4 lbs. organic, boneless, and skinless chicken legs and thighs
4 cloves garlic, crushed
2 medium white onions, thinly sliced
2 large red bell peppers, sliced
3 cup mushrooms, sliced
1 can tomato paste (6 oz.)
1 16 oz. can stewed tomatoes
3 bay leaves
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 Tablespoon sea salt
1/4 cup liquid aminos or tamari (gluten-free) sauce
Black pepper to taste
Cashew Crumble “Parmesan” Cheese for sprinkling before serving (see recipe)
- Place the sliced onions on bottom of crock pot.
- Add the chicken over the onions.
- Mix all other ingredients and pour over the chicken.
- Cook on low 6-8 hours.
1/4 cup coconut oil
1/4 cup raw honey
1/2 cup tamari (gluten-free ‘soy’ sauce) sauce
1/8 cup purified water
2 tsp. grated fresh ginger root
1-2 clove garlic minced
1/2 tsp. salt
2 lbs. of white fish fillets (orange roughy, tillapia, haddock, cod, sole, etc.)
- Mix all ingredients except coconut oil together and marinate the fish fillets for 30 minutes to an hour in the refrigerator.
- Place 1/4 cup of coconut oil in a large pan over medium heat and cook fish for 3-5 minutes on each side, depending on how thick the fish filets are.
- Be careful not to overcook the fish, or burn the teriyaki sauce.
1 lb. jumbo shrimp
1 c. unsweetened, finely shredded coconut
3 Tbsp. lowfat coconut milk
- Beat eggs and coconut milk; set aside.
- In a bag, mix finely shredded coconut with a little salt and pepper.
- One by one, dredge shrimp in coconut milk/egg mixture, and drop into bag of coconut to coat.
- Put shrimp on cookie sheet. Sprinkle with paprika and bake for 20 minutes at 350 until browned.
- Sauté broccoli slaw with spices and enjoy!
This is a delicious recipe. Although it must MARINATE OVERNIGHT, it cooks in the Crockpot while you’re at work! Don’t leave out the prunes – they make it super yummy!
2-6 lbs. chicken thighs (bone-in or boneless, skinless)
1 head of garlic, finely chopped
1/4 cup dried oregano
Fresh cracked black pepper
1/2 red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1/2 cup brown sugar (optional)
1 cup white wine
1/4 cup Italian parsley or cilantro, finely chopped (added when serving)
- In large bowl, combine all ingredients, except parsley (or cilantro).
- Add chicken to bowl and stir/mix to cover.
- Cover and refrigerate overnight.
- Transfer all ingredients from large bowl to Crockpot/slow cooker.
- Set on low, cover and cook for 6-8 hours. Can also be baked in 9×12 baking dish for 30 minutes (boneless, skinless) or 45 minutes (bone-in)
- Using a spoon, serve chicken with prunes, olives and some sauce onto plates.
- Sprinkle chopped fresh parsley or cilantro over top.
3/4 c. V-8 juice
1/2 c. vodka
1 Tbsp. horseradish
1 Tbsp. lemon juice
3 oz. steak tips
- Marinade the steak tips for minimum two hours.
- BBQ steak tips.
- Serve with steamed zucchini, red peppers, and onions, sautéed in olive oil and garlic.
6 oz. sea bass
2 tsp. chopped shallots
Roasted garlic (as much as you want)
1 Tbsp. fresh cilantro, roughly chopped
1 Tbsp. fresh basil, roughly chopped
1 1/2 cups roughly chopped tomato
1 cup romaine lettuce torn in bite size pieces
1 2/3 teaspoons olive oil
1 1/2 peaches, sliced in wedges
4 1/2 cups broccoli
- Poach the Sea Bass in 1 cup of water with lime juice until tender; remove from pan and set aside.
- Keep 1/2 cup poaching liquid aside.
- Heat saute pan with olive oil, add shallots, roasted garlic, peach, and tomatoes, then saute on medium to low heat until soft; add 1/2 cup poaching broth.
- Add cilantro and basil, but keep a little for garnish. Salt and pepper to your taste.
- Add poached sea bass cover and keep on low heat.
- Steam broccoli.
- On a plate, arrange the romaine lettuce pieces, put the steamed broccoli on the side, place the sea bass on top of the lettuce, pour the sauce over the sea bass, sprinkle the leftover cilantro and basil on top, and enjoy!