On a large baking sheet with sides, add half the lemon slices to half of the sheet and arrange the chicken skin-side up over them. Drizzle with olive oil and season generously with salt and pepper. Sprinkle the chicken with a few dashes of paprika, then move on to the other half of the sheet.
Add the potatoes and carrots cut-side down to the empty half of the sheet. Top everything with the thyme and rosemary, then drizzle with olive oil and sprinkle with salt and pepper.
Over the portion of the baking sheet with the chicken, add the remaining lemon slices and season again with salt, pepper and paprika.
Roast until the chicken is cooked through, about 40 minutes. Discard the rosemary (if fresh), thyme and lemon slices. Remove the chicken from the sheet and cover gently with aluminum foil (no need to crimp the edges, just lay it over it until ready to serve).
Choose your favorite protein or just have a vegetarian dish.
1tablespoonghee or butter
½clovegarlicminced or pressed
½teaspoonfresh grated ginger or ¼ teaspoon dried ginger
1tablespooncoconut aminos or tamari sauce
¼poundraw wild caught shrimppeeled, deveined and coarsely chopped
¼head cabbagesliced thinly
Real salt to taste
Finely ground black pepper to taste
Thai sweet chili sauce or other hot sauce (optional)
Cauliflower rice (homemade cooked white rice)
In a large stainless steel or cast iron skillet, over medium heat, cook ground pork, mushrooms, carrots, onion and garlic in ghee (or butter). Cook 3-5 minutes or until pork is fully cooked.
Add your chopped shrimp, thinly sliced cabbage and remaining ingredients to your skillet and season to taste with sea salt and pepper. Continue to cook until vegetables are soft and shrimp is cooked through. When done, remove from heat and set aside.
Serve with cauliflower rice (or cooked white rice) immediately, garnish with green onions and drizzle with Thai Sweet Chili Sauce.
In a small jar combine the blood orange (or citrujuice, white wine vinegar, minced shallot, and salt. Whisk or shake lightly. Add in the olive oil while whisking, or add and cover and shake the jar until combined.
In a shallow bowl, combine the thinly sliced radishes and 1 tablespoons of the vinaigrette. Allow to marinate for at least 10 minutes, but this can be done ahead and stored in the refrigerator until ready to eat.
Before serving, place the arugula, cilantro and the marinated radishes together with the remaining dressing. Toss to coat. Garnish the salad with avocado slices and feta. Serve.