All Recipes

Ingredients

2 cups jasmine rice
1 Tbls coconut oil
Pinch or two of salt
1 can (13-15oZ) coconut milk
1 ½ cups chicken broth (approx.)
1 cup cilantro - chopped
¼ cup roasted pine nuts

Instructions

In saucepan on medium heat, melt coconut oil. Add rice and stir, coating rice with oil. Add salt and stir. Turn heat down. Pour coconut milk into 4 cup measuring container and add enough chicken broth to measure 3 ½ cups. Pour into rice. Stir to incorporate liquid into rice. Raise heat to just boil. Put lid on saucepan and turn down heat to simmer. Toast Pine nuts for 2mins 15 seconds for perfect brown-ness Mix in cilantro and pine nuts and serve!

Wet Rub:

2 tablespoons olive oil
            1 teaspoon chili powder
            1/4 teaspoon cayenne pepper
            1 teaspoon paprika
            1 teaspoon garlic powder
            1 pound boneless skinless chicken breast
            

Pico De Gallo:

1 small red onion diced
            3 small-medium ripe tomatos diced
            2 tablespoons cilantro roughly chopped
            1 small jalapeño diced (remove seeds for less spice or omit)
            1 lime juiced
            

Sautéed Peppers and Onions:

1 tablespoon Oil of choice
            1 bell pepper sliced
            1 onion sliced
            

Mexican Cauliflower Rice: (see post for regular Mexican rice recipe)

1 12- ounce bag cauliflower rice or one head cauliflower
            1/2 teaspoon onion powder
            1/2 teaspoon garlic powder more to taste
            1/2 teaspoon sea salt more to taste
            1/2 teaspoon black pepper more to taste
            1 tablespoon tomato paste
            1/2 teaspoon cumin
            1 teaspoon paprika
            1/4 teaspoon cayenne powder
            Scallions sliced for garnish
            

Chipotle Crema:

1/3 cup mayo
            1 teaspoon chili powder
            1 teaspoon garlic powder
            1 teaspoon onion powder
            1/2 teaspoon paprika
            1/4 teaspoon ground cumin
            1/2 teaspoon sea Salt
            1/2 teaspoon pepper
            1 lime squeezed more to taste
            

Additional Topping Ideas:

Avocado
            Cilantro
            Black Beans
            Scallions
            Shredded Cheese
            Fresh Lime
            

Instructions

Pat chicken dry and season generously with salt and pepper. Place chicken in a bowl and add the rest of the wet rub ingredients. Mix until chicken is well coated in the spice rub.
            Grill chicken for about 5-6 minutes on each side, or until chicken is opaque and fully cooked through. If using a grill pan, cover the pan during the cooking process to make sure the chicken cooks through.
            While chicken is on the grill, prepare the cauliflower rice. Heat a medium skillet with 1 tablespoon olive oil. Add in cauliflower rice and the rest of the ingredients and sautè for 5-8 minutes, until the cauliflower is cooked through. Take off heat and set aside. Taste and adjust seasoning as needed.
            Once chicken is cooked through (reads 165ºF on a meat thermometer), let cool, dice or slice, and set aside until ready to eat.
            In a separate medium skillet, heat olive oil. Add in sliced onions and peppers. Sautè over medium heat until onions begin to caramelize and peppers soften, about 8-10 minutes. Take off heat and set aside.
            Add pico de gallo ingredients to a medium mixing bowl and stir until well combined. Set aside until ready to eat.
            Add chipotle crema ingredients to a small mixing bowl and whisk until well combined.
            Assemble bowls: Place cauliflower rice or rice on the bottom, top with grilled chicken, sauteèd onions and peppers, black beans if adding, pico de gallo, scallions, and a drizzle of chipotle crema.
            Storing: A fully assembled chipotle chicken burrito bowl can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm on the stove on low or in the microwave until heated through.
            If you're storing the burrito bowl components separately, the instructions will vary. See above in the post for details!
            

Notes

Meal Prep: Prep all of the ingredients the day before, and then simple assemble the bowl when ready to eat.
            Omit beans and cheese for whole30.
            Pat the chicken dry. Patting the chicken gets rid of any excess moisture that can compromise its final texture.
            Grill vs. grill pan. You can totally use an outdoor grill to cook your chicken, but if you’re prepping your chicken indoors, a grill pan will work, too. If you do use a grill pan, make sure you cover the chicken while it cooks so that it cooks all the way through.
            No grill or grill pan? Try my baked chipotle chicken instead.
            Check the chicken temperature. To ensure that your chicken is cooked through, use a meat thermometer to check the internal temperature. It should be 165ºF.
            Let it rest. Once the chicken is cooked, give it a few minutes to rest before slicing into it to allow the juices and flavor time to settle.
            

Ingredients

1 pound Farmer Focus chicken breasts or chicken tenders
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
3 cloves fresh garlic minced or grated
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon dried ground turmeric
1/8 teaspoon paprika
Pinch black pepper
1 tablespoon fresh lemon juice about 1/2 lemon

Instructions

Cut the chicken into 1-inch pieces or strips and place in a large bag, bowl, or shallow baking dish. Set aside.
            Add olive oil, red wine vinegar, garlic, oregano, salt, turmeric, paprika, black pepper and lemon juice to a medium bowl and whisk until smooth.
            Pour the marinade over the chicken. Move the chicken around until well coated. Marinate for minimum 30 minutes or up to 6 hours 
            Remove the chicken from the marinade and weave or thread onto your skewer. If you are using wooden skewers, soak them in water for 20 minutes before adding the chicken!
            Preheat the grill or a grill pan to a medium-high heat. Brush the grill or grill pan with oil of choice to ensure the kabobs don’t stick.
             Grill the chicken until fully cooked and no pink remains, about 10 minutes, turning the skewers at 5 minutes.
            Remove from the grill and serve with our greek salad, rice, tzatziki sauce!
            

For Veggies and Chickpeas:

1 tablespoon oil
            1- 15 ounce can chickpeas drained and rinsed
            1 red bell pepper cored and sliced
            1 red onion cored and sliced
            ½ eggplant diced to 1 inch pieces
            1 tablespoon lemon juice
            1 teaspoon garlic powder
            1 teaspoon dried oregano
            ½ teaspoon salt
            ½ teaspoon pepper
            

For meatballs:

1 egg
            2 tablespoons almond flour
            1 teaspoon oregano
            ½ teaspoon salt
            ½ teaspoon pepper
            Zest from 1 lemon
            2 cloves garlic minced
            1/2 cup frozen chopped spinach squeeze out
            1/2 cup feta cheese plus more for garnish (optional)
            2 green onions
            1 lb. ground chicken white or dark meat
            parsley for garnish
            

Instructions

Preheat oven to 400ºF and lightly oil a 12″ x 18″ sheet pan.
            In a large bowl mix all of the ingredients for the veggies and chickpeas and toss to combine. Place the vegetable mixture on the sheet pan, spread out evenly and bake for 15 minutes.
            Meanwhile to the bowl add the egg, almond flour, oregano, salt, pepper, lemon zest and garlic and whisk until combined. Add in the spinach, feta, green onions and ground chicken and mix together.
            Take the sheet pan out of the oven at 15 minutes and move the veggies and chickpeas to each side to make space in the center for the meatballs.
            Using a small scoop (like a cookie scoop) portion meatballs onto the sheet pan (you want the meatballs to me on the small size, about 1” in diameter). Bake for an additional 10 minutes, or until the meatballs have cooked through to 165ºF.
            Garnish with fresh parsley and serve immediately, or portion in meal prep containers and cool completely before closing the lid.
            

1 pound flank steak cut into 1/4-inch thick pieces against the grain
            2 teaspoons arrowroot or tapioca flour
            2 tablespoons butter or avocado oil
            1/2 cup coconut aminos
            1/2 cup beef broth
            3 garlic cloves minced (divided)
            3 teaspoons ginger grated (divided)
            2 teaspoon sesame oil divided
            1 teaspoon fish sauce
            2 medjool dates pitted and finely chopped*
            

Sautéed Vegetables:

1 red bell pepper sliced
            1 green bell pepper sliced
            2 carrots cut into match sticks
            2 cups napa cabbage thickly sliced
            1 teaspoon rice wine vinegar
            1/2 teaspoon salt
            1/2 teaspoon black pepper
            

Garnishes:

1 bunch green onion for garnish
            1 teaspoon white sesame seed for garnish
            

Instructions

Toss flank steak with arrowroot powder.
            1 pound flank steak, 2 teaspoons arrowroot or tapioca flour
             Set Instant Pot to saute and when hot, add 2 tablespoons of oil.
            2 tablespoons butter or avocado oil
             Brown flank steak, in 2-3 batches.
            In separate bowl combine coconut aminos, beef broth,  2 teaspoons garlic, 2 teaspoons ginger,  1 teaspoon sesame oil, fish sauce, dates and pour over beef.
            1/2 cup coconut aminos, 1/2 cup beef broth, 3 garlic cloves, 3 teaspoons ginger, 2 teaspoon sesame oil, 1 teaspoon fish sauce, 2 medjool dates
             Set Instant Pot on manual high pressure for 12 minutes.
            While beef cooks heat a large skillet over high heat.
            Once hot, add oil  and then add 1 teaspoon garlic, 1 teaspoon ginger, peppers, carrots and cabbage. Sauté until vegetables are soft and fragrant 5-7 minutes.
            1 red bell pepper, 1 green bell pepper, 2 carrots, 2 cups
            Once soft, add 1 teaspoon sesame oil, rice wine vinegar and salt and pepper and remove to serving platter.
            1 teaspoon rice wine vinegar, 1/2 teaspoon salt, 1/2 teaspoon black pepper
            When beef is finished,  turn the knob to quick release.
            Top with optional garnish and serve with vegetables.
            1 teaspoon white sesame seed, 1 bunch green onion
            

Notes

*Can sub out 2 tablespoons of honey or coconut sugar if you don’t want to use dates. Dates make it Whole30-Compliant.
            Want your sauce even thicker? At the end, add a slurry: 1 tablespoon arrowroot flour and 1 tablespoon water. Whisk together then add to the pot after step 9. Mix and let thicken.
            When browning your meat, if it’s very thin, it may stick a little, that’s okay!
            

Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Or, you can freeze it for up to 3 months! Thaw in the fridge overnight. Then, reheat the beef and veggies in the microwave or in a skillet over medium heat.

Ingredients

2 eggs
Tabasco
Oil
Pork (SPAM, ham, bacon, sausage)
1 red pepper, diced
1 carrot, shredded or diced
1 zucchini, diced
green onions
2 cups rice
1 cup frozen peas

Instructions

Cook meat in pan, use oil if needed. Add veggies (not green onion) and cook until soft.

Add 2 cups rice (add oil if there isn’t excess in the pan - rice can be cold, preferably cooked with a 1 tbsp vinegar).

Let rice crisp up.

At this point you can add leftover chopped cabbage or kale or lettuce, anything you have lingering in the fridge.

Add about a fourth of a cup of soy sauce, stir to mix and cover pan to wilt additions.

Take off cover and stir in about a cup of frozen peas and a couple of green onions sliced thin and the sliced egg

Ingredients

The BBQ seasoning

6 tablespoons smoked paprika
6 tablespoons brown sugar
3 tablespoons kosher salt
2 tablespoons black pepper
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon mustard powder
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 teaspoon cayenne pepper

Pork Belly

2–3 pound slab pork belly
2 tablespoons bbq seasoning
1/2 cup orange juice
1/4 cup maple syrup
1/4 cup bourbon
1/4 cup brown sugar

Instructions

Soak wooden skewers in water for 30 minutes prior to using.
            Cut pork belly into 1 inch thick slices and roll into a pinwheel.
            Skewer each pork belly pinwheel so it looks like a lollipop. The skewer should go through the bottom and out of the top to hold everything together.
            Smoke pork belly pinwheels at 250°F for 3 hours or until the internal temperature reaches 175°F.
            Prepare the glaze in the mean time by combining orange juice, maple syrup, bourbon and brown sugar in a small pot on medium heat. Once to a boil, reduce heat to low and simmer for 30 minutes until sauce has thickened. (The glaze will thicken some as it cools. If needed to thicken further, whisk in 1 tablespoon of powdered sugar)
            Glaze pork belly pinwheels by brushing them on each one while they are on the smoker. Make sure you flip the pinwheels to get both sides and continue to brush on a few coats of the glaze for the last hour. Once the pork belly reaches 200°F internal remove from the heat, brush glaze one more time and serve.
            

Ingredients

12 tortillas see note
3 cups pulled pork
1 cup shredded cheddar cheese or pepper jack cheese

Instructions

Air Fryer:

Preheat Air Fryer to 400 degrees.
            In a bowl mix together shredded chicken, taco seasoning, and cheese.
            Warm tortillas up either in a hot cast-iron skillet or in the microwave until malleable. Place 1 tortilla down on a flat surface and fill it with about 1/4 cup of the chicken mixture off to the side. Roll up the tortilla tightly and place it, seam side down on the air fryer basket/air fryer sheet. Continue until all of the filling has been used up.
            Lightly oil the tops of the tortillas.
            Cook in batches for 6 minutes, flipping halfway though, until the tortillas are lightly crisp and the filling is melty.
            Serve taquitos as desired with optional garnishes of chopped lettuce, salsa, guacamole, cilantro, hot sauce, etc.!
            

Ingredients

240ml orange juice
120ml soy sauce
3 limes juiced
16 cloves garlic
1 tbsp cumin
1 tosp salt
2 tspn black pepper
2 tspn onion
3 dried ancho chiles
6 dried guajillo peppers
1, 7.5oz can chipotle's in adobo
40g honey or agave
25g avocado oil
1 bunch Cilantro
3+ lbs flank steak

Instructions

Combine and marinate overnite!

melt 1/2 stick butter in pan
3x cloves garlic sautee
add tsp worshicher sauce
add lemon juice from 1x lemon
chop head of parsley and add to pan