 This Recipe is- egg free, gluten free, grain free, nightshade free, nut free, soy free Ingredients: Serves 4
0 Comments
3 weeks- Real Food Real Quick Program
7 days - Kid Friendly Program 7 days - Healthy & Affordable Program 7 days- Immune Support Program 7 Days- PCOS Support Program 7 days- Thyroid Health Support Program 7 days - Stress and Anxiety Program 4 weeks - Low Histamine Program Also looking at creating and publishing an e-recipe book or two.. will post a few recipes here and there along with when everything is available too.. so keep looking back..  This recipe is: anti-candida; chicken; dairy free; egg free; gluten free; grain free; ketogenic; low-glycemic; nut free; paleo; salad; soy free; sugar free 11 ingredients · 1 hour 15 minutes · 2 servings
Ingredients 8 ozs Chicken Breast (boneless, skinless) 2 tbsps Avocado Oil (divided) 1/2 tsp Chili Powder 1/2 tsp Smoked Paprika 1/4 tsp Garlic Powder 1/4 tsp Sea Salt 1/2 Red Bell Pepper (finely chopped) 1/2 cup Cherry Tomatoes (chopped) 1 Lime (juiced) 2 tbsps Cilantro (finely chopped) 2 cups Baby Spinach Directions 1. Preheat the oven to 400ºF (204ºC). 2. Place chicken breasts in a baking dish. Drizzle with half of the oil and season with chili powder, paprika, garlic, and salt. Rub the seasoning and the oil all over both sides of the chicken. Bake for about 25 to 30 minutes, or until the chicken is cooked through. Remove the chicken from the oven and let it rest for at least 10 to 15 minutes. Cut the rested chicken into 1/2-inch cubes and allow it to cool completely. 3. Meanwhile, add the bell pepper and tomatoes to a bowl with the lime juice, cilantro, and the remaining oil. Stir to combine. 4. Divide the peppers, tomatoes and dressing between jars then add the cooled chicken and spinach. Place the lid on the jar and store in the refrigerator. 5. To serve, dump the contents of the jar into a bowl. Enjoy! Notes Leftovers Refrigerate jars for up to three days. More Flavor Add onion and garlic to the peppers and tomatoes. Add chipotle chili powder, cumin, onion powder or cayenne pepper to the chicken seasoning. Serve with black beans, brown rice or corn kernels. Additional Toppings Avocado, sliced jalapenos, green onions and extra cilantro. Meal Prep Make the chicken in advance to save time. An Ayurvedic ojas drink with dates, almonds, spices and ashwagandha
Fresh Almond Milk 1 cup raw almonds, soaked overnight 4 cups filtered water pinch Himalayan pink salt or sea salt Place the almonds in a bowl and cover with filtered water. Soak 6-8 hours or overnight. Drain and rinse well, remove the skins from the almonds, then place the almonds in high-speed blender. Add the water and a pinch of salt. Blend until smooth and frothy. Pour through a nut milk bag, cheesecloth, or other fine mesh strainer to separate the pulp from the liquid. Store the milk in an airtight container in your fridge for up to 2-4 days. Makes one quart milk Tonic 2 cups fresh almond milk (or organic milk of choice) 1-2 pitted dates 1 tbsp ghee 1 tbsp raw honey ½ tsp ground cardamom 2-3 threads saffron (or a pinch of ground nutmeg) Optional: ¼ tsp ashwagandha powder In a small saucepan, lightly heat the almond milk until warm, not boiling. Transfer to a blender and add the remaining ingredients. Pulse until combined. Pour into a mug and sip slowly before bed. Makes two servings
|