Member Login

Chicken with Cherries

November 16th, 2015 | Chicken, Eating, featured


This is a great dish that gives chicken a little pizazz! And it’s simple with minimal ingredients. Enjoy!


Prep time: 2 minutes

Cook time: 35 minutes

Servings: 4


  • 1-1.5 lb chicken breast (4 small breasts)
  • 1 shallot
  • 1 tsp red wine vinegar
  • 2 Tbsp coconut oil
  • 2 cups cherries, pitted and halved (option to buy frozen
  • 1 large bunch of asparagus
  • arugula


Preheat oven to 400 degrees F. Pound chicken so they are thin (option to buy thin breast). Clean and break ends of asparagus. Place the chicken on a baking dish drizzled lightly with oil. On a separate baking dish, place the asparagus and drizzle lightly with oil. Bake for about 15 minutes, until chicken is cooked.
Chop shallot. In a small bowl add shallots, red wine vinegar, oil and cherries. Place chicken on top of a large handful of arugula and add the cherry mixture. Serve with asparagus.

Recipe by Tami Monaghan


Vietnamese Stewed Chicken

Vietnamese Stewed Chicken with Lotus Seed

Today’s recipe come’s from Hanoi, Vietnam. My husband and I have been travelling through Vietnam after our exploration of Thailand and it has been delicious! The fresh herbs on every single dish make them so incredibly fresh and bright. We took a cooking class in Hanoi at a great school called Hidden Hanoi. We took a tour of the food market and then went back to the kitchen to make several dishes including this delicious Stewed Chicken with Lotus Seed, a classic winter Vietnamese dish. Keep Reading…

Chicken Waffles on plate

Paleo Fried Chicken and Sweet Potato Waffles

Just up the street from our house in Santa Monica, there’s a chicken and waffle joint that people line up around the block for. Every time we walk our dog by the place, we are faced with the difficult decision of either caving in to that crispy fried chicken and delicious buttery waffle or to take the high road by turning our head (and nose) the other way and just keep on walking. To the dismay of our dog, we keep walking on.

Well two years of this torturous avoidance of chicken and waffles and I’ve finally had enough. Today is the day I stop depriving myself of this delicious Southern Comfort food. I gotta satisfy my soul, baby. With some arm pulling, Chris agreed to us buying a waffle iron under the condition that I blow his mind. Challenge accepted.

Keep Reading…

Super Bowl Wing Recipes

8 Easy and Delicious Super Bowl Paleo & GF Wing Recipes

January 10th, 2014 | Appetizers, Chicken, Eating, featured, Recipes

The Super Bowl is quickly approaching so don’t be the one fumbling in the kitchen this year on February 2.

In honor of Super Bowl XLVIII, we present to you 8 awesomely delicious, fast and super easy paleo/gluten-free chicken wing recipes for the 8 teams left standing in this weekend’s Divisional Round of the NFL playoffs.

Test these epic wings out this weekend and then make your favorites for your Super Bowl party!

Trust me, your friends will be impressed.

And for the record, my boyfriend Chris and I made all 8 wing recipes in 1 week.

We have been eating wings non-stop for 5 consecutive days.

I am on Day 10 of the Paleo Secret 30 Day Challenge and I’ve already dropped 4 pounds… and this is after eating chicken wings for a week.

Keep Reading…

Chicken, Butternut Squash & Chard Stir-fry

Chicken, Butternut Squash & Chard Stir-fry

July 11th, 2013 | Chicken, Recipes

This was a great skillet dish I threw together for dinner with the produce I had in the kitchen and added a little Moroccan spice mixture to it. It turned out great so I thought I would share.

I ate the leftovers for breakfast the next day with half an avocado diced on top… delicious!!


  • 3-4 chicken breasts cut into small chunks
  • 1 bunch of chard (de-ribbed and chopped into small pieces)
  • 1 purple onion (cut into thin slices)
  • 3 cups of butternut squash (cut into small bite-size cubes)
  • 1/2 jar of green olives sliced
  • 1/4 cup chicken broth
  • 2 TBSP coconut oil
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/4 tsp ginger root powder
  • sea salt and pepper

Clean, slice and chop all your veggies.

Melt coconut oil in a large skillet on medium heat.

Salt and pepper chicken chunks and add to skillet.

Cook until browned but not cooked all the way through.

Add in onion and butternut squash.

Add in spices.

Cook until squash is fork tender.

Add in broth and chard and cook a few minutes until chard is cooked down.

I used a lid on the skillet to help steam the chard a bit.

Toss in the olives at the end and stir to warm entire mixture.

Add in additional sea salt and pepper to taste.


Recipe by Brenda Walding, DPT, FDN














French Chicken in a Pot (AKA Dutch Oven)

French Chicken in a Pot (AKA Dutch Oven)

April 11th, 2013 | Chicken, Recipes
This recipe comes to us from Amanda Love, The Barefoot Cook, out of Austin, TX.
She is a chef and expert in nutrition and nourishing foods.
Check out her website for more recipes and to learn more about her services!
Pan Seared Chicken Leg Quarters with Butternut Squash Curry and Cauliflower Rice

Pan Seared Chicken Leg Quarters with Butternut Squash Curry and Cauliflower Rice

March 28th, 2013 | Chicken, Recipes, Sides

This dish is inspired by a recipe I found in the most recent Edible Austin magazine.

I tweaked a few things, used chicken instead of quail, and “paleofied” it.

It was quite delicious!

I loved getting the chicken, squash curry and cauliflower rice all in one bite.  Yum! Keep Reading…

chicken breast

Crusty Juicy Chicken Breast

October 4th, 2012 | Chicken, Recipes
Tired of baked chicken breast that comes out so dry it tastes like you’re eating shoe leather? Never fear, we’ve got another quick recipe that will show you how to make a delicious, JUICY piece of chicken in just a few minutes! Let’s go…

Keep Reading…

Chicken lettuce wraps nut butter dipping sauce

Chicken Lettuce Wraps with Nut Butter Dipping Sauce

August 28th, 2012 | Chicken, Recipes


  • 2-3 cooked pasture-raised chicken breasts cut into strips (salt and pepper the breasts and  cook them on the stove-top in some butter or oil OR bake them in the oven at 350 with a little oil or water on the bottom of the pan)
  • 1 handful of fresh basil (chopped)
  • 1 handful of fresh mint (chopped)
  • 1-2 avocados (sliced)
  • romaine lettuce for the wraps
  • 1-2 yellow squash julienned
  • 2-3 carrots julienned
  • 1/2 cup raw sunflower or almond butter
  • 1/2 cup coconut milk
  • 2-3 tbsp coconut aminos Keep Reading…