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.


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.

Oven Roasted Chicken with Red Pepper Sauce

This is one of those “go-to” meals that is easy to do, uses common ingredients, is great for lunch the next day, and is appealing to everyone.  When buying red bell peppers, buy a few extra.  When you get them home, seed and slice the ones you have left, wrap them in parchment paper, put in a freezer bag and save for later.  You can use the frozen peppers in this sauce, to add to stir frys, soups, hummus, etc.

Serves:  4

Advanced & Core Plan

2 organic red bell peppers

3-4 cloves garlic, pressed

1/2 teaspoon dried oregano

1 tbsp smoked paprika

Zest + Juice of 2 limes

1/3 cup extra virgin olive oil

1/2 tsp dried cumin

1 teaspoon sea salt

6 Chicken breasts or chicken parts (bone-in, skin removed if desired)

1 cup organic chicken stock

Cilantro, for garnish

Process all ingredients (except chicken and cilantro) in a food processor until smooth.  Pour over chicken and marinate for 4hrs to overnight.

Heat skillet to med-high heat and add 1-2 tablespoons coconut or grapeseed oil.  Brown chicken for about 10 minutes.  Transfer chicken to a baking dish.  Add remaining marinade and 1 cup chicken stock.  Bake at 350 degrees for another 25-30 minutes or until chicken is no longer pink in the middle.

Garnish with cilantro if desired

Brined Holiday Turkey

This was by far, the best holiday turkey I’ve made to date.  The brining process guarantees a tender, flavorful turkey.  You will not believe the difference!  After brining, I follow my “regular” turkey recipe from my book.


  • 1 cup salt
  • 1 lemon, cut into wedges
  • 1 orange, cut into wedges
  • 1 medium onion, cut into wedges
  • 3 cloves garlic
  • 4 bay leaves
  • 1 tablespoon dried thyme
  • 1 tablespoon ground black pepper
  • cold water to completely cover turkey



  1. Place salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water and two large bowls of ice. Refrigerate overnight. Discard brine after removing turkey.
  2. Proceed with your normal turkey preparation process (you will not need much salt because the turkey will already be salty from the brine)

Here was the final result, golden, moist, and delicious!