So lately I have gone all wifey and have been baking and cooking more. I am starting to really love creating a yummy dish! I found a website that pretty much is heaven on earth for a gluten and dairy intolerant person like myself. It is called Elana’s Pantry (http://www.elanaspantry.com). She cooks with all raw foods, like agave nectar and almond flour. There are easy to make and far more healthy than most recipes. Here are a few I have made recently.
This one I made tonight:
Agave Lime Chicken
1 whole chicken
1-3 tablespoons olive oil
¼ cup agave nectar
1 tablespoon celtic sea salt
3 limes
2 onions
1 head garlic
dash cumin
dash chili powder
- Rinse the chicken and pat dry
- Place chicken in a 9 x 13 baking dish breast side down
- Drizzle with olive oil and agave, then sprinkle with salt, cumin and chili powder
- Stuff one lime into the cavity of the bird
- Cut the other 2 limes and place in the pan
- Cut the onions in half and place in the pan (I left the skin on)
- Leaving the skin on the garlic, break the head apart and scatter the cloves around the pan
- Bake at 350° for 45+ minutes until the skin starts to brown
- Remove chicken from oven and raise heat to 450°
- Turn the chicken over so that breast side is now up
- Bake for an additional 15 to 25 minutes or until thigh temperature is 170°-180°
- Remove chicken from oven
- Carve chicken and drizzle with pan juices before serving
The next recipe is freaking delish. I have made it twice already this week.
Gluten Free Apple Crisp
2 cups blanched almond flour
½ teaspoon sea salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ ⅓ cup grapeseed oil
¼ cup agave nectar
1 tablespoon vanilla extract
5 medium apples, peeled, sliced, then chopped in half width-wise
1 chicken (2 to 3 pounds)
¼ cup grapeseed oil
¼ cup balsamic vinegar
1 tablespoon celtic sea salt
4 apples, cored and sliced
4 sprigs rosemary
- In a large bowl, combine almond flour, salt, cinnamon and nutmeg
- In a smaller bowl, combine oil, agave and vanilla
- Stir wet ingredients into dry
- Place apples in a 2-3 quart glass baking dish
-
SprinkleCrumble topping over the apples - Cover and bake at 350° for 50 minutes on low rack
- When apples are soft and their juices bubble, remove cover and bake 10 more minutes to brown crisp
- Serve warm
Last but not least:
Rosemary Apple Chicken1 chicken (2 to 3 pounds)
¼ cup grapeseed oil
¼ cup balsamic vinegar
1 tablespoon celtic sea salt
4 apples, cored and sliced
4 sprigs rosemary
- Rinse the chicken, pat dry with a paper towel and place in a 9×12 inch glass baking dish
- Drizzle with oil and vinegar, then sprinkle with salt
- Arrange the apples around the chicken in the baking dish
- Place the sprigs of rosemary under the chicken
- Bake at 350° for 90 minutes, until browned on the outside
- Serve
YUM! All three look so good. I will have to try them. Gluten free cooking is soooooo good for you too!
Delish! I want to come to your house for dinner! ;)
Yay!!!! You are the official Master Chef when you are here:) xo