Category Archives: Entrees

Recipe: Chicken Breast with Coconut Paprika Green Beans

Chicken Breast with Coconut Paprika Green Beans

“In my experience, clients that are in treatment for eating disorders such as bulimia, binge eating disorder, anorexia or bulimarexia are typically faced with an increased risk of inadequate nutrition. To this end, I try to provide my clients and readers nutritious and delicious recipes to enjoy both during and after their recovery journey at ‘The Norton Center for Eating Disorders & Obesity’.”

If you want a meal in 8 minutes that is mouth watering and really good for you, all you need is a chicken breast (Organic and free range), organic frozen green beans, some coconut fat and the right spices!  Just look at that au jus and the fat glistening off of the beans. Yum!

1 heaping tbsp + 1 tsp extra virgin, unrefined coconut fat
1 organic, free-range chicken breast
Bourbon Barrel Bourbon-Smoked Paprika
garlic salt
garlic pepper
himalayan salt or sea salt
any other MSG-free seasonings that you love

1. In a cast iron (or stainless steel) frying pan, heat up coconut fat.
2. Wash and dry the chicken breast and place it in the hot coconut fat.
3. Coat both sides of the chicken breast with the fat.
4. Sprinkle both sides of the chicken with Bourbon Smoked Paprika, Garlic Salt, Garlic Pepper, Himalayan Salt or Sea Salt and any other seasonings that you love.
5. Brown on both sides and reduce heat. Put lid on pan.
DO NOT OVERCOOK THE CHICKEN – It only needs 7 or 8 minutes and just barely done to be the most mouthwatering
6. While the chicken is finishing: Microwave for 3 minutes organic frozen green beans.
7. Drain the beans and salt them and put a teaspoon of coconut fat on them and microwave them for 30 more seconds.
8. You can either throw the green beans into the frying pan to coat them with the delicious juices from the fried chicken or leave them in a ceramic bowl and throw the chicken and the juice on top of them like I did.

It is the smoked paprika that makes this dish so delicious!

Nutrition Information (using an 8 oz chicken breast, 2 cups of green beans)
Calories – 459
Fat – 23 g (all coconut fat)
Protein – 48 g
Carbs – 10 g
Fiber – 4 g

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Medical Advice Disclaimer: The information included on this site is for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. The reader should always consult his or her healthcare provider to determine the appropriateness of the information for their own situation or if they have any questions regarding a medical condition or treatment plan. Reading the information on this website does not create a physician-patient relationship.

© 2012, Dr J Renae Norton. This information is intellectual property of Dr J Renae Norton. Reproduction and distribution for educational purposes is permissible.

Please credit ‘© 2012, Dr J Renae Norton.’

Spinach Turkey Meatloaf

20 oz Organic ground Turkey Breast
3/4 c organic salsa
1 c chopped organic onion
1 c frozen organic spinach (thawed)
2 organic, pastured, egg whites
1/3 cup organic old fashioned oats
1 tsp paprika
2 tbsp organic mustard
black pepper
2 tbsp coconut amino ‘soy’ sauce

In a medium bowl, combine ground turkey, salsa, onion, spinach, egg whites, paprika, 1 tbsp mustard, 1 tbsp “soy” sauce.
Mix until well incorporated.
Press into greased loaf pan.
Mix remaining mustard and soy sauce. Spread over meatloaf.
Bake at 350°F for 45-60 min, until cooked through.

Turkey Vegetable Meatloaf


1 lb organic ground turkey

1 lb grassfed beef

½ organic onion, diced

½ bag organic frozen spinach leaves

½ cup organic old fashioned oatmeal or ½ cup cooked quinoa

1 can drained organic garlic and basil diced tomatoes (MSG Free)

¼ cup Organic BBQ sauce (MSG Free)

2 organic, pastured eggs

2 tsp garlic juice

1 tsp bourbon smoked paprika

Pinch of red pepper, sea salt, garlic salt, and garlic pepper

2 tbs coconut oil


Sauté tomatoes, onion, spinach, herbs and spices in 2 tablespoons of coconut oil. Let cool.

In a large bowl, mix 2 eggs and meats until they are combined (use wide pronged fork).

Add sautéed ingredients.

Grease 2 small pans with coconut oil.

Bake at 325 for 40 minutes.

Then, pour ¼ cup BBQ sauce on top and bake for another 5-10 minutes.


Calories: 257

Fat: 10.7 g

Carbohydrates: 9.8 g

Protein: 29 g

Springtime Pilaf with Asparagus and Salmon

This recipe serves: 6

Preparation time: 35 minutes

Cooking time: 20 minutes


4 salmon fillets about 1 inch thick (1 ½ lbs.), broiled

1 tablespoon coconut oil

2 ½ cups (1-inch) diagonally cut asparagus

2 cups cooked brown rice (properly prepared)

1 ½ cup fresh or frozen organic, peas, thawed

½ cup bone broth

2 tablespoons parsley, chopped

2 tablespoons fresh chives, chopped

1 tablespoon lemon juice

1/4 teaspoon freshly ground black pepper


1. Preheat the broiler. Place salmon on a broiler pan coated with coconut oil.

2. Broil 8 minutes or until fish flakes easily when tested with a fork. Remove from the oven and set aside.

3. In a large skillet add the oil and asparagus. Cook the asparagus over medium-high heat until tender, stirring occasionally.

4. Stir in the rice, peas, and broth.

5. Cook for 1 minute before adding the salmon, parsley, and remaining ingredients. Cook 2 minutes or until thoroughly heated.


Serving Size: 1/6 recipe

Calories 257

Protein 27 g

Total Carbohydrate 20 g

Dietary Fiber 3 g

Sodium 95 mg

Total Fat 7 g

Saturated Fat 0 g

Cholesterol 85 mg

Percent Calories from Fat 26%

Percent Calories from Protein 42%

Percent Calories from Carbohydrate 32%

Pineapple Barbecued Shrimp Skewers

This recipe serves: 4

Preparation time: 10 minutes

Cooking time: 15 minutes


1/4 cup organic barbecue sauce (MSG Free)

1/2 cup pineapple juice

2 tablespoons lime juice

2 tablespoons chopped, fresh cilantro leaves

1 pound large shrimp, peeled and deveined

1 ripe pineapple, peeled, cored and sliced into 2-inch chunks

4 metal or bamboo (soaked in water) skewers


1. In a mixing bowl, combine the barbecue sauce, pineapple juice, lime juice and cilantro. Pour half of the pineapple-barbecue sauce mixture into a resealable bag, add the shrimp and marinate for 15 to 30 minutes. (Reserve the remaining sauce mixture for basting and serving.)

2. Preheat the grill to medium-high.

3. Remove the shrimp from the marinade, discarding the leftover marinade. Skewer the shrimp and pineapple onto the skewers. Grill the skewers on both sides until the shrimp are just cooked through, about 3 to 4 minutes per side. While the skewers are cooking, brush them with some of the reserved sauce.

4. Serve the skewers with the extra pineapple-barbecue sauce for dipping.


Serving Size: 1/4 pound of shrimp plus pineapple

Calories 201

Total Fat 2 g

Saturated Fat 0 g

Protein 25 g

Total Carbohydrate 2 g

Dietary Fiber 0 g

Sodium 276 mg

Percent Calories from Fat 9%

Percent Calories from Protein 48%

Percent Calories from Carbohydrate 43%

Grilled Pomegranate Chicken with Cucumber Relish Recipe

This recipe serves: 4

Preparation time: 10 minutes

Cooking time: 15 minutes


1 cup peeled, seeded and chopped organic cucumber

1 cup chopped fresh organic tomatoes

1/4 cup diced organic red onion

1 tablespoon chopped fresh mint leaves

zest and juice of 1 lemon

salt to taste

freshly ground black pepper

4 boneless, skinless, organic chicken breasts, about 4 to 6 ounces each

2 tablespoons pomegranate juice concentrate

1/4 teaspoon ground cinnamon

1/4 teaspoon coconut palm sugar

1/2 cup grassfed greek yogurt


1. In a mixing bowl, combine the cucumber, tomato, red onion, mint, lemon zest and lemon juice. Season with salt and pepper and refrigerate.

2. Preheat the grill to medium-high.

3. Season the chicken with salt and pepper. Grill the chicken on one side for 6 minutes, turn, brush with pomegranate juice concentrate and continue grilling until the chicken is cooked through.

4. In a small dish, combine the cinnamon and sugar. Brush the cooked chicken with more pomegranate juice and sprinkle it with cinnamon-sugar mixture.

5. Serve the chicken with a large spoonful of cucumber relish and an optional dollop of yogurt or sour cream.


Serving size: 1 chicken breast with relish (without yogurt)

Calories 276

Total Fat 9 g

Saturated Fat 2 g

Protein 32 g

Total Carbohydrate 16 g

Dietary Fiber 2 g

Sodium 96 mg

Percent Calories from Fat 27%

Percent Calories from Protein 48%

Percent Calories from Carbohydrate 24%

Grilled Eggplant Roll-Ups Stuffed with Goat Cheese

This recipe serves: 4

Preparation time: 20 minutes

Cooking time: 20 minutes


2 cups organic spinach leaves washed

salt to taste

freshly ground black pepper

8 slices eggplant, sliced lengthwise about 1/4″ thick

1/4 cup organic goat cheese

1 tablespoon chopped parsley

8 strips roasted red bell peppers, cut 1/4″ wide

For the sauce:

1 tablespoon coconut oil

1 tablespoon chopped shallots

1/4 cup fresh, chopped organic tomatoes

1/4 cup balsamic vinegar


1. Preheat the grill to medium and the oven to 350°F.

2. Heat 1 teaspoon of the coconut oil in a skillet. Add the spinach and a pinch each of salt and pepper and toss in the pan for about 1 minute. Remove from the pan and let cool.

3. Brush the eggplant slices with olive oil and season with salt and pepper. Grill for 1 to 2 minutes on each side, taking care not to overcook.

4. Mix the goat cheese and parsley together. Season with salt and pepper. Shape the cheese into 8 cork-sized pieces.

5. To assemble: On the top of each slice of eggplant, place a strip of pepper, a few leaves of spinach, and a “cork” of cheese. Begin with the wide end of the eggplant and roll toward the narrow end. Place on a lightly oiled cookie sheet, seam side down.

6. Warm the roll-ups in the oven until thoroughly heated, about 8 to 10 minutes, longer if they have been refrigerated. While the roll-ups are warming, make the sauce.

For the sauce:

1. Heat the coconut oil in a small skillet over low heat. Add the shallots and cook until soft and translucent, about 2 minutes. Add the balsamic vinegar. Add the tomatoes and toss for 1 minute. Bring to a boil. Remove from the heat.

2. Place 2 roll-ups on each plate. Spoon sauce over the top and serve.


Serving size: 2 roll-ups

Calories 213

Total Fat 16 g

Saturated Fat 4 g

Protein 5 g

Total Carbohydrate 14 g

Dietary Fiber 5 g

Sodium 232 mg

Percent Calories from Fat 65%

Percent Calories from Protein 9%

Percent Calories from Carbohydrate 26%

Linguine with Chicken, Sun-Dried Tomatoes, Basil, and Pine Nuts

This recipe serves: 4

Preparation time: 15 minutes

Cooking time: 15 minutes


1 pound boneless, skinless organic chicken cutlets, cut into strips

salt to taste

freshly ground black pepper

2 tablespoons *coconut oil

2 cloves organic garlic, minced

1/4 cup dry white wine

1 cup sun-dried tomatoes, rehydrated and sliced

1 cup chicken bone broth

1/4 cup basil leaves, chopped

1/4 cup toasted pine nuts

2 tablespoons fresh lemon juice

3/4 pound Jovial Foods Einkorn Linguine


1. Bring a large pot of salted water to a boil for the pasta.

2. Season the chicken with salt and pepper. Heat the coconut oil in a large nonstick skillet over high heat and sauté the chicken on both sides until it is golden brown. Add the garlic and cook for 1 minute more. Transfer the chicken to a warm plate and keep warm.

3. Turn the heat to medium and quickly add the wine to the pan, stir with a wooden spoon to release any caramelized bits that may be stuck to the bottom and cook until the wine has almost completely evaporated.

4. Add the sun-dried tomatoes and the chicken broth and simmer for 5 minutes. Add the basil, pine nuts and lemon juice.

5. Meanwhile, cook the pasta (in the boiling water) until it is al dente, about 9 to 11 minutes. Drain and toss with the sun-dried tomato mixture.

6. Divide the pasta among the serving plates and arrange the chicken on top.


Serving Size: pasta with 4 ounces of chicken

Calories 528

Total Fat 15 g

Saturated Fat 2 g

Cholesterol 66 mg

Sodium 385 mg

Total Carbohydrate 58 g

Dietary Fiber 5 g

Protein 40 g

Percent Calories from Fat 25%

Percent Calories from Protein 31%

Percent Calories from Carbohydrate 44%

Chicken and Vegetable Kebabs

Preparation time: 20 minutes

Cooking time: 15 minutes


1 1/2 pounds skinless, boneless chicken breasts (organic pastured), cut into 1 inch cubes

2 small organic red onions, peeled and cut into eighths

2 medium organic zucchini, cut into 3/4-inch half rounds

2 organic red bell peppers, cut into 1-inch pieces

1/2 pound medium-sized organic mushrooms

18 metal or bamboo (soaked in water) skewers

2 tablespoons coconut oil

Salt, to taste

Freshly ground black pepper

Juice of 1 lemon


1. Preheat the grill to medium-high. Thread 6 of the skewers with chicken and 12 with vegetables. Brush the chicken and vegetables with oil and season with salt and pepper to taste.

2. Grill the skewers until the chicken is cooked through, about 10 to 12 minutes, and the vegetables are tender, about 8 minutes.

3. Squeeze the lemon juice over the skewered chicken, just prior to serving.


Serving Size: 1 chicken, 2 vegetable kebabs

Calories 219

Protein 29 g

Total Carbohydrate 13 g

Dietary Fiber 3 g

Sodium 79 mg

Total Fat 6 g

Saturated Fat 1 g

Percent Calories from Fat 25%

Percent Calories from Protein 52%

Percent Calories from Carbohydrate 23%