Turmeric Chicken with Zoodles

You're going to love this Turmeric Chicken recipe! It's an excellent source of lean meat for the week. The lightness of white meat turkey mixed with a combination of ground chicken and turmeric creates a tasty and healthy meat dish.

Turmeric's warm flavor, along with its numerous benefits -- it's an anti-inflammatory and can boost norepinephrine, dopamine, and serotonin in your body. -- makes this dish all the more nutritious and comforting. Plus, the addition of bone broth will add a boost of collagen and help boost your immune system.

Turmeric Chicken with Zoodles gluten-free plaeo whole30.png
Turmeric Chicken with Zoodles_2.jpg
Turmeric Chicken with Zoodles_10.jpg

Turmeric Chicken with Zoodles

(GLUTEN-FREE, PALEO, WHOLE30)

Makes 4 servings.


What You'll Need

1 tbsp coconut oil
1/2 cup onion, minced
1 lb ground chicken
1/2 cup chicken broth
2 tbsp herbs de Provence
1/2 tsp Smoked sea salt
1/4 tsp fresh-ground black pepper
1 tbsp turmeric (I used MRM brand*)
1/4 tsp cumin
1/4 tsp coriander
1 tsp garlic powder
1 cup shiitake mushrooms, cut in halves
2 tbsp coconut aminos
4 medium zucchini, zoodled
4 tbsp Pine nuts

 

* MRM brand use promo code 'valerie' for 40% off your MRM order!

What You'll Need To Know

1. Heat coconut oil in a skillet over medium heat and sauté onions until fragrant and translucent. Add in chicken. Break the chicken into chunks with a wooden spoon or metal spatula.

2. Add 1/4 cup bone broth, shiitake, turmeric, cumin, coriander, garlic powder, salt, pepper, and coconut aminos. 

3. Continue to break up the turkey into small pieces as you stir all ingredients together. Cook for 4 minutes. 

4. Add remaining 1/4 cup bone broth, and cook for another 4 minutes.

5. Allow to cool. Plate zoodles and top with Turmeric Chicken mixture and garnish with 1 tbsp pine nuts for each plate.

1. Cox KH1, Pipingas A1, Scholey AB2. Investigation of the effects of solid lipid curcumin on cognition and mood in a healthy older population. J Psychopharmacol. 2015 May;29(5):642-51. doi: 10.1177/0269881114552744. Epub 2014 Oct 2.

Coconola: Grain-Free Coconut Granola (Paleo Friendly!)

coconola_grain_free_granola_gluten_free_egg_free_paleo_1

Coco-nola. 

Coconut + Granola.

A million times yes!

The truth is, homemade granola is easy to prepare and tastes like pure awesomeness. Sweet and crunchy, oh yes! The only thing that could make it better is coconut. And not just shavings or coconut chips here and there of the good stuff-- I'm talking a full-on coconut takeover. 

This coco-nola (coconut granola) is decadent but not over indulgent. It's got the perfect crispy crunch, plus you achieve huge granola clusters. Largely-sized clusters are a major plus in granola. 

Pair it with mylk or yogurt for breakfast, or sprinkle it over berries and whipped coconut cream for dessert. Or simply eat it straight up. This is one recipe you're going to LOVE!

coconola_grain_free_granola_gluten_free_egg_free_paleo_2
coconola_grain_free_granola_gluten_free_egg_free_paleo
coconola_grain_free_granola_gluten_free_egg_free_paleo_3
coconola_grain_free_granola_gluten_free_egg_free_paleo_4

What You'll Need To Know

Preheat the oven to 325F degrees.

Mix all of the dry ingredients together in a large bowl.

Melt the coconut oil and pour it in a small bowl.  

Pour the oil and honey over the dry mixture and stir to combine and evenly coat. If using collage peptides, add 1 scoop and mix together.

Spread the granola on a baking sheet lined with parchment paper and bake for 20 minutes. 

Stir, then bake an additional 5 minutes until golden brown.

Allow the granola to cool completely, then store it in an airtight container.

What You'll Need

1 cup raw pepitas pumpkin seeds (I used this brand*)
1 cup sesame seeds
1 cup raw sunflower seeds, not in shells
1 cup shredded coconut, unsweetened
1 cup sliced cashews
2 cups chopped pecans
2 teaspoons cinnamon
3 teaspoons vanilla
dash of salt (I used this brand)
1 tablespoon coconut oil, melted
1/2 cup honey

Optional: 1 scoop collagen peptides (I used this brand)

* Use promo code 'valerie17' for 15% at checkout on Skoutbackcountry.com

 

Zucchini Noodles With A Creamy Alfredo Sauce (Vegan/Gluten Free)

If you haven't tried zucchini noodles, take note. In the past six months, I've changed my diet quite drastically. Especially living in Costa Rica for 3 months and now in Portland. I've been eating more raw (about 90% raw) and no more lactose (I've recently learned that I have a sensitivity to dairy).

If there is one thing that I love it's zucchini, and making this tasty vegetable into noodles. It is a great alternative to grain pasta, and a great paleo substitute. Avocados are great for making sauces because they are naturally thick and creamy You can add a little heat to this dish by sprinkling in some crushed red pepper, but I prefer it nice and simple. You'll love that it is full of flavor, simple and under 10-minutes to make, and most importantly, super healthy and nutritious.

This dish is also raw. So, no cooking involved!

With A Creamy Alfredo Sauce (Vegan-Gluten Free)

What You'll Need 2 zucchini 1/2 onion 1 vine tomato, chopped 1/2 avocado Juice from 1-2 lemons Salt, to taste Black pepper, to taste 1 tablespoon Nutritional yeast (I used Minimalist Baker's Parmasean Cheese Recipe) 1 cup spinach

Tools You'll Need: Blender, Vegetable Spiralizer or Julienne Peeler.

Note: This recipe makes 1-2 servings, depending on how hungry you are. Double, tripple the recipi is you have more mouths to feed. :-)

What You'll Need To Know

Julienne or spiral slice your zucchini and place in a mixing bowl. Add a few dashes of sea salt to the zucchini and toss to coat. Next, place all of the sauce ingredients except the spinach in a food processor and blend until smooth. Save a few tomoato pieces to garnish.(Start with the juice of one lemon. If it's too thick, add the second or a little water). Taste and add additional salt and pepper if desired Mix the sauce in with the noodles, and add the spinach leaves, garnish, and serve.

Simple, right?

With A Creamy Alfredo Sauce (Vegan/Gluten Free)

With A Creamy Alfredo Sauce (Vegan/Gluten Free)

With A Creamy Alfredo Sauce (Vegan/Gluten Free)

With A Creamy Alfredo Sauce (Vegan/Gluten Free)

With A Creamy Alfredo Sauce (Vegan/Gluten Free)

With A Creamy Alfredo Sauce (Vegan/Gluten Free)

With A Creamy Alfredo Sauce (Vegan/Gluten Free)

Zucchini Noodles With A Creamy Alfredo Sauce (Vegan/Gluten Free)
Recipe Type: Vegan
Cuisine: Raw, Gluten Free, Vegan
Prep time:
Total time:
Serves: 1-2
Ingredients
  • 2 zucchini
  • 1/2 onion
  • 1 vine tomato
  • 1/2 avocado
  • Juice from 1-2 lemons
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon Nutritional yeast
  • 1 cup spinach
  • <h3>What You'll Need To Know</h3>
  • Julienne or spiral slice your zucchini and place in a mixing bowl. Add a few dashes of sea salt to the zucchini and toss to coat. Next, place all of the sauce ingredients except the spinach in a food processor and blend until smooth. (Start with the juice of one lemon. If it's too thick, add the second or a little water). Taste and add additional salt and pepper if desired Mix the sauce in with the noodles, and add the spinach leaves and serve.
Instructions
  1. Julienne or spiral slice your zucchini and place in a mixing bowl. Add a few dashes of sea salt to the zucchini and toss to coat. Next, place all of the sauce ingredients except the spinach in a food processor and blend until smooth. (Start with the juice of one lemon. If it's too thick, add the second or a little water). Taste and add additional salt and pepper if desired Mix the sauce in with the noodles, and add the spinach leaves and serve.