Recipes

Appetizers

1) Spicy Chicken and Bacon Bites

Ingredients

  • 2 tablespoons melted coconut oil
  • 2 large chicken breast, cut in 1-inch pieces
  • 1 pound bacon, try to get thin sliced; works better
  • Salt and pepper

Preparation

  1. Season the chicken pieces with salt, pepper and coconut oil.
  2. Wrap each piece of chicken with approximately ½ slice of bacon; try to wrap tightly and secure with a skewer (wooden or metal).  If you use the wooden ones remember to soak them in water for about 10 minutes before using.
  3. Over medium heat; grill all of the chicken/bacon pieces until bacon is crisp & chicken is cooked; about 10-15 minutes total; flipping on the grill a couple of times.

Use whole chicken breasts; wrap them with bacon and you have dinner!

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2) Tequila-Lime Chicken Wings

Inspired by Guy Fieri

Chicken Ingredients

  • 3 pounds chicken wings split at the joint
  • Sea salt
  • Black ground pepper

Marinade Ingredients

  • Zest of one lime
  • 1/2 cup fresh lime juice
  • 1/2 cup tequila
  • 1 tablespoon raw honey
  • 1 teaspoon ground cumin
  • 1 teaspoon adobe sauce

Preparation

  1. Preheat oven to 350 degrees F.
  2. Season the winds with salt and pepper and arrange on a baking sheet.  Place in the oven for about 40 minutes; look for them to get crispy.
  3. While the wings are cooking; prepare the marinade.  Combine all of the ingredients and mix well.
  4. Once the chicken is cooked; place wings into the marinade for about 30 minutes.
  5. Preheat grill to medium high heat.  Remove wings from marinade and grill for about 3 minutes per side until brown and crispy.
  6. Transfer the left over marinade to a saucepan and cook until slightly thickened; about 10 minutes.
  7. Pour over grilled chicken wings and serve.
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Breakfast

1) Banana Bread

Banana Bread

Ingredients

  • 1/2 cup coconut flour, sifted
  • 8 eggs
  • 5 dates; chopped plus 1/2 tablespoon maple syrup
  • 1/4 cup coconut oil
  • 1 tablespoon vanilla
  • 2 whole bananas, mashed
  • 1/2 teaspoon seal salt
  • 1/4 teaspoon baking soda

Preparation

Preheat oven to 350 degrees F.

  1. In a medium mixing bowl, combine dry ingredients; flour, baking soda and salt.  Set aside.
  2. In a food processor, blend all wet ingredients.
  3. Melt coconut oil in microwave; add to the batter and blend thoroughly
  4. Pour wet ingredients into dry and mix well.
  5. Add in desired mix-ins (use you can mini loaf pans; split the batter into three parts to make the three different types of bread). Add nuts, raisins, chocolate chips, etc…get creative
  6. Lightly grease loaf pans with coconut oil, and add batter about 3/4 full.
  7. Bake for 30 minutes* (start checking bread at 25 minutes).  Insert a toothpick or butter knife into the loaf and it should come out clean.
  8. Let cool, slice and serve.

*Bake 15 minutes longer for one big loaf.

Do not overcook or the bread will be dry.

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2) Pumpkin Pecan Pancakes

Ingredients

  • 1/2 cup pumpkin canned puree, (make sure it’s not pie filling)
  • 1/2 cup almond butter
  • 1/4 cup chopped pecans, toasted
  • 2 eggs
  • 2 tablespoon honey
  • 1 tablespoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg

Preparation

  1. Preheat a nonstick skillet on medium high heat.
  2. Combine all ingredients and mix well.
  3. Pour small round pancakes into skillet.
  4. Let them cook for about 2-3 minutes; pancakes will start to bubble and cook on the edges when they’re ready to flip, flip and cook another minute or two.

These are good with a little maple syrup; the pumpkin and maple go well together.

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Dessert

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Main Meals

1) Chicken and Cherry Tomatoes

Ingredients

  • 4 chicken breasts, boneless and skinless
  • 1 tablespoon coconut oil or ghee
  • 1 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 pints cherry tomatoes
  • 1/4 cup fresh basil leaves, chopped

Preparation

  1. Preheat oven to 350 degree F.
  2. Place 2 pints of tomatoes in a glass 13X9 baking dish; sprinkle with 1 teaspoon sea salt and 2 tablespoons olive oil.  Bake for about 45-60 minutes; stirring once or twice.
  3. While tomatoes are cooking, place chicken breast between 2 sheets of plastic wrap; pound to about ½ inch thickness.
  4. Sprinkle chicken breasts with salt and pepper.
  5. Heat a medium size skillet on medium high heat; add coconut oil and sear chicken breasts, both sides about 3 minutes each.
  6. Remove chicken from skillet and place in cherry tomato mixture once tomatoes have cooked for their hour.
  7. Cover the chicken breasts with the cherry tomato mixture and place dish back in the oven for another 10-15 minutes, until chicken is cooked through.
  8. Sprinkle with chopped basil and serve.

Great served over spaghetti squash!

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2) Crock Pot Chicken Chili

Ingredients

  • 2 pounds ground chicken
  • 3 tablespoons chili powder
  • 2 (28 ounce) cans of diced tomatoes
  • 1 large sweet potato, peeled and shredded
  • 2 cups chicken stock
  • 2 chipotle chilies in adobe sauce, chopped
  • 2 tablespoons tamari
  • 1 teaspoon sea salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ¼ teaspoon cinnamon

Preparation

  1. Place ground chicken in the crock pot. Add all of the other ingredients. Stir everything together and mix well.
  2. Cover and cook on low for 6 to 8 hours. Stir and serve.

Great with some chunks of avocado on top!

FREEZES WELL

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3) Easy Chicken BLT’s

Ingredients

  • Chicken meat from a rotisserie chicken or leftovers
  • 1 pound bacon
  • Couple romaine hearts with leaves separated
  • Couple tomatoes; sliced or chopped
  • 1/2 cup organic mayo or homemade Paleo mayo (recipe in dressings section)
  • 1/2 cup fresh cilantro, chopped
  • Juice from one lime

Preparation

  1. Cook bacon in a skillet.  Place cooked bacon on paper towels to drain excess fat. Set aside
  2. Mix mayo with chopped cilantro and lime juice.  Set aside
  3. Clean chicken meat off of rotisserie bird or break up left over chicken into pieces.
  4. Layer each romaine lettuce leaf with teaspoon or more of cilantro lime mayo, piece of bacon, some tomato and some chicken.

These are so easy and delicious.  We eat them as snacks as well as a meal.

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4) Lemon and Honey Dijon Chicken

Chicken Ingredients

  • 6 chicken breast or 8 thighs, bone-in, with skin
  • Sea salt
  • Black ground pepper

Sauce Ingredients

  • Zest of one lemon
  • 1/2 cup fresh lemon juice
  • 1/4 cup white wine
  • 1 tablespoon raw honey
  • 2 tablespoons Dijon mustard

Preparation

  1. Preheat oven to 350 degree F.
  2. Season the chicken with salt and pepper and arrange them in a 13X9 glass dish.  Bake in the oven for about 45 minutes; you want the skin to get a bit crispy.
  3. Make the sauce: combine all of the sauce ingredients and whisk together well.
  4. Once the chicken is removed from the oven, pour the sauce over the chicken and allow it to marinate for about 30-40 minutes.  Move the chicken pieces around a couple of times during this time.
  5. Preheat the grill to medium high heat.
  6. Remove the chicken from the marinade and grill a few minutes each side until crispy and brown.
  7. Place the remaining sauce in a saucepan and cook until it thickens, about 10 minutes.
  8. Drizzle the sauce over the grilled chicken and serve.
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5) Lime Chili Pork Tenderloin

Ingredients

  • 2 pound pork tenderloin
  • 2 tablespoons raw honey
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • juice of one lime
  • zest of one lime
  • 2 tablespoons olive oil

Preparation

  1. In a Ziploc bag combine all of the ingredients except the pork. Mix well and place the pork in the bag to refrigerate.  Refrigerate at least 2 hours, but up to overnight.
  2. When ready to cook; preheat oven to 425 degrees or preheat grill to medium high heat.  Cook about 15 minutes per pound.
  3. Remove from oven or grill and lightly cover with foil.  Allow to rest about ten minutes to juices to reabsorb.
  4. Slice and serve.

It’s great with some roasted onions and peppers and a side of guacamole.

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6) Mango & Peach Salsa Chicken

Ingredients

  • 2 pounds boneless skinless chicken thighs or breast
  • 1 jar peach salsa (Trader Joe’s)
  • 1 sweet onion, diced
  • 3 garlic cloves, minced
  • 3 mangos, peeled and diced
  • 1 (4 ounce) can green chilies
  • 1 cup chicken broth
  • 1 tablespoon ground ginger
  • 2 tablespoons coconut oil
  • Sea salt and black pepper to taste

Preparation

  1. Preheat oven to 350 degrees
  2. Season the chicken thighs or breasts with salt and pepper.
  3. In a Dutch oven, heat 2 tablespoons of coconut oil and sear the chicken for about 3 minutes on each side.  Remove the chicken from the pan and set aside.
  4. Add a little more coconut oil to the pot.  Add the onions and sauté for 10 minutes.  Add the ginger, garlic, mangos, green chilies, peach salsa and broth.  Simmer for about 10 minutes
  5. Add the chicken to the pot and bring to a simmer, stirring well.   Place pot into for 1-2 hours; stirring once or twice while cooking.  Serve.
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7) Pan Seared Airline Chicken Breast

inspired by Guy Fieri
Ingredients

  • 4 full chicken breasts, wing intact
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon sea salt
  • 1 teaspoon fresh ground pepper
  • 2 tablespoons coconut oil
  • 1 medium sweet onion, chopped
  • 2 medium leeks, trimmed and chopped
  • 2 cloves garlic, minced
  • 1 cup jarred pitted Spanish olives, plus 1 tablespoon of the olive juice
  • 1/2 cup white wine
  • Pinch of freshly chopped thyme leaves or 1 teaspoon dried thyme
  • 2 tablespoon ghee

Preparation

  1. Preheat oven to 350 degree F.
  2. Combine the paprika, garlic powder, salt and pepper to form a rub.  Rinse and pat dry the chicken pieces.  Rub the chicken with the mixture to coat thoroughly.
  3. Preheat a medium sized skillet over medium heat, add coconut oil and sear the coated chicken pieces; about 3 minutes per side.
  4. Remove chicken from the skillet and place on a baking sheet.  Place in the oven for the chicken to finish cooking; about 15 minutes.
  5. To the pan you used for the searing, add the onions and leeks.  Sauté for about 8 minutes until caramelized.
  6. Add the garlic, olives and olive juice to the pan.  Sauté for about 4-5 minutes and then deglaze the pan with the white wine.  Cook until mixture is slightly reduced, but 5-10 minutes.
  7. Add the ghee and thyme to the mixture and mix well.
  8. When the chicken is done, remove from the oven, place on a serving platter and pour mixture over the chicken.  Serve.
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8) Pistachio Crusted Swordfish

Ingredients

  • 6 swordfish steaks (about 6 oz. each)
  • 1 cup vegetable broth
  • Crust recipe
  • 1 cup dry roasted pistachios
  • 1/3 cup cilantro
  • 2 tablespoons olive oil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt

Preparation

  1. Pulse the pistachios in a food processor for 20 seconds to a coarse consistency. Finely chop the cilantro by hand and place in a medium mixing bowl along with the pistachios, olive oil and salt and pepper. Mix well and set aside.
  2. Preheat oven to 400 degrees
  3. Place the swordfish filets on a foiled baking sheet. Season both sides with salt and pepper.
  4. Place about a tablespoon of the pistachio crust on each fillet pressed into the fish a bit and spread evenly on top. Add broth to baking sheet and put in oven for 8 minutes.
  5. To finish place under high broiler for additional minute or until topping has browned.  If you use a broiling pan watch carefully so the swordfish doesn’t dry out and move to broil for last few minutes.

Swordfish can easily overcook which is why adding the broth to the baking sheet helps to create steam in the oven and keeps the fish moist but broiling is perfectly fine, you just need to keep an eye on it; I usually broil mine.

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9) Rosemary Chicken Thighs and Sweet Potatoes

Ingredients

  • 8 chicken thighs with skin
  • 2 sweet potatoes, peeled, sliced and halved
  • 1/2 cup coconut oil, melted
  • 1 tablespoon dried rosemary
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon sea salt

Preparation

  1. Preheat oven to 375 degrees
  2. Put chicken and potatoes in a large bowl.  Add coconut oil to bowl and stir to coat all pieces of chicken and potatoes thoroughly.
  3. Empty the bowl of chicken & potato pieces into a 13X9 glass baking dish.
  4. Bake for about 30 minutes, uncovered. To ensure extra flavor and crispiness, baste chicken and potatoes every 10 minutes.

This recipe is also great with chicken breasts; bone in and with skin.  The skin gets really crispy and tasty!

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10) Thai Coconut Chicken

Ingredients

  • 4 chicken breasts, boneless and skinless
  • 1 cup coconut milk
  • 1/4 cup Tamari
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh grated ginger
  • 3 teaspoons Thai Chile paste
  • 2 shallots, sliced thin
  • 2 tablespoon coconut oil
  • 1/2 teaspoon sea salt

Preparation

  1. Combine the coconut milk, tamari, lime juice, ginger, Chile paste and shallots in a Ziploc bag and shake well to mix.
  2. Remove half the mixture from the bag to a bowl and set aside.
  3. Place the chicken breast in the Ziploc bag and marinate at least 2 hours.
  4. Heat a medium sized skillet, add coconut oil and sear the marinated chicken breasts for about 4 minutes per side.
  5. Remove chicken from the skillet, place on a cutting board and cut into large bite size pieces.
  6. Place reserved coconut milk mixture into the skillet, add salt and simmer to a low boil.
  7. Add the chicken pieces back to the skillet and continue cooking on low until chicken is cooked through, about 8 minutes.
  8. Serve.
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Salads

1) Asian Chicken Salad

Dressing Ingredients

  • 1/4 cup tamari
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons coconut crystals
  • 1 1/2 teaspoons sesame oil
  • 1 1/2 teaspoons Chile-garlic sauce
  • 3 tablespoons olive oil
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon tahini paste
  • 3/4 cup chicken broth

Salad Ingredients

  • 2 tablespoons sesame seeds
  • 8 cups shredded napa cabbage, (about 1 small head)
  • 1 1/2 cups grated carrots, (3 medium)
  • 5 radishes, sliced (about 1 cup)
  • 1/2 cup chopped scallions
  • 3 1/2 cups shredded skinless cooked chicken breast

Preparation

  1. Combine tamari, vinegar, coconut crystals, sesame oil and chili-garlic sauce in a glass measuring cup; whisk to blend.   Set aside.
  2. Heat olive oil in a small saucepan over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the tamari mixture to the pan; bring to a simmer. Whisk in tahini and broth; cook until reduced slightly; 5-10 minutes. Let cool.
  3. Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.
  4. Prepare salad; combine cabbage, carrots, radishes, scallions and chicken in a large bowl. Whisk dressing to recombine and drizzle over the salad; toss to coat. Sprinkle with sesame seeds.

Easy salad; fresh and cool to enjoy outside on a warm summer afternoon or night!

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2) Pomegranate Vinaigrette

Ingredients

  • 1 tablespoon finely chopped shallots
  • 1 tablespoon pomegranate molasses (available in big supermarkets or Middle Eastern shops)
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons lemon juice
  • 1 teaspoon tarragon dried
  • 1/4 teaspoon salt
  • 1/4 cup olive oil
  • 2 teaspoons water

Preparation

  1. Mix shallots, pomegranate molasses, vinegar, lemon juice, thyme and salt in a bowl.
  2. Whisk in oil, and then add water.
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Soups

1) Dijon Chicken Stew

Ingredients

  • 2 pounds boneless chicken thighs and breasts
  • 4 tablespoons olive oil
  • 3 leeks, washed and chopped
  • 4 garlic cloves, minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 cup white wine
  • 3 cups chicken broth
  • 1 1/2 cups water
  • 2 tablespoons Dijon mustard
  • 2 medium sweet potatoes, peeled and cubed
  • 6 cups torn kale
  • Crushed red pepper flakes

Preparation

  1. Heat 1 tablespoon of oil in a Dutch oven over medium high heat.  Add the leeks and sauté for about 5 minutes, add the garlic and sauté another minute, spoon mixture out of pot and into bowl and set aside.
  2. Place another tablespoon of oil in Dutch oven and add chicken pieces (salt and pepper them) and brown on both sides about 3 minutes each.  Remove chicken and add it to the leek mixture.
  3. Add wine to the Dutch oven; scraping the loose bits.
  4. Combine 1 cup of broth with the 1 tablespoon of arrowroot and whisk thoroughly; add to the pot along with remaining 2 cups broth, water, mustard, salt and pepper and bring to a boil.
  5. Add chicken and leeks to the pot, cover and simmer on low for about 20 minutes, add sweet potatoes and simmer 20 more minutes; add kale and simmer 10 more minutes.

Enjoy with a dash of red pepper flakes.

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Vegetables/Sides

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