grapefruit glazed chicken breasts over creamy butternut squash puree

the flavor of this dish is out of this world. i have been craving grapefruit like crazy lately so this hit the spot! 
i served it over a puree of cooked butternut squash blended with coconut butter, cardamom, cinnamon, sea salt + pepper and a bed of arugula sprouts. it would also be delicious with a cooked grain or raw salad!
grapefruit is a unique fruit that helps speed up liver detoxification and improves your body's conversion of stress hormones. if you like the tartness of it, add less honey.

for the glaze:
1/2 c local honey or organic brown rice syrup
zest from 2 large grapefruit
juice from 3 large grapefruit
1 T acv
2 t dijon mustard
1/2 t sea salt
1/4 t pepper

-add all ingredients to a pot and whisk well while heating to a gentle simmer. let it simmer for 10-20 minutes until reduced a bit, then set in fridge to cool & thicken.

chicken:
-preheat oven to 375F.
-place 6-8 large organic chicken breasts in a large casserole dish. drizzle with melted ghee and evenly sprinkle with sea salt, pepper, smoked paprika, and herbs de provence (or your favorite poultry herbs).
-pour 1/4 of the glaze evenly over chicken and place in the oven for 30 minutes. once done, remove chicken and pour over 1/2 of the leftover glaze. bake another 10 minutes, pour the rest of the glaze on and bake until internal temp reaches 165F. remove from oven, cool 10 minutes and serve!

moist, grainless, ginger sweet potato turmeric muffins

-preheat oven to 350F.

ingredients:

2/3 c baked sweet potato flesh
zest of 1 large orange
1/2 c melted ghee
3 organic eggs
3 droppers of stevia
1 T melted coconut oil
1 t vanilla extract
1 T acv
1 T turmeric
1 T ginger
1/2 t sea salt
pinch of black pepper

-add all ingredients to a food processor and run until smooth and mixed well. then add in:

1/3 c coconut flour
1/3 c almond flour
1/2 t baking powder

-mix well. spoon into lined muffin tins and bake for 35-50 min until tops are golden and it passes the toothpick test! 
-enjoy warm with a bit of raw honey or homemade nut butter.

thai coconut mango chicken soup

ingredients:
2 organic chicken breasts, cubed
3 c organic homemade bone broth
1 can organic bpa free full fat coconut milk
1-2 T freshly grated ginger
5-10 drops lemongrass essential oil
1 c sliced mushrooms
1 large carrot, sliced
1 small red onion, sliced
juice from 1 large lime
2 T fish sauce
5 drops stevia

fresh mango, basil, cilantro, green onion + lime for garnish

-in a sauce pan on medium-high heat add broth, coconut milk, ginger and lemongrass oil. bring to a boil, then reduce heat and add all other ingredients. cook until chicken is opaque and carrots are soft. taste for seasoning.
-serve with fresh garnish ingredients. enjoy!

probiotic black sesame-cardamom coconut pudding

a mix between pudding, panna cotta, and coconut yogurt. whatever it is, it's delicious, easy, and filled with warming spices, healthy fats + proteins and all the good gut bugs.

-gently warm one can organic bpa free full-fat coconut milk in a pot on stove. whisk in a couple drops of stevia (to taste), and a pinch of cardamom, ginger, nutmeg, cinnamon, sea salt (all also, to taste).
-once warm, add to a high speed blender with 1 T organic gelatin powder + 1-2 T black tahini (or fav nut butter) and blend until smooth. 
-let it cool to room temp and mix in 2 opened capsules of probiotics. pour into small glass jars (i added my date fudge to the bottom of a few of them-mmmm!) and cover with a lid. leave on counter overnight to let the bugs grow (optional), then refrigerate until chilled and firm(ish).
-enjoy with fresh fruit + nuts, seeds, whatever sounds delicious!

note: this is also an awesome recipe to throw some of your adaptogens/medicinal mushroom powders in! i love adding reishi when i make this.

keto 'wild rice' with mushrooms, roasted squash & herbed chicken (grainless)

this wild rice (minus the rice) is so creamy, slightly crunchy and every bit as flavorful as you would ever want it to be. plus, it comes together in a few short minutes.

hemp seeds are high in protein and good fats that will energize and sustain you for hours. 

so if you are attempting to eat keto, or just avoiding grains, this is a great, satisfying dish. and a little goes a long way.

for the rice:

1 c hemp seeds

2 T ghee or coconut oil

1 c sliced mushrooms

1/4 c chopped raw almonds

1/2 c bone broth

1 t garlic powder

1 t dried parsley

s + p to taste

-in a medium pan, add ghee and heat until bubbling. then add mushrooms and almonds and cook a few minutes until mushrooms are soft. add all other ingredients and mix well. bring to a boil, then simmer until liquid is absorbed.

i served mine with roasted butternut squash and chicken breasts rubbed with herbs and roasted until done. it was delicious! this rice dish would also go lovely with fish or steamed greens.

easiest coconut oil mayo

blend it up in just a few minutes. use it to dress, dunk, & spread on just about anything!

ingredients:
3 organic (local) egg yolks at room temp
1 t mustard
11/2 t fresh lemon juice
2 T acv
3/4 c coconut oil, gently melted
pinch of s + p

-add all but the oil to a blender and blend on lowest speed to incorporate. while blending, very slowly drizzle in melted oil and continue to run for about a minute. pour it into a glass jar and seal tightly with a lid. let it sit on counter overnight and refrigerate in the morning.

thick chocolate custard tart with shortbread crust (vegan, nut & refined sugar-free)

a new fav to add to the books! you can never have too many awesome go-to chocolate treat recipes. this one is extra fudgy, nut free, and super delicious. the filling also makes a great ice cream!

crust:
11/2 c shredded coconut (unsweetened)
8-10 soft large pitted dates
2 T sunflower seed butter
1 T coconut nectar
1 t vanilla extract

-add all ingredients to a food processor and run until it forms a dough. evenly press into the bottom and up sides of a tart dish or springform pan and set in freezer. 

cream:
1 can organic full fat coconut milk
2 T organic cacao powder
2 T organic arrowroot powder
1/2 c coconut nectar or date syrup
1/2 c chopped raw organic cacao paste
1 t vanilla

-add all ingredients except cacao paste to a medium pot and bring to a light simmer, whisking continuously for 4-5 minutes until slightly thickened. add cacao paste and keep stirring for another 5 or so minutes until it turns into a custard-like consistency. pour into crust and set in freezer for 3 hours, then store in fridge.
-top with fresh berries, slice and serve!