Friday, 18 November 2016 00:14

Thai Chicken Stir Fry

Written by Dr. Donahue

Total Time: 20 minutesServes: 4

2 tablespoons coconut oil
1 cup snow peas
1 red pepper, sliced
½ cup sliced mushrooms
½ cup chopped purple cabbage
½ cup chopped green cabbage

Saturday, 15 October 2016 14:58

Mashed Cauliflower

Written by

2 heads cauliflower, washed and cut into large pieces

2 tablespoons olive oil
or butter

½ teaspoon celtic sea salt

Steam the cauliflower pieces until very tender

5. Puree cauliflower in a food processor

6. , add in olive oil and salt

7. Reheat in a casserole dish in the oven at 350° for 20 minutes


Saturday, 15 October 2016 14:47

Broccoli, Chicken, and Almond Sauté Recipe

Written by

Prep time: 10 minutes Cook time: 20 minute

1/2 lb to 3/4 lb boneless skinless chicken breasts
Kosher salt
Olive oil
Your favorite spice rub for grilling (optional)
1 lb broccoli florets
1/4 teaspoon chile flakes (more to taste)
1/3 to 1/2 cup toasted almonds, roughly chopped
1 teaspoon dark sesame oil
Freshly ground black pepper

1 Put a 2 quart pot of salted water (about 1 Tbsp of salt) on to boil. While the water is heating, start the chicken cooking in the next step.
2 Place the chicken breasts in a bowl and sprinkle seasoning on all sides. Use at a minimum some salt. Or if you have a favorite spice rub, you can use that too. Heat a grill pan, or prepare a grill, for high, direct heat. (If you don't have a grill pan or grill, use a cast iron skillet, and only season the chicken with salt.) Rub some olive oil all over the chicken breasts. Grill the breasts for a few minutes on each side to get some nice char marks, then lower the temperature to low and leave on the grill until the breasts are just almost cooked through. They'll cook a little longer in the sauté pan, so they can still be a little pink in the middle at this point. Remove from pan or grill, set aside for a minute, then thinly slice.
3 Once the chicken has cooked and the water is boiling, add the broccoli florets to the salted boiling water. Allow the water to come back to a boil, and once boiling again, let cook for about 1 minute. Drain.
4 Heat a tablespoon of olive oil in a large sauté pan on high heat. Add the red chili flakes. Once the red chili flakes are sizzling, add the broccoli florets, sliced grilled chicken, and toasted almonds. Drizzle dark sesame oil over the broccoli and chicken, sprinkle with salt and freshly ground black pepper to taste. Toss and cook until all of the chicken pieces are no longer at all pink in the center, a minute or two.
Serve immediately.

Recipe from www.simplyrecipes.com

Saturday, 15 October 2016 14:33

Balsamic Roasted Turkey With Apple Stuffing

Written by


• 1 turkey (10-15 pounds)
• ½ cup grapeseed oil or olive oil
• ½ cup balsamic vinegar
• 1 tablespoon celtic sea salt

Thursday, 06 October 2016 22:42

Turkey Roast with Pear Chutney

Written by

Pear Chutney:
1 tbsp extra-virgin olive oil,
1/2 red onion, chopped
3 pears, chopped,
1/2 cup golden raisins
1 tbsp raw honey
1 tbsp apple cider vinegar
1/4 tsp Himalayan sea salt, more to taste

Thursday, 06 October 2016 22:37

Orange Ginger Chicken

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• 1 whole chicken (2-3 pounds)
• 1 teaspoon orange zest
• 1 cup orange juice
• 2 tablespoons agave nectar or honey
• 1 tablespoon ume plum vinegar
• 2 tablespoons orange jam

Thursday, 06 October 2016 22:23

Loaded Turkey Meatballs

Written by

Prep Time: 8 min Cook Time: 20 min
Total Time: 28 min

1 lb. organic extra lean ground turkey
1/4 small onion, finely chopped
1 cup handful of frozen spinach (defrosted, drained, squeezed to
remove excess water)
1 egg
1/2 tsp red pepper flakes (more if you like a little kick!)
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 tsp oregano
1/2 tsp basil
1 tsp Italian seasoning
Himalayan sea salt and freshly ground pepper, to taste

1. Preheat oven to 350
2. Line a baking sheet and grease lightly
3. In a bowl combine all ingredients and mix well
4. Roll into balls and bake on 350 for about 15-20 minutes, or until fully cooked through
5. Serve with sauce of choice!

Notes: Can sub ground chicken, too!

Recipe from: www.lexiescleankitchen.com

Thursday, 06 October 2016 22:19

Cod Piccata

Written by

• 1½ pounds cod
• ½ cup blanched almond flour (not almond meal)
• ½ teaspoon celtic sea salt
• ½ teaspoon all purpose chef's shake
• 5 tablespoons olive oil
• 5 tablespoons grapeseed oil or butter
• 1 cup chicken stock

Thursday, 06 October 2016 21:35

Turkey Chili

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• Leftover turkey meat, white and/or dark
• 4-6 roasted poblano chili peppers
• 2 quarts chicken stock (vegetable stock will work too)
• 2 medium onions, diced
• 3 carrots, diced

Thursday, 06 October 2016 21:17

Paleo Shepherd's Pie

Written by


• 2 tablespoons olive oil
• 1 large onion, diced
• 1 pound turkey or pork bacon, cut into ½-inch slices
• 2 cups diced carrots 2 cups diced celery
• 1 pound organic grass fed ground beef
• ½ teaspoon celtic sea salt

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