Chicken Lemongrass Basil Curry

For some great recipes:  http://www.thefreshmarket.com/littlebigmeals

4 servings
2 Tbsp. olive oil
2-3 cups chopped vegetables
1lb. boneless skinless chicken breasts, chopped
1 pkg. Saffron Road Lemongrass Basil Simmer Sauce
1/2 cups chicken broth or water
1/2 cups coconut milk
1 lime juiced
1/4 cups fresh cilantro, chopped
sea salt to taste
3 cups cooked rice (1 cup dry)

In a large skillet, heat olive oil over medium heat.  Add vegetables and saute, stirring occasionally, for 10 minutes.
Add chicken and brown meat for 30 seconds before adding simmer sauce, broth, and coconut milk.

Bring to a boil, then reduce heat to simmer, and cover.  Allow the curry to cook 15 minutes or until vegetables are soft and chicken is cooked through.  Add the lime juice, cilantro, and salt, just before serving.

Serve curry over cooked rice.

Homemade Chicken Pot Pie

Used by permission from Michelle Gill

Crust:
2 1/2 cups of flour (I mix whole wheat and bread flour.)
1 stick of butter (Add more if you prefer.)
1/2 tsp. of sea salt or Himalayan salt
Process in a food processor or Ninja.
Add 1/2 cup of cold water or so and stir.
Split in two.  Roll out. 
Line your pie dish with one dough sheet.

Filling:
Boil 1 large chicken breast with 1/8 of a chopped onion.
Remove chicken.  
Add your choice of chopped vegetables.  (I use potatoes, green beans, and carrots.)
Boil with 1 tsp. of thyme and 1 tsp. of sage.
Chop up the chicken and throw in with the vegetables when done.
Sprinkle in 1/4 tsp. salt and 1 Tblsp. corn starch to thicken.
Fill pie dish with filling.
Top with a few thin slices of butter and cover with other dough sheet.
Use your finger to press together on the edges.  Use a knife to slice 3 to 4 holes in the top.
Bake in preheated 400F degree oven for 1 hour.

Chicken Corn Chowder

Recipe and photo by Lois
Delicious!

No actual recipe was used, but this is what went into the pot:

1 qt. rich bone broth (frozen earlier)
1 qt. water
2 cooked chicken breasts, finely chopped in food processor
5 medium to large potatoes, chopped
1 # bag frozen onions and peppers (or fresh)
1 # bag frozen corn (or fresh)
1 can cream soup (I used frozen GF artichoke cream soup  
onion powder
powdered beef bouillon from a health food store
sea salt (I use Real Salt)
ground pepper

Cook until vegetables are tender.  I made enough for a couple meals and it was actually even better the second time around, after the flavors intermingled with one another a while longer.

Note: I keep herbs from our garden in the freezer that would have given added color, nutrition, and flavor.  Next time!

Shish-ka-bobs

Recipe and photo by Rhonda Wilson
Used by permission

Chop the following large enough to stay on skewer sticks:
Onions
Peppers (red, green and orange)
Mushrooms
Pineapple

Cut the chicken in about 1" to 2" pieces and marinate all the ingredients in sauce for three hours (refrigerated in a Zip Lock bag).  My daughter loves KC Masterpiece Caribbean Jerk as a marinade.

Some of my family like nothing but meat, some like all veggies, and others like me like it all.  So I have to make several different kinds.

Place them all on the grill on medium heat till the chicken is done all the way through, which is usually about 20 minutes. The veggie skewers take about 8 to 10 minutes.  Then dig in!

Almond Butter Weekend Waffles (Gluten Free)

 

By: Isabel Smith, MS, RD, CDN
Used by permission

This recipe is a total favorite of mine, and one that I stumbled upon in my many attempts to make a healthy waffle/pancake concoction. I love this recipe because it’s clean, delicious, and it’s rich in nutrients and low in empty carbohydrates (unlike most waffle recipes), so it doesn’t leave you feeling bogged down. Try this recipe over the upcoming holiday weekends for friends and family. It will be a guaranteed crowd pleaser! To make the recipe more autumn-like you can add 2-3 tablespoons of mashed and unsweetened canned pumpkin or roasted sweet potato.

Ingredients:

• 1 ripe banana
• 1 Tbsp. almond butter
• 2 organic eggs
• 1 Tbsp. quinoa flour or all-purpose gluten free flour
• 1/8 tsp sea salt
• dash of cinnamon
• Toppings: raspberries and maple syrup

Directions:

1. Preheat waffle iron.
2. In a bowl mix together all ingredients until smooth.
3. Pour the batter over the waffle iron and cook until done.
4. Add your favorite toppings.
5. Serve and enjoy!

If you don’t have a waffle iron, here is another method:

1. Grease a grill pan with coconut oil and heat over medium.
2. Spoon the batter onto the pan into small circles (whatever size you want your waffles).
3. Lower the heat to medium-low. This will allow the little waffles to form ridges from the divots in the grill pan and get a nice “char” without burning it.
4. Let the batter cook until bubbles start to form on the top, the edges look dry and the bottom is set.
5. Using a spatula, flip the waffle.
6. Press lightly on the waffle with the back of your spatula to ensure it adheres to the pan’s ridges. Cook until side is finished and transfer to a wire rack.

Prep time: 5 minutes Cook time: 15 minutes
Total time: 20 minutes
Servings: 2

• Nutrition per serving:
• Calories180
• Fat9g
• Saturated Fat2g
• Cholesterol165mg
• Sodium230mg
• Carbohydrates18g
• Fiber3g
• Sugars8g
• Protein 8g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Tags: Breakfast, Gluten Free, healthy breakfast, waffles

Isabel Smith, MS, RD, CDN

Isabel is a Registered Dietitian, wellness expert and fitness coach. Isabel has her own nutrition and wellness practice based in New York City, Isabel Smith Nutrition, but she works with clients and corporations both nationwide and worldwide in a variety of areas including skin health, weight loss, gastrointestinal issues and allergies, sports nutrition, general wellness and more. As a Guided Reboot coach, Isabel has helped hundreds juice their way to better health. When she isn’t helping clients achieve optimal nutrition and wellness, she can be found trying and creating new juices and making other healthy recipes, running, cooking, spinning, practicing yoga, and enjoying time with her two Yorkshire terriers. Isabel is also one of the nutritionists who runs our Guided Reboot programs.

More posts from Isabel Smith, MS, RD, CDN

Spatched-cocked Turkey

by Nina Graff

Spatched-cocked Turkey!  I had to try it this year.  It worked very well (and it's fun to say!) 

This is NOT for presentation (it's not pretty), but it's a great way to cook a smaller (10 lb.) bird fast, evenly, and crispy. 
The photo doesn't look pretty.... but it tastes good!

I used olive oil and Perfect Pinch Rotisserie spice on mine. My husband cut out the back with the saws-all!
475º for 75 minutes. Done!

Tasty Sloppy Joes

A delicious, quick and easy recipe that freezes well!

This is a wonderful recipe to make ahead in large quantities for easy meals when you're too busy to cook.  

It's also a great recipe to enlist a child (boy or girl) to help, so he/she gets more familiar with learning how to cook.  Before long your child can make this without your help.  You will be so glad you taught your children how to cook, and they will have learned how to master a much-needed life skill! 

Although I started with a recipe, this one has been changed around so much it no longer resembles it anymore.

4 lbs. ground beef (with no hormones or preservatives)
2 (12 oz.) bags frozen onion and pepper mixture
             (I used Kroger brand and chopped them.)
2 Tbsp. steak seasoning
             (I used Kroger Grill Time Seasoning for Steak.)
3 Tbsp. red wine vinegar
3 Tbsp. Worcestershire sauce
1 (6 oz.) can tomato paste
1 large jar chunky salsa 
              (The amount isn't critical.)
stevia to taste
sea salt to taste

Cook ground beef, onions, and peppers thoroughly.
Add steak seasoning, red wine vinegar, Worcestershire sauce, tomato paste, salsa, stevia, and salt.

This can be served on a bun along with a salad and vegetable.
Or serve it without a bun, along with mashed potatoes and a vegetable or salad.  Either way, it's very tasty!

Update on November 11, 2017:
I am cooking ahead for family coming later this year and this morning when I made this recipe, I used 6 pounds of good quality ground beef and 1 pound ground turkey and added carrots that were finely chopped in the food processor with a sharp blade.  So this meat dish has plenty of vegetables (onions, peppers, and carrots) for added nutrition and color.  Also, doTERRA essential oils were used (black pepper, dill, basil, marjoram, and cilantro), but a little goes a very long way in making it a super flavorful recipe.

Baked Salmon

Used with Permission from Amanda Westmoreland - Greenville, SC

Preheat oven to 400 degrees.
Lay four ounce salmon fillets on baking sheet with the skin-side down.
Spread Dijon mustard on salmon fillets.
Sprinkle with bread crumbs.
Drizzle melted butter on top of bread crumbs.
Bake for 15 minutes or until done.  (Flakes when touched with fork.)

Oil-Packed Sun-Dried Tomatoes

Used with Permission by Gina Martin
www.homejoys.blogspot.com

I have dried tomatoes for several years, but I have had trouble rehydrating them easily for use.

Last year I tried placing them in oil - and found a winner. They were ready for instant use on pizza or salad. This year, I made sure that I had two jars of these tomatoes stored for winter. An added benefit is that one quart jar will hold a pan full of tomatoes - a great space saver in the pantry.

Here are the steps I followed.

1. Dehydrate tomatoes. I followed these directions for drying tomatoes. I like to dry them until they are leathery. When making tomato powder, I like to dehydrate a little longer until they are crispy. But for oil-packed tomatoes, I like them to still be bendable but with no moisture remaining.

 

2. Next I set up a dipping station. For safety, I dip the dried tomatoes in apple-cider vinegar. I use tongs to dip the tomato slices in vinegar, allow to drip for a few seconds, then layer them in a quart jar.

I continue dipping and layering until I have used all the tomatoes.

3. I then fill the jar with olive oil - making sure the tomatoes are completely covered with oil. This seems like a lot of oil but it won't be wasted. After using the tomatoes, I love to make salad dressing with this tomato-infused oil.

As the tomatoes soak up the oil, they may sink down further in the jar. If you are making more batches of dehydrated tomatoes, you can add more vinegar-dipped tomatoes to the jar, adding more oil if needed.

4. Store the jar of oil-packed tomatoes in a dark place.The color of the tomatoes will change but they will stay tasty for over a year.

5. To use, fish out a tomato with a clean fork. Chop and add to a salad or pizza. Enjoy the intense flavor of summer.

Coconut Milk Coffee Creamer Recipe

http://draxe.com/recipe/coconut-milk-coffee-creamer-recipe/

Total Time: 2 minutes

Serves: 4-8

Ingredients:

• 1 can coconut milk
• 1-2 tbsp vanilla extract
• 2 tbsp coconut oil, melted
• Honey or vanilla stevia to taste
• Sea salt to taste, optional

Directions:

1. Combine all ingredients in a blender and mix until well combined. Use in coffee as desired.

Coconut is a medium chain fatty acid which is easily digested and converted to energy. Start your day off right by adding this delicious coconut milk coffee creamer recipe into your morning cup of joe and watch your metabolism and energy levels soar!