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Matcha Smoothie
INGREDIENTS
1 cup Malk Organics Unsweetened Vanilla Almond Milk
1/2 cup Organic Frozen Cauliflower
1 Organic Pitted Date
1 scoop Vital Proteins Vanilla Collagen
1 tbs Bulletproof Brain Octane Oil
1 tbs Organic Chia Seeds
2-3 tsps Tenzo Tea Matcha
INSTRUCTIONS
Combine all ingredients in a high speed blender and blend until smooth. Enjoy.
One Pan Crispy Chicken Thighs with Zucchini, Tomatoes, and Olives
Makes 4 Servings
INGREDIENTS
2 lbs Organic Bone-In, Skin on Chicken Thighs
1 tsp Celtic Sea Salt (fine ground)
1 tsp Organic Garlic Powder
1 tsp Organic Herbes de Provence
1/2 tsp Organic Ground Pepper
3 tbs Organic Olive Oil
8-10 cloves Organic Garlic (whole garlic cloves, peeled)
2 cups Organic Zucchini (sliced into disks)
2 cups Organic Cherry Tomatoes
1 10 1/4 oz jar of Organic Green Olives (sliced)
INSTRUCTIONS
Preheat oven to 375 degrees.
In a small bowl, mix sea salt, garlic powder, herbes de provence, and fresh ground pepper to make a spice rub.
Preheat a large cast iron skillet over medium high heat.
Pat chicken dry and rub the spice mixture onto the chicken thighs.
Add olive oil to the skillet and gently place the chicken skin side down. Careful not to overcrowd the pan. Crisp the chicken skin to golden brown. Flip chicken and cook for another 3 minutes or so just to sear the chicken.
Add whole cloves of garlic around the dish.
Remove chicken from the skillet and add the zucchini to the pan. Place the chicken back into pan on top of the zucchini. Scatter tomatoes over the chicken and zucchini mixture. Add sliced olives on top.
Place pan into the the preheated oven and bake dish for 30-45 minutes until meat thermometer reads 160 degrees.
Remove from oven and let stand for 15 minutes before serving and enjoy!
Who has time for a nutrient breakfast these days??? Trying to fit in all the things in the morning can cause me SO MUCH STRESS! I have tried to de-stress my mornings by making nutrient dense smoothies for me and all the men/boys in house. Here are my top 3 smoothies for an on-the-go morning! I also LOVE the Chocolate Cherry Smoothie recipe (see post).
REMEMBER to always chew your liquids. Chewing activates enzymes to assist with proper digestion.
I hope you enjoy!
Blueberry Coconut Smoothie
INGREDIENTS
1 cup Unsweetened Organic Almond Milk
1/4 cup Fresh Or Frozen Organic Blueberries
1/4 cup Frozen Organic Chopped Spinach
1 tbsp Organic Chia Seeds
2 tbsps Unsweetened Organic Shredded Coconut
1 scoop Vital Proteins Vanilla Collagen Peptides Powder
2 tbsps Organic Raw Coconut Oil
1 tsp Organic Acai Powder
INSTRUCTIONS
Put all the ingredients into a blender, blend, and enjoy!
Salted Caramel Nut Brittle
INGREDIENTS
1 cup Unsweetened Organic Almond Milk
1/2 cup Frozen Organic Cauliflower
1 tbsp Organic Chia Seeds
1 tbsp Organic Almond Butter
1 scoop Vital Proteins Vanilla Collagen Peptides Powder
1-2 Pitted Organic Dates
Pinch of Himalayan Pink Salt
INSTRUCTIONS
Put all the ingredients into a blender, except salt, blend, pour into a glass, top with a sprinkle of salt, and enjoy!
TropiKale Madness Smoothie
INGREDIENTS
1/2 cup Unsweetened Organic Almond Milk
1/2 cup Full-Fat Unsweetened Organic Coconut Milk
1/2 cup Frozen Organic Cauliflower
1/4 cup Organic Chopped Kale
1 tbsp Organic Chia Seeds
1/4 cup Frozen Organic Mango
1 scoop Vital Proteins Vanilla Collagen Peptides Powder
1 tbs Organic Coconut Butter
INSTRUCTIONS
Put all the ingredients into a blender, blend, and enjoy!
Moroccan Chicken Thighs
Makes 4 Servings
INGREDIENTS
1/4 cup Ghee
2 lbs Organic Pasture Raised Chicken Thighs (diced into bite sized cubes)
2 Organic Red Onions (diced)
2 tsp Organic Turmeric
1 tsp Organic Cinnamon
1/2 tsp Organic Cardamom
1/4 Organic Cayenne Pepper
1 tbs Celtic Sea Salt
1 tsp Freshly Ground Black Pepper
4 Organic Tomatoes (diced)
1 bunch Organic Parsley (chopped)
1 tbs Raw Honey
1/4 cup Organic Raisins
INSTRUCTIONS
Mix together Turmeric, Cinnamon, Cardamom, Cayenne Pepper, Sea Salt, and Black Pepper with diced chicken. Coat chicken well with the seasoning and set aside.
Heat coconut oil over medium heat in a large dutch oven or pot. Add chicken and onion and cook for 15 minutes or until just seared. Stir in tomatoes, handful of parsley, honey, and raisins. Cover and cook for 15 minutes or until the chicken is cooked through and sauce is thick.
Serve over cauliflower rice, quinoa, or sprouted rice. Garnish with remaining parsley. Enjoy!
Filipino Party Wings
INGREDIENTS
4 lbs Organic Chicken Wings
1 1/4 cups Organic Rice Vinegar
1 1/2 cups Coconut Aminos or Organic Tamari
1 tbs Organic Whole Black Peppercorns
1/4 cup Organic Garlic (minced)
4 Organic Bay Leaves
1 1/2 cups Water
INSTRUCTIONS
Combine all the ingredients in a large pot. Close the lid and bring to boil. Reduce heat and simmer for 30 minutes.
Set oven to broil and line a baking sheet with parchment paper. Transfer the wings to the baking sheet and broil each side until skin is crispy and golden, about 3-5 minutes.
INGREDIENTS
1 cup Malk Organic Unsweetened Vanilla Almond Milk
1 tbsp Organic Nuttzo Power Fuel Butter
1 tbsp MCT Oil
2 Scoops Chocolate Blackberry Collagen Peptides
1 tbsp Organic Chia Seeds
1 tsp Organic Freeze Dried Acai Powder
1/4 cup Organic Frozen Spinach
1/4 cup Organic Frozen Cherries
1 tbsp Organic Cacao Nibs
INSTRUCTIONS
Add all the ingredients into a high speed blender and blend until smooth.
I struggle to get a proper lunch in these days. Between juggling all the various aspects of life, getting a properly prepared, nutrient-dense lunch does not happen (confessions of a holistic nutritionist!) unless I meal plan and prep. One of my favorite go-to’s for a quick, easy, delicious, and nutrient packed lunch are these Chicken Shawarma Salad Bowls. I prep about 4 of these and keep them in glass tupperware in my fridge. When I do this prep on a Sunday evening, my work week and mom week becomes less hectic, more manageable, and I feel good knowing I am taking care of and feeding my body well. I hope you enjoy!
Shawarma Salad Bowl makes lunching easy and healthy!
Makes 4 Servings
INGREDIENTS
2 lbs Chicken Thighs (diced into cubes)
1 tsp Celtic Sea Salt
1.5 tsp Black Pepper
1 tsp Cinnamon
2 tsp Turmeric
2 tbsps Cumin
4 tbsps Extra Virgin Olive Oil
Organic Arugula
1 pint of Organic Cherry Tomatoes
1 English Cucumber (diced)
1 Red Bell Pepper (diced)
1/4 cup Parsley (chopped)
1/4 cup Primal Kitchen Italian Dressing, plus extra
INSTRUCTIONS
Combine the Sea Salt, Black Pepper, Cinnamon, Turmeric, Cumin, and Avocado Oil in a medium sized bowl. Add the chicken and coat the chicken well. Set aside.
Heat a cast iron skillet over medium heat and cook the chicken in a single layer leaving a little space in between each piece to brown. Depending on size of the skillet you may need to do this in two to three batches.
Combine Tomatoes, Cucumber, Bell Pepper, and Parsley with Primal Kitchen Italian dressing. This is a delicious side salad in by itself.
Divide the lettuce into bowls or into glass snapware. You’ll find a link below for my favorite set. Top each salad with cooked chicken and the tomato/cucumber mixture. Outside of the dressed tomato/cucumber mixture I do not dress the salads until I am ready to eat. When ready, drizzle a little Primal Kitchen dressing and enjoy!
This recipe is a staple in our house. It's pretty much foolproof and one of my favorite basics when I'm unmotivated or unsure about what to make for dinner. Serve it with a simple salad, roasted veggies, or steamed green beans with lots of ghee or butter. The kids go crazy over the perfectly seasoned and crispy skin and because you season the butter or ghee before sliding it in between the skin and the meat, the meat is tender, juicy, and seasoned to perfection. Yum! Hope your family loves this recipe as much as mine.
Organic Roast Chicken with Green Beans
INGREDIENTS
1 (4-5 lb) roasting chicken
1 lemon, zest and quartered
1 onion, quartered
3 tbs ghee (or 5 tbs of cold butter cut into 5 pieces)
3 tsps sea salt
2 tsps granulated garlic
1 tsps pepper
1 tbs fresh rosemary leaves, chopped
1 tsp fresh thyme leaves, chopped
2 tsps fresh sage leaves, chopped
INSTRUCTIONS
Preheat oven to 425 degrees.
In a small bowl, combine salt, granulated garlic, pepper, lemon zest, rosemary, thyme, and sage. Set aside.
Remove and discard the chicken giblets (can save this for stock if you'd like to). Pat the outside dry. Sprinkle a little bit of the herb mixture into the cavity. Separate the skin from the breast meat and stuff with ghee (or butter) and herb mixture (for best results combine the ghee and herb mixture or roll the cold pieces of butter in the seasoning). Do the same with the thigh meat and skin. Rub the whole bird with ghee and sprinkle with herb mixture.
Stuff the cavity with the quartered lemon and onion.
Use leftover butter or ghee and rub the skin with butter and sprinkle remainder of the seasoning mix all over the bird.
Tie the legs together and tuck the wing tips under the body of the chicken. Place the chicken in a roasting pan with rack.
Place the chicken into the oven and roast for 1 hour and 15 minutes, until juices run clear when you cut between a leg and a thigh or thickest part of the thigh, but not touching the bone reads 165 degrees with and instant read thermometer or meat thermometer. Remove the chicken to a platter, cover, and allow to rest for 10 minutes. Slice and serve.
TIPS
-You can roast two chickens at the same time. No increase in time to cook is necessary.
-Use the carcass to make chicken bone broth.
-Leftover chicken can be used for leftover salads.
A perfect way to start a morning: Lavender Coconut Latte and a little quiet corner in the house.
INGREDIENTS
8 oz hot organic coffee
1 tbs grass-fed butter
1 tbs coconut oil or coconut butter
1 tsp organic raw honey (optional)*
INSTRUCTIONS
Combine all ingredients in blender and blend until smooth. Enjoy!
If you use coconut butter, the coffee may be a bit gritty.
VARIATION
Lavender Coconut Milk Creamer
1 can organic coconut milk
1 cup almond milk
2 tbs organic raw honey (optional)*
Combine coconut milk, almond milk, essential oils, and honey in a small pot. Bring to simmer. Bring to room temperature and cover and store in the refrigerator. Add to coffee and enjoy!
*If you are in RESTART® omit honey. I promise it is still yummy!
The perfect keto friendly fat bomb and Valentine’s Day treat. Yum!
I created this recipe over a year ago for my RESTART®️ participants because I know how hard eliminating sugar is to a diet, but how beneficial it is to go through this journey. This is one of my favorite unsweetened chocolate recipes. I use this chocolate base for numerous fat bombs. Feel free to use the chocolate base and layer with coconut butter for an almond joy substitute, or layer with some more almond butter for a better version of a peanut butter cup, add some peppermint oil for a peppermint patty, or add some wild orange essential oil for a delicious orange flavored chocolate with out all the sugar and with healthful fats that will give you sustained energy.
INGREDIENTS
1 cup organic unfiltered coconut oil
1 cup organic no sugar added almond butter
1 cup organic cacao powder
1 tsp organic vanilla extract
berries, various nuts, unsweetened coconut flakes, almond butter, peppermint essential oil, wild orange essential oil, etc. (optional fillings)
INSTRUCTIONS
Over a double boiler melt coconut oil, almond butter, cacao powder, and vanilla extract together and thoroughly mix.
Use silicon candy trays or lined mini muffin pan, I used a candy silicon tray with 24 molds, add one berry (no strawberries if doing for RESTART®️), pinch of coconut flakes, nuts, or whichever mix in you’d like, in each mold. Scoop chocolate mixture into each mold over the mix in and freeze for 15 min. Store them in the freezer and pop out and thaw for 5 min and enjoy.
VARIATIONS
If you’d like to make almond joy type chocolates or peanut butter cups, you’ll use the chocolate as a base. Place one small spoonful of chocolate in the mold and freeze for 5 min. Add 1/2tsp of almond butter or coconut butter on top of chocolate and press down to even it out, and top it off with chocolate. Freeze for 15 min and enjoy.
If you’d like flavored chocolate, use 3-4 drops of peppermint or wild orange essential oil to the chocolate mixture.
One of my favorite breakfasts, Organic Chicken Apple Sausage sauteed with kale and peppers topped with avocado and sauerkraut.
I first started making sauerkraut three years ago when a friend let me try her homemade sauerkraut. Sauerkraut is amazing with scrambled eggs, bratwurst, or just on a simple salad. I love the health benefits of adding fermented foods to my meals. Fermented foods are praised for their beneficial organisms (probiotics) and enzymes which all aid in proper digestion and gut health.
After researching various fermenting methods and learning that liquid whey could speed the fermentation process and provide added benefits, I began using this lacto-fermenting process. I prefer red cabbage because I've noticed the red cabbage stays crunchier after the lacto-fermentation process, but green cabbage works for this recipe as well. This recipe is inspired by Diane Sanfilippo's recipe from Balanced Bites. I loved the flavor profile of roasted jalapeño and garlic. Enjoy!
All this becomes sauerkraut perfection in a just a few short days.
INGREDIENTS
1 medium red cabbage, cored and quartered
2 tablespoons Celtic sea salt (add 1 extra tbs of salt if not using whey)
4 tablespoons of liquid whey*
2-3 jalapeños roasted, peeled, and chopped
3-4 garlic cloves minced
INSTRUCTIONS
Slice cabbage using the slicing blade of a food processor or using a sharp knife.
Put the sliced cabbage in a bowl and add the sea salt.
Using clean hands, massage salt into the cabbage and let rest while prepping the jalapeños and garlic.
Roast jalapeños on the grill or pan and place blistered jalapeños into a brown bag to let cool. Peel jalapeños and place jalapeños and peeled garlic cloves into the food processor to chop into a paste. You may also use a knife and chop into a paste. Be careful to not rub eyes when touching jalapeños. Ouch!
Massage the cabbage and salt mixture until the the juice from the cabbage begins to pool at the bottom of the bowl.
Add liquid whey and continue to massage the cabbage mixture.
Add the garlic and jalapeño mixture to the cabbage and combine.
Put the cabbage and all the liquid into a glass jar. Make sure to pack the cabbage all the way down and allow the liquid to cover the cabbage. You'll want to keep about one inch space between the top of the vegetables/liquid and the top of the jar. Seal the jar and allow to ferment on the kitchen counter and away from direct sunlight. It will be ready in 2-3 days.
TIPS:
-This recipe is easy to double or triple.
-Feel free to use more or less garlic or jalapeños depending on your taste. I like mine spicy and usual double the amount of jalapeños and garlic.
-Allowing the cabbage and salt to stand for a few minutes helps draw the liquid from the cabbage creating more juice, which can be a delicious gut shot once fermented.
*Liquid whey can be easily made by straining clotted raw milk or raw kefir. You may also strain a good grass-fed yogurt. To strain, use a clean kitchen towel, colander, and glass bowl. Drape kitchen towel over the colander, then add the milk, kefir, or yogurt in the towel and strain. The milk solids can be used as cream cheese and the liquid whey will be in the bowl.
The information presented in this website is intended for educational purposes only, and hasn’t been evaluated by the Food and Drug Administration. This information isn’t intended to diagnose, treat, cure, or prevent any condition or disease, nor is it medical advice. One should always consult a qualified medical professional before engaging in any dietary and/or lifestyle change.
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MADE WONDERFUL
LORI@MADEWONDERFUL.ME
THOUSAND OAKS, CA 91362
