Author: Kimberly Roberto

Wife, Mom, Daughter, Business Owner with a Passion for Cooking and Eating Healthy Food and Helping Others to do the Same!

Boiled Chicken with Bok Choy and Ginger Broth

Advanced Plan

Serves 4-6 depending on serving size.

Cooking a whole chicken gives soups/stews incredible flavor and added nutrition.  This is a simple dish that is packed with nutrition and incredible, pleasant flavor.

1 whole organic whole chicken
Sea salt
Fresh ground black pepper
1 small dried Thai chili pepper (also called a red bird’s eye chili)  If you buy fresh- stem it, seed it, and split it in half lengthwise
1 stalk lemongrass, outer layer removed, and pounded with a meat mallet
1 4inch piece peeled ginger root, cut into slices
4 kaffir lime leaves, optional
filtered water
6 heads baby bok choy rinsed and cut in half lengthwise or 1/2 bunch regular bok choy

Rinse chicken and pat dry.  Season it inside and out with salt and pepper to taste and place in a large dutch oven or stock pot along with the chili pepper, lemongrass, kaffir lime leaves and ginger.  Cover the chicken with filtered water and bring to a boil.  Reduce heat and cook on medium-low for about an hour. As it simmers, skim off any foam or fat on the surface.

Check chicken for doneness (it should be falling off the bone) and turn off the heat.  Let sit for 30 minutes then transfer the chicken to a large strainer.  Discard the solids.

When chicken is cool enough to handle, remove all of the meat from the bones trying to keep the pieces in large chunks.  Add back in with the broth and re-heat at medium-high heat until it begins to boil.  Add in the bok choy and cook for 5-6 minutes.  Add more sea salt and pepper if desired.  Serve.

NOTE:  Lemongrass and kaffir lime leaves sometimes require a trip to an Asian market or specialty store.  Buy extra and freeze!  They are great for adding to curries and soups.

CORE PLAN OPTION:  Serve over cooked brown rice

IN A HURRY OPTION:  Use 4 boneless, skinless chicken breasts.  Poach with the water and other ingredients for about 10-15 minutes.  Turn off heat, cover and let cook the rest of the way.  When chicken is cooked through, shred it into 1-2 inch pieces.

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Lavender Lemonade

Advanced & Core Plan

Serves:  6-8

This is a very “tea-party” style drink that is perfect for a summer afternoon, a brunch, baby shower or wedding shower.  It has such a unique taste, everyone will be asking what it is.

8 cups filtered water

2 tsp spoonable stevia

1 tsp lemon zest

1/8 cup dried lavender (or 1/4 cup fresh lavender flowers)

1 cup fresh lemon juice

lemon slices or blueberries (optional)

Combine 4 cups of water, stevia, lavender, and lemon zest in a pan.  Bring to a boil and simmer until water turns a light shade of pink.  (about 10 minutes)  Strain sauce and discard flowers.  Pour into a pitcher and add the lemon juice and remaining water.  Serve over ice with lemon slices or blueberries.

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White Turkey Chili

Advanced Plan & Core Plan

Serves: 4-6

This is a great alternative to red chili.  It is great as leftovers and easily packed in a thermos for transport.

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 stalks celery, diced
•3 medium poblano peppers, seeded and white ribs removed, finely diced (about 1 1/2 cups) OR 2 cans green chilis
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• /4 teaspoon cayenne pepper or more if you like it spicy
• 2 pounds ground white meat turkey
• 2 (15.5-ounce) cans white beans such as cannelini, drained and rinsed
•  8 cups organic free range chicken broth
• 3/4 teaspoon dried oregano
• Sea Salt
• 2 tablespoons chopped fresh cilantro leaves, optional
• 1 avocado, chopped, optional

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery, and peppers, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring about 30 seconds.

Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink about 2 minutes. Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.

Add the salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer. Ladle into individual bowls and top with cilantro and garnish with avocados if desired.

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Super Simple Flax Meal Pizza Crust

Advanced Plan & Core Plan

Serves 2-3 (makes 1 large or 2 small pizzas)

Here is a pizza crust that is completely grain free, gluten-free, and completely delicious.  It also doubles as crackers or as a bread alternative.  Experiment with spices for different tastes.

1 ¼ cups Almond Flour

¼ cup ground flax meal

¼ to ½ tsp. kosher or sea salt

¼ tsp. aluminum free baking powder

1 egg, beaten with a whisk

1 Tbsp. extra virgin olive oil

1 tsp. seasoning of choice – Italian seasoning; roasted garlic powder (optional)

Mix all ingredients together until they form a ball.

The preferred method is to break the dough in two equal pieces for “personal” sized pizzas.  The dough is easier to work with this way.  Roll the “dough” into a ¼ inch pizza crust between two sheets of parchment paper.  NOTE:  the dough will be sticky so it is best to press it out with your hands/fingers first then vocer with parchment paper to roll out.

Bake at 350 degrees for 10 to 15 minutes.

Remove from oven.

Top with your favorite pizza ingredients.

Return the pizza to the oven for another 10-15 minutes

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Creamy Savory Mushroom Soup

Advanced Plan & Core Plan

Serves 4 small servings or 2 large servings

This is another super easy, minimal ingredient soup that is so tasty.  You can also double this as a sauce for baked or sauteed chicken.

1/2 onion, chopped
4 tablespoons butter
2 portabello mushroom caps, chopped
1/2 tsp thyme
2 cups vegetable broth
small handful walnuts
sea salt and pepper to taste
1/2 – 3/4 cup Beyond Organic plain amasai or organic heavy cream

Optional:  Goat Cheese

Saute onion in butter until caramelized.  Add mushrooms and thyme and let cook until darker brown and a bit soft.  Add vegetable broth and salt and pepper to taste.  Cook until warm then transfer to a blender or vitamix.  Add walnuts and blend to desired consistency.  You can make it super blended or slightly chunky.  Transfer back to the pan, add amasai or heavy cream and heat.  Top with crumbled goat cheese if desired.

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BBQ Chicken Pizza

Advanced Plan & Core Plan

Makes 2 small (individual sized) pizzas

Almond Flaxmeal Crust – for recipe, click here
Cooked Organic Chicken, chopped
Homemade Barbeque Sauce – for recipe, click here
Raw Organic Cheddar Cheese
Handful sliced red onion

Prepare Almond Flaxmeal Crust and cook according to directions.  Prepare homemade barbeque sauce.  Spread barbeque sauce on crusts and top with chicken, onion, and cheddar cheese.

Notes:

CHICKEN:  For a quick way to prepare chicken if you don’t have any on hand.  Take a breast or 2 and pound to 1/4 inch thickness with a meat mallet.  Sprinkle with sea salt, pepper, and garlic powder and sautee in grapeseed oil until browned and cooked through

CHEESE:  The best cheese for this recipe is Beyond Organic Cheddar.

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