Teriyaki Chicken with Sautéed Vegetables

Chicken:

2         pounds of organic free range chicken thigh

sea salt and pepper to taste

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Vegetables:

2-3         tablespoons coconut oil

1            tablespoon butter
1            medium onion sliced

3-4         cloves of garlic finely chopped

5            cups chopped vegetables, use a combination of your favorite vegetables (snow peas, red peppers, celery, mushrooms, broccoli, carrots, kale, cauliflower, etc)

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Teriyaki Sauce:


1/2 cup Bragg Liquid Aminos
1/2 cup Stylitol (Pulverize 1 cup xylitol with 1 tablespoon of pure stevia powder in high speed blender or a grinder.)
1 teaspoon grated fresh ginger
1 teaspoon grated fresh garlic
1 teaspoon tapioca starch
1 teaspoon date syrup (optional)




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Make the sauce in advance.

• Mix all the ingredients in a small pot over medium heat and stir until the mixture starts to thicken.

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Broiling the chicken:

• Make a few cuts on each piece of chicken and season with sea salt and pepper.

• Set the oven to its broil setting (High versus Low).

• Move the oven rack up so that it is about 7-8 inches below the heat.

• Use your broiling oven trays. Set the chicken pieces on top of the slotted tray and place it on top of the normal tray in case it drips.

• Leave the chicken in the oven for 8-14 minutes.

• Remove the trays from the oven, turn over each piece, and place the trays back in the oven for another 8-14 minutes.

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 Meanwhile, sauté the vegetables:

• Heat the coconut oil in a large frying pan and then add butter. Toss in the onions. Keep stirring until the onions become translucent.  Add garlic and keep stirring for 1-2 minutes.

• Gradually add other vegetables and sauté them until tender.

Pour the sauce over the chicken and vegetables while they are hot.

Portobello Mushroom Burger

4       large Portobello Mushrooms (hamburger bun size)
1       pound ground grass fed beef or lamb
4       tablespoons of unsalted organic butter, raw butter, or olive oil
1       medium onion cut into 4 pieces
3-4    tablespoons crumbled feta cheese 
2       medium tomatoes sliced
3-4   ounces of raw, organic cheddar, or your favorite cheese sliced
Sea salt and pepper to taste

• Preheat the oven to 350 degrees.

• Carefully clean the mushrooms with a damp cloth or brush. You can also briefly rinse and dry the mushrooms with a towel. Cut off the stems with a knife. 

• Place the mushrooms on a baking dish with their cap facing down and their gills showing. 

• Melt the butter in a small sauce pan (skip this part if using olive oil). Add seasoning to the butter (olive oil) if desired.

• Drizzle the butter mixture (olive oil) on top of the mushrooms equally. 

• Toss the feta cheese on top of the mushroom gills.

• Mince the onion in a food processor. Mix in the meat and the seasoning using a fork.

• Divide the meat into 4 sections and shape each section into a patty that matches the size of your mushroom. Put each patty on its mushroom and place the dish into the oven for about 45 minutes.

• Put the cheese slices on top of the burgers and let them melt just before you remove the mushrooms from the oven.

• Add the tomato slices on top of the burgers. 

Tip: Asparagus roasted with butter and garlic on low heat are a great addition to these burgers.