Portable Foods

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.


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.

Chicken, Butternut Squash and Kale Soup

Chicken, Butternut Squash and Kale Soup

Another fall/winter soup that is keeping us warm, especially with the addition of cayenne I like to add to my own bowl 🙂  I have been trying out all kinds of different soups that involve either kale, butternut, broccoli and/or chicken (or a mix). I really like this one as it is light yet satisfying.


  • 1 Tbs grass-fed butter, ghee, or coconut oil
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 4 Cups butternut squash, peeled and cut into ½ inch cubes
  • 2 Cups kale, chopped
  • 4 Cups homemade chicken broth
  • 2 Cups shredded chicken, de-boned and already cooked (left over’s from making chicken broth work well)
  • Salt to taste

Optional spices for individual servings; fresh cracked pepper, cumin and cayenne


  1. In a large cooking pot, melt butter and sauté onions and garlic on low until onions are limp.
  2. Add butternut squash and sauté for about 5 minutes, stirring to make sure they don’t stick to the pot.
  3. Then add kale and broth, bring to a boil, then simmer with the lid on for about 15 minutes or until butternut squash is tender  and still firm (not mushy).
  4. Mix in the already cooked chicken, cover with the lid and remove from heat.
  5. Wait about 5 minutes before serving.
  6. Flavor with salt and spices as desired.

Make a great portable soup when heated and stored in a thermos.

Creamy Mushroom, Broccoli and Chicken Soup -PALEO!

Creamy Mushroom Broccoli and Chicken Soup

This soup is perfectly light on the stomach as well as satisfying and best enjoyed on cold fall/winter days. I have been accused of adding starch or flour to this soup because of its consistency, but you’ll see once you try it why one might think that 🙂


  • 2 Tbs. grass-fed butter, ghee, coconut oil or other cooking fat, divided in half
  • 2 C chicken breast, thigh, or a mix of both, chopped or cubed
  •   ½ tsp. unrefined salt
  • 1 medium onion, peeled and chopped
  • 4 garlic cloves, peeled and chopped
  • 2 C broccoli stems, chopped small
  • 2 ½ C mushrooms, chopped small
  • 4 C homemade chicken broth
  • 1 tsp. ground cumin
  • 2 C broccoli florets


  1. Melt 1 Tbs. butter or other cooking fat in a pot and add chicken. Cook fully until beginning to brown.
  2. Once finished, remove from pot and set aside until later.
  3. Add the remaining 1 Tbs. butter or other cooking fat to the pot and the onion and garlic. Sauté a few minutes until onions become limp.
  4. Add the broccoli stems and mushrooms, coat well and stir for about 1 minute.
  5. Next add the broth, cumin and bring to a boil then simmer covered for 10 minutes.
  6. Then use either an immersion blender and blend the soup contents, or remove and blend until smooth in a food processor or blender.
  7. Taste and add more salt if needed.
  8. Return blended soup back to the pot and add the broccoli florets and cooked chicken.
  9. Cover with a lid and simmer about 10 minutes or until broccoli is tender, but still slightly crunchy.
  10. Let sit for about 10 minutes or longer before eating for best flavor.

This make a great portable lunch when heated then stored in a thermos.

Easy Lebanese Chicken and Potato Stew

Lebanese Chicken and Poatato Stew

This stew can be enjoyed in anytime the weather is cool. In the winter, you can omit the cilantro and add cumin and cayenne to warm the body on this cold days. The potato is nice here as it warms the belly and helps to feel fuller longer. This would also be a great stew to send to school with the kids for lunch in a thermos.


  • 1 lb potatoes, peeled and cubed
  • 2 Tbs. cooking fat – grass-fed butter, ghee, tallow, or coconut oil


  • 1 Tbs. cooking fat – grass-fed butter, ghee, tallow, or coconut oil
  • 5 cloves of garlic, smashed
  • 1 lb. chicken breast, cut into chunks
  • 1 tsp unrefined salt
  • 1/2 C chopped cilantro + more for garnish
  • 3 C chicken stock , or water (in that case, you will need to add more salt to taste)


Add a dash of cumin and/or cayenne to individual servings.


  1. Saute potatoes in cooking fat until golden, set aside.
  2. Meanwhile, saute garlic in cooking fat until fragrant (about 1 min).
  3. Then add the chicken and salt; stir often until beginning to brown, then add the cilantro and mix well.
  4. Right away add the potato and any drippings from fat if there is any remaining.
  5. Last, add the chicken stock and bring to a boil, then turn the heat to a simmer and cover.
  6. When the potatoes are tender, the soup is ready (about 10 minutes).

To serve, garnish individual servings with fresh cilantro, a dash of cumin and cayenne (optional, but the flavor is amazing!)