Chipotle Chicken with Pineapple Avocado Salsa

This recipe is SO EASY you are going to love it!  I throw it in the crock pot, turn it to high until it is done, shred the chicken and serve it with an amazing pineapple avocado salsa.  Done.  This meal is great for those days where you don't feel like making a big production.  I made this on a Sunday so we would have leftovers for the rest of the week.  Okay, it didn't last that long but I tried.  To make this a lighter dish, serve as a salad.  Otherwise try it with some organic basmati brown rice and fresh organic spinach.  Either way, I like mine drizzled with Chipotle-Honey Vinaigrette (found here). Enjoy!

Ingredients:
4-5lb boneless skinless chicken thighs
2-3c of your favorite salsa (make sure it's mild though because we are adding chipotle later and it's hot!)
2-4 chipotle chiles in adobo, minced (For a lot of spice, keep the seeds.  For less spice, remove the seeds)
1tbs adobo sauce (from the same can)

Pineapple Avocado Salsa:
1 pineapple, diced
2c cherry tomoatoes, diced
2 avocado, diced
1/4c cilantro, chopped
A pinch of garlic powder
Fresh ground sea salt to taste
1 drop DoTerra Lime Essential Oil (Secret ingredient that really makes this recipe to DIE for!  Buy here)

Optional:
Salad Greens
Organic Brown Rice (Basmati is my favorite)
Chipotle-Honey Viniagrette (recipe found here)
Corn Tortillas:  You can make them gluten free tacos if you want too

Directions:
1. In a slow cooker, add your chicken, salsa, chipotles and adobo sauce.  Mix well.  Turn to high for about 4-5 hours or until meat is tender.  Alternatively, turn it on low (it will take almost double the time so maybe 7-8 hours depending on your slow cooker).
2. When the chicken is done, break it up into chunks or shred it with two forks depending on your preference.
3. Put together the salsa:  Mix pineapple, tomatoes, and cilantro. Add a sprinkle of garlic powder and sea salt and taste.  Keep adjusting until you have the amount of garlic you like.  Add 1 drop of lime essential oil (this will make your whole dish POP).  Stir well.
4. Serve chicken with salsa on top.  Alternatively, make a brown rice burrito bowl drizzled with vinaigrette.  Or turn it into a salad.  They would also make delicious shredded chicken tacos.  The possibilities are endless.  Enjoy!


About Essential Oils:
You can visit my sister blog Aroma Nurse to learn about DoTerra Essential Oils or my DoTerra Wellness Store to purchase them.

Cinnamon Beef Stew w Roasted Butternut Squash

Well, this is the last recipe of 2012 and I have to say it has been a pretty good year :)  Elevate your stew to the next level by making this fragrant unexpected tagine with roasted butternut squash.  I added cinnamon and allspice because that is how my Grandmother Dee always made hers.  Using seasonal butternut squash, roasted to bring out the unique sweetness of the vegetable, this stew is one of my all time favorites.  I also added some artichoke hearts because that is what I had on hand, but feel free to omit them if you don't have any.  They aren't needed.  Or replace them with another veggie of your choice.  Using seasonal veggies and an inexpensive cut of beef, this stew not only satisfies your stomach but also your wallet.  It is the perfect winter stew with a rich fragrance, a natural sweetness from the butternut squash, and a bit of spice.  Enjoy!

Rich, spicy and sweet: This healthy stew is sure to satisfy on a cold winter's day!

Ingredients (makes a large crock pot full of stew... probably 8-10 servings):
5lb round roast, cut into 1" cubes (I used 2 - 2 1/2lb roasts)
3tbs butter (use grass fed butter for extra health benefits)
Salt & pepper
1 white onion, chopped
1 red onion, chopped
1tbs paprika
1tsp cinnamon
1tsp corriander
1tsp garlic powder
1/2tsp allspice
2 bay leaves
1tsp ground ginger
2tsp crushed red pepper (less if you don't like spice)
4 garlic cloves, minced
2c beef stock (check to make sure it's MSG and gluten free:  I use Rachael Ray brand)
1 large butternut squash, peeled, cored, and cut into 1" cubes
3tbs extra virgin olive oil
12oz frozen artichoke hearts (optional)

Directions:
1. In a large saute pan, heat 1tbs butter over high heat.  Season beef generously with salt and pepper.  Add beef to the pan (I had to do this in 2 batches using about a tablespoon of butter each batch.  Make sure you only add enough beef to cover the pan in a single layer).  Cook until the outside of the meat is a deep rich brown color, stirring/tossing occasionally.  This will probably take about 10 minutes per batch.  Just before the beef is done, stir/toss in all of the ground spices (paprika, cinnamon, garlic powder, allspice, ginger, and red pepper flakes).  I tossed half of the spices in with the first batch of meat and half in with the second.  You want to make sure some of the spice sticks to the meat and becomes fragrant.  Place beef in a large crock pot (alternatively you could boil it over the stove but I slow cooked mine).
2. Once all of the beef is browned and removed from the pan, add another tablespoon of butter.  Once hot, add the chopped onion and 4 cloves of garlic.  Cook, stirring occasionally and scrape up all the brown bits from the bottom of the pan.   You don't want to leave them behind!  Once the onion is soft and browning, add the beef stock and bring to a boil.  Pour over the meat in the slow cooker and cook on high for about 5 hours (or until beef is nice and tender). Alternatively, you could simmer over the stove for a few hours to get a similar result. 
3. About an hour before the beef is done, warm the artichokes in the microwave (if using and if frozen).  Then add them to the stew.
4. Once the artichokes are in, preheat the oven to 450F.  Toss your butternut squash with 2 or 3 tbs of olive oil and lightly sprinkle with salt.  Place on a baking sheet lined with nonstick foil and place in the oven.  Roast, tossing occasionally, until the butternut squash is easily pierced with a fork and the outside is browning.
5. Before serving, gently toss the butternut squash in the stew.  Serve hot.

Mustard Crusted Pork Tenderloin w Braised Cabbage

The other day my niece brought home the largest cabbage I have ever seen from one of her teachers' gardens.  I wasn't quite sure what to do with it so I decided to braise it under some fresh pork tenderloin using my Celebrating Home Bean Pot (a dutch oven will do fine if you aren't lucky enough to one one of these masterpieces).  Using herbs from my garden (which consists of about 4 pots on my deck) I made an herb-mustard crust and brushed it over the pork.  I mixed together a bit of chicken stock and apple cider vinegar and poured that in.  Then I cooked it low and slow and let the whole thing braise in its own juices.  The result was a tender pork with soft roasted veggies.  Enjoy!

An easy meal perfect for fall

Ingredients:
2 1/2lb pork tenderloin
1/2 cabbage, shredded
2tbs butter, melted
1/4c apple cider vinegar
1/2c chicken broth
1/4c dijon or brown mustard (use your favorite!)
2tbs fresh rosemary (or 2 tsp dried)
1tbs fresh thyme (or 1tsp dried)
1tsp salt
1/2 onion, thinly sliced

Directions:
1. Preheat your oven to 325-degrees.  Place cabbage in a bean pot, dutch oven, or slow cooker.
2. In a small bowl, melt 1tbs butter in the microwave for about 20 seconds.  Add apple cider vinegar and chicken broth.  Pour over the cabbage.
3. In another small bowl, mix mustard, rosemary, thyme, the remaining tbs of butter and salt. 
4. Place tenderloin on top of the cabbage.  Sprinkle the whole thing with salt and pepper.  Then, using a pastry brush (or a spoon if you don't have one), brush the mustard mix all over the top and sides of the tenderloin.  Top the whole thing with sliced onions and cover with the lid.
5. If using a bean pot or dutch oven, place in the center of a preheated oven for about 2 1/2 or 3 hours.  It will be done when the pork pulls away easily with a fork.
5. If using a slow cooker, cook on low 8 hours or high 6 hours.  You will not have any of the carmelization of the bean pot and may end up with more liquid than you like.  That's okay, just pour most of it out and add a bit more butter to the meal at the end.
6. Serve hot.  Enjoy!

Paleo Mini Meatloaves w Mashed Sweet Potatoes

This is a quick recipe for miniature meatloaves with mashed sweet potatoes.  Mini meatloaves are great because they take less than half the time to make, are a fun appetizer for parties, and best of all you can eat them with your hands.  I used my grandmother's meatloaf recipe but took out the gluten (of course) and added a ton of diced veggies.  Yes, that's right, these little babies are loaded with vegetables.  What a great way to sneak in more veggies and not even realize it!  I really think they add to the flavor and texture of the meatloaf and even your pickiest eaters won't mind.  I topped mine with Simply Heinz Katsup because it is made with read sugar instead of HFCS (aka death).  Enjoy!

The perfect 2 bite appetizer

Mini Meatloaf Ingredients:
2lb ground beef
2 celery stalks
1 onion
2 carrots, peeled
1 zucchini
2tsp minced garlic
2tbs butter
1tsp garlic powder
1tsp poultry seasoning
1tsp salt
1/2tsp black pepper
2 large eggs
2tbs coconut flour
katsup (high fructose corn syrup free like Simply Heinz)

Mashed Sweet Potato Ingredients:
4 large sweet potatoes, peeled and cut into cubes
4tbs butter
1/4c maple syrup
splash coconut milk
salt to taste

Meatloaf Directions:
1. Preheat oven to 350F.  Take a couple of cupcake pans and line each "cupcake" with nonstick foil (makes for easy cleanup).  In a food processor, combine celery, onion, carrots and zucchini until finely diced.  Alternatively, finely dice them by hand.
2. In a large saute pan, heat butter over medium high heat.  Add veggies and minced garlic until very soft, stirring occasionally.  Remove from heat and let cool slightly.  Stir in garlic powder, poultry seasoning, salt and pepper. 
3. When no longer hot, mix in large eggs into the veggie mixture.  Mix in coconut flour.  Add in ground beef and mix well with your hands.
4. Add a mound of meat into each cupcake space in the pan about 80% full (you want room so the fat doesn't overflow the pan). 
5. Bake in the oven for about 20 minutes or until the middle of the loaves reach 165F.
6. Remove the mini loaves from the pan and place them on a baking sheet.  Spread about 2tsp of katsup on each loaf.  Return to oven and bake 10 minutes longer (to bake the katsup on the loaves).
7. Serve hot.

Mashed Sweet Potato Directions:
1. While the meatloaves are cooking, place your potatoes in a large stockpot full of water.  Heat over high until boiling.  Cover, reduce heat a bit, and continue to boil 10-20 minutes or until potatoes are fork-tender.
2. Drain potatoes then return them to the pan.  Add butter, maple syrup and a splash of coconut milk.  Using a hand masher, mash the potatoes.  Add coconut milk until you reach the consistency you like.  Add salt to taste.  Serve with meatloaves. 

Paleo Curried Boneless Pork Ribs

There are two things my husband loves more than anything else in the world:  pork and curry.  I have no idea why I never thought to make a pork curry before now!  It is healthy (yes, healthy!) simple and delicious.  It is also filling, satisfying, inexpensive, and makes fantastic leftovers.  What else could you want in a home cooked meal?  I made my curry in a bean pot like the one's you can find here.  You could also use a dutch oven if you have one.  Don't have a thing like it?  Use a crock pot... but you may find you need to reduce the juices at the end by boiling them over the stove because they probably won't be as rich and thick as you need to make the curry gravy.  I hope you and your family truly enjoy this as much as we did.  Happy cooking!

Rich and delicious

Ingredients:
5lbs boneless pork ribs
2 onions, chopped
1c vegetable or beef broth
3tbs butter
2tbs curry powder
2tsp garlic powder
2tsp ground ginger
2tbs red curry paste
2tsp cayenne pepper
2tsp corriander
2tsp cumin
1tsp salt
1 can full fat coconut milk
chopped cilantro (optional)

Directions:
1. Preheat oven to 325F.  Salt and pepper pork generously and place pork in a bean pot or dutch oven.  In a medium bowl, mix broth, coconut milk, curry, garlic, ginger, paste, cayenne, coriander, cumin, and salt.  Pour over the pork.  Top with onions and pats of butter.
2. Bake in the oven covered for 4 hours or until the ribs are tender.
3. Serve with cilantro on top.  Enjoy!

Crock Pot directions:
Alternatively you can cook this meal in the slow cooker on low for 8-10 hours or on high for about 6 hours.  Follow step 1 and then just use your slow cooker instead of the oven.  You may need to pour out the juices and boil them down to a rich sauce if it comes out too watery.

Lemon Sage Marinated Grilled Chicken Breasts

This is a delicious simple marinade I used to spice up some plain ol' chicken breasts.  I had some leftover fresh sage from my Pumpkin Soup recipe that I wanted to use up.  When I think of sage I think of fall and Thanksgiving stuffing so I decided to make a stuffing-inspired marinade.  I added some olive oil, some lemon, and some poultry seasoning along with the fresh sage to give the chicken a rich fall flavor.  I let the whole thing marinate all day and then threw them on the grill for dinner.  Serve this with my traditional Cranberry Almond Salad or some Balsamic Roasted Fall Vegetables and you are good to go.  Enjoy!

A quick healthy meal using delicious fall flavors

Ingredients:
5lb boneless skinless chicken breasts
1/4c fresh sage
1/4c extra virgin olive oil
1tsp poultry seasoning
1 lemon, zest and juice
1tsp salt
1/4tsp pepper

Directions:
1. In a food processor, blend sage, oil, seasoning, lemon juice, zest, salt and pepper.
2. Place chicken in a large resealable plastic bag.  Pour in marinade.  Let marinate at least an hour or up to a day in the refrigerator.  Prior to grilling, let it set out for 30 minutes or so (makes the breasts more tender when they are cooked from room temperature).
3. When ready, heat grill to medium high heat.  Pull chicken out of marinade and discard leftover marinade.  Cook chicken on the grill about 10 minutes per side for large breasts (less if smaller).  Chicken is done when internal temperature reaches 165-degrees.
4. Serve with a big salad or some roasted fall veggies and enjoy!

Paleo Pulled Pork 3 Ways

This is one of those recipes you will love because it's a 3-in-1.  That's right, one recipe made three ways.  Pulled pork is a favorite in my household but sometimes, even for us, the leftovers get a little boring.  That's why I invented 2 additional ways to prepare the leftover pork so that you and  your family feel like they are eating 3 completely different meals.  The menu goes something like this:  traditional pulled pork and sweet potatoes the first night, Asian pork and slaw the second night, and Mexican pork tacos the third night.  To. Die. For.  That is all.

Make a batch of serve yourself paleo pulled pork tacos!  My favorite!

Traditional Paleo Pulled Pork

Ingredients:
5-7lb boneless pork shoulder or Boston butt roast
2tsp cumin
2tsp garlic powder
2tsp onion powder
2tsp red pepper flakes
2tsp paprika
2tsp black pepper
1tbs salt
1 onion, chopped
2tbs butter
2c beef broth or water

Directions:
1. Preheat oven to 350 degrees.  In a large bowl, mix all spices.  Using your hands, generously coat the roast on all sides with the spice mix.  Place in a large bean pot or dutch oven.  Pour in beef broth or water.  Top with onions and pats of butter.
2. Cover and cook until meat shreds easily with a fork (about 4-5 hours).
3. Serve hot with Crazy Sweet Potatoes
**Alternatively use a crock pot.  Place all ingredients in the pot and cook on low for 8-10 hours or high for 5-6 hours.  In the crock pot the juices will not condense  you you may want to do this on your own (pour them out and boil them until they are thick and rich).

Leftover Meal #1: Asian Pork & Slaw

A quick delicious way to spice up leftover shredded pork, chicken or beef!

Ingredients:
1/3c cilantro
2tsp sesame oil
1tbs soy sauce (gluten free or tamari)
1tbs apple cider vineger
1/2tsp red pepper flakes
1 package broccoli slaw
1tbs sesame oil
1/4c apple cider vineger
2c leftover pulled pork, heated

Directions:
1. In a large saute pan, heat up 1tbs sesame oil.  Add slaw and apple cider vineger, stir, and cook until crisp tender (about 5-7 minutes).  Remove from heat.
2. Meanwhile, in a food proccessor, pulse the first 5 ingredients until smooth.  Pour over warmed pork and mix well.
3. Top pork over slaw and serve.  This is SO DELICIOUS!  I hope you enjoy it as much as we did!

Leftover Meal #2: Paleo Pulled Pork Tacos

Ingredients:
2c leftover pulled pork
1/2c salsa
1 chopotle chile in adobo sauce, seeds scraped out, minced
2tsp adobo sauce
1/3c chopped cilantro
1/2c chopped cherry tomatoes

Paleo Tortilla Ingredients:
1/3c water
2 large eggs
1tsp lime juice
2tbs coconut flour
1/4tsp baking powder
1/2tsp cumin
1/4tsp chili powder
3tbs extra virgin olive oil

Directions:
1. In a medium size bowl,  beat water, eggs, and lime.  In another medium size bowl, mix together dry ingredients.  Very slowly, add the wet mixture to the dry, stirring well after each addition (this keeps the coconut flour from clumping).  Once everything is fully mixed in, let sit a few minutes to let the coconut flour expand and thicken.
2. Meanwhile, heat a small saucepan over medium high heat.  Add your leftover pork, chipotle, sauce and salsa and stir well.  Heat and stir until hot and mixed well.
3. To make your tortillas:  Heat a skillet or griddle over medium high heat. Add oil.  When hot, add about 1/4c batter to the pan.  Cook until bubbling on top (similar to how you would cook a pancake).  Flip when golden brown (about 1-2 minutes).  Cook on the other side another 1-3 minutes.  Repeat with remaining better.
4. To assemble tacos, place some chipotle pork on the tortilla, top with cilantro and chopped tomatoes and eat immediately (the tortillas can get soggy if you let them sit).  Enjoy!!!

Pumpkin Soup w Sage

Ahhh fall, my favorite time of year.  When the leaves start changing and the weather is getting cooler, get into the season by making a big batch of pumpkin soup.  This is a simple, rich, creamy soup that is perfect for using up all those leftover cans of mashed pumpkin.  Or, get inspired and throw in fresh roasted pumpkin instead.  Fresh sage is the costar here... lending a subtle thanksgiving flavor that highlights the flavors of pumpkin.  I loved this soup so much that I am looking forward to making my next batch.  Enjoy!

Rich, warm, and satisfying.  The perfect soup for fall!

Ingredients:
2tbs butter
1 onion, diced
3 stalks celery, trimmed and diced
2c pureed pumpkin (fresh or canned)
3tbs fresh sage, chopped
4c chicken stock (I used Rachael Ray Stock in a Box)
1c coconut milk (or half and half)
1/4tsp cayenne
1tsp poultry seasoning

Directions:
1. In a large bottom soup pot, heat butter over medium high until melted.  Add onion and celery and cook until soft and starting to brown.  Add your pumpkin, sage, stock, cayenne, and poultry seasoning.  Add a bit of fresh ground black pepper.  Bring to a boil and simmer about 20 minutes. 
2. Using an immersion blender, blend until smooth (alternatively use a blender or food processor).  Stir in coconut milk.  Taste and adjust seasonings as needed. 
3. To serve, ladle some into a soup bowl, top with sage and drizzle coconut milk or cream over the top.  Enjoy!

BBQ Molasses Pork Chops w Homemade Apple Butter & Roasted Veggies

Okay.  First off, I can't take full credit for this recipe.  I altered and adapted it from one of Bobby Flay's original recipes in his Grill It! cookbook.  Of course, I altered it to suit my tastes and make it my own. I wasn't originally planning on putting this one on my blog but it really is too delicious not to share.  I know the molasses sauce sounds strange, but I promise you that glazed on pork it tastes 100x better than barbeque sauce!  You will never go back to it again.  Topped with homemade apple butter and paired with roasted veggies, this is one of the most delicious meals!  I highly recommend you make this meal when entertaining company like I did.  They will be very impressed.

Certainly a dish you won't forget!

Molasses Pork Ingredients:
8 bone-in pork chops, about 1" thick (best if set out to room temp about an hour before you grill them)
1/4c molasses
2tbs dijon mustard
2tbs stone ground brown mustard
salt and pepper

Apple Butter Ingredients (can be made up to a week ahead of time and stored in the fridge):
2tbs butter
2 large granny smith apples, peeled, cored and chopped
1/4c dark brown sugar
1tsp cinnamon
1/4tsp salt
1 stick butter at room temperature

Roasted Veggie Ingredients:
2 sweet potatoes, peeled and cut into slices
1 head broccoli, washed and cut into large stalks
1/4c extra virgin olive oil
salt
1/2 tsp herbs (I used thyme and rosemary)

Directions:
1. First, preheat your oven to 375F.  Place your veggies on one or two baking sheets.  Coat well with oil.  Sprinkle with salt and herbs.  Roast for about 45 minutes, rotating sheets about every 15 minutes and tossing them when they start browning. 
2. Meanwhile, make your almond butter.  In a large saute pan, heat 2tbs of butter.  Add your apples and brown sugar.  Cook until apples are very soft but retain their shape.  Add in cinnamon and cook a minute more.  Let cool slightly.  Pour the cooked apples and sugar mixture into a food processor.  Add salt and a stick of butter and pulse until smooth.  Pour into a bowl and chill until ready to serve.
3. Last, make your pork.  Salt and pepper each pork fillet.  Preheat your grill to medium high.  In a small bowl, mix molasses and mustard.  Glaze each pork chop.  Grill until golden brown and slightly charred, about 4-5 minutes.  Flip and grill another 4 minutes more.  Add extra glaze at the end.
4. Serve pork with a generous size dollop of apple butter and a big scoop of veggies.  Enjoy!

Cabbage Lasagna Casserole w Cherry Tomatoes

This is a deliciously simple recipe that makes fabulous leftovers.  I wanted to make something that tasted like Italian pasta with meat sauce but without the grains and cheese of course.  I decided to use some simple roasted cabbage as my base and topped it off with a heap of meaty Italian marinara sauce.  Of course, if you have leftover cooked cabbage you could use that as well by layering it in a baking dish, pouring the sauce on top, and baking it in the oven until bubbly.  I made each dish separately since I didn't have any leftover cooked cabbage and I absolutely love the flavor of cabbage when it's roasted.  I hope you do too.  Enjoy.

A deliciously hearty meal

Ingredients:
1 head cabbage, cored and sliced
2-3tbs extra virgin olive oil
1lb ground beef
1 package sliced mushrooms
1 can black olives, drained
1 jar marinara sauce (I use no-sugar added Ragu)
Extra seasoning to taste: garlic powder (about 1 tsp), oregano (about 1tsp), basil (about 1/2tsp), red pepper flakes (about 1/2tsp), balsamic vinegar (about 1tbs)
1 pint cherry tomatoes, washed and sliced in half

Directions:
1. Preheat your oven to 450F.    Place slices of cabbage on a foil lined baking sheet or two.  Brush with olive oil.  Sprinkle with salt.  Roast for 20 minutes or until browned and then flip and roast another 10 minutes or until all cabbage is soft and browning/blackening.
2. Meanwhile, make your sauce.  In a large saute pan, heat the stove to medium-high heat.  Add your ground beef and cook until brown, crumbling it into small pieces with a spoon or spatula.  Add your mushrooms, black olives and marinara.  Bring to a boil and simmer until the mushrooms are coooked through and the sauce is beginning to thicken again.  Taste and adjust with more seasonings to your liking (suggestions above).
3. To serve, place cabbage at the bottom of a pasta bowl.  Ladle meat sauce over the top.  Sprinkle with cherry tomatoes.  Enjoy!

Chicken Tortilla Soup From Scratch

As promised, here is my famous chicken tortilla soup recipe.  This time, I used the leftovers from Ultimate Grilled Mexican Chicken Salad to construct the whole thing.  If you are wanting to make this from scratch and don't have any leftovers, I will give you simple tips to do that too.  There is just something about chicken and vegetables simmering in a warm, spicy Mexican broth that is simply irresistible.  This soup is inexpensive, simple to make, and might just be the best tortilla soup you've ever eaten.  This is a favorite in our household, especially as the weather starts to take a turn in the fall.  Keep lefovers in the fridge and warm up a bowl whenever the mood strikes.  Enjoy.

Simple recipes can make the best meals

Ingredients:
8c homemade chicken stock or use store bought (to make, place chicken bones from your cooked whole chicken into a crock pot, cover with filtered water, add a splash of vinegar, and boil on low for 24 hours with a bit of garlic, onion, celery, and carrot)
Whole chicken, cooked, skin removed, meat diced (see here for how to grill a whole chicken)
1 poblano pepper, diced (I used 2c of my leftover grilled peppers from the recipe linked above but you can use raw peppers if you didn't make any the night before)
2 green peppers, diced
1 red pepper, diced
1 onion, diced
2tbs garlic, minced
1tbs grass fed butter
1 can fire roasted diced tomatoes
1tbs ancho chile powder
1tbs mexican chile powder, plus more to taste
2tsp cumin, plus more to taste
2tsp garlic powder, plus more to taste
pinch cayenne, more if you like it spicy
salt to taste
2 bay leaves
cilantro, for serving

Directions:
1. In a large stockpot, heat 1tbs butter.  Add garlic and onion and cook until onion is soft.  Add your peppers, chicken, diced tomatoes, and homemade chicken stock.  Stir in chile powders, cumin, garlic powder, and cayenne.  Add 2 bay leaves.
2. Bring to a boil and then simmer 30-60 minutes or until the flavors have blended.  Taste, adjust seasonings as needed and add as much salt and pepper as you desire.
3. Serve hot with cilantro for serving.
NOTE:  Alternatively, you could make this using the slow cooker.  Throw it all in the crock pot and cook on high for 3 or 4 hours or on low for 5 to 6 hours.

Ultimate Grilled Mexican Chicken Salad

I have been craving  Mexican flavors lately so I decided to make a huge batch of Mexican grilled chicken.  I used 2 whole chickens (under $1.00 per pound) and grilled them using my Simple Grilled Whole Chicken technique.  Instead of traditional poultry herbs I made a butter sauce using ancho chile powder, cumin, garlic, chopped cilantro and lime juice.  I also grilled several large bell peppers (red, green, and poblano) next to the chicken.  While the chicken and peppers were cooking, I whipped up a batch of fresh pico de gallo and chunky guacamole.  The ultimate salad is here.  For a limited time.

One meal makes 2?  I grilled 2 whole chickens, saved all the bones and made a delicious bone broth by placing them in a slow cooker with some chopped onion, celery, bay leaves, garlic and poultry seasoning.  Pour filtered water on top and simmer for about 24 hours.  I am going to use this broth and the leftover chicken and peppers I have to make Leftover Chicken Tortilla Soup.  Stay tuned for this delicious recipe coming up next!

Best salad in the world

Ingredients (this makes enough for salads, leftovers, and chicken tortilla soup the next day!):
2 whole chickens (use sheers to cut out the spines on the back and flatten them out on a baking sheet.  See my Simple Grilled Whole chicken recipe for a picture and more detail on this)
3tbs butter, melted
1tbs minced garlic
2tsp ancho chile powder
2tsp cumin
1tsp oregano
1 bunch cilantro, chopped
salt and pepper

2 red bell peppers, seeded and cut in half lengthwise
4 green bell peppers, seeded and cut in half lengthwise
2 poblano peppers, seeded and cut in half lenghwise
1tbs extra virgin olive oil

1 head romaine lettuce, washed and chopped
2c jicama, diced

Pico de Gallo Ingredients:
2 pints cherry tomatoes
1 large handful cilantro
1/4 white onion, chopped
1tbs minced jalapeno
1-2tsp minced garlic
1tbs lime juice
garlic powder and salt to taste

Chunky Guacamole Ingredients:
2 avocados, diced
1/4c chopped cilantro
2tsp minced jalapeno
2tsp lime juice
garlic powder, cumin, and salt to taste

Directions:
1. Mix together butter, garlic, chile powder, cumin, oregano, and cilantro in a small bowl.  Add a bit of salt and pepper.  Season the chicken with the mexi-butter:  Using your fingers, spread it under the chicken skin.  Use the leftovers to spread it over the top.  Generously salt the skin.
2. Heat your grill to medium high.  Toss your peppers in oil.  Grill on both sides until soft and charred, about 10-15 minutes.  Let cool and dice.
3. Grill your flattened chickens skin side down until nice and deep brown, about 10-15 minutes.  Then flip over, grilling bone side down, about 30-40 minutes until done (if needed, flip once more).  You want the breast to reach 165F and the thigh to reach 170F.  Juices should run clear. (You can do steps 2 and 3 simultaneously if you have enough room).
4. While the chicken is cooking, prepare your salad:  Place some lettuce and chopped jicama on 2 large plates. 
5. Make your pico:  In a large food processor, add the cilantro, onion, lime, garlic and jalapeno.  Pulse until the onion is chopped.  Add in your tomatoes and a bit of garlic powder and salt.  Pulse a few times until the tomatoes are chopped but still chunky.  Taste and season as needed (stir in more seasoning instead of pulsing it if you want chunky salsa).
6. Make your guac:  In a large bowl, add diced avocado, onion, jalapeno, lime, garlic powder, cumin and salt.  Give it a good stir.  Take a few pieces and mash them with a fork then stir again.  You want your guac to be chunky not runny!
7. When the chicken is done, let it rest for a few minutes, the pull it off the bone and chop it. 
8. Assemble the beast:  Add a generous scoop of pepper on top of the lettuce.  Add some diced chicken, then a generous helping of pico de gallo and guacamole.  Viola!  A masterpiece is served.
Note:  Save some diced peppers and chicken for leftover chicken tortilla soup (recipe to follow soon!)

Lemon Olive Roasted Chicken

Mmmmm... I have been in the mood for chicken lately.  It seems like I've been making chicken, chicken, and more chicken!  Roasted chicken is a standby meal in my house.  Usually I do chicken thighs, but chicken leg quarters were so inexpensive at the store that I couldn't resist.  For this easy dish, I rubbed the chicken with a lemon-butter-herb mixture and then roasted it with sliced lemons and fresh green olives.  The result is fresh tangy chicken that pairs perfectly with a salad or some mashed sweet potatoes (or both).  This chicken also makes great leftovers.  Feeling really ambitious?  Save all the bones and make a bone broth by simmering them in filtered water with a bit of acid (lemon or vinegar) for hours.  Then enjoy all of the delicious minerals and calcium from the bones. Heavenly. 

A big pan of deliciousness

Ingredients:
2 packages chicken leg quarters (thighs would also be delicious), bone in skin on
1tbs butter or olive oil
3tbs butter, melted
2tsp minced garlic
2tsp dried thyme (or 2tbs fresh)
1tsp poultry seasoning
salt and pepper
2 lemons, sliced into wedges
1 can ripe green olives

Directions:
1. Preheat oven to 375F. In a small bowl, mix melted butter, garlic, thyme, poultry seasoning, and salt.  Squeeze the juice of 1 lemon into the bowl and mix well (save the rinds).  Using your fingers or a brush, get the butter lemon mixture both under and over the skin of the chicken.  Season the outside generously with salt and pepper.
2. In a large skillet, heat 1tbs butter or oil.  Working in batches if needed, place the chicken skin side down and cook on medium high until deep brown.  Flip and cook on the other side until browned.  Place on a foil-lined baking sheet. Throw in your rinds.
3. Drain your olives and pour them all over and under your chicken.  Throw in your rinds.  From the second lemon, squeeze a bit of juice all over the tops of the chicken and throw those rinds in there as well.
4. Roast in the oven until the chicken thighs reach 170-175F, about 30 minutes.  Remove and serve with your favorite sides.

Homemade Herbed Chicken Soup From Scratch

I am a little embarrassed to admit that this is my first homemade soup from scratch... and by "first homemade soup from scratch" I mean 100% from scratch.  Nothing boxed.  Nothing canned.  Just pure natural ingredients.  I am going to warn you that this recipe has quite a few steps and takes a long time to complete, but OMG is it worth it!  May I never buy boxed chicken stock again!  It's not hard, it just takes some time.  Perfect for a Sunday dinner.  I came up with the idea after buying 2 whole chickens and grilling them (see previous blog post or click here).  I didn't want to throw away all those chicken bones so I used the leftover carcass to make a ridiculously delicious slow cooked chicken stock and then added some diced leftover chicken and veggies to make a true herbed chicken soup.  The best part is that by simmering the bones for 24 hours, you get all the nutritional minerals into the stock...and the whole thing cost less than $10.  Fabulous!

Best bowl of chicken soup I have ever eaten!

Stock Ingredients:
Whole chicken carcass/bones, from cooked chicken
2 quarts filtered water
5 celery stalks, cut in half
1tsp poultry seasoning
2tbs minced garlic
2 bay leaves
10 peppercorns
2tsp apple cider vinegar

Finishing Soup Ingredients:
6c chopped cooked chicken (see here for grilled chicken recipe or here for roasted chicken recipe)
16oz portabello mushrooms (whole or baby), chopped
5 celery stalks, sliced
2 green onions, sliced
2tbs butter
1tsp garlic powder
1/2tsp onion powder
3tbs freshly chopped rosemary (only add if your chicken isn't full of rosemary flavor all ready)
poultry seasoning to taste
salt & pepper to taste
1/4c heavy whipping cream (optional)

Chicken Stock Directions:
1. Place 1 or 2 chicken carcass/bones in a large slow cooker.  Pour in 2 quarts filtered water.  Add celery, seasonings and vinegar.  Put the lid on, turn on low, and simmer for 24 hours.
2. When you have your stock done, pour through a fine mesh strainer to retain only the broth. 
3. In a large soup pot, add 2tbs butter and turn the burner on medium high.  Add your onions, celery and mushrooms and cook until soft stirring occasionally.  Add in your diced chicken, pour in your chicken stock, and give it all a good stir.  Add some extra seasoning (garlic powder, onion powder, rosemary, and a bit of poultry seasoning).  Bring to a boil.
4. Once boiling, cover and turn the heat to low to simmer for 30-60 minutes.  Taste and adjust the seasonings (I added all my salt and pepper at the end so I wouldn't overdo it as the soup reduced).  Stir in a bit of heavy cream if desired.  Serve hot.

Note:  You can change the veggies as you like.  Feel free to add some diced potatoes or carrots for a more substantial soup.  Add them with the chicken and be sure to simmer until they are tender.

Simple Grilled Whole Chicken

I found some small antibiotic and hormone free chickens on sale at the store so I picked up 2.  Of course, I have serious reservations about roasting whole birds when it's 90+ degrees outside.  So, in an effort to save my energy bill, I decided to split the chickens in half and grill them.  What a delicious, simple, inexpensive idea!  The best part is both birds fit on the grill and I had tons of leftovers.  I served mine with a sweet potato and a large salad and used the leftovers to make a rockin' homemade chicken soup (stay tuned for the next blog post).  I hope you find this recipe as easy and versatile as I did.  Enjoy!

A beautifully grilled bird!

Ingredients:
2 whole chickens (3-5lbs)
2tbs minced garlic
1/4c fresh rosemary, chopped
1tsp poultry seasoning
3tbs butter, melted
3tbs extra virgin olive oil
1 lemon
salt & pepper

Directions:
1. First spatchcock your chicken:  Cut along the backbone with kitchen shears.  Remove the backbone and reserve it for stock (look for my delicious stock recipe in my next blog post).  Turn the bird breast side up and flatten it the best you can so that it cooks evenly on the grill.  Do this with both birds if you are using 2.
2. In a small bowl, mix butter, oil, garlic, rosemary, poultry seasoning, and the juice from 1 lemon.  Add some salt and pepper.
3. Using your freshly washed hands, spread some oiled-herb-spread underneath the skin of each chicken (go under the breast, thigh, and leg if you can).  Use the remainder to coat the outside of the birds.  Generously salt and pepper the entire bird.  Let it set out for 30 minutes before you grill (this will allow it to cook more evenly).
4. Heat your grill to medium-high.  Grill chickens, breast side down until nicely charred (10-15min).  Flip chickens and cook 30 minutes more or until temp reaches 165F in the thickest part of the breast (obviously the timing will be different depending on the size of your bird:  mine was a little under 5lbs).  Let rest 5-10 minutes before serving.  Enjoy!

Pineapple BBQ Pulled Pork Tacos

What is it about bbq pulled pork that makes my mouth water?  Put it in a simple taco with some sliced avocado, tomato, and arugula you have your self a gourmet-ish meal.  This tasty dish is easy to make for a large crowd:  Throw a large pork shoulder/butt roast in the slow cooker and cook it low and slow all day long.  When you are ready to eat, serve up some fresh grainless coconut tortillas (recipe below) and your favorite garnishes.  To make it even easier, you could serve these with warmed corn tortillas (if you are corn tolerant of course).  The perfect party meal.  Easy.  Inexpensive.  Guilt free.  Enjoy.

The perfect American taco

Ingredients:
1 pork shoulder or butt roast
1tbs salt
1/2tbs pepper
2tbs brown sugar
1 1/2c bbq sauce (I used Trader Joe's All Natural BBQ Sauce but you can or try your favorite or use a paleo bbq sauce like this one)
1 small can (6oz) pineapple juice

For Garnish:
arugula
sliced tomatoes
sliced avocado

For Grainless Coconut Tortillas (makes about 4):
1/3c water
2 large eggs, beaten
1squeezed wedge lemon juice (about a tsp or two)
1/4tsp cumin
1/4tsp salt
1/4tsp baking powder
2tbs coconut flour
1/4c coconut oil for frying

Directions:
1. Rub pork roast with salt, pepper and brown sugar mixture all over.  Place in a slow cooker.
2. In a bowl, mix bbq sauce and pineapple juice.  Pour over entire roast.  Cover and cook on low about 10 hours or high about 6 hours (when the pork pulls away easily with a fork it's done... undercook it and it will feel tough.  Overcook it and it will feel like mush.)
3. When the pork is done, remove it and shred it into chunky pieces using 2 forks.  Drain all of the liquid into a sauce pan and bring to a boil over the stove.  When the liquid has reduced by half, pour it over the shredded pork and give it a good toss.
4. When you are ready to eat, make your tortillas:  In a large bowl, mix water, egg, juice, cumin, and salt.  Slowly (VERY SLOWLY) add coconut flour and baking powder while you whisk.  If you add it too fast it will clump.  Let it set for a minute or two to thicken (you want it thinner than pancake batter but thicker than water).  If it seems too thin give it a little more coconut flour. 
5. Heat a tbs or 2 of coconut oil in a large nonstick skillet or a large breakfast electric skillet.  When hot, pour in 1/4c of batter.  Let it cook for a minute or two.  When the bottom side has browned and the top has air bubbles, flip it over like a pancake and cook it on the other side.  Use this tortilla to judge how thick/thin you want it to be (add flour or water depending).  Keep adding oil as the skillet gets dry.  Continue making tortillas until you are tired or full.
6. Serve your tortillas with some glazed bbq pork, sliced avocado, sliced tomato, and arugula.  Enjoy!

Indian Beef Lettuce-Tacos

Here is another recipe that is simple to prepare but makes a big impact.  I used fresh ground sirloin because it is a bit leaner and more tender than regular ground beef (and let's get honest, it was on sale).  You could also use lean ground beef, ground turkey, or ground chicken if you prefer.  I bought a package of "Living Boston Leaf Lettuce" at the grocery store and used each leaf as my taco.  Another great alternative is butter lettuce because it is so tender and forgiving.  This aromatic meal takes less than 30 minutes to make which is perfect for a fast weeknight dinner.  It would also make a great appetizer or party idea (self-serve tacos anyone?!) Enjoy!

A simple, healthy, delicious meal in less than 30 minutes

Ingredients:
2tbs virgin coconut oil
1tbs minced garlic
1/4c minced ginger
2lb ground sirloin (or other lean beef or poultry)
1tbs coriander
1tbs paprika
1/4tsp cinnamon
1/4tsp ground cloves
1tsp cumin
1/2tsp cayenne
2tsp onion powder
2tsp garlic powder
2tsp salt plus more to taste
1/2tsp pepper
chopped cilantro, for serving
1 head Boston leaf lettuce

Directions:
1. In a large nonstick pan, heat coconut oil over medium heat.  Add your minced garlic and ginger and cook until beginning to soften, a couple of minutes.  Add your ground beef and cook until almost browned.  Add the remainder of your spices and stir well.  Cook until the beef is fully cooked through and the spices have simmered and matured, about 10 minutes.  Taste and adjust seasonings as needed.
2. Fill each lettuce leaf with 1/3c meat mixture.  Top with chopped cilantro and enjoy!

Slow Cooker Coconut Ginger Beef w Carrots

Now don't be scared off by the "coconut ginger" in the recipe title.  This dish is actually very mild.  The coconut milk gives it a hint of richness that blends nicely with the beef's natural juices.  I added some ginger, coriander and lime to give it a citrus undertone and let the whole thing cook in the slow cooker all day long.  This will only take you about 5 minutes to prepare and yet you will enjoy it immensely.  I threw some baby carrots in there because that is what I had on hand but it would also be delicious with slices of onion and broccoli (add the broccoli in the last hour of cooking so it doesn't overcook).  A meal that looks like you slaved away all day in the kitchen but you didn't (that's our little secret).  Enjoy!

Garnish with cilantro and you have yourself a "gourmet" meal

Ingredients:
1 chuck roast
2tsp coriander
2tsp cumin
1tbs salt
1/2tsp pepper
1tsp onion powder
1/4c ginger, minced
1tbs minced garlic
1 lime, juiced
1-2c full fat coconut milk (I used 1c)
baby carrots (as many as you want)
sliced onions (optional, as many as you want)
cilantro for serving

Directions:
1. In a small bowl, mix together coriander, cumin, salt, pepper, and onion powder.  Rub generously over roast.  Place in slow cooker.  Add some carrots and onions if desired.
2. In another bowl, mix ginger, garlic, lime, and coconut milk.  Pour over the entire dish (the water from the beef will increase this liquid amount while it cooks).
3. Cook low for 8-10 hours or high for 5-6 hours.  It's done when the beef pulls easily with a fork.  Enjoy the roast ladled with some juices on top. Garnish with cilantro.

Grilled Summer Veggies & Meatballs

Instead of your traditional Italian spaghetti and meatballs, I decided to make my own summer paleo version of the dish:  Grilled veggies w grain-free meatballs.  I had some fresh farmer's market tomatoes, zucchini and red bell pepper that I grilled up with some olive oil and sea salt.  Then I heaped a big mound of Italian meatballs and tomato sauce on top and a beautiful meal was served.  The best part is that start to finish it only took about 30 minutes to make.  De-lish!

A healthy version of your Italian favorite & just as satisfying!

Ingredients:
2lb ground beef
2tbs minced garlic
2tsp italian seasoning
2tsp salt
1/2tsp garlic powder
1/2tsp oregano
1tbs butter
1tbs extra virgin olive oil (plus more to coat the veggies)
2 red bell pepper, seeded and cut in half
6 large tomatoes, cut in half
2 zucchini, cut into 1/4" slices lenghwise
1 jar marinara (I used Ragu's "no sugar added" brand:  Cheap, healthy, & delicious!)
1/4c fresh basil, sliced thin

Directions:
1. In a large bowl, combine ground beef, minced garlic, Italian seasoning and salt.  Using a very small ice cream scooper or melon ball scooper, make evenly formed meatballs and set them on a plate.
2. In the largest nonstick skillet you have, heat butter and oil over high heat.  Add meatballs in a single layer and cook until deep brown on each side (turning them and rotating them with tongs helps).  I sprinkled the tops of mine with garlic powder, oregano, and a pinch more salt.  Drain the excess fat.
3. Pour in your jar of marinara and toss making sure all of your meatballs are coated.  Stir in about 1/2 of your fresh basil (the rest is for garnish).  Bring to a boil, turn down heat, cover with a lid, and simmer about 15 minutes or until meatballs are tender and done.
4. Meanwhile, cook your veggies.  Heat your grill to medium high.  Using an olive oil sprayer (or your hands) coat each of the veggie pieces in olive oil.  Sprinkle them generously with sea salt.  Cook your veggies until charred on both sides and softened.  Remove.  Cut your tomatoes and bell peppers into quarters and your zucchini into little triangles.
5. In a pasta dish, place a heaping mound of veggies.  Top with some meatballs and marinara.  Garnish with fresh basil and enjoy!

Summer Squash Soup w Fresh Garden Herbs

Many of you know how I love my pureed vegetable soups.  This one is simple and uses all fresh summer ingredients straight from your garden (or farmer's market for you brown thumbs out there).  I served this as a starter course to a delicious summer meal but would also be delicious by itself.  Using water instead of chicken stock, this recipe really highlights the fresh vegetables and herbs of summer.  I know what you are thinking:  Soup in the summer?  Yes!  It's delicious and, according to traditional Chinese medicine, this is a cooling soup which will help balance the heat in your body.  Go ahead; give it a try!

Another delicious healing soup to add to your collection!

Ingredients (Serves 2):
1 small yellow onion, chopped
1tbs extra virgin olive oil
2tsp minced garlic
4 yellow squash, cut into 1/2" rounds
1 handful cilantro, leaves and stems, chopped
1/4c fresh basil, chopped
1tsp corriander
1/2tsp red pepper flakes (optional)
1/2tsp salt plus more to taste
2c filtered water plus more if needed to blend
1/2 lime

Directions:
1. In a large soup pot, heat oil over medium high heat.  Saute onion for about 5 minutes, add garlic and continue to cook stirring occasionally until onion begins to brown.
2. Add in corriander and stir until fragrant, about 1 minute.  Add yellow squash, cilantro, basil, red pepper flakes, and salt.  Pour in 2c water.  Bring to a boil, stir well, and cover.  Bring soup to a simmer and cook 15-20 minutes or until squash is very tender.  Squeeze in some fresh lime juice and turn off eat.
3. Using an immersion blender, blend the soup until smooth.  Add water if it is too thick.  Taste and adjust seasonings as needed.
4. Serve warm and garnish with fresh cilantro, basil, or lime wedges.  Enjoy!