Chicken Ingredients

1                   Package of Pasture-Raised Chicken Tenders, cut in bite-sized pieces
2 T                Grass-fed Butter
2 T                Coconut Aminos
1 ½ tsp         Arrowroot Powder
½ tsp            Baking Soda
¼ tsp            Pink Himalayan Salt
1/8 tsp        Ground Black Pepper
Stir-Fry Sauce Ingredients
2 T                Coconut Aminos
½ tsp            Toasted Sesame Oil
½ tsp            Balsamic Vinegar
¼ tsp            Pink Himalayan Salt
2 T                Chicken Stock, store-bought OR Homemade
1 tsp            Arrowroot Powder
Other Ingredients
4                   Organic Garlic Cloves, sliced thinly
1 T                Fresh Ginger, chopped fine
4                   Scallions, chopped (separate the green from the white)
1                   10 oz bag of Frozen Broccoli Florets
2 T                Grass-fed Butter OR Ghee

Chicken Instructions
Cut the chicken tenders into bite-sized pieces and place them in a medium bowl. Melt the butter and pour over the chicken. Add all the other chicken ingredients too and toss to coat well. Place this bowl in the refrigerator to marinate while you prepare the rest.
Stir-Fry & Other Instructions
Place the Stir-Fry ingredients in another bowl and whisk together well.
Place the broccoli in boiling water for about 3 minutes to soften it a bit. Strain and set aside.  Prepare the garlic, ginger and scallions. When you cut up the scallions, separate the green cut-up pieces from the white ones. (You will use the green ones as a garnish when your dish is ready to serve.)
Cooking Instructions
In a large skillet, add the 2 T of butter or ghee. Take the chicken from the refrigerator and cook on medium heat tossing them gently for 4 minutes.
Set the chicken on a paper plate, but save the butter in the same skillet. Saute’ the garlic, ginger and white scallions over the medium heat, stirring so they don’t burn. Add the chicken back into the skillet and add the semi-cooked broccoli.
Stir the Stir-Fry sauce well and pour it into the skillet. Toss and coat the chicken and vegetables well. Cook for another 8 minutes, tossing the ingredients gently.
When you are ready to serve this, it is wonderful over cauliflower rice or zoodles.
Garnish with the green scallions and serve.



1 ½ lbs           Grass-Fed Ground Beef

2 tsp              Onion Powder

2 tsp              Garlic Powder

2 tsp              Dry Mustard Powder

1 ½ tsp          Pink Himalayan Salt

1 tsp              Ground Black Pepper

2 T                 Grass-fed Butter OR Ghee

1                    Pasture-raised Egg

2 T                 Red Wine Vinegar

7 slices         Clean, Sugar-Free Bacon



Preheat oven to 400 degrees and line a shallow baking pan with parchment paper. Put the ground beef, onion powder, garlic powder, dry mustard, salt and pepper in a large bowl and combine well. Melt the butter. Add the melted butter, the egg, and the red wine vinegar to the ground beef. Mix well.

Lay the bacon slices in the center of the prepared pan, allowing them to overlap on each side about ¼”. Form the ground beef in a meat loaf and set it on top of the slices of bacon. Tightly wrap the bacon slices around the meatloaf. Quickly flip the whole loaf over with the bacon seams on the bottom now. Check to make sure the bacon overlaps on each slice.

Bake for 45 minutes to 1 hour until the bacon is browned and crispy. Remove the loaf from the oven and allow to rest for 10 minutes.

When you get ready to cut the meat loaf, cut slices between the bacon slices so each piece is wrapped with bacon.

Leftovers can be stored in a glass container in the refrigerator for a few days. Warm up the leftovers in the oven.

Fish Ingredients

3/4 cup         Tapioca Starch
¼ cup                Coconut Flour
1 tsp                 Garlic Powder
1 tsp                 Onion Powder
1 tsp                 Pink Himalayan Salt
¼ tsp                Ground Black Pepper
2 Large     Pasture-Raised     Eggs
¼ cup       Topo Chico         Sparkling Water
4 Fillets       Alaskan Cod or any other Wild-Caught Northern White Fish
1 cup       Clean         Tallow, Lard, Bacon Fat, Grass-fed Butter OR Ghee (for frying)            
Fish Instructions
In a pie plate, combine the tapioca starch, coconut flour, seasonings, eggs and gently add the water. Set aside.
Gently pad dry the cod fillets.     Begin to warm the oil in a frying pan.
Coat the cod fillets with the batter and place them in the hot oil.
Allow the fillets to cook for 4 minutes and then gently flip them over for 4 more minutes.  
Use a spatula to remove the fillets from the oil and serve immediately.
Can serve over cauliflower rice and/or with fermented tartar sauce*.
Homemade Fermented Tartar Sauce
1 cup      Vegenaise         Soy-Free Mayonnaise OR Another Soy-Free Brand of Mayo
1 tsp               Dijon Mustard
¼ tsp              Onion Powder
1/8 tsp       Garlic Powder
1 T                  Sugar-Free Relish (preferably Bubbies relish)
Tartar Sauce Instructions
Mix all ingredients together and store in the fridge until ready to serve the fish.

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