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CHICKEN
Thoro-Breaded “Fried” Chicken- 1 chicken breast, sliced horizontally
- 1 cup oat bran or buckwheat (G)
- 1 egg
- 1/3 cup almond milk
- 1 Tbsp. ground flax seeds
- Mix 1 egg and 1/3 cup milk in small bowl.
- Combine oat bran and flax seeds in separate bowl.
- Coat pan with coconut oil and heat over low-medium flame.
- Dip chicken in egg/milk mixture, and then roll chicken in oat bran/flax seeds mixture to coat.
- Immediately place in pan.
- Cook 3-4 minutes on each side. Serve
- 1 cup uncooked quinoa
- 1 organic chicken breast, cut into bite-sized pieces
- (Vegan: use tofu, extra firm, cubed)
- 1 cup crushed pineapple
- 2 eggs, beaten
- ¾ cup mushrooms, chopped
- 3 Tbsp. low-sodium soy sauce
- 3 green onions, thinly sliced
- 1 cup carrots, diced
- Add 1 cup quinoa and 2 cups water to large saucepan.
- Bring to boil, reduce heat and cover for 15 minutes.
- Coat small pan with coconut oil and cook chicken.
- Coat another small pan with coconut oil and cook eggs without stirring.
- Once solid, put eggs on cutting surface and chop.
- Using egg pan, sauté mushrooms, green onions and carrots until tender.
- Stir in quinoa, pineapple and egg pieces.
- Add chicken to vegetable mixture.
- Add soy sauce and stir. Serve hot.
Serves 2-4
- 1 lb. ground chicken
- 1 shallot, diced
- 1 Tbsp. garlic, minced
- 1/2 cup crimini mushrooms
- 1 egg
- 4 Tbsp. grapeseed oil
- 1 green bell pepper, chopped
- 4 whole wheat or gluten-free buns (or go protein style & wrap in butter lettuce leaves!)
- large handful baby spinach leaves
- 1 large avocado, sliced
- 1 large vine-ripened tomato, sliced
- 1/2 cup oat bran (or buckwheat for gluten-free option)
- 1 tsp. sea salt
- 1 Tbsp. black pepper
- In large pan, add 2 Tbsp. grapeseed oil and sauté the shallot, bell pepper and garlic until tender.
- Add in the mushrooms and stir for about 2 minutes or until mushrooms brown.
- Set aside and let vegetables cool.
- Next, in a large bowl, combine the chicken, vegetables, egg, oat bran, salt and pepper.
- Mix all ingredients together and form into 8 patties.
- Heat 2 Tbsp. grapeseed oil in large pan and cook each chicken patty over medium heat for about 5 minutes on each side until cooked through.
- Place burger on buns or lettuce leaves and top with tomato, avocado and spinach. Add ketchup or mustard to taste.
Serves 4-6
- 4 skinless, boneless chicken breasts,
- each sliced in half lengthwise
- 4 Tbsp. organic maple syrup
- 1 cup pecans, crushed
- 3 Tbsp. grapeseed oil
- dash of sea salt
- dash of black pepper
- 3 oranges, 2 sliced into wedges & 1 juiced (if you don’t own a juicer, just squeeze it!)
- 1 tsp. ground cumin
- 1/2 tsp. cayenne pepper
- 1 Tbsp. cinnamon
- Trim any fatty parts from chicken breasts.
- Place maple syrup in bowl and crushed pecans in another.
- Roll chicken in 2 Tbsp. maple syrup and then in the crushed pecans.
- Drizzle 3 Tbsp. grapeseed oil in pan and turn on medium heat.
- Sprinkle chicken with salt and pepper and place in pan.
- Drizzle with 1 Tbsp. syrup and press the rest of the pecans from the bowl onto the chicken breasts.
- Cook about 4 minutes on each side until cooked through.
- In a small pan, add orange juice, 1 Tbsp. syrup, cayenne and cumin.
- Cook uncovered about 1-2 minutes until thickened.
- Put chicken on serving plates and pour orange mixture over chicken.
- Sprinkle with a pinch of cinnamon and serve with orange wedges.
Serves 4-6
- 2 chicken breasts, thinly sliced
- 1 yellow onion, diced
- 1 stalk celery, chopped
- 1 green pepper, diced
- 1 garlic clove, minced
- 1 Tbsp. grapeseed oil
- 3 (15-oz.) cans red beans, rinsed & drained
- 1 (16-oz.) can tomato paste
- 1 (14 1/2-oz.) can diced tomatoes
- 1 1/2 cups water
- 1/4 tsp. oregano
- 1/4 tsp. thyme
- 1/4 tsp. sage
- 1 Tbsp. parsley
- dash of sea salt
- dash of black pepper
- 1/4 tsp. Tabasco (optional)
- 1 bay leaf
- 1 cup brown rice, cooked according to package directions
- Cook the chicken breast slices in one pan with grapeseed oil and set aside.
- In another pan, cook the green pepper, celery, onion and garlic until vegetables are soft.
- Now add the beans, tomato paste, tomatoes (with juice), water, all the spices, Tabasco and bay leaf.
- Cook 10 minutes, stirring often. Reduce to a simmer, mix in chicken and cook another 10 minutes.
- Remove bay leaf. Serve over rice (or quinoa).
Serves 2-4
- 2 chicken breasts, sliced thin
- 2 eggs
- 1/4 cup almond milk
- 1 cup buckwheat
- 1 can diced tomatoes
- 4 Tbsp. grapeseed oil
- 1 1/2 cup fresh mozzarella shredded
- Preheat oven to 350 degrees.
- Add grapeseed oil to large pan and put on low to medium heat.
- Combine eggs and almond milk in small bowl and whisk together well.
- Put buckwheat in a separate small bowl.
- Dip each piece of chicken (one at a time) first in the egg mixture and then in the buckwheat flakes and place into pan.
- Cook the chicken on both sides until tender and outsides are slightly browned.
- Place chicken in 9 x 12 casserole dish and cover with diced tomatoes and their juices.
- Cover with aluminum foil and bake 30 minutes.
- Remove from oven, top with fresh mozzarella and put back in oven, uncovered, for about 10 minutes or until cheese is melted and slightly browned.
Serves 2-4
- 2 chicken breasts, sliced in half lengthwise
- 2 eggs
- 1/4 cup almond milk
- 1/4 cup oat bran - or buckwheat (G)
- 1/4 cup ground flax seed
- 1/4 cup unsweetened coconut flakes
- 4 Tbsp. unrefined coconut oil
- Combine eggs and milk in one small bowl.
- Combine flaxseed, coconut and oat bran in another small bowl.
- Coat chicken first in the egg mixture and then roll it in the coconut mixture.
- Place chicken pieces in large pan with coconut oil and cook on low to medium heat about 8-10 minutes, carefully flipping pieces once they start to brown.
- Keeping the pan uncovered will allow coating to become crisp. For a softer coating, keep covered.
- Once chicken is cooked through, serve with your favorite green veggies and enjoy!
- ½ chicken breast, cut into bite-sized pieces
- 1/3 portabella mushroom, chopped
- 1 handful baby spinach
- 1 Tbsp. garlic, minced
- Half bunch asparagus (6-8 stalks), steamed
- 1 dash each of sea salt, oregano and pepper
- Coat medium pan with grapeseed oil and put on low-medium heat.
- Add portabella mushroom and garlic to pan.
- Once mushrooms brown, add handful of spinach leaves and sauté until spinach shrinks into mushroom mixture.
- Add asparagus.
- In separate pan, sprinkle chicken with spices and sauté in grapeseed oil.
- Once cooked, add chicken to mushroom pan. Lightly stir mixture.
- Let cook together for 5 minutes, then plate.
- 1 chicken breast, cut into bite-sized pieces
- 2 cups broccoli, chopped
- 1 cup mushrooms, chopped
- 1 Tbsp. low-sodium soy sauce
- 4 green onions, chopped
- 1 handful bean sprouts
- Coat small pan with peanut oil and cook chicken until no longer pink inside.
- Steam broccoli in separate pan until tender.
- In another pan, sauté mushrooms in peanut oil until browned.
- Combine chicken, mushrooms and broccoli in bowl.
- Top with onions, sprouts and low-sodium soy sauce.
- 1 chicken breast, sliced horizontally
- 1 dash sea salt
- 1 dash pepper
- Preheat oven to 350 degrees F.
- Rub chicken with grapeseed oil and sprinkle with sea salt and pepper.
- Place in baking dish and cook for 20 minutes or until no longer pink inside.
- 4 oz. chicken breast
- 1/2 cup oz. black beans
- 1/2 tsp. sea salt
- handful of baby spinach
- 1/2 tsp. black pepper
- 1 tomato, diced
- 2 whole grain or gluten-free wraps
- 1/4 avocado
- Smear avocado onto wraps.
- Divide ingredients among each wrap.
- Fold and eat!
- 1 lb. skinless, boneless chicken breasts
- 16 oz. black beans
- 1 Tsp. chili powder
- ½ Tsp. sea salt
- ½ Tsp. ground cumin
- ½ Tsp. freshly ground black pepper
- 8-12 whole wheat or gluten-free tortillas
- 1 avocado, mashed in bowl with 1 Tbsp. lemon juice. Set aside.
- 1 chopped tomato
- ¼ head of lettuce, chopped
- Shredded cheddar cheese (optional)
- Preheat oven to 350 degrees F.
- Coat pan in grapeseed oil and set on low-medium heat.
- Combine chili powder, sea salt, cumin and black pepper in a small bowl.
- Chop raw chicken in bite-sized pieces and sprinkle with spices.
- Place chicken in pan and cook 10 minutes, stirring often, until done.
- Heat tortillas on cookie sheet in oven for 2 minutes and remove.
- Divide chicken evenly among tortillas; top each tortilla with a sprinkle of lettuce, tomato, avocado and cheese.
- 2 chicken breasts cut into bite-sized pieces
- 1 bunch thin asparagus (about 20 stalks)
- 2 cloves garlic, chopped
- 1 medium shallot, minced
- 2 Tbsp. low-sodium soy sauce or teriyaki sauce
- Cut off thick ends of asparagus; wash what remains and cut into bite-sized pieces.
- Steam for about 7-10 minutes, or until bright green, and then set aside.
- In a large pan, sauté shallot and garlic in peanut oil for about 2 minutes.
- Add chicken and continue to sauté about 6 minutes or until pink disappears.
- Pour into heat-safe serving bowl and mix in asparagus.
- Add 2 Tbsp. low-sodium soy sauce or teriyaki sauce and serve.
- 8 oz. chicken breast, cut into bite-sized pieces
- ½ celery stalk, chopped
- 1 cup grapes, halved
- 1 cup chick peas
- 1 avocado, peeled and pitted
- 1 Tsp. lemon juice
- Sea salt and pepper, to taste
- Lightly coat pan with grapeseed oil and cook chicken over low-medium heat.
- Combine rest of ingredients in large bowl and mix well, mashing avocado into mixture.
- Once chicken is cooked, let cool and then add to rest of ingredients in bowl and mix well.
- Chill until serving.
This salad can be served a number of ways: On a bed of lettuce, on whole grain bread or in a gluten-free wrap.
- 2 slices whole wheat or gluten-free bread
- 1 slice cheddar, or cheese of your choice
- 1 chicken breast, cooked & chopped
- 1 Tbsp. green pepper, minced
- 1 Tbsp. onion, minced
- 1 Tbsp. Veganese
- 3 thin avocado slices
- 2 Tbsp. grapeseed oil (for sautéing)
- Chop chicken, peppers and onions and sauté in separate pans in grapeseed oil. (Chicken in one pan, veggies in the other.)
- Make sure to cook onions and green peppers until soft.
- Slice avocado pieces and set aside.
- When chicken and veggies are nearly done, toast your bread.
- As soon as bread is done, spread Veganese onto slices, then lay down the avocado, then cheese and top with hot chicken and veggies.
- Top with other bread slice, mash down and enjoy!
Serves 4-6
- 10 large butter lettuce leaves
- 8-10 sprays of Bragg Liquid Aminos to taste (or 2 Tbsp. low-sodium soy sauce)
- 3 Tbsp. honey
- 2 Tbsp. apple cider vinegar
- 4 Tbsp. peanut oil
- 3 boneless skinless chicken breasts, chopped
- dash of black pepper
- 2 garlic cloves, finely chopped
- 1 Tbsp. ginger root, grated
- 1 bunch scallions, diced
- 8 oz. water chestnuts, drained
- 1/4 cup roasted unsalted cashews, crushed
- 1 tsp. sesame seeds
- 1 cup quinoa (optional)
- Sprinkle the chicken pieces with pepper and cook it in the peanut oil on medium to high heat, stirring occasionally.
- Add 2 Tbsp. peanut oil to separate large pan and stir in the grated ginger, garlic and scallions.
- In about 2 minutes, add in water chestnuts, cashews and the honey mixture.
- Sauté together for about 2-3 minutes and then reduce to a simmer.
Once the chicken is done, drain juices from pan and add the chicken to the veggie pan. - Mix everything together thoroughly. Remove from heat.
Put mixture in serving bowl and the lettuce leaves on a plate. - To serve, spoon the chicken into each lettuce leaf, wrap the leaf around the chicken mixture, and enjoy!
Serves 2-4
- 2-4 whole wheat or gluten-free wraps
- 1 chicken breast
- 8 dates, pitted & sliced
- 8 oz. small curd plain cottage cheese
- 2 Tbsp. grapeseed oil
- Slice chicken breast into thin strips and cook in grapeseed oil and set aside.
- Spread thin layer of cottage cheese on wraps and line with dates and chicken strips.
- Wrap and eat!
Serves 4-6
- 1 1/2 lbs. skinless boneless chicken breast, cut into 2-inch chunks
- 12 skewers
- 1 tsp. sea salt
- 1 large red bell pepper, seeded & cut into 2-inch slices
- 1 large green bell pepper, seeded & cut into 2-inch slices
- 7 oz. Portabella mushrooms, cut into chunks (optional)
- 1 bottle Annie’s Organic Smoky Maple BBQ Sauce (or similar)
The key to the kabob is to cut everything so that you can spear it with a stick!
- You can make this on the grill or in the oven. If using oven, preheat to 350 degrees.
- In bowl, coat chicken chunks with about 3/4 cup of the Annie’s Maple BBQ Sauce, cover and let marinate about 15-20 minutes.
- Then, in large pan, sear all sides of the chicken pieces so that when skewered, no raw chicken is touching the veggies.
- Skewer the chicken and all veggies and place on grill, turning occasionally until chicken is cooked through and veggies are browned at edges.
- If cooking in oven, you’ll need one large (or multiple)baking dish(es). Place skewers in baking dishes, brush chicken and veggies with sauce and coo for about 30 minutes or until chicken pieces are cooked through and veggies are browned at edges.
- Whether you’re cooking these on the grill or in the oven, be sure to baste occasionally while cooking.
- Serve and enjoy!
Serves 4-6
This is similar process as the previous kabob recipe except the marinade is different.
- 1 1/2 lbs. skinless boneless chicken breast, cut into 2-inch chunks
- 12 skewers
- 2 Tbsp. apple cider vinegar
- 1 1/2 tsp. sea salt
- 1/2 tsp. hot red pepper flakes (optional)
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. fresh basil, chopped
- 1 Tbsp. fresh oregano, chopped
- 2 garlic cloves, minced
- 2 zucchini, sliced into rounds
- 1 large red bell pepper, seeded & cut into 2-inch slices
- 1 large green bell pepper, seeded & cut into 2-inch slices
- 7 oz. Portabella mushrooms, cut into chunks (optional)
The key to the kabob is cut everything so that you can spear it with a stick!
- You can make this on the grill or in the oven. If using oven, preheat to 350 degrees.
- Whisk apple cider vinegar, 1 tsp. sea salt, and hot red pepper in bowl, followed by olive oil.
- Add basil, oregano and garlic, and stir.
- Add in chicken and toss to coat.
- Let marinate about 15-20 minutes.
- In large pan, sear all sides of the chicken pieces so that when skewered, no raw chicken is touching the veggies.
- Skewer the chicken and all veggies and place on grill, turning occasionally until chicken is cooked through and veggies are browned at edges.
- If cooking in oven, you’ll need one large (or multiple) baking
dish(es). Place skewers in baking dishes, brush chicken and veggies with
sauce and cook for about 30 minutes or until chicken pieces are cooked
through and veggies are browned at edges.
Whether you’re cooking these on the grill or in the oven, be sure to baste occasionally while cooking. Serve and enjoy!
Serves 2-4
- 4 gluten-free tortillas
- 1 chicken breast, cooked & shredded
- 1 cup aged white cheddar (optional) or nutritional yeast
- 1 apple, sliced thin
- In large pan, warm one tortilla at a time, sprinkle each with cheese a scoop of shredded chicken and a thin layer of apples.
- Fold tortilla in half and flip over to cook other side.
- When cheese melts remove from pan and cut in triangles.
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SALADS
Chick Pea Salad- 6 oz. chick peas (garbanzo beans)
- 1 handful baby spinach
- 1 handful kale
- ½ cucumber, sliced
- ¼ chopped onion
- ½ tomato, chopped - or 6 cherry tomatoes
- ½ cup chopped walnuts
- 6 sliced strawberries
- 4 oz. feta cheese crumbles (optional)
- 3 Tbsp. extra virgin olive oil
- 3 Tbsp. balsamic vinegar
Combine all ingredients in bowl and drizzle with olive oil and balsamic vinegar.
Supafly Chicken Salad
- 8 oz. chicken breast, cut into bite-sized pieces
- ½ celery stalk, chopped
- 1 cup grapes, halved
- 1 cup chick peas
- 1 avocado, peeled and pitted
- 1 Tsp. lemon juice
- Sea salt and pepper, to taste
- Lightly coat pan with grapeseed oil and cook chicken over low-medium heat.
- Combine rest of ingredients in large bowl and mix well, mashing avocado into mixture.
- Once chicken is cooked, let cool and then add to rest of ingredients in bowl and mix well.
- Chill until serving.
This salad can be served a number of ways: On a bed of lettuce, on whole grain bread or in a gluten-free wrap.
- 2 handfuls baby spinach
- 10 fresh strawberries, sliced
- ½ avocado, cut into bite-sized chunks
- 1 cup walnuts
Arrange spinach, avocado, walnuts and strawberries in bowl.
Dressing: Light drizzle of extra virgin olive oil and balsamic vinegar
Pasta Salad with Veggies
- 2 cups rotini pasta or gluten-free pasta, cooked according to package instructions and drained
- 1 cup chopped broccoli, steamed
- 1 cup chick peas
- 1/3 cup cubed or shredded mozzarella cheese (optional)
- 1 clove garlic, minced
- ½ tomato, diced
- In a bowl, mix all ingredients together.
- Cool in refrigerator until ready to serve.
- To serve, add dressing and cheese.
Simple Spinach Salad
- 1 handful fresh spinach leaves
- 1 handful colored vegetable, chopped
- 1 handful fruit, chopped
Mix all ingredients in bowl and top with dressing.
Dressing: Light drizzle of hemp oil and apple cider vinegar
NOTE: This is a great weight-cutting meal when you need to be light but want to keep your energy high.
Waldorf Salad
- ½ cup chopped walnuts
- ½ cup plain yogurt
- 2 Tbsp. avocado
- 2 Tbsp. parsley, minced
- 1 Tsp. honey
- Freshly ground black pepper to taste
- 2 large apples, chopped into ½ inch pieces
- 2 celery stalks, chopped
- ¼ cup raisins
- ½ lemon, juiced
- 1 head Romaine lettuce, shredded into bite-sized pieces
- Mix yogurt, avocado, parsley, honey and pepper in a bowl.
- Add the apples, celery and raisins and sprinkle with the lemon juice; toss with
yogurt mixture. - Wait to add walnuts and lettuce until you’re ready to eat the salad.
- Chill before serving.
Serves 2-4
- 1 cup quinoa
- 1 can black beans (drained)
- 2 garlic cloves, minced
- 1/2 cup celery, chopped
- 1 carrot, diced
- 1 cup fresh green beans, chopped
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1 medium vine-ripened tomato, sliced
- 1 cup cucumber, chopped
- 1/4 cup sliced olives
- 2 Tbsp. fresh basil, chopped
- 1/4 cup green onions, chopped
- 2 Tbsp. grapeseed oil
- 3 Tbsp. extra virgin olive oil (for dressing)
- Cook quinoa according to package directions and set aside.
- Together, sauté garlic, carrot, peppers, green beans and celery in 2 Tbsp. of grapeseed oil for about 5 minutes until soft.
- Transfer quinoa and veggies to large bowl and mix.
- Add in all additional ingredients and mix thoroughly.
- Dish into individual serving bowls and drizzle with extra virgin olive oil.
- Add sea salt and pepper to taste.
Serves 2-4
- 3 large handfuls organic spinach (about
- 3-4 oz.)
- 1 shallot, chopped
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- dash of sea salt
- dash of black pepper
- 1 Tbsp. spicy brown or Dijon mustard
- 1 cup dried cranberries
- 1 cup cashews, crushed or whole
- For the dressing, whisk together the chopped shallot pieces, mustard, balsamic vinegar, sea salt and pepper.
- Then toss the spinach leaves with dressing and mix in the cranberries and pecans.
Serves 2-4
- 4 cups arugula & spinach mix
- 1/4 cup feta cheese crumbles
- 1 red onion, chopped
- 2 pieces of celery chopped
- 1 1/2 cups chickpeas
- 1/2 cup black pitted olives
- 1/2 cucumber, peeled & chopped
- Put into large bowl and mix well.
- Top with Santorini Dressing
Serves 2
- 1 Tbsp. apple cider vinegar
- 3 sun-dried tomatoes, chopped
- 3 Tbsp. extra virgin olive oil
- 1 garlic clove, minced
- 1 lemon (juice & zest)
- zest is grated lemon peel
- salt & pepper to taste
- Put ingredients in a bowl, whisk together
- until smooth and mix into salad.
Serves 2-4
- 1 organic turkey breast (not deli slices)
- 2 large handfuls arugula & spinach mix
- 1 pear, sliced into thin, flat pieces
- 1 Tbsp. apple cider vinegar
- 3 Tbsp. extra virgin olive oil
- 1 Tbsp. feta crumbles or 2 slices provolone (optional)
- 1 Tbsp. Annie’s Organic Honey Mustard
- Slice raw turkey breast and brush with honey mustard. Cook in pan with grapeseed oil.
- Layer pear slices on turkey pieces in pan. Follow with layer of cheese.
- Cover and cook about 3 minutes until cheese melts.
- Place spinach and arugula mix into bowls and place turkey slices on top.
Warrior Salad
- 1/4 cup chopped walnuts
- 1/2 cup plain Greek yogurt
- 1/2 avocado
- 1 tsp. honey
- dash of black pepper
- 1 large apple, chopped into
- 1/2 inch pieces
- 1/2 celery stalk, chopped
- 1/4 cup raisins
- 1/2 lemon, juiced
- 3 handfuls baby spinach, chopped
- Mix yogurt, avocado, honey and pepper in a bowl.
- Add the apple, celery and raisins and sprinkle with the lemon juice; toss with yogurt mixture.
- Wait to add walnuts and spinach until you’re ready to eat the salad.
Black Rice with Roasted Baby Broccoli, Feta
Serves 2-4
- 1/2 cup black rice
- 1 1/4 cups low-sodium chicken broth
- 1 onion, diced
- 2 cloves garlic, chopped
- 8 oz. crimini mushrooms, sliced
- 1 lb. baby broccoli, chopped
- handful dill, chopped
- 3 Tbsp. grapeseed oil (for use in sautéing)
- 1/4 cup grapeseed oil
- 2-3 Tbsp. apple cider vinegar, to taste
- 4 cups arugula & baby spinach, mixed
- 1/4 cup feta, crumbled
- sea salt, to taste
- pepper, to taste
- Preheat oven to 400 degrees.
- Bring the broth to a boil and add black rice.
- Reduce the heat and simmer covered, until the rice is tender, about 50 minutes.
- In about 20 minutes, after rice is cooking, heat 2 Tbsp. grapeseed oil in pan and begin sautéing onion and garlic about 3-5 minutes.
- Add in mushrooms and sauté about 5 minutes until mushrooms are browned.
- Season with salt and pepper to taste and set aside.
- While onion mixture is cooking, toss broccoli in a bowl with the rest of the grapeseed oil.
- Spread the broccoli out on a baking dish and roast in oven until tender, about 10-15 minutes.
- Mix the black rice, dill, and onion mixture, olive oil and apple cider vinegar.
- Serve with black rice on a bed of spinach and arugula mix, topped with roasted broccoli and sprinkles of crumbled feta.
Serves 2-4
- 5 oz. (or 2 large handfuls) baby spinach
- 1/2 cucumber, peeled & sliced into rounds
- 5-6 mandarin oranges, peeled & divided
- 1/2 cup pine nuts
- 1/4 cup apple cider vinegar
- 1/2 cup extra virgin olive oil
- 1 Tbsp. agave & drizzle of agave for pine nuts
- dash of black pepper
- Divide spinach, cucumber and mandarin oranges among serving bowls.
- Add pine nuts to small pan and lightly drizzle with agave.
- Toast pine nuts for about 1-2 minutes, stirring constantly. Set aside when done.
- Whisk together apple cider vinegar, olive oil, 1 Tbsp. agave and black pepper in a small bowl and drizzle over salad.
- Add pine nuts to the tops of each salad.
Serves 2-4
- 2 large handfuls baby spinach
- 2 handfuls arugula
- 1/2 cup alfalfa sprouts
- 1 apple, chopped
- 1/2 cup chickpeas
- 2 Tbsp. chopped pecans
- 2 Tbsp. dried cranberries
- 4 Tbsp. extra virgin olive oil
- 2 Tbsp. apple cider vinegar
- dash of black pepper
- In a small bowl, whisk together apple cider vinegar and olive oil with a dash of black pepper.
- In a large bowl, combine everything else.
- Separate portions in serving bowls and drizzle with dressing.
Serves 2
- 2-3 large handfuls baby spinach
- 1/2 cup cooked quinoa
- 1/2 cup whole cashews, crushed
- 1/2 cup dates, pitted & minced
- sprinkle of feta cheese crumbles (optional)
- Combine all ingredients except feta in large bowl and mix.
- Divide salad into two bowls.
- Add optional Honey Vinaigrette Dressing and sprinkle with feta.
Honey Vinaigrette
- 2 Tbsp. honey
- 4 Tbsp. extra virgin olive oil
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. water
Whisk honey, olive oil, vinegar and water in bowl until well combined and drizzle over salads.
Oil & Vinegar Dressing
- Extra virgin olive oil, add to taste
- Balsamic vinegar, add to taste
- Hemp oil, add to taste
- Apple cider vinegar, add to taste
- 1 ½ cups fresh basil leaves
- ½ cup grapeseed oil
- Grind basil to a fine paste with mortar and pestle* and put in small bowl.
- Add grapeseed oil and stir.
- *You can also use a blender or food processor.
- ½ cup extra virgin olive oil
- ½ pint fresh strawberries, halved
- 2 Tbsp. balsamic vinegar
- ½ Tsp. sea salt
- ¼ Tsp. black pepper
- Blend all ingredients until smooth. Serve over salad.
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SANDWICHES/WRAPS
The Green Reuben- Reuben Dressing (recipe follows -make this first)
- 2 slices whole wheat or gluten-free bread
- 1 Tbsp. mustard
- 1/4 cup Eden Organic Sauerkraut (or similar)
- 2 slices of Swiss cheese
- 1/2 avocado
- 2 Tbsp. grapeseed oil
- Spread one slice of bread with some mustard, the other slice with Reuben Dressing.
- Drizzle grapeseed oil into, and then add in bread slices, dry side down.
- Top one slice with avocado and Swiss cheese, and the other with sauerkraut.
- Over medium heat, grill the sandwich until browned, about 5 minutes.
- Put the sandwich halves together and eat
Serves: 1
- 4 Tbsp. Veganese
- 1 1/2 Tbsp. ketchup
- 1 Tbsp. horseradish
- 1/2 tsp. sweet pickle relish
- dash of Worcestershire sauce
- Blend the ingredients thoroughly in a bowl.
- Spread on bread slice to complete your Green Reuben.
- 2 slices whole wheat or gluten-free bread
- 1 organic red apple, thinly sliced
- 2 Tbsp. maple syrup (agave also works well here)
- dash of cinnamon
- 1 Tbsp. grapeseed oil
- 2 Tbsp. feta cheese crumbles
- Lightly coat small pan with grapeseed oil and put on medium heat.
- Place apple slices in pan. Apples can be touching but not on top of each other.
- Drizzle small amount of maple syrup on each slice (not more than 2 Tbsp. worth for the whole pan) and then dash with cinnamon.
- Cook for about 2 minutes, then flip and cook for additional 2 minutes until lightly browned around edges.
- When apples are almost done, lightly toast bread slices.
- Place apples on one side of bread, followed by a layer of feta crumbles and then another layer of hot apple slices.
- Top with remaining bread slice.
- 2 slices whole wheat or gluten-free bread
- 1 slice cheddar, or cheese of your choice
- 1 chicken breast, cooked & chopped
- 1 Tbsp. green pepper, minced
- 1 Tbsp. onion, minced
- 1 Tbsp. Veganese
- 3 thin avocado slices
- 2 Tbsp. grapeseed oil (for sautéing)
- Chop chicken, peppers and onions and sauté in separate pans in grapeseed oil. (Chicken in one pan, veggies in the other.)
- Make sure to cook onions and green peppers until soft.
- Slice avocado pieces and set aside.
- When chicken and veggies are nearly done, toast your bread.
- As soon as bread is done, spread Veganese onto slices, then lay down the avocado, then cheese and top with hot chicken and veggies.
- Top with other bread slice, mash down and enjoy!
- 2 slices of whole wheat or gluten-free bread
- 2 slices low-sodium turkey bacon small handful of fresh spinach leaves
- 1/2 vine-ripe tomato, thinly sliced
- 1 Tbsp. Veganese
- Cook turkey bacon in a pan with grapeseed oil until crispy, then place on paper towels. Once cool enough, break each bacon piece in half and set aside.
- Lightly toast bread, then smear with Veganese.
- Place tomato slices, followed by spinach then bacon pieces on one bread slice and top with remaining piece of bread.
Serves 4
- 8 slices whole wheat or gluten-free bread, lightly toasted
- 2 fresh turkey breasts (not deli slices)
- 2 Tbsp. olive oil
- 2 cups seedless red grapes, halved
- 2 apples, chopped
- 6 cups fresh baby spinach
- 2 Tbsp. apple cider vinegar
- 4 pieces provolone, thinly sliced
- Thinly slice turkey breast and cook in grapeseed oil.
- Layer provolone slice over turkey breast, then set aside.
- In pan, lightly sauté grapes and apples in grapeseed oil for about 1-2 minutes.
- Place two pieces of bread on a plate and layer with turkey slices, apple and grape mixture, spinach and drizzle with apple cider vinegar.
- 3 Tbsp. peanut butter
- 2 Tbsp. hazelnut butter
- 2 slices whole grain bread
Spread peanut butter and hazelnut butter on whole grain bread.
This is a high-energy meal!
(For a lighter snack: Instead of bread, put these butters in the creases of celery!)
Strawberry Wrap
- 2 handfuls baby spinach
- 10 fresh strawberries, sliced
- 1/2 avocado, cut into bitesized chunks
- 1 cup crushed walnuts
- 1 whole grain or gluten-free wrap
- light drizzle of extra virgin olive oil (optional)
- Arrange spinach, avocado, walnuts and strawberries in a wrap.
- Drizzle with half a teaspoon of olive oil.
- Fold up and eat!
Serves 2-4
- 2-4 whole wheat or gluten-free wraps
- 1 chicken breast
- 8 dates, pitted & sliced
- 8 oz. small curd plain cottage cheese
- 2 Tbsp. grapeseed oil
- Slice chicken breast into thin strips and cook in grapeseed oil and set aside.
- Spread thin layer of cottage cheese on wraps and line with dates and chicken strips.
- Wrap and eat!
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SIDES/OTHER
Tater Tots- 8 red potatoes, cut into bite-sized pieces
- 1/4 bell pepper, diced
- 1/2 onion, chopped
- 2 cloves garlic, chopped
- 2 Tbsp. grapeseed oil
- Sea salt, to taste
- Black pepper, to taste
- In large pan, heat grapeseed oil on medium and add potatoes, mixing frequently.
- When potatoes begin to brown, add in onion, bell pepper and garlic and continue mixing about another 10 minutes until potatoes are tender.
- Sprinkle with salt and pepper.
- Serve hot.
Serves: 2
- 3 large carrots, grated
- 1/2 cup chopped cashews (put them in a Ziploc bag & smash them with a meat mallet)
- 2 apples, cubed
- 1/2 cup raisins
- 1 Tbsp. lemon juice
- 2 Tbsp. Veganese
- dash of sea salt
- dash of black pepper
- 1 Tbsp. olive oil
Put ingredients in a big bowl and mix well. Serve and enjoy!
Herb Gravy
Serves 8
- 4 cups organic, free-range chicken broth (Pacific Foods is one brand we like)
- 4 onions, chopped
- 4 garlic cloves, minced
- 4 cups pan drippings from turkey (substitute lack of drippings with more broth)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 tablespoons fresh thyme, minced
- 2 tablespoons fresh rosemary, minced
- 2 tablespoons fresh sage, minced
- TIP: If using dried herbs for this recipe, reduce measurements to a little over half a tablespoon each of thyme, rosemary and sage.
- Collect about 4 cups of turkey pan drippings in a large glass measuring cup and let sit about 10 minutes so the fat rises to the top.
- Next, heat chicken broth, onions and garlic in large pot.
- Bring to a boil, then reduce to a simmer until onions and garlic are tender.
- Back to the turkey drippings: Skim excess fat off the top of the drippings with a spoon and discard.
- Pour pan drippings into pot, increase to medium heat, and mix until smooth.
- Season with sea salt, pepper, thyme, rosemary and sage, to taste.
- Serve over your entire plate!
Serves 6
- 10 cups toasted gluten-free breadcrumbs
- Tip: Make your own breadcrumbs. Remove crusts off bread slices and cut into one-inch cubes. Then toast pieces in oven for a few minutes.
- 3 tablespoons grapeseed oil (plus 1
- teaspoon set aside for later use)
- 1 1/2 cups onion, diced
- 6 pieces of celery, chopped
- 2 1/2 cups apple, diced
- 2 1/2 cups organic golden raisins
- dash of sea salt
- dash of black pepper
- 4 teaspoons chopped fresh sage
- 1 1/2 cups free range, organic chicken broth (add more as needed)
- Preheat oven to 325 degrees F.
- Warm grapeseed oil in large pan on low heat. Add in onion and celery, and sauté until tender.
- Stir in the apples, raisins, salt, pepper and sage.
- Pour broth slowly over breadcrumbs; lightly stirring
- Using a paper towel, grease large baking dish with 1 teaspoon of grapeseed oil. Transfer stuffing mixture to dish.
- Cover and bake for 25 minutes.
- Then uncover and bake for about 20 more minutes or until top of stuffing is browned.
- Transfer to serving dish.
6-8 servings
- 2 24-ounce bag organic fresh cranberries
- 3 cups organic apple cider (such as Ziegler's)
- 1 1/2 cup honey (or agave)
- 6 cinnamon sticks
- 2 tablespoons orange zest
- 10 cloves, whole
- Dash of nutmeg
- Dash of sea salt
- Add all ingredients to large pot and bring to boil.
- Then reduce to a simmer, stirring often.
- Sauce will thicken in about 15-20 minutes.
- Remove cinnamon sticks and cloves.
- Cover and keep refrigerated.
- Serve cold.
Serves 6
- 2 pounds organic baby carrots
- Dash of cinnamon
- Drizzle of honey or agave
- 4 teaspoons fresh squeezed orange juice
- Steam carrots until crisp but tender.
- Drain excess water.
- Mix in orange juice, cinnamon and honey (or agave).
- Transfer to serving dish.
Serves 6
- 3 large heads broccoli
- 2 lemons for zest, to taste
- Dash of sea salt, to taste
- Steam broccoli until tender.
- Drain any excess liquid and place broccoli in serving dish.
- Grate zest over broccoli
- Sprinkle with sea salt (optional)
Walnut Feta Green Beans
Serves 6
- 2 pounds fresh organic green beans, ends trimmed
- Dash of sea salt, to taste
- Dash of black pepper, to taste
- 1/2 cup feta cheese crumbles
- 1 cup chopped walnuts, toasted
- Steam green beans until tender.
- Transfer the beans to a large bowl and toss with feta cheese crumbles and walnuts.
Mashed Sweet Potatoes
Serves 2
- 2 large sweet potatoes
- 3 Tbsp. almond milk
- 2 Tbsp. plain Greek yogurt or soy yogurt(both optional)
- 2 Tbsp. agave
- dash of cinnamon
- dash of sea salt
- Wash and peel potatoes and cut into hunks.
- Boil large pot of water and add potatoes. Cook about 20-30 minutes until
- a fork easily goes through them.
- Drain water.
- Mash potatoes in the pot and add the rest of the ingredients, mixing well. If you have an electric beater, you can use that to make them extra creamy, but a fork or potato masher will do just fine.
- Serve and enjoy!
Serves 6
- 6 large sweet potatoes
- 4 tablespoons almond milk
- 3 tablespoons plain Greek yogurt
- 3 tablespoons honey or agave
- dash of cinnamon
- dash of sea salt
- Wash and peel potatoes. Cut into hunks.
- Boil large pot of water and add potatoes.
- Cook about 20-30 minutes until a fork easily goes through them.
- Drain water.
- Mash potatoes in the pot and add the rest of the ingredients, mixing well. If you have an electric mixer, you can use that to make them extra creamy, but a fork or potato masher will do just fine.
- Transfer to serving dish.
Serves 2-3
- 2 large sweet potatoes
- 3 Tbsp. agave (or honey)
- dash of sea salt
- 2 Tbsp. grapeseed oil
- Preheat oven to 375 degrees.
- Wash and peel potatoes and cut into thin, French-fry-like strips.
- In large bowl, combine 1 Tbsp. grapeseed oil and salt. Toss sweet potatoes in mixture.
- Spread 1 Tbsp. grapeseed oil over baking sheet and spread out potatoes in single layer.
- Bake about 30 minutes or until tender on the inside and crispy on the outside.
- Transfer to serving plate. Add honey to small bowl for dipping.
Serves 2-3
- 15 oz. cannellini beans, drained & rinsed
- 3 Tbsp. ketchup
- 2 Tbsp. Dijon mustard
- 3 Tbsp. organic maple syrup
- 1 tsp. smoked paprika
- Preheat oven to 350 degrees.
- Combine all ingredients together and bake in casserole dish 30 minutes or until bubbling.
Serves 1-2
- 2 cups fresh snow peas
- 1 Tbsp. toasted sesame seeds
- 2 minced garlic cloves
- 2 Tbsp. grapeseed oil
- dash of sea salt
- dash of black pepper
- In medium pan, sauté snow peas in grapeseed oil about 5 minutes or until bright green.
- Add in garlic, sesame seeds, and salt and pepper.
- Serve and enjoy!
Serves 2-4
- gluten-free tortillas, cut into triangles
- 1 Tbsp. grapeseed oil
- dash of smoked paprika
- dash of sea salt
- Preheat oven to 350 degrees.
- Place tortilla pieces on baking sheet and brush with grapeseed oil.
- Sprinkle with salt and smoked paprika.
- Bake about 8 minutes until crisp.
- Serve and enjoy!
Serves 2-4
- gluten-free tortillas, cut into triangles
- 1 Tbsp. grapeseed oil
- dash of Italian seasoning
- sprinkle of Parmesan or nutritional yeast
- dash of sea salt
- Preheat oven to 350 degrees.
- Place tortilla pieces on baking sheet and brush with grapeseed oil.
- Sprinkle with salt, Italian seasoning and Parmesan (or nutritional yeast).
- Bake about 8 minutes until crisp.
- Serve and enjoy!
This sauce can be made several ways and can be mixed with everything or nothing. This sauce makes a great dip for bread, serve it over pasta or chicken, or mix with rice or quinoa for a hearty meal.
- 16 oz. pasta (whole wheat, durum, brown rice, quinoa or gluten-free pasta noodles)
- 4 - 16 oz. cans of diced tomatoes or 12-14 whole tomatoes, steamed, peeled and crushed
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 medium sweet onion, chopped
- 10-12 cloves garlic, diced
- 1 pinch each of basil, oregano and sea salt
- 16 oz. organic ground turkey (optional – not vegan)
- Extra virgin olive oil
- Grapeseed oil
- Pour diced tomatoes in large pot and heat over low-medium flame.
- Add basil, oregano and sea salt before covering to simmer.
- Sauté garlic, onion and peppers in grapeseed oil over low-medium heat.
- In another pan at low-medium heat, begin to brown the turkey in grapeseed oil.
- In another large pot, bring 6-8 cups water to boil.
- Once vegetables have softened to your taste, add to sauce.
- When turkey has thoroughly cooked, add to sauce, cover and simmer another 10 minutes before removing from heat.
- Add pasta noodles to boiling water and cook for 8-12 minutes.
- Stir in 2 Tbsp. extra virgin olive oil.
- When noodles are done, add separately to plates and cover with sauce.
- 2 cups rotini pasta or gluten-free pasta, cooked according to package instructions and drained
- 1 cup chopped broccoli, steamed
- 1 cup chick peas
- 1/3 cup cubed or shredded mozzarella cheese (optional)
- 1 clove garlic, minced
- ½ tomato, diced
- In a bowl, mix all ingredients together.
- Cool in refrigerator until ready to serve.
- To serve, add dressing and cheese.
Spinach Pasta
- 16 oz. whole-wheat or brown rice noodles, or 1 cup quinoa
- 1 handful fresh baby spinach
- 1 cup basil leaves, tightly packed
- 3 cloves garlic, minced
- 1 Tbsp. grapeseed oil
- 1/3 cup almond milk
- ½ cup mozzarella cheese, shredded (optional – not vegan)
- Sea salt and pepper to taste
- Cook pasta according to package directions.
- Chop spinach and basil in blender or food processor. If you don’t have a chopping appliance, just shred by hand.
- In a large saucepan, sauté garlic in grapeseed oil.
- Add milk and spinach mixture to saucepan. Bring to a boil, then reduce heat to a simmer. Stir occasionally until sauce slightly thickens and remove from heat.
- Drain water and add noodles to spinach mixture in saucepan. Add cheese, sea salt and pepper.
- Serve immediately.
Serves 2-4
Note: This can be served on a bed of quinoa.
- 3 Tbsp. grapeseed oil
- 4 cloves garlic, minced
- 1 large sirloin steak, cut into 1/2 inch cubes
- 3-4 sprays of Bragg’s Liquid Aminos or
- 1 Tbsp. low-sodium soy sauce
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 5 oz. crimini mushrooms, sliced
- 1 lb. asparagus, each spear chopped into
- 1/2-inch bites
- 1/2 cup water
- Heat grapeseed oil in a large pan over medium heat and spray steak with Braggs Liquid Aminos or low-sodium soy sauce.
- Cook until steak is browned on all sides, about 3 minutes. Turn off heat and set aside.
- In separate pan, add garlic, onion, celery and sliced asparagus.
- Sauté 2 minutes and add steak into mixture.
- Add water and cover pan.
- Cook about 5 minutes or until asparagus is tender and steak pieces are cooked through.
Serves 4-6
- 1 15 oz. can pinto beans, drained
- 1/2 cup aged cheddar, shredded (optional)
- dash of sea salt
- 6 organic taco shells (choose gluten-free shells if you’d like)
- splash of water
- 1 small onion, diced
- large handful of spinach, shredded
- 2 small tomatoes, diced
- In small pan, sauté onions until tender.
- In small pot add pinto beans, onions, splash of water, dash of sea salt and a sprinkle of the cheddar cheese and put on low heat.
- Mash bean mixture with potato masher or fork, and crush and mix until smooth. (You can also use an electric mixer or food processor here and then add the mixture to the pot to warm.)
- Once smooth and heated, spoon beans into taco shells.
- Top with spinach, tomato and leftover shredded cheese.
Serves 2
- 1 gluten-free or whole wheat pizza crust
- handful kale
- 1 small onion, chopped
- 1 15 oz. can diced tomatoes
- 2 Tbsp. grapeseed oil
- dash of Italian herb seasoning
- 1 cup feta cheese crumbles
- Preheat oven to 350 degrees.
- Sauté onions in grapeseed oil until tender.
- Add in handful of kale and mix with onions until wilted.
- Spread diced tomatoes and their juices over pizza crust, careful to leave the edge of the crust plain.
- Spread onion and kale mixture.
- Sprinkle feta crumbles evenly over pizza.
- Sprinkle on herb seasoning.
- Cook for 30 minutes, or until edges of pizza crust brown.
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Quinoa
Warm Quinoa, Chickpea & Veggie BowlServes 2-4
- 1 cup quinoa
- 1 Tbsp. grapeseed oil
- 1 red bell pepper
- 1 green bell pepper
- 3/4 cup chickpeas
- approx 14 cherry tomatoes
- 1/4 cup red onion, chopped
- Cook quinoa according to package directions and set aside to cool.
- Slice peppers and onions and sauté in grapeseed oil for a few minutes until soft.
- Toss tomatoes into the pan with the peppers/onions mix.
- Sauté for another 2-3 minutes until tomato skin begins to crumple.
Now add in chickpeas and sauté another minute. - Scoop quinoa into individual serving bowls and then top with veggie mixture.
Serves 2-4
- 1 cup quinoa
- 1 can black beans (drained)
- 2 garlic cloves, minced
- 1/2 cup celery, chopped
- 1 carrot, diced
- 1 cup fresh green beans, chopped
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1 medium vine-ripened tomato, sliced
- 1 cup cucumber, chopped
- 1/4 cup sliced olives
- 2 Tbsp. fresh basil, chopped
- 1/4 cup green onions, chopped
- 2 Tbsp. grapeseed oil
- 3 Tbsp. extra virgin olive oil (for dressing)
- Cook quinoa according to package directions and set aside.
- Together, sauté garlic, carrot, peppers, green beans and celery in 2 Tbsp. of grapeseed oil for about 5 minutes until soft.
- Transfer quinoa and veggies to large bowl and mix.
- Add in all additional ingredients and mix thoroughly.
- Dish into individual serving bowls and drizzle with extra virgin olive oil.
- Add sea salt and pepper to taste.
Serves 4-6
- 6 cups low-sodium chicken broth
- 1 cup uncooked quinoa
- 1 large onion, sliced
- 1 1/2 cups black beans
- 2 large carrots, chopped
- 3 cloves garlic, minced
- 3 Tbsp. grapeseed oil
- 1 lb. zucchini, chopped
- 1 lb. kale leaves, chopped
- dash of sea salt
- dash of black pepper
- In a large pot bring chicken broth to a boil and add in quinoa. Lower to a simmer and cover.
- Cook for about 30-40 minutes or until quinoa is soft.
- Meanwhile, in large pan, sauté onions, carrots and garlic in grapeseed oil until tender.
- Add in zucchini and cook about 5 minutes.
- Mix in kale and cook until wilted, then set aside.
- When quinoa is soft, stir in black beans along with veggie mixture.
- Season with salt and pepper.
Cashew & Mint Quinoa
Serves 4-6
- 1 cup quinoa
- 1 cup cashews, crushed
- 2 Tbsp. extra virgin olive oil
- 1/2 cup black beans
- 1/2 cup chickpeas
- 1/2 cup scallions, chopped
- 1/4 cup mint, chopped
- 1 cup cauliflower, finely chopped
- 1/2 cup carrots, finely chopped
- Cook quinoa according to package directions and set aside.
- Sauté carrots and cauliflower until tender.
- Combine all ingredients in large bowl and serve.
Serves 4-6
- 1 cup quinoa, cooked according to package directions & set aside
- 1 bunch of baby broccoli, chopped
- 1 cup carrots, finely diced
- 2 cloves garlic, minced
- 1 Tbsp. Veganese
- 1/2 cup nutritional yeast (or Parmesan cheese)
- dash of sea salt, to taste
- dash of pepper, to taste
- Preheat oven to 350 degrees.
- Combine cooked quinoa and rest of ingredients in casserole dish and top with a few more sprinkles of nutritional yeast (or Parmesan cheese).
- Bake 20 minutes.
Serves 1-2
- 1/2 cup quinoa, cooked
- 1/4 cup unsweetened almond milk
- 1 apple, chopped
- 1/4 tsp. vanilla extract
- dash of Saigon cinnamon
- Mix ingredients in small pot and heat until warm.
- Serve and enjoy!
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TURKEY
Champion Chili- ½ lb. ground organic turkey or 1 can chick peas (V)
- 2 cans diced tomatoes or 6-7 freshly chopped tomatoes
- 1 can kidney beans
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 sweet onion, chopped
- 4 cloves garlic, chopped
- Sea salt, to taste
- Chili powder, to taste
- 1 cup shredded rice cheddar cheese (optional)
- Put tomatoes and beans in large pot and place on low heat.
- Brown meat in separate pan and add to tomato pot.
- In another pan, sauté peppers, onions and garlic in grapeseed oil. Once tender, add to tomato pot.
- Add sea salt and chili powder to taste.
- Sprinkle with cheese and serve.
Serves 4
- whole wheat or gluten-free buns (regular bread slices will do just fine, too!)
- 1/2 lb. organic ground turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1/2 cup pinto beans
- 1/2 cup black beans
- 1 cup diced tomatoes
- 1/2 Tbsp. tomato paste
- 1/2 Tbsp. apple cider vinegar
- 1 Tbsp. maple syrup
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. spicy mustard
- dash of sea salt
- dash of black pepper
- 1 jalapeño pepper, minced (optional)
- Cook turkey meat on medium heat for about 10 minutes until done.
- In separate, large pan, sauté onion, garlic, green pepper and jalapeño until soft.
- Add meat to the veggie pan along with rest of ingredients and reduce heat to a simmer, stirring occasionally.
- Once thickened, scoop onto bread of your choice and serve.
- This can also be eaten breadless in a bowl!
(V, G, H, A)
Serves 2-4
- 16 oz. of your favorite whole wheat or gluten-free pasta noodle
- 16 oz. plain 2% cottage cheese - or blend silken tofu with a dash of lemon juice
- 1/2 lb. ground turkey (optional)
- sea salt, to taste
- black pepper, to taste
- 1/4 cup nutritional yeast or Parmesan
- Preheat oven to 350 degrees.
- Boil noodles until soft, rinse and drain and add to a large casserole dish.
- If using turkey meat, brown in pan and drain juices. Add to casserole dish.
- Add cottage cheese to casserole dish along with salt and pepper. Mix well.
- Sprinkle top of casserole with nutritional yeast or Parmesan and bake for 20-30 minutes until the tips of the noodles at the top of the casserole brown.
- Serve and enjoy!
Peach-Glazed Turkey Breast
(G, H, A)
Serves 4-6
- 4 boneless, skinless turkey breasts, each
- sliced in half lengthwise
- 3-4 peaches, sliced
- 2 Tbsp. agave
- 2 cloves garlic, minced
- dash of sea salt
- dash of black pepper
- Preheat oven to 350 degrees.
- Using small pan, sauté minced garlic in grapeseed oil for about 2 minutes and set aside.
- Place turkey breasts in baking dish and place peach halves around them.
- Drizzle turkey with agave and sprinkle with sautéed garlic, sea salt and pepper.
- Bake about 45 minutes until turkey is done throughout.
Mom’s Meatloaf in a Pinch
Serves 4-6
- 1 lb. ground turkey
- 2 eggs
- 1 small onion, minced
- 2 garlic cloves, minced
- 1/2 cup oat bran (or buckwheat)
- 2 Tbsp. maple syrup
- 1 Tbsp. Worcestershire sauce
- dash of sea salt
- 1 Tbsp. grapeseed oil
- Preheat oven to 350 degrees.
- In a large bowl, combine all ingredients and mix well.
- Wipe grapeseed oil on inside of loaf pan and transfer mixture to the pan.
- Bake for 45 minutes.
- Remove from oven, slice and serve with your favorite sides.
Serves 6
- 1 free-range, vegetarian-fed whole turkey (14-16 LBS)
- 3 carrots, chopped
- 2 stalks of celery, chopped
- 2 onions, cut into wedges
- 3/4 cup grapeseed oil
- 6 garlic cloves, minced
- 6 teaspoons fresh chopped basil
- 3 teaspoons fresh chopped sage
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 cups water
- Preheat oven to 425 degrees F.
- Place celery, onions and carrots in bottom of pan and add the water.
- Once turkey is cleaned and giblets are removed, place on a wire rack in roasting pan with a lid.
- In a small bowl, combine grapeseed oil, garlic, basil, sage, salt, and black pepper.
- Baste turkey with mixture and cover.
- Cook uncovered for about 40-45 minutes until browned.
- Then cover turkey and reduce heat to 350 degrees.
- Bake for another 2 - 3 hours depending on size of bird or until a thermometer inserted in a thigh hits 180 degrees F.
- When done, remove from oven and let turkey rest about 30 minutes.
Save the pan drippings for the gravy!
- ½ lb. lean turkey
- ¼ cup oat bran or buckwheat (G)
- 1 whole egg
- 2 cloves garlic, chopped
- 1 Tsp. Worcestershire or teriyaki sauce
- 1 dash each of sea salt, pepper and oregano
- Romaine lettuce
- Sliced tomato
- Dill pickle
- Avocado
- Cheese
- Ketchup
- Mustard
- Lightly coat pan with grapeseed oil and set on low-medium heat.
- In a large bowl, combine everything except toppings and mix well.
- Shape into 4 to 5 palm-sized patties.
- Place patties in pan and flatten with spatula.
- Grill, covered, over indirect medium heat for 4-6 minutes on each side or until meat is no longer pink inside.
- Serve on bread or wrapped in lettuce with optional toppings.
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