I did not get the chicken marinade recipe from my friends, but my grilled cajun chicken post has a great recipe for grilled chicken. We added grilled pineapple and grilled organic bacon to the dish and this is what we came up with.

When eating bacon, one thing to steer clear of is sodium nitrite and sodium nitrate, which is found in a lot of lunch meats, bacon, sausage, and hot dogs. It is a salt that helps to prevent bacterial cultivation of foods and makes them appear fresh.  It can lead to formation of cancer-causing molecules that can result in tumor formation. Both sodium nitrite and sodium nitrate have been linked to significantly increasing the risk of colon and other forms of cancer, so be sure to choose only uncured meat products made without nitrates, and preferably from grass-fed sources. We purchase organic, uncured bacon, which does not contain nitrites or nitrates.

When purchasing your pineapple make sure the pineapple is not a Del Monte rose colored one from Costa Rica. This variety of pineapples is at risk for being genetically modified.

Eat Better. Feel Better.

We honestly did not miss the noodles or the cheese. This was a wholesome, fulfilling dish. I chose to peel the zucchini, this is not necessary, just my personal preference. You will be surprised at how much 1/2 tsp of cayenne pepper will spice this dish up. If you are serving people who don’t care for spicy, you can omit the cayenne or reduce it to 1/4 tsp. My kids thought it was spicy but still ate and enjoyed it. I was happy because it forced them to drink a lot of water :).

When purchasing your tomato paste, make sure the bottle is made of glass or that the can is produced without BPA.  We use Bionaturae Organic Tomato Paste, the cans are lined with clear, protective lining and are lead free. When we use diced tomatoes, we purchase Muir Glen Organic Diced Tomatoes, No Salt because the lining of their cans are produced without BPA. “The resin linings of tin cans contain bisphenol-A, or BPA, a synthetic estrogen that has been linked to ailments ranging from reproductive problems to heart disease, diabetes, and obesity. Studies show that the BPA in most people’s bodies exceeds the amount that suppresses sperm production or causes chromosomal damage to the eggs of animals. You can get 50 micrograms of BPA per liter out of a tomato can, and that’s a level that is going to impact people, particularly the young. Choose tomatoes in glass bottles (which do not need resin linings), such as the brands Eden Organic and Bionaturae. You can also get several types in Tetra Pak boxes, such as Trader Joe’s and Pomi.” (Source)

Here is a great reference for BPA free canned food brands.
Here is a BPA Canned Food Pocket Guide to take with you to the store.

The Breast Cancer Fund and Silent Spring Institute found that BPA levels in families who ate fresh instead of canned or plastic-packaged food for THREE days dropped by 60%!

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Lasagna with Zucchini Noodles

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

See Detailed Nutrition Info on

Ingredients

• 2 lb ground beef
• 1 lb Italian sausage, casing removed
• 1 onion, diced
• 4 cloves garlic, minced
• 2 tbsp dried oregano
• 2 tbsp dried basil
• 1/2 tsp cayenne pepper
• 1 can (28 oz.) diced tomatoes, drained
• 1 can tomato paste
• 1 cup black olives, pitted and sliced (optional)
• 4 zucchinis, sliced to form noodle-like ribbons
• Extra Virgin Olive Oil
• Himalayan pink salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 350 F.
2. Heat a pot over a medium heat and cook the onion and garlic in olive oil until the onion starts to lose its color, about 3 minutes.
3. Add the ground beef as well as the sausage meat and cook until just cooked through and browned.
4. Season the mixture to taste with Himalayan pink salt and freshly ground black pepper and add the dried oregano, dried basil and cayenne pepper.
5. Add the diced tomatoes and the tomato paste and mix everything well to combine.
6. Line the bottom of a baking dish with zucchini noodles placed side by side and top off with half the meat and tomato mixture. Sprinkle half the black olives over.
7. Add a second layer of zucchini noodles and top off with the remaining meat mixture and olives.
8. Place in the oven to bake for 35 minutes.

Notes:

Purchase organic, grass-fed beef if possible.

Lasagna with Zucchini Noodles

2 lb ground beef
1 lb Italian sausage, casing removed
1 onion, diced
4 cloves garlic, minced
2 tbsp dried oregano
2 tbsp dried basil
1/2 tsp cayenne pepper
1 can (28 oz.) diced tomatoes, drained
1 can tomato paste
1 cup black olives, pitted and sliced (optional)
4 zucchinis, sliced to form noodle-like ribbons
Extra Virgin Olive Oil
Himalayan pink salt and freshly ground black pepper

1. Preheat your oven to 350 F.
2. Heat a pot over a medium heat and cook the onion and garlic in olive oil until the onion starts to lose its color, about 3 minutes.
3. Add the ground beef as well as the sausage meat and cook until just cooked through and browned.
4. Season the mixture to taste with Himalayan pink salt and freshly ground black pepper and add the dried oregano, dried basil and cayenne pepper.
5. Add the diced tomatoes and the tomato paste and mix everything well to combine.
6. Line the bottom of a baking dish with zucchini noodles placed side by side and top off with half the meat and tomato mixture. Sprinkle half the black olives over.

7. Add a second layer of zucchini noodles and top off with the remaining meat mixture and olives.

8. Place in the oven to bake for about 30 minutes.

To receive daily health tips and gluten-free, grain-free, dairy-free and sugar-free meal/snack ideas, like us at www.facebook.com/wholefoodrealfood.

~ “There is no love sincerer than the love of food.” – George Bernard Shaw, 1903

This recipe can be easily doubled or tripled and frozen for future use.  We served them with coconut chicken fingers, but they would be a great accompaniment to any meat or soup.  They would also be a fantastic snack.  Freeze individual servings, pop them in the oven and you have a quick wholesome snack free of chemicals and preservatives.  You will be eating real food to promote health! (If you have a nut allergy, these cakes can be made without the almond flour, no substitutions necessary.)

Here is a breakdown of the recipe and why these cakes are so good for you!

Zucchini: Lutein and Vitamin C, both found in zucchini, are good for the eyes and help ward off cardiovascular problems; anti-inflammatory properties that can help reduce asthma attacks; high in phosphorus, magnesium and manganese, promoting strong teeth, bones and capillary networks; reduces risk of colon cancer and multiple sclerosis; can help lower cholesterol and blood pressure; hydrating food (water content of more than 95%).
Himalayan Pink Salt:  Free of bleaches, preservatives or chemical additives, it has a natural pink color and 84 minerals and trace elements such as: calcium, magnesium, potassium, copper and iron.  Regular consumption of Himalayan Pink Salt provides essential minerals, trace elements, balances electrolytes, supports proper nutrient absorption, eliminates toxins, balances the body’s pH, normalizes blood pressure, and increases circulation and conductivity.  It can also assist with relief from arthritis, skin rashes, psoriasis, herpes, and flu and fever symptoms.
Green Onions: Reduces inflammation; protects against colon cancer; rich in quercitin, an antioxidant that acts like an antihistamine—extremely important for seasonal allergy sufferers. Quercitin also lowers blood pressure and wards off heart disease.
Garlic: Aids in weight loss & digestion, anit-fungal, boosts immune system, “Garlic is one of the foods that specifically inhibits cell growth in certain cancers. Dr. Beliveau’s laboratory was able to test crude extracts from different foods on the cells of several different cancers. Garlic, onions and leeks rank high among the most effective foods for the following cancers: brain, lung, prostate and breast.” – David Servan-Schreiber, MD, PhD.
Eggs (purchase organic if possible):  Packed with vitamins A, D, E, B2, B6, B9, iron, calcium, phosphorous, potassium and choline. When shopping for eggs, keep in mind pasture raised, free-grazing hens produce a superior quality egg and are less prone to salmonella contamination. Free hens lay eggs with 3 times more vitamin E, 7 times more beta-carotene, 1/3 less cholesterol, 1/4 less saturated fat, 2/3 more vitamin A, and 2 times more omega-3 fatty acids.  
Almond Flour: High in protein, low in carbohydrates and low in sugar; lowers bad cholesterol (LDL); protects artery walls from damage; promotes bone and teeth health; lowers the rise in blood sugar and insulin after meals; almonds help with brain function.
Ghee: Ghee is made by a simple process of gently simmering butter to remove potential allergens such as casein and lactose.  What remains is the pure butter oil, which promotes good helath and longevity.  Ghee is a natural source of CLA (Conjugated Linoleic Acid) and the important fat-soluble vitamins A,D and K2 that are critical for maintaining good health.  CLA slows the progress of some types of cancer and heart disease and appears to help reduce body fat and increase lean muscle mass.
Coconut Oil: Strengthens immune system; boosts key mineral absorption (calcium and magnesium); anti-fungal and antibacterial; provides long lasting energy; great for skin and hair (internally and topically); reduces risk of atherosclerosis and heart disease; reduces risk of cancer and other degenerative conditions; helps control diabetes; improves digestion and nutrient absorption; supplies important nutrients necessary for good health; promotes weight loss; functions as a protective antioxidant; healthiest oil for cooking.

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Zucchini Cakes

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Number of servings: 4

See Detailed Nutrition Info on

Whole Food. Real Food. Good Food. www.facebook.com/wholefoodrealfood

Ingredients

• 2 medium zucchini;
• 1 tsp Himalayan pink salt
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 egg
• ½ cup almond flour
• ½ tsp baking powder
• Coconut oil or ghee, for cooking

Instructions

1. Begin by using a large-scale grater to grate your zucchini. You want to avoid creating small, thin strands, as the zucchini could get mushy upon frying.
2. Once grated, place in a bowl and toss in the salt. Allow the zucchini to sit in the salt for at least 10 minutes. Then, extract any excess water from the zucchini. The easiest way to do this is to place the grated vegetable in a large piece of cheese cloth and wring it out. I did not have this available, so I used a colander and pressed the zucchini against the sides with force, making the water drip out.
3. Return the zucchini to a large bowl and combine with the almond flour, green onions, garlic, egg and baking powder.
4. Once everything has been mixed, form cakes of about 2 to 2.5″ in diameter out of the mixture.
5. Place a large skillet over a medium-high heat.
6. Add coconut oil or ghee, just enough to coat the surface of the skillet and then place the zucchini cakes in the pan. Allow them to cook for about 3 to 4 minutes on each side, just enough so that they are crispy and golden brown.

Notes:

Purchase all organic ingredients if possible. Recipe adapted from paleolifestyle.com.

Zucchini Cakes

• 2 medium zucchini
• 1 tsp Himalayan pink salt
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 egg
• ½ cup almond flour
• ½ tsp baking powder
• Coconut oil or ghee, for cooking

1. Begin by using a large-scale grater to grate your zucchini. You want to avoid creating small, thin strands, as the zucchini could get mushy upon frying.
2. Once grated, place in a bowl and toss in the salt. Allow the zucchini to sit in the salt for at least 10 minutes.

3. Extract any excess water from the zucchini. The easiest way to do this is to place the grated vegetable in a large piece of cheese cloth and wring it out. I did not have this available, so I used a colander and pressed the zucchini against the sides with force, making the water drip out.
4. Return the zucchini to a large bowl and combine with the almond flour, green onions, garlic, egg and baking powder.
5. Once everything has been mixed, form cakes of about 2 to 2.5″ in diameter out of the mixture.
6. Place a large skillet over a medium-high heat.
7. Add coconut oil or ghee, just enough to coat the surface of the skillet and then place the zucchini cakes in the pan.

8. Allow them to cook for about 3 to 4 minutes on each side, just enough so that they are crispy and golden brown.

To receive daily health tips and gluten-free, grain-free, dairy-free and sugar-free meal/snack ideas, like us at www.facebook.com/wholefoodrealfood.

“When you know better, you do better.”