Introducing The Clever Spoon Facebook Group!

 Today, I made a FB Group for The Clever Spoon. 

This group is a private for my Patrons at the Gourmet level. Here you can ask about cooking tips, recipes, portions, ingredient swaps- whatever TCS things you want to ask! The group is private, so only members can see what is posted. When you sign up at the Gourmet level, I will send you the link to join. (if you leave the level, you will be removed from the group)


Check the site to see all of my levels and what each gets. I just sent out recipes for this month's patrons!


www/patreon.com/thecleverspoon




Creamy Fire Roasted Chicken Skillet
Phase 3
Makes 4 standard servings

1 lb boneless skinless chicken breasts or thighs
2 cans fire roasted tomatoes (drained)- sugar free
1 small onion, sliced
1 T arrowroot flour
2T cold water
1/2 cup tomato sauce- sugar free
1/2 cup full fat canned coconut milk
1/2 cup chicken broth
3 cloves garlic, minced
1 T olive oil
2 handfuls fresh spinach
4 basil leaves, rolled and thinly sliced
Sea salt and black pepper to taste

Heat a skillet with 1 T of olive oil over medium high heat.

Season chicken on both sides with salt and pepper. Add the chicken to a hot skillet. Brown and cook on each side 4-5 mins. Once the chicken is cooked though, remove from the skillet.

Add the garlic and the onions to the hot skillet. Sprinkle with a pinch of salt. Stir and cook together for 2 to 3 minutes.

To the onions and garlic, add the tomato sauce, fire roasted tomatoes, coconut milk and chicken broth. Mix together and bring to a simmer. Taste and add more salt and pepper to your taste. Once it is bubbling, add the arrowroot mixed with the cold water- whisk until thickened. Stir in the spinach and cook until wilted- place the cooked chicken back into the skillet and allow to simmer together for just a minute. Top with fresh chopped basil.

Serve over steamed cauliflower rice.

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No limit on how many times you can use the code!

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www.gumroad.com/thecleverspoon to shop!! 

Ranch Dressing- Phase 3 (can be made Vegan)





So easy to make and so delicious! I add extra herbs but you can make it how you like.
If your dressing is too thin, you can add a tiny pinch of xanthan gum, if you have it. It will thicken right up in about an hour, while the flavors marry.



Ranch Dressing
Phase 3

See my video on how to make this here: https://youtu.be/YggKiO2oLbw


1/2 cup Mayo (recipe here) or vegan mayo (recipe here)
1-2 garlic cloves, minced
2T dried parsley
1 tsp dried chives
½ tsp dried dill
½ tsp each salt and pepper
½ tsp garlic powder
½ tsp onion powder
1/4 cup almond milk


Place everything in a jar with a lid, and shake to combine. Let this sit for an hour or so before using. If it is too thick, you can add plain almond milk to thin.


Italian Dressing- Phase 3



Throw everything in a jar, pop on the lid and shake this dressing up for super easy flavor on your Phase 3 salads or veggies!

This will keep a couple weeks in the fridge. Adjust the herbs to your liking. I usually add the tiniest amount of sweetener... not much at all. It balances out the vinegar, but you can omit the sweetener if you want.

Dried herbs work best here- just let the dressing sit a couple hours before drizzling.


Italian Dressing
Phase 3

¼ cup extra-virgin olive oil
2 T apple cider vinegar
2 T fresh lemon juice
1 T finely dried parsley
Tiny pinch xylitol or stevia powder
1 tsp dried oregano
1-2 garlic clove, grated
½ tsp Dijon mustard
½ tsp dried ground thyme
¼ tsp sea salt
¼ tsp freshly ground black pepper
1/8 tsp red pepper flakes (optional)

Put everything into a jar with a lid and shake well. Let sit for a couple hours before eating.