Arin Lindauer

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours, 10 minutes

Yield 6 servings

Simply throw everything in the crockpot and you’re set for a family-friendly meal – it doesn’t get easier than that!

Ingredients

1 small onion, diced

2 cloves garlic, minced

1/2 cup honey

1/2 cup soy sauce

1/4 cup ketchup

2 tablespoons vegetable oil

1/4 teaspoon crushed red pepper flakes

2 pounds boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper, to taste

1 green onion, thinly sliced for garnish

Sesame seeds, for garnish

Instructions

In a large bowl, combine onion, garlic, honey, soy sauce, ketchup, vegetable oil and red pepper.

Season chicken thighs with salt and pepper, to taste. Place chicken thighs into a slow cooker. Add honey mixture and gently toss to combine. Cover and cook on low heat for 3 hours and 30 minutes.

Remove chicken thighs from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes.

Serve immediately, garnished with green onions and sesame seeds, if desired.

Serves 2-4

This delicious and easy white chicken chili recipe can be made with just 5 ingredients in 15 minutes!

PREP: 5 MINS COOK: 10 MINS TOTAL: 15 MINS

INGREDIENTS:

6 cups chicken broth

4 cups cooked shredded chicken (*or see slow cooker method below, which uses uncooked chicken breasts)

2 (15-oz) cans Great Northern beans, drained

2 cups salsa verde (store-bought or homemade http://www.gimmesomeoven.com/tomatillo-salsa-verde/)

2 tsp. ground cumin

optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips

DIRECTIONS:

Stovetop Method: Add chicken broth, shredded chicken, beans, salsa and cumin to a medium saucepan, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes.

Serve warm with desired toppings.

Slow Cooker Method: Add chicken broth, 2 (uncooked) *boneless skinless chicken breasts, beans, salsa and cumin to a slow cooker, and stir to combine. Cook on low for 6-8 hours, or high for 3-4 hours until the chicken is cooked through and shreds easily with a fork. Shred the chicken.

Serve warm with desired toppings.

Yield: serves 2-4 Total Time: 2+ hours to marinate, 30 minutes to make

Ingredients:

honey chipotle chicken

1 pound boneless, skinless chicken breasts

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup olive oil

3 tablespoons adobo sauce, from a can of chipotles in adobo

2 tablespoons honey

1 tablespoon dijon mustard

1 tablespoon honey mustard

2 tablespoons chopped fresh cilantro

4 garlic cloves, minced

salad

6 cups spring greens

1/2 pint cherry tomatoes, halved

1/4 cup torn fresh cilantro

4 green onions, sliced

1 avocado, sliced

1 lime, juiced

1 tablespoon olive oil

1/2 tablespoon honey

lime quinoa

1/2 cup uncooked quinoa, rinsed

1 cup low-sodium chicken or vegetable stock, or even water

1 tablespoon coconut oil

1 lime, juiced and zest freshly grated

1/4 teaspoon salt

1/4 teaspoon pepper

Directions:

Add the chicken breasts to a baking dish or ziplock bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours, or even overnight.

When you’re ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side.

To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey. Serve!

lime quinoa

Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.

Yield: 4 burgers

INGREDIENTS

1 pound ground chicken

1 tablespoon gluten-free dijon mustard

1/4 cup green onion, diced

1/4 cup apple, finely diced

1 garlic clove, minced

3 slices bacon, cooked and diced

1/4 teaspoon sea salt

1/4 teaspoon fresh black pepper

1/8 teaspoon red pepper flakes, optional

1/2 pound Brussels Sprouts, ends removed and shredded

1/3 cup apple, thinly sliced into strips

1/2 avocado, cubed

sea salt and fresh pepper to taste

INSTRUCTIONS

In a large bowl combine ground chicken, dijon mustard, green onion, apple, garlic, cooked and diced bacon, salt, black pepper, and red pepper flakes if using. Mix ingredients until fully incorporated, best if you use your hands. Form mixture into 4 even sized burger patties.

Heat an indoor grill pan on medium-high heat. Once pan is heated add burgers and grill 3 to 4 minutes on one side and flipping to grill on the other side for an additional 4 minutes or until cooked through. Remove from pan and set aside.

In a small bowl, toss together shredded brussels sprouts and apples. In a small pan heat 1 teaspoon bacon grease or coconut oil. Add brussels sprout and apple mix and stir often until the brussels sprouts are slightly wilted and apples are tender. Remove from pan and stir in avocado. Season with sea salt and pepper to taste.

Serve burgers with slaw and enjoy.

NOTES

To shred brussels sprouts, thinly slice from the head of the brussels sprout stopping just before the base. Discard the base. Using fingers break up the brussels sprout strips/shred.

1 pound ground chicken

1 egg yolk

1 teaspoon onion powder

. teaspoon garlic powder

1/4 teaspoon paprika

1/4 teaspoon sea salt

1/4 teaspoon fresh ground black pepper

1/2 cup + 1/3 cup almond flour

. cup unsweetened shredded coconut

.cup coconut oil

Salt & Pepper

Instructions:

Preheat oven to 375 degrees. In a bowl combine . cup almond flour, . cup coconut and salt & pepper (about 1/4 teaspoon each). Mix to combine. In a separate bowl, combine the ground chicken, 1/3 cup almond flour, onion powder, garlic powder, paprika, sea salt, pepper, and egg yolk. Mix well until everything is incorporated.

In a sauté pan, melt coconut oil on medium heat. Take about 2 tablespoons worth of the chicken mixture and roll into a ball and then coat with the coconut and almond mixture. Repeat with the remaining chicken. You should make about 15 to 18 chicken nugget/balls. In small batches place nuggets into heated coconut oil and cook on each side for about 3 to 4 minutes. Transfer balls to a parchment lined bake pan and place in oven for 4 to 5 minutes to allow the chicken to cook through. Repeat with the remaining chicken nuggets. Allow nuggets to cool and serve with Paleo “BBQ” Sauce (recipe follows).

Paleo “BBQ” Sauce

3/4 cup fresh orange juice

2 tablespoons apple cider vinegar

10 tablespoons tomato paste

4 tablespoons shallots, minced

4 cloves garlic, minced

1/2 teaspoon mustard powder

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon coconut oil

Instructions:

Heat coconut oil in a saute pan over medium heat. Place minced shallots and garlic in sauce pan until soft. Stir in remaining ingredients and simmer over low heat for 15-20 minutes.

1/2 cup sundried tomato pesto, plus 1/4 cup for tops (see recipe below)

1 tablespoon chopped oregano

1 tablespoon chopped basil

1/2 tablespoon fresh thyme

1 teaspoon sea salt

1/4 cup yellow onion, diced

2 cloves garlic, minced

1/2 pound fresh grass-fed beef

1/8 teaspoon freshly ground black pepper

1/4 cup blanched almond flour

1 large egg

1/2 pound fresh ground veal

4 slices bacon

Sundried Tomato Pesto

3 cloves garlic

1/2 cup sun dried tomatoes (in oil if you can, rehydrate per instructions if dried)

1/2 cup fresh spinach

1/2 cup fresh basil (a small bunch)

1 tablespoon tomato paste

1/2 cup extra virgin olive oil

salt and pepper to taste

Add the garlic, sun dried tomatoes, tomato paste and herbs to your food processor and blend. Stream in the olive oil until the pesto comes together. Add salt and pepper to taste.

Instructions:

Preheat oven to 375 degrees.

In a large mixing bowl, add veal, beef, almond flour, pesto, herbs, salt, pepper, onion,and garlic. In a small separate bowl, whisk in the egg and add it to meat mixture. With your hands or a spoon, combine the mixture until well incorporated.

Form mixture into 4 equal rounds and place on a parchment lined baking sheet. Wrap bacon strips around each meatloaf round. Top each round with additional sundried tomato pesto.

Bake for 40 to 45 minutes or until the meatloaf is cooked to desired doneness.

Makes 4 rounds