Functional Food Friday: Crispy Chicken Nuggets

Being gluten free can be hard on a child. The staple food available in restaurants and at birthday parties is usually a gluten fest! Most restaurants offer mac and cheese, pizza, burgers and breaded chicken nuggets. A local restaurant started offering gluten free chicken nuggets which was really exciting for our seven year old daughter. Unfortunately after a short while they disappeared from the menu apparently because of supplier issues. After lots of begging we ...

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Functional Food Friday: Skillet Roast Chicken & Smashed Potatoes

This weekend we visited the Leucadia Farmers’ Market and one of our stops was at Descanso Valley Ranch’s stall. We bought one of their heritage chicken broilers and the farmer told us how he likes to cook his chicken. While we have roasted many chickens we had never thought to roast it in a skillet. He said that this method – which is so simple – results in juicy tender meat and crispy skin so we were ...

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Functional Food Friday: Lamb Wraps with Smoky Aioli

We typically buy our lamb from Costco. The lamb is sourced from New Zealand and the cut we get is a boneless leg. This is a big cut which is usually more than our family of three can typically eat in a meal so we always have leftovers. One way we eat the leftovers is crispy fried but another favorite is in stir fry served on Napa cabbage leaves with a homemade Smoky Aioli.

This week we make ...

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Functional Food Friday: Braised Leg of Lamb with Pan Sauce

Braising is a slow-cooking technique that delivers rich taste and tender, succulent meats. The meat is first seared in oil and then simmered slowly at a low temperature while partially covered with liquid, usually beef or chicken stock. The use of bone broth or stock increases the nutrient density by providing an array of additional minerals.

Braising is best done in a crock pot, pressure cooker or Dutch oven. We use our ceramic cast iron dutch oven.

In ...

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Functional Food Friday: Ground Beef & Lentil Curry

Ground beef and lentil curry is one of our favorite ways of preparing ground beef. We add some fresh spinach to the dish to bump up the nutrient density which is already good due to the grassfed beef and the sprouted lentils. All the curry spices are also nutritional powerhouses with great antioxidant benefits. We always cook up a large pot so that we have leftovers and with curry it always tastes even better the next ...

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Functional Food Friday: Chicken Liver Paté Two Ways

If you didn’t grow up eating liver, whether it be from chicken, beef or some other animal, it can seem a bit daunting to try it. If you aren’t a vegan or vegetarian with philosophical reasons to avoid food from animals then liver is something worth trying. While muscle meat obviously provides lots of protein some other beneficial fatty acids and nutrients, liver is where the nutrients are!

Why is ...

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Functional Food Friday: How To Make Paella

When we are in Cabo San Lucas, since we have access to seafood caught daily from the local waters we do eat more fish, shrimp and scallops. While we really enjoy a good fish BBQ, it is nice to add some variety to our methods of preparation. Paella is a versatile rice dish that can be made with a variety or seafood, chicken and sausage. We used our shrimp and scallops and added some chorizo for an ...

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Functional Food Friday: Cabo Fish BBQ

When we are down in Cabo we visit the local farmers’ market to pick up fresh organic vegetables, eggs, raw goat milk and of course fresh fish just pulled from the Pacific or the Sea of Cortez that morning. The selection varies so we never know what we will get but we have enjoyed sea bass, shrimp, scallops and our favorite yellowfin tuna.

A favorite way to prepare our catch of the ...

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Functional Food Friday: Banana Bread (Gluten/Grain Free)

We recently shared how to make delicious ‘ice-cream’ from frozen bananas which is a great way to save and use bananas that get overripe before you can eat them. Another great way to use bananas that are ripe and need to be eaten as soon as possible is to make banana bread. The typical banana bread is made from highly refined wheat flour and sugar which, if you are trying to be ...

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Functional Food Friday: Making Biltong

Since this is functional food Friday and we’re going to be talking about meat, we should probably address whether meat can be considered a functional food. At Functional Patterns and Authentic Human we absolutely believe it is. You have probably seen the regular news items claiming that eating red meat with kill you by causing heart disease or cancer and most likely know a few Continue Reading →

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