Photo credit: Photography by Jen DC
Breakfast
Fried Eggs over Sweet Potatoes
Overnight Oats – Express Version
Sprouted-Grain French Toast with Berries
Baking and Desserts
Gluten-free Chocolate Ganache Cupcakes
Top Crust Peach and Cardamom Pie
Veggies and Sides
Collard Greens and Kale with Bacon
“Fried” Green Tomatoes with Lemon-Dijon Sauce
Soups
Salads
Beet and Goat Cheese Salad with Pistachios
Seafood
Pan-Seared Mahi-Mahi with Mango-Avocado Salsa
Meat
Poultry
Lettuce Cups with Stir-Fried Chicken
Gluten-free
Condiments
Hi i have both a gluten intolerance and lactos intolerance as well as some other weird things and i love reading your blog to see what you’ve come up with
Aw thank you!!! I don’t have an intolerance to anything but actually prefer gluten-free foods!
Leslie,
Kirk and I just got back from Iceland where I had the most delicious lentil lasagna — any suggestions on a recipe?
Karen
Got a question…You said you used Chicken thighs. In all my readings and menus from trainers they suggest chicken breast. I waaaay prefer thigh. Difference (besides being a bit fattier)???
Karen
You need FAT, and animal fats are good for you. Don’t be afraid of it!!! I talked about why I chose chicken thighs here: http://laquillen.wordpress.com/2010/06/13/teriyaki-chicken-thighs/
Sure, I eat chicken breasts, but I prefer (and eat plenty) of dark meat, too.