Broccoli Cashew Chicken


-2-4 Chicken breasts (cubed) 
-2 cups broccoli florets
-5 Garlic cloves or minced garlic
-1 chunk fresh ginger (ginger powder will work also)
-1/2 cup bone broth or organic beef stock
-1 cup cashews
-1/4 cup coconut aminos
-2 tbsp Ghee
-Stevia or Honey (optional for a little sweet tang)

1.) Add ghee to a pan over medium-high heat. Add the garlic and ginger, stirring occasionally for 1 minute.
2.) Add the chicken and season with sea salt, stirring occasionally for 3-4 minutes until there is no more pink in the chicken
3.) Add the cashews and broccoli, stirring occasionally for 1 minute.
4.) Add the bone broth, coconut aminos and stevia/honey, stirring occasionally for 9 minutes or until the sauce has slightly thickened, the broccoli is tender and chicken is cooked through.
5.) Remove from heat and allow to rest for a couple of minutes then serve immediately

Lemon Turmeric Chicken and Butternut Squash Noodles 


  • Diced or shredded chicken (this can be a great use for leftover chicken!) 

  • Spiralized butternut squash

  • 1/4 cup Sun-dried tomatoes

  • 1-2 cups Spinach 

  • Ghee

  • Primal Kitchen Lemon Turmeric Marinade/Dressing 


  1. If using fresh chicken- dice it and add to cast iron skillet with a Tbsp of ghee (if using leftover cooked and/or shredded chicken, you will add it all in together)

  2. Add spiralized butternut squash to a skillet 

  3. Added in sun-dried tomatoes

  4. Add Spinach until it was wilted

  5. Pour in 1-2 Tbsp of Primal Kitchen Lemon Turmeric Marinade/Dressing

  6. Mix all ingredients together and enjoy! 

Stuffed Peppers 


  • 1lb grass fed beef

  • 2 bell peppers (your choice of colors) 

  • green onions

  • diced tomatoes 

  • -green chiles

  • garlic powder

  • chili powder

  • cumin

  • ghee

  • optional: lime juice, red pepper flakes,


  1. Add a tbsp of ghee to cast iron skillet

  2. Add meat into skillet to brown

  3. While meat is cooking, preheat oven to 375 degrees, slice bell peppers in half and scrape the insides to be hollow

  4. Dice tomato, green onions, and green chiles. Add to browning beef

  5. Add in your spices to taste depending on you spice level preference (at least 1 tsp each) 

  6. Once beef mixture is browned, spoon mixture into peppers and place on cookie sheet. Bake for 18-20 minutes

  7. Top with cilantro, remaining green onions, avocado slices, salsa, etc. 

Chicken Picatta 


  • 2-4 chicken breasts (thinly sliced or butterflied)

  • 1/2 cup almond flour

  • 1tbsp Bragg's nutritional yeast 

  • 1/4 tsp salt

  • 1/4 tsp pepper

  • 3/4 gluten free chicken stock

  • 2 tbsp lemon juice

  • 1/4 capers

  • 1 tbsp arrowroot or tapioca powder (this is recommended for thickening flour, but isn't vital for the recipe) 

  • 1/4 cup parsley (garnish)

  • lemons (thin-sliced for garnish


1.) Butterfly the chicken breasts if not already thinly sliced

2.) In a mixing dish, mix together almond flour, nutritional yeast, salt and pepper

3.) Put the chicken pieces in the seasoned flour mix and coat each side evenly

4.) Add 1 tbs of avocado/olive or coconut oil to case iron skillet- heat to medium high heat

5.) Cook chicken for 4-6 min per side until fully cooked through

6.) Remove cooked chicken to a plate an cover to keep warm. Add more oil to skillet for additional chicken breasts if needed

7.) Rinse capers in cold water

8.) Add stock, lemon juice, capers and 1 tbsp tapioca starch or arrowroot to the pan and stir on medium hear until sauce thickens (if you are not using arrowroot, there will not be much thickening)

9.) Return chicken to skillet and let it warm

10.) Garnish with lemons slices and parsley

Sausage and Artichoke Zoodles 

Servings: 2



  • Zucchini (3-4 dependent on serving size)

  • Artichoke Hearts

  • Sausage of your choosing (just make sure it comes from a good source)

  • 1/2 tsp Ghee

  • Garlic (cloves or minced)

  • Cherry tomatoes (optional)

  • Red pepper flakes/additional seasonings (optional)


  1. First slice up sausage and start cooking in skillet (w/ a little ghee) *2 oz of Sausage = 1Protein and 1 Fat Unit

  2. Wash off zucchini and use any spiralizing tool to create “Zoodles” (I have a Ninja with a spiralizing attachment that is AMAZING) Once you have as many zoodles as you want- transfer them into the skillet

  3. Add in artichokes, minced garlic and tomatoes

  4. Cook to desired texture (I like them to stay crunchy)

  5. Add extra seasonings like red pepper flakes for added heat

  6. Enjoy