Teriyaki Chicken Breast

(DF, EF, GF, NF, PF, SF)

(Makes 1, 4 oz. chicken breast)

 Ingredients:

1, 4 oz. chicken breast

2 T. coconut aminos (can substitute soy sauce, not GF/SF, or gluten-free tamari sauce, not SF)

3 T. olive oil

2 cloves of garlic

2 T. chopped onions

1 tsp. coconut sugar (can be substituted with cane sugar or brown sugar)

Directions: 

1. Chop garlic cloves.

2. Combine all ingredients into a bowl.

3. Coat breast in marinade and soak in fridge overnight.

4. Cook and add salt for flavor.

5. Enjoy!

Teriyaki Filet Mignon

(DF, EF, GF, NF, PF, SF)

(Makes 1, 4 oz. filet)

 Ingredients:

1, 4 oz. filet mignon of red meat (beef/bison/elk/ostrich/wild boar)

2 T. coconut aminos (can substitute soy sauce, not GF/SF, or gluten-free tamari sauce, not SF)

3 T. olive oil

2 cloves of garlic

2 T. chopped onions

1 tsp. coconut sugar (can be substituted with cane sugar or brown sugar)

Directions: 

1. Chop garlic cloves.

2. Combine all ingredients into a bowl.

3. Coat filet in marinade and soak in fridge overnight.

4. Cook and add salt for flavor.

5. Enjoy!