Archive for the ‘Recipes’ Category

This dish can be put together in 20 minutes & your guests will think you were slaving over a hot stove all afternoon!!! It’s best served with Angel Hair Pasta – I recommend Dreamfield Pasta if you are concerned about glycemic load. Otherwise go gluten free!!

4 – 4oz chicken cutlets (trimmed of fat)
¼ Cup Minced Fresh Onions
2 Cups Chopped Tomato (or low sodium organic canned)
2 ½ Tbs Organic Extra Virgin Olive Oil
4 Garlic Cloves Crushed
¼ Cup Sliced Green Olives
¼ Cup Black Olives
1 Tbsp Chopped Fresh Oregano
1 ½ Tsp Chopped Capers
½ Tsp Crushed Red Pepper
Sea Salt to Taste

1. Heat Stainless Steel skillet over medium high heat & add 1 Tbsp of EVOO and coat pan.
2. Add chicken & cook until done – approx 5 minutes.
3. When cooked remove chicken from the pan.
4. Add remaining olive oil, onion, & garlic & sauté for 1 minute.
5. Add tomato & remaining ingredients & bring to a simmer. Cook until the sauce is slightly thickened. Stirring occasionally.
6. Plate the chicken & serve with the tomato sauce!!!

I know, I know I didn’t use anchovies!!! So feel free to add them if you like))

I also Love the Puttanesca on my White Fish!!!

You’re missing fried rice BUT you’re not missing the calories, saturated fat….yadda yadda. Here’s a great trade out for the old fried rice………..

Extra Virgin Olive Oil
2 Cups Cooked Quinoa
¼ – ½ Cup of Onion
1 Red/Green Pepper – cut into large pieces
Fresh Lemon Juice to taste
( 1 Tsp of Braggs Amino)
Omega Rich Whole Egg
Organic Sea Salt & Pepper to taste
I always add chicken for a complete meal

This is another “Down & Dirty” recipe that I use to cook up quinoa in a NY minute!!! Big on taste & good for you without slaving in the kitchen all day. My kinda cooking☺)

Splash or spritz your pan with Evvo and heat up pan. Place onions & peppers in pan and sauté. If you want a complete meal – add chicken & cook it now. Add cooked quinoa and heat throughout. Now you get to make “The Big Decision” would you like to add lemon juice for a light taste or use Braggs Amino for a salted soy sauce kinda dish?? Ahh…decisions… Once you’ve made your choice – make a hole in the center of the pan and cook your egg. Break it up once cooked and stir throughout quinoa. Salt & Pepper to taste and BAM you’re done!!!

1 Bunch of Kale or Collard Greens (chop with a knife into small pieces or use a fine slicing blade of a food processor)
½ Cup of Extra Virgin Olive Oil
½ Cup of Lemon Juice
½ Cup of Avocado Cubed
1 Tsp Chili Powder or Chinese 5 Seasons Powder
½ Tsp Celtic Salt

• Place chopped greens in a bowl, mix remaining ingredients in a separate bowl, use your hands to massage the seasoning into the greens. Cover and left the kale marinate in the ingredients.

• Cut tomato of choice into small pieces and cube avocado and add right before you serve the salad.

I love the ginger salad dressing at Benihana’s. This recipe is fantastic and can be used on your favorite salad of choice.

1/4 cup Organic Virgin Olive Oil
1 Tbs Sesame Oil
1/3 cup Rice Wine Vinegar
1 tsp Soy Sauce or Bragg’s Amino Acids
2 Tbsp Freshly Grated Ginger
2 Tsp Sesame Seeds

Mix all ingredients together and use.

Keep refrigerated. Will keep in fridge for a couple of weeks.

This tapenade can take regular chicken or fish to a new level of delish:) OR  you can use endive lettuce leaves to dip into the deliciousness!!

1 Avocado

1 tbsp Cilantro

6-8 Green Olives, chopped

1 Tsp Red Onion, chopped

1 Tbsp Lime Juice

Celtic Sea Salt

1 Head of Endive, separate leaves

Mix all ingredients in a bowl except the endive.  When mixed serve in a bowl and use endive leaves to dip.

Used to love the days when I had an herb garden!! Basil is my favorite herb.  Here is a quick down and dirty Pesto made with walnuts rather than pine nuts.

1/2 cup of Garlic

2 cups Fresh Basil Leaves, packed

2 cups Raw Walnuts

1/2 cup first cold pressed extra virgin olive oil

Makes 3 cups

In a food processor or blender, homogenize garlic and basil leaves.  Stir in olive oil.  Keeps 5 days in the refrigerator.

Pass on the pasta and serve it over spaghetti squash.

This recipe is from RAW: The UNcook Book – Juliano Brotman & Erika Lenkert

Who wants to cook on a hot summer night??? Here’s the perfect dish…………..

1 ½ Cup Quinoa Cooked
16 ounces Roasted Chicken, cut into chunks
½ Red Onion Chopped
2 Red Peppers Chopped
3 Stalks Organic Celery Sliced
¼ Cup Organic Olive Oil
Juice of ½ Lemon
Sea Salt & Pepper to taste

Make sure the quinoa is cooled before preparing the salad.

Assemble ingredients in a decorative glass bowl, dress with olive oil and lemon & season and you’ve got a delicious and healthy salad!!!

I usually make a double batch of quinoa and use one serving for dinner and the other I refrigerate and use for lunch the next day – chicken salad.

Ok so you are finally getting some traction on your weight loss and the dreaded weekend is here!!! You are heading out to the family BBQ. You know its going to be hard to keep to your program – no worries- here are 5 Tips To Survive A Barbeque

• Pass on the hot dog and go for the hamburger minus the bun. Skip the ketchup (its full of hfcs) and add lettuce and tomato. If you are lucky steak and chicken are will be available – heck yeah is what I say to that☺

• Pass over the mayonnaise laden salads; macaroni, potato, cole slaw and hit up the green lettuce salad.

• Drinks – wine (red, merlot), club soda with a dash of cranberry juice or bring your liquid stevia travel pack! I love squeezing a fresh lime, lime stevia and throwing in some frozen raspberries – limeade (getting carried away). Beer is a show stopper – but if you must go for the low carb variety. Just know that alcohol prohibits fat loss. If its your “Cheat Night” Cheers!

• Eat alittle something before you go. And make sure you have already consumed ½ your body weight in water. It will fill you up and help if you have an alcoholic beverage as it will dehydrate you!

Last but certainly not least – “Step away from the food table”

1 ½ Cups Whole Wheat Flour

¼ Cup Extra Virgin Coconut Oil

¼ Teaspoon Celtic Salt

2 Teaspoons Baking Powder

1 Cage Free Omega 3 Egg

¾ Cup Filtered Lukewarm Water

½ Cup Unsweetened Applesauce

Makes 12 Pancakes

• Heat coconut oil in stainless steel skillet over low heat until just melted (don’t heat if already melted).

• Mix flour, salt, and baking powder in a bowl. In a separate bowl, beat egg, water, applesauce, and melted (not hot) oil together.

• Leave the coconut residue in the skillet and increase temperature to moderate heat, about 300 degrees F.

• As the skillet is heating, combine liquid and dry ingredients and mix only until well dampened. Do not overmix, – this will make pancakes heavier.

• Use about 3 Tablespoons of batter for each pancake.

• Cook until bubbles form over surface, gently turn, and brown the other side.

• Serve hot with fruit or natural organic almond butter.

A Caribbean Meal straight from the Tropics & it’s ready in 25 minutes!!

MEAT

1/2 Cup of Fresh Orange or Pineapple Juice

2 Tbsp Jerk Seasoning

2 Tbsp Finely Chopped Fresh Cilantro

1 (1 1/2 lb) Grass Fed Beef Flank Steak

RICE

1 Cup Coconut Milk (unsweetened)

1 Cup Long Grain Rice (brown is preferred)

1/2 Tsp Sea Salt

2 Tbsp Finely Chopped Fresh Cilantro

1)  For the Steak – in a small glass bowl combine juice, jerk seasoning, and cilantro.  Transfer to a large glass container with a sealable lid.  Add steak and seal the lid.  Refrigerate 8-24 hours, turning occasionally.

2) For the Rice – in a medium saucepan combine 1 1/2 cups water, coconut milk, rice and sea salt.  Bring to boiling over medium high heat.  Reduce heat to low; cover and simmer 20-25 minutes or until the rice is tender.  Remove from heat and season with sea salt to taste.

3) Meanwhile, remove steak from marinade and discard. Coat grill with olive oil.  Preheat grill to medium (300-350 degrees F).  Place steak on grill and cook 10 minutes per side for medium rare. (or however you like)

4) Remove steak from grill and let stand 10 minutes.  Slice steak diagonally across the grain into thin slices.  Serve with rice and sprinkle with cilantro.

Serves 4 Super Lucky People