Poultry Recipes
Sweet Tzimis Chicken
  • 18 tri color baby carrots, whole or sliced in half
  • 12 cloves of fermented garlic
  • 5 tbsp garlic-infused honey, separated
  • 1 tsp. sea salt, divided
  • 1 tsp. garlic powder
  • 1 tsp. parsley
  • ½ tsp. paprika

Place carrots in an oven-to-table glass baking pan. Add garlic cloves and 1 tbsp of garlic infused honey. Combine the spices and season the chicken. Then rub the additional 4 tbsp of garlic infused honey on both sides the chicken pieces.

Cover the dish and bake at 350°F for 45 minutes. Uncover, baste and raise the temperature to 425°F. Bake uncovered for another 1.5 hours or until tops are golden and crisp.

To make fermented garlic, place 2 cups of raw honey in a mason jar. Add 1 cup of garlic cloves. Cover the jar and leave it out on the counter or in a cabinet for 2-4 weeks. Shake the jar once a day.

When the honey is completely liquidy and starts to smell sour, almost like pickles, it is time to use it. The jar can be left on the counter for a month then stored in the refrigerate so that it does not become alcoholic. The fermented mixture can stay in your fridge for months.

To make ginger honey replace garlic cloves for 1 cup of ginger sliced very thin on a mandolin. Use this in hot water as tea or in cooking for a light sweet ginger taste

Baked Pistachio Crusted Chicken cutlets
  • Package of thinned and flattened chicken breasts.
  • Marinade
  • 4 eggs beaten
  • 2 cloves garlic, crushed
  • 1/4 tsp kosher salt
  • 1 gallon size ziplock bag

Crack 2 eggs into a large ziplock bag( do not crack the other 2 until time to cook). Add garlic, salt and chicken.

Seal bag and combine everything together using your hands to break up the eggs without getting them dirty. Allow to marinade at least 1 hour or for best flavor, overnight.

    Spiced Flour
  • 1/2 c flour
  • 1/2 tsp granulated onion
  • 1/2 tsp granulated Garlic
  • 1/2 tsp parsley flakes
  • 1/2 tsp paprika
  • 1/2 tsp pistachio
  • Crumbs
  • 1 1/2 c raw, shelled pistachios
  • 1-1.5 tsp granulated onion
  • 1-1.5 tsp granulated garlic
  • 1/2 tsp kosher salt

Crack the 2 reserved eggs and beat in a shallow bowl and set aside. Combine ingredients for spiced flour in a shallow bowl and set aside.

In the bowl of a food processor or chopper, pulse pistachios until they become fine crumbs. Be careful to not over process. Transfer to a shallow bowl, add seasoning and set aside.

Line a metal baking sheet with parchment paper. Remove chicken pieces from ziplock. Shake off excess egg. Dip into spiced crumbs; then beaten egg and then into spiced pistachio crumbs. Place chicken onto baking sheet.

Once chicken is all coated place pan in the fridge and preheat oven to 425 degrees. Chilling the chicken helps the coating adhere better and creates a super crisp exterior ( for best results allow chicken to chill 30 minutes).

Once preheated, remove chicken from the fridge and mist the top of chicken with oil. Bake 15 minutes. Turn pieces over. Mist once again and continue baking 10-15 minutes until golden brown.

Grain Free Breaded Schnitzel

(Pan Fried or Air Fried ) Recipe developed by better bakes by Devori

  • 6- 8 boneless, skinless chicken breast halves sliced thin.
  • 2.5 cups grain free mix
  • 2 tablespoons golden ground flax meal
  • 2 tablespoons sesame seeds
  • 1 tablespoon dry parsley flakes
  • 1 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • Pinch black pepper
  • 1-2 eggs
  • 1/2 teaspoon spicify chicken consume or garlic salt.
  • Olive oil in a spray bottle for air fry or as needed for pan frying.

In a shallow dish or ziplock bag combine flax meal, seeds flour and spices. In another shallow dish, whisk together the eggs and spice.
Dip the chicken first into the egg mixture, then into the seasoned flour, to coat both sides.

Heat enough avocado oil to coat a large skillet over medium heat. Add the chicken and cook until golden, about 2-3 minutes per side, adding more oil if needed. For best results cover the cutlets while frying on the first side.

If you are using an air fryer, spray both sides of the breaded cutlet with oil and place 2 cutlets at a time in the basket. Bake at 350°F for 18-20 minutes.

Shwarma spiced Pargiot or Cutlets
Schwarma spice blend:
  • 1 tablespoon paprika
  • 2 tsp salt
  • 2 tsp cumin
  • 1 1/2 tsp coriander
  • 1 tsp garlic powder
  • 1 tsp turmeric
  • 1/2 tsp all spice
  • Pinch cardamon
  • Pinch cinnamon

Combine the spices and place in a mason jar or old spice container. Feel free to double or triple this recipe.

To make shawarma pargiot/ cutlets -
Place 8 deboned chicken thighs or tops in a bowl. Cover with 2 tbsp of olive oil and toss to coat. Season well with desired amount of shawarma spice. The more you add the stronger it will be. Let marinate for about an hour then grill them on a grill pan or outdoor grill.

Sweet and Sour Chicken Bottoms (Plus Stir Fry Variation)

When you think “better ingredients,” sweet and sour chicken is not usually the food that comes to mind. Most of the time, sweet and sour chicken recipes call for some combo of duck sauce and soy sauce and other processed, high-sugar and high-sodium ingredients. Not this one!
When I make this chicken, I know that everyone will be sucking bones and licking fingers. It’s a recipe that makes everyone happy, including me – I know that it gives my eaters 100% deliciousness made of only high-quality, good-for-you ingredients.

Note: You can make this chicken with or without skin – both are good. Personally, I like it without the skin so that the top gets crispy and really absorbs the taste.

  • 4 chicken bottoms or 1 whole chicken cut in quarters, with or without skin
  • Garlic salt and paprika
  • Duck Sauce Swap Sauce -
  • ½ cup Fiordifrutta apricot jam
  • 3 Tbsp. coconut aminos
  • ½ Tbsp. Simply Organic garlic salt (or brand of choice)
  • ½ Tbsp. black pepper
  • 1 Tbsp. olive oil

Lightly season chicken with garlic salt and paprika. Let sit 4 hours to overnight.

After chicken has absorbed spices for 4-12 hours, preheat oven to 375°F. Combine sauce ingredients. Rub sauce on both sides of chicken and bake uncovered for 1½ hours, basting 2-3 times throughout.



Stir Fry Variation
Chunk the chicken, place in a lightly oiled frying pan and top with marinade. Keep covered, stirring occasionally.

Variations – add sesame seeds, or sauté additional stir fry veggies in a separate pan and combine when ready to serve.

Serve over rice, quinoa, riced cauliflower, celery root rice or zoodles.

Set and Forget Sweet and Sticky Chicken Drumstick Dinner
  • 18 chicken drumsticks
  • 1 sliced vidalia sweet onion
  • 2 cloves garlic crushed
  • 2 carrots diced
  • 2 Japanese yams diced
  • 2 Yukon gold potatoes diced
  • 1/2 cup apple cider
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1-2 tablespoons maple syrup (optional)

In a medium size roaster pan toss the onions, garlic, yams, carrots, potatoes and 1 teaspoon salt.
Lay the drumsticks on top of the vegetables and pour the apple cider all around the pan. Season with the remaining teaspoon salt, black pepper, onion powder, and paprika. Drizzle with maple syrup. Cover pan tightly and bake at 350° F for 2 to 3 hours.

Enjoy!!

Chinese Chicken Fingers
  • 1 package of chicken breasts cut in strips
  •  
  • 2 cloves garlic(minced)
  • 1 tbsp fresh minced ginger/3 cubes frozen
  • 2 tbsp orange juice
  • 1 tbsp lemon juice
  • 2 tbsp coconut aminos
  • 1 tbsp honey
  • 1 recipe of the grain free bread crumbs

Mix and transfer to a ziplock style Bag along with chicken cut into strips. Marinade preferably all day or overnight.

Prepare 3  shallow dishes ( I use disposable pie pans)Transfer chicken directly from marinade into dish 1.
 “Dish 1” chicken in marinade
“Dish 2” - 3 beaten eggs
“Dish 3” one whole recipe of the grain free breadcrumbs
Take chicken from dish 1 dip in dish 2 then coat in dish 3.

Classic pan fried: Heat avocado oil in a deep skillet or frying pan on medium high heat with approx 3/4” oil. Test to see if your oil is preheated by dipping the tip of the smallest piece of chicken you have. If the oil is hot enough it should sizzle. Fry approx 3 mins Per side depending on thickness.

Oven “fried”: Preheat your oven to  400 degrees . While the oven is preheating, place a real metal baking sheet in the oven as it heats up. That way when you place your chicken strips on the pan they begin to crisp up right away.

When the oven is preheated spray with oil and place chicken strips. Spray top of chicken and bake for 12-15 minutes.



**Grain Free Basic "Bread" Crumbs


  • 1 c grain free flour
  • 1/2 tsp granulated onion
  • 1/2 tsp granulated garlic
  • 1 tsp salt
  • 1/2 tbsp parsley
  • 1 tsp sweet paprika
  • 1/4/ -1/2 tsp turmeric
  • 1/4 tsp Pepper
  •  

Use this “breading” to make schnitzel your bread fish, breaded veggies or in any recipe that calls for bread crumbs.

Shallot and Fennel Chicken
  • 4-6 chicken quarters with skin
  • 6 shallots
  • 2 fennel bulbs tops and outer layer removed
  • 1½ tsp. garlic salt, divided
  • 1½ tsp. garlic pepper, divided
  • 1 Tbsp. dried or fresh parsley, chopped
  • ½ cup dry white wine (chardonnay)

Peel shallots and cut in thin wedges. Discard fennel tops and outer layer and cut in thin wedges. Season fennel and shallots with ½ tsp. each garlic salt and pepper. Place chicken on top and season with remaining spices and parsley.

Allow to marinate in spices for 3 hours or longer. Preheat oven to 350. Pour wine over chicken and bake uncovered for 1 hour and 45 minutes, basting after an hour.

Citrus and Herb Chicken
  • 1 chicken, whole or quartered
  • 1 tsp. Herb de Provence blend
  • ½ tsp. Simply Organic garlic salt, or ¼ tsp. salt plus ¼ tsp. garlic
  • 1 tsp. lemon pepper
  • 1 lemon
  • ½ grapefruit

Arrange chicken in a baking pan. Season with spices, cover, and refrigerate overnight.

Before baking, squeeze lemon and half of a grapefruit over the chicken. Bake uncovered at 375°F for 1½ hours. Baste with pan juices and return to oven until browned to your liking.

Finger Licking Balsamic Turkey Roast

This recipe is so delicious that my family begs me for it! I love it for many reasons, but as a busy mom who cooks nonstop, the leftovers (if there are any) make a mean salad for tomorrow’s lunch. This is good warm or at room temperature.


  • 2 onions, sliced
  • 1 turkey roast with mesh string attached
  • Salt and pepper to taste
  • ½ tsp. basil
  • ½ tsp. thyme
  • Balsamic Herb Dressing (below)

Spread sliced onions over the bottom of a roasting pan. Place turkey roast on top. Season turkey roast with salt and pepper and rub with basil and thyme. Cover and marinate in the refrigerator 3 hours to overnight.

Preheat oven to 350°F. Pour half a recipe of Balsamic Herb Dressing over the roast. (Save the rest for next time, or use it as an all-purpose marinade or salad dressing. It’s a winner anywhere I try it – fish, chicken cutlets, you name it.)

Cover pan and bake for 30 minutes per pound of turkey. Before the last half hour of baking time, uncover, baste, then bake until top is brown.

Balsamic Herb Dressing

  • 4 frozen garlic cubes
  • 1 tbsp. fresh or dry parsley
  • 4 tbsp. freshly squeezed orange juice
  • 1 tbsp honey (optional)
  • ¼ tsp. thyme
  • ¼ tsp. basil
  • Coarsely ground black pepper to taste
  • 1/3 cup balsamic vinegar
  • 1 cup olive oil
  • ¼ cup water

Combine all ingredients in the bowl of a food processor fitted with the S blade and process until combined, or add everything to a shake bottle and shake well. Store at room temperature.

Stuffed Capons
  • 6 Capons (dark meat chicken cutlets, boneless skin on) OR butterflied chicken breasts *dark meat Capons are much juicier.
  • 2-3 tablespoons olive oil
  • salt, pepper, and garlic powder, to taste
  • 1 head fresh cauliflower, washed and checked
  • 1 stalk celery, cleaned and diced finely
  • 1 carrot, peeled and diced finely
  • 1 small onion, diced finely
  • 1 tablespoon olive oil
  • 1-2 teaspoons paprika (optional)
  • juice of 1⁄2 orange

Marinate chicken in olive oil, salt, pepper and garlic powder, 2-3 hours, or overnight.

In a food processor fitted with the S blade, “rice” the cauliflower. Add small amounts of cauliflower at a time and pulse just until vegetables resemble rice.

Heat more oil in the frying pan. Add riced cauliflower in batches. Cook each batch, covered, for 4-5 minutes, then uncover and cook until lightly browned, stirring every few minutes.

In a pan, sauté celery, carrot and onion with olive oil, until soft. Add cauliflower rice and remove from heat.

Place 1⁄4-cup rice mixture in the center of the chicken capon, and roll tightly. Place the rolled capons in a small pan, packing tightly, to maintain the shape during cooking. Sprinkle with paprika and the orange juice. Bake uncovered for 45 minutes.

Chicken Bolognese over Kohlrabi Spaghetti.
  • 1 large sweet onion finely diced
  • 2 fresh garlic minced or 2 frozen crushed garlic cubes
  • 1 lb ground dark meat chicken
  • 1 lb ground white meat chicken
  • 3 fresh or dried bay leaves
  • 2 tablespoons fresh parsley chopped
  • 1 glass bottle of Tuscanini crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons orange juice
  • 1 tsp salt
  • 1/2 teaspoon course ground black pepper
  • 1/4 teaspoon cinnamon
  • 2 tablespoons oil for sautéing

In a deep large pan sauté onions in oil on a low flame till very soft. Add garlic cubes till and cook just until fragrant, about 1 minute.
Add the ground chicken to the onions and garlic and stir. Add the bay leave, parsley, salt, pepper and cinnamon. As the chicken cooks, make sure to break up the bigger chunks of chicken.

Once the chicken is almost cooked through, add the crushed tomatoes, tomato paste and orange juice. Stir until well combined and let it simmer on a low flame, covered, for about 15-20 minutes.

For meat version replace chicken with 2 lbs lean ground beef.

Serve over a while grain pasta or spaghetti squash strands, zoodles or Kohlrabi Spaghetti

Stir fry chicken veggies dinner
  • 2 pounds boneless chicken cutlets cut into 1-inch cubes
  • 
1 red onion, sliced thinly
  • 10 baby bella mushrooms, cut in half

  • 1 red pepper, sliced into thin strips

  • 1 yellow pepper, sliced into thin strips

  • 2 cups fresh baby spinach
  • 2 cups fresh kale
  • 
2 tablespoons avocado or olive oil

  • 1 teaspoon toasted sesame oil

  • 2 fresh garlic minced or 2 cubes Frozen Crushed Garlic
  • 1/2 tsp grated fresh ginger or 1 cube Frozen Ginger
  • 1 tbsp fresh parsley or 1 cube Frozen Parsley (optional)
  • 2 tablespoons teriyaki or garlic flavor coconut aminos 

  • 1 tablespoon Honey (optional)

  • 1 tablespoon orange juice
  • 
1 teaspoon sesame seeds (optional)
salt, to taste
pepper, to taste

Heat a saute pan over medium heat.
 Add one tablespoon of avocado oil and the toasted sesame oil, the onions, and a sprinkle of salt, and saute for about three minutes or until onions are softened.
Add the garlic, ginger and parsley saute for about a minute until just fragrant.

Add the peppers and mushrooms cook another three minutes.
 Add the greens along with teriyaki sauce, orange juice, and honey.
 Season to taste.
Saute for about five minutes until all the vegetables are just cooked through but still firm. Transfer the vegetables to a large bowl.


Add the remaining tablespoon oil to your pan and saute the chicken cubes on medium-high heat until the chicken is no longer pink in the center. Stir in the vegetables and continue to cook for about two more minutes. Sprinkle with sesame seeds before serving.


Serve over quinoa, rice or cauliflower rice. Enjoy!

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