Coconut Chicken Curry

Have you noticed, I keep referencing The Autoimmune Paleo Cookbook and Action Plan? It has been my survival guide on this new journey with Hashimotos because I have found the Action Plan very helpful, and the recipes delicious. So, here is yet another of my favorites.

Ingredients
1 Tbsp coconut oil
3 boneless, skinless chicken breasts
4 cloves garlic, minced
1 Tbsp fresh grated ginger
1 1/2 cups chicken bone broth
1 cup unsweetened organic coconut milk
3 celery stalks
3 carrots, diced (or about 2 cups)
1 tsp tumeric
cilantro (optional)
sea salt

Directions
1. Place saucepan over med-high heat and add coconut oil. Saute chicken until lightly browned and almost cooked through.
2. Add garlic and ginger and saute about 2 minutes.
3. Add broth, coconut milk, celery, carrots, and tumeric. Bring curry to a boil, then reduce heat and simmer, stirring occasionally, until vegetables and chicken are tender, about 35 minutes.
4. Stir in cilantro and season with salt. Serve immediately.

AIP/Paleo Stir Fry

Ingredients
4-6 chicken thighs
EVOO
3 cloves garlic, minced
sea salt
1/2 red onion, chopped
1 Tbsp fresh grated ginger
1 cup broccoli florets
2 peeled and sliced carrots


Directions
1. Add oil to pan and lightly season chicken with salt to taste, add to pan over medium heat until cooked through.
2. Add garlic, ginger, and onion and saute until soft, about 5 minutes
3. Add broccoli, carrots, and cook until tender.

*this recipe is easily made vegetarian or vegan by eliminating the chicken and using 2 cups of broccoli
**You could also add snap peas

Vegetable and Chicken Curry- Paleo/AIP

Although many of the typical seasonings found in curry are eliminated for AIP, this dish is a tasty treat.

Ingredients
1 Tbsp coconut oil
2 lbs chicken breast or thigh, organic
2 cups mushrooms, diced
1 onion, diced
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 cups broccoli florets
1 carrot, peeled and sliced
1 zucchini, sliced
1/2 c. unsweetened organic coconut milk (watch for thickeners in canned products- ie guar gum, etc)
1 tsp tumeric
1/4 tsp ground cinnamon
pinch cloves
salt to taste
2 Tbsp thinly shredded basil

Directions
1. Brown chicken until cooked through in coconut oil over medium heat.
2. Add mushrooms, onion, garlic, ginger and saute until soft.
3. Add broccoli, carrots, zucchini, coconut milk, seasonings and bring to a boil.
4.  Reduce heat to low and simmer until the vegetables are tender, about 15 minutes.
5. Stir in basil and serve immediately.

*This recipe can easily be made vegan by eliminating the chicken and increasing the amount of vegetables. I suggest 4 cups brocolli and add an extra carrot and extra zucchini.
**For those not AIP, this tastes good with rice.

Chicken Nuggets the Paleo Way

After years of adventuring with diet, exercise, and more, I FINALLY have an answer. I have an auto-immune disease called Hashimoto's, which affects your thyroid. So, this was the first of the recipes I attempted on AIP (Auto-immune paleo) and it was delicious!



Ingredients
4 Tbsp Arrowroot powder
1/2 tsp sea salt
1/8 tsp black pepper
1/4 tsp garlic powder
1 c organic coconut milk
2 cups shredded, unsweetened coconut
About 3 lbs of boneless, skinless organic chicken (I used a mix of breasts and thighs), cut into strips
EVOO

Directions
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside
2. Mix arrowroot and seasonings into a small bowl. Pour coconut milk into a separate small bowl. Place the coconut on a plate.
3. Pat the chicken dry with a paper towel.
4. Dredge a chicken strip in arrowroot mixture, dip it into the coconut milk, then dredge it in the shredded coconut.
5. Place the coated strips on the baking sheet. Repeat until all chicken is breaded.
6. Lightly brush with olive oil, then baked until chicken is cooked through and coconut is golden, turning once, about 25 minutes

Chicken "Tortilla" Soup the Paleo Way

Ingredients
4 organic boneless, skinless chicken breasts
1 Tbsp cumin
1 tsp cayenne pepper
1 tsp garlic powder
salt and pepper to taste for chicken seasoning
2 Tbsp coconut oil
1 yellow onion, diced
3 garlic cloves
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1/2 jalepeno, seeded and finely dashed
1 can diced green chiles
2 cans fire roasted tomatoes (or equivalent of home roasted tomatoes)
2 Tbsp chili powder
1/2 Tbsp paprika
1 tsp cilantro
40 or so oz chicken stock/broth
crushed plantain chips, or organic corn tortilla chips if not paleo

Directions
1. Preheat oven to 375. Place chicken on parchment lined baking sheet and sprinkle with cumin, cayenne, garlic powder, salt and pepper.
2. Bake 20 minutes or so (depending on thickness of breasts). Once cook, cut or shred.
3. While chicken is baking, heat oil in large stock pot over med-high and add garlic to sauté.
4. Add onions, bell pepper, jalepeno, mix to coat in oil. Once onions translucent, add green chiles and tomatoes, plus remaining spices. Mix well.
5. Add chicken and stock. Simmer on low heat for 30 minutes.
6. To serve, garnish with avocado, chips, etc

Stovetop Lemon Chicken (Healthy, Eat Clean, Paleo)

Ingredients

1 Tbsp coconut oil
6 organic Chicken breast tenders
salt and pepper to taste
1-2 tsp thyme
juice of 1 lemon

Directions
1. Season meat with salt, pepper, thyme.
2. Heat oil in pot over medium. Add chicken. Stir in lemon.
3. Cook on medium heat for approximately 5 minutes per side, more or less depending on thickness.

Paleo Murgh Makhani (Indian Butter Chicken)

Ingredients
Coconut oil
1lb chicken, organic, cut into chunks
2 tsp paprika
2tsp ground coriander
1 tsp ginger
1/4 tsp chili powder
1/2 tsp cumin
1 tsp cinnamon
6 bruised cardamon pods
1/4 tsp cloves
1 can tomato puree
1 can coconut milk
1 Tbsp fresh lemon juice

Direction
1. Heat pan and add 1 Tbsp coconut oil. Add chicken and cook until done, then remove from pot.
2. Add another Tbsp oil and slowly heat spices for about 1 min, until fragrant.
3. Return chicken to pan and stir to mix with spices. Add tomatoes and simmer about 15 minutes, stirring as needed.
4. Add coconut milk and lemon juice and simmer another 5 minutes. Enjoy

*I served this over cauliflower rice

Chicken Pot Pie (Clean, Paleo)

Ingredients
2 Tbsp coconut oil or EVOO
4 carrots, chopped
1 parsnip, chopped
1 onion, chopped
1 large russet potato, chopped
1 container mushrooms
3 handfuls spinach
2 garlic cloves
3 cups organic chicken or vegetable broth
1 cup frozen green beans
2-3 cups diced cooked chicken
1/2 tsp thyme
1/2 tsp oregano
salt and pepper to taste

Crust
3 c almond meal
1/2 cup coconut oil/ Spectrum shortening
1 tsp baking soda
1 1/2 tsp salt
1 Tbsp cool water

Directions
1. Preheat oven to 375. Prepare crust: mix dry ingredients (almond meal,salt, baking powder). Add coconut oil and slowly mix until even and with the consistency of peas. Slowly add the water and mix until it forms a dough-like texture. Roll into a ball and wrap in cling-wrap. Refrigerate for 30 min.
2.  Meanwhile, add oil to oven safe pot over med heat. Add all diced veggies and cover. Stir occasionally until cooked dow, about 10-15 min.
3. Add stock/broth and peas. Bring to boil then return to simmer for about 5 more minutes. Add chicken to pot.
4. Remove from heat, add crust to top. Bake at 375 or 45 min.

Greek Roasted Chicken

Ingredients
4 1/2 to 5 lb chicken
1 lemon, halved
sea salt
dried parsley
6-8 garlic bulbs

Directions
1. Preheat oven to 400 deg. Remove giblets from chicken.
2. Stuff chicken with lemon and 4 or so whole cloves of garlic, skin removed.
3. Generously sprinkle chicken with sea salt, parsley, and pepper. Place chicken breast side up in roasting pan with small amount of oil to prevent sticking
4. Cut the remaining tops of the garlic bulbs to expose the cloves and set aside.
5. Roast bird uncovered in preheated oven for 45 min. Add the garlic bulbs to the roasting pan next to the chicken and cook for another 45 min to 1 hour. Eat with roasted garlic spread on the pieces of chicken (or bread if desired).

Chicken with Sun-dried Tomatoes and Feta

Ingredients
1 8 oz jar sun dried tomatoes in olive oil
5-6 cloves of garlic, minced
1 lb boneless, skinless chicken breast
salt and ground black pepper to taste
1 Tbsp oregano
feta cheese (optional)


Directions
1. Remove sun dried tomatoes from jar, draining oil, but reserving 1 Tbsp of it. Lay tomatoes on cutting board and press gently with paper towel to absorb some of the oil; discard towel. Finely chop tomatoes and set aside.
2. Pour reserved Tbsp of oil from tomato jar into skillet over med high heat. Add garlic and stir until fragrant, about 1 min.
3. Add chicken, sprinkle with salt, pepper, and oregano and sauté about 15 min, taking care to cook until there is no pink, but not allowing it to stick.
4. Add the chopped sun dried tomatoes and stir to combine, cooking until heated through, about 1 min.
5. Serve chicken and tomatoes topped with feta cheese if desired.

Clean Crockpot Chicken Cacciatore

Ingredients
1-2 lbs organic chicken thighs
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 container fresh mushrooms
8 oz tomato paste
3/4 cup organic chicken broth
24 oz diced tomatoes
2 Tbsp fresh basil
1 Tbsp fresh oregano
Salt, pepper to taste
Additional Italian seasoning as needed

Directions
1. Place chicken in bottom of crock pot. Season with salt and pepper. Top with vegetables.
2. Combine tomato paste and broth in bowl. Stir to combined. Add this, diced tomatoes, and herbs.
3. Cook on low 7 hours, high 4 hours. Add additional seasonings as needed. Serve with brown rice or whole wheat pasta

*easily made gluten free by eating over rice or gluten free pasta!

Greek Chicken Crockpot Clean

Ingredients
7 red potatoes, cut in cubes
1-2 lbs organic chicken (I used chicken thighs)
1 Tbsp fresh oregano
1/2 Tbsp fresh rosemary
1 onion
2 cloves garlic
Salt and pepper to taste
1 lemon, juiced and zested

Directions
1. Add potatoes to bottom of crockpot. Place meat on top, and season with salt and pepper.
2. Add onion, garlic and herbs. Cover and turn crockpot on low. Cook for 4 1/2 to 5 hours.
3. After initial cooking, add lemon juice and zest. Turn to high for remaining hour.

Easy Baked Chicken Drumsticks

Ingredients

5 drumsticks

sea salt

fresh cracked black pepper

Garlic powder

Directions

1. Preheat oven to 375. Oil the bottom of a pan. 

2. Add drumsticks far enough apart that they do not touch.

3. Season to taste

4. Bake for 30 min. Turn (re-season if desired) and bake for another 30 minutes

Fast Chicken Fettucine

Ingredients

8 ounces fettuccine
small package of sun dried tomatoes
1 zucchini
8 oz chicken meat cut into cubes
1/2 cup finely shredded Parmesan, Romano, or Asiago cheeses ( or vegan cheese such as Daiya)
Black pepper, freshly ground

Directions
1. Cook pasta according to directions, drain and return to pan.
2. Meanwhile, let dried tomatoes set in warm water to soften.  In large skillet, heat oil over medium-high. Add zucchini and chicken, cook until zucchini is crisp-tender and chicken is no longer pink.
3. Gently toss zucchini, chicken and tomato with cooked pasta. Sprinkle with cheese and season to taste.

*can make gluten free with rice or quinoa pasta; add tofu and eliminate chicken for vegan

Crispy Chicken Sandwich (Eat Clean)

Ingredients
1/3 c nonfat plain Greek yogurt (or non-dairy yogurt for those with milk allergies/lactose intolerant)
3 Tbsp fresh dill
1 Tbsp fresh lemon juice
sea salt and black pepper (about 1/2 tsp each divided)
Milk or non-dairy milk (I used almond milk)
1 tsp Dijon mustartd
1 c whole wheat panko bread crumbs
1/3 c whole wheat flour
4 4 oz boneless, skinless, chicken cutlets
1 Tbsp oil (coconut or olive)
4 thin whole-grain sandwich buns, toasted
1 cup watercress, trimmed
1/2 cucumber, thinly sliced
2 jarred roasted red peppers, drained and sliced

Directions
1. Preheat oven to 350. In small bowl, whisk yogurt, dill, and lemon juice. Season with about 1/4 tsp salt and pepper.
2. In separate bowl, mix milk and Dijon mustard. Transfer panko to plate. Transfer flour to a second plate.
3. Dredge each chicken in flour, shake off excess, then in milk. Press into panko and transfer to a baking tray or plate.
4. *Optional: brown in nonstick skillet and transfer to baking pan.
5. Place into oven and bake for 15-20 min until golden brown.
6. Assembled sandwiches- Split buns and spred yogurt mix on both sides, layer with 1 chicken cutlet, watercress and cucumbers, and roasted peppers. Cover with top half of bun...ENJOY!

Chicken Noodle Soup (crockpot)

Ingredients:

1 1/2 pounds organic chicken pieces
3 cups water
3 cups chicken broth
1 teaspoon salt, or to taste, depending on saltiness of broth
1/4 teaspoon pepper
1 small onion chopped
2 carrots, chopped
2 stalks celery, chopped
3/4 cup organic mixed veggies
6 ounces noodles

Directions:

1. Place all ingredients except noodles and mixed vegetables in the Crock Pot.
2. Cover and cook on low for 5 to 6 hours, or on high for about 3 hours.
3. Remove chicken from pot; take meat from bones, dice, and return to broth, and add the noodles and mixed vegetables.
4. Cook another hour or until noodles are done (about 1/2 hour on high). Or, cook the noodles separately and add them just before serving.

Healthy Muffuletta

Ingredients:

1- 1 1/2 lb organic chicken breasts
4 tsp olive oil
fresh ground black pepper
4 cloves garlic, minced
2 zucchini, trimmed and sliced 1/4" thick lengthwise
1/2 cup pimento stuffed green olives and Kalamata olives
1 stalk celery, diced
1 cup roasted red peppers, finely diced
1/2 small sweet onion, finely diced
2 Tbsp red wine vinegar
1 Tbsp each oregano and parsley
sliced sourdough or pumpernickel
(low fat) provolone cheese

Directions:

1. Preheat oven to 350 and ensure one rack is on top third and one on bottom third of oven.
2. Brush chicken with 1 tsp oil and season with pepper and half of garlic. Place on parchment-lined sheet and roast on bottom rack in oven for approximately 1 hour.
3. Meanwhile, brush zucchini strips with 1 tsp oil and season with pepper. Arrange in single layer on parchment lined sheet and roast on top rack for 25 min.
4. Once cooked, remove zucchini and chicken and let cool.
5. While roasting, prepare olive salad: coarsely chop olives and transfer to medium bowl. (I like to add a touch of the olive juices :) Add remaining garlic, 2 tsp oil, celery, red peppers, onion, vinegar, oregano and parsley
6. Once chicken is cool enough to handle, chop into small pieces.
7. To assemble sandwich, spread olive salad on bottom half of bread. Layer with zucchini, cheese and chicken, then top with olive salad and bread.

*you can also do this with turkey, and it is a great way to use up leftover holiday turkey.

Chicken Korma

Ingredients:

5 boneless, skinless chicken breasts (about 7 oz. each), cut into bite-sized pieces
1 tbsp. olive or coconut oil
1 large yellow onion
5 garlic cloves
3-4 pods cardamom
1 tsp. ground ginger
1/4 tsp. allspice
1/4 tsp cinnamon
1/2 tsp coriander
1/2 tsp cloves
1/2 tsp mustard seeds
1 tsp. cumin
1 tsp. turmeric
1 tsp. chili powder
1 tsp. garam masala
1/4 cup tomato sauce
1/2 cup chicken broth
1/2 cup light coconut milk
1 cup roasted cashew pieces, no added salt
1/2 cup non-fat, plain Greek yogurt
Salt to taste


Directions:

1. Saute onions, garlic and cardamom in olive or coconut oil until onions translucent.
2. Add remaining spices.
2. Add chicken until mostly cooked.
4. Add remaining ingredients EXCEPT for the yogurt. Cook until chicken is cooked through.
5. Remove from heat and stir in yogurt and salt to taste.
6. Serve over basmati or brown rice and/or with clean eating naan. Can use quinoa instead if you are gluten free.

*caveat: this dish can easily be made dairy free by omitting the yogurt and adding more coconut milk or a soy based yogurt. Check yogurt for gluten contents

Oven Fried Chicken

Ingredients:

1 tsp salt
1 tsp white pepper
4-6 boneless, skinless chicken breasts
1/2 c unbleached flour
1/2 c whole wheat flour
1/4 c organic corn meal
1/2 Tsbp flax meal
1 tsp garlic powder
1 tsp paprika
1/2 c almond milk

Directions:

1. Preheat oven to 400. Sprinkle chicken liberally with salt and pepper to taste.
2. Combine flour, meal, seasonings in one large bowl. Add milk to another smaller bowl. Dip chicken into milk, then roll to cover in seasoning/flour mixture.
3. Place onto coated pan. *I added a dab of LouAnna coconut oil to the top of each to help with browning. Some people choose to add butter. You can also just eliminate this.
4. Bake at 400 for 50 min or until done.

+ We ate this with Greek Potatoes and steamed asparagus!

Chicken Cacciatore

Ingredients:
1 1/2 lbs boneless, organic chicken breast, cut to 2" squares
sea salt
pepper
paprika
1/2 c whole wheat flour for dredging
2 Tbsp milled flax (optional)
4 Tbsp EVOO
1/2 green bell pepper, chopped
1 onion, chopped
8 oz baby bella or white mushrooms
4 cloves garlic, chopped
1 box / can crushed tomatoes
1 jar/ can tomato paste
3/4 c dry white wine
3/4 c orgainc free-range chicken broth
Crushed red pepper to taste
2 tsp fresh oregano
2 leaves fresh basil
(additional "Italian seasoning" or more oregano and basil may be needed depending on your taste buds)
linguine

Directions:
1. Season raw chicken with salt and pepper to taste. Sprinkle liberally with paprika. Dredge chicken in the flour mixed with flax to coat lightly. In a large pot, heat 2 Tbsp EVOO, and cook chicken until just brown, about 5 min per side. Set aside.
2.Add remaining 2 Tbsp oil to the "dirty" pot. Add bell pepper, onion, garlic. Saute until onion is tender. Add mushrooms and cook about 5 min
3. Add wine and simmer until reduced by half, about 3 min.
4. Add tomato paste, crushed tomatoes, broth, red peper flakes, oregano, basil.
5. Return chicken to pot and turn them to coat on the sauce. Bring to simmer until chicken is cooked, about 30 min.
6. Optional: serve over linguine