Lemon, Garlic, Herb Roast Chicken

Servings: 4–6
Preparation Time: 15 minutes

Ingredients:

• 2 cups carrots, chopped into 1-inch chunks
• 2 cups celery, chopped into 1-inch chunks
• 1 sweet onion, chopped into 1-inch chunks
• 1 pound, fingerling potatoes (or whatever potatoes you have available)
• 1/2 cup melted grass-fed butter and/or coconut oil
• 1 whole pastured chicken (3–4 pounds), defrosted if frozen
• 1 lemon, cut into wedges
• 3 sprigs fresh thyme
• 2 bay leaves
• 4 cloves of garlic, roughly chopped
• sea salt
• black pepper

Directions:

Preheat your oven to 450 degrees.

Wash and chop all the veggies and set aside. Melt your butter and/or coconut oil (half of each is delicious) and set aside. Rinse your chicken, both inside and out. If the chicken comes with giblets, you can save those for gravy or chicken stock.

Once the chicken has been rinsed, you need to dry it. You want the skin to be very dry so that it can brown properly in the oven. Make sure you dry under the wings and in between the legs and the body. Also, dry out the body cavity if your hand will fit. The less water that is left on the bird will mean less steam and a browner and crispier skin.

Place the dried chicken in a large baking dish, cast-iron frying pan, Dutch oven, or other oven-safe dish. Add the thyme, bay leaves, lemon wedges, and chopped garlic to the inside of the body cavity. Next, brush or rub the chicken with a couple of tablespoons of butter. Generously coat the chicken with sea salt and black pepper to suit your taste.

Next, add the chopped veggies around the chicken, then drizzle the remaining melted butter over them. Add a sprinkle of sea salt and black pepper, then it’s ready to go in the oven. Place the pan in the oven and reduce the heat to 375 degrees.

Cook the chicken for one hour and check the internal temperature. The final temperature in the thigh should be 165 degrees. If the temperature is not quite there, return to the oven and cook for another 30–45 minutes or until it reaches 165 degrees. Total cooking time will depend on your altitude, your oven, and the amount of veggies surrounding the bird. Remove from the oven and let the chicken sit for 15 minutes before cutting.

When you’re done, don’t forget to save the bones for homemade chicken stock!

Recipe and photo submitted by Jessica, Denver, CO.

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A holiday treat you can feel good about! It has a rich, creamy, delicious taste with no added sugar (the bananas and coconut give it a wonderful, delicate sweetness). It is packed with nourishing protein, good fats, and nutrients for a quick breakfast or mid-afternoon snack and is satisfying to your body and your senses. Or serve it to your guests. They’ll never guess how healthy it is! 😉

Coconut Eggnog Smoothie

Servings: 4
Preparation Time: 5 minutes

Ingredients:

• 1 1/2 cups raw milk or coconut milk*
• 5 soy-free eggs**, (large) – See Note below.
• 2 tablespoons Virgin Coconut Oil, melted
• 2 tablespoons Coconut Cream Concentrate, softened
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 4–5 frozen ripe bananas

**Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Blend all but the bananas until thoroughly mixed. Add frozen bananas and blend until smooth. Serve immediately with an extra sprinkle of nutmeg on top. Enjoy! 🙂

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Lydia, Salem, VA.

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Apple-Pecan Turkey Salad

Servings: 2

Ingredients:

• 6 ounces sliced turkey breast (cooked), cut into bite-size strips
• 1/2 cup chopped Granny Smith or pippin apple
• 1/2 cup chopped celery
• 10 toasted pecans, chopped
• 3–4 cups mixed salad greens of choice
• 1/4–1/3 cup creamy vinaigrette

Directions:

Place all ingredients except the salad dressing a medium salad bowl.
Spoon the dressing over the salad a little at a time, while tossing.