Pulled Chicken
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Serving Size: 1 dinner + lunch
Ingredients: 3 Chicken Breasts 2 Tomatoes, cubed small 2 Red Onions, cut into slices 1 Bell Pepper, sliced 2 Garlic Cloves, diced |
1 tsp Basil
1/4 tsp Chili Powder 1 tsp Cumin 3 Tbsp water thin sliced Lettuce 1/2 Lime, juice only |
Instructions:
1) Place chicken in the crock pot. Add all incredients except lettuce and lime on top.
2) Set the crock pot on low and cook for 6 hours.
3) At dinner time push veggies to the side, use two forks and shred the chicken. Stir everything together.
4) Serve topped with lettuce and lime spritz.
1) Place chicken in the crock pot. Add all incredients except lettuce and lime on top.
2) Set the crock pot on low and cook for 6 hours.
3) At dinner time push veggies to the side, use two forks and shred the chicken. Stir everything together.
4) Serve topped with lettuce and lime spritz.
Crockpot Chili
Serving size: 12 bowls
Ingredients: 1 Tbsp coconut oil 1 large red onion, chopped 4 cloves garlic, minced 16 oz bone broth 1 red pepper, chopped into 1/2-inch pieces 3 carrots, chopped into 1/2-inch pieces 1 large handful of kale, chopped (about 2 cups) |
1 jar tomato paste
1 cup diced tomatoes 1 sweet potatoes, diced 1/2 inch pieces 1 container of any mushrooms diced 2 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 "Chili 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 "Chili 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.
Kelp Noodle Stir Fry
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Ingredients:
1/2 onion 1 cup spinach, kale or swiss chard, chopped 1 cup carrots, shredded 1/2 bag of frozen peas 2-3 cups kelp noodles, rinsed and cut to desired size |
1 head of broccoli, chopped small
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 broccoli & carrots and cook for an additional 3 minutes.
2) Add diced garlic to pan and sautee for 3 minutes.
3) Add in greens, 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 broccoli & carrots and cook for an additional 3 minutes.
2) Add diced garlic to pan and sautee for 3 minutes.
3) Add in greens, 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.
Garden Salad with Chicken
Chicken: |
For quick dinner make salad dressing and chicken on prep day!
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1) Preheat oven to 375 degrees.
2) Sprinkle 2 chicken breast with salt and pepper. Top with any additional herbs or lemon.
3) In a medium sized cast iron pan, over medium high heat, melt ghee or coconut oil and brown chicken on the stove top.
4) Once both sides of the chicken are browned place the entire pan in the oven and cook for 15-20 minutes or until done.
2) Sprinkle 2 chicken breast with salt and pepper. Top with any additional herbs or lemon.
3) In a medium sized cast iron pan, over medium high heat, melt ghee or coconut oil and brown chicken on the stove top.
4) Once both sides of the chicken are browned place the entire pan in the oven and cook for 15-20 minutes or until done.
Dressing:
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Ingredients:
1 can full-fat coconut milk, refrigerated overnight 2 Tbsp minced yellow onion 1 tsp garlic powder 2 Tbsp apple cider vinegar 3 Tbsp chopped fresh chives |
2 Tbsp dried Oregano
1½ Tbsp chopped fresh basil 1 Tbsp dried dill 1 tsp sea salt black pepper, to taste |
1) Add the entire container of coconut milk to a bowl.
2) Mix in all other ingredients.
3) Allow dressing to sit in refrigerator for 20 minutes before serving.
2) Mix in all other ingredients.
3) Allow dressing to sit in refrigerator for 20 minutes before serving.
Salad
1) Use a base of lettuce, and any other greens like spinach that you have, chopped up
2) Top with veggies (carrots, sprouts, red pepper, cucumber, red onions, tomatoes etc)
2) Top with veggies (carrots, sprouts, red pepper, cucumber, red onions, tomatoes etc)
Crockpot Spaghetti Squash
Meat Sauce
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Ingredients:
2 Tbsp Olive oil 1 lb Grassfed beef or other ground meat 1/2 cup yellow Onion, diced 16 oz of Chicken Broth 1 Box Pomi diced tomatoes (1.5 cups) 1 Jar Bionaturae tomato paste 4 pieces of Kale, chopped |
1 Tbsp dried Oregano
1 tsp dried Basil 1 tsp Onion Powder 2 tsp Garlic Powder 1 tsp Salt Pepper to taste 1 Spaghetti Squash |
1) Mix all ingredients except the squash in the crock pot.
2) Prick outside of squash 10 to 15 times. Cut the squash in half and scoop out the seeds.
3) Place the squash face down in the meat sauce. Cook on Low 5 to 6 hours.
4) Remove squash to a cutting board until cool to the touch, 15 to 30 minutes.
5) With a fork scrape the meat of the squash into a bowl. Spaghetti will form as you scrape.
6) Serve topped with tomato sauce.
2) Prick outside of squash 10 to 15 times. Cut the squash in half and scoop out the seeds.
3) Place the squash face down in the meat sauce. Cook on Low 5 to 6 hours.
4) Remove squash to a cutting board until cool to the touch, 15 to 30 minutes.
5) With a fork scrape the meat of the squash into a bowl. Spaghetti will form as you scrape.
6) Serve topped with tomato sauce.
Chicken Nuggets
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1 cup coconut milk
juice of 1 lemon 4-6 boneless, skinless chicken thighs 2 tsp sea salt 1 tsp garlic powder 1 tsp thyme (dried or fresh) 1 tsp powdered turmeric 1 bay leaf For frying: 1 cup coconut oil |
For the breading:
½ cup coconut flour ½ cup tapioca flour 2 tsp sea salt 1/2 tsp dried thyme 1/2 tsp dried sage 1 tsp onion powder 1/2 tsp garlic powder |
1) Mix the milk and lemon juice together in a small bowl and set the bowl aside for about 10 minutes so the milk can curdle (kind of). Meanwhile, cut the chicken breasts into half-inch sized cubes.
2) Add the milk and cubed chicken breasts to a gallon sized ziplock bag. Also add the sea salt, garlic powder, thyme, turmeric, and the bay leaf. Seal the bag and shake it to mix the ingredients together. Let the chicken marinate for at least an hour, up to overnight.
3) After the chicken is done marinating, preheat the oven to 350 degrees F and grease two large baking sheets.
4) Mix the breading ingredients together in a large bowl. Remove about 6-8 pieces of chicken from the bag, shake to rid them of excess milk and add them to the flour mixture. Toss the chicken until the pieces are evenly coated with flour.
5) Add the breaded chicken pieces to the baking sheet, with plenty of space in between each piece. Repeat with the remaining chicken until all of the chicken has been added to the baking sheets. Bake the chicken for 15 minutes.
6) In the last 5 minutes of baking, heat the coconut oil in a medium-sized skillet over medium heat until it is melted and very hot.
7) When the chicken has finished baking, remove the baking sheets from the oven. Add the chicken pieces in batches to the hot oil. Make sure there is plenty of space in between each popcorn chicken bite in the skillet. DO NOT overcrowd the pan. Cook the popcorn chicken pieces for about 2 minutes on each side, or until golden brown. Remove to a layer of paper towels and repeat with the remaining bites until all pieces have been fried.
** The yellow color on the paper towel afterwards is from the turmeric
2) Add the milk and cubed chicken breasts to a gallon sized ziplock bag. Also add the sea salt, garlic powder, thyme, turmeric, and the bay leaf. Seal the bag and shake it to mix the ingredients together. Let the chicken marinate for at least an hour, up to overnight.
3) After the chicken is done marinating, preheat the oven to 350 degrees F and grease two large baking sheets.
4) Mix the breading ingredients together in a large bowl. Remove about 6-8 pieces of chicken from the bag, shake to rid them of excess milk and add them to the flour mixture. Toss the chicken until the pieces are evenly coated with flour.
5) Add the breaded chicken pieces to the baking sheet, with plenty of space in between each piece. Repeat with the remaining chicken until all of the chicken has been added to the baking sheets. Bake the chicken for 15 minutes.
6) In the last 5 minutes of baking, heat the coconut oil in a medium-sized skillet over medium heat until it is melted and very hot.
7) When the chicken has finished baking, remove the baking sheets from the oven. Add the chicken pieces in batches to the hot oil. Make sure there is plenty of space in between each popcorn chicken bite in the skillet. DO NOT overcrowd the pan. Cook the popcorn chicken pieces for about 2 minutes on each side, or until golden brown. Remove to a layer of paper towels and repeat with the remaining bites until all pieces have been fried.
** The yellow color on the paper towel afterwards is from the turmeric
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. |
