Spicy Mango Guac on Sweet Potato Chips

Here's a paleo version of chips and guac, just in time for Cinco de Mayo!

Ingredients:

  • 2 Organic Sweet Potatoes
  • 1/2 tbsp Organic Grapeseed Oil
  • 2 Organic Avocados (peeled and mashed)
  • 1/2 Organic Mango (peeled and diced)
  • 1/4 cup Organic Red Onion (finely diced)
  • 1/4 tsp Cayenne Pepper
  • 2 Organic Limes (juiced)
  • Sea/Himalayan Salt & Black Pepper (to taste)

Directions:

  1. Preheat oven to 375. Starting at one end of the sweet potato, use a mandolin slicer or very sharp knife to cut into rounds as thinly as possible. Try to be consistent with how thin you slice them so they bake evenly. 
  2. In a mixing bowl, toss the sweet potato rounds with olive oil and season with some sea salt.
  3. Line a baking sheet with parchment paper. Place the sweet potato rounds across the baking sheet in a single layer. Bake in the oven on the middle rack for 20 minutes. Flip the rounds and bake for another 10 to 20 minutes depending on the thickness or until golden brown.
  4. While sweet potato chips cook, assemble the guac by combining avocado, mango, red onion, cayenne, lime juice, sea salt and black pepper. Mix and mash with a fork until creamy. Store in fridge until ready to eat.
  5. Place a dollop of guac on each baked sweet potato chip. Enjoy!

Options:

  • Less Carbs: Skip the sweet potato and serve with sliced organic radishes.
  • Spice it Up: Add more cayenne pepper
  • Keep it Crispy: If chips lose their crispiness overtime, throw them back into the oven at 350 for 5 to 10 minutes.

Chicken Fajitas with Cashew Sour Cream

Sour cream is one of those things that us dairy-free folks miss when Cinco de Mayo rolls around or any time we're eating Mexican food. But have no fear, this recipe will give you your sour cream fix, sans dairy.

Ingredients:

  • 1 tbsp Chili Powder
  • 1/2 tsp Black Pepper
  • 1/2 tsp Cumin
  • 1/2 tsp Paprika
  • 1/2 tsp Garlic Powder
  • 1 Organic Red Bell Pepper (sliced)
  • 1 Organic Yellow Bell Pepper (sliced)
  • 1 Organic Green Bell Pepper (sliced)
  • 1 Organic Jalapeno Pepper (de-seeded and sliced)
  • 1 Organic Sweet Onion (sliced)
  • 4 Chicken Breast, organic, pasture-raised (cut into 1/2" strips)
  • 2 tbsps Organic Extra Virgin Olive Oil
  • 4 tbsps Organic Cilantro, finely chopped
  • 1 Organic Lime (1/2 juiced and 1/2 cut into wedges)
  • 1 bunch Organic Collard Greens (washed and stems removed)
  • 1 tbsp Coconut Oil or Organic, Grass-Fed Ghee
  • Organic Salsa of your choice

For the Cashew Sour Cream:

  • 1/2 cup Cashews (soaked for 1 hour and liquid drained)
  • 1/2 tsp Sea Salt
  • 1 tbsp Raw Apple Cider Vinegar
  • 1 Organic Lemon (juiced)
  • 1/8 cup Water

Directions:

  1. Soak your cashews in water for one hour, drain the liquid and set aside.
  2. Slice the chicken and vegetables into 1/2" strips.
  3. Create your cashew sour cream by combining cashews, sea salt, apple cider vinegar, lemon juice and water in a blender or food processor. Pulse very well until completely smooth. Add an extra splash of water if too thick. Transfer to a jar and set aside.
  4. Place the cilantro, spices, lime juice, and 1 Tbsp of the olive oil in a shallow baking dish and whisk to combine. Add the chicken and turn to coat with the marinade. Allow the chicken to marinate for at least 20 minutes, or cover and refrigerate for up to 24 hours.
  5. Heat the ghee or coconut oil in a large grill pan, cast iron skillet or sauté pan over medium heat. Once hot, add the chicken pieces, season with salt and pepper, and cook undisturbed until well browned on the bottom, about 10 minutes. Flip, season the second side with salt and pepper, and cook undisturbed until well browned on the bottom and cooked through, about 10 minutes more. Remove the chicken to a cutting board and let it rest while you prepare the remaining ingredients.
  6. Place the bell pepper and onion in a medium bowl, drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss to coat. Place the vegetables in the pan in a single layer. Cook, stirring occasionally, until tender and slightly charred, about 8 minutes. Add the chicken back in and cook for another 1-2 minutes or until hot.
  7. Remove fajitas from heat and transfer to a serving dish. Serve in collard green wraps or gluten-free tortillas drizzled with cashew sour cream, organic salsa and a lime wedge.

Enjoy!

Options:

  • No Collard Greens: Use organic swiss chard or butter lettuce instead.
  • Vegetarian or Vegan: Use 2 Organic portabello mushrooms instead of chicken

Easy Chicken and Artichoke Soup

CreamyChixVegSoup.jpg

I love soup! I don't know about you but to me soup is the ultimate comfort food. This recipe using spring veggies is a cleaned up, lighter version of the Greek avgolemono soup. Try it out and comment below with your thoughts.

Ingredients: 
• 64 oz. organic, free-range chicken or vegetable broth
• Juice of 1 organic lemon
• 4-6 organic artichoke hearts – water-packed, chopped
• ½ package of organic mushrooms, chopped
• 1/2 bunch organic asparagus, chopped
• 1 organic, pasture-raised egg
• 1 cooked organic, pasture-raised chicken breast chopped or torn
• 1/3 cup of cooked quinoa

Directions: 

  1. Heat broth in a large pot to simmering. 
  2. Add chopped artichokes, uncooked mushrooms and asparagus. 
  3. In a medium sized bowl, beat the egg and add the lemon juice. Slowly pour ½ cup of the hot broth into the egg mixture and stir. Then slowly pour the egg mixture back into the pot and stir into the soup. 
  4. Add the chicken and cooked quinoa. 
  5. Simmer for 10 - 15 minutes and serve hot. 

Makes about 8-10 servings. Can be stored in refrigerator for 5 days or in the freezer for one month. 

Dandelion Salad with Goat Cheese & Apples

Loaded with Vitamins A, K and potassium, dandelion greens pack a nutritional punch. Serve them raw in this salad recipe with fresh, organic goat cheese and apples for added flavor. If you don't have organic apples in season, substitute any firm fruit that's in season. You can embellish this salad by sprinkling in any of our 'SuperSalad Substitutions' listed below.

Ingredients:

  • 2 T. cider vinegar
  • 3 T. vegetable or nut oil
  • 1 t. Dijon mustard
  • 1 t. honey
  • Salt and freshly ground black pepper, to taste
  • 1 bunch dandelion greens, washed and dried, stems removed
  • 1/4 lb fresh white goat cheese, crumbled (optional)
  • 1/2 c. walnuts, coarsely chopped
  • 1 apple, cored and chopped into 1/2-inch pieces

Directions:

  1. Whisk vinegar, oil, mustard, honey, salt and pepper together.
  2. Pour over greens and toss lightly.
  3. Top with goat cheese, nuts and apple.

SuperSalad Substitutions (or Add-ins)

  • Baby Spinach
  • Endive
  • Radicchio
  • Shredded Carrots
  • Yellow Pepper (diced)
  • Pear
  • Pomegranate seeds

Slow Cooker Grass-Fed Pot Roast

My husband isn't wild about traditional Thanksgiving fare, so this year I decided to do something different, and MUCH easier. This easy roast is delicious and a nice alternative to turkey. I served it with roasted Brussels sprouts and fingerling potatoes but it also pairs well with my Roasted Veggie Hash for a hearty and super-nutritious holiday meal.

Fat equals flavor but you want that fat to be healthy and clean. Use organic, grass-fed meat since it is higher in anti-inflammatory omega-3 fatty acids and less likely to contain toxic chemicals, antibiotics, steroids and hormones that hang out in the fat and tissues of conventionally raised, grain-fed animals.

Ingredients:

  • 2-2 1/2 lbs Organic, grass-fed brisket or boneless chuck roast
  • 1 large organic sweet onion, roughly chopped
  • 5 medium organic carrots - 3 of them peeled and roughly chopped, 2 of them cut into large chunks
  • 5 organic celery stalks, 3 roughly chopped and 2 cut into large chunks
  • 1 Tbsp organic, grass-fed ghee
  • 1 18.3 oz jar of organic diced tomatoes  
  • 1/4 cup organic apple cider vinegar
  • 1 Tbsp Dijon mustard
  • 6 cloves garlic, minced
  • 2 tsp fresh ginger, minced
  • 1 Tbsp raw honey
  • 1 tsp Himalayan salt
  • 1 tsp black pepper, freshly ground
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper

Directions:

  1. Melt the ghee in a large sauté pan over medium heat. 
  2. Sprinkle the meat with the salt and pepper and set aside.
  3. Sauté the roughly chopped carrot, celery and onion (this mixture is also know as mirepoix) in the ghee until fragrant and slightly translucent - about 4-5 minutes.
  4. Add the garlic and sauté for another minute or two.
  5. Transfer the mixture from the sauté pan to the slow cooker and spread evenly in the bottom of the crock.
  6. Return the sauté pan to the stove over medium heat and brown the brisket or chuck roast on all sides.
  7. Place the browned meat into the slow cooker on top of the mirepoix.
  8. Add the remaining carrots and celery on top of the meat.
  9. In a medium-size bowl, mix together the tomatoes, vinegar, mustard ginger, honey and all spices until well combined and pour over the top of the meat and vegetables.
  10. Cover and cook on low for 7-8 hours, until the meat is very tender and cooked through.
  11. Add Himalayan or sea salt and freshly ground pepper to taste and serve.

Enjoy!