Spaghetti Pie Low FODMAP

Spaghetti Pie Low FODMAP
Serves: 5 servings
  • ½ spaghetti squash
  • ½ lb of ground turkey
  • 5 italien tomatoes, cut in small pieces
  • 4 cups of baby spinach
  • salt and pepper, to taste
  • 2 eggs, whisked
  1. Preheat oven to 400 degrees.
  2. Poke the squash with a knife 3-4 times and place in the microwave for 6 minutes (it will make it easier to cut the squash). Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.
  3. Once squash is done cooking, remove threads and place in a bowl.
  4. Place a large fry pan over medium heat. Add ground turkey and cook until pink no longer remains and it is broken up into pieces. Transfer to the bowl with the spaghetti squash.
  5. Using the same pan, add a tablespoon of fat and saute the spinach for 2 to 3 minutes, transfer to the bowl.
  6. Place the tomatoes in a small sauce pan and cook for 15 to 20 minutes, then by using a hand blender blend the tomatoes until it becomes a puree.
  7. Add the salt and pepper and mix well.
  8. Lastly, add whisked eggs to the bowl and mix everything together until you can no longer see the eggs.
  9. Put everything in a 8×8 greased baking dish.
  10. Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish.
  11. Let rest for 5 minutes before serving.


Pad Thai 

I love this sauce, you can also use it for a dip.

Raw Pad Thai
Serves: 2-3 servings
  • ¾ cup raw almond butter
  • ½ cup fresh orange juice (2-3 oranges)
  • 1 tablespoon fresh ginger or to taste
  • 1 tablespoon tamari - gf soy sauce
  • 1 tablespoon miso (optional)
  • 1 teaspoon garlic
  • 2 tablespoons maple syrup
  • 1-2 small red chili pepper deseeded (the small red thai ones)
  • ¼ teaspoon cayenne or to taste
  • 1 lb chicken thighs
  • 1 tablespoon coconut oil
  • Noodles
  • 1 zucchini
  • 1 gold squash
  • 2 carrots
  • ½ package rice noodles, if you don't have problem with rice
  • Toppings
  • Fresh cilantro chopped
  • Almonds, chopped
  • Lime wedges
  • Mung bean sprouts
  • Red or yellow bell peppers, julienne
  • Scallions, chopped
  1. For the sauce
  2. Use a high speed blender to mix the first 9 ingredients until smooth.
  3. Cut the chicken into strips and add a few tablespoon of the sauce to marinate the chicken, let it sit for a few minutes.
  4. Heat the coconut oil in a cast iron skillet over medium high heat, then add the chicken and cook until completely done.
  5. For the noodles:
  6. You can use a spiroli slicer, a mandolin or my favorite a julienne peeler (easiest one to use and fastest one to clean).
  7. Place the "noodles" on a plate, then the chicken, pour the sauce over the noodles and then add the toppings you want.


Chicken Enchiladas from Winking Girl Skillet Sauce

This is a new version of the Paleo Chicken Enchiladas from Winking Girl! Food, I always change recipes depending on my clients likes and dislikes. This is what I have been doing lately and I love it. Also, I recently started eating the Siete tortillas and they are soon good and unlike gluten free tortillas they don’t fall apart. The Siete tortillas are great with this recipe.

Chicken Enchiladas From Winking Girl Skillet Sauce
Serves: 6 servings
  • Enchilada Base
  • 2 lbs chicken thigh (seasoned, cooked and shredded)
  • 4 cups baby spinach
  • 2 cups sliced button mushrooms
  • 1 12oz can of roasted diced tomatoes (do not drain)
  • 1½ pouches Winking Girl Skillet Sauce, Green Enchilada Skillet Sauce
  • 2 cloves garlic (minced)
  • 2 Tbsp Olive Oil
  • 1 Tbsp Oregano
  • Salt and Paprika (to taste)
  • Enchilada Sauce Topping
  • 2½ cups cauliflower florets
  • 1 16oz can coconut milk, full-fat
  • ½ packet Winking Girl Skillet Sauce, Green Enchiladas
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • Salt and pepper, to taste
  1. Miracle Sauce
  2. Preheat oven for 375°F
  3. Boil the florets in water until very soft.
  4. While cauliflower is still cooking, saute the onion and the garlic.
  5. When cauliflower is soft, drain out the water and place cauliflower in blender with the onion, garlic, the entire can of coconut milk, the half-jar of Winking Girl Salsa, and salt and pepper.
  6. Blend together until completely smooth.
  7. Adjust taste with salt and pepper.
  8. Enchilada
  9. Heat olive oil in a large pan. Add garlic and sauté for 30 seconds.
  10. Add the spinach and sauté for another 3-4 minutes.
  11. Add mushrooms and sauté until cooked.
  12. Add whole can of tomatoes, Winking Girl Skillet Sauce, Chicken, oregano, salt and paprika mix well and adjust taste.
  13. Transfer to a large casserole.
  14. Pour Hot and Spicy Miracle Sauce to cover the entire dish and bake uncovered for 30-45 minutes.
  15. Eat with Siete tortillas and avocado slices


Panang Beef Balls – Panang Nua

I love Thai food, in one of my many trips to Thailand I spend two weeks on Koh Samui many many years ago learning how to cook Thai food every day. It was amazing! This recipe is a great combination of meatballs and panang sauce

Panang Beef Balls - Panang Nua
Serves: 4 servings
  • Meatballs
  • ½ lb of ground beef
  • ½ lb of ground chicken or ground pork
  • ¼ cup onion, chopped finely
  • 2 tablespoons fresh thai basil, chopped
  • 2 teaspoons lemongrass, grated (I used the squeeze tube)
  • 1 tablespoon galangal, grated
  • 2 teaspoons clove garlic, chopped finely
  • 1 tablespoon coconut milk, fat part
  • 1 teaspoon sea salt
  • 2 to 3 tablespoons coconut flour
  • 2 to 3 tablespoons coconut oil
  • Sauce
  • 3 tablespoons red curry paste
  • 1 can coconut milk, full fat
  • 1½ tablespoons fish sauce
  • 2 tablespoons almond butter
  • 1 tablespoon coconut sugar
  • 1½ tablespoons fresh lemon juice
  • 2 tablespoons fresh cilantro, chopped
  • Salt to taste
  1. Meatballs
  2. In a medium size bowl, mix all the ingredients (minus coconut flour and coconut oil) and shape into small round balls using an ice cream scoop (1").
  3. Roll the balls in coconut flour, dusting excess off.
  4. Heat the oil in a wok or fry pan, and brown on all sides. Remove and set aside.
  5. Sauce
  6. Lower the heat, in the remaining oil add the curry paste. Stir consistently and add coconut milk, fish sauce, almond butter and coconut sugar. Stir and adjust the taste with salt and pepper.
  7. Return the balls to the sauce and simmer for 5 minutes. Add the lemon juice stir. Garnish with chopped cilantro.
  8. Serve with cauliflower rice and spinach. It's also very good with sticky rice if you can handle rice.


Chicken Tikka Masala

I love this recipe, I feel like I start all my post by saying this but this one is really good and a really quick one to make. I highly recommend chicken thighs, actually I always recommend them.

Chicken Tikka Masala
Serves: 4 servings
  • Dry Rub
  • 1 tablespoon garam masala
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • ¼ teaspoon ground cardamom
  • Chicken
  • 1½ lb skinless and boneless chicken thighs, cut into strips
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ cup roasted cashews, chopped
  • 3 tablespoons coconut oil
  • 1 onion, finely chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon fresh ginger, finely chopped
  • 2 tablespoons tomato paste
  • 1 large tomato, diced
  • 1 cup coconut milk, fat part
  • Salt and pepper
  1. Dry Rub
  2. In a large bowl, combine all the ingredients.
  3. Chicken
  4. First, season the meat with salt and pepper. Then add the meat and toss to coat thoroughly in the spice mixture. Set aside.
  5. In a large skillet, brown the chicken in the oil. Set aside on a plate.
  6. In the same skillet, brown the onion with the jalapeño. Add more oil, if needed. Add the garlic, ginger, and tomato paste. Cook for 1 minute. Return the chicken to the skillet. Add the cashews and the remaining ingredients. Bring to a boil. Cover and simmer gently for about 20 minutes, stirring frequently.


Mexican Meatballs with Winking Girl Skillet Sauce

I’m in love with Winking Girl Green Enchilada Skillet Sauce, I also love meatballs so I decided to combine both of them together!

Mexican Meatballs with Winking Girl Skillet Sauce
Serves: 6 servings
  • Meatballs
  • 1 tablespoon olive oil
  • 1 onion, chopped finely
  • 3 garlic cloves, chopped finely
  • 1 jalapeno, deseeded and chopped finely
  • 1 lb ground chicken
  • 1 lb ground pork
  • 2 zucchini, shredded
  • 3 tablespoons cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon seal salt
  • 1 teaspoon ground pepper
  • Sauce
  • 2 pouch Winking Girl! Foods Green Enchilada Skillet Sauce
  • 1 can coconut milk
  • Salt to taste
  1. Preheat the oven to 350 degrees F.
  2. Place a medium size skillet on medium heat, add the olive oil. Once the oil is warm up add the onion, garlic and jalapeño. Saute for a few minutes until the onions are translucide.
  3. Transfer to a large bowl and let it cool down.
  4. Using a cast iron skillet or oven safe saucepan poor the pouch and the coconut milk and bring it to medium to high heat, when it starts to boil reduce the temperature and let it simmer for 10 to 15 minutes. Adjust the taste with salt if needed.
  5. Once the onion mixture is cooled down, add the rest of the ingredients to the bowl and use your hands to combine until everything is evenly distributed.
  6. Place a large skillet over medium-high heat and add a teaspoon of olive oil. Use a 2" ice cream scoop to scoop out meatballs then shape in hands. Once the skillet is hot, add the meatballs to the pan and brown on all sides. Once browned, transfer to the cast iron skillet where the sauce is simmering.
  7. Cover and place the saucepan in the oven and bake for 15-20 minutes, or until meatballs are cooked through.
  8. Serve warm with cauliflower rice.


Bhuna Masala Chicken

Bhuna Masala is a great basic curry masala that’s not too hot but still has a quick to it. It’s a thick sauce that has a lot of flavor, it’s great with chicken but if you are vegetarian/vegan you can just replace it with vegetables.

Bhuna Masala Chicken
Serves: 4 servings
  • Sauce
  • 1 medium onion, roughly chopped
  • 10 cloves of garlic, smashed
  • 1 inch big knob of ginger, chopped
  • 1 jalapeno, deseeded
  • 1.5 teaspoon paprika
  • 1 teaspoon ground cumin
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala
  • ½ teaspoon cayenne
  • ¼ teaspoon turmeric
  • 2 to 3 large tomatoes chopped
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cardamom
  • 1 star anise
  • 2 inch cinnamon stick
  • 2 to 3 bay leaves
  • Salt to taste
  • Chicken
  • 1 tablespoon coconut oil
  • 2 lbs chicken breast, boneless and skinless, cubed
  • 1 can coconut milk
  • ½ tsp garam masala
  • ¼ tsp turmeric
  • ¼ tsp cayenne
  • Salt to taste
  1. Sauce
  2. Blend all the ingredients under Sauce except cinnamon stick and bay leaves in a blender.
  3. In a saucepan over medium heat, add the blended mixture to the saucepan and continue to cook stirring occasionally for 20 to 25 minutes.
  4. The mixture will thicken, then start to darken. The mixture will eventually start to leave the sides of the pan which is when it is done.
  5. Store the masala sauce in an airtight container refrigerated for upto a week or frozen for upto a month.
  6. Chicken
  7. In a large skillet, over medium heat, melt the coconut oil. Add the chicken and the garam masala, turmeric, cayenne, sugar and salt. Mix well and cook until it's no longer pink inside and set aside.
  8. In the meantime, take half of the sauce and transfer into a small saucepan and add the coconut milk to it. Cook for 20 minutes until it starts thickening. Once the sauce with the coconut milk is reduce and thicken add the chicken and adjust the spices and salt.
  9. Serve over saute vegetables or rice if you eat rice


Chicken and Cauliflower Rice Biryani with Tomato Raita

I made a paleo version of  this Indian dish and it was a huge success at our house. Loved all the flavors! It seems like there’s a lot of ingredients but it’s mainly spices. IMG_2780

Chicken and Cauliflower Rice Biryani with Tomato Raita
Serves: 6 servings
  • Chicken Biryani
  • 1 tablespoon of coconut oil
  • ½ teaspoon ground cumin
  • ½ teaspoon ground clove
  • 1 bay leaf
  • 1 onion, thinly sliced
  • 4 cloves of garlic, finely chopped
  • 2 tablespoons of ginger, grated using a microplane
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1 teaspoon coriander powder
  • ¾ teaspoon turmeric
  • ¾ to 1 teaspoon of cayenne
  • ¼ teaspoon of black pepper
  • 3 chicken breast, cooked and cubed
  • 1½ teaspoon or more salt, divided
  • ½ teaspoon garlic powder
  • 1 cup of shredded carrots
  • 1 cup of shredded zucchini
  • ¼ cup peas (optional)
  • 1 recipe of cauliflower rice
  • Raita
  • ½ cup of sour cream or greek yogurt or non-dairy alternative
  • 1 small tomato, diced
  • ½ cucumber, diced
  • 1 tablespoon of ginger, grated using a microplane
  • 1 tablespoon of garlic, grated using a microplane
  • 2 tablespoons chopped cashews, dry toasted
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped mint
  • Juice of 1 lime
  • Salt and pepper to taste
  1. Chicken
  2. Heat oil in a large saucepan over medium heat. When hot, add cumin, bay leaves and clove and cook for a minute or until fragrant. Add sliced onion and a pinch of salt and cook for 4 minutes.
  3. Add garlic and ginger and cook for another 3 to 4 minutes or until onion is golden.
  4. Add the ground spices and mix in, cook for half a minute. Add chicken, ½ teaspoon salt, garlic powder, veggies and mix in. Cook for 3 to 4 minutes or until the veggies are al dente.
  5. If using peas add them here and cook for a minute.
  6. Remove the bay leaf when it's ready.
  7. Tomato Raita
  8. Combine all the ingredients in a bowl, this sauce is amazing so you can easily double it. Taste adjust salt if needed. Garnish with chopped tomatoes, a dash of cumin and cayenne.
  9. Serve the chicken biryani with cauliflower rice and raita.