Curry Coconut Chicken
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Serving Size: 2 meals
Ingredients: 1 boneless Chicken breast, chop 1" pieces & seasoned with s & p 2 Tbsp Coconut Oil, divided 1/2 Red Bell Pepper, sliced 1/2 cup Green Onions, chopped (about 5 stalks) 1/2 medium Yellow Onion, sliced Handful of cilantro, chopped 1/3 bag of frozen Peas |
1" piece of fresh Ginger, grated
3 cloves of Garlic, grated or finely minced 3-4 Tbsp Curry Powder 1 - 16 ounce can Coconut Milk 2 tsp Salt 1 tsp Cumin Powder 1/2 tsp Cayenne 1/3 container of Cherry Tomatoes optional: add Spinach red pepper flakes for garnish if you like it spicy |
Instructions:
1) In a large skillet, heat 4 tablespoons of the olive oil over medium heat for 1 minute.
2) Add the onions, bell pepper, garlic and ginger and cook and stir for about 5 minutes.
3) Add curry powder, salt, cumin, and cayenne. Stir and cook for 2 more minutes.
4) Stir in chicken until coated with sauce and cook for 3 minutes.
5) Add tomatoes including juices, coconut milk, green onions, peas and cilantro and bring to a simmer.
6) Uncover and simmer gently, stirring occasionally, until chicken is cooked, about 30 minutes. Top with pepper flakes if you'd like.
1) In a large skillet, heat 4 tablespoons of the olive oil over medium heat for 1 minute.
2) Add the onions, bell pepper, garlic and ginger and cook and stir for about 5 minutes.
3) Add curry powder, salt, cumin, and cayenne. Stir and cook for 2 more minutes.
4) Stir in chicken until coated with sauce and cook for 3 minutes.
5) Add tomatoes including juices, coconut milk, green onions, peas and cilantro and bring to a simmer.
6) Uncover and simmer gently, stirring occasionally, until chicken is cooked, about 30 minutes. Top with pepper flakes if you'd like.
Crockpot Stew
Serving size: 5 bowls
Ingredients: 1 Tbsp coconut oil 1/2 large red onion, chopped 2 cloves garlic, minced 16 oz bone broth 1/2 red pepper, chopped into 1/2-inch pieces 2 carrots, chopped into 1/2-inch pieces 1 large handful of kale, chopped (about 2 cups) |
1 small sweet potatoes, diced 1/2 inch pieces
1/2 container of any mushrooms diced 1 tablespoons oregano spice 1 teaspoon onion powder ½ teaspoon sea salt ½ teaspoon garlic powder ⅛ teaspoon cumin 1 pound ground turkey or grass-fed beef |
Instructions:
1) Chop up all ingredients and add to gallon, freezer zip-lock bag
2) Add spices into bag and raw meat
3) Do NOT add oil or broth
4) Seal bag. Label "Stew add 1 Tbsp coconut oil + 4 cups broth cook on low 5-6 hours"
5) Place bag in fridge
6) When ready to cook. Empty contents of bag into crockpot. Add 4 cups of bone broth and 1 Tbsp coconut oil. Set on low.
1) Chop up all ingredients and add to gallon, freezer zip-lock bag
2) Add spices into bag and raw meat
3) Do NOT add oil or broth
4) Seal bag. Label "Stew add 1 Tbsp coconut oil + 4 cups broth cook on low 5-6 hours"
5) Place bag in fridge
6) When ready to cook. Empty contents of bag into crockpot. Add 4 cups of bone broth and 1 Tbsp coconut oil. Set on low.
Stir-fry with Kelp Noodles
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Serving size: 2 meals
Ingredients: 1/2 onion 1 cup spinach, kale or swiss chard, chopped 1 cup carrots, shredded 1/3 bag of frozen peas 1/3 container of Cherry Tomatoes 1 bag of kelp noodles, rinsed and cut to desired size |
1/2 inch fresh ginger, grated
2 Tbsp almond butter 1 clove garlic, minced 1 Tbsp apple cider vinegar 1/2 cup water Coconut aminos to desired flavor |
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Instructions:
1) Sautee onion in olive oil over medium heat for 3 minutes. Then add in carrots and cook for an additional 3 minutes.
2) Add diced garlic to pan and sautee for 3 minutes.
3) Add in greens, tomatoes, peas and ginger and cook for 3 minutes, stir.
4) Begin making the sauce in the same pan over the vegetables by adding in the almond butter, vinegar, water and coconut aminos.
5) Rinse the kelp noodles under warm water to begin to soften. Add the noodles to the pan with vegetables and cook until softened.
1) Sautee onion in olive oil over medium heat for 3 minutes. Then add in carrots and cook for an additional 3 minutes.
2) Add diced garlic to pan and sautee for 3 minutes.
3) Add in greens, tomatoes, peas and ginger and cook for 3 minutes, stir.
4) Begin making the sauce in the same pan over the vegetables by adding in the almond butter, vinegar, water and coconut aminos.
5) Rinse the kelp noodles under warm water to begin to soften. Add the noodles to the pan with vegetables and cook until softened.
Oregano Brussel Sprouts
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Ingredients:
12 +/- Brussels Sprouts 1 Tbsp Olive Oil for pan Sea Salt Instructions:
1) Wash B.Sprouts, trim stems and cut them in half length-wise 2) Heat olive oil on skillet and lay B.Sprouts flat side down in pan 3) Spring them with salt and cook for about 5-8 minutes. Until turning brown and carmalized. Once desired tenderness, toss them to their rounded side to cook for a few more minutes. 4) Transfer B. Sprouts to serving bowl. |
Ingredients:
1/2 cup Olive Oil 2 Tbsp Parsley, fresh or dry 2 Tbsp fresh Oregano, chopped 1 Garlic clove 1/2 tsp Sea Salt Instructions:
1) Put all ingredients in food processor and combine. 2) Drizzle over B. Sprouts when they're done cooking and in serving bowl. |
Roasted Chicken with Dill Carrots
Chicken |
Carrots |
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Ingredients:
2 Tbsp Olive Oil 5 Medium Carrots, peeled & cut on angle in 1/4" pieces 2 tsp dill 2 cloves Garlic, diced On medium heat sauté carrots in oil with dill and garlic. Stir often and cook until beginning to brown and desired firmness. |
