Unprocessed Living

A Healthy Living Recipe Box

Baked sesame chicken March 18, 2019

Modified from https://www.dietdoctor.com/recipes/sheet-pan-sesame-chicken-with-cauliflower-rice?fbclid=IwAR20rb0scXbdjjRPiO8H7Ew_C149n02cOcOpn29Y-_jnBlTR9DRwdX6So50

Great with cauliflower rice (now available in the organic frozen section!) to keep it paleo/keto, though the optional sauce is decidedly not either paleo or keto, unless you leave out the Hoisin, which isn’t the best ingredient but adds a punch of flavor. (The chicken and the sauce are both still good without it, but the 13-year-old LOVES it with the Hoisin added…) I’ve yet to add mushrooms or onions to the mix, but will definitely be doing that before too long.

1-2 lbs organic skinless, boneless chicken (breasts or thighs)
1-2 cups organic broccoli
1/8 cup sesame oil
salt and pepper
sesame seeds

Optional sauce:
1 tsp Hoisin sauce (optional)
2 tbsp tamari, soy sauce, or coconut aminos
1/8 cup sesame oil

Preheat oven to 400 degrees. Cut chicken into half-inch pieces (slightly frozen chicken is easiest, especially if you’re using thigh meat) and wash and cut broccoli (also onions and/or mushrooms if including them) into similar sized florets. Line baking sheet with aluminum foil (if desired) and spread chicken and veggies in pan. Drizzle with olive oil, season with salt and pepper, and mix/toss with a rubber spatula. Bake for 20-25 minutes. Drizzle with sauce (if desired), mix, sprinkle with sesame seeds, and serve.


Slowcook Steak Tips February 27, 2019

Modified from: https://www.stockpilingmoms.com/crockpot-steak-bites/?utm_campaign=coschedule&utm_source=facebook_page&utm_medium=Stockpiling%20Moms&utm_content=Crockpot%20Steak%20Bites

Another new hit, and so incredibly easy! I admittedly know next to nothing about cuts of meat, and the original recipe calls for round steak, but I used what’s probably a more expensive cut (beef loin tri tip) and it was totally melt-in-our-mouths delicious. It also smelled amazing while cooking and was ready to go when I got home from work. I cooked up some green beans for a quick and easy side.
ETA: This has made it into our regular rotation, at least once every other week if not weekly, so I try to change it up a little either with the cut of meat or the sides, sometimes throwing in baby carrots and/or onion, and broccoli, asparagus, or brussels sprouts on the side. It’s a definite favorite in my house!

2 lb grass fed beef loin
1/2 cup organic beef broth
1/2 tbsp minced onion
1 tsp garlic powder
sea salt and fresh ground pepper, to taste
1 tbsp minced organic garlic
4 tbsp grass fed butter

Cut steak into roughly 1-inch pieces and add to Instant Pot or Crockpot with broth, seasonings, and minced garlic. Slice butter and place on top of the meat. Cover and cook on low for 6-8 hours or on high for 3-4 hours.


Instant Pot Lemon Chicken February 24, 2019

Modified from: https://dinnerthendessert.com/slow-cooker-creamy-lemon-chicken/#wprm-recipe-container-34109

As is often the case, I was looking for something new that was also not overly time intensive and could cook mainly in the slower cooker. Found this gem and it was a hit! I served it for Sunday dinner with roasted brussels sprouts and smashed cauliflower. Delicious! This will definitely be making it to the regular rotation.

3 lb boneless skinless chicken thighs
4 tbsp grass-fed butter
sea salt and fresh ground pepper, to taste
herbamare seasoning, to taste
1 organic lemon, juiced and zested
1 tbsp minced garlic
3/4 cup whole milk or half and half
1/2 tbsp arrowroot flour
1/2 tbsp herbamare seasoning

Set Instant Pot to saute on medium for 10 minutes and add 1 tbsp butter. While butter is melting, rinse chicken and coat with salt, pepper, and herbamare. Cook chicken to brown, about 4-5 minutes on each side. While chicken is browning, zest and juice the lemon. Turn Instant Pot to slow cook setting, add lemon juice, lemon zest, garlic, and remaining butter, and cook on low for 4 hours or high for 2 hours. Whisk milk or cream with arrowroot flour and seasoning; add to the chicken and slow cook for an additional hour on high.


Taco meatza January 14, 2019

Filed under: Beef,Gluten Free,Keto,Main dish,Miscellany,Recipe — Crista @ 9:22 pm

Modified from https://www.dietdoctor.com/meal-plan/gskc-2019-week-2/recipes

It almost feels cliched that I’m now trying the keto route, but, well, it’s not really all that different from paleo plus dairy, which I did well (and felt great) on a few years back. Now that I’ve put on a good 30 pounds in the last few years and I’m tired of being tired all the time, it’s time to try something new/old/different, mainly some new low-carb recipes plus intermittent fasting. We’ve had some wins and fails with the latest new recipes (as usual), and this was a pretty good win, though I made regular taco meat for the 13-year-old to be on the safe side.

lb grass-fed lean ground beef or turkey
1 tbsp olive oil
1 egg 1
4 cloves garlic, minced
1/2 tbsp chili powder (optional)
2 tsp paprika
1 tsp cumin
1 tsp oregano
Fresh chopped cilantro, to taste (optional)
Cayenne pepper, to taste (optional)
Salt and black pepper, to taste

3 tbsp salsa
2-4 oz. cheddar cheese, shredded
1 avocado, sliced
2 tbsp sour cream

Preheat oven to 400°F. Beat egg with spices and olive oil and add ground meat, mixing until thoroughly combined. Line baking tray with parchment paper and spread the meat in thin flat circles (4-6 inches in diameter). Bake for 10 minutes.

Remove meat from oven and top with salsa and cheese. Bake for another 10-15 minutes or until the cheese has melted to preference. Remove from the oven and serve with avocado and sour cream.



Chicken & Veggie Rice May 30, 2018

Modified from: https://www.apinchofhealthy.com/instant-pot-chicken-rice/

Another Instant Pot win! I modified it to meet our tastes (and amount requirements) and it was a definite hit that will be making an appearance in the meal planning rotation for sure.

2 lbs organic boneless skinless chicken thighs
1 tbsp unrefined coconut oil
2-3 shallots, diced
3 carrots, thinly sliced
2 tsp minced garlic (or 2 cloves minced)
2 cups uncooked white rice, rinsed and drained
2 1/3 cups organic low-sodium chicken stock or broth (1/3 cup separated)
1 bay leaf
Herbamare, to taste

Set Instant Pot to sauté for 15 minutes, and let preheat for a minute or two. Season top side of chicken pieces and add to the pot top down with tongs, being careful of hot oil. Brown on seasoned side for 5 minutes, turn, season the underside, and brown for 3-5 minutes. Remove chicken with tongs and set aside.

Pour 1/3 cup broth in to deglaze the pot, scraping clean with a wooden spoon or rubber spatula. Add shallots and carrots, and sauté for 3-5 minutes, stirring occasionally. Add garlic, stir, and let sit for 1 minute. Pour in remaining broth; stir in rice and bay leaf. Add chicken pieces on top, lock the lid, seal the valve, and cook on manual high pressure for 10 minutes. Allow for natural release, for another 8-10 minutes. Remove lid, serve, and enjoy!


Instantpot Honey Sesame Chicken May 23, 2018

Filed under: Chicken,Instantpot,Main dish,Miscellany,My Favorites,Recipe — Crista @ 9:51 pm


This was, hands down, the best new recipe I’d tried in a long time! I subbed arrowroot powder for cornstarch and used a bit less honey and soy sauce, but otherwise pretty much followed the original recipe. SO good!


Stuffed Butternut Squash Au Gratin January 17, 2018

Filed under: Beef,Gluten Free,Main dish,My Favorites,Recipe,Side dish — Crista @ 8:40 pm

Modified from: https://www.tastemade.com/videos/pumpkin-gratin?utm_source=facebook&utm_account=tastemade&utm_content=post_01-05-2018

The man saw this on FaceBook and suggested it when I was looking for something new to try, and OMG it’s soooo good! I changed it up a little — the original recipe doesn’t call for ground beef and I made one half with and one without. Both were good, but we liked it even more with the beef. I also made it a tiny bit healthier by substituting cottage cheese for ricotta.

1 large butternut squash, cut in half lengthwise
1 tbsp organic, unrefined coconut oil or ghee
3 cloves of garlic, minced
5 ounces fresh organic spinach
Sea salt and freshly ground pepper, to taste
1/2 cup heavy cream
1/2 cup whipped cottage cheese
1/2 cup shredded Parmesan cheese
1 lb grass-fed ground beef
1 cup shredded mozzarella cheeses

Preheat oven to 375 degrees and remove seeds from sliced squash. Melt coconut oil or ghee and brush a small amount on the squash. Bake for 45 minutes or until tender. Add remaining oil or ghee to a large frying pan to heat the garlic. Add spinach and cook down until no liquid remains. Season with salt and pepper; add cream, cottage cheese, and parmesan cheese. Mix well and move to a bowl. Over medium heat, brown ground beef (add minced garlic as an optional flavor add-on) and set aside.

Remove squash from the oven and scrape out most of the inside, leaving a layer above the skin to hold the shape and serve as a “bowl” for the stuffing. Combine the cooked squash with the cheese sauce and mix well. Add the ground beef (if desired) and divide the mixture among the squash halves. Top with mozzarella cheese and bake for 10 minutes until the cheese is brown and bubbling.



%d bloggers like this: