Paleo Caprese Chicken

Ingredients:
1 tbsp olive oil
4-6 boneless, skinless chicken breasts
himalayan salt
dried oregano
Fresh ground pepper (optional)
1 pint grape tomatoes, quartered
3-4 cloves garlic, crushed
1/4 -1/2 cup balsamic vinegar
4-6 pieces "cheese" (I often use this recipe)
2 tbsp fresh basil, finely chopped

Directions:
In a large skillet, heat oil over medium heat. Season chicken breasts with salt, oregano, and pepper if desired. Cook on both sides until browned and cooked through. (about 6-8 minutes on each side) Transfer cooked chicken to a plate.

Add quartered grape tomatoes and cook until softened and wilted. Drain off some of the liquid and then add garlic and cook until fragrant. Add balsamic vinegar and cook until slightly thickened. Return chicken to skillet and place a slice of "cheese" on each piece of chicken and cover with a lid until cheese melts. Spoon some tomatoes on to each piece of chicken and then top with fresh basil. Serve with steamed spiralized zucchini or steamed rutabaga noodles cut with a Kitchen Aid veggie sheet cutter and then sliced into long thin strands.

Blueberry Balsamic Glazed Pork for the Crockpot

Ingredients:

2 pound pork tenderloin or boneless pork roast
1 tsp fresh rosemary, finely chopped
salt to taste
pepper, optional leave out for strict AIP
2 garlic cloves, crushed
1/4 cup water
2 tsp coconut sugar
1/4 cup balsamic vinegar
2 tbsp coconut aminos
1 cup fresh or frozen blueberries
1 tbsp arrowroot flour dissolved in 2 tbsp water-to thicken sauce if desired.

Directions:

Rub rosemary, salt,  (and pepper, if desired) all over roast or tenderloin.

Pour 1/4 cup water into the crockpot and add the seasoned pork.

Cook on low for 5-6 hours.

Remove pork from crockpot and let rest 5 minutes while you prepare the glaze.

In a small pan, whisk together coconut sugar, balsamic vinegar, and coconut aminos. Heat until sugar is dissolved. Add blueberries and simmer until warm. Add arrowroot flour and water to thicken sauce if desired. Drizzle glaze over pork and then slice and serve. I like to serve this with cauliflower rice and mushrooms cooked in balsamic vinegar with rosemary.

AIP "Cheese" sauce (big batch)

Ingredients:
1 large sweet potato
3 medium carrots
4 cups butternut squash, diced
1 drizzle of olive oil
1 onion, chopped
3 cloves garlic
1 tsp Himalayan salt
1 tsp lemon juice
1 cup homemade broth (chicken or vegetable)
1 cup coconut milk
2 tbsp coconut aminos
2-3 tbsp nutritional yeast

Optional additions if reintroduced:
1/2 tsp smoked paprika
1 tsp black pepper
1 tsp dry mustard

Directions:
Fill a large pot with water, sweet potato, carrots, and squash and bring to a rolling boil. Boil until vegetables are tender. Drain and then add to Vitamix.

Place onion in a medium frying pan and drizzle with olive oil. When onions are soft, add the garlic and cook until fragrant. Add to Vitamix.

Add remaining ingredients to Vitamix and blend until completely smooth.

Pour into eight (250ml) jars and one (125 ml) jar and cool completely.

When cool, place in freezer and freeze until ready to use.