Mango Chicken

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A tropical sweet chicken dish.

Ingredients

Chicken

  • 4 tablespoons arrowroot or tapioca flour
  • 1 lb chicken breast
  • 1 teaspoon salt
  • ¼ cup avocado oil

Sauce

  • 2 tablespoons coconut oil
  • 2 teaspoons garlic (minced)
  • 1½ cups mango juice (100% pure juice)
  • 1 tablespoon coconut aminos
  • 2 teaspoons arrowroot or tapioca flour

Garnish

  • 1 large mango (cubed)
  • 2 tablespoons cilantro (roughly chopped)
  • 1 tablespoon green onion (thinly sliced)
  • 1 tablespoon sesame seeds

Directions

  1. Melt half of the coconut oil In a pot over medium heat. Add in the garlic, cook until fragrant.
  2. Add in the remaining coconut oil, juice and coconut aminos. Bring the pot to a boil.
  3. Place two teaspoons of tapioca flour into a small bowl. Set aside.
  4. Once the liquid comes to a boil, add 1 tablespoon to the bowl with the tapioca flour.
  5. Mix until smooth. Pour the tapioca mixture into the pot and boil for an additional 2 minutes.
  6. Reduce the heat to medium-low and simmer while stirring frequently.
  7. After the sauce has slightly reduced, transfer to a bowl and let it cool.
  8. Wash and pat dry the chicken breasts. Cut into small cubes and season with salt.
  9. Place the remaining tapioca flour into a new bowl and add the chicken. Mix until it is all evenly coated.
  10. Heat the avocado oil in a pan over medium-high heat. Place some of the chicken into the pan.
  11. Avoid crowding and cook until golden brown on both sides.
  12. Transfer the chicken to a paper towel-lined bowl to soak up the excess oil. Repeat with the remaining chicken.
  13. Add in the mango. Pour the sauce over the mango chicken and toss until evenly coated.
  14. Garnish with  your preference of cilantro, green onion and/or sesame seeds.
  15. Can accompany with cauliflower fried rice.
  16. Enjoy!

Double-Double Protein Style Burger

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A healthier version of an In-n-Out classic.

Ingredients

Burger

  • ½ lb ground beef
  • 2  medium onions (finely chopped)
  • 1 ripe tomato (sliced)
  • 1 iceberg lettuce head (small)
  • 3 teaspoons avocado oil
  • 1 teaspoon salt
  • 1 tablespoon black pepper

Sauce

Directions

  1. Heat 2 teaspoons of avocado oil in a skillet over medium-high heat.
  2. Add onions and the salt. Reduce the heat to medium-low, and stir occasionally until the onions are browned.
  3. Add 1 tablespoon of water to the skillet and continue cooking until the water evaporates and onions begin sizzling again.
  4. Repeat until the onions are dark brown and extremely caramelized, about 3 times.
  5. Transfer to a bowl and let them cool.
  6. Peel the lettuce to a create your “buns.” Set aside.
  7. Shape the ground beef into four patties. Season with plenty of salt and pepper.
  8. Heat the remaining 1 teaspoon avocado oil in a skillet over medium-high heat;
  9. Swirl the oil to make a thin layer. When the oil is very hot, add the burger patties.
  10. Cook the patties fully through on both sides.
  11. Place one patty into the lettuce wrap. Add 1 tablespoon of sauce, followed by some caramelized onions and 1 tomato slice.
  12. Repeat the step a second time for the full double-double assembly.
  13. Wrap in parchment paper or aluminum foil.
  14. Accompanies well with animal-style fries.
  15. Enjoy!

Pesto Meatballs with Zoodles

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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A healthy alternative to a classic Italian favorite.

Ingredients

Meatballs

  • 1 lb minced turkey
  • 1 large egg
  • ½ cup onion (diced)
  • 3 garlic cloves (minced)
  • 2 tablespoons parsley (finely chopped)
  • 1 tablespoon fresh thyme (finely chopped)
  • 3 tablespoons pesto sauce
  • 1 tablespoon avocado oil
  • 1 lemon (juiced)

Zoodles

  • 8 cups zucchini noodles
  • 1 teaspoon sea salt
  • 1 tablespoon garlic powder

Directions

  1. Preheat oven to 400F (200C).
  2. In a large bowl combine the turkey with the onions, garlic, egg, herbs, and lemon juice.
  3. Once it is mixed well, shape into round balls.
  4. Place into the oven for 20 minutes and bake until meatballs are fully cooked
  5. When there is about 5 minutes left, start on the zucchini noodles.
  6. Heat avocado oil in a medium pan over high heat.
  7. Use a paper towel to squeeze excess water excess water out of zucchini noodles.
  8. Add zucchini to the pan and toss for 3-5 minutes.
  9. Add the salt and garlic powder while tossing. Add in a 1 tablespoon of pesto sauce.
  10. Place zoodles into a bowl, top with meatballs and the remaining pesto sauce.
  11. Enjoy!

Chicken Stroganoff

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A creamy and filling dish.

Ingredients

  • 2 chicken breasts or thighs
  •  tablespoons  avocado oil
  • 1 cup mushrooms (thinly sliced)
  • 1 teaspoon ghee
  • ¼ small onion (diced)
  • garlic cloves (minced)
  •  cup coconut milk
  •  cup  chicken stock
  •  tablespoons chives
  • 1 teaspoon lemon (juiced)
  • 1 teaspoon salt

Directions

  1. Rinse the chicken and pat dry. Cut into small pieces and lightly season both sides with salt.
  2. Heat avocado oil in a pan over high heat.
  3. Add the chicken and cook until golden brown on both sides. Transfer to a plate and set aside.
  4. Lower the heat to medium, add the mushrooms and ghee to the pan.
  5. Season with a pinch of salt. Cook the mushrooms stirring frequently until soft.
  6. Once the mushrooms have browned, add the onions and again cook stirring frequently until soft.
  7. Add the garlic while stirring and continue to cook for another minute.
  8. Add the coconut milk and bring the pan to a simmer. Keep stirring and cooking until the liquid has reduced by half.
  9. Add the chicken stock and repeat the same step, until the liquid has reduced by half.
  10. Once the sauce is ready, add the chicken back to the pan. Stir until fully coated.
  11. Remove the pan from the heat, add the chives and lemon juice.
  12. 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!

Spinach Scrambled Eggs

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A breakfast favorite.

Ingredients

    • 4 large eggs
    • 1 tablespoon avocado oil
    • 1 cup spinach
    • 1 garlic clove (minced)
    • 2 cups breakfast potatoes (avoid if keto or paleo)

Directions

  1. Heat avocado oil in a pan over medium-high heat.
  2. Break the eggs into a small bowl and whisk thoroughly. Set aside.
  3. Add the spinach to the pan and cook until wilted. Add in the garlic.
  4. After 1 minute add in the eggs and scramble.
  5. Plate and accompany with breakfast potatoes.
  6. Enjoy!

Baked Meatballs with Zoodles

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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A healthy alternative to a classic Italian favorite.

Ingredients

Meatballs

  • 1 lb minced beef
  • 1 large egg
  • ½ cup onion (diced)
  • 3 garlic cloves (minced)
  • 2 tablespoons parsley (finely chopped)
  • 1 tablespoon fresh thyme (finely chopped)
  • 2 tablespoons organic napolitana sauce (Kirkland)
  • 1 tablespoon avocado oil
  • 1 lemon (juiced)

Zoodles

  • 8 cups zucchini noodles
  • 1 teaspoon sea salt
  • 1 tablespoon garlic powder

Directions

  1. Preheat oven to 400F (200C).
  2. In a large bowl combine the beef with the onions, garlic, egg, herbs, and lemon juice.
  3. Once it is mixed well, shape into round balls.
  4. Place into the oven for 20 minutes and bake until meatballs are fully cooked
  5. When there is about 5 minutes left, start on the zucchini noodles.
  6. Heat avocado oil in a medium pan over high heat.
  7. Use a paper towel to squeeze excess water excess water out of zucchini noodles.
  8. Add zucchini to the pan and toss for 3-5 minutes.
  9. Add the salt and garlic powder while tossing.
  10. Plate, top with marinara sauce and meatballs.
  11. Enjoy!

Cauliflower Chicken Fried Rice

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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No need for a teppanyaki grill with this great at-home recipe.

Ingredients

  • 4 cups cauliflower rice
  • 3 large eggs
  • 1 lb chicken breast (finely cut)
  • 2 garlic cloves (minced)
  • ½ cup onion (diced)
  • ¼ cup spring onion (chopped)
  • 4 tablespoons teriyaki sauce (primal kitchen)
  • 2 tablespoons sesame oil
  • 2 tablespoons avocado oil
  • 1 teaspoon salt

Directions

  1. Heat half the avocado oil and sesame oil in a large skillet over medium-high heat.
  2. Whisk the eggs and pour into the pan. Season with salt and cook fully through.
  3. Remove the eggs and set aside on a cutting board until they cool off. Roughly chop into small pieces.
  4. Pour the remaining avocado oil and sesame oil into the pan. Add the onions and cook until they have softened.
  5. Add the garlic and cook for about another 30 seconds, until they become fragrant.
  6. Rinse the chicken and pat dry. Season with salt and add to the skillet.
  7. Cook for about five minutes until the chicken is mostly done.
  8. Add in the cauliflower rice and stir for about 3-5 minutes until the rice begins to soften.
  9. Stir in the cooked egg and teriyaki sauce and keep stirring until most of the liquid has evaporated.
  10. Scoop into serving bowls. Garnish with green onions and sesame seeds.
  11. Enjoy!

Chicken Kebobs

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A restaurant favorite that you can make at home.

Ingredients

  • 2 lbs chicken thighs or breasts (boneless, skinless)
  • 1 small onion (peeled, sliced)
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • 1⁄8 teaspoon ground saffron (powder)
  • 1 lemon (juiced)
  • 2 tablespoons parsley (roughly chopped)

Directions

  1. Rinse the chicken and pat dry. Begin trimming all of the fat.
  2. Cut the chicken into equal pieces (1 ½ – 2 inches) and place them in a medium glass container.
  3. Add the onions, saffron, salt, and lemon juice to the chicken and toss to coat completely.
  4. Cover the dish with plastic wrap and refrigerate 24-48 hours.
  5. When you’re ready to roast the chicken, preheat the oven to 450F (230 C).
  6. Line a large baking sheet with aluminum foil and place a baking rack inside the lined baking sheet.
  7. Grease the baking rack with the olive oil and use tongs to arrange a single layer of marinated chicken on top of the baking rack (may need to bake in batches).
  8. Bake in the oven for 20 – 30 minutes, or until the chicken is fully cooked.
  9. Turn on the broiler and char the chicken until starting to blacken, about 3 minutes.
  10. Add in the parsley to garnish.
  11. May choose to add an extra lemon wedge, onion, or tomato, on the side to the finished dish.
  12. Accompanies well with the Shirazi Salad.
  13. Enjoy!

Baja Scrambled Eggs

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A fresh and colorful breakfast dish.

Ingredients

  • 4 large eggs
  • 2 tomatoes
  • 1 avocado
  • ½ onion
  • 2 tablespoons cilantro
  • 1 tablespoon avocado oil
  • ½ lime (juiced)

Directions

  1. Dice the tomatoes and onion. Roughly chop the cilantro.
  2. Place the mixture into a bowl and add the lime. Mix all together.
  3. Heat the avocado oil in a pan over medium heat.
  4. Add the eggs to the hot pan. Scramble and cook fully through.
  5. Place the eggs on a plate and top with the pico de gallo.
  6. Slice the avocado and place on the side.
  7. Enjoy!