Tag Archives: chicken

Basil Walnut Pesto (pine nut and dairy-free)

23 Jun
Pesto!

Pesto!

Basil. Honestly, what’s not to love? Now is the perfect time to enjoy this beautifully blooming herb. I love it chopped fresh on sautéed vegetable salads and I love it in pesto. Since I’m allergic to pine nuts and dairy gives me a less-than-desired pubescent complexion, I opt for my own rendition–skipping the dairy, lessening the oil (most pestos are too oily for my taste) and adding in walnuts. Enjoy it drizzled on fresh vegetables, in place of salad dressing and topped on grilled chicken or scrambled eggs.

 

Ingredients:

1 cup walnut pieces

1/4 tsp garlic powder or 3 cloves finely minced

1/2 tsp sea salt

3 1/2 cups fresh basil

1/4 cup extra-virgin olive oil

1/2 lemon, juiced

 

Directions:

1. Place walnuts, garlic, sea salt and 1/2 of the olive oil in a food processor. Blend until smooth.

2. Add basil, the rest of the olive oil and lemon juice to the walnut mixture. Blend until smooth. Add more olive oil, salt and garlic powder if you need to reach your desired taste and consistency.

 

For more ways to eat healthfully and deliciously, visit my recipe page.

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Orange Ginger Chicken

20 Jan

This Asian delight satisfies taste buds minus the salty, bloated feeling from the rice and soy sauce. Plus, it is packed full of fiber, vitamins and minerals from all of the veggies and it is soy-free, dairy-free, grain-free and low glycemic. Flavor-free? Why of course not, Silly!

 

IMG_1880Ingredients for Chicken:

2 lbs  chicken breast

1/3 cup coconut aminos

1/8 cup apple cider vinegar

zest of one orange

1 orange, juiced (about 1/4 cup)

3 garlic cloves, minced

3 tsp fresh ginger (or 1 1/2 tsp ground)

3/4 tsp sea salt

1 tsp red pepper flakes

30 turns black pepper

1 tsp olive oil

1/4 cup frozen peas

2 red bell peppers, diced

sea salt to taste

broccoli or cabbage slaw

cashew pieces to garnish

2 green onions, chopped, to garnish

 

IMG_1874

Cauli-rice

Ingredients for Cauli-rice:

2 cloves minced garlic

1 tsp olive oil

1 head cauliflower, cut into florets

1 green onion, chopped

sea salt to taste

 

1. Pre-heat oven to 325°. (This can also be cooked in a slow cooker). Place chicken in the dutch oven (or slow cooker).

2. In a separate bowl, mix coconut aminos, apple cider vinegar, orange juice, orange zest, garlic, ginger, sea salt, red pepper flakes and black pepper. Pour over chicken.

3. Bake for 2 hours (or 4-5 hrs in the slow cooker). About 20 minutes before chicken is finished cooking, place cauliflower florets in food processor and pulse into rice-sized pieces. Place garlic and olive oil in saute pan and saute for 1 minute. Add cauliflower, green onion and 1/4 cup water to pan and steam for 5-7 minutes until cooked. Salt to taste and set aside.

4. When chicken is finished, add bell peppers and peas (or remove from slow cooker and place in large saute pan) and cook until liquid is reduced and peppers are soft.

5. Serve chicken over cauli-rice, slaw and garnish with cashew pieces, chopped green onions and a dash of coconut aminos.

 

Serves 6

 

Recipe courtesy of Stephanie Bell

 

 

 

 

Slow Cooker Sage Apple Chicken

2 Dec

IMG_1787The picture doesn’t give this Fall dish justice, but the apples and cinnamon add a subtle warmth and sweetness to the chicken. Best eaten with a side of roasted asparagus and in your coziest pajamas.

Ingredients:

2 lbs chicken breast

2 fuji apples cored and sliced

1 sweet onion, coarsely chopped

6 garlic cloves, minced

olive oil

black pepper to taste

1 tsp sea salt

1/2 cup chicken broth

2 tsp cinnamon

1/2 tsp cloves

1 Tbsp fresh sage, chopped

Directions:

1. Preheat oven to 300° if using a Dutch Oven.

2. Place olive oil and chicken in saute pan or Dutch Oven. Lightly season with black pepper and sea salt. Brown the chicken on both sides to lock in the juices.

3. In mixing bowl, mix chicken broth, sea salt, cinnamon and cloves.

4. If chicken is already in the Dutch Oven, place apples, onion, garlic and sage over chicken. Pour broth on top. If using a slow cooker, place apples, onion, garlic and sage on the bottom, place the chicken on top and then pour the broth.

5. Cook on low heat for 6-8 hrs in the slow cooker or bake for 2 hours in the Dutch Oven.

6. Remove chicken and 1/2 of the apples and onions. Use an immersion blender and make a sauce out of the remaining broth, onions and apples if you’d like.

Serves 4-6

Recipe courtesy of Stephanie Bell

Pulled Chicken Taco Salad

28 Oct

IMG_1779Anything I can top with guacamole makes me happy. Use this pulled chicken recipe in chicken chili, over spaghetti squash or in butter leaf lettuce for tacos or collard greens for a spicy wrap.

 

Ingredients:

2 lbs boneless, skinless antibiotic and hormone-free chicken breasts

3 cups salsa (I like Whole Foods 360 Hot Salsa or Green Mountain Gringo Hot Salsa)

4 garlic cloves, minced

1 red onion, thinly sliced

3 Tbsp fresh cilantro, chopped

1 Tbsp chili powder

2 tsp coriander

1 tsp cinnamon

1/4 tsp sea salt

1/4 tsp cayenne pepper

20 turns of cracked black pepper

Toppings: black olives, guacamole, sliced avocado, pico de gallo, cashew cheese, or broccoli slaw

salad greens (arugula is a nice choice for an extra peppery kick)

3 red bell peppers, sliced

 

Directions:

1. Preheat oven to 325°. Place chicken in a Dutch Oven. In a bowl, mix the salsa, garlic, red onion, cilantro, chili powder, coriander, cinnamon, sea salt, cayenne pepper and black pepper and place it on top of the chicken. (You can also make this in a slow cooker on low heat and cook for 6-8 hrs). Bake for 90 minutes.

2. Take out Dutch Oven, remove chicken, place on plate and shred with two forks. Place shredded chicken back in the Dutch Oven and bake an additional 45 minutes. (If using a slow cooker, place back in for another hour on low).

3. Serve on salad greens, bell pepper strips and use toppings such as broccoli slaw, black olives, guacamole, pico de gallo, cashew cheese or sliced avocado.

 

Serves 7-8

 

Recipe courtesy of Stephanie Bell