Fariss and Eva Ryan

MY FAVORITE GLUTEN-FREE, DAIRY-FREE RECIPES

Fariss and Eva Ryan
MY FAVORITE GLUTEN-FREE, DAIRY-FREE RECIPES

October 16, 2016

One year ago, almost exactly, I ended up in the hospital after months of gut discomfort and more than a few episodes of being sick all night. One of my best friends, Chantel was about to get married and I, her bridesmaid, had stayed up all night tossing my cookies. We were the joke of the hospital emergency room floor, bride and bridesmaid the day before the wedding, in the hospital. They sent me home with one diagnosis: gastritis, along with a list of foods I was to avoid and some heavy-duty anti-nausea medication.

I tried my hardest, but it seemed that I would still end up sick as could be every other week. In January, Fariss and I went to visit his parents in Washington. Thank goodness my mother-in-love is an incredible natural-path health practitioner. She put Fariss and I on a strict no-gluten, no-dairy diet and gave me supplements to help heal my gut without the nausea medicine.

It has been 10 months since then, and I have had both a miraculous and also a hard worked for healing of my stomach. My journey has lead me to believe that there is so much in the world that can be healed naturally with diet changes and natural assistance for your body. I continue to eat gluten-free, dairy-free as a preventative measure towards health and wholeness. 

I have come to experience more than just a few of my friends put on the same health journey. I know that it can be frustrating and you can feel very alone. There were weeks in January where all I ate was salads and I cried every day at the discomfort I felt when eating. I can almost cry now while thinking about it, as it was the worst pain I'd ever experienced in my life. I had felt like the joy of eating, that I so highly treasured, seemed ripped from me. 

So in this post, I would like to share some of my favorite recipes that have brought so much joy back into my eating and have made me healthy and very much alive at the same time. I pray that each person that uses these recipes would experience miraculous healing power and also the joy that comes with eating the tastiest of meals. 

-eva

 

 

Chicken Nuggets

1 lb boneless chicken breast

¾ cup coconut flour

½ tsp Salt

1 tsp paprika

2 tsp garlic or onion powder

2 eggs beat or ¾ cup oil

Requires: baking sheet, oven, parchment paper

1. Preheat oven to 400* and line baking sheet with parchment paper.

2. Mix together the coconut flour, garlic/onion powder, paprika, and salt.

3. Wash and cut chicken into bite size pieces.             

4. Coat chicken in beaten eggs or oil. Then coat chicken in breading mixture and place breaded chicken on baking sheet.

5. Bake chicken in oven for 25 minutes at 400*F.

6. Remove from oven and serve with veggies, potatoes, and honey mustard or other condiments.

(You can slice up veggies (carrots, beets, sweet potatoes) and potatoes, coat in olive oil, salt, and pepper, and place in oven while the chicken is cooking. Adjust time depending on the amount of veggies included.)

 

 

Perfect Chocolate Chip Cookies

½ cup coconut sugar

1 large egg

1 cup cashew or almond butter

1 tsp baking soda

1&1/2 tsp vanilla extract

1 pinch of salt

2/3 cup dairy free mini chocolate chips (Enjoy Life brand is best)

Makes 1 dozen

Requires: baking sheet, oven, parchment paper

1. Preheat oven to 350*F and line baking sheets with parchment paper.

2. In a large bowl, mix coconut sugar and egg until incorporated. Add cashew/almond butter, baking soda, vanilla extract and salt. Mix until batter well. Stir in chocolate chips.

3. Using a spoon or cookie scoop, roll batter into 1 inch balls and place on parchment paper and cookie sheet.  

4. Bake for 8-10 minutes and let cool on cookie sheet for 5 minutes before serving.

Best served with dairy-free ice cream (Favorite brands are: Nada Moo, Coconut Bliss, and Ben & Jerry’s)

 

Eva’s Butternut Squash Indian Curry

3 cups chicken broth

Water

4 cloves garlic, minced

1 butternut squash, diced and cubed

1 onion, sliced

4 potatoes, sliced

4 carrots, sliced

1 lb boneless chicken breast, cut into long slices

1 tbs. curry powder

1 tsp cardamom

1 tsp cumin

1 tbs. chili powder

1 tbs. salt

chili flakes or chili sauce for added spice

2 tbs. coconut or olive oil

2 cans coconut milk (BPA free)

3 cups basmati rice- cooked on the side in rice cooker or on stove

1. Sauté butternut squash with 1 tbs. oil in large cooking pot over medium high heat. Sauté butternut squash cubes until they can be pierced with a fork.

2. Pour 3 cups chicken broth over the squash. Add water to the chicken broth and squash until tops of squash is covered with liquid, but no more than that.

3. Boil the butternut squash in the pot until it is soft and can be mashed with a potato masher/ fork.

4. While squash is boiling, sauté in a pan 1 tbs oil the chicken, garlic, onions, potatoes, and carrots until slightly golden. Start cooking rice at this time if not already prepared.

5. When squash is soft in large pot, mash squash until the squash has a consistency of mashed potatoes.

6. Open the 2 cans of coconut milk and add to the curry. Stir until combined.

7. Add the sautéed veggies and meat to the squash curry.

8. Add curry, cumin, chili powder, salt, and cardamom to the mixture. Add chili flakes or chili sauce for spice.

9. Simmer for 10 minutes.

10. Serve curry over rice.

 

 

 

Bacon Wrapped Asparagus

1 lb asparagus

½ tsp pepper

1 tsp olive oil

12 slices of bacon

2 cups rice- cooked on stove or in rice cooker

Required: Oven, baking sheet, parchment paper

1. Preheat oven to 350*F. Line baking sheet with parchment paper.

2. Wash and cut off ends of asparagus. Place in bowl.

3. In bowl, drizzle oil over asparagus and mix in pepper.

4. Take 3-4 asparagus and together, wrap bacon around them. Place on baking sheet. Repeat until all bacon and asparagus is used up.

5. Place in oven and bake at 350*F until asparagus is crinkly can be pierced with a fork.

6. Serve over rice.

 

 

Crumble

1 cup gluten free oats (oatmeal is naturally gluten free, but some can be cross-contaminated with other grains, so make sure to check packaging)

1/3 cup pecans, crumbled

½ tsp salt

½ cup almond meal

1 tsp melted coconut oil

1 tbs. coconut sugar

3 cups blackberries or other type of berry

2 tbs. honey

1. Preheat oven to 350*F.

2. Heat berries in a pot over low heat on the stove. Mix in honey. Set aside.

3. In a large bowl, combine oats, pecans, salt, almond meal, coconut oil and coconut sugar for the crumble.

4. Pack half of the oats mixture into the bottom of an oven safe pie dish with your fingers. Pour the berries mixture over the oats. Use the rest of the oats mixture to crumble on top of the berries.

4. Bake at 350*F for 40 minutes until topping is golden brown.

(If you like do not like the consistency of the blackberry filling, you can add in Pectin for thickness.)