Chopped Chicken Salad

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A fresh and light salad.

Ingredients

Chicken

  • 1 lb chicken
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon salt
  • 1 tablespoon ghee
  • 2 tablespoons teriyaki sauce (primal kitchen)

Salad

  • 1 cup lettuce (chopped)
  • 1 cup cabbage (chopped)
  • ½ cup spring onion (chopped)
  • 1 mandarin
  • 1 can water chestnuts
  • ½ cup roasted cashews
  • ¼ cup cilantro (chopped)
  • 1 tablespoon sesame seeds
  • ¼ cup teriyaki sauce (primal kitchen)

Directions

  1. Cut the chicken into smaller pieces and place into a bowl.
  2. Season fully with the ingredients.
  3. Heat the ghee in a pan over medium-high heat. Once hot, add chicken.
  4. Cook fully through and set aside to cool.
  5. Drain the liquid out of the can of water chestnuts.
  6. Add the chicken and all of the salad ingredients into a large bowl.
  7. Mix until well combined.
  8. Enjoy!

Roasted Cashews

  • Servings: 8
  • Difficulty: easy
  • Rating: ★★★★★
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You will never want to buy them from the store again.

Ingredients

  • 1 lb cashews (raw)
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon parsley (dried)
  • 1 tablespoon salt

Directions

  1. Preheat the oven to 350F (175C).
  2. Line a baking tray with aluminum foil or parchment paper.
  3. Place cashews onto baking tray,  add in the spices.
  4. Mix around the cashews until fully coated.
  5. Spread out evenly without overlapping.
  6. Bake for 15 minutes.
  7. Take out tray and mix the cashews with the seasoning again.
  8. Transfer to a serving bowl.
  9. Enjoy!

Cashew Chicken

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A delicious alternative to take-out.

Ingredients

Chicken

  • 1 lb chicken (breasts or thighs)
  • 1 zucchini (sliced)
  • 1 can water chestnuts
  • 1 cup cashews
  • ½ onion (diced)
  • 2 tablespoons avocado oil
  • 1 teaspoon salt
  • 1 teaspoon pepper

Sauce

  • ½ cup coconut aminos

  • 2 garlic cloves (minced)
  • ¼ cup chicken broth
  • 1 teaspoon sesame oil
  • 2 teaspoons arrowroot or tapioca powder

Directions

  1. Heat half the avocado oil in a skillet over medium-high heat.
  2. Add the chicken and season with the salt and pepper. Cook fully through, set aside.
  3. Heat the rest of the avocado oil in the skillet. Add in the onions and zucchini.
  4. Stir occasionally while continuing to cook the onions.
  5. Meanwhile, add all the sauce ingredients to a bowl. Mix together and set aside.
  6. Add chicken back to the skillet when the onions and zucchini are almost ready.
  7. Pour in the sauce. Mix to evenly coat.
  8. Stir in the cashews and water chestnuts.
  9. Enjoy!

Onion Dip

  • Servings: 2 cups
  • Difficulty: easy
  • Rating: ★★★★★
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A flavorful dip perfect as a side.

Ingredients

  • 1 cup cashews (soaked overnight)
  • 3 tablespoons lemon (juiced)
  • 1 cup coconut cream
  • 2 teaspoons apple cider vinegar
  • ½ cup homemade mayo
  • 3 tablespoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 tablespoon chives (chopped)

Directions

  1. Combine  the cashews, lemon juice, apple cider vinegar, and cup coconut cream in a high-speed blender.
  2. Blend until very smooth.
  3. Add more lemon juice or apple cider vinegar, as desired, to mimic the taste of sour cream.
  4. Add the mayonnaise, onion powder, garlic powder, and salt. Blend until fully combined.
  5. Place into refrigerator for at least one hour to chill.
  6. Top with chives and serve with oven-baked fries.
  7. Enjoy!

Teriyaki Chicken Salad

  • Servings: 6
  • Difficulty: easy
  • Rating: ★★★★
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A delightful salad full of crunch and flavor.

Ingredients

  • 2 lbs chicken thighs (boneless, skinless)
  • 2 cups slaw mix
  • 1 cup purple cabbage (shredded)
  • ¼ cup cilantro (chopped)
  • 1 bunch scallions (thinly sliced)
  • ¾ teaspoon onion powder
  • ¾ teaspoon garlic powder
  • 2 tablespoons avocado oil
  • ¾ cup cashews (raw)
  • 2 tablespoons teriyaki sauce (primal kitchen)

Directions

  1. Combine the slaw mix, cabbage, scallions, cashews, and cilantro in a large mixing bowl. Set aside.
  2. Heat avocado oil in a large skillet over medium-high heat.
  3. Rinse and pat dry the chicken. Season with the onion powder and garlic powder. Add to the skillet.
  4. Cook fully through until you get a nice golden brown crust on both sides.
  5. Remove the chicken and let it cool for 1-2 minutes on a cutting board.
  6. Cut the chicken into cubes. Place the chicken pieces onto the salad.
  7. Add in the dressing and toss the entire salad.
  8. Enjoy!

Autumn Pumpkin Bake

  • Servings: 6
  • Difficulty: easy
  • Rating: ★★★★
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A reminder of fall at any time of the year.

Ingredients

  • 1 cup pumpkin puree
  • 3 large eggs
  • 2⁄3 cups coconut milk
  • 1 banana (ripe)
  • 1 apple (pealed and diced)
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin spice
  • ¼ teaspoon salt
  • ¾ cup cashews (chopped)

Directions

  1. Preheat oven. to 350 F (175 C). Add coconut oil to a baking pan and set aside.
  2. In a large bowl combine pumpkin, banana, eggs, coconut milk, pumpkin pie spice, ½ teaspoon cinnamon, and salt.
  3. Using an immersion blender mix the ingredients together.
  4. In a separate bowl sprinkle the remaining cinnamon on the diced apples. Coat fully and add to wet ingredients.
  5. Pour mixture into your baking pan.
  6. Sprinkle the cashews along the top of the dish.
  7. Bake in the oven for 35-40 minutes until the top is golden and mostly firm.
  8. Let it sit for at least 10 minutes before serving. It can be served warm, cold, or at room temperature.
  9. Enjoy!