Pineapple Guacamole (Citrus Free)

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Pineapple guacamole is a great alternative to traditional guacamole when your elimination diet excludes citrus and nightshades. Normally, guacamole would be made with fresh lime juice but this recipe exchanges the lime for pineapple and apple cider vinegar. There is absolutely no reason for you to not enjoy delicious avocados while on a strict elimination diet. Fresh pineapple is always great but you can also used canned for this recipe and you’ll barely notice the difference.

I actually used this pineapple guacamole recently for burgers. Anyone who has been following me will know that I’m allergic to citrus and tomatoes. Good grief I miss ketchup so much! But I still was craving a burger and didn’t feel like making a whole batch of cherry ketchup or bbq sauce for an impulse meal so I needed a new topping. Guacamole is always delicious and goes on so many things! This is a wonderful citrus free version that everyone can have!

You could substitute white vinegar for the apple cider vinegar if that’s all you have but I find that it’s best to just keep a gallon jug of both around at all times. Vinegar has so many uses I would feel like my house was empty without it! In this recipe it provides the acid that would normally be supplied by the lime. It also helps keep the avocados from browning quite as quickly. It is also very important to always remember to salt anything that you make with avocados. They cry out for it and just a little salt elevates the whole recipe to the next level every single time.

Guacamole also goes great with tacos!

Does citric acid cause an allergic reaction to someone with a citrus allergy?

No! Citric acid is not the allergen in citrus fruits and is safe to eat for many individuals with a citrus allergy. Citric acid is often used in commercial cooking as a preservative and flavor enhancer. It is available to everyone so you could even cook with it at home to replace a citrus flavor.

Citrus allergies are rare but typically caused by a cross reaction pollen allergy or by the component limonene, found in citrus peels. It is important to determine if you’re allergic to the juice or the rind and then also if you are able to eat cooked citrus instead of raw. Everybody is different and these types of allergies require experimentation. But if you’re avoiding citrus in all forms just try some delicious pineapple guacamole.

Ingredients

  • 2 ripe avocados
  • ¼ cup diced pineapple
  • 2 tsp apple cider vinegar
  • ½-1 tsp salt
  • ¼ tsp black pepper
  • ⅛ tsp garlic powder
  • ⅛ tsp onion powder

Instructions

  1. fork mash the avocado until smooth
  2. mix in remaining ingredients
  3. serve right away

Pineapple Guacamole

Prep Time 5 minutes
Course Side Dish, Snack
Cuisine Mexican
Servings 4 servings

Ingredients
  

2 ripe avocados

    ¼ cup diced pineapple

      2 tsp apple cider vinegar

        ½-1 tsp salt

          ¼ tsp black pepper

            ⅛ tsp garlic powder

              ⅛ tsp onion powder

                Instructions
                 

                fork mash the avocado until smooth

                  mix in remaining ingredients

                    serve right away

                      Keyword citrus free, corn free, nightshade free recipes
                      rate this recipe!
                      shredded chicken

                      Easy, Versatile Shredded Chicken

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                      This slow cooker easy, versatile shredded chicken recipe is super easy and versatile enough to be used for any kind of chicken dish. I have used this for everything from tacos to pasta to chicken salad. The key is this basic recipe has a fairly neutral flavor profile and just highlights the flavor of the chicken. You can toss it with any kind of sauce to bring it into a dish or even just top a simple salad.

                      If you want to make this recipe even simpler don’t bother with the fresh celery and onion. You can use celery salt instead of the table salt and 1 tsp of onion powder, not onion salt, that would make it too salty. I like to use my super simple chicken broth recipe for this shredded chicken but you can get creative with what liquid you’re using depending on what you have available and what recipe you’re ultimately going to use. If you’re in a real pinch and don’t have any broth or other appropriate liquids around you could even just use salt water. There won’t be as much depth of flavor but 1 cup of water with 2 additional tsps of salt will still give a little flavor while bringing the chicken to the desired texture.

                      Texture, after all, is what we’re after here. You want that chicken to be fall apart shredded goodness. That’s what makes it perfect for tacos or even pizza! Seriously, you can use this easy, versatile shredded chicken anywhere and everywhere. 

                      Slow Cooker or Instant Pot?

                      Many people are wondering which kitchen appliance they should buy. The Instant Pot or electric pressure cooker has gained a lot of popularity over the past few years and can be used interchangeably with many slow cooker recipes, you just need to adjust the timing.

                      For my recipes I use a slow cooker. This is simply because I have one. I’ve had my slow cooker for over 10 years now and I love it. It was a gift to me from my mom and is a high quality, large size crock pot that I couldn’t live without. You simply throw everything in the pot and hit go, done. Dinner is ready a few hours later nice and hot and tender.

                      If you have an electric pressure cooker instead, then by all means use that! Just adjust the settings accordingly, all ingredients for this versatile shredded chicken will stay the same.

                      If you are wondering which one to buy that’s going to depend on how you intend to use it. The electric pressure cooker is going to have more functions than just cooking full meals. For example, your Intant Pot can double as a rice cooker. If you don’t already have a rice cooker this could be a huge advantage for you!

                      The disadvantage to an electric pressure cooker is the size. My slow cooker can hold a full roast, several potatoes, multiple veggies, and broth all at the same time. An Instant Pot has a smaller capacity and is less suited for making 8 serving sized meals. If you’re mostly cooking for 1 an Instant Pot might be all you need, but if you want to make a full pork shoulder I would say lean toward a Crock Pot.

                      Check out some top rated options:

                      Crock Pot Slow Cooker|8 Quart Programmable Slow Cooker with Digital Countdown Timer, Black Stainless Steel – SCCPVFC800-DS

                      Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, Sterilizer, and Warmer, 6 Quart, 13 One-Touch Programs

                      Shredded Chicken FAQ

                      Can you freeze shredded chicken?

                      Yes! Simply put the cooked chicken in a freezer safe container or bag and freeze it. To thaw either place in the refrigerator overnight or place the container in room temperature to warm water to thaw a few hours before using.

                      Can you shred chicken in a blender?

                      This is not recommended. It will turn the chicken into more of a paste than the shredded texture you’re looking for.

                      How long is shredded chicken good for in the fridge?

                      Shredded chicken will last in the fridge for about 3 to 4 days according to FDA guidelines.

                      Ingredients

                      • 3 large boneless skinless chicken breasts
                      • 3/4 cup chicken broth
                      • 2 whole sticks celery
                      • 1 yellow onion, halved
                      • 1 tsp salt
                      • ¼ tsp black pepper
                      • 1 tbsp apple cider vinegar
                      • olive oil

                      Instructions

                      1. lightly drizzle the inside of the slow cooker with olive oil
                      2. add all other ingredients
                      3. cook on high for 4 hours
                      4. remove celery and onions
                      5. shred chicken with two forks
                      shredded chicken

                      Easy Versatile Shredded Chicken

                      Prep Time 5 minutes
                      Cook Time 4 hours
                      Course Main Course
                      Cuisine American
                      Servings 5 servings

                      Ingredients
                        

                      3 large boneless skinless chicken breasts

                        3/4 cup chicken broth

                          2 whole sticks celery

                            1 yellow onion, halved

                              1 tsp salt

                                ¼ tsp black pepper

                                  1 tbsp apple cider vinegar

                                    olive oil

                                      Instructions
                                       

                                      lightly drizzle the inside of the slow cooker with olive oil

                                        add all other ingredients

                                          cook on high for 4 hours

                                            remove celery and onions

                                              shred chicken with two forks

                                                Keyword corn free, gluten free recipes, soy free recipes
                                                rate this recipe!
                                                easy chicken broth

                                                Easy Chicken Stock

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                                                This chicken stock is the perfect way to use up the remnants from deboning your own chicken legs and thighs. Deboning your own dark meat is way easier than it looks and will save you a lot of money. All you need is a sharp knife and you can trace along the bone to remove the meat. Then just peel the skin off by trimming with the same knife or grabbing firmly with your hands to peel it away. You’re going to end up with a pile of bones, fat, and skin that you are likely not going to want to eat but it also feels like a waste to throw it away. So how to turn all of that into a flavorful stock?

                                                Simply take the bones, meat pieces, skin, fat, and any excess that you wouldn’t want in another recipe and throw it into a big pot. Then, take all the vegetable scraps you have from all your other cooking and throw that in as well. I’m talking celery ends, mushroom stems, onion skins, wilted green onions, carrot peels, anything edible but not the most appetizing by itself. You can add as little as you have or up to 2 cups of it. Don’t go out of your way here, we’re just making this recipe at the end of a big cooking day to make a little less waste.

                                                You will want to avoid certain vegetables that will overpower the stock. Asparagus will make it bitter and strong, jalapenos or other peppers will make it too spicy. If you want a spicy broth though, go ahead and add peppers and ginger! This works really well for asian style soups and stews. Of course, the peppers won’t be used for an elimination diet chicken stock but ginger is fair game.

                                                Next add as many cups of water as you have bones of chicken. So if you have 8 thigh bones use 8 cups of water. I recommend 6-8 for a medium batch of stock but if you want to make in bulk feel free to add more. Just up all the other ingredients as well and make sure that there is room in your soup pot! You really don’t want this one boiling over.

                                                Lastly, season. Always season! You’re going to add way more salt than feels natural to add to a pot but you want this stock to be alive with flavor! That’s the base for a great soup or any other dish! Seriously, don’t skimp on the salt. Your taste buds will thank you later. If it’s seasoned well you won’t need to add as much salt later on in your recipes it’s already in the easy chicken broth!

                                                For this recipe you’ll need a nice big cooking pot, check out this one on Amazon:

                                                cooking pot on Amazon
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                                                Chicken broth or chicken stock?

                                                Getting into semantics here. Technically this recipe is more of a stock than a broth. A stock means that the bones of the animal are used. I basically always use the bones when making this simple chicken broth because that’s when I have scraps! I never just have meat scraps lying around, I cooked those!

                                                I’m not the kind of purist who is going to say you need broth for one thing and stock for another. I think that the bones add more richness to the flavor of this broth or stock and you should go ahead and use them. Use this recipe anytime you need chicken broth or chicken stock, there should be absolutely no difference in how the recipe comes out. Just know that homemade is always better! Better flavor and much better ingredients! Especially when minding your elimination diet.

                                                You can use this same recipe to create a much richer bone broth by simmering it for much longer. For chicken, simmer for 21-24 hours to break down the bones into gelatin. This provides a really nourishing and healthy base for other recipes or even to be enjoyed on it’s own. In general, a longer simmer will mean more flavor so if you have longer than an hour go for it!

                                                Ingredients

                                                • 6-8 chicken thigh, leg, or breast bones and assorted scraps (skin, meat, fat)
                                                • up to 2 cups vegetable scraps (ends, skins, leftover pieces)
                                                • 4 tbsp salt
                                                • 1 tsp garlic powder
                                                • 1 tsp onion powder
                                                • 6-8 cups water, 1 cup for each chicken bone

                                                Instructions

                                                1. place all ingredients in a large soup pot
                                                2. bring to a boil
                                                3. reduce heat to a high simmer
                                                4. simmer for 1- 1 ½ hours, liquid will reduce
                                                5. skim any bubbly fat off the top as necessary
                                                6. pour contents through a colander or sieve into a heat safe container
                                                7. refrigerate and use within a week or freeze and use within 6 weeks
                                                easy chicken broth

                                                Easy Chicken Broth

                                                Prep Time 10 minutes
                                                Cook Time 1 hour 30 minutes
                                                Course Soup
                                                Cuisine American
                                                Servings 8 servings

                                                Ingredients
                                                  

                                                6-8 chicken thigh or leg bones and assorted scraps (skin, meat, fat)

                                                  up to 2 cups vegetable scraps (ends, skins, leftover pieces)

                                                    4 tbsp salt

                                                      1 tsp garlic powder

                                                        1 tsp onion powder

                                                          6-8 cups water, 1 cup for each chicken bone

                                                            Instructions
                                                             

                                                            place all ingredients in a large soup pot

                                                              bring to a boil

                                                                reduce heat to a high simmer

                                                                  simmer for 1- 1 ½ hours, liquid will reduce

                                                                    skim any bubbly fat off the top as necessary

                                                                      pour contents through a colander into a heat safe container

                                                                        refrigerate and use within a week or freeze and use within 6 weeks

                                                                          Keyword corn free, gluten free, soy free recipes
                                                                          rate this recipe!
                                                                          Creamy salad dressing

                                                                          Creamy Salad Dressing

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                                                                          Any home chef needs to have an arsenal of different dressings, condiments, sauces, and dips at their disposal. A good creamy salad dressing can go a long way in impressing dinner guests. Please do yourself a favor and step it up from a plain, boring oil and vinegar! 

                                                                          Store bought creamy dressings are typically much less healthy than the other options on the shelf. They have all of the sugar that any store bought dressing does with the added bonus of tons of fat. And not healthy fat either, like olive or avocado oil, we’re talking bottom shelf milk solids fat. Plus all of the preservatives and additives that keep the dressing from separating.

                                                                          This creamy salad dressing recipe uses coconut yogurt for a dairy free, soy free, nut free, option. Make sure you buy the plain coconut yogurt, vanilla would taste really weird here. If your diet is more flexible you can use any plain yogurt that you would like, even dairy if that’s what you’re into. 

                                                                          The other vital key to creating the best salad dressing is salt. I cannot ever stress enough how important it is to taste your food as you season it! Start this one with ¼ tsp of salt and work up from there. Add a little bit at a time, tasting each time, until it’s just right. Salt brings out every other flavor. Without it you won’t get the sweetness of the honey or the tang of the yogurt and mustard. Everything is muted without our good friend salt.

                                                                          Salads get a bad rap as a boring diet food. Here’s the trick, a green salad is not a meal! I’m sorry, no matter how hard you try, a green salad isn’t going to keep you full for hours. But, it is a great side dish or appetizer that can add a ton of veggies to your day.

                                                                          The salad I used for the photo for this recipe is mixed greens, kale, carrots, cucumber, blackberries, and feta. Super simple, requires little chopping, and comes togeter in just a couple of minutes. You can add pretty much any fruit and veggie you like. If your diet allows you may also add nuts, seeds, croutons, anything crunchy to step it up even more.

                                                                          Creamy salad dressing just feels more indulgent than a vinegar based one. As long as you make it yourself and don’t go overboard the dressing is just another healthy addition to this dish. The fats in salad dressings helps your body absorb many of the fat soluable vitamins found in salad veggies and gives you much more bang for your buck.

                                                                          Ingredients

                                                                          • 1/3 cup plain coconut yogurt (or any plain yogurt that your current phase of diet allows)
                                                                          • 1 tbsp brown mustard
                                                                          • 1 tbsp honey
                                                                          • ¼ tsp salt
                                                                          • ⅛ tsp pepper

                                                                          Instructions

                                                                          1. mix all ingredients together
                                                                          2. serve with any of your favorite salads
                                                                          Creamy salad dressing

                                                                          Creamy Salad Dressing

                                                                          Prep Time 5 minutes
                                                                          Course Salad
                                                                          Cuisine American
                                                                          Servings 6 servings

                                                                          Ingredients
                                                                            

                                                                          • 1/3 cup plain coconut yogurt or any plain yogurt that your current phase of diet allows
                                                                          • 1 tbsp brown mustard
                                                                          • 1 tbsp honey
                                                                          • ¼ tsp salt
                                                                          • tsp pepper

                                                                          Instructions
                                                                           

                                                                          • mix all ingredients together
                                                                          • serve with any of your favorite salads
                                                                          Keyword citrus free, dairy free, soy free recipes
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                                                                          cherry bourbon bbq sauce

                                                                          Cherry Bourbon BBQ Sauce

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                                                                          If you’ve seen some of my other sauce recipes you’ll know that I’m inspired by a tomato allergy. So many of my favorite sauces are tomato based! BBQ sauce happens to have a lower amount than say pasta or pizza sauce but it is definitely still present in most BBQ sauces you’ll find in restaurants or stores. 

                                                                          I am unwilling to give up BBQ sauce. I put it on all sorts of things! Especially pizza. Give me a bacon, jalapeno, pineapple pizza with extra BBQ sauce and I’m a very happy diner. Now, I just have to make that at home instead with this delicious nightshade free alternative. 

                                                                          If you happen to be like me and can tolerate nightshades that aren’t tomatoes there are a few additions to this sauce that will make it even better. You can replace the liquid smoke with ½ tsp of Spanish smoked paprika and add ¼-½ tsp of red pepper flakes for a little more heat. But even without any nightshades at all this BBQ is sure to impress even the pickiest eaters.

                                                                          It works best to make the cherry ketchup first and then use it to make the BBQ sauce. You will have some cherry ketchup leftover. It is delicious on it’s own and works great with most dishes you would use tomato ketchup on. I used some on some homemade burgers with smoky bacon, swiss cheese, and caramelized mushrooms and onions. The cherries pair so well with the smoky bacon that you’ll even prefer this version to your typical ketchup!

                                                                          How to store homemade BBQ sauce

                                                                          The easiest way to store this cherry bourbon BBQ sauce is to let it cool in the pan and then transfer it to an airtight mason jar. This will keep for about 2 weeks in the fridge. It’s best to use it quickly in order to keep the best flavor. However, if you want to make a larger batch there are two other methods you may use.

                                                                          You can properly jar this homemade nightshade free bbq sauce. This requires you to sterilize the mason jars using a large pot of boiling water. Boil the jars for 10-15 minutes to ensure they are completely clean. Then fill the jars with the sauce and use your go to method for canning. You’ll have to go elsewhere for those instructions, I won’t be responsible for that. But once properly jarred you may store the sauce at room temperature for 4-6 months.

                                                                          You may also freeze this cherry bourbon BBQ sauce. Transfer the cooled sauce to a freezer safe airtight container and freeze for 4-6 months. Simply take out of the freezer and let it thaw overnight.

                                                                          Ingredients

                                                                          Cherry Ketchup

                                                                          • 4 cups pitted cherries
                                                                          • ⅓ cup apple cider vinegar
                                                                          • 2 tbsp balsamic vinegar
                                                                          • ¾ cup sugar
                                                                          • ¼ tsp cinnamon
                                                                          • ⅛ tsp ground clove
                                                                          • ¼ tsp ground ginger

                                                                          Bourbon BBQ Sauce

                                                                          • 1 cup cherry ketchup (ingredients above)
                                                                          • ½ cup bourbon
                                                                          • 3 tbsp brown sugar
                                                                          • 3 tbsp molasses
                                                                          • 3 tbsp apple cider vinegar
                                                                          • 2 tbsp Worcestershire sauce or fish sauce
                                                                          • 1 tbsp coconut aminos (or soy sauce if you prefer)
                                                                          • 1 tbsp spicy brown mustard
                                                                          • ½ tsp liquid smoke or smoked salt
                                                                          • 1 tsp onion powder
                                                                          • 1 tsp garlic powder
                                                                          • ½ tsp black pepper

                                                                          Instructions

                                                                          For the Cherry Ketchup

                                                                          1. put the cherries in a food processor or blender until pulverized into a paste
                                                                          2. combine the cherry paste and all other cherry ketchup ingredients in a sauce pan over medium heat
                                                                          3. bring to a boil and then reduce heat to a low simmer, stir frequently
                                                                          4. simmer for 30-40 minutes until the sauce has reduced by about half the volume and the smell of vinegar steaming off the pot no longer burns your eyes

                                                                          For the BBQ Sauce

                                                                          1. add all the BBQ sauce ingredients to a sauce pan and bring to a boil
                                                                          2. reduce heat to a low simmer, stirring frequently
                                                                          3. the sauce will get quite thick after about 30 minutes
                                                                          4. remove from heat and let cool before transfering to a jar, refrigerate overnight before using
                                                                          cherry bourbon bbq sauce

                                                                          Cherry Bourbon BBQ Sauce

                                                                          Prep Time 10 minutes
                                                                          Cook Time 2 hours
                                                                          Course sauce
                                                                          Cuisine American
                                                                          Servings 12 servings

                                                                          Ingredients
                                                                            

                                                                          Cherry Ketchup

                                                                          • 4 cups pitted cherries
                                                                          • cup apple cider vinegar
                                                                          • 2 tbsp balsamic vinegar
                                                                          • ¾ cup sugar
                                                                          • ¼ tsp cinnamon
                                                                          • tsp ground clove
                                                                          • ¼ tsp ground ginger

                                                                          Bourbon BBQ Sauce

                                                                          • 1 cup cherry ketchup ingredients above
                                                                          • ½ cup bourbon
                                                                          • 3 tbsp brown sugar
                                                                          • 3 tbsp molasses
                                                                          • 3 tbsp apple cider vinegar
                                                                          • 2 tbsp Worcestershire sauce or fish sauce
                                                                          • 1 tbsp coconut aminos or soy sauce if you prefer
                                                                          • 1 tbsp spicy brown mustard
                                                                          • ½ tsp liquid smoke or smoked salt
                                                                          • 1 tsp onion powder
                                                                          • 1 tsp garlic powder
                                                                          • ½ tsp black pepper

                                                                          Instructions
                                                                           

                                                                          For the Cherry Ketchup

                                                                          • put the cherries in a food processor or blender until pulverized into a paste
                                                                          • combine the cherry paste and all other cherry ketchup ingredients in a sauce pan over medium heat
                                                                          • bring to a boil and then reduce heat to a low simmer, stir frequently
                                                                          • simmer for 30-40 minutes until the sauce has reduced by about half the volume and the smell of vinegar steaming off the pot no longer burns your eyes

                                                                          For the BBQ Sauce

                                                                          • add all the BBQ sauce ingredients to a sauce pan and bring to a boil
                                                                          • reduce heat to a low simmer, stirring frequently
                                                                          • the sauce will get quite thick after about 30 minutes
                                                                          • remove from heat and let cool before transfering to a jar, refrigerate overnight before using
                                                                          Keyword corn free, nightshade free recipes, soy free recipes
                                                                          rate this recipe!