Recipe Section

Spicy Chicken Legs

Spicy Chicken Legs

Ingredients:

  • 2 tablespoons grapeseed oil
  • 2 teaspoons paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 8-10 skinless chicken legs scored, rinsed and patted dry

 

Directions:

  1. In a small bowl, mix oil and spices. Put chicken in Ziploc bag pour marinade over meat, close bag rub chicken with spice mixture, refrigerate for 30 minutes or more. Arrange on a baking sheet. Heat oven to 350F. Bake chicken 40 to 45 minutes or until cooked through. Variation- You could add some cherry tomatoes or other selected veggies before baking then garnish with fresh parsley, phase permitting.

**This updated recipe was adapted from Chef Michael’s recipe and can be found on his blog, Ideally You. http://www.ideallyyou.org/recipes/spicy-chicken-legs

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Crispy Cucumber Chips

Crispy Cucumber Chips
Prep Time: 10 mins
Cook Time: 4 hours
Total Time: 4 hours 10 mins
Serves: 2

Ingredients:

  • 1 and ½ large cucumber peeled and sliced thin (about 4 cups)
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon salt

 

Instructions:

  1. In a medium bowl whisk together vinegar and salt
  2. Add sliced cucumbers and toss until evenly coated
  3. Arrange slices on dehydrator trays
  4. Dehydrate on 135 degrees for 4 hours

**This updated recipe was adapted from Jlpenner’s recipe and can be found on his blog, Frugal Living Mom. http://www.frugallivingmom.com/crispy-cucumber-chips/#_a5y_p=1774406

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Roasted Cauliflower Soup

Roasted Cauliflower Soup

Ingredients:

  • 1 large head cauliflower
  • 4 tablespoons olive oil
  • 1 teaspoon celtic sea salt
  • 1 large onion, diced
  • 4 cups water or chicken stock

Instructions:

  1. Place whole head of cauliflower in a 9 x 13 inch baking dish
  2. Rub cauliflower with 2 tablespoons olive oil and sprinkle with salt
  3. Add ½ cup water to the dish
  4. Bake uncovered at 350° for 1 ½ hours, or until a knife cuts easily through the core
  5. Remove cauliflower from oven and allow to cool
  6. Coarsely chop and set aside
  7. Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat
  8. Add onion and cook until soft and translucent, about 15 minutes
  9. Add cauliflower and 4 cups water or stock
  10. Simmer until cauliflower is very soft, about 10 minutes
  11. In a vitamix puree in very small batches until smooth
  12. Transfer back to pot and bring to a simmer
  13. Serve and Enjoy!

**This updated recipe was adapted from Elana Amsterdam’s recipe and can be found on her blog, Elana’s Pantry. https://elanaspantry.com/roasted-cauliflower-soup/

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Mexican Tuna Steak

Mexican Tuna Steak
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Serves: 2

Ingredients:

For red peppers

  • 3 tablespoon coconut oil or ghee
  • 1 medium red onion
  • 1 medium red pepper
  • ⅔ teaspoon sweet paprika
  • ⅔ teaspoon cumin powder
  • A good pinch of red chili flakes
  • 1 large garlic clove
  • 1 tablespoon apple cider vinegar

 

For tuna steaks

  • 1 tablespoon coconut oil
  • 1 tablespoon ghee
  • 1 teaspoon coriander seeds (coriander seeds powder can also be used)
  • 2 tuna steaks (about 150 g each, 1cm thick), sourced with sustainability in mind
  • 1 lime
  • A pinch of sea salt & black pepper

 

For Avocado

  • 1 large, ripe avocado
  • 2 tablespoon chopped fresh coriander (cilantro)
  • Some lime juice, about half a lime
  • A little pinch of sea salt

 

Instructions:

  1. Wash and pat dry the tuna steaks, sprinkle with a little sea salt, black pepper and a drizzle of olive oil on both sides. Set aside to come to room temperature.
  2. Heat four tablespoons of coconut oil in a frying pan to medium hot but not sizzling. Add sliced onion and red peppers, cover with a lid and cook for 5 minutes, stirring a couple of times. Add paprika, cumin, garlic, and apple cider vinegar, a good pinch of salt, chili flakes, and about two tablespoons of water. Mix through and cook for a further 5-7 minutes until softened slightly browned. Remove to a plate or use a different frying pan for tuna steaks.
  3. Grind coriander seeds in a mortar and pestle or use coriander seeds powder instead. Heat up coconut oil and Ghee to sizzling hot. Add coriander seeds and the zest from one lime to the frying pan. Stir with the Ghee and coconut oil, allowing them to infuse the flavors. Keeping the heat high, add tuna steaks and turn the heat down to medium. Drizzle with juice from half a lime and cook for two minutes on each side (more if you like it well done and less if you it’s super fresh and you like it rare). Use a spoon to bathe the steaks in the Ghee, they’re cooking in.
  4. Meanwhile, chop avocado and fresh coriander and season with a little sea salt and the remaining lime juice, about one tablespoon.
  5. Assemble some of the red peppers on the serving plates. Place the tuna steaks and top with avocado salsa and more red peppers. Squeeze extra lime juice and drizzle with a little extra virgin olive oil just before serving.

**This updated recipe was adapted from Irena Macri’s recipe and can be found on her blog, Eat Drink Paleo Home: http://eatdrinkpaleo.com.au/mexican-tuna-steak-recipe-with-sweet-red-peppers-avocado/ photo credit: Tony C. French

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Sauteed Broccoli With Roasted Garlic

Sauteed Broccoli With Roasted Garlic

Ingredients:

This flavorful Healthy Mushroom Soup is full of vegetables with a light, earthy, full-flavored mushroom broth without all the fat.

  • 4 cups of Broccoli Florets
  • 2 Garlic Cloves, minced
  • 1-2 Tablespoons Olive Oil
  • Kosher Salt
  • Fresh Ground Black Pepper

 

Directions:

  1. Spray a large skillet with non-stick cooking spray and add olive oil. Heat the olive oil over medium to medium-low heat.
  2. Add the garlic and cook for 1 minute.
  3. Add the broccoli to the skillet and toss with the garlic and olive oil. Cook for 3 minutes and then season the dish with salt and pepper, stirring often. Cook until broccoli turns bright green and becomes tender.

**This updated recipe was adapted from Nancy’s recipe and can be found on her blog, Butterbean Queen Home: http://www.butterbeanqueen.com/sauteed-broccoli-recipe.html

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Apple Butternut Squash Soup

Apple Butternut Squash Soup

Ingredients:

  • 1 tablespoon unsalted Ghee
  • 1 medium onion, diced
  • 1 butternut squash (about 2 pounds), peeled, seeded, and chopped
  • 4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish (optional)
  • 2 teaspoons coarse salt
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups homemade or store-bought low-sodium chicken or vegetable stock
  • 2 1/2 cups water, plus more if needed
  • 1 jalapeno chili, thinly sliced, for garnish (optional)

 

Direction:

  1. Melt Ghee in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
  2. Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
  3. Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, jalapeno slices.


**This updated recipe was adapted from Martha Stewart’s recipe and can be found on her blog, Martha Stewart at Home: http://www.marthastewart.com/284268/apple-butternut-squash-soup

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Healthy Mushroom Soup

Healthy Mushroom Soup
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Serves: 4

Ingredients:

This flavorful Healthy Mushroom Soup is full of vegetables with a light, earthy, full-flavored mushroom broth without all the fat.

  • 2 tablespoons unsalted Ghee
  • 1 cup carrots, peeled and diced
  • 1 cup onions, sliced
  • 1 cup sliced leeks, halved and sliced
  • ¾ cup sliced celery
  • 3 large garlic cloves, coarsely chopped (approx. 1 and ½ tablespoons)
  • 2 teaspoons fresh thyme leaves
  • 2 pounds mushrooms, rinsed and thickly sliced*
  • 6 cups chicken stock (or approx. 3 (14.5 ounce) cans)
  • 1 teaspoon sea salt
  • ½ teaspoon cracked black pepper

 

Instructions:

  1. Melt butter in a large stock pot over medium heat. Add carrots, onions, leeks, celery and garlic. Cook and stir until tender, but not browned, approximately 10 minutes. Add thyme, mushrooms, chicken stock, salt and pepper. Heat until a soft boil, then turn down to low heat, cover and simmer on low heat for 30 minutes.
  2. Remove from heat, ladle into bowls, and serve

**This updated recipe was adapted from Kristi and Kerry’s recipe and can be found on their blog, Inspiration Kitchen at home: http://www.inspirationkitchen.com/2014/11/22/healthy-mushroom-soup/

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Easy Sautéed Kale

Easy Sautéed Kale
Serves: 4

Ingredients

  • 1 Tbs extra virgin olive oil
  • 1Tbs grass fed butter, (or more olive oil, ghee)
  • 2 cloves garlic smashed
  • 8 cups loosely packed, chopped and washed kale leaves
  • finely ground sea salt and freshly ground black pepper, to taste
  • 2 dashes of ground nutmeg
  • ¼ tsp red pepper flakes
  • ½ cup chicken broth
  • garnish with pecorino romano cheese, optional

 

Instructions:

  1. Smash two garlic cloves with the flat of your knife, and then remove the skins.
  2. In a large wide pan, over medium heat, add the olive oil and Ghee.
  3. Sauté the garlic cloves, until fragrant and lightly browned, about 1 minute. Remove garlic and reserve.
  4. Add kale to the pan and sauté, stirring constantly, until it turns a bright green, about 3-4 minutes.
  5. Add salt and pepper, nutmeg, and red pepper flakes. Stir to incorporate.
  6. Stir in ½ cup chicken broth. Return garlic cloves to the pan, nesting on top of the kale.
  7. Cut heat back to a low-simmer, cover and cook for an additional 4 minutes. To prevent burning, check periodically to make sure there is still some moisture in the pan, and add additional broth as necessary.
  8. If desired, serve topped with shaved pecorino romano cheese.

**This updated recipe was adapted from Caroline LaMorte’s recipe and can be found on her blog, A Whole New Twist at Home. http://awholenewtwist.com/easy-sauteed-kale/

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Crockpot BBQ ROTISSERIE chicken

Crockpot BBQ ROTISSERIE chicken

Ingredients:

  • 3-5 lb whole roaster chicken (depending on the size and shape of your crockpot)
  • 2 lemons
  • 1/2 cup prepared BBQ sauce
  • 2 whole cloves garlic, peeled
  • 1 teaspoon Italian seasoning (Raw Foodz)

 

Instructions:

Remove anything from inside the chicken and discard. Place chicken in Crockpot, breast side up. In a small bowl, juice two lemons and place 2 used lemon halves in cavity of chicken along with the whole garlic cloves. Rub the other 2 used lemon halves all over chicken and then discard. To the lemon juice, stir in BBQ sauce and Italian seasoning. Pour BBQ sauce mixture over chicken. Cover and cook on high 4 hours (if your chicken is smaller, check after 3 hours – or buy one with a nifty pop-up thingy). Remove chicken from Crockpot and place on a serving plate to rest 10 minutes before slicing. Serve with additional warmed BBQ sauce if desired.

**This updated recipe was adapted from Kelly A Miller’s recipe and can be found on her blog, Mostly Homemade Mom at Home. http://www.mostlyhomemademom.com/2013/04/crockpot-bbq-rotisserie-chicken.html#_a5y_p=2323644

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Bean Free Broccoli Hummus

Bean Free Broccoli Hummus

Ingredients:

  • 1-½ Cups raw broccoli, chopped
  • 1-½ Cups raw zucchini with skin, chopped
  • 1-2 Medium garlic cloves, minced
  • 1/3 Cup raw tahini
  • 1 Tablespoon Braggs sauce
  • ½ Teaspoon Cumin
  • 3 Tablespoons freshly squeezed lemon juice
  • Fresh ground pepper, to taste
  • Olive oil for drizzling (optional)

 

Instructions:

  1. Place broccoli and zucchini in food processor and process until finely chopped. Add remaining ingredients and blend until smooth
  2. If mix is too thick, add a small amount of water or more lemon juice.

 

**This updated recipe was adapted from Ricki Heller’s recipe and can be found on her blog Ricki Heller.  http://www.rickiheller.com/2010/05/genas-raw-bean-free-broccoli-hummus/

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