This dish has become a family favorite in Vicki’s home, and it can be prepared in just one pan! She loves using her cast iron skillet for this recipe; it can be used on top of the stove, then placed in the oven to finish cooking.
Her version of this recipe, based on a similar one in the Whole 30 Cookbook, uses bone-in chicken thighs, and organic rainbow carrots. Oh, my goodness – so delicious!!
North African Spiced Chicken Thighs with Roasted Carrots
Serves 2
Ingredients
- 1 1/2 tsp ancho chile powder
- 2 tsp ground caraway
- 2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1 tsp freshly ground black pepper
- 1 1/2 tsp Himalayan pink salt
- 1 Tbsp extra virgin olive oil
- 2 large bone-in, skin-on chicken thighs
- 1 pound organic rainbow carrots, cut into sticks
- Grated zest and juice of one large blood orange
- 1/4 cup of fresh cilantro leaves for garnish
- 2 dinner plates
Instructions
- Preheat the oven to 400 degrees.
- Make a rub for the chicken by combining the first six ingredients together in a small bowl, and stir together. Rub this mixture evenly all over the chicken thighs.
- Heat the olive oil in a large ovenproof skillet over medium high heat. Swirl to coat the bottom of the skillet.
- Add the chicken thighs and cook until browned on both sides, 8 – 10 minutes.
- Remove the chicken and set aside on a plate. Add 2 Tbsp of the blood orange juice to the skillet, and deglaze the skillet – scraping up any of the browned bits that might be stuck in the bottom. Stir in the carrots, and cook for a couple of minutes.
- Move the carrots to one side of the skillet to make room for the chicken thighs, and return the chicken thighs to the skillet. Turn off the stove top.
- Transfer the skillet to the pre-heated oven and roast for about 30 minutes, until the chicken is cooked through and the carrots are tender.
- Drizzle the remaining blood orange juice over the chicken and carrots.
- To serve, place the one chicken thigh and 1/2 the carrots on each dinner plate. Sprinkle each serving with the blood orange zest and cilantro to finish the dish.
- Add a tossed field greens salad to make a complete meal, and enjoy!
Be Well,
Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, CNHP, CHS
Here’s a fabulous, simple chicken salad that you can put together in just a few minutes! It’s especially easy if you plan to make enough chicken with a different meal to have left-overs for this salad. This recipe can easily be doubled, and we think you’ll agree it’s refreshing and delicious.
Springtime Chicken Salad
Serves 2
Ingredients
- 2 cups cooked, cooled and diced chicken breast (use left-overs from another chicken meal!)
- 1/4 cup green apple, diced
- 1/4 cup red grapes, quartered
- 1/2 cup raw pecans, chopped
- 1/3 cup homemade mayonnaise (plus a little more, if needed) – see recipe
- Mixed Salad Greens (about 3 cups per person)
- Himalayan pink salt and freshly ground black pepper, to taste
- 2 serving plates
Instructions
- Put the first six ingredients into a bowl, and mix together well. Add a little more mayonnaise, if it seems too dry. Season to taste with the salt and pepper.
- Place fresh, mixed salad greens on each plate. Top each salad with half of the chicken mixture.
- Serve, and enjoy!
It’s really just that easy!
Be Well,
Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, CNHP, CHS
This quick, delicious recipe is a favorite in Vicki’s house! Inspired by a recipe from The Whole 30 cookbook, this is her take on Chicken Cutlets with Bitter Greens & Pears.
The salad is dressed with an apple cider vinaigrette that she makes in just a couple of minutes using an immersion blender, and the chicken cutlets cook in her cast iron skillet in no time.
From start to finish, this meal can be on your table in 30 minutes or less! What’s not to love about that?
Chicken Cutlets with Bitter Greens & Pears
Serves 2
Ingredients
- 2 Tbsp extra virgin olive oil
- 2 boneless, skinless chicken breast halves
- (about 6 ounces each)
- 1/2 tsp Himalayan pink salt
- 1/2 tsp garlic powder
- freshly ground black pepper
For the Salad
- 1/2 small head of escarole, chopped into bite-size pieces
- 1/2 small head of radicchio, chopped into bite-size pieces
- 1/2 ripe, juicy pear, sliced into thin wedges
- 2 Tbsp chopped walnuts, toasted
For the Dressing
- 1/2 cup avocado oil
- 1/2 cup Bragg Apple Cider Vinegar
- 1 tsp raw honey
- 1/2 tsp dijon mustard
- 1/4 tsp garlic powder
- 1/4 tsp Himalayan pink salt
- freshly ground black pepper
Instructions:
- Prepare the dressing by placing the avocado oil, apple cider vinegar, honey, dijon mustard, garlic powder, salt, and pepper into a tall, wide base container. Blend on low speed using an immersion blender. You can always toss everything into a regular blender, too! Set aside.
- Wash, dry, and chop the escarole and radicchio and toss into a bowl.
- Toast the walnuts in a dry skillet over medium heat, stirring often, until they are just heated through and beginning to smell fragrant – about 4 – 5 minutes. Remove from heat and set aside.
- Place the chicken breasts between two sheets of wax paper, and use the flat side of a meat mallet to flatten to 1/4 inch thickness
- Heat the olive oil in a skillet over medium high heat; season the chicken breasts and cook in the olive oil until golden brown, about 3 – 4 minutes per side.
- While the chicken is cooking, slice the pear.
- Place each cooked chicken breast on a dinner plate. Divide the bitter greens between the two plates, and top them with half of the sliced pears and toasted walnuts. Drizzle the salad with the apple cider vinaigrette dressing. Serve, and enjoy!
Be Well,
Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, CNHP, CHS
One of the easiest, most delicious appetizers or snacks we can enjoy when avoiding grains, sugar, and dairy, happens to be good old-fashioned deviled eggs!
Here’s a tasty recipe that includes how to make your own homemade mayonnaise…don’t be afraid to try it; it’s so delicious, you’ll love it!
Deviled Eggs with Homemade Mayonnaise
Ingredients
- 4 large eggs, hard boiled, peeled and chilled
- 2 Tbsp homemade mayonnaise (See recipe below)
- 1/4 tsp dijon mustard
- 1/4 tsp prepared horseradish (we like Gold’s)
- 1 Tbsp black olives, chopped
- 1/4 tsp Himalayan pink salt
- Freshly ground black pepper to taste
- Chopped fresh chives for garnish
Instructions
- Cut the prepared eggs in half length-wise.
- Scoop the yolks out into a bowl and mash with a fork.
- Add in the homemade mayonnaise, mustard, horseradish, olives, salt and pepper. Stir until thoroughly combined and smooth.
- Taste and adjust seasonings, or add a bit more mayonnaise if it seems dry.
- Scoop the egg yolk filling into the egg white halves. Garnish with the chopped chives and serve.
Homemade Mayonnaise
Ingredients
- 1 Large egg
- 1 tsp freshly squeezed lemon juice
- 1/2 tsp dried mustard
- 1/2 tsp kosher salt
- 1 cup avocado oil
Instructions
- Place the egg, lemon juice, mustard, and salt in a 16 ounce wide-mouth jar.
- Add 1/2 cup of the oil, and blend with an immersion blender on low speed, just until the mayonnaise begins to thicken.
- Add the remaining oil 1 tablespoon at a time, streaming it in and blending until the mayonnaise reaches your desired consistency.
- Your homemade mayonnaise will keep for about 1 week in the refrigerator.
Experiment with your filling and garnishes…you don’t have to use olives at all, or you can try different kinds: kalamata and green olives will each give you a different flavor, although you may need to add only a pinch of salt to the filling when using more salty olives. You can omit the horseradish, and add an extra 1/4 tsp mustard. You can also garnish with fresh parsley, dill, or paprika. Have fun with it, and enjoy!
Be Well,
Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, CNHP, CHS
If you’re looking for something to spice up your dinner menu, you’re going to love this recipe! Curried Coconut Chicken with Tomatoes is based on a favorite recipe from the Whole 30 Cookbook.
I love to serve it with cauliflower “rice”, and I’ve included the recipe for the cauliflower “rice” here, as well.
There’s nothing like the aroma of fresh-baked bread! If you’ve been searching for a grain-free option, this recipe inspired by mindbodygreen may be just the thing to try!
Photo by Charisse Kenion on Unsplash
Looking for a scrumptious, sweet, guilt-free treat? This dark chocolate fudge is simply wonderful, and so easy…no baking required!!
Best of all, this tasty recipe is paleo, gluten-free and dairy-free. We really think you’re going to love it!
If you’ve wondered why the Pure Reset Diet might be the right choice for you, here are the top four reasons:
First and foremost, we provide direct one-on-one support throughout the duration of your PRD. We won’t let you go it alone.
Through check-in calls, personalized emails, and text messages, your PRD Guide will answer questions, offer guidance, and provide the support you need as you go through it.
Second, we offer a four week meal plan with accompanying recipes to get you off to a great start.
Shopping lists are also included, so you won’t have to worry about deciding what to shop for or what to cook for the first month of your PRD.
Oftentimes, people believe the only time they can begin a new regimen, eating habit, or daily practice is on January 1st. However, that’s not the case. Each moment is a chance for you to start a new beginning for yourself!
Maybe you’ve tried setting New Year’s Resolutions in the past, only to become discouraged a few weeks in. Maybe you’ve decided to start eating better right this moment, but then something comes up later in the day or week which derails you.
When you’re starting out on creating a new habit or pattern in your life, it’s important to prepare yourself for the road ahead. It’s not easy to just say in this moment “I’m no longer eating any sugar!”
It is certainly a reasonable goal or habit to begin, but you’ll want to get yourself prepared for this adventure.