My gluten-free host asked for something light but high in fiber, made from local ingredients, and preferably not too hard to recreate. I came up with this spa style chicken and cabbage with a vegan beet and orange side salad.
Chinese five spice, Asian pear, and marinated carrots make these fusion tacos sing!
The leftovers from Thomas Jefferson’s Chicken Fricassee are even better when transformed into a home made chicken pot pie. If you don’t happen to have leftovers in the fridge, scroll down for instructions on how to make a cozy Jefferson inspired pot pie from scratch.
In the middle of Vancouver, I had the incredible opportunity to grill a fresh rooster we’d slaughtered that morning at an urban farm oasis. Check out three recipes from that meal, two featuring wonderfully Canadian birch syrup! Scroll past the rooster for vegetarian birch syrup acorn squash and a 10 minute salsa shakshuka recipe!
Chili doesn’t have to take forever! Make yourself a surprisingly warm and comforting pot in under an hour using leftover rotisserie chicken, frozen peppers, and canned goods.
Don’t be misled by the photo! This warm, hearty paleo main course is just as good served with crispy roasted brussels sprouts, lemon-herb asparagus, and baked carrots for a dinner that can be shared by your paleo, gluten-free, and unpicky eaters alike.
If you miss Thai takeout, try whipping up a batch of this lemongrass chicken. Thanks to the turmeric, lemongrass, and ginger it tastes a lot like Thai Yellow Curry. Enjoy it like a stew or try it over some malaga rice.
Welcome to multiple high protein breakfast options, all made from leftover chicken! All you need is a food processor to turn your leftovers into a protein packed breakfast.
This Paleo AIP green herb marinade creates a rich, herby sauce that also doubles as a warm salad dressing.
This savory cherry sauce is great on chicken or as a topping for Paleo-AIP banana “ice cream.”