EASY, EASY, EASY! This may possibly be the easiest and simplest recipe I have ever posted. I wasn’t sure it would work but it turned out incredibly. It tastes just like rotisserie chicken – crispy on the outside and extra juicy on the inside. The difference is that when you go to the grocery store to pick up a rotisserie chicken, it is most likely NOT organic, free range chicken. However, it is a go-to for busy people. I encourage you to try this recipe. It took me 1 minute to assemble the ingredients (all 3 of them) and that’s it! I put it in the crockpot and came home to a delicious meal.
1 free range, organic chicken cut into pieces (I was able to get a grill pack from Sprouts which is a whole, free range, organic chicken, already cut into pieces. Price on 3/7/17 was $18.49)
fresh cracked black pepper
Do not add any liquid!
Place the chicken pieces in one layer in the crockpot. Sprinkle VERY generously with sea salt and pepper. Set to LOW and cook for 7 hours.
2 lbs grass fed ground beef
1 head organic cauliflower, cut into florets
5-6 organic carrots, chopped into coins
2 organic onions, chopped into chunks
3 stalks organic celery, chopped into chunks
1-2 organic red or green bell peppers, chopped into chunks
Liquid Aminos or Worchestershire Sauce (check ingredients)
Optional: You can mix and match meats and vegetables.
organic red potatoes, cubed
sweet potatoes, cubed
organic zucchini, cubed
Replace ground beef burgers with chicken
Add some salt, pepper and garlic powder to the ground beef and form into patties (you can make them as big or small as you want). Set aside.
Tear aluminum foil into squares big enough to fold into packets. Cut parchment paper to the same size as a lining to the aluminum foil (you don’t want the aluminum touching your food!)
Assemble the veggies on the parchment/foil squares. Top with burger patties and sprinkle with more salt, pepper, garlic, liquid aminos, oregano and any other seasonings you would like. Add a pat or two of butter and fold up the packets so that they won’t leak. Put the packets on a baking tray.
Cook at 350 degrees for 45 – 60 minutes.
Be careful opening! Steam is hot!
I am always looking for new ways to prepare my extra stores of grass-fed ground beef. I played with ingredients and flavors to come up with a great tex-mex style dish using the Advanced Plan cornbread recipe for a topping. This would be a great dish for a potluck as well. It is also very versatile since you can leave out or add any veggies you have on hand or make it a completely vegetarian dish by leaving out the beef.
Advanced & Core Plan
Serves 4-6 depending on serving size
1 tbsp chili powder
1½ tsp ground cumin
1 tsp high quality sweet paprika (preferably smoked)
½ tsp cayenne pepper, more to taste if desired
1¼ tsp sea salt
½ tsp ground coriander (optional and preferably fresh)
2 lbs grass fed ground beef
½ red onion, diced
½ organic zucchini, diced
2 cloves garlic, minced
1 organic bell pepper, diced
1 jalapeño, seeded and diced (optional)
fine-grain sea salt and freshly ground black pepper to taste
1 large tomato, seeded and diced or 1 (14-ounce) can diced tomatoes, with their juices
1 cup tomato sauce or tomato puree
2ish cups chopped kale leaves or baby spinach
1 can sliced black olives, (save a handful for topping)
1 (15-ounce) can black beans, drained and rinsed
1 teaspoon arrowroot powder + ¼ cup filtered water
Sliced green onions
Brown the grass fed ground beef with the onions, zucchini, garlic, and bell pepper. Meanwhile, mix the chili powder, cumin, paprika, salt, and coriander in a small bowl. When beef is browned and vegetables are softened, drain any excess grease from the pan. Add in jalapeño, salt/pepper, tomato and tomato sauce, kale, black olives, and black beans. Mix the arrowroot powder with filtered water and mix well then add to the pan and mix all ingredients.
Transfer the mixture to a large cast iron pan or glass baking dish. Top with Corn-less Cornbread mixture and bake for 30 minutes at 350 degrees or until cornbread is browned around the edges.
Advanced & Core Plan
This is a different tasting meatball that you have to try. Kofta, found frequently in South Asia and the Middle East feature ground meat with exotic spices. The flavor is unique and delightful.
4 cloves garlic, minced or pressed (or 1 tablespoon garlic paste if pressed for time)
1 teaspoon sea salt
1 pound grass-fed ground lamb
3 tablespoons grated onion
1 tablespoon ground coriander
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon dried parsley
¼ teaspoon allspice
¼ teaspoon cayenne pepper
¼ teaspoon ground ginger
¼ teaspoon black pepper
skewers (8 small or 4 large), soaked in water for 30 minutes.
Make a garlic paste by mashing the garlic with the salt in a mortar and pestle or the flat side of a knife. Mix the garlic past and all the other ingredients together until thoroughly combined. Form the mixture into 16 balls. Pick up and flatten a bit and put on the skewer (should be a flat-ish oval shape). Chill for 30 minutes to overnight for best flavor.
Heat a grill (indoor or outdoor) and grease grates with coconut oil if necessary. Cook, turning once or twice until cooked throughout. It should take 8-10 minutes.
Grass-fed beef broth has long been touted for it’s amazing health benefits. Broth is wonderful for healing from illness, contains essential vitamins and minerals, promotes digestion and helps heal your gut, inhibits infection, is anti-inflammatory, and promotes healthy bones. Although this doesn’t make a huge batch of beef broth, the advantage is that the cooking time is shorter and the wonderful smell won’t keep you awake at night. Roasting the bones before putting them in the crockpot helps intensify the flavor.
1 lb grass fed beef bones
3-4 organic carrots, roughly chopped
3-4 celery ribs, with leaves, roughly chopped
1 onion, roughly chopped
½ head garlic, peeled and smashed
2 tbsp apple cider vinegar
3 quarts filtered water
Preheat the oven to 350 degrees.
Place beef bones on a rimmed baking sheet and roast for about an hour. Put the vegetables in the bottom of the crockpot and put bones on top and add water. Set the crockpot to high and bring to a boil (about 4 or so hours). Lower the crockpot to low and cook for an additional 12-48 hours)
Strain the mixture (you can do a second strainer like mesh or cheesecloth if you want the broth even clearer). Transfer to mason jars.
Let cool before storing in the refrigerator or freezer.
Advanced & Core Plan
This is a fabulous recipe loaded with fresh, healthy ingredients. The fresh lime juice gives the chicken a light, tangy taste and the creaminess of the coconut makes for a delightful sauce. It is a quick meal that tastes amazing. The cauliflower in place of the rice will be a pleasant surprise.
Coconut-Lime Cauliflower “Rice”
1 head cauliflower, processed in a food processor to a rice like consistency
¾ can coconut milk
½ teaspoon salt
½ teaspoon organic lime peel (use a microplane or small grater) * grate the lime peel before juicing the limes
dash stevia, optional
½ teaspoon green curry paste, optional
Lime Spiced Chicken
¼ cup lime juice
2 tablespoons liquid aminos
1 tablespoon organic lime peel (use a microplane or small grater)
1 tablespoon fresh ginger root, minced or grated
1 tablespoon brown rice vinegar
dash stevia, optional
2 tablespoons coconut oil
1 teaspoon sesame oil
1/ cup flaked coconut
1 tablespoon fresh cilantro or parsley, minced
Finely chopped fresh jalepeno, optional
In a large saucepan, bring the cauliflower, water, coconut milk, salt, stevia (optional) and curry paste (optional) to a boil. Reduce heat; and simmer for 15-20 minutes or until liquid is mostly absorbed and cauliflower is tender.
In a small bowl, combine the lime juice, liquid amino, lime peel, ginger, vinegar and stevia.
In a large skillet, sautee chicken in coconut oil until no longer pink. Add lime mixture to the pan. Mix well.
Put cauliflower rice on a plate and place chicken on top. Sprinkle with coconut, cilantro/parsley, and jalepeno.
These wings are fall-off-the-bone tender and amazing. They are extremely easy to make and turn out perfect every single time. They are nice and spicy but if you are more fainthearted, you can leave off the cayenne pepper and go light on the hot pepper sauce. Feel free to change up or adjust the spices and sauce mixture to your liking. These are great for parties or as a meal served with some veggies.
4 pounds organic chicken wings
1 tablespoon granulated garlic
1 tablespoon cayenne pepper
1 tablespoon dry mustard
1 tablespoon freshly cracked black pepper
2 teaspoons ground cumin
2 tablespoons olive oil
4 tablespoons organic butter
2 tablespoons reserved dry rub
1 (12-ounce) bottle hot pepper sauce (check ingredients)
1 tablespoon apple cider vinegar
Combine all dry rub spices in a large bowl. Reserve 2 tablespoons of the mixture. Add the wings to bowl and mix thoroughly. Cover and refrigerate for at least an hour.
Preheat oven to 375 degrees F.
Line a baking sheet with parchment paper. Lay all wings flat on the baking sheet and bake for an hour turning halfway through.
When the wings are almost done, melt the butter and then add other sauce ingredients.
When ready to serve, add the wings to a large serving bowl, pour sauce over the wings and toss.
Recipe modified from Guy Fieri