Episode 80: Helping You Cook Real Food

In This Episode You Will Learn:

  • How food really is medicine.
  • That how your genes express themselves is not pre-determined, and how food can change gene expression.
  • Some kitchen tools to help you in your journey of learning how to cook real food in our busy society.
  • Some recipes of healthy versions of comfort food.
  • Some meal ideas.

Products (Affiliate Links):


Big Fluffy Pancakes:

  • 1/2 cup coconut flour
  • 1-1/4 to 1-1/2 cup arrowroot flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 6 eggs
  • 1 cup almond milk
  • 1 tsp apple cider vinegar
  • Butter for cooking and topping

Mix dry ingredients, then mix wet ingredients in separate bowl.  Combine until smooth. Cook in small buttered cast iron skillet until firm on one side, then flip. Repeat with remaining batter. Coat the pan with the batter for one pancake.

Top with butter and syrup, or fruit or chocolate or whatever you like.

This recipe will make 6 BIG pancakes or 9 smaller pancakes. Serves 2-4. These are actually better than regular flour pancakes. Enjoy!

Chicken Nuggets

  • 2 Organic Chicken Breasts
  • About half a cup of arrowroot flour
  • About a cup of coconut flour
  • 2 eggs
  • Coconut oil
  • Salt and pepper
  • Cayenne Hot Sauce (optional)

Cut the chicken up into nugget sized pieces.
Put the arrowroot in one bowl, the coconut in a bigger bowl, and the eggs in another bowl.

Whisk the eggs.

With each piece of chicken, dip into the arrowroot, then the egg, then the coconut flour. Have a plate or paper towel you can set each piece on before putting them into the skillet.

Put enough coconut oil into the skillet to fry the chicken. It needs to completely cover the bottom after melted. Set the stove eye to between 4-5. Test it out with your stove. This is important so that you do not burn the chicken.

When the oil is hot enough (test by touching a piece to it and listening for a sizzle) place each piece in the skillet. After a few minutes, check the other side to see if brown. If it is, flip it. We use tongs. After you flip, wait a few minutes and cut the biggest piece open to see if it is done. If the biggest piece is, the rest is.

Plate up!

You may need to use two skillets or do two rounds in one. We use a cast iron skillet, and prefer this method.

*Note: If not doing starchy foods after lunch, you can do it without the arrowroot. Just dip in coconut, then egg, then coconut again.

We eat kale chips with it. We use this recipe.

Avocado Pesto

To serve two people, we use one and a half avocados. If just yourself, one is plenty, and a half may work.

  • Avocado
  • Organic Basil
  • Organic Spinach (optional)
  • Garlic (preferably organic)
  • Salt and Pepper
  • Half a lemon
  • Extra Virgin Olive Oil
  • Organic Cayenne pepper (optional)

Throw the avocado into the food processor. Put a handful of spinach if using it. Dash in the seasonings; eye it and taste test it. Squeeze the lemon juice, and start with about two tablespoons of olive oil. Mix together. Taste. Add ingredients as needed.

You can use this as a topping on many things. We have it with our chicken and zoodles (See link above for the veggie spiralizer). It is also great with quinoa pasta, brown rice pasta, chickpea pasta, or lentil pasta.

Other Resource:

Subscribe to the show on iTunes here.

Let’s continue the discussion. Please comment below.

Leave a Comment