Granola
2 cups almonds
1 cup macadamia nuts
1 cup pumpkin seeds
1 cup raisins
1 tablespoon vanilla extract
½ teaspoon cinnamon
½ teaspoon celtic sea salt
Place nuts and seeds in a large bowl, cover with water and soak overnight
Place raisins in a separate bowl, cover with (½ to 1 cup) water and soak overnight
Place the raisins, along with their soaking water in a food processor and puree until smooth
In a fine mesh metal strainer, drain and rinse the nuts and seeds and discard the soaking water
Add nuts and seeds to raisin puree in food processor and pulse until coarsely chopped, to the consistency of granola, then add vanilla, cinnamon and salt and pulse briefly to incorporate these final ingredients
Transfer mixture onto two large parchment lined baking sheets
To make live granola, place in the oven on the lowest setting (usually 135°) for 24 hours
For instant gratification, bake 45 minutes in the oven at 250°; for this more decadent treat, I sometimes drizzle agave over the granola, or add shredded coconut, currants and other dried fruit
Serve
Serves 12
Lemon Pudding Parfait
12 egg yolks
¼ cup agave nectar
pinch celtic sea salt
¼ cup lemon juice
½ cup heavy cream
Place egg yolks, agave, and salt in a medium sauce pan
While heating over very low flame, whip with a hand blender for 6-8 minutes, then whip in lemon juice
Chill for a half an hour
If pudding separates, whip with hand mixer for 1-2 minutes, until fluffy again
Whip cream in a separate bowl
Serve in small glasses, alternating layers of pudding and whipped cream
Garnish with berries
Serves 8
Pasta with Broccoli
1 (7) oz. box Papadini Rotini Hi-Protein Pure Lentil Bean Pasta
2 tablespoons grapeseed oil
1 medium onion, sliced
1 head broccoli, cut into florets and steamed
1 cup cherry tomatoes, sliced in half
olive oil to taste
celtic sea salt to taste
In a large pot, bring 12 cups of water to a vigorous boil, add 1 tablespoon grapeseed oil and pasta
Reduce to a slow boil, stirring frequently and cook uncovered 7-9 minutes
Drain pasta in a steel colander
Meanwhile, in a large skillet, heat 1 tablespoon grapeseed oil over a medium flame
Add sliced onion, reduce heat and cook onion until caramelized 10-15 minutes
Stir in broccoli florets and tomatoes and cook for another minute or two
Dish pasta and veggies into bowls; drizzle with olive oil, sprinkle with celtic sea salt
Serve
Serves 4
Gluten Free Chicken Piccata
2-4 boneless, skinless chicken breast halves (1½ pounds total)
½ cup blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon all purpose chef’s shake
5 tablespoons grapeseed oil
5 tablespoons olive oil
¼ cup lemon juice
1 cup chicken stock
¼ cup brined capers
¼ cup fresh chopped parsley
Cut the chicken breasts in half horizontally, butterflying them open –if the pieces are large, cut them each into two pieces after you cut them in half
Put chicken pieces between two pieces of parchment paper and pound them with a heavy skillet until ¼ inch thick
Mix together flour, salt and chef’s shake
Rinse the chicken pieces in water, then dredge thoroughly in flour mixture, until well coated
Heat olive oil and 2 tablespoons of grapeseed oil in a large skillet on medium high heat. Add half of the chicken pieces and brown well on each side, about 3 minutes per side
Transfer from skillet to a plate, add the other breasts and cook, then remove from skillet
Place plate of chicken breasts in the a warm oven while preparing the sauce
Add lemon juice, chicken stock and capers to the skillet and use a metal spatula to loosen the browned bits and incorporate them into the sauce
Reduce the sauce by half then whisk in the remaining 3 tablespoons of grapeseed oil
Plate the chicken, pour the sauce over it and sprinkle with parsley
Serve
Serves 4 to 6
Shrimp Cakes
1 pound (raw) shrimp, peeled and deveined
1 red or yellow bell pepper, finely chopped
1 clove garlic, minced
2 tablespoons scallions, thinly sliced
1 tablespoon lime juice, freshly squeezed
1 tablespoon agave nectar
½ teaspoon celtic sea salt
1 egg
½ cup cilantro, finely chopped
½ cup blanched almond flour
3 tablespoons grapeseed oil, for sautéing
Place shrimp in food processor, pulse until finely chopped
In a large bowl, combine chopped shrimp, bell pepper, garlic, scallions, lime juice, agave, salt, egg and cilantro
Form mixture into 12 (½) inch thick patties, dip each in almond flour, coating thoroughly
In a large skillet, over medium heat, warm 1 tablespoon oil
Add 4 patties to the skillet and cook about 5 minutes per side, until browned; remove and place on paper towel lined plate
Repeat with remaining cakes
Makes 12 cakes – Serves 4
Chicken Parmesan
4 chicken breasts, boneless, skinless (1 to 1½ lbs total)
2 cups blanched almond flour
2 eggs, whisked
6 tablespoons salted butter
2 (7 ounce) bottles Bionaturæ Organic Tomato Paste
2 cups water
1 teaspoon Herbes de Provence
6 cloves garlic, sliced
16 ounces mozzarella cheese
Cut chicken breasts in half for thinner cutlets; pat dry
Dip cutlets in egg, let excess run off then coat with almond flour
Melt butter over medium heat; then sauté chicken cutlets until deep golden brown on both sides
Remove chicken and drain on paper towel
For tomato sauce combine tomato paste, water, Herbes de Provence and garlic in a pan; simmer for 15 minutes
Place ½ cup tomato sauce on bottom of a 7 x 11 inch baking dish
Spread cutlets out in a single layer; cover with remaining tomato sauce, then layer with mozzarella
Bake at 400° for 10 minutes
Serve
Makes 12 cutlets – serves 12
Turkey Club Sandwich
2 thin slices Nutty Bread or Paleo Bread
smear of dijon mustard
2 slices avocado
2 pieces Romaine lettuce
2 slices roasted turkey
Toast bread
Smear bread with mustard and avocado
Place lettuce on bread, then turkey slices
Close sandwich and eat
Chicken Salad with Almonds
2 cups chicken, shredded (use last night’s chicken)
1 cup blanched slivered almonds, toasted
1 cup dried cranberries
3 apples, sliced and chopped
4 cups mesclun greens
½ cup olive oil
¼ cup balsamic vinegar
¼ teaspoon celtic sea salt
Place the almonds in a pan over low heat and toast them, while you core, slice and chop the apples
Remove almonds from heat when they are lightly browned
In a large salad bowl, toss together chicken, (warm) almonds, cranberries, chopped apples and mesclun greens
Drizzle with olive oil and vinegar, toss, then sprinkle with salt
Serve
Serves 6 to 8
Dogs In a Garden
hot dogs
romaine lettuce
ketchup
dijon mustard
sauerkraut
Cook the hot dogs (either in boiling water, a hot skillet or on the grill)
Place a cooked dog in a piece of romaine lettuce
Smother with your favorite condiments
Devour
Peach Chicken
1 whole chicken (2-3 pounds)
¼ cup grapeseed oil
1 tablespoon celtic sea salt
6 peaches, quartered
4 shallots, halved
6 sprigs fresh thyme
Rinse off the chicken, pat dry, then place in a large baking dish
Rub with oil, season with salt, then scatter peaches, shallots and thyme around the chicken
Roast at 400° for 60 to 90 minutes.
Serve with peaches and pan sauce
Serves 6
Salmon with Mushrooms and Red Pepper Sauce
2 large red bell peppers
3 tablespoons fresh lemon juice
5 drops stevia
½ teaspoon celtic sea salt
2 tablespoons olive oil
1 small onion, diced
6 ounces shiitake mushrooms, sliced
4 salmon fillets, 6 ounces each
more olive oil, for salmon
more salt, for salmon
parsley, minced
Pepper Puree
Place peppers in a baking dish in the oven at 350°
Roast for 10-20 minutes, until skin begins to shrivel
Allow peppers to cool, remove stems, then slit open and remove seeds
Place peppers, lemon juice, stevia and salt in a vitamix and puree until smooth
Transfer pepper mixture to a small sauce pan and warm slightly
Mushroom Mixture
Place the oil in a saute pan over medium heat
Add the onion and saute for 1 minute, then add the mushrooms
Reduce heat, cover and cook for 10 minutes
Salmon Preparation
Turn oven on to 500°
Leave the skin on the fish; rinse and pat dry with paper towel
Place fish skin side down on a metal baking sheet
Rub fillets liberally with olive oil, then sprinkle with salt
Reduce oven temperature to 275°, then put sheet with salmon on lowest rack
Roast 8 to 13 minutes –so that centers of thickest part of fillets are still translucent when cut into with a pairing knife
Assembling the Dish
When the salmon is done place some of the red pepper puree in the center of each plate
Place salmon on top of the puree, then spoon mushrooms onto the salmon
Garnish with parsley
Serve
Serves 4
Mustard Lime Chicken
1 lb skinless, boneless chicken breasts
½ cup fresh lime juice
½ cup fresh cilantro, chopped
¼ cup dijon mustard
1 tablespoon olive oil
1 tablespoon chili powder
½ tsp celtic sea salt
½ tsp pepper
Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor
Pulse until ingredients are well combined
Rinse chicken breasts, pat dry and place in an 7 x 11 inch baking dish
Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours
Heat grill and cook chicken for 5-7 minutes per side until browned and cooked in the center
Serve
Serves 2
Orange Arugula Salad
4 cups arugula
2 oranges, peeled and cut into segments
3 tablespoons olive oil
1 tablespoon balsamic vinegar
celtic sea salt to taste
Place arugula and oranges in a bowl
Drizzle with olive oil and vinegar, then sprinkle with salt
Toss and serve
Cherry Orange Salad
4 cups mesclun greens
3 oranges, sliced into triangle wedges
1 cup cherries, pitted and cut in half
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Place greens, orange triangles and cherries in a medium salad bowl
Drizzle with olive oil and vinegar
Toss and serve
Serves 6
Cranberry Tuna Wrap
1 Spinach Tortilla
2 oz of Tuna Fish in Water
1 Tbs of Mayo
1/2 Cup Arugula
1/2 of Kale
1/2 cup of Dried Cranberries
Mix the tuna and mayo. Lay out the Tortilla and top with Arugula and Kale. Then spread out the Tuna mixture across the top and sprinkle with the Dried Cranberries. Fold and enjoy!
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