Avocado & Artichoke Dip

posted in: Nutrition, Recipes | 0

avocado-artichoke-dipIngredients:

2 ripe avocados

1 jar artichoke hearts

1 can sliced black olives

2 garlic cloves, grated

¼ tsp onion powder or 1 tbsp. finely chopped onion

1/8 tsp cumin

2 tsp tarragon vinegar

½ tsp fresh lime juice

Sea salt to taste

 

 

Preparation:

In a medium mixing bowl, mash the avocados. Cut the artichoke hearts into pieces. Mix together all ingredients.

 

Frittata with Asparagus, Goat Cheese, and Herbs

posted in: Nutrition, Recipes | 0

herby-frittata-vegetables-goat-cheese-ck-xIngredients:

  • 1/2 bunch asparagus (8 oz), trimmed, spears cut into 2-inch pieces, remaining stalks cut into 1/2-inch pieces
  • Coarse salt and freshly ground black pepper
  • 12 large eggs
  • 4 scallions, thinly sliced
  • 2 tablespoons minced chives
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons (2 oz) goat cheese

Directions:

  1. Bring a medium pot of well-salted water to a boil. Meanwhile, prepare an ice water bath. Blanch asparagus until just tender, about 1 minute. Drain and transfer to ice water bath to cool. Drain. Set spears aside.

  2. Whisk eggs with 1 tsp each salt and pepper. Stir in scallions, chives, and asparagus stalks.

  3. Preheat oven to 425 degrees. Heat oil in an ovenproof 10-inch skillet over medium heat. Pour egg mixture into skillet. Cook until edges begin to set; push cooked edges toward the center of the pan with a wooden spoon. Continue cooking until the center begins to set, about 2 minutes more. Dollop goat cheese over top and sprinkle with reserved asparagus spears.

  4. Bake until eggs are completely set, 8 to 10 minutes. Let cool slightly before serving.

 

Fennel and Spinach Salad with Shrimp

posted in: Recipes | 0

fennel-spinach-salad-shrimp-ck-xIngredients

3 slices center-cut bacon

1 pound jumbo shrimp, peeled and deveined

2 cups thinly sliced fennel bulb (about 1 medium bulb)

1 cup grape tomatoes, halved

1/2 cup thinly sliced red onion

1 (9-ounce) package fresh baby spinach

2 tablespoons finely chopped shallots

3 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard

1/4 teaspoon salt

                                         1/4 teaspoon freshly ground black pepper

Instructions

1. Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan, reserving drippings, and crumble. Add the shrimp to pan, and cook 2 minutes, turning once.
2. Combine bacon, 2 cups fennel, grape tomatoes, red onion, and baby spinach in a bowl. Combine the remaining ingredients in a small bowl, stirring with a whisk. Add the shrimp and balsamic mixture to spinach mixture; toss well.

Balsamic Baked Halibut

baked halibutIngredients:
Salt Pepper Garlic powder
Halibut
Balsamic vinegar Olive oil Basil

Instructions:
Bake halibut in 400 degree oven for 7-10 minutes. Once finished, season with salt, pepper and garlic powder. Drizzle with balsamic vinegar and olive oil and place basil on top

Wild Salmon

wild salmonInstructions:
Brush salmon with coconut oil, salt, and pepper. Put in 400 degree oven
for 15 minutes.
Stir Fry Asparagus

Ingredients:
Asparagus
Coconut Oil
Instructions:
Cut up asparagus into 1” pieces. Stir fry asparagus in pan with coconut
oil for 5 minutes.

Herb Roasted Chicken

Roasted-Chicken-and-Herbs-1Ingredients:
Whole chicken 1 Tbsp. garlic powder 1 Tbsp. onion powder 1 Tbsp. dried oregano 2 Tbsp. paprika 2 Tbsp. dried parsley 2 tsp. rubbed sage 2 tsp. dried thyme leaves 1 tsp. ground coriander 1 tsp. celery seed 1 tsp. sea salt 1 tsp. pepper 1⁄2 tsp. cayenne pepper (or to taste)
6 cloves of crushed garlic 2 quartered onions

Instructions:
Preheat oven to 325 degrees. Mix together all seasonings in bowl. Stuff garlic and onions into chicken and rub seasoning mix on chicken. Cook for 2 hours or 20 minutes per lb.

Almond Butter Chocolate Chip Cookies

posted in: Recipes | 0

almond cook

Ingredients:
olive or coconut oil cooking spray,
1 cup unsalted almond butter, stirred well,
3/4 cup Sucanat (sugar cane natural – or Truvia baking blend),
1 large egg,
1/2 tsp baking soda,
1/4 tsp sea salt,
3 oz dark chocolate (70% or greater), broken into small pieces,

Instructions:

ONE: Preheat oven to 350° F. In a medium bowl, stir together the first 5 ingredients until blended. Stir in chocolate.
TWO: Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets. Bake for 10-12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 minutes more.

Tilapia with Tomato-Olive Sauce

posted in: Recipes | 0

tilapiaIngredients:

  • 1 1/4 pounds tilapia
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pint grape or cherry tomatoes, halved if large
  • 1/4 cup dry white wine
  • 3 cloves garlic, finely chopped
  • 3 tablespoons olive tapenade

Instructions:

Sprinkle tilapia with salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the fish and cook (in two batches if necessary), turning once halfway through, until golden brown and just opaque in the center, 4 to 6 minutes total. Transfer the fish to a serving platter; tent with foil to keep warm. Off the heat, add the remaining 1 tablespoon oil, tomatoes, wine and garlic to the pan. Return to medium heat, cover and cook, stirring occasionally, until most of tomatoes are broken down, 4 to 5 minutes. Stir in olive tapenade and cook for 1 minute more. Serve the fish with the sauce.

Lemon Garlic Baked Halibut

halibut-lemon-18Ingredients:
2 Tbsp. olive oil 4 Tbsp. lemon juice Salt Pepper Halibut 2 cloves of minced garlic
8 cups of baby spinach

Instructions:
Preheat oven to 425 degrees. Whisk together 1 Tbsp. olive oil and lemon juice in small bowl. Add salt and pepper to season. Drizzle half of this dressing onto the halibut and bake for 12 minutes. Add remaining 1 Tbsp. olive oil and garlic to saucepan and sauté on medium heat for 1 minute. Add the spinach. Top baked halibut with spinach mixture and remaining half of dressing.