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?

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!

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!

AIP, Paleo, Whole30 Recipe: Pork Shoulder Salad with Sweet Potato & Avocado

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This is a recipe I just had for brunch and it is so good I have to share it with you now!

Tip: Creating Whole30 meals can be as elaborate or simple as you like, but building them is always very simple: veggies, protein and healthy fat. As you put together your own meals, use this trio as your guide. You will find you have endless options and so much freedlm to express yourself in the kitchen!

This salad is Whole30, Paleo, AIP and fit for anyone who likes good food.

RECIPE:

PORK SHOULDER SALAD WITH SWEET POTATO & AVOCADO (serves 4):

INGREDIENTS:
1.5 lbs of organic pork shoulder
1 cup of chicken bone broth or stock
1 Tbs. each of ghee, sea salt, onion powder and garlic powder
1 whole scallion, minced
1 sweet potato, chopped
1 Tbs. of ghee
Sprinkle of sea salt
1 avocado
4 big handfuls of chopped cabbage or kale (I used a blend of green/red cabbage/cury kalecarrots and found it pre-chopped at @wholefoods, hello time saver!)

INSTRUCTIONS:

Add pork shoulder, broth, ghee, sea salt, onion powder and garlic powder to a slow cooker and cook on low for 4 hrs.

Or, place in an Instapot (no need to brown) and cook sealed on manual for 30 min, allowing steam to naturally release for 30 min.

Once cooked, chop pork into bite size pieces on a large cutting board and sprinkle with minced scallion.

While the pork is cooking, roast sweet potatoes in a cast iron skillet with ghee and sea salt for 30 min, tossing after 15 min.

Add a big handful of cabbage/kale to 4 serving bowls and top with cooked pork, roasted sweet potato and sliced avocado.

Pour 1/2 cup of the broth in your slow cooker or Instapot over your salad, gently toss and enjoy!

I hope you like this salad and of course, feel free to customize it to your own tastes!

Paleo, Whole30 Recipe: Italian Fajitas with Herbs de Provence

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Here is an Italian-inspired fajita recipe you can make in just minutes!

Tip: Whenever I cook myself dinner, I make an extra portion to have as a meal the next day. I portion my dinner on a plate, then store a second portion in a glass container, then wash the pan (confession for those of you that know me: I still wash my dishes pretty much immediately after using them!).

Are you in the habit of prepping tomorrow’s meals? It will change your life!

Onto these delicious fajitas!

RECIPE:

ITALIAN FAJITAS WITH HERBS DE PROVENCE (serves 4)

INGREDIENTS:

1 lb. of organic, grass-fed skirt steak
1 of each: red, yellow and green bell pepper
1 yellow or sweet onion
1/4 cup of avocado oil (plus more Tbs. for cooking)
1 tsp. of sea salt
1 Tbs. of herbs de provence & dried oregano
1 tsp. of garlic powder
1/2 tsp. of white pepper
Handful of Italian parsley

INSTRUCTIONS:

Add 1/4 cup of avocado oil, sea salt and spices to a large zip-lock bag.

With your fingertips, massage the oil so that the spices are mixed well.

Add skirt steak to your zip-lock bag.

Slice bell peppers and onion in thin strips and add to the zip-lock bag.

Seal the bag and mix well by shaking and using your hands to get everything coated in the oil and spices.

Allow steak and veggies to marinate in the bag for up to 24 hours. If you don’t have time to marinate, don’t fret! Any block of time is fine, even 5 minutes!

Heat a grill pan or cast iron with 2 Tbs. of avocado oil to medium high.

Once your pan is really hot, place skirt steak flat on your pan and grill for 1 min/side.

After grilling, place skirt steak on a cutting board to cool.

Place the peppers and onions in the same grill pan and cook, tossing often, until they soften and even char a bit (charring is optional but tasty).

While your veggies are cooking, thinly slice your skirt steak against the grain and arrange on a serving platter.

Add grilled veggies to your platter and garnish with Italian parsley.

Yum! I hope you enjoy! Don’t forget to pack your lefties for tomorrow!

Paleo, Whole30 Recipe: Beef Pho-Style Soup

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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!