Coconut Lime Chicken

Season both sides of chicken breasts with sea salt and pepper. Heat coconut oil in a skillet over medium heat. Add the chicken breasts and cook until done. Remove and set aside.

Add more coconut oil if needed and cook the shallot and garlic until fragrant.

Add chicken bone broth, coconut milk, lime juicing and ginger. Stir in cilantro until all ingredients are mixed thoroughly. Then add the chicken breasts back to pan with the liquid mixture. Cover the skillet, lower the heat, and simmer for 5 minutes. This dish is great to pour over cauliflower rice or white rice if tolerated.


Recipe adapted from

Strawberry & Blueberry

Cheesecake Smoothie


  • 2 cups coconut milk

  • 1⁄4 cup coconut butter

  • 1/2 cup strawberries, frozen

  • 1/2 cup of blueberries, frozen

  • 4 tbsp Paleo Protein Powder

  • 2 tbsp lemon juice

  • 1 tsp pure vanilla extract

  • Liquid stevia or honey to taste (optional)


In a blender; add coconut milk, coconut butter, lemon juice, Paleo Protein powder, vanilla and stevia or honey if desired. Start with mixing and gradually achieve a high speed blend. Then add some frozen strawberries and blueberries and blend until smooth. Drink immediately. Can make up to two glasses. Chew your Drink and Drink your food! Delicious!

Blueberry Flapjacks & Waffles



  • 1/4 cup coconut flour

  • 1/4 cup tigernut Flour

  • 1 1⁄2 cup Cassava flour

  • 1⁄2 tsp baking soda

  • 1 tsp baking powder

  • 1 1⁄2 cups coconut milk

  • 1 ripe banana

  • 1/2 cup of blueberries

  • 2⁄3 cup coconut oil

  • 2 tbsp unflavored grass-fed gelatin

  • 1 tsp vanilla extract

  • 1⁄2 tsp hymalian sea salt

  • Water, as needed for the right consistency

  • Stevia or honey to taste (optional)

  • In a medium bowl, mix together all the the flours, baking powder, baking soda, gelatin and sea salt.

  • Then in a separate bowl, add the coconut milk, coconut oil, banana, vanilla, and stevia. Mix well.

  • Pour the wet ingredients into the dry and mix well until smooth. Add a little filtered water until it forms the consistency of a thick pancake batter. Allow mixture to stand for about 20 minutes to give the gelatin time to do its job. Fold in blueberries.


For pancakes preheat a large skillet over medium heat with 1 tbsp coconut oil. Measure about a 1⁄4 cup portions of the batter to the pan. Cook on each side until golden brown. To make waffles, preheat a waffle iron and grease with coconut oil, then scoop 1⁄2 cup portion of the batter into the iron and cook until browned. Top off your pancakes or waffles with unsweetened jam or a little but of organic maple syrup! This recipe is gluten-free, grain-free, vegan, paleo-friendly, AIP-friendly, nut-free, seed-free so ENJOY!!

All The Best FoR You!

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