Paleo, Whole30 Recipe: Chicken Walnut Salad with Fresh Dill

chicken-walnut-salad-with-fresh-dill-1

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?

chicken-walnut-salad-with-fresh-dill-2

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

chicken-salad-bowl-with-tri-olive-dip

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

greek-chicken-salads-in-napa-cabbage-cups-1

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!

greek-chicken-salads-in-napa-cabbage-cups-2

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!

jicama-carrot-radish-slaw-with-ginger-tahini-salad-dressing-2

AIP, Paleo, Whole30 Recipe: Healing Chicken Veggie Soup

healing-chicken-veggie-soup

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

roasted-kale-apple-with-herbs-de-provence

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?

AIP, Paleo, Whole30 Recipe: Minced Dill & Scallion Romaine Salad with Lemon Zest & Balsamic Vinaigrette

minced-dill-scallion-romaine-salad-with-lemon-zest-balsamic-vinaigrette

Tip: Whenever I make a salad, I use fresh herbs and fresh citrus. These simple additions draw a salad together no matter what else is added or left out. I have cooked for clients avoiding vinegars and nightshades and other random veggies and fruits so adding minced fresh herbs and citrus juices and zest keeps salads yummy (translation: out of the fridge and into bellies!).

I think you all will find this salad a cinch to prepare (no appliances needed) and on your menu again and again. It is also pretty…and we eat with our eyes, folks!

RECIPE:

MINCED DILL & SCALLION ROMAINE SALAD WITH LEMON ZEST & BALSAMIC VINAIGRETTE (serves 4)

INGREDIENTS:

SALAD:
1 large head of romaine lettuce, chopped
5 sprigs of fresh dill, minced
1 whole scallion, minced
Zest from 1 whole lemon

VINAIGRETTE:
4 Tbs. of olive oil
1 Tbs. of balsamic vinegar
1 Tbs. of fresh lemon juice
1/2 tsp. of sea salt
Optional: Dash of white pepper

INSTRUCTIONS:

Add vinaigrette ingredients to a glass jar and seal.

Add romaine, dill and scallion to a serving bowl and toss well to combine.

Top with addition dill and scallion, then garnish with fresh lemon zest.

When ready to serve, shake vinaigrette (in the sealed jar) and pour over your salad, tossing well to combine.

Use this simple salad as a base recipe, alternating herbs (such as parsley, basil, cilantro and tarragon) and zests (like orange, lime or clementine) to keep your salads fresh and flavorfull!

Hope you enjoy!

Paleo, Whole30 Recipe: Mom’s Classic Deviled Eggs

moms-classic-deviled-eggs

I’ve been so exited to share a recipe I grew up enjoying because my Mom made it at for us every holiday season…deviled eggs!

I now make these for clients with #whole30approved mayo and I include them on menus….gasp….that fall on non-holiday calendar dates! And my clients love them! Easy to grab, keeps bellies full and it reminds all of us of our Mom’s at Christmas.

RECIPE

MOM’S CLASSIC DEVILED EGGS (makes 24)

INGREDIENTS:
1 dozen organic eggs (I like using extra large eggs)
1/4 cup mayo (@primalkitchenfoods mayo is the best thing to happen to mayo, can I get a witness?!)
2 Tbs. of yellow mustard
1/2 tsp. of sea salt
1/2 tsp. of paprika
Minced chives to garnish

INSTRUCTIONS:

Hard boil your eggs by placing them in a covered saucepan filled with cold water, bring them to a boil, remove the lid, and continue boiling for 12 min.

Once done, run under cold water and place in the fridge to completely cool.

Tip: Hard boil your eggs the day before you make these. You will be glad you saved yourself the cooling time when you are actually ready to “devil” them.

Peel cool eggs and slice each egg in half. I like rinsing my knife in between each slice. Keeps the egg whites clean.

Scoop each egg yolk half into a mixing bowl.

Add mayo, mustard, sea salt and paprika.

Gently mix until the yolks are creamy, spreckled by paprika.

Carefully (or wrecklessly, your choice!) scoop mixture into each hollow egg white.

Sprinkle with additional paprika and minced chives (kitchen scissors work great here).

Serve these little devils on a patter lined with butter lettuce and assorted olives/veggies and I promise you, your Christmas will be just….fine.

Hope you enjoy!

Paleo, Whole30 Recipe: Beef Pho-Style Soup

beef-pho-style-soup

Is it cold where you are?  It is chilly in L.A. so I am happy to share this warming soup with you all!

Tip: When making soup I often make my own broth but since @Epicbar has launched the most delicious broths sold in many health food stores, I use it as often as possible. It tastes amazing and supports a healthy gut and happy body. And it saves time! Essential during the full holiday season.

RECIPE:

BEEF PHO-STYLE SOUP (serves 4)

INGREDIENTS:

28 ounces of beef broth (I highly recommend using the Beef Jalepeno Sea Salt Bone Broth by @epicbar)
1 lb. of organic, grass-fed flank steak
2 Tbs. of avocado oil
1 tsp. of sea salt
Dash of white pepper
2 medium zucchini, spiralized or peeled in thin strips with a veggie peeler
1″ of fresh ginger, peeled and minced
2 whole scallions, minced
8 mushrooms, thinly sliced

OPTIONAL GARNISHES:
5 fresh basil leaves, minced
5 fresh mint leaves, minced
5 sprigs of fresh cilantro, minced
Fresh lime wedges
Chopped almonds

INSTRUCTIONS:

In a shallow dish, marinate flank steak in avocado oil and a sprinkle of sea salt and white pepper for at least one hour or overnight.

Heat a skillet to medium high.

Add 1Tbs. of cooking fat (avocado oil, ghee or coconut oil) and allow to melt.

Place flank steak on the heated skillet and allow to sear for 2 (and up to 4 if you like it well done) min/side.

Remove from the skillet and allow to cool on a plate. When cool, slice in thin strips (slice against the grain).

Add broth to a large stock pot and heat to medium.

Add zucchini, mushrooms, minced ginger and minced scallion.

When the broth begins to simmer, remove from heat and serve between 4 bowls and top with seared flank steak and garnishes as desired.

Have you used @epicbar broths yet? If so, how? Please share, I love learning from you all!

Paleo, Whole30 Recipe: Grain Free Tabouli Salad

grain-free-tabouli-salad

Today I am sharing a salad that you can whip up and call Christmas.

Ok, maybe call it Tabouli Salad, but its red and green colors are just asking for a little holiday recognition, right?!

RECIPE:

GRAIN FREE TABOULI SALAD (serves 4)

INGREDIENTS:

2 cucumbers, chopped
1 cup of cherry tomatoes, sliced in half (a serrated knife does the trick nicely)
1 red bell pepper, seeds removed and diced\
Handful of fresh parsley, minced
4 Tbs. of olive oil
2 Tbs. of fresh lemon juice
1/2 tsp. of sea salt
1 tsp. of dried oregano
1 tsp. of Italian seasonings

INSTRUCTIONS:

Whisk olive oil, lemon juice, sea salt, dried oregano and Italian seasonings in a mixing bowl. I like using a baker’s spatula to do this which technically is not whisking but…

Toss cucumbers, cherry tomatoes, red bell pepper and Italian parsley in the bowl until combined.

Serve as a side salad or add 4-6 ounces of shredded chicken breast to make this a complete meal.

Hope you enjoy!