Girl vs. the Wild
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Girl vs. the Wild is a place where gluten intolerant individuals, and or those who covet an eating lifestyle that is healthy, clean and Paleo inspired, can come.
Girl vs. the Wild
2y ago
Ingredients: (Serves 4)
6-8 zucchinis or 3 extra large zucchinis
4 -6 Tb. fresh pesto (recipe below)
4 boneless/skinless chicken breasts pounded flat (about 1/2 inch thick)
1 cup sliced grape tomatoes
4 Tb. toasted pine nuts
Celtic salt and pepper
1 Tb.Coconut oil for grilling chicken
1 Tb. Olive oil to sautee zucchini
2 fresh garlic cloves
Red pepper flakes (optional)
Prepping and Grilling Chicken:
I pound my chicken breasts until they are flat and about 1/2 inch thick. I like my chicken to cook evenly, and this seems to help me achieve my goal. Once pounded I season with Celtic salt and ..read more
Girl vs. the Wild
2y ago
Ingredients: 4-5 Roma tomatoes cut into chunks
Two sliced cloves of garlic
Can of artichoke hearts sliced
A few tablespoons of extra virgin olive oil
A generous amount of Salt & Pepper
1 teaspoon of sugar
2 tablespoons of Arrowroot Powder ( you may use flour if you are not Paleo) &nb ..read more
Girl vs. the Wild
3y ago
Ok, now here is the secret to making this delicious curry dish so EASY......store bough yellow curry!! Whaaaaat, you say?!! Believe me when I say that the store bought version is shockingly delicious, you might even mistake it for restaurant style; oh and it cuts out so many minutes off your prep time. Now, if you have extra time to spare, and you like cooking your meals from scratch, I have included a link to a homemade curry recipe from Pinch of Yum. For the rest of you who are short on time, Safeway ( at least ours in Petaluma does) now carries a variety of curry paste options which is what ..read more
Girl vs. the Wild
3y ago
Serves 4.
Ingredients:
2 Chicken breast
1 Tb. Arrowroot Powder or Cornstarch
1/4 cup water
2 Tb. garlic chili sauce
1/3 cup Tamari or Low Sodium Soy Sauce
1/3 cup Ketchup
2 Tb. Brown sugar
2 Tb. rice vinegar
1 Tb. toasted Sesame Oil
1 1/2 tsp. garlic powder or 3-4 garlic cloves minced
1/2 tsp. onion powder
1/2 tsp. ginger powder or 2 tsp. freshly grated
1/4 tsp. ground pepper
1 onion sliced into half moons
Garnishes:
toasted sesame seeds
chopped green scallions
Directions:
Boil chicken breasts for 15-20 minutes. Let cool for 10 minutes and shred with two forks. Set aside. Sauté onions on ..read more
Girl vs. the Wild
3y ago
Ingredients:
3 tablespoons extra-virgin olive oil
4 ounces thinly sliced pancetta, cut into 1/2-inch-wide strips
One package Chicken thighs with bone and skin
One package Chicken drumsticks with bone and skinKosher salt
Pepper
12 unpeeled garlic cloves, crushed
6 thyme sprigs, plus chopped thyme for garnish
1 cup dry white wine
1/2 cup (3 ounces) pitted green olives ( I use cocktail olives; rinse olives with water to remove salt)
6 tablespoons unsalted butter
Baby arugula for serving
Directions:
Preheat the oven to 450°. In a large enameled cast-iron casserole, heat 1 tablespoo ..read more
Girl vs. the Wild
3y ago
Ingredients:
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
½ pound apple chicken sausage, sliced
Juice of one lime
Salt and freshly ground pepper
⅓ cup vegetable oil
1 large onion, chopped
3 garlic cloves, minced
1 tablespoon paprika
1 tablespoon tomato paste
4 cups chicken broth
1 cup water
2 bay leaves
1 tablespoon thyme leaves or 1 bunch fresh thyme
15 oz. can low sodium white beans
1 tablespoon gluten free flour
Parsley for garnish-optional
Directions:
In a large b ..read more
Girl vs. the Wild
3y ago
Ingredients:
Coconut Curry Sauce:
1 tablespoon high heat oil ( grape seed oil)
2 shallots,chopped
1 tablespoon fresh ginger, minced
2 1/2 tablespoons red curry paste
1 14-ounce can regular coconut milk
½ cup reduced sodium chicken or veggie broth
3 tablespoons sugar
1 tablespoon hot chili paste
2 1/2 tablespoons fish sauce
2 1/2 tablespoons Tamari soy sauce
For the Bowls:
6 ounces rice noodles
2 chicken breasts chopped into bite size pieces
1 tablespoon high heat oil
1 onion, thinly sliced
1-2 cup chopped broccoli florets
1 cup shredded carrots
1 cup ch ..read more
Girl vs. the Wild
3y ago
Ingredients:
1 head Cauliflower ( I use yellow Cauliflower)
2 Tb. Grass-fed Butter
½ tsp. Celtic Salt
¼ C. Water
2 T. Grass-fed Butter
1 Small Sweet Onion, diced
½ tsp. Garlic Powder
¾ tsp. Ground Mustard
Cayenne pepper to taste
1 tsp. Celtic Salt
3/4-1 can Coconut Milk
1/4 cup Nutritional Yeast
1 Egg Yolk
Pepper, to taste
2 Tb. grated parmesan cheese ( optional depending on diet restrictions)
2 Tb. grated parmesan cheese for topping
Directions:
Cut the stalks and leaves off of the cauliflower and break it into small pieces. Add ..read more
Girl vs. the Wild
3y ago
Ingredients:
2 large Zucchinis
Celtic salt to taste
Pepper to taste
1/2-1 Tb. Garlic Powder
1/2-1 Tb. Onion Powder
1 lb. ground beed ( 80/20)
1 small diced green bell pepper
1 diced yellow onion
1 cup tomato paste
1 can (16oz) tomato sauce
1/4 cup red or white wine ( I had white wine opened and used that)
2 Tb. chopped fresh basil ( if you have dried only that works too, just use slightly less)
1 Tb. chopped fresh oregano ( if you have dried only that works too, just use less)
1 egg
1 (15oz) container of low fat ricotta cheese
1 (16oz) packaged frozen chopped spinach. thawed and drained
1 lb ..read more
Girl vs. the Wild
3y ago
Ingredients:
1/2 Cup Almond Flour a1/2 Cup 1/2 Cup Tapioca flour 1/4 Cup + 1 Tbsp Coconut flour 3/4 tsp. Celtic Salt1 egg
1/4 Cup Olive Oil (I like using garlic olive oil)
1/3 Cup Coconut Milk
1 tsp. Honey
Toppings:
Thinly sliced red and green peppers
Sliced black olives
Sliced white mushrooms
Salami
Broccoli tops (steamed)
Zucchini slices
Sliced red onion
Artichoke hearts
Marinara Sauce (recipe below)
Shredded mozzarella cheese
Barbecue sauce
cilantro
Directions:
Preheat the oven to 450 degrees.
Place the almond flour, tapioca flour, c ..read more