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A Tasty Remedy: July 2014

Monday, July 28, 2014

Spiced Peach Crumble

Hi all!  The Bavarian and I are now less than 2 weeks away from saying 'I Do'!  Can't believe it's almost here!  We're in the home stretch and scrambling to finish all the last minute details, including picking up our "wedding log" as it's been coined.  There's a story I'll share later...  I'm so looking forward to spending my life with that crazy, lederhosen-wearing guy!

This last week, I made a quick trip to Alaska for work.  Sadly, or maybe it's a good thing, I didn't see any moose.  No bears, either.  It was pretty crazy how late it stayed light out!  You really lose track of the time when it's still light out at 10pm!  Blackout curtains are a must!

With all the travel and wedding prep craziness, I was still able to find time to create something to share with you all!  I hope you like this grain-free dessert as much as we did!  It's a great way to enjoy the fresh fruit in season right now!

Spiced Peach Crumble
Prep: 15 min Bake: 25-30 min


6 peaches, peeled and diced
3/4 tsp cinnamon, divided
1/3 cup almond flour
1/3 cup whole macadamia nuts, finely chopped
1/3 cup pecans, finely chopped
1/4 tsp ground ginger
1 pinch salt
1 pinch ground nutmeg
2 Tbsp coconut oil, melted
1 Tbsp maple syrup


  1. Preheat the oven to 375F.
  2. In a large bowl, combine the diced peaches with 1/2 tsp of cinnamon.  Pour the peach mixture into a 9x9 baking dish.
  3. In a medium bowl, mix together the remaining cinnamon with the almond flour, chopped nuts, ginger, salt, nutmeg, coconut oil and maple syrup.  Mix until it forms crumbles.
  4. Sprinkle the nut mixture evenly over the peaches and bake uncovered for 25-30 minutes.  The fruit should be bubbling and the nut crumble should start to turn golden brown.  

Monday, July 21, 2014

Grilled Teriyaki Chicken Burgers

Hi friends!  I'm been working hard on pulling together my brand new website!  I'm so excited for it to go live!  It will be much easier to find and print recipes!  I'll have a slight change in name, but I promise you'll get the hang of it.  We had a bit of a hiccup with obtaining the name as you know it, so we'll be transitioning from A Tasty Remedy to The Tasty Remedy.  Hard one, I know.  Stay tuned for the launch date!

In the meantime, I'd like to share this recipe for Grilled Teriyaki Chicken Burgers.  I definitely recommend grilling up some fresh pineapple rings to serve with your burgers.  Such a sweet and savory bite!

Grilled Teriyaki Chicken Burgers
Prep: 1 hr  Cook: 20 min


Oil for grill (I used olive oil)

Chicken Burger:
1 lb Ground Chicken Breast
1/2 tsp minced ginger
1 clove minced garlic
1/2 tsp salt
1/4 tsp black pepper 

Teriyaki Glaze:
1/2 cup coconut aminos
1/4 tsp fish sauce
1/4 tsp red pepper flakes
1/2 tsp minced ginger
1 clove minced garlic
1/4 tsp onion powder
1 tsp maple syrup
1 Tbsp arrowroot flour, plus 2 Tbsp warm water


  1. In a medium mixing bowl, combine the ingredients for the chicken burger and mix thoroughly with your hands.
  2. Divide the mixture into 4 equal burger patties and place on a large plate lined with wax paper or saran wrap.  Freeze the burgers for about 1 hour, or until firm.  They do not need to be frozen through.  You just want them to hold up with placed on the grill.
  3. While the burgers are setting up, combine the glaze ingredients except for the arrowroot flour and water, to a small sauce pan over medium heat.
  4. In a small bowl, combine the arrowroot flour with the warm water and stir.  Add to the sauce pan and stir continuously until the sauce has thickened.
  5. Remove from heat and set aside.
  6. When the burgers are firm, heat the grill to about 375F.  Brush the oil of your choice on the grill to prevent the chicken from sticking.  Trust me on this.  It will minimize the profanity involved with grilling.
  7. Place the burger patties on the grill and cook for 10 minutes.  Flip the burgers and brush the sauce on, cooking for an additional 10 minutes or until the chicken has reached 165F.
Note:  There will likely be leftover glaze, so I recommend transferring the glaze to a small bowl to use for this recipe and save the rest in the refrigerator for another meal.  You could also double the burger portion of this recipe as well if you'd like to make more.  

Serves: 4

Tuesday, July 8, 2014

Braised Balsamic Red Cabbage with Cherries

Hi friends!  Hope you all had a fantastic 4th of July!  We headed out to the San Juan Islands to spend time with friends and get some quiet time.  We saw an amazing fireworks show on Friday evening from a grassy bluff that overlooked several of the islands.  Our friend that was hosting all of us on the island has Celiac Disease, so together we planned a great menu to share with everyone that would be considerate of both of us.  Burgers, brats, pulled pork, chicken and lots of great side dishes including my Italian No-Pasta Salad and Asian Chicken Slaw.  We're so international. ;)

Cherry season is in full swing here in Washington and my favorites, Rainier cherries, are well stocked at the farmers markets and grocery stores.  I love their sweet flavor.  I used Rainier cherries for this recipe, but any variety should do great!

Braised Balsamic Red Cabbage with Cherries
Prep:  10 minutes, Cook: 36 minutes


1/2 yellow onion, diced
2 Tbsp coconut oil
1/2 tsp salt
1/2 head of red cabbage, sliced about 1/4" thick
4 Tbsp balsamic, divided
2 cups whole cherries, pitted and sliced in half
1 Tbsp fresh thyme, minced

  1. Melt coconut oil in a large skillet over medium heat.
  2. Add onion to the skillet and saute for about 5 minutes, or until the onions have started to turn translucent.
  3. Add the shredded red cabbage to the skillet and saute for about 15 minutes, or until the cabbage and began to soften.  
  4. Drizzle 2 Tbsp of balsamic vinegar to the skillet and toss the cabbage and onions to thoroughly coat.  Saute for about 8 minutes.
  5. Add the remaining balsamic vinegar, thyme and cherries, and toss to combine.  Cook for an additional 8 minutes, or until the cherries and cabbage have become tender.
Serves: 6