WARNING

You are using an outdated browser. Please upgrade your browser to improve your experience.

Close [x]

(616) 846-5410

Grilled Basil-Marinated Chicken (MD) (KD)


2 tblsp. olive oil
2 tblsp. red wine vinegar
2 tblsp. chopped fresh basil
2 tblsp. finely chopped red onion
2 tsp. kosher salt
2 tsp. whole peppercorns
2 cloves garlic, chopped
4 to 6 boneless, skinless chicken breasts

Whisk together first 7 items in a bowl. Transfer marinade to a gallon zip-lock bag, add the chicken and shake to combine and coat. Refrigerate for at least 3 hours and up to 12 hours.

When ready to cook, preheat grill. Remove chicken from marinade. Grill, turning until browned and no longer pink inside.  (Internal temperature should be 180.)

Serves four.

Lemon and Garlic Roasted Chicken (MD) (KD)


1 5-6lb. roasting chicken (organic/ free range)
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic (cut crosswise)
3 tblsp. olive oil
1 cup white wine (alcohol will cook out)
¾ cup chicken stock

Preheat oven to 425.

Remove giblets, rinse chicken inside and out, remove any excess fat and leftover pinfeathers, and pat dry. Liberally salt and pepper the inside of the chicken and stuff the cavity with the thyme, 2 halved lemons and 2 halved garlic cloves. Brush the outside of the chicken with olive oil and sprinkle again with salt and pepper. Cut the remaining 2 lemons into quarters and scatter them and remaining garlic around the chicken. 

Roast for 1½ hours, checking at 1 hour for doneness.

If you are NOT detoxing:
Remove all but 2 tblsp. of fat from the bottom of the pan. Add the wine and ½ cup chicken stock and bring to a boil. Reduce heat and simmer for 5 minutes or until reduced by half.

Slice chicken on a platter and garnish with reserved thyme and lemon slices. Serve with gravy or drizzle over chicken.

Serves 4.

Slow Cooker Turkey Breast (MD) (KD)


1 turkey breast (with or without the bone)
Salt & pepper
Fresh or dried herbs

Remove skin from turkey and season with salt, pepper, and herbs.
Place turkey in the bottom of slow cooker; add ½ cup water to the bottom and cook on low heat for 5 or 6 hours.  (Be sure to use a slow cooker that heats from the sides as well as the bottom.)

Serves 4.

Tur-Chicken Burgers (MD) (KD)


1 lb. ground turkey
1 lb. ground chicken
1 tsp. smoked sweet paprika
2 tsp. poultry seasoning
1 large shallot, finely chopped
1 handful chopped parsley
Sea salt and pepper to taste
1-2 tblsp. extra virgin olive oil

Combine first 7 ingredients, mix well and form into patties.  Heat olive oil in large skillet over medium heat.  Cook patties for 10-15 minutes, turning once.

Kitchen Tips:
If desired, serve with a sauce of soy sauce, Dijon mustard and balsamic vinegar.
To vary the taste, try adding chipotle, red pepper and a little green chili or jalapeno for Mexican or garlic, Italian seasoning and oregano for Italian.

Serves 6.

Easy Crockpot Chicken (MD) (KD)

1 whole Grass Fed Chicken

1 head Cauliflower, clean/in 1" pieces

1-2 Onions coursely chopped

1-2 Tbl Coconut oil

1 tsp Sea salt

Herbs (sage, rosemary, tarragon, chives)

Place Cauliflower and onions in bottom of crockpot.  Sprinkle with spices.  Place chicken on top of veggies.  On dry chicken skin, rub coconut oil.  Sprinkle on Sea salt.  Place herbs on top, cover, cook on low all day.  Chicken should be 160+ degrees.

Recipe Key: OD = Optimal Detox; MD = Modified Detox; HC = Healthy Choice; KD = Ketogenic Diet

Go to top of page