Advanced Cellular Healing Diet Dinner Recipes
Thyme Crusted Roast
1 - 4lbs top sirloin roast;
½ cup grass fed butter
3 tbsp Worcestershire sauce optional;
3 cloves garlic minced;
3 sprigs fresh thyme;
¾ cup red wine;
Sea salt and freshly ground black pepper to taste
Preheat your oven to 350 F.
In a large skillet over high heat, melt 1 tbsp of butter. Sear the roast on all sides for just a few moments, or until the sides are a beautiful golden brown.
Place the roast in a large roasting dish, along with the butter used to sear it. Scatter generous the rest of the buttter on top of the roast, followed by the Worcestershire sauce, if using, and red wine. Sprinkle the garlic over the meat and season to taste with salt and pepper. Top with the thyme sprigs.
Allow to cook for 50-60 minutes, or until the meat is cooked 160 degress or higher, but still slightly pink in the middle. You can baste the meat with the cooking juices from time to time during the cooking process to ensure that the meat stays really moist.
Remove the roast from the oven and set aside for about 10 minutes before serving, allowing the meat to relax before carving it.
Remove the thyme springs from the pan and use the rendered liquid in the pan as a sauce for the roast.
Sundried Tomato Chicken- Gluten Free, Egg Free, Dairy Free Option
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
½ cup basil leaves (fresh)
3 cloves of garlic (at least)
1 c. chicken broth
½ c. organic heavy cream or canned coconut milk
¼ c. parmesean or pecarino (sheep based cheese) or nutritional yeast (dairy free)
Sea salt and pepper to taste (about 1 tsp)
⅓ c. sundried tomatoes in olive oil (already sliced is easiest)
Family pack bone in tights (can use any cut of chicken)
3 T. grassfed butter or coconut oil
Preheat oven to 400 degrees.
Season chicken pieces with salt and pepper.
Melt ½ the butter in large oven proof skillet, add chicken and brown on both sides. Remove and set aside.
Melt the other ½ of the butter (coconut oil or grapeseed oil) in pan add garlic and cook string frequently until fragrant, about a minute or so. Stir in chicken broth, heavy cream (or coconut milk), sundries tomatoes, parmesan, thyme, oregano, and basil, then cook a few minutes.
Top with fresh basil. Bring to a boil and simmer until thickened, return chicken to the skillet.
Place in over and roast until cooked through completely, until internal temperature is 180 degrees, about 30-45 minutes.
GF Quasidillas with Dairy Free Option
Here is a great quick recipe that can be lunch, dinner, snack, or appetizer! It is oh so simple!
You will need Siete tortillas, cheese and/or refried beans to get them to stick together, coconut or avocado oil, diced veggies and/or black beans for filling.
1. Heat griddle (325 degrees) cover it with coconut oil
2. Place 1 tortilla on griddle
3. Put on a layer of cheese or refried beans (for dairy free)
4. Add fillings: diced veggies, black beans, etc..
5. Put top tortilla on
6. Once it browns up, flip it.
7. Cook ’til brown and cheese is melted
Salmon with Pesto Drizzle
1 Wild Caught Salmon Filet
1 Batch of Pesto (in Lunch Recipes)
1-2 Cloves Garlic- peeled and sliced
½ c. Olive Oil
¼ c. Pine Nuts
¼ c. Pecarino Cheese (Sheep based) for Dairy Free Use 5T. Nutritional Yeast instead of cheese
1 large bunch of Fresh Basil- leaves removed from stems
1 tsp. sea salt
Take a large piece of tin foil, place an equal size piece of parchment paper on top of the tin foil. Lay filet on parchment paper skin side down. Slice garlic over it and squeeze the juice of 2 lemons on it. Wrap it tight and place on a cookie sheet. Bake at 350 degrees for about 30 -45 minutes until is flakes with a fork. Drizzle cooked filet with pesto and serve immediately!
Place all ingredients into a blender, puree until smooth. Sever over Gluten Free Noodles, Quinoa, Chicken or Salmon.
Grain Free Enchiladas
STEP ONE: Make filling- season chicken or beef with taco seasoning of choice
STEP TWO: Fill Siete Grain Free Tortillas. Grease up a 9 x13 pan with oil or line bottom of pan with parchment to prevent sticking. Then divide filling into 6-9 portions based on how many tortillas you have. Place filling at the end of the tortilla and roll, place seam side down in the pan. When all tortillas are rolled…..
STEP THREE: Dump a large jar of organic salsa over the rolled tortillas. (Usually 1 large jar of salsa or 2 small ones- so it has a lot of sauce!)
STEP FOUR: Top with cheese of choice (raw or goat gouda) Place in oven 350 for about 30-45 minutes until cheese is golden brown and bubbles!
Top with your favorite taco toppings: organic sour cream (or Tofutti dairy free sour cream), avocado, guac, salsa, lettuce, tomatoes, olives, etc…
Grain Free Pizza
2 c. Almond Flour
2 Organic Eggs
2 T. Grapeseed Oil
1 tsp Sea Salt
½ tsp. Basil (dried)
½ tsp. Garlic Powder
1 tsp. Fennel (a bit strong- this is optional if new to this kind of eating for your kids)
½ tsp. Thyme (dried)
Put all ingredients into a bowl and mix until dough forms. Place on a pizza pan/cookie sheet lined with parchment. Press out into desired pizza shape and bake until golden brown about 20 minutes in a 350 degree oven!
Top with pizza sauce of choice (look for lowest sugar one you can find), meat of choice, veggies of choice, and cheese of choice! Pop back into oven until warmed through, cheese is melted.
Buffalo Burger Taco Salads & UPDATE!
Author: Dr. Pompa
1 lb. ground bison meat
½ c. chopped onion
½ c. chopped red pepper
½ c. chopped mushroom
(the finer you dice the less the little ones will detect it- mine did not notice the mushrooms, good thing or revolt would have happened)
1 tsp. sea salt
1 T. Braggs Liquid Amino Acids
1 tsp. chili powder (or ½ for less spice/kick)
1 can black beans (or a cup soaked and cooked)
1 chopped tomato
1 chopped red pepper
½ c. chopped olives
Mix bison meat with all ingredients and make into patties of desired size (I did four).
Grill burgers on medium heat until desired "doneness" is reached! On a plate put a bed of spinach leaves top with burger then guac, salsa, tomato, pepper, olives and black beans. Enjoy! Healthy and Delicious!