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Paleo Creamy Basil & Tomato Chicken Recipe For Bacterial Vaginosis

Paleo Creamy Basil & Tomato Chicken Recipe For Bacterial Vaginosis

Easy Recipe for Paleo Creamy Basil & Tomato Chicken Recipe For Bacterial Vaginosis. That will help your Bacterial Vaginosis treatment. Natural Remedy for Bacterial Vaginosis with healthy food and diet.
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: Bacterial Vaginosis, Paleo Creamy Basil and Tomato Chicken
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 20kcal

Ingredients

Main Ingredient

  • 1 pound chicken breast/thigh boneless, skinless
  • 1/2 yellow onion
  • 1 tsp coconut oil
  • 1/2 tsp arrowroot powder
  • 1/3 cup cold water
  • 1/2 cup canned coconut milk
  • 1 batch nut-free dairy-free pesto recipe below
  • 1 cup cherry tomatoes sliced in half

Nut-Free Dairy-Free Pesto

  • 3 garlic cloves
  • 2 tbsp sunflower seeds
  • 1 tbsp nutritional yeast
  • salt and pepper
  • 1 package fresh basil
  • 1 tbsp avocado oil

Instructions

  • Prepare the pesto: place the garlic in the bowl of a food processor. Pulse until the garlic is finely minced. Add the sunflower seeds and pulse serval times. Add the nutritional yeast, a sprinkle of salt, and a dash of pepper to the food processor. Finally, add the basil and avocado oil. Pulse until the basil is well minced. Set pesto aside while you prepare the rest of the dish.

  • Heat the coconut oil in a large skillet over medium heat until it sizzles. Slice the onion into strips while the oil heats, and then add it to the pan. Cook until translucent.

  • Once the onion is translucent, add the chicken to the pan. Cook for 12 minutes, then flip over and cook for 13 more minutes. (To get the best sear, avoid moving it around too much between flips). Chicken should be cooked through. If it is not, continue to cook until chicken has no pink in the middle and juices run clear.

  • In a small bowl, whisk the arrowroot powder into the water. Add the coconut milk, and then whisk in the pesto. Pour the sauce into the skillet with the chicken. Bring to a gentle simmer.

  • Add the sliced cherry tomatoes. Allow simmering for 1-2 more minutes, until tomatoes are warmed, and serve.

  • Optional: serve over zoodles or spiralized sweet potatoes.


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Nutrition

Calories: 20kcal | Carbohydrates: 12g | Protein: 31g | Fat: 21g | Cholesterol: 134mg | Sodium: 355mg | Potassium: 437mg | Fiber: 1.4g
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Rosemary Grilled Lamb Chops With Mint Apple Sauce Recipe For Bacterial Vaginosis

Rosemary Grilled Lamb Chops With Mint Apple Sauce Recipe For Bacterial Vaginosis

Easy Recipe for Rosemary Grilled Lamb Chops with Mint Apple Sauce Recipe For Bacterial Vaginosis. That will help your Bacterial Vaginosis treatment. Natural Remedy for Bacterial Vaginosis with healthy food and diet.
5 from 1 vote
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Course: Main Course
Cuisine: Italian
Keyword: Bacterial Vaginosis, Rosemary Grilled Lamb Chops With Mint Apple Sauce
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8 lamb chops
Calories: 386kcal

Ingredients

Ingredient For Sauce

  • 1/2 cup packed mint leaves
  • 3 sprigs flat-leaf parsley leaves only
  • 1 granny smith apple cored and sliced
  • 1/3 cup olive oil
  • 1 tbsp lemon juice

Ingredient For The Lamb Chops

  • 1 rack of lamb
  • 1/4 cup olive oil
  • 3 garlic cloves minced
  • 2 tsp fresh rosemary finely chopped
  • salt and pepper for tasting

Instructions

  • Add all of the sauce ingredients into a food processor and pulse until well combined. Place the sauce in a glass jar and store in the refrigerator until needed.

  • Slice the rack of lamb into individual chops. Place the olive oil, garlic and rosemary into a glass baking dish and stir together. Place the chops into the baking dish, coat both sides and marinate for 30 minutes.

  • Heat a grill on medium-high heat. Place the lamb chops on the grill for approximately 3 minutes each side. Let the chops sit for a few minutes before serving with the mint apple sauce.

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Nutrition

Calories: 386kcal | Carbohydrates: 4g | Protein: 9g | Fat: 37g | Saturated Fat: 11g | Cholesterol: 47mg | Sodium: 36mg | Potassium: 162mg
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Chicken Leg Quarters with Lemongrass and Thyme Recipe For Bacterial Vaginosis

Chicken Leg Quarters with Lemongrass and Thyme Recipe For Bacterial Vaginosis

Easy Recipe for Chicken Leg Quarters with Lemongrass and Thyme Recipe For Bacterial Vaginosis. That will help your Bacterial Vaginosis treatment. Natural Remedy for Bacterial Vaginosis with healthy food and diet.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Bacterial Vaginosis, Chicken Leg Quarters with Lemongrass and Thyme
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Servings: 4
Calories: 199kcal

Ingredients

  • 4 chicken leg quarters
  • 2 tsp turmeric
  • 2 tsp dried thyme
  • juice of 1 lemon
  • 2 stalk of lemongrass roughly chopped
  • 1 cup pastured chicken broth or filtered water
  • 1 tbsp grass-fed ghee or coconut oil melted
  • salt for tasting

Instructions

  • Preheat your oven to 350 degrees.

  • On a rimmed sheet pan, add chicken and toss with ghee and lemon juice.

  • Pour the broth or water in the bottom of the pan.

  • In a small bowl, mix turmeric, thyme, and salt and sprinkle evenly over the chicken leg quarters.

  • Top chicken with lemongrass, and place any extra pieces in the pan liquid to infuse it with flavor.

  • Bake for 50-60 minutes. In the last 5 minutes of cooking, increase the temperature to 390 degrees to make the skin crispy (optional).

  • Serve warm with your favorite quick side dishes.

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Nutrition

Calories: 199kcal | Carbohydrates: 1.4g | Protein: 27.7g | Fat: 8.6g | Cholesterol: 89mg | Sodium: 137mg | Potassium: 224mg | Fiber: 0.4g | Sugar: 0.1g | Calcium: 23% | Iron: 2%
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Balsamic Grilled Chicken and Zucchini Recipe For Bacterial Vaginosis

Balsamic Grilled Chicken and Zucchini Recipe For Bacterial Vaginosis

Easy Recipe for Balsamic Grilled Chicken and Zucchini Recipe For Bacterial Vaginosis. That will help your Bacterial Vaginosis treatment. Natural Remedy for Bacterial Vaginosis with healthy food and diet.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Asian
Keyword: Balsamic Grilled Chicken and Zucchini, Balsamic Grilled Chicken and Zucchini Recipe For Bacterial Vaginosis
Prep Time: 10 minutes
Cook Time: 34 minutes
Total Time: 44 minutes
Servings: 4
Calories: 210kcal

Ingredients

  • 1/2 cup honey
  • 1/2 cup balsamic vinegar
  • 1 tbsp orange zest
  • 1 tsp fresh oregano chopped
  • 2 medium yellow zucchini about 1 lb.
  • 2 medium green zucchini about 1 lb.
  • kosher salt
  • 1 1/2 lb chicken breast boneless, skinless, pounded to 1.2 thickness
  • extra-virgin olive oil
  • black pepper ground
  • sea salt

Instructions

  • In a small sauce pan over medium heat add honey and balsamic vinegar. Bring to a boil and simmer until slightly thickened, 10 minutes. Turn off heat; stir in orange zest and oregano. Reserve 1/4 cup for serving.

  • Meanwhile, trim off both ends of each zucchini. Using a mandoline or vegetable peeler, create long flat noodles by running the blade against the length of each zucchini. Season with salt and set aside.

  • Preheat grill on medium-high. Drizzle Tyson Boneless Skinless Chicken Breasts with olive oil and season with salt and pepper. Place chicken on grill and cook for 4 minutes on each side. Brush glaze onto chicken and cook until lightly charred all over and internal temperature reaches 170°, 2 to 3 minutes. Transfer to a clean plate and cover loosely with foil.

  • Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook zucchini until al dente, 2 to 3 minutes, and drain. Slice chicken against the grain and serve over zucchini noodles with a drizzle of balsamic-honey glaze and a sprinkle of sea salt. Serve immediately.

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Nutrition

Calories: 210kcal | Carbohydrates: 3.1g | Protein: 26g | Fat: 9.8g | Cholesterol: 70.2mg
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Stuffed Pepper Soup Recipe For Bacterial Vaginosis

Stuffed Pepper Soup Recipe For Bacterial Vaginosis

Easy Recipe for Stuffed Pepper Soup Recipe For Bacterial Vaginosis. That will help your Bacterial Vaginosis treatment. Natural Remedy for Bacterial Vaginosis with healthy food and diet.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Asian
Keyword: Bacterial Vaginosis, Stuffed Pepper Soup
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8
Calories: 221kcal

Ingredients

  • 1 lb ground beef grass fed
  • 1 tbsp ghee or cooking fat
  • 1 medium onion chopped
  • 5 garlic cloves minced
  • sea salt for beef onions and garlic
  • 1 1/2 tsp Italian seasoning
  • 1 tsp paprika
  • 3 bell pepper chopped
  • 3 cups beef or chicken bone broth
  • 15 oz can tomato unsalted
  • 3/4 tsp grain sea salt fine
  • 2 cups cauliflower rice
  • 1 tbsp ghee
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • parsley minced

Instructions

  • Have all ingredients prepped and ready to go before beginning. Set your Instant Pot to “sauté” and once hot, add the ghee, melt, and add the ground beef, breaking up lumps to evenly brown.

  • Once beef is 90% browned, add the onions and garlic, then sprinkle with a bit of sea salt and stir. Add the Italian seasoning and paprika and cook about 30 seconds or until fragrant. Add the peppers and stir, then pour in the broth, tomato sauce, and add the salt. Cancel the sauce function, stir, and place the lid on the instant pot and vent to sealed position.

  • Pressure cook on high for 3 minutes (pot will take several minutes to heat up). Once done, quick release the pressure.

  • For the cauliflower rice, you have a few options. For the best flavor, sauté the cauli rice in the ghee with onion and garlic powder (see ingredients) until just softened, then added to the soup when serving.

  • You can also steam your cauliflower rice and add when serving. Lastly, you can add the uncooked cauliflower rice to the Instant Pot after quick releasing the pressure, and it will soften that way. For best flavor, I recommend sautéing!

  • Serve soup hot with the cauliflower rice (whichever cooking method you chose) and garnish with parsley. Store leftovers covered in the refrigerator for up to 4 days. You can also freeze this soup to serve later on. Enjoy!

Video

Nutrition

Calories: 221kcal | Carbohydrates: 11g | Protein: 16g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 318mg | Potassium: 648mg | Fiber: 3g | Sugar: 5g
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Glazed Shrimp With Cauliflower Curry Recipe For Bacterial Vaginosis

Glazed Shrimp With Cauliflower Curry Recipe For Bacterial Vaginosis

Easy Recipe for Glazed Shrimp With Cauliflower Curry Recipe For Bacterial Vaginosis. That will help your Bacterial Vaginosis treatment. Natural Remedy for Bacterial Vaginosis with healthy food and diet.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Bacterial Vaginosis, Glazed Shrimp With Cauliflower Curry
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 5
Calories: 118kcal

Ingredients

Ingredients for the curry sauce

  • 1/2 sweet onion chopped
  • 2 garlic cloves minced
  • 1.5 tsp ginger grated
  • 1 small red chili finely sliced
  • 1 tbsp yellow curry powder
  • 1/2 tsp turmeric powder
  • 3/4 cup full fat coconut milk
  • 1/3 cup chicken/veggie stock
  • 1 tsp lime juice
  • 1 tbsp coconut cream
  • kosher salt
  • cracked pepper
  • avocado or olive oil

Ingredients for the cauliflower

  • 2 medium heads cauliflower
  • 1 tsp fresh thyme chopped
  • 2 tbsp raisins
  • 2 tbsp walnuts roasted and chopped
  • fresh cilantro or parsley chopped
  • avocado oil
  • kosher salt
  • freshly cracked pepper

Ingredients for the shrimp

  • 2 pounds shrimp clean and tails on
  • 1 tsp smoked paprika
  • 1 tsp ground cumin optional
  • 1/4 tsp cayenne pepper optional
  • 2 garlic cloves minced
  • 1 tsp fresh thyme chopped
  • 3/4 cup fresh orange juice
  • 3 thin slices of lime
  • 1 tsp tapioca starch
  • avocado oil
  • kosher salt

Instructions

  • Cook’s note: Cooked shrimp will only last in the fridge for 3 days, so if you want this meal to last 5 days you can freeze some of the raw shrimp until ready to use(make sure to thaw), or make 1 pound of shrimp then buy more when needed.

  • Pre-heat oven to 450 F and chop the cauliflower into large bite-size florets, discard the stems. Place the cauliflower on a sheet tray and drizzle over 1 tablespoon of avocado oil, ¾ teaspoon salt, a few cracks of pepper, and the thyme(use ½ teaspoon if using dried thyme). Toss to combine and roast in the oven for 30-35 minutes, until well browned on all sides.

  • While the cauliflower is roasting, make the curry sauce by pre-heating a medium size pan over medium heat for 2 minutes. Add 2 teaspoons of oil to the pan along with the onions, ¼ teaspoon salt, a couple cracks pepper, and mix well. Cook for 8 minutes then add the ginger, chilies, and garlic. Cook for 3 minutes then add the curry powder and turmeric, mix well and cook for 1 minute, stirring often. Add the coconut milk, chicken stock, ¼ teaspoon of salt and bring to a boil then reduce to a simmer. Let simmer for 12 minutes, or until reduced by half and has a saucy consistency. Turn off the heat, add the lime juice and check for seasoning, you may need more lime juice. Stir in one tablespoon of coconut cream and then strain the sauce into a bowl so it’s silky and smooth.

  • Once the cauliflower is ready, place it in a medium-size bowl and pour over just enough curry sauce to thoroughly coat. Add the raisins, walnuts, parsley, and the zest of half a lime. Toss well and check for seasoning.

  • To make the glaze for the shrimp pre-heat a small pot over medium heat for 2 minutes. Add 1 teaspoon of oil to the pan along with the garlic and thyme, cook for 1 minute then add the orange juice and bring to a simmer. Cook for 10 minutes, or until the liquid has reduced by about half. Stir 1 teaspoon of tapioca starch together with 2 teaspoons of water and add that to the pan, stir well and cook another 2 minutes until the glaze has thickened up and is pourable. Remove from heat.

  • For the shrimp, use paper towels to pat the shrimp as dry as possible. Season half(1 pound) of the shrimp with ¾ teaspoon salt, smoked paprika, cumin, cayenne, and a tiny shot of oil, mix well. Pre-heat a large non-stick pan just under high heat for 2 minutes then add 2 teaspoons of oil and wait 30 seconds. Add the shrimp to the pan and cook for 2 minutes, flip the shrimp and cook for 30 seconds then reduce the heat to low and pour half the glaze in the pan, toss the shrimp in the glaze and cook for 30 seconds, remove from heat. Shrimp will overcook very easily, so work fast. Wipe the leftover glaze out of the pan with paper towels and repeat the process with the second batch of shrimp.

  • Serve the shrimp with the cauliflower and enjoy! Cooked shrimp will only last in the fridge for 3 days, so either freeze some or cook another batch later in the week. To reheat, thaw shrimp first and then warm in a 400 F oven for 6-8 minutes or toss in a hot pan for 1 minute. Cauliflower will last in the fridge for 5 days but can’t be frozen. Re-heat in a 400 F oven for 10 minutes. If using the microwave cover open container with a wet paper towel and make sure not to overheat, or the food will dry out.

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Nutrition

Calories: 118kcal | Carbohydrates: 5.2g | Protein: 12.6g | Fat: 5.8g | Cholesterol: 76mg | Potassium: 294mg