Super Healthy Hot Cocoa

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Super Healthy Hot Cocoa

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Ingredients:

• 3 cups unseated almond milk

• 2 1/2 tbsp cacao powder (OR unsweetened cocoa powder)

• 1/4 tbsp vanilla extract

• 2 tbsp local raw honey

• Pinch or Two of cinnamon

• Pinch of Nutmeg

• Pinch of pink Himalayan salt

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Directions:

1. Warm the unsweetened almond milk on the stove over low to medium heat until hot, without boiling.

2. Simmer for 2-3 minutes, slowly adding the remaining ingredients. Whisk until fully combined and smooth. If it seems too thick, add a small amount of unsweetened almond milk and continue to whisk.

3. Serve immediately.

Extra Yummy Pumpkin Pie Dip

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Extra Yummy Pumpkin Pie Dip

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Ingredients:

• 1 can cooked organic, pumpkin puree

• 2 cup raw cashews - soaked in water for 3-4 hours - rinse thoroughly

• 3 tbsp raw local honey

• 1 tbsp lemon zest

• 1/2 cup almond butter

• 2 tsp cinnamon

• 1/2 tsp nutmeg

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Directions:

1. Add all ingredients to food processor. Blend until smooth.

2. Serve with apple slices or celery sticks

Mixed Herbs And Toasted Almonds Salad

Mixed Herbs And Toasted Almonds Salad

Ingredients:

• 1/2 cup Sliced almonds

• 1 Large head of Bibb lettuce, Butter lettuce, or Boston variety - leaves torn into bite size pieces

• 1 cup Fresh chopped cilantro leaves

• 1 cup Fresh chopped parsley leaves

• 1 cup Fresh chives, chopped into 1/2 inch slices

Easy (Everything) Dressing:

• 1/2 cup Extra virgin olive oil

• 3 Tbsp Lemon juice

• 1/2 Tsp Garlic salt

• Fresh ground pepper - to taste

• Coarse pink Himalayan salt - to taste

-Combine EVOO, lemon juice, and garlic salt in a bowl and mix together. Top with salt and pepper to taste.

Recipe Directions:

-Heat oven to 400º F. Spread almonds out on lightly coconut oil coated baking sheet. Toast for 5 minutes until golden brown, stirring several times to toast evenly.

-In a large salad bowl, toss lettuce and herbs. Add almonds as well as the dressing, combine thoroughly.

Roasted Garlic Cauliflower Dip / Spread

Roasted Garlic Cauliflower Dip

Ingredients:

-1 head of garlic

-1/2 tsp coconut oil

-1 head of cauliflower, steamed

-1/2 cup extra virgin olive oil

-Juice of 1 lemon

-2 Tbsp water

-1/2 tsp sea salt

Directions: Preheat oven to 400F. Cut off the very tip of the garlic head, making sure every clove is exposed. Place coconut oil on top and cover with foil. Roast the garlic for 30 minutes until soft and slightly browned. Remove from oven and remove the cloves. Place cloves in food processor with all other ingredients. Process until a thick puree forms. Serve with grain-free flatbread. 

Chicken Alfredo with Spaghetti Squash

Chicken Alfredo with Spaghetti Squash

Prep Time: 15 minutes Cook Time: 25 minutes Servings: 6 servings

Ingredients

·         1 med/large spaghetti squash

·         Avocado oil for brushing

·         ⅛ tsp sea salt

·         ⅛ tsp black pepper

·         1 1/2 lbs boneless skinless chicken breasts

·         1/2 tsp oregano

·         1/2 tsp basil

·         1 Tbsp olive oil

Alfredo sauce:

·         1 cup raw cashews (no need to soak)

·         2 Tbsp fresh parsley + additional for garnish if preferred

·         3-4 cloves garlic

·         Juice of ½ lemon

·       ⅓ cup almond milk

·         ¾ cup coconut cream

·         2 Tbsp ghee

·         1 ¼ tsp fine sea salt

·         1 tsp black pepper

·         2 Tbsp nutritional yeast

Instructions

Spaghetti Squash and Chicken:

Cut the squash in half lengthwise and scoop out the seeds and strings. Brush the inside of the squash with avocado oil and then sprinkle with salt and black pepper. Bake face down on the baking sheet at 400 degrees (preheated) for 22-25 minutes, depending on size and texture preference. To check tenderness, press gently on the squash. Rinse chicken and pat dry. Heat olive oil in a skillet over medium heat. Season chicken generously with salt, pepper, oregano, and basil. Cook ~5-6 minutes each side until cooked through. Place chicken on cutting board to cool for a few minutes. Slice chicken to desired size. Once squash is cooked, scrape ‘spaghetti’ strands from the squash using a fork and place in a serving bowl. Top with the Alfredo sauce (see below) and chicken. Garnish with fresh parsley.  

Alfredo Sauce:

Heat ghee, salt, and pepper in a sauce pan over medium heat. After ghee has nearly melted, add coconut cream. Stir well and continue to cook for 1-2 minutes then turn heat down to low. In a high-speed blender, combine cashews, parsley, garlic, fresh lemon juice, and almond milk. Blend until completely smooth.  Empty into sauce pan and stir well. Whisk in nutritional yeast.

Meatloaf

Meatloaf

Prep Time: 15 minutes Cook Time: 1 hour 10 minutes Servings: 6 -8 servings

Ingredients

• 2 lbs ground beef

• 2 eggs

• ⅓ cup almond flour

• 3 Tbsp ketchup 

• 1 small onion, finely chopped

• 3 garlic cloves, minced

• 1 Tbsp fresh thyme, minced

• 2 tsp fresh rosemary, minced

• 2 Tbsp ghee

• 1 tsp salt + 1 pinch 

• 1 tsp oregano

• ¾ tsp black pepper

• 2 tsp mustard

• ¼ - ⅓ cups ketchup for top of the loaf

• Chopped parsley for garnish

Instruction

Heat the ghee in a skillet over medium-low heat. Lightly saute onion, garlic, thyme, and rosemary with a pinch of salt. Remove from heat when done. In a large bowl, combine beef, eggs, almond flour, 3 Tbsp ketchup, oregano, salt, mustard, and black pepper. Add sauted mixture from skillet. Using your hands, mix until all ingredients are well incorporated and work into a loaf shape. Be sure not to over-work the meat as this will toughen the texture. Place in a loaf pan and bake at 375 degrees (pre-heated) for 20 minutes. Top the loaf with remaining ketchup and bake another 40-45 minutes until beef is cooked. Top with parsley and allow to cool for about 10 minutes before serving. 

Homemade Hamburger Skillet

Homemade Hamburger Skillet

Prep Time: 20 minutes Cook Time: 20 Servings: 6-8

Ingredients

·         1 ⅓ lbs ground beef

·         ½  medium onion chopped

·         2-3 cloves garlic minced

·         1 ¼ tsp oregano

·         1 tsp salt

·         ¾  tsp black pepper

·         1 tsp paprika

·         1 ½ tsp parsley

·         Pinch to ⅛ tsp cayenne powder

·         1 ½ cups beef bone broth

·         1 cup milk

·         1 8oz can tomato sauce

·         1 bag (~12oz) frozen peas 

·         2 cups gluten-free pasta (macaroni or rotini work well)

·         2 cups shredded cheese

Instructions

Cook ground beef in a large, deep skillet with onion, garlic, oregano, salt, pepper, paprika, parsley, and cayenne. Once cooked, add beef bone broth, milk, and tomato sauce. Turn up heat to high. Add peas and pasta. Bring to a boil while stirring frequently. Reduce heat to a low simmer and cover. Stir occasionally. Cook until pasta is tender (~8-10 minutes). Be sure not to overcook pasta - check frequently when getting close. When done, stir in cheese. Allow to cool and thicken for 8-10 minutes. 

Grain Free Pizza Crust

Grain Free Pizza Crust

Prep Time: 15 minutes Cook Time: 10 minutes Servings: 6 servings

Ingredients

·         2/3 cup blanched almond flour

·         3/4 cup tapioca flour or arrowroot

·         6 Tbsp coconut flour 

·         1/2 tsp onion powder

·         1/2 tsp garlic powder

·         1 tsp Italian seasoning

·         3/4 tsp fine grain sea salt

·         ⅛ tsp black pepper

·         1/3 cup water

·         1/3 cup olive oil

·         1 Tbsp raw apple cider vinegar

·         1 egg, room temp

·         Additional tapioca flour or arrowroot to sprinkle on dough

Instructions

In a mixing bowl, combine the almond flour, tapioca flour or arrowroot, and 3 Tbsp of coconut flour (save the other 3 Tbsp of coconut flour for later). In another bowl whisk together water, oil, and vinegar. Then add onion powder, garlic powder, Italian seasoning, salt, and pepper. Whisk thoroughly. Add the dry flour mixture to the water/oil/vinegar/seasonings. Stir until a dough forms (a wooden spoon works best here). In a separate small bowl, whisk the room temp egg. Then add to the dough mixture - it should have a sticky consistency at this point. Slowly add in the remaining 3 Tbsp of coconut flour in 1 Tbsp increments. Next transfer the dough to a piece of parchment paper that has been sprinkled with tapioca flour or arrowroot. Sprinkle additional on top of the dough as well. Work the dough into a circle about 10-12 inches (depending on desired crust thickness). Bake in an oven preheated to 350 degrees for 10-12 minutes. Then add toppings and bake for an additional few minutes.  

Italian Sausage Stuffed Acorn Squash

Italian Sausage Stuffed Acorn Squash

Prep Time: 15 minutes Cook Time: 35 minutes Servings: 4-6 servings

Ingredients

·         2 medium acorn squash, cut lengthwise with seeds/strings scooped out

·         1 red onion, cut in half and sliced thin

·         1 Tbsp ghee + 1 Tbsp coconut oil for cooking fat

·         2 cloves garlic minced

·         1 lb ground sausage

·         1 ½  tsp Italian seasoning

·         ¼ tsp sea salt

·       ⅛ tsp black pepper

·         1 medium-large apple, cored and diced

·         1 ½  cups fresh spinach, roughly chopped

Instructions

Place the 4 acorn squash halves open-side down on the baking sheet and roast in 400 degree preheated oven for about 20-30 minutes - until the top of the squash feels tender when pressed. Set aside after removing from oven. In a medium skillet, heat the ghee and coconut oil over low heat and add all the onions, stirring to coat. Sprinkle with a half of salt and cook over low heat, stirring every 5 minutes ago to prevent burning. Once onions are beginning to slightly brown (after about 15-20 minutes), turn up heat to medium-low and add garlic. Cook until the onions are a golden brown (about 5-7 more minutes). Next add sausage, italian seasoning, black pepper and remaining salt. Cook the sausage until just browned. Stir in the apples and the spinach. Reduce heat to a simmer and cover. Simmer until the apples soften and the spinach wilts (about 5 minutes). Arrange the squash on the baking sheet and add stuffing. Broil on low for 5-10 until the tops get nice and toasty (about 6 - 8 minutes - check often to be sure not to burn. 

Buffalo Chicken Wings

Buffalo Chicken Wings

Prep Time: 10 minutes Cook Time: 50 minutes Servings: 3-4

Ingredients

·         2 lbs chicken wings

·         2 tbsp arrowroot powder or tapioca starch

·         ½  tsp garlic powder

·         ½  tsp onion powder

·         ⅛ - ¼ tsp cayenne pepper

·         ¼ tsp salt

·         ⅛ tsp black pepper

·         ½ tsp Worcestershire sauce

·         ⅓ cup ghee (melted)

·         ⅓ cup hot sauce

Instructions

Rinse wings and pat dry with a paper towel. Toss in a bowl with the arrowroot, garlic powder, onion powder, salt, pepper, and cayenne - be sure to evenly coat. Bake for 35 minutes at 425 degrees (pre-heated). Whisk hot sauce with melted ghee and Worcestershire sauce. When the wings are done, use tongs to dip each one into the hot sauce mixture. Raise oven temperature to 450 degrees and bake for another 10 minutes. Then pour remaining hot sauce over the wings and bake for an additional 5 minutes. 

Mexican Cauliflower Rice

Mexican Cauliflower Rice

Prep Time: 15 minutes Cook Time: 15 minutes Servings: 8 servings

 Ingredients

• 12 oz riced cauliflower pre-made (or about 1 head riced- nearly 4 cups)

• 1 Tbsp ghee + 1 Tbsp coconut oil for cooking fat

• ¾  tsp fine grain sea salt

• ¼ tsp black pepper

• 1 tsp cumin

• 1 tsp chili powder

• 1 red bell pepper, diced

• 1 small yellow or white onion, diced

• 3 garlic cloves minced

• 1 can diced green chilis, drained

• 1 jalapeno pepper, seeded and minced

• Cilantro for garnish

Instructions

Heat cooking fat in a large skillet over low-medium heat. Add onion, garlic, chili powder, cumin, salt, and black pepper. Saute for 6-8 minutes. Add red pepper,  jalapeno, and green chilis. Continue to cook until soft. Add cauli rice and stir to coat, then cover skillet for 30 seconds to soften cauliflower. Uncover and remove from heat. 

Greek Pasta Salad

Greek Pasta Salad

Prep Time: 10 minutes Cook Time: 10 minutes + 2 hours chill time Servings: 8

Ingredients

·         1 8oz box chickpea rotini pasta (or other preferred legume pasta)

·         few drops olive oil

·         ¼ cup red wine vinegar

·         ⅓ cup extra virgin olive oil 

·         ¾ tsp garlic powder

·         1 tsp oregano

·         ½ tsp fine grain sea salt

·         ¼ tsp black pepper

·         1 pint grape tomatoes, halved

·         1 bell pepper, diced

·         ½ red onion, diced

·         1 med cucumber, diced 

·         ½ cup olives, sliced

Instructions

Bring 8 cups of water with a pinch of salt to boil. Add pasta and a few drops of olive oil. Cook per directions (~7 minutes - do not over cook!). While pasta is cooking, combine red wine vinegar, extra virgin olive oil, garlic, oregano, salt, and pepper in a mixing bowl and whisk thoroughly. Once cooked, drain pasta into a strainer. Do a quick cool water rinse and transfer to a serving dish. Add all chopped veggies. Give the oil/vinegar mixture a fresh whisk and pour into dish. Gently stir until all ingredients are well incorporated. Chill at least 2 hours prior to serving. 

Chicken Broccoli ‘Rice’ Casserole

 Chicken Broccoli ‘Rice’ Casserole

Prep Time: 15 minutes Cook Time: 45 minutes Servings: 6 servings

Ingredients

·         12 oz cauliflower rice

·         1 lb boneless skinless chicken breasts

·         1 lb broccoli florets

·         3 Tbsp avocado oil (or other preferred high-smoke point oil), divided

·         2 pinches each salt and pepper

·         1/2 lb bacon

·         1 Tbsp ghee

·         1 med onion chopped

·         4 cloves garlic minced

·         2 Tbsp tapioca flour or arrowroot starch

·         1 3/4 cups chicken bone broth

·         1/2 cup coconut milk full fat (blended prior to use if needed)

·         1 Tbsp dijon mustard

·         2 Tbsp nutritional yeast (optional)

·         1/4 sea salt

·         1/2 tsp black pepper

·         1 tsp fresh minced sage leaves

·         1 Tbsp fresh minced rosemary

Instructions

Rinse chicken and pat dry. Coat with 1 ½ Tbsp avocado oil and 1 pinch each salt and pepper. Cook on a baking sheet in an oven preheated to 425 degrees. Toss broccoli with remaining avocado oil and 1 pinch each salt and pepper. When chicken is half-way cooked (about 10-15 minutes depending on thickness), take out to flip and add broccoli to the pan. Continue cooking until chicken is done (another 10-15 minutes). In a large skillet, cook bacon, onion, and garlic over medium heat. Once bacon has started to brown, add ghee, sage, rosemary, salt, and pepper. After ghee has melted, add chicken bone broth and whisk in tapioca flour. Then immediately add coconut milk, mustard, and nutritional yeast - whisking well. Increase heat to bring to a near boil. As soon as the sauce begins to bubble, reduce heat to a low simmer. Stir in cauliflower rice to soften and remove from heat. Cut or shred cooked chicken into a casserole dish. Add broccoli. Pour in sauce/rice mixture and stir well to combine. Reduce oven to 400 degrees and cook for 15-20 minutes. 

Shrimp Fried Cauliflower Rice

Shrimp Fried Cauliflower Rice

Prep Time: 15 minutes Cook Time: 10 minutes Servings: 4 servings

Ingredients

·         1 lb medium-large raw shrimp peeled and deveined

·         1 tsp tapioca flour or arrowroot

·         ⅛ tsp salt (x2)

·         ⅛ tsp black pepper (x2)

·         1 Tbsp avocado oil 

·         1 Tbsp ghee

·         1 cup carrots diced

·         ½ cup peas 

·         1 bunch green onions, chopped

·         2 tsp ginger

·         3 cloves garlic, minced

·         12 oz cauliflower rice fresh or frozen. If frozen, thaw first.

·         ¼ cup coconut aminos (gluten-free, soy-free alternative to  

traditional soy sauce)

·         1 Tbsp pure sesame oil

Instructions

Heat a large skillet over medium high heat with 1 Tbsp avocado oil. In a bowl, toss the shrimp with tapioca flour, salt and pepper until well coated. Cook shrimp until opaque (~1 minute per side, careful not to overcook!) Set aside on a plate and turn the heat to medium. Add ghee, garlic, ginger, salt, pepper, and green onions. Then cook carrots and peas about 3-4 minutes until tender. Stir in cauliflower rice, coconut aminos, and sesame oil. Cook 2-3 minutes until cauliflower rice is soft. Add back in shrimp and cook just long enough to heat through. 

Pizza Stuffed Peppers

Pizza Stuffed Peppers 

Prep Time: 15 minutes Cook Time: 25 minutes Servings: 8 stuffed pepper halves

Ingredients

·         4 bell peppers any color

·         1 Tbsp avocado oil or olive oil

·         1 small yellow onion diced

·         1 cup mushrooms diced

·         Sea salt and black pepper to taste

·         1 lb ground beef or ground turkey

·         1/2 tsp oregano

·         1/2 tsp basil

·         3/4 cup pizza sauce or marinara sauce

·         2 oz pepperoni or turkey pepperoni optional, chopped

·         Crushed red pepper optional

·         Fresh parsley minced (optional)

Instructions

Peppers:

Cut the peppers in half lengthwise and remove the seeds and membrane. Spray a 9x13” baking dish with avocado oil spray and place the peppers in the dish face up. Preheat your oven to 375°F. Heat a large skillet over medium-high heat and add the oil. Add the onion and cook until translucent, then add mushrooms and continue to cook until softened - about a minute. Season with sea salt and black pepper. Crumble the beef into the skillet and season with more salt and pepper and the oregano and basil. Cook, stirring occasionally and breaking up lumps, until browned. Add the chopped pepperoni and stir to combine, then the sauce. Cook another minute to heat through, then remove from heat. Spoon the mixture into the peppers (they should be in the baking dish already) and pour 1/2 cup water into the bottom of the dish. Bake in the preheated oven for about 20 minutes, or longer if you want the peppers softer. I like the peppers to still have some crunch, so 20 minutes is perfect.

Tuscan Chicken Skillet

Tuscan Chicken Skillet

Prep Time: 15 minutes Cook Time: 25 minutes Servings: 5-6

Ingredients

·         1.5 lbs chicken thighs- boneless, skinless

·         1 Tbsp coconut oil + ½ Tbsp ghee 

·         Sea salt and pepper

·         1/4 tsp garlic powder

·         1/4 tsp onion powder

·         1 small onion chopped

·         4 cloves garlic minced

·         1 cup full fat coconut milk- blended before adding if needed

·         1 cup chicken bone broth

·         1 tsp Italian seasoning

·         1/2 Tbsp stone ground mustard

·         1/4 tsp sea salt

·         1/8 tsp black pepper

·         1 can tomatoes - halved or diced, drained

·         1 1/2 cups baby spinach roughly chopped

·         2 cups chickpea rotini (or preferred non-grain pasta)

·         1 Tbsp tapioca flour or arrowroot

·         1 1/2 Tbsp nutritional yeast optional

Instructions

In a large, deep skillet, preheat coconut oil and ghee over medium-high heat. Rinse chicken and pat dry. Season with sea salt, pepper, garlic powder, and onion powder. Cook chicken (~5-7 minutes on each side until browned and juices running clear), remove and set aside on a plate when finished (you may store the chicken in the oven at a setting to keep warm, around 200 degrees). Add onion, garlic, and rosemary to the skillet and cook over medium heat for 60-90 seconds until soft. Stirring well, add broth, coconut milk, Italian seasoning, salt, pepper, and mustard. Turn up heat and bring to nearly boiling. Add chickpea pasta, tomatoes, and spinach. Reduce heat to a low simmer and cover. Cook until pasta is done (~7-8 minutes), stirring occasionally. Check pasta frequently so as not to over cook. Stir in tapioca flour/arrowroot and nutritional yeast. Return chicken to the skillet and let sit for 5-10 minutes to cool and thicken. 

Chimichangas

Chimichangas

Sweet Potatoes Stuffed with Pesto Chicken

Sweet Potatoes Stuffed with Pesto Chicken

Prep Time: 5 minutes Cook Time: 1 hour Servings: 6

Ingredients

·         3 cups basil (fresh)

·         4 cloves garlic

·         ⅓ cup raw pine nuts (or walnuts or cashews - just be sure to use “raw”)

·         Juice of ½ lemon

·         ⅔ cup extra virgin olive oil

·         ¼ tsp black pepper

·          ½ tsp salt + additional for baking sweet potatoes

·         ~3 cups cooked shredded chicken breast (~1 lb raw)

·         4 large or 6 medium sweet potatoes

·         1 - 2 tbsp coconut oil 

Instructions

Any method is fine to cook the chicken. Boiled or slow-cooker chicken tends to shred well. Lightly coat sweet potatoes in coconut oil and sprinkle with salt. Place on baking sheet. Bake at 400 degrees for 60-70 minutes (until soft). Pesto will require a blender or food processor. Add the nuts, garlic, basil leaves, spinach, olive oil, lemon juice, and salt. Blend on high until a paste forms. In a large bowl, mix together the shredded chicken and pesto. Cut sweet potatoes in half lengthwise and top with the chicken pesto.

Bacon Zucchini Fritters

Bacon Zucchini Fritters

Prep Time: 35 minutes Cook Time: 10 minutes Servings: 16 fritters

Ingredients

·         2-3 zucchini (rendering 4 cups grated/shredded zucchini)

·         ½  tsp salt

·         6 slices bacon (chopped or cut into small pieces)

·         2 Tbsp coconut flour

·         2 Tbsp arrowroot flour

·         1 large egg 

·         ½  tsp onion powder

·         ¼  tsp garlic powder

·         ¼ - ½  tsp black pepper

·         2-3 Tbsp frying fat - bacon fat, ghee, or coconut oil

Instructions

Because of the large amount of water in zucchinis, you must ‘sweat’ the shredded zucchini. With the shredded zucchini in a colander, sprinkle with salt and let sit for a minimum of 20 minutes - longer if more water needs drawn out. Keep in mind that water will be running out of the bottom of the colander, so plan appropriately. Next squeeze out as much of the remaining water as possible with paper towels or cheesecloth. Fry the bacon, drain and set aside. Combine zucchini, bacon, coconut flour, tapioca starch, egg, onion powder, garlic powder, and pepper into a large mixing bowl. Using medium heat, prepare a skillet with at least 1 tablespoon of frying fat (the previously used bacon skillet with remaining fat can work here). Scoop zucchini mixture (heaping tablespoon-size) onto the hot skillet. Softly press the mixture down so it’s around ½ inch thick. Cook 2-3 minutes on each side - until golden brown. Be sure the skillet has 1 tablespoon of frying fat before each batch. 

Grain-Free Breaded Chicken Breasts

Grain-Free Breaded Chicken Breasts

Prep Time: 10 minutes Cook Time: 10 minutes Servings: 6 servings

Ingredients

·         1.5 lbs boneless skinless chicken breasts (~1/2" thick)

·         1 cup almond flour

·         ¼  cup coconut flour

·         1 + ½  tsp fine grain sea salt

·         ½  tsp black pepper

·         2 tsp Italian seasoning 

·         1 tsp onion powder

·         1 tsp garlic powder

·         ¼ to ½ cup olive oil

·         2 tbsp ghee + 3 tbsp coconut oil mixture for frying

Instructions

Rinse chicken and pat dry with a paper towel. Place in a bowl with olive oil.  Add 3 tbsp of ghee/coconut oil mixture to a large, deep skillet and put on medium heat. Mix dry ingredients in a shallow enough dish for breading. After the skillet has heated, take a piece of chicken from the olive oil and into the breading mixture. Thoroughly coat and place in skillet. Repeat for as many pieces as your skillet accommodates. Cook for ~2 minutes per side (depending on thickness). Breading will be crisp, golden brown and juices will run clear when chicken is fully cooked. Using tongs, remove the chicken from the skillet. Add 1 - 2 tbsp of ghee/coconut oil mixture to the skillet and repeat above for any remaining chicken.