Coconut Crusted Chicken Legs

Coconut Chicken

Serves – 4


  • 4 pastured chicken legs
  • 1 1/4 cup shredded coconut
  • 1.5 tsp garlic powder
  • 1.5 tsp onion powder
  • 2 tsp dried oregano
  • 1 1/2 tsp sea salt
  • 4 pastured egg yolks (sub 1/4 cup coconut oil for AIP)


  1. Preheat oven to 300F
  2. Gather a baking tray and line with parchment paper.
  3. Gather a mixing bowl and add coconut shreds, onion powder, garlic powder, sea salt, and oregano.
  4. Gather a second bowl and add egg yolks.
  5. Remove the skin from your chicken legs and drench in egg yolk. Once covered roll in coconut shred mixture until coated. Repeat until done.
  6. Place chicken on baking tray and bake for 1 hour 15 min or until done. I like to keep the temperature really low for this recipe to prevent your coconut from burning.
  7. Serve with your favourite salad or steamed vegetables.

Nutrition Tip

Did you know that 20 percent of your body is made up of protein? Proteins are the construction crew in your body – they transport substances, build others, and convert energy to help your body’s mechanical processes. Pastured chicken is an excellent source of protein for your body. One pastured chicken leg can provide you with 52 percent of your total daily protein needs, Protein is the building block of life and is absolutely crucial to the health of our bodies. Adequate protein from the diet allows us to have sufficient amino acids to build healthy bodies we all strive for! I hope you enjoy this recipe knowing you are supporting the health of your body!

Sheet Pan Chili Chicken With Sweet Potatoes And Peppers

Chilli Chicken With Sweet Potatoes

Serves – 6


  • 6 boneless and skinless chicken thighs
  • 1 garnet yam, washed and sliced
  • 1 sweet potato, washed and sliced
  • 2 red peppers, seeds removed and sliced *high histamine
  • 2 Tbsp pastured ghee
  • 2 red onions, half moon sliced
  • 1 1/2 Tbsp chilli powder, divided * high histamine
  • 1 1/2 Tbsp cumin, divided  *high histamine
  • 2 tsp Celtic sea salt
  • 1 bunch cilantro, chopped
  • 1 lime, juiced *high histamine


  1. Preheat oven to 375 degrees.
  2. Gather a large mixing bowl and add garnet yam, sweet potatoes, red pepper, and red onion. Cover with ghee and sprinkle with 3/4 Tbsp cumin, 3/4 Tbsp chilli powder, and 1 tsp of sea salt.
  3. Line a baking tray with parchment paper and scatter vegetables evenly on your tray. Place the chicken thighs on top of your vegetables. Season chicken thighs with remaining salt, cumin, and chilli powder.
  4. Roast for 40 min or until chicken is done and the vegetables are roasted.
  5. Transfer to a serving platter and garnish with cilantro and lime juice. Serve immediately.

Nutrition Tip

Cilantro has a health-supporting reputation that is high on the list of the healing spices. In parts of Europe, cilantro has been referred to as an “anti-diabetic” plant. In parts of India, it has traditionally been used for its anti-inflammatory properties. In the United States, cilantro has been studied for its cholesterol-lowering effects, and potent detoxifying effects.

Many of the healing properties of cilantro can be attributed to its exceptional phytonutrient content. Cilantro contains volatile oils rich in phytonutrients, including carvone, geraniol, limonene, borneol, camphor, elemol, and linalool. Cilantro’s flavonoids include quercitin, kaempferol, rhamnetin, and epigenin. Cilantro also contains active phenolic acid compounds, including caffeic and chlorogenic acid.

Recipe: Pumpkin Seed Basil Pesto Chicken

Diet Type – Paleo 

This recipe is the perfect spring/summer recipe for you to start flooding your body with nutrition, balance your blood sugar levels, and help keep you satiated for hours after you finish this meal. 

This delicious dish provides you with an abundance of high-quality protein from pastured chickens, a good dose of linoleic acid from the pumpkin seeds to aid in mitochondrial functioning, contains the perfect balance of fatty acids for your cell and mitochondrial membranes, and includes a whole heap of phytonutrients from organically grown basil. 

Did you know that basil is not only anti-inflammatory but it also has anti-cancer effects, has been shown to help patients with depression, improves skin health, aids in digestion and liver detoxification, AND helps to balance blood sugar levels? Who wouldn’t want to include this health-promoting meal into their daily food routine?

Servings: 4


  • 10 boneless and skinless chicken thighs (Sunworks Farms) 
  • 1 head red leaf lettuce, washed 
  • 5 green onions, chopped 
  • 2 cups pumpkin seeds 
  • 2 cups organic fresh basil 
  • 1 clove garlic 
  • 1 lemon, juiced 
  • 1 tsp sea salt 
  • 1/2 – 3/4 cup BodyBio Balanced oil use Hoffman-P at checkout for a discount!


  1. Preheat oven to 375°F
  2. Line a baking tray with parchment paper and lay chicken thighs evenly on your tray.
  3. Bake for 30-35 min or until done. 
  4. While chicken is cooking, gather a food processor and add pumpkin seeds, garlic, and sea salt. Process until you reach a flour consistency. Add fresh basil, lemon juice, and olive oil. Blend until smooth.
  5. When chicken is done and has cooled, slice each piece into strips and transfer to a mixing bowl. Cover with pesto and stir to combine. 
  6. Lay lettuce cups on serving plates and fill with a generous portion of basil chicken. Top with green onion and serve immediately.