Mark this as another delicious one-pan meal to add to your list of easy, healthy recipes. It’s a great go-to anytime, but especially on a busy day. One pan, a complete meal, reasonable number of ingredients, and lots of flavor. The citrus herb marinade really works its magic and takes this dish to the next level. You can find the marinade online at Thrive Market (get 25% off your first order HERE) or at Whole Foods.
On a separate note, I am so excited for tomorrow because I’m going to see Jim Gaffigan live here in Portland! I can’t wait to laugh a lot, kick back, and spend quality time with Jesse and our close friends (we’re going with another couple). I won’t go into details, but life has been a bit heavy lately, so this comes at the perfect time. For those who don’t know, Jim Gaffigan is a comedian and one I’ve been wanting to catch live for a long time. My opportunity is finally here! Meanwhile, if you need a good laugh, check out some of his clips on YouTube.
Cheers and enjoy!
- 1 Tbsp grass-fed ghee or other fat of choice
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 2 boneless skinless chicken breasts, diced into 1-inch pieces
- 1 medium sweet potato, peeled and chopped
- 1 large broccoli crown, chopped
- Sea salt and black pepper, to taste
- 1/4 – 1/3 cup The New Primal Citrus Herb marinade (find HERE and get 25% off your first order)
- Melt ghee in a large pan over medium heat. Add the onion and garlic, and sauté for a couple minutes. Then, add the diced chicken and season to taste with sea salt and black pepper. Continue to cook for about 5-6 more minutes, until chicken is nearly done.
- Add the sweet potato and stir. Reduce heat to medium-low and cover for 2-3 minutes. Then, add the broccoli and marinade, and more sea salt and/or black pepper, if desired. Cover again and let cook for 5-6 minutes, stirring occasionally.
- Check doneness of broccoli and sweet potato, and if need be, let cook a little longer.
Yields: 2 servings
Mother’s Day is upon us and this strawberry upside-down cake is perfect for a celebratory brunch or dinner. It’s not too sweet, incredibly moist, and full of flavor. It’s got that rustic, yet pretty thing going on too.
Traditional upside-down cakes have a lot of sugar, especially in the “top” glaze layer, but I scaled it way back (no refined sugar either) without sacrificing any of the flavor. The strawberries are a nice change-of-pace and pair so well with the cardamom too. This cake can be served warm, room temperature, or cold (keep leftovers in the fridge). I recommend serving it with a generous dollop of homemade coconut milk whipped cream or if tolerated, dairy-based whipped cream.
Hope you enjoy it. Cheers!
- 8 Tbsp + 2 Tbsp melted grass-fed butter, separated
- 2 Tbsp coconut sugar
- About 1 cup strawberries, hulled (if need be) and thinly sliced
- 1/4 cup raw honey
- 1/2 cup coconut flour
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 1/2 tsp ground cardamom
- 2 tsp pure vanilla extract
- 3 eggs, preferably pasture-raised
- 2 Tbsp fresh lemon juice
- 1/4 cup full-fat coconut milk (I used this brand, which has no gums)
- Preheat oven to 350 degrees F.
- Pour 2 Tbsp of melted butter into a 9-inch cake pan, coating the bottom of the pan. Sprinkle the coconut sugar on top of the butter. Then, arrange the strawberry slices on top of the coconut sugar in an even layer.
- With a stand or hand mixer, mix the remaining 8 Tbsp melted butter with the raw honey, vanilla, eggs, coconut milk, and lemon juice. Mix until fully blended, scraping down the sides of the bowl with a spatula as needed.
- In a medium sized bowl, whisk together the coconut flour, baking soda, sea salt, and cardamom.
- Carefully add the dry ingredients to the wet and mix again, scraping down the sides of the bowl with a spatula as needed.
- Spread batter evenly over the strawberry layer. Bake in the preheated oven for 30-35 minutes or until toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes. Then, run a knife around the edge of the pan and place a serving dish on top. Invert the cake onto the serving dish and let sit for a few minutes before fully removing the cake pan.
- If desired, serve with homemade coconut milk whipped cream or if tolerated, dairy-based whipped cream. Store any leftover cake in the refrigerator.
Yields: 6-8 servings