VEGGIE STIR FRY WITH GROUND CHICKEN & KELP NOODLES

This is a super easy weeknight meal or you can bring this dish to your next potluck and wow your guests. The great thing about this dish is anything goes with the veggies you have on hand. The flavor combination has umami, sweet, sour and the veggies add a nice clean and crisp compliment to the dish. This was the first time I’ve ever cooked with kelp noodles, and they turned out amazing – a nice al dente chewy texture. This dish kinda reminds me of a Filipino noodle dish called pancit, but BETTER. I hope you enjoy this recipe!

VEGGIE STIR FRY WITH GROUND CHICKEN & KELP NOODLES

Serves: 4-6

Prep Time: 15 minutes

Cooking Time: 15 – 20 minutes

Total cooking time: 30 – 40 minutes

INGREDIENTS:

  • 1 lb kelp noodles, soaked in a large bowl with warm water
  • 2 Tblsp coconut oil
  • ½ large yellow onion, diced
  • 3 large garlic cloves, minced
  • 1 ½ lbs ground chicken
  • 3 tsp sea salt
  • 2 tsp ground pepper
  • 1 Tblsp coconut palm sugar
  • ½ tsp paprika
  • ½ tsp cayenne pepper
  • ½ tsp turmeric
  • 3 Tblsp fish sauce
  • 2 Tblsp coconut aminos
  • 1 Tblsp raw apple cider vinegar
  • Juice of 1 medium lemon (about 2-3 Tblsp)
  • 2 cups fresh baby kale
  • 1 cup green beans, diced into ½” pieces
  • 1 cup shredded carrots
  • 1 cup shredded watermelon radish
  • 1 cup shredded cucumber
  • ½ cup green onions, diced

METHOD:

  1. In a large bowl, fill halfway with warm water and soak kelp noodles.
  2. In a large saute pan, on medium high heat, saute onions and garlic for 2-3 minutes until translucent.
  3. Add ground chicken and all dry seasoning ingredients; mix thoroughly with a wooden spoon to combine, and cook for 5-7 minutes. Cover pan with lid to ensure chicken is cooked through and no longer pink.
  4. Add fish sauce, coconut aminos, apple cider vinegar, and juice of half a lemon to the chicken mixture, and mix to combine for about 2-3 minutes.
  5. Add kale and green beans and saute for 2-3 minutes; add remaining veggies: carrots, radish, cucumber and green onions, and saute for another 2-3 minutes.
  6. Finish by adding remaining lemon juice and add more salt and pepper to taste (if needed).

Curried Chicken Salad

The holidays are here, and I know we’re all busy with holiday parties. But I wanted to share one of my favorite recipes adapted by one of my all-time favorite Food Network chefs, Ina Garten of Barefoot Contessa. This dish is super quick and easy to make – no actual cooking involved! And your guests will love it! It’s one of my go-to appetizer or side dish recipes, and can be served all year round. Happy holidays friends!

CURRIED CHICKEN SALAD

Serves 10-12 people 

Ingredients 

  • 1 rotisserie chicken, breast and thighs deboned and shredded 
  • 1 1/2 cup avocado mayo 
  • 2 Tbsp lemon juice
  • Zest of 1 medium lemon 
  • 1 Tbsp raw apple cider vinegar 
  • 4 Tsp sea salt 
  • 2 Tsp pepper 
  • 2 Tbsp garlic powder
  • 1 Tsp paprika 
  • 3 Tbsp curry powder 
  • 1 cup diced apples 
  • 3/4 dried craisins
  • 1/4 cup green onions, chopped
  • 1/4 cup slivered almonds (for garnish)

Instructions

  1. Remove skin from rotisserie chicken and discard. 
  2. Debone chicken breast and thighs, and chop or shred meat. 
  3. In a large bowl, combine all wet ingredients including lemon zest, and stir until fully combined. 
  4. Add dry ingredients to wet ingredients and use a whisk to combine. 
  5. Fold in shredded chicken, apples, green onions and craisins until fully combined. 
  6. Refrigerate mixture for at least an hour or overnight before serving. 
  7. Serve on top of sliced cabbage using an ice cream scooper, or on top of sliced cucumber using a tablespoon to scoop mixture on to cucumber. 
  8. Garnish each scoop with slivered almonds.

Chicken Maple & Herb Breakfast Sausage

Chicken Maple & Herb Breakfast Sausage

Makes 12 – 2″ Sausage Patties 

INGREDIENTS 

  • 1.5 lbs organic, free-range ground chicken thigh 
  • 1 egg
  • 1 Tblsp maple syrup (grade A)
  • 2 tsp sea salt
  • 1 tsp pepper 
  • 1 Tblsp garlic powder
  • 1 Tblsp dried onion flakes 
  • 2 Tblsp fresh chives, minced 
  • 2 Tsp dried thyme 
  • 1 Tsp dried fennel 
  • 2 Tblsp coconut flour 
  • 1-2 Tblsp avocado oil for frying

METHOD

  1. In a medium sized bowl, combine all ingredients. 
  2. Mix gently with a wooden spoon or your hands until ingredients are fully incorporated. Do not over mix. 
  3. On a cutting board or plate, scoop 1/3 cup of ground chicken into a ball, and flatten out into a pattie. Repeat for remaining mixture. 
  4. In a large skillet under medium heat, pour avocado oil in the pan and allow oil to heat. 
  5. Carefully place chicken sausage into the pan ( do not over crowd) and cook each side for 5-7 minutes. 

Almond Butter Chocolate Chip Bread

Super moist, no extra sugar added, and the chocolate chips almost turn this loaf into a dessert dish in addition to eating this for breakfast. I hope you enjoy! We finished this loaf over the weekend – t’was that good ya’ll.

Almond Butter Chocolate Chip Bread

Yields: 1 9×5″ Loaf 

Ingredients:

  • 1 – 1/2 overripe, dark brown, large plantains (peeled and cut into large chunks)
  • 1/2 cup coconut oil, melted
  • 2 large organic, free-range, hormone-free eggs
  • 1/2 cup unsweetened almond milk (carregean free)
  • 1 tsp vanilla extract (alcohol free)
  • 1/2 cup raw unsweetened almond butter
  • 1/2 cup almond flour
  • 1/2 cup tapioca starch
  • 1 tsp baking soda (aluminum free)
  • 1/2 tsp salt
  • 3/4 cup mini chocolate chips
  • Coconut or avocado oil spray for loaf pan

Directions:

  1. Preheat oven to 350 degrees F
  2. Lightly grease a 9×5″ loaf pan or a 12-cavity muffin pan with your favorite Paleo friendly oil
  3. In a food processor, blend the plantains, eggs, melted coconut oil, almond milk and vanilla extract, and almond butter until fully incorporated.
  4. Add the remaining dry ingredients, and mix until fully combined. With a rubber spatula, fold chocolate chips into the batter.
  5. Pour batter into pre-greased loaf pan and place into the middle rack of the oven.
  6. Bake the loaf for about 50-60 mins, and test with a toothpick once cooking time is complete. The toothpick should come out clean and the edges of the bread will pull away from the pan when done baking.

Hearty Breakfast Bowl

I was told recently by my naturopath that I have a food sensitivity to dairy and eggs, and to avoid these ingredients, because I suffer from leaky gut. My soul was crushed, and I must admit that I panicked. I’m still kinda panicking, not so much with cutting out dairy, but cutting out eggs – it’s a breakfast staple in my home! Nonetheless, I’m finding creative ways to whip up breakfast sans eggs. I know. The idea of that sounds really sad. BUT! One must not fret. I take this as a challenge, and will be bringing more eggless breakfast recipes your way.

That said, here’s a dish that I call the HEARTY BREAKFAST BOWL. It’s full of nutrient dense ingredients including a blend of spinach, arugula, roasted sweet potatoes, avocados and sugar and nitrate-free bacon! And of course, it’s delicious, satisfying for the sweet and savory-tooth, and will give you energy throughout the day. Not to mention you can make this meal ahead of time. Happy cooking y’all!

DIET: Paleo, AIP, GF

HEARTY BREAKFAST BOWL

Serves 4-6

Ingredients: 

  • 4 medium sweet potatoes, peeled and diced into 1/2″ cubes
  • 1/3 cup avocado oil or EVOO
  • 3 Tsp sea salt
  • 2 Tsp ground black pepper
  • 2 Tsp garlic powder
  • 6 slices bacon (sugar and nitrate-free)
  • 3 cups baby spinach and arugula (or whatever dark leafy greens you have on hand)
  • 1 medium avocado, sliced into cubes for garnish

Instructions:

  1. Pre-heat oven to 425 degrees F
  2. Line a large cookie sheet with parchment paper; add diced sweet potatoes and combine with avocado oil salt and pepper.
  3. Place sweet potatoes in the oven, and bake for 25-35 minutes until golden brown, and potatoes are fork tender. (This step can be made 1-2 days in advance, just store in an air tight container and refrigerate.)
  4. Dice bacon into 1/4″ pieces and fry over medium heat in a large skillet until bacon is golden brown. Once bacon is cooked remove half of the bacon fat and reserve in a ramekin for another time.
  5. Add sweet potatoes to the skillet and mix with bacon for about 4-5 minutes.
  6. Add spinach and arugula to the skillet and mix until the greens have wilted, about 2-3 minutes.
  7. Divide the dish into 4-6 bowls and top with diced avocado.

Easy, right? For those who can tolerate eggs, add a fried egg to the bowl and voila! Happiness in a bowl never tasted so good.

Filipino Chicken Adobo

There’s nothing quite like this Filipino comfort food dish – it’s sweet, sour, savory with a punch of umami. I made this dish along with sautéed  caulirice and greenbeans  in about 45 minutes. This version of chicken adobo is a hybrid between my mom and Aunt’s recipe, and is one of my favorite Filipino dishes. I hope you like it! 

Filipino Chicken Adobo

Serves 4-6

INGREDIENTS 

2 Tblsp EVOO

6 Organic, free-range, chicken thighs (with skin)

3 Tsp ground pepper

2 Tsp sea salt

4 Dried bay leaves

1 Tsp chili flakes

6 Large garlic cloves, minced

½ medium yellow onion, finely diced

2 Tblsp Coconut nectar blossom syrup (or honey)

¼ Cup Raw apple cider vinegar

1/3 Cup Coconut aminos

METHOD

1. In a large pot over medium heat, add EVOO and add chicken thighs to the pot skin side down.

2. Sprinkle top of chicken with 1 tsp pepper, and cook chicken for 5-7 mins until skin is golden brown, then flip sides and cook the other side for another 5-7 mins.

3. Remove chicken from the pot and place chicken on a plate.

4. In the same pot, add onions and garlic and saute for 1-2 minutes, until translucent.

5. Add the bay leaves and chili flakes and stir for another 1-2 minutes.

6. Add the chicken back into the pot (skin side up) and add coconut nectar blossom, apple cider vinegar, and coconut aminos.

7. Cover pot with lid, and allow chicken to simmer on medium-low heat for approximately 10 minutes. Flip chicken over and cook for another 10-15 minutes, until chicken is cooked through.