Love. Live. Eat.


Chicken Tomatillo Stew


Yum! I love this recipe. It’s easy and delicious. If you don’t have a Dutch oven you can simmer on low in a crock pot. Tomatillos are part of the nightshade family, so if you have an autoimmune disease, your best bet is to steer clear of this particular dish.


  • 1-2 tbsp coconut oil
  • 2-1 poblano peppers, chopped
  • 2 yellow onions, chopped
  • 1-2 jalapenos (or more to taste) chopped
  • 2 garlic cloves, minced let sit for 10 minutes before cooking
  • 1 cubanelle pepper (optional)
  • 2 tsp chipotle powder
  • 2 tsp chili powder
  • 1 tbsp cumin
  • 2 tsp smoked paprika
  • 1 28-ounce can tomatillos, drained and coarsely chopped (or if you can find fresh tomatillos use about 1 1/2 pounds)
  • 1 bunch fresh cilantro, stems discarded
  • 2 pounds cooked chicken, shredded or pulled pork
  • 4 cups chicken broth


  1. Poach the chicken and fresh tomatillos. Put chicken and fresh tomatillos in a large pot with 9-10 cups of water (enough to just cover) and 2 teaspoons of salt. Bring to a boil. Lower to a simmer and cook for 30 minutes. Transfer chicken from broth to a large plate and set aside. Using a slotted spoon, transfer tomatillos to the blender. If using canned tomatillos, put them into the blender. Pour broth through a strainer into a large bowl and set aside (you will need 4 cups of broth for the stew). Wipe out pot.
  2. Add cilantro to the blender with the tomatillos and add 1 cup of the strained chicken broth. Puree for about 10-15 seconds. Pour the mixture into the pot. (keep blender out for one more use)
  3. Heat coconut oil over medium heat in a large Dutch oven or pot.
  4. Add ingredients up to and including the cubanelle peppers to the saute until onions are translucent.
  5. Add next ingredients up to tomatillos. Mix spices in until well-incorporated . Blend cilantro and tomatillos
  6. Add tomatillo puree, chicken, and broth.
  7. Bring to a simmer and let cook for an hour or two. Taste and adjust seasonings to your liking.

Spinach, Fruit and Chicken Salad

I am a huge fan of roasting chickens. I find it incredibly simple and delicious. If you’re cooking for one and aren’t quite sure what to do with the leftovers, make a scrumptious salad like this one. You can also double the recipe, hold the dressing, and keep it in the fridge for a quick meal/snack the next day.

Makes 4-6 servings


  • 5 cups baby spinach
  • 1 cup red leafed lettuce, chopped
  • 1/2 roasted chicken or 3 -4 cups cooked chicken, chopped bite size
  • 1/2 pint strawberry, washed, hulled, and quartered
  • orange zest
  • 1 cup orange segments
  • 1/2 cup pecans or walnuts, toasted in oven
  • balsamic vinaigrette
  • feta goat cheese, optional


  1. Toss salad greens together in large bowl.
  2. Add strawberries, chicken, oranges, and pecans to salad and toss all together.
  3. Divide among serving bowls, add dressing and orange zest to taste.
  4. Sprinkle each salad with goat cheese, if desired.
Nutrition Facts:

per serving
Calories: 366
Total Fat: 22 g
Sodium: 255 mg
Total Carbohydrates: 14 g
Dietary Fiber: 4 g
Sugars: 9 g
Protein: 27 g


Classic Chicken Fajitas

Mexican just might be my favorite cuisine. Possibly because I’m Latin but most likely because you can’t go wrong with sizzling chicken, freshly made corn tortillas, fresh pico de gallo and chunky guacamole. Oh! And don’t forget the chips and salsa! Simply fantastic. Swap taco Tuesday for a homemade version of the all time favorite chicken fajitas.

Makes 8 servings

Adapted from


  • 1/3 c coarsely chopped fresh cilantro
  • 2 medium garlic cloves, finely chopped
  • 1 tsp chili powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • Juice of 1 medium lime
  • 2 tbsp coconut oil
  • 1 tbsp xvoo
  • 1- 1/2 pound boneless, skinless chicken breasts
  • Sea salt and freshly ground black pepper
  • 8 (6-inch) corn tortillas
  • 1 medium bell pepper (any color), cored and sliced into 1/2-inch strips
  • 1 medium red onion, halved and sliced into 1/2-inch piece


  • Guacamole for serving (optional)
  • Salsa for serving (optional)
  • Sour cream or Greek yogurt, for serving (optional)



  1. Place the cilantro, garlic, chili powder, coriander, cumin, lime juice, and 2 tablespoons of the oil in a shallow baking dish and whisk to combine. Add the chicken and turn to coat with the marinade. Set the chicken aside for at least 10 minutes, or cover and refrigerate for up to 24 hours.
  2. Heat a grill pan to medium. Once hot, add the chicken pieces, season with salt and pepper, and cook undisturbed until well browned on the bottom, about 10 minutes. Flip, season the second side with salt and pepper, and cook undisturbed until well browned on the bottom and cooked through, about 10 minutes more. Remove the chicken to a cutting board and let it rest while you prepare the remaining ingredients. Set the grill pan aside.
  3. Warm the tortillas by heating a medium cast iron or frying pan over high heat until hot, about 3 minutes. Place a tortilla in the dry pan and heat, flipping once, until warmed on both sides. Wrap the tortilla in a clean dishtowel to keep warm. Repeat with the remaining tortillas.
  4. Place the bell pepper and onion in a medium bowl, drizzle with 1 tablespoon xvoo, season with salt and pepper, and toss to coat. Return the grill pan to medium heat and add the vegetables in a single layer. Cook, stirring occasionally, until tender and slightly charred, about 10 minutes. Remove the vegetables to a serving dish.
  5. Slice the chicken into 1/2-inch-thick pieces and place in the serving dish with the vegetables. To serve, fill a warm tortilla with chicken and vegetables and top with guacamole, salsa, and sour cream (if using). If detoxing, please omit corn tortillas and use lettuce cups instead or make a fajita salad on top of a bed of romaine, spinach, or mixed greens.