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14 Delicious Healthy Recipes to Lose Weight

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healthy recipes to lose weight

Looking for Healthy Recipes to Lose Weight?


If certainly one of your targets is to prepare dinner extra (and more healthy) at residence to stay to your weight loss targets, you may need to set your self up for achievement. A key a part of that's ensuring you've got received an arsenal of recent healthy recipes to lose weight to whip up, which are *additionally* scrumptious.

It can really feel rattling close to torturous to place collectively one thing nutritious and flavorful after an extended day of labor. But upon getting a meal-planning playbook, your dinner recreation goes to enhance. Also, you will not be tempted to order takeout if you have already got a yummy, weight-loss pleasant meal prepped and able to go.

These 14 healthy recipes to lose weight every have 500 energy or much less and can depart you glad sufficient to stave off cravings till breakfast. Eating wholesome after 5 p.m. simply received a lot simpler.
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1. Chunky No Bean Chilli


I’ve stacked this recipe at the start of the article because it’s one of my all-time favorites. There are a couple unusual substitutions found in this recipe but as you’ll see, they pack an extra punch of savory satisfaction.

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healthy recipes to lose weight


INGREDIENTS

  • 1 ¼ pounds ground beef
  • 2 cloves garlic
  • 1 tablespoon dried onion or ¼ cup finely chopped fresh onion
  • 28 oz can crush tomato
  • 15 oz can dice tomatoes
  • 2 tablespoons chili powder
  • ¼ cup balsamic vinegar
  • 1 teaspoon salt
  • ½ teaspoon allspice
  • ½ tsp ground cayenne pepper
  • 1 teaspoon cumin
  • 1 tablespoon Worcestershire sauce
  • 1 packet sweetener optional

INSTRUCTIONS

  1. Brown the meat and drain fat if needed.
  2. Add the garlic, onion and chili powder and cook with meat for a couple minutes.
  3. Add the remaining ingredients.
  4. Simmer for about an hour.

NOTES

Don’t forget to pin and save for later! 🙂

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healthy recipes to lose weight

2. Egg & Bacon Muffins


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INGREDIENTS

  • 1 to 3 packs of smoked or unsmoked bacon (at least 12 strips)
  • 6 small organic eggs
  • Salt and pepper to taste

INSTRUCTIONS

  1. Preheat oven to 375ºF/190ºC/Gas Mark 5.
  2. Grease 6 wells of a non‑stick muffin pan (or ramekins) with butter, then wrap two or three strips of bacon around the inside of each muffin cup. You may need more or less bacon depending on the size of each strip.
  3. Gently crack one small egg into each muffin cup lined with bacon. Sprinkle a little salt and pepper.
  4. Bake for 30-35 minutes or until bacon is crispy and eggs are cooked through to your taste.
  5. Serve with fresh grilled juicy tomatoes.

NOTES

Don’t forget to pin and save for later! 🙂

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3. Thai Fish Cakes


Fish cakes are a tasty treat and infusing them with Thai flavors make them even better, these will definitely activate your taste buds and leave you wanting more. 

They have great texture on the exterior and the interior is light with a slight crispness from the green beans. When accompanied by a sweet dipping sauce it really amplifies the dish. You have an amazing plate that can be served as a snack, side or an appetizer.

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INGREDIENTS

  • 18 oz. white flesh fish fillet, boneless and skinless
  • 2 tablespoons Thai red curry paste
  • 1 tablespoon corn starch
  • 1 beaten egg
  • 4 kaffir lime leaves, finely minced
  • Salt and pepper to taste
  • 5 green beans, trimmed and thinly sliced
  • Olive oil for frying
Dipping Sauce
  • 3 tablespoons Reduced Sugar Tomato Ketchup
  • 2 tablespoons chili sauce

INSTRUCTIONS

  1. Add the fish fillet to a food processor along with the red curry paste, corn starch, beaten egg and lime leaves. Season with a little salt and pepper then process until a paste forms. Transfer the paste to a
  2. bowl, add the thinly sliced green beans and fold into
  3. the fish cake mixture.
  4. When the mixture is done divide it into 8 equal portions, form the fish cakes with your hands and place them onto a platter. Once this is done fill a deep pan or wok with enough oil to deep fry the cakes and
  5. heat oil until hot.
  6. Fry the fish cakes in small batches for 3 minutes or until golden brown. When they are fried place them on paper towels to drain the excess oil.
  7. As the fish cakes are draining make the sauce by adding the reduced sugar tomato ketchup and chili sauce into a small bowl. Mix well.
  8. Plate and serve the fish cakes with the dipping sauce and enjoy every bite!

Don’t forget to pin and save for later! 🙂

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4. Salad Niçoise


Salad niçoise is the ideal way to display a wonderful bounty of fresh ingredients. This salad is packed with protein and features seared tuna, anchovies, eggs, asparagus spears and an array of vegetables. This French salad recipe is definitely unlike any other salad you have ever had. It is loaded with great ingredients that work surprisingly well.

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healthy recipes to lose weight

INGREDIENTS

Vinaigrette
  • ¾ cup olive oil
  • ½ cup fresh lemon juice
  • 1 small shallot, minced
  • 1 ½ tablespoons fresh basil leaves, minced
  • ½ tablespoon fresh thyme, minced
  • 1 teaspoon Dijon mustard
  • Pinch of dry oregano
  • Salt and pepper to taste
Salad
  • 2 tuna steaks, 8 oz. each
  • Olive oil
  • ½ lemon, juiced
  • 1 tablespoon sesame oil
  • 1 tablespoon soya sauce
  • Salt and pepper to taste
  • 10-15 asparagus spears
  • 1 cup fresh green beans
  • 2 heads lettuce
  • 2 ripe tomatoes
  • 1 red onion, thinly sliced
  • 6 hard-boiled eggs, peeled and sliced in half
  • ¼ cup olives
  • Anchovies

INSTRUCTIONS

  1. Add tuna steaks to a baking dish and coat with olive oil, lemon juice, sesame oil, soya sauce, salt and black pepper. Cover and marinade in the fridge for one hour.
  2. Heat a large pan over medium high heat and add tuna steaks. Get a nice sear on each side. This should take about 2 minutes per side. Remove from the pan and set aside. 
  3. In a bowl add all the vinaigrette ingredients. Whisk until emulsified.
  4. Place asparagus spears in a pot and cover with hot water from a kettle. Bring to a boil. Cook until tender. Drain, sprinkle with a little salt and pepper. Set aside.
  5. In a smaller pot bring salted water to a boil.
  6. Prepare an ice bath.
  7. Blanch green beans for 3 minutes or until tender.
  8. Place into the ice bath to maintain that lovely color. Drain beans and set aside.
  9. Tear lettuce leaves and place into a salad bowl. Add some of the vinaigrette and toss.
  10. Arrange on a serving platter.
  11. Cut tuna into ½ inch strips and coat with a little vinaigrette. Place in the center of the lettuce.
  12. Toss green beans in about 3 tablespoons of vinaigrette. Place at the end of the bed of lettuce along with the asparagus spears.
  13. Toss tomatoes, red onion and 2 tablespoons vinaigrette in a bowl and place on the lettuce.
  14. Add hard boiled eggs, olives and anchovies

Don’t forget to pin and save for later! 🙂

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5. Pan Fried Steak Tomato Salad


There is nothing like a steak dinner that allows the meat to shine on the plate. All that is needed with it is a simple, lightly dressed salad. One great meal that encompasses these characteristics is a pan-fried medium steak with a tomato and rocket salad. The steak is juicy, simply seasoned, and has a nice crust on the outside. The salad has a nice peppery kick.

The sweetness from the tomatoes and a balsamic vinaigrette made with olive oil to dress the salad. The steak will be restaurant quality and the salad is light and fresh with a very satisfying depth of flavor. The first thing to do is focus on making a perfect pan-fried medium steak.

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INGREDIENTS

Steak
  • Sirloin steak, about 1 inch thick
  • Salt and pepper to taste
  • 1 teaspoon garlic granules or powder
  • Unsalted butter
  • 1 teaspoon honey
Salad
  • 1 cup cherry tomatoes
  • 1 cup rocket
  • 2 tablespoons olive oil
  • 1 ½ tablespoons lemon juice
  • Salt and pepper to taste

INSTRUCTIONS

Steak
  1. Bring the steak to room temperature.
  2. Season steak liberally on both sides with salt, pepper and garlic.
  3. Heat a large skillet over high heat.
  4. When skillet is hot adding about 1 tablespoon of butter into the non-stick pan.
  5. Immediately place strip steak on top of the butter (the butter helps to create a nice crust on the exterior).
  6. Allow to sear for about 3 minutes undisturbed.
  7. Turnover and cook for 3-4 more minutes for a medium rare steak.
  8. Remove from skillet.
  9. Allow to rest (resting helps retain juices).
Salad
  1. Halve cherry tomatoes.
  2. In a large bowl combine tomatoes and rocket.
  3. Make a quick dressing by whisking olive oil, lemon juice, salt and pepper.
  4. Add to salad and toss to coat. Season with a bit more salt and pepper if desired.
  5. Now that your steak is rested and the salad is ready, slice and serve on top of salad.                    

    Don’t forget to pin and save for later! 🙂

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6. Stir Fry Shirataki Shrimp Noodles


Japanese Shirataki noodles are a great alternative to pasta, they contain no bad carbohydrates, the noodle is low calorie and low carb. Stir fry shrimp noodles is everything you want in a stir fry and so much more. 

All the textures and tastes in this dish just work. You have your crisp elements thanks to the veggies, tender shrimp and softness from the Shirataki noodles. Aside from texture, the aroma is truly unforgettable.

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INGREDIENTS

  • 4 tablespoons dark soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon Chinese cooking wine or sherry (optional)
  • 1 thumb size piece of fresh ginger, peeled and minced
  • 1-2 teaspoons ground white pepper
  • 1 teaspoon granulated sugar (optional)
  • ¼ cup olive oil
  • 1 lb. shrimp, peeled and deveined
  • 4 celery ribs, thinly sliced diagonally
  • 4 scallions/spring onions thinly sliced diagonally
  • 2 medium sized carrots, shredded
  • 1 head of garlic, peeled and minced
  • 1 package Shirataki noodles

INSTRUCTIONS

  1. Prepare the sauce for the stir fry by combining the soy sauce, sesame oil, cooking wine, ginger, white pepper, sugar and mix well.
  2. Once the sauce is done, add half of the oil to a deep saucepan or wok and heat over medium high. Add the shrimp to the hot oil and cook for 4‑5 minutes or until pink and opaque. Remove the shrimp and set those aside.
  3. In the same pan or wok add the remaining oil along with the celery, green onions, carrots and garlic. Stir fry for about 10 minutes or until the vegetables are warmed through but still have crispness and bite. When they are done set them aside.
  4. As for the Shirataki noodles, they are packaged in water so just take them out of the packaging and run them under hot water. Once this is done add the noodles to the hot pan or wok and stir fry for 3 minutes before adding in the sauce, shrimp and vegetables.
  5. When all the components come together stir fry until everything is warmed through and coated with sauce. Now that the dish is ready, serve and enjoy every bite.

NOTES

Don’t forget to pin and save for later! 🙂

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7. Baked Cod with Vegetables & Herbs


Cod is a wonderful product to cook with. It is a very delicate, mild fish that pairs well with so many ingredients. 

With a few super fresh fillets and some thyme, it is easy to create an impressive dish that pleases all the senses. 

One dish in particular that is quite phenomenal is cod fillets baked in foil accompanied by leeks and carrots. This trio is then seasoned with herbs and spices and cooked until flakey.

Baking in the foil allows the fish to steam until it is perfectly flakey and the vegetables cook down while still maintaining their bite. As for the herbs and spices, they bring the dish to new heights. 

In the end you have little packets of elegance to serve and enjoy.

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INGREDIENTS

  • Salt and pepper to taste
  • Dry white wine of choice
  • 2 cod fillets (6 oz each), boneless and skinless
  • Lemon wedges
  • 2 tablespoons unsalted butter
  • 3 garlic cloves, minced finely
  • 2 teaspoons lemon zest
  • 1 teaspoon fresh thyme, minced
  • 1 ½ tablespoons fresh parsley, chopped
  • 1 cup baby carrots
  • 2 leeks, cut into matchsticks, white and light green part only

INSTRUCTIONS

  1. Preheat oven to 375ºF/190ºC/Gas Mark 5. Add the butter, a little garlic, a portion of the lemon zest and all of the fresh thyme to a small bowl along with a sprinkle of black pepper. 
  2. Mix to create a seasoned butter for the cod. 
  3. Once this is done, add the remaining garlic, parsley, and lemon zest to a separate bowl and mix to combine.
  4. In a medium sized bowl toss together the carrots and leaks along with some salt and pepper. 
  5. Tear off two sheets of aluminum foil and lay them flat on the counter.
  6. Place a mound of the leek and carrot mix in the center of each sheet of foil and add a splash of white wine along with the juice of a lemon wedge. 
  7. Add a fish fillet on the top of the vegetables and season with black
  8. pepper. 
  9. Top each with half of the seasoned butter and fold the foil to create little packets. 
  10. Place both packets onto a baking sheet and bake for 15 minutes. After this time remove from the oven, unwrap each package to allow steam to escape and check for doneness by making sure that the fish flakes easily with a fork. 
  11. When the fish is done top with the garlic, parsley and lemon zest mixture and serve with lemon wedges.

Don’t forget to pin and save for later! 🙂

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8. Chicken Chasseur


Chicken chasseur, which translates to hunter’s chicken, is a classic French dish. This super easy main course is exceptional. The chicken is super tender, the tomatoes add some acidity, the herbs provide a pronounced flavor and the mushrooms bring an amazing earthiness. Making the entire recipe in one vessel ensures that the end result is a beautiful dish that pleases all the senses.

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INGREDIENTS

  • 1 can chopped tomatoes
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 4 sprigs fresh tarragon
  • 1 small pot double or heavy cream
  • 2 tablespoons all-purpose flour (optional)
  • Salt and pepper to taste
  • 4 skinned and boned chicken thighs
  • 2 tablespoons olive oil
  • 1 large onion, peeled and sliced (or shallots)
  • 1 cup sliced chestnut mushrooms
  • 3 garlic cloves, minced
  • ½ cup dry white wine
  • 2 cups chicken broth

INSTRUCTIONS

  1. Pre-heat an oven to 425ºF/220ºC/Gas Mark 7.
  2. Quickly season the 2 tablespoons of flour with a little salt and pepper. Once seasoned coat the chicken thighs with flour and shake off the excess (this will help brown the chicken).
  3. When the chicken is coated, add oil to a large pan and place over medium high heat. Put chicken thighs into the pan and cook until golden brown on both sides. As soon as the chicken is brown add the sliced onions along with the mushrooms and garlic. Stir continuously until the onions and mushrooms are fragrant then pour in the wine and bring to a boil for 3 minutes.
  4. Follow by pouring in the chopped tomatoes and let the sauce boil and reduce once again for 5 minutes. Add the chicken stock, thyme, bay leaves as well as the fresh tarragon and give it a good stir. Transfer the dish to the preheated oven.
  5. Bake for 30 to 40 minutes. After the 30 to 40 minutes have passed check the chicken for doneness (it should not be pink). Remove from the oven, stir in the heavy cream and serve with vegetables.

NOTES

Don’t forget to pin and save for later! 🙂

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9. Stuffed Cabbage Rolls


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INGREDIENTS

  • 1 large white cabbage
  • Olive oil
  • 1 onion, peeled and finely diced
  • 2 garlic cloves, minced
  • 1 carrot, peeled and finely diced
  • ½ cup mushrooms, finely chopped
  • 2 pounds ground meat of choice(beef, turkey, chicken or pork is fine)
  • 18 oz. can of tomato sauce
  • 1 tablespoon tomato puree
  • 1 teaspoon brown sugar (optional)
  • 1 tablespoon lemon juice
  • Pinch of red chili flakes
  • 1 cup chicken broth/stock
  • Salt and pepper to taste

INSTRUCTIONS

  1. With a sharp knife carefully core the cabbage and place it into a large pot. Cover the cabbage with water and bring to a boil over medium high heat. Cook for 7-10 minutes or until the leaves are pliable and tender.
  2. When the cabbage is cooked, drain and remove it from the pot. Once cool enough to be handled remove the leaves and lay them flat. Allow to cool for a few additional minutes.
  3. As the cabbage leaves are cooling add about a tablespoon of oil to a large pan. Heat over medium and sauté the onions, garlic, carrots and mushrooms until softened. Once this is done add the ground meat and brown. As the meat is browning preheat the oven to 350ºF/180ºC/Gas Mark 4 and grease a large baking dish with olive oil. When the meat is cooked the filling is done.
  4. Now that you have the filling add about 2 tablespoons in the center of each cabbage leaf, fold in the sides and roll. If the leaves are too thin use two per roll (just make sure to align the spines). Once the rolls are done place them in an even layer in the non-stick baking dish.
  5. In a medium saucepan add the tomato sauce, tomato puree, brown sugar, lemon juice, red pepper flakes and chicken broth/stock. Season with salt and pepper. Once seasoned bring the sauce to a quick and pour this over the cabbage rolls. Now just cover the dish with foil, and bake for 45 minutes. After this time uncover and cook for an additional 5-7 minutes.

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10. Cauliflower Mashed Potatoes


If you like mashed potatoes it is time to try mashed cauliflower. The appearance is very similar but the taste is so much lighter and brighter. Mashed cauliflower still has that rich quality and is packed with essential vitamins and minerals. It is also low carb and low in calories! Here is how to make this healthy mashed potato alternative.

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INGREDIENTS

  • 1 large head of cauliflower
  • 2 tablespoons unsalted butter
  • 2 - 3 garlic cloves, minced
  • Olive oil
  • Salt and pepper to taste

INSTRUCTIONS

  1. Fill a large pot with water, attach a steamer basket and bring to a boil over high heat. If you do not have a steamer basket on hand simply cover pot and bring water to a boil.
  2. As the water is heating up cut the head of cauliflower in half with a sharp knife and carefully remove the stem. Once this is done chop the cauliflower into small pieces.
  3. Steam or boil the cauliflower for about 15 minutes. During this time drizzle a little oil in a small pan and sauté the minced garlic. Sauté while stirring until softened and fragrant.
  4. Check that the cauliflower is tender and remove pot from the heat. Drain the water and transfer vegetable to a mixing bowl along with the garlic, use a hand held potato masher to crush the cauliflower, then add the butter, some salt and a generous amount of pepper. Pound until smooth, taste and adjust seasonings as needed.
  5. Now that the mashed cauliflower is done simply transfer to a plate and serve as desired.

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11. Zucchini Lasagna


Lasagna is a lovely dish. It has the signature layers, the richness, tomato sauce and of course cheese. Although often made with lasagna noodles, why not reduce the carbs and replace the noodles with zucchini (courgetti)? Doing so brightens up the dish and takes out the heaviness while retaining the richness that every lasagna should have.

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INGREDIENTS

  • Olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 lb. ground beef or turkey
  • 24 oz. tomato sauce
  • 1 teaspoon oregano
  • 2 sprigs fresh basil, chopped
  • 16 oz. shredded skim-milk mozzarella plus more for topping
  • ½ cup freshly grated parmesan plus more for serving
  • 2 eggs
  • 4 medium zucchini (courgetti’s), cut in ⅛-inch-thick slices
  • Salt and pepper to taste

INSTRUCTIONS

  1. Preheat oven to 350ºF and heat a large skillet over medium. Add some olive oil into the skillet along with the onion and garlic. Cook until softened and fragrant. Add the ground meat into the skillet and brown. Season generously with salt and pepper.
  2. Pour the tomato sauce into the pan with the browned meat, add in the oregano, basil and simmer for 10-12 minutes.
  3. As the meat sauce is simmering, combine the mozzarella, parmesan cheese and egg in a bowl to make the mixture for the cheese layer. Mix until the egg is evenly distributed into the cheese.
  4. Direct your attention to the sauce. Taste and adjust seasonings as needed. When the sauce and cheese mix is done, lightly coat a 9 by 13 inch baking dish with oil and arrange the slices of zucchini in an even layer on the bottom. Top this layer with half of the meat sauce and a layer of the cheese mixture. Repeat the layers and finish with zucchini.
  5. Top with mozzarella cheese and cover the lasagna with foil. Bake in the oven for 45 minutes before removing the foil and returning it to the oven for an additional 15 minutes.
  6. Remove from the oven, cool for about 5 minutes, plate and serve with a little parmesan cheese if desired.

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12. Gluten-Free Pizza


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INGREDIENTS

  • 3 cups (440 g) gluten-free flour blend
  • 1 cup (160 g) white rice flour
  • 1 cup (160 g) brown rice flour
  • 1 cup (120 g) tapioca flour
  • ¾ tsp xanthan gum)
  • 1 tsp salt
  • ½ tsp baking powder
  • 3 Tbsp (37 g) sugar, divided
  • 1 Tbsp (10 g) yeast
  • 1 ¼ cup (300 ml) warm water, divided
  • 1 Tbsp (15 ml) olive oil
  • Sugar-Free Pizza sauce
  • 1 cup pepperoni
  • 1 cup skim-milk mozzarella & and desired veggies

INSTRUCTIONS

  1. Preheat oven to 350 degrees F (176 C).
  2. In a small bowl, combine yeast and ¾ cup (180 ml) warm water about 110 degrees F (43 C). Too hot and it will kill the yeast! Let set for 5 minutes to activate. Sprinkle in 1 Tbsp (12 g) of the sugar a few minutes in.
  3. In a separate bowl, combine gluten free flour blend, salt, baking powder and remaining 2 Tbsp (25 g) sugar. Whisk until well combined.
  4. Make a well in the dry mixture and add the yeast mixture. Add the olive oil and additional ½ cup (120 ml) warm water before stirring. Then stir it all together until well combined, using a wooden spoon.
  5. Lightly coat a baking sheet or pizza stone with nonstick spray and plop your dough down. Using your hands and a little brown rice flour if it gets too sticky, work from the middle and push to spread/flatten the
  6. dough out to the edge. You want it to be pretty thin, less than ¼ inch.
  7. Put the pizza in the oven to pre‑bake for roughly 25‑30 minutes, or until it begins to look dry. Cracks may appear, but that's normal and totally OK.
  8. Remove from oven and spread generously with your favorite pizza sauce, cheese and desired toppings. We went with Daiya to keep ours dairy‑free. Pop back in oven for another 20‑25 minutes, or until the crust edge looks golden brown and the toppings are warm and bubbly.
  9. Cut immediately and serve. Reheats well the next day in the oven or microwave.

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13. Coconut Lime Chicken


This coconut lime chicken is for everyone out there who gets unbelievably bored eating plain old chicken day in and day out but can’t be bothered with making anything too fancy for dinner.

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INGREDIENTS

  • 4 skinless, boneless chicken breasts, about 1 ½ pounds
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon coconut oil
  • ½ cup red onion
  • 1 whole red chili, chopped optional
  • 1 cup organic chicken stock
  • 2 tablespoons lime juice, about 1 large lime
  • 1 tablespoon chopped cilantro
  • ½ teaspoon red chili flakes
  • ½ cup full fat coconut milk from a can or coconut cream
  • pinch turmeric powder (optional for color)
  • 1 tablespoon arrow root starch for paleo/whole 30 or corn starch mixed into 1 tablespoons water optional

INSTRUCTIONS

  1. Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. 
  2. This will help the chicken cook evenly and make for more tender chicken. 
  3. Sprinkle each side of the chicken with salt and pepper. 
  4. Melt the coconut oil in a large skillet over a medium high heat on the stove.
  5. Add the chicken breasts and cook each side for 5-7 minutes or until browned on each side. 
  6. Remove the chicken and set aside on a plate. 
  7. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly. 
  8. Wipe down the pan with a paper towel to remove black/brown bits. Add a little more oil along with the chopped onion to the same skillet and sauté for a few minutes to soften.
  9. Add the chili pepper if you're using it. 
  10. Sauté another couple of minutes. 
  11. Add the chicken stock, lime juice, cilantro and chili flakes.
  12. Bring the mixture to a boil and then reduce down to a simmer. 
  13. Add the coconut milk (and the turmeric if using) and bring to simmer again for another 5 minutes. 
  14. Add the starch and water at this time if you're using it. 
  15. You may need to raise the heat slightly higher to bring this to a boil to activate the starch. 
  16. Once the sauce thickens reduce it back down to a simmer. 
  17. Add the chicken back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked all the way through. 
  18. Serve with rice or cauliflower rice with the sauce spooned over the top. Add an extra sprinkling of cilantro & chilies and enjoy!

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14. Chicken Nuggets


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INGREDIENTS

  • 2 lbs. boneless, skinless chicken breasts
  • ½ Cup Dill Pickle Juice
  • 2 eggs, Beaten
  • 1 can Full-Fat Coconut Milk
  • ½ C. Arrowroot Powder
  • 2 Tbsp Paprika
  • 2 tsp garlic powder
  • ¼ tsp cayenne pepper
  • Salt and pepper to taste - I like to use sea salt
  • ½ Cup coconut oil for frying

INSTRUCTIONS

  1. First, prepare the chicken by dicing into 1-2-inch cubes.
  2. Add diced chicken and pickle juice to a mixing bowl and cover.
  3. Refrigerate for at least 6 hours and up to 24 hours.
  4. After chicken has marinated in pickle juice, drain pickle juice from bowl and add coconut milk and beaten eggs to the chicken.
  5. Toss the chicken in the mixture and let sit for at least 5 minutes.
  6. Mix the dry ingredients- arrowroot powder, salt & pepper, garlic powder, cayenne, and paprika in a shallow pan.
  7. Add batches of chicken to the dry ingredients. 
  8. Make sure to cover each piece of chicken completely with dry ingredients.
  9. Shake off excess powder and place on lined baking sheet.
  10. Heat a cast iron skillet with the coconut oil on mediumhigh heat.
  11. Once the oil is hot, add one batch of chicken at a time.
  12. Do not crowd the chicken- this will take 3 or 4 batchesand make sure to turn each piece individually once the
  13. crust has browned, about 3 or 4 minutes per side.
  14. Drain cooked chicken on a drying rack over a baking sheet.
  15. Keep cooked chicken warm in the oven at 170 degrees.

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