Crab-Stuffed Deviled Eggs with Tarragon Recipe
12 eggs (room temperature)
8 oz. crabmeat
1/4 cup homemade or avocado mayonnaise
2 tbsp. fresh chives, minced -plus more for garnish
2 tbsp. fresh tarragon, minced – plus more for garnish
2 tbsp. fresh lemon juice
Sea salt and freshly ground black pepper
Place all the eggs in a saucepan filled with cold water and bring to a boil.
Turn off the heat as soon as the water boils and let the eggs gently cook, covered, for 10 to 12 minutes.
Immerse the eggs in cold water to stop the cooking, and peel the eggs when they are cool enough to handle.
Cut the eggs in half lengthwise. Remove the egg yolks and place the yolks in a bowl. Set the whites aside.
Mash the egg yolks with the mayonnaise.
Add the crab meat, chive, tarragon, and lemon juice. Season to taste and stir gently to combine.
Fill each egg white with the filling and garnish with tarragon leaves and chives,if desired.
Dr. Jennah’s Simple Guacamole Dip
- Avocados (2)
- *Fresh Salsa (2 TBSP)
- Adobo Seasoning (1/4 TSP)
- Lime Juice (1/4-1/2 TSP)
Smash up the avocado and combine your salsa of choice with the avocado. Add the recommended amount of adobo seasoning (or to taste) and lime juice. Enjoy!
*Dr. Jennah uses Green Mountain or Newman’s Own
Gluten Free Baked Chicken Tenders
Great for Game Day Tailgating!
3 cups Simple Mills Farmhouse Cheddar Almond Flour Crackers
1 cup finely grated parmesan cheese
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 pound chicken tenders
Sea salt and black pepper
Dijon Dipping Sauce
½ cup Dijon mustard
¼ cup mayonnaise (avocado or homemade if possible-see recipe for mayo)
1 – 2 tablespoon local honey or a few drops of liquid stevia
Dash of cayenne pepper
Sea salt and black pepper
1. Preheat the oven to 425 degrees F. Line a cookie sheet with foil or parchment paper, then place a wire rack on top.
2. For the chicken tenders: Mix the cracker crumbs and Parmesan together in a large bowl. In a shallow dish, mix the mayonnaise, mustard, cider vinegar and some salt and pepper.
3. Sprinkle the chicken tenders with a little salt and pepper and then place them, one by one, in the mayonnaise mixture. Scrape off excess mayonnaise and then roll the tenders in the crumb mixture to coat. As you go, place the coated tenders on the wire rack.
4. Bake until cooked through and golden brown, 25 minutes. Let cool on the rack for 5 minutes.
5. For the Dijon sauce: Meanwhile, in a small bowl, combine the mustard, mayonnaise, honey or stevia, cayenne and some salt and pepper. Mix until smooth and lump free.
6. Transfer the chicken tenders to a serving platter. Serve with the Dijon sauce.
Adapted from Trisha Yearwood/Food Network
Bacon Wrapped Shrimp
- 16 jumbo shrimp, peeled and deveined
- 8 slices nitrate free, so sugar added bacon
- Smoked paprika to taste
Preheat oven to 450 degrees F. Line baking sheet with foil. Place rack on baking sheet.
Cut bacon pieces in half.
Wrap each shrimp with ½ slice of bacon and push a skewer through, sprinkle with paprika. Let stand for 15 minutes.
Bake 15-20 minutes or until bacon is crisp around the edges and shrimp turn pink. Serve warm.
Game Day Oven Baked Crispy Buffalo Chicken Wings
- 2 pounds chicken wings (organic if possible)
- 2 tablespoons arrowroot starch
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ cayenne pepper
- 2 tbsp melted ghee, avocado oil or coconut oil
- ½ cup hot sauce such as Franks Original
Preheat your oven to 425 degrees. Line a large baking sheet with aluminum foil, then pace a wire rack over the baking sheet.
Mix melted ghee, or oil with the hot sauce and set aside.
Pat wings dry with paper towel to absorb excess water, then place in a large bowl. Sprinkle all over with the arrowroot, garlic and onion powder, salt and red pepper – toss to evenly coat.
Arrange wings on the wire rack and place in the middle rack of the preheated oven.
Bake at 425 degrees for 35 mins, remove from the oven and turn the temperature up to 450 degrees. Dip each wing into the buffalo sauce. Place wings back in the oven.
Continue to bake for 10 mins at 450, remove from the oven and drizzle remaining sauce over the top. Bake 5 more minutes at 450 degrees, then remove and serve hot, with celery, carrots or choice of veggies.
Goat cheese stuffed figs wrapped in bacon
Makes about 24
4 to 6 Nitrate Free smoked bacon slices (2 1/4 to 3 1/2 ounces uncooked)-Coleman brand preferred
12 small ripe figs, halved lengthwise
About 1 tablespoon balsamic vinegar
1/3 cup (about 1 1/2 ounces) crumbled goat cheese ( try herbed goat cheese)
- Preheat the oven to 350° F. In a medium heavy skillet, place the bacon slices in a single layer and cook over low to medium-low heat, turning as needed until just beginning to brown. Transfer to a paper towel to drain. Cut each bacon slice into 4 or 6 pieces.
- Arrange the figs on a baking sheet, cut sides up. Brush the cut surfaces with balsamic vinegar. Fill with a small crumble of cheese. Place a piece of bacon on each cut side. Bake until the figs are warmed, about 8 minutes. The cheese will not melt but may toast a bit. Serve immediately.
Kids are always going to have way too much candy on Halloween, so here’s a healthy snack idea for a change. Plus your kids will love helping you assemble this spooky snack!
Head–sliced olives, and hummus in a small bowl Body–celery, bell pepper, mushrooms, cherry or grape tomatoes, cauliflower, broccoli, cucumbers Arrange the veggies on a platter in the shape of a skeleton, top with an appropriately sized bowl of hummus for the head. Position your skeleton however you like!
Take a picture of your final Veggie Skeleton, print it up, then let your kids recreate him with the left-over veggies the next day.
Sweet Potato Fries
1-2 sweet potatoes
Celtic sea salt
Olive or coconut oil
Cut the sweet potatoes lengthwise into small strips. Coat the bottom of the baking sheet with olive oil or melted coconut oil. Coat the potatoes in the adobo seasoning and 1/4 tsp of celtic sea salt. Bake the fries at 425 degrees for about 5-20 minutes or until tender and crispy.
One avocado and small organic tomato chopped and mixed with 1/2 tsp Adobo seasoning.
1 bunch of rinsed kale
1-2 tsp organic coconut oil
1/2 tsp organic Celtic Sea Salt
Remove stems from kale and rip leaves into bite size pieces. Place on cookie sheet. Drizzle with coconut oil and sea salt. Cook in 350 degree oven for 10 minutes until crispy but not burnt. Cool and enjoy!
Chicken Sausage Stuffed Mushrooms
Gluten-free, low carb and can be made dairy-free
- 1 pound cremini or baby bella mushrooms
- 1 pound chicken sausage
- 3 cloves of garlic, minced
- 1/2 an onion finely diced
- 8 ounces of organic cream cheese, softened – for dairy free Kite Hill Dairy Free Cream Cheese
- 1/4 cup of parmesan cheese – for dairy free substitute Braggs Nutritional Yeast
- Few sprigs of fresh parsley, chopped
- Salt and pepper to taste
1. De-stem the mushrooms, and finely chop stems.
2. To a skillet add chopped stems, onion, garlic and chicken sausage. Cook until sausage is browned. Take off heat and allow the mixture to cool.
3. Heat the oven to 350 degrees.
4. In a bowl, mix together cream cheese, parmesan cheese (or nutritional yeast) and parsley until smooth.
5. Once the sausage mixture has cooled, add the cream cheese mixture to it and stir until well blended.
6. Place heaping spoonfuls of the mixture into the mushroom caps.
7. Bake for about 30 minutes.
8. Put under the broiler for a few minutes to brown them up.
9. Garnish with chopped parsley!
In this recipe: Mushrooms are a good source of the copper, Vitamins B3 and B5, potassium, phosphorus and iron.
Recipe courtesy of Chris Frisch –
Nutritional Therapy Practitioner at Healthcare Complete