Curry Chicken Salad

This recipe was inspired by my favorite restaurant in Boulder called The Kitchen. My 4 year old loves this dish and calls this “the yellow one” because of the turmeric. I sneak turmeric in wherever I can. It’s a potent anti-inflammatory and antioxidant, and is one of my favorite healing spices.  

Chicken Satay with Peanut Sauce

This is an awesome recipe from one of my favorite chefs, Tyler Florence. His food is usually simple and he uses ingredients I wouldn’t always think to combine. This one also works great as an appetizer, and is a nice alternative to a cheese and salami tray. I use gluten free organic tamari, and coconut oil instead of vegetable oil. For a dairy free version, you can substitute cashew cream for the yogurt.

Chicken Piccata

I found the original recipe online at Julia’s Child, and modified it by using rice flour instead of flour to make it gluten free. I also substitute coconut oil for the olive oil. I love olive oil, but never use it to fry or with high heat because it breaks down. This dish hits the spot served with steamed artichokes when they’re in season, zoodles, or crisp steamed broccoli.


This recipe was inspired by The Pasta Bible cookbook. One of my favorites back in the day when I was eating gluten and homemade pasta. It’s still a useful book, full of great recipes for Italian sauces. This intentionally makes a huge portion of food, which is great because it freezes well.