Make sure you're using multiple types of summer squash. Keep it exciting! 4 servings Ingredients 8 spring onions or large scallions, bulbs separated from tops 4 tablespoons (or more) olive oil, divided 1 1/2 pounds assorted summer squash, cut into 1-inch pieces 1 tablespoon thyme leaves plus 4 sprigs Kosher salt and freshly ground black pepper 4 6-ounce halibut fillets … [Read more...]
Lamb/Bison/Turkey Meatloaf
Meatloaf Serves 4-6 Ingredients: 1-1½ pounds Lamb/Bison/Turkey or combo 1 egg, beaten 1 cup lowfat cottage cheese 2 teaspoons Dijon mustard 1 finely chopped onion ½ finely chopped red or green pepper 2 tbsp chia or flax seeds ½ cup oat bran 1½ teaspoons salt 1/2 teaspoon pepper 2 cloves crushed garlic Topping: Optional ½ cup ketchup 3 Tablespoons rapadura or sucanat 2 teaspoons stone … [Read more...]
Tasty, Healthy Veggie Taco Wraps
Veggie Tacos Serves 4-6 Ingredients: 4 ripe avocados, chunked 1 large onion, diced 2 medium tomatoes, diced 2 jalapeños, chopped ¼ cup fresh parsley, chopped 2 Tablespoons fresh lemon juice 1 clove garlic, crushed 1 teaspoon of sea salt several large leaves of romaine or leaf lettuce, rinsed Directions: Chop the onion in a food processor, and then add the remaining ingredients (except for the … [Read more...]
Scallion, Garlic, & Ginger Cashew Chicken in Lettuce Wraps
Serves 4 to 6 Ingredients: 2 Tablespoons tamari 2 Tablespoons raw honey 2 Tablespoons coconut or grapeseed oil 1½ pounds chicken breasts, cut into ¾-inch pieces pepper and sea salt, to taste 2 cloves garlic, finely chopped 1 Tablespoon grated ginger root 1 bunch scallions, trimmed and sliced 1 8-ounce can sliced water chestnuts, drained 1/4 cup roasted, unsalted cashews 1 small head … [Read more...]
Heirloom Tomato Salad With Crabmeat
Total Time: 20 minutes Serves: 4 Ingredients 6 heirloom tomatoes (ideally, a mix that is varied in size and color) 1 small shallot, finely minced 3 tablespoons apple-cider vinegar 6 tablespoons olive oil Flaky sea salt (such as Maldon) and freshly ground black pepper 2 small firm cucumbers, peeled like a zebra, halved and seeded 12 ounces jumbo lump crab meat 4 large … [Read more...]
Grilled Chicken with Strawberry and Pineapple Salsa
Makes 4 servings Ingredients 1 teaspoon coconut oil Salsa: 2 slices fresh pineapple, each 1/2-inch thick, patted dry 1 cup whole strawberries (about 5 ounces), diced 1/4 cup finely chopped red onion 3 to 4 tablespoons chopped fresh mint leaves 1 to 2 teaspoon sugar 1/8 teaspoon crushed red pepper flakes 1 medium lemon Chicken: 4 -- boneless, skinless chicken breast halves (about 4 … [Read more...]
Tasty Chicken, Zucchini, & Mushroom Omelette
Serves 1 Ingredients: 2 Tablespoons extra virgin olive oil 2 ounces mushrooms 2 ounces zucchini 3 ounces cooked chicken 3 organically raised eggs 2 ounces white cheddar cheese ½ ounce sunflower sprouts Directions: In a sauté pan, sauté the vegetables and the chicken in the olive oil. Mix the eggs and cook in separate pan. Place cheese in the center of the eggs. Add the … [Read more...]
Quinoa with Baked Apples
Ingredients: ½ cup quinoa 1 cup water 2 eggs 5 Tablespoons unsweetened applesauce pinch of salt ¼ teaspoon cinnamon 2 teaspoons chopped pecans ¾ cup apple, chopped 1 teaspoon honey Directions: Boil water; then add quinoa, eggs, applesauce, salt and cinnamon to simmer for 10 to 15 minutes. Pour into oven-safe bowl and broil in oven for 7 minutes. Top with pecans, apple and … [Read more...]
Zesty Chicken Taco Soup
Ingredients: 1 pound of organic boneless, skinless chicken breasts, cooked and shredded 2 cups of organic salsa 6 cups of organic chicken stock 2 cups of organic kidney beans or pinto beans 1 packet of spicy, organic taco seasoning 3-4 cloves of garlic, smashed 1 onion, quartered kosher salt and freshly ground black pepper as desired 2 cups of organic, shredded sharp cheddar … [Read more...]
Arugula, Goat Cheese and Balsamic Peaches
Ingredients: Salad: 1 Tablespoon honey 1 Tablespoon balsamic vinegar 2 peaches, cut into wedges 1 pound baby arugula, rinsed 1 shallot, sliced thin 1 cup sliced almonds, toasted 1 bunch purple basil, cut into thin strips 4 ounces goat cheese, crumbled Dressing: 1/3 cup yogurt ½ teaspoon fresh lemon juice 1 teaspoon Dijon mustard 2 teaspoons honey 2 Tablespoons plus 2 teaspoons … [Read more...]
