Boneless, skinless chicken breast. (I like to use the tenders because they soak up more flavor and don’t dry out as much as the full breasts do)
Low-sodium garlic salt
Himalayan pink salt + fresh ground pepper
Ghee, for the pan

Instructions

1. Heat a grilling pan on the stove over medium heat, add a small amount of ghee, or olive oil, to just barely coat the pan.
2. Season both sides of your chicken with the garlic, salt, and pepper.
3. Grill on both sides, flipping as needed, until the chicken reaches 165 degrees. I like to use a meat thermometer not only to make sure it cooks all the way, but to make sure I don’t dry it out!

Sweet potatoes/yams
Grass-fed butter
Almond milk
Salt and pepper

Instructions

1. Wash, peel, and dice the potatoes into 2-inch cubes. Place in a large cooking pot and fill with water until just barely covering potato cubes.
2. Bring water to a boil, cover the pot, and cook for about 20 minutes or until tender. Remove from the heat and drain.
3. Put the potatoes back in the pot and add about 1 tablespoons of butter for every 2 potatoes. Use an emulsion blender or hand mixer to mash the potatoes. Add a splash of milk in until desired consistency has been reached. Season with salt and pepper.

1 ½ pounds green beans, trimmed
¼ cup sliced almonds
1 ½ T. ghee or extra-virgin olive oil
¾ t. fresh lemon juice
½ t. sea salt
¼ t. cracked black pepper

Instructions

1. Steam green beans either in the microwave or in a steamer basket over top a large pot. You can also get the bags of fresh green beans that you can steam in the mircrowave.
2. Drain the beans in a colander and discard cooking water if steaming on the stove. Using the same large pot, add almonds and toast on medium heat for 5 minutes or until golden brown. Stir frequently.
3. Add the ghee, lemon juice, salt, peppers and beans to the pot. Toss to coat and transfer to a serving plate.