Main DishesMexican-Inspired Summertime Grilled Chicken
Summertime Grilled Chicken This Mexican-inspired dish just screams “summer!” The chicken is marinated in my Honey-Lime Dressing, grilled, and paired with my refreshing Strawberry-Avocado Relish for an immunity boost, a dose of antioxidants, and detoxifying support. Serve it with corn on the cob or tortillas. SERVES 2 Ingredients 3-4 boneless, skinless chicken breasts 1 recipe Honey-Lime Dressing 1 recipe Strawberry-Avocado Relish Procedure 1. Marinate the chicken breasts in the Honey-Lime Dressing in the refrigerator for at least 4 hours. The easiest way to ensure that the marinade coats the chicken evenly is to put both in a resealable plastic […]READ MORE
SOME OF OUR FAVORITES
January 16, 2024
Published by Grace O
This curry is delicious over white or black rice. I use monk fruit sweetener to reduce the impact cane or beet sugar can have on your blood glucose levels. Monk fruit also has NO CALORIES, and it’s completely natural. You can use coconut sugar instead, but like cane sugar, it will impact your blood sugar and is caloric. Benefits: Pineapple contains bromelain, an enzyme that aids digestion by breaking down proteins. Coconut milk contains some medium-chain triglycerides (MCTs) which are broken down more easily by the body, as well as the anti-inflammatory, antimicrobial, antibacterial, and antiviral lauric acid. Serves 4 […]
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November 17, 2023
Published by Grace O
Pickle juice makes a nice poaching liquid, but I’ve found that pickling spices without the vinegar are even better for poaching fish, especially salmon. You can make your own spice mix or you can buy prepackaged pickling salts. I top this poached salmon with my Pecan and Sundried Tomato Tapenade and my Mock Sour Cream. It can be served hot or cold. BENEFITS: Salmon is an excellent source of heart-healthy Omega-3 fatty acids, which can also help improve cognition. Omega-3s beautify your skin by reducing inflammation and enhancing the skin’s ability to retain moisture. SERVES 4 Ingredients 3 cups water […]
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July 2, 2024
Published by Grace O
Summertime Grilled Chicken This Mexican-inspired dish just screams “summer!” The chicken is marinated in my Honey-Lime Dressing, grilled, and paired with my refreshing Strawberry-Avocado Relish for an immunity boost, a dose of antioxidants, and detoxifying support. Serve it with corn on the cob or tortillas. SERVES 2 Ingredients 3-4 boneless, skinless chicken breasts 1 recipe Honey-Lime Dressing 1 recipe Strawberry-Avocado Relish Procedure 1. Marinate the chicken breasts in the Honey-Lime Dressing in the refrigerator for at least 4 hours. The easiest way to ensure that the marinade coats the chicken evenly is to put both in a resealable plastic […]
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July 2, 2024
Published by Grace O
Vegetarian Stir-Fried Annatto Noodles These colorful noodles, which are made with my Annatto Oil and Annatto Water, are as delicious as they are healthful. They can be served as a main course, appetizer, or side dish. I use cornstarch noodles, but you can use glass or rice noodles. You can substitute other varieties of mushroom, and almost any cabbage will work–Napa, savoy, bok choy, green, or even red. You can use store-bought vegetable broth instead of homemade. This is a gluten-free dish, so I use tamari sauce instead of soy sauce. Bragg Liquid Aminos provides even more flavor. BENEFITS: Annatto […]
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June 19, 2024
Published by Grace O
Turkish Eggplant Stuffed with Lamb & Walnuts In this recipe, eggplant is the star, with lamb an important supporting player. Some versions of eggplant stuffed with meat are found throughout Greece, Turkey, and the Middle East. I added walnuts to my version to increase the health benefits of this dish. Pomegranate molasses is available at Middle Eastern markets. Or you can make it yourself by simmering pomegranate juice over medium heat until it thickens to the consistency of syrup. It’s very tangy and lends a wonderful depth to many dishes. Benefits Eggplant contains gut-healthy fiber and cancer-fighting anthocyanins. Pomegranates are […]
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May 20, 2024
Published by Grace O
Wild boar has more flavor than tame pork. It has to be tenderized a bit, but that’s easily accomplished with an onion-juice marinade. You can use pork or beef medallions instead of boar and any type of cubed vegetables. BENEFITS: Wild boar (and therefore pork) has protein and lysine for building muscle, bone, and blood. It also contains phosphorus for nerve and muscle function and vitamin B12 for protecting nerves and brain cells. Yields: about 6 skewers Ingredients 1 lb. wild boar medallions or pork tenderloin 1/2 cup each cubed white onion, red bell pepper, and green bell pepper […]
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April 23, 2024
Published by Grace O
Tofu and Vegetable Stir-Fry Tofu is an excellent alternative to meat, and this stir-fry will provide you with plenty of health-boosting vegetables. Broccoli is a good source of lutein, a hedge against macular degeneration. Cauliflower and kale have phytonutrients that protect against cancer. I use a wok to prepare this dish, but a large skillet will work, too. The tofu doesn’t have to be fried first, but frying gives it a nice texture. SERVES 2-4 Ingredients 1 package (8 oz.) firm tofu 6 Tbs. peanut oil 1 Tbs. grated gingerroot 2 Tbs. minced garlic 1 cup baby carrots 1 cup […]
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April 9, 2024
Published by Grace O
Garlic and Black Pepper Rack of Lamb Garlic’s many compounds, including allicin, work in tandem to create a relaxing effect on artery walls, keeping them free of excess cholesterol and minimizing inflammation. I use garlic with black pepper and horseradish to spice up this rack of lamb. New Zealand lamb is lower in fat, cooks faster, and is more tender than American varieties such as Colorado lamb. Ingredients New Zealand rack of lamb (about 1 lb.) Sea salt and ground pepper to taste 1 tsp. minced garlic 2 Tbs. prepared horseradish 1-2 tsp. minced rosemary 1-2 tsp. minced thyme 1-2 […]
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