Viewing entries in
Recipes

Veggie Frittata

Veggie Frittata

One of the simplest and healthiest low carb breakfasts you can make is a Veggie Frittata. One Frittata yields 4 servings and it makes a terrific heat and serve breakfast with whatever variety of veggies you have available in your kitchen. 

Download my Recipe Card here.

Comment

Lemon Garlic Chicken & Pepper Jack Mash

It's my night to try something different so here is the result of my playtime in the kitchen. I didn't take a picture. Sorry it smelled so good I didnt even think about you guys. This combo is no grain low carb. AND, with the exception of the cheese it's also anti-inflammatory. I've included a 2nd option for no dairy below, which was also quite good but didn't measure up to my 2 Pepper Jack Cheese fans I had sampling it. 

Lemon Garlic Chicken & Pepper Jack Mash

  • 1 head cauliflower cut up ~8 cups
  • 4 slices pepper jack cheese
  • 2 tbsp butter
  • 2 tablespoons almond milk
  • 2 chicken breasts filleted 
  • 2 cups chicken Broth
  • 1/4 cup cashew cream
  • 2-3 tbsp Mediterranean Seasoning
  •  1 large lemon
  • 4 cloves garlic - finely sliced or minced

Directions:

  1. Prep before work or the night before
  2. Soak 1 cup of cashews in cold water in the fridge for 5 hours Or 30 minutes in hot water
  3. Cut cauliflower in half inch slices and break up into florets in steamer
  4. Fillet Chicken breasts in half
  5. Marinate in Mediterranean spices and avocado oil in the fridge

 

Make it happen:

  1. Steam cauliflower until tender
  2. Blend cauliflower, butter, nut milk with immersion blender
  3. Spread in small baking dish
  4. Cover with 4 slices of pepper jack cheese and bake at 400 for 15 min
  5. Cook chicken in avocado oil ~3 Tbsp on med/high until lightly browned
  6. Add 1 cup chicken broth and cook through
  7. Remove chicken, set aside
  8. add the garlic to the pan, cook for a few minutes until tender
  9. Add 1 cup of broth to the pan
  10. Add the juice of1 large lemon
  11. Whisk in 1/2 cup of the cashew cream

 Serve the sauce over the chicken with the cauliflower mash on the side. Yum. 

No-cheese modification

mix 2-3 Tbsp cashew Flour with 2 Tbsp Nutritional Yeast, 1/4 tsp fresh cracked pepper and 1 tsp garlic powder. Sprinkle on the cauliflower instead of the pepper jack cheese. 

 

Comment

Soup - Because Baby It's Cold Outside

Comment

Soup - Because Baby It's Cold Outside

Back in 2012 I posted a Chicken Tortilla Soup recipe that was so Easy it was a favorite. You can literally buy all the ingredients at TJ's, throw them in a pot and it's an hour until soup. I like that. But things change and in 4 years, I've done some tweaks on the recipe. So here it is, taken out, dusted off and reposted for you. It's going to be cold this weekend, make some SOUP!

Shopping List: 

Organic Chicken Broth - 3 boxes
Organic Diced Fire Roasted Tomatoes-  2 cans
Organic Frozen Corn 1 Bag
Organic Jalapeño - 1 large
Organic Yellow Onion - 1 Medium
Organic Black Beans-  1 can
Pico de Gallo - 8 ounces
Diced Chicken-  1 pound
Apple Cider Vinegar

Directions:

Prep: Broil the chicken.
          Make the Corn & Chile, tomatoless Salsa: Mix 2 cups of Corn, diced onion, diced jalapeño and 1/2 cup of ACV in       
          a bowl and put it in the fridge for 2 hours.

Stove Top: Put everything but the chicken into a stockpot, bring to a boil and simmer on med/low for about 45 minutes, then throw in the chicken and turn it on low for 15 minutes.

Slow Cooker: Put everything but the chicken into a slow cooker on high for 4 hours, then throw in the chicken and turn it on low for 1 hour.

Garnish with avocado, Cilantro and organic tortilla chips

 

Comment