This is by far the best turkey and gravy I have ever made. The Instant Pot makes it so quick and simple. I am pretty sure I will be doing this for Thanksgiving.
1 4-5 pound bone-in, skin-on organic turkey breast
2 tablespoons coconut oil
1 medium onion, chopped
2 carrots, chopped (Core Plan Only)
2 ribs celery
1 clove garlic, pressed
2 teaspoon dried sage
¼ cup dry white wine
1 ½ cups free range broth (chicken or beef)
Optional: 1-2 tablespoons arrowroot powder
Pat turkey breast dry and sprinkle generously with salt and pepper. Set InstantPot to sauté and add coconut oil. When heated, add the turkey breast skin side down and brown for about 5 minutes. Transfer to a plate and add the veggies to the InstantPot. Sauté for about 5 minutes then add garlic and sauté for another minute or so. Pour in wine, broth, and sage and stir well (be sure to scrape up any browned bits from the bottom.) Place the turkey breast, skin side up on top of the veggies. Use pressure cook setting and set for 35 minutes. When time is up, do a quick release and remove lid. Remove the turkey breast and slice. Pour the liquid/veggies into a vitamin and blend until completely pureed. If desired, take out about ½ cup and add the arrowroot powder to make a paste then add to the gravy and stir to thicken.
2 tablespoons coconut oil
1 lb organic ground turkey
½ vidalia onion, diced
2 cloves garlic, pressed
1 cup quinoa, rinsed
1 cup salsa (no sugar), select spiciness
1 cup free range chicken stock
1 can black beans, drained and rinsed (optional)
Sea Salt and pepper to taste
Optional toppings: avocados, lettuce, tomatoes, cilantro, grass-fed cheese, organic sour cream
Set InstantPot to sautee. Sauté the turkey in 2 tablespoons coconut oil until almost browned. Add in garlic and sautee until completely browned. Add in the quinoa and taco seasoning and mix well. Add in the salsa and stock and beans/corn if desired. Stir well and set on pressure cook for 2 minutes. When the time is up, unplug the InstantPot and let pressure come down naturally for 10 minutes, then do a quick release. Fluff with a fork and enjoy. Top with desired toppings.
½ cup raw almonds
¾ cup coconut cream
1 tsp cinnamon
stevia to taste
Heat coconut cream, add almonds and spices and heat and stir for 5 minutes.
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 have been wanting a salmon chowder recipe for a while now and finally threw one together that came out very nicely. Typical chowders contain white potatoes, corn, and cream, which I normally avoid. I blended the cauliflower to give the chowder it’s creamy consistency. This is a trick that can be used for any typically cream-based soup or stew. This chowder contains good fats, vegetables, wild-caught salmon and delightful spices that make it a gourmet dish that is quick and simple. You can leave out the carrots for an Advanced Plan version.
2 tablespoons grass-fed butter
1 tablespoon coconut oil
¾ cup chopped onion
2 stalks organic celery, chopped
2 carrots, chopped
1 teaspoon garlic powder
½ head organic cauliflower
4 cups organic, free range chicken broth
1 cup filtered water
½ teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed (or ¼ chopped fresh dill)
1 tablespoon dijon mustard
1- 12 ounce wild caught, skinned salmon filet
Heat butter and coconut oil in a large saucepan. Add carrot, celery, and onion and cook until vegetables just begin to brown. Add broth, water, salmon, cauliflower, chives, garlic powder, and pepper. Cover and cook on simmer until salmon is just cooked through. Remove salmon to a cutting board and flake into pieces. Meanwhile, scoop out most of the cauliflower (you can leave some florets in the chowder) along with a bit of the broth. Transfer to a blender and blend until smooth. Return the mixture to the pot and add the dill, mustard. Mix well and serve.
This is a quick and easy meal that has a beautiful presentation. Kids and adults will love this dish. It is great served with sautéed bok choy w/ ginger and brown rice or cauliflower rice. You can make this advanced plan by leaving out the honey.
1 clove of garlic, minced
1 inch piece of ginger, microplaned
1 lime (zested and juiced)1 tablepsoon honey
3 tablespoons coconut aminos or liquid aminos
1 teaspoon olive oil
2 wild caught salmon fillets, cut into 1” chunks
1 tablespoon sesame seeds , optional
mini bamboo skewers
Soak mini bamboo skewers in water for 30+ minutes to prevent burning.
Prepare the marinade by combining the garlic, ginger, ½ of the zest, ½ of the juice (you can save the remaining for rice, veggies, or other use), coconut aminos, honey, and olive oil. Add the salmon chunks and carefully coat with marinade. Marinate at least 15 minutes.
Skewer the salmon onto bamboo skewers and grill on an outdoor or indoor grill pan for 8-10 minutes, turning frequently and basting with remaining marinade.
Toast sesame seeds in a dry pan, if desired and sprinkle over salmon and serve.
Recipe modified from Jamie Oliver