Roasted Tomato and Poblano Bisque

Serves 4-6

Ingredients

9 6×6 tomatoes, ripe tomatoes

3 Poblanos halved

1 Onion, spanish, medium dice

2 Carrot, medium dice

2 Celery, medium dice

5 cloves of garlic, smashed rough chop

5 qts water

1 tbsp olive oil

3 cups cooked brown jasmine rice

Himalayan Salt and cracked black pepper

 

Directions

  1. Place the tomatoes whole on a sheet pan drizzle with oil
  2. Slice poblanos in half and seed, place on the same pan as the tomatoes
  3. Roast in the oven at 350 degree for 40 minutes
  4. Heat two gallon stock pot and sweat the mire poix and garlic
  5. Remove the tomato and poblanos from the oven, the skins on the tomatoes should have blistered and the poblanos should be tender with caramelized
  6. Add to the stockpot and cover with five quarts of water, bring to a boil and reduce to a simmer for 20 minutes.
  7. Ladle the soup into blender and puree smooth
  8. Season with salt and pepper
  9. Serve with warm brown rice, mixed in.

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

 

 

Blueberry Almond Shake

Serves: 2

1/2 cup Blueberries

1/2 cup Almonds, raw

1/2 cup Coconut water

1 Tbsp Golden flax seed meal

1 Tsp Honey, raw

Directions:

  1. Place all ingredients in a blend and puree until smooth.
  2. This mixture can also be placed in ramekins and chilled for a dessert with a pudding like texture.

 

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!

Coconut Cranberry Steel Cut Oats

Serves 4 – 8oz portions

Ingredients

1 cup gluten free steel cut oats

3 cups of water

1/4 cup dried cranberries

1/4 cup coconut shredded, unsweetened

1/3 cup walnuts, toasted

2 Tbsp Raw honey *optional*

Direction

  1. place oats and water in a sauce pan
  2. bring to a boil, reduce to simmer
  3. Allow oats to cook for a bout 10 minutes, stirring occasionally
  4. add the walnuts, coconut and cranberries, stir well
  5. turn heat to low for 5 minutes
  6. add honey per taste, or allow individuals to add at own discretion.

This recipe can be made the night before and heated with warm water over two or three mornings, for a quick breakfast options.