Tortilla Chip Chicken Casserole

Advanced and Core Plan

Serves 8

This is a quick and simple dish that is hearty and satisfying.  By cooking the whole chicken, you get more flavor and nutrients and can save the bones to make homemade chicken broth.

2 cups chopped free range chicken (you can cook a whole chicken or brown diced chicken breasts and/or thighs in a skillet)
1/4 large onion, chopped
2 garlic cloves, minced
1-2 tablespoons minced chipotle peppers in adobo sauce
1¾ cups free-range chicken broth or cream of chicken soup + 1 cup water (check ingredients)
1 tomato, cored, seeded and chopped
1 teaspoon sea salt
1-2 cups grass fed cheddar cheese, shredded
1 bag grain free tortilla chips (like Siete brand)
1/4 cups sliced black olives
2 tablespoons chopped fresh cilantro, optional

Guacamole and organic sour cream as garnish, if desired.

Preheat oven to 350 degrees.

Cook the chicken (I did mine in my InstantPot) and set aside.  Put onion, garlic, chipotle peppers, broth or soup, tomato, and salt in a blender and mix into a smooth sauce.

Put a layer of chips in a casserole dish.  Top with half of the chicken and half of the sauce.  Sprinkle a light layer of cheese then repeat with another layer of chips, sauce and cheese and sprinkle with sliced black olives, if desired.

Bake for 30 minutes or until bubbly.  Top with cilantro and serve hot.

 

Sugarless Maple Syrup

Advanced & Core Plan, Keto

1/2 cup pulverized monk fruit sweetener (use a coffee/spice grinder- it should look like powdered sugar)

1/2 cup water

1 tablespoon maple extract

1/8 tsp Xanthan gum

Mix all ingredients except Xanthan gum in a saucepan and heat until a low boil. Sprinkle the Xanthan gum over the top and whisk vigorously. Heat through.

Serve warm with advanced plan pancakes or waffles. When cooled it will crystallize so just reheat it if necessary.  You can use Birch Benders Keto Pancake mix or use this easy recipe for Advanced Plan Pancake Mix.

You can also use this to “glue” grainless granola into clusters.

Salmon Almondine

Core and Advanced Plan

Serves 2

This is a delicious and beautiful way to serve salmon.  Because it is sliced thin, it cooks in just a few minutes.  The simple ingredients come together wonderfully for a very flavorful dish.  The sour burst from the capers and the crunch from the almonds make it truly unique.

3 tablespoons grass-fed butter
1 teaspoon avocado oil
1/4 cup sliced almonds
2-  (7-ounce) wild-caught salmon fillet, cut into 1/4-inch-wide slices
Juice of 1/2 lemon
1 tablespoon drained capers

 

Great served with whole wheat couscous or brown rice for core plan or riced/mashed cauliflower for advanced plan and any kind of vegetables.

Shown here with zucchini-chili mash.

Wild Caught Red Snapper with Ginger Miso Dressing

Serves 2

Advanced and Core Plan

This is a delicate and flavorful way to serve fish.


2 wild caught snapper fillets
1 cup almond meal or advanced plan approved flour (I used Bob’s Red Mill Paleo Flour)
Sea Salt
Pepper
Avocado Oil or Coconut Oil

Ginger Miso Dressing
2 teaspoons grated fresh ginger
2 tablespoons miso paste
2 teaspoons coconut aminos
2 tablespoons sesame oil
Juice of 1 lime

Pat fish dry on both sides. Heat a couple of tablespoons of oil in a skillet. Generously sprinkle fish with salt and pepper. Dredge in flour and fry in medium temperature about 6 minutes on each side or until cooked through and flaky, being careful when turning. (Do not crowd the pan. You may need to use 2 pans or do one at a time, keeping the other warm in the oven while cooking the second.)

Mix together dressing ingredients and serve with fish or pour over fish right before serving.

Instant Pot Grass Fed Beef Shanks (Osso Buco)

Advanced & Core Plan

Serves 4

This recipe is comfort food for sure and you get all of the benefits of cooking the meat on the bone.  It is incredibly flavorful and surprisingly easy.  If you can find fresh grass-fed beef shanks, great.  If not, you can order them here…

You can certainly do this in a stock pot but you will have to cook it for 2-3 hours.

Served here with mashed cauliflower

4 Grass fed beef shanks
sea salt
2 tablespoons coconut oil
3-4 carrots, sliced
1/2 large onion, chopped
1/2 head cabbage, chopped into large chunks
3 cloves garlic, minced
2 bay eaves
1 can organic diced tomatoes
1 1/2 cups beef or chicken broth (preferably homemade)
1/2 cup red wine (optional)

About 30 minutes before you are ready to prepare, generously salt the shanks on both sides.  Do not skip this step.

Set InstantPot to saute and add coconut oil.  When heated, brown shanks on both sides and set aside.

Add carrots and onions and saute until softened.  Add the garlic and cabbage and mix together.

Set InstantPot to Meat/Stew and add beef shanks back in to the pot along with the broth and wine, if using.  Top with the tomatoes.  Cook for 60 minutes then do a quick release.

Before Cooking