Turkey Burger

 

Ingredients:
Organic Turkey burger
1 small yellow onion
1/2 avacado
1 ezekial english muffin

Chop yellow onion and saute in pan with 1T coconut oil until onions are carmelized. about 10 min.
Remove onion and set aside.
 Saute turkey burger on non-stick pan until cooked through. About 4 min on each side.
While turkey burger is cooking, toast an ezekial english muffin.
Slice up 1/2 avacado and put on toasted ezekial english muffin.
Add turkey burger and onions.

Serve with side salad.

ENJOY!

Chicken Quesadilla

Chicken Quesadilla

Ingredients: (Good for a family of 5 with leftovers)

3 boneless, skinless organic chicken breasts 

3 small peppers diced finely

2 small onions diced finely

coconut oil

5 ezekial tortillas

pico de gallo or low sodium salsa

Daiya cheese

Fresh cilantro (5 Tablespoons)

Cook chicken breasts on a frying pan with some coconut oil until cooked through. 

Allow to cool a little and then shred using 2 forks.

Next, add 2 tablespoons of coconut oil back to the pan and warm up on medium low. Make sure the oil isn't too hot, as it will burn the tortillas.

Place on tortilla into the pan.

Next, add the chicken, pepper and onion mixture, fresh cilantro and daiya cheese. Add another tortilla on top. 

Cook for 2 minutes on each side or until the tortilla gets a golden brown and the cheese is melted inside.

Remove from pan. Let cool for a few minutes, and cut with a pizza cutter.

One serving is 1/2 a quesadilla. Serve with fresh salsa and ENJOY!

Roasted Brussel Sprouts and Cauliflower

Ingredients:
One head of cauliflower
1 bunch of brussel sprouts
Coconut oil
Himalayan Sea Salt

Cut tops off brussel sprouts and then cut them in quarters.
Cut florets off cauliflower stems.
Toss cauliflower and sprouts in 2-3 tabelspoons of coconut oil and sea salt.
Lay evenly on baking sheet and bake at 375 degrees for about 30 minutes until they are crispy.

ENJOY!

Turkey Meatballs with Brown Rice Spaghetti in 

Fresh Marinara Sauce

Turkey Meatballs

Ingredients:
Organic ground turkey meat
1T fresh basil chopped
2T fresh parsley chopped
1 clove of garlic finely chopped
1 egg
1/2 cup of Parmesan cheese (Daiya cheese if you prefer)
1/2 cup of breadcrumbs (I use ground Ezekiel bread)
salt and pepper to taste

Combine all ingredients in a bowl and mix together until everything is incorporated.
Form into small balls.
Add to marinara sauce when ready.

Marinara Sauce

Ingredients:
2 cans organic peeled tomatoes
2-3T fresh basil chopped
2T fresh parsley
pinch of crushed red pepper
salt to taste
extra virgin olive oil
1 medium onion chopped
304 cloves of garlic chopped

Warm olive oil in sauce pan. Add crushed red pepper until oil gets hot.
Add chopped onions and cook for about 5 minutes.
Add garlic and cook for another 2-3 minutes.
Blend tomatoes in a blender until smooth.
Add tomatoes to oil mixture.
Cook on medium for about 20 minutes until the sauce comes to a light boil.
Turn heat down and add basil, parsley and salt.

Add raw meatballs when ready and cook for at least 20 minutes. Put on low/simmer after meatballs are cooked until pasta is ready.

Cook pasta according to directions, then add sauce and meatballs! Garnish with fresh basil.

Turkey Taco Salad

Ingredients:
1 lb lean, organic turkey meat
organic romaine lettuce
homeade salsa
Ezekial chips (homeade)
salt and pepper to taste
1 avacado
chilli powder

Saute turkey meat in pan until cooked.
Add chilli powder, salt and pepper and saute for 5 min together.

Serve over fresh romaine lettuce with a side of chips and salsa to taste!

Enjoy!

Roasted Organic Chicken and Vegetables

Ingredients:

one organic chicken. (size depends on family)

1 organic green apple cut into chunks.

3 yellow onions cut into chunks

3-4 sweet potatoes skinned and cut into chunks

coconut oil

Organic Brussel Sprouts (1 bag) Cut off stems and cut sprouts in half.

Clean chicken and take out insides.
Stuff chicken with green apple pieces and some onions.

Fill pan with remaining vegetables and roast according to chicken weight.
Drizzle olive oil over chicken and veggies and season with pink Himalayan salt and pepper.

Enjoy!

                                    Snow Day Breakfast!

Egg scramble with asparagus

Ingredients:

Organic asparagus

4 Eggs

Diced assorted organic peppers

Diced yellow onion

1/2 avocado

Ginger Salt

Saute onions and peppers in coconut oil until well cooked (soft)

Add 4 eggs and 'scramble'. 

Add avocado at end and cook for a few minutes until soft.

Asparagus:
Cut bottoms off and wash.
Lay on greased baking sheet. Sprinkle with a little sea salt and roast at 350 degrees until they get crispy. About 15-20 minutes.

Enjoy!

Cod ‘Tacos’

Ingredients:

1 small yellow pepper (diced)

1 small green pepper (diced)

1 small red pepper (diced)

1 medium yellow onion (diced)

2 tablespoons of coconut oil

1-2 pieces of fresh cod

romaine lettuce

Ezekial chips

Salsa

1 Avacado

Pink himalayan sea salt and pepper

On medium heat, Saute diced yellow, red and green peppers and yellow onion in a pan with coconut oil.

When they are nice and soft, add fresh, diced up cod and sprinkle with salt and pepper.

Cook for 5-10 min until the cod is white and flaky.

Add 1 avacado diced up and cook for another 5 min on low.

Serve over a bed of romaine lettuce.

I serve with a side of homeade salsa and homeade chips made from ezekial chips!

Egg White Muffins

Excuse the presentation:)

Ingredients:

1 carton of egg whites or 1 dozen eggs seperated. Keep the whites.

Fresh parsley

Daiya Cheddar Cheese

Diced, sautéed organic peppers (I used green because it was all I had left!)

Spray a muffin tin generously with coconut oil.

Poor egg whites into tins until they are halfway full.

Add whatever fillings you would like. I added sautéed peppers, cheese and parsley)

Bake at 350 for about 40 minutes, or until eggs aren’t runny anymore.

You can freeze these for the week!

                        Egg White Scramble

                                         

Ingredients

White from 2 organic eggs

4 organic, shitake mushrooms chopped.

1 diced yellow onion

1 small diced organic green pepper

handful of organic cilantro chopped finely.

sprinkle of feta cheese

cocunut oil

pink himalayan sea salt and pepper to taste

Saute peppers, onion and mushrooms in 2 tablespoons of coconut oil.

Add egg whites. Stir together while cooking.

Add feta until melted.

Add cilantro, salt and pepper to taste.

ENJOY!

                                        Roasted Salmon

 

Ingredients:

3 Pieces of organic, wild salmon

1 pint of organic cherry tomatoes

1 medium red onion cut into chunks.

3 cloves of garlic chopped up.

Orange Ginger dry seasoning rub (purchased at Whole Foods)

Coconut oil

Prep salmon by sprinkling rub on both sides. The rub can be spicy, so season to your liking.

Place salmon in pan greased with coconut oil. Add tomatoes, garlic and onion to pan.

Cover in Aluminum foil and bake at 350 degrees for about 20 minutes. Check to make sure salmon is cooked through by cutting in the thickest part. If it flakes, it is done!

Seafood Bouillabaisse

One of my favorite winter recipes!

Ingredients:

SHELLFISH! (shrimp, mussels, clams, chunks of tilapia, chunks of lobster)

3 cloves of garlic (chopped)

2 yellow onions (finely chopped)

2 cans of organic diced tomatoes

Fish Stock (or whatever you have is fine) Opt for low sodium one if possible

fresh basil

fresh parsley

Extra Virgin Olive Oil

Crushed red pepper

Warm olive oil in pan on medium heat with 1 tsp of crushed red pepper.

When oil is warm, add onion and saute until translucent.

Add garlic and saute for 2 minutes.

Blend tomatoes in a blender until they are smooth. Then add to oil mixture.

Let tomatoes cook for about 20 minutes and bring to a slight boil.

Add stock, parsley and basil and cook for another 10 min. 

About 10 min before you are ready to serve, add the seafood. When the clams and mussels open up and the fish meat is tender, you are ready to eat! Don't let it cook too long, or the fish will get tough.

ENJOY!!!!!!

Another Salmon Day

Another Salmon Day

Salmon is a staple in our home! We have it once a week usually, and the sides depend on whatever veggies we have!

Above is a picture of salmon, prepared just as the previous salmon was prepeared. The sides are different though.

The veggies I roasted here are eggplant (diced up), cherry tomatoes, fresh parsely, and sweet potatoes.

The sweet potatoes are skinned and sliced into sticks. I roast them on a baking sheet sprayed with coconut oil and pink himalayan seat salt. Roast at 400 for about 20 min.

The veggies are just cut up and cooked with the salmon in the same pan. Easy clean up!