Category Archives: Recipes
2 tablespoons EVOO
8 skinless, boneless chicken thighs (2 lbs.)
Salt and pepper
1/2 pound cured chorizo, chopped
1 red mild frying or bell pepper, chopped
2 – 3 small ribs celery with leafy tops, chopped
1 onion, chopped
4 cloves garlic, thinly sliced
1 jalapeno or fresno chile pepper, thinly sliced
1/4cup dry sherry or white wine
1 (15 oz.) diced or crushed tomatoes
1 1/2cups chicken stock
1/2cup flat-leaf parsley
1/4cup sliced pimiento- stuffed olives
In a large skillet or dutch oven, heat the EVOO over medium-high heat. Season the chicken with salt and pepper; add to the skillet and cook, turning once, until browned, about 10 minutes. Transfer to a plate.
Add the chorizo to the skillet and cook for 1 minute. Add the frying pepper, celery, onion, garlic and chile. Cover partially and cook until the vegetables are just softened, about 3 minutes. Stir in the sherry and cook, stirring up any browned bits.
Add the tomatoes, stock and chicken to the pan. Partially cover and simmer until cooked through, 15 minutes. Stir in the parsley and olives.
6 thin slices prosciutto (about 4 oz.)
1/2 cup extra virgin olive oil
4 skinless, boneless chicken breast halves
1 shallot, finely chopped
2 small carrots, peeled and thinly sliced
2 medium zucchini, chopped
1 medium red sweet pepper, chopped
1 medium yellow sweet pepper, chopped
1/2 of a small red onion, chopped
5 ounces blue cheese, crumbled
Romaine lettuce leaves
Preheat oven to 400 degrees F. Place prosciutto in single layer on large baking sheet. Bake until crisp, 8 to 10 minutes. Set aside. In large nonstick skillet heat 1 tablespoon of oil over medium heat. Sprinkle chicken with salt, pepper, and paprika; add to skillet. Cook 8 to 10 minutes or until chicken is no longer pink (170 degrees F), turning once. Cool slightly; slice.
For Lemon Dressing, finely shred peel from one lemon; squeeze lemons to make 1/3 cup juice. In small bowl whisk together remaining olive oil, lemon juice, shredded peel, and shallot. Season with salt and pepper; set aside. In large bowl combine carrots, zucchini, sweet peppers, onion, and chicken. Toss with dressing. Add blue cheese. Line salad bowls with romaine. Spoon in chicken mixture. Top with prosciutto. Makes 6 servings.
1/2 cup chopped cooked chicken breast
3 tablespoons chopped Fuji apple
2 tablespoons chopped black or red grapes
2 tablespoons almond Butter
1 tablespoon mayonnaise (or greek yogurt)
2 teaspoons honey
Chop chicken meat and fruit, mix in bowl. Mix in peanut butter, mayonnaise and honey.
Spoon into open lettuce leaf, roll and serve
8 egg whites
2 whole eggs
1/2 tub of fresh baby spinach
1 yellow onion – diced
4 green onion stocks – diced
3 garlic cloves, crushed
4 oz (1/2 cup) crumbled feta
1 tbsp coconut oil – for sauteing onions & spinach
1 tsp coconut oil (for greasing the pan)
sea salt and ground pepper to taste
In a large frying pan, heat 1 tbsp coconut oil. When the oil starts to shine, add your onions. Add a handful of spinach at a time and stir the spinach leaves into the onions until they start to wilt. Once you have incorporated all of the spinach you are going to use, turn off heat and add garlic. Stir in the garlic until it becomes fragrant. Combine eggs, egg whites, salt, pepper, spinach mix and feta in a bowl and mix well. Then pour into your greased baking pan (8 x 8 or a round pan). Bake for 16-18 minutes, (or until firm in the middle) then let cool and serve!
1 scoop chocolate protein powder, 1/2 cup coconut oil, 2 tbsp raw honey, 1 tsp vanilla, 1/8 tsp mint extract – combine then pour mixture into wax or parchment paper lined bread pan. Stick in freezer about 5-10 min.
Throw 1 cooked spaghetti squash (Well, the insides that you forked out), 16 oz browned grass fed ground beef though ground turkey works also, 1 onion, some marinara sauce, Italian seasoning and S&P to taste in a crockpot. Cook on low for 8 hours.
Half a can of pumpkin into 8 oz of vanilla almond milk (unsweetened)
1 scoop chocolate protein powder with a hefty shake of cinnamon and lighter taps of nutmeg, allspice and cloves – or pumpkin pie seasoning
2 – 8 oz chicken breasts
1 small jar of salsa
1 packet Taco seasoning or you can make your own – 1 tbsp chili powder, 1/4 tsp cumin, 1/2 tsp coriander, 3 good shakes of onion powder, maybe 1/4 tsp black pepper, a little paprika and 1/2 teaspoon salt
Put a layer of salsa on the bottom of the crockpot so the chicken doesn’t stick and so it soaks into all sides of the chicken. Coat the chicken with your taco seasoning. Cover the chicken in the rest of the salsa. Cover and let cook for 8 hours on low or if you’re in a time pinch, 4 hours on high. It’s really a lot better and makes much more tender chicken on low.
You can also change it up by using marinara sauce instead of salsa and using Italian spices and calling it chicken cacciatore.
1 cup medjool dates (take the pits out!) – if you’ve pulled these out of the fridge, let them sit on the counter and get to room temperature. Takes about an hour after refrigeration.
1 cup walnuts
1 cup pecans
2 tbsp melted raw coconut oil
Blend at medium speed in a food processor. You don’t want this too well-blended. Using your fingers and/or a spoon, mash the chopped nuts/dates mixture into a pie pan. If you have any left over, set it aside.
2 cups pumpkin – if using raw pumpkin, use a sugar pumpkin. The kind you carve for Halloween taste bitter.
1 cup medjool dates at room temperature
2 tbsp raw coconut oil
1/4 cup almond milk
1/4 tsp sea salt
2 tsp cinnamon
1 tsp vanilla extract
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp fresh ginger grated
1/8 tsp cardamom
Combine all ingredients in a blender or food processor. Blend well – you want the mixture smooth. Then smooth filling into your pumpkin pie crust. Place in the fridge to refrigerate overnight and tomorrow when you’re ready to dig in, it’ll be solidified the way pumpkin pie should be!
1 cup pumpkin
1/2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1 1/2 cups old fashioned oats
1/2 cup chopped walnuts
2 tsp baking soda
1/4 tsp sea salt
1/2 cup unsweetened vanilla almond milk
1/3 cup maple syrup
Preheat oven to 350 F. Pour batter into a greased 8 x 8 baking dish and stick it in the oven for 40 minutes.