Goat cheese stuffed chicken breast

Chicken can get boring. I am usually eating chicken every day for lunch so I don’t always have chicken at dinner time, but this recipe is quite far from boring! Who doesn’t love goat cheese, first of all? I don’t do a lot of dairy at all – and if I do, I prefer a goat milk cheese since it’s easier for humans to digest and good for lactose-intolerant people.


  • 4 chicken breasts, pounded flat
  • 4-5 ounces goat cheese
  • 1/2 cup chopped green onion
  • 1/4 tsp red pepper flakes
  • 2 tsp oregano
  • Pink or sea salt and black pepper + additional for the chicken breasts

Pre-heat your oven to 400 degrees.

Prep your chicken breasts – pound them flat and sprinkle with pink salt and black pepper. Then combine the goat cheese with the green onions and remaining spices in a bowl and mix well. Stuff 1/4 of the mixture into each chicken breast and fold over, securing with a few toothpicks. Place chicken in a glass baking dish and bake for 45 minutes – one hour, until juices run clear.

Enjoy! Depending on the size of the chicken breast, one could serve 1 person or 2 people. So this could be anywhere between 4-6 servings, give or take.




Mexican Chicken Soup with Sweet potatoes (PALEO)

I made this for lunches this past week and OMG it was seriously outstanding. The sweet potatoes added an extra hint of sweetness, naturally, and it really mixed well with the spicy flavors of the soup. You have got to try this out – you won’t be disappointed!  So nutritious too when you include the bone broth – which adds extra protein as well as tons of nutrients and collagen and minerals and flavor! This is great for meal prep! Also, I ended up cooking some jasmine rice and tossed that in with this because I needed a little extra carbohydrate…but you don’t have to add that! It’s perfect without the rice I just needed more calories LOL. #muscles


  • 4 cloves garlic, minced
  • 1 white onion, diced
  • 2 red bell peppers, chopped
  • 2 green bell peppers, chopped
  • 1 jalapeño pepper, sliced, seeds kept
  • 6 chicken breasts
  • 1 32 ounce container organic bone broth or organic chicken stock
  • 2-3 extra cups of water
  • 4 sweet potatoes, peeled and chopped
  • 1 tbsp cumin
  • 1/2 tbsp chili powder
  • 1/2 tbsp paprika
  • salt, pepper, to taste
  • juice of 1 lime
  • cilantro, 1 large handful, chopped
  • coconut oil(for sautéing)


Sauté your onions and garlic in coconut oil over medium high heat. Add your spices: cumin, chili powder, paprika, salt, pepper. Stir. Now add the jalapeño, bell peppers and sauté an additional five minutes. Then add the bone broth, plus additional water, and the chicken breasts. Bring to boil and reduce and simmer for about 2 hours.

While this is simmering, prep the sweet potatoes. Preheat oven to 425 and chop the potatoes in equal sizes and drizzle with melted coconut oil, salt, pepper and chili powder. Roast for 30 minutes, tossing once.

At the very end, remove the chicken breasts and place in a large bowl and shred with two forks (should be very easy). Put them back in the pot and add the lime and cilantro and sweet potatoes.

Enjoy! #delicious

Serves 8. Oh and this is only about 14 carbs per serving!


Chorizo & Chicken Risotto (Primal)

This is not paleo but it’s primal and it is absolutely delicious. Risotto does not have to be terrible for you. When you use high quality ingredients including grassfed cheddar and organic spinach, it’s still full of nutrition although it’s definitely an indulgent meal. I would not recommend for those trying to lose weight as it’s very carb heavy with all of the rice! It’s OUTSTANDING and full of flavor and it makes quite a few servings and it’s not terribly expensive to make so I recommend you try this ASAP. Perfect meal to make and have friends over for a night of wining and dining! Get an extra bottle of Chardonnay to enjoy with this one.

Brian (my BF) made this meal (a variation of it) for me when we first started dating a few years ago. It was the night I knew he was SO special and that he was definitely a keeper. I mean come on…a man that can cook, and he bought me wine, and gave me the leftover bacon….I had never had risotto before and after having his version I was just blown away! This isn’t easy to make as you have to be cautious when adding the liquid to the rice – you don’t want to add it too fast or the rice won’t cook properly. That is the trick – slowly cooking the rice.

There are many variations you can do with this meal too! Brian has done shrim0 and bacon, sausage and chicken, bacon and sausage, bacon and chicken, many different varieties. We always include lots of spinach though. Below is an image of a few of his versions! The top left was the first one he ever cooked for me 🙂


Any who, let’s get to it!


  • 1 lb chorizo, cut into slices (purchase high quality fresh chorizo from local butcher or Whole Foods-type place)
  • 1 lb chicken breast, cut into cubes (try to avoid factory farmed chicken!)
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 3 large handfuls fresh organic spinach
  • 1 cup dry white wine (I prefer an oaked Chardonnay)
  • 1 container (32 ounces) organic bone broth or chicken stock
  • 3 cups arborio rice (must be arborio!)
  • 1 block grassfed cheddar or grassfed goat cheddar
  • 1/2 tsp sea salt
  • Pepper, to taste
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tbsp paprika
  • Dash oregano
  • 1/2 tsp garlic powder
  • Grassfed butter and coconut oil for cooking


First things first, prep your ingredients. Pour the contents of the of chicken stock or bone broth in a medium sized pot on the stove and warm it over medium heat. Prep your rice – put it in a bowl and keep near you. Dice the onion and mince the garlic and get your spinach ready as well. Shred the cheese and set it aside.

Now, take a large pot and heat some grassfed butter or coconut oil over medium high heat. Cook your meat thoroughly and then set it aside in a bowl. Keep the leftover oil in the pot (from the sausage) and cook the risotto in it!

Next, adding a little more grassfed butter or coconut oil to the pot (medium high heat), saute your onions and garlic for about 5 minutes until onions are translucent. Now we being cooking the rice! Add all of your rice to the pot and slowly add 1 cup of bone broth at a time (give or take) and stir everything as you do this. You want to slowly cook the rice so it soaks up all the flavors. Reduce the heat to medium and continue to add the bone broth to the pot, 1 cup at a time (using a ladle), until all has been used. This part is important and you don’t want to rush it – so take your time adding the stock and let the rice slowly cook. It should take about 15 minutes total to do this.

Lastly, pour in the white wine and all of the spices and an extra cup of water if the mixture appears a little dry.

Now add the meat, spinach, and cheese and stir everything well.

Enjoy!!!!!! This should make about 8-10 servings.

Below are some pictures so you can see how it looks as well as the type of bone broth I purchased. You could make your own, but, that takes a while so it’s easy just to buy it when you’re including it in a recipe such as this!

Chicken picatta: gluten free


  • 2 chicken breasts
  • 1 tbsp Capers
  • 1 tbsp Grassfed Butter
  • Juice of 1 Lemon
  • 1/4 cup gluten free flour (I used Bob’s Redmill)
  • Salt and pepper 


Take your chicken breasts and butterfly them. Now pound them so they are even (if you don’t have a pounder you can use a wooden dough roller. I recommend covering with a layer of saran wrap and pound on top of a cutting board, preferably a plastic one since this is raw meat).

After the chicken is pounded, coat each side with olive oil, salt and pepper, and some of the gluten free flour (a few tablespoons will do). Now prep your skillet – take a large cast iron skillet and melt some grassfed butter over medium heat. When the pan is sizzling hot, add the chicken, but don’t crowd the pan. Cook on medium heat, about 5 minutes per side. 

Remove the chicken from the pan and set aside. Now add about 1 tablespoon of capers and squeeze the juice of the lemon, along with 1/3 cup of water (you could also use white wine) to the pan and scrape up any remaining flour. Then add the chicken back to the pan and cook over medium heat for another 4-5 minutes. 

Enjoy with a side of roasted or steamed veggies. A buttery Chardonnay would also go great with this! 

Serves 2.


Roasted tomatillo chicken chili

More chili recipes!!! I love chili because you can do so many different varieties. This week I decided to do a chicken chili because I feel like we have been eating a lot of grassfed beef and pork and I want to do more chicken and fish for a while…so we are doing lots of chicken chili and having turkey for lunches and salmon as well. This is loaded with vegetables and will last all week. Feel free to save some for later, i.e., freeze it in gallon freezer ziplock bags!


  • 2 green bell pepper, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 5 tomatillos, peel off the outer skin layer and cut off the tops
  • 1 poblano pepper, sliced in half
  • 1 jalapeno pepper, sliced
  • 1 white onion, diced
  • 28 oz can of organic diced tomatoes
  • 4 chicken breasts
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 large container organic bone broth
  • Chili powder (lots)
  • Cumin (lots)
  • Paprika (lots)
  • Salt, pepper (dashes)
  • Garlic powder (dashes)
  • Onion powder (dashes)
  • Olive oil and coconut oil
  • Avocado and Cilantro, for garnish


Take a large pot and heat some coconut oil over medium high heat. When the oil is hot, add your garlic, onions, bell peppers and jalapeno. Stir around for about 5 – 6 minutes until the onions are translucent. Then add your spices. Heavy on the chili powder and cumin and lighter on the other ingredients. I don’t really measure but I imagine I used around 1 tbsp of cumin and chili powder and a few teaspoons of everything else – maybe 3/4 tsp salt and dashes of pepper to taste.

While these are cooking, prep your tomatillos and poblano pepper. Take a baking sheet and place the sliced (in half is fine) poblano pepper and your sliced tomatillos (see picture below) on the sheet with a drizzle of olive oil and broil on high until slightly charred – 6-8 minutes maybe. You will then take these and put them in a blender or a food processor and pulse until blended well.

Now add your tomatoes and chicken bone broth and chicken to the pot and stir well. Bring to a boil and add the blended peppers and the drained and rinsed beans. Now reduce the heat to medium low, and keep covered, for 3 hours. Stir occasionally. Then remove the chicken breasts and shred with two forks in a large bowl and place them back in the pot.

Serve over rice with sliced avocado and cilantro. Makes lots of servings! Maybe 8-10.




I love chicken salad. Most chicken salads that you get elsewhere are made with nasty, category garbage mayo, non-organic grapes/celery (these are dirty dozen so I always buy organic), as well as other miscellaneous, unheard of ingredients. I love to make my own because I have control over the type of mayo I purchase and how much I use, as well as ensuring the celery and grapes are organic. This is so yummy. It’s great to bring to the beach and eat with some fresh organic spinach. It’s also super easy. So here is the recipe:


  • 6 chicken breasts, boiled and shredded and cooled slightly (place chicken in a large pot of water, bring to boil and allow to boil for about 15 mins or so until internal temp is at 160. Then drain the water and shred with two forks – this is easiest while hot)
  • 4 stalks organic celery, rinsed and chopped
  • 1.5 cups organic grapes, chopped in half
  • 1 red onion, diced
  • 1/2 cup slivered almonds (be sure no preservatives were added or you can buy fresh raw almonds and slice them yourself)
  • a few tablespoons dijon mustard
  • 1/2 cup of mayo (I like Sir Kensington brand – either the regular or the vegan; both are fairly clean and I allow myself to eat in moderation).
  • Salt, pepper, paprika


This is so easy all you do is add your ingredients to a large bowl and mix well. Serve on top of organic spinach. Makes ~8 servings. Note that this mayo may say it has organic sugar but the nutrition facts state it has 0 grams of sugar. So, it must be so little that it does not even register. 



Buffalo Cauliflower Chicken “Casserole” (Primal)

OMG this is so good and spicy. It totally seems like junk food but it’s NOT! Once again, the beauty of my lifestyle and finding clean ways to prepare food. This recipe is loaded with veggies, chicken, and a little bit of pure blue cheese just to spice things up a bit. I don’t always eat cheese, in fact, it’s a very rare occurrence. So this recipe every now and then does not affect my stomach negatively! Moderate amounts of a “clean”/”pure” dairy works well for me.


  • 2 large chicken breasts, cubed
  • 1 large head of cauliflower, chopped into florets
  • 3/4 cup Hot sauce of choice (Frank’s red hot is good or I used a jalapeño organic from Whole Foods – very spicy!)
  • 1/2 cup blue cheese, crumbled (more or less if you’d like)
  • 1/2 cup Olive oil or more if needed
  • 4 tablespoons tomato paste
  • 1-2 tbsp garlic powder
  • 2 tsp paprika
  • sea salt and pepper, to taste
  • 1 bunch green onion for garnish


  • Preheat oven to 400 degrees. Get a large mixing bowl and put the olive oil along with hot sauce and tomato paste and the spices. Toss the cauliflower in the mixture and then place in a large glass baking dish – bake for 30 minutes.
  • While this is baking, put your chicken in the bowl with the rest of the seasoning/hot sauce and coat well.
  • When cauliflower is done cooking, mix the (raw) chicken in with the baking dish with the cooked cauliflower and continue to bake for another 15 minutes. Lastly, add your blue cheese and put back in the oven and bake an additional 5 minutes.
  • Serve with the freshly chopped green onion! Serves about 6.