Thai Shrimp Salad

Prepare the raw ingredients Chop 3 cups romaine lettuce Shred ¼ cup carrots Dice ½ cup orange bell pepper Dice ½ cup red bell pepper  Slice ½ cup red cabbage Chop ¼ cup macadamia nuts Dice ¼th of a mango Chop ⅛ cup fresh cilantro Sauté the veggies  Add coconut oil to skillet on low-medium heat Add veggies and cook for 2-3 minutes Sauté the shrimp Add 1 tsp. coconut oil to a skillet and heat to low-medium heat. Once heated, add 4 oz. raw shrimp. Cook on both sides until the inside of the shrimp is white (about 4-5 minutes). … Continue reading Thai Shrimp Salad

Turkey Meatballs and Green Beans

Prepare the meatballs Here’s what you’ll need: 1/2 cup minced white onion 1/2 cup fresh parsley 2 mined garlic cloves 1/2 tsp. dried basil 1/2 tsp. dried thyme 1/2 tsp. sale 1/2 tsp. pepper 2 lbs. organic ground turkey 1/2 lb. organic, preservative-free bacon, diced 1 egg yolk 2 tbsp. coconut oil, melted Dice and mince the above ingredients and add to a large bowl to mix. Once all the ingredients are incorporated, take about 1 Tbsp. of the mixture at a time and roll into a ball. Add 1 Tbsp. avocado oil to a skillet, heat on medium high … Continue reading Turkey Meatballs and Green Beans

Gingerbread Playdough

280g (2 c) flour 136g (1/2 c) salt 3 tbsp oil 25g (2 tbsp) cream of tartar 240g (1 cup) boiling water 5g (1 tbsp) ground ginger 15g (2 tbsp) ground cinnamon 5 drops glycerine or mineral oil Yield for 5x = 3149g 3/4 c = 240g Mix dry ingredients in stand mixer and add oil. Slowly add hot water and continue to knead. If dough is too sticky add additional flour 1 tbsp at a time until pliable but not too sticky. Add glycerine at end to make dough shiny. Continue reading Gingerbread Playdough

Pan Roasted Fish and Sauces

Ingredients Fish 4 skin on fish fillets (180g/6 oz each) salt and pepper vegetable or canola oil Basil Caper 2 tbsp capers, roughly chopped 2 tbsp chopped kalamata olives 1 small shallot or onion, minced 1 Thai bird or serrano pepper, seeded and minced 1/2 cup chopped fresh basil 2 scallions, sliced 3 anchovy fillets, chopped 1 tbsp lemon juice (1/2 lemon) 1 tbsp balsamic vinegar 1 tsp honey 1/3 cup olive oil salt and pepper Tomato Shallot 2 cups cherry tomatoes, quartered 1 shallot or onion, minced 2 tbsp parsley 1 tbsp red wine or balsamic vinegar 3 tbsp … Continue reading Pan Roasted Fish and Sauces

Pan Roasted Chicken and Sauces

Ingredients One 4 lb chicken cut up or 3 lb chicken parts preferably skin on Salt and peppe Vegetable oil Lemon Caper Sauce 1 shallot minced 4 tbsp butter 1 tsp flour 1-1/2 cups dry white wine 3 tbsp capers 3 tbsp lemon juice (2 lemons) 2 tbsp parsley Salt and pepper Mushroom Marsala Sauce 4 tbsp butter 225g (8oz) button mushrooms (~ 4 cups) 1 large shallot or 1 small onion minced 1 tsp thyme 1 tsp flour 1 tbsp tomato paste 1 tsp soy sauce 1-1/2 cups sweet Marsala 1 tbsp lemon juice (1/2 lemon) Salt and peppe … Continue reading Pan Roasted Chicken and Sauces

Buddha Bowl – Carrot Ginger

INGREDIENTS Rice and veggies 2 1/2 cups short-grain brown rice or long-grain brown rice, rinsed 3 cups frozen shelled edamame, preferably organic 3 cups trimmed and roughly chopped snap peas or snow peas, or thinly sliced broccoli florets 2 to 4 tablespoons reduced-sodium tamari or soy sauce, to taste 8 cups chopped red cabbage or spinach or romaine lettuce or kale (ribs removed) 4 ripe avocados, halved, pitted and thinly sliced into long strips (wait to slice just before serving, see details in step 5) Essential garnishes 2 small cucumber, very thinly sliced Carrot ginger dressing* Thinly sliced green onion (about ½ small bunch) Lime wedges Toasted sesame … Continue reading Buddha Bowl – Carrot Ginger