Slow-Cooker Chicken

Try this simple slow-cooker chicken recipe for lunch or dinner! Chicken is known to be a great source of lean protein and rich in phosphorus. Onion helps promote respiratory health, enhances brain health, and prevents inflammation throughout the body. Carrots help improve liver function, heart health, and digestion. Paprika helps regulate blood pressure, is a great source of vitamin C, and controls cholesterol levels. Add in thyme, garlic powder, salt and pepper for additional flavor and enjoy!

Ingredients:

• 1 whole chicken

• 1 medium onion, sliced

• 1 carrot, chopped

• 2 tsp paprika

• 1 tsp thyme

• 1 tsp garlic powder

• 2 dashes salt & pepper

Instructions:

1) Place sliced onions and carrots on bottom of slow-cooker.

2) Place whole chicken on top of onions and carrots and sprinkle with spices. Cover and turn slow-cooker on high.

3) Cook 4-5 hours until chicken is cooked through and no longer pink (internal temperature should be at least 170F).

4) Serve and enjoy!

Thai Chicken Noodles

Try making these Thai chicken noodles for a filling and savory meal! Brown rice noodles are known to be a great source of manganese and selenium. They are free of cholesterol, gluten-free, and are rich in phosphorus! Adding in carrots, cabbage, and red pepper to this dish will provide you with a number of antioxidants, vitamins, and minerals. They all help in improving digestion and lowering blood pressure! Chicken is packed with protein, low in sodium, and contains Vitamins B3 and B6. Ginger is known to help aid in digestion, promote detoxification of the body, and lower blood pressure. Add in some paleo-friendly peanut butter and top these noodles off with fresh green onions, sesame seeds, and peanuts. Enjoy!

Ingredients:

• 4 cups brown rice noodles, cooked as directed

• 3 tbsp coconut oil, divided

• 1 cup carrots, sliced

• 2 cups cabbage, sliced

• 6 oz cooked chicken breast, chopped

• 4 green onions

• ½ red pepper, sliced

• 2 cloves garlic, minced

• 1 tbsp ginger, grated

• ¼ cup honey

• ¼ cup peanut butter, smooth

• ¼ cup coconut aminos

• 3 tbsp vegetable broth

• Sesame seeds, fresh green onion, and peanuts for garnish (optional)

Instructions:

1) Cook noodles as directed. When done, drain and toss with 2 tbsp coconut oil.

2) Heat 1 tbsp coconut oil in large skillet. Add carrot, red pepper, cabbage, chicken, green onions, garlic, and ginger.

3) Stir fry for a couple of minutes until crisp-tender.

4) In separate bowl, mix honey, peanut butter, coconut aminos, and vegetable broth.

5) Add liquid to skillet and cook until desired tenderness is reached.

6) Add noodles to skillet and toss with chicken and vegetables. Garnish with freshly chopped green onion, sesame seeds, and peanuts. Enjoy!

Vegetable Stir Fry

Try out this fresh and delicious vegetable stir fry for a filling meal! Brown rice is known to be rich in antioxidants, regulates blood sugar levels, and keeps your heart healthy! Red and yellow peppers are a great source of fiber, low in calories, and are rich in Vitamins A, B6, and C. Implementing garlic into this dish will add some flavor and provide immune-enhancing benefits. Green beans are nutrient-dense and are packed with Vitamin C and Vitamin K. Try all of these vegetables in a healthy vegetable broth with any additional spices you like! Serve over brown rice, top with sesame seeds, and enjoy!

Ingredients:

• 2 tbsp coconut oil

• 1 cup broccoli, chopped

• 1 cup cauliflower, chopped

• 1 cup red bell pepper, chopped

• 1 cup yellow bell pepper, chopped

• 1 cup green beans, chopped

• 2 cups of corn (non-GMO)

• 2 cloves garlic, minced

• 1 tsp ginger, grated

• 3 tbsp coconut aminos

• 3 tbsp vegetable broth

• 1 tsp corn starch (non-GMO)

• 4 tsp sesame seeds

• 2 cups cooked brown rice

 Instructions:

1) Heat 1 tbsp of coconut oil in large skillet, add broccoli and cauliflower and stir fry for 1-2 minutes.

2) Add another tablespoon of coconut oil to skillet, let melt, and add peppers, green beans, corn, garlic, and ginger. Stir fry for another 1-2 minutes until crisp-tender.

3) In a separate cup mix together coconut aminos, broth, and corn starch. Mix well to break up clumps of corn starch.

4) Add liquid to skillet and cook until desired tenderness is reached.

5) Serve with brown rice and top with sesame seeds.

Baked Chicken and Salsa

Make this protein-packed baked chicken and salsa for lunch or dinner! Chicken is known to be rich in protein and low in sodium. It also helps control blood pressure, lowers inflammation in the body, and promotes heart health. Incorporating a healthy and paleo-friendly salsa to this dish is very important! Using a salsa that includes organic tomatoes, onion, and cilantro will fill you up and provide you with various vitamins and nutrients. These ingredients help with boosting immunity, balancing blood sugar levels, and promoting good digestion. Enjoy!

Ingredients:

• 16 ounces chicken thighs

• 1 cup salsa

• Minced cilantro (optional, for garnish)

 Instructions:

1) Heat oven to 375 F. Line a covered baking dish with parchment paper.

2) Place chicken thighs in dish and put 2 tbsp of salsa on each one.

3) Bake covered for 60 minutes until chicken is cooked through and no longer pink (internal temperature should be at least 170 F).

4) Serve with minced cilantro as a garnish and enjoy!