2- 6oz chicken breasts
4 organic vine sweet mini peppers
3 T chick pea flour
½ t salt
1 t garlic powder
dash of cayenne
3T olive oil
1/4 C of sherry
1/2 C of cashews
1t chile paste, like Sambal chile paste
salt to tast
2T sweet chili paste
1/2 C of vegetable of chicken stock
Mix together the chick pea flour, salt, garlic and cayenne in a medium bowl and set aside.
Slice the peppers lengthwise into thin slices and saute in a hot pan with 1T of olive oil until the peppers are softened. Remove the peppers and set them aside.
Dip chicken breast into the mix until they are completely covered in the dry mix. Add 2T of olive oil to the pan and add the chicken. Brown both sides over medium-high heat and then reduce to cook the chicken through.
Deglaze the pan with the sherry and add the chile paste at the same time to mix in with the liquid. Add the peppers back and toss. Add the cashews, salt, sweet chili sauce and stock, then cover the pan and cook over low heat.
After 10 minutes, uncover and it’s ready to serve with freshly cut pineapple cubes.
6oz of skinless chicken breast
3T vegenaise or mayonnaise
dash of cayenne
1T olive oil
Preheat the oven to 350 degrees.
Combine the vegenaise/mayonnaise, horseradish and cayenne together in a medium bowl.
Slather the mixture over both sides of the chicken breast. Place the chicken in an oven-safe skillet with 1T of olive oil and place in the oven.
Cook chicken on one side for 15 minutes, then flip and cook for an additional 15 minutes.
Remove from the oven and deglaze the pan with ¼C of sweet vermouth and place back in the oven to cook for an additional 5-8 minutes.
Remove and it’s ready to serve! A really easy and delicious option for chicken.
12 whites, 2 yolks- large eggs
1T parm cheese
1T Mexican blend cheese or another cheese of your liking, shredded
1t garlic powder
¼t good salt
This recipe will make 6 standard sized muffins or 4 large muffins.
Preheat oven to 350 degrees.
In a skillet, saute 3 handfuls of fresh, washed spinach in 2T of olive oil. Let the spinach cool and squeeze out the extra moisture.
In a large bowl, whisk together the eggs then add the cheese, seasonings and spinach.
Spray your muffin pan, even if you are using one with a nonstick surface. Pour the mixture into each of the cups, almost to the top.
Place the tin in a water bath, pouring water about halfway up the side of the tin.
Cook for about 25 minutes, or until the centers are set.
After cooling for a few minutes, remove from the tin and serve.
These “muffins” can be eaten warm or cold and is an Atkins friendly option.
1/2 cup of coconut oil
1/2 cup of almonds
3/4 cup of cacao powder
1/2 cup of shredded, unsweetened coconut
1 teaspoon of maple syrup
2 teaspoons of almond butter
1/2 teaspoon of Madagascar vanilla paste
2 tablespoons of wildflower honey
1/4 teaspoon of cinnamon
1 teaspoon Maldon salt
In a medium sauce pan, over medium-low heat, melt the coconut oil.
In a food processor, finely chop the almonds and add them to the melted oil. Add the cacao powder and shredded, unsweetened coconut. You can use medium or large shreds. Turn heat off and add maple syrup, almond butter (you can also use peanut butter), Madagascar vanilla paste, wildflower honey, cinnamon and Maldon salt and then wisk together.
The cinnamon highlights the other flavors in the chocolate. You can also add ¼ teaspoon of cayenne, chipotle or red pepper if you want your chocolate to have a kick.
Spoon the chocolate into a silicon mold. I used a heart shaped mold. Place in the freezer to set, this can take up to 1 hour. Serve promptly after removing from the freezer, because they will start to melt.
Cooking the chocolate will give them a really glossy look when they are set.
2 cups sifted cake flour
1/2 tsp baking powder
Sift together in a large bowl.
In a separate, medium sized bowl, combine the following:
3/4 cup sugar
1 teaspoon orange flower water
2 cups heavy cream
1 tablespoon cider vinegar
3 tablespoons orange flavored honey or other honey
1 tablespoon agave nectar
2 cups ricotta cheese
4 oz marscapone cheese
Blend together and add to the dry mix using a spatula.
Put into a heart-shaped mold and bake for 25 minutes at 350 degrees.
Here is good mold to use for chocolate, muffins and pancakes: http://www.amazon.com/gp/aw/d/B000M9N7CM.
This potato salad uses 3 varieties of sweet potato that all vary in color and sweetness. Garnett, Jewell and Japanese sweet potatoes are perfect choices, because of their contrasting colors and also their varying sweet flavors.
Sweet potatoes are high in vitamin A vitamin C, manganese plus high in antioxidants.
Note** Anthocyanin and other color-related pigments in sweet potato are equally valuable for their anti-inflammatory health benefit.
This is a truly delicious way to eat healthy.
Roast 4 mixed variety of sweet potato in oven for one hour @ 375 degrees.
Let cool for 30 minutes. Can place in refrigerator to cool off.
Cut the Sweet Potatoes in bite size cubes. Pour dressing over 20 minutes before ready to serve to blend flavors.
Sweet Maple Dressing
¼ cup olive oil
3 tablespoons of rice vinegar
3 cloves garlic
1 tablespoon maldon salt
Dash of cayenne pepper
1 tsp. garlic powder
2 tablespoons honey
2 tablespoons maple syrup
Blend well all above ingredients in food processor until creamy texture. Dress the sweet potatoes and add hazelnuts and dried fruit.
¼ cup crushed hazelnuts
2 tablespoons of dried fruit like apricots or dates or raisins
2 medium red onions, sliced
2 tbsp olive oil
½ lb Pepperoni
¼ lb sopressata
¼ genoa salami
½ lb provolone cheese
3 oz sun dried tomatoes
2 T white balsamic vinegar
pinch of salt
1/2 c of balsamic glaze
3 portobello mushroom caps
1 lb loaf of Italian sesame bread
In a pan, saute the red onions in 2 tbsp of olive oil. When caramelized, add 1/4 cup of balsamic glaze and toss. Remove from heat and set aside to cool.
In a food processor, blend the sun dried tomatoes and vinegar, until it becomes close to a paste. Reserve on the side for use when assembling the sandwich.
Grill the portobello caps over medium heat. When almost finished cooking, drizzle with 1/4 cup of balsamic glaze. After 1 minute, drizzle with a little olive oil and remove from grill to cool.
Slice the loaf in half the lengthwise to begin assembly.
Start by layering salami, pepperoni and then the sun dried tomato paste. Layer the red onions, mushrooms, then sopressata and the provolone cheese.
Fold the top over the sandwich and then wrap it in plastic wrap. Then weigh the bread down using a large pan on top of it to weigh it down. This will help to meld the flavors together. This sandwich can me made ahead in the morning, then later unwrapped and cut to serve.
3 medium sized sweet potatoes, I used a garnet, jewel and japanese varieties
2 tbsp olive oil
1 tbsp white truffle oil
1 tsp truffle salt
1/2 tsp garlic powder, but you can add more if you would like
1/4 cup asiago cheese, shredded
Right garnett, front left Japanese, and jewel is back left
Preheat the oven to 400 degrees.
Clean the potatoes and slice them the long way and place in a roasting pan. You don’t need to peel them, but it’s up to you.
Drizzle the potatoes with oils and sprinkle with salt and garlic powder. Toss the potatoes and spread out the potatoes so that they aren’t touching. It’s important for them to be separated for roasting and crisping.
Place the roasting pan in the oven and cook for 35 minutes.
Remove from the oven and toss the potatoes and return to the oven at 450 degrees for another 10-15 minutes, or until the fries are crisper.
When they are out of the oven, prior to serving, sprinkle with asiago cheese.
6 avocados peeled and diced
zest of ½ lime
juice of 1 lime
½ tsp Maldon salt
¼ small red onion diced very fine
6 halved grape tomatoes
2 tbsp tomatillo sauce
mix together until avacdo is chunky
1 T finely chopped cilantro
This is a really easy guacamole to make for a party. Peel and dice the avocados in a large bowl, add the lime juice and zest, salt, red onion, tomatillo sauce and tomatoes. Mash together until it’s a chunky consistency. If you like it a little smoother, you can keep mashing. Then add in cilantro and stir together.
*Tip: Remember to leave a pit in prior to and while serving to keep the guacamole from turning brown.
1 ½ lb wings
5 T Balsamic glaze, like Colavita
2 T sweet vermouth
½ tsp pristine sun fire salt
1 T minced onion (can you dried or fresh)
1 tsp garlic powder
3 T honey
If you don’t have a balsamic glaze, you can make your own by reducing 1 cup of balsamic vinegar in a sauce pan over low heat until it thickens.
Preheat the oven to 375 degrees. Rinse wings and pat dry wings using a paper towel.
In a bowl, wisk together balsamic glaze, sweet vermouth, salt, onion and garlic powder. Place the wings in an oven-safe pan and pour sauce over them. Place in the oven for about an hour.
After 45 minutes, remove the wings and flip them over, then place them back in the oven. These wings are more of an oven marinated type of wing, rather than a really saucy wing.
When out of the oven taste and season with salt if needed.