Seafood on Creole Greens

in

adapted from The Phytopia Cookbook by Barbara Gollman and Kim Pierce

Seafood on Creole Greens

Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 8

Ingredients
  

  • 8 cups mixed greens such as red leaf lettuce, romaine, arugala
  • 2 medium cucumbers peeled and sliced
  • 1 medium red onion julienned
  • 8 mushrooms Sliced or quartered; try mini portabella, enoki, or shitake
  • Creole Dressing See Recipe at tailorednutritionllc.com
  • 2 tbsp capers
  • 12 small new potatoes quartered and roasted with 4 garlic cloves at 400 degrees for 20 minutes or until tender
  • 4 cloves garlic roasted with potatoes; see above
  • 1 pound shrimp boiled, peeled, and deveined
  • 1/2 avocado sliced (optional)
  • 4 tomatoes quartered
  • 12 Kalamata Olives

Instructions
 

  • 1. In a large salad bowl, combine greens, cucumber, onion, and mushrooms. Toss with about 3/4 of dressing. 2. Divide salad on serving plates, and top with capers, potatoes, shrimp, tomatoes, olives, and avocado, if desired. Drizzle with remaining dressing.

Mango Ginger Flow Smoothie

in

Mango Smoothie

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 2

Ingredients
  

  • 1/2 ripe Mango peeled and sliced
  • 1 cup orange juice fresh if possible
  • 1/2 tbsp flaxseed meal can use chia seeds instead
  • 1 tbsp protein powder optional
  • 1 tbsp fresh ginger peeled and sliced
  • 1/2 cup ice

Instructions
 

  • Add all ingredients to blender. Blend and serve

Grilled Salmon with Apricot Orange Sauce and Country Carrots

in

Adapted from Deanna Minich’s book Chakra Foods for Optimum Health

Grilled Salmon with Apricot Orange Sauce and Baby Carrots

Print Recipe Pin Recipe
Course Main Dish
Servings 4

Ingredients
  

  • 24 ounces Wild Salmon
  • 1/2 cup apricot preserves
  • 1 tbsp teriyaki sauce
  • 2 tbsp balsamic vinegar
  • 1/2 tsp ginger finely chopped
  • 2 tbsp sesame oil
  • 2 tbsp Organic orange juice
  • 1 tsp Organic orange zest
  • 3 cups chopped carrots chop in 1 inch slices
  • 1 tbsp ghee or olive oil

Instructions
 

  • Preheat oven to 375 degrees Cut salmon into four 6 oz and set aside in a 9 x 13 inch baking pan. In small saucepan, combine apricot preserves, teriyaki sauce, vinegar, and ginger. Stir over low heat for about a minute or until preserves become liquid. Remove from heat. Add sesame oil, orange juice and orange zest. Pour 3/4 of sauce over salmon. Cover with tinfoil and place in oven for 20 minutes. While salmon is cooking, heat saute pan on medium high heat with ghee or olive oil. saute carrots until brightening in color. Turn heat to medium low and add rest of sauce. simmer for 4-5 minutes, or until carrots are tenderizing without losing color. Serve carrots and salmon together with brown rice or quinoa. Delicious!

Spring Quiche with Spinach, Asparagus, and Goat Cheese

in ,

Spring Quiche with Spinach, Asparagus, and Goat Cheese

Print Recipe Pin Recipe
Servings 40 minutes

Ingredients
  

  • 1 pie crust
  • 2 cups spinach fresh
  • 2 large shallots thinly sliced
  • 10 medium asparagus spears
  • 4 large eggs Free Range
  • 5 ounces Goat Cheese
  • 1 tsp iodized sea salt
  • 1/2 tsp black pepper
  • 1 tsp hot sauce
  • 3/4 cup organic heavy cream
  • 3/4 cup Organic cow or soy milk
  • 1 tbsp dill freshly chopped

Instructions
 

  • 1. Preheat oven to 375 degrees F. 2. In large skillet, heat oil at med high heat. 3. Add shallots and saute until softened. Remove from heat. 4. in medium bowl, whisk eggs and add salt, pepper, hot sauce, cream, and milk. 5. In Pie crust, first place fresh spinach. top with oil and shallot saute, then with egg mixture. dab down the spinach if poking up. 6. Sprinkle goat cheese on top 7. Place in oven for 20 minutes. 8. In meantime, place asparagus on baking sheet. add olive oil and sprinkle with pepper and salt. Place in oven along with quiche for 15 minutes. Remove from oven. 9. Once quiche cooks 20 minutes, remove from oven and place asparagus on top, alternating direction of asparagus, and pushing it slightly into quiche. May sprinkle more goat cheese on top if desired. 10. Return quiche to oven for about 15 minutes or until set in middle. 11. Remove from oven and allow to cool slightly. Sprinkle with chopped dill, cut and serve.

Morning Scramble

in

Adapted from Deanna Minich’s book ‘Chakra Foods for Optimum Health’.

Morning Scramble

Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Course Breakfast
Servings 3

Ingredients
  

  • 3 medium red potatoes
  • 2 tbsp Extra Virgin Olive Oil
  • 2 cloves garlic minced
  • 1 green onion
  • 1/8 cup black olives
  • 1 cup broccoli florets
  • 4 eggs organic free range
  • 2 tbsp Organic cow or soy milk
  • 2 tbsp feta cheese or chevre
  • 1 tsp curry
  • salt and pepper

Instructions
 

  • Boil red potatoes in a skillet until they are slightly soft but not mushy. Pour off any excess water from the skillet and add olive oil. Stir fry potatoes together with garlic, green onion, olives, and broccoli florets on low heat for 2 minutes. In a small bowl,whisk together eggs, milk, 1 Tbsp feta cheese, and curry. Pour egg mixture over stir-fry and heat, using spatula to help combine ingredients. Add salt and pepper to taste. crumble cheese on top.

Kale Quiche with Spaghetti Squash Crust

in

Kale Quiche with Spaghetti Squash Crust

Print Recipe Pin Recipe
Prep Time 1 hour
Total Time 1 hour
Course Breakfast, Main Dish
Servings 8

Ingredients
  

  • 1 Medium Spaghetti Squash
  • 2 cups kale roughly chopped
  • 2 cloves Elephant Garlic sliced
  • 4 tsp Extra Virgin Olive Oil
  • 5 eggs organic free range
  • 1 tbsp cholula sauce or any hot sauce.
  • 1 cup Organic cow or soy milk
  • 1/2 cup feta cheese
  • 1/2 tsp Sea Salt
  • 1/4 tsp black pepper

Instructions
 

  • To Make Crust: Preheat oven to 400 degrees F. Cut spaghetti squash lengthwise. Place face side down on cookie sheet, and bake for 40 minutes or until tender to touch and skin begins to brown. Take out of oven, let cool 10 minutes. Remove seeds and peel. Coat a pie pan with 2 of the 4 tsp of olive oil. Press spaghetti squash down into pie pan evenly. Put back in oven for 15-20 minutes or until crust begins to brown on edges. For Quiche: Turn oven down to 375 degrees F. saute garlic and kale in 2 tsp olive oil for 5 minutes or until garlic just begins to turn light brown. Remove from heat. In medium mixing bowl, add eggs, hot sauce, milk, cheese, salt and pepper. In Pie pan, place kale and garlic saute on bottom, and cover with egg mixture. Top with more cheese if desired. Bake at 375 degrees F for 20 to 25 minutes.

Gluten Free Granola

in ,

Adapted from Chakra Foods for Optimum Health by Deanna M. Minich, Ph.D, C.N.

Gluten Free Granola

Print Recipe Pin Recipe
Servings 6

Ingredients
  

  • 1 cup puffed rice cereal
  • 1/2 cup crispy brown rice prepare brown rice, then saute in pan for 5-10 minutes with small amount of olive oil until crisping
  • 1/4 cup flaxseeds
  • 1/8 cup unsweetened coconut flakes
  • 1/4 cup sliced almonds
  • 1/8 cup pecan halves can also use chopped pecans
  • 1/4 cup pumpkin seeds
  • 1/4 cup raisins
  • 1/4 cup Raw Honey
  • 1/4 cup ghee may use butter

Instructions
 

  • Preheat oven to 375 degrees F. Melt ghee and honey together and pour over mixture in medium bowl. Spread contents onto cookie sheet that preferable has a lip (ex/jelly roll pan). Bake 20 minutes or until slightly brown. Store at room temperature. Great with yogurt!

Red Whirl Smoothie

in

adapted from Chakra Foods for Optimum Health by Deanna Minich PhD

Red Whirl Smoothie

Print Recipe Pin Recipe
Servings 5 minutes

Ingredients
  

  • 2 cups Frozen Strawberries
  • 1 cup Frozen Rasberries
  • 8 ounces organic plain yogurt
  • 2 tbsp Raw Honey
  • 1/2 cup ice

Instructions
 

  • Mix all ingredients in blender. Add more ice or thin with coconut water if desired.

Orange Beet Salad with Dandelion Greens

in , ,

Orange Beet Salad with Dandelion Greens

Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 5

Ingredients
  

  • 1 16 oz jar Pickled Beets Drained
  • 1 15 oz can Garbanzo Beans Drained and Rinsed
  • 1 tbsp Organic orange zest
  • 1/4 cup Organic orange juice Fresh squeezed
  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 tsp ground cumin
  • 1/2 tsp iodized sea salt
  • pinch black pepper
  • 4 cups salad greens suggest try dandelion greens, spinach, arugala
  • 1/3 cup feta cheese optional
  • 1/4 cup pistachios

Instructions
 

  • Mix beets and garbanzo beans in medium bowl. In a small bowl, mix together orange zest, juice, olive oil, cumin, salt and pepper. Combine with beet mixture. Plate greens, and top with beet and orange mixture, then pistachios and cheese. So simple and so yummy!

Berry Wisdom Seeker Cobbler

in , ,

adapted from Deanna M. Minich, Ph.D., C.N. book on Chakra Foods for Optimum Health

Berry Wisdom Seeker Cobbler

adapted from Deanna M. Minich, Ph.D., C.N. book on Chakra Foods for Optimum Health
Print Recipe Pin Recipe
Course Dessert
Servings 4

Ingredients
  

  • 2 cups blueberries
  • 1 cup blackberries
  • 1/4 cup Raw Honey microwave for 30 seconds
  • 1/4 tsp nutmeg
  • 1/4 tsp vanilla extract
  • 1 cup rolled oats marked gluten free
  • 3 tbsp almond flour
  • 1.5 tbsp organic butter softened

Instructions
 

  • Preheat oven to 350 degrees F. Gently mix berries, melted honey, nutmeg, and vanilla in a medium bowl. Place in an 8 inch baking pan. Using same medium bowl, mix together remaining ingredients until crumbly. Spoon over top of fruit mixture. Bake 35 minutes or until golden brown on top.