Recipes

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Cajun Chicken and Andouille Soup

Ingredients: 

  • 1 lb boneless, skinless chicken thighs, cut into 3/4″ pieces 
  • 4 oz andouille sausage or another fully cooked sausage, halved lengthwise and cut into 1/2″ pieces 
  • 1 can (14.5 oz) crushed tomatoes 
  • 1 C sliced fresh or frozen and thawed okra 
  • 1 med onion, chopped 
  • 1 med green bell pepper, chopped 
  • 2 ribs celery, thinly sliced 
  • 2 large cloves garlic, minced 
  • 3/4 tsp salt 
  • 1/2 tsp cajun seasoning 
  • 4 C chicken stock

Directions:

  1. Combine all ingredients in a large slow cooker.
  2. Cover and cook on low for 6-8 hours.
  3. Season with salt and black pepper to taste.

Spice Rub Crockpot Chicken

Ingredients:

  • 1 5-6 lb free-range organic chicken – giblets removed, rinsed, and patted dry with paper towels
  • 1 white onion sliced
  • 1 tsp sea salt (optional)
  • 2 tsp paprika
  • 1 tsp cayenne
  • 1 tsp white pepper
  • 1 tsp poultry seasoning
  • 1 tsp garlic powder

Directions:

  1. Preheat the oven to 450 degrees.
  2. Cover the bottom of the crockpot with the sliced onions.
  3. Mix all of the spices in a small bowl and then rub the spice mixture all over the whole chicken.
  4. Place the spiced chicken on top of the onions in the crockpot, cover, and cook on low for 5-6 hours (depending on your crockpot). You do not need to add any liquid. The chicken will cook in its own juices.
  5. Line a baking sheet with coconut oil.
  6. Slice the brussels sprouts in half, sprinkle with sea salt, and roast in the oven for 20-25 minutes, stirring after 10-15 minutes.
  7. Spoon the onions and a little bit of the juices over the chicken and serve with Brussels sprouts.

Salmon Cakes

Ingredients:

  • 3 cans of wild-caught Alaskan Salmon
  • 3 omega-3-enriched eggs
  • 4 diced green onions
  • 1 tbsp dried dill
  • 1/2 tsp ground ginger
  • A few shakes of red pepper flakes
  • 1 tsp fresh ground pepper
  • A pinch of sea salt
  • 1/4 cup grapeseed oil or coconut oil
  • 3 tbsp of fresh-squeezed lemon juice
  • Shredded green and purple cabbage

Directions:

  1. Drain the water from the canned salmon and dump it into a large mixing bowl.
  2. Add the eggs, green onions, dill, ginger, red pepper flakes, black pepper, and salt and mix well.
  3. In a large skillet heat the grapeseed oil over medium to medium-high heat – make sure there is more than enough to cover the bottom of the pan.  The oil is hot enough when it crackles after flicking some water into the pan. Do not let the oil get so hot that it smokes.
  4. Form the salmon mixture one at a time into patties or “cakes” and place gently into the oil.  Fry for 3 minutes on each side.  Do not mess with the patties once they are in the pan.
  5. Cook the patties for 3 minutes on each side to prevent them from sticking to the pan or falling apart.
  6. Serve the patties over a bed of the shredded green and purple cabbage with a lemon wedge.