Posts Tagged ‘Greens’

Chicken with Orange Glaze

Source: Plan to Eat by Betty Crocker Cooking Basics (adapted)

Course: GAPS/Paleo/SCD-Main (Chicken)

Serves: 6

Ingredients

  • 2 pounds organic chicken breasts
  • 4 Tbs coconut oil or other cooking fat
  • 2 tsp arrowroot powder or other starch thickener
  • 1 tsp dry mustard powder
  • 1 cup orange juice
  • 1/2 cup orange marmalade fruit juice sweetened
  • 1/4 cup coconut aminos or tamari

Directions

  1. Heat the coconut oil in a skillet over medium heat. Cook chicken on both sides until no longer pink in the middle. (Alternately, you can cook the chicken, covered with foil, in a 350 degree oven until done through, then brown in a skillet or grill pan.)
  2. While the chicken is cooking, mix the arrowroot and mustard in a small bowl. Stir in the orange juice, marmalade and coconut aminos, mixing well. Pour the orange mixture into a small saucepan and heat gently until boiling. Continue to boil about 1 minute, stirring constantly, until the sauce is thickened. Pour the glaze over the chicken to serve.

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Mediterranean Kale Salad

Ingredients:
2 small bunches of kale, stems removed
2 tablespoons Olive oil
2 tablespoons lemon juice
1/2 teaspoon sea salt
1/4c pine nuts or any nut of choice, chopped
Handful grape tomatoes (optional)
1/4c raisins, cranberry, blueberry (any small dried fruit)
Stack two of the kale leaves with the stem end facing you.  Fold in half lengthwise and roll tightly like a cigar.  Slice crosswise into thin strips.  Repeat with the remaining kale leaves.  Chop the kale strips cross wise a few times so they aren’t too long (should resemble little ribbon like pieces.)
Place the kale in a mixing bowl along with the olive oil, lemon juice, and salt.  Toss well with your hands, working the dressing into the greens. (This part you really get in there with your hands and almost massage the oil into the kale leaves after a couple of minutes the kale will break down and will be half of the volume you started with.)  Add the remaining ingredients.  Will keep in refrigerator for up to three days.  Best served at room temp.

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Today’s Harvest from our Winter Garden!!!

Harper Harvest is rockin’!!!!  Today we (OK…I mean BEN) harvested both these amazing Brussels Sprouts & Carrots!!!!  LOVE!!!!!!

I can’t wait to make my sauteed Brussels Sprouts!

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A Dose of Iron & Nutrients!!

Add a bunch of chopped kale to your grass fed beef, bison or ground turkey. You won’t even taste it and it will increase your iron & nutrient intake by a BUNCH! Sauteeing your greens like kale or spinach in a fat source like coconut oil or into your grass fed beef increases the amount of absorbable iron by 30%!!!

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Prep Your Food for a Healthy Week

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We are re-modeling our kitchen at the moment…Ok well for a VERY long moment…at least 4 weeks….So I am KITCHENLESS!  Crazy…  So I am finding new ways to eat clean, prep & NOT eat out every night!  Week one went well, but I have to admit it was challenging!

So today (Sunday) I am prepping a bunch of veggies & am cooking a pork in the crock pot.  This will give us leftovers for a good two days worth of lunches.  I wrote a blog awhile back called: Prep is Key To Success and this is soooo true!  When you and your family are starving and you have nothing thawed, planned or readily available for easy quick meals you are most likely going to eat out, grab from the grocery deli or make box mac & cheese.  NO NO NO!  PREP PREP PREP!!!!!  Make sure you read my blog link above for some easy, great prep tips.

This above dish I took a big spoonful of organic unrefined coconut oil & sauteed the butternut squash (I bought the pre-cut ones at Costco) with a little salt until lightly softened.  I added water to make sure they didn’t burn & were able to cook thoroughly.  In the meantime I cut up my brussels sprouts, broccoli, 1 carrot & zucchini.  I then added the other veggies, balsamic vinegar, salt & stirred often to assure everything was evenly cooked.

INGREDIENTS:
Costco pre-cut butternut squash (1/2 package)
15 + brussels sprouts, quartered
1 small head broccoli, chopped
2 small zucchini, chopped
1 carrot, chopped
1.5 tbsps organic unrefined coconut oil
Salt
Balsamic Vinegar

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Who Needs Flowers???

Our garden is rocking!!!  I chopped these up for dinner tonight & sauteed them with coconut oil, salt, pepper & a little coconut amino’s.  SOOOO fresh & awesome.  We paired the dish with baked Cod squeezed with fresh lemon & a half of a baked sweet potato.

What is growing in your garden???

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Summer Garden Stir-fry

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Ingredients:
2 tbsps organic unrefined coconut oil
1 green onion
1 head broccoli
1 small head cabbage
1 small zucchini
1/2 sweet potato
1 large bunch kale
5-6 mushrooms
2 tbsps or so of coconut amino’s or Bragg’s liquid amino’s
Salt/pepper to taste
(I didn’t use the cucumber & tomato as pictured but picked them out of my garden so they made the picture!)

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Instructions:
Put the coconut oil into the pan and saute the onion & sweet potato for 4-5 minutes.  Chop all veggies up & set aside the kale.  Add all chopped veggies except the kale and stir-fry for 2-3 minutes.  Add your amino’s & any other spices you desire.  Add chopped kale & saute for 2 minutes or so.  Salt/pepper to taste.

Serves 3-4
ENJOY!

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We paired our stir-fry with a pork roast we cooked in the crock pot all day.  Super easy & CLEAN dinner.  Totally Amy Approved!

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Summer BBQ

Grilled Salmon, Asaparagus & Broccoli

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My Favorite Salsa

Ingredients:
1 cucumber
1 bunch cilantro
1 avocado
1 green onion
1/2 head cabbage
Juice of 1 lemon
4 capfuls ACV (apple cider vinegar)
Dash of balsamic vinegar
Salt

Grilled Salmon
Salt / Pepper & fresh lemon
Cook each side for about 5 minutes

Grilled Broccoli & Asparagus
Grapeseed Oil
Salt
Lemon

Mix all together, put on grill until tender & enjoy!

Eat Clean, Train Hard, Be Well

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What’s In Your Salad?

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Make a huge salad at dinner so you have leftovers for a few lunches. The next day throw on a protein source (fish, chicken, lean beef, pork or turkey) & chunk up a small sweet potato or butternut squash. Easy, quick & clean lunch!

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Grill Time!

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Grilled filet, asparagus & shrimp with a huge dose of spinach salad = YUM

Filet is seasoned with salt pepper & a squeeze of lemon. Asparagus is lightly coated with grapeseed oil, salt & fresh lemon. Shrimp is grilled with salt, pepper & a squeeze of fresh lemon.

The spinach salad has an array of veggies, a few raisins, chopped pear, avocado & tossed in my homemade vinegar dressing.

Amy’s Salad Dressing
1/2 squeezed lemon
Dash of balsamic vinegar
3 capfuls apple cider vinegar
Dash of salt
Dash of sugar

Whisk everything together in small bowl. Toss into salad right before serving. Enjoy!

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