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

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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: 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?

Paleo, Whole30 Recipe: Beef Stew in Artichoke Heart Broth

beef-stew-in-artichoke-broth-1

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.

 

beef-stew-in-artichoke-broth-2

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: Pork Shoulder Salad with Sweet Potato & Avocado

pork-shoulder-salad-with-sweet-potato-avocado

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

italian-fajitas-with-herbs-de-provence

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!

AIP, Paleo, Whole30 Recipe: Juliet’s Whole30 Holiday Green Bean Saute

juliets-whole30-holiday-green-bean-saute

Happy holidays, All! Do you have your recipes for the second half of the month lined up yet? Below is a special holiday side dish that my sweet Sister made me (ok, for the whole fam, not just me!) at Thanksgiving this year. It was delicious and would be the perfect addition to your holiday table. And my Sis gives us all permission to copy!

Tip: As much as possible, get comfy in the kitchen swapping non-compliant ingredients with Whole30 subs such as ghee for butter, coconut milk for dairy, rich homemade broths for wine. You can make any dish Whole30 with a little editing.

RECIPE:

JULIET’S WHOLE30 HOLIDAY GREEN BEAN SAUTE (serves 4)

INGREDIENTS:

1 lb. of fresh green beans, tips removed (kitchen scissors work bomb for trimming green bean tips!)
1 Tbs. of ghee
2 shallots, peeled and sliced
2 cups of crimini mushrooms, sliced
1 cup of canned coconut milk (full fat)
1/2 cup of chicken broth
1 tsp. of sea salt
A pinch of ground nutmeg (omit if following the autoimmune protocol)

INSTRUCTIONS:

First, blanch your green beans. You can do this by boiling your green beans for 2-4 min (2 min for small beans, 3 for medium, 4 for large) and then transfer beans to a large bowl of ice water. Once cool, remove from the ice water and set aside.

Heat ghee in a skillet to medium heat.

Saute shallots for 2 minutes or until they begin to soften.

Bring heat down to low and add sliced mushrooms, cover and continue to saute for another 3-5 minutes.

When both shallots and mushrooms are soft, add coconut milk, chicken broth, sea salt and nutmeg (leave nutmeg out to keep this AIP friendly) and gently toss together until all is combined.

Add blanched green beans and saute on low until green beans are warm again.

And that is it! A comforting holiday side dish that will leave you and your loved ones feeling amazing!

I hope you enjoy this recipe!

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!