Tag Archives: Clean Eating

Bold, Gut-Friendly Flavor: Dairy-Free, Gluten-Free Tandoori Chicken

If you’re craving something warm, spicy, and satisfying—but need to keep it both gluten-free and dairy-free—this Tandoori Chicken is exactly what your meal rotation needs.

Made with a creamy unsweetened coconut yogurt marinade, warming anti-inflammatory spices like turmeric and ginger, and juicy bone-in chicken thighs, this dish is packed with bold flavor and nourishing ingredients. Perfect for summer grilling or year-round roasting, this version skips the dairy without compromising on richness and depth.

✨ Why I Love This Recipe

As someone who’s committed to clean, nutrient-dense meals that work with my gut—not against it—this Tandoori Chicken checks all the boxes:

Naturally gluten-free & dairy-free
Rich in anti-inflammatory spices
Gut-friendly and hormone-supportive
Easy to meal prep or double for a crowd
Versatile: bake, grill, or air fry

🛒 Ingredients

2 lbs bone-in chicken thighs (skin on or off, your choice)
1¼ cups unsweetened coconut yogurt
¼ cup fresh lemon juice
3 tbsp extra virgin olive oil
6 garlic cloves, minced
1 tbsp ground ginger
2 tsp ground cumin
1 tbsp ground fennel
2 tsp smoked paprika
1 tbsp ground turmeric
½ tsp cayenne pepper (adjust to heat preference)
2 tsp sea salt
¼ tsp white pepper

🍋 How to Make It

1. Make the Marinade
In a large bowl, combine the coconut yogurt, lemon juice, olive oil, garlic, and all of the spices. Whisk well until smooth.

2. Marinate the Chicken
Add chicken thighs to the bowl and coat thoroughly with the marinade. Cover and refrigerate for at least 4 hours, but ideally overnight to let the flavors soak in.

3. Cook Your Way

Oven method (my go-to): Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Arrange the marinated chicken in a single layer and bake for 35–40 minutes, or until the skin is crisp and the meat is cooked through.
Grill: Preheat to medium-high and grill for 6–8 minutes per side. The photo shows my bone in chicken thighs cooked on our Blackstone grill.
Air fryer: Cook at 375°F for 20–22 minutes, flipping halfway.

4. Finish and Serve
Sprinkle with chopped fresh cilantro if desired and serve with lime wedges. Pairs beautifully with cauliflower rice, white or brown rice, grilled veggies, or a crisp cucumber salad.

🧠 Nutrition Note

This recipe is packed with powerful spices that support digestion, reduce inflammation, and help regulate blood sugar. Turmeric and ginger in particular are two of my favorite go-to’s for overall wellness and hormone balance.

Don’t forget to tag me on Instagram if you make this—I love seeing how you recreate Sam Eats Her Nutrients recipes in your own kitchen! 📸 Let’s Connect!

I share a mix of healthy recipes, clean beauty tips, and handmade projects from my studio.
Follow me @SewGlowEatWell for a peek into what I’m cooking, crafting, and creating.

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“Bold & Gut-Friendly: Gluten-Free, Dairy-Free Tandoori Chicken”
A perfect meal prep star or crowd-pleaser—pin it, share it, make it again and again.

Fresh Tomato Spaghetti Sauce: A Versatile and Delicious Recipe

Hello! Can you believe how fast Summer went by? We still have plenty of gorgeous weather coming our way in September, and my tomato plants are producing like they are on steroids. I made the most delicious spaghetti sauce with them, and I wanted to share the recipe, because it is incredibly delicious, and a great way to take advantage of all the benefits tomatoes offer and use the bounty of fresh tomatoes. Fresh tomatoes are delicious, but when you are growing them, they are quite a bit like zucchini in their abundance when they start ripening. I don’t like to waste food, and the tomatoes need a good recipe. Now I’m a girl who loves a yummy sauce not just for pasta and spaghetti, this sauce is so good over vegetables, lentils, polenta, zoodles, and more. I have two options for you too. You can make it meatless, or as a last step in the recipe, you can add ground pork, sausage, beef, chicken or turkey.

Fresh Tomato Spaghetti Sauce: A Versatile and Delicious Recipe

In this recipe I removed the skins from the tomatoes, but left the seeds. I have a variety of tomatoes, and you use what you have. If you don’t grow your own garden, you can get fresh tomatoes at a local farmers market and produce stands. Trust me, it’s worth it.

I’d love to hear what fresh produce you have enjoyed most over the last few months in the comments. It has been a very busy season here, and the Summer was wonderful and fleeting. I tried to soak up as much outdoor activities and sunshine as possible. My son got married in August, and I had the pleasure of being in the company of my grandchildren quite a bit while they were off school. This included taking my granddaughter to swim lessons at the lake two days a week in the mornings. and taking all three of them boating and swimming. We’ve had lots of beach time and backyard BBQ’s, and I’m not quite ready to give it up! I will also be sharing this month another new recipe for a compounded butter using fresh basil that is a smart time saver that bumps up the zing factor. It is freezable into tablespoon pats! A delicious flavor boost!

So, enough gabbing, here is my recipe for Spaghetti Sauce using fresh tomatoes! But first here’s a photo of the sauce adding a combination of ground pork and beef. The hands on time for this sauce is about 45 minutes. It simmers for a few hours, and you just need to stir it a few times.

Spaghetti Sauce Using Fresh Tomatoes

Ingredients:

3 Pounds of Fresh Tomatoes

5 Cloves of Garlic (Peeled and Smashed) Low FodMap Option substitute 3 Tablespoons of Garlic Infused Olive Oil)

2 Tablespoons of Olive Oil (if you are making Low FodMap, this would be part of the garlic oil above.)

8 Ounces of Tomato Paste (I like this organic brand.)

4 Cups of Water

1 Tablespoon of Dried Parsley

1 Tablespoon of Dried Oregano

1 Teaspoon of Dried Basil

1 Bay Leaf

2 Teaspoons of Salt of Choice (I used Himalayan Pink Salt here. I like that you get trace minerals in this salt)

Ground Pepper to taste.

To begin this recipe we need peeled tomatoes. It is very easy to do with a pot of boiling water. The skins slip right off after plunging them in the water for 3 minutes. Bring a large stock pot up to a rolling boil. Add a tablespoon of salt. Now, carefully add half of your tomatoes into the boiling water and set a timer for 3 minutes (Alexa is my best friend). After the time is up, remove the tomatoes to a bowl with a mesh strainer and cool slightly. Meanwhile, add the remaining tomatoes to the boiling pot and set a timer. When the tomatoes are cool enough to handle, slip off the skins using a knife when necessary for the little bits that stick and remove the core. Slice the tomatoes in half. There is not a lot of chopping here. They will deconstruct with the cooking….easy! After all the tomatoes are peeled and halved. Prepare a large saucepan (I love my Martha Stewart Red Dutch Oven. It is heavy and built for a long simmer.)

Add the olive oil to the Dutch oven, and turn the burner on medium high. Peel and smash your garlic cloves. Leave them whole. They will infuse the sauce as it simmers. Add them to the just hot oil and cook until they are fragrant, about one minute. Now, add in your prepared tomatoes and the rest of the ingredients, including the tomato paste and 4 cups of water. Bring the sauce to a boil, then turn it to a low simmer and simmer uncovered for 2 to 3 1/2 hours. When the sauce is getting to be a nice thick consistency, it is ready. Taste it for salt and pepper. If you want to add ground meat, now is the time to saute your meat of choice and add it to the sauce. It is ready to serve over anything you want. It is so delicious! Enjoy. It’s a very good thing!

Gluten Free Mini Pumpkin Loaf with Quinoa Flour

Hello November!

pumpkin 1

It’s been awhile since my last post, but I have still been in the kitchen developing new recipes to share. My schedule is very busy this Fall, but I am sitting down today with a cup of coffee and am determined to get this delicious Pumpkin Bread recipe to you all.

pumpkin 3

As my regulars know, I have been on a food elimination diet for some time due to food sensitivities, joint pain, rashes and reoccurring SIBO. It is important to work with a doctor who specializes in these health challenges to help you figure out how to approach healing. I have been able to figure out which foods I am reacting too and don’t work for my body and also make lifestyle changes, including more self care. No more rashes, joint pain, fatigue and tummy troubles. I have introduced and have been using Quinoa in my baking and cooking now regularly. Quinoa is actually what is called a pseudo cereal grain and it in fact a seed.

pumpkin 4

Quinoa flour is absolutely delicious in this Pumpkin Bread recipe! It is a gluten free baking resource that has a nice nutrition profile with protein, fiber and these vitamins and minerals:

Manganese. Found in high amounts in whole grains, this trace mineral is essential for metabolism, growth, and development
Phosphorus. Often found in protein-rich foods, this mineral is essential for bone health and maintenance of various body tissues
Copper. A mineral that is often lacking in the Western diet, copper is important for heart health
Folate. One of the B vitamins, folate is essential for cell function and tissue growth and considered particularly important for pregnant women
Iron. This essential mineral performs many important functions in your body, such as transporting oxygen in red blood cells.
Magnesium. Important for many processes in your body, magnesium is often lacking in our diet
Zinc. This mineral is important for overall health and participates in many chemical reactions in your body

I’ve been whipping up these mini Pumpkin Loaves for a few months now and still get the urge to make more when it’s gone. Don’t you love how cute a mini loaf is? They are good gifts too! This is the size mini loaf pan you will need for this loaf. It is 5.75″ x 3 1/4″ x 2.25″ and works perfectly for a nice domed loaf.

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Here’s the recipe! I use maple sugar to sweeten the bread, but you can swap it out for any sugar such as organic cane, coconut, or date. I like the maple taste in this bread.

Gluten Free Mini Pumpkin Loaf with Quinoa Flour

Preheat your oven to 350°F.

Ingredients:

3/4 Cups of Quinoa Flour

1/4 Teaspoon of Baking Soda

1/8 Teaspoon of Baking Powder (corn free here)

3/4 Teaspoons of Pumpkin Pie Spice (I use Primal Palate)

1/4 Teaspoon of Sea Sale or Pink Salt

1/2 Cup of Canned Pumpkin Puree

1 Egg

1/4 Cup of Olive Oil or Avocado Oil

6 Tablespoons of Maple Sugar

Directions:

Cream together the maple sugar and oil. Then, add the egg and beat well until creamy. Add the pumpkin puree and beat. Sift together the dry ingredients, then add to the wet and beat until smooth.

Pour the batter into your greased mini pan, and bake for 25 to 35 minutes until the bread springs back to the touch and is baked through. Remove from the oven and cool in the pan for 5 minutes before turning out onto a wire rack to completely cool.

Enjoy!

Gluten Free Mini Pumpkin Loaf with Quinoa Flour and Maple Sugar

*This post has affiliate links in it. I receive a very small commission if you purchase through my links. The small commission helps cover the cost of maintaining this blog.

The Health Benefits of Sweet Cherries

Health Benefits of Sweet Cherries

The cherries are in season, so now is a good time to enjoy them, freeze them at their peak to enjoy all winter and to reap the health benefits of this delicious stone fruit!

Let’s talk about the benefits of sweet cherries!

Some of my favorite benefits of cherries are the compounds that help improve sleep naturally (they contain natural melatonin). If you want the benefit of better sleep, have a serving an hour before bedtime.

Cherries also contain anti-inflammatory properties, and they inhibit oxidative stress. It is always a good idea to eat foods that decrease inflammation in our bodies that can lead to a variety of diseases and health problems, and oxidative stress leads to premature aging and puts you at a higher risk for cancer, neurodegenerative disease and diabetes.

The red color of the cherries is from Anthocyanins which are a class of antioxidants that research shows can benefit our bodies in several ways. Anthocyanins are anti-inflammatory, anti-oxidant, anti-microbial and neuroprotective. Anthocyanins can rev up fat burning and decrease fat storage. The polyphenols in cherries are a boost to heart health and aid in exercise recovery.

As with any fruit, stick to reasonable serving sizes.

1 Cup of Sweet Cherries has 90 calories, 22 g of carbs and 17 grams of sugars.

Sweet Cherries are highly palatable and tasty just as they are. This stone fruit is a good source of vitamins, minerals and fiber, especially Vitamin C and Potassium. They are wonderful atop a salad, as a snack, chopped up and made into a salsa to go with a meal as a topping, in a breakfast bowl, in a homemade cherry bbq sauce, use them to make homemade popsicles or in broccoli salad. There are so many creative ways to use them as part of a healthy, well balanced diet and the benefits are worth your attention.

Photo by twinsfisch on Unsplash

Blueberry Lemon FroYo

Fro Yo is one of Summer’s simple pleasures! It has the frozen sensation and creaminess of ice cream, but has the benefit of being healthier, with more protein and probiotics to promote good gut micro flora. Why not take it up a notch further by making your own healthier version with less sugar and more real food goodness like fruit, pure honey, cinnamon and fresh Greek yogurt which is packed with calcium and protein? Here is an easy and super delicious recipe! Feel free to mix up the fruit you use.

Lemon Blueberry Fro Yo, Gut Healthy, No Refined Sugar, Real Ingredients Frozen Yogurt

BLUEBERRY LEMON FROYO

Ingredients:

3 Cups of Greek Yogurt (24 Hour Homemade Yogurt for SCD)

3 Cups of Frozen Blueberries

1/4 Cup of Honey

2 Tablespoons of Fresh Squeezed Lemon Juice

1 Tablespoon of Pure Vanilla Extract

1/2 Teaspoon of Ground Cinnamon

In a food processor, add all the ingredients and pulse, then blend until you have a smooth consistency with most of the blueberry smooth and creamy. Taste to make sure the sweetness is to your liking.

Place your FroYo base into an electric ice cream maker, and churn as directed on your machine. I used this one, and it took 30 minutes.

The FroYo is best eaten immediately, but you can freeze any leftovers in a sealed container, and let it thaw on your counter until soft enough to scoop.

Cookies and Fro Yo

You can find the recipe for the Cashew Lemon Cookies pictured here. 🙂

Raspberry, Blackberry, Mango Smoothie

Raspberry Blackberry Mango Smoothie

Are you ready for a super delicious, berry infused, smoothie to jump start your day?

This smoothie has your daily allowance of selenium with the addition of just two Brazil nuts! Brazil nuts are a rich source of selenium. Selenium is one of the nutrients that helps regulate thyroid function, as well as boost immunity, and so much more. Learn more here from Dr. Axe on the benefits of selenium. Other good food sources of selenium are liver, eggs, grass fed beef, yellowfin tuna, cooked halibut, sardines, turkey, and spinach.

The berries in this smoothie are fantastic sources of Vitamin C, Magnesium and Fiber. Mango is great for the skin and digestion, as well as a good source of Vitamin C and Fiber. I added almond butter for healthy fat and some protein, and ground flax. There is an option to add in Grass Fed Collagen (I have it every day in my smoothies no matter what kind I make for my hair, skin, nails and gut health. It is tasteless, and also is a source of protein.) The lime juice gives the smoothie an extra zip like a sweet tart, and coconut water is very hydrating. I just love the flavor and color of this health promoting smoothie!

Raspberry, Blackberry, Mango Smoothie

Ingredients:

1 Cup of Coconut Water

1/2 Cup of Frozen Raspberries

1/2 Cup of Frozen Blackberries

1/2 Cup of Fresh or Frozen Mango

2 Brazil Nuts (I use this gluten free brand)

1 Tablespoon of Almond Butter

1 Rounded Tablespoon of Grass Fed Collagen (optional)

1 Tablespoon of Lime Juice

1 Rounded Teaspoon of Ground Flax

1/2 Cup of Crushed Ice

Directions:

Add all the ingredients to a blender and blend until smooth. Pour into a tall glass and add a straw. Enjoy!

Sam

Free Printable Farmer’s Market Guide!

Farmer's Market Shopping

Good Morning!

Did you have a fun Memorial Day weekend? I had a blast! It was so nice to relax and play, with no obligations or “to do” list! We visited our farmer’s market this weekend. I love the beginning of growing season and all the local produce bursting with nutrition and so fresh! It is also a great outing and sense of community while you support local growers. Here is your free guide! Compliments of me and Institute for Integrative Nutrition, the school where I graduated as a Health Coach!

Just click the guide below, and you will have a free PDF printout you can take with you and refer to! There is also a free recipe and other health tips using Farm Market finds!

Farmers Market Guide

Enjoy your day!

Sandra Shields, Certified Health Coach

Lemon Baked Cod with Cucumber Plum Salsa

If you are looking for a fresh and light entree, this Lemon Baked Cod with Cucumber and Plum Salsa is perfect! The salsa is delicious over fish, and with just a few ingredients.

Lemon Baked Cod with Cucumber Plum Salsa

I am trying to eat seafood twice a week, and I like creative ways to enjoy it. Cod is a good source of B-12, selenium, phosphorus, protein, choline, Omega 3 and more. A fruit and vegetable salsa on top of the baked cod with the tang of a splash of white balsamic makes this the perfect spring dish, and also fantastic for the waistline, being a source of lean protein, while still being very satisfying! Gotta go try on my swimsuits soon. Does anyone else dread shopping for those? I love the quote, “Unlike Swimsuits, Flip Flops Fit Year after Year!” 🙂

Lemon Baked Cod with Cucumber Plum Salsa

Lemon Baked Cod with Cucumber Plum Salsa

Preheat the oven to 350º degrees F.

First the Salsa:

You want your salsa to have time to sit while the fish is cooked to marry the flavors.

Ingredients:

2 Ripe Plums, washed, peeled and diced

1/2 English Cucumber, peeled and diced

1/4 Cup of Red Onion, finely diced

2 Tablespoons of White Balsamic Vinegar (my go to 12 Year Aged White Balsamic – I don’t receive commission for sharing this. If you have an oil and vinegar shop, get yours there. It is superior.)

1/4 Teaspoon of Sea Salt

Directions for the Salsa: After you have chopped everything, toss the plums, cucumber and red onion with the white balsamic and salt, and set aside to meld the flavors. Now the fish!

Ingredients for the Cod:

4 Wild Caught Cod Filets

Zest of One Lemon

2 Tablespoons of Lemon Juice

2 Tablespoons of Olive Oil

Sea Salt and Pepper to Taste (don’t be stingy, the fish will thank you.)

Directions: Brush a tablespoon of olive oil on the fish, both sides. Use more if needed. Season your fish with sea salt and black pepper, and rub it with the lemon zest. In a non-stick, oven safe skillet, add the other tablespoon of olive oil, and heat to a shimmer over medium-high. Add your seasoned fish, and cook three minutes, then flip the fish gently and cook for another three minutes. Pop the fish in the oven and bake for five to seven minutes, or until the fish registers 145º degrees in the center. Be careful to check it after five minutes, because you do not want dry fish, and it cooks fast. Remove the cooked fish from the oven and drizzle the lemon juice. When serving, mound the Cucumber Plum Salsa generously on top of the fish….delightful!

Lemon Baked Cod with Cucumber Plum Salsa

Oven Roasted Carrots with Cumin, Lime and Pumpkin Seeds

Oven Roasted Carrots with Cumin and Pumpkin Seeds

Oven Roasted Carrots with Cumin, Lime and Pumpkin Seeds

I find this time of year with fresh produce in abundance so inspirational!

The vegetables on display by local growers who take such pride in their offerings is sheer art!

Cumin and pumpkins seeds (also know as pepitas), are a very delicious combination and enhance the sweetness of the carrots. Did you know cumin also has the ability to aid digestion as well as help insomnia and respiratory ailments? It was used by the Egyptians 5,000 years ago, and is popular today in many cuisines.

Pumpkin seeds are a great alternative to nuts in cooking, and have excellent nutritional benefits like containing zinc for immune support, magnesium, fiber and plant based Omega 3’s.

Oven Roasted Carrots with Cumin, Lime and Pumpkin Seeds

Oven Roasted Carrots with Cumin and Pumpkin Seeds

Preheat your oven to 400º degrees.

Ingredients:

4 Cups of Young Carrots

1/4 Cup of Good Olive Oil

1 Tablespoon of Ground Cumin

Juice of 1 Lime

1 1/2 Teaspoons of Sea Salt or Himalayan Pink (My favorite :-))

1/2 Teaspoon of Pepper

1/3 Cup of Pumpkin Seeds

Directions: Toss the washed carrots with the olive oil in a large bowl. Add the Cumin, Salt and Pepper and squeeze the juice of one lime over it. Toss thoroughly to spread the seasoning evenly. Pour the Carrots onto a large parchment lined cookie sheet in a single layer.

Oven roast for 40 to 50 minutes until the carrots are starting to caramelize. Toss them once or twice during roasting to re-coat with the oil and seasonings.

Remove them from the oven, and sprinkle with the pumpkin seeds (pepitas).

Serve them hot!

Oven Roasted Carrots with Cumin and Pepitas

Oven Roasted Carrots with Cumin, Lime and Pepitas

Eat Your Nutrients!

Blueberry Spoon Fruit (Date Sweetened)

Making Spoon fruit is a delicious way to use Summer’s fruit bounty! It is a technique that purees and reduces the fruit on the stove top, without added thickeners or refined sugar, to a jammy consistency.

For this luscious Blueberry Spoon Fruit, I used dates and a bit of fresh lemon juice, along with wild blueberries.

I use this spoon fruit in my Chocolate Blueberry Ripple Ice Cream Sandwiches.

Simple is often the best!

Blueberry Spoon Fruit

Blueberry Spoon Fruit

Ingredients:

1 Cup Blueberries

1/4 Cup of Pitted Dates (Roughly Chopped)

2 Tablespoons of Fresh Lemon Juice

Directions: In a small saucepan, bring the berry mixture to a boil, and simmer for ten minutes on low, stirring occasionally. Add mixture to a blender (I used a small Ninja) and puree.