Four More One Pot Wonder Dinners
I am making an exception to our “Wordless Wednesdays.”  I have too many recipes to share with you, and I need to honor someone extra close to my heart…

Yesterday was my son Austin’s first birthday!  I am in awe of our little man each and every day as he is growing up and learning so quickly.  Year one has been filled with SO MANY great laughs, hugs, snuggles, and joyful memories.  I am so grateful that God gave us this bright, healthy, spunky little boy.  Happy birthday Austin!

We celebrated with a simple Advanced Plan vanilla cupcake, recipe found in my Kids Birthday Party e-book.  The frosting is whipped avocado with powdered xylitol (for Austin’s cupcake I used powdered sugar, because babies cannot digest sugar alcohols).  Sunday is Austin’s big 1st birthday party!  I’m excited to show you the little crafts and new recipes I have been working on for his celebration.  It’s going to be a fun day, I can’t wait!  I’ll give you a recap next week! :)

More Quick Meals Using Spice Mixes

I have more yummy and QUICK dinner recipes to share that use the spice mix ingredients from our Spice Mix Party last month.  I’m only sharing my top favorites.  There were some dishes that didn’t make the cut, so please try the ones I’m including below and in yesterday’s post.  They are winners!  They’re now topping my go-to list!

Summer Squash Dressing
Makes 6 Servings

2 cups organic yellow or green zucchini/squash, diced
2 cups crumbled coconut bread
1/2 cup coconut oil or raw butter, melted
2 tsp dried sage
2 tsp garlic powder
1 1/2 cups cream of mushroom soup
2 eggs, beaten
1 onion, chopped
1/4 cup organic unsweetened almond milk
Sea salt and fresh pepper to taste

Preheat oven to 350 degrees F.  Grease a 2-3 quart casserole dish.  In a large bowl, stir together the squash, coconut bread, coconut oil, sage, garlic, cream of mushroom soup, egg, onion, almond milk, sea salt and black pepper.  Transfer to prepared baking dish.  Bake for 40 minutes, until lightly browned.  Let sit 5-10 minutes before serving.

Ranch Parmesan Chicken
Makes 6 Servings

6 free-range skinless chicken breasts (bone-in is okay)
1/2 cup organic sour cream
1/2 cup Healing Cuisine Mayonnaise
1 Tbsp homemade ranch dressing mix
1 cup almond meal
1/2 cup raw Parmesan cheese, grated
1 Tbsp season salt (salt-free and MSG-free)
1 tsp garlic powder
1/2 tsp fresh black pepper

Wash and dry chicken breasts.  In a large bowl, stir together sour cream, mayonnaise, and ranch dressing mix.  Add the chicken breasts and use your hands to coat the chicken in the ranch dressing.  Marinade chicken breasts in the fridge for at least an hour or overnight.  Preheat oven to 375 degrees F.  Grease a glass 9×13 inch pan and set aside.  In a separate 9×13 inch pan, combine almond meal, Parmesan cheese, season salt, garlic powder, and black pepper.  Dip marinaded chicken (remove any extra dressing) in the almond crumb mixture, covering both sides evenly.  Place crumb covered chicken in greased glass baking dish.  Cover baking dish with aluminum foil and bake for 25 minutes.  Remove foil, and bake for another 15 minutes,  until internal temperature reaches 180 degrees F and almond crust is lightly browned.  We serve with steamed broccoli or roasted veggies.  P.S., this recipe also makes great chicken strips!

Slow Cooker Italian Chicken
Makes 6 Servings

6 chicken breasts (bone-in is okay, you can slice or cube the raw chicken, too)
3 Tbsp homemade Italian dressing mix
8 oz organic cream cheese, room temperature
3 cups cream of mushroom soup
2 Tbsp garlic powder

Add all ingredients to slow cooker and cook on Low for 4-6 hours.  If sauce is too thick, thin it with a little vegetable broth or almond milk.  We served over spiral brown rice noodles, but I’d like it with zucchini noodles as well.

Beef Stroganoff
Makes 4 Servings

1 1/2 lbs 100% grass fed top sirloin steak strips OR ground beef
4 Tbsp coconut oil
1 onion, chopped
8 oz mushrooms, sliced
4 cloves garlic, minced or pressed
3 Tbsp homemade dry onion soup mix
2 Tbsp organic tomato paste
1 Tbsp arrowroot powder
2 cups organic sodium-free beef stock
1 cup full-fat coconut milk
Sea salt and fresh black pepper, to taste

In a skillet, heat the coconut oil over Medium-High heat.  Add the mushrooms and onion.  Saute until slightly softened and browned.  Remove to a plate.  Brown ground beef until no longer pink.  Return onion and mushrooms to pan.  Stir in garlic, dry onion soup mix, and tomato paste.  Reduce heat to Medium.  Sprinkle arrowroot powder over meat mixture and stir to combine until arrowroot is completely mixed in.  Add beef stock and  coconut milk, stirring thoroughly.  Sauce will begin to thicken as it comes to a simmer.  Reduce heat and simmer for about 5 minutes.  Remove from heat and let cool before spooning onto plates.  We serve over cooked smashed cauliflower, zucchini noodles, cauliflower rice or roasted spaghetti squash.

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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.


  1. Hi!
    I love all your recipes! I have a 7.5 month old and just wondering what to feed her since we eat advanced! She eats the core approved veggies and fruit. I noticed your comment about them not being able to digest xylitol can they digest stevia? If I’m not feeding her grains I was thinking about adventually feeding her some of the flax muffins or coconut bread we eat.also when can they digest xylitol? Thanks so much!

  2. Hi Devon,

    Feel free to stick to veggies and fruits with your baby. You can also add in grass fed/free range meats and egg yolks (I hard boil a half dozen each week and keep them on hand. I eat the whites, my son eats the yolks. The hard boiled whites can be hard for them to swallow down until they have more teeth.) Coconut flour baked goods are fine. Flax seed food is great, just limit it to 1-2 Tbsp serving in a day, or it can have a laxative effect (unless you’re prepared to deal with that, lol!). Try to limit nut exposure until at least 2 years, when their digestive tract is well developed (to avoid nut allergies, yes including almonds). A few servings of almonds in a month is probably fine. An allergy develops when lots of nuts are consumed and over consumption takes place, the gut reacts with an immune
    response and an allergy develops.

    Stevia is an herb and is fine for babies. Xylitol is a sugar alcohol, the sugar carb has been removed. Even us as adults have a pretty hard time digesting sugar alcohols. Around age 2, it is said babies digestion is developed enough to handle very small amounts of sugar alcohols.

    In the mean time, when you are baking things, you can spoon a little bit of the batter out into a separate bowl before adding the xylitol. Stir xylitol into your batter, and a little stevia or organic raw honey into baby’s batter. She’s old enough to have raw LOCAL honey now.

    Also, I recommend you look into Baby Led Weaning (give it a Google). It’s what we follow in our family, and we simply feed baby whatever we are eating for breakfast/lunch/dinner.

  3. Is rice milk advanced plan approved? I would love to make the cream of mushroom soup so I’m just checking before I buy the ingredients.

  4. Hi Rochelle, No, rice milk is not Advanced Plan. You can use unsweetened almond milk. Hope you like the cream of mushroom soup! It’s great to be able to make casseroles again :)

  5. Is there an alternative to arrowroot powder that i can use?

  6. You can use corn starch, tapioca starch, or potato starch. I recommend arrowroot because it is the most alkaline of the starches and it is not a processed food. Arrowroot itself is unrefined, simply dried and ground into powder. That is what makes it superior to corn starch or any other starch.

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