Chicken pot pie soup

Ingredients

Potato mixture

• 1 pound yukon gold potatoes chopped
• 1 cup water
• 1 1/2 cups unsweetened almond milk

Soup

• 1 teaspoon garlic 
• 2 tablespoons fat of choice- avocado oil or ghee
• 1 1/2 cup chopped carrots about 3 medium
• 1 1/2 cups chopped celery
• 1 cup diced onion
• 1 pound diced organic yukon gold potatoes
• 3-4 cups chicken broth 
• 1 tablespoon fresh thyme or 1 tsp dried thyme
• 1 tablespoon fresh rosemary or 1 tsp dried rosemary
• 1 1/2 cups frozen french green beans
• 1 teaspoon salt divided (or to taste)
• 2 pounds cooked chicken chopped

Instructions

• In a small saucepan, combine potatoes with the 1 cup of water. Cover and cook on medium heat for 10 minutes, stirring occasionally. Once cooked, turn heat off, drain, add almond milk, and blend using an immersion blender. Leave it in the pan as you finish making the soup.
• While the potatoes are cooking, start the soup. In a large pot or dutch oven, combine garlic oil, fat, carrots, celery, green onions and potatoes. Sauté for about 5 minutes.
• Add 3-4 cups broth or water, thyme, rosemary, green beans, and salt. Cover and cook 10 minutes, stirring regularly.
• Add the potato puree to the soup, stir in chicken and cook for 10 more minutes uncovered.

Breakfast casserole

 

• 1 lb. ground sausage or bacon cooked and cut up
• 1–2 tsp. ghee or avocado oil
• 4 cups hash browns (or shredded potatoes), fresh or frozen 
• 1 red bell pepper, diced (~¾-1 cup)
• 1 green pepper, diced (~¾-1 cup)
• ½ medium red onion, diced
• 10 whole eggs, whisked
• ½ cup unsweetened almond milk  
• ½ tsp. salt
• ¼ tsp. black pepper

INSTRUCTIONS

1. Preheat oven to 350℉. Grease a 9×13 or large casserole dish of similar size
2. On medium high heat, brown the ground sausage in a large skillet. Once no longer pink, drain and remove from the skillet and place on a plate with a paper towel. Set aside.
3. Next add the ghee or oil to the skillet on medium high heat. Add the hash browns and cook until lightly brown. Salt with about 1/2 to 1 tsp salt. Once hash browns are cooked, spread out on the bottom of the baking dish.
4. In that same skillet, add additional ghee if needed as well as the peppers and onions and sauté until tender and cooked through.
5. Top the potatoes with the sausage or bacon and peppers and onions.
6. Whisk together eggs, almond milk, salt and pepper and pour over all contents.
7. Bake for 30 minutes or until center is cooked through. 

Seseame chicken chopped Salad

 

Ingredients

FOR THE DRESSING:

• 1/3 cup coconut aminos
• 1/4 cup red wine vinegar (or apple cider vinegar)
• 3 tablespoons avocado oil
• 2 tablespoons toasted sesame oil
• 2 tablespoons minced ginger- can be omitted
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon pepper

FOR THE SALAD:

• 1.5 pounds boneless, skinless chicken thighs
• 4 diced green onions (can sub for 1/2 red onion finely diced)
• 1/2 large green cabbage, thinly sliced, or one whole green cabbage if it’s small
• 1/2 red cabbage, thinly sliced
• or a bag of coleslaw mix
• 2 cups shredded or matchstick carrots
• 1 cup sliced almonds, toasted
• 1 can Mandarin oranges (no sugar/syrup – check labels!)
• 1 tablespoon black sesame seeds
• 1 tablespoon white sesame seeds

Instructions

1. Combine all the ingredients for the dressing in a bowl
2. In a plastic baggie, add about 3-4 tablespoons of dressing with the chicken
3. Allow to marinate for at least a half hour
4. Add chicken with the dressing into a large skillet and cook over medium heat for 6-8 minutes on each side or until cooked thoroughly or grill
5. Allow to cool to room temperature before chopping and adding to the salad
6. Combine all other salad ingredients besides dressing and chicken in a large bowl
7. When chicken is cool, add to the salad
8. Stir in dressing well and enjoy!

Roasted potatoes

 2 sweet potatoes

2-3 potatoes

2 Tbsp avocado oil

2 tsp italian seasoning

salt

Preheat oven to 400 degrees. Peel, wash and cut potatoes. Mix potatoes and oil in a bowl. Add seasonings to coat. Pour potatoes on parchment lined baking sheet. Roast for 30-45 minutes. these can be broiled at the end to get a little crispy.

steak marinade

 For 1 1/2 pounds of meat

1/3 cup coconut aminos

1/4 cup avocado oil

1 tsp garlic

1/4 tsp smoked paprika

1/4 tsp onion

1/4 tsp salt

1Tbsp dijon mustard

1 Tbsp apple cider vinegar

Marinade meat overnight for best results.

Zoodles

 1 zucchini

Spiralize zucchini

Squeeze water out with a paper towel.

Heat in a pan with some olive oil for 5 or 10 minutes.

Chicken Parmesean

 

• 4 thinly sliced chicken breasts (or use a meat tenderizer to flatten)
• 3/4 cup almond flour
• 1/4 cup nutritional yeast
• 1 tbsp Italian seasoning
• 1 tbsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 2 eggs, beaten
• 3 tbsp avocado or olive oil
• 1 cup marinara, or more if desired
• 
  

Instructions

• You can fry or bake the chicken. To bake it coat chicken in breading, then place on baking sheet with tinfoil. Spray with oil then bake at 450 for 25 minutes. 

1. Preheat oven to 350° and lightly grease a baking dish.
2. In a large bowl, combine all dry ingredients. Pat the chicken dry heat the oil in a large skillet.
3. Dredge the chicken by coating each piece with the beaten egg and then placing into the dry ingredients mixture. Flip the chicken to coat on both sides and then transfer to the skillet once oil is hot.
4. Brown the chicken for 3 minutes per side, the breading should be a light golden brown, and then transfer to the baking dish.
5. Once all chicken has been browned, place the baking dish into the oven and bake for 15 minutes.
6. Remove from the oven, place the chicken breasts over veggie noodles if desired, and top with marinara!

Fish and Chips

 

• 2-3 cod fillets , approximately 1-1.5 lbs, thawed if previously frozen
• 1 tbsp ghee 
• 1 tsp avocado oil
• 1 egg
• 1/2 cup almond flour
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder

Potatoes

• 1 lb baby potatoes, halved, any color works!
• 1 tbsp olive oil or avocado oil
• 1/2 tsp sea salt
• 1 tsp garlic powder
• 1 tsp dried parsley

Tartar Sauce

• 1/2 cup compliant mayo, I like Sir Kensington's Avocado Oil Mayo (it's now sugar free!)
• 1.5 tbsp franks red hot
• 1 large pickle, diced fine
• 1 tsp apple cider vinegar

Instructions

 

• Preheat oven to 425. Toss potatoes with oil and spices. Spread out, cut side down, on a parchment lined baking sheet. Roast for 10 mins.
• Meanwhile, add the egg to a shallow bowl and beat with a fork. Add almond flour, salt, pepper, and garlic powder to a separate shallow bowl and mix well. Pat your fish dry with a paper towel.
• Heat the1 tbsp olive or avocado oil + 1 tbsp ghee in a skillet over medium heat. Dip each piece of cod into the egg to coat, then into the almond flour mixture to coat. Place into the pan and cook for 2-3 minutes each side until browned.
• Take the potatoes out of the oven and reduce the oven temperature to 400. Push the potatoes aside on the pan, making room in the middle for the fish filets. Add the fish to the pan, then bake for an additional 15-20 minutes until the fish flakes when cut and the potatoes are cooked through and crispy.

Tartar Sauce

• Combine all tartar sauce ingredients and mix well. Can be made 1-2 days ahead of time and will keep well in the fridge for 3-4 days.
• Top the fish with the tartar sauce. The potatoes are great with the sauce, too! Enjoy!

Cream cheese frosting

 

 3 oz cream cheese

1/4 cup butter

1 1/2 c powdered sugar

1 tsp vanilla

1/8 tsp salt. 

Mix until its combined then mixer on high and let it whip for 5 minutes.

Sweet potato and black bean enchiladas

•  1 tablespoon olive oil
•  2 medium sweet potatoes, peeled and chopped
•  1 teaspoon salt
•  1 large red bell pepper
•  2 cloves garlic, minced
•  1/2 teaspoon onion powder
•  1 teaspoon cumin
•  1 teaspoon oregano
•  1 can of black beans, don't drain it
•  1/2 teaspoon pepper
•  1/2 teaspoon salt
•  2 cups spinach, chopped
•  1/4 cup cilantro, chopped (optional)
•  1 recipe for homemade red enchilada sauce*
•  10 flour tortillas
•  2-3 cups shredded mozzarella**
•  chopped cilantro, to garnish
•  chopped white onions, to garnish

1.  In a wide skillet, heat olive oil over medium heat. 
2. Peel the sweet potatoes and chop them into 1/2 inch cubes. Try to make them somewhat uniform so that they cook evenly. 
3. When the oil shimmers, add the sweet potatoes to the pan and cook for about 10 minutes, stirring occasionally. Season with 1 teaspoon salt.
4.  Add the chopped bell pepper and garlic.
5. Add the onion powder, cumin, and oregano.
6. Saute for another 8-10 minutes, until the sweet potatoes and bell peppers are tender. 
7. Add 1 can of black beans, undrained.
8. Season with 1/2 teaspoon pepper and 1/2 teaspoon salt.
9. Add chopped spinach. You don't have to chop it if you don't want to, I just don't like big gloops of spinach in my enchiladas.
10. Add 1/4 cup cilantro. Of course the cilantro is optional for all you haters out there. 
11. Add about 3 tablespoons of the enchilada sauce. You don't have to measure it, just eyeball it. We want to keep the filling nice and moist and get some more flavor in there. 
12. Preheat your oven to 375 degrees F. Grease a 9x13 inch pan with nonstick spray.
13. Add a few tablespoons of filling down the center of 1 tortilla. Top with 1-2 tablespoons shredded cheese. Roll it up tightly and place it snugly on the edge of the pan. 
14. Continue with the rest of the tortillas. I misjudged and put 8 enchiladas in a 11x8 inch pan, so your arrangement might not look as tight as the photos. I used 10 tortillas total, (8 in 1 smaller pan). If you use a 9x13 they will fit just fine. 
15. Top the enchiladas with the enchilada sauce. Move the tortillas around a little bit so the sauce gets in between the enchiladas. I like to leave the edges of the enchiladas sauce-free so that they get a little crispy in the oven. I'm sure that's not authentic at all, but neither are sweet potatoes and black beans in enchiladas, so I'm rolling with it. 
16. Top the enchiladas with remaining cheese. How much you put on is really up to you! 
17. Bake the enchiladas at 375 for about 20-30 minutes. Take them out when the cheese is melted and the sauce looks a little bubbly. The edges of the tortillas will crisp up if you leave them in closer to 30 minutes. Keep an eye on it and take it out when it looks good to you!
18. Let the enchiladas cool down for about 5 minutes, then sprinkle a copious amount of cilantro (copious! Copious I say!) and white onions down the middle. Don't skip this step unless you are a true cilantro hater! That fresh garnish really does make a huge difference. 
19. I would serve this with Tejano beans, or maybe this Spanish Cauliflower Rice if you are trying to low-carb it. 

Butter chicken

For chicken and marinade:

• 2.2 lbs (1 kg) boneless, skinless chicken breast cut in 1" - 2" cubes
• 2 tbsp lemon juice
• 2 cloves garlic minced
• 1 tbsp garam masala
• 1 tsp kosher salt

For sauce:

• ¼ cup vegetable oil
• 2 ½ cups chopped onion about 2 medium-large
• 2 tbsp coarsely chopped garlic
• 2 tbsp garam masala
• 2 tsp paprika
• ¼ tsp cinnamon
• 2 tsp kosher salt or to taste
• 2 cups diced no-salt-added canned tomatoes
• ¾ cup heavy 35% or whipping cream
• 2 tbsp butter
• Chopped cilantro to garnish (optional)

Instructions

• For marinade:

  Combine all ingredients in a zip-top bag or shallow baking dish, massaging the marinade into the chicken. Let stand at room temperature while you prepare the sauce, or marinate in the fridge overnight.

For sauce:

• Heat oil over medium heat in a large saucepan or dutch oven. Add onions and slowly cook until golden, about 20 minutes, reducing heat if they are getting crispy or browning quickly.
• Add garlic and cook until fragrant, about 1 minute. Stir in garam masala, paprika, cinnamon and salt; cook 1 minute more. Add tomatoes; cook 2 minutes, then add cream and carefully puree using an immersion blender (or standing blender, but do it in batches or the steam will blow the top off).
• Return sauce to saucepan and bring to a simmer. Remove chicken from marinade and it to the sauce (discarding remaining marinade). Cover, and simmer over medium-low heat until cooked through, about 12 minutes (remove a couple of pieces to make sure they are no longer pink inside). A gentle simmer is required to gently cook the breasts so they don't become tough, and you don't want to overcook them.
• Stir in butter, taste and add more salt to taste. Serve sprinkled with cilantro, if desired.