These are inspired by a recipe in Diane Sanfilippo’s 21DSD book. Since I can’t link to the recipe, I’ll link to her site with other lettuce wrap ideas.
I cheated a bit and used a prepared rub (below), which I tossed with the ground beef after I cooked it.
I used 1 lb of grass fed organic 85%/15% (lean/fat) cooked in a cast iron pan.
I sauteed bell peppers and cooked brown rice too and served it all with romaine leaves.
Stuff and enjoy.
Once again, it’s the recipe from this month’s Bon Appetit magazine, chicken & dumplings with mushrooms.
My changes were minimal. I used gluten free all purpose flour (Trader Joe’s) instead of wheat flour and used 6 chicken thighs instead of 4 whole legs.
The flavor was UNREAL. It was sooo rich. So delicious. Definitely tasted like it was from a gourmet food mag.
That said, the labor that went into it was also excessive (3+ hours all in). There are several steps that probably could have been omitted or simplified without affecting the outcome of the meal. Not going to be repeated due to the intensive kitchen time, but the leftovers will certainly be savored.
These are nomnompaleo’s Cinnamon and Coconut Pancakes.
I used water instead of coconut milk and omitted the ACV. I also added a bit of liquid NuNaturals stevia. The flavor was good but they were sorta eggy (in texture and flavor). I liked the cinnamon a lot but it definitely needed the added sweetener.
The main problem was that it didn’t yield what her recipe said it would (12 pancakes). My batter made the 5 pancakes you see above, which was basically enough for one serving for one person.