Paleo, Whole30 Recipe: Chicken Walnut Salad with Fresh Dill

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Here is a lunch recipe you can prep today and take with you to work tomorrow.

Packing Whole30 meals in advance, whether I am eating them away or at home, has been so helpful in making sure I feed my body what it needs and wants to feel its best. Author Steven Covey says to “begin with the end in mind”, and this certainly applies to knowing how we want to physically and mentally feel from food and then to make sure we can eat in a way to support those goals.

Ok, I guess the cat is out of the bag that I am into meal prep! Onto the recipe!

RECIPE

CHICKEN WALNUT SALAD WITH FRESH DILL (serves 4)

INGREDIENTS:

1 lb. of cooked organic chicken, diced (any cut of chicken works)
4 radishes, minced
1 carrot, peeled and minced
1/2 cup of fresh dill, minced
1 cup of walnuts, chopped
2 Tbs. of red onion, finely minced
1 tsp. of sea salt
Dash of white pepper
1/2 cup of mayo (I highly recommend @primalkitchenfoods mayo!)
1 head of radicchio, chopped

INSTRUCTIONS:

Mix mayo, sea salt and pepper in a large bowl.

Add the rest of the ingredients and gently toss until all is combined.

Serve in 4 glass containers for up to 3 days.

I hope you enjoy!

Do you pack your lunch in advance?

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AIP, Paleo, Whole30 Recipe: Chicken Salad Bowl with Tri-Olive Dip

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Amidst all of the fancy recipes out there, sometimes we only have minutes to throw together a meal so the more Whole30 meals you build, the more you develop an intuition and for simple, real foods…but, never lacking in quality and flavor!

This photo is an example of a meal I might throw together for myself. It is based on protein (bonesless chicken thighs), veggies (spinach, radish and shredded zucchini) and healthy fat (tri-olive dip).

It’s simple, and if you do just a little advance prep, takes only a few minutes to assemble.

I prepped for this meal by cooking some chicken in bulk and making an olive dip. I use meats cooked in bulk for a few days with meals and I am convinced that sauces and dips pull together a meal wonderfully (did that sound Martha Stewarty…wonderfully!?).

When I needed a meal and opened my fridge, I saw chicken, assorted veggies and dip. And lunch was in the making…

RECIPE:

CHICKEN SALAD BOWL WITH TRI-OLIVE DIP (serves 1)

INGREDIENTS:

SALAD:

4-6 ounces of cooked chicken (or any cooked meat that you have!)
2 cups of greens (I used spinach)
Handful of sliced radish (again, slice up whatever veggie you already have)
1 small zucchini, shredded with a box grater
Fresh Italian parsley, to garnish

TRI-OLIVE DIP (serves 8-10)

1 cup each of black and green olives, pitted
1/2 cup of kalamata olives, pitted
1/4 cup of olive oil
1/2 tsp. of sea salt
1 cup of fresh cilantro, chopped
1 cup of fresh Italian parsley, chopped
Juice from 1/2 of a lime
1 small garlic clove

INSTRUCTIONS:

Pulse all of your tri-olive dip ingredients in a food processor until well combined, about 10-15 seconds.

Set aside 1/4-1/2 cup of dip for your salad and store the rest in a glass jar or container to use throughout the week on meats, veggies, or in scrambles.

Assemble your salad in a bowl and serve with olive dip and parsley. You can also toss your salad/dip togther in a mixing bowl first.

And that is Whole30 meal-building!

I hope you enjoy! How do you build fast, tasty meals?

Paleo, Whole30 Recipe: Greek Chicken Salads in Napa Cabbage Lettuce Cups

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If you have followed my Personal Cheffing photos, you will see that I use lettuce cups all of the time to hold Whole30 salads such as this Greek Chicken Salad.

I use butter lettuce, radicchio and Napa cabbage to fill with salads quite a bit, but also use endive, Swiss chard and collard greens. Lots of options!

For this recipe, I used Napa cabbage because it is sturdy and holds up really well if you prep these a day in advance.

I have made these for client’s lunches and have also shared them at a party with friends. They are colorful and flavorful and the addition of @primalkitchenfoods Greek Vinaigrette makes them sooooo good.

RECIPE:

GREEK CHICKEN SALADS IN NAPA CABBAGE CUPS (serves 8-10)

INGREDIENTS:

1 lb. of organic boneless, skinless chicken thighs (or breast), cooked and cooled
2 carrots, peeled and diced very small
4 artichoke hearts, minced
1/2 cup of fresh Italian parsley, minced
1/2 cup of fresh cilantro, minced
1 tsp. of sea salt
1 Tbs. of fresh lemon juice
1/4 cup of @primalkitchenfoods Greek Vinaigrette (or you can whisk a vinaigrette made with 1/4 cup avocado oil, 2 Tbs. lemon juice, 1/2 tsp. sea salt, 1 tsp. each of dried oregano, dill and basil to keep this AIP)
1 head of Napa cabbage, torn into individual leaves

INSTRUCTIONS

Dice cooked and cooled chicken on a cutting board and place in a large mixing bowl with carrots, minced artichoke hearts, minced parsley and minced cilantro.

Toss with sea salt, lemon juice and @primalkitchenfoods Greek Vinaigrette (or your own vinaigrette).

Arrange Napa cabbage leaves on a serving platter and carefully spoon chicken salad into each leaf.

Cover and place in the fridge until ready to serve, up to 24 hours in advance.

I hope you and anyone you get to share these with enjoy!

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Paleo, Whole30 Recipe: Jicama, Carrot & Radish Slaw with Ginger Tahini Salad Dressing by Natural Hormone Healing

 

jicama-carrot-radish-slaw-with-ginger-tahini-salad-dressingThe jicama slaw on top of the Kalamata Lamb Burgers with Mint Pesto that I posted earlier today looked like cheese….not Whole30! But, alas, it was trusty ol’ gut-healing jicama found in this to-die-for Jicama, Carrot & Radish Slaw by Madeline of @naturalhormonehealing.

I highly recommend making this salad as it contains prebiotics (which feed your gut good bacteria) and….it is really tasty. I placed it plain atop my lamb burger, but try it with the Ginger Tahini Salad Dressing…mmm!

RECIPE

JICAMA, CARROT & RADISH SLAW WITH GINGER TAHINI SALAD DRESSING (serves 6 as side dishes)

INGREDIENTS:

SLAW:

1 medium to large jicama, peeled & quartered
2 large carrots, peeled
1 bunch of red radishes (8-10)

DRESSING:

1 Tbs. of tahini (sesame seed paste, sold with nut butters and often in the Kosher section at your market)
1/3 cup of olive oil
1/4 cup of apple cider vinegar
1/2 tsp. of Dijon mustard
1 tsp. of coconut aminos
1 tsp. of Red Boat fish sauce
1″ of fresh ginger, peeled and minced
Garnish: micro greens

INSTRUCTIONS:

In a salad bowl, grate the jicama, carrot and radish (or use the shredding attachment on your food processor).

In a high-speed blender, mix all the dressing ingredients until the dressing is creamy and well combined.

Stir the dressing into the slaw.

Garnish with a handful of micro greens.

This salad will store in your fridge for 5 days. I love it and will feast from it throughout the week.

Hope you enjoy this recipe by @naturalhormonehealing!

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AIP, Paleo, Whole30 Recipe: Kalamata Lamb Burgers with Mint Pesto

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Hi, All, and happy Friday…and I know what Fridays are for…going out and having burgers and (shh!) pizza and….wait! Time to regroup.

Weekends are certainly a time to relax and unwind, but still take the absolute best care of your body, soul and mind. Come Monday, you will be glad you did! Plus, when you feel great, all of the activities you have planned and the people you get to be with are just that much sweeter. And, that’s the goal!

Isn’t it awesome that burgers are perhaps the easiest Whole30 meal to make? Ground meats are also more affordable and take on the yummy flavors of the spices and herbs you mix into them.

Enter these kalamata olive lamb burgers with mint pesto.

Have you made lamb burgers yet? Why not try these, I use this recipe often and my clients and loved ones thank me.

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RECIPE:

KALAMATA LAMB BURGERS WITH MINT PESTO (serves 4)

INGREDIENTS:

BURGERS
1 lb. of grass-fed ground lamb
1/4 cup of kalamata olives, pitted & chopped
1/2 tsp. of sea salt
1 tsp. of dried oregano
1/4 tsp. of ground white pepper (omit for AIP)
2 Tbs. of cooking fat such as ghee, coconut oil or avocado oil

MINT PESTO:
Juice and zest from 1 organic lemon
1/2 cup of fresh Italian parsley
1/2 cup of fresh mint
1/4 cup of olive oil

INSTRUCTIONS:

Prepare mint pesto by blending all pesto ingredients in a high-speed blender.

Set aside.

In a large bowl, combine ground lamb, olives, sea salt, white pepper and dried oregano.

Form 4 patties with your hands.

Heat a cast iron skillet to medium high heat with 2 Tbs. of cooking fat.

Once the fat has melted, place lamb patties on the skillet and cook for 3-4 min/side, covered.

Serve with mint pesto and additional garnishes, such as shredded jicama and carrot.

Hope you enjoy! These are great for a weekend meal with special people.

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Paleo, Whole30 Recipe: Curry Thyme Chicken Thighs

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I adore cooking bone-in thighs. I braise them, bake them, grill them…(we’re all thinking “Forest Gump”, right?), they are a staple in my kitchen, how about yours?

There are endless ways to cook chicken thighs, in this recipe I made a sauce using @primalkitchenfoods mayo, curry powder, sea salt and dried thyme, slathered it over each thigh, then baked them for an hour and served them on a platter with fresh lemon wedges and parsley.

It takes about 5 minutes to prep these, so go even further and throw some veggies in the oven with these thighs and consider your Whole30 meal done.

RECIPE:

CURRY THYME CHICKEN THIGHS (serves 4)

INGREDIENTS:

2 Tbs. of ghee
4 organic, bone-in chicken thighs with skin
1/2 cup of Whole30 mayo (I use @primalkitchenfoods mayo, either the plain or the Chipotle flavor will work) and laugh everytime I use it because it makes life soooooo easy!
1 Tbs. of curry powder
1/2 tsp. of sea salt
1 tsp. of dried thyme
Fresh lemon wedges & Italian parsley to garnish.

INSTRUCTIONS:

Preheat your oven to 350 degrees.

Whisk together mayo, sea salt, curry powder and dried time in a small bowl.

Rinse chicken thighs and pat dry.

Place each thigh in a cast iron skillet coated with ghee (or on a baking pan lined with parchmont paper).

Slather sauce evenly on each thigh.

Bake for 1 hour.

Optional: Finish thighs under the broiler for 5 minutes. Highly recommended for crispy skin!

Serve on a platter with lemon wedges and parsley, and enjoy with your favorite veggie.

Hope you all love these as much as me!

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AIP, Paleo, Whole30 Recipe: Healing Chicken Veggie Soup

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It has been in rainy L.A. so I made this chicken soup and am staying inside with a good book! Truthfully, I make this soup anytime I have the ingredients in my fridge (it could be a Summer day!), because it is that good. And it is extra special because it contains fresh ginger and fresh turmeric, proven roots helping your body fight nasuea and aid digestion (ginger) while reducing joint pain and all-over inflammation (turmeric). It is a healing soup in many ways!

Tip: Use fresh ginger and turmeric in more than this soup. Try simmering them in water to make your own tea, finely grated to add to a salad vinaigrette or use them minced in your next meat marinade. Always peel off the skin before consuming and store in your veggie crisper for up to 3 weeks (or in your freezer for even longer).

Bonus tip: Use the @epicbar Homestyle Savory Chicken Bone Broth in this recipe. It tastes delicious and has turmeric in it as well…you’ll save time and nourish your body.

RECIPE:

HEALING CHICKEN-VEGGIE SOUP (serves 4)

INGREDIENTS:

28 ounces of chicken bone broth
1 Tbs. of ghee or coconut oil
1 yellow onion, diced
2 garlic cloves, minced
4 carrots, peeled and diced
4 celery stocks, diced
1 lb. of organic chicken, shredded or diced (Timesaver: use a Whole30 compliant rotisserie chicken from your local market such as Target or @wholefoods)
1″ of fresh ginger, peeled
1″ of fresh turmeric, peeled
Fresh parsley
Black pepper (omit for AIP)

INSTRUCTIONS:

In a stock pot, heat ghee or coconut oil to medium and allow to melt.

Add diced onion and minced garlic and stir until they begin to soften.

Add diced carrot, celery and chicken to the pot and stir to combine.

Pour bone broth over veggies and simmer until soft (about 10 minutes).

Turn off the heat and using a veggie peeler, peel ginger and turmeric in strips directly into the pot.

Stir to combine and serve between 4 bowls.

Garnish with parsley and a generous sprinkle of black pepper.

Hope you enjoy this soup!

AIP, Paleo, Whole30 Recipe: Roasted Kale & Apple with Herbs de Provence

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Confession:

I make alot of REALLY simple dishes!

But…that doesn’t mean they don’t satisfy! I use seasonal ingredients so my food tastes great and keeps me and my clients feeling our best and we all want to feel our best!

Cooking Whole30 may seem intimidating because it is different but it is so simple and you can make gorgeous, delicious foods rather easily!

This recipe is living proof. Boring old kale (I know some of you hale to kale, but…) and apple come alive roasted in coconut oil and sprinkled with sea salt and herbs de provence. Do you use herbs de provence? This spice blend is aromatic, cleansing and hello, tastes amazing! Go get a jar and use it on salads, meats and roasted veggies! And try it on this:

RECIPE:

ROASTED KALE & APPLE WITH HERBS DE PROVENCE (serves 4 side dishes)

INGREDIENTS:

1 bunch of kale (I used dino kale, but any ol’ kale will do)
2 green apples (again, any apple works…get the apple YOU like)
2 Tbs. of coconut oil, melted
1 tsp. of sea salt
1 Tbs. of our recipe star, Herbs de Provence

INSTRUCTIONS:

Preheat oven to 350 degrees.

Rinse and devein kale (you can use a knife to remove the veins (stems) or run your fingers down the vein and gently tear off the leaves)

Chop your kale. Rustic chopping is awesome for this dish. It doesn’t have to be perfect.

Rinse, core and chop your apples in 1-2″ pieces.

Add kale and apple to a baking dish lined with parchmont paper.

Pour melted coconut oil over your kale and apples and sprinkle sea salt and H de P (can we get nicknamy, here?) and toss with a spatula.

Bake for 10 minutes, toss, then bake another 10 minutes.

Serve between friends and loved ones (these are the same, right?) and enjoy a fancier take on staples such as kale and apples!

How do you use herbs de provence?

Paleo, Whole30 Recipe: Beef Stew in Artichoke Heart Broth

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Want in on a beef stew recipe different than most?

You can make this stew in your slow cooker, Instapot or by stovetop…which will you choose?! I am partial to my Instapot but have used all three methods and am happy with each.

 

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RECIPE

BEEF STEW IN ARTICHOKE BROTH (serves 4)

INGREDIENTS:
1 Tbs. of cooking fat such as ghee, coconut oil or avocado oil
1 lb. of organic, grass-fed beef shoulder, cubed in 1″ pieces
2 carrots, peeled and dice
2 medium zucchini, diced
3 whole scallions, minced
4 tomatoes, diced (omit for AIP)
1 can of artichoke hearts (reserve liquid to use as broth)
1 tsp. of sea salt
Dash of white pepper (omit for AIP)
1 cup of fresh Italian parsley, minced, added just before serving

INSTRUCTIONS:

Add 1 Tbs. of cooking fat to a slow cooker, Instapot or medium saucepan.

Add all ingredients except artichoke hearts and parsley to your pot (do add the artichoke heart liquid though)

Slow cooker instructions: cook on low for 4-6 hours.

Instapot instructions: cook on manual (sealed) for 20 minutes, then allow steam to release naturally for another 20-30 minutes.

Stovetop instructions: simmer on low heat with a lid for 30-45 minutes.

Optional: you can brown the meat (this locks in flavor and juices) first for any of these cooking methods.

Once done, stir in artichoke hearts and fresh parsley.

Add more sea salt if desired.

And enjoy!

This stew is warming and uniquely flavored, it makes a great meal anytime of day.

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AIP, Paleo, Whole30 Recipe: Liver with Caramelized Onions By Natural Hormone Healing

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I have big news! I’m in love with…liver!

But…only when it is cooked deliciously!

Of course!

I recently made this liver and caramelized onion recipe by Madeline of @naturalhormonehealing and was shocked at how easy it was to make…and it tasted so good!

Give it a try, it might become a staple on and off your Whole30!

RECIPE:

LIVER WITH CARAMELIZED ONIONS (serves 2-4)

INGREDIENTS:

1-2 Tbs. of coconut oil or ghee
1 small onion, chopped into half moon rings
2/3 lb. of bison, beef or elk liver
Smoked paprika, to sprinkle on top of liver (omit to keep this AIP, try adding garlic powder instead)
Sea salt and white pepper to taste

INSTRUCTIONS:

Saute onion rings in cooking fat until caramelized (this takes about 20 minutes if cooking on low heat in a skillet).
Remove caramelized onions and set aside.

Turn up the heat in your skillet to medium high.

Pat liver dry with a paper towel and place on the heated skillet.

Sprinkle smoked paprika, sea salt and white pepper on one side, and sear for 2-3 minutes, flip, sprinkle more smoked paprika, sea salt and white pepper on the other side and sear another 2-3 minutes (slightly pink in the middle is how you want to serve it).

Once cooked, serve the liver topped with caramelized onion and a side salad or steamed greens and an optional grain-free carb such as sweet potato, butternut squash, potato or parsnips.

I hope you try this recipe, I think you will really love it!

And be sure to check out more Whole30 recipes from @naturalhormonehealing!