Main Dishes

Cashew Chicken Stir Fry

1/4 c organic sugar-free ketchup
4 T tamari sauce
2 T worcestershire sauce
1 tsp sea salt
1/2 tsp cayenne pepper
2 T organic honey
1/2 cup chicken bone broth (or chicken broth)

Stir Fry:
2 organic chicken breasts, sliced thin
1 bell pepper, sliced
1 Bunch broccoli florets, chopped
3 Stock Celery, sliced
2-3 Carrots, sliced
1 large onion, sliced
4 Cloves Garlic, minced
2 tsp Ginger, chopped
1-2 Tbsp Coconut oil
1 cup raw organic cashews

1 T sesame oil
I bunch cilantro
1 lime

Directions: Mix ingredients for the sauce, and set aside.
In wok, heat coconut oil. Add chicken breasts, garlic and ginger. Cook 3-5 minutes. Add in all chopped vegetables, and ingredients for the sauce. Simmer 10-15 minutes until veggies are tender. Drizzle with sesame oil. Garnish with cilantro and fresh squeezed lime juice

Kale Pizza on the Grill (gluten-free)
2 brown rice tortillas
¼ cup raw mozzarella cheese
2-3 T pesto
½ cup Muir Glen pizza sauce
1 onion, caramelized
1-2 T butter (to caramelize onion)
3 leaves kale, washed, dried and chopped into bite size pieces. Massage with 1 T avocado or grape seed oil.
1-2 T nutritional yeast

Cut and caramelize 1 onion in butter and set aside. (you can also just use raw onion if time doesn’t permit.) Massage kale with avocado or grape seed oil and set aside. Sprinkle a little bit of cheese between the two tortillas. Spread pizza sauce and pesto on the base of your crust. Top with onions, the reminder of your cheese and prepared kale. Sprinkle with nutritional yeast. Grill on lowest heat available for 5-10 minutes until your crust (brown rice tortillas) are crisp and kale chips are crunchy. ENJOY!
Other ingredients I love adding: Sun dried tomatoes, artichoke hearts, olives, and grilled chicken.

Chicken Coconut Curry

3 T coconut oil
1 large onion, chopped
6-8 garlic cloves, minced
1 T fresh ginger, minced
½ c carrots, chopped
1 head cauliflower, chopped
1 1/2 pounds boneless, skinless, chicken, chopped
2 t turmeric
1 T curry powder
2 teaspoons chili powder
Pinch of cayenne
1/2 c cilantro, chopped
1 can full fat coconut milk
¼ tomato, chopped
1/2 c snow peas
salt & pepper to taste
Optional garnish: lime, cilantro, cashews, unsweetened coconut shreds

Heat 2 T of oil on medium and cook onion until translucent. Add another T of oil, garlic, ginger, carrots, cauliflower, and chicken. Cook another 5-6 minutes. Add the spices and cook for another 2-3 minutes. Add the cilantro then the coconut milk. Cook for 10 minutes on simmer. Add the snow peas and tomato in the last 5 minutes, and done! Garnish with lime, cilantro, cashews, and coconut shreds. Serve over simple coconut flour pancake.

Peach BBQ chicken skewers

1    pound organic chicken breast, cut into cubes
2    tablespoons grape seed oil
½   red onion, chunked
1    organic orange or yellow bell pepper, cut into big chunks
1    tomato, cubed
1    organic zucchini, cut into 1-inch rounds

sea salt and pepper, to taste

For the Peach BBQ sauce:

3 Tablespoons organic peach jam (unsweetened if possible)
½ cup of water
3 oz organic tomato paste
½ medium red onion, peeled and diced.
2 Tablespoons of maple syrup
¼ cup of Apple Cider Vinegar
1 teaspoon of black pepper
½ teaspoon of sea salt

Stir ingredients together and simmer on low heat for 10 minutes.

Place chicken in bowl and toss with bbq sauce. Add chicken to metal skewer, alternating with vegetables. Spray skewers with coconut or grapeseed spray oil. Grill over hot fire 5-8 minutes each side, spraying again as necessary. Garnish with sea salt and pepper.

Spinach-Bacon-Feta Spaghetti Squash with Balsamic Reduction

1 spaghetti squash
olive oil
6 strips bacon
1 T balsamic vinegar
1 T maple syrup
4 cups spinach
1/2 cup feta cheese

Preheat oven to 400 degrees F and grease a baking sheet. Slice the ends off of your spaghetti squash and cut into rings. Scoop out the seeds in the middle and place on the bake sheet. Drizzle a little more olive oil over the top and season with salt and pepper if desired. Bake for 15 minutes, flip and return for another 15-20 minutes. Remove from the oven, and let cool for about 10 minutes.
Cook your bacon in a large skillet- you will be adding all the other ingredients to this pan eventually. Once cooked, set aside on a paper towel, and add the balsamic vinegar to the pan. Let it sizzle while you scrape all the bits of bacon, then turn the heat down to low, add the maple syrup and mix.
Begin adding the spinach until it is all wilted. Rip your bacon into small pieces and add to the pan, along with the feta. Turn the burner off and begin pulling apart your squash. Use your fingers or a fork to pull the strands of spaghetti squash apart, and add them to the pan as you go. Stir it all together and serve with a bit of feta sprinkled on top.

Chicken and Black Bean Tostadas with Cole Slaw

For the bean mixture:

1 15-ounce can black beans, rinsed and drained
½ cup shredded chicken (use from roasted chicken)
1 teaspoon cumin
1-2 garlic cloves, chopped

For the slaw:
2 cups cole slaw mix (shredded red and napa cabbage and shredded carrots)
1 handful cilantro, chopped
2 green onions, sliced thinly
1 tablespoon fresh lime juice
2 tablespoons olive oil
salt and pepper to taste

Other ingredients:
½ cup raw cheddar cheese, shredded
1 avocado, chunked
4-6 corn tortillas

Mash the beans, chicken, cumin, and garlic in a bowl and set aside.

In a medium-sized mixing bowl, combine lime juice and olive oil. Toss in the slaw mix, cilantro, and green onions until coated. Season to taste with salt and pepper.

Heat oven to 375º. Spoon bean mixture and cheese onto each tortilla; bake for 5-8 minutes. Top the tostadas with slaw and avocado. Courtesy of Forkin’ Healthy


Jalapeño Dijon Grilled Chicken

3 lbs organic chicken thighs
4 Jalapenos, diced
2 cloves gralic, pressed
4 T dijon mustard
2 T olive oil
2 T raw honey
2 t salt
1 T rosemary chopped
1 t pepper
1 lemon

Combine all ingredients except lemon and marinate your chicken (1-24 hours.) Grill on medium heat (400-450) 7-10 minutes per side. Once done place all chicken in aluminum foil. Squeeze lemon juice over chicken and close foil. Let steam 10-15 minutes.

Asian Lettuce Cups

1 lb ground turkey or beef
Salt and pepper to taste2 T coconut oil

(Cook turkey and set aside.)

Butter lettuce or Romain


2 T tahini
2 T tamari
1 T sesame oil
1-2 T water
(mix together and set aside)


1 carrot, shredded
1 red or yellow bell pepper, chopped
½ c cucumber, chopped
¼ c cilantro, chopped
¼ c red onion, diced

Parmesan Chicken

2 boneless chicken breasts
1 Large egg
1/2 c gluten-free bread crumbs
1/4 c olive oil
1/2 c raw mozzarella cheese
1/4 c raw parmesan cheese
2 medium garlic cloves crushed
2 T olive oil
29 cans oz crushed tomatoes
1/2 t dried basil
1/4 t dried oregano
1 salt and pepper

Heat garlic and stir in tomatoes, and spices. Bring to a simmer and keep warm. Put chicken in plastic wrap and pound until the pieces are 1/2 inch thick. Dip chicken in egg and bread crumbs. Saute chicken in olive oil over medium heat until golden on each side. Top with cheese and sauce.

Eggplant Meatballs
1 large eggplant
1 carrot, shredded
1/2 small onion, diced
1 pound ground turkey or beef
1 large egg, pasture raised
1/4 cup fresh basil
1 teaspoon dried oregano
1 teaspoon dried parsley
2-3 cloves garlic, minced
1 teaspoon sea salt
1/2 – 3/4 teaspoon freshly ground pepper
3/4 cup almond flour
Olive oil
2 cups Muir Glen Organic marinara sauce (prepared and warming stove top)

Preheat oven to 450 degrees F
Prepare baking sheet by lining with foil or parchment paper.
Take eggplant and slice in half. Using a fork pierce about 4 times on each side of the skin. Place flesh side down and bake for 30 -40 minutes. Until soft. Let cool.
Remove flesh into a large bowl and use your fork to keep the consistency the same. You don’t want this to me a dip form but small chunks. (If it seems to have too much liquid then let sit in a colander for about 10 minutes).
Next add in ground turkey/beef, carrot, onion, egg,  parmesan cheese (optional), Simply Organic  basil, Simply Organic oregano, Simply Organic parsley, garlic, sea salt and pepper. Combine well. Next add in your breadcrumbs or almond flour and coat all of the ingredients together (gently as you don’t want to over mix).

Coconut Chicken with Spinach
1 large chicken breast (chopped)
4 cups baby spinach
1 large onion, diced
1/2 cup unsweetened coconut milk
3 tbsp coconut oil
Handful of almonds
salt and pepper to taste

Add almonds to the food processor to chop them up, then lightly brown in a pan with coconut oil. Set aside. In a pot, add the coconut milk and spinach, then cover on a low heat to simmer.
Now add the onions to a pan for 2 minutes, then add chicken until thoroughly cooked. Take the chicken and onions and add them to the pot with the coconut milk and spinach. Stir and cover for 2 minutes. Served garnished with the toasted almonds, salt and pepper.

Grass Fed Beef Stirfry

1/4 lb Beef steak
1 red bell pepper
1 Yellow bell pepper
1 Bunch broccoli florets
1 Stock Celery
1 Carrots (Chopped)
2 Heads s Boc chow
1 White onion
4 Cloves Garlic
2 tsp Ginger
1 Tbsp Coconut oil
Sesame oil

Add coconut oil and garlic, ginger and onions. Simmer 1 min and add beef. Cook 3-5 min. Add veggies
Recipe Courtesy of Chassie Bell from Forkin’ Healthy

Hamburger pie

1 lb organic grass fed beef, browned
1 onion chopped
1 pint organic salsa
1 can tomato sauce
1 can organic string beans
1 t salt
1 t pepper,
1 t cajun
2 T coconut sugar

Mix above ingredients and let simmer 10 minutes on low heat.
Boil 4 med potatoes mashed and layer over meat
Add raw cheddar cheese and bake 20 minutes or until browned


Easy Tostada

2 Sprouted corn tortillas, toasted in skillet
½ c re fried or black beans
½ c grass fed ground beef
Handful mixed greens
Tomato, diced
Onion, diced
Avodado, sliced
Optional: Raw cheddar cheese
Toast in Oven until cheese is melted. Enjoy!

Paleo Meatloaf

1 yellow onion diced
2 cloves garlic minced
1 stalk celery diced
2 carrots diced
4 Tbsp ghee
1 tsp fresh or dried thyme
1 tsp turmeric powder
1 tsp dried chile flakes
2 lb of high quality grass fed ground beef
1/2 c almond flour
1/2 c coconut flour
2 pastured eggs
2 T organic ketchup

Procedure: Saute onions, celery and garlic. Add herbs and salt. Mix almond flour, coconut flour and meat with veggies and eggs. Form into a loaf and set in pan. Bake 350 degrees for 1 hour.

Down river stew

1 Steak/roast cubed and browned
1 Potatoes
1 Yams
1 Oniones
1 Bacon
1 Carrots
1 Peppers
1/2 cube butter
3 cloves garlic

Roast in crockpot all day on low or in dutch oven for 1 hour.

Grass Fed Beef Tacos on Sprouted Corn Tortillas

Ground beef

1 t chili powder
1/2 t cumin
1/2 t red pepper flakes
1/4 t oregano
2 t olive oil
1/4 onion, minced
1 clove garlic, minced
1 lb grass feed beef
1/2 c water
salt and pepper to taste

Mix dry spices in a bowl. Heat a large skillet over medium heat, add olive oil, garlic and onion. Cook until fragrant and onion is translucent. Crumble ground beef into the pan and cook until brown, about 10 minutes. Drain excess fat and return to burner. Pour seasoning and water into the pan, bring to a summer and cook until all water is absorbed, about 5 minutes.

Lightly fry sprouted corn tortillas in olive oil over medium heat.

Chopped kale
Chopped cilantro
Sliced tomatoes (or salsa)
Sliced avocado
Goat cheese