Garlic Shrimp Salad

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A healthy lunch with added protein.

Ingredients

  • 1 lb shrimp
  • 1 large avocado (diced)
  • 2 tomatoes (cut up)
  • 6 cups romaine lettuce (chopped)
  • 2 cups arugula
  • 1 teaspoon salt
  • 3 tablespoon mixed dry herbs (rosemary, oregano, thyme, sage)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons minced garlic
  • 2½ tablespoons balsamic vinaigrette (primal kitchen)
  • 1 tablespoon ghee

Directions

  1. Rinse shrimp and pat dry.
  2. Heat ghee in a skillet over medium-high heat.
  3. Place shrimp into pan and season with mixed herbs, salt, garlic powder, onion powder, and minced garlic.
  4. Sear until both sides are fully cooked.
  5. Take shrimp off the stove place into a mixing bowl.
  6. Add in the lettuce, arugula, tomatoes, and avocado. Toss the salad with the balsamic vinaigrette.
  7. Enjoy!

Grilled Turkey Breast Salad

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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A salad full of protein.

Ingredients

  • 1 lb turkey breasts
  • 1 large avocado (diced)
  • 2 tomatoes (cut up)
  • 6 cups romaine lettuce (chopped)
  • 1 teaspoon salt
  • 3 tablespoon mixed dry herbs (rosemary, oregano, thyme, sage)
  • 2 tablespoons garlic powder
  • 2½ tablespoons balsamic vinaigrette (primal kitchen)
  • 2 tablespoons avocado oil

Directions

  1. Rinse turkey breasts and pat dry.
  2. Heat avocado oil in a skillet over medium-high heat.
  3. Place turkey breasts into pan and season with mixed herbs, salt, and garlic powder.
  4. Sear until both sides are fully cooked.
  5. Take turkey breasts off the stove and cut into pieces. Place into a mixing bowl.
  6. Add in the lettuce, tomatoes, and avocado. Toss the salad with the balsamic vinaigrette.
  7. Enjoy!

Creamy Mushroom Chicken

  • Servings: 2
  • Difficulty: medium
  • Rating: ★★★★
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Succulent chicken in a creamy mushroom sauce - a simple yet elegant dish.

Ingredients

  • 1lb chicken thighs (boneless and skinless)
  • ½ cup arrowroot or tapioca flour
  • 2 tablespoon avocado oil
  • 2 tablespoons garlic (minced)
  • 1 shallot (diced)
  • ½ cup mushrooms (sliced)
  • ½ cup chicken broth
  • 1 tablespoon balsamic vinegar
  • ½ cup coconut milk
  • 1 lemon (juiced)
  • 1 teaspoon salt
  • 2 tablespoons mixed herbs (parsley, thyme, oregano)

Directions

  1. Place arrowroot and salt into a bowl. Mix with a whisk.
  2. Dip the chicken thighs into the mixture until they are lightly coated on all sides.
  3. Heat a large skillet over medium heat with avocado oil. Once hot, add the thighs.
  4. Cook the chicken until golden brown. Remove and place on a plate.
  5. Add shallot, garlic, and mushrooms to the skillet. Sauté until mushrooms start to soften.
  6. Pour in the chicken broth, coconut milk, vinegar, and lemon juice.
  7. Stir and reduce to low heat to simmer.
  8. Place the chicken back into the sauce and continue simmering until fully cooked.
  9. If the sauce is too thick, add more chicken stock (little at a time) to reach desired consistency.
  10. Enjoy!

Roast Chicken Thighs

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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Tender chicken with a hint of citrus.

Ingredients

  • 1 lb chicken thighs (boneless and skinless)
  • 3 tablespoons dry mixed herbs (basil, thyme, oregano, rosemary)
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • ½ teaspoon salt
  • 2 teaspoons lime (juiced)

Directions

  1. Preheat oven to 425 F (220 C).
  2. In a small bowl mix together all the dry ingredients.
  3. Dip the chicken piece by piece into the mixture then place onto a baking sheet.
  4. Spread the chicken out on the baking sheet and pour lime juice on top.
  5. Bake for 25 minutes.
  6. Accompany with Rosemary Potatoes.
  7. Enjoy!

Creamy Mushroom Soup

  • Servings: 3
  • Difficulty: easy
  • Rating: ★★★★★
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A hearty soup full of flavor.

Ingredients

  • 2 tablespoons ghee
  • 4 cups mushrooms
  • 1 onion (diced)
  • 3 garlic cloves (minced)
  • 2 cups chicken or vegetable broth
  • 1 cup coconut milk
  • ¼ cup arrowroot or tapioca flour
  • 1 teaspoon fresh thyme (minced)
  • 2 teaspoons fresh sage (minced)
  • ½ teaspoon salt

Directions

  1. Heat a large pot with ghee over medium heat. Add in the mushrooms, onions, and garlic.
  2. Sauté the vegetables for about 3-5 minutes, until they are translucent and fragrant.
  3. Remove the pot from the hot stove and mix in the arrowroot or tapioca flour.
  4. Add in the remaining ingredients and place back onto the hot stove.
  5. Bring the mixture to a boil while stirring. Once boiling, lower the heat to medium-low.
  6. Simmer for another 10 minutes, until thickened. Remove the pot from the hot stove.
  7. Use an immersion blender to puree the soup in the pot.
  8. Once the soup is creamy, place back onto medium heat and continue to simmer another 5 minutes.
  9. Enjoy!