Ingredients: 1 lb. chicken breast 1 container fresh spinach 1 container Pomi Diced Tomatoes 1 can organic tomato sauce (14.5 oz.) 1-2 tbsp. butter 2 tbsp. balsamic vinegar 2-3 oz. crumbled feta cheese 1 tbsp. olive oil 1 tbsp. minced garlic Directions: In baking dish, place chicken with olive oil, garlic & any herbs and spices you like (basil, parsley, oregano, etc) & some himalayan salt to taste. Bake at 425 degrees, about 20 minutes or just pink in the center. In the meantime, saute the spinach and prepare sauce (diced tomatoes, tomato sauce, butter, balsamic vinegar); once it is bubbling, lower heat to simmer about 10 minutes. Then place sauce & spinach in the pan with the chicken. Cook a
Ingredients: 1 bag cauliflower (pre-riced) or 1 head cauliflower 1 tbsp olive or coconut oil 6-8 oz. grilled chicken, shredded or chopped & cooked 2 large eggs 3 cloves minced garlic 1 cup carrots, shredded or chopped 1/2 cup corn, fresh or frozen 1 onion, chopped 1 cup asparagus, chopped 3-4 tbsp coconut aminos 1 tbsp. duck sauce (I use Mikee), or 1/4 cup diced pineapple 2 tbsp. slivered almonds (optional) Directions: If using fresh cauliflower, chop into chunks & then put in food processor & pulse in batches until it looks like rice. If you buy it pre riced (some supermarkets already sell it this way), pulse a few times to make it finer. In a pan, scramble the eggs & chop into smaller piec
Ingredients: 5 cups cubed, seedless watermelon 3-4 oz crumbled feta cheese 1-15 fresh mint leaves Balsamic vinegar Layer watermelon and feta in trifle or cylinder bowl, along with shredded pieces of the mint. Drizzle with balsamic vinegar (1 -2 tbsp.) Add a few whole mint leaves on top.
Preheat oven to 425 degrees. Place 1 lb wild Chilean sea bass (or white flaky fish of choice), cut into 2 or 3 pieces, in a roasting pan along with 1-2 packages of shitake mushrooms (about 4 cups). Drizzle with 2 tbsp olive oil, minced onion, dill & himalayan salt. Cook until fish is flaky in center & top is slightly browned, approximately 30 minutes. Serves 2-3.
Roast in a 425 degree oven, 2-3 sliced red peppers & 1 sliced sweet onion tossed in 1 tbsp. olive oil. They are done when caramelized, about 30-40 minutes. Place in blender with 1-2 tsp olive oil & blend until creamy (can add a little almond or coconut milk if you would like). In the meantime, boil spiraled zucchini noodles - sometimes you can find them pre-packaged. If not, use hand spiraler & 1-2 medium zucchini. Place in boiling water 5-10 minutes (until desired consistency is achieved). Drain well & toss in red pepper sauce.