Entrée · Recipes

Macadamia Nut Mozzarella Cheese & Asparagus Stuffed Chicken Breast

Macadamia Nut Mozzarella Cheese & Asparagus Stuffed Chicken Breast
Macadamia Nut Mozzarella Cheese & Asparagus Stuffed Chicken Breast

Macadamia Nut Mozzarella Cheese & Asparagus Stuffed Chicken Breast was a huge hit with my family including my Dad and my brother. The chicken was tender and the asparagus cooked perfectly. We all enjoyed this very much. The original recipe is from Tiffany at www.lecremedelacrumb.com/asparagus-stuffed-chicken. I also modified the recipe a bit and made Macadamia Nut Mozzarella Cheese & Asparagus stuffed portobello mushrooms for my vegan son. He ate 3 portobello mushrooms, he liked it so much! That recipe will be coming soon.

Ingredients for Macadamia Nut Mozzarella Cheese & Asparagus Stuffed Chicken Breast

  • 4 boneless, skinless chicken breasts
  • 1 tbls. olive oil
  • salt and pepper to taste
  • 2 tsp. dried Italian blend seasoning
  • 1 tsp. garlic powder
  • 1/2 tsp. paprika
  • 1 cup macadamia nut mozzarella cheese
  • 1 pound asparagus, ends trimmed
  • 2/3 cup macadamia nut Parmesan cheese
  • 2 tbls. olive oil or ghee
  • 1 dropper of SweetLeaf Stevia drops
  • 1/2 lemon, sliced thinly

Instructions for Macadamia Nut Mozzarella Cheese & Asparagus Stuffed Chicken Breast

  1. Preheat the oven to 375 degrees. Then line a baking sheet with foil for easy clean up!
  2. Next, using a sharp knife, slice each chicken breast horizontally to form a pocket. Be sure not to slice all the way through, but leave a 1/2 inch for the fold.

    Pocket cut in chicken breast
    Pocket cut in chicken breast
  3. Then rub the olive oil on both sides of each breast and sprinkle each side with the seasonings, salt, pepper, garlic powder, paprika and the Italian seasoning. Next, using your fingertips, rub the seasonings into the breast.

    Seasoned Chicken Breast
    Seasoned Chicken Breast
  4. Then open the pocket and add two slices of the Macadamia nut mozzarella cheese. Next place 3-4 asparagus stalks on top of the cheese, then sprinkle with the Macadamia nut Parmesan cheese. Finally use toothpicks to close the pocket.

    Macadamia nut mozzarella cheese
    Macadamia nut mozzarella cheese
  5.  Using a cast iron skillet or oven-safe skillet, heat the olive oil or melt the ghee. Once heated stir in the Stevia drops. Immediately add chicken to the pan and sear for about 2 minutes, then flip each breast over and sear. This process seals the flavors into the chicken.
  6. Next top each breast with the lemon slices.

    Chicken ready to bake
    Chicken ready to bake
  7. Finally bake the breast in the preheated oven for 15 to 25 minutes until chicken is cooked through, the cheese has melted and the asparagus is tender. If desired, spoon the extra sauce from the pan over the chicken. Then remove the toothpicks.

 

Macadamia Nut Mozzarella Cheese & Asparagus Stuffed Chicken Breast
Recipe Type: Entree
Cuisine: American
Author: No Lectin Nana
Serves: 4
Ingredients
  • 4 boneless, skinless chicken breasts
  • 1 tbls. olive oil
  • salt and pepper to taste
  • 2 tsp. dried Italian blend seasoning
  • 1 tsp. garlic powder
  • 1/2 tsp. paprika
  • 1 cup macadamia nut mozzarella cheese
  • 1 pound asparagus, ends trimmed
  • 2/3 cup macadamia nut Parmesan cheese
  • 2 tbls olive oil or ghee
  • 1 dropper of SweetLeaf Stevia drops
  • 1/2 lemon, sliced thinly
Instructions
  1. Preheat the oven to 375. Then line a baking sheet with foil for easy clean up!
  2. Next, using a sharp knife, slice each chicken breast horizontally to form a pocket. Be sure not to slice all the way through, but leave a 1/2 inch for the fold.
  3. Then rub the olive oil on both sides of each breast and sprinkle each side with the seasonings, salt, pepper, garlic powder, paprika and the Italian seasoning. Next, using your fingertips, rub the seasonings into the breast.
  4. Then open the pocket and place two slices of the Macadamia nut mozzarella cheese. Next place 3-4 asparagus stalks on top of the cheese, then sprinkle with the Macadamia nut Parmesan cheese. Finally use toothpicks to close the pocket.
  5. Using a cast iron skillet or oven-safe skillet, heat the olive oil or melt the ghee. Once heated stir in the Stevia drops. Immediately add chicken to the pan and sear for about 2 minutes, then flip each breast over and sear. This process seals the flavors into the chicken.
  6. Next top each breast with the lemon slices.
  7. Finally bake the breast in the preheated oven for 15 to 25 minutes until chicken is cooked through, the cheese has melted and the asparagus is tender. If desired, spoon the extra sauce from the pan over the chicken. Then remove the toothpicks.
Entrée

Butter & Garlic Shrimp

Butter & Garlic Shrimp
Butter & Garlic Shrimp served on Cabbage & Red Onion Sauté

My husband Steve and I spent a year being vegan. It was an awesome learning experience, but we really missed meat. We tried to be more healthy. But the problem was that we both still craved sweets, bread and diet soda (you know all that unhealthy stuff that was considered vegan). Instead of losing weight, we were gaining weight. And the pain of trying to move was getting worse. As I’ve said before, Steve and I both suffer from inflammation, our knees are both painful. At the beginning of May this year we decided to do something different. So we are eating “meat” again and this Butter & Garlic Shrimp is one of our favorites.

This recipe has become one of our weekly meals!

Butter & Garlic Shrimp

Ingredients

  • 4 tablespoons ghee (grass-fed clarified butter)
  • 2 pounds large shrimp, cleaned, deveined and shelled
  • 5 cloves of fresh garlic, minced very fine

Instructions

  1. In a large skillet, melt the ghee. Add the garlic and sauté until fragrant and translucent.
  2. Add the shrimp and sauté until they turn pink, about 5 minutes depending on their size.
Butter & Garlic Shrimp
Cooking Butter & Garlic Shrimp

I serve this with Dr. Gundry’s cabbage & red onion sauté.

Butter & Garlic Shrimp
Recipe Type: Entree
Cuisine: American
Author: No Lectin Nana
Butter & Garlic Shrimp
Ingredients
  • 4 tablespoons ghee (grass-fed clarified butter)
  • 2 pounds large shrimp, cleaned, deveined and shelled
  • 5 cloves of fresh garlic, minced very fine
Instructions
  1. In a large skillet, melt the ghee. Add the garlic and sauté until fragrant and translucent.
  2. Add the shrimp and sauté until they turn pink, about 5 minutes depending on their size.
Entrée · Recipes

Plant Paradox Burrito Bowls

Plant Paradox Burrito Bowls
Plant Paradox Burrito Bowls

Now this is a very important post for me because I love Burrito Bowls! Mexican food is my favorite food so I tweaked my recipe a bit and this is what I created with my son Paul’s help, Plant Paradox Burrito Bowls.

Plant Paradox Burrito Bowls Layers are as follows:

  1. Shredded cabbage
  2. Pressure cooked pinto beans (easy, peasy)
  3. Grass-fed and grass-finished ground beef, taco style
  4. Red onions, chopped
  5. Black olives, chopped
  6. Wholly Guacamole

On to the recipes!

Pressure Cooked Pinto Beans for the Plant Paradox Burrito Bowls

Following Dr. Gundry’s instructions, I soaked 2 cups of beans with 1 1/2 tablespoons of salt for 24 hours. Then I rinsed them thoroughly.

Ingredients

  • 2 cups of soaked pinto beans
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves of fresh garlic, minced
  • 2 cups of water
  • 1 teaspoon sea salt
  • 1 teaspoon oregano leaves

Directions

Sauté the onions and garlic in your pressure cooker with the olive oil, 5 minutes. Add the rinsed pinto beans, the water, salt and oregano leaves. Close and lock the lid and set button to 10 minutes of pressure cooking time. When the time is reached, use the natural method of the steam release. It takes about 20 minutes but well worth the wait. And it is Paradox friendly!

Taco Style Ground Beef for the Plant Paradox Burrito Bowls

Ingredients

  • 2 pounds grass-fed, grass-finished ground beef
  • 2 Tbsp. olive oil
  • 1 cup chopped onion
  • 4 garlic cloves, minced
  • 4 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 2 tsp. salt
  • 1 tsp onion powder
  • 1/2 tsp garlic powder

For an extra kick, add more chili powder!

Directions

Sauté the onion until translucent. Add the remaining spices and saute’ a few more minutes until the mixture is aromatic. Add the ground beef and brown. Then it is ready to serve.

 

Entrée · Recipes

Plant Paradox Danish Meatballs (Frikadeller)

Plant Paradox Danish Meatballs (Frikadeller)
Plant Paradox Danish Meatballs (Frikadeller)

This version of Plant Paradox Danish Meatballs (Frikadeller) doesn’t have any bread in it but the flavor and consistency is spot on! A traditional Danish dish is Frikadellers, Danish Meatballs. My family, including my Dad who is Danish, loves these meatballs. I remember my Danish Grandmother making these for us when we can to visit. Of course, they were loaded with bread and she served them with mashed potatoes, gravy and creamed peas. She would fry them and turn the grease into gravy, traditional Danish food. My Grandfather would only eat meat and potatoes so he died at the young age of 65.

Ingredients for Plant Paradox Danish Meatballs (Frikadeller)

  • 2 lbs. grass-fed grass-finished ground beef
  • 1 medium onion, grated in a food processor
  • 1/8 tsp ground pepper
  • 4 tbsp. cassava flour
  • 1/2 ground cloves
  • 1 1/2 tsp. sea salt
  • 2 pasture-raised eggs

Instructions for Plant Paradox Danish Meatballs (Frikadeller)

  1. Preheat oven to 375 degrees.
  2. Combine all ingredients into a large bowl.
  3. With your hands, mix all ingredients together until the mixture is totally combined.
  4. With a large ice cream scoop, scoop out a large ball.
  5. Form it into a meatball shape.
  6. Place it on a foil lined oven tray.
  7. Once all of the meatballs are formed, add to preheated oven and cook for 15 minutes.
  8. Flip each meatball over and cook an addition 10 minutes.

 

I served them with Dr. Gundry’s Cabbage saute’ and roasted sweet potatoes instead of creamed peas and mashed potatoes. However, my Dad still likes his mashed potatoes. Sometimes you just can’t get an old dog to eat differently.

Thanks for joining me! My goal is to educate and demonstrate how lectin free eating can make you feel better and taste good at the same time! Lectin free basically means no sugar and no grain.

 

 

Plant Paradox Danish Meatballs (Frikadeller)
Recipe Type: Entree
Cuisine: Danish
Author: No Lectin Nana
Danish Meatballs – Frikadellers just like my Grandma made when I was a child!
Ingredients
  • 2 lbs. grass-fed grass-finished ground beef
  • 1 medium onion, grated in a food processor
  • 1/8 tsp ground pepper
  • 4 tbsp. cassava flour
  • 1/2 ground cloves
  • 1 1/2 tsp. sea salt
  • 2 pasture-raised eggs
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine all ingredients into a large bowl.
  3. With your hands, mix all ingredients together until the mixture is totally combined.
  4. With a large ice cream scoop, scoop out a large ball.
  5. Form it into a meatball shape.
  6. Place it on a foil lined oven tray.
  7. Once all of the meatballs are formed, add to preheated oven and cook for 15 minutes.
  8. Flip each meatball over and cook an addition 10 minutes.