By John, Assistant Grocery Lead
Well, the earth has made it around the sun yet again, and we’re all making plans to better ourselves. Sometimes these plans pan out, often they don’t. And that’s okay! There’s always next year, or honestly literally any day of your life, to try and make some positive changes.
But if you chose the beginning of the ‘20s to try and make a change in diet, we’ve got some great recipes to help get you started that aren’t too difficult and taste delicious. Whether you’re going vegan, gluten-free, keto, paleo, or Whole30, we’ve got something for you below. As always, come on in to Cambridge Naturals and ask our helpful staff for even more great suggestions!
VEGAN & GLUTEN-FREE COCONUT CURRIED LENTILS
1.5 cups Tru Roots sprouted green lentils
2 cups prepared Beyond Broth Yummy Tummy broth
1 can Cadia organic coconut cream
2 tbsp Mekhala Living red curry paste
2 Diaspora single origin whole chilis, minced
1 tbsp Lakewood lemon juice
2 tbsp tomato paste
3 cups crushed tomato
1 onion, diced
3 cloves garlic, minced
4 cups kale, chopped
½ tsp Diaspora single origin turmeric
1 tsp Cambridge Naturals bulk coriander
1 tsp Cambridge Naturals bulk cumin
¼ tsp Cambridge Naturals bulk nutmeg
Celtic Sea Salt and CN bulk black pepper to taste
In a slow cooker, add all ingredients except lemon, salt, and pepper. After six hours stir in those three ingredients, garnish to your liking, and serve. How’s that for easy?
PALEO THAI CHICKEN PIZZA
Ingredients for the flour:
½ cup Bob’s Red Mill almond flour
½ cup Nutiva coconut flour
½ cup tapioca flour
¾ tsp Celtic sea salt
1 Brookford egg
¼ cup Oleamea olive oil
1/3 cup Cadia coconut cream
1 tsp Boston Honey Company honey
Ingredients for the sauce:
1 Diaspora single origin red chilli, seeds removed
1 clove garlic
2 tbsp Bragg’s apple cider vinegar
1/8 tsp Celtic sea salt
½ tsp Frontier arrowroot
¼ cup water
¼ cup Boston Honey Company honey
Toppings:
½ zucchini thinly sliced in rounds
½ red bell pepper thinly sliced
1/8 red onion thinly sliced
½ cup chicken breast, cooked and shredded
1 Brookford egg yolk
3 tbsp Cadia coconut cream
¼ tsp Celtic sea salt
2 tbsp chopped fresh basil
Preheat oven to 425 degrees. Place chili, garlic, vinegar and salt in a food processor until garlic and chili are finely chopped. Transfer to a small saucepan. Put the arrowroot and water in a small bowl, stir together, and add to saucepan. Stir in the honey and bring to a simmer. Remove from heat once the mixture thickens. Place your three flours and salt in a bowl, and make a well in the center. In a smaller bowl, whisk egg, olive oil, coconut cream and honey, then pour into the well of your flour. Combine with a rubber spatula and let sit for a few minutes. Shape dough into a ball, then press into a circle. Place dough, sans toppings or sauce, into the oven for about five minutes. Remove crust from the oven and spread on your chili sauce. Top with zucchini, pepper, chicken, and onion. Mix together the coconut cream, egg yolk, and salt, and pour evenly over the top of your creation. Bake again for 10 minutes and top with fresh basil. Voila.
WHOLE 30 INSTANT POT SESAME CHICKEN
2lbs boneless, skinless chicken breast sliced into thin strips
1 package frozen broccoli florets
3 tbsp Primal Kitchen avocado oil
1 tbsp & 1 tsp Frontier arrowroot
½ cup Kettle & Fire chicken bone broth
1/3 cup Big Tree coconut aminos
1 tbsp Bragg’s apple cider vinegar
2 tsp Spectrum toasted sesame oil
2 tbsp Cambridge Naturals sesame seeds, toasted
2 green onions, sliced
½ tsp Cambridge Naturals bulk black pepper
¼ tsp Cambridge Naturals bulk red pepper flakes
Place the chicken in a medium bowl and sprinkle with the pepper. Add 1 tbsp arrowroot and toss to coat. Set your instant pot to saute at a medium heat. Add the avocado oil and half the chicken and cook for about six minutes, stirring once. Transfer to a plate and repeat with the remaining chicken. In a small bowl, mix together the broth, aminos, vinegar, sesame oil, red pepper flakes, and remaining arrowroot until arrowroot is dissolved. Return the chicken to the pot, select manual, and add your sauce. Cook six minutes covered, stir, and then cook another six minutes. Meanwhile, steam, boil, or roast the broccoli to your liking. Serve the chicken over the broccoli, sprinkled with sesame seeds and green onions.
KETO MAC & CHEESE
A little butter, for baking dish
2 medium heads cauliflower, cut into florets
3 tbsp Oleamea olive oil
1 cup heavy cream
4 cups shredded Neighborly Farms raw extra sharp cheddar
6 oz cream cheese, cubed
2 cups shredded mozzarella
Celtic sea salt & Cambridge Naturals bulk black pepper to taste
1 tbsp. Hosta Hill fermented hot sauce
4 ounces Epic Sea Salt & Pepper pork rinds
¼ cup grated Parmesan
Preheat oven to 375 and butter a 9” x 13” baking sheet. Toss cauliflower with 2 tablespoons olive oil and salt. Roast cauliflower on baking sheets for roughly 40 minutes. Meanwhile, heat cream in a large pot over medium heat. Stir in cheeses, except for Parmesan. Remove from heat, add hot sauce, fold in cauliflower and add salt and pepper to taste. Transfer to baking dish. In a medium bowl, combine crushed pork rinds, Parmesan, and the remaining olive oil. Sprinkle in an even layer over the cauliflower and cheese. Bake for about 15 minutes and then place under the broiler for 2 minutes or so to toast the topping. Garnish as you see fit and chow down!