Tuna Salad in Butter Lettuce Cups

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Photo-May-27-5-00-09-PMIngredients:

1 4-6 oz can of water-packed tuna

1 green onion, sliced thinly

½ stalked of celery, chopped

1 tbsp. light mayonnaise (egg & soy free)

1 tsp. chopped olives

¼ avocado, mashed

2 butter lettuce leaves

Sea salt & pepper, if desired

 

Preparation:

Drain the tuna. In a medium bowl, add the tuna, onion, celery, olives & mayo. Mix to combine. Add salt & pepper, if desired. Cover and place in refrigerator to chill, or serve immediately. Serve on a butter lettuce leaf. Makes one serving.

Chicken Vegetable Salad

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chickenvegIngredients:

2 cups green leaf, red leaf, romaine, and butter lettuces

½ cup red cabbage, shredded

¼ cup jicama, julienned

¼ cup carrots, julienned

1 green onion, sliced thinly

2 radishes, sliced thinly

1 stalk of celery, sliced thinly

1 2-4 oz chicken breast

1 clove of garlic, macerated

2 tsp coconut oil

Sea salt and pepper, if desired

 

Preparation:

Rub chicken breast with the macerated garlic; add salt & pepper, if desired. Rub the bottom of a heavy sauté pan with the coconut oil & sauté the chicken over medium heat, turning once. Cook thoroughly and remove from skillet to cool. In a large bowl, combine all of the vegetables. When the chicken is no longer too hot to handle, slice into thin strips and add to the bowl of vegetables. Toss with vinaigrette. Makes one serving.

Grilled Watermelon and Halloumi Salad with Minty Green Beans

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grilled-watermelon-halloumi-salad-minty-green-beans-ck

Ingredients:

8 ounces haricots verts (French green beans)

1 small seedless watermelon (about 5 pounds)

4 ounces halloumi cheese, cut into 4 triangles
Cooking spray
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup torn fresh mint leaves
4 cups baby arugula
1/4 cup roasted, unsalted pistachios, coarsely chopped
Preparation:

1. Bring a large saucepan of water to a boil. Add haricots verts; cook 3 minutes or until crisp-tender. Drain and rinse with cold water; drain.

2. Heat a large grill pan over high heat. Cut watermelon lengthwise into 4 quarters. Cut 1 quarter crosswise into 8 (3/4-inch-thick) wedges; reserve remaining watermelon for another use. Add watermelon and cheese to grill pan coated with cooking spray; grill 2 minutes on each side or until grill marks appear.

3. Combine oil, juice, salt, and pepper in a medium bowl, stirring with a whisk. Remove 2 teaspoons oil mixture; set aside. Add haricots verts and mint to bowl; toss to coat. Arrange bean mixture on a platter. Return reserved 2 teaspoons oil mixture to bowl. Add arugula to bowl; toss to coat. Arrange arugula mixture, watermelon, and cheese on platter. Sprinkle with nuts.

Mexican Chicken Stuffed Peppers

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Paleo-Diet-Mexican-Stuffed-Peppers-image-c-Waterbury-Publications-300x336INGREDIENTS:

  • 2 tbsp extra-virgin olive oil
  • 1/2 cup chopped yellow onion
  • 4 cloves garlic, minced
  • 1 jalapeño or serrano 
chile pepper, seeded 
and chopped
  • 2 lb ground chicken 
or turkey
  • 1 14.5-oz can unsalted 
fire-roasted diced tomatoes, with juices
  • 1/2 cup chopped fresh cilantro, divided
  • 4 red, yellow and/or orange bell peppers
  • Lime wedges

SEASONING:

  • 1 tbsp cumin seeds
  • 4 tsp paprika
  • 1 tbsp granulated garlic
  • 1 tsp dried oregano
  • 1/2 to 1 tsp ground cayenne pepper, optional
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground saffron

INSTRUCTIONS:

  1. Prepare seasoning: In a small dry skillet on medium-low, toast cumin seeds for 1 to 2 minutes, until fragrant, shaking skillet occasionally. Remove from heat; cool 2 minutes. Transfer seeds to a spice grinder; grind to a powder. Transfer cumin to a small bowl and stir in remaining seasoning ingredients.
  2. In a large skillet on medium, heat oil. Add onion, garlic, and chile; cook, stirring, 2 minutes. Add chicken; cook until no longer pink. Sprinkle with 2 tbsp seasoning mixture (reserve remaining mixture for use in Meal Plan); stir well. Stir in tomatoes and bring to a boil. Reduce heat; then simmer, uncovered, 5 to 7 minutes or until most of the liquid has evaporated. Stir in 1/4 cup cilantro.
  3. Meanwhile, cut 
bell peppers in half vertically (from stems to bottoms). Remove and discard stems, seeds and membranes. In a large pot, blanch peppers in boiling water, 2 to 
3 minutes or just until tender; drain. Fill peppers with chicken mixture.
  4. For each serving, arrange 2 pepper halves on a plate. Sprinkle with remaining 1/4 cup cilantro and serve with lime wedges.

Fennel and Spinach Salad with Shrimp

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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.

Roasted Turkey

roast-turkey-su-600467-xIngredients:
Whole turkey (12 lbs)
1 onion Carrots Leeks
1⁄2 lemon
Thyme
Garlic 1⁄2 stick butter
Salt
Pepper

Instructions:
Stuff cavity of turkey with all ingredients listed above except for carrots and leeks and bake at 350 degrees for 2 hours. Place cut up carrots and leeks in the last hour to cook. Serve with spinach.

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.

Garlic Chicken and Broccoli

CHICKEN_AND_BROCCOLI_STIR_FRYIngredients:
2 chicken breasts (cut into strips)
Salt & Pepper 2 cloves minced garlic
2 tsp. chopped ginger
Bamboo shoots

Instructions:
Toss chicken with salt and pepper. Cook broccoli in 1” of boiling water and drain. Heat coconut oil on high heat and cook chicken until done. Remove chicken from pan and add garlic and ginger into pan. Stir-fry for 30 seconds, add bamboo shots, and stir-fry for another 30 seconds. Add chicken and serve.

Tuna Scaloppini with Onion, Mint, and Almond Topping

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tunaIngredients

1/4 cup finely chopped almonds

1/4 cup fresh tangerine juice

2 tablespoons finely chopped red onion

2 tablespoons finely chopped fresh mint

1 tablespoon extra-virgin olive oil

1/2 teaspoon finely chopped fennel seeds

1/2 teaspoon fine sea salt, divided

1/2 teaspoon freshly ground black pepper, divided

4 (6-ounce) sushi-grade Shiro/Magura Yellowfin tuna steaks, each split in half horizontally

Cooking spray

Preparation
1. Combine first 6 ingredients in a small bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. Sprinkle fish evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 4 fish slices; cook 1 minute on each side or until desired degree of doneness. Repeat procedure with remaining fish. Serve with almond mixture.

5-Minute Oatmeal Power Bowl

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powerbowlIngredients:

  • 1 ripe banana, mashed (the more ripe/spotty the better)
  • 2 tablespoons chia seeds
  • heaping 1/3 cup rolled oats (use certified gluten-free if necessary)
  • 1/4 teaspoon cinnamon
  • 2/3 cup almond milk
  • 1/3 cup water
  • 1 tablespoon ground flax (optional, see note)
  • For garnish: soaked almonds, pepita seeds, hemp hearts, cinnamon, toasted coconut, nut butter, spices (cinnamon, ginger, allspice)
Instructions:
  • The night before: Grab a medium bowl and mash the banana until smooth. Now stir in the chia, oats, cinnamon, milk, and water until combined. Cover and refrigerate overnight.
  • In the morning: Scoop the oat mixture into a medium pot. Increase heat to medium-high and bring to a simmer. Reduce heat immediately to medium-low, and stir frequently until heated throughout and thickened. At the end of cooking, stir in flax (optional).