Slow Cooker Pot Roast

Try this Slow Cooker Pot Roast for your next dinner option! Beef is a rich source of protein that supports muscle growth and energy. Yellow potatoes support nerve function, combat inflammation, and improve the gut microbiome. Carrots support vision, fight off infections, and protect against heart disease. Prepare this Slow Cooker Pot Roast for a balanced, nutrient-rich meal and enjoy!

Ingredients:

• 2 ½ - 3 pound beef chuck roast

• 24 ounces baby yellow potatoes, halved

• 1 pound carrots, peeled and cut into 2 to 3 inch pieces

• 2 cups bone broth

• 1 large onion, chopped

• 6-7 garlic cloves, minced

• 2 teaspoons coconut oil

• 1 teaspoon dried thyme

• 1 teaspoon salt

• ½ teaspoon black pepper

• Thyme and Rosemary sprigs

Instructions:

1) Add coconut oil to a large heavy skillet over medium-high heat. Place the roast in a skillet and sear each side for 3-4 minutes.

2) Transfer roast to a slow cooker. Add garlic, dried thyme, salt, and black pepper.

3) Add potatoes and carrots around the roast. Pour in broth.

4) Place lid on slow cooker and let sit on low for 8-10 hours, or on high for 6-7 hours.

5) Plate your roast with the carrots and potatoes.

6) Garnish with thyme and rosemary sprigs and enjoy!

Lemon Garlic Chicken Thighs

Try these Lemon Garlic Chicken Thighs for your next dinner option! Chicken thighs are a great source of vitamins and minerals and support muscle growth. Lemon boosts the immune system, improves iron absorption, and supports heart health. Garlic fights inflammation, lowers cholesterol, and improves bone health. Prepare these Lemon Garlic Chicken Thighs with a side of your favorite roasted potatoes and enjoy!

Ingredients:

• 8 (7-ounce) bone-in, skin-on chicken thighs

• 1 medium lemon

• 16 garlic cloves, peeled and divided (from 1 bulb)

• 1 (1/2 ounce) package fresh thyme sprigs

• 3 tablespoons coconut oil, melted

• 1 ½ teaspoons honey

• 1 ¼ teaspoons salt

• ¾ teaspoon black pepper

Instructions:

1) Preheat oven to 425 degrees Fahrenheit.

2) Pat chicken thighs dry and set aside. Cut the lemon half lengthwise, then cut it into thirds crosswise. Remove seeds. Grate 4 garlic cloves and set aside.

3) Arrange lemon slices, grated garlic, and the remaining 12 cloves of garlic in an even single layer in a 13-by-9-inch baking dish. Add half the package of thyme sprigs to the dish.

4) Place chicken thighs in a single layer on top, skin side up. Drizzle coconut oil over thighs, and season with 1 teaspoon of salt and black pepper.

5) Bake in the oven for about 1 hour, until skin is deep golden brown and the thickest part of the thigh registers 165 degrees Fahrenheit with a thermometer. Transfer the chicken thighs to a serving platter.

6) Discard the lemon pieces from the baking dish. Pour the remaining drippings from the dish into a blender. Remove the centerpiece of the blender for steam to escape.

7) Process for about 30-40 seconds. Stir in the honey and remaining salt.

8) Drizzle sauce over your plated chicken thighs and garnish with the remaining thyme sprigs.

9) Add a few extra lemon slices to your plate and enjoy!

Honey Garlic Glazed Salmon

Try this Honey Garlic Glazed Salmon for your next dinner option! Salmon is a high-quality protein that reduces inflammation and supports cognitive function. Honey is a natural sweetener that reduces the risk of heart disease and helps fight off infections. Garlic stimulates the production of digestive enzymes, boosts immunity, and contains antibacterial properties. Prepare this Honey Garlic Glazed Salmon with a side salad of mixed greens and enjoy!

Ingredients:

For the salmon

• 4 (6 oz) salmon filets

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika

For the sauce

• ½ cup honey

• 6 cloves minced garlic

• 3 tablespoons water

• 3 tablespoons coconut aminos

• 3 tablespoons + 2 tsp coconut oil

• 2 tablespoons lemon juice

• 1 tablespoon chili paste

Instructions:

1) Pat salmon filets dry. Season with salt, black pepper, and paprika. Set aside.

2) Add coconut oil to a large skillet over medium-high heat. After the oil has melted, add minced garlic, water, coconut aminos, chili paste, honey, and lemon juice. Cook for 30 seconds, until sauce is heated through.

3) Add salmon to skillet, skin down. Cook for 3 minutes. While salmon cooks, baste the top of salmon frequently with sauce from pan.

4) Broil salmon for 5-6 minutes. Baste once during broil.

5) Plate your salmon and enjoy!

Pineapple and Avocado Grilled Chicken

Try making this Pineapple and Avocado Grilled Chicken for your next dinner option! Chicken is a great source of protein, supports muscle growth, and reduces the risk of heart disease. Pineapples reduce inflammation, boost the immune system, and reduce swelling. Avocados help regulate blood pressure, support a healthy gut microbiome, and boost collagen production. Prepare this Pineapple and Avocado Grilled Chicken with a base of quinoa and enjoy!

Ingredients:

• 4 (4oz each) boneless skinless chicken breasts

• 1 ½ cups pineapple, diced

• 1 medium avocado, diced

• ¼ cup fresh lime juice

• ¼ cup pineapple juice

• 3 tablespoons fresh cilantro, chopped

• 2 tablespoons red onion, chopped

• 1 teaspoon olive oil  

• 1 teaspoon minced garlic

• ¾ teaspoon ground cumin

• ½ teaspoon salt

Instructions:

1) In a small bowl, combine lime juice, pineapple juice, cilantro, olive oil, ¼ teaspoon cumin, and salt.

2) Remove 5 tablespoons of the juice mixture and put it in a Ziplock bag. Set the bowl with the remaining juice mixture aside.

3) Add garlic and remaining cumin (½ teaspoon) to the Ziplock bag.

4) Add chicken to the bag to marinate for at least 30 minutes.

5) For the salsa, add diced pineapple, diced avocado, and red onion to the bowl with the juice mixture. Toss gently.

6) Cook marinated chicken in a pan over medium-high heat, about 5-7 minutes per side.

7) Plate your chicken and top with the salsa.

8) Serve your dish with lime wedges and enjoy!