Egg in bacon cup

These are a wonderful tasty, take it with you breakfast, also great as a snack too!

EggCup-640x426photo courtesy fifteen spatulas
http://www.fifteenspatulas.com/mini-bacon-egg-and-toast-cups/

Eggs in bacon cups

Preheat oven to 375°F. Pre-cook the bacon by frying them for 2-3 minutes. Remove from the skillet and drain on paper towels. Spray a metal muffin pan with cooking spray. Line muffin cups with bacon and carefully crack egg into bacon lined cup. Bake the egg cups for 10-15 minutes until the centers have set. You can adjust the cooking time based on how you prefer the consistency of your egg yolks. Carefully remove the bacon egg cups to a plate. Refrigerate leftovers and enjoy!

 

Fresh Cucumber and Tomato Salad

my cucumber salad

Cucumbers are not the sexy new superfood but they are pretty awesome in their own right! They are a great source of conventional nutrition like vitamin C and vitamin A, and they contain a great source of manganese and antioxidants, including a substance called cucurbitacins. Cucurbitacins actually block cancer cell development and along with the lycopene in the tomatoes, this is a power-packed salad. Add some tuna to it for a complete meal!

Ingredients
3 fresh tomatoes, chopped
3-4 small cucumbers, sliced
1 sweet onion, sliced
Fresh oregano, thyme, or basil chopped
1 tsp raw sugar
2-3 Tbsp virgin olive oil
Lemon juice or 1 Tbsp apple cider or balsamic vinegar
sea salt and pepper
Can of Albacore tuna, optional

Directions
Chop up veggies and mix with dressing. Tastes better if prepared ahead of time and allowed to soak up flavors.

Coconut Flour Pancakes

Pancakes on a white background

These are delicious served with fresh fruit or used as a grain-free ‘muffin’ to hold your eggs. My favorite way is to use these and make a healthier version of an Egg McMuffin. Simply make the pancakes and freeze or refrigerate, heat in toaster or pan and add a piece of natural ham or canadian bacon, an egg and some greens. Breakfast on the go!

Ingredients
•    1/4 cup coconut flour
•    1/8 tsp baking soda
•    Pinch of salt
•    1/3 – 1/4 cup coconut milk
•    2 tbsp organic, cold-pressed coconut oil
•    3 eggs
•    1-2 tbsp honey
•    1/2 tsp vanilla extract
•    Maple syrup to taste
•    Grass-fed butter for cooking (Kerrygold and Anchor are my favorite brands)

Directions
Thoroughly mix the eggs,coconut and honey together. Add coconut milk and vanilla extract. Add coconut flour, baking soda, and salt. Mix, but not too much! Melt a dab of butter in your skillet and then using a measuring cup, add a little batter to the pan. I recommend figuring out how many pancakes you’d like to make beforehand so that you can use an appropriately sized cup or ladle. This recipe should yield around 8 or so pancakes.

 
*The lecithin contained in the egg yolks gives you the texture of the pancakes, so if you’re not happy with the overall consistency then I would recommend adjusting the egg quantity before anything else.

Cleansing Artichoke Soup

dish of fresh artichokes soup

I absolute LOVE this soup! It’s perfect for spring and full of great greens as well as the cleansing quality of artichokes. It’s not that complicated and easy to vary depending on your ingredients on hand. The key of course is the artichokes, leeks and potatoes.

Artichokes are members of the thistle family and we are eating the flower. They are very high in fiber, potassium, magnesium, calcium, iron, phosphorus, and chromium and manganese. Artichokes contain cynarin and silymarin, which are excellent for the liver, kidneys, and stimulating bile secretion. Cynarin was actually used as a cholesterol lowering drug at one time and it can decrease cholesterol dramitically. And because artichokes are good for detoxing the liver they are great for hangovers!

Different greens work in this soup: sorrel, chard, spinach, beet greens, butter lettuce, etc.

Ingredients
2 medium to large artichokes
1 cup water with lemon juice added
1 Tbsp olive oil
2 leeks, sliced, white part only
4 garlic cloves
2 small red potatoes, quartered
Several leaves of greens
1 Tbsp chopped parsley
sea salt
5-6 cups water
1 cup frozen baby peas

Garnishes
Extra virgin olive oil
Parmigiana Cheese
Fresh ground pepper

Directions
Break off all outer leaves at the stem. Slice off the top of the remaining leaves about 2/3 of the way down. Cut the artichokes in quarters and remove the fuzzy centers with a spoon, leaving the hearts intact. Drop them into the lemon water as you work, so they do not turn dark.

Warm the olive oil in another large pan, and add leeks, artichokes, garlic, potatoes, greens and salt. Add 1/2 cup water and stew for a few minutes. Add peas and rest of ingredients and simmer partially covered for 20 minutes till artichokes are tender. Cool and blend in blender in batches. Garnish with olive oil and cheese and pepper.

Jerk Chicken (or Pork) with Pineapple/Mango Salsa

chicken+with+pineapple+salsa(photo courtesy http://healthyandgourmet.blogspot.com)

This is the perfect time of year to enjoy grilling outside and this is the epitomy of a refreshing, delicious summer dish. The jerk seasoning on the chicken (or pork) sets off the cool, sweet taste of the pineapple salsa perfectly. This chicken is best on the grill, but you can also make it on the stovetop as well–preferably in a cast iron skillet. Jerk seasoning is a spicy, sweet seasoning from the Caribbean. It can be found as either a wet or dry rub, but I prefer the dry rub. I make my own mix, but its generally easy to find in the store already mixed up.

Ingredients
2-4 lbs boneless, skinless breasts, or thighs or pork loins or pork chops
Jerk seasoning (recipe below)

Salsa
Pineapple and/or mango, chopped in small chunks
1/2 red onion
2-3 cloves garlic
1 small red or green jalepeno pepper, ribs and seeds removed and minced
fresh lime juice to taste

Directions
Heat grill to medium heat, brush grates with oil to prevent sticking. Coat chicken in jerk seasoning, and grill. Turn one or two times. The jerk seasoning with will burn because there is sugar in it, so try not to let it get totally charred, but a nice bit carmelized brown is great.
Meanwhile, chop and mix up fruit salsa. Serve with a generous dollop of fruit salsa on top. Sweet potatoes round out this dinner perfectly!

Chicken Piccata with Artichoke Hearts and Capers

chicken_piccata-6-1024x682(photo courtesy www.pixelatedcrumb.com)

This was always one of my fast, ‘go-to’dinners–always a favorite, and very quick and easy to fix. I just kept canned or jarred artichokes on hand, capers (great in a lot of dishes) and frozen chicken breasts. Viola! A quick, yet elegant dish that satisfied everyone!

Capers actually have a long history of being used medicinally all the way back to early Greece to treat inflammatory conditions. And they have been used for gas, indigestion and bloating as well as promoting healthy liver function. Adding capers to grilled meats helps prevent the formation of cancer-causing by-products as well.

Ingredients
2 lbs boneless skinless chicken breasts, or thighs
1/4 cup or so brown rice flour, optional
1-2 Tbsp olive oil
1 Tbsp grass fed butter
4 cloves garlic minced
1 can or small jar of artichoke hearts (can be marinated or plain)
2 Tbsp of fresh lemon juice
2-3 Tbsp capers2 Tbsp white wine
Parmigiana Reggiano, grated, optional
Herbs–Rosemary, oregano, basil, etc.

Directions
Rinse chicken and dredge through flour or pour flour into a large plastic bag and shake chicken pieces in it. Add chicken to pan with olive oil and butter and brown. Add in garlic. Season with sea salt and herbs and cook chicken until done inside and golden brown. Add artichoke hearts, capers, wine and lemon juice. Simmer 10-15 minutes until liquid reduces and thickens slightly. Serve plain or over cooked quinoa, cauliflower ‘rice’ or potatoes.

Garden Fresh Gazpacho

gazpachoGazpacho is the perfect soup of summer. Refreshingly cool on a hot summer day, this classic Spanish soup combines the best of summers most nutrient rich vegetables. This soup is always best when you can use locally grown and picked at their peak vegetables. Not only will they be bursting with nutrients, but also bursting with flavor. You just can’t do justice to this soup with store bought veggies picked way before they are naturally ripe! And did you know, organic tomatoes contain three time the cancer fighting lycopene that conventional tomatoes contain? And lycopene is one of those foods that is absorbed better when eaten with a fat, so add some yummy avocado to your gazpacho to top it off!

Ingredients
4-6 ripe tomatoes, quartered
1 red onion, quartered
1 cucumber, peeled, seeded and chopped in large pieces
2-3 stalks celery, chopped in large pieces
2 carrots, chopped roughly
1 sweet red bell pepper, quartered
2-4 cloves of garlic minced
2 Tbsp fresh parsley
1 tsp cumin
Pinch of red pepper flakes
1/4 cup olive oil
Juice of 1 lemon
1 tsp raw sugar or honey
sea salt and freshly ground pepper to taste
1 tsp worcestershire sauce
2-4 cups V-8, tomato juice or the healthy organic equivelent
Handful cilantro
Avocado sliced
1 cup medium shrimp, cooked (optional)

Directions
Combine all ingredients, with only about half the tomato juice in blender, and blend at low speed, leaving soup chunky. Add all ingredients, and mix. Refrigerate or serve with cilantro and sliced avocado. Makes great leftovers too!

 

Curried Sweet Potato Soup

Pumpkin, sweet potato and carrot soup with a dollop of yoghurt, in a white bowl on a blue background, with copy space above and below. More soup:-[url=http://www.istockphoto.com/file_search.php?action=file&lightboxID=3666414]here[/url]

This soup has a rich and exotic taste that satisfies and warms your soul. Sweet potatoes contain numerous significant and surprising health benefits. The super nutrients that these root veggies contain include antioxidants, anti-inflammatory compounds, and blood sugar regulating substances. The bright orange flesh contains beta carotene, which is converted into vitamin A with the addition of some fat. Including healthy fats maximizes your body’s ability to absorb and convert beta carotene into usable vitamin A.

The phytonutrients in sweet potatoes also help with digestive tract problems and add healthy fiber. And don’t forget the power-packed spices–curry powder, coriander, cardamom, and turmeric have massive health benefits ranging from anti-aging, brain health to cancer protection and arthritis prevention.

Ingredients
4 cups sweet potatoes, cubed
1 medium sweet onion, chopped2 celery stalks, chopped
1/4″ fresh ginger, minced
1/2 tsp curry powder
1/2 tsp coriander
1/4 tsp cardamom
1/4 tsp turmeric
Sea salt
Pinch of cayenne
5 cups vegetable stock
1 cup almond, flax, or coconut milk
1 Tbsp coconut oil or butter
1/2 cup roasted pumpkin seeds

Directions
Heat coconut oil or butter in large pot and saute onions and celery until tender and translucent. Add minced garlic and saute briefly. Add remaining ingredients and bring to boil. Reduce heat and simmer about 30 minutes or until sweet potatoes are tender. After soup has cooled sufficiently, place in blender and puree in batches till smooth. If too thick add more stock or water. Sprinkle with roasted pumpkin seeds.

Chimichurri Steak

beef chimichurri, Ted(Recipe and photo courtesy Chef Ted Wood)

I love the simplicity of a great chimchurri. It truly brings out the flavor of meat in so many dishes! Chimichurri is a staple of South American food, especially Argentinian dishes. This version uses fresh parsley, onion, garlic, oil, vinegar, and a little bit of chili pepper. The dominant flavor of the onion will make or break this dish, so use a sweeter onion if you can. If not, just cut back a bit.

Eating just two Tablespoons of parsley actually promotes better carbohydrate metabolism. It is also very anti-inflammatory, strengthens the immune system, fights heart disease, strokes, and atherosclerosis–not to mention bad breath! The vitamin K in parsley is also great for bones and helps the body make an important fat that protects the myelin sheaths around our nerves and nervous system.

You can also substitute fresh cilantro instead of–or in addition to the parsley, which also has huge health benefits as well.

Ingredients
Grass fed steak–flank, skirt steak, tri-tip, ribeye, etc.
5 large garlic cloves
1/4 to 1/2 red onion
1 cup parsley leaves
1/4 cup red wine vinegar
1/2 cup olive oil
sea salt, red pepper flakes

Directions
Finely mince the garlic, onion and parsley. Stir in wine vinegar and olive oil, season with salt and red pepper.

Grill steak over medium high heat until medium rare. Thinly slice on diagnonal and serve with a generous amount of chimichurri sauce. Enjoy!

Quinoa Stuffed Peppers

Bell Peppers stuffed with Spiced Rice and Dried Fruits

Quinoa is a seed, not a grain and it is packed full of nutrients, including lots of protein. Quinoa is gluten free, and a great low glycemic vegetarian source of protein as well as being rich in manganese, magnesium, calcium, copper, iron, phosphorus, vitamin E, and B vitamins. Quinoa’s protein provides all essential amino acids, making it idea for meatless meals.

Quinoa typically comes in the white version, but there are also red and black versions. My favorite is a mixture of all three. The red and black types take slightly longer to cook but add a delicious texture and nuttier taste.

This recipe is delicious as a meatless meal or you can add ground beef or chicken or cheese, for heartier appetites. Either way, you will be sure to enjoy!

Ingredients
2 cups cooked quinoa
1 lb grass fed beef, chicken or turkey (optional)4 red, yellow or green pepper, sliced in half, with seeds and center removed
1 medium red onion, chopped
3-4 cloves garlic, chopped
1 small zucchini, diced
1/2 lb fresh mushrooms, sliced
1-2 tsp dried or fresh oregano
1-2 tsp dried or fresh basil
1 small can of organic chopped tomatoes or 3 fresh chopped tomatoes
Hot pepper flakes or dash of hot sauce
sea salt
Fresh chopped parsely
Grass fed cheese (optional)

Directions
Heat oven to 350 F. Wash peppers, removes stems and seed, and cut in half. Place in small baking dish with sides. (The idea is to have the peppers sort of packed in to help prevent them from collapsing.)

Cook meat in pan–when mostly done, add onion, garlic, zucchini, mushrooms, oregano, basil, salt and pepper flakes. If doing meatless version, just cook veggies in pan about 5-6 minutes till tender. Add tomatoes and quinoa and cook till liquid is absorbed.

Spoon mixture into peppers and bake in oven, covered in foil for about 20 minutes. Remove foil and cook for another 10 minutes or so. If adding cheese, add in the last few minutes and cook till just melted. Sprinkle with parsley and enjoy!

Asian Chicken Salad

asian-chicken-salad-1514275629

This yummy Asian inspired salad include the delicate flavor of napa cabbage, as well as other healthy cabbages and cruciferous vegetables. Cabbage contains compounds that make it naturally fat burning, and napa boasts the highest concentration of folate. Folate is extremely important for healthy pregnancies and for infants, for red blood cells and to prevent anemia.

Cabbage is big on cancer prevention. Nearly 500 studies have looked at this family of vegetables and their outstanding cancer destroying properties. The glucosinolates are the primary ingredient with the anti-cancer benefits. These are converted into compounds that prevent a variety of cancers including: bladder cancer, breast cancer, colon cancer, and prostate cancer. So eat an extra helping of this cancer fighting salad!

Salad
2-4 boneless, skinless cooked chicken breasts or thighs, sliced thinly2-3 Napa cabbage sliced thinly
1/2 cup red cabbage, sliced thinly
1 small sweet red bell pepper, sliced in thin strips
4-6 green onions, chopped or sliced in 2″ strips
2 carrots, grated or cut in matchstick slices
1/2 lb fresh snow peas, cut in thin slices on diagonal
Big handful cilantro, chopped
1-2 cups mung bean sprouts
1/2 cup slivered almonds

Dressing
1/4 cup rice wine vinegar (seasoned from Trader Joe’s is great)
Juice of fresh lime
1 Tbsp honey
1/4 cup olive oil, or avocado oil
1 tsp sesame oil
Pinch of red pepper flakes
1 Tbsp fresh grated ginger root

Slice all veggies thinly and place in large salad bowl. Chop or shred chicken using two forks. Whisk dressing together, making sure honey is blended in well. Add chicken and almonds and pour dressing over all. Great leftovers too!

Easy Teriyaki Chicken Satay

Delicious chicken satay on skewers

Most any cut of chicken works for this–the best is chicken breasts or thighs, but this marinade also works great on many types of meat. Meat can be marinated for as little as 1-2 hours, or overnight for more flavor. Marinades not only add flavor but can prevent some of the carcinogenic compounds from forming when meat is grilled.

Marinades are fun and easy once you get a basic formula down. This one is my stand-by formula. You can always make variables of this by adding more herbs, spices, etc. All you need is an oil, flavor (soy, teriyaki, etc), an acid (lemon, lime, orange juice, balsamic vinegar, apple cider vinegar, etc), a touch of sweetness (honey, brown sugar, molasses, maple syrup), and then seasonings (garlic, ginger, herbs, salt and pepper). The sky is the limit!

Chicken
2-3 lbs of boneless skinless breasts or thighs
Bamboo skewers, soaked in water for a couple hours

Marinade
1 cup gluten free soy sauce
1/2 cup water
2 Tbsp honey or brown sugar
Juice of one fresh lemon or lime
Splash of orange juice or fresh orange juice
1 Tbsp fresh ground ginger root
Fresh ground black pepper or pinch of cayenne or hot sauce like Tabasco
4 chopped fresh garlic cloves
2 Tbsp extra virgin olive oil

Direction
If using skewers, slice chicken in smaller slices that will fit on skewers. Mix marinade ingredients in a large shallow glass dish. Place chicken in dish and be sure all pieces are covered. Thread chicken on skewers and grill over medium heat on grill or in oven on a baking sheet at 375 F for 12-18 minutes. Turn to brown all sides. Serve with satay sauce (recipe below) or grilled fresh pineapple.

Satay sauce
1/2 cup peanut butter, sunflower butter or cashew butter. Add 2 Tbsp boiling hot water and mix with a fork till well blended. Add a squeeze of lemon juice, grated ginger, and a touch of honey or sugar. Mix well.

Healthy Cobb Salad

American Cobb Salad

A healthier, more up to date version of the classic Cobb salad. Definitely heart enough for a meal in itself. You can always vary the ingredients according to what you have on hand, and the brighter and more colorful, the better!

The addition of watercress and arugula add a great taste sensation plus the added benefits of cruciferous vegetables, which they are both a part of. Watercress and arugula both contain 8X the calcium as regular iceberg lettuce. Watercress is also a stimulant, a diuretic, an expectorant, and a digestive aid. Due to its high iodine content, watercress is good for the thyroid gland as well. Good thyroid function = higher metabolism = a better fat burning lean body.

Salad
3-4 Hard boiled eggs, shelled and quartered
1 cup organic cherry tomatoes, sliced in half
6 slices of natural bacon, cooked, and chopped up
4 cups watercress, arugula, baby greens, chard, etc.
1/4 cup thin sliced radishes
1/4 cup grass fed extra sharp cheddar, crumbled-optional
1 lb. medium sized shrimp or chicken, cooked

Dressing
2 Tbsp extra virgin olive oil
1-2 Tbsp apple cider vinegar
1/2 tsp dijon mustard or mustard powder
Chopped fresh herbs
1/2 tsp maple syrup

Arrange all ingredients on plate or shallow bowl. Drizzle with dressing, fresh herbs, sea salt and pepper. Enjoy!

Balls of Energy

balls9photo courtesy tisthefood.wordpress.com/)

These nutty morsels not only fill you up with healthy super-powered nutrients, but they also are low glycemic and high in fiber, and give you oodles of fat-burning energy. Try these before a workout or as a sweet satisfying dessert, or even a high-powered breakfast to go! Every ingredient in these is a virtual superfood bursting with healthy, energizing, fat burning potential.

The fats are good for your heart, blood vessels, skin, eyes and more. The arginine in the nuts helps to relax blood vessels, lowering blood pressure and increasing stamina. And chia seeds are loaded with omega 3 fats, and tons of antioxidants! They provide complete protein, along with a bushel of nutrition!

Ingredients
1 cup raw or roasted almond, cashew, sunflower or peanut butter
1 Tbsp coconut oil
1 Tbsp minced ginger
1/4 cup chia seeds
3/4 cup oats
1 cup raisins or dried cranberries
1/4 cup unsweetened coconut
2 Tbsp honey
pinch of sea salt
1/2 tsp vanilla
1 Tbsp of organic cocoa powder
2 scoops cold processed whey protein powder

Directions
Mix all ingredients in bowl or food processor. Roll into balls or press into a square pan. Refrigerate for an hour or more. Store in refrigerator or freezer.

Fresh Strawberry Pie and Grain-Free Crust

 

Strawberry cake on a plate

The best tasting pie comes from locally grown strawberries at the height of the berry season, which for most of us is early spring and summer. You can find berries in the grocery store virtually year ’round, but the taste is generally missing.

Conventional strawberries are some of the most highly sprayed crops with pesticides–in fact, they usually top the list of the Environmental Working Group’s ‘Dirty Dozen’ every year. So always be sure to buy organic, and if you can, buy local. There is a HUGE difference in taste and freshness–and these berries are picked when ripe, so they are at the height of taste.

Strawberries, like other berries are a great source of a type of antioxidants called ‘phenols’. These unique antioxidants make them hart healthy, caner preventative, and anti-inflammatory, all in one sweet little juicy package.

Crust
1 1/2 cup finely crushed organic almonds* or almond meal (you can purchase this at many stores)3Tbsp melted coconut oil or grass fed butter
2 Tbsp pure maple syrup
Pinch of sea salt

Preheat oven to 350 F. Melt coconut oil or butter on stove till liquid. Add maple syrup, crushed almonds. Use fingertips or another pie pan to shape crust evenly into a glass pie pan. Bake 8-10 minutes. Set aside or refrigerate.
*Almonds can be crushed in food processor or in plastic bag with rolling pin.

Filling
2 pints of fresh strawberries, sliced in half
1 1/2 Tbsp coconut oil, melted 1/2 cup shredded coconut-optional
2-4 tbsp of (full fat) coconut milk (from can)
1 tsp vanilla extract
Stevia or raw honey to taste

Mix ingredients together and pour into crust. Chill for 1-2 hours, until filling is firm.

You can make REAL whipped cream to go with this by whipping a half pint of heavy cream until peaks form. Add a touch of stevia and vanilla.

Power Bowl with Cauliflower ‘Rice’

paleo veggie bowlI had this recipe at my favorite restaurant in Boulder, Zeal. This is my version of it. This recipe includes a delicious bone broth sauce that makes this dish heartwarming, delightful, satisfying, and oh so healthy! If you are like me and don’t plan ahead and make your own bone broth, it is showing up in stores like Whole Foods and is very tasty–and quick and easy too. Add some fresh sliced avocado for more healthy fats. Use seasonal, fresh veggies, and vary it every time you make it. Good for breakfast, lunch or dinner!

Ingredients
1 head of cauliflower, choppedBrussels sprouts, halved
Broccoli or cabbage
1/2 red onion, chopped in large pieces
Turnips, chopped in small pieces
Collards, kale or other greens, chopped
Zucchini or yellow squash
Tomato, chopped in large pieces
Avocado, sliced or cut in chunks
Tempeh, (cooked) chicken or beef, or halved hard boiled eggs
Bone broth–either purchased or homemade
Bacon (optional)
Sea salt and pepper
Sriracha

Directions
Wash and thoroughly dry cauliflower,  cut into 4 even sections.
With a food processor and the ‘S’ shaped blade, pulse into small pieces. Sauté in a large skillet over medium heat in 1 Tbsp butter and a small amount of water. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired. Set aside.

Chop veggies, and place in pan with butter to brown and soften slightly (5 minutes). Add bone broth, and meat or tempeh, and cook for another few minutes until meat and veggies are tender and hot. In a large bowl, add cauliflower, and spoon cooked veggies with broth over cauliflower. Add avocado, sliced egg and bacon (if desired). Serve!

 

 

 

Kale Broccoli and Salmon Thai Stirfry

kale broccoli salmon stir fryKale, Broccoli and Salmon Stirfry

This is good for a quick breakfast too! (I’d omit the wine, however!) Add an egg for the protein or any kind of breakfast meat, leftover salmon or leftover meat you like.

One of my favorite go-to meals is to take any meat leftovers along with your choice of veggies you have on hand and create a strifry. It’s quick and easy.

There are no hard and fast measurements here. You can ad-lib all you want and it will still taste delightful. This is a great way to use up already cooked, leftover salmon or chicken—or you could even use beef if you have it. And just use the veggies that are available in the fridge. The important thing is the sauce—it pulls it all together.

 

Ingredients
Salmon, cod, tuna or other fish, chicken, pork or beef-or add chopped tempeh if you’d like it to be vegetarian/vegan
Broccoli, chopped in small pieces
Onion, chopped in chunks
Red bell pepper, sliced
Several leaves of kale—I used “dinosaur kale” for a more tender texture, can also use collards
Cilantro
Coconut oil, butter or olive oil
Peanuts or cashews, optional
1 Tbsp fresh ginger, minced or grated
2-4 cloves garlic
2 teaspoons fish sauce
1 lemon or lime
1-2 Tbsp of gluten free soy sauce
Pinch of sugar or honey
Squirt of Sriracha sauce or other hot sauce
Mix together in a small bowl.

Directions
Chop all ingredients. Cook fish or meat if necessary, slice in chunks, and set aside. In a large skillet, heat oil, and add broccoli first. Cook for 3-4 minutes, until bright green and tender-crisp. Add other ingredients, except for cilantro, and stir and cook over high heat for another few minutes. Be careful not to overcook. Add fish or meat, cilantro, and sauce ingredients, cooking and stirring for a minute or so until heated through. Sprinkle with peanuts or cashews, if you are not allergic to nuts or peanuts, like me.

Serve hot.

 

 

Quinoa Pilaf

My holiday quinoa pilaf

A friend asked me to bring a side dish, so I made up this quinoa pilaf. It was delightful, and filling enough to make a light vegetarian meal if you wanted. Quinoa has complete protein and when you combine it with nuts, seeeds and crumbled goat cheese, you have a delicious summer meal! For bigger appetites, pair with grilled chicken or fish. Enjoy!

Ingredients (no need to be exact)
2-4 cups of cooked white, red or black quinoa (or combination)
2-4 cloves of garlic, minced
1 Tbsp butter
4 thinly sliced green onions
2 blood oranges or regular oranges, peeled, halved and sectioned
½ cup dried tart cherries, goji berries, or ½ cup dried cranberries
¼ to ½ cup slivered or sliced almonds or sunflower seeds and/or pumpkin seeds (if you are allergic to nuts)
½ cup chopped cilantro or parsley
Crumbled goat cheese (optional)
Juice from 1 orange
Juice from 1 lemon or lime
2 Tbsp of extra virgin olive oil
1 tsp of honey
sea salt and pepper to taste

Directions
Cook quinoa ahead of time as directed. Cool in refrigerator. In a small pan, add chopped garlic and 1 Tbsp of butter. Cook garlic over medium heat, watching closely until a golden brown. Remove from heat.

In a large bowl, add quinoa, garlic, onions, chopped oranges, dried cherries, goji berries or cranberries, almonds and parsley.

Mix juice, olive oil, honey, salt and pepper in small bowl and pour over quinoa mixture. Stir and serve. May be served at room temperature or cold. (This is a great party addition, since it can sit at room temperature for long periods without spoiling.)

 

 

Tomato, Basil, Goat Cheese Snack

Gary's crackers raw cheese basil tomato snack

I love to cook and make up recipes, but my boyfriend is also clever and talented cook–so sometimes I just let him surprise me. This is what he made up of yummy things we had on hand. Gluten free, “Mary’s gone Crackers”, raw goat cheddar, fresh picked garden basil and fresh cherry tomatoes. A perfect, healthy and satisfying snack!

Ingredients
Mary’s Gone Crackers crackers (gluten free, low carb)
Raw cheese of your choice
Fresh basil
Cherry or small Roma tomatoes

Glass of wine is optional, but I highly recommend. 🙂

Halibut with Grilled Peaches

Halibut with grilled peaches

Peaches come into season in July and here in Colorado, Palisade peaches show up in my little natural foods market, and OMG, they are absolutely delicious!! If you can get some good local peaches, I highly recommend this! For the fish I chose a hunk of fresh halibut, but any firm, mild flavored fish you can grill is great. I do recommend the halibut though…

Ingredients (No worries, you don’t have to measure!)
1 lb, more or less fresh halibut, thickly cut
Fresh peaches, especially the ‘non cling’ type, sliced thickly
Meyer lemon
Grass fed butter
Sea Salt and pepper
Cayenne pepper

Directions
Melt butter in small pan and brush over fish. Add salt and pepper. Cook over medium heat on grill for 3-5 minutes per side, dont overcook and remember fish cooks a little more even after you remove from heat. Slice peaches in thick slices, carefully removing from pit. Sprinkle with a small amount of cayenne pepper. When you flip over the fish, add peaches to grill and grill for about 2 minutes or so per side. Serve fish with meyer lemon squeezed over it (meyer lemon has a more mellow, sweeter taste than regular lemon). Top with grilled peaches and serve. Mmm-mmm!

Maya Beach Chopped Salad

Maya beach CHopped salad

I was in Belize between Christmas and New Year’s and my favorite place was Maya Beach. We stayed at a wonderful cottage at a lovely resort with a fantastic restaurant on the beach. My very favorite dish there was their “Chopped Salad”. I think I actually ordered it at least 5 times or more!! It was awesome! (Of course, sitting in an outdoor restaurant on the beach in the middle of winter didn’t hurt a bit either!)

Here is my rendition of the Maya Beach Chopped Salad:

Ingredients (No need to measure, just add in whatever amounts you want)
Roma tomatoes
Red bell pepper
Tomatillos
English cucumber
Celery
Sweet vidalia onion
Jicama
Snow peas
Black Beans
Parsley or cilantro
Fresh lemon juice
Extra virgin olive oil
Touch of honey
Sea salt and pepper

Directions
Chop all veggies
Sliver Jicama
Mix equal parts lemon juice and olive oil, add a touch of honey to taste, stir into salad.

Makes a great light vegetarian meal or side dish. Enjoy!