Ultimate Grilled Mexican Chicken Salad

I have been craving  Mexican flavors lately so I decided to make a huge batch of Mexican grilled chicken.  I used 2 whole chickens (under $1.00 per pound) and grilled them using my Simple Grilled Whole Chicken technique.  Instead of traditional poultry herbs I made a butter sauce using ancho chile powder, cumin, garlic, chopped cilantro and lime juice.  I also grilled several large bell peppers (red, green, and poblano) next to the chicken.  While the chicken and peppers were cooking, I whipped up a batch of fresh pico de gallo and chunky guacamole.  The ultimate salad is here.  For a limited time.

One meal makes 2?  I grilled 2 whole chickens, saved all the bones and made a delicious bone broth by placing them in a slow cooker with some chopped onion, celery, bay leaves, garlic and poultry seasoning.  Pour filtered water on top and simmer for about 24 hours.  I am going to use this broth and the leftover chicken and peppers I have to make Leftover Chicken Tortilla Soup.  Stay tuned for this delicious recipe coming up next!

Best salad in the world

Ingredients (this makes enough for salads, leftovers, and chicken tortilla soup the next day!):
2 whole chickens (use sheers to cut out the spines on the back and flatten them out on a baking sheet.  See my Simple Grilled Whole chicken recipe for a picture and more detail on this)
3tbs butter, melted
1tbs minced garlic
2tsp ancho chile powder
2tsp cumin
1tsp oregano
1 bunch cilantro, chopped
salt and pepper

2 red bell peppers, seeded and cut in half lengthwise
4 green bell peppers, seeded and cut in half lengthwise
2 poblano peppers, seeded and cut in half lenghwise
1tbs extra virgin olive oil

1 head romaine lettuce, washed and chopped
2c jicama, diced

Pico de Gallo Ingredients:
2 pints cherry tomatoes
1 large handful cilantro
1/4 white onion, chopped
1tbs minced jalapeno
1-2tsp minced garlic
1tbs lime juice
garlic powder and salt to taste

Chunky Guacamole Ingredients:
2 avocados, diced
1/4c chopped cilantro
2tsp minced jalapeno
2tsp lime juice
garlic powder, cumin, and salt to taste

Directions:
1. Mix together butter, garlic, chile powder, cumin, oregano, and cilantro in a small bowl.  Add a bit of salt and pepper.  Season the chicken with the mexi-butter:  Using your fingers, spread it under the chicken skin.  Use the leftovers to spread it over the top.  Generously salt the skin.
2. Heat your grill to medium high.  Toss your peppers in oil.  Grill on both sides until soft and charred, about 10-15 minutes.  Let cool and dice.
3. Grill your flattened chickens skin side down until nice and deep brown, about 10-15 minutes.  Then flip over, grilling bone side down, about 30-40 minutes until done (if needed, flip once more).  You want the breast to reach 165F and the thigh to reach 170F.  Juices should run clear. (You can do steps 2 and 3 simultaneously if you have enough room).
4. While the chicken is cooking, prepare your salad:  Place some lettuce and chopped jicama on 2 large plates. 
5. Make your pico:  In a large food processor, add the cilantro, onion, lime, garlic and jalapeno.  Pulse until the onion is chopped.  Add in your tomatoes and a bit of garlic powder and salt.  Pulse a few times until the tomatoes are chopped but still chunky.  Taste and season as needed (stir in more seasoning instead of pulsing it if you want chunky salsa).
6. Make your guac:  In a large bowl, add diced avocado, onion, jalapeno, lime, garlic powder, cumin and salt.  Give it a good stir.  Take a few pieces and mash them with a fork then stir again.  You want your guac to be chunky not runny!
7. When the chicken is done, let it rest for a few minutes, the pull it off the bone and chop it. 
8. Assemble the beast:  Add a generous scoop of pepper on top of the lettuce.  Add some diced chicken, then a generous helping of pico de gallo and guacamole.  Viola!  A masterpiece is served.
Note:  Save some diced peppers and chicken for leftover chicken tortilla soup (recipe to follow soon!)

Simple Grilled Whole Chicken

I found some small antibiotic and hormone free chickens on sale at the store so I picked up 2.  Of course, I have serious reservations about roasting whole birds when it's 90+ degrees outside.  So, in an effort to save my energy bill, I decided to split the chickens in half and grill them.  What a delicious, simple, inexpensive idea!  The best part is both birds fit on the grill and I had tons of leftovers.  I served mine with a sweet potato and a large salad and used the leftovers to make a rockin' homemade chicken soup (stay tuned for the next blog post).  I hope you find this recipe as easy and versatile as I did.  Enjoy!

A beautifully grilled bird!

Ingredients:
2 whole chickens (3-5lbs)
2tbs minced garlic
1/4c fresh rosemary, chopped
1tsp poultry seasoning
3tbs butter, melted
3tbs extra virgin olive oil
1 lemon
salt & pepper

Directions:
1. First spatchcock your chicken:  Cut along the backbone with kitchen shears.  Remove the backbone and reserve it for stock (look for my delicious stock recipe in my next blog post).  Turn the bird breast side up and flatten it the best you can so that it cooks evenly on the grill.  Do this with both birds if you are using 2.
2. In a small bowl, mix butter, oil, garlic, rosemary, poultry seasoning, and the juice from 1 lemon.  Add some salt and pepper.
3. Using your freshly washed hands, spread some oiled-herb-spread underneath the skin of each chicken (go under the breast, thigh, and leg if you can).  Use the remainder to coat the outside of the birds.  Generously salt and pepper the entire bird.  Let it set out for 30 minutes before you grill (this will allow it to cook more evenly).
4. Heat your grill to medium-high.  Grill chickens, breast side down until nicely charred (10-15min).  Flip chickens and cook 30 minutes more or until temp reaches 165F in the thickest part of the breast (obviously the timing will be different depending on the size of your bird:  mine was a little under 5lbs).  Let rest 5-10 minutes before serving.  Enjoy!

Wild Caught Salmon w Gingered Coconut Sauce

Another delicious coconut filled recipe is less than 30 minutes from your dinner table.  Coconut oil was once criticized for it's high saturated fat content and was not recommended as a staple in a healthy diet.  What a shame considering it has numerous health benefits.  This miracle food has been proven effective for weight loss; curing/alleviating Alzheimer's disease; preventing kidney, heart & gall bladder diseases; lowering insulin levels and helping normalize blood sugar, and increasing mineral absorption in the body which is good for bones and teeth.  Take a few minutes and watch this video from CBS.  I assure you there are many others.  Still think saturated fat is bad for you?  Don't rely on what the government says is healthy:  they have their own special interests.  Take your health into your own hands and do some research.  Okay, I'm off my soapbox for now.  Seriously, delicious recipe.  Uber healthy.  You really can't go wrong with wild caught loaded in coconut. 

Served over a bed of simple greens makes the perfect summer dish

Ingredients (Serves 2):
2 wild caught salmon fillets
2tbs organic virgin coconut oil, unrefined
1tsp coriander
1/2tsp salt
lemon peel from 1/2 lemon, finely grated
2-3tbs minced fresh ginger
1tsp fennel seeds
1tbs yellow mustard
1tsp corriander
1tbs organic virgin coconut oil, unrefined
1c coconut milk
juice from the 1/2 lemon you peeled
salt to taste
bed of greens (I used organic spinach)
handful of cilantro for serving (optional)

Directions:
1. Rub coriander, salt, and lemon peel over the top of your salmon (not the skin side).
2. Heat 2tbs coconut oil in a large nonstick skillet over medium or medium high heat.  Sear in coconut oil about 5 minutes per side (obviously this depends on the thickness of your fish).  When it is seared on both sides and it flakes easily with a fork it is done (don't be afraid to really cook it on the skin side because you peel that off anyway... or eat it...whatever floats your boat).
3. Meanwhile, saute ginger, fennel seeds, mustard, and coriander in 1tbs coconut oil in a small saucepan.  Once tender and fragrant, add your coconut milk and simmer on about 15 minutes.  Taste and add a dash of salt and a squeeze of lemon if desired.  Stir well.
4. Place your cooked salmon fillet on a bed of greens (I like to peel the skin off but many folks enjoy eating it).  Ladle with hot coconut sauce (this will slightly wilt the spinach while you are eating it... so good!) and top with cilantro.  Enjoy!

Grilled Salmon, Zucchini, & Eggplant with Basil Balsamic Drizzle

This is a great summertime meal when you don't want to heat up your house by using the oven or the stove.  I used a huge fillet of fresh wild caught salmon from Whole Foods and marinated it in some fresh Italian herbs and spices from my garden. Meanwhile, I cut up some fresh veggies that I had on hand and whipped up a simple balsamic basil dressing to drizzle over the whole thing.  Throw your fish and veggies on the grill and you can have the entire summer meal ready in less than 30 minutes.  Fresh.  Simple.  Delicious.  Enjoy.

Simple summer meals are so satisfying (Try saying that 10 times fast)

Ingredients (Serves 4):

4-6oz fillets wild caught salmon (or whatever you have that looks good)
1/4c extra virgin olive oil
1 lemon, sliced
1 lemon, juiced
1tbs fresh rosemary, chopped
1tbs fresh basil, chopped
1tbs fresh minced garlic
1tsp Italian seasoning, dried (optional)
2 large zucchini, cut into long quarters
1 eggplant, but into 1/2"-1" slices (If you hate eggplant, sub in some summer squash, green onions, or asparagus...all are equally delicious)

Balsamic Drizzle:
1/4c extra virgin olive oil
1/4c balsamic vinegar
2tsp dijon mustard
1tbs fresh basil, chopped plus more for garnish
1tsp salt
1tsp lemon rind
1tsp minced garlic

Directions:
1. Place salmon in a large resealable bag.  Whip up your marinade: 1/4c olive oil, lemon slices, lemon juice, rosemary, basil, garlic, italian seasoning, and 1tsp salt.  Place the marinade in the bag, seal, and toss to coat evenly.  Let marinate at room temperature for 20-30 minutes, turning the bag occasionally.
2. While your salmon is marinating, get everything else ready: Heat up your grill, toss your veggies in a generous amount of olive oil and sprinkle them with salt, and whisk together your balsamic drizzle.
3. Grill your veggies and fish until veggies are tender and beginning to char and your salmon is just done (maybe 3-5 minutes per side depending on the thickness of your fish).  We use a Grilling Grate over our grill to make sure that the fish doesn't fall through.  Sometimes we also use a Fish Basket or make a foil packet and throw that on the grill.  They all work great.  If you make a foil packet, just make sure there is some room at the top for the steam to gather and grill about 10 minutes.
4. When your fish and veggies are ready, serve a huge serving on a plate and drizzle with your balsamic dressing and top with some fresh basil.  Enjoy the tastes of summer!

Grilled Summer Veggies & Meatballs

Instead of your traditional Italian spaghetti and meatballs, I decided to make my own summer paleo version of the dish:  Grilled veggies w grain-free meatballs.  I had some fresh farmer's market tomatoes, zucchini and red bell pepper that I grilled up with some olive oil and sea salt.  Then I heaped a big mound of Italian meatballs and tomato sauce on top and a beautiful meal was served.  The best part is that start to finish it only took about 30 minutes to make.  De-lish!

A healthy version of your Italian favorite & just as satisfying!

Ingredients:
2lb ground beef
2tbs minced garlic
2tsp italian seasoning
2tsp salt
1/2tsp garlic powder
1/2tsp oregano
1tbs butter
1tbs extra virgin olive oil (plus more to coat the veggies)
2 red bell pepper, seeded and cut in half
6 large tomatoes, cut in half
2 zucchini, cut into 1/4" slices lenghwise
1 jar marinara (I used Ragu's "no sugar added" brand:  Cheap, healthy, & delicious!)
1/4c fresh basil, sliced thin

Directions:
1. In a large bowl, combine ground beef, minced garlic, Italian seasoning and salt.  Using a very small ice cream scooper or melon ball scooper, make evenly formed meatballs and set them on a plate.
2. In the largest nonstick skillet you have, heat butter and oil over high heat.  Add meatballs in a single layer and cook until deep brown on each side (turning them and rotating them with tongs helps).  I sprinkled the tops of mine with garlic powder, oregano, and a pinch more salt.  Drain the excess fat.
3. Pour in your jar of marinara and toss making sure all of your meatballs are coated.  Stir in about 1/2 of your fresh basil (the rest is for garnish).  Bring to a boil, turn down heat, cover with a lid, and simmer about 15 minutes or until meatballs are tender and done.
4. Meanwhile, cook your veggies.  Heat your grill to medium high.  Using an olive oil sprayer (or your hands) coat each of the veggie pieces in olive oil.  Sprinkle them generously with sea salt.  Cook your veggies until charred on both sides and softened.  Remove.  Cut your tomatoes and bell peppers into quarters and your zucchini into little triangles.
5. In a pasta dish, place a heaping mound of veggies.  Top with some meatballs and marinara.  Garnish with fresh basil and enjoy!

Summer Squash Soup w Fresh Garden Herbs

Many of you know how I love my pureed vegetable soups.  This one is simple and uses all fresh summer ingredients straight from your garden (or farmer's market for you brown thumbs out there).  I served this as a starter course to a delicious summer meal but would also be delicious by itself.  Using water instead of chicken stock, this recipe really highlights the fresh vegetables and herbs of summer.  I know what you are thinking:  Soup in the summer?  Yes!  It's delicious and, according to traditional Chinese medicine, this is a cooling soup which will help balance the heat in your body.  Go ahead; give it a try!

Another delicious healing soup to add to your collection!

Ingredients (Serves 2):
1 small yellow onion, chopped
1tbs extra virgin olive oil
2tsp minced garlic
4 yellow squash, cut into 1/2" rounds
1 handful cilantro, leaves and stems, chopped
1/4c fresh basil, chopped
1tsp corriander
1/2tsp red pepper flakes (optional)
1/2tsp salt plus more to taste
2c filtered water plus more if needed to blend
1/2 lime

Directions:
1. In a large soup pot, heat oil over medium high heat.  Saute onion for about 5 minutes, add garlic and continue to cook stirring occasionally until onion begins to brown.
2. Add in corriander and stir until fragrant, about 1 minute.  Add yellow squash, cilantro, basil, red pepper flakes, and salt.  Pour in 2c water.  Bring to a boil, stir well, and cover.  Bring soup to a simmer and cook 15-20 minutes or until squash is very tender.  Squeeze in some fresh lime juice and turn off eat.
3. Using an immersion blender, blend the soup until smooth.  Add water if it is too thick.  Taste and adjust seasonings as needed.
4. Serve warm and garnish with fresh cilantro, basil, or lime wedges.  Enjoy!

Teriyaki Boneless Beef Ribs w Grilled Pineapple Salsa

This is a budget friendly meal that has all of my favorite summer traditions in mind:  Fresh seasonal fruit, grilling out, and a quick and painless dinner menu.  I made up a quick homemade pineapple teriyaki sauce to help tenderize and flavor the boneless country chuck ribs I picked up at the store (a great inexpensive meat!)  I also saw fresh seasonal pineapple for less than $2.00 so I had to grab one of those as well.  It's not summer without some fresh grilled pineapple so I decided to turn it into a fresh warm salsa for my beef.  The result was an enormously flavorful sweet and salty dish that hit the spot on a hot summer night.  The whole family will love this one and, for less than $4 per (large) serving, how can you go wrong?  Enjoy!

One of my all time favorite summer meals!

Teriyaki Marinade Ingredients:
1 or 2 packages boneless country style beef ribs
1/3c tamari (gluten free soy sauce)
3tbs extra virgin olive oil
1 small 6oz can pineapple juice
3tbs honey
2tbs minced garlic
2tbs minced ginger
1 lime, juiced

Grilled Pineapple Salsa Ingredients:
1 fresh pineapple, cut into 1/2" rings
1 handful cilantro, chopped
juice of 1/2 lime

Directions:
1. Combine all marinade ingredients in a blender or food processor.  Place beef ribs in a sealable plastic bag and pour in marinade.  Coat well and marinate in the refrigerator for 12-24 hours.
2. An hour before you are ready to grill, take out the meat and place on the counter (you want it at room temp before grilling for the most tender result).  Then heat the grill over medium high heat.
3. I recommend grilling the pineapple first so that you can work on the salsa while the beef is cooking.  The pineapple is done when it is nicely grilled on both sides.  Remove from heat, place on a cutting board and chop it all up.
4. Then go ahead and grill your ribs to desired doneness (we did ours medium rare and they were fantastic!).
5. Toss your pineapple with some cilantro and lime juice.  Add a pinch of garlic powder and salt only if desired (I left it out this time).
5. Serve your ribs with a big heap of fresh grilled salsa and enjoy the summer season!

Individual 10 Minute Paleo Berry Crisps

I was thinking about a fast and easy summer dessert and I settled on a grain free berry crisp.  It only took about 10 minutes to make and was just as delicious as the one's that are baked in the oven for an hour.  The best part is that they are individual sized so you can make exactly as many as you need.  I used frozen berries because that is what I had on hand, but fresh summer berries would be even more delicious.  Of course, to cool the whole thing down, I topped it with my favorite coconut milk ice cream (or make your own!)  What more could you want from a summer dessert?  Not much, I say, not much.

A great seasonal dessert for any day of the week!

Ingredients (makes 2):
2c frozen or fresh berries
2tsp pure maple syrup
drop of vanilla extract
1tsp lemon juice

Topping:
2tbs butter, softened
4tbs chopped nuts (I used roasted almonds)
1/4c almond flour
2tbs coconut flakes, unsweetened
1tbs pure maple syrup
pinch cinnamon
1/4tsp vanilla extract

Directions:
1. Preheat oven to broil.  Place a rack a few inches from the heat source.
2. In a saucepan, heat berries, maple syrup, vanilla, and lemon over medium heat until soft and juices are boiling.  Using a slotted spoon, scoop hot berries out on place evenly in 2-8oz ramekins.
3. Meanwhile make your topping.  In a small bowl mix butter, nuts, almond flour, coconut flakes, maple syrup, cinnamon and vanilla.  It shouldn't be too wet, if it is add a bit more almond flour.  Crumble or pat the topping over both ramekins.  Place under the broiler for about 5 minutes or until the topping is browned.
4. Meanwhile, keep boiling the juices in your saucepan until you have a thick syrup (this should only take a few minutes).
5. Serve your hot crisp with ice cream on top (can be eaten right out of the ramekin or remove it to a larger bowl depending on how much ice cream you want).  Drizzle with the berry syrup and enjoy!

Carolina Style BBQ Baby Back Ribs

My favorite meal as a child was baby back ribs.  I frequently would order an entire rack of them to myself and polish off the whole thing.  In fact, I loved them so much that I remember refusing to eat any of the sides because I wanted to save my entire appetite for the ribs.  Maybe I was born to be paleo and didn't even know it.  This is a recipe I created with a Carolina style bbq sauce, meaning, it is mustard and vinegar based instead of katsup and molasses based.  This gives it a nice rich flavor without the added sugars and preservatives.  I used my all time favorite technique for cooking ribs:  bake them low and slow and finish them on the grill.  You end up with the best of both worlds:  they are fall off the bone tender but still have a nice smoky grill taste to them.  The whole thing will take you about 3 1/2 hours so cook them on the weekend when you have time to really give them the love they deserve... and then thoroughly enjoy this special treat.

I served my delicious paleo bbq with some grilled zucchini slices

Ingredients:
1 pack baby back ribs, membrane removed

Smokey Dry Rib Rub Ingredients:
1tsp African Smoke Seasoning (from Trader Joe's)
2tsp salt
1tsp thyme
1tsp paprika
1tsp chili powder
1/2tsp cayenne (less if you don't like spice)
1tsp garlic powder
1tsp onion powder

Carolina BBQ Sauce Ingredients:
1/2c stone ground brown mustard
3/4c yellow mustard
9 packets Truvia OR 1/2c Splenda OR 1/3c honey
3/4c apple cider vinegar
2tbs chili powder
1tsp smoke seasoning
1tsp pepper
1tsp white pepper
1/2tsp cayenne (optional)
1/2tsp soy sauce
2tbs butter

Directions:
1. Preheat oven to 260F.  In a small bowl, mix together dry rub ingredients.  Rub generously over the ribs (you will have some rib rub leftover, save it!).
2. Place ribs in a large baking dish and cover with foil twice (good and tight!).  Cut the ribs in half if they don't fit.  Place in the center of the oven and bake for 3 hours.
3. Meanwhile make your sauce:  Combine all ingredients except the butter in a large saucepan.  Mix well.  Heat over medium until boiling.  Stir and let cook down a bit until it becomes a rich sauce (cook about 20 minutes).  At the end, add in the butter and stir until melted. 
4. When the ribs are done (they will be tender so be careful with them), use a pastry or bbq brush and generously brush them with the mustard sauce.  Heat your bbq grill to medium-high and finish the ribs off on the bbq (about 5 minutes per side).  You want the mustard to cook on the ribs and give them a nice bbq flavor without overcooking them.
5. Serve hot.

Coconut Grilled Chicken Breasts w Tropical Salsa

It's getting warm outside and this dish symbolizes pure summer.  Marinating chicken breasts in coconut milk and lime juice gives them a rich tropical flavor and ensures that they stay tender on the grill.  Placed on a bed of grilled zucchini and topped with a tropical salsa made of pineapple, peppers, avocado, onion, cilantro, lime, and garlic, this is a salad you will never forget.  In fact, during dinner my husband Anthony exclaimed, "This is the best salad I have ever eaten!"  My thoughts exactly.

Our favorite summer salad

Ingredients (serves 4):
4 large boneless skinless chicken breasts, thawed
1 can coconut milk (Trader Joe's has light coconut milk for 99cents)
juice of 1 lime

Tropical Salsa Ingredients:
1 pineapple, peeled, and cut into 1/2" rings
1 large red bell pepper, sliced in half and seeded
2 large poblano peppers, sliced in half and seeded
1tbs extra virgin olive oil
1 avocado, diced
1/2c diced red onion
1 handful chopped cilantro
1 lime, juiced
2 jalapenos, seeded and minced
2 tomatoes, diced
garlic powder, cumin and salt to taste

Zucchini Salad Ingredients:
2tbs extra virgin olive oil
2tsp lime juice
1 chipotle chile in adobo, seeded and minced
2tsp adobo sauce
pinch cumin
pinch garlic powder
sea salt to taste
3 zucchini sliced lengthwise in 1/4" slices
1 bunch spinach, washed, stems trimmed and cut up

Directions:
1. In a large resealable ziploc bag, place chicken breasts, coconut milk and lime juice.  Let marinate at least 1 hour (I let mine marinate all day long in the fridge).
2. Toss pineapple, bell pepper, poblano peppers, and zucchini slices in olive oil.  Sprinkle with sea salt.
3. Preheat your grill to medium high.  Grill your pineapple and veggies until soft and blackened on both sides.  Remove from heat and place on a cutting board to cool slightly.
4. Start grilling  your chicken when the veggies are done.  This should take 10-15 minutes per side depending how large your chicken breasts are.
5. Meanwhile, make your salsa:  Chop up your pineapple and peppers into a large dice and throw them in a bowl with the rest of the salsa ingredients.  Mix well and season a bit with garlic powder, cumin, and sea salt to taste.  Let set at room temp.
6. Make your dressing:  In a small bowl, mix oil, lime juice, chipotle chile, adobo sauce, cumin, garlic, and salt.  Toss with spinach and separate onto plates for serving.
7.  Cut your zuchini in 1" slices and then in half to make triangles.  Place them on top of your spinach.
8. Cut your chicken breasts in slices and place them on top of the zucchini.
9. Top with a generous amount of salsa and enjoy!

Dried Cinnamon Apples & Honeydew Melon

Homemade dried fruit is an excellent snack to take with you anywhere.  The trouble with buying dried fruit is that it is often filled with added sugar and preservatives.  When you make your own, you know you are getting nothing but pure fruit.  Dried cinnamon apples and melon are excellent snacks and store well after they are dehydrated.  Use any fruit in season but keep in mind, the more juice in the fruit the longer they take to dehydrate (example:  grapes take 22 hours).  Thinly sliced fruit should only take 4-6 hours.  Enjoy!

Made using my Excalibur dehydrator

Ingredients:
2 crisp apples, thinly sliced
1tsp cinnamon
1/2 honeydew melon, seeded and sliced thin

Directions:
1. Sprinkle apple slices with cinnamon
2. Spread fruit in an even layer on dehydrator trays.
3. Turn to 135F and let cook about 4 hours or until they are dried but pliable.  Let cool and store in an airtight container.  

Homemade All Natural Fruit Leathers

There's a few things I was dying to make when I got my Excalibur dehydrator in the mail last week.  One of them was homemade preservative free and all natural fruit leathers.  You can make them out of any combination of fruit you like, but I was always told they turn out best when you add banana.  I made three kinds:  mixed berry and banana, strawberry banana, and peach banana.  The perfect snack on the go!

These have the texture of fruit roll ups!

Mixed Berry & Banana Fruit Leather Ingredients:
1c frozen mixed berries, thawed (in season use fresh)
1 banana

Strawberry Banana Fruit Leather Ingredients:
1c frozen strawberries,  thawed (in season use fresh)
1 banana

Peach Banana Fruit Leather Ingredients:
1c frozen peaches, thawed (in season use fresh)
1 banana

Directions:
1. Place your desired combination of fruit in a blender until smooth.
2. Place plastic wrap or parchment paper over your dehydrator tray.
3. Pour fruit mixture on top of the wrap and spread evenly with a spatula (try to make the edges a bit thicker because they dry first).  Overall, it should be about 1/4" thick.
4. Turn your dehydrator on 135F.  Let cook 6-8 hours or until they are leathery.  Let cool, cut and enjoy!  Store leftovers in an airtight container.

Walnut Arugula Pesto Pasta

I honestly can't believe I don't have my famous pesto recipe on my blog yet.  Shame on me!  This is my favorite pesto and it's full of heart healthy walnuts, olive oil, arugula, fresh basil, lemon and garlic.  The best thing about pesto is that it is so versatile!  Use it as a sandwich spread, toss it with chicken for a pesto salad, or toss it in some angel hair zucchini (using your Joyce Chen Spiral Slicer) for a satisfying "pasta" dinner.  Delish!

I added some diced cooked chicken breast to round out the dish

Ingredients (Serves 4):
4 cooked chicken breasts, diced
2 zucchini, cut into zughetti using a spiral slicer (they will look like angel hair pasta!)

Walnut Arugula Pesto Ingredients:
1 clove garlic, minced
1/2c raw walnuts
2c arugula
1/2c fresh basil
1/4c extra virgin olive oil
1tbs lemon juice
freshly ground sea salt to taste

Directions:
1. In a food processor, pulse garlic, walnuts, arugula, basil, oil, and lemon until a paste is formed.  Season with salt to taste.
2. Toss your chopped chicken with 1/2 the pesto.  Toss your "pasta" with the other half.  Warm in the microwave for 30 seconds per dish.  Serve warm.
TIP:  To store pesto, place it in a small container and top with a layer of olive oil.  This will seal it keeping it fresh for future use.  It should stay fresh in the fridge for a few weeks.

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Pesto Roasted Eggplant

I know most people don't like eggplant.  But I honestly think it gets a bad rap.  With the right seasonings and roasted in the oven eggplant can be a tasty and satisfying side dish.  I hope you will give it a try!

A wonderful and tasty dish to accompany any meal

Ingredients:
1 eggplant, quartered and sliced into 1/2" chunks
2tbs extra virgin olive oil, preferably first cold pressed
1tbs dried pesto mix, soaked in 2tsp water for 1 minute

Directions:
1. Preheat your oven to 400F.  In a small bowl, mix pesto mix and olive oil.  Using your (clean) hands, spread evenly across the eggplant so they are all coated with seasoning.
2. Place eggplant on a nonstick foil lined baking sheet and bake in the oven for 25-30 minutes (when they are brown on one side turn them over and brown them on the other side).
3. Enjoy hot.

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Tomato Basil Shrimp Bisque

Traditionally, a bisque is made with a broth from the shells of crustaceans along with seasonings and cream.  This dish is not quite a bisque since I didn't take time to boil the shrimp shells and I certainly didn't add cream.  I was planning on adding some coconut milk at the end to make the whole dish creamy, but when I went to taste it, the soup was so fantastically seasoned that I didn't want to mess with it.  I must warn you:  this dish takes a while to make (upwards of 2 hours) but I promise you it is worth every minute.  There is nothing better than homemade roasted tomato soup.  Adding shrimp just put this dish over the edge.  It's literally my new favorite soup.  Enjoy!

Roasting your own tomatoes makes this dish taste fresher than any restaurant soup

Ingredients:
3lb tomatoes (I used about 8 large tomatoes), washed and cut in half
2tbs extra virgin olive oil (first cold pressed is best)
sea salt
2tbs butter, preferably organic or grass fed
2tbs minced garlic (about 3 cloves)
1tsp red pepper flakes
2 yellow onions, diced
28oz can whole peeled tomatoes (San Marzano tomatoes are best)
2 large carrots, peeled and sliced
1 quart chicken stock
1c fresh basil, sliced thin
1tsp dried thyme
2lb large wild caught shrimp (I found mine at Trader Joe's), dethawed
5 celery stalks, sliced

Directions:
1. Preheat your oven to 400F.
2. In a large baking sheet lined with nonstick foil, place your tomatoes in a single layer.  Toss them with the olive oil and sprinkle with sea salt.  Roast your tomatoes for about 45 minutes (they should look very soft and starting to brown or blacken).
3. Meanwhile, start your soup.  In a large stockpot heat 2tbs butter over medium high heat.  Add your garlic, carrots and onions.  Saute, stirring frequently, until onion is soft and translucent.
4. Add red pepper flakes and give it a good stir.  Add your can of tomatoes, chicken stock, basil and thyme.  Bring to a boil and then reduce to a simmer.  When the roasted tomatoes are done, add them to the soup pot with the rest.  Simmer the whole thing for 40 minutes. 
5. While your soup is simmering, prep your shrimp.  You will want to remove the shrimp from their shells (if they have any) and devein them carefully with a knife (aka get rid of the black stuff).  Then slice them in half lengthwise (so it looks like 2 thin shrimp) and make sure they are completely deveined on both sides once again.  Cutting them in half makes them curl perfectly when boiled in the soup.  Place them in a bowl.
6. After 40 minutes all the veggies should be soft and the flavors will have reduced a bit and blended perfectly.  Using an immersion blender, blend your soup until it is completely smooth.  No immersion blender?  Take your soup in batches and puree it in a regular blender on low (be careful because the steam will try to pop the lid).
7. Once your soup is pureed, add your shrimp and celery.  Boil for about 4 minutes, or until the shrimp turns white and curls.  Taste and adjust seasonings as needed.  Serve hot.  Enjoy!

Sauteed Swiss Chard with Lemon & Dijon

My favorite leafy green vegetable has always been swiss chard.  I find it slightly sweeter than the other greens and super simple to prepare.  While at Whole Foods yesterday, I noticed a large selection of organic chard that looked amazing.  I had to pick some up.  For this dish, I sauteed it in a bit of coconut oil and finished it off with some lemon and dijon to compliment the subtle sweetness in the greens.  This might be a new everyday favorite.  I hope you enjoy it as well.

A subtly sweet leafy green with a hint of freshness and bite from the lemon

Ingredients (serves 2):
1 bunch red swiss chard, washed and cut into 1" strips
1tbs virgin coconut oil
1/2 lemon, juiced
2tsp white wine vinegar
1tsp dijon mustard
sea salt to taste

Directions:
1. In a large skillet, heat coconut oil over medium high heat.  Add the stems of the chard first and saute for a few minutes.  Then add the leaves and continue to cook a few minute more.  Cover and cook 5 minutes, or until greens are wilted.
2. in a bowl, stir lemon, vinegar and dijon.  Pour over the greens and continue to cook (lid off) until all liquid has absorbed.  Taste and sprinkle with sea salt.  Serve warm.

Nutritional Information:
1 serving = 1c cooked chard
Calories: 100
Protein: 3g
Carbs: 7g
Fat: 7g
Sodium ~ 100mg

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Simply Chicken in Tomatoes

It was our first big snow here in the Omaha area and I wanted to make something warm and comforting but I couldn't help but reminisce about the sweet days of summer.  I decided to make some juicy chicken thighs in a fresh summer tomato sauce.  This is a great way to use leftover frozen or canned tomatoes from your summer garden!  I really wanted to highlight the chicken and fresh tomatoes so I only used a few seasonings that wouldn't overpower the two main stars of the dish.  The result was a quick, simple, delicious dinner that only took 30 minutes start to finish.  It would be delicious served with my Summer Italian Veggie Bake, Balsamic Roasted Fall Vegetables or just a bowl of warm wild rice.  However you serve it, enjoy!

Crispy juicy chicken thighs with a fresh tomato garlic sauce: delish!

Ingredients:
6 bone-in skin-on chicken thighs (preferably no antibiotics used & no water added)
1tbs ghee or butter
1 yellow onion, diced
1tbs minced garlic
4 large fresh or frozen (thawed) tomatoes
1 regular sized can tomato puree (no sugar added in the ingredient list)
fine sea salt and ground pepper
2tsp dried oregano or 2 sprigs fresh
1/4tsp garlic powder
1/4tsp poultry seasoning
1/4tsp red pepper flakes
2tbs balsamic vinegar

Directions:
1. Preheat your oven to 400F.  While your oven is preheating, heat ghee in a large skillet over medium high heat.  Salt and pepper chicken and then add it to the pan skin side down.  Cook until skin is crispy and brown, about 5-8 minutes.  Turn over and cook a minute more.  Remove to a separate plate.  Pour out all but 1tbs oil from the pan.
2. While the chicken is cooking, quarter tomatoes and put them in a food processor.  Pulse until slightly chunky but almost smooth.
3. Add garlic and onion to the oil and cook until onion softens, about 5 minutes.  Add fresh pureed tomatoes, a can of tomato puree, oregano, garlic powder, poultry seasoning, red pepper flakes and balsamic vinegar.  Bring to a boil and stir, scraping up any brown bits at the bottom of the pan.  Let simmer a minute or two and then taste and season with as much salt as you like.
4. Pour tomato sauce into an oven safe casserole dish (if your skillet is oven proof, no need to do this).  Place your thighs, skin side up, on top of the tomato sauce.
5. Place in the oven until the thighs read 170F (mine took 20 minutes).
6. Serve chicken with a large helping of sauce and enjoy!

Knife-and-Fork Burger: Tex-Mex Style

We American's love our burgers don't we?!?  This one I made a bit healthier by putting it on a bed of lettuce and topping it with some fresh pico de gallo with avocado.  For the spread, I used a bit of mayo mixed with some chipotle chile peppers in adobo.  The perfect Mexican-style-burger.  The perfect lunch.

Doesn't this make you want to dive right in?!

Ingredients:
4-15% fat, 100% grass fed ground beef patties
Season salt (gluten, msg, and sugar free: check the label!)
4 kumato tomatoes (or whatever tomatoes look good)
1/4c diced red onion
handful of chopped cilantro
1 avocado, diced
Garlic powder and sea salt to taste
1 or 2 lime wedges
2tbs mayo (I used Trader Joe's preservative and sugar free mayo, but use your favorite here!)
1tbs chipotle chile in adobo + a little of the adobo sauce (omit chile if you don't like spice!)
a few handfuls of spinach/arugula lettuce mix

Directions:
1. Preheat your grill to high.  Meanwhile, make your pico:  mix together tomato, avocado, red onion, cilantro, garlic powder and sea salt.  Squeeze in some lime.  Set aside.
2. Make the mayo spread:  mix mayo and chipotle chiles with some sauce.  Add some lime and taste.
3. Sprinkle some season salt on the burgers and cook them on medium high for about 8 minutes (mine were small) or until juices run clear.
4.  Place some greens on a plate.  Top with a juicy burger, spread on some chipotle mayo, and top with a generous scoop of pico de gallo.  Lunch is served!

Spicy Italian Sausage and Peppers on the Grill

Sausage and peppers is a traditional Italian dish, but I Americanized it a bit when I decided to throw everything on the grill.  It took about 15 minutes to make this entire dish and when I was done, I ladled some of my favorite marinara on top and, viola!, a meal for all.  Instead of using traditional Italian sausage (which would have been amazing by the way) I went for some antibiotic, gluten, and nitrate free chicken sausage from Trader Joe's.  But, any sausage or brat would have been great in its' place.  Enjoy.

Ladle with marinara and you're off!

 Ingredients:
1 package Trader Joe's Spicy Italian Chicken Sausage (nitrate, sugar, gluten and preservative free)
1 yellow bell pepper, 1 red bell pepper, and 2 green bell peppers, halved or quartered
Extra virgin olive oil
1/2 jar of your favorite marinara
Fresh basil to add to marinara, if desired
Olives to add to marinara, optional
Sea salt

Directions:
1. Heat your grill to high.  Meanwhile, rub peppers with about 1tbs of good olive oil.  Sprinkle with sea salt.
2. Place your peppers and sausages on the grill.  Cook until starting to char on one side, then flip.  Cook until charred on all sides, peppers are slightly soft and sausage is hot (the one's I bought were fully cooked.  You will need to cook them longer if they are raw).
3. Meanwhile, heat up some marinara in a sauce pan.  Add some additions if desired:  I added some fresh basil and olives.
4. Ladle the marinara over the sausage and peppers and serve.  Quick simple healthy meal in 15 minutes!

Fajita Chicken Salad with Fresh Pico de Gallo and Diced Avocado

I'm pretty sure I could eat Mexican food every single day and it would never get old:  It's my favorite food in the world.  Of course, trying to make Mexican food healthy and delicious without the fried tortillas and grease filled tacos is another story.  Sigh.  I decided to create a simple but richly flavored chicken fajita salad that is not only delicious but also healthy and satisfying.  I topped it off with the freshest pico de gallo you will ever eat using seasonal tomatoes.  Bonus:  It's gluten free and Paleo friendly!

So fresh and delicious!  The perfect meal.

 Ingredients:
4 boneless skinless chicken breasts (can be thawed or frozen!)
2-7oz cans El Pato tomato sauce (in the Mexican food isle of your grocery store)
1 package frozen grilled onions and peppers from Trader Joe's (fresh works too, cut into strips)
1 head red leaf lettuce, washed and chopped into large salad pieces
1-2c cherry tomatoes, chopped
1-2c yellow cherry tomatoes or "sunbursts", chopped
1/4 red onion, finely diced
1/3c cilantro, chopped
garlic powder and sea salt (just a bit to taste)
1 avocado, diced

Directions:
1. Place vegetables at bottom of a large slow cooker and place chicken on top so they lay in a single layer.  Pour the tomato sauce on top.  Cook on low for 5 or 6 hours or until the chicken is tender and will shred easily (obviously the frozen breasts may take longer or turn them on high for a few hours at the end to speed up the cooking).
2. Shred the chicken with 2 forks, mixing with the sauce.
3. Put together the pico de gallo:  mix the 2 tomatoes, onion, and cilantro.  Season with garlic powder and sea salt to taste (just a bit).
4. Assemble your salad:  Place lettuce on a plate.  Top with a huge scoop of juicy meat and veggies.  Then top with pico de gallo and diced avocado.  Sprinkle a little sea salt on top if desired.  Enjoy!