Stove-top “Grilled” Chicken

Sovetop chicken breast salad





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Stove-Top Grilled Chicken

This chicken is so amazingly tasty and easy. I always use it to top my salad when I make it- a “grilled” chicken salad.


As you can see in the photo, I also sauté garlic and mushroom along with either avocado slices or use my homemade guacamole.

Homemade garlic mayo or garlic sauce also goes well with it to give it a chicken shawarma feel.

The salad I make is simple, I either just use lettuce or throw in anything green I have available and some sprouts if I have any made up. The dressing is smashed garlic, salt, fresh lemon and olive oil. I usually also add fresh chopped cilantro or parsley and mint, depending on what’s available. Really, you can eat it over any salad or even just grilled veggies.

With the sides I mention; salad or grilled veggies, this makes a great lunch, especially since even cold, the chicken tastes great. This dish is especially if you’re doing an elimination diet, AIP or Paleo. It will leave you satisfied and not feeling full/bloated.

There is no specific amount for the ingredients, it’s basically however many breasts you are doing that will fit in your pan, probably 2 breasts per 10 inch pan.


  • 2 chicken breast
  • ¼ tsp. unrefined salt
  • Filtered water (about ½ cup total)


1. Place whole chicken breasts on a pan on medium-low heat that has a lid, not tight so that steam can escape. Sprinkle the salt and about 3 Tbs. of water.

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2. Put the lid on and steam for about 3-5 minutes until the outside of the breast is white and you are able to cut it into slices easily.

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3. Once you have cut the chicken breast into slices, put the lid on again and add a Tablespoon or 2 of water if needed.


4. Once the slices have turned completely white, don’t add more water yet. Let the side facing down dry out a little and start to brown, but be careful don’t burn. If it starts to burn just add a Tablespoon or 2 of water.


5. Once it has browned, turn over and do the same thing on the other side. This whole process takes about 20 minutes.

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6. At the end, remove the lid and add a Tablespoon of water to moisten the chicken if needed; it will quickly evaporate from the heat.


Paleo Chicken Coconut Curry

 coconut paleo curry

There are so many curry recipes out there, and I think the world could never have enough 🙂  Here is one that I really enjoyed making (and eating). It was quick to throw together about 20 minutes total since I had just made chicken broth). This recipe also makes a great AIP (autoimmune protocol) dish with any necessary adjustments.


Chicken Coconut Curry makes about 8 servings


  • 4 Tbs. coconut oil or ghee
  • 1 inch fresh ginger, peeled and chopped or grated (if not using processor)
  • 2 inches fresh turmeric peeled and chopped (if not using processor) – If no fresh is available, use 2 tsp. and add it with the cumin powder.
  • 6 cloves garlic, peeled or minced (if not using processor)
  • 1 small onion, peeled and quartered or minced (if not using processor)
  • Optional for spicy – 1 Serrano pepper; seeds removed and discarded



  • 5 medium carrots, peeled and cut in coins or cubes (however you prefer)
  • 4 C cauliflower flowerets in bite-sized pieces
  • ½ head of small purple (or green) cabbage, cut in chunks
  • 3 C of squash (I use zucchini but any kind of winter/summer will do)
  • 1 Tbs. cumin powder
  • 1 tsp. unrefined salt (Celtic or Himalayan)




  1. In a food processor, place the ginger, turmeric, garlic, onion and optional pepper and pulse until finely chopped. If there is no food processor available, mince those ingredients and use a cheese grater for the ginger and turmeric.
  2. In a large pot, melt the coconut oil and add the ingredients you processed or finely chopped.
  3. Sauté for just 1 minute until the aromas are released.
  4. Then add all of the cut vegetables and coat them well with the oil.
  5. Sprinkle the cumin powder and salt and mix again.
  6. Add the coconut milk and chicken broth. Add more broth if needed at any time.
  7. Add the cooked chicken.
  8. Bring the liquids to a boil, then reduce heat and simmer for about 10 minutes or until the vegetables are tender or to your liking.


  • The flavors are best when allowed to sit in the pot with a lid for a couple hours, but it can be eaten immediately.
  • Top individual servings with fresh chopped cilantro.
  • You can serve over basmati or jasmine rice, or eat as is.
  • Another option is to add a dash of cayenne and cumin to individual bowls.

Stuffed Acorn Squash

Stuffed Acorn Squash Stuffed Acorn Squash With Avocado Salad


I had seen many recipes for stuffed acorn squash and I’ve been wanting to try it, but it’s getting more difficult to find acorn squash these days since Thanks Giving passed. I was fortunate to find a couple and give this a try. I don’t really have a recipe, I just cut the acorn squash in half, scooped out the seeds and strings, then baked it upside down on a cookie sheet with about 1/2 Cup of water total for about an hour.

While that was cooking I made a recipe I enjoy “un-stuffed Bell peppers (but not much tomato paste)” that I  used for the stuffing and made some homemade guacamole and added shredded lettuce because I didn’t have enough avocado for everyone.

Once the squash was done, I scooped the cooked mixture of un-stuffed bell peppers into it and baked it for about 15 minutes longer. Once done, I topped with avocado salad.

These are pretty simple to assemble, try it yourself and share what you’ve made 🙂




Whole Egg Mayo With Olive Oil & Coconut Oil

Whole Egg Mayo

I love homemade mayo, but I don’t use it often enough to keep on hand so I usually end up giving it  away. In the past I had made several attempts to use only Extra Virgin olive oil as it is the healthiest, as opposed to light olive oil or “vegetable” oils. It was very heavy and bitter, but as a foundation to my homemade garlic sauce, it was pretty good.

I had seen on pintrest ideas of combing half and half EV olive oil and EV coconut oil. I was afraid that  the coconut oil would harden as it sat in the fridge but it didn’t. It was still smooth and creamy after it cooled down. The color might me a little alarming if you’ve only seen white mayo, but the taste is amazing!

When I consume raw eggs, I only use my own eggs from my backyard or from a local farmer that I trust.

Note: Only use high quality eggs when consuming raw eggs. Store bought eggs carry potential risks of salmonella.

The whole process of blending takes about 5 minutes, it cannot be rushed, or you will have failed results (experience).


  • 2 whole eggs that are free-range, at room temperature
  • 1 Tbs. fresh lemon juice or apple cider vinegar, at room temperature
  • ½ tsp. unrefined salt
  • ½ C EV olive oil
  • ½ C EV coconut oil


  1. Have all ingredients measured out and ready to go near a blender. In a measuring cup with a spout, pour the 2 oils in preparation of use.
  2. Put the eggs in a blender with 1 tsp. of the lemon juice or ACV and blend on a low setting. DO NOT TURN THE BLENDER OFF UNTIL DONE.
  3. Take off the small lid or lid of the blender and slowly pour the oils in a very thin stream, even drop by drop to start out with. If you pour it too fast, it will separate and will be unsuccessful.
  4. Keep pouring in a thin stream, as it thickens, you can pour the oil faster.
  5. Once the mayonnaise is a thick consistency and begins to “choke”, add the rest of the lemon juice or ACV and salt. Blend a few more seconds and you’re finished.
  6. Use a spatula to scrape out the mayo from your blender and store in a glass jar in the fridge.

This mayo will last about a week in the fridge.

Tahini Cookies – Paleo/Vegan

Tahini Cookies

These cookies are a great egg-less snack that is both chewy and crispy. They can be whipped up in no time and kids love them! (Adults too)

All you need is a spatula, measuring cup and a mixing bowl to prepare and a cookie sheet with parchment paper.  You can play with the ingredients such as adding a table spoon of chia, flax or other seeds (or not using nuts/seeds at all).


  • ½ cups tahini
  • ¼ cup maple syrup
  • 2 tsp cinnamon
  • 1 C shredded coconut (unsweetend)
  • 2 Tbs. coconut flour
  • pinch of unrefined salt
  • ½ cup crushed walnuts or pecans


  1. Preheat oven to 350F and line a cookie sheet with parchment paper.
  2. In a mixing bowl, use a spatula and blend the tahini and maple syrup well.
  3. Then add the cinnamon and mix well.
  4. Then add the crushed nuts.
  5. The batter will be very sticky so use a spoon to scoop (and another to scrape off the batter) using 1-2 Tbs of the batter for each cookie; shape and flatten.
  6. Bake for about 10 minutes or until golden.
  7. Let cool 10 minutes before eating.