Mediterranean Chicken Bake

1/2 yellow onion
1/2 cup chopped green onions
4-5 vine ripened tomatoes (In a rush use the natural canned tomatoes with garlic and basil
1 tablespoon olive oil
3-6 skinless chicken pieces, on the bone, ex: drumstick, thighs
1 can pitted black olives (optional)
sea salt & freshly ground black pepper
2 garlic clove, finely chopped

I added the following...just because.
1 zucchini sliced
1 squash sliced
2 cans of artichokes (Candida clients make sure these don't contain any
vinegar in the ingredients)
**I also added asparagus

**Coconut Flour and Potato Flour is what I used to lightly coat the chicken before browning.
Directions:
1 Preheat oven 350'
2 Chop onions.
3 Cut tomatoes into small pieces.
4 Heat oil a saucepan on medium heat and brown lightly flour coated chicken pieces.
5 Transfer chicken to a plate.
6 Add onions, garlic, tomatoes, artichokes, zucchini, squash, olives, and garlic. I put all of this in a big bowl and let it sit.
7 After browning the chicken place it in a baking dish. Then pour the bowl of the vegetables over the chicken.
8 Put it in the oven and cook 30-40 minutes or until chicken is fully cooked.
13 Serve with brown rice.

Coconut Flour Pancakes

Coconut Flour Pancakes (Candida Diet Clients don't add fruit or honey)

Recipe Notes: You can use unsweetened almond milk and coconut milk work well in this recipe. You can also add cinnamon or fruit as desired. Just keep the pancakes small and watch them so they don’t burn.

Ingredients

4 eggs, room temperature
1 cup milk (raw cow’s or coconut both work)
2 teaspoons vanilla extract
1 tablespoon honey or a pinch of stevia
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
coconut oil or butter for frying
Directions

Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
Serve hot with butter, coconut oil, honey, mayple syrup, or fruit.