Category Archives: chicken
8 Reasons to Eat More Liver and Duck Pate Recipe
Ingredients:
1/4 cup and 1Tbsp grass fed butter
1 lb organic and pastured duck liver
2 shallots sliced
4 cloves sliced garlic
2 tsp thyme
1 tsp crushed bay leaves
1 Tbsp dried rosemary
2 tsp dry mustard powder
2 Tbsp organic raw apple cider vinegar
Sea salt to taste
Fresh ground pepper to taste
Fresh parsley for garnish
Fresh raw veggies for dipping
Directions:
Saute the shallots, garlic, salt and pepper in one tbsp of fat for 3- 5 minutes on medium. Then add the duck liver (make sure to drain off any liquid). Saute 5- 7 more minutes, then add herbs/spices and vinegar. Let the vinegar cook off. Add to the food processor. Immediately add the fat slowly in chunks. You need the heat from the livers to melt the fat. Pulse the food processor several times until the desired consistency is reached. Add to glass storage container and chill for two hours. Sometimes I eat this warm because I can’t wait. It is up to you. If you can not eat dairy just substitute the butter for pastured poultry fat or bacon fat. I serve it with endive leaves, carrots, red pepper slices, or cucumber rounds. Top pate with parsley or chives and serve. For a great chicken liver recipe check Balanced Bites here.
Sources:
1. Gedgaudas, N. (2011). Primal body, primal mind. Rochester: Healing Arts Press.
2. Murray, Micheal. Dr. (2005). Healing Foods. New York: Atria Books.
3. nutritiondata.self.com
Caitlin Weeks
Caitlin Weeks, BA, Certified Nutrition Consultant, C.H.E.K. Holistic Lifestyle Coach, and NASM Certified Personal Trainer is a San Francisco based Holistic Nutritionist serving clients locally and beyond (US & international) via phone and Skype consultations. Since 2001 Caitlin has had success conquering obesity after a lifelong struggle with her weight. Since 2009 she has been winning the battle over Hashimoto’s Thyroiditis by managing stress and using a paleo diet. She is committed to educating others about the benefits of traditional foods and efficient exercise. She writes weekly articles about health and nutrition on her blog: www.grassfedgirl.com
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Low Carb Paleo Chakchouka
Algerian Chackchouka
Ingredients:
1 Tbsp grass fed butter
1 lb of diced chicken thighs (you can also use ground beef)
1 1/3 cups chopped onion
2-3 thinly sliced bell peppers – use many colors
2 cloves garlic, minced
2 1/2 cups chopped tomatoes
2 Tbps tomato paste
1/2 tbsp ground cumin
1 tsp paprika
1 tsp pepper to
3 saffron threads (you can also use saffron flowers)
fresh cilantro
1 tsp sea salt or to taste
1/4 tsp chile powder
4 pastured eggs
Directions:
Heat the butter in a skillet over medium heat. Stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes. Add the chopped chicken, stir until browned. Then combine the tomatoes,paste, cumin, paprika, salt, and chile into a bowl and mix briefly. Pour the tomato mixture into the skillet, and stir to combine. Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they’re firm but not dry, about 5 minutes. Add fresh chopped cilantro at the end of the meal. Serves 3-4.
Caitlin Weeks
Caitlin Weeks, BA, Certified Nutrition Consultant, C.H.E.K. Holistic Lifestyle Coach, and NASM Certified Personal Trainer is a San Francisco based Holistic Nutritionist serving clients locally and beyond (US & international) via phone and Skype consultations. Since 2001 Caitlin has had success conquering obesity after a lifelong struggle with her weight. Since 2009 she has been winning the battle over Hashimoto’s Thyroiditis by managing stress and using a paleo diet. She is committed to educating others about the benefits of traditional foods and efficient exercise. She writes weekly articles about health and nutrition on her blog: www.grassfedgirl.com
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Presto! Easy Chicken Pesto
I was recently at my Grandma’s house in South Carolina and she had a garden full of fresh Basil. I got inspired to make this fresh pesto recipe. I used to think pesto was really difficult and that only chef’s knew how to make it. But after trying it a few times it is so easy anyone can do it in a flash. It can be made dairy free or you can add Parmesan if you can tolerate dairy. I don’t really eat dairy because I like it too much and it makes me bloated, so this version is dairy free.
Ingredients:
1/4 cup olive oil or to taste
1/2 cup raw walnuts or pine nuts
6 cups fresh clean basil
sea salt to taste
pepper to taste
4 cloves garlic peeled
1 lb chicken breasts or tenders
1 Tbsp organic grass fed butter
Directions:
Put olive oil, garlic, walnuts, basil, sea salt and in the food processor and blend. Check the taste and consistency. You can always slowly add more basil, oil, salt, or nuts until it comes out the way you want it. For the chicken: put salt and pepper on both sides of chicken. Fillet the breasts if they are too thick. Cook chicken in butter on medium heat until brown on both sides. Plate chicken and top with a couple of spoonfuls of pesto. Serve with some mixed greens and tomatoes.
Caitlin Weeks
Caitlin Weeks, BA, Certified Nutrition Consultant, C.H.E.K. Holistic Lifestyle Coach, and NASM Certified Personal Trainer is a San Francisco based Holistic Nutritionist serving clients locally and beyond (US & international) via phone and Skype consultations. Since 2001 Caitlin has had success conquering obesity after a lifelong struggle with her weight. Since 2009 she has been winning the battle over Hashimoto’s Thyroiditis by managing stress and using a paleo diet. She is committed to educating others about the benefits of traditional foods and efficient exercise. She writes weekly articles about health and nutrition on her blog: www.grassfedgirl.com
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Low Carb Paleo Chicken Tajine
I wanted to try to make this traditional dish especially now during the holy month of Ramadan. I felt compelled to try to make something that will make my husband feel at home. He is from Algeria, which is in North Africa and they have similar food to the more well known cuisine of Morocco. Usually we go to authentic restaurants in our neighborhood or he makes these dishes for himself. I am very intimidated to cook these types of recipes because my husband is a chef, plus I don’t think I can ever cook like his mother or sisters. Yesterday I decided to go to YouTube University and give a Tajine a try. It was a way easier than I anticipated. Plus you don’t even need a Tajine pot to make it. The biggest challenge was finding all the spices, which I actually had what needed at home. It only took about an hour, which is about my recipe compliance thresh hold. I could even see adapting this for a slow cooker but I won’t this time since some of people see that as the lower form of cooking (it is my favorite way by the way). Ok, well here goes…….. I hope you like it. Be sure to always use organic food because pesticides cause excess estrogen which equals more fat storage.
Ingredients:
2 Tbsp of Ginger
2 Tbsp of Turmeric
2 Tbsp Coriander
2 Tbsp Cumin
1 Tbsp Cayenne (optional)
2 tsp cinnamon
1 Tbsp Paprika
5 cloves chopped garlic
2 tsp pepper
Sea Salt to taste
2 cups chopped carrots
2 cups clean green beans
3 cups chopped zucchini
2 Tbsp of Muir Glen tomato paste
1 cup red pepper
1 cup green pepper
1 lb of boneless chicken
1 chopped onion
1 cup chopped Cilantro
1 cup of green olives (optional)
1/4 cup slivered almonds(optional)
Directions:
Put all the spices together in a bowl. Then take half the mixture of spices with 1 Tbsp melted grass fed butter and then coat the chicken. Set aside in the fridge for 3 hours. 1 hour before you are ready to eat saute the chicken and onion and garlic together in a large pot. Turn the chicken over until it is all browned. Then add the veggies in layers in a pretty pattern. Then add the rest of the spices and one tbsp of melted grass fed butter over the top of the veggies and chicken. Add half of the chopped cilantro over the top. Mix the tomato paste with 1/2 cup of water. Add the paste/water over the top and saute on low medium heat for 30-40 minutes, covered. Check periodically to make sure chicken is not sticking or burning. It should be a nice rolling bubble so the veggies will steam and the chicken will braise. After 30 minutes when the veggies are soft, it should be ready to plate. Serve and top with chopped cilantro. Top with slivered almonds if desired.
Caitlin Weeks
Caitlin Weeks, BA, Certified Nutrition Consultant, C.H.E.K. Holistic Lifestyle Coach, and NASM Certified Personal Trainer is a San Francisco based Holistic Nutritionist serving clients locally and beyond (US & international) via phone and Skype consultations. Since 2001 Caitlin has had success conquering obesity after a lifelong struggle with her weight. Since 2009 she has been winning the battle over Hashimoto’s Thyroiditis by managing stress and using a paleo diet. She is committed to educating others about the benefits of traditional foods and efficient exercise. She writes weekly articles about health and nutrition on her blog: www.grassfedgirl.com
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Paleo Chicken Parmesean
 |
| Chicken” Parmesean” |
Ingredients:
For Chicken:
4 Tbsp coconut flour
2-3 pastured eggs beaten
1 lb. of organic pastured chicken breasts
1 tsp fresh chopped parsley
Sea salt to taste
Fresh ground black pepper to taste
2 cloves of minced garlic
2 packages of kelp noodles
4 Tbsp coconut oil or sustainable palm oil
For Tomato Sauce:
3 fresh chopped tomatoes
3 cloves chopped garlic
2 Tbsp tomato paste (bpa free)
1 chopped onion
2 bay leaves
2 Tbsp fresh basil, chopped
Sea Salt to taste
Pepper to taste
Cheesy Topping:
Add 2-3 Tbsp of nutritional yeast for additional B-vitamins and a cheesy tasteIf you tolerate cheese try to get one that is grass fed and raw to improve nutrient density and preserve essential enzymes
Directions for Marinara Sauce:
Directions for chicken:
Butterfly the chicken breasts. Make a dry mixture with the spices and coconut flour. Dredge the chicken in the egg, then coat thoroughly with coconut flour mixture. Turn frying pan on medium high and melt coconut oil. Then add the coated chicken breasts. Cook for 5-7 min on each side.
For the noodles
Boil a pot of water, add kelp noodles and boil for 15 minutes. They do not really have to be cooked but this is the way to make them taste more like pasta. Remove, drain and dry the noodles in a towel.
Plating
Arrange the noodles on plates, top with marinara, add chicken breasts on top. Top with fresh parsley and nutritional yeast, or raw grass fed cheese, if desired, then serve.
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Caitlin Weeks
Caitlin Weeks, BA, Certified Nutrition Consultant, C.H.E.K. Holistic Lifestyle Coach, and NASM Certified Personal Trainer is a San Francisco based Holistic Nutritionist serving clients locally and beyond (US & international) via phone and Skype consultations. Since 2001 Caitlin has had success conquering obesity after a lifelong struggle with her weight. Since 2009 she has been winning the battle over Hashimoto’s Thyroiditis by managing stress and using a paleo diet. She is committed to educating others about the benefits of traditional foods and efficient exercise. She writes weekly articles about health and nutrition on her blog: www.grassfedgirl.com
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