually. Then I incorporate the cooked beans into a meal. Maybe burritos one night, rice and bean bowls for lunch the next day, or a bean soup if it is chilly.

Got any great main meal ideas to share? I am sure others reading would love to hear. If you feel so inclined you can post your ideas in the comment section below. Happy Cooking!

Here are a few other easy meal ideas from my blog:

Halibut and Potato Chowder

Thai Fresh Green Curry

Bean and Rice "Breakfast" Bowls with an Avocado Sauce

Yellow Split Pea Dal

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Ideas for Gluten-Free Breading

I have been asked a number of times for ideas to bread chicken breasts, fish, and vegetables - gluten-free.

Tonight I thought I would offer some ideas on this topic, some of my own and some gleaned from my fellow foodies.

Tom was in Seattle this evening doing a food demo and talk at the IBS Treatment Center. So what is a mom of four little ones to do when dad is out of town? Make dinner quick and without a fuss. Yesterday I walked to the grocery store with the boys in the baby jogger (which is not all that close to our house) and bought organic fruit, cat food, and a few organic chicken breasts. Okay, I know Michael Pollan does not approve of Rosie's Organic chicken breasts; if you have read the Omnivore's Dilemma you'd know why. But the thought of thawing out one of my local, organic, pastured chickens sounded like too much of a hassle. Then to remove the breasts from the bone, no thank you. I just don't have time.

I cooked a pot of quinoa, sliced up two chicken breasts, and had the girls pick some greens from the garden in no time.

To make it really easy and fast, I breaded the chicken in a non-traditional way: place all of the ingredients over the cut meat and toss together!

Here is the combo I used tonight:

I made sure my chicken breast slices were wet (with water) before adding these ingredients. This helps the flour adhere to the meat.

-superfine sweet rice flour
-sea salt
-dried oregano
-dried thyme
-onion powder
-paprika
-black pepper

Other Ideas for Gluten-Free Breading:

• Polenta (coarsely ground cornmeal) ground in the food processor with your choice of dried herbs and salt
• Corn flour
• Sweet rice flour
• Brown rice flour
• Crushed potato chips (I have never used this but learned it from Shirley's GFE site)
• Crushed Brown Rice Crispy Cereal (I learned this today from Alison's Sure Food Living site - in the comment section!)
• Crushed corn flakes
• Bread crumbs made from dried out GF bread slices (pulse dried bread slices in a food processor to get crumbs)
• Coconut flour (or coconut flour mixed with shredded coconut)

There are a few methods for breading. Some chefs like to toss the food (meat, fish, tofu, veggie) in a starch such as arrowroot powder and then do an egg wash, then, finally toss to coat in the breading of choice.

I have done it this way with great results (an egg-free version): Toss your food item in a thick non-dairy milk (or dairy if you prefer), then toss in an egg-free wash made up of a semi-thick mixture of water and arrowroot powder, and then finally toss in the breading of your choice.

To sum it all up:

1. Choose your breading and pulse it in the food processor with salt, pepper, and your choice of herbs and spices. Set aside in a large bowl.

2. Dip your food into a dry starch or thick milk.

3. Then dip your food into an egg wash or arrowroot (egg-free) wash.

4. Finally, dip your food into the breading of your choice.

5. If using the stove, have your pan hot and ready (wait to add the oil until you are ready). I use grapeseed oil or coconut oil for cooking at higher temperatures.

6. If baking, make sure your oven is preheated and your pan is ready.

Please let us know if you have anything to add to the breading list in the comments section below. I am sure there are more options that I am not thinking of. Thanks and Happy Cooking!

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Simple Dinners for Busy Days

Although life seems to have eased up a bit now that our twin babies are, well, 15 months old tomorrow, the pace has begun to ramp up. Most days I feel like a sheep dog herding cattle. For example, the other day I was out for a morning walk with the boys while the girls were in school. The boys really enjoy walking for part of it and if were up to Sam, he would walk for miles without stopping. As we neared the duck pond on a wooded trail near our house the boys began to merge onto the trail that leads down to it.

I stop the baby jogger and round them up like two footballs under each arm. Back on the trail again, I walk behind them and keep them on track until we are past the pond.

I feel like we are finally beginning to get back into a rhythm. As life changes, we are constantly adjusting to find our center, then it changes again and a new center needs to be attained. I think it took me at least a year since the boys were born to begin to regain my center.

Now, life happens once again. Driving children to and fro. Play dates, outings, family meals....life. Wonderful life!

Yesterday I barely had a chance to sit down let alone think about what I was going to make for dinner. Tom left for Seattle early in the morning and didn't get back until we had just finished dinner. After I dropped the girls off at school in the morning I went to the gym to workout. Feeling good, I decided to try a class I had not done before. Body Combat. OK, the name says it all. I usually do the yoga-type classes and so felt somewhat like a klutz in this one. But hey, I did it.

A sauna, a shower, and an errand later, Grace gets picked up from preschool. Home, lunch, boys nap, wrap Lily's birthday presents (she turns 7 tomorrow), pick Lily up from school. Home, nurse the boys, sit down with the kids for a little while.

5pm. Time to make dinner. But what and quick? The kids are hungry. Two minutes later I have a plan.

Chicken & Vegetable Stew with Biscuits.

My mom used to make Chicken and Dumplings or Chicken Pot Pie quite often as we were growing up. She always cooked from scratch and made balanced meals for us. Not only were her meals balanced but they tasted good! Those flavors still linger with me to this day. This stew is somewhat a reflection of her chicken pot pie filling.

A few days ago I cooked a whole chicken on the stove to make chicken noodle soup. There was plenty of meat already in the soup when I began to pull the breast meat from the bones so I decided to save it for something else.

I almost always have carrots and celery in the fridge and potatoes and onions in the pantry. If you have chicken or vegetable stock, a little arrowroot powder, and some salt and herbs on hand you are good to go.

From start to finish the whole meal took me 30 minutes to prepare and cook. We were sitting down and eating dinner by 5:30pm! Now I know most of you work or are busy stay-at-home moms that could appreciate a meal like this. A very similar recipe also appears in my cookbook. We served the stew with some gluten-free, dairy-free biscuits made with sorghum flour.

The nice thing about adding the cooked chicken at the end is that this meal can also be made vegan. (Like for Tom who has been vegan now for 28 years!) I took some out before adding the chicken. You could easily stir in a little bit of cooked beans if desired. Tom had it with a large scoop of leftover cooked quinoa.