Balsamic Chicken Veggie Bowl (Paleo, AIP, Whole30)

 

balsamic chicken veggie

 

Now that Grace is eating 3 meals a day and sometimes a snack too – I’m in the kitchen more than ever! I’m still working on a post about how I introduced solids to her, but it’s taking me awhile – mostly because I’m always cooking for and cleaning up after her! This leaves little time to prepare meals for me and my husband either.

 

Not to worry because for some reason combining protein & veggies in a bowl with the perfect amount of seasonings and finishes constitutes for a very delicious meal indeed – without any forethought or planning. I don’t have brain cells reserved for future events these days.

 

If you haven’t noticed, I rarely post any complicated recipes on this site. Mostly because I don’t make complicated recipes and second because you don’t need one to make a balanced, tasty dish like this one.

I get a high-quality balsamic vinegar from THRIVE Market.

 

Since grabbing this balsamic vinegar from Thrive when I started a membership with them in January, I’ve been pouring it all over my salads, skillets and even drizzled over homemade strawberry coconut milk ice cream. In the last 3 months, I’ve placed 4 orders with Thrive for pantry staples and organic household cleaning products. I even get Grace’s diapers for Thrive! Here are some of my favorite products I keep re-ordering:

 

  • Bambo Nature Baby Diapers: leak-proof 100% sustainably sourced diapers

  • Bar Harbour Smoked Sardines: holy smokes! These are the tastiest sardines by far, by far, by far! If you still can’t get yourself to eat your ‘dines – these WILL change your mind (especially if you like smoked foods!)

  • Aunt Fanny’s Cleaning Vinegars: these are made with vinegar and essential oils so they make the perfect non-toxic, highly effective cleaning products for the kitchen, bathroom, windows, glass doors, baseboards etc

  • Thrive Market Organic Extra Virgin Olive Oil: I’m Middle Eastern so I know my olive oil. This single-origin Greek olive oil is thick, bright, golden and peppery in flavor and really makes a salad pop!

 

Get 25% off your first order with Thrive + free shipping!

2 reviews

Balsamic & Herb Chicken Veggie Bowl

Preparation 00:15 2017-12-12T00:15:00+00:00 Cook Time 00:20 2017-12-12T00:20:00+00:00 Serves 4     adjust servings

Ingredients

  • 2 tablespoons fat of choice, divided
  • 1 yellow onion, chopped
  • 1 small head red cabbage, thinly sliced
  • 4 cloves garlic, chopped
  • 1 tsp sea salt, divided
  • 2 tart apples, chopped
  • 2 cups shredded Brussels sprouts
  • 3 tablespoons high-quality balsamic vinegar
  • 2 tablespoons broth or water
  • 1 tablespoon maple syrup (omit for Whole30)
  • 1 1/2 pounds chicken breast, bite size pieces
  • 1 tsp dried oregano
  • 1 tsp granulated onion or onion powder
  • 1 tablespoon Dijon mustard (omit for AIP)

Instructions

1. Heat 1 tablespoon fat in a large 12-inch stainless steel skillet over medium heat.
2. Sautee onion until browned, 3 to 4 minutes. Add cabbage and garlic and sautee for 3 to 4 minutes until cabbage is browned and crisp tender. Add apples, Brussels and ½ tsp salt and sautee for 4 to 5 minutes until the apples are soft.
3. Meanwhile, whisk balsamic, broth, mustard and maple together. Pour into pan and toss to coat, scraping up any browned bits. Reduce heat to medium low and cover the pan with a lid for 2 minutes until vegetables are tender to your preference. Transfer to a large glass dish.
4. Heat remaining tablespoon fat in skillet over medium heat. Add chicken breast with oregano, onion powder and remaining ½ tsp salt. Cook for 3 to 5 minutes until browned and cooked through. Serve on top of the veggies with a drizzle of balsamic on top!

 

 

balsamic chicken veggie

 

Instant Pot Pineapple Chicken (Paleo, AIP, Whole30)

Instant Pot Pinapple Chicken

 

Instant Pot Pinapple Chicken

 

 

My Instant Pot rescued me AGAIN last night. I made some last minute plans and had 45 minutes to prep and serve dinner before I had to leave. I wanted to do a take on my Hawaiian Pork from The Healing Kitchen using the organic chicken breast I had on hand.

 

I’ve been craving and eating tons of pineapple lately, so I always have that in my fridge too, which reminded me of the pork recipe. I like this version even better. It’s lighter and easier to digest since it’s lower in fat than pulled pork and very filling.

 

I served it with fried plantains and steamed kale. Best way to steam kale? After cleaning out your Instant Pot, add a couple bunches of chopped curly kale into your Instant Pot and set to cook on Manual for 1 minute! Totally hands off + an easy nutritious side dish. No excuses to not have any greens on your plate!

 

I also serve it over rice made in the Instant Pot when I need some extra carbs that day! The most nutritious way to make rice? Soak it in water and apple cider vinegar (1 tsp) for 12 to 24 hours then cook in bone broth using the Rice Setting on your machine! Season with mineral-rich sea salt for the healthiest rice on the planet!

 

Instant Pot Pineapple Chicken is the perfect tropics-inspired combo of salty, sweet and smokey + the recipe is affordable and makes a ton for leftovers! Family and kid-friendly for sure! 

 

 

 

2 reviews

Instant Pot Pineapple Chicken

Preparation 00:00 2017-12-12T00:00:00+00:00 Cook Time 00:00 2017-12-12T00:00:00+00:00 Serves 6 to 8     adjust servings

Ingredients

  • 3 pounds chicken breast
  • 1 teaspoon sea salt
  • 4 slices bacon
  • 1 1/2 cups diced fresh pineapple
  • 1 cup diced yellow onion
  • 2 tablespoons coconut aminos
  • 3 1/2 teaspoons Red Boat fish sauce, divided
  • 1 piece dried galangal or 2-inch piece peeled ginger root
  • 4 garlic cloves, minced

Instructions

  1. Place chicken in Instant Pot insert. Sprinkle with sea salt and layer bacon on top. Add in pineapple, onion, aminos, fish sauce and galangal or ginger.
  2. Seal the lid and set "Manua"l pressure cooking timer to 25 minutes. Once timer elapses, release pressure valve and open the lid.
  3. Carefully transfer contents of pot with a slotted spoon, leaving the liquid in the pot, to a large glass bowl.
  4. Turn the Instant Pot “Saute” function on. Add the garlic and remaining 1 ½ teaspoons fish sauce to the cooking liquid. Allow the sauce to simmer for 10 to 15 minutes, reduce slightly, and turn a golden yellow.
  5. Meanwhile, shred the chicken with the pineapple, onions and bacon with two forks until finely shredded.
  6. Pour the reduced sauce from the pot over the shredded chicken and stir well to immerse the meat. Serve warm with cauliflower rice, steamed kale, and fried plantains.

 

Kale Pesto Chicken Soup (Paleo/AIP/21dsd/Whole30)

kale pesto chicken soup

 

Anyone else a pesto fanatic like myself? I can’t get enough of AIP pesto… I really don’t miss the nuts or cheese. I know that sounds crazy and like I’ve been doing this too long, and maybe I have. 

 

Pesto Chicken is my favorite combo which is why I created the infamous (as in infamous for turning you into a pizza-craving demon) Pesto Chicken Pizza for The Healing Kitchen. That recipe is legit. Definitely try it if you haven’t yet. Gimme.

 

You all make some crazy delicious pizzas out of my pizza crust recipe from the cookbook – holy moly! I stalk all of them.Today, however, I’m eating it as soup. I’ve never thought to combine the two until I had a craving for bone broth + garlic herb goodness. And goodness. A perfect pair. Still not into making your own bone broth? I found this frozen bone broth by a company called Bonafide Provisions at my local health food store the other day + used it in a pinch for a different soup I made. It was SUPER delicious! It’s also AIP – no nightshades or seed spices – making it the perfect in-a-pinch broth for your gut-healing soups, stews + mugs!

 

Find my recipe for Kale Pesto Chicken Soup

over on the 21 Day Sugar Detox blog!

Turmeric Chicken Cous-Cous Bowls (Paleo/AIP)


How 2017 am I this week? I wore sneakers with shorts (it’s acceptable again for the first time since 4th grade), sitting in a hipster coffee shop with my Mac Book + cold-brew decaf + almond milk, AND I’m wearing make up again. 
That last one may seem really ridiculous. “You stopped wearing makeup? What are you? A masochist?”

 

Quite the opposite, I say to you. I stopped wearing makeup every day because everything I had was full of harmful toxins that were getting absorbed in my skin and therefore into my bloodstream. It’s about to get really intense here. Please keep reading and hand me a tissue. 

 

You guys, I struggled with infertility from the age of 20 to 27. I worked my butt off to conceive naturally + went to the end of the world and back to have my baby girl. I know a lot of you have been through this + are going through this. That’s why I’m opening up about the most vulnerable moment of my life.

 

I reversed my infertility diagnosis in a multi-prong approach that took time, work, dedication + becoming a self-informed advocate for me and my future children. Joke’s on the doctor and not my ovaries because those bad b*tches are working again. How did I do it? How did I hear my diagnosis over and over again from 10 different doctors in my early twenties + tell them, “No, I’m not going to accept that. I’m going to have the daughter I’ve always wanted.”

 

I’m going to share something with you today that I’ve only ever told my husband. It was just last week I told him on one of our nightly walks, through tears in my eyes. 

 

At my lowest point in my struggle with autoimmune disease and infertility, I was so clinically depressed, I didn’t want to go on anymore. This was in Spring 2015 during a severe Hashimoto’s flare that last almost a year. I didn’t want to wake up the next day. I hoped something would happen to me. I literally prayed a car would jump the sidewalk and hit me. You guys, this is when I was writing The Healing Kitchen + blogging. Those were dark times. On a particularly difficult moment, I laid curled up in a puddle of my own tears, my heart wringing itself out in a painful sorrow I can’t even describe.

 

ALL I WANTED WAS A CHILD. I didn’t just want one, I needed one. I had this extreme pull towards motherhood, like I was put on earth to be a mother and that was my God-given purpose. To have your purpose in life denied to you, well I can’t really think of anything worse for a purpose-driven individual. 

 

I was in the fetal position, pounding my fist on the floor out of frustration and sadness, and suddenly a vision popped into my head. An extremely vivid, lucid vision. Almost a daydream. I saw myself (in my early thirties) standing in a grassy field smiling + laughing and staring at a small, brown-haired, brown-eyed little girl with wavy hair, laughing, and running away from me. I was overcome with calm, peace, and a new purpose. That was my daughter. And I needed to do everything in my power to have her. That was my daughter – it was Grace. I saw her. You may not believe me, but I know that was her. Everything changed after that moment. I no longer felt defeated. My baby was almost mine. I was on the right path. I finally knew I had something big to live for. It gives me goose bumps to this day.

 

 What next? I made a few changes to prepare my body for pregnancy + motherhood. I needed to clean the slate. To protect myself and Grace from the toxic burden of our everyday lives. Some toxins are unavoidable, others (like the ones we bring into our homes) are under our control. I knew that environmental and consumer product toxins caused birth defects + abnormal development + brain damage + nervous system toxicity + hormonal disruption. I was determined to have a healthy pregnancy resulting in a healthy baby who had a fair shot at life. I knew I was passing on my autoimmunity genetics to this girl. I couldn’t be the gun that pulled the trigger in her DNA. 

 

Then I realized these toxins were also worsening my adrenal fatigue, contributing to the inflammation in my body, to my genetic difficulty with detoxing, and my chemical sensitivity.

 

And my symptoms disappeared when I made the changes. Noticeable, life-changing changes. But something was missing – I didn’t have a skincare or a makeup routine anymore, I didn’t look forward to getting ready for outings because my routine was so boring. I missed wearing a bright red lip + giving myself at-home facials + cleaning my apartment from door to door. I realized I could lead a life of minimalism and less toxins… and I could have my under eye concealer too. I could really get my clothes clean without Tide. I didn’t need Swiffer to make my floors shining and spotless. I switched to safer beauty products, safer body products, safer household cleaners (+ started making my own!) I bought a Berkey water filter + a new mattress.

 

In terms of diet, I ate copious amounts of wild seafood and healthy fats <– SIDE NOTE: BABY MAKING FOOD, PEOPLEThe headaches went away. The strange little face rashes went away. The constant unquenchable thirst from drinking barely-filtered water went away. And I got my groove back with my beauty  + skincare routine. I stopped looking blah and feeling blah, and I started to look like my old self and feeling pretty again. I missed feeling pretty. I missed getting sexed-up for date nights. I wanted to wear some damn bronzer and foundation again!! Is that so much to ask!? Not anymore.

 

I found a way to have beauty + reduce my toxin load at the same time. And it really changed my life. I feel so much more confident walking down the street now than when I was in my plain-face, ‘fraid of toxins. Beautycounter is one of the companies that changed my world. It helped this recovered Sephora-Addict get her sexy back. Something I’m eternally grateful for now that I get less sleep, less time in the sunshine, and definitely less time for facials. 

 

Besides eating beauty foods (which I’ll be doing an article on soon – turmeric included) … here’s been my morning skincare routine for the last 6 months that I wanted to share with you guys today. It’s the perfect routine for a busy woman who still wants to look put together + confident, but doesn’t want to slather on cancer and infertility-causing products onto her body. 

 

 

 

Charcoal Bar + Nourishing Day Cream + Rejuvenating Eye Cream + Tint Skin Foundation in Honey (use as undereye concealer too) + Cream Blusher in Hibiscus (on the apples of my cheeks + on my lips)

 

 

NOW FOR THAT DELICIOUS HEALING RECIPE

 

1 review

Turmeric Chicken Cous Cous Bowls

Preparation 00:15 2017-12-12T00:15:00+00:00 Cook Time 00:20 2017-12-12T00:20:00+00:00 Serves 3     adjust servings

Ingredients

Turmeric Chicken

  • 3 cups cooked + shredded chicken breast, warm*
  • 3 tbsp coconut milk
  • 1 tbsp honey
  • 1 tsp turmeric
  • 1/2 tsp garlic powder
  • 1/2 sea salt
  • 1/4 tsp ground cinnamon

Cous Cous Salad

  • 1 medium head cauliflower, riced
  • 1/2 cup shredded carrots
  • 1/2 cup diced apple
  • 1/4 cup diced dried apricot
  • 2 tablespoons chopped cilantro
  • 2 tablespoons diced red onion
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1 teaspoon grated lemon zest
  • 1/4 tsp sea salt

Instructions

  1. Combine chicken with the coconut milk, honey and seasonings until well coated. Set aside while you make the cous cous bowl.
  2. Dry toast the riced cauliflower, stirring continuously, in a large pan set over medium heat for 3 minutes until crisp-tender. Remove from heat and stir in remaining ingredients. Taste and adjust salt if desired. Serve Turmeric Chicken over Cous-Cous Salad in individual bowls.

Recipe Notes

*Time saver tip: use shredded plain rotisserie chicken

 

 

Instant Pot Cilantro Chicken Chili (Paleo/Whole30/AIP-Adaptable)

This chili is pretty much a 1-step recipe. Throw everything in your Instant Pot and out pops the most delicious chicken chili recipe that has all the familiar flavors of Mexican chili without any of the nightshade peppers or seasonings.

 

I got the idea for this chili from Sweet Potatoes & Social Change’s recipe for White Chicken Chili in The Paleo AIP Instant Pot Cookbook. This version adds some extra veggies, herbs and seasonings (omit the cumin for AIP, but most people tolerate seed spices well after the elimination phase) as well as some perfectly paired toppings like avocado, green onion and cilantro.

 

PREP TIP: Always make sure you cube your vegetables and protein to the sizes listed below to ensure properly cooked food when using your pressure cooker.

 

If you don’t know what half an inch looks like, break out your 3rd grade ruler like I do. Mine is a unicorn and rainbow holograph ruler, and I will never throw it away. It has moved to almost a dozen homes with me in the last two decades. 

 

This was our second weekend in our new home. We are still getting everything settled and I’ve almost set up Grace’s room. This is her first bedroom and will be so until she’s at least 5 years old, so I wanted to make it look how I would want my bedroom to look if I was a toddler. There’s a teepee, a feathered ottoman, sparkly golden orbs hanging from the ceiling, shiny gold polka dots on the walls, and a bean bag reading chair that fits both of us. I may also hang a Paul Walker poster in there.

 

For her obviously, not for me. The thing I’m most excited about is our new Sunday evening tradition: family beach walk. Last night’s walk was extra peaceful because it was drizzling and cloudy, so most people were home and we had the beach mostly to ourselves. We walked to a sand castle carving contest and a drum circle and darted into the car just before it stormed. I can’t be away from the ocean. It makes me feel like I’m on the edge of the earth and reminds how small and insignificant I am. Not in a way that puts me down but a humbling reminder that I need to take care of my tiny little piece of this world as best I can.

 

Over the last couple years, I’ve forged relationships with people who I thought were good people only to discover they are out for themselves. It was heartbreaking because it’s important for me to be a loyal and dedicated friend and to never turn my back on a person, no matter how far they live from me or how often I see them. Dipping my toes into the ocean and listening to the rhythmic lapping of the waves is a welcome and gentle reminder that those situations are no definition of our world. And people who are not so nice to you probably don’t get out in nature near enough! Right? Because how could you possibly be anything but optimistic and kind if you leave near the ocean or forest or mountains? This world was built to be a beautiful place made for beautiful moments, yes?

1 review

Instant Pot Cilantro Chicken Chili

Preparation 00:15 2017-12-12T00:15:00+00:00 Cook Time 00:09 2017-12-12T00:09:00+00:00 Serves 4     adjust servings

Ingredients

  • 1 medium rutabaga or celery root, peeled and cubed (1/2-inch pieces)
  • 2 green plantains, peeled and cubed (1/2-inch pieces)
  • 1 medium red onion, diced
  • 2 pounds chicken breast, cubed (1/2-inch pieces)
  • 1 cup bone broth
  • 1/4 cup lemon or lime juice
  • 1 tablespoon ground cumin (omit for AIP)
  • 1 tablespoon dried oregano leaves
  • 1 tablespoon dried basil
  • 1 tablespoon dried cilantro
  • 1 teaspoon sea salt
  • 1 cup chopped cilantro, tightly packed
  • for serving: avocado, green onion, additional diced red onion, additional chopped cilantro, plantain chips

Instructions

  1. In your Instant Pot insert, combine all ingredients except the chopped cilantro.
  2. Seal the lid and set the “Manual” timer for 9 minutes. Once timer elapses, manually vent the lid.
  3. Stir in the cilantro. Serve in individual bowls with suggested toppings.

Recipe Notes

You may use pork loin in place of the chicken, if desired.

Instant Pot Shredded Chicken with Almond Satay (Paleo/Whole30)

almond chicken satay

almond satay chicken

 

 

Can’t stop, won’t stop Instant Potting. And apparently neither can you guys because so many of you have been enjoying The Paleo AIP Instant Pot Cookbook  since it released a couple days ago! You can read more about the cookbook of over 140 AIP-compliant paleo recipes made in a pressure cooker ranging from soups to BBQ chicken to tapioca pudding!

 

 

I planned my meals this week from the cookbook but also wanted to make a recipe for the blog too = here we are. I’ll also be making the White Chicken Chili from the new book this week, and we are stoked to have it for lunch tomorrow! And my favorite recipe from the book so far can be found for free here: Swedish Meatballs with Mushroom Gravy.

 

We’ve been chowing down on this delicious
Asian-inspired pulled chicken. This recipe couldn’t be easier, more hands off, or more budget-friendly! It makes enough chicken for several meals. We served it over baked Japanese yams with a side of steamed broccoli tossed with coconut aminos. Tasty!

 

You could also make an Asian salad with it by tossing the dressed chicken with shredded cabbage, carrots, and jicama. Yerm. That’s “yum” for when you’re bored of pronouncing English words as they were intended. Perfect recovery food from a long weekend of ACL music festing, hiking, boating & momming!!

 

 

1 review

Shredded Chicken with Almond Satay

Preparation 00:15 2017-12-12T00:15:00+00:00 Cook Time 00:15 2017-12-12T00:15:00+00:00 Serves 6 to 8     adjust servings

Ingredients

  • 3 1/2 to 4 pounds mixed boneless skinless chicken breast and thighs
  • 1/4 cup bone broth
  • 1 1/2 teaspoons sea salt
  • 4 green onions, sliced
  • 2 handfuls cilantro, chopped
  • lime wedges, for serving

Almond Satay

  • 1/3 cup creamy almond butter
  • 3 tablespoons coconut aminos
  • 2 tablespoons coconut or cashew milk
  • 1/2 tablespoon lime juice
  • 1 teaspoon fish sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon apple cider vinegar

Instructions

For the Shredded Chicken: 

  1. Add chicken and bone broth to your Instant Pot insert. Sprinkle sea salt evenly on chicken. Seal the lid and press the "Poultry" setting to cook for 15 minutes.
  2. Meanwhile, make the almond satay sauce below.
  3. When the timer is up, manually release the pressure and transfer chicken to a large cutting board. Using two forks, shred the chicken well.
  4. Let cool until just warm before transferring the shredded chicken to a large mixing bowl and tossing with the satay sauce, green onions, and cilantro. Serve with the lime wedges.

For the Almond Satay: In a medium bowl, whisk together all of the ingredients  until smooth and creamy.

 

Crispy Lebanese Chicken (Paleo, AIP, Whole30)

crispy lebanese chicken
Lebanese chicken is my favorite simple childhood meal! It’s usually prepared with just lemon, garlic, sea salt, and maybe some additional spices like oregano, cinnamon or cardamom depending on the grandmother in the kitchen.

 

This version of the recipe combines my favorite chicken thigh preparation a la adding chicken thighs skin side down to a cold pan and then turning the heat up. It crisps the skin slowly so you don’t burn the outside with an uncooked middle. Deelish! Just be sure to either use a splatter guard (which I don’t own) or an apron because chicken fat is the bacon of the poultry clan.

 

This weekend has been so much fun! A perfect summer weekend for my new family full of meet ups with friends, good coffee, spending time out at the lake, and relaxing over some tasty eats. Breastfeeding has further enhanced my relationship with food because now I really, really have to be good about getting 3 or 4 square meals a day or I’m starving, starving, starving. I haven’t been able to eat cruciferous veggies because they were causing her immature digestive system a little too much stress, but I hope to bring them back in around 4 months because they are my absolute favorite. I practically lived on kale during pregnancy!

 

But I’ve really been enjoying food even more lately now that I’m home with her and have more time to plan better and get more creative in the kitchen. This week we had Macadamia and Date Crusted Salmon (recipe to come), Mediterranean Beef & Pork Vegetable Skillet, Herbed Shrimp with Dairy-Free Tzatziki (another recipe to come), and lots of salads with avocado, wild-caught salmon, fresh herbs and tahini (my old-found new-found love). See Salted Tahini-Date Fudge for proof.

 

I also procured an incredible book of vegan ice creams off of Amazon called N’Ice Cream! Holy waffle bowls, it’s an amazing collection of AIP & Paleo-friendly ice creams!!! No gluten or dairy and very, very little grain (a couple recipes with oats). Tons of refreshing pops, instant ice creams that use frozen ingredients and no ice cream maker, and non-instant ice creams using more fresh ingredients like avocados.

 

There’s a recipe for Apple-Mint-Avocado Pops that I’m getting on FAST. The book actually inspired my Macadamia & Date Salmon recipe, which has been my favorite way I’ve consumed salmon in a long time! (By the way, they have a recipe for paleo-friendly gluten-free waffle bowls using coconut sugar, almond flour, and tapioca flour!) While you dream of dairy-free ice cream, go eat your protein first!

 

Crispy bright lemon chicken is the perfect pair with Cauliflower Cous Cous!

 

1 review

Crispy Lebanese Chicken

Preparation 00:10 2017-12-12T00:10:00+00:00 Cook Time 00:18 2017-12-12T00:18:00+00:00 Serves 4     adjust servings

Ingredients

  • 2 pounds bone-in, skin-on chicken thigh
  • 4 garlic cloves, minced
  • 1 tablespoon olive oil (plus additional for greasing the pan)
  • juice of 1 lemon
  • 1 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon dried oregano flakes
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground turmeric powder
  • additional sea salt and lemon juice for seasoning

Instructions

 

  1. Using a sharp knife, you are going to increase the surface area of the chicken that will crisp in the pan. Make two vertical slices along either side of the bone (do not slice through the skin side) and pull meat away from bone so the chicken thigh lays flat. 

  2. Mix together the remaining ingredients in a small bowl. Toss well with the chicken thighs in a large plastic bag or glass container. Marinade in refrigerator for 2 to 4 hours, or overnight. 

  3. Grease bottom of large cast-iron skillet with a small amount of olive oil. Add chicken thighs, skin side down, to the pan and turn the heat to medium. 

  4. Cook chicken thighs until golden and crisp on skin side (about 8 to 10 minutes) then flip and continue cooking until chicken is fully cooked (6 to 8 more minutes). 

  5. Sprinkle with additional sea salt and lemon juice and serve with cauliflower rice, and Grain-Free Taboulleh and Roasted Root Vegetables with Garlic Sauce from The Healing Kitchen.  

 

Bistro Chicken Salad with Garlic-Thyme Vinaigrette (Paleo, AIP, Whole30)

 

Bistro Chicken Salad

 

It’s finally salad season! Salads don’t go out of season in my house, but then again I spent the winter in Texas where I had little excuse to avoid a light and refreshing meal. Although I eat soup at all times of the year, so why do we think salads are only for sweltering days!? Yesterday it was 88 degrees and dinner was chicken and vegetable soup — heated up to a barely lukewarm temperature though! 

 

I’m trying to get a few blog posts up and ready for before Baby Grace arrives, but my focus right now is mostly getting things together for her, overanalyzing every menstrual-like cramp or episode of nausea I am having (first-time-mom probz), and loading up my freezer with homemade food.

 

I am one of those so-called “lucky people” that can go hours and hours and hours without eating, forgets to eat if they’re busy, or will go without food out of laziness when big shifts in my life happen. I am so gung-ho and excited about breastfeeding though, and I know it both causes and thrives on a healthy appetite, so I’m doing my best to prevent light-snacking all day in favor of varied and nutrient-dense AIP meals after she arrives. 

 

I was thinking back to the moment I found out I was pregnant on a beach in Hawaii (could it have been anymore beautiful!?) and all the feelings I felt at the time. Exhilarated, shocked, nervous, proud. I still feel all of those things, so not much has changed, but I also feel incredibly confident in my abilities to be a good mother.

 

All these years of pretending my dog is a human baby that requires 24/7 love, attention, and tending may be paying off, but my motherly instincts have always been strong. Make sure you follow me on Instagram for baby updates though, in case I take a mini blog hiatus! I also post some daily meals (the ones that aren’t a hideous display of splattered soup, unevenly chopped vegetables, and shredded meat that never catches the right light), photos of my adorable cockapoo Rafael, and life here in Austin! 

 

Get the recipe for Bistro Chicken Salad – aka best salad ever!

Coconut-Crusted Chicken Tenders with Pineapple Dipping Sauce from The Healing Kitchen {Paleo/AIP}

 

 

One of my favorite recipes in the book because it makes you feel like an adult-sized kid! Chicken tenders are fun to eat at any age, but when you get to dip them in a sweet and tangy sauce like my Pinepple Dipping Sauce, you’ll be on the phone ordering  a bounce house for your backyard within 10 minutes. That sauce is SO good on all meat ESPECIALLY pulled pork! Seriously, you could just dump it on a batch of pulled pork and have the most delicious meat all week (served over cauliflower rice and let all those juices absorb!) And it takes less than 5 minutes to make which is key for me. I do not like long, complicated recipes, and you’ll find zero of those in The Healing Kitchen. I mean, hello, we have to make ALL of our own food pretty much… that’s 21 meals a week just for US! Then tack on spouses and children, and you may as well set up a cot in your kitchen so you can watch your bone broth simmer over night. 

 

Not with The Healing Kitchen though… this book will allow you to sleep in your bedroom, not the kitchen. I know this for a fact because I didn’t sleep in the kitchen once during the making of this book, although the Silky Potato Puree would probably make a nice pillow. 

 

Enjoy Sneak Peek Recipe #2 and share these with your kids IF you’re feeling particularly generous. If not, make them while they’re at school and place any leftover in an opaque steal container, and they will never know. 

 

coconut-crusted chicken tenders with pineapple dipping sauce

Serves 2 to 3 | Prep Time: 10 minutes | Cook Time: 6 minutes | Total Time: 16 minutes + 11⁄2 hours to marinate

1 (14-ounce) can pineapple chunks

1 tablespoon blackstrap molasses

1 tablespoon honey
1 teaspoon fish sauce

1 tablespoon fresh lime juice

1⁄2 teaspoon fine sea salt

1 pound chicken tenders

1 cup unsweetened shredded coconut

1⁄4 cup coconut oil

Make Ahead

Make the dipping sauce up to 4 days in advance and store in the refrigerator until ready to use.

Store & Reheat

Once cool, store in a sealed glass container in the refrigerator for up to 3 days. To reheat, place the chicken tenders on a broiler rack and broil for 2 to 3 minutes, until warm and crispy.

1. Prepare the dipping sauce: Drain the pineapple and reserve the juice. Transfer the pineapple chunks to a blender with the molasses, honey, fish sauce, and 2 tablespoons of the reserved juice, setting the rest of the juice aside for use in Step 2. Blend on high speed until a smooth, thin sauce forms. Set this dipping sauce aside in a small serving bowl.

2. Whisk together 1⁄3 cup of the remaining pineapple juice, lime juice, and salt. Marinate the chicken in the liquid in a large plastic bag in the refrig- erator for 1 to 11⁄2 hours.

3. Remove the chicken from the marinade and place on a work surface. Spread the shredded coconut on a shallow plate. Roll each chicken ten- der in the coconut until coated on all sides.

4. Heat the coconut oil in a very large skillet over medium-high heat. Ideally, you want to cook all the chicken in one batch to prevent the coco- nut oil from burning, but avoid crowding the pan. Fry the chicken tenders for 2 to 3 minutes per side, until cooked through. If cooking in two batch- es, wipe out the skillet between batches and then add additional coconut oil to the skillet.

5. Serve the chicken tenders immediately with the pineapple dipping sauce. 

Nightshade-Free Buffalo Chicken Skillet (Paleo, AIP)

 

 

As an autoimmune protocol recipe developer, you have to have a really innate understanding of flavor. How do you get spicy without peppers? How do you get umami without soy sauce? How do you get sweet without the overuse of honey and syrups? A lot of the time I hear of people getting bored on the autoimmune protocol or on an elimination diet because they don’t combine pantry staples and acceptable foods in a way that tranSforms the flavors into something else. I try to do that for you guys  because honestly it really is a pain in the tookus.

 

I was inspired to make an AIP buffalo sauce because it sounded impossible. Again – where would the spice come from? It needs to be really tangy too and almost burn your throat going down (how nice). And it should be fairly orange in color to make it recognizable. The best (and really only) way to get spiciness on AIP is with ginger and onion. Ginger is surprisingly spicy, but the fresh stuff is almost too overpowering and aromatic. Ground ginger holds on to its spice intensity well without giving a dish too much of that gingery flavor and apple cider vinegar provides a nice neutral tanginess. Coconut milk, olive oil, and honey help mellow the vinegar a bit, turmeric gives this sauce it’s orange huge, and the fish sauce, garlic and onion provide the savory flavor. A finish with coconut aminos and smoked sea salt is the perfect hit of sweet & smokey at the end of the cooking process. See how freakin’ complicated it is to make these things!?

 

I’m not a huge buffalo sauce fan actually. It reminds of Pinesol-scented college bars, $1 Miller High Life drafts, and drunk frat boys hitting on me with orange-stained lips. Quite the picture. Something tells me you know EXACTLY what I’m talking about. But this fragrant and healing version full of anti-inflammatory ginger and turmeric changed my tune. It doesn’t taste exactly like store-bought buffalo sauce, but honestly I don’t want my food to taste STORE-BOUGHT. I want it to taste REAL. This skillet will still give you the tangy and spicy hit that you’re used to though!

 

 

I made my husband, the opposite of a drunk frat boy, stop work and try this skillet for lunch and he was thrilled with it! Since it got his seal of approval despite my buffalo sauce indifference (although I really, really enjoyed a bowl of this with him!) I knew I had to share it with you fabulous people too! Happy noms!

 

Nightshade-Free Buffalo Chicken Skillet

Serves 3 | Prep Time 10 minutes | Cook Time 15 minutes | Total Time 25 minutes

2 tbsp olive oil

1 lb sweet potato, peeled and diced

¾ cup diced red onion

1 lb ground chicken, crumbled

1/3 cup chopped green onions

1 recipe Ginger Buffalo Sauce (below)

  1. Heat olive oil in a large skillet over medium-high heat. Add sweet potatoes and onions to the pan and cook, stirring every few minutes, just until tender about 8 to 10 minutes. You want to ensure the sweet potatoes aren’t cooked to the doneness you would at the finish of the dish since they will be cooking a few minutes longer in the pan with the chicken. If they have reached doneness at this point, transfer them to a bowl while you cook the chicken then stir back into the skillet.

  2. Add ground chicken to the pan and continue to cook until no longer pink.

  3. Stir in Nightshade-Free Buffalo Sauce and simmer for an additional minute to incorporate the flavors.

  4. Remove from heat and stir in the green onions. Serve warm.

 

1 review

Nightshade-Free Buffalo Sauce

Preparation 00:05 2017-12-12T00:05:00+00:00 Cook Time 00:10 2017-12-12T00:10:00+00:00

Ingredients

  • 1/3 cup apple cider vinegar
  • 3 tbsp coconut milk
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 2 tsp ground ginger
  • 1 tsp fish sauce
  • 3/4 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground turmeric
  • 2 tbsp coconut aminos
  • 1/4 tsp smoked sea salt

Instructions

  1. Whisk together all ingredients in a small saucepan except the coconut aminos and smoked sea salt.

  2. Bring mixture to a low boil over medium heat. Simmer uncovered for 8-10 minutes until the liquid has reduced to ½ cup. I pour the mixture into a measuring cup to ensure it has reduced enough.

  3. Stir in coconut aminos and smoked sea salt.