Instructions:
Pre heat oven to 350 degrees, line a cookie sheet with parchment paper. Remove Kale leaves from stems, wash and dry (salad spinner works great). Place leaves on parchment paper, drizzle with olive oil, sprinkle with choice of salt. Bake until edges are brown (not burnt) approx. 10-15 minutes.
Instructions:
Instructions:
Mix together and roll into balls. Refrigerate and eat as snack.
Instructions:
Instructions:
Melt your coconut oil.
Sauté your fresh vegetables and corn in the coconut oil until almost cooked on a nonstick pan. Add the chopped onion and garlic and continue to sauté until the vegetables are cooked. Season to your liking with pepper and any other seasonings you like.
As is, this would be a Vegan dish, but you can add cheese and meat if you like.
I've added cooked tri-tip, carne asada, pork chops and different sausages.
This is so simple and so delicious. The possibilities are endless!
Instructions:
Add quinoa, water, salt, and garlic to a saucepan and bring to boil, cover and simmer at low heat for 10 minutes. Add kale and continue cooking for additional 15 minutes or until water is absorbed and quinoa is soft. Eat warm as a side dish or add cold to a salad.
Mix all dressing ingredients and only used 2 tablespoons of dressing for the above salad ingredients.
Instructions:
Instructions:
Instructions:
Instructions:
Simmer balsamic vinegar until it has reduced by 2/3rds. Add honey, stir until thoroughly mixed. Then add butter, 1 T at a time, and mix until dissolved and velvety before adding the next tablespoon of butter.
While you are making the sauce, grill the chicken and asparagus.
Spray chicken with a garlic olive oil and top with a sprinkle of Herbs de Provence on each piece. Grill until cooked thoroughly.
Grill the asparagus. Also spray with the garlic olive oil and sprinkle with Herbs de Provence. I also added a tiny bit of salt and pepper to both the chicken and the asparagus. This doesn't take long -- about 4-5 minutes.
To plate the dish -- Drizzle about a tablespoon of sauce on the plate. Top with chicken and asparagus. Drizzle the top the dish with extra sauce. Add cracked pepper.
Serves 4.
Instructions:
Instructions:
Instructions:
Instructions:
Sauté onion until opaque, add apples and sauté 5 more minutes or until tender. Add to turkey, spinach, cumin, salt, mix and form into patties. Cook in frying pan in coconut oil approx. 4 min on each side. Serve on lettuce leaves with guacamole as dressing.
Instructions:
Fry beef, ½ of green onions, bell pepper, garlic, and spices/ketchup (use olive oil for bottom of non-stick pan if necessary). Pre-heat oven to 350°F. Layer: half of whole chilies, cooked beef mixture, and 1 cup of cheese in a glass 13 x 9 inch pan (butter bottom of pan). Egg mixture/filling: in medium/large bowl, beat eggs, milk, yogurt, flour, and oats (use electric mixture). Pour half of egg filling over chilies, beef mixture, and cheese. Layer second layer as preceding (save for the beef mixture). Bake 45 minutes uncovered (middle oven rack) or until knife inserted in center comes out clean. Add remaining 1 cup of cheese, parsley, green onion, and olives. Let stand 5 to 10 minutes before serving.
Substitutions/Options
Ground turkey or Italian sausage or mushrooms in lieu of beef, modify cheese variety, add spinach, diced chilies, diced jalapeños, diced tomatoes, and/or salsa to egg mixture/filling. Substitute ½ cup of quinoa for flour/oats for a relatively gluten free version. Serve with salsa.
Instructions:
Instructions:
Instructions:
Instructions:
Preheat oven to 350 F
In a bowl, combine the almond flour, salt, and baking soda
In a separate bowl, blend together the coconut oil, honey and vanilla extract.
Pour the wet ingredients in with the dry ingredients and blend
Stir in the chocolate chips
Line a baking sheet with parchment paper and scoop small spoonful of dough onto the sheet. Space the dough out well as the cookies will spread
Bake for 8-10 minutes