Tag Archives: cheese

Soy Free Sauteed Chicken with Apples, Walnuts & Brie

The day I came up with this recipe, I was in the grocery store, surrounded by lots of things I couldn’t eat anymore, and I decided to come up with a darn good recipe to make up for the frustration I was feeling. I am always nervous trying out new things, but this did not disappoint!


2 Granny Smith Apples

2 tbs. chopped walnuts (optional)

2 tbs. raisins (optional)

1 tbs. butter

1 tbs. brown sugar

1 large slice of brie

2 chicken breasts

1 tbs. canola oil

Remove brie from refrigerator so that it becomes room temperature before using. Sautee chicken breasts in canola oil on medium heat, approximately 7 minutes on each side. In a separate sautee pan, add apples then pour brown sugar/butter mixture over apples. Sautee over medium high heat until brown and soft, about 5-10 minutes. Add walnuts to the apples, stir, and then add cooked chicken to the bottom of the pan with the apples/walnuts. Reduce heat to low. Place a small slice of brie over each chicken breast and cover pan until brie is slightly melted.

**Always keep in mind that chickens are likely to be fed soy, and there is conflicting research on whether the actual meat contains soy because of the feed.

Recipe: Tomato-Less, Soy-Free Spaghetti


This recipe can be cooked several ways, just like a spaghetti. To avoid triggering acid reflux, I omit tomato, use onion flakes instead of real onion, and go easy on the garlic powder and cumin. This recipe can be cooked in a slow cooker, a quick meal in a skillet, or can be cooked and then baked in the oven like baked spaghetti. This meal is also good for leftovers, so doubling the recipe is a big help on busy days.

Serves: 6

1 lb ground beef

Onion flakes, salt, pepper, rosemary, garlic powder, and cumin to taste

10 oz. fresh or frozen spinach

1/2 c. cheese

2 carrots, sliced

8 oz soy-free pasta of your choice (I prefer brown rice pasta…)

4 thinly diced shiitake mushrooms (optional)

3/4 c. milk or unsweetened coconut milk (for baked version only)

If you have any other veggies that are on the verge of not being fresh, they can likely be used in this recipe.

Slow cooker and skillet version:

Begin cooking pasta according to package directions.  Brown meat and add spices. Add mushrooms, celery, carrots, and spinach. Cook until tender. Serve with shredded cheese over pasta.

Baked version:

Preheat oven to 350. Follow the directions above for slower cooker/skillet version. After cooking all ingredients until tender, mix in large bowl with pasta, milk, and cheese. Place in 2 quart casserole dish and bake covered for 30 minutes.

Author: Alanna Waldrop