Prosciutto-wrapped Stuffed Chicken Breasts

I use the trick of stuffing chicken breast with pesto ALL THE TIME.  I do this for 2 reasons: 1. It keeps the meat moist. 2.  Pesto is something I have sitting around all the time because of having so many herbs throughout the summer.  It adds flavor and makes it seem like you spent all day in the kitchen. I even use it from the frozen pesto cubes I make.  It makes it seem like tons of work went into something, when it sure as heck did not! I decided to use up some prosciutto I had in the fridge, too but this could easily be left off or you could sub bacon.  While this was roasting, I threw some onions and fennel with a few cherry tomatoes on a baking sheet to roast on another rack as a side dish.
Proscuitto-wrapped Stuffed Chicken Breasts
2 lbs chicken breasts, skinless, boneless
4 Tbsp pesto (you could use cilantro pesto just as easily!)
4 sheets of proscuitto
salt and pepper
Peheat oven to 350F and cover a baking sheet with parchment paper.(picture instructions below)  Lay out 4 chicken breasts on the paper and create a small pocket by using your knife to separate the breast so it opens like a book but not completely cut in half.  Once all those pockets are created, wash your hands and salt and pepper your breasts.  Then using one hand, open the pocket, while using the other to scoop your pesto inside.  Once you are done with the pesto, you can use both hands to squish it further into the pocket to make sure you get good coverage.  You want most bites to have some pesto in it!  (kind of like a cream filled donut).  Then wrap a sheet of prosciutto around every breast and bake in the oven for 30 minutes or until the breasts are cooked through.

Why I order Chicken at Chipotle

I have been traveling all week to fill in for another doctor and there happens to be a Chipotle down the road from the office.  Hallelujah! I am pretty good about packing food to take so I don’t get hangry, but Chipotle can be a nice place to grab food, sit down, and eat outside.  Now to get to the point.  Why would I order chicken at Chipotle when I very rarely eat chicken at home?  There are a couple things I like to consider when eating out:

  1. What basic food options are available?
  2. What is the meat quality?

When eating out, I am always looking for basics, whole foods, simple ingredients.  You can’t get everything perfect at a fast food restaurant, but that doesn’t mean I dive into a McDonald’s cheeseburger by any stretch of the imagination.  Chipotle has veggies, meat, healthy fats, in-house prepared additions, and tries their best to pick non-GMO, higher quality sourcing options.  So, as far as basic food options, I can get a filling, whole food meal.  That takes care of WHERE will I eat.

The second concern now that I am WHERE I’m going eat, is WHAT am I going to order?  I am not afraid of fat by any stretch of the imagination, and healthy fats are abundant in my diet, including the fat from grassfed meat, skin from chicken and salmon, rendered fats for cooking, etc.  However, when I am dining out, unless it specifically says that the cow products are grassfed, I try to order chicken.  Chicken is much higher in omega-6 fatty acids than grassfed cows even if it is pastured and fed appropriately.  Grassfed cows actually have tons of omega 3 fatty acids, which are healthy, anti-inflammatory, and much more effective than supplementation.  However, if the cow has eaten grains, you can chuck those omega 3’s out the window.  Now we are looking at 2 foods that are both heavier on the omega 6 fatty acid side of the equation.  So, we will call it a tie.

Now that I have established neither option has eaten appropriately, I look for the leaner option and that is typically chicken.  Why would I care about the leaner option?  Because adipose tissue (aka fat, marbling) tends to be a storehouse for toxins that have not been mobilized and excreted.  This means, if the animal ate what it wasn’t supposed to, it’s fat products are far from healthy.  It is no longer a meat product with abundant health benefits.  It is now sort of inflammatory, potentially toxic, and should be looked at for it’s macronutrient value alone (protein).   Chicken in the US has gradually made it’s way toward white meat, meaning that it’s fairly lean.  Even if the chicken isn’t pastured, I am not getting much of the toxic load associated because I am not ingesting it’s fat, like skin, dark meat, and schmaltz.  If I eat a leaner meat, it’s choosing the better of two inappropriately fed animals in my opinion.

I make sure to bridge the nutrient gap with healthy plant fats like avocado.  I will order lettuce, chicken, fajita veggies, mild salsa, and a heaping dose of housemade guac.  You may also notice that I don’t even really have a drink sitting around.  I will discuss drinking water during meals at a later time, but for now, weigh your chicken vs beef options when choosing fast food.  If the chicken were breaded, I would choose the beef.  It’s all about priorities.

Paleo Crockpot BBQ Chicken

Everyone loves BBQ!  Well, except for me.  I don’t like condiments!  Before you scream at me, hold your breath.  I already know: I’m CRAZY!  However, if the sauce can be cooked into the meat somewhat, then I can actually enjoy it!  When one of my friends at the gym started selling his homemade paleo BBQ sauce, I knew I had to try it.  No better way to try it than an easy crockpot recipe!  I could totally eat this weekly!  To me, the sauce is like a tomato-based BBQ sauce.  If you prefer a sweet BBQ, you could add some coconut sugar.  If you prefer a smoky sauce, try smoked paprika.  If you prefer really spicy, feel free to add some red pepper flakes!  I think this sauce is a perfect foundation for anyone’s taste buds!
If you want to try some of this sauce for yourself, contact Troy Campanello on Facebook and he will hook you up!  He is selling it to raise money to help his wife get up north for a prestigious Crossfit competition that she was invited to compete in alongside only 14 other ladies over 50 who received invites, as well.  AKA It’s kind of a big deal!
Recipe Heading
3lbs boneless, skinless chicken breasts
12oz of your fave BBQ sauce (I used T-Roy’s Paleo BBQ Sauce)
2 Tbsp of Italian seasoning
2 Tbsp coconut sugar (optional)
2 Tbsp Worcestershire sauce
Place your chicken breast into the crockpot seasoned with salt and pepper.  Add the rest of the ingredients on top.  Turn the crockpot to high for 3-4 hours.  Shred the meat and cook another 20 minutes.  Done!

Chicken, Avocado, Black Bean, Mango Salad

I recently got black beans in my CSA box.  I don’t typically eat beans but I don’t oppose them if they are prepared correctly, which means soaked in an acidic environment for 24 hours and then cooked for 4 more).  I’m usually too lazy to do that, but when life hands you beans, you take the time to soak them.  I actually love black bean hummus, black bean burgers, etc, but this idea of Mexican chicken salad kept creeping into my mind.  I originally wanted to do this with shrimp but forgot to thaw them….so….chicken it is!  Use your imagination switching out ingredients and just use what you have on hand! I hadn’t thought about it prior but this would probably be amazing with a red onion, too!
Chicken, Avocado, Black bean, Mango Salad
1 chicken breast, cooked and chopped into bite size chunks
1 mango, peeled, cored, and diced
1 avocado, diced
handful of cilantro, chopped
1/2 cup black beans (soaked and cooked)
1 red pepper, diced
Dressing Ingredients:
1/3 cup nut butter (I used cashew, but you could use almond)
zest from 1 lemon
juice from 2 lemons
2 Tbsp honey
pinch of cayenne pepper
1/2 tsp salt
1/2 tsp pepper
2 Tbsp chopped cilantro
1/4 tsp mustard powder
1/2 tsp brown mustard seed (optional)
If you are starting from scratch, you will need to cook the chicken and beans.  However, if you have cooked chicken and beans, add all the ingredients to a bowl.  Then whisk together all of the dressing ingredients.  Pour over the  salad and toss to coat..  Eat like you’ve never eaten before!

Crockpot Chicken 4-ways

Sometimes I go back and forth on whether or not to post recipes that don’t really have recipes!  However, when I think about it, these types of things are what I eat most of the time.  I pick whatever veggies I have on hand and whatever protein I have thawed, throw on the spices that correlate with the cuisine I’m craving and BAM….you have Mexican, Italian, Asian, etc.
Crockpot Chicken 4-ways
Tomatoes, whole if cherry, chopped if large
Bell peppers, cut into strips
Onions, cut into strips
Chicken (any variety of cuts, breast, thighs, legs, etc)
Spice blend (I have done this with several different Penzey spice blends but you could use any you have! I use Herbs to Provence plus salt for Italian, my own taco seasoning blend for Mexican, a blend called Northwoods for American, and curry for Middle Eastern)
In the bottom of the crockpot, pour in all your tomatoes, then layers on your peppers and onions.  On top of your veggies, layer your chicken and generously season your chicken with whichever spice blend you intend to use!  Place the crockpot on high for 4 hours or low for 6 and it will be all ready to go.  If you use chicken with the skin on, I usually turn on the broiled in the oven and place the chicken on a baking sheet and pop it under the broiler for a few minutes to crisp up the skin because no one likes soggy chicken skin.  Since the spices are going directly on top of the chicken, it would be a shame to remove the skin with all the flavor!  However, if you didn’t have skin, then you don’t need to worry about that step.

Balsamic Marinated Chicken with Strawberry Salsa

I have been really slacking on getting recipes posted! I’ve been so crazy busy, that they are piling up in a folder, and I need to purge a little. Several months ago, I posted about a cooking date with my friends that we do periodically. One of the dishes we made was balsamic marinaded chicken with strawberry salsa. It was super yummy and one of my other friends texted me the other day with chicken and strawberry, avocado salsa, which is what spurred me to post! The fruit pairs really well with protein and feel free to change it up for traditional tomato salsa instead. Tomatoes will be in season shortly and my guess is that you will need to find a use for them! Balsamic Marinaded Chicken w/Strawberry Salsa (credit to EMeals!)


  • 1 lb chicken (boneless, skinless)
  • 2 tbsp balsamic vinegar
  • 1 tbsp gluten free soy sauce
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 cups fresh strawberries, chopped
  • 1 jalapeno pepper, minced
  • 2 tbsp fresh lime juice


Whisk together the vinegar, soy sauce, and garlic and place in a large plastic bag. Add the chicken and allow to marinade for 3 hours to overnight. When ready to cook, discard marinade, sprinkle chicken with salt and pepper and grill. While the chicken is grilling, Mix together the strawberries, hot pepper, and lime juice. Serve the cooked chicken with salsa to top!

Chicken Basil Pesto

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It’s time to sign up for the CSA again! Whenever I get that form in the mail, I always have a Christmas moment thinking about all the stuff I still have in the freezer! Then it’s a rush to use it all before I start getting my fresh produce again. Basil pesto is one of those things that you just have to do in the summer and freeze. Fresh basil is way too expensive in the store and you barely get any! However, you can’t keep up with it in the summer! So, I freeze mine into pesto ice cubes so that I can use one for a single dish over lunch or I can thaw out a few to make an entire dinner. I made a spaghetti squash and has leftover chicken from a whole chicken the other night. Top that with some pesto and it’s like you slaved away when really, it’s all basically leftovers! When I opened the container of pesto cubes I literally smelled summer. 2014 must’ve had some dynamite basil! I still have tomato sauce, blueberries, applesauce, several kinds of soup, and several herb blends in the freezer, too! I told you it felt like Christmas! That’s what happens with a chest freezer. All that deer meat covers up your summer bounty for a few months!
I will be doing my weekly recipes again corresponding to my basket of produce from the CSA. So, if you want to have healthy, cheap veggies and someone coaching you through how to use them, jump on the Rise Up Farms bandwagon. 22 weeks of local, organic, vibe ripened produce. What more could you ask for?! A half share is $310 which is $14/week.