Welcome to the land of tasty treats, ninjas-in-training!  Here you will find recipes that are completely free of both synthetic and natural citric acid.  If you have any favorite ninja-safe recipes, please submit them here!



Broths and Sauces

Side Dishes

Main Dishes


WARNING: Chocolate may be unsafe for some ninjas. Please read this post and proceed with caution!


Simple Breakfast Ideas

  • Plain toast with eggs (scrambled, poached, and fried are all great!  I’m allergic to egg whites, so I just eat a poached yolk and it’s delicious.)
  • Plain grain cereal (puffed rice, millet, or kamut) with rice milk
  • Oatmeal
  • Baked or sautéed prosciutto (in lieu of bacon, since I can’t find a safe brand)


Ciabatta Bread

Courtesy of Lemon Ninja’s Mommy

2 packets yeast
3-4  Tablespoons organic sugar
1/2 cup organic expeller pressed canola oil
2 cups of warm filtered water
6 cups non GMO white spelt flour, or your preferred grain of flour

  1. Mix yeast, sugar, water and oil in a large bowl.  Let stand for about 10 minutes in a warm place.
  2. Add flour, and stir til incorporated and smooth.  When working with spelt it is important not to overwork the dough.
  3. Cover bowl with plastic wrap.  Let rise until doubled.
  4. Place parchment paper on two large baking sheets.  Sprinkle a handful of flour on surface of dough, then take half of the dough and stretch it into a flat rectangular or oblong shape, about 1 or 2 inches thick.  Do the same on the other baking sheet with remaining dough.
  5. Let rise for 20 minutes in a warm spot.  Preheat oven to 385 degrees.
  6. Bake at 385 for 20 minutes, or until nicely golden.
  7. Cool on wire rack.

Notes: Makes 2 loaves, and works great for ciabatta dressing.

Broths and Sauces

Chicken Broth

Courtesy of Lemon Ninja’s Mommy

  1. Chop chicken wings, using a meat cleaver, to where the bones are cracked, not at the joints. This allows all the good nutrients from the marrow to go into the broth
  2. In a large dutch oven or stock pot, brown chopped chicken wings at just past medium heat, in just enough organic canola oil to barely cover bottom of pot. Be sure and stir chicken occasionally to brown all sides.
  3. When wings are light golden, add enough bottled water to cover chicken.  Bring to a simmer, and turn down to low and cover.
  4. Add a couple of bay leaves. Cook 4-6 hours.
  5. Turn off burner and leave pot on stove top (covered) for 2 hours.
  6. Scoop out wings and herbs and discard.
  7. Pour broth with a ladle through strainer. You can put strainer on a large glass measuring pitcher, so you know how much broth you have.
  8. I divide what I am not going to use that day into 1 and 2 cup portions, cool in fridge and then freeze, but it can keep 4 days in fridge.

Notes: When the broth is chilled, it will look like gelatin, but it quickly turns to liquid when warmed.  I use the broth instead of water in rice, put a couple of spoons in rice noodles after they are cooked and drained, and make chicken fricassee with it. You can use it instead of water or milk in certain sauces or dressing, and of course you can use it for soup!


Courtesy of Lemon Ninja’s Mommy

3 cups organic chicken or turkey broth
Chicken or turkey drippings (optional)
1/2 cup organic expeller pressed canola oil
1/2 cup organic non GMO White Spelt flour, or preferred grain
1 – 3 chicken livers, or one turkey liver boiled and chopped
1 chopped boiled egg

  1. In a medium sauce pot, heat oil on medium heat.
  2. Add flour and stir with a whisk til blended.
  3. When it starts to bubble, pour about one cup of the broth from a measuring pitcher.  Constantly stir.
  4. When it begins to thicken, slowly add remaining broth and keep stirring until thick.
  5. Add chopped liver and egg.

Side Dishes

Ciabatta Dressing

Courtesy of Lemon Ninja’s Mommy

2 loaves ciabatta bread, or 1 1/2 lbs ciabatta and one loaf french bread.
Note: Cut into 1 inch cubes the day before, and store in a large covered bowl so it can get a little stale.
4 cups homemade organic turkey or chicken broth, plus drippings from turkey or chicken if you have it.
Note: You can also trade out one cup of broth made from neck, liver and gizzard of turkey or chicken, if you have it.
2-3 oz pine nuts
5-7 oz prosciutto or pancetta cut into small bits, about 1/4 – 1/2 inch pieces
Ground organic sage 2-3 teaspoons
Poultry seasoning
Note: McCormick is Lemon Ninja’s favorite, even though it’s not organic, it’s sooo good, and does not have citric acid.
Fresh Thyme (optional) strip 7 or 8 stems of the leaves
Fresh Italian Parsley (optional) 1 tablespoon of leaves
Salt (optional) to taste
5 egg yolks or 3 beaten eggs
1 teaspoon organic expeller pressed canola oil for sautéing fresh herbs.

  1. Preheat oven to 350
  2. Sautee pine nuts on medium heat in dry skillet til warm.  Set aside.
  3. Sautee prosciutto or pancetta bits, stirring constantly on medium heat til crisp. Takes about 8 – 10 minutes.
  4. Sauté any fresh herbs in a teaspoon of organic expeller pressed organic canola oil in same skillet.
  5. Warm broth to room temperature, stir in eggs til mixed, and then add all herbs.
  6. Gently blend broth mixture with bread cubes and nuts.
  7. Let stand about 10 minutes, then pour into a large rectangular ceramic dish.
  8. Place a couple of ramekins of hot water on the baking sheet, or put hot water in a broiler pan on a lower rack when you put dressing in the oven.  Bake covered for 30 minutes, uncover and add turkey or chicken drippings (optional) and bake for 15 minutes uncovered.  Note: If your dish does not have a cover, you can place a piece of parchment or foil paper on stuffing.  Just make sure parchment paper is smaller than the dish.
  9. Serve and eat until you can’t move.

Notes: Tastes great with gravy!


Chicken Fricassee

Courtesy of Lemon Ninja’s Mommy

1 1/2 pounds organic skinless boneless breast halves or tenderloins
Non-GMO spelt flour (or white flour of choice)
3 Tablespoons organic expeller pressed Canola oil
3 fresh organic sage leaves or 1 teaspoon organic sage powder
2 cups chicken broth

  1. Wash chicken, pat dry with paper towels.
  2. Pour flour into a shallow dish.  Coat chicken with flour.
  3. Heat a skillet large enough to hold all chicken in a single layer over medium-high heat until hot.
  4. Add oil and sage leaves, let it get hot (if using powder, add in step 8).
  5. Add chicken to skillet.
  6. When well browned on one side, turn chicken over and sprinkle with salt.
  7. When chicken is browned all over, add chicken broth.  Let bubble briskly for a few seconds, then cover skillet and reduce heat to medium-low.
  8. Cook chicken at a low simmer.  Turn chicken several times and simmer until tender and cooked through, about 15 – 20 minutes.  Juices should condense into sauce.

Notes: Makes 4 – 6 servings.  Serve with rice, or use to make a chicken pot pie.


Chocolate Ice Cream

Courtesy of Lemon Ninja

2 cups rice milk
5 egg yolks
3/4 cup sugar
2 Tablespoons Cane Syrup
4 oz chopped chocolate (or Enjoy Life Chocolate Chips)
1/4 cup cocoa

  1. Pour milk into saucepan and heat still steaming.
  2. In a separate bowl, whisk egg yolks, sugar, and cane syrup.
  3. Gradually pour steaming milk into yolk mixture whisking constantly.
  4. Put in pan at medium low heat.  Cook, stirring constantly with wooden spoon about 6 minutes until you can draw a track on the back of the spoon.
  5. Pour through a sieve into a bowl.
  6. Add chocolate and cocoa.  Stir until melted.
  7. Cool at least 3 hours.
  8. Put in ice cream maker according to manufacturers instructions.
  9. EAT!


Courtesy of Lemon Ninja’s Abuela

7 egg yolks
2/3 cup rice milk
3/4 cup C&H Dark Brown Sugar
3/4 cup white sugar
1 1/2 cups white flour
3/4 cup whole grain flour
1 1/3  cups sunflower or canola oil
1 3/4  teaspoons baking soda + 1 3/4 teaspoons Freeda Calcium Carbonate Powder (a cornstartch-free alt. for 2 heaping teaspoons baking powder)

  1. Preheat oven to 380 degrees.
  2. Beat egg yolks and rice milk well with a whisk.
  3. Add sugar.
  4. In a separate bowl mix flours, baking soda and calcium carbonate.
  5. Add eggs to mix and stir in.
  6. Add oil to mix and stir in.
  7. Fill lined muffin pans 2/3 – 3/4 full.
  8. Bake at 380 for 20 minutes.

Notes: For variety, add chocolate chips, Marcona almonds, or cinnamon and sugar (swirl).

Hot Chocolate

Courtesy of Lemon Ninja’s Mommy

1/4 cup sugar
a little less than 1/4 cup water
3 Tablespoons Hershey’s powder cocoa

  1. Dissolve sugar in water in a small sauce pan while heating; it should get a little thick.
  2. Add cocoa and stir till dissolved.
  3. This makes enough chocolate syrup for several cups of hot chocolate.  Put whatever you don’t use in a container to keep in the fridge!
  4. To make hot chocolate, warm milk (I use rice milk) on the stove, then add chocolate syrup and die of deliciousness.

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