Warm your bones with Chicken Pozole Rojo

Serves: 6 to 8

1/4 cup dried chiles de arbol

1 dried large, ancho chile

6 cloves garlic, minced

2 Bone in chicken breast

1 Tbsp ground cumin

1 Tbsp coconut oil

2 Tbsp olive oil

1 large white onion, medium dice

8 cups chicken bone broth

1 tablespoon dried oregano

1 bay leaf

30 -ounce can white hominy, drained and rinsed

Himalayan Salt and Pepper TT

  1. Steep the dried chilis in hot water, and set aside.
  2. Season the chicken breast with cumin, olive oil, salt and pepper.
  3. Heat sauce pot with 1 tbsp coconut oil, coat pan evenly in oil.
  4. Add chicken skin side down to the hot oil.
  5. Allow chicken breast to crisp, about 3 minutes, flip and repeat, then reserve.
  6. Add the garlic, oregano and onions and cook until caramelized.
  7. Add the chicken stock, bay leaf, chicken and bring to a boil, then reduce to a simmer for 35 minutes.
  8. Remove the stems and seeds from the chilies and place in a blender with 1/4 cup of the strained reserved liquid, set aside.
  9. Remove chicken breast and shred the meat with a fork, discard bones
  10. Add the hominy, chicken breast mole (1/4 cup at a time for spice control) and bring to a boil then reduce to a simmer for 10 minutes.
  11. Serve with side garnishes such as baked corn tortilla strips, diced avocado, raw onion and cilantro, lime wedges, shredded cabbage and radishes.

Fire Roasted Poblano and Cashew Chili

Serves: 4/12oz or 6/8oz

28oz crushed tomato
2 cup vegetable stock
2 Poblano peppers
1 yellow pepper, medium diced
1 medium onion, medium diced
2 Tbsp Garlic, minced
1 Tbsp Red chili powder
2 Tsp Cumin powder
1 Tbsp Cilantro, fine sliced
1 Tbsp Coconut oil
1 cup Cashews raw, chopped
12oz Kidney beans

1. Burn the skin on the poblano pepper over an open flame or under the broiler in the oven.
2. Once burnt place in mixing bowl and cover with plastic wrap to steam. When cooled strip the burnt skin off. Remove the seeds and steam and rinse before use.
3. Heat the coconut oil in a pot on medium/high
4. When the oil is hot add the garlic and onion, reduce heat to medium and cook until onion begins to brown
5. Add the yellow bell peppers, cook until translucent.
6. Add the vegetable stock and bring to a simmer for 5 minutes
7. Add the tomatoes, cumin, chili powder and tomatoes,diced poblanos and allow to simmer for 10 minutes
8. Add the cashews and kidney beans and simmer for 10 minutes
9. Finish with cilantro, bring to boil, turn off heat and season with salt and black pepper

Easy Baked, Maple Cinnamon Granola

Yield 3qt

3 cups gluten free rolled oats

1 1/2 cup walnut

1 1/2 cup pecans

1/2 cup flaked coconut, (shredded works too) un sweetened

1/2 teaspoon ground himalayan salt

2 teaspoons cinnamon

1/2 vanilla bean, scraped, include hull in baking

1/2 cup liquid MCT oil

1/2 cup maple syrup

1/2 dried cherries

1/2 cup golden raisins

 

Directions.

  1. Pre heat the oven to 350 degrees, line a 12×16 baking sheet with parchment or baking mat
  2. Using a rubber spatula and a large bowl mix together the pecans, walnuts, oats, oil, salt, coconut, cinnamon, vanilla bean, MCT and maple syrup.
  3. Place on lined baking tray make sure to lay flat and even
  4. bake for 15 minutes then stir
  5. bake for 10 more minutes, stir again
  6. add the raisins and cherries, mix and bake for 5 more minutes

Allow to cool.  This can last for a week or more in a tightly cover container, good for hand snacking, breakfast option with a low fat, high protein yogurt option and fresh berries.