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Food

Recipe: House Balsamic Dressing

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Serving Size: 12 Servings (2 Tbsp per serving)

Ingredients:

  • 1 cup extra virgin olive oil (preferably first cold pressed)

  • ⅓ cup good quality aged balsamic vinegar

  • 1 Tbsp dried parsley

  • ½ tsp sea salt

  • Freshly ground pepper to taste

  • 1 Tbsp honey mustard (organic if possible)

  • 1 garlic clove, passed through a garlic press or minced (optional)

Directions:

  1. Add all ingredients into a bowl.

  2. Whisk until thick and creamy.

  3. Check for seasoning.

  4. Store in refrigerator.

Photo Credit: Canva by Magone from Getty Images

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Recipe: Grab and Go Choices

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Here are a few of my favorites to grab on the go!

  • Apple & 1 TB Almond Butter

  • Lox salmon with sliced tomato (a few capers – optional)

  • 4 oz. Sliced Nitrate-Free Turkey roll-ups with ½ sliced bell pepper (red, yellow, green)

  • Greek Yogurt & Fresh Berries (blueberries, raspberries, blackberries, strawberries)

Photo Credit: Canva by AmalliaEka from Getty Images

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Recipe: Broiled Salmon

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Serving Size: 2 Servings

Ingredients:

  • 2 x 6 oz. ounces Salmon Fillets

  • Himalayan Pink Salt

  • Fresh ground pepper

  • 1 tsp grated lemon rind

  • 2 Tbsp. fresh squeezed lemon juice, divided

  • 2 Tbsp. extra virgin olive oil, divided

  • 1 tsp. dried rosemary

  • Lemon slices for garnish

Directions: 

  1. Season salmon fillets evenly with salt and pepper. In a plastic bag, place salmon, lemon rind, 1 Tbsp. of the lemon juice, 1 Tbsp. of the olive oil, and rosemary in a Ziploc bag. Make sure the salmon is evenly coated. Marinate in the refrigerator for 30 minutes.

  2. Preheat your broiler. Brush a baking dish with olive oil. Remove salmon from marinade. Place fillets, skin side down, on the oil-coated dish. Broil fish 6 inches from heat for about 8-10 minutes or until fillets flake easily with a fork.

  3. Whisk together the remaining tablespoon of lemon juice and 1 tablespoon oil; drizzle over fillets. Garnish, with lemon slices.

Photo Credit: Canva by rudisill from Getty Images Signature

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Recipe: Veggie "Detox" Lettuce Wraps

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Serving Size: 1 Serving

***These wraps are included to help rid your body of impurities and detoxify your body… it’s extremely important that you follow the ingredient list below. ☺

Ingredients:

  • 2 large leaves of Butter lettuce leaves

  • Any sliced up veggies you want to wrap up in there: peppers, cucumber, tomato, broccoli, carrots, mushrooms, etc. (no corn, beans, nuts, or seeds)

  • Dressing: Fresh Squeezed Lemon Juice or Balsamic Vinegar ONLY

  • (***ONLY add tuna, turkey, or chicken if it calls for it in your meal plan)

Directions: 

  1. Take all of your sliced veggies and place them inside the middle of your large Butter lettuce leaves. Sprinkle a small amount of balsamic or lemon juice over your veggies and then wrap it UP!

Photo Credit: Canva by danabeth555 from Getty Images

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Recipe: How to Make Quinoa

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Ingredients:

  • 1 cup quinoa

  • 2 cups water

  • ½ tsp. salt

Directions: 

  1. Rinse quinoa in a fine sieve until water runs clear. Then, drain and transfer to a medium pot.

  2. Add 2 cups water and salt and bring to a boil.

  3. Cover, reduce heat to medium-low, and simmer until water is absorbed about 15-20 minutes.

  4. Set aside away from heat for about 5 minutes.

  5. Uncover and fluff with a fork. Will make 3 cups quinoa.

**Quinoa naturally has a protective coating, called saponins, that easily rinse off. However if not rinsed, it will be bitter and may cause an upset stomach.

**If you toasted quinoa in a skillet with a little olive oil over low heat for a few minutes before adding to the boiling water, it will have an even tastier, nutty flavor.

Photo Credit: Canva by Yana Gayvoronskaya

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Recipe: "Grass-Fed Chili"

Grass-Fed Chili

AKA: "Oh So Good! Chili with a Twist"

Serving Size: 4 Servings

*Inspired by Primal Cravings (I recommend doubling this recipe - it’s AWESOME! - and freezes well!)

Ingredients:

  • 1 Tbsp. Extra Virgin Olive Oil

  • 1/2 yellow onion, diced

  • 2 garlic cloves, minced

  • 1/2 lb ground grass-fed beef

  • 1/2 lb ground turkey

  • 1/4 cup pumpkin puree

  • 14-ounce can crushed tomatoes

  • 8 ounces tomato sauce

  • 2 ounces can dice green chilies

  • 1/2 cup beef stock

  • 1 Tablespoons chili powder

  • 1/2 Tablespoon ground cumin

  • 1/2 Tablespoon paprika

  • 1 teaspoon ground coriander

  • 1 teaspoon of cocoa powder

  • 1/2 teaspoon granulated garlic

  • ¼ teaspoon cayenne pepper

  • Pink Himalayan salt to taste

  • OPTIONAL: 1/2 jalapeno, seeded and finely diced to taste

  • Sliced avocado

Directions: 

  1. In a large soup pot over medium heat, sauté the onion and garlic until onions begin to soften. Then, add the beef and turkey, and stir occasionally until browned.

  2. Add the rest of the chili ingredients (except the avocado). Let simmer, stirring every so often for 15 minutes. Garnish with sliced avocado. Serve and enjoy!

Photo Credit: Canva by bhofack2 from Getty Images Pro

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Recipe: Saturday Morning Power Skillet

Saturday Morning Power Skillet

Serving Size: 2 Servings

Ingredients: 

  • 2 strips nitrate-free bacon

  • 2 Tbsp. olive oil

  • 1 sweet potato, peeled & cubed in ¼” pieces

  • 1/4 red onion, diced in ½ “ pieces

  • 1 cloves garlic

  • ¼ tsp ground cumin

  • Pink Salt and pepper, to taste

  • 4 Eggs (make 2 eggs per serving. Save half the hash for the following day.)

Directions: 

  1. In a sauté pan over medium-high heat, add bacon and olive oil. When the bacon begins to sizzle, add sweet potatoes and spread out as much as possible to allow the potatoes to rest in the pan in 1 layer. Cook for about 5 minutes or until potatoes starts to brown.

  2. Toss potatoes until all sides of potatoes are browned and bacon is crisp. (about 3-5 min) While potatoes are cooking, in a separate pan, cook 2-4 eggs to your liking.

  3. Add onions, garlic, cumin, and season with salt and pepper. Allowing everything to sit in the heat of the pan for a minute or 2. Once the eggs are done, add them over the top of the skillet or on the side. Enjoy!

Photo Credit: Canva by aprilante from Getty Images

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