This recipe is a new favorite in my house!  Making this dish was a bit of a gamble, being that my husband doesn’t prefer fruit in savory dishes and doesn’t care for Dijon mustard.  But I had a good feeling about it and it was DE-LI-CIOUS!!  It was so good I made it twice this week.  It’s simple, easy, and you probably already have everything in your refrigerator.

Serves: 4          4oz protein portion

Ingredients:

• 3 chicken breasts, diced
• 1 Spanish yellow onion, diced
• 1 tbsp coconut oil
• 2 tbsp organic apricot fruit spread
• 1 tbsp organic Dijon mustard
• 1 tsp raw honey
• Salt, pepper, garlic and onion powder to taste

Instructions:

1. Mix together the apricot spread, mustard, and honey in a bowl; set aside
2. Melt the coconut oil in a sauté pan and brown the diced chicken breasts in batches; season the chicken as it cooks and set aside when browned on all sides
3. Put the diced onion into the pan and let it cook for about 5 mins or until the onion is translucent
4. Return the chicken to the pan and pour in the apricot mixture
5. Stir to mix all the ingredients together
6. Let cook on medium-low heat for about 7-10 mins
7. Season to taste and enjoy!

Nutrition per serving:  Calories 243   Protein 26g   Fat 7g   Carbs 18g

This is my all time favorite recipe for the crockpot or stove top dutch oven!  The original recipe is on Danielle Walker’s Against All Grain Crockpot Paleo Thai Beef Stew.  I change this recipe around often because I usually don’t have all the ingredients on hand or my husband doesn’t want something spicy.  The base of this recipe (protein, onions, garlic, coconut oil, and coconut milk) is so versatile that I’ve made a dozen spin-off recipes from it.  This could also be a great side dish…leave out the meat, throw in your favorite bag of fresh or frozen veggies, and voila!!

Serves: 5-6          4 oz protein portion, 1/2 cup coconut mixture, 1 cup veggies

Ingredients:

• 1-1.5 pounds grass-fed or Greenwise beef stew meat; or 2.5 pounds organic chicken breasts
• 2-3 cups julienned carrots
• 1 can full fat coconut milk
• 1 spanish onion
• 1-4 garlic clove (I like more)
• 1/3 cup Pomi strained tomatoes; or 2 tbsp tomato paste for a more intense tomato flavor
• 2 tbsp Thai red curry paste (use 1 tbsp to make less spicy)
• 2 tbsp lime juice
• 2 tbsp coconut aminos
• 2 tbsp coconut oil
• 1 tbsp organic granulated garlic
• 1 tbsp Thai basil
• 1 tbsp cilantro
• 1 tbsp minced ginger
• 1 tsp anchovy paste (optional)
• 1 tsp light grey celtic sea salt (or more to your taste)

Instant Pot Instructions:

1. Place the coconut oil, onion, and garlic in the pot
2. Cut the meat into cubes and place in the the pot
3. Stir to coat the meat evenly with the oil
4. Add the rest of the ingredients to the pot
5. Stir everything again to make sure everything is mixed well
6. Place the instant pot lid on, close, and place the pressure valve on ‘sealing’
7. Place on the ‘manual’ setting for 25 mintues

Stove top Instructions:

1. Brown the meat, in batches, in 1 tbsp coconut oil
2. Place the meat aside, use the remaining tbsp of coconut oil to sauté the onions and garlic
3. Add in the ginger, anchovy paste, granulated garlic, curry paste, and can of coconut milk
4. Stir to mix well then add in the browned meat, strained tomatoes, and salt
5. Let the stew boil on med-low for 2-4 hours
6. Add in the lime juice, coconut aminos, carrots, and veggies of your choice
7. Simmer on low for 30 mins
8. Serve and garnish the top with Thai basil

Nutrition per serving:  Calories 495 Ÿ Protein 29g Ÿ  Fat 25g   ŸCarbs 18g  (Beef)

                                              Calories 415   ŸProtein 30g   ŸFat 21g  Ÿ Carbs 18g  (Chicken)