gluten free entree

Healthy Slow Cooker Stroganoff

photo by recipe author

Servings: 6
Preparation Time: 30 minutes

2 pounds of venison meat or beef, cut into chunks
1 tablespoon coconut oil
1 large onion, diced
8 ounces mushrooms, sliced
1 cup beef, chicken or vegetable broth
1/4 cup balsamic vinegar
1 teaspoon thyme
1 teaspoon sea salt
1/2 teaspoon black pepper
2 bay leaves
2 cups coconut milk*
2 tablespoons arrowroot starch or corn starch
1 large spaghetti squash cooked (or cooked pasta or rice)

In a slow cooker, combine venison meat, coconut oil, onion, mushrooms, stock, vinegar, thyme, salt, pepper and bay leaves. In a small bowl, combine coconut milk and starch and stir together until smooth. Pour into crock pot. Cook over high heat for 4 hours or low for 8 hours. Serve over warm spaghetti squash, pasta or rice.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

Saucy Beef and Cabbage

photo by recipe author

Servings: 4
Preparation Time: 30 minutes

Entrée:

1 pound ground beef or bison
2 tablespoon coconut oil
1 small head of cabbage, chopped
5 whole rainbow carrots, peeled and diced
1 onion, diced
1 tablespoon garlic, minced
1 teaspoon sea salt
2 teaspoon black pepper
1/2 teaspoon caraway seeds
1/4 teaspoon allspice
1/8 teaspoon ground cloves

Sauce:

1/2 cup tomato paste
1/4 cup water
1 tablespoon coconut oil
2 teaspoon apple cider vinegar

In a large skillet, brown ground beef in coconut oil for about 10 minutes. Add in cabbage, carrots, onion, garlic, sea salt, black pepper, caraway seeds, allspice and ground cloves. Cook for about 15 more minutes, stirring frequently until beef is cooked and vegetables are slightly soft.

In a small bowl, combine tomato past, water, oil and vinegar until smooth. Pour over skillet mixture and cook for another 5 minutes. Let cool for about 5-10 minutes and serve.

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

General Tso Chicken

photo by recipe author

Servings: 4

Preparation Time: 30 minutes

1 tablespoon coconut oil
1/2 cup arrowroot starch
1 teaspoon sea salt
1/2 teaspoon black pepper
2 chicken breasts, cut into chunks
4-5 cups chicken stock or water
2 teaspoons raw honey
2 teaspoons rice or apple cider vinegar
1 teaspoon minced garlic
1 teaspoon ground ginger
2 tablespoons organic fermented soy sauce
1 teaspoon red pepper flakes
5 dried chili peppers

In a large skillet, heat coconut oil, meanwhile in a large bowl, combine arrowroot starch, salt and pepper. Toss chicken chunks in starch mixture until coated. Place chicken chunks in skillet and cook over medium heat for about 10 minutes on each side or until chicken is cooked through.

In bowl with remaining starch, add in about 1/4 cup stock, honey and vinegar and whisk to form a paste. Add paste mixture to skillet. Slowly add in remaining stock while stirring over medium heat. Add in garlic, ginger, organic fermented soy sauce, red pepper flakes, and dried chili peppers. Continue cooking for about 10 minutes or until mixture starts to thicken, stirring frequently. Serve over warm quinoa or rice.

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!