Category: Main Dish

Meal Idea – Jerk Chicken & “Pasta”

Core & Advanced Plan

Serves about 4

photoJerk Chicken
4 large organic chicken breasts, butterflied or 8 organic chicken cutlets
jerk seasoning (check ingredients, most have brown sugar in them)
olive oil
sea salt

Drizzle chicken with olive oil and sprinkle with sea salt.  Rub in jerk seasoning (for best flavor, be generous with the spice)

Cook on a preheated grill pan until done

Blasted Cauliflower

1 head cauliflower
1/4 – 1/2 cup nutritional yeast
3 tablespoons olive oil
sea salt and black pepper to taste

Cut cauliflower into florets and mix with the other ingredients.  Put on a baking stone or dish and cook at 450 degrees for 20-30 minutes or until browned.

Jerk “Pasta”

organic zucchini (remember, this is one of the most genetically modified foods)
jerk seasoning
grass-fed heavy cream
organic butter

Cut the zucchini into thin strips longways.  Stack 2-3 and cut into linguini-esque ribbons.  Heat the butter in a skillet and add zucchini ribbons.  Cook until slightly tender.  Add heavy cream and jerk seasoning to taste to make a jerk sauce.

 

 
 

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Easy Crock Pot Chicken Fricassee

This is a great meal for a busy day.  The ingredients are simple and usually on hand.  It is a breeze to throw together and tastes amazing.  Plus, it is great to come home to the smell of home cooked food.  This dish is great served over “riced” or mashed cauliflower.  Try to source a high quality paprika for best taste.

photo4 skinless boneless chicken breasts
1 8 oz container organic sour cream (Adv Plan)  or gluten free cream of chicken soup (check ingredients) (Core Plan)
1/2 cup water
1/2 cup chopped onions
1 teaspoon paprika
Juice from 1/2 lemon
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon sea salt (more if using sour cream)
1/4 teaspoon pepper

Put everything in a crockpot and cook on high for 4 hours or low for 8 hours.

Kimberly RobertoLeave a comment

Spaghetti Squash and Meatballs

This is a great dinner that will replace the traditional carbohydrate loaded pasta dish.

photo2 pounds grass fed ground beef
1/3 cup almond flour
1/4 cup fresh grated Parmesan cheese
2 garlic cloves, pressed (or minced)
1/2 small onion, grated (or minced)
2 teaspoons olive oil
1/4 bunch fresh parsley or 1 tbsp dried parsley
1 teaspoon dried italian seasoning
1/2 teaspoon sea salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon crushed red pepper, if desired
2 large organic eggs, lightly beaten

Mix all ingredients in a large bowl.  Form into balls with your hands.

There are two options for cooking your meatballs:

Heat 2 tablespoons of coconut oil in a skillet and brown meatballs.  When well browned, transfer them to your sauce (homemade or store-bought – check ingredients!) and simmer until cooked through.

Form meatballs and place on a parchment lined baking sheet and bake at 375 degrees for 20-22 minutes.  Transfer them to your sauce and simmer.

Spaghetti Squash:

Cut the spaghetti squash in half and scoop out seeds
Put about 1/2 inch of water in a baking dish and place squash, cut sides down, in the dish.
Bake for about 45-60 minutes depending on the size of the squash or until soft.  (Do not overcook or it will turn to mush).

Flip the squash over and use a fork to loosen the “noodles”

Kimberly RobertoLeave a comment

The BEST Grass Fed Burgers

Grass-fed beef is naturally better tasting and less fatty overall.  The addition of the onion and keeping the patties a bit thicker prevent them from drying out.  This is the absolute best way to make your grass fed burgers.

grassfed burger1 small or about 1/4 cup onion, coarsely grated
1½ pound grass-fed ground beef
1¼ teaspoon sea salt
½ teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
Coconut oil for frying

Using your hands, gently mix onion, beef, salt, pepper, and garlic power in a medium bowl. Do not overmix.  Gently shape into four 1½”-thick patties.

These burgers can be grilled or fried.

If using a grill, sprinkle patties with  a little more salt and pepper.  You will want to sear the burgers to seal in the juices then finish cooking on much lower or indirect heat.

To fry, heat coconut oil in a large skillet (cast iron works best), over medium-high heat. Sprinkle patties with  a little more salt and pepper, place in skillet, and immediately reduce heat to medium. Cook 4–6 minutes per side for medium-rare (the best way to serve grass fed burgers or steaks).

Serve in a lettuce leaf, over salad, advanced plan roll, or use a sprouted grain bun (core plan)

Kimberly RobertoLeave a comment

Hot Chicken Salad

Serves 4

Advanced & Core Plan

photo4 organic chicken breasts, cooked and chopped or shredded OR 2 large cans of organic chicken (can be found at Costco)

1 cup homemade mayonnaise or plain greek yogurt

juice of 1/2 lemon

1/2 cup (or more if desired) sliced almonds, chopped pecans, or chopped walnuts

2 stalks organic celery, chopped

1/2 onion, chopped

4-5 hearts of palm, chopped or artichokes, chopped

Optional:  curry seasoning

topping:  chopped nuts/seeds of any assortment or gomosaio

Mix everything together and put into a 8×8 baking dish.  Top with chopped nuts/seeds and bake at 350 degrees for about 20 minutes or until hot throughout.

Great served with zucchini fries

Kimberly RobertoLeave a comment

Omelet Muffins

Advanced & Core Plan

This is a great go-to recipe.  You can make them ahead and freeze them or pack them in lunchboxes.  This is a perfect recipe for breakfast, lunch, or dinner.  They can be eaten hot or room temperature.
Makes 6 muffins

omelet muffin6 organic eggs
1/2 cup cooked meat (cooked turkey bacon, cooked turkey or chicken sausage, smoked salmon)
1/2 drained chunky salsa (check ingredients) or chopped veggies – use anything you like
1/4 teaspoon sea salt
1/8 teaspoon black pepper
2-3 tablespoons plain yogurt, homemade mayonnaise, or organic heavy cream
1/4 cup shredded raw cheese, if desired

Preheat oven to 350 degrees.  Grease muffin tins with coconut oil or use silicone muffin liners.

Whisk the eggs and stir in the rest of the ingredients.  Spoon into muffin cups and bake for 18-20 minutes or until a knife comes out clean.

Kimberly RobertoLeave a comment