Cut spaghetti squash in half, longwise, then scoop seeds out with a spoon. Place squash, cut-side down, in a baking dish filled with 1/2 inch of water, or just enough water to cover the bottom of the pan.
Roast spaghetti squash for 35-40 minutes, or until tender. Remove from the oven and allow it to cool. Use a fork to scrape out the center of the squash and set aside.
Heat 1 Tbsp of avocado oil in a large saucepan over medium heat. Add in minced garlic and saute for 2-3 minutes. Mix in ground turkey meat and season with thyme, 1 tsp sea salt, 1 sprig rosemary, and 1 tsp onion powder. Cook turkey for 7-8 minutes, or until the meat turkey is white and fully cooked. Remove from pan and set aside.
Add 1 Tbsp of avocado oil to the saucepan and saute red onion until it is translucent. Stir in kale and rosemary. Cook over medium heat until the kale is wilted. Combine spaghetti squash, turkey, 1/2 tsp onion powder, 1 tsp sea salt, and olive oil to the onion mixture and mix well.
AIP Easy Slow Cooker Chicken Thighs and Vegetables
2 lb chicken thighs, bone in
1 Tbsp fresh thyme, minced
1 Tbsp fresh rosemary, minced
1 tsp onion powder
1 tsp sea salt
2 large sweet potatoes, cubed
3 large carrots, chopped
3 cups broccoli, chopped
1 onion, chopped
2 Tbsp avocado oil
1 Tbsp coconut oil
Cut broccoli, carrots, onion, and sweet potatoes into one inch cubes, then set aside.
Grease crock pot with coconut oil then add in vegetables.
Rinse and pat dry chicken thighs. Drizzle thighs with avocado oil then season with rosemary, thyme, and remaining seasonings.
Heat 2 Tbsp oil in a large skillet over medium-high heat. Place chicken thighs, skin side down, in skillet and cook until skin turns golden brown, about 3-4 minutes. Flip and repeat on the second side. Remove chicken thighs from skillet and place over vegetables in the crock pot.
4 tbsp extra-virgin coconut oil melted, or avocado oil
4 tsp fresh dill chopped, plus more for garnish
16 asparagus stalks white parts removed
4 medium beets peeled, cut into cubes
to taste sea salt
to taste freshly ground black pepper
4 lemon wedges
Preheat oven to 500 degrees F.
Using 4 large sheets of parchment paper, create packets to cook the meal in. Do this by placing 4 asparagus stalks in the middle of each one and then top them each with 1/4 of the beet cubes. Season with salt and pepper to taste. Place a salmon fillet on top of the vegetables.
Top each fillet with 1 tablespoon of melted extra-virgin coconut oil, 1 teaspoon of fresh dill, and salt and pepper to taste. Close the parchment paper and fold over to create a packet. Use cooking twine to wrap around the packet if necessary to keep it closed.
Place packets on a large baking tray and then place in the oven and bake for about 10 minutes for every inch of thickness of the fish.
Make sure to check the fish so it doesn't over cook. Fish is done when it flakes easily with a fork in its thickest part.
Transfer the contents of each packet to plates and garnish each with more dill and a lemon wedge.
Melt coconut oil in a large pot. Add ginger to oil and cook over medium heat for 2 minutes, or until ginger begins to brown. Add in cilantro and cook for an additional 1 minute.
Slowly pour in coconut milk and chicken broth to the pot. Stir in salt, and coconut aminos and bring to a boil. Cook for 3 minutes then add in cooked chicken cubes. Let soup sit for 3 minutes then serve.
Rub 1 Tbsp avocado oil over chicken and season with salt, garlic powder, and onion powder.
Heat 2 Tbsp avocado oil in a cast iron skillet. Once the oil is hot, place chicken breast, skin side
down, on the skillet and cook for 15 minutes on medium-high. Flip the chicken then place the skillet
in the oven for another 15 minutes, or until the chicken is completely cooked through.
Meanwhile, boil artichokes for 30 minutes, or until they are completely cooked through. Once the
artichokes are fully cooked, flip upside down and drain the water from the artichoke. Allow the artichoke to cool, then remove the hearts from the center. Chop hearts into bite-sized pieces then set aside.
To make the pesto, add all ingredients into a high-speed blender and blend until smooth. Set aside.
Remove the meat from the chicken bones and cut into bite-sized pieces, then set aside.
Using a spiralizer, spiralize 4 zucchinis, then set aside.
Heat 1 Tbsp olive oil in a large skillet. Add in zucchini noodles and cook for 2-3 minutes. Stir in
chicken, artichoke hearts, and pesto until well combined.
Rinse and pat dry chicken breast. Drizzle 1 Tbsp olive oil over chicken and season with salt, garlic powder, and onion powder. Line a baking pan with parchment paper and place chicken in the pan. Bake for 20-22 minutes, or until the chicken reaches an internal temperature of 165 degrees.
In a large bowl, combine Lacinato and Curly kale. Massage kale for 3 minutes. Add avocado to the bowl and massage in the avocado until it blends well with the kale.
In a small bowl, mix together apple cider vinegar, juice from the lemon, 1 tsp sea salt, and olive oil. Pour mixture over the kale and thoroughly combine.