Basic Whole chicken
Ingredients:
- 1 whole 4-6-pound chicken (remove giblets)
- 2 TB organic extra virgin olive oil
- 1 whole onion chopped into quarters
- 2 tsp. high mineral salt
- 1 tsp. black pepper
- 1/2 tsp. red pepper flakes or cayenne
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 2 tsp. paprika
Directions:
- In small bowl, mix all spices together.
- Rinse and pat dry.
- Rub the oil all over the chicken
- Rub the spice mixture all over the chicken inside and out. Try to get between skin and flesh.
- Place quartered pieces of onion in bottom of crock pot
- Place spiced chicken, chest side down on top of onions
- Cook on high for 4 hours or on low for 7 hours w/ lid.
Ranch Chicken
Ingredients:
- 2 lbs. boneless chicken (tenders or breasts)
- 3 TB grass fed butter
- 4 oz. organic cream cheese
- 3 TB dry ranch seasoning mix
Easy Mexican Chicken
Ingredients:
- 2.5 lbs thawed chicken tenderloins or breasts
- 24 oz. jar of salsa (no sugar added)
Directions:
Place ingredients in crock pot and cook on low heat all day or on high heat for 5-6 hours.
Easy Chicken Tenders (Fat for fuel)
Stove-Top
Ingredients:
- 1 pound of organic chicken tenders or breasts
- 2 TB organic coconut oil or avocado oil (Chosen Foods and Primal Kitchen are good brands)
- Pink Himalayan Salt, Celtic salt, or Real Salt to taste (roughly 1 tsp)
- Organic onion powder, garlic powder, and pepper to taste (roughly 1 tsp of onion and garlic, but half as much pepper)
Instructions:
Just heat up 2 TB of organic extra virgin olive oil or Coconut oil over medium heat in a large sauté pan and add chicken tenders or sliced breasts. Generously sprinkle Pink Himalayan sea salt or another high mineral salt over all the pieces of chicken, then with a sprinkling of onion powder, garlic powder, and pepper. then turn down the heat slightly and cover with a lid. After about 5 minutes, the bottom will turn white and the chicken will look halfway cooked. Turn all the pieces over and sprinkle the other side but sprinkle the salt lightly on the second side. If you are cooking tenders, they will be done in about 10-15 minutes. Larger breasts can take about 15-20. Just cut the chicken in half to see if it is cooked all the way through, and voila, if there is no pink slimy stuff left, it is done. Simple, but delicious! One pound will give you 4 meals worth of chicken. Just divide it into 4 equal portions. If you don’t want to eat it cold in a salad every day, you can store a couple of servings in a glass Pyrex container with a lid.
Chicken Parmesan
(variation from Abel James Wild Diet Cookbook)
- Prep Time: 20 min.
- Cook Time: 20 min
- Servings: 6-8
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 5 eggs
- 2 ¼ cups almond flour
- 3 TB onion powder
- 3 TB garlic powder
- 2 tsp crushed red pepper flakes
- 2 tsp Himalayan sea salt
- 2-4 TB grass-fed butter or ghee to brown chicken
- 1 jar organic tomato sauce (unsweetened)
- 4 slices grass-fed mozzarella or cheddar cheese (Kerrygold is good)
Directions
- Preheat oven to 450
- In a medium bowl, whisk 5 eggs. Set aside.
- In a separate bowl, add and mix almond flour, onion powder, garlic powder, pepper flakes and salt.
- Dip each chicken thigh into egg, then dredge in dry flour mixture.
- In a large skillet or oven-safe skillet, over medium heat, melt 2 TB butter.
- Cook chicken thighs in skillet until golden brown (about 3 min. each side).
- Add more butter for next batch if needed, then set chicken aside.
- Fill oven-safe skillet (or baking dish) half full of tomato sauce.
- Place chicken thighs in one layer over sauce, leaving tops exposed.
- Cover with foil and bake in oven for 10 minutes.
- Take out, and remove foil, then top each piece of chicken with a slice of cheese.
- Bake for another 10 minutes.
White Chili (THM cookbook)
(Glucose for fuel)
Ingredients:
- 2.5 lbs. thawed chicken tenderloins or breasts
- 6 cups of soaked and cooked dried beans, drained
- or 4 cans of (15oz.) great northern beans, drained
- 2 cups chicken stock or home-made broth
- 2 (10oz.) cans of Rotel-style tomatoes & chilies
- 1 (14oz.) can diced tomatoes
- 1/2 cup each – diced onion, celery, bell peppers
- 2 cups frozen organic corn kernels
- 1 tsp. salt
- 2 tsp. cumin
- 2 tsp. chili powder
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 cup plain Greek yogurt
Directions:
- Place chicken on bottom of crock pot
- Blend half of the beans in broth in blender & add to pot
- Add all other ingredients except for yogurt & stir
- Cook on low heat all day or high heat for 5-6 hours
- 30 minutes before serving, shred chicken with a fork, then mix in yogurt.
Perfect Hard-Boiled Eggs – Stovetop
Bring a large pot of water to a boil. Place 6-12 eggs in a bowl and dump in carefully. Boil for 12 minutes. While the eggs are boiling, fill a sink with ice cubes and cold water. After 12 minutes, drain the water in the other side of the sink, and immediately pour eggs into ice cold water. They will peel very easily if done exactly.
Perfect Hard-Boiled Eggs – Instant Pot
Place 1-2 dozen eggs on the trivet that came with your pressure cooker, and add 1 cup of water. Lock the lid in place and make sure the knob is set on the Sealed position. Push the egg button (5 minutes). While the pressure is building up, prepare a cold pot of water with ice cubes in it to cool off your eggs as soon as they come out. After the beeping sound goes off, turn your knob to Quick Release (I place a kitchen towel over it to protect the paint on my ceiling). Using a hot pad, take out the pot and drain whatever water may be left into the sink and drop the eggs into your cold pot of water. In about 5 minutes, your eggs will be easy to peel. Just roll them on your kitchen counter, and the shells will come right off. Rinse them and store them in the refrigerator in a glass container with a lid.