Provencal Style Mahi Mahi with Pistachios

Serves 4

4 6 oz Mahi Mahi filet, skin off, blood line removed (dark red part)

1/4 Cup Pistachio, no shell, chopped

1 Tbsp Garlic, minced into paste

1 Lemon, juiced

1 Tbsp MCT  oil or coconut oil (liquid)

1 Tsp Rosemary, fresh rough chopped

 

Broiling Directions:

  1. Turn the broiler on high
  2. Toss the garlic, rosemary and mct oil, allow to marinate at least 20 minutes
  3. Now add the lemon juice and allow to marinate for 5 more minutes.
  4. Place fish skin side up in a broiler safe dish
  5. Place under broiler 6 inches and cook for 4 minutes
  6. Broil for 4 more minutes
  7. Sprinkle pistachios on fish and broil for 1 more minute
  8. Season with salt and pepper

 

 

Vegan Stir Fry: Broccoli, Sweet Potato and Cashew

Servings: 4

Ingredients:

3 Cups Broccoli, florets

1 Sweet potato, medium size, cut like match sticks

1 Cup Cashew, raw

1 Onion, large dice

1 Tbsp Coconut oil

2 Tbsp Liquid Amino

1 Tbsp Ginger, minced

1 Tsp Garlic, minced

1/2 Tsp Turmeric, minced

1 Tbsp Basil, fine chiffonade

1 Tbsp Cilantro, fine chiffonade

1 Tbsp Red chili/garlic paste*optional*

1 Cup Farro

Directions:

 Farro

  1. Place 1 cup of dry farrow in a sauce pan with 3 cups of water.
  2. Bring to a boil and reduce heat to medium boil, cook for 15 to 20 minutes to desired texture and serve on the side.

Stir-Fry

  1. Steam broccoli for 5 minutes and reserve.
  2. In a large sauté pan or wok heat the coconut oil on high.
  3. When coconut oil has melted and pan is warm add the ginger, garlic and turmeric cook until aromas released.
  4. Add the onion and cook until translucent.
  5. Add the sweet potatoes and cook for five minutes while stirring.
  6. Add broccoli, cashews and liquid amino toss, cook for about 3 minutes.
  7. Add the basil and cilantro toss and serve.

Roasted Yukons, Turmeric, Garlic and Kale

Serves 4

6 Yukon Gold potatoes, medium size B

1 Cup Kale, chiffonade

1/2 Onion, red, sliced

1 Garlic, clove sliced

2 Tbsp Coconut oil

1/4 Tsp Turmeric, julienne

1 Tsp Oregano

Directions:

  1. Preheat oven to 400 degrees
  2. Rise and dry the potatoes and cut into quarters
  3. Melt 1 Tbsp coconut oil on a 12×16 baking sheet
  4. Toss the potatoes in the coconut oil and lay flat, bake for 45minutes and reserve
  5. In a large sauté pan add 1 Tbsp coconut oil, the garlic and turmeric
  6. When the turmeric and garlic start to fry add the red onion and cook on medium heat until lightly golden brown
  7. Add the kale and quickly wilt
  8. Add the potatoes and oregano and toss
  9. Season with salt and pepper to taste

 

Stuffed Red Bell Peppers with Roasted Cauliflower Coulis

Serves 4

2 Red Bell Peppers, large

4 Garlic cloves. 2 smashed 2 minced

2 Portobello mushroom caps, diced

1 Onion, yellow, medium diced

1/2 Cauliflower, small, florets

2 Cup vegetable stock

1 Cup Broccoli, trimmed of stem

1/3 Cup quinoa

1/4 Cup pumpkin seeds, raw & no shell.

1/4 Cup kale, chiffonade

1/4 Cup cranberries, dried

 

2 Tbsp coconut oil

1/4 Tsp, oregano

1/4 Tsp garlic powder

Himalayan Salt and Cracked Black Pepper

Directions:

  1. Set broiler on high
  2. Slice red bell peppers in half length wise, remove seeds and stem
  3. Season red bell pepper, with salt, pepper and 1 tsp coconut oil, oregano, place 6 inches under broiler until edges blacked and pepper softens about 15minutes and reserve.
  4. Place 1/3 cup of quinoa in sauce pot with 2/3 cup of vegetable stock.
  5. Bring to a boil, reduce to a simmer and cook for 10 minutes or until water is absorbed, set aside
  6. Place 1 tsp of coconut oil on sauté pan on medium high heat
  7. Add 2 cloves garlic minced, and onion cook until light brown
  8. Add the broccoli florets and portobello mushroom, cook until light brown
  9. Return quinoa, kale and dried cranberries to the sauté pan with heat off, stir and season with salt and pepper
  10. Stuff the bell peppers well with the mixture
  11. Add the bell peppers on top and bake at 350for 10 minutes

Cauliflower Coulis:

  1. Preheat oven to 400 degrees
  2. Toss the florets of cauliflower on the sheet tray with garlic powder and roast for 15 minutes, set aside
  3. Large dice 1/2 the onion and sauté with 2 gloves of garlic smashed
  4. Heat a sauce pan and place 1 tsp of coconut oil
  5. Add the onions and garlic and cook until brown
  6. Add the cauliflower and the remaining 1 cup of vegetable stock, bring a boil and reduce to simmer for 15 minutes,
  7. Puree in vita mix and reserve in a ceramic baking dish

 

 

Gluten Free Friday Fish Fry

Serves 2

1# skate wing filet

1 lime, 1/4’s

2 tbsp coconut flour

1 tsp chili powder

1/4 tsp garlic powder

1/4 tsp dried basil

1/8 tsp onion powder

Himalayan salt TT

1/4 cup coconut oil  for pan frying

  1. Mix the coconut flour, basil, chili, garlic and onion powders
  2. Lightly coat the skate wing in the dry rub
  3. Heat a sauté pan with the coconut oil
  4. When the oil is hot add the skate win and allow to brown about 3 minutes, flip and repeat
  5. Remove from heat and season with  salt
  6. Serve with lime on the side

 

Brussels and Butternut Squash

Serves 4

1# Brussel Sprouts
1.5 cup Butternut squash, large dice
1/4 cup Cranberries
1/4 cup Almonds, lightly toasted
1/4 tsp Honey,raw
1 Tbsp & 1 Tsp Coconut Oil
1/8 tsp Rosemary, dried
Himalayan Salt, Cracked Black Pepper

Directions:

  1. Preheat oven to 350 degrees.
  2. Trim brussel sprouts stem and slice in half lengthwise.
  3. Place 1 Tbsp coconut oil on 12×16 baking sheet allow to melt.
  4. Toss the brussel sprouts in the melted coconut oil, lay flat side down and bake for 30 minutes
  5. Heat 1 tsp of coconut oil in sauté pan with rosemary.
  6. When pan warm and rosemary fragrance released add the butternut squash.
  7. Cook on medium high heat, stirring occasional allowing all side to brown. Make sure squash is cooked enough allowing  you a easy bite through with little resistance.
  8. Add the brussel sprouts, cranberries, almonds and raw honey to the pan and lightly sauté for 5 minutes.
  9. Season with salt and pepper TT.

This can be served alone or as an accompaniment to any meat, fish or game!

Warm your bones with Chicken Pozole Rojo

Serves: 6 to 8

1/4 cup dried chiles de arbol

1 dried large, ancho chile

6 cloves garlic, minced

2 Bone in chicken breast

1 Tbsp ground cumin

1 Tbsp coconut oil

2 Tbsp olive oil

1 large white onion, medium dice

8 cups chicken bone broth

1 tablespoon dried oregano

1 bay leaf

30 -ounce can white hominy, drained and rinsed

Himalayan Salt and Pepper TT

  1. Steep the dried chilis in hot water, and set aside.
  2. Season the chicken breast with cumin, olive oil, salt and pepper.
  3. Heat sauce pot with 1 tbsp coconut oil, coat pan evenly in oil.
  4. Add chicken skin side down to the hot oil.
  5. Allow chicken breast to crisp, about 3 minutes, flip and repeat, then reserve.
  6. Add the garlic, oregano and onions and cook until caramelized.
  7. Add the chicken stock, bay leaf, chicken and bring to a boil, then reduce to a simmer for 35 minutes.
  8. Remove the stems and seeds from the chilies and place in a blender with 1/4 cup of the strained reserved liquid, set aside.
  9. Remove chicken breast and shred the meat with a fork, discard bones
  10. Add the hominy, chicken breast mole (1/4 cup at a time for spice control) and bring to a boil then reduce to a simmer for 10 minutes.
  11. Serve with side garnishes such as baked corn tortilla strips, diced avocado, raw onion and cilantro, lime wedges, shredded cabbage and radishes.

Fire Roasted Poblano and Cashew Chili

Serves: 4/12oz or 6/8oz

28oz crushed tomato
2 cup vegetable stock
2 Poblano peppers
1 yellow pepper, medium diced
1 medium onion, medium diced
2 Tbsp Garlic, minced
1 Tbsp Red chili powder
2 Tsp Cumin powder
1 Tbsp Cilantro, fine sliced
1 Tbsp Coconut oil
1 cup Cashews raw, chopped
12oz Kidney beans

1. Burn the skin on the poblano pepper over an open flame or under the broiler in the oven.
2. Once burnt place in mixing bowl and cover with plastic wrap to steam. When cooled strip the burnt skin off. Remove the seeds and steam and rinse before use.
3. Heat the coconut oil in a pot on medium/high
4. When the oil is hot add the garlic and onion, reduce heat to medium and cook until onion begins to brown
5. Add the yellow bell peppers, cook until translucent.
6. Add the vegetable stock and bring to a simmer for 5 minutes
7. Add the tomatoes, cumin, chili powder and tomatoes,diced poblanos and allow to simmer for 10 minutes
8. Add the cashews and kidney beans and simmer for 10 minutes
9. Finish with cilantro, bring to boil, turn off heat and season with salt and black pepper

Easy, baked Superbowl wings and a better blue cheese

Serves 4

3# drummettes wings, raw

1tbsp chilli powder

1tbsp cumin powder

2 tbsp red wine vinegar

1 tbsp coconut oil

2 tbsp extra virgin olive oil

1 tsp oregano (Mexican preferably)

1 tsp garlic powder

1/4 tsp onion powder

1tsp dried red chillies *(this is fairly mild recipe) make it 1Tbsp to make spicy.

Himalayan Salt TT

Equipment:

1 gallon bag

12 x 16 sheet tray

Marinate

Toss the chicken wings lightly in extra virgin olive oil, red wine vinegar, chili powder, cumin, oregano, dried red chilis, garlic powder and onion powder make sure to coat the pieces evenly.*

  • I find it easiest to place the zip lock bag into a blender opened and placed the marinade ingredients in first, mix those.
  • Then add the chicken wings, zip the bag leaving air space to toss the wings, and rotate
  • refrigerate over night

Bake

Pre heat oven to 400

Drain the chicken wings from the marinade

place the coconut oil on the sheet tray and place in oven to melt

When coconut oil is melted toss the drained chicken wings on the tray, make sure to coat evenly.

Bake in oven for 35 minutes

For a crispier skin, after baking for 35 minutes turn the oven to broil and allow the wings to broil for 3 to 5 minutes.  Keep an eye on them while broiling!

 

Better Blue Cheese

1/2  medium cucumber

1/2 lemon

4 ounce blue cheese, gorgonzola

6 oz Fage 0% fat yogurt

1/4 tsp onion powder

1/4 tsp garlic powder

Himalayan Salt TT

Cut the cucumber into large pieces and place in a food processor with onion powder and garlic powder, pulse until chunky

Add the juice of the lemon, and yogurt, pulse to incorporate

Crumble the cheese if whole and place half into the food processor and pulse a few times

Fold remaining blue cheese in, season with salt

Refrigerate