Category: Dinner Recipes

Here is a list of Dinner Recipes that are delicious and Anti-Inflammatory Nutrition Guide friendly.

Dinner Recipes

Easy Instant Pot Chicken Tikka Masala

Kerrie Bross

My whole family loves this recipe. It reminds us all of the one we get from our favorite local Indian restaurant. And, this recipe is Paleo, Keto, and Whole 30 friendly, as well! And it is easy to make dairy-free. FYI, last time I made it I left myself a note to make extra for leftovers.

Ingredients:

1 Tbs butter or ghee
2 Tbs coconut oil
1 medium onion
1 Tbs garam masala
1 tsp salt
1 tsp cumin
1 tsp turmeric
1 tsp ground coriander
1 tsp chili powder
1/2 tsp ground pepper
6 garlic cloves
2 inch piece of ginger
1 24 oz can of organic tomatoes
2 1/2 lbs boneless skinless chicken breasts, cubed
2 tablespoons almond or cashew butter
1 scoop Perfect Bone Broth
1/2 cup coconut milk
1/2 cup water

Directions:

1. Food Prep. This is important. Learn from my mistake – have all ingredients prepped and ready before beginning to saute in your instant pot. Cube the chicken and peel and dice the onion, ginger, and garlic. Gather the spices and the rest of the ingredients so they’re handy before you begin sauteing.

2. Melt the butter and coconut oil in your instant pot on the saute setting. Add the onion and saute until soft.

3. Add the spices and stir a bit until it is good and fragrant. Turn off the Saute function. add the metal riser if you have one to keep the chicken from sitting directly on the bottom and burning.

4. Add the tomatoes, ginger, garlic, water, and Perfect Bone Broth .

5. Add the chicken making sure it is basically covered it in the mixture.

6. Lock it, seal it and set the cook time for 10 minutes.

7. When the timer goes off, release the pressure right away.

8. With a slotted spoon, remove as much of the chicken as possible from the sauce.

9. Add the coconut milk and nut butter and stir a few moments.

10. An immersion blender works best to blend this into a sauce. You can use a blender but it has to be done in a few small batches. You can blow the top off the blender from the heat pressure.

11. Add the chicken back into the sauce and it is ready to serve!

Serving Suggestions:

• Whole grain rice is the healthiest rice choice you can make , Try a whole grain Jasmine Rice to go with this. It is also very good over riced cauliflower, riced edamame or other riced veggie.
• This is great to eat with Naan or some other kind of flat bread. Try our Anti-Inflammatory Nutrition Guide friendly Gluten Free Naan Bread recipe.
• Another Anti-Inflammatory Nutrition Guide friendly bread alternative to try with this is Siete Almond Flour Tortillas. These are amazing toasted in a pan with a little butter. They get crisp, and taste so good.

Dinner Recipes, Lunch Recipes

Best Gluten Free Naan Recipe

Kerrie Bross

I recommend making a double batch! I always go through these quickly and want more!

Ingredients

1 1/2 cups organic almond flour
3/4 cup organic casava flour
1/2 cup organic arrowroot flour
1 cup organic coconut milk
1 Tbs raw apple cider vinegar
1/4 – 1/2 cup water
1/2 tsp baking soda
1/4 – 1/2 tsp salt
1 tsp onion powder (optional)

Directions

  1. Get a griddle or frying pan warming up with melted real butter, ghee or coconut oil. I use an electric griddle at 300°.
  2. Put all dry goods in a large mixing bowl. I tried this recipe with garlic and fresh ginger, too! Those are also good.
  3. Add theapple cider vinegar and coconut milk, and stir well. Add water until it is a think pancake batter consistency. You don’t want them runny. They are a bit like pancakes, but not really.
  4. Once the pan is hot and the butter is melted, drop scant 1/4 cup amounts on the griddle and spread them around a bit so they aren’t too thick. Then basically cook them like pancakes. I like them a bit crispy, so I let them brown a little in the butter. Yum! I get 8 – 10 out of a batch. They reheat easily in the toaster oven or air fryer. Since it was just me eating them, I froze half until I needed more.
Dinner Recipes

Sugar-Free Asian Turkey Lettuce Wraps

Kerrie Bross

Ingredients:

1 lb ground turkey burger
1 Tbs olive or avocado oil
1/4 c coconut aminos
2 Tbs dried onion
2 cloves garlic, minced
4 tsp minced ginger 
1/8 tsp 100% monk fruit powder
8 oz can water chestnuts, chopped
3 c broccoli slaw or shredded veggies
several large lettuce leaves – bib lettuce works nicely. 😉

Directions:

1. Start browning the turkey burger in the oil in a large pan. 
2. In a covered container combine the coconut aminos, dried onion, garlic, ginger, and monk fruit. Shake well.
3. Chop the water chestnuts. 
4. When the meat is almost done add the sauce, veggies and water chestnuts. Continue to cook until the meat is brown and the veggies are al dente. 

Dinner Recipes

Sugar-Free Instant Pot Pulled Chicken

Kerrie Bross

Ingredients:

  • 3 lbs free range chicken thighs or breasts
  • 1/4 cup organic tomato paste
  • 1 1/4 cups water
  • 1/4 cup organic apple cider vinegar
  • 1/4 cup honey
  • 2 Tbs organic coconut aminos
  • 1/2 Tbs garlic powder
  • 1 1/2 Tbs dried onion flakes
  • 1/4 tsp 100% monk fruit powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp liquid smoke (optional)

Directions:

1. Combine everything but the chicken in your instant pot on saute. Stir until the tomato paste is mostly combined.
2. Add the chicken thighs and pressure cook for 10 minutes with a 5 minute natural release.
3. Release the rest of the pressure and remove the cover. The chicken will fall apart, but you still have to pull it a bit. This is great served over rice or riced cauliflower. Or in the Tacos or Nachos below!

Dinner Recipes

The Best Buffalo Sauce Recipe

Kerrie Bross

Ingredients:

  • 1/2 cup Original Frank’s Red Hot Sauce
  • 1 TBS organic coconut aminos
  • 2 1/2 Tbs cultured butter or organic coconut oil
  • 1 tsp apple cider vinegar
  • 1/2 tsp garlic powder

Directions:

  1. Combine all ingredients in a small saucepan on low to medium heat.
  2. Heat until the butter or oil is melted then give it a really good stir to make sure everything is completely combined.
  3. Leftovers may be stored in a glass jar in the refrigerator for up to 2 weeks. 😉

Notes:

Yes, the first ingredient is Frank’s Red Hot. This has only 5 ingredients and they are all Anti-Inflammatory Nutrition Guide friendly, so have as much as you want!

Dinner Recipes

Paleo Asian Ginger Salmon

Kerrie Bross

Ingredients:

  • about 1 1/2 lb wild-caught salmon, sockeye salmon is my favorite
  • 1 1/2 Tbs organic coconut aminos
  • 1/2 tsp mustard powder
  • 1 tsp fresh ginger or 1/2 tsp organic ginger powder
  • 1/8 tsp Pure Monk monkfruit powder
  • 1 Tbs olive oil

Directions:

  1. Add all marinade ingredients to a leak proof container and shake to mix well.
  2. Pour the marinade over the salmon and let it sit in the fridge for at least 2 hours. Longer is great! I accidentally marinated some for a couple days – it was sooo good!
  3. Remove from refrigerator 15 to 30 minutes before cooking. This helps it to cook evenly.
  4. Bake or grill until the salmon is cooked, about four to six minutes per 1/2 inch of fish.

Serving Suggestions:

I like it with brown rice or riced cauliflower and salad. Leftovers are great for lunch on salad!

Dinner Recipes

Shrimp Scampi

Kerrie Bross

Ingredients:

  • 1 pound raw wild caught large shrimp, shelled & deveined
  • 2 Tbsp extra virgin olive oil
  • 3 Tbsp grass-fed butter
  • 3-4 cloves of garlic, crushed
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1/2 cup white cooking wine
  • 2 tablespoons finely chopped fresh parsley
  • Freshly ground black pepper to taste
  • 1 Tbsp lemon juice

Directions:

  1. In a large saute pan, heat the olive oil and butter. Once the butter has melted, add the garlic and red pepper flakes. Saute for just a minute or so to soften and release flavors – don’t let it brown or burn!
  2. Add the wine and stir.
  3. Arrange the shrimp in a single layer in the wine sauce. Cook 3-4 minutes on each side – until they’re pink all the way through. Your heat should be set so the sauce is bubbling, but not sticking or burning, so the wine will reduce a bit while the shrimp is cooking.
  4. Once it’s done, remove from heat and add the last three ingredients. Toss gently to combine all flavors.

Serving Suggestions:

This is great over raw spiralized zucchini or summer squash – I usually have a lot of these in the summer! Many supermarkets sell a variety of spiralized veggies all ready to go year round!

Or try this with any of the gluten free pastas out there. Trader Joe’s Red Lentil Pasta is my fave because it has some protein in it. No matter which gluten free pasta you get, read the ingredients to make sure none are on the Anti-inflammatory Nutrition Guide banned foods lists. 😉

Dinner Recipes

Paleo Meat Sauce

Kerrie Bross

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 2-3 cloves garlic, crushed
  • 1 organic red bell pepper, diced
  • 2 pounds grass fed ground beef
  • 1 29oz can of plain tomato sauce
  • 1 14.5 ounce can fire roasted diced tomatoes
  • 2 tablespoons coconut aminos
  • 1 Tb Italian seasoning
  • salt and pepper to taste

Directions:

  1. Heat the olive oil on medium heat in a large frying pan. Saute the crushed garlic for a minute to release the flavor. Try not to brown or burn the garlic.
  2. Toss in the bell pepper – saute until softened.
  3. Add the ground beef. Cook until brown, breaking up any large chunks.
  4. If you have a lot of oil in your browned meat you may want to removed some. To remove or not is your preference. Leave some for flavor. 😉
  5. Pour in the tomatoes, tomato sauce and coconut aminos. Add the spices and stir well. Simmer for 20 minutes on low – medium for the flavors to mix.

Serving Suggestions:

I love this on raw spiralized zucchini, summer squash, or any spiralized veggie. But you can also get gluten free pasta if there are no banned ingredients in it. I like the Red Lentil Pasta from Trader Joe’s. 😉