Chicken Caesar Salad |
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Ingredients:
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Boneless skinless chicken breasts 1 to 2 lbs. worth
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CROUTONS:
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1 or 2 heads romaine lettuce
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6 slices rice bread cut into cubes
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2 tsp fresh minced garlic
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DRESSING:
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½ cup extra virgin olive oil
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1 Tbsp Dijon mustard
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1 Tbsp apple cider vinegar
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6 cloves garlic
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½ tsp sea salt
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½ tsp course black pepper
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2 Tbsp Canola mayonnaise
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½ cup extra virgin olive oil
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2 Tbsp lemon juice
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1 tsp anchovy paste
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Instructions:
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Use whatever marinade you like for chicken(I like to use a little
lime or lemon juice with garlic and extra virgin olive oil with salt and
pepper) or just lightly salt and pepper both sides of chicken breasts and
grill until a nice grilled char shows and the meat is fully cooked. Cut into
1 inch pieces cover and set aside
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Put all dressing ingredients into a blender and blend until fluffy
and well blended…put in a jar and set aside
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For the croutons, simmer the oil and garlic until garlic starts to
brown then take off heat.
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Preheat oven to 375*
Put the cubed bread on a cookie sheet and drizzle 1/3 of the garlic/oil
on cubed bread and bake for 5 minutes then toss them around a little and drizzle
more of the garlic/oil on them and bake another 5 minutes then remaining garlic/oil
for another 5 minutes until golden brown then remove to a bowl until salad
time
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Cut up the romaine lettuce and put in a large salad bowl. Pour on the
dressing to desired amount and toss. Put coated lettuce on a plate topped
with the chicken and then the croutons. Add whatever else you’d like to add
like cucumber, tomatoes or olives.
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" Blueberry Powerhouse Muffins" |
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Ingredients:
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2 Tbs. flax meal
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½ cup agave syrup
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6 Tbs. water
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1/3 cup coconut oil
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1 tsp. apple cider vinegar
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3 Tbs. lemon juice
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1 cup almond milk
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2 tsp. lemon extract
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1 ½ cups brown rice flour
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1 tsp. pure vanilla
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2 scoops gluten/dairy free protein powder
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1 ¼ cup blueberries
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2 tsp. baking soda
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½ tsp. salt
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Instructions:
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Preheat oven to 350*
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Put flax meal and water in a small bowl and set aside
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In another small bowl whisk together apple cider vinegar, agave, vanilla
and almond milk and set aside.
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In a large bowl combine flour, protein, baking powder and salt then
mix in the coconut oil and lemon juice.
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Then mix in the flax mixture as well as the almond milk mixture.
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Fold in the blueberries then fill paper lined cupcake pans (makes 15
muffins)
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Bake for 25 minutes
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Chocolate Coconut Milk Ice Cream
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Ingredients:
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¾ cup natural unsweetened cocoa powder
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2/3 cup organic agave syrup
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3 cups coconut milk
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½ TBS pure vanilla extract
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Pinch of sea salt
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Instructions:
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This recipe is intended for an ice cream machine
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I first mix the ingredients in a blender then set in refrigerator for
a couple hours to get cold. When cold I turn on my ice cream machine and pour
in the mixture. It will take about 20 to 25 minutes to get like soft serve. I
then turn off the machine and put it into a freezer tub and into the
freezer. Very simple and very
delicious!
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Variation: add ¼ cup finely chopped almonds in the last few minutes
of its making
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Swordfish Marinade
Ingredients:
2 thick swordfish steaks
Pinch pepper
1 ½ TBS lime juice
Pinch basil
1 TBS dry white wine
Pinch thyme
1 tsp white wine vinegar
Pinch parsley
½ tsp hot sauce
½ tsp salt
1/8 tsp ginger
1 ½ TBS extra virgin olive oil
Instructions:
Place steaks and all ingredients in a ziploc bag and let marinate one
to 3 hours tousling a few times then place steaks on a grill with a medium
flame
15 minutes on each side(until
cooked through) pouring remainder of the marinade on each steak top when
cooking and flipping sides to keep meat juicy
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Tarragon Carrots
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Ingredients:
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1 small bag of baby carrots or 2 cups cut into chunks
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2 Tbs. extra virgin olive oil
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2 Tbs. fresh or dried tarragon
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Instructions:
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Steam carrots and then
simmer in a pot with extra virgin olive oil. Sprinkle with tarragon. Salt and
pepper to taste if desired.
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Comment: Replace tarragon with mint for another taste option.
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Ingredients for Stuffing:
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4 cups toasted & cubed rice bread (aprox.9 slices)
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1 Tbsp. parsley
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¼ cup diced onion
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¾ tsp. salt
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1 Tbsp. extra virgin olive oil
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¼ tsp. pepper
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1 cup fresh or gluten free chicken (or turkey) broth
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½ cup raisins
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1 tsp. rubbed sage
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1/3 cup chopped walnuts or pecans
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¼ tsp. ground thyme
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INGREDIENTS FOR GRAVY:
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¼ tsp. ground rosemary
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3 Tbs. extra virgin olive oil
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1/8 tsp. clove
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3 Tbs. white rice flour
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1/8 tsp. nutmeg
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2 cups fresh or gluten free chicken(or turkey)broth
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Instructions:
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Preheat oven to 350*
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Place the toasted and cubed rice bread in a large bowl and set aside.
Heat oil and onion in skillet and lightly simmer until onion is tender.
Remove from heat and set aside. Sprinkle all the spices over the rice bread
and lightly toss. Add the sautéed onion and again lightly toss. Pour in the
cup of broth until bread is slightly moistened. Fold in the raisins and nuts.
Turn stuffing into a lightly oiled baking dish. Bake covered for 35 minutes.
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You make the gravy like a roux. Put the extra virgin olive oil in a
saucepan. Stir in the rice flour until completely touched with oil. Turn on
burner and begin to heat. Slowly add the broth stirring constantly. When
desired thickness is reached remove from heat. Salt and pepper to taste.
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Jan’s Sweet Potatoes
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Ingredients:
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Ingredients for the topping:
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3 cups cooked sweet potatoes
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¾ cup honey
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¾ cup agave syrup (or honey)
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¼ tsp. molasses
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½ cup extra virgin olive oil
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1 cup rice flour
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2 eggs
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1/3 cup extra virgin olive oil
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1 Tbsp. pure vanilla
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1 cup chopped pecans
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Instructions:
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Preheat oven to 350*
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Mix the first 5 ingredients with a mixer then turn into a baking
dish. For the topping, first add the
molasses to the honey. Then fork together all the rest of the topping
ingredients. Sprinkle the mixture over the sweet potatoes. Bake uncovered for
45 minutes.
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Mango Salsa
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Ingredients:
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2 peeled and diced ripened mangoes
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2 small tomatoes diced
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1 clove garlic minced
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½ cup sweet onion diced
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2 Tbsp lime juice (preferably fresh)
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15 sprigs fresh cilantro
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1 whole roasted green chili
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Instructions:
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Place all ingredients in a blender and blend to desired consistency.
A 4 quick flash blend for a chunky result.
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