Rosemary Lemon Grilled Chicken

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Ingredients:

  • Zest of half a lemon
  • Juice of one lemon
  • 1-2 sprigs rosemary, stem removed, chopped fine, about 2 teaspoons
  • 1/2 teaspoon kosher salt (or use 1/4 table salt)
  • dash fresh-cracked black pepper
  • 2 chicken breasts, trimmed

Directions:

  • Whisk together zest, juice, and rosemary in a small bowl. Divide into two portions.
  • Use the first half of the lemon mixture to marinate the chicken breasts in a low bowl. Flip once. Marinate 15-20 minutes.
  • Grill chicken, using any leftover lemon mixture to baste chicken as it grills. Note: This marinade will have touched raw chicken, so make sure you don’t use it the last couple minutes of cooking and cook all basted sides well.
  • Serve chicken and pour reserved lemon mixture (the half that did not touch the raw chicken) over each chicken breast, just like squeezing a fresh lemon half, except with the delicious flavor of fresh rosemary.
  • Serve with  your vegetable of choice

Grilled Dill Talapia and Green Beans

INGREDIENTS:

  • 4-6 Tilapia fillets
  • Dill
  • Black pepper
  • Celtic salt
  • Green Beans

DIRECTIONS:

  • For the fish, season the tilapia with salt, pepper and dill. Lightly spray with pam and grill 3 minutes on each side or until grill marks appear and the fish is cooked.
  • For the green beans, add a little water to the bottom of the pan to steam. Season with garlic powder and pepper and serve when tender. 

Quinoa Stir Fry

Ingredients

  • 2 cups cooked quinoa
  • 10 mushrooms diced (I used button mushrooms)
  • 1/2 cup onion diced
  • 2-3 garlic cloves minced depending on the size
  • 1/2 cup slivered almonds
  • 3 small carrots diced
  • 2 T oil (I used coconut oil)
  • 2-3 T balsamic vinegar
  • salt and pepper to taste

Instructions

  • In a saucepan, saute the onions, garlic, mushrooms, carrots and oil for about 5-7 minutes on medium heat.
  • Then add in the cooked quinoa, almonds and balsamic and keep sauteing on medium heat for another 5 minutes or so.
  • Lastly, add in the salt and pepper to taste.

This should keep for about a week and a half in the fridge.


 

Lentil Salad with Capers and Balsamic-Dijon Dressing

Ingredients:


1 cup dry brown lentils
3 roma tomatoes
2-3 oz. spinach
1/4 cup chives (or shallot or green onion)
2 Tbsp. capers

{For the dressing}
2 Tbsp. balsamic vinegar
1 Tbsp. olive oil
1 tsp. dijon mustard
1 clove garlic, minced

Directions:

Cook lentils according to package directions, leaving firm, not mushy.
While lentils are cooking, make the dressing: in a small bowl combine all ingredients and whisk.
Roughly chop the spinach and chives, and dice tomatoes. Place in a large bowl.
When lentils are done cooking, drain, and immediately add to large bowl with spinach and tomatoes. The heat from the lentils will slightly wilt the spinach.
Add the dressing and capers and stir to combine.
 

Paleo Avocado Sliders

Ingredients:

  • 1 large sweet potato
  • 1 pound (454 grams) ground beef
  • 2 garlic cloves, minced
  • 1/2 teaspoon (2.5 grams) salt 
  • 1/4 teaspoon (0.5 grams) black pepper
  • 1 red bell pepper, sliced
  • 1/2 onion, chopped
  • 1 avocado
  • 1/2 tablespoon (22 mL) lime juice
  • Olive oil or fat of choice for cooking
  • 1/2 head romaine lettuce

Directions:

  1. Preheat the oven to 400°F (204°C).
  2. Wash the sweet potato and cut into 1/2 inch (1.27 cm) slices.
  3. Line two baking sheets with foil or parchment paper, lightly coat one with olive oil or fat of choice and lay out the sweet potato slices. You will need 12 slices. 
  4. Bake for 20−25 minutes. Flip the sweet potatoes halfway through. While the sweet potatoes cook prepare the burgers, bell pepper and onions, and smash the avocado.
  5. In a medium bowl combine the ground beef, minced garlic, salt and pepper and form into six patties.
  6. Heat olive oil or fat of choice in a large skillet over medium heat and add the patties. Cook for about 5 minutes on each side.
  7. Heat olive oil or fat of choice in a separate small skillet over medium heat and cook the bell pepper and onions until soft and slightly charred.
  8. In a medium bowl smash together the avocado and lime juice. Add salt and pepper to taste.
  9. Assemble each slider by topping a sweet potato slice with lettuce, a burger patty,  smashed avocado, bell pepper and onions and another sweet potato slice.

Basil Lime Chicken

Ingredients:
4 lbs boneless, skinless chicken breasts
2 limes, juice and zest
3 T olive oil
3 Tb dijon or brown mustard
3 Tb worcestershire sauce
3 Tb soy sauce
3 green onions, finely chopped
3 garlic cloves, finely minced
1/2 tsp salt
1 tsp freshly ground black pepper

Sauce:
1 lime, juice and zest
1/4 C extra virgin olive oil
3 green onions, finely chopped
3 garlic cloves, finely minced
1/4 chopped fresh basil
1 tsp salt
1/2 tsp freshly ground black pepper

Directions:

1.  In a gallon sized ziplock bag, mix together all the ingredients for the marinade.  Add the chicken and make sure the chicken is evenly coated with the marinade.  Marinate in the fridge for 2 hours.  While the chicken marinates, mix together the sauce ingredients in a small bowl and set aside.
2.  Preheat your oven to 450 degrees and line a cookie sheet with foil, then spray it lightly with nonstick spray.  Place the chicken skin side up on the pan and bake for 20 minutes, or until the chicken is cooked through and the juices run clear.  The time will depend on the size of your chicken breasts.  Mine were large.  Let the chicken rest for 5 minutes before cutting into strips and topping it with the sauce.  **Alternatively, you can also grill the chicken instead of baking it but it was too cold for me to grill today

 

Egg White Cups

Ingredients:

  • 10 eggs whites – good filling up 6 full sized muffin tray cups
  • Chopped veggies of your choice, I used whatever was in the fridge at that time - Tomatoes, peppers,cucumbers and carrots
  • Seasoning – salt and pepper,I used mixed herbs too. But whatever rocks your boat really. 

Directions:

  • Put the veggies in bowl and pour egg white in and mix
  • Pour the mixture into sprayed muffin tray cups
  • Bake for 20min and viola

Baked Egg In Avocado

INGREDIENTS:

  • 1Medium Avocado
  • 2Medium Eggs
  • Salt & Pepper, to taste

DIRECTIONS:

Slice the avocado in half and remove the pit. Scoop out some of the flesh inside of the avocado, leaving a rim. Crack eggs into the well created in the avocado. Season with salt and pepper, to taste. Bake in a 425 degree oven for 15 minutes or until eggs have reached your desired doneness. Finish withfresh herbs, crisped bacon, hot sauce, or any other topping you can imagine!

Lemon Chicken Kebabs With Zucchini

Ingredients

  • 4 boneless skinless chicken breasts;
  • 3 lemons;
  • 4 zucchinis;
  • 2 tbsp. chives, minced;
  • 1 tsp. oregano, dried;
  • 1 tbsp. extra-virgin olive oil;
  • Sea salt and freshly ground black pepper to taste;
  • Small wood skewers;

Preparation

  1. Preheat the grill to medium high.
  2. Squeeze the juice of 1 lemon into a small bowl.
  3. Cut the chicken into cubes 1 to 1 ½ inches on a side, and slide the cubes onto the skewers.
  4. Rub the skewered chicken with the dry oregano and season with sea salt and black pepper to taste.
  5. Grill the chicken for about 8 minutes (4 minutes on each side), brushing occasionally with the lemon juice.
  6. While the chicken is cooking, cut the zucchinis in half lengthwise. Brush them with olive oil and grill 3 minutes per side or until tender.
  7. Once the zucchinis are done, cut them into slices of about half an inch thick. Divide among the plates and sprinkle with the chives.
  8. Cut the remaining lemons in half and grill them, cut side down, for 2-3 

Salt and Pepper Zucchini Chips

Ingredients

  • 1 lb (about 4 cups) thin sliced Zucchini*
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ tsp olive oil (this can be omitted)
  • 1 tsp apple cider vinegar

Instructions

  1. Note: I cut my zucchini on a mandoline slicer. I did both the thin and thick slices. The thin turned out much better and crispier.
  2. In a medium bowl whisk salt, pepper, olive oil (if used), and vinegar
  3. Add sliced zucchini
  4. Toss with the “dressing” to coat.
  5. Arrange slices on dehydrator trays
  6. Dehydrate at 135 degrees for 5-6 hours or until crispy

Avocado Hummus

Ingredients

  • 1 (15 oz) can chick peas, well drained
  • 2 medium ripe avocados, cored and peeled (13 oz before cored and peeled)
  • 3 Tbsp olive oil, plus more for serving if desired
  • 1 1/2 Tbsp tahini
  • 3 Tbsp fresh lime juice
  • 1 clove garlic, peeled
  • Salt and freshly ground black pepper
  • 1/8 tsp cumin
  • 1 - 2 Tbsp finely chopped cilantro leaves, for topping
  • Red pepper flakes, for topping
  •  

Directions

  • Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes. Season with salt and pepper to taste (I did a scant 1/2 tsp salt and about 1/8 tsp pepper), add cumin and avocados and pulse mixture until smooth and creamy, about 1 - 2 minutes longer.

Grilled Pineapple Burgers

Ingredients
2 lbs Lean Grass-Fed Ground Beef
1 1/2 teaspoons Organic Smoked Paprika
1 teaspoon Sea Salt
1 teaspoon Onion Powder
1 Whole Fresh Pineapple-peeled, cored, and sliced
1 Onion-sliced
Green Leaf Lettuce

Directions
Preheat your grill to medium-high. In a bowl combine the ground beef and seasonings well and then form into patties. Grill to desired doneness.

Grill the pineapple slices 4 to 5 minutes each side. 

Top your burgers with the pineapple and onion slices. Wrap your burgers in the leaf lettuce and enjoy!

Options
I used yellow onion here, but red onion is fabulous as well. 

Sweet Potato Pancakes

Makes about 12

1 large sweet potato
Half small or medium onion
2 pastured eggs
1/2 tbsp coconut flour
1/2 tsp salt and pepper
2 tbsp coconut oil 

  1. Shred sweet potato and onion. To make it easier use the shredder on a food processor.
  2. Place the sweet potato and onion on a clean kitchen towel and squeeze out the moisture. Set aside still on the towel.
  3. In a large bowl whisk eggs, coconut flour, salt and pepper together.
  4. After the shredded potato and onion has sat for a few minutes try to squeeze out a little more moisture.
  5. Add the sweet potato and onion to the egg mixture and mix well.
  6. Enjoy!