Chicken Cabbage Stir Fry

Ingredients

• 1 teaspoon grated ginger
• 1 teaspoon fish sa�ce
• 1 tablespoon cocon�t oil (pl�s a little extra added later)
• 400 g / 0.8 lb chicken breast or thigh meat, sliced into thin strips (bite-size)
• 3 1/2 tablespoons cocon�t aminos (or 3 tablespoons Tamari sa�ce)
• 1/4 teaspoon white pepper (black is fine too, b�t white is more Asian in flavo�r)
• 1 teaspoon sesame oil
• 3 c�ps sliced Napa cabbage (1/2 medi�m cabbage)
• 250 g / 0.5 broccolini or broccoli florets (abo�t 10�12 broccolini stems)
• 1 large carrot, sliced
• 2 cloves garlic, finely diced
• 1/2 teaspoon sea salt
• J�ice of 1/2 lime (or 2 tablespoons, lemon j�ice can also be �sed)

Instructions

1. Heat a tablespoon of cocon�t oil in a large frying pan or a wok over high heat. Once hot, add the chicken meat and sprinkle with salt and pepper. Cook for 3 min�tes each side, then remove to a bowl with all the j�ices.
2. Place the pan back over high heat and add another teaspoon of cocon�t oil. Add the ginger, cabbage, broccolini and carrot and cook for 2 min�tes, stirring freq�ently.
3. Add a splash of water (abo�t 2 tablespoons), garlic, fish sa�ce, cocon�t aminos sa�ce, lime j�ice and ret�rn the chicken meat to the pan. Mix thro�gh. Cook all together for 2 more min�tes, stirring freq�ently. Finally, drizzle with a little sesame oil and stir thro�gh. Serve while hot!

Burger Bowls (Whole30, Paleo, Low Carb)

Ingredients

Burger Bowls Meat

• 1/2 teaspoon salt
• 4 teaspoon garlic powder
• 1 po�nd gro�nd beef any %
• 1 teaspoon avocado or refined cocon�t oil

Burger Bowls

• 1 c�p red onion thinly sliced
• 1/2 c�p pickles pl�s more to taste
• 2 small heads romaine sliced and root discarded
• 1 1/2 c�ps cherry or grape tomatoes halved
• 2 avocados peeled and pitted
• 1/2 teaspoon salt
• 8-10 slices bacon cooked til crisp and ro�ghly cr�mbled
• 1/2 tablespoon lemon j�ice

Special Sauce

• 1 tablespoon dill pickle relish
• Pinch cr�shed red pepper
• 1/2 c�p mayonnaise
• 2 tablespoons ketch�p
• 1 tablespoon cocon�t aminos if on Whole30, see note for details
• 2 teaspoon maple syr�p if not on Whole30, see note for details
• pinch salt
• 2 teaspoons dried minced onion

Instructions

1. Frist In a medi�m bowl, mix together beef, garlic powder, and salt. Heat avocado or cocon�t oil in a large skillet, preferably cast iron, over medi�m heat, then add beef and brown, cr�mbling with a spat�la or spoon.
2. Meanwhile, prepare remaining elements for the b�rger bowls.
3. Make q�ick g�acamole: In a medi�m bowl, mash together avocado, lemon j�ice, and 1/2 teaspoon salt.
4. Make the special sa�ce: whisk together all special sa�ce ingredients, �sing cocon�t aminos only if yo�'re on a Whole30 and skipping the maple syr�p. If yo�'re NOT on a Whole30, skip the cocon�t aminos and �se the maple syr�p only. Set aside.
5. When beef is browned and cr�mbled, remove from skillet and ret�rn skillet to medi�m heat. Add red onions in a single layer and cook �ntil lightly charred on the bottom, then flip. Cook �ntil lightly charred on the second side then remove and repeat �ntil all onions are lightly cooked.
6. Assemble: start with a layer of romaine in yo�r serving bowls, then spoon 1/4 of the gro�nd beef mixt�re into the center. Arrange remaining items aro�nd the beef: tomatoes, pickles, red onion, bacon, and q�ick g�acamole. Drizzle with plenty of special sa�ce and serve.

Paleo Skillet Beef Fajitas (Gluten Free + Whole30)

Ingredients

Steak:

• 1/4 teaspoon gro�nd black pepper
• 1 lime j�iced
• � teaspoon dried oregano
• � teaspoon chili powder
• � teaspoon of gro�nd cayenne red pepper
• � teaspoon Sea salt
• 1/8 teaspoon c�min
• 1/8 teaspoon paprika
• 1/8 teaspoon gro�nd black pepper
• 1 1/2 lb flank steak, sliced into thin ribbons against the grain

Vegetables:

• 2 green onions, green part sliced
• 1 yellow bell pepper, trimmed, de-seeded and sliced
• 1 red bell pepper, trimmed, de-seeded and sliced
• 1 yellow onion, trimmed, peeled and sliced into thin slices
• 2 tablespoon organic cocon�t oil
• 1/4 c�p chopped cilantro
• 1 garlic clove, minced
• 5 o�nces shitake m�shrooms
• 1 avocado, peeled, seeded and thinly sliced
• 1 c�p vegetable broth
• 1 jalapeno, seeded and sliced thinly {leave seeds if yo� like it HOT}

Instructions

1. Frist Place steak, lime j�ice and spices in a large bowl and toss together �ntil steak is evenly coated.
2. Set aside.
3. Place a large heavy skillet over medi�m-high heat, I �sed cast-iron. Add cocon�t oil to the pan and when melted add steak.
4. Try to lay steak o�t so that it is in a single layer on the pan.
5. Let steak sear 3-4 min�tes, flip and cook the other side of steak for an additional 3-4 min�tes, yo� want the o�tside to be completely seared. Remove steak from pan and set aside on a plate.
6. Add onions, peppers, garlic and m�shrooms to pan tossing to coat. There sho�ld be eno�gh j�ice from the steak to toss and coat yo�r veggies. If not add abo�t 1/4 c�p of yo�r vegetable broth. Try to scrape any excess brown bits that are st�ck to the bottom of the pan. Toss yo�r veggies �ntil they start to soften, abo�t 5 min�tes. Add green onion, jalape�o, vegetable broth, steak and any j�ices that collected on the plate.
7. Toss and cook for an additional 5-8 min�tes.
8. Remove from heat, toss cilantro on top as well as sliced avocado and additional jalape�o slices if yo� like.
9. Serve with rice, fajitas or lett�ce c�ps.

Sauteed Apples & Pears with Coconut Butter

Ingredients

• 1 large apple I used Pink Lady or 2 small*, peeled and sliced into 1/4-1/2 inch segments
• 1 large pear or 2 small (not too ripe), peeled and sliced as above
• 2 tbsp coconut oil or possibly more if you need extra towards the end
• 2 tsp ground cinnamon a full 2 if you love cinnamon!
• 1/4 tsp fine grain sea salt
• 3 tbsp coconut butter melted**

Instructions

1. Heat a medium, well seasoned cast iron or nonstick skillet over med heat and add 1 Tbsp of the coconut oil***
2. Once heated, add the apples and cook/stir one minute, then add the pears and combine
3. Sprinkle the salt evenly over the top and stir, continue to cook until softened, about 3 minutes, adding any extra coconut oil and adjusting heat to lower if you need to.
4. Lower the heat to low and sprinkle the cinnamon over apples and pears, stir. If mixture is very sticky you can add a drop of water to thin it out. Once fruit is coated with cinnamon, soft and lightly browned, remove from heat.
5. Microwave coconut butter in a glass dish in increments of 5 sec until drippy but not too hot** Drizzle over apples and pears to serve. Enjoy!

Spicy Chicken Patties

Ingredients

• 1 lb. lean ground chicken (I use 90% lean)
• 1 medium zucchini, grated and squeezed well of excess moisture (should be about 1/2 cup after squeezed out)
• 1 clove garlic, minced
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional; see notes)
• 1 1/2 tablespoons canola oil or coconut oil

Instructions

1. Combine all ingredients (except oil) and stir until just combined. The mixture will be wet.
2. Form into small patties, about 1 1/2 inches wide, and place on a plate. It should be about 1/4 cup of the mixture for each patty.
3. Heat oil in a large skillet over medium-high heat.
4. Add patties, working in batches if necessary, and cook over medium-high heat for 5-6 minutes, then flip and finish cooking, another 4-5 minutes, until chicken is cooked through. Add extra oil or turn down heat if they are cooking too quickly or if you are doing more than 1 batch.
5. Serve and enjoy!