Slow Cooker Chicken Curry

Ingredients

·       1 lb Organic chicken breasts

·       3 tbsp curry powder mild

·       1 tsp turmeric powder

·       ½ tsp ground coriander

·       2 tsp sea salt

·       2 15-oz cans organic whole coconut milk 

·       1 cup water

·       2 cloves garlic crushed

·       4 c sweet potatoes cut into 1-inch cubes

·       1 medium sweet onion cut into 1-inch pieces

·       Cilantro optional

Directions

1.    In a small bowl combine curry powder, turmeric, coriander, sea salt. Toss to combine.

2.    Place chicken breasts in a 4-6 quart slow cooker.

3.    Add coconut milk and water. Make sure to lift up the chicken breasts to prevent the chicken from burning.

4.    Add garlic, and the bowl of seasoning ingredients. Stir the liquid to incorporate the seasonings.

5.    Add sweet potatoes and onions. Stir to combine. 

6.    Cover slow cooker and set to Low for 6-8 hours, or High for 4-6 hours.

7.    Check on curry during the last hour of cooking and stir the ingredients if the curry is starting to stick to the sides.

8.    During the last 30 minutes of cooking, remove chicken from the slow cooker and shred it with a fork. Place chicken back into the slow cooker for the remaining time.

9.    Turn off slow cooker and let rest for at least 20 minutes before serving.  This will help thicken up the sauce

Cilantro Lime Chicken

INGREDIENTS

1 lb chicken breasts or tenderloins, cubed

3 tsp - 1 Tbsp coconut oil

2 Tbsp minced garlic

1/4 - 1/2 cup cilantro, chopped

1 lime

Salt (to taste)

Pepper (to taste)

DIRECTIONS

Heat a large frying pan on medium-high heat.

Add coconut oil to the pan & once the pan is hot add the chicken.

Season with salt, pepper, and garlic.

Squeeze lime over chicken & toss with cilantro.

Zucchini Boat Tacos

INGREDIENTS 

Seasoning Ingredients

• 2 T. olive oil

• 1 bell pepper, finely chopped

• 1 sweet onion, finely chopped

• ½ t. salt

• ¼ t. pepper

• 1 lb. ground meat (beef, turkey, venison, etc.)

• 1 T. cumin

• ½ t. paprika

• ½ t. garlic powder

• ½ t. chili powder

• ½ t. salt

• ¼ t. pepper

• ¼ t. cayenne pepper

•  

• 2 c. mixed cheeses, divided (Cheddar, Colby Jack, Mozzarella, etc.)

• 4-5 Zucchini, ends cut off, cut in half lengthwise and insides scooped out

• Green onions, chopped (optional)

•  

DIRECTIONS

Preheat oven to 400 degrees.

Sautée bell pepper, onion, ½ t. salt and ¼ t. pepper in butter for 3-5 minutes over medium heat in a large pan.

Combine seasoning ingredients in a small bowl.

Add ground meat and continue cooking for an additional 7-10 minutes.

When meat is almost done cooking, drain liquid from pan and add seasoning ingredients. Continue cooking until meat is completely cooked through.

Turn off heat and mix in 1 ½ c. mixed cheeses.

Line a rimmed baking sheet with aluminum foil and place zucchini boats on it (cut-side up).

Drizzle a bit of olive oil and sprinkle salt on the inside of each boat, for seasoning.

Scoop even amounts of meat mixture into the 8-10 zucchini boats.

Cover boats with a sheet of aluminum foil and cook for 15 minutes.

Remove aluminum foil and continue cooking an additional 10-15 minutes, or until zucchinis are completely cooked.

Top each boat with about a tablespoon of cheese and return to oven for 1-2 more minutes to melt cheese. Serve with chopped onions and enjoy!

Flank Steak w/ Chimichurri Sauce

 INGREDIENTS

1 small red onion 

3 clove(s) garlic

1 cup parsley, fresh(packed)

1 cup cilantro (packed)

3/4 cup organic olive oil

3 tbsp red wine vinegar

1 tsp sea salt

1/4 tsp black pepper

1 1/2 lbs Beef, flank, lean

DIRECTIONS

Dump everything into your food processor, except the olive oil, and process until smooth.

Transfer the sauce to a bowl, add the oil, and let it sit for at least 20 minutes.

I serve it with grilled flank steak, sliced very thin, and veggies of choice.

Taco Shrimp

Taco Seasoning

Ingredients

·       2 tbsp. ground cumin

·       1 tsp. paprika

·       1/2 tsp. cayenne pepper

·       1/2 tsp. onion powder

·       1/2 tsp. garlic powder

·       1/4 tsp. ground black pepper

·       1/4 tsp. chili powder

Instructions

1.    Blend all spices in a bowl and use to season any taco meat you are cooking. Use approximately 1 tablespoon per pound of meat.

2.    If you want something without the kick, leave out the cayenne and add an extra 1/2 teaspoon of paprika.

Ingredients

·       1 lb. large shrimp (I used pre-cooked/frozen, then thawed)

·       2 tbsp. homemade taco seasoning

·       1 tbsp. olive oil (or avocado oil you prefer)

·       1 medium lime (juice only)

 Directions

1.    In a skillet, cook the shrimp in the olive oil and sprinkle on the spices in the last few moments of cooking.

2.    Mix well and serve.

3.    Sprinkle the lime juice over the shrimp just prior to serving and enjoy taco night with shrimp!

Zoodles Pesto & Grilled Chicken

INGREDIENTS

• 2 large or 4 small zucchini, trimmed

• 1/4 tsp sea salt

• 1 cup packed fresh cilantro

• 2 tbsp chopped unsalted walnuts

• 2 tbsp chopped shallot

• 1 1/2 tbsp Parmesan cheese

• Zest and juice of ½ lemon

• 2 small cloves garlic

• 1/2 tsp dried oregano

• 1 tbsp plus 1/2 tsp extra-virgin olive oil, divided

• 8 oz organic chicken breast tenders

• 1/8 tsp ground black pepper

DIRECTIONS

Working one at a time, secure zucchini in a spiral maker and turn crank to create “zoodles,” long strands that resemble spaghetti.

(NOTE: Always read directions for your spiral maker as directions vary by brand.) Cut any zoodles that are very long in half. Line a large baking sheet with a double layer of paper towel and spread zoodles on sheet in a single layer. Gently squeeze with more paper towels. Sprinkle with salt; set aside 30 to 45 minutes. Working in batches, transfer to another sheet lined with paper towel; gently squeeze out moisture.

In a small food processor, pulse cilantro, walnuts, shallot, Parmesan, lemon zest and juice, garlic and oregano. With machine running, stream in 1 tbsp oil. Set aside.

Place chicken between 2 sheets of wax paper. Using a mallet, pound to 1-inch thickness. In a large skillet on medium-high, heat remaining ½ tsp oil. Season chicken with pepper. Cook for 4 to 6 minutes, turning once, until cooked through and golden. Transfer to a cutting board, let rest 5 minutes and then slice.

Mist same skillet with cooking spray and heat on medium-high. Add zoodles, cook for 2 to 3 minutes, until slightly softened. Remove from heat; toss with reserved pesto. Divide among plates; top with chicken.

Grilled Thai Shrimp Recipe

INGREDIENTS

• 2 pounds uncooked shrimp (peeled,deveined and tails removed)

• A 1-inch piece of fresh ginger root

• 5 cloves of garlic

• 1 orange

• 1 lime

• 2 Tablespoons toasted sesame oil

• 2 tablespoons honey (or maple syrup)

• ¼ cup coconut aminos

• 1 teaspoon sriracha or other hot sauce (optional)

• ½ teaspoon sea salt

• ½ teaspoon cracked pepper

DIRECTIONS

Place shrimp in medium size bowl.

Peel ginger root and mince finely. Sprinkle over the shrimp.

Peel and mince the garlic and sprinkle over the shrimp.

Zest the orange and lime over the shrimp, then juice both and add to the bowl.

Whisk together sesame oil, honey, coconut aminos, sriracha, salt and pepper and pour over the shrimp and spices mixture in the bowl. Stir gently to evenly coat all shrimp.

Preheat grill to medium/high. Pour remaining marinate liquid into a small saucepan. Bring to a boil and simmer for at least five minutes.

After about ten minutes, place shrimp on skewers (I use reusable stainless steel ones)

Grill for 3-4 minutes per side on pre-heated grill until cooked. Brush with heated marinade during cooking if desired (this can also be used as a sauce and served with shrimp over brown rice).

Remove and serve immediately.

Mediterranean Salmon

INGREDINETS

·      1 lb. salmon (organic, wild)

·      10 oz. fresh asparagus

·      1 sprig fresh rosemary

·      1/2 cup organic cherry tomatoes (halved)

·      2 tbsp. olive oil

·      1 tbsp. lemon juice

·      sea salt, ground pepper & garlic

DIRECTIONS

·      Place salmon in a roasting pan, drizzle with olive oil. Sprinkle rosemary, sea salt, pepper & garlic. Line asparagus on a roasting sheet, prepare same as salmon (except rosemary). 

·      Bake for 25 minutes on 350 (confirm salmon is cooked)  

·      Sprinkle tomatoes on salmon.  Serve with roasted asparagus

Turkey Chili

INGREDIENTS

1 to 1½ pounds organic ground turkey
½ cup diced red onion, or more if desired
2 Tbls. fresh parsley or cilantro
1 heaping Tbls. chili powder
1 Tbls. minced garlic
½ tsp. crushed red chili flakes
15-ounce can white beans
15-ounce can kidney beans (no sugar added)
15-ounce can black beans
15-ounce can pinto beans
15-ounce can lentils or adzuki beans
4 cups chopped zucchini
28-oz can crushed tomatoes
1 heaping tsp. sea salt

DIRECTIONS

Brown the turkey meat in a skillet and drain.

Turn a slow cooker on high. Add the meat, onion, parsley, chili powder, garlic, and red pepper flakes to the pot. Stir, cover and set aside.

Open and partially drain all 5 cans of beans; I leave a little liquid in to make my chili a little juicier. Add the beans, zucchini, and tomatoes to the cooker. Stir well.  Keep the cooker set on high for 4 to 5 hours or adjust heat to low and simmer for 6 to 8 hours.

Stir and taste occasionally, adjusting seasonings as needed. Add the salt just before serving.

Veggie Goulash

Ingredients

1 tbsp Olive Oil

1 tbsp Garlic (minced)

1 White onion (diced)

1 medium Red bell pepper (diced)

1 cup Cremini (Italian) mushroom (sliced)

1 bunch Kale (or collard greens, Swiss chard, dandelion)

1 can(s) (16 oz) Diced tomatoes, canned

1 can (14oz) Lentils, canned (or navy beans or chickpeas)

1/2 cup Vegetable stock/broth

1 tbsp Oregano, ground

1 tsp Sea salt & ground pepper

1 tsp Cayenne pepper

Instructions

 1. Heat olive oil in a deep skillet and add onions and garlic, cook till soft.

2. Add vegetables and cook on med-high until almost done.

3. Add greens, lentils, tomatoes, spices and reduce heat to low.

4. Cook until the greens are wilted and the other veggies are all fork tender, about 2-5 minutes.


 

 

Crockpot Beef & Broccoli

INGREDIENTS

- 1.5 lbs flank steak (or skirt steak), cut against the grain in thin strips 

- 1/3 cup arrowroot powder 

- 2 Tblsp avocado oil (or olive oil)

- 1 tsp. minced fresh ginger

- 2 garlic cloves, minced 

- 1/2 cup coconut aminos (or gluten free soy sauce)

- 1/4 cup water

-  2 tblsp honey

- 1 Tblsp Siracha (or other hot sauce)

- 3 green onions, diced 

- 2 large carrots, small dice (about 1 cup)

- 2-3 broccoli crowns cut into florets 

DIRECTIONS

1. In the crockpot mix the steak and arrowroot powder until it is evenly coated.

2. Whisk the remaining ingredients except the carrots, onion and broccoli and pour over the steak.

3. Add the carrots and onion. 

4. Cook on low 4-5 hours or on high 2-3 hours. During the last half hour add the broccoli and stir.

Enjoy!!! 

Healthy Chicken Parm!

Ingredients

·  2 boneless skinless organic chicken breasts

· 1 cup Ezekiel bread crumbs (place bread on parchment paper on a roasting pan, bake on 400 until lightly toasted. Remove, cool and blend in a blender to make bread crumbs)

·  1/4 cup freshly grated organic parmesan cheese

·  1/4 teaspoon garlic powder

·  1/4 teaspoon sea salt & black pepper

·  2 large organic egg whites

·  4 ounces organic mozzarella cheese

·  1/2 cup organic tomato sauce — (no organic sugar) plus extra for serving as desired

·  Fresh basil, — thinly sliced or chopped

·  Optional — for serving: prepared chickpea or red lentil pasta, or just enjoy on its own!

Directions

1.     Preheat your oven to 400 degrees F. Spray a baking sheet with cooking spray. Cut each chicken breast in half lengthwise so that you have 4 pieces total. Pound each piece to an even 1/2-inch thickness. Set aside.

2.     In a wide, shallow bowl (a pie dish works well), combine the Ezekiel breadcrumbs, parmesan, garlic powder, and sea salt & pepper. In a separate bowl, whisk together the egg whites. Cut the mozzarella into 4 slices, or grate and divide into four equal portions.

3.     Arrange your workstation in the following order: pounded chicken, egg whites, breadcrumbs, baking sheet. Working one at a time, dip each piece of chicken into the egg whites, then breadcrumbs, gently patting the chicken as needed so that the crumbs stick to all sides. Place on the prepared baking sheet. Lightly coat the top of the chicken with baking spray.

4.     Bake until the chicken is cooked and the crumbs are brown, about 15 minutes. Remove from the oven, spoon 2 tablespoons of sauce over each piece of chicken, and top with a slice of mozzarella. Return to the oven and bake until the cheese is melted, about 3-5 additional minutes. Sprinkle with basil and enjoy immediately, topped with extra sauce as desired.

Sweet & Spicy Curry Chicken

INGREDIENTS

• 1 pound boneless, skinless organic chicken breast, cut into one-inch cubes

• 1 Tbls. olive oil

• 1 medium diced onion

• 1 tsp. sea salt

• 2 tsp. curry powder

• 1-14 oz. can coconut milk

• 1 cup canned diced tomatoes

• 2 Tbls. tomato paste

• 3 packed cups baby spinach

• 2 cups cooked quinoa

Directions

Heat olive oil in a large skillet. Add onion and sea salt. Sauté onion over medium heat for about 7 minutes, until translucent.

Add curry powder and sauté for an additional minute until the spice fully coats the onions.

Incorporate the coconut milk, tomatoes, and tomato paste into the mixture. Stir occasionally for 5 minutes until sauce slightly thickens.

Fold the pieces of chicken into the mix and simmer for 5 to 6 minutes, or until the meat is cooked through. Stir in the spinach and allow to cook for three minutes or until wilted.

Add a pinch more salt to taste, if needed. Serve warm over 1/2 cup quinoa.

Chocolate in my Chili??!!

INGREDIENTS

1 pound lean organic ground beef
1 onion, minced
4 garlic cloves, minced
2 tablespoons chili powder
1/4 teaspoon crushed red pepper flakes
3 tablespoons raw cacao powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon sea salt
1/2 teaspoon ground chipotle pepper
15-ounce can tomato sauce (no sugar)
1 cup organic chicken or beef broth
1/2 cup water
1 tablespoon organic apple cider vinegar
2 bay leaves
4 cups cooked brown rice spaghetti
Minced green or white onion, for garnish

DIRECTIONS

Heat a large, heavy skillet over medium-high heat. Add the beef, onion, garlic, chili powder, and crushed red pepper flakes. Lower the heat to medium and cook, stirring occasionally, until the meat is browned.

In a separate bowl, combine the next 6 ingredients (cacao through chipotle). Add to the skillet and stir-fry for 2 minutes.

Stir in the next 5 ingredients (tomato sauce through bay leaves). Reduce the heat to low and simmer for 1 hour. Serve over spaghetti, topped with minced onion.

Quick Beef Pho

INGREDIENTS

• 1 large yellow onion, divided

• 8 cups beef broth, divided

• 6 cloves garlic, peeled and smashed

• 1 5-inch piece ginger root, peeled and sliced in half lengthwise

• 3 whole star anise

• 1 cinnamon stick

• 1 pound beef round steak, very thinly sliced

• 2 cups quick-cooking Asian greens (such as baby bok choy, tatsoi, or baby spinach, cut into small pieces)

• 6 cups thinly sliced Napa cabbage, daikon radish, or a mixture of the two

• 1 handful each of fresh basil leaves, mint leaves and cilantro leaves

• 1 red chile, thinly sliced

• 1 large lime, cut into quarters

• 1 1/2 tablespoons tamari

• 2 to 3 drops orgainc stevia

• Sea salt as needed

• Crushed red pepper flakes

DIRECTIONS

Have all of the ingredients prepped and ready. Leaving the skin on, halve the yellow onion. Peel and thinly slice the remaining half. Heat a large soup pot over medium high heat.

Add 2 tablespoons of the broth, and add half of the onion (with skin intact) face down. Add the ginger and garlic, and cook for 2 to 3 minutes.

Add the star anise and cinnamon stick. Continue cooking, stirring occasionally, another 2 to 3 minutes.

Add the remaining beef broth and bring to a boil. Reduce to a simmer, cover, and simmer for 25 to 30 minutes.

Place the sliced beef on a serving platter. Place the greens, cabbage/radish, herbs, chiles, and lime wedges on a separate platter. Place the crushed red pepper flakes alongside.

When the broth is done, use a slotted spoon to remove the onion, ginger, garlic, and whole spices
from the broth (discard).

Add the tamari and stevia to the broth. Taste and add sea salt if needed. Raise the heat and bring the broth to a rapid boil. Have everyone assemble their Pho bowl. As soon as the broth is boiling, ladle 2 cups over each bowl, serve and enjoy!

Jumpin’ Jambalya!

INGREDIENTS  

• 2 tbsp. olive oil

• 1 large onion, peeled and diced

• 3 garlic cloves, peeled and minced

• 2 celery stalks, diced

• 2 carrots, diced

• 2 red peppers

• 1 – 15 ounce can organic crushed tomatoes

• 2 cups water

• 1 cup organic brown rice, rinsed

• 1 – 12 ounce package organic chicken sausage, cut into ½ inch thick rounds

• 1-2 tsp. hot sauce

• 2 tbsp. fresh thyme, minced (or 2 tsp. dried thyme)

• 1 tsp. sea salt

• ½ tsp. ground black pepper

• 3 tbsp. fresh parsley, minced

• 1 pound shrimp, peeled and de-veined

DIRECTIONS

In a large pot, saute onion and garlic 2-3 minutes. Add celery, carrots and peppers and continue sautéing 2-3 minutes. Add canned tomatoes, rice, sausage and water. Cover and bring to a boil. Lower heat to simmer and cook 30 minutes. Add hot sauce, thyme, sea salt, black pepper, parsley and shrimp. Cook additional 12-15 minutes.

CROCKPOT VARIATION

Place onion, garlic, celery, carrots, peppers, tomatoes, brown rice and sausage into a crockpot – in that order. Add hot sauce, thyme, sea salt, pepper and water. Cover and cook on LOW 8-9 hours. One hour before the crock pot finishes cooking, toss in parsley and shrimp, and stir to combine all ingredients.  Add more water if needed.

Chicken w/ Rice & Black Beans

INGREDIENTS

• 2 to 3 tablespoons lime zest + more for garnishing

• 1/3 cup lime juice

• 1/4 cup raw organic honey

• 2 tablespoons organic olive oil for sauce + 1 tablespoon for cooking chicken

• 1/2 teaspoon sea salt

• 1/2 teaspoon pepper

• 1/4 teaspoon cayenne pepper, optional

• approx. 1 1/4 pounds organic boneless skinless chicken breasts, diced into bite-sized pieces and seasoned with salt and pepper

• approx. 3 cups cooked brown rice 

• 15-ounce can organic black beans, drained and rinsed

• 3/4 cup tri-color bell pepper, seeded and diced small 

• 3/4 cup cilantro leaves, chopped

DIRECTIONS

To a medium bowl or large measuring cup, add the lime zest, lime juice, honey, 2 tablespoons olive oil, sea salt, pepper, cayenne, and whisk to combine; set sauce aside.

To a large skillet, add 1 tablespoon olive oil, add chicken and season with sea salt and pepper to taste, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.

Add the sauce, noting that it may bubble up in the first few seconds. Allow sauce to bubble at a medium-fast boil for about 3 to 4 minutes, or until sauce has reduced some and chicken is cooked through. Stir sauce and flip chicken intermittently throughout.

Turn the heat to low and add the rice, black beans, peppers, cilantro, stir well to combine, and cook until everything is heated through. 

Salmon w/ Arugula & Avocado Salad

INGREDIENTS

• 4 (5- to 6-ounce) salmon filets, preferably wild

• Kosher salt and freshly ground black pepper

• 1/3 cup plus 3 tablespoons extra-virgin olive oil, divided

• 4 cups baby arugula

• 2 tablespoons fresh juice from 1 lemon

• Grated Parmigiano, for serving

• 1 ripe Hass avocado, pitted and cut into 1/2-inch cubes

DIRECTIONS

Press salmon filets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper. Heat 1/3 cup oil in a large stainless steel skillet over medium-high heat until shimmering. Add salmon filets skin side-down. Immediately reduce heat to medium-low. Cook, pressing gently on back of filets to ensure good contact with skin, until skin is rendered and crisp, about 6 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily.

Meanwhile, in a large bowl, combine arugula, lemon juice, remaining 3 tablespoons olive oil, and avocado. Season with salt and pepper and toss in grated cheese.

Flip salmon and cook on second side until a thermometer inserted into the thickest part registers 120°F for medium rare or 130°F for medium, about 1 minute longer. Transfer salmon to a paper towel-lined plate. Spoon salad onto plates, top with salmon, and serve

Flank Steak w/ Fruit & Vinaigrette

INGREDIENTS

2 cups baby spinach or mixed greens 

4-8- ounces garlic & sea salt rubbed grilled flank steak 

1/4 cup granny smith apple, sliced 

2 baby bella mushrooms sliced 

2 TBLS organic raspberries

1 TBLS sliced raw almonds

BALSAMIC VINAIGRETTE

1/3 cup balsamic vinegar

1 tsp dijon mustard

1/2 tsp anchovy paste

sea salt & pepper to taste

2/3 cup extra-virgin olive oil

DIRECTIONS

Grill steak to your preference. Plate the spinach or mixed greens, and top with the flank steak, apple, mushrooms, raspberries, almonds and balsamic vinaigrette.

For Vinaigrette: In a small mixing bowl, whisk the balsamic vinegar, dijon mustard, anchovy paste, sea salt & black pepper together.  Slowly drizzle in the extra-virgin olive oil, and continue whisking until well combined.

Healthy Fried Rice

INGREDIENTS

1 tbls coconut oil

3 large eggs

5-6 scallions (aka green onions), root and 2 inches of green top removed, chopped (about 1/2 cup)

1 large carrot, shredded or julienned (about 1/2 cup)

1/2 cup frozen peas

2 cups cooked brown rice

3 tbls organic tamari* or low sodium soy sauce

1 tsp rice vinegar (no sugar added)

1 tsp sesame oil

1/2 teaspoon freshly grated ginger

sea salt & fresh cracked black pepper

DIRECTIONS

Heat 1/2 tablespoon oil over medium heat. In a mixing bowl, whisk the eggs into a uniform mixture until well combine and season with a small pinch of sea salt and fresh black pepper. Add the eggs to the pan and scramble. Once cooked remove the scrambled eggs from the pan to a plate and reserve for later. Add the remaining 1/2 tablespoon oil to the pan over medium heat; add the scallions and carrot and sauté 3-4 minutes until softened. Add the frozen peas to the pan, then add the rice, tamari, rice vinegar, toasted sesame oil and ginger. Stir well to combine, the heat from the pan will quickly defrost the peas. Turn off the heat and stir in the scrambled eggs. Season with a pinch of sea salt if needed–it will depend on the sodium content of the tamari and other ingredients. Turn the heat to low and cook another 5 minutes until the entire dish is warmed through. Water chestnuts, bean sprouts, edamame and just about any other veggie you like would also be a delicious addition to this dish. *Tamari is gluten-free soy sauce and tastes just like regular soy sauce. You can find it in the ethnic aisle of most grocery stores or at an Asian market.