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Whole 30 Thai Basil Chicken

Whole 30 Thai Basil Chicken

This dish is to THAI for and you’d be silly not to give it a THAI. It’s really en-THAI-cing too. Ok ok, enough puns.


Happy Friday my friends! We have finally made it through what seems to be the longest week ever. Anyone else feel that? I’m just happy that my midterms are FINALLY over. Now I can really pull out all the stops—by that I mean, all the Fall inspired comfort foods that are coming your way next week..so stay tuned because you won’t want to miss what’s yet to come! 



Whole 30 Thai Basil Chicken

Servings: 4

Prep Time: 3 minutes

Cooking Time: 7 minutes

Total Time: 10 minutes



* Grocery List at the end of post! *

  • 1 lb ground chicken

  • 4 tablespoons avocado oil

  • salt and pepper

  • 3 shallots, diced

  • 5 cloves garlic, minced

  • 6 Thai Chilis, deseeded, thinly sliced, and diced (they are pretty small and hot, adjust to taste)

  • 3 tsp date paste (how to make date paste in 4 min)

  • 2 tablespoons coconut aminos

  • 1 tablespoon fish sauce (I use Red Boat)

  • 1/2 cup Bonafide Provisions Chicken Bone Broth

  • 1 bunch of Thai basil leaves, chopped (you can substitute Thai basil with regular basil)

  • 16oz. cauliflower rice (I love CeCe’s Veggie Co.)


  1. In a wok or a large skillet, heat the oil over medium high heat. Add the chilies, shallots and garlic, and saute for 1-2 minutes. Add the ground chicken, breaking it up with the back of a wooden spoon. Cook for 2-3 minutes. Add the date paste, coconut aminos, and fish sauce and cook for 1 minute before adding the chicken broth (you want to deglaze the pan with the broth). Add the basil and cook until wilted, about 1 minute.

  2. While you are cooking the chicken, heat your cauliflower rice in a separate skillet over medium heat until cooked through, about 5-7 minutes.

  3. Serve over cauliflower rice!

Enjoy XX!

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