Fire Chicken- All Phases


 

We love spicy, of all kinds. This chicken has SO much flavor. You can buy the Korean red pepper, Gochugaru at Asian markets or check my post for links to Product I Love, here.




If you are in maintenance or not following FMD strictly, you can add some Gochujang to the mix- it is a fermented red pepper paste. It really adds a depth of flavor but the Fire Chicken is great without it. 


Feel free to adjust the gochugaru- add more for more heat. You can cook this stovetop or on the grill, or in a crockpot. Very versatile. 





Fire Chicken

All Phases (see mods)

Makes 4 standard servings


1lb chicken breast (all phases) or chicken thigh (p3)

2T Gochugaru

2T Vegan Butter (see my recipe) (P3 only)

2 garlic cloves, minced

1 tsp fresh ginger, grated

1 tsp sea salt

1 tsp black pepper

2T tamari

2T Gochujang (optional for maintenance or non FMD folk)

 

If you are grilling, mix everything but the chicken together in a small saucepan. Add a couple tablespoons of water and cook over medium heat for 5 minutes, stirring. Set aside half the sauce. Grill chicken and brush mixture on, the last 5 minutes of cooking. Toss the chicken in remaining sauce.

If you are cooking in a crockpot- mix everything but the chicken together in the crock pot. Add 1/4 cup water or stock. Add chicken, and stir. Cook on low for 6 hours or high for 4 (depending on the size of your chicken pieces)

For stovetop- cut chicken into bite size pieces. Cook in the vegan butter (p3 only) for 5 minutes. Add remaining ingredients, a splash of water and finish cooking. Serve immediately. 






Vegan "Tuna" Salad- Phase 3

My BFF told me about this recipe. She loves it, so I had to share my version.

You can put this in lettuce wraps for p3 lunch, or in jicama wraps or top a salad with it. You can hollow out a giant tomato, fresh from the garden, and stuff it with this salad- like my Grandma used to do with her tuna salad. Or, just eat it plain. 
Add whatever veggies you like- this is super versatile.

You can use my Vegan Mayo, or tahini for the dressing. If you are not vegan, use any compliant mayo. 


Vegan "Tuna" Salad
Phase 3
Makes 3 standard servings of protein and healthy fat

1 can or 1 1/2 cups cooked chick peas
1/4 cup finely chopped onion
1-2 stalks celery, finely chopped
2-3 radishes, shredded
1/4 cup sugar free pickles, minced (sweet or sour)
1/2 tsp lemon zest
Juice of half a lemon
1/4 cup Vegan Mayo (my recipe linked above) or tahini
2T raw sunflower seeds
1T olive oil
1/4 tsp black pepper
Pinch of salt
Pinch of garlic powder (optional)
1-2 nori sheets, crumbled (optional) (to add the flavor of the sea)

Put the chick peas in a bowl, mash with a fork. You do not want them completely mashed, so you have some texture. Add the remaining ingredients and stir. Taste and add more salt or pepper, if needed. Keep refrigerated.


Cilantro Lime Dressing - All Phases

Whiz this dressing up and use in all phases- especially phase 2!

This will keep for a few days in the fridge. I would not freeze this.




Cilantro Lime Dressing
All Phases

Juice and Zest of 2 limes
2-3 garlic cloves, peeled
½ tsp black pepper
2 green onions, rough chopped
1/2 cup fresh cilantro leaves and stems
½ tsp salt
1 tsp xylitol or stevia equivalent
Water as needed to thin- start with 1T



Whiz everything up- taste and adjust sweetener. Let sit for a couple hours for best flavor.



Gluten Free Bread- Phase 1 and Maintenance

 This bread is super easy to mix up. You can mix the flours and store in an airtight container for baking any time. Just sub this mix 1:1 for the flour mix in your favorite recipe (You will still need to add yeast or baking powder the recipe calls for)

Pro Tip: Save your egg yolks to make my Coconut Pudding in Phase 3, or to make my Perfect Mayo. You can also use carton egg whites in this recipe


Gluten Free Mix- Phase 1 or Maintenance


3.5 cups brown rice flour
2 cups gluten free oat flour
1.5 cups sorghum flour
1.5 cups arrowroot
1.5 cups tapioca flour
1T xanthan gum
1T cream of tartar

Mix together well and store in airtight container.


Gluten Free Bread
Makes 12 standard servings of grain

1 1/2 cups warm water (110 degrees)
1 packet of yeast or 1 T
4 egg whites, lightly beaten
1 1/2 tsp sea salt
3 cups Gluten Free Flour Mix from recipe above


Heat oven to 150 degrees

Put everything in the bowl in the order listed. Mix for 5-8 with the paddle attachment if using a stand mixer. Scrape down the sides of the bowl if you need. Batter should be thick and smooth but too thick to pour. It will not be a ball of dough but a batter. If stirring by hand, stir for about 5 minutes or so. 

Line your loaf pan with parchment paper or use a silicone loaf pan. 

Spread batter in loaf pan. Put pan in the oven and turn off the oven. Let it rise for 30-45 minutes, or until the batter reaches the top of the pan or just over. Remove pan (keep drafts from the kitchen while the oven heats up), and heat oven again to 350 degrees. Bake bread for 35-40 minutes, until it looks firm and lightly brown on top. Let cool for 5 minutes, remove from pan, slice when completely cool.


Fermented Salsa - All Phases

Fermented foods are really good for your gut. And since tacos are the best thing on the planet- why not make them even better?

All you need is a glass jar that seals, the ingredients, a weight and 2 days. This is super easy.

Double this recipe if you want. Heck- triple it. It will keep for a couple of months.   

All of these salsas can be fermented. 

Note that jalapeno will get milder as it ferments. If you like hot salsa, just add chopped fresh jalapeno to some before serving. 

Cilantro- some folks prefer to add this fresh just before serving. 

PRO TIP: Use a food processor to quickly chop--but the fermentation may happen quicker. Just keep an eye on your jar. 

Fermented Salsa
All Phases



Phase 1 and 2
4-5 large tomatoes, chopped
2 minced garlic cloves
1/2 cup diced onion
1-2 diced lemon drop peppers, or jalapenos
Juice of 1 lime
1/4 cup chopped cilantro
1/2 tablespoon sea salt (not table salt)

Phase 2 Salsa

1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, chopped
2 green onions, chopped
2 cloves garlic, minced
1 jalapeno, minced (remove seeds and membranes if you want it mild)
1/4 cup chopped fresh cilantro
Zest of 1/2 lime
Juice of 1 lime
1/2 tablespoon sea salt

Salsa Verde
Phase 1 and 3

8-10 tomatillos
2 minced garlic cloves
1/2 cup diced onion
1-2 diced lemon drop peppers, or jalapenos
Juice of 2 limes
1/4 cup chopped cilantro
1/2 tablespoon sea salt (not table salt)


Chop everything to the chunkiness you prefer. Add to a bowl and mix. Start with half the salt. You want to taste the salt but do not make it too salty. You need a salt taste, because that is what keeps the bad bacteria away (rot).

Using clean hands, scoop your salsa into your jar. You can use a couple small jars or one big one. You will need a weight for each jar.

Add the liquid (brine) from your bowl to the jar- press the veggies down- you want them covered in liquid. 
Add half a bell pepper or a cabbage leaf (this will be discarded later) to weight the salsa down. Cover tightly and set on a shelf, away from direct sun.  

Let the salsa sit for 2 days. You should see air pockets or a few bubbles. That means it is fermented. Remove the weight and move jar to the fridge. Store in fridge for around 2 months. If it lasts that long.