Dinner

Salmon with Grilled Tomatoes, Green Beans and Salad

FullSizeRender 11.jpg

Ingredients:

1 tbsp oil, avocado or grapeseed

2/3 lb. Salmon, wild caught is best

1/4 cup Peach jam

1/4 cup Spicy mustard

2 tomatoes with 

1 tbsp fresh basil (optional)

2 cups green beans

2 tbsp slivered almonds

1 tsp olive oil

Mixed greens 2 cups

2 tbsp cranberries

2 tbsp goat cheese

1 tbsp olive oil 

1 tbsp vinegar

Directions: 

Salmon and Tomatoes:  Put 1 tbsp olive oil into a pan and warm over med. heat. Mix spicy mustard and peach jam and coat the salmon with it. Put salmon skin side down in pan. Cook for 4 min and flip salmon. Add tomatoes cut side down. Cook for 3 min. and flip. Remove tomatoes when they are softened. Cook salmon until just cooked throughout. (don’t over cook or your salmon will be dry)

Green Beans:  Put 2” of water in a pot and bring to a low boil. Once water is boiling, add beans, cook on medium until crisp tender. Drain and then add 1 tsp olive oil and slivered almonds roos and cook for 2 mi.

Salad:  Place fresh greens on a plate. Add dried cranberries andgoat cheese. To make the salad dressing, pour olive oil and vinegar over salad, sprinkle with salt & pepper. 

Serves Two

Pan Seared Chicken, Couscous and Wilted Spinach

FullSizeRender 12.jpg

Ingredients:

1 box couscous (regular, not flavored)

1/4 cup grated parmesan

2 tbsp oil (divided), grapeseed, avocado, or olive oil best

1 large chicken breast (butterfly cut)

4 cups dark leafy greens (spinach, kale, turnip greens…)4-5 cloves Garlic

1/2 Lemon

1 tbsp parsley

Directions:

Chicken:  Butterfly cut (cut in half length wise) your chicken breast so you have 2 thin pieces. Put 2 tbsp olive oil in pan and heat over med. heat. Once pan is hot add chicken. Cook until browned on bottom (about 4 min). Flip and turn down heat and cook until chicken is cooked throughout (about 8 min but varies according to the thickness of the chicken)

Couscous:  Start water boiling for couscous and cook according to box. When finished let sit off the heat for 5 min. then add parmesan cheese, and salt and pepper to taste.

Wilted Greens:  For the wilted greens, add oil to pan and put over med. heat. Once hot add garlic and cook for 2 min. add the greens. Cook until wilted and add lemon juice, salt and pepper

Place couscous on plate, top with wilted greens and top with chicken. Top with parsley and lemon wedge.

Serves Two

video Block
Double-click here to add a video by URL or embed code. Learn more

Red Curry Sauce

Ingredients:

  • 1 tsp coconut oil
  • 1 tsp. minced ginger root
  • 1 tbsp. red curry paste (add more or less to your liking)
  • 1 tsp. minced garlic 
  • 1 can coconut milk (13.5 oz)
  • 2 tbsp. chopped basil

Directions:

Add Coconut oil to small pan. Once melted add ginger and garlic. Stir and cook for 3 min. over med. low heat. Add red curry paste and stir. Pour in coconut milk and stir. Add chopped fresh basil and serve. 

Fantastic over rice and vegetables, chicken or fish. 

 

Fresh and Healthy Chicken & Vegetable Stir Fry


INGREDIENTS:

  • 4 cups of cut up grilled chicken
  • 1 tablespoon sesame oil
  • 8 oz of sliced mushrooms (about 2 cups)
  • 4 cups of chopped Bok Choy 
  • 1/2 cup of Organic vegetable broth
  • 1/2 cup or 1 small can of water chestnuts

SAUCE:

  • 1/4 cup of Liquid Aminos or Soy Sauce
  • 1 to 1.5 tablespoons of Sriracha Hot Sauce
  • 1 teaspoon Sesame seeds
  • 1/2 cup fresh Basil (garnish)

DIRECTIONS: 

Turn on stove top to medium high. Put 1 tablespoon of sesame oil into a wok or large pan. Add in the chopped Bok choy, the mushrooms and the vegetable broth. Cook everything together until the mushrooms and bok choy start to get soft. For the stir fry sauce, simply mix the liquid aminos, sriracha sauce and sesame seeds together. Then add this sauce into your wok and mix stir fry and sauce together and cook on medium low for another 5 minutes. Serve with some fresh, chopped basil on top!

Serves: 5 - 6

Grilled Chicken over white bean, garlic mash

Ingredients:

  • 3 cloves of garlic
  • 2 chicken breasts 
  • 1 can of great white northern beans
  • 1 lemon
  • 1 teaspoon dried rosemary
  • olive oil
  • salt and pepper

DIRECTIONS: 

Grill or cook 2 chicken breasts. Roast 3 cloves of garlic in a pan with olive oil or in the oven until slightly brown. Once roasted, add garlic into a ninja or a blender with a 14 oz can of drained, great white northern beans. Squeeze in about 1 - 2 tablespoons of fresh lemon juice into the ninja or blender, and then blend up until ingredients are mixed well. Put white bean, garlic mash onto a plate and then put grilled chicken over mash. Sprinkle about 1 teaspoon of dried rosemary over the top of the chicken along with 1 teaspoon of olive oil. Add some salt and pepper to taste, and you're ready to eat!

Serves: 2

Pasta Carbonara

Ingredients:

organic or GF pasta (4 servings)

2 cups ham (or 1 cup cooked bacon)

1 cup frozen peas

2/3 cup plain yogurt

1 egg

1 tsp dijon mustard

1/2 cup grated parmesan dish

1 tsp cracked pepper

Directions:

Beat 1 egg in a small bowl. Add dijon mustard and parmesan cheese and stir. Cook pasta according to directions. Just before the pasta is finished add the frozen peas and ham and boil with pasta 1 more minute. Drain pasta, ham and peas and then pour back into pot and IMMEDIATELY stir in the egg mixture (pasta needs to be very hot still) then add yogurt and black pepper.

Approximately 4 servings

Tempeh Rice Bowl

Ingredients:

for the tempeh marinade:

  • 2 tablespoons hoisin sauce
  • 1 teaspoon honey
  • 1 teaspoon rice vinegar
  • 1 teaspoon soy sauce, or liquid amino acids
  • 8 ounce package tempeh, sliced

for the rice:

  • 2 cups vegetable broth or water
  • 1 cup uncooked brown rice
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon chopped fresh cilantro leaves

assemble:

  • 1 cup sprouts
  • 1 cup grated or julienne carrots
  • 1 cup grated or julienne beets
  • 2 green onions, sliced diagonally
  • 2 soft cooked eggs
  • 1 tablespoon chopped fresh cilantro leaves, for garnish
  • Additional tamari or hoisin sauce for dressing (optional)

Directions:

  1. Whisk together the hoisin sauce, honey, vinegar and soy sauce until smooth. Arrange the tempeh slices in a shallow dish and pour the marinade over the slices. Turn each slice to coat. Cover, and refrigerate for several hours.
  2. Bring the broth or water to a boil in a medium sauce pot. Add the rice, reduce heat to maintain an active simmer, and cover. Cook the rice for the time indicated on the package directions (I simmer the rice for 20 minutes, then turn off the heat and let the rice steam, untouched, on the burner for 20 to 25 minutes more).
  3. Heat a skillet over medium, and cook the tempeh slices in a single layer, turning once, until nice and brown on both sides.
  4. Divide the rice among two serving bowls, layering each with half of the tempeh, sprouts, carrots, and beets.
  5. Gently peel and slice the eggs, and nestle two halves in the rice of each bowl.
  6. Top with green onions and a sprinkle of cilantro. If desired, add a dash or two of tamari sauce or a drizzle of water-thinned hoisin over the bowls.
  7. Enjoy!

Shawarma with Chickpeas

Ingredients:

For the Chickpeas:

  • 1 15-ounce  can chickpeas, rinsed, drained and patted dry
  • 1 Tbsp olive oil
  • 1 tsp  cumin
  • 1 tsp garlic powder
  • 1/2 tsp each sea salt, black pepper, and paprika
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cinnamon

For the Sauce:

  • 1/4 cup hummus 
  • 1 tbsp. of fresh lemon juice
  • 3/4 - 1 tsp dried dill (or sub 2-3 tsp fresh)
  • 3 cloves garlic, minced
  • 2-3 Tbsp unsweetened almond milk to thin
  • optional: Sea salt to taste 

For Serving:

  • optional: Vegan pita or flatbread (Gluten-free if you prefer)
  • Sliced tomato
  • Sliced red onion
  • Romaine lettuce or fresh parsley, chopped

Directions:

  1. Preheat oven to 400 degrees F and line a large baking sheet with foil or parchment paper.
  2. In a small mixing bowl toss rinsed and dried chickpeas with oil and spices and spread on baking sheet. Bake for 25 minutes, or until slightly crispy and golden brown. Once slightly cooled, sample and adjust seasonings as desired 
  3. While the chickpeas are roasting, prepare your sauce by adding hummus, lemon juice, dill and garlic to a mixing bowl and whisking to combine. Add enough water or almond milk to thin so it’s pourable (~2-3 Tbsp).
  4. Taste and adjust seasonings as needed. 
  5. To serve, warm pitas or flatbread in the microwave for 15 -30 seconds (or the still warm oven for 1 minute) and top with desired amount of chickpeas, sauce, and vegetables of choice.
  6. Enjoy!

Apple Cranberry Stuffing

Ingredients:

  • 1 sweet potato, cut into 1 in. squares
  • 1 cup fresh cranberries, cut in half
  • 1/4 cup of vegetable or chicken broth
  • 4 slices of bacon
  • 4 stalks of celery, chopped
  • 4 cloves of garlic, minced
  • 2 tbs. rosemary, minced
  • 1 tbs. olive oil
  • 2 cups mushrooms, thinly sliced
  • 1 and 1/2 heads of cauliflower, process in food processor until it looks the size of rice
  • 1 green apple, cut into 1 inch squares
  • 1/4 tsp. cinnamon
  • 1/4 tsp. salt

Directions:

Preheat oven to 350 degrees. Combine sweet potatoes, cranberries, and broth into large baking dish. Place in oven and cook for 30 minutes. Stir once.

While sweet potatoes are cooking, place bacon slices in skillet and cook until they are crispy. Remove bacon from the pan and let cool. Add onion and celery in bacon grease pan and cook for 8 minutes, or until they begin to turn brown. Remove onion mixture from pan and place in a small bowl on the side. 

Add olive oil to pan and mushrooms. Cook, stirring for a couple minutes until the mushrooms are brown. Add cauliflower to mushroom pan and cook for 5 minutes, stir a few times while cooking. 

When the sweet potato mixture is finished cooking, remove from the oven and turn the heat up to 425 degrees. Add the cauliflower mixture, the onion mixture, the apple as well as the cinnamon and sea salt to the sweet potato mixture and stir to combine. Place back in the oven for another 10 minutes. Let cool for a few minutes, and serve warm.

 

Mushroom Gravy

Ingredients:

  • 1 tbs. Olive Oil
  • 1/3 cup finely chopped onions
  • 3 cloves garlic - minced
  • 2 tbs. Unbleached flour (or substitute with gluten-free flour)
  • 1 lb. mixed mushrooms (such as cremini, chanterelle, morel, shiitake, and white button) sliced
  • 2 cups chicken broth (low-sodium)
  • 1 tbs. chopped fresh thyme
  • Salt and Pepper to taste

Directions:

Heat oil in skillet over medium heat. Add onions and garlic and cook for 2 min. Add flour and stir until combined. Add mushrooms. Cook about 5 minutes, until the mushrooms are tender. Add stock mixture to the roux, whisk constantly. Bring to a boil over medium- high heat. Continue to stir constantly. Add thyme and cook until the sauce thickens, about 5 minutes. Season with salt and pepper.