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Chicken Sweet Potato Salad


  • 3 chicken breasts
  • 7 cups kale or other dark green
  • 1 carton cherry tomatoes
  • 1 large sweet potato 
  • 1 zucchini 
  • 2-3 peaches
  • olive oil
  • balsamic vinegar
  • garlic salt


  1. Preheat oven to 375 degrees
  2. Cut chicken into small 1 inch cubes
  3. Also, cut sweet potatoes and zucchini into small 1 inch pieces
  4. Toss the veggies with olive oil and garlic salt
  5. Bake in the oven for 10 minutes
  6. Remove from the oven and add the chicken to the pan
  7. Bake for another 15-20 minutes(until the chicken is cooked and potatoes are tender)
  8. While baking, divide the kale into four bowls or containers
  9. Wash the tomatoes and remove the stems
  10. Divide tomatoes between the four bowls (or eat a large handful like I did)
  11. After the chicken finishes baking allow to cool and then dole out over the four salads
  12. Slice up your peaches and toss in to add a fruity touch
  13. Toss with balsamic and olive oil and enjoy!

Chicken Pesto Zoodles

SO I got a zoodler.  I have walked around it a dozen times, it stared at me teasingly near the register every time I walked into Sur La Table, and finally I just bought it.  I am so glad I did.  I love spaghetti squash but sometimes even that can be pretty dense, and sometimes just not in season.  The zoodler(I know that's not what it's actually called..) is a great way to make most veggies into pasta noodles.  


  • 6 small zucchinis (or 3-4 large ones)
  • 2 cloves garlic
  • 1 minced onion
  • 1.5 lbs chicken cut into small pieces (mine was a mixture of thigh and breast)
  • Pesto Ingredients:
    • 1 bunch of basil
    • 3 tablespoons pine nuts
    • 3 cloves garlic
    • 3 tablespoons olive oil
    • 1/2 teaspoon lemon juice


  1. Cut the ends off of the zucchinis and place into the spiraler 1 at a time.  I put my "zoodler" over the sink with a colander under it so that the zoodles fell into the bowl. 
  2. Start boiling a medium pot of a water for the zoodles
  3. While the water is heating up, place about 1 teaspoon of olive oil into a skillet and sauté the onions and garlic
  4. While that is cooking, place all the ingredients for the pesto into a food processor.  Pulse lightly until it has been blended into a nice pesto
  5. Add the chicken to the sautéed onions and garlic and cook for about 5-10 minutes
  6. By now, your water should be boiled.  Add the zoodles to the water and cook for about 4 minutes
  7. Drain the zoodles and add to your chicken
  8. Stir in the pesto and allow to simmer for a couple more minutes
  9. I split it into 3 bowls for lunches and 1 for dinner!  Enjoy! 

Artichoke Pesto Sweet Potato Bun

This is adapted from a recipe by Rachel at Grok Grub after seeing her sweet potato bacon bun on Instagram.  Her recipes are awesome and her pictures are beautiful!  


  • 1 cup cooked sweet potato
  • 1 cup tapioca flour
  • 3 tablespoons coconut flour 
  • 1/4 tsp garlic salt
  • 1/2 cup chicken thigh either ground or cut into small pieces (if you want to make this meal vegetarian you can leave this ingredient out.)
  • 8 oz jar of artichoke hearts
  • 3 cloves of garlic
  • 1/4 onion
  • 1/2 of a bunch of basil (about 1/2 cup loosely)
  • 1 tsp olive oil
  • Potato Starch


  1. Combine sweet potato, tapioca flour, coconut flour and garlic salt in a bowl (I think I cooked my potatoes a little too long so at first my dough was too sticky, so I just added a bit more tapioca and coconut flour which helped to smooth it out)
  2. Set the dough aside and work on the filling
  3. Place your artichoke hearts, garlic, onion, basil and olive oil into a food processor
  4. Blend until smooth and fragrant
  5. Preheat your oven to 350 degrees
  6. Sprinkle potato starch on a flat work surface
  7. Take about a quarter cup of the sweet potato mixture and roll into a ball
  8. Roll the sweet potato ball in the starch until it has a light coat of starch 
  9. Place the ball in the palm of your hand and press flat.  (Depending on the size of your hand it should cover most of the palm.)
  10. If you want to include chicken, add 1/2 teaspoon of the artichoke pesto and 1 teaspoon chicken to the center of the dough
  11. If you are going to make it vegetarian, just add 1-1.5 teaspoons of artichoke pesto
  12. Fold the edges over and seal creases until it looks like a sweet potato hockey puck
  13. Place the buns onto a lightly greased pan
  14. Bake for 20-25 minutes until the bottoms are crispy
  15. Flip the buns and bake for another 5 minutes
  16. Allow the buns a few minutes to cool(my mouth is burned from not learning that lesson), and enjoy!

Eggplant Chicken Parm Stackers


  • 1 1/2 lbs chicken thigh
  • 1/2 green pepper diced
  • 1/2 red pepper diced
  • 2 tsps garlic
  • 1 onion (half diced, half sliced)
  • 1 bag of brussel sprouts
  • 2 tbsps olive oil
  • 1 tsp garlic salt
  • 1/2 cup ricotta cheese
  • 1 tsp oregano 
  • 1 tsp parsley
  • 1 jar marinara sauce
  • 1 eggplant
  • 2 eggs
  • 2 cups almond meal mixed with 2 tsps garlic salt and pepper 


  1. Preheat oven to 375 degrees
  2. Cut the stems off the brussels sprouts and slice in half
  3. Combine with large slices of onion in a baking pan
  4. Toss with olive oil and garlic salt
  5. Let these roast while you prepare your eggplant
  6. Cut your chicken into tiny pieces and place into a bowl
  7. Mix with peppers, minced onion, garlic, oregano, parsley, and ricotta cheese
  8. Stir together
  9. Slice your eggplant into large, thin disks
  10. Build the eggplant chicken parm stackers by placing a generous spoonful of chicken mix onto an eggplant disk. 
  11. Spoon half a tablespoon of marinara sauce onto the chicken mix and close stacker with another eggplant disk on top. 
  12. Prepare an egg wash and flour basin with three eggs and 2 cups of flour, respectively. 
  13. Take each eggplant chicken parm stacker, and fully submerge it into the egg wash so that it gets fairly saturated. Then quickly move it to the flour basin to lightly coat both sides.
  14. Bring a saucepan of cooking oil to a medium/high temperature and place each stacker so that there is a rolling boil around each. 
  15. Flip each stacker once during a total cooking time of about two minutes to ensure the chicken is fully cooked. 
  16. Then in a pyrex baking dish, spoon the remaining marinara and place each stacker in the sauce.
  17. Once one full layer of stackers is laid down in the sauce, put about two tablespoons of mozzarella cheese on top of each stacker, and place the next new layer of stackers directly on top of the cheese layer. 
  18. Once all the stackers are cooked in the oil and placed in the baking plan, transfer the dish to the oven set at 350 degrees for 12 minutes. 
  19. Remove the stackers from the oven and place about a tablespoon each of the remaining mozzarella on top of each stacker. 
  20. Switch oven temperature to broil and place the stackers back in the oven for five minutes or when the cheese is melted and browned. 
  21. For my resident overachievers, feel free to stir the sauce around the stackers to fully incorporate mix around the entire dish. 

Thai Basil Chicken Dumpling


  • ~50 wraps 

  • 1 lb ground chicken

  • 1/2 red pepper

  • 1/2 green pepper

  • 1 cup thai basil

  • 3 tsps garlic

  • 1 1/2 tbsps oyster sauce

  • 1 tsp soy sauce

  • 1/2 tsp garlic salt

  • 2 cups frying oil


  1. Mince the peppers and basil in a food processor
  2. Add the vegetables to the chicken
  3. Mix in garlic, oyster sauce, soy sauce and garlic salt
  4. Place a large spoonful of the mixture in a wrap
  5. Bunch all the edges together and twist to make a top
  6. Pinch off the excess dough
  7. Heat up oil in a sauce pan
  8. Cook in batches until golden brown 
  9. Drain dumplings on a paper towel and enjoy!

Chicken with Madras Curry and Cauliflower Rice


  • 1 head of cauliflower
  • 1 tsp garlic salt
  • 1 onion 
  • 4 cloves of garlic
  • 1 tbsp ginger
  • 1 sweet potato
  • 3 chicken breasts cut into squares
  • 1 12.5 oz jar of Madras Curry (I used Maya Kaimal)


  1. Saute onions and garlic until fragrant
  2. Add sweet potato cut into small pieces
  3. While sweet potatoes cook, break cauliflower into florets
  4. Put cauliflower in food processor and run on high until the consistency of rice
  5. Put cauliflower in a saucepan with 1/4 cup water and garlic salt
  6. Cook on low while you prepare the chicken
  7. Add chicken to onions and sweet potato
  8. Stir until chicken is mostly cooked
  9. Add curry to the pan, cover and simmer for about 15 minutes
  10. Put cauliflower rice in bowl and top with chicken
  11. Enjoy! 

Chicken Classic Dumpling

Chicken Classic

This was the first dumpling I ever learned how to make.  It started with a recipe in a cookbook at my parents' house in high school.  I have since adapted it a bit, but it's hard to stray too far from a classic.

Filling Ingredients:

Photo by  Nikki McFadden
  • 1 lb ground chicken
  • 6 scallions minced
  • 1 large carrot minced 
  • 3 heaping tsps of ginger minced
  • 4 cloves garlic minced
  • 1 tsp salt
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 1/2 tsp ground white pepper
  • 1 tbsp spicy chili sauce

Note: If you have a food processor, add your produce cut into pieces and run on high until desired consistency is reached

Other Ingredients:

  • ~60 wraps
  • Cup of warm water
  • Cooking oil (I prefer peanut oil or coconut oil)
  • Chicken broth (if unavailable, use water)
  • Frying pan with lid


  1. Combine all your ingredients in a large mixing bowl
  2. Using a fork or a spoon, scoop a small dollop into the middle of your wrapper(there should be enough dough around the meat so that you can seal the wrap without any leakage)
  3. Dip your finger in a cup of warm water and moisten half of the circumference of the wrapper
  4. Folder in half so the dry side lines up with the wet set, press and seal
  5. Using both hands, pinch the wrap with your thumb and forefinger, fold the dough in your left fingers over your right, and pinch the layers together.  
  6. Repeat three times
  7. Heat a pan with your choice of oil (I prefer peanut or coconut oil)
  8. Place dumplings in oil, creases up
  9. Cook until bottoms have browned
  10. Pour in the chicken broth to cover the bottom of the pan (about 1/3 cup)
  11. Cover with a lid and steam
  12. Once the broth has cooked off, remove the lid 
  13. Cook until the bottoms have desired crispiness
  14. Remove from the pan and enjoy!
                   Photo by   Nikki McFadden

                   Photo by Nikki McFadden


Grown Up Chicken Fingers


  • 1 sweet potato
  • 3 small zucchinis
  • cooking oil
  • salt and pepper to season 
  • 1 lb chicken
  • 1 egg
  • 1 cup almond meal
  • 1 tsp garlic salt 
  • 1 tsp garlic powder
  • 1 tsp ground pepper
  • 3 tbsp coconut oil
  • Honey Mustard


  1. Pre-heat the oven to 400 degrees
  2. Cut your veggies into long and thin slices
  3. Spread out onto a cookie sheet and sprinkle with oil and seasoning
  4. Place into the oven and check on periodically and toss as needed
  5. While it's cooking, slice your chicken into tenders
  6. Whisk the egg in a small bowl
  7. Mix the almond meal, garlic salt, garlic powder, and pepper on a place
  8. Dip each piece of chicken in egg and then coat with the almond meal mixture
  9. Place into a large glass baking dish
  10. Once all pieces are well coated, place the dish into the oven
  11. Bake for about 7 minutes
  12. Heat up the coconut oil in a small frying pan
  13. After the chicken has baked, fry the tenders in small batches
  14. By this time your veggies should also be done, so take the cookie sheet out of the oven
  15. Throw in a little honey mustard to dip your chicken and Enjoy!

Fried Jerk Chicken with Collared Greens and Plantains


  • 6 chicken drumsticks
  • 2 tablespoons Jerk seasoning (plus more for extra seasoning later)
  • 2 cups almond meal
  • 1 egg - scrambled
  • 3 pieces of bacon
  • bundle of collared greens - cut into small chunks
  • 1 papaya sliced
  • 1 large mango or 2-3 small mangos - sliced
  • 2 plantains - sliced thinly and into rounds
  • garlic salt (as needed)
  • garlic powder (as needed)
  • 1 jar of coconut oil

  1. Preheat oven to 400 degrees
  2. In a large bowl, mix the jerk seasoning with almond meal
  3. Take each drumstick and dunk it in the scrambled eggs.  Once it is fully coated with egg, drop it in the almond meal and toss until completely covered.  
  4. As you finish putting the meal on each leg, place into a baking pan alternating directions.  Try not to let the sides touch each other so they cannot stick together.  You want to maximize your outer layer to keep the moisture in and maintain an awesome crunch!
  5. After all they have been arranged as neatly as a bunch of synchronized swimmers in a hot tub, put in oven to cook for about 20 minutes 
  6. Slice bacon into 1 inch pieces and put into a frying pan on medium heat
  7. After bacon is almost completely cooked, and there is a nice layer of bacon fat, add collared greens
  8. Stir until the collared greens have cooked down, and then add papaya and mango. 
  9. Between the bacon fat and fruit you won't need much extra, but if you need a bit of a kick, season greens with garlic salt and jerk seasoning as you see fit
  10. Place onto a back-burner on low heat so you can start making your plantains
  11. Fill a small sauce pan with coconut oil -- I usually use almost an entire jar
  12. Carefully place each slice of plantain into the oil so it doesn't splash.  Fry for a few minutes on each side until they are a nice golden brown with a fried outside but still soft in the middle.
  13. Take your time here, it's better to do small batches to make sure they all cook evenly.  Keep an eye on your chicken, you will probably want to take it out of the oven while you finish the frying.  Turn off the oven when you do.
  14. As you complete each batch, place the plantains on paper towels to get rid of some of the excess oil and then toss in garlic salt.  (my favorite method actually involves two paper bags.  One bag folded to put the plantains on right after frying to get most of the oil out.  Then the second bag has garlic salt in it and you place the plantain inside the bag, fold over the edge, and toss in the bag.  It helps ensure that the chip is fully coated as well as keeps some of the grease)
  15. After you finish the plantains put the chips in a bowl or plate and put into the oven that is still a little warm from cooking the chicken.  
  16. Add any remaining coconut oil to pan and let reheat 
  17. Carefully, add each leg of chicken to the oil.  Depending on the size of your sauce pan you can do 1 or 2 at a time.  My pan was very small so I did one.  
  18. Be sure to turn every minute for about 5 minutes.  The chicken was already mostly cooked in the oven so this is to give it a nice crisp crust and a little bit more moisture.
  19. Remove from oil when crust looks dark brown and put onto paper towels to remove excess oil
  20. Carefully, toss in garlic salt, garlic powder and jerk seasoning as needed
  21. Plate all your deliciousness, and eat!