Chicken Fingers

1/lb chicken breast tenderloins
1 Cup Almond Flour
1 Large Egg
1 tsp Salt
1 tsp Pepper
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Paprika

1. combine the almond flour and spices in a bowl.

2. in another bowl whisk your egg.

3. Coat the chicken strips in the egg mixture, followed by a coating of the almond flour and spice mixture.

4. Repeat until all strips are coated.

5. Spray a baking sheet with nonstick spray and let these rest for 10-15 before putting them into the oven.

6. Preheat your oven to 425 degrees Fahrenheit and bake the strips for a total of 20 minutes, flipping halfway through to ensure even browning.

7. Serve and enjoy!

BACON EGG AND CHEESE BAGEL SANDWICH

1 bagel (plain, whole wheat or everything)
3 tablespoons butter, divided
2 slices of turkey bacon, cooked
2 eggs
2 slices of American cheese or any cheese you like
Salt and freshly ground pepper to taste

1. Slice bagel in half and spread the butter on the cut sides.

2. Preheat your cast iron pan (or griddle) over medium heat and, once hot, toast the bagels until golden brown. Alternatively, you can use a pop-up toaster. In that case, wait to butter the bagel after it's toasted). Reserve.

3. Add the remaining tablespoon of butter and, once melted, crack both eggs into the pan. As soon as the whites start to set, puncture the yolks and gently spread them over the whites. Season with salt and pepper.

4. Layer the cheese and the bacon on top of one the eggs and, using a spatula, flip the other egg on top of the bacon. Cook for a few extra seconds for the cheese to melt.

5. Once the cheese has melted, transfer the eggs to the bagel bottom and top with the bagel top.6.

6. Serve immediately or wrap for an on-the-go breakfast!

HOMEMADE HUMMUS

3 cloves garlic, peeled
Juice of 1 small lemon
1/3 cup tahini
1 - 15 oz. can garbanzo beans, drained (reserve the liquid)
1/4 teaspoon cumin
1/2 tablespoon fresh parsley, rough chopped
1 tablespoon extra virgin olive oil
Paprika
Pita chips

1. Using a food processor add garlic and lemon juice

2. Process about 1 minute, until garlic is minced then scrape down sides of the bowl with a spatula

3. Add tahini, garbanzo beans, and cumin

4. Continue to process another 2 to 3 minutes - add reserved liquid until hummus is relatively smooth and scoop into a serving bowl

5. Make it pretty with a little parsley, a good drizzle of olive oil and a sprinkle of paprika

6. Serve with pita bread/chips, vegetables...whatever your heart desires

CHICKEN POT PIE

1/2 tablespoon olive oil
3 boneless skinless chicken breasts cut into bite-sized pieces
1/2 cup onion chopped
1/2 teaspoon garlic salt
1/4 teaspoon pepper
16 oz mixed vegetables 1 bag frozen vegetables
10.75 oz cream of chicken soup 1 can
3/4 cup milk
1 cup cheddar cheese, divided shredded
2 pie crust refrigerated

1. Preheat oven to 450 degrees.

2. Heat olive oil in a large skillet.

3. Add chicken, onion, garlic salt, and pepper, and cook until the chicken is done.

4. Mix in the vegetables, chicken soup, and milk, and cook until heated through.

5. Spray a 1.5 quart round casserole dish with cooking spray, and place the first pie crust along the bottom and up the sides.

6. Stir ½ cup cheddar cheese into the chicken/vegetable mix, and then pour into the casserole dish.

7. Sprinkle the top of the chicken mixture with the remaining 1/2 cup cheddar cheese, and then arrange the second crust on top.

8. Cut a slit in the middle of the crust, and place in the oven.

9. Bake for 15-20 minutes, until the crust is golden brown.

Chicken, Mushroom, and Spinach Enchiladas

Filling:
1 tablespoon butter
1 small onion, minced
2 garlic cloves, minced
1 lb mushrooms, chopped coarsely
1/4 cup chicken broth
9 ounces fresh spinach, washed, drained and coarsely chopped
4 ounces cream cheese, softened
2 cups cooked chicken, shredded or cubed

Sauce:
1 tablespoon lime juice (more to taste)
3/4 cup chicken broth
1 tablespoon garlic powder
1 cup sour cream
1/2 cup cilantro chopped


8 flour tortillas
1 1/2 cups Monterey jack cheese, shredded

1. Preheat oven to 350 degrees and grease a 9x13 baking dish.

2. For the filling: Melt the butter in a large skillet over medium heat and saute onions, garlic and mushrooms until soft and liquid has evaporated, about 5 to 7 minutes.

3. Remove half of the mushroom mixture and set aside for the sauce.

4. Add the chicken broth and cook for 2 more minutes.

5. Add the spinach and cook until spinach has wilted and cooked down. Stir in the cream cheese until melted. Season with salt as needed. Stir in the chicken.

6. For the Sauce: In a small saucepan combine lime juice, chicken broth, and garlic powder. Add the reserved mushroom mixture, sour cream, and cilantro. Reduce heat to simmer until sauce just begins to thicken. Add salt to taste.

7. Divide filling evenly among the 8 tortillas, fill and roll and place them seam side down in the prepared pan.

8. Pour sauce over enchiladas, top with shredded cheese and bake 10-15 minutes or until it's nice and bubbly.

Chicken Salad Sandwich

2lb. boneless skinless chicken breasts, cooked and shredded
1 1/2 cups halved red grapes
1/2 cup chopped pecans
1/4 cup dried cranberries
1/3 cup diced green onions
1/2 cup plain greek yogurt
1/2 cup primal kitchen mayo or sir kensington's mayo
1/4 cup dijon mustard
1/2 teaspoon dried sage
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1-2 tablespoons of fresh lemon juice
salt & pepper to taste


1. To a large bowl add shredded chicken, red grapes, cranberries, pecans, and green onions.

2. In a small bowl add yogurt, mayo, mustard, sage, smoked paprika, garlic powder, lemon juice, salt, and pepper. Whisk together.

3. Add the liquid mixture to the chicken dish.

4. Stir everything together until it is completely combined.

5. Serve on a slice of healthy bread.

Pineapple Pico de Gallo Salsa

2 Plump tomatoes
2 Anaheim peppers
1/2 cup finely chopped onion
1/3 cup chopped cilantro
1 cup diced pineapple
1/2 Tablespoon lime-juice
Salt to taste

1. Slice tomatoes in half and with a sharp knife remove the seeds. Then diced finely. Place in a bowl.

2. Cut the Anaheim peppers lengthwise, remove veins and seeds with a knife and chop finely.

3. Mix tomato, peppers, onion, cilantro, and pineapple in the bowl, add the lime juice, and season with salt.

Dinner Rolls

4 cups of All Purpose Flour
1/4 oz Package of Rapid Rise Yeast
1/3 cup of Granulated Sugar
1 tsp of Salt
1 cup of Milk, slightly warm
1/3 cup of Unsalted Butter, Softened
3 Egg Yolks
3 Tbsp of Unsalted Butter, melted

1) In a small saucepan, add the milk and butter and warm it just enough until the butter melts (use a candy thermometer to make sure the mixture reaches 120 degrees.)

2) In the bowl of a standing mixer fitted with a dough hook, add the warm butter and milk mixture and sprinkle the yeast over the top. Let it sit for 5 minutes.

3) To the yeast mixture, add the flour, sugar, egg yolks and salt and mix with the speed on low just until the flour is incorporated.

4) Increase the speed to medium-high and knead the dough for about 5 to 7 minutes or until it is nice and smooth and pulls away from the sides of the bowl.

5) Lightly grease a bowl with some olive oil and set aside.

6) Once the dough is nice and smooth, form into a ball and place it seam side down in the oiled bowl and grease the top and sides of the dough with a little oil as well. Cover the bowl with plastic wrap and place it somewhere warm for about an hour or until it has almost doubled in size.

7) Dump the dough onto your work surface, (flour it a little if necessary) and deflate it. Cut the dough into 12 equal pieces.

8) Cover the dough pieces with a kitchen towel as you work with one piece at a time.

9) Lightly grease a 9X13” baking dish with either butter or cooking spray and set aside.

10) Take each piece of dough and roll it in a smooth ball, place the ball seam side down in the greased baking dish, cover the baking dish with a kitchen towel so that the formed buns won’t dry out.

11) Once you have all the rolls in the baking dish, cover them with plastic wrap and allow them to sit in a nice warm place for about an hour or until they are about one and half times bigger than the original size.

12) Meanwhile, preheat the oven to 375 degrees and position one of the oven racks into the center of the oven.

13) Once the rolls have risen, bake them for about 20 to 25 minutes or until golden brown. Brush them with melted butter immediately when they come out of the oven and enjoy!

Does anyone have a recipe for beetroot kvass .. I tried one but at Day 3 had small grey spores on the top layer ... god knows what I was incubating .

Not keen on raddish but might try fermenting carrot sticks .. thanks for the recipe dazzling

PASTA SALAD

(1/2 lb) dry pasta I used whole wheat fusilli
1/2 tablespoon extra virgin olive oil
1lb chicken sausage cooked and cut into chunks
(1 cup) grape or cherry tomatoes sliced into halves or quarters
1 medium cucumber sliced into coins
1 green bell pepper seeds and ribs removed, sliced
1 red bell pepper seeds and ribs removed, sliced
1 yellow bell pepper seeds and ribs removed, sliced
1/2 medium red onion thinly sliced
1/3 cup sliced pepperoncini peppers
(1/3 cup) Kalamata olives
(4 ounces) feta cheese crumbled (I used fat-free)
shredded parmesan cheese

FOR THE VINAIGRETTE:
3 1/2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1/2 clove garlic minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon pink himalayan salt

In a blender jar, add red wine vinegar, lemon juice, garlic, basil, oregano, salt, and pepper. Cover and blend on HIGH until well blended. Remove filler cap, with blender running, gradually add oil through the filler cap until mixture is creamy.


1. Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.)

2. Cook the pasta in a pot of boiling salted water, drain and rinse under cold running water to stop the cooking process. Toss it with a half tablespoon of extra virgin olive oil and set aside to cool.

3. Grill sausages, turning frequently until heated through, 10 to 12 minutes total

4. Prepare the vinaigrette. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, garlic, and salt.

5. In a large serving bowl, combine the pasta with the tomatoes, sausage, cucumber, bell peppers, pepperoncini peppers, onion, olives, and feta cheese.

6. Pour the vinaigrette over the salad and toss.

7. Sprinkle the salad with parmesan cheese serve immediately, or refrigerate in a sealed container for up to 3 days.

8. Enjoy this easy pasta salad!

Cocoa-Banana Frozen Dessert


4 very ripe bananas
2 tablespoons pure unsweetened cocoa powder
1 teaspoon pure vanilla extract
2 tablespoons real maple syrup

Instructions


1. Peel the bananas and place in a blender or food processor along with the cocoa powder.

2. Add the vanilla extract and the maple syrup.

3. Blend till very smooth. Pour into individual custard cups or small bowls and freeze until just frozen.



Serves 6

Nutrients Per Serving
Calories: 118.1
Protein: 1.4 grams
Fat: 0.7 grams
Saturated Fat: 0.3 grams
Monounsat Fat: 0.1 grams
Polyunsat Fat: 0.1 grams
Carbohydrate: 30.0 grams
Fiber: 3.0 grams
Cholesterol: 0.0 mg
Vitamin A: 82.2 IU
Vitamin E: 0.3 mg/IU
Vitamin C: 9.2mg
Calcium: 13.7 mg
Magnesium: 39.4 mg

Salmon Burgers

5 burger buns of your choice

1 1/4 pounds skinless salmon fillet (preferably wild-caught)

2 tablespoons olive oil mayonnaise

2 teaspoons Dijon mustard

2 teaspoons finely chopped jalapeno

1 teaspoon finely grated lemon zest

1 clove of garlic, finely minced

Kosher salt and freshly ground black pepper

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh parsley

Vegetable oil, for the grill grates

Green leaf lettuce

Sliced tomato

Sliced red onion

Pickles

Mustard

Olive oil mayonnaise

1. Preheat a grill to medium-high.

2. Tear one of the burger buns into small pieces and pulse in a food processor until finely ground. Cut the salmon fillet in half. Cut one half into large chunks and the other half into small dice. Add the large chunks to the food processor with the breadcrumbs and add the mayonnaise, Dijon, jalapeno, lemon zest, garlic, 1/2 teaspoon salt and a few grinds of black pepper. Pulse until the salmon is ground to a paste. Transfer the mixture to a medium bowl and stir in the diced salmon; fold in the chives and parsley.

3. Form the salmon mixture into four 3/4-inch-thick patties.

4. Lightly oil the grill grates. Grill the patties, turning once, until well-marked on both sides and just cooked through, 4 to 5 minutes per side.

5. Meanwhile, split and lightly toast the 4 remaining buns.

6. Assemble burgers with the lettuce, tomato, red onion, pickles, mustard and mayonnaise

Pepper Steak

1 pound beef top round steak, cut into 1/4-inch x 2-inch strips
1 tablespoon paprika
2 tablespoons butter
1 container of swanson unsalted beef broth (32oz)
2 garlic cloves, minced
2 medium green peppers, cut into strips
1 cup thinly sliced onion
2 tablespoons cornstarch
2 tablespoons soy sauce lowest sodium
1/3 cup cold water
2 fresh tomatoes, peeled and cut into wedges
cooked rice of choice

1. Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes.

2. Combine cornstarch, soy sauce, and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.

Chickpea Flour Pizza Crust

Crust:
2/3 cup chickpea flour
2 teaspoons garlic powder
1/2 teaspoon salt
2/3 cup water
2 teaspoons olive oil

Pizza Topping:
pizza sauce
1/2 teaspoon olive oil
1 cup grated provolone cheese
3 ounces chicken sausage (about 1 link), cut into 1/4-inch slices
optional additional toppings of choice

1. For the crust: Meanwhile, in a bowl, whisk together the chickpea flour, garlic powder, salt, and 2/3 cup water. In a 7 1/2-inch round nonstick pan, heat the olive oil over medium heat and pour the "dough" into the pan (about 1/8 inch thick). Cook the "dough" until the edges start to brown, approximately 3 minutes. Flip the crust over like a pancake and cook on the other side for another 3 minutes. Transfer the crust to a baking sheet.

2. For the pizza topping: Brush the olive oil over the chickpea crust. Spread a thin layer of the pizza sauce over the crust, leaving a 1/2-inch border. Sprinkle on the grated provolone, covering the tomato sauce. Place the chicken sausage slices on top and additional toppings.

3. Bake until the cheese is melted and bubbling, 10 to 15 minutes.

Chickpea flour is available at Indian and Middle Eastern markets, at health-food stores.

Cauliflower Pizza Crust

2 pounds cauliflower florets riced
1 egg beaten
1/3 cup soft goat cheese (chevre)
1/3 cup finely grated Parmigiano-Reggiano cheese
1 teaspoon dried oregano
pinch of salt

1. Preheat the oven to 400ºF. If using fresh cauliflower, fill a large pot over medium heat with an inch of water. Fit a steamer basket into the pot, then pour the raw cauliflower into the steamer basket. Bring the water to a boil and cover the pot, steaming the cauliflower until it is very tender and can be pierced with a fork.

2. If using frozen cauliflower, be sure to thaw it completely before getting started, then continue with the following steps.

3. Pour the completely thawed, or freshly steamed, cauliflower into a large food processor fitted with an "S" blade. (You may have to do this in batches if you have a smaller food processor.) Process until a rice-like texture is created. If you bought frozen riced cauliflower, you can skip this step and proceed to the next one.

4. Transfer the "rice" to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! (Be careful if your cauliflower is still hot-- you may want to let it cool before handling.) A lot of extra liquid will be released, which will leave you with a nice and dry pizza crust.

5. In a large bowl, mix up the squeezed-out rice, egg, goat cheese, and spices. (Don't be afraid to use your hands! You want it very well mixed.) It won't be like any pizza dough you've ever worked with, but don't worry-- it'll hold together!

6. Press the dough out onto a baking sheet lined with parchment paper. (It's important that it's lined with parchment paper, or it will stick.) Keep the dough about 1/4" to 1/2" thick, and make the edges a little higher for a "crust" effect, if you like.

7. Bake for 30-35 minutes at 400F, until dry and golden. Use the parchment paper to flip the crust over, and bake again until the other side is nice and dry about 10 to 15 more minutes.

8. Add your favorite pizza toppings to the crust, such as sauce and cheese, then return the pizza to the 400F oven. Bake an additional 5-10 minutes, just until the cheese is hot and bubbly. Slice and serve warm.

This is so easy it's EMBARRASSING . I put a large pork LOIN roast in my crock pot. A loin roast has a little fat on it, so it ends up more moist than say, pork chops. I start it on high for 30 minutes, then turn in on low for most of the day. I turn it over one time. You can tell with a fork when its tender. Then, I take a fork, put it on a plate and pull it apart. Put it back in pot on WARM.
(1)This makes great sandwiches with the spices and condiments YOU like best. OR (2)You can also add barbeque sauce and chopped onions, put on a plate with a lettuce and avacado salad. Or,(3) you can bake potatoes in the oven, when they are done, slit open, add a big slice of real butter, and then cover it with your pulled pork. You get a bite of both with each forkful. This works great if you have diabetes or other problems that you can't use salt, cuz the pork is so tender, you just add your spice after its cooked. once in awhile there are some small remnants left...I put those in a small tupperware in the fridge and (4) if I get up in the middle of the night, I put a little salt on it, get a glass of water, and suck down the remains. then I don't stay awake with an empty stomach and have used ALL the meat.
edited for spelling

Yesterday's risotto ...

Fry some diced chicken breast (300 gramm per person), and finely cut veg of your choice (I had peppers, mushrooms and carrots) for 5 minutes on a high heat, stir all the time.

Cook basmati rice in the meantime, one cup per person.

Add boiling water to the pan, pinch of salt and black pepper, and two veg stock cubes. Stir til stock is dissolved.

Add boiled rice, stir til mixed together properly.

Let simmer for 5 minutes.

Enjoy