This recipe is- appetizer, barbecue, chicken, dairy free, dinner, egg free, gluten free,
grain free, low FODMAP, lunch,  nightshade free, nut free

Ingredients:  4 servings, 30 minutes &  6  ingredients

• 2 lbs Chicken Wings
• 2 tbsps Extra Virgin Olive Oil
  
• 1/4 tsp Sea Salt
• 1/4 cup Maple Syrup
• 1/4 cup Tamari
• 4 stalks Green Onion (sliced)

Directions:

1. In a bowl, combine the chicken with oil until well coated. Season with salt.
2. In a separate bowl, whisk together the maple syrup and tamari.
3. Grill the chicken over medium-high heat, turning frequently until golden brown, about 20 minutes.
4. Brush the maple tamari mixture onto the chicken and grill for 1 to 2 minutes per side. Divide onto plates, top with green onions and enjoy!

Side Notes:

Leftovers-Refrigerate in an airtight container for up to three days. For best results, reheat in the oven at 350ºF (177ºC) for 8 to 10 minutes.

Serving Size-One serving is equal to approximately seven chicken wings.

More Flavor- Add some chili flakes for spice. Use garlic-infused oil.

No Tamari- Use coconut aminos or soy sauce instead.

No BBQ- Cover the chicken wings in oil and bake in the oven at 400°F (200°C) for 35 minutes or until cooked. Glaze and broil the wings for 1 to 2 minutes per side.

This recipe is- anti-candida, chicken, dairy free, dinner, egg free, elimination, gluten free, grain free, ketogenic, low glycemic, nightshade free, paleo, soy free, sugar free

Ingredients:  4 servings, 30 minutes &  13  ingredients

• 1/3 cup Cashews
• 2 2/3 tbsps Extra Virgin Olive Oil (divided)
• 10 2/3 ozs Chicken Breast (cubed)
• 5 1/3 slices Bacon, Cooked (chopped)
  
• 2/3 White Onion (diced)
• 1 1/3 cups Mushrooms (sliced)
• 2 2/3 Zucchini (medium, spiralized into noodles)
• 2 2/3 tbsps  Nutritional Yeast
• 1/3 cup Unsweetened Almond Milk
• 1 1/3 Garlic (clove, minced)
• 1 1/3 tbsps Arrowroot Powder
• 1 1/3 tsps Sea Salt
• 1 1/3 tbsps Parsley (chopped)

Directions:

1. Boil enough water to cover the cashews. Pour the water over the cashews and allow them to soak while you prepare the meat.
2. In a pan over medium heat, add half of the oil. Once heated, add the chicken breast and bacon and cook for 7 to 10 minutes or until cooked through. Discard the fat and set the bacon and chicken aside.
3. To the same pan, add the remaining oil, along with the onions and mushrooms. Cook on medium heat for 5 minutes or until soft.
4. While the mushrooms and onions are cooking, prepare the sauce. Drain the cashews and add them to a blender along with the nutritional yeast, almond milk, garlic, arrowroot powder and sea salt. Blend until smooth and creamy.
5. In the same pan as the onions and mushrooms, add the zucchini noodles, chopped chicken and bacon. Pour the sauce into the pan and mix well to combine. Keep everything in the pan until it is warmed through.
6. Divide between bowls and top with fresh parsley. Enjoy!

Side Notes:

Refrigerate in an airtight container for up to three days.

More Flavor-Season with black pepper or chili flakes.

Make it Vegan- Use cauliflower in place of the chicken, and tofu bacon in place of the bacon.

This recipe is- anti-candida, autoimmune, chicken, dairy free, dinner, egg free, elimination, gluten free, grain free, ketogenic, low glycemic, nightshade free, nut free, paleo, soy free, sugar free

Ingredients:  4 servings, 30 minutes & 12  ingredients

• 1/2 head Cauliflower (large, chopped into florets)
  
• 1 tsp Avocado Oil (divided)
  
• 1 Yellow Onion (small, chopped)
  
• 2 Garlic (cloves, minced)
  
• 1/4 cup Nutritional Yeast
  
• 1/2 cup Canned Coconut Milk
  
• 2 tbsps Lemon Juice
  
• 3/4 tsp Sea Salt (divided)
  
• 1 1/4 lbs Chicken Breast (boneless, skinless)
  
• 1 tbsp Rosemary (fresh, chopped)
  
• 1/4 tsp Garlic Powder
  
• 4 Zucchini (medium, spiralized into noodles)
  

Directions:

1. Bring a large pot of water to a boil under a steamer basket. Place the cauliflower florets in the steamer basket and cook for 10 to 12 minutes, or until soft.
2. In a skillet over medium heat, add half of the avocado oil and the onion. Cook for 5 to 7 minutes, until cooked through, then lower the heat to low and add the garlic. Cook for 1 to 2 minutes more. Set aside.
3. In a blender, add the steamed cauliflower, onion, garlic, nutritional yeast, coconut milk, lemon juice and 3/4 of the sea salt. Blend on high until smooth and creamy. Set aside.
4. Season the chicken breast with rosemary, garlic powder and the remaining sea salt. In a skillet over medium heat, add the remaining avocado oil. Then, add the chicken breast and cook for 8 minutes per side. Remove, let it rest for 2 to 3 minutes and then slice.
5. Plate the zucchini noodles and top with sliced chicken and cauliflower Alfredo sauce. Enjoy!
   

Side Notes:

Leftovers- Refrigerate in an airtight container for up to three days.

More Flavor- Season with black pepper or chili flakes.

Additional Toppings- Add chopped fresh parsley and extra lemon slices.

Make it Vegan- Omit the chicken breast and top with a veggie burger or tofu.

Zucchini Noodles- If you prefer cooked zucchini noodles, you can lightly cook them in the same pan as the chicken after it's done cooking. Once they're done, add everything to the pan to re-heat it.

This recipe is- anti-candida, autoimmune, chicken, dairy free, dinner, egg free, 
elimination, gluten free, grain free, ketogenic, low glycemic, low lectin, nightshade free,
nut free, oil free, paleo, pork, pressure cooker, soup, soy free, sugar free

Ingredients:  4 servings, 30 minutes & 9 ingredients

• 4 slices Bacon (chopped)
  
• 1 Yellow Onion (chopped)
  
• 2 stalks Celery (chopped)
  
• 1 1/2 tsps Garlic Powder
  
• 1 tsp Onion Powder
  
• 1 tsp Dried Chives
  
• 1 tsp Dried Parsley
  
• 4 cups Chicken Broth
  
• 1 1/3 lbs Chicken Thighs (boneless and skinless, trimmed)
  

Directions:

1. Turn the pressure cooker to sauté mode. Add the bacon and cook for 3 to 4 minutes. Drain the fat, leaving a small amount.
2. Add the onions and celery to the bacon and cook for 3 to 5 minutes or until the onions start to soften. If the bacon starts sticking to the bottom of the pot, add a splash of the chicken broth. Stir in the garlic powder, onion powder, chives, and parsley. Cook for another minute. Add all of the chicken broth and stir to combine. Add the chicken and close the lid.
3. Set to “sealing”, then press manual/pressure cooker and cook for 10 minutes on high pressure. Once it is done, release the pressure manually.
4. Remove the lid carefully and transfer the cooked chicken to a plate or bowl and use two forks to shred it. Transfer the shredded chicken back to the pot and stir to combine. Taste and season soup with salt if needed. Enjoy!
   

Side Notes:

Leftovers - Refrigerate in an airtight container for up to three days.

Serving Size-One serving is approximately 1 1/2 cups of soup.

More Flavor- Add fresh garlic or dried dill.

No Boneless, Skinless Chicken Thighs- Use bone-in chicken thighs or chicken breast instead.

More Vegetables- Add spinach or kale. Be creative!

This recipe is-  chicken, dairy free, dinner, egg free, gluten free, grain free,
lunch, nut free, paleo,  salad, soy free

Ingredients:  4 servings, 25 minutes & 11 ingredients

• 2 tbsps Tahini
  
• 1 tbsp Raw Honey (divided)
  
• 1 lb Chicken Thighs (boneless, skinless)
  
• 1 tbsp Extra Virgin Olive Oil
  
• 1/8 tsp Sea Salt
  
• 2 tbsps Sesame Oil
  
• 2 tbsps Coconut Aminos
  
• 1 tsp Lime Juice
  
• 4 cups Green Cabbage (chopped)
  
• 1 Red Bell Pepper (thinly sliced)
  
• 1/4 cup Cilantro (optional, chopped)
  

Directions:

1. Mix the tahini with half of the honey in a small bowl.
2. Rub the chicken thighs with olive oil and sea salt and heat a skillet over medium heat. Cook the chicken for 5 to 6 minutes per side or until cooked through. Brush the tahini mixture on both sides of the chicken and cook for an additional 1 minute per side. Remove and set aside. Once cool, chop into cubes.
3. Mix the sesame oil, coconut aminos, lime juice and the remaining honey together.
4. Add the cabbage and bell pepper to a large bowl and toss with the sesame oil dressing. Top with the chicken and cilantro, if using. Divide evenly between bowls and enjoy!
   

Side Notes:

Leftovers- For best results, refrigerate the salad, chicken and dressing in separate containers. Refrigerate for up to three days.

Additional Toppings- Sesame seeds, slivered onions, peanuts, cashews, sunflower seeds, hemp seeds and/or pumpkin seeds.

No Coconut Aminos- Use tamari or soy sauce instead.