Erb Family Foods

advanced plan

Creamy Tuscan Chicken

April 26, 2023

Cuisine

Course

Creamy Tuscan Chicken 🐔 🍅

5-6 thin boneless, skinless chicken breast
2tbsp butter
2tbsp olive oil
2-3 garlic cloves
Basil & Oregano (Spices or Fresh)
2 handfuls of tomatoes, sliced
2 cups spinach
1 cup heavy whipping cream(or more)
1/2 cup parmesan cheese
Salt & Pepper

1. Season chicken breast with salt, pepper & garlic powder. Cook chicken breast on medium heat in 1tbsp olive oil & 1tbsp butter.
2. Remove chicken from pan & set aside.
3. Add 1tbsp olive oil & 1tbsp butter to pan. Heat garlic til fragrant.
4. Add tomatoes to pan. More salt. Add basil & oregano. Cook 2-3mins.
5. Add spinach. Wait until wilted.
6. Add heavy whipping cream. Simmer 3 mins.
7. Remove from heat & mix in parmesan cheese.
8. Place chicken back in pan & serve!

Grain Free Pasta Salad

April 26, 2023

admin

Cuisine

Course

EASY Grain Free Pasta Salad!
• 1 package of Banza pasta, or other grain free pasta
• Your favorite veggies like red onion, cucumber, olives, tomatoes, bell peppers, grated carrots, spinach
• Optional handful of mozzarella cubes
• 1/2 Cup Parmesan cheese, grated
• 1/2-1 Cup Primal Kitchen Mayo (depends on your preference)
• 2-4 Tbsp Olive Oil
• 1-2 Tbsp Lemon Juice
• Garlic powder, salt + pepper

Boil grain free noodles on stovetop as directed on package. Drain and set aside to cool. Chop up favorite veggies to add (&cut mozzarella). Add Parmesan cheese. Add Mayo, olive oil & lemon juice. Add salt, pepper & garlic powder to taste. Chill in fridge for an hour & enjoy. (Can eat right away but it taste better after being in the fridge!) taste for additional dressing (Mayo, olive oil, lemon juice).

Note: can add the Mayo, olive oil & lemon juice to pasta before the veggies if preferred. Also, some red wine vinegar and fresh minced garlic are a nice add to finish off this dish.

Garbage-Free, Grain Free, Chick-Fil-A Nuggets

April 26, 2023

admin

Cuisine

Course

Garbage-Free Chick-fil-A Nuggets! 🐔❤️

Ingredients:
• 2 lbs boneless, skinless chicken breast
• 1/4 cup pickle juice
• 1 egg, mixed
• 2 tbsp whole milk yogurt/or amasai
• 1/4 tapioca starch (potato starch ok)
• 1 tbsp paprika
• 1 tsp salt & black pepper (or more)
• 1/2 tsp garlic powder
• 1/2 cup coconut oil for frying

1. Cut your chicken into 1” chunks. Place the chicken in a ziploc bag and add the pickle juice. Marinate in the fridge for 1 hour.
2. After 1 hour, open the bag and pour out any excess pickle juice. It does not have to be perfectly drained just not really juicy.
3. Mix the egg in a bowl. Then add the yogurt/buttermilk/cream and mix together. Pour into the ziploc bag. Let sit for five minutes but make sure the chicken is coated in the liquid.
4. Again, open the bag and pour out excess liquid if there is any. Texture is important at this point, the pieces should be wet but not swimming in liquid.
5. Prep your dry ingredients by stirring them all together in a bowl. Add to the bag and mix them together by shaking and rubbing the bag so it’s evenly coating the chicken.
6. Heat up skillet of coconut oil on medium heat.
7. Fry your chicken pieces, flipping every few minutes until nice and golden brown. It should take about 6-8 minutes per batch. Don’t overcrowd skillet
7. Drain chicken on a dish with paper towels as you cook the rest of the chicken
8. Enjoy!

Chick-Fil-A uses peanut oil to fry their chicken. At Erb family wellness we recommend avocado oil, olive oil & coconut oil as better alternatives especially non GMO & organic ones. Chick-fil-A’s 8 count nuggets have 1210mg of Sodium (Salt). This recipe is a healthy alternative if you can’t get enough Chick-Fil-A and are trying to have a healthy lifestyle without giving up the taste!

These literally taste almost identical!

*Pair with unsweetened organic ketchup or siete chipotle hot sauce. Or venture out to make your own advance plan ranch!

Lemon Chicken Piccata

April 26, 2023

admin

Cuisine

Course

*Advanced Plan Approved*

You’ll need:
1.5 pounds boneless skinless chicken breasts pounded to 1/2” thickness (or purchased thin cut)
3 Tbsp almond flour
2 Tbsp tapioca flour
4 Tbsp butter divided (kerrygold brand)
2 Tbsp extra virgin olive oil divided
3-4 cloves organic garlic, minced
1 small organic onion chopped
1 cup organic heavy whipping cream
1 cup pacific foods organic free range chicken broth
Juice of 1-3 organic lemons (your preference)
1 Tbsp organic dijon mustard (optional)
1/4 cup capers drained
Sea salt and black pepper to taste
*Try to use as much ORGANIC & NON-GMO as possible*

1. Pound your chicken breast to 1/2” thickness, if necessary, and cut into cutlets. Season with sea salt and pepper on both sides.
2. Heat a large skillet over medium/medium-high heat.
3. In a bowl mix together the almond flour and tapioca for dredging.
4. Add 2 Tbsp of butter & 1 Tbsp of olive oil to the skillet.
5. Once the pan is heated, lightly dredge the chicken, one cutlet at a time, in the flour mixture, shake off the excess, and place in the skillet. Cook about 4 minutes on each side to cook through. The outside should be golden brown – adjust the heat if you need to to avoid over-browning. Remove the chicken to a plate and set aside.
6. Lower the heat to medium low and add the remaining butter & olive oil. Add onions, cook for a minute until translucent, then add the garlic. Cook and stir another minute, until softened.
7. Add the broth, heavy cream and lemon juice, then raise the heat to medium and bring to a boil, stirring occasionally.
Cook for 3 more minutes, then stir in the mustard (if using). Cook and stir another minute, then stir in the capers.
8. Add the chicken back to the skillet, lower the heat to a simmer and simmer another minute. Enjoy!

Chantilly Cake

April 26, 2023

admin

Cuisine

Course

Serves 12 Slices

Equipment

Ramekins

2 Cake Baking Pans

Hand Mixer

Baking Bowls

Prep time

20m

Cook Time

1h 0m

Chantilly Cake Recipe 🍰🎂❤️
It definitely takes some time but it’s SO worth it!

Keto Vanilla Cake: 1 1/2 cups blanched almond flour 1/2 cup coconut flour 2 teaspoon baking powder 1/4 teaspoon salt 3/4 cup butter 1 cup granulated sweetener of choice 4 large eggs (one at a time) 1/2 cup almond milk or any milk 1 teaspoon vanilla extract. Preheat the oven to 350F. Line two 8-inch pans with parchment and set aside. In a mixing bowl, add your almond flour, coconut flour, baking powder and salt and mix well. Set aside. In a stand mixer or hand mixer, cream your butter and sugar until fluffy. Add the eggs in, one at a time, and beat well. Add the milk and vanilla extract. Add the dry ingredients and beat until creamy. Divide the batter evenly amongst the two cake pans, and smoothen out the tops. Bake for around 22-25 minutes, or until a skewer comes out clean (cake doesn’t taste great by itself-trust the process!)
Custard: 3 large eggs 2 cups heavy cream 1/4 cup granulated sweetener of choice 1 tablespoon vanilla extract. Preheat oven to 350F. Grease four 2 or 3 inch ovenproof ramekins and place in large baking dish. Whisk all ingredients in a bowl then transfer amongst ramekins. Pour enough boiling water in baking dish until ramekins are submerged in an inch of water. Bake for 30 mins/until firm on top.
Whip Cream: 1 pint of organic heavy whipping cream 1 tbsp of vanilla extract 1 tsp of stevita. Whip heavy whipping cream with a hand mixer in a bowl on high. Once it gets less soupy and more creamy add in the vanilla & stevita. Then continue to mix until it looks like whipped cream.
PUT IT ALL TOGETHER:
2 keto vanilla cake prepared and chopped* 1/4 cup milk (unsweetened almond or coconut or A2) 4+ cups organic berries 1 batch keto custard prepared* 2 cups keto whipped cream*
* = you’ll need to make these recipes above first
Prepare all your compenents of the trifle. Chop your cakes into bite sized pieces. Start layering your trifle. In a deep bowl, add half the chopped vanilla cake, then drizzle 2 tablespoons of milk over the top. Add half the berries then half the custard. Repeat the process. Top with the whipped cream & extra berries. Refrigerate 6+ hours/overnight