Endless Chicken Salad

This recipe is so versatile and will get you compliments every time you make it.

4 Chicken Breasts, Cooked and Shredded or Chopped
1⁄2 – 2⁄3 Cup Avocado Mayonnaise (Store Bought – Check Ingredients)
2 Teaspoons Fresh Lemon Juice

Choose Your Favorites:

Core Plan Add-Ins:
Shredded Carrots
Chopped Apples
Chopped Grapes
Dried Cranberries
Raisins
Mustard

Core and Advanced Add-Ins:
Curry Powder
Gomasio
Chopped Celery
Chopped Pickles
Raw Pecans, Chopped
Raw Walnuts, Chopped
Raw Almonds, Sliced or Slivered

Mix any of the above ingredients with the chicken, mayonnaise and lemon juice.

Grass-fed Beef Meatloaf

Meatloaf is a low-effort/high reward meal.  It is affordable, tasty, easy, and a crowd favorite.   I have replaced the typical breadcrumbs with almond flour and the result is just as amazing as it’s less-healthy counterpart.

It is amazing served with mashed cauliflower, roasted tomatoes.  Also pictured here is a slice of grilled halloumi cheese (Greek sheep’s milk cheese).

Grass Fed Beef Meatloaf – shown here with mashed cauliflower, roasted tomatoes, and grilled Halloumi cheese.

2 pounds grass-fed ground beef
2 tablespoons coconut oil
1 small onion, minced
2 garlic cloves, minced
2 organic eggs
1/3 cup almond flour
3 tablespoons sugarless ketchup (I use Primal Kitchen) or make your own (see below)
2 teaspoons Dijon mustard
1 teaspoon sea salt
1 teaspoon Italian seasoning 
1/8 teaspoon black pepper
2 teaspoons chopped fresh parsley or 1/2 teaspoon dried parsley

Preheat your oven to 375 degrees.  In a non-toxic skillet, sauté the onions in the coconut oil until soft then add the garlic and heat for a minute more.  In a large bowl, combine the beef, eggs, almond flour, 3 tablespoons ketchup, cooked onion/garlic, salt, mustard, Italian seasoning, and black pepper. Mix with your hands until combined (be sure not to overmix as it will make the meat tough). Transfer the meat mixture to a 9 x 5 loaf pan and bake for 20 minutes. After 20 minutes, remove and spread another 1/3 cup ketchup over the top of the loaf and continue baking for 40-45 more minutes until center is cooked. Allow the loaf to rest for 10 minutes or so before slicing and serving.
To make your own ketchup:

6 ounces organic tomato paste
2-3 tablespoons water
2 tablespoons raw apple cider vinegar
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
For some extra sweetness, add 2-3 soaked dates (core plan only)

Add everything to a high powered blender or food processor and mix thoroughly.

InstantPot Chicken Pho Soup

This is a fantastic recipe that is simple but full of flavor.  The rich stock with the contrast of fresh veggies and egg is amazing.

Advanced & Core Plan

Servings 8-10

1 tablespoon of sesame oil
1 teaspoon of freshly grated ginger
3 cloves of garlic, minced
8 oz fresh mushrooms, sliced
1 small head bok choy, chopped
1 whole 3-4 pound organic, free range chicken, giblets removed
2 tablespoons of coconut aminos (or liquid aminos)
2  cups of grass-fed beef broth
6 cups filtered water
2 teaspoons sea salt
1/2 teaspoon freshly ground pepper
1 package mung bean noodles (bean threads)
1 large organic carrot peeled and grated
1 cup of thinly sliced organic baby spinach
Add ins:
Soft Boiled Egg
Sesame Seeds for garnish

For soft boiled eggs:
Place trivet in Instant Pot and add 1/2 cup of water.
Place four eggs in Instant Pot, lock lid and set on sealing.
Using Manual setting, set to High Pressure for 3 minutes.
When done, Quick Release pressure and remove eggs and place in ice water until cooled.
For the soup:
Set Instant Pot to Saute. Heat sesame oil, garlic and ginger and cook for 1-2 minutes.
Add sliced mushrooms and bok choy and sautee for another 2 minutes.  Add grass-fed beef broth, water, aminos, 2 teaspoons sea salt, freshly ground pepper and chicken to the pot.
Turn off Saute function, lock Instant Pot lid in place, Set to soup/broth and make sure pressure valve is set to sealing Cook at High Pressure for 20 minutes.
Instant Pot will take 15-20 minutes to come to pressure, then will start the 20 minutes of cooking.
Do a Quick Release and carefully open Instant Pot.
Remove whole chicken and set aside to shred and add back i to the soup.
Turn Instant Pot back to Saute function and let chicken broth come to a boil.
Stir in the mung bean noodles and let sit for about 5 minutes.
Shred chicken into pieces and add back into the soup.  Discarding bones and skin or save to make more stock.
Ladle into bowls and add carrots, spinach sesame seeds and halved eggs.

recipe modified from https://www.number-2-pencil.com

Jerk Seasoning / Jerk Chicken

After traveling to Jamaica and tasting the local jerk chicken I was determined to recreate it in my own kitchen.  My whole family likes “spicy” so we crank up the spice.  You can adjust the seasonings to your taste.  Smoking the chicken makes it even more flavorful.  It makes for wonderful leftovers you can use for salads, for making jerk chicken salad, or just on its own in a lunchbox.  This recipe is so delicious it is a staple in our house.

Jerk Seasoning

tablespoons thyme
1 tablespoon rosemary (ground)
1tablespoons sea salt
teaspoon onion powder
teaspoon ground black pepper
2  teaspoons cinnamon
34  teaspoon ground nutmeg
tablespoon allspice
tablespoon ground ginger 
3teaspoon garlic powder
34  teaspoon paprika
teaspoons ground scotch bonnet or habanero pepper powder (adjust to taste)  
12 bay leaves (finely crumbled)

Mix all spices well.  Use on chicken, to make jerk mayonnaise, on sliced sweet potatoes for jerk sweet potato fries, on zucchini/summer squash, or mixed in grass-fed beef meatloaf.

Jerk Chicken

(Pictured:  smoked jerk chicken with smoked broccoli (in the smoker for 40 minutes at 250 degrees) and riced cauliflower with coconut milk and lime zest)

2 lbs organic chicken thighs

Rub chicken with avocado oil then rub in spice mixture.  Let sit in the refrigerator for at least 30 minutes to 2 hours.

Oven:  Put chicken on parchment lined baking sheet and cook at 375 degrees for about 30 minutes depending on the size of the chicken thighs.

Smoker:  Smoke for 2 hours (longer if bone-in) at 250 degrees or until chicken is done.

 

 

Instant Pot Chicken Fricassee

This is a simple dish based on the French classic.  Many French dishes rely on simple ingredients and a single pot.  The flavors are amazing and it presents somewhere between a stew and a sautee.  The bulk of the time in preparing this dish is in the chopping so you can do that ahead of time.  It also makes for great leftovers.

Advanced or Core Plan

Serves 4-6

(4 slices) nitrite free turkey bacon, cut into thin 1/4″ pieces
8 pieces skin on / bone in organic, free-range chicken thighs (around 2 lbs)
1 medium organic onion, finely chopped
2 stalks organic celery, finely chopped
2 medium organic carrots, chopped
1 carton button or cremini mushrooms, sliced
2 tbsp arrowroot powder
2/3 cup dry white wine (optional)
4 cups organic, free range chicken broth
1 lbs organic baby red potatoes, halved if large (Core Plan) or cauliflower florets (Advanced Plan)
4 sprigs fresh thyme or 1 tsp dried
1 dried bay leaf
4 sprigs fresh parsley or 1 tsp dried
2 tbsp lemon juice
1/2 tsp Himalayan salt, divided
1 tsp black pepper, divided
1/4 cup organic heavy cream (preferably grass-fed)
2 large organic egg yolks

Set Instant Pot to Sauté, let heat and after a few minutes add the turkey bacon. Let cook until bacon is just starting to crisp, about 3-4 minutes. Remove bacon from Instant Pot.

Season chicken on both sides with 1/4 tsp of salt and 1/2 tsp of pepper. Add in batches (do not crowd pot) to Instant Pot and cook until browned on both sides, about 4 minutes per side. Remove and set aside.

Add onion, celery, carrots, and mushrooms to the pot. Season with remaining 1/4 tsp of salt and 1/2 of pepper. Cook, stirring after a few minutes until vegetables are starting to brown. Around, 5-7 minutes.

Sprinkle arrowroot powder over vegetables and mix to coat. If using, slowly add the white wine while stirring the entire time. Turn Instant Pot off.

Add broth, potatoes, thyme, bay leaf, parsley, lemon juice to the Instant Pot. Return bacon and chicken to the pot.

Close the lid and set valve is set to “sealed” and cook at high pressure for 10 minutes.

Manually release the valve to venting and let the pressure release. Open the lid and set back to sauté. Whisk the cream and egg yolks together in a small bowl and slowly add a ladleful of broth from the pot to temper the eggs.  Be sure to whisk the whole time. Add the mixture to the pot and cook for 2-3 more minutes until broth has thickened a bit.  Turn your Instant Pot off and add additional seasoning if desired.

One Pan Balsamic Chicken and Veggies

Serves 4-6

Core & Advanced Plan

This is a great go-to recipe that is wonderful for busy nights or to use up any extra vegetables you have on hand.  It also makes for great leftovers.  As an added bonus, there is only one pan to wash!

2 lbs. organic chicken breasts (I prefer buying bone-in, skin on and then cutting off the bone and keeping the skin on)
1 head broccoli, cut into florets
1 head cauliflower, cut into florets
3 carrots, cut into sticks (so that they cook at the same rate) (Core Plan only)
2 cups mushrooms
1 red onion, chopped into chunks
1/3 cup organic grape or cherry tomatoes
1/2 cup balsamic vinegar (plus more for drizzling)
1/4 cup avocado or melted coconut oil (plus more for drizziling)
4 cloves garlic, minced
3-4 tbsp fresh basil, chopped
1 tsp fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Preheat oven to 400℉. Line two baking sheets with parchment pepper.  Combine balsamic vinegar, oil, garlic, basil, thyme, salt and pepper. Whisk. Place chicken in a bowl and pour balsamic mixture over the chicken and mix well.  Put into the refrigerator while preparing the vegetables.  (You can do this earlier for even more flavor).

Chop all of the vegetables and place on the sheet pan (leave out the cherry tomatoes for now as they cook faster).  Drizzle with a little more oil and balsamic vinegar and sprinkle with salt/pepper.  Mix well.

Remove the chicken from the marinade and move vegetables around so that you can fit the chicken in.  Place chicken on the pan.

Bake for 10 minutes, remove from oven and add tomatoes, cook for 10-20 more minutes, depending on the thickness of the chicken.