Recipe of the Week

Eat Clean & See Results

June 6, 2018  Sweet & Spicy Chicken (make extra! it's so good!)

by Grace & Granola


1 lbs. of chicken

1/2 cup of oil


1/2 cup of raw honey

5 tbsp coconut amino

1 tsp garlic powder

1/2 tsp ground ginger

1/2 tsp apple cider vinegar

pinch of salt


3/4 cups arrowroot flour (I've also used almond flour)

2 eggs + 1 tsp water


1 red bell pepper

green onions

red pepper flakes (use to taste)


Cut the chicken into cubes. Set aside.

In a small bowl, mix together the ingredients for the sauce. Set aside.

In another small bowl, beat the egg and water. Set Aside.

In another small bowl (I know, it's a LOT of small bowls), pour the arrowroot flour.

Now it's time to use all the small bowls, yay!

One at a time, dip the chicken cubes into the egg mixture and then the arrowroot flour. Set aside on a plate.

Heat the oil in a large skillet on medium-high heat.

Place the chicken in the now heated skillet, (stir occasionally) until it's browned on all sides.

Carefully, drain most of the oil into a mug (you can discard this later).

Pour the sauce over the chicken until it's boiling.

Once it's boiling, bring the heat to low and simmer for 10 minutes.(Stir occasionally)

Slice the bell pepper and add to the chicken for 2 minutes.

Top with diced green onions and red pepper flakes and serve.

Bon Appetit!

June 7, 2018 Sweet Potato, Asparagus, Chicken Skillet

by Primavera Kitchen


1 lb. boneless chicken breasts

1 tablespoon olive oil

Salt and ground fresh black pepper

3 garlic cloves, minced

1 medium sweet potato, peeled and diced

½ cup chicken broth or water

½ lb (225 g) fresh asparagus (the spears should be cut at a diagonal in 1 and 2 inch pieces)

½ teaspoon fine sea salt

½ teaspoon freshly ground black pepper

½ teaspoon crushed red pepper


On a plastic board, cut the chicken into small pieces and season with salt and pepper.

In a skillet over medium heat, add olive oil, garlic, and chicken.

Sauté the chicken for about 7-10 minutes or until it is cooked through. Don’t forget to stir well. Set chicken aside.

In the same skillet, add sweet potato and chicken broth.

Cook for about 7-10minutes or until the sweet potato is cooked.

Add asparagus and cook for about 4-5 minutes.

Season with salt, pepper, and crushed red pepper.

NUTRITION INFORMATIONYield: 4, Serving Size: 1/4

Amount Per Serving:Calories: 233Total Fat: 7gCholesterol: 99.3mgCarbohydrates: 9.1gSugar: 2.3gProtein: 32g

June 9th  Paleo Coconut Chicken

 Cook time: 15 Minutes Total time: 25 Minutes Serves: 2


2 chicken breasts

2 eggs

1 cup shredded coconut

Salt & pepper


First, cut the chicken breasts into strips.

Using a heavy object such as the bottom of a pot or a meat tenderizer beat the chicken out until it is an even thickness.

Crack the eggs into a bowl.

In a different bowl, add the shredded coconut.

Dip the chicken into the bowl of egg and then into the bowl of shredded coconut.

Repeat until you have coated all the chicken strips then place to the side.

In a pan over medium heat, add about 4 Tbsp. of coconut oil.

Once the oil has heated, add the coated chicken.

Cook for 3-5 minutes on each side.

Once golden brown and the chicken is cooked all the way through, remove from the pan.

Serve & Enjoy

Cooking Tips:

If you don’t want fry these, then you can instead bake them in the oven. I recommend placing them in the oven and cooking for about 10-15 minutes at 200°C/400°F.

Cooking time will vary depending on how thick the pieces of chicken are. Be careful as is if they are too thick then they will not cook all the way through.

When you go to fry, these chicken strips try and make sure you don’t play around with them too much otherwise the coating will start falling off. Personally, I try only to flip once.

When you're frying the chicken strips, try to keep the pan at medium heat as any higher, and you will find the coconut will start to burn.

You can check to see if the chicken is cooked by either cutting them open or by using a meat thermometer. The internal temperature should be at least 75°C/165°F

 June 11th  - Magic Paleo Blender Banana Pancakes

These incredible 3 ingredient magic blender pancakes are light, fluffy, soft... and oh so satisfying! Plus, they are paleo, gluten free, and made with only three ingredients! Ready in six minutes!


Cook Time 4 minutes

Prep Time 2-3 minutes




Course Main Dish



2 medium soft bananas

2 small/medium eggs

3/4 cup almond butter

Raspberry Reduction

1 cup raspberries fresh or frozen

1/2 cup water

1 tablespoon maple syrup or date syrup


Report this ad


Add all the ingredients into a blender or food processor. Blend until completely smooth.

Heat your pancake griddle on very love heat (otherwise, the pancakes will burn on the outside and still be raw on the inside).

Pour 1/2 cup batter onto the griddle and cook until lightly browned (it took me two minutes on each side to cook these pancakes).

Raspberry Reduction

For the raspberry reduction, add all the ingredients into a small saucepan and cook with a lid over medium/high heat until the raspberries boil and start to break apart. This will take about 8 minutes.

Pour the cooked sauce into a blender and puree until smooth.