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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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: 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: 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!

Paleo, Whole30 Recipe: Curried Chicken-Stuffed Butternut Squash

When the weather cools down I always begin to crave more filling and comforting foods, like butternut (who am I fooling, I love butternut all year long, but especially love it during the Fall and Winter seasons).

There are so many ways to enjoy butternut squash, and I am happy to know I have the rest of the year to cook it so many ways.  Below is a recipe for stuffed butternut squash, which is hearty enough to serve a few for dinner, or as a warming lunch for yourself all week long.

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You can find this recipe for Curried Chicken-Stuffed Butternut Squash and learn how it supports your healthiest self on the Natural Healing Hormone Blog!

5 Easy Bring-To-Work Lunch Recipes

It’s back to school season and all over there are tips on packing your children’s lunches but don’t forget to pack your lunch, too!

Bringing a healthy lunch to work ensures your blood sugar stays even throughout the day (no need to raid the vending machine!), your bank account doesn’t break (cooking healthy food is always cheaper than trying to find buying healthy food) and keeps your hormones happy!

Madeline Mackinnon of Natural Hormone Healing has taught me so much about keeping my own hormones in balance.  Using what I have learned from her, I’ve created 5 recipes that you can prepare in advance and take to work.

You can find each of these 5 Easy Bring-To-Work Lunch Recipes and learn how each supports your hormones on Madeline’s blog.

KELP ASIAN NOODLE BOWL

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This Asian Kelp Noodle Bowl supports thyroid health and estrogen levels.

RED PEPPER CURRIED CHICKEN

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Make a big batch of dinner to ensure leftovers for lunch tomorrow.

EXTRA HEALING BONE BROTH SOUP

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Finally, lunch that helps your skin glow!

SIMPLE SPROUT SALAD WITH MANGO & SOFT BOILED EGGS

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Eating for your cycle is easy with this Simple Sprout Salad with Mango & Soft Boiled Eggs.

RED CABBAGE CHICKEN SALAD BOWL WITH WALNUTS & FRESH MINT

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A Red Cabbage Chicken Salad Bowl with Walnuts & Fresh Mint recipe for healthy hormones.

I hope you enjoy!

AIP, Paleo, Whole30 Recipe: Smoked Whitefish Salad with Balsamic Vinaigrette over Frisee

When it’s hot outside, salads and easy-to-prepare meals might be just what your body is craving.

But often, cold meals neglect an important aspect in meal planning that satiates and keeps your blood sugar even (helping you to feel great and free to engage in the day’s activities).

When asked what is a fast protein that is neither eggs or canned tuna and does not require cooking, I say right way, “Smoked fish!”  Delicious and easy.  Remember to stock it in your fridge (look for wild-caught fish without preservatives or sugar).  I found this Blue Hill Bay’s Smoked Whitefish at Whole Foods and it went deliciously over a plate of frisee with sliced oranges and carrots.

Here is a super quick recipe that offers healthy protein, and requires no cooking:

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Smoked Whitefish Salad with Balsamic Vinaigrette over Frisee:

Serves 1

INGREDIENTS:

4 ounces of smoked whitefish (or any smoked fish that you like)

1 bunch of frisee lettuce (or your lettuce of choice)

1/2 fresh orange, thinly sliced

1/2 cup peeled and chopped carrots (I used rainbow carrots)

Fresh cilantro to garnish

1/4 cup olive or avocado oil

2 Tbs. balsamic vinegar

1 Tbsp. fresh lemon juice

1/2 tsp. sea salt

Black or white pepper to taste (omit pepper if you are adhering to the Autoimmune Protocol).

INSTRUCTIONS:

In a large bowl, whisk your olive (or avocado) oil, balsamic vinegar, fresh lemon juice and sea salt.

Roughly chop your frisee and add to your bowl of vinaigrette.

Toss your carrots and smoked whitefish (remove skin and bones, if it has any) in your salad and then pour it all on your serving plate.

Arrange the orange slices on your salad and garnish with fresh cilantro.

And that is it!  You can add all sorts of veggies and healthy fats to this meal, such as sliced radish, chopped celery, cherry tomatoes, avocado or nuts and seeds.  Customize it to make it a salad that you look forward to quickly putting together on a hot day that begs no cooking.

Hope you enjoy this AIP, Paleo and Whole30 meal idea!