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Turkey, Basil and Artichoke Meatballs (served over Spaghetti Squash)

Turkey, Basil and Artichoke Meatballs (served over Spaghetti Squash)

September 12th, 2016 | Chicken, Recipes, Turkey

Servings: 4

Ingredients

  • 1lb ground turkey
  • 1 spaghetti squash, halved lengthwise, seeds removed
  • 1 jar organic tomato sauce, sugar and dairy free
  • 4 cups spinach, chopped
  • 1 can artichoke hearts (14 oz.)
  • 1⁄4 cup yellow onion, finely diced
  • 5 tablespoons fresh chopped basil (3 T. dried)
  • 1 teaspoon dried parsley
  • 2 tablespoons almond flour
  • Small amount of butter

 

Instructions

Preheat oven to 400 degrees F. Cut spaghetti squash in half, lengthwise, and remove the excess seeds and strings. Place open side down on a baking sheet and cook for 20-25 minutes or until spaghetti squash is soft when you push the skin or the threads easily come out when you take a fork to it. Once the squash is in the oven, dice onion and artichokes.

Place skillet over medium heat, add butter, diced onions and artichokes. Cook until onions are translucent, about 5 minutes. Remove from heat and cool. In a large bowl, mix together ground turkey, artichokes, onions and rest of the ingredients. Mix well. Roll into meatballs, about 1 inch in diameter (makes about 18).

Place on a baking sheet lined with parchment paper. Bake for about 15 minutes. Place tomato sauce on the cook top in a saucepan to warm, add chopped spinach and simmer until food is ready. Place spaghetti squash serving on a plate and top with meatballs and tomato sauce. Enjoy!

 

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Pan Seared Chicken Legs Butternut Squash Curry Cauliflower Rice

Pan Seared Chicken Legs with Butternut Squash Curry & Cauliflower Rice

September 1st, 2016 | Chicken, Recipes


Ingredients

For chicken:

  • 4 pastured chicken leg quarters
  • salt and pepper
  • 1-2 Tbsp of organic butter

 

For the curry:

  • 1/2 purple onion finely chopped
  • 2 garlic cloves, minced
  • 2 tsp yellow curry powder
  • 2 Tbsp coconut oil
  • 4 cups butternut squash, peeled, seeded and cubed
  • 1 Thai chili, thinly sliced (optional)
  • 1 14 oz. can full fat organic coconut milk
  • 2 cups bone broth (beef or chicken would work nicely)
  • 1 Tbsp lime juice
  • Thai basil leaves, chopped finely
  • 4 drops of stevia or 1/2 tbsp of honey
  • salt and pepper to taste

 

For the cauliflower rice

  • one head of cauliflower chopped
  • 1 onion diced
  • coconut aminos (a few splashes)
  • chopped cilantro or basil (or both)
  • 1-2 Tbsp coconut oil or butter

 

Instructions

To make the chicken:

Preheat oven to 450 deg. Melt butter in a cast iron skillet on medium high heat.  Rinse and pat dry chicken quarters. Salt and pepper to taste.  Sear one side of the chicken for 5 min, flip and sear on the other side for 5 min.  Place cast iron skillet in oven for approximately 8 minutes. Check temperature and cook until it reaches 170 degrees to cook through.

To make curry:

In a medium saucepan, melt coconut oil and add purple onions, garlic and chili (if using) until onions are translucent (4-5 minutes).  Add curry powder and cook a couple more minutes. Add butternut squash and stir.  Add coconut milk and broth (liquid should cover the squash).  Bring to a boil, reduce heat to simmer and cook for 20 minutes.  Finish out the curry with lime juice, basil leaves, salt and pepper and just a touch of sweet from the stevia or honey.  You could omit the sweet step if desired.

To make cauliflower rice:

Chop cauliflower into pieces. Place in food processor and pulse until cauliflower is the size of rice.  Melt coconut oil in large skillet and sauté onion on medium heat until translucent.  Add cauliflower and stir to combine.  Cover with lid and cook another 10 minutes or until cauliflower is soft. Add a few splashes of coconut aminos, salt if needed, pepper and chopped basil and/or cilantro.

Serve by placing a helping of cauliflower rice on a plate, spoon curry over the top and place leg quarter on top or next to the rice. Enjoy!!

 

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Maple Mustard Sesame Wings

Maple Mustard Sesame Wings

August 22nd, 2016 | Chicken, Recipes

Ingredients

  • one dozen chicken wings
  • 1 tbsp salt
  • 1 tbsp pepper
  • 2 tbsp organic grade A Maple Syrup
  • 3 tbsp mustard
  • 2 tbsp sesame seeds
  • optional: garnish with cucumber

 

Instructions

Apply salt and pepper to the wings and place them in the fridge for 30 minutes to one hour.

Preheat the oven to 420 F.  While the oven is heating up, combine the maple syrup and mustard in a bowl and whisk with a fork.  Toss the wings in the bowl and make sure every inch of the wings is covered in the sauce.  Place the wings on the baking sheet and bake them in the oven for 15 minutes.  Now flip the wings over and bake for another 15 minutes.

Sprinkle sesame seeds on the wings before serving and ENJOY.  As an option, you can slice a cucumber and garnish on the plate around the wings.

 

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Chicken with Cherries & Asparagus

Chicken with Cherries & Asparagus

August 13th, 2016 | Chicken, Recipes

 

Ingredients

  • 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

 

Instructions

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.

Enjoy!

 

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Chicken Butternut Squash

Chicken with Butternut Squash & Chard

August 3rd, 2016 | Chicken, Recipes

 

Ingredients

  • 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

 

Instructions

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.

Enjoy!!

 

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ChickenwithCherries

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

Ingredients

  • 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

 

Instructions
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!!

Ingredients

  • 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.

Enjoy!!

Recipe by Brenda Walding, DPT, FDN

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