Gluten Free Beef Stroganoff

Beef Stroganoff 

Growing up Beef Stroganoff was a one of my favorites. My mom made it the Brazilian way with table cream and cognac. SO good! But when I started my fitness journey it wasn't something I would really make on a regular basis. The cream was too heavy and it always bothered my stomach as I got older.

I was so excited when I came across this recipe from "Against All Grain". It tastes so good and I just couldn't believe that you could make such a yummy cream from cashews!







Ingredients: 
3 1/2 cups of water
3 oz raw cashews
2 tablespoons of olive oil
2 pounds of ground beef
1 1/4 tsp of salt, divided
1/4 tsp pepper
1/2 large onion, divided
2 pounds of yellow squash
8 oz of mushrooms
1/2 cup dry white wine
1 cup low sodium beef stock
2 1/4 tsp lemon juice
1 3.4 tsp apple cider vinegar
1/4 cup of fresh parsley chopped, packed

Method:
Pour boiling water over cashew pieces and allow to sit until finished cooking the rest of the meal. Cook ground beef in skillet with 1/2 tsp salt and the pepper and onion until cooked through. Remove the browned meat with a slotted spoon, remove the grease from the pan. Add the mushrooms to the pan and 1/2 tsp salt. Saute for 5-7 minutes until salted. Add the wine and let simmer for 5 minutes. Meanwhile, make the squash noodles. Cutt off the ends, then use a vegetable peeler to make noodles all around the squash, leaving the seedy center for something else. Remove the onion and mushrooms from the pan. Pour the beef stock into the panand stir constantly to remove the browned bits from the bottom, add the beef back into the pan and simmer for 5 minutes, while making the cashew cream.  To make the cashew cream, drain the cashews and place them in a blender with water. water, lemon juice, and apple cider vinegar. Blend until very smooth and creamy. Add the cashew cream to the pan  and the parsley and simmer until thickened, about 10 minutes. Meanwhile, steam the squash ribbons for 8 minutes. Serve the stroganoff atop the noodles and mushrooms.

Creamy Sun-dried Tomato Chicken Recipe

This chicken recipe is for a creamy, Clean Eating chicken with sun-dried tomatoes and the chicken is tender and falls off the bones. This recipe is Paleo, gluten free, dairy-free and is good for a Clean Eating diet. It only takes 15 minutes to get started and then most of the cooking is done by your oven while you clean your kitchen, work, play or relax!
This is one of my personal favorite chicken recipes. The sun-dried tomatoes add a lot of flavor and the chicken turns out so juicy and tender. It is a versatile dish that can be made for gathering or just for one or a couple of people. It’s actually pretty impressive for company

I haven't always been a fan of sun dried tomatoes but figured I give this a try because the tomatoes would cook for a while in the crockpot.  To my surprise, I loved it!

We served it over some roasted acorn squash and the boys had it over mashed potatoes. It was AMAZING!


Recipe

Modified from Author: My Natural Family

Recipe type: Clean Eating

Serves: 6

Ingredients

• ¼ C. Unmodified Potato Starch or Tapioca Starch 
• 1 T. Coarse Real Salt
• 1 t. Freshly Ground Pepper
• 8 Chicken thighs, bone-in, skin removed
  
• 3 T. Olive Oil, divided
• 1 Yellow Onion, Sliced thinly
• ¾ C. Sliced Sun-dried Tomatoes (not packed in oil)
• 1 T. Garlic, minced
• 1 t. Italian Seasoning (oregano, thyme, parsley)
• Large Pinch Red Pepper Flakes
• 1 Can (13.5 oz.) Coconut Milk
• 1 C. Chicken Stock or Broth
• Basil, shredded, to top

Instructions

1. Mix together the potato or tapioca starch, salt, and pepper in a medium sized bowl. Toss the chicken thighs in the mixture until fully coated.
2. Heat 2 T. of the Olive Oil in a large oven-proof frying pan or ceramic coated dutch oven. Add the chicken, four pieces at a time, and brown on each side. When the chicken is all browned, remove it and set it aside.
3. Add the remaining 1 T. of oil to the pan and heat to medium/high. Add the sliced onion and saute for 2 minutes. Add the sun-dried tomatoes, garlic, Italian Seasoning, and red pepper and saute for another 30 seconds.
4. Add the coconut milk and chicken broth and bring to a boil.
5. Add the chicken back into the sauce, scooping the onions and tomatoes over the top of the chicken. Try to fit the chicken in a single layer, if possible.
6. Add the chicken and all the liquid to a crock pot and cool on low for 5 hours.
7. Remove from the crock pot and top with shredded basil just before serving.