Chicken Breast- Beat out to make thin with meat cleaver
Saute in Pan with 1 tbsp Coconut Oil:
2 diced granny smith apples til tender
Stir in package of diced mushrooms and 2 cups raw fresh spinach til tender
Lay breasts in pan and put spoonfuls of mixture into breast, fold over, stick wooden
toothpicks to hold together. Bake at 400 til done (12-15 mins)
Pie/Quiche Crust:
1 1/2c almond meal
3/4c coconut flour sifted
Knead in:
1/2c coconut oil by the tbsp
1 egg white
4-5 tbsp water
Bake at 450 for 10 mins.
Chicken Noodle-Less Soup:
In one pan:
1 lb chicken (I cooked 2 whole chickens yesterday and just shredded up some of the meat from that...super tender and juicy!)
20 oz Organic Free Range Low Sodium Chicken Broth
1-29oz can Eden No Sodium Organic Black Beans
1 jar salsa (no sugar, no salt added...I used an Apple Honey salsa that I got from the Amish store)
In another pan saute:
1 tbsp coconut oil
1 stalk of celery diced
1 carrot diced
1 onion diced
2 cloves garlic minced or ground
1 bag of frozen corn (corn is the only ingredient in the bag!)
1 tsp chili powder
1/2 tsp cumin
Saute til tender. Add to the 1st pan and cook on med low til bubbly.
Almond Walnut Gelato:
In bowl mix together:
2 eggs, 1/2 tsp vanilla, 1/2 tsp almond extract, 1 tsp cinnamon, 1 can whole fat coconut milk, 1/4c raw honey, 1 tbsp raw coconut crystals. Stir together and pour into ice cream maker. I own a Cusinart that I got for $40 buck off Amazon and it makes ice cream in 15 mins! Meanwhile, food process 1/2c almonds, 1/2c walnuts, 1/2c pitted dates. Last 5 mins or so of ice cream churning pour into the mixture. Save some to use as a topping. I served this on a Gluten Free Sugar Cone I got from Whole Foods.
Pumpkin Pie:
Crust:
In processor combine: 1 cup almonds, 1 cup walnuts, 1 cup pitted dates. Dump in bowl and mix in 1 egg, 1 tsp vanilla, 1 tbsp coconut flour, 1 tbsp melted coconut oil. Press into pie pan.
Filling:
1 can pumpkin, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp cloves, 1/4c honey/coconut nectar, 3 eggs, 1/4c melted coconut oil. Sprinkle top of pie with cinnamon and 1 tbsp coconut crystals.
Be sure to cover the crust edges w/foil so they dont burn. Bake at 400 for 30-40 mins. Let cool completely before serving. I usually turn off stove around 30 mins and leave in oven for another 10 mins while stove is cooling down. Then pull out.
Fall Pumpkin Soup:
1 Med size Acorn Squash- Cut in Half and Spritz with Olive Oil and Sprinkle with Cinnamon
1 Med size Winter or Butternut Squash - Cut in Half and Spritz with Olive Oil and Sprinkle with Cinnamon
Bake these two on a cookie sheet at 400 for 25-40 mins until the "meat" of squash is soft.
Scrape out seeds and discard to save for other recipes.
Saute in seperate pan with 1 tsp coconut oil diced mushrooms, chopped onion, and parsley. You
can chop up some celery and carrots too but I didnt use those for this batch.
In a large sauce pan simmer a can of coconut milk until frothy then add the sauteed veggies to coconut milk and simmer.
When squash are done scrape into a large bowl or blender and mash together like potatos. Sprinkle in some more cinnamon, nutmeg, or pumpkin spice for flavor.( I scooped out
some of the mashed squash to save for lunches for the week instead of
sweet potatoes) Blend til smooth then add to coconut milk and veggie
pot. Simmer for a few minutes then serve. I chopped up some green onions to top with and sprinkled with
pumpkin spice. Serve in a pumpkin for a super cute fall look!
Carmelized Walnuts:
You can use this recipe for any nut. I like to put these on top of salads.
Heat skillet on med and add 1 tsp coconut oil. Put nuts in and stir around until all
nuts are warm. Stir in some honey or coconut nectar and some
cinnamon until all nuts are lightly covered.
Cover and let cook for 3 mins or so. Pour out onto parchment paper and let cool.
Lemon Bars:
In saucepan over med heat: Whisk together: 1/4c coconut nectar (or raw honey) 1/2c coconut oil, 2 tsp pure vanilla, 3 whole eggs, 3 egg whites, 1cup organic pure lemon. Whisk until thickened and bubbly. Refrigerate. Make the crust: Food process until crumbly: 1cup raw almonds, 1 cup raw walnuts, 1 tbsp cinnamon. Pour into bowl and mix in: 1/4c coconut nectar, 1/2c coconut oil, 2 whole eggs. Bake at 400 for 15 mins. Let cool completely. Then pour lemon mixture over crust and sprinkle with unsweetened coconut flakes and refrigerate.
Bruschetta Chicken:
Cook your chicken how ever you want...I made a whole chicken. Baked in oven at 250 for 4 hours. Stuffed chicken with 2 lemons and 1 vidala onion. Coated with coconut oil and fresh basil.
Bruschetta:
10 organic roma tomatoes (diced)
1 small sweet onion (diced)
1 tsp crushed garlic
1 tbsp olive oil
5 fresh basil leaves chopped up
1 tsp boiled down balsamic vinegar
Stir all together.
Put on top of your serving of chicken.
Asian Noodles:
Juliene Peel 3 large Zucchini and saute with 2 tbsp Rice Wine Vinegar, 1 tsp Coconut Aminos, 1 tbsp ginger, and 1 tbsp coconut oil. Season with spices of choice. Top with cooked chicken and sesame seeds.
Zucchini Lasagna:
Brown 1 lb lean meat of your choice. Season with fresh basil, oregano, and other italian herbs. Saute diced roma tomatoes, onions, mushrooms, and other veggies of choice. Layer a lasagna pan with zucchini sliced thin like lasagna noodles. Top with meat and veggies, re layer and top. Top combination off with a can of chunky tomato sauce (no salt or sugar added) and bake at 375 for 20 mins or so until bubbly and noodles are tender.
Fajita Bowls:
Brown 1lb ground lean beef, venision, bison, or turkey or 1 lb chicken (cooked and shredded)
Season with lemon and lime juice, Cayenne and Red Pepper flakes if you like it spicy. Saute some onions, banana peppers, and roma tomatoes. Cut your Green Bell Peppers in half and put on top of veggies that are sauteing just enough to make them soft but still leave the crunchy. Stuff bottom of Green Peppers with spinach then top with meat and veggies. Add a smidge of avacado for some healthy fats.
Almond Chip Cookies
Mix together: 3c Almond Meal, 2 eggs, 1 tbsp Pure Vanilla, 1/4c Coconut Nectar or Coconut Crystals. Then stir in 1/2c melted Coconut Oil and 1/4c Enjoy Life Choc Chips. Bake at 375 for 8 mins.
Juliene Zucchini
Tomato Basil Veggie Pasta:
2 Pkgs Chicken Tenders
1 tbsp Chili Sesame Oil
1 tbsp Extra Virgin Coconut Oil
1 tbsp basil/italian seasoning
Saute all ingredients and cut into small pieces.
Once Chicken is done Pour a full can of
Tomato Puree (No Sodium No added Sugar) and 1/3 Cup
Coconut Milk in and stir to make sauce.
Bake at 350 until tender.
Slice two large zuccinni and small cherry organic tomoatos and Sautee til tender.
Sprinkle with Extra Virgin Olive Oil and Mrs Dash Italian Season.
Energy Bar:
1/2 Bag Unsweetened Pitted Dates
1/2 cup Raw Almonds
1/2 cup Raw Walnuts
1/2 cup Raw Cashews or Pecans
1/4 cup Unsweetened Coconut Flakes
1/2 cup Raw Almond Butter (no sugar, no salt)
Mix together in Food Processor. Rub hands with
Coconut Oil and pat out little bars. Refrigerate
Hibachi:
Preheat oven to 350 and stick the whole head of cauliflower in for 5 mins.
You will need 3 different skillets. This meal takes less than 15 to make.
Take head of cauli out of oven and chop florets off. Put in food processor
or use slap chop to chop fine to resemble rice. Put chopped "rice"
in skillet and "fry" with other "rice" ingredients.
Rice:
1 head of cauliflower
2 eggs scrambled
1/2 tsp curry
dash cayenne
1 tbsp sesame oil
1 tbsp coconut oil
2 tbsp sesame seeds
Chicken/Steak/Shrimp:
Put chicken in skillet and spray with coconut oil. Squeeze 1 whole lemon over top.
Pour season over top:
1 tbsp ginger
1 tbsp cloves
1 tbsp thyme
1 tbsp basil
1 tbsp cilantro
1 tsp corrainder
1 tbsp cumin
Pour a splash of coconut milk over top (1/4 cup or less)
Cover with lid and simmer until meat is done.
Veggies:
2 whole zuccinni diced
1 small onion diced
4 small vine tomatoes diced
1 tbsp coconut oil
Saute in pan til tender.
Malasian Satay w Peanut Sauce:
1 cup coconut milk
1 pkt stevia
1 tsp ground coriander
1/2 tsp ground turmeric
1/4 tsp ground cumin
2-3 lbs boneless, skinless chicken breasts, cut against the grain into 1/8-inch-thick slices
12 long bamboo skewers, or other skewers of your choice
In a small bowl, whisk together everything except the chicken, until the ingredients are incorporated and the sugar is dissolved. Stir in the chicken, and transfer all to a ziploc bag. Squeeze out the air, and seal the bag. Massage the chicken until it's coated all around, and refrigerate for 2 hours.
Soak skewers in water for at least 30 minutes.
Meanwhile, heat your grill to high heat, or prepare a stovetop grill pan. Thread 4-6 pieces of chicken on each skewer, keeping the chicken bunched toward the bottom end of the skewer. Grill the chicken, turning frequently, until crisp, 2 minutes per side. Serve with peanut sauce for dipping.
Peanut sauce:
6 garlic cloves, peeled
1-inch piece of peeled fresh ginger, cut in half
1 cup smooth almond butter
1 tsp chili spices (no sodium)
1 packet stevia
3/8 cup black vinegar
3/8 cup extra virgin olive oil or sesame oil
1/2 cup + 2 Tbsp water
In a food processor, combine garlic and ginger, and pulse until finely chopped. Add remaining ingredients, and process until the mixture is smooth. It should be the consistency of heavy cream; to thicken, add peanut butter. To thin, add water. Store in a jar with a tight-fitting lid, in the refrigerator, for up to two weeks. The longer it sits, the spicier it will get.
Chicken Lettuce Wraps:
Pkg of Chicken Tenders
Olive Oil- 1 Tbsp
Chili Sesame Oil- 1 Tbsp
Green Onions-Diced
1/4 cup Walnuts-Chopped
Whatever spices you want
Sesame Seeds
Head of Lettuce
Saute Chicken on Stovetop in Olive Oil. Half way thru cooking take a knife and
fork and shred the chicken into tiny pieces. Add Sesame Oil and Seasons. Saute.
Add green onions and walnuts. Cook til Done. Top with Sesame Seeds and Serve
inside a piece of Lettuce. Delish!
Shepard's Pie:
2 lbs ground venison
2 zucchini
1 onion
1/2c mushrooms
4 small tomatoes
1 head caulflower
7 egg whites
basil
cilantro
1 tbsp coconut oil
1 tbsp coconut milk(refrigerate 24 hrs in advance to seperate)
Cook in skillet sprayed with Coconut Oil 2 lbs ground venison.
Once browned set aside. Saute diced onion, 2 diced zucchini, 4 diced
tomatos, 1/2 cup diced portabellos in coconut oil and spice with cilantro
and basil. Pour cooked venison into pan and turn burner off. Mix
meat and veggies together then pour into casserole dish. Pour 4 egg whites
over the top of the mixture. Steam a head of cauliflower until almost tender.
Then put into food processor and puree with basil and 1 tbsp of can coconut milk.
I put my coconut milk in fridge and just scoop out 1 tbsp of the hard part of the milk.
You could prob use coconut oil instead. Mix 3 egg whites into cauliflower and pulse
a little more. Pour "potato" mixture over top of meat/veggie mixture. Bake at 450 for
20-30 mins.
Popovers:
3 eggs
1 egg white
1/2 cup coconut milk
2 heaping Tbs coconut flour
3 Tbs tapioca starch
pinch of sodium free baking powder
Directions:
Blend together all ingredients until there are no lumps and batter is slightly bubbly. Fill popover cups about two-thirds full. Bake at 425 for about 20 minutes. Top with homemade boiled down fruit jam! Dont let them get cold...def taste much better fresh outa the oven! Also dont open the door while they are cooking or they will plop down...you want them to bubble up real big and get nice and brown on top! Keep an eye on them with the door closed and light on.
Nut Crusted Chicken Strips:
Preheat oven to 375
1 pkg chicken tenders
1 egg
1/4c chopped walnuts
1/3c almond meal
1/4c unsweetened shredded coconut flakes
Mix dry ingredients.
Whisk egg.
Dip chicken in egg then in nut mixture. Coat on both sides.
Bake until cooked thru. 8-10 mins.
Granola:
1c unsweetened coconut flakes
1 bag slivered almonds
1c chopped walnuts
2 tbsp cinnamon
1 tbsp vanilla
2 tbsp honey
Stir all dry ingredients together. Mix in vanilla.
Press into a baking pan. Then drizzle honey over the top.
Bake at 325 for 35 mins.
Let cool then break into pieces.
Heaven in Your Mouth:
3 cups Raw Walnuts, Almonds, Macadamias: Food Process until crumbly but not like a flour or too fine
Stir in 1 tsp organic cinnamon
Melt 1/3c coconut oil.
Stir into oil: 1/4c coconut nectar and 1 tsp pure vanilla.
Pour over nuts and stir together.
Shape into balls and roll ball into a small bowl of unsweetened coconut flakes.
Refrigerate!
Apple Cole Slaw:
1 bag of raw shredded cabbage
1 tbsp pure lemon
2 tbsp apple cider vinegar
1 tbsp olive oil
In food processor:
1 small granny smith apple
1 large carrot or 20 baby carrots
1/2 sweet onion
Blend until mushy.
Stir all together and refrigerate until ready to serve!
Banana Split: You will need to have an automatic ice cream maker.
Whisk together in bowl.
1 can full fat coconut milk
1 tbsp vanilla
2 eggs
1/4c raw honey
1 tsp cinnaomon
Process:
6 strawberries
1 ripe banana
1/4c walnuts
Stir into other ingredients.
Put in ice cream maker and follow directions.
Top with melted Enjoy Life Choc Chips, chopped Granny Smith Apples, 1 tbsp chopped nuts.
Peppermint Patties:
Melt together:
1/4c Coconut Butter
1/4c Coconut Oil
1 tbsp Peppermint Extract
1 tbsp Raw Honey
Stir well and place in freezer until slightly solid.
Pour into candy molds.
Melt 1 tsp coconut oil and 1/4 cup enjoy life choc chips.
Pour over top of "peppermint patty"
Freeze for 15-20 mins.
Pictured is the finished product and just the mint patty is the white one.
