This is a super simple dish, easy to prepare, and packed with flavor. The earthy mushrooms are balanced quite well by the subtle acidity of the balsamic, and the sweetness from the coconut milk. I used a combination of mushrooms, but depending on budget and availability, you can simplify it.
- 1 Large Portobello cap, halved and sliced
- 3 Large Shiitake Mushrooms, Sliced
- 1 Cup Oyster Mushrooms, Sliced
- 1/2 Vidalia/Sweet Onion, Sliced
- 2/3 Can Trader Joe’s Light Coconut Milk
- 1-1.5 lbs Chicken Thighs, Cut into Chunks
- 3 Boneless/Skinless Chicken Breasts, Cut into Chunks
- 3-4 Tablespoons Balsamic Vinegar
- 1 Heaping Spoonful of Coconut Oil
- 1-2 Tablespoons Goat Butter (Or Regular Butter) – Omit if you cannot handle dairy
- 2-3 Tablespoons Coconut Flour
- A Pinch of Allspice
- Thyme, Sage, Oregano, Salt, and Pepper to taste, i didn’t over spice it
Heat the coconut oil and butter over medium-medium high heat and add the onions. Let them cook just a little, and then add the mushrooms, balsamic, and coconut milk. Once the mushrooms simmer for a while and cook down, add the chicken and seasonings. Simmer until the chicken is mostly cooked through. Add the coconut flour, and continue simmering until the chicken is finished cooking.
The crock pot wins again! I swear I ate this for days and didn’t get sick of it. Now ideally you would use grass-fed short ribs (Try US Wellness Meats!) but I happened to buy a big ol’ value pack from BJs this time. Short ribs are awesome, but you HAVE to cook them slow. I’ve never had any luck cooking them any other way, they always come out tough and gross, but in the slow cooker they are DIVINE. By the end they are falling off the bone and tender, and I cannot think of a more lovely way to be greeted coming in from work.
As for prep, there isn’t much. I threw the onions on the bottom, packed in the short-ribs, and threw the garlic in between. Then I piled the rest of the veggies on top, added any liquid, and cooked on low for 8-10 hours. Super simple and tasty! Be sure to go heavy on the fresh herbs and garlic!
- 4-5 Lbs Short Ribs
- 1/4 Cup Vegetable Broth
- 1/8 Cup Coconut Aminos
- 4-5 Tops/Bunches Fresh Basil
- 6 cocktail tomatoes – Halved
- 6 – 7 small Baby Bella mushrooms
- 2 small vidalia onions
- 6+ Cloves Garlic
- 1/2 Cup Celery Hearts – Chopped
- Salt, Pepper, Smoked Paprika
Here is just a simple but fun way to jazz up some flounder. I made a big batch of this so I had leftovers, since flounder can be pretty light. The shredded coconut adds some good fat to the mix, which will help keep you full longer….and really, who doesn’t like the combination of coconut and pineapple!
- flounder Filets, thawed or fresh
- Shredded coconut
- Frozen, trader joes, pineapple chunks
- Lime Juice
- cayenne Pepper
- Arrange fish in a glass pan lined with foil.
- Sprinkle shredded coconut generously over the fish
- Sprinkle pieces of pineapple around pan
- Drizzle with lime juice and sprinkle lightly with cayenne pepper
- Bake in the oven, preheated to 400 degrees, until fish is opaque, flakes easy, and coconut starts to turn toasty golden brown.
Looking for something fun, fancy, and easy to impress dinner guests (or family members) with? Try these stuffed chicken breasts. They come together surprisingly easily, are grain and dairy free, and are wrapped in bacon (‘Nuff Said). Mike’s brother (The picky sugar addicted one) was over and he thought they were pretty awesome, so if that isn’t seal of approval I don’t know what is. I used Applegate’s Sunday Bacon for a couple of them, and since Mike stays away from pork, I used their Turkey Bacon for the others. Note, If you are on the WLC, Applegate bacon DOES contain a small amount of cane sugar, so it’s not compliant, HOWEVER you can get sugar-free Pork or Beef bacon from US Wellness Meats that is amazing, and very very WLC compliant! This was the first time I ever butterflied and pounded chicken breasts for a recipe so I was pretty psyched how good they came out.
This recipe is for 6 chicken breasts.
- 1/3 cup Macadamia Nut Ricotta
- 1/8 cup walnuts
- 1 apple
- 1/2 jalapeno seeded and rinsed
- 2-3 tbsp coconut milk
- 1 tbsp lemon juice
- 2-3 cups greens (spinach/baby chard)
- In a food processor, combine all the ingredients for the filling until they are chopped and mixed well.
- Butterfly and pound your chicken breasts and arrange in a glass baking pan
- spoon in 2-4 tablespoons of filling, depending on the size of the chicken breast, and fold over
- Wrap with 2-3 slices of bacon
- Bake 400 for 30-40 minutes until bacon is browned and chicken reaches an internal temperature of 160-165 degrees
I’m usually not one to include “filler” in my burgers or meatballs. Usually, other than onions or garlic, my burgers consist of meat, and spices….with usually an egg for binding. Mike is trying to cut out eggs (He suspects they may be bothering him) so I wanted to experiment by adding some veggies into my burgers to replace the egg. These big burgers are still very big and meaty, and since the sweet potato is a good carbohydrate, it’s almost like the bun is part of the burger! You can experiment with other veggies, just be sure to chop them with the food processor into very very small pieces. They are super quick and easy to make, and easy to tie-in or pair with a variety of side dishes.
- 1 Sweet Potato, peeled
- 1 Portabello Mushroom
- 1/4 Onion
- 2 or 3 stalks celery
- 5 Cloves Garlic
- 3 lbs Bison Meat
- 2 Tbsp Olive Oil
- 1-2 Tbsp Coconut Aminos
- Salt, Pepper, Thyme
- In a food processor, combine all the veggies and blend until finely minced.
- Add to a bowl along with the meat, olive oil, and aminos, and combine thoroughly.
- Form into patties and grill to desired done-ness.
Shown here served with my Butternut Squash and Root Celebration
Sometime’s the super quick things are the best. Sometime’s a simple mixture, causes a magical explosion of goodness in your mouth, and you can’t help but wonder “Really? It was THAT easy?” – I made this on a lazy whim. It was seriously a mixture of me not wanting to cook, and rummaging through the freezer and refrigerator, trying to find enough ingredients to make something healthy, hearty, and sustaining with the possibility of leftovers. This is what I came up with, and it turned out awesome. The mixture of beef and chicken really added something, and I think if it was either one or the other, it wouldn’t have the same magic.
- 2 tablespoons coconut oil
- 1 lb ground beef
- 6 boneless chicken thigh filets, about 2 lbs, cut into chunks.
- 2 cups shiitake mushrooms, sliced
- 1 cup baby bella mushrooms, sliced
- 1 package, or 3-4 cups chopped rainbow swiss chard
- 2 tablespoons ground ginger (a generous amount, doesn’t have to be exact)
- 1/8 cup coconut aminos (or a couple of good, generous shakes)
- a few good shakes of allspice
Melt the coconut oil in a pan over medium heat. Add all the ingredients except for the chard and cover. Stir occasionally to break up the ground beef and disperse the chicken. Once the meat is about 75% cooked, add the chard and cover. Once it wilts and cooks down, stir to combine. Once the meat and chicken is cooked through, remove from heat and serve.
Here’s a nice and easy fish recipe. It can all be thrown into the same pan, and the lemon slices and onion help season everything From the top down. Be careful not to overcook the fish, but keeping the pan covered helps keep the moisture in.
2-4 Filets of Sole
1 Onion, cut into rings
1/2 bag Trader Joe’s Artichoke Hearts
1/2 lemon, sliced
1/2 lemon, squeezed
Basil, oregano, thyme, salt, pepper
Slice half a lemon into round slices, do the same with an onion
In a glass pan, arrange your fish filets and season
Top with artichoke hearts, then add a layer of onion, and then the lemon slices
Add a little more seasoning as well as squeezing the juice from the remaining lemon half over the dish
Bake covered at 375-400 until the fish is flakey