Bacon Wrapped Mustard Chicken

Ingredients

1 lb boneless, skinless chicken (I like to use thighs)
1 lb bacon (no sugar added)
dijon mustard (no sugar added)
salt & pepper

Directions

1. Preheat oven to 375 degrees
2. Season chicken with salt and pepper
3. Spread dijon mustard on one side of the chicken
4. Wrap each piece of chicken with a piece of bacon
5. Place on baking sheet lined with parchment paper
6. Bake at 375 for 30-40 minutes
7. You can also broil for a few minutes at the end so the bacon is crispy

Serve with roasted veggies--broccoli, cauliflower, green beans, and asparagus are some of my favorites

Coconut Red Curry Noodle Soup

Ingredients

1-2 lbs ground meat (I used beef & turkey)
1 can coconut milk
1 container bone broth (I like Bonafide Provisions)
1 jar red curry paste (I used Thai Kitchen)
Noodles of choice

Directions

1. Cook the ground meat in a big pot. You shouldn’t need any extra oil. Make sure you season the meat. (I used Trader Joes' garlic salt.)
2. Once cooked, add a can of coconut milk and a container of bone broth.
3. Add jar of red curry paste and stir until well combined.
4. Bring to a boil, add noodles, and stir well. I had Nona Lim Foods rice noodles at home. Lotus Foods brown rice & millet ramen would be great also. Or sweet potato noodles. Could also try zucchini noodles.
5. Cover and reduce heat to simmer for a bit, but don’t overcook the noodles. 
6. For veggies, top with roasted bok choy or broccoli. Or mix in some baby spinach or frozen kale.  

Slow Cooked Super Garlicky Chicken

Based on recipe from Food.com

I used a 7-8 qt slow cooker.

Ingredients: 
2-3 lbs chicken (I prefer dark meat with bones but anything works)
20+ whole garlic cloves (I prefer peeled and have used fresh and frozen—I usually cover the bottom of the slow cooker with garlic cloves)

Chicken broth

I bag frozen kale

Spices: 

Dried rosemary
Salt & pepper
Red pepper flakes

Directions: 
1. Place garlic cloves in crock pot.
2. Place chicken on top of garlic cloves.

3. Sprinkle spices to cover chicken. (Salt well. You can play with other spices a bit. I’ve used herbs of provance, garlic salt with parsley, just rosemary, etc. Could be good with cumin or curry. Caution with red pepper flakes—it can get spicy.)

4. Add frozen kale on top. 

5. Pour chicken broth over all ingredients. Typically I use 2 cups. I’ve also used a full carton (4 cups). Depends how much liquid you want.
6. Cook on high for 4 hours. (I don’t like cooking chicken on low—I don’t like the texture you end up with.)

Creamy Sausage & Kale Soup

Ingredients

2 lbs ground meat (I used beef and pork)
2 large onions, diced
4 cloves garlic, minced (or 4 frozen garlic cubes)
2 tsp minced ginger (or 2 frozen ginger cubes)
2 cartons bone broth and/or water (48-64 oz of liquid)
1 can coconut milk
1 bag frozen carrots & peas 
1 bag frozen chopped kale

Spices

Salt
Pepper
Turmeric
Cumin
Parsley
Basil
Thyme
Rosemary

Directions

1. In a large dutch oven/pot, cook meat with spices/seasonings. Remove from pot and set aside.
2. Cook onions until well caramelized. Add garlic, ginger, and additional seasoning.
3. Mix in frozen veggies, then add broth/water and additional seasoning.
4. Add coconut milk and stir well.
5. Add cooked meat back to the pot, and stir until well combined.
6. Bring liquid to a boil, then cover, reduce heat, and simmer. 

Creamy Lemony Pasta w/ Bacon

Inspired by ALEX GUARNASCHELLI recipe on FOOD NETWORK

Ingredients

1 pack bacon (no sugar added)
2 cans coconut milk (no added gums - I like Native Forest Coconut Milk Simple)
1 pack Violife feta (potato starch vegan cheese)
1 lemon (zested and juiced)
2 tsp Worcestershire sauce* 

1 bag frozen kale
2 boxes short pasta of choice**

Directions

1. Cook bacon in oven - 400 degrees for 20-25 minutes until desired texture. I like it crispier. Remove from oven and drain on paper towels. (I like to use the bacon grease to roast vegetables afterward.)
2. In a large pot, heat coconut milk and Violife feta on medium heat. Season with salt and pepper. Continue to stir as it thickens. (This will take a while.)
3. Once sauce has reduced and thickened, add lemon zest and juice, Worcestershire sauce, and frozen kale. Continue to cook on low. 
4. Cook the pasta until al dente.
5. Once pasta is done, add to the sauce. Add bacon. Mix well. 

* WORCESTERSHIRE SAUCE NOTE:

• I was using Lea & Perrins. Omit if avoiding sugars since it contains molasses and sugar.
• I found this sugar free alternative but have not tried it yet: WanJaShan Organic Gluten Free Worcestershire Sauce.

** PASTA NOTE: 

• I'm a big fan of Jovial Foods' brown rice pasta & cassava flour pasta. Both are gluten free. The cassava flour pasta is grain free, but it can conflict with the thyroid. 
• I also really like Trader Joe's brown rice & quinoa pasta. 
• Chickpea pastas and lentil pastas are good too if you're not avoiding legumes. 
• I will try this again with zucchini noodles or hearts of palm pasta.

Sweet Potato & Kale Chili

Ingredients

1 lb ground beef
1 lb ground pork (or turkey)
2 large onions, diced
4 cloves garlic, minced (or frozen garlic cubes)
1 lb sweet potatoes, diced (or butternut squash or pumpkin)
1 pack tomatoes, diced or crushed
1 can tomato paste
1 bag frozen kale

Spices

Cumin
Turmeric
Thyme
Basil
Garlic Powder
Cayenne Powder
Paprika
Salt
Pepper

Directions

1. In a large pot/dutch oven, cook ground meat w/ spices to taste, remove from pot and set aside
2. In same pot add onions, garlic, and more spices to taste. Cook down until onions are soft and caramelized.
3. Add sweet potatoes, tomatoes, and tomato paste. Plus a cup of water. Add more water if it looks dry. 
4. Cook until sweet potatoes are your desired texture. (I don't like them too soft, I like a little bite to them.)
5. Add cooked meat and frozen kale. Mix well and heat through.