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.
I’ve been using a lot of bacon lately….I think I have a bacon problem. Not really, It’s just been in the house since I can get both Applegate Turkey Bacon and Applegate Sunday Bacon in three packs at BJ’s (They also have their hot dogs…. win!). Anyway, I’ve been experimenting with wrapping things in bacon, because I’m not used to having so much bacon in the house. Actually it’s calmed down a bit…but I was kind of getting crazy for a second. So, in that direction, I decided to wrap some chicken in bacon and make kabobs…because I like food on sticks. I think I was having flashbacks to my birthday at Luso’s and the rodizio, because there was definitely some bacon wrapped chicken, and it was amazing. Kabobs are some of the easiest, and most satisfying foods. I kept it simple and added earthy mushrooms, and the sweetness of apple. I also used chicken thighs instead of breasts, I like the richer buttery flavor they lend to the pairing.
- Chicken Thighs, Boneless/Skinless [Cut into chunks and marinated in coconut aminos, sage, cinnamon, allspice]
- Bacon (Turkey, Beef, or Pork…Pick your poison – US Wellness for WLC compliant bacon)
That’s it – Pretty easy as far as ingredients go. While you’re getting the mushrooms and apples ready, have your chicken cut up and marinating in a bowl. Then just halve or quarter your mushrooms, and cut your apples into fairly large chunks. Then, get ready to skewer things!!!
- Heat oven to 400 degrees
- Arrange kabobs in a glass pan. You can even probably arrange them horizontally, so that the skewers are resting on the sides. This will keep them up out of the drippings and help the bacon crisp more.
- Bake for 15 min then flip
- Bake for another 25 min, Then drop the temperature to 350 degrees and let cook another 10 min or so.
Before Cooking – I didn’t realize until after cooking that If I arranged them all sideways, they would have not only fit, but all have been suspended and not sitting in the pan… *sigh* passing my wisdom to you 😛
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 swear, cream based sauces look so gross in pictures….sorry! So I made this a few weeks ago, and it’s been lazily sitting in drafts because I was busy with the CrossFit Open, and things got busy and crazy. I was thinking to myself, how terrible I’ve been to you guys with lack of yummy things, so I’m finally buckling down and posting this! Hopefully with the seasons changing, the weather getting warmer, and new flavors and inspiration, I’ll start the creation process anew. Recently I’ve just been doing a lot of basic dishes, nothing I would really consider a “recipe” so I’ve been slow on here. Lightly seasoned chicken and vegetables, or simple burgers, who wants to see THAT! At the moment I have a few posts in drafts, so look for new content this week! I want to get a few health based posts up, one on squatting, and maybe I’ll do a few “Day Of Food” type posts in the coming months, not too sure. Anyway, this was a weird thrown together concoction, but it came out really yummy and is full of healthy fats and protein. It was one of those meals where Mike looked at me like I had 17 heads when I told him about what was in it, but when he ate it, he loved it like crazy. It’s REALLY rich and thick, so a little goes a long way. I should actually make it again….maybe I’ll add pineapple *Ponders*
- 7 oz Coconut Creme (coconut butter)
- 2-3 tbsp Coconut Oil
- 4 Chicken Breasts
- 1 cup Frozen Mixed Berries (cherries, blackberries, raspberries, blueberries)
- 2 Shallots
- 3 Cloves Garlic
- 1/2 Sweet Potato – chopped into small cubes
- 3-4 tablespoons coconut aminos
- A little Salt, pepper, thyme, basil, allspice
Heat the coconut oil in a pan and add the shallots, garlic, sweet potato, seasoning, and aminos and saute for a few minutes. Cut the chicken breast into cubes and add to the pan along with the coconut cream and berries. Stir and cook until the chicken is cooked through. The berries should have softened and combined with the coconut cream enough to turn it pinkish purple.
I served it with Curried Sweet Potato Fries. I just cut a sweet potato into wedges, and cooked them in a generous amount of coconut oil over medium-medium high heat, and seasoned with a mixture of
Coriander, turmeric, allspice, salt, cumin.
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.
I really love when I can throw a bunch of food things in a pan, pop them in the oven, and after an undetermined period of time, pop out something yummy. Chicken, specifically dark meat chicken, is really good for this. I also ring covering the pan essential, as it traps in moisture. The cauliflower was actually my favorite part of this dish, as it soaked up some of the chicken flavor, and was absolutely divine!
- Chicken thighs
- Chicken legs
- 1 onion
- 5 cloves garlic
- 6 oz water
- 1-2 tablespoons lemon juice
- 1/2 head cauliflower
- salt, pepper, paprika, a little cinnamon, clove, nutmeg (or any spices of your choice)
Arrange chicken in foil lined 9×17 inch glass pan. Preheat oven to 400 degrees. season chicken, and sprinkle the garlic over. arrange onions on top and cauliflower around the sides. pour lemon juice over and water. cover and bake for 60-90 minutes.
Sometime’s I go nuts in the kitchen, and conjure up crazy things, put weird things together, to create super tasty concoctions of sustenance. This is not one of those times. Don’t get me wrong, it’s insanely tasty and good, and so well liked by Mike, that I had to make it twice this week….but it’s one of the most simple dishes I’ve ever made. I’m totally OK with that. I’ve been trying to keep everything simple these last couple of weeks, working on time management and allowing myself more free time as part of an effort to work on mindfulness and stress management. Also looking at lowering my food budget, and trying to be more budget friendly. Sometime’s that means using things like canned olives, or canned sauce, or even frozen veggies once in a while. I still prefer everything in season and fresh, and all my meat pastured, grass-fed, or at least organic. But I am learning that you do what you can, and while that is optimal, and I do it when possible, using some Trader Joe’s frozen peppers and onions mix once to throw some veggies in a stir fry or omelette, is fine when that’s what you have! I digress, This is a super easy dish, and if you do happen to throw some peppers in, it probably would be very similar to chicken cacciatore. I like to serve it over cauliflower rice or some form of vegetable noodles (like spaghetti squash)
- 1 Tablespoon coconut oil or duck fat for sauteing
- 2 lb chicken thighs
- 1 jar Amy’s family style marinara
- 1 jar Trader Joes pitted green olives, drained
- 1 cup frozen peas
- 1 onion Chopped
- 5 cloves garlic, sliced
- Lots of dried basil, paprika,and oregano
- Red pepper flakes
- A few allspice berries
- bay leaf
Preparation is super simple. Heat the oil in a large pan over medium-medium high heat. Then add the onions and garlic. When they start to caramelize, add the chicken, sauce, olives, seasoning. Cover and saute for about 10 minutes. Stir in the peas and re-cover. Let simmer until the chicken thighs are cooked through.