Recipes and Cookbook for Every Diet

Paleo? Vegan? Vegetarian? Gluten free? With the help of Manitoba Harvest and the Gluten Intolerance Group, Delicious Living has curated a mouthwatering selection of recipes for every diet. No matter what type of foodie you are, delicious ideas abound in this free downloadable cookbook. Download, print, prepare … enjoy!

Here are two of the recipes featured in the cookbook:

Lemon-Braised Chicken with Almonds and Cranberries

Braising is a slow-cooking method that uses liquid and covered heat to keep moisture in the meat. Use a vegetable peeler to remove lemon peel in very thin strips, leaving the bitter white pith behind. Using low- or nonfat cream results in some curdling from the lemon juice (full-fat cream won’t curdle).  Serve this dish alongside Israeli couscous made with a mix of water and fresh lemon juice.

Ingredients:

• 3 tablespoons canola oil, divided
• ½ cup all-purpose flour
• 6 chicken thighs or breasts, bone in, skin removed (about 2 lbs)
• 1 onion, diced
• Peel of 1 lemon, finely chopped
• 2 cloves garlic, minced
• Juice of 1 lemon (4 scant tablespoons)
• 1 cup half-and-half
• 1 teaspoon chopped fresh rosemary (or ½ teaspoon dried)
• ¼ cup sliced almonds
• ¼ cup dried cranberries

Directions:

1. Preheat oven to 350°. Heat 2 tablespoons oil in a sauté pan over medium-high heat. Season flour with salt and pepper; dredge chicken in seasoned flour. Working in batches, brown chicken on both sides. Place chicken in a 9×13-inch baking dish.
2. Turn heat to medium and heat remaining 1 tablespoon oil. Add onion and chopped lemon peel; sauté until onion is translucent, about 5 minutes.
3. Add garlic and cook 1 minute. Add lemon juice, half-and-half, and rosemary, plus salt to taste. Bring to a simmer.
4. Pour mixture over chicken and sprinkle with almonds and cranberries. Cover with foil and bake for 45–50 minutes, until cooked through.

Khorasan Wheat, Almond and Chocolate Bars

These chewy-crunchy cereal bars are simple to make; if individually-wrapped, each square will last for at least a week. Drizzling with a bit of melted white chocolate adds visual appeal. If you’re gluten free, this recipe works just as well with puffed brown rice.

Ingredients:

• 3 cups organic khorasan puffed wheat cereal (or puffed brown rice)
• ½ cup dark chocolate chips
• 2 tablespoons coarsely chopped raw almonds or peanuts
• ⅓ cup agave nectar
• ⅓ cup almond butter or peanut butter
• ½ teaspoon vanilla extract
• 3 ounces organic dark chocolate (65-70 percent cocoa)

Directions:

1. Line an 8×8-inch pan with plastic wrap, overlapping sides with enough to fold over and cover top of pan completely. Coat plastic wrap with cooking spray.
2. Place cereal, chocolate chips, and chopped nuts in a large mixing bowl. Stir until evenly mixed.
3. Place agave and nut butter in a small saucepan; turn heat to low and stir until nut butter is melted and well blended with agave. Remove from heat and stir in vanilla.
4. Pour over cereal mixture, stirring to coat. Transfer into pan in an even layer. Cover top with the extra plastic wrap and press mixture evenly in pan. Refrigerate for about 1 hour.
5. Melt chocolate over low heat. Unwrap bars and drizzle with melted chocolate in thin streams.
6. Chill again until firm.
7. Remove from pan by lifting plastic wrap, and cut into 16 squares.

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