How it all started

It all started when I picked up What the Bible Says About Healthy Living by Rex Russell. Read my full review here. The book is built on three foundational principles:

1. Eat the foods God created for you.
2. Don’t alter God’s design.
3. Don’t let any food or drink become your god.

Those simple truths encouraged our family to shift to eating Biblically clean. But my son was recently diagnosed with wheat and gluten allergies. Poor kid—I had been making him fresh-milled homemade wheat bread and pastries! So, we pivoted.

Maintaining a healthy lifestyle can feel like a constant balancing act. But by embracing whole foods and simple, nourishing recipes, it’s possible to feed your family well—without stress or overwhelm.

A Week of Biblically Clean Eating: What’s on the Menu?

If you’ve read One Chicken, Three Meals: Stretching Your Food Budget with Smart Cooking Strategies, you know I love making the most of what we have. This week’s menu features one whole chicken stretched over three hearty, satisfying meals.

Here’s what’s on the menu:

• Sweet & Spicy Cherry Meatballs with Basil Rice
• Southern-Style Mahi with Cinnamon-Orange Whipped Sweet Potatoes
• Chicken & Veggie Curry with Gluten-Free Naan
• Lemon-Roasted Fennel Chicken (which becomes Buffalo-Dip Chicken Pizza and Creamy Wild Rice & Veggie Soup)
• Gluten-Free Swim Butter Biscuits & Challah Bread
• Beef Tips in Onion Gravy with Paprika Garlic Mashed Potatoes
• And for dessert? A healthier take on a classic favorite: “Snickers” Bars

Sunday: Sweet & Spicy Cherry Meatballs with Basil Rice and Fresh Berries

I call this my “Costco Meal”—bursting with berrylicious flavor and perfectly balanced with sweet and spice. The star of the show? Amylu’s Cherry, Jalapeño & Goat Cheese Meatballs—a clean, pre-made frozen option from Costco. This brand checks all the boxes: no pork, no antibiotics, no nitrates or nitrites, and Whole30-approved goodness.

I sautéed the meatballs with cherry preserves to enhance their natural sweetness and slight kick. They were served alongside a bed of fluffy basil rice and organic mixed berries with fresh, chopped basil for a vibrant, fresh finish.

Sweet & Spicy Cherry Meatballs with Basil Rice and Fresh Berries

This quick and colorful meal combines juicy, sweet-and-spicy meatballs with fragrant basil rice and a refreshing berry salad. Perfect for spring and summer dinners!

Ingredients

For the Rice:

• 2 cups jasmine rice
• 2 Tbsp butter
• 1 pinch real salt
• 1 handful fresh basil, finely chopped

For the Meatballs:

• 1/2 package (about 12) Amylu’s Cherry, Jalapeño & Goat Cheese Chicken Meatballs
• 4 oz cherry preserves (about 1/2 of a standard jar)
• 1/4 cup water

For the Berries:

• 1/2 package organic strawberries, sliced
• 1/2 package organic blueberries
• 1 handful fresh basil, finely chopped

Instructions

1. Cook the Rice

Prepare jasmine rice according to package directions.
Before cooking, add 2 Tbsp butter and a pinch of salt to the water.
Once rice is done, fluff with a fork and stir in 1 handful of finely chopped basil.

2. Prepare the Meatballs

In a skillet over medium heat, sauté the meatballs until lightly browned.
Add 1/4 cup of water, cover, and steam for 2–3 minutes.
Uncover and stir in cherry preserves. Let the sauce simmer and reduce for 3–5 minutes, coating the meatballs in a glossy glaze.

3. Toss the Berries

While meatballs simmer, wash and prep the berries.
In a bowl, combine sliced strawberries, blueberries, and 1 handful of chopped basil. Gently toss to combine.

4. Assemble the Plate

Use a 1/3 cup measuring cup to scoop and mold the rice onto each plate.
Add a serving of glazed meatballs beside the rice.
Spoon 2/3 cup of the basil-berry mix onto the plate.
Drizzle the cherry sauce from the skillet over the meatballs and rice to finish.

Monday: Southern-Style Mahi with Cinnamon-Orange Whipped Sweet Potatoes & Beans ’n Greens

This wholesome, flavor-packed meal brings together the comfort of Southern cooking with the brightness of Florida sunshine. It’s a perfect balance of crispy, creamy, and savory—all made with real ingredients and simple techniques.

Southern-Style Mahi with Cinnamon-Orange Whipped Sweet Potatoes & Beans ’n Greens

This sunny Southern-inspired meal pairs crispy, cornmeal-crusted Mahi with creamy whipped sweet potatoes and a comforting side of black-eyed peas and greens.

Ingredients

For the Sweet Potatoes:

• 4 medium sweet potatoes
• 2 mandarin oranges
• 1 Tbsp ground cinnamon

For the Mahi:

• Mahi fish filets (fresh or thawed)
• 1 cup coarse cornmeal
• 1/4 tsp salt
• 1/4 tsp black pepper
• Avocado oil, for frying

For the Beans ’n Greens:

• 1 bag (12–16 oz) frozen black-eyed peas
• 1 can (14 oz) green beans, drained
• 2 cups broth (chicken or vegetable)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 pinch red pepper flakes
• 1 bay leaf

Instructions

1. Bake the Sweet Potatoes

Preheat oven to 400°F.
Place sweet potatoes on a baking sheet and bake for 45 minutes, or until fork-tender.
Let cool slightly, then remove skins and transfer flesh to a mixing bowl.

2. Whip the Sweet Potatoes

Squeeze the juice of two mandarin oranges into the bowl.
Add cinnamon and whip using a hand or stand mixer for up to 1 minute, until smooth and fluffy. Set aside.

3. Prepare the Mahi

Add about 1 inch of avocado oil to a 10-inch cast iron pan and heat over medium-high.
Spread the cornmeal on a plate and sprinkle with salt and pepper.
Press each Mahi filet into the cornmeal to coat both sides.
Carefully place the filets into the hot oil and pan fry for 3–4 minutes per side, or until golden and cooked through. Remove and drain on a paper towel-lined plate.

4. Cook the Beans ’n Greens

In a medium pot, bring broth to a boil.
Add black-eyed peas, green beans, salt, pepper, red pepper flakes, and bay leaf.
Reduce heat and simmer for 25 minutes. Discard bay leaf before serving.

5. Plate and Serve

Scoop a portion of whipped sweet potatoes onto each plate, add a piece of crispy Mahi, and serve with a generous spoonful of beans and greens on the side.

Tuesday: Chicken & Veggie Curry with GF Naan

This rich and creamy curry chicken and veggie stew is packed with warmth and flavor—perfect for a cozy, comforting meal. Tender chicken, sweet carrots, and onions simmer in a fragrant coconut milk broth, seasoned with curry, red hot peppers, and fresh cilantro. Served with gluten-free Naan bread. Simple, whole ingredients come together to make something truly delicious!

Curry Chicken & Veggie Stew with Gluten-Free Naan

This cozy, flavor-packed curry stew is made with tender chicken, fresh veggies, and warm spices—finished with creamy Greek yogurt for richness. Pair it with soft, homemade gluten-free naan to soak up every drop.

Ingredients

For the Stew:

• 1 package chicken breasts (about 1.5 lbs), diced
• 1 onion, diced
• 4 carrots, diced
• 2 Tbsp olive oil
• 1 can coconut milk
• 1/2 cup chicken broth
• 1 Tbsp tomato paste
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 Tbsp curry powder
• 2 pinches red pepper flakes
• 1/2 cup Greek yogurt
• Handful fresh cilantro, for garnish

For the Gluten-Free Naan:

• 2 1/2 cups Bob’s Red Mill 1-to-1 Gluten-Free Flour
• 1/2 tsp salt
• 1/4 tsp cream of tartar
• 4 tsp cane sugar
• 1/3 cup plain Greek yogurt
• 3 Tbsp butter, melted
• 1 egg
• 3/4 cup warm water
• Coconut oil, for frying (about 2 Tbsp per batch)

Instructions

1. Sauté the Chicken & Onion

In a large pot or Dutch oven, heat olive oil over medium heat.
Add diced chicken and cook until browned.
Stir in the diced onion and cook until softened and fragrant.

2. Build the Stew Base

Add carrots, tomato paste, salt, pepper, curry powder, and red pepper flakes.
Pour in the coconut milk and chicken broth.
Stir everything together until well combined.

3. Simmer

Bring to a gentle boil, then reduce heat to a low simmer.
Cover and let cook for 30 minutes, stirring occasionally.

4. Finish with Greek Yogurt

Remove from heat and stir in Greek yogurt until smooth and creamy.
Garnish with fresh cilantro before serving.

Gluten-Free Naan Instructions:

1. Prepare Dry Ingredients

In a large mixing bowl, whisk together flour, salt, cream of tartar, and cane sugar.

2. Mix Wet Ingredients

In a separate bowl, whisk together Greek yogurt, melted butter, egg, and warm water.

3. Combine & Shape Dough

Gradually stir the wet mixture into the dry until a dough forms.
Lightly flour your surface with gluten-free flour.
Divide dough into 8 portions, roll each into a ball, and flatten into naan shapes.

4. Fry the Naan

Heat coconut oil in a skillet over medium heat.
Cook 2 naan pieces at a time for 2–3 minutes per side, until golden and cooked through.
Transfer to a paper towel-lined plate to drain.

5. Serve Warm

Enjoy naan alongside the stew for a hearty, satisfying meal.

Wednesday: Lemon-Fennel Roasted Chicken, Herbed Sorghum, and Side Salad

This slow-roasted chicken boasts a rich, caramelized flavor, baked over a fragrant bed of lemon, fennel, garlic, and herbs. It’s paired with a side of herb-infused sorghum, a nutrient-dense grain with a delightful nutty flavor. A balsamic-glazed side salad adds a fresh and tangy contrast to the meal.

Lemon-Fennel Roasted Chicken with Herb-Infused Sorghum

This lemon-fennel roasted chicken is bursting with bright, aromatic flavor from fresh fennel, lemon zest, and whole roasted garlic. It’s a smart, budget-friendly strategy featured in One Chicken, Three Meals: Stretching Your Food Budget with Smart Cooking Strategies. Pair it with herb-infused sorghum for a hearty, naturally gluten-free side.

Ingredients

For the Lemon-Fennel Roasted Chicken:

• 1 whole chicken
• 1 head fennel, diced
• 4 carrots, diced
• 1 head garlic, cloves peeled
• 1 lemon
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 pinches red pepper flakes
• 2 Tbsp Italian herbs

For the Herb-Infused Sorghum:

• 3 cups chicken broth
• 1 1/2 cups sorghum grain
• 1/2 tsp salt
• 1 tsp Italian herbs
• 1 tsp olive oil

Instructions

1. Prepare the Vegetables

Dice the fennel, slice the carrots, peel the garlic cloves, and zest the lemon. Add all vegetables to the bottom of a Dutch oven.

2. Season & Toss

Drizzle half of the olive oil over the vegetables. Sprinkle with half of the salt, pepper, red pepper flakes, and Italian herbs. Toss until evenly coated.

3. Prepare the Chicken

Wash and pat the chicken dry. Place it directly on top of the seasoned vegetables in the Dutch oven. Quarter the lemon, squeeze its juice over the chicken, and place the lemon pieces inside the cavity. Drizzle the remaining olive oil over the chicken and sprinkle with the remaining seasonings.

4. Roast the Chicken

Cover the Dutch oven with its lid and bake at 300°F for 2 hours.
Remove the lid, increase the heat to 400°F, and roast for another 20–30 minutes, until the skin is golden brown and crisp.

Herb-Infused Sorghum Instructions

1. Boil

In a medium pot, bring chicken broth, salt, and olive oil to a boil.

2. Add Sorghum & Simmer

Stir in the sorghum and Italian herbs. Return to a boil, then cover tightly, reduce heat to low, and simmer for 45 minutes.

3. Fluff & Serve

Strain any excess liquid and fluff with a fork. Serve warm alongside the roasted chicken.

Thursday: Buffalo Chicken & Cheese Pizzas

Family-friendly pizza night featuring homemade gluten-free pizzas made with Loopy Whisk’s incredible crust recipe—truly one of the best gluten-free doughs I’ve tried. We used slow-cooked leftover chicken to create a flavorful buffalo chicken dip pizza, and of course, kept things simple with a classic cheese pizza for the kids. Served alongside tropical mixed fruit topped with a dollop of whipped cream, it made for an easy, satisfying meal that felt like a treat.

Buffalo Chicken Dip Pizza

Buffalo Chicken Pizza with Gluten-Free Crust
This bold, crave-worthy pizza combines the creamy heat of buffalo chicken dip with the crisp, chewy bite of a homemade gluten-free crust. It’s the perfect way to use up leftover shredded chicken and turn it into a family-favorite dinner.

Ingredients

For the Crust Base:

• 1 batch Loopy Whisk’s gluten-free pizza dough
• 2 Tbsp olive oil (for drizzling)
• 1 Tbsp Italian seasoning
• 1/2 tsp garlic powder
• 1 cup shredded cheese, divided (3/4 cup + 1/4 cup)

For the Buffalo Chicken Topping:

• 1 cup leftover shredded chicken
• 1/2 bottle hot pepper wing sauce
• 4 Tbsp homemade ranch powder
• 4 oz cream cheese (about 1/2 container)
• 1 handful shredded cheese

Instructions

1. Prepare the Crust

Roll out the prepared pizza dough onto a lined baking sheet or pizza stone. Drizzle with olive oil and spread evenly. Sprinkle with Italian seasoning and garlic powder.

2. Add the Cheese Layer

Sprinkle 3/4 cup of the shredded cheese evenly over the seasoned crust.

3. Mix the Topping

In a bowl, combine shredded chicken, hot pepper wing sauce, ranch powder, cream cheese, and a handful of shredded cheese. Mix until creamy and well incorporated.

4. Assemble the Pizza

Spread the buffalo chicken mixture evenly over the cheese-covered crust. Top with the remaining 1/4 cup of shredded cheese.

5. Bake

Bake at 475°F for 18–20 minutes, or until the crust is golden brown and the cheese is melted and slightly browned.

6. Serve

Let cool slightly before slicing and serving.

Friday: Creamy Wild Rice Chicken Vegetable Soup, Gluten-Free Swim Butter Biscuits, and Healthier “Snickers”

This meal marked the third stretch of using our chicken in three different ways. For this round, I used the chicken carcass and remaining meat to create a rich, slow-simmered broth. It cooked in the slow cooker all day until it was time to prepare a creamy wild rice soup with vegetables and classic seasonings. On the side, we enjoyed gluten-free swim butter biscuits—a cobbler-style recipe that yields crisp, buttery biscuits. To finish the meal, we indulged in healthier “Snickers” bars made with dates, chopped nuts, and peanut butter—courtesy of my hubby, who had a craving for something sweet.

Enjoy my Chicken Wild Rice Soup recipe below!

Creamy Wild Rice Chicken Vegetable Soup

Chicken & Wild Rice Soup
This cozy, nourishing soup wraps up our “chicken three ways” series. Made with a homemade broth from the chicken carcass and leftover meat, it’s packed with vibrant veggies, hearty wild rice, and a creamy finish—perfect for chilly days and meal prepping.

Ingredients

For the Broth:

• 1 chicken carcass with remaining meat
• 64 oz water
• 2 celery stalks, diced
• 1 onion, diced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 pinches red pepper flakes
• 1 Tbsp apple cider vinegar (helps draw nutrients from the bones)

For the Soup:

• Reserved chicken meat from the broth
• 1 head broccoli, chopped into florets
• 4 carrots, diced
• 1 onion, diced
• 4 garlic cloves, minced or pressed
• 1 1/2 cups wild rice (cooked separately—takes about 45 minutes)
• 1 cup milk of choice (dairy or non-dairy)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 Tbsp Italian seasoning

Instructions

1. Make the Broth

Place the chicken carcass, water, celery, onion, seasonings, and apple cider vinegar in a slow cooker. Cook on low for 6–8 hours.
Once done, strain the broth through a fine mesh strainer, reserving the liquid. Separate the chicken meat from the bones.

2. Cook the Rice

While the broth is cooking, prepare the wild rice separately (about 45 minutes). Once cooked, add the rice to the strained broth.

3. Prepare the Soup Base

In a separate pan, sauté the broccoli, carrots, onion, and garlic in a bit of oil for about 5 minutes to release their flavors.

4. Combine the Soup

Add the sautéed vegetables and reserved chicken meat to the broth in the slow cooker.

5. Finish & Simmer

Stir in the milk, Italian seasoning, and additional salt and pepper. Cover and cook on high for 30 minutes to allow the flavors to meld together.

Saturday: Beef Tips in Gravy, Parika Garlic Mashed Potatoes, and Gluten-Free Challah Bread

This meal was a Sabbath-inspired feast featuring tender beef tips pressure-cooked in a savory onion gravy, served over my daughter’s dynamite paprika garlic mashed potatoes. On the side, we enjoyed steamed broccoli florets and The Loopy Whisk’s gluten-free challah bread—which actually tastes like real bread and has that perfect texture. For dessert, we finished off the last of our healthier “Snickers” bars. It was a meal full of comforting flavors and soul-satisfying goodness.

Steak Tips in Savory Onion Gravy (Gluten-Free)

This rich, comforting dish is a family favorite—tender steak tips simmered in a savory onion gravy, with a gluten-free twist. A simple, one-pot meal that’s perfect for Sabbath prep or a hearty weeknight dinner.

Ingredients

For the Steak Tips:

• 1 1/2–2 lbs steak tips
• 1/4 cup Bob’s Red Mill Gluten-Free Flour
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 Tbsp Italian seasoning
• 2 Tbsp Worcestershire sauce
• 1 large onion, sliced
• 2 Tbsp butter
• 2 packets Simply Organic Brown Gravy Mix
• 2 cups water

Instructions

1. Sauté the Onions

Set your Instant Pot (or pressure cooker) to the Sear function. Melt the butter and add the sliced onion. Sauté until golden and translucent, about 5–7 minutes.

2. Coat the Steak Tips

In a gallon-sized ziplock bag, combine gluten-free flour, salt, and pepper. Add the steak tips, seal the bag, and shake until evenly coated.

3. Brown the Meat

Add the coated steak tips to the pot with the sautéed onions. Sauté for several minutes, turning to brown all sides. Splash in the Worcestershire sauce for added flavor.

4. Prepare the Gravy Mix

In a separate bowl or large measuring cup, whisk together 2 cups of water, the two gravy packets, and Italian seasoning.

5. Pressure Cook

Pour the gravy mixture over the steak and onions. Secure the lid, set your pressure cooker to the Beef setting, and cook for 35 minutes.

6. Serve & Enjoy

Once the pressure has naturally released, stir the gravy and serve hot over mashed potatoes.

Paprika Garlic Mashed Potatoes

These creamy mashed potatoes are enhanced with garlic and smoky paprika for an extra layer of flavor, making them the perfect side dish to complement the steak.

Ingredients

• 6 russet potatoes
• 4 Tbsp butter
• 1/2 cup milk
• 1/2 cup Greek yogurt
• 4 cloves garlic, pressed
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Boil the Potatoes

Bring a large pot of water to a boil. Add the diced potatoes (skin on) and cook for about 15 minutes, or until tender.

2. Prepare the Sauce

While the potatoes cook, melt the butter in a saucepan over medium heat. Add milk, garlic, paprika, salt, and pepper to create a smooth sauce.

3. Mash the Potatoes

Drain the potatoes and return them to the pot. Mash them into the butter sauce with a potato masher.

4. Finish the Potatoes

Fold in Greek yogurt until fully incorporated, creating a creamy, flavorful side.

But Wait, There’s More!

This is the first of our gluten-free articles—stay tuned for more! If you’re not following a gluten-free diet but are still interested in biblically clean eating, be sure to check out our other articles on the site [here]. For further reading on this topic, don’t miss our Book Review of Hope Egan’s Holy Cow!.

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