Indian Butter Chicken


Indian Butter chicken

serves 6

1 Tbs coconut oil

1/2 onion, diced

4 cloves garlic, minced

1 tsp minced ginger

1.5 lbs chicken, cut into bite sized pieces

2 cups tomato sauce puree

1 head cauliflower, chopped or 1 bag frozen spinach, or vegetable of choice

1 tsp coriander

1 tsp garam marsala

1 tsp paprika

1 tsp salt

1 tsp tumeric

1/4 tsp black pepper

1/4 tsp cumin

1/8 tsp cayenne pepper

1/2 cup coconut milk

cilantro, for garnish


Sautee onion, chicken, garlic, ginger in coconut oil for 5 minutes. Add the rest of the ingredients besides coconut milk. Cook in instant pot for 8 minutes and let it naturally release. Or bring to a boil, turn to low, cover and cook for 30 minutes. Stir in coconut milk at the end.

Serve over rice or cauliflower rice and garnish with cilantro.



Carrot Apple Ginger Soup with Toasted Almonds


Carrot Apple Ginger Soup

1 Tbs coconut oil

1 small onion, chopped

4 cloves garlic, minced

2 Tbs fresh grated ginger (or 1 Tbs if you don’t like much kick)

1 large apple or two small, cored and cut up

5 cups peeled carrots

4 cups broth

1/4 tsp salt, plus more to taste (especially if using homemade or reduced sodium broth

pinch pepper

1/2 cup sliced almonds

Place coconut oil, onion, garlic, ginger, and carrots in large stock pot and sauté for 10 minutes. Add apples and sauté for 2 more. Add stock and salt and bring to a boil. Turn down and cook for 20 minutes.

While soup is cooking, place almonds in a cast iron pan or stainless steel pan and cook on medium for 5-10 minutes, until lightly browned and toasted.

Use an immersion blender to puree soup.

Serve soup with almonds sprinkled on top.

Serve with a dollop of hummus, yogurt, or sour cream on top also if you’d like. Also great with crumbled bacon on top, but what isn’t?

Thai Chicken/Turkey Stew


Thai chicken/turkey stew

serves 8

2 lbs chicken or turkey (I like thighs, but breasts are easier because you don’t have to pick it)

1/2 onion, chopped

4 cloves garlic, minced

2 cups tomato sauce puree

2 Tbs Thai curry paste

2 Tbs coconut aminos

2 Tbs fish sauce

1 lime, zest and juice

1 inch piece ginger, grated or 3/4 tsp dry ginger

1 bunch kale, chopped

1/2 head cauliflower, chopped or 1 bag frozen cauliflower

1/2 to 1 tsp salt, to taste

Cilantro, for garnish

2 cups rice, cooked according to directions or cauliflower rice if paleo/whole 30


Put all ingredients in instant pot, dutch oven, or stock pot. If using frozen cauliflower, don’t add yet unless you like really really soft cauliflower. Cook in instant pot for 30 minutes on manual. Let naturally release. Take meat out and shred. Add meat back in and cauliflower if using frozen. Set lid back on and let sit for 5-10 minutes to allow cauliflower warm up.

If cooking in dutch oven or covered stock pot..bring all ingredients to a boil, cover, let cook for 1 hour. shred meat and add it back in with frozen cauliflower. Cook for another 5 minutes to defrost cauliflower.


Serve over cooked white or brown rice, preferably sprouted, or cauliflower rice. Its great to soak up the juices.

Inside Out Egg Rolls


Inside Out Egg Rolls

serves 6

1 head cabbage, thinly sliced

2 cups matchstick or shredded carrots

1/2 cup diced mushrooms (about 4 oz)

4 cloves garlic, diced or put through the garlic press

1/4 onion, diced

1/2 tsp grated ginger (about a 1 inch piece)

1.25 lbs shrimp, peeled and chopped into 1/2 inch pieces

3 Tbs soy sauce

1/4 cup coconut aminos

1 Tbs fish sauce

1 Tbs sesame oil

pinch Chinese five spice

green parts of green onion, for garnish

sesame seeds, for garnish

2 cups rice, cooked or cauliflower rice


Sautee cabbage through ginger in one Tbs of water just to make sure it doesn’t burn to the bottom of the wok. As it cooks, the vegetables will release more liquid. Cook for about 10 minutes until soft. Add the soy sauce, coconut aminos, fish sauce, sesame oil, and Chinese five spice. Add shrimp and cook for 5 more minutes until shrimp is pink throughout.

Serve over rice and garnish with green onion and sesame seeds.

Breakfast plantain carrot coffee cake


2 large ripe plantains

1.5 cups baby carrots

1 cup rolled oats

1/4 cup butter

5 large eggs

1 tsp apple cider vinegar

1 tsp vanilla extract or 1/4 tsp almond extract

1/2 tsp cinnamon

1/8 tsp nutmeg

Pinch cloves

1 tsp baking soda

1/3 cup raisins

1/3 cup chopped walnuts

Youll need a high speed blender like a vitamix or blendtec. Place all ingredients, besides last three, into high speed blender. Blend until smooth. Add baking soda and give another swirl. Fold in raisins and walnuts.

Bake in coconut oil greased 13 by 9 at 350 for 30-40 minutes.

serve warm or room temperature. I usually make it the night before, store in the refrigerator, and reheat the next morning for a quick breakfast.


Mediterranean chicken and cauliflower over rice


Mediterranean chicken and cauliflower over rice 

serves 4-6

1 lb chicken breasts, cut in half, or thighs

1 tsp olive or avocado oil

1 can artichokes, drained and chopped

1 can tomatoes, with juices

1 head cauliflower, chopped

1/2 bag frozen spinach

1 large lemon

5 cloves garlic, minced

1 tsp oregano

1 tsp basil

1/8 tsp salt


1.5 cups rice

1/3 cup feta cheese

olives (optional, I don’t like olives and don’t use them, but if you do they would work well with these flavors)

coat chicken in oregano, basil, salt, pepper, and garlic. Heat oil over medium high heat in Dutch oven or large skillet with a lid. Sear chicken on each side for 1-2 minutes. Add artichokes, tomatoes, cauliflower, and spinach. Slice lemon in half and squeeze most of the juice out. Slice remaining lemon rind and toss it in for flavor (make sure all seeds are removed).

Turn heat to medium low and cook with lid on for 15 minutes. Cook rice in rice cooker (or preferred method) while chicken is cooking. If using brown rice, start rice before starting chicken since it takes 40 minutes instead of 15 like white.

Remove lemon rinds from chicken. Plate rice then chicken and veggies then top with feta.




Spaghetti squash pizza bake


Spaghetti squash pizza bake

1 spaghetti squash

1 cup marinara sauce

1 tsp basil

1 lb loose Italian sausage

3 eggs

poke a few holes in spaghetti squash with a knife. Place in 13 x 9 and cook at 375 for an hour or until pierced easily with a fork.

cook sausage (if in links, remove casing so it can crumble and cook like ground beef does).

when squash is done, take it out and raise oven temperature to 400. Cut squash in half, remove seeds and scrape flesh out with a fork into the 13 by 9. Add beaten eggs, sauce, basil, and cooked sausage and combine well.

cook at 400 for 55 minutes.

Top with Parmesan cheese and serve with crusty sourdough bread and butter.