Roasted chicken
Onion
Matchsticked carrots and broccoli
Garlic
Opt ginger
Soy sauce
Honey
Fish sauce
Coconut aminos
Apple cider vinegar
Lime juice
Chili
Oil
Parsley
Roasted chicken
Onion
Matchsticked carrots and broccoli
Garlic
Opt ginger
Soy sauce
Honey
Fish sauce
Coconut aminos
Apple cider vinegar
Lime juice
Chili
Oil
Parsley
This is a super quick and easy meal that packs a flavor punch! You could serve this on toast, in tacos, or in a pita.
You could also add bell peppers and roasted potatoes to make this dish more filling!
Combine chipotle mayo, lime juice, mustard, honey, sea salt and pepper in a small bowl or jar.
Combine tuna, cucumber and cilantro or parsley in a bowl.
Add the chipotle dressing to the tuna and veggies and stir to combine well. Season to taste with sea salt. Top with pumpkin seeds.
Serves 4:
This recipe is so easy and the chicken always turns out wonderfully! Cooking times will vary based on the cut and size of chicken you are using.
1 1/2 lbs chicken
large pinch sea salt
pinch pepper
4 TB avocado oil
1/4 cup arrowroot
pinch of sea salt and pepper
1 egg
2 TB water or milk
1/2 cup arrowroot
1/4 cup coconut flour
1/4 tsp sea salt
pinch black pepper
1/8 tsp garlic powder
1/4 tsp chili powder (smoked chili is awesome!)
Take the chicken out from the refrigerator and pat it dry. Season it with salt and pepper. Let it sit at room temperature for 20 minutes. Preheat your oven to 400 degrees. Grease a large cast iron pan(s) (or two if needed to not crowd the chicken) with the avocado oil
Get out three bowls. Place 1/4 cup arrowroot in the first bowl. Add a pinch of sea salt and black pepper. Stir to combine.
Add the egg and water or milk to the second bowl. Whisk together.
Add 1/2 cup arrowroot, 1/4 cup coconut flour, sea salt, black pepper, garlic powder and chili powder to the third bowl. Stir to combine.
Add the chicken pieces, one at a time, to the first bowl, then the second bowl, then the third bowl. Place the coated chicken in your greased cast iron pan.
Place the pan in the oven and bake until the chicken is done (165 degrees), flipping halfway through cooking. Remove the chicken to a plate or tray to rest for a few minutes. Enjoy!
These chicken strips are delicious! I love them on top of a salad, served for dinner with roasted sweet potatoes and my tangy mustard dipping sauce or as part of a chicken and waffle brunch.
*please use organic ingredients, if possible.
Everyone loves bacon wrapped and cheese stuffed dates: they are sweet and salty and crunchy. Yum!
These are great served as an appetizer. They are also fantastic chopped up and served over a light green salad with chickpeas, avocado, extra virgin olive oil and balsamic vinegar.
Makes 6 bacon dates:
*please use organic ingredients, if possible.
This is my go-to roasted chicken thighs recipe. These are delicious, moist and well seasoned. I make this recipe almost every week. Chicken thighs are delicious!
I have a few variations on this recipe: maple mustard glazed, honey mustard glazed, soy and chile glazed and coconut cayenne glazed. Recipes with these variations coming…
*please use organic ingredients, if possible.
Beef Short Ribs are fantastic!
*please use organic ingredients, if possible.