Crispy Chicken Thighs with Dijon and Dill

Yield: 4 servings

For the chicken:

1 1/4 lb chicken thighs

1 tbsp Dijon mustard

1 tbsp chopped fresh dill

1/2 cup panko bread crumbs

1 tsp olive oil

1/4 tsp salt

1/4 tsp pepper

For the vegetables:

1 1/2 lb radishes, washed and halved

1 lb green beans

2 tbsp olive oil

1/4 tsp salt, more to taste

1/4 tsp pepper, more to taste

2 sprigs dill

1. Preheat oven to 425F. Line 2 baking sheets with parchment paper.

2. Divide vegetables onto two prepared baking sheets. Toss with 2 tablespoons olive oil (one tablespoon for each baking sheet). Sprinkle with salt and pepper.

3. Arrange chicken on sheet pans amongst the vegetables. Rub with Dijon mustard.

4. In a small bowl, mix together panko, 1 teaspoon olive oil, salt, pepper, and 1 tablespoon fresh dill. Divide evenly on top of chicken, pressing down to adhere crumbs to chicken.

5. Sprinkle remaining dill over vegetables.

6. Place in preheated oven and bake for 15 minutes. Carefully stir the vegetables without disturbing the chicken. Cook for 10 more minutes or until chicken is cooked through.

7. Garnish with additional fresh dill and serve immediately.

https://www.rachelcooks.com/2016/06/01/crispy-chicken-thighs-dijon-dill-sheet-pan-dinner/

Stir Fry Green Beans and Ground Pork

Yield: 2 servings

Marinade:

1/4 lb ground pork (or ground turkey or ground beef)

1 tbsp Shaoxing wine (or Japanese sake, or dry sherry)

1 tsp dark soy sauce

1/2 tsp ground ginger

Stir Fry:

1/2 lb green beans

1 tbsp oil

1/4 cup chopped green onion

2 tbsp doubanjiang (spicy fermented bean paste) (or hoisin or oyster sauce)

1 tsp sugar

1. In a small bowl, combine ground pork, Shaoxing wine, dark soy sauce, and ginger in a small bowl. Mix well and let marinate for 5 minutes.

2. Snip tough ends from the green beans and discard ends. Chop into 1/4-inch pieces.

3. Heat oil in a large nonstick skillet (or a wok) and heat over medium heat until warm. Add green onion. Cook until it starts to sizzle.

4. Add ground pork. Cook and stir until the surface is cooked.

5. Add doubanjiang. Continue stirring until mixed well.

6. Add green beans. Stir to mix well, cooking for 1 minute.

7. Cover skillet and turn to medium low heat. Cook until the green beans are cooked through, about 2 to 3 minutes.

8. Transfer to a serving plate and serve warm over steamed rice or boiled noodles.

9. Save the leftovers in an airtight container and store it in the fridge for up to 2 days.

https://omnivorescookbook.com/stir-fried-green-beans

Chicken Korma

Yield: 4 servings

4 large chicken breasts, sliced thin

2 tsp salt, to rub on chicken

1/4 cup coconut oil

1 onion, peeled and sliced

4 cloves garlic, peeled and diced

4 tsp ground turmeric

1 tsp ground cinnamon

2 tsp ground ginger

1/2 cup water

1 cup coconut cream

2 tsp maple syrup (or honey)

cilantro leaves, to garnish

1. Slice the chicken breasts very thin and season with salt.

2. In a large pan, heat the olive oil over medium-high heat. Brown the chicken pieces on both sides. Remove and set aside.

3. In the same pan, cook the onions and garlic over low heat until they have softened.

4. Add the turmeric, cinnamon, ginger, and water. Cook until the mixture has reduced completely.

5. Return chicken pieces to the pan and cook with the lid on for 30 minutes.

6. Stir in the coconut cream and maple syrup. Simmer until the sauce thickens.

7. Serve chicken korma over cauliflower-cilantro rice.

8. Garnish with cilantro leaves.

https://healingautoimmune.com/Aip-chicken-korma-recipe

Almond Flour Biscuits

Yield: 10

2 cups almond flour

2 tsp baking powder

1/2 tsp salt

2 eggs, beaten

1/3 cup butter (or coconut oil), melted

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

2. In a large bowl, mix dry ingredients together. Stir in wet ingredients.

3. Scoop tablespoonfuls of dough onto prepared baking sheet. Form into rounded biscuit shapes (flatten slightly with your fingers).

4. Bake for about 15 minutes, until firm and golden. Cool on the baking sheet.

Banana Coconut Bites

Yield: 15

3 ripe banana, mashed

3 tbsp coconut oil

3/4 cup canned coconut milk

1 tbsp water

2 tbsp coconut manna

1 cup coconut flour

1 tbsp vanilla extract

1 tbsp ground cinnamon

pinch salt

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

2. Mix all the ingredients in a large bowl.

3. Spoon 1-inch drops of the dough onto prepared baking sheet. Bake for about 12 minutes.