Category: Main Dishes

18 May 2021

Curry Chicken Salad

The curry spice, the sweetness of the apple and cranberries and the crunch of the cashews combine to make this chicken salad so delicious and flavorful!!  This dish would be perfect for a light lunch with a side of veggies but is hearty enough to serve as a dinner entree.  Serve over fresh greens for a beautiful salad or in a tortilla/lettuce wrap.

Note:  Some easy swaps for this salad would be: 1) celery for the carrots; 2) raisins for the cranberries; 3) sunflower seeds for the cashews.

 

Ingredients:

  • 2+ cups cooked chicken, cut up (I used some chicken tenderloins that I cooked up.  Of course, rotisserie chicken would be great as well.)
  • ¼ cup red onion, diced
  • ½ cup shredded carrots
  • 1 lime, juiced
  • ½ cup mayo
  • 1 Tbsp of dijon mustard
  • 1 Tbsp curry powder
  • salt to taste
  • ¼ cup dried cranberries
  • 1/3 cup cashews, roughly chopped
  • ½ cup yellow apple, chopped (or other variety)
  • 4 Tbsp chopped fresh cilantro 

 

Directions:

  1. In a mixing bowl, add the chicken, onion, carrots, and apple.  (I like to drizzle a little lime juice directly over the apple pieces to minimize oxidation, but this is optional.)
  2. In a small bowl, whisk together the mayo, mustard, lime juice, curry powder, and a pinch of salt.
  3. Pour the curry mayo dressing over the top of the chicken.
  4. Fold in the cranberries, cashews, and cilantro.
  5. Chill salad in the refrigerator for 1-2 hours before serving.
28 Mar 2021

Lemon Crusted Baked Mahi Mahi

We all know how healthy and nutritious wild-caught fish is so here’s a recipe that’s easy to prepare and requires minimal ingredients.  In fact, you may have most of these ingredients already in your kitchen. 

Note: Cod or Halibut would also be great options. 

 

Ingredients:

  • 1-2 lbs wild-caught mahi mahi filets 
  • 1 lemon, juiced and zested
  • 3 Tbsp ghee or butter (softened or melted)
  • 2 tsp jarred minced garlic
  • 2 tsp capers
  • 3 Tbsp almond flour
  • 1-2 Tbsp dried parsley
  • 1 Tbsp dried basil 
  • 1 tsp smoked paprika
  • salt and pepper, to taste

 

Directions:

  1. Preheat oven to 400 degrees.
  2. Season the filets with salt and pepper.  Place in a sprayed 9×13 glass pan.
  3. In a small mixing bowl, add the ghee. lemon juice, garlic, and capers.  Mix together and set aside.
  4. In another small bowl, add the almond flour, parsley, basil, paprika, and lemon zest.  Using a fork, mix together and remove any lumps from the almond flour.
  5. Drizzle or spread the gheee mixture over the filets.
  6. Top each filet with the an even proportion of the dry seasoning mixture .  Lightly tap down to secure to the filets.
  7. Bake in the oven for 10-12 minutes, depending on filet thickness.
  8. Filets should be opaque and flaky when checked with a fork.
20 Mar 2021

Red Lentil Patties

 

 

I don’t frequently post recipes with legumes, beans, or quinoa, but I had a craving for some lentils and I do enjoy mixing it up and trying new recipes.  This recipe is the result of my second go around.  My first attempt resulted in patties that tended to fall apart or crumble.  I made a few adjustments and I was happy with the way they turned out.

Note:  You may have to add a little additional almond flour if your mixture doesn’t seem sticky or firm enough to form solid patties. This can happen if the lentils are still a bit watery after cooking.

 

Ingredients:

  • 1½ cup of cooked red lentils
  • ½ yellow onion, diced
  • ½ red bell pepper, diced
  • ½ cup mushrooms, diced
  • ½ cup shredded carrots, chopped into smaller pieces
  • 2 heaping tsp of jarred minced garlic (could also use fresh garlic cloves)
  • 1 Tbsp coconut oil (for sautéing)
  • 1 egg + the white of an additional egg 
  • 1/3 cup almond flour
  • 1/3 cup flaxseed meal
  • ¼ cup sunflower seeds
  • 1 Tbsp smoked paprika
  • 1½ tsp cumin
  • ¼ tsp cayenne pepper
  • ¾ tsp salt
  • ¼ tsp ground pepper
  • 1/3 cup fresh parsley, chopped

 

Directions:

  1. Prepare the lentils according to the instructions on the bag.  Set aside and allow to cool.
  2. Heat the coconut oil in a skillet over medium-high heat.  Add the onions and red pepper.  Sauté for about 3 minutes or until they appear soft.
  3. Add the carrots, garlic, mushrooms, and spices.  Sauté for an additional 2 minutes on medium heat.  Remove from heat and allow to cool.
  4. In a mixing bowl, add the lentils, almond flour, flaxseed meal, and sunflower seeds.  
  5. Whisk the egg(s) in a separate small dish.  Then add to the lentil mixture, along with the cooled sautéd vegetables and chopped parsley.
  6. Mix to combine and add any additional almond flour, if needed.
  7. Cover and place in the refrigerator for at least 2 hours.  This will allow the mixture to set and yield the best results. 
  8. Preheat the oven to 400 degrees.
  9. Line a sheet pan with parchment paper and spray with some cooking oil.
  10. Using a 1/3 measuring cup, scoop out lentil mixture, pressing down firmly.  Remove and using your hands, mold mixture together tightly.  Place on baking sheet and press down gently to form a patty shape. I will usually put 6 on the sheet pan at one time.
  11. Bake in the oven for 20 minutes or until browned on the bottom.  Flip the patties and return to the oven for an additional 5-8 minutes.
  12. I serve mine on a bed of greens with some side veggies (and maybe a fried egg on top!).  You may choose to serve on a bun which is totally fine.  As they say, you do you!!

 

 

 

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13 Feb 2021

Chicken Coconut Curry Soup

Just imagine a pot of this chicken curry soup simmering on your stovetop and the curry smells filling your kitchen!  Whether you are a curry lover or have never tried a curry dish in your life, give this soup recipe a try.  I promise you will not be disappointed.  When you dish up a bowl, all the colors come to life and the flavors will wow you!    

Ingredients:

  • 3 cups rotisserie chicken, cut up or shredded
  • 1 onion, diced
  • 1 red bell pepper, cut into ½” pieces
  • 3 cloves garlic, minced
  • 2 Tbsp coconut oil
  • 1 can full-fat coconut milk
  • 1 cup cherry tomatoes, chopped (or 1 can of drained diced tomatoes)
  • 1 cup of fresh or frozen peas
  • ½ cup shredded carrots, roughly chopped
  • 1-2 cups chicken broth
  • 1 Tbsp fresh ginger, grated
  • 1 Tbsp curry paste
  • 2 tsp curry powder
  • ½ tsp turmeric
  • 1 tsp cumin
  • 1 tsp salt
  • 1 small can of diced green chilis
  • 1-2 cups fresh or frozen spinach (or kale)
  • ¼ cup fresh cilantro, chopped 
  • 1 Tbsp arrowroot flour

 

Directions:

  1. Heat the coconut oil in a dutch oven or soup pot over medium heat.  Add the onion, red pepper, garlic, ginger, carrots, curry paste, and spices.  Sauté for about 5 minutes.
  2. Add the peas, tomatoes, broth, coconut milk, and chilis.  Bring to a small boil.
  3. Mix a tablespoon of arrowroot flour with about 2 Tbsp of the soup broth and then stir it into the boiling soup.  This will give a little thicker consistency.  (This step is optional.)
  4. Add the chicken and spinach/kale and continue to cook until heated or until the spinach is wilted.
  5. Lastly, add the cilantro and stir the soup to combine.
  6. Dish up and enjoy!  For a little added freshness, squeeze fresh lime juice over the top or sprinkle with some extra cilantro.
25 Jan 2021

Cauliflower and Pork Sausage Skillet

 

Ingredients:

  • ½ lb pork sausage
  • 1 head of cauliflower, cut into bite-sized florets and roasted
  • ½ red onion, diced
  • 3 cloves of garlic, minced or 2 heaping tsp jarred garlic
  • 1 – 14.5 oz can of whole tomatoes, drained and roughly chopped (reserve juice)
  • 1½ cup mushrooms, sliced
  • 1 Tbsp EVOO
  • 1 Tbsp grass-fed butter
  • 2-3 cups fresh spinach
  • ¾ cup shredded mozzarella cheese
  • 1 Tbsp Italian seasoning
  • 1 tsp salt
  • ½ tsp ground pepper
  • ¼ tsp red pepper flakes

 

Directions:

  1. Preheat the oven to 425 degrees. Place cauliflower florets on a parchment lined baking sheet.  Drizzle with a little oil and season with salt and pepper.  Roast for 15 minutes and set aside.
  2. Heat butter and EVOO in a cast iron skillet on medium-high heat.  Add the onions and sauté for about 3 minutes.
  3. Add the garlic, pork sausage, and spices and cook until sausage is browned.
  4. Toss in the mushrooms and continue to stir.  After 2-3 minutes, turn the heat down to medium and add the spinach.  Cook just until it starts to wilt.
  5.  Add the tomatoes and roasted cauliflower.  Cook until heated through.
  6. Lastly, add the cheese and give everything a couple of stirs until cheese begins to melt.  Remove from heat.
20 Nov 2020

Creamy Ground Beef and Vegetable Casserole

Turn this casserole dish into your own creation and one that your family will love.  Swap out any of these vegetables for your favorites.  Some great suggestions include green beans, sweet potatoes or peas.

 

Ingredients:

  • 16 oz grass-fed or organic ground beef
  • 1 medium-sized yellow onion, chopped
  • 1-2 Tbsp avocado or olive oil
  • 2 cloves garlic, chopped or 2 heaping tsp jarred garlic
  • 2-3 cups of cauliflower florets
  • 2-3 cups of broccoli florets
  • 1 cup sliced bella mushrooms
  • 2 Tbsp dijon or brown mustard
  • ½ cup organic heavy whipping cream
  • ¼ cup avocado mayo
  • 1 Tbsp arrowroot flour
  • 1-1½ cup shredded cheese (I used ½ mozzarella and ½ cheddar)
  • salt and pepper, to taste

 

Directions:

  1. Preheat the oven to 350 degrees.
  2. In a medium-sized mixing bowl, whisk together the mayo, mustard, heavy cream, flour, salt and pepper.
  3. Heat the oil in a skillet and add the onions.  Sauté for 3-4 minutes until softened.  Add the ground beef and garlic, season with salt and pepper.  Cook until ground beef is browned.  Remove from heat.
  4. Spray an 8×10 casserole dish and add the vegetables.  Spread the ground beef over the top and toss everything together.
  5. Pour the mayo mixture over the entire pan and evenly distribute ingredients around the dish.
  6. Spread the cheese over the top.
  7. Bake for about 30 minutes or until vegetables are tender.
27 Oct 2020

Hemp Seed and Pecan Crusted Salmon

Are you having guests or family over for dinner and need a meal idea that’s a step up from grilled chicken or burgers. This is the perfect dish for such an occasion!  These filets plate up so beautifully and will surely impress the biggest critics.  So whether you are comfortable in the kitchen or are a novice at best, don’t let that deter you from trying this recipe.  Quick, easy and most importantly, so, so delicious!!   

 

Ingredients:

  • 4 salmon filets (preferably wild-caught)
  • ¼ cup avocado mayo
  • 2 Tbsp dijon mustard
  • 2 tsp jarred chopped garlic or fresh cloves, chopped
  • 1 tsp raw honey (optional)
  • salt and pepper to taste
  • ¼ cup hemp seeds
  • ¼ cup pecans, finely chopped
  • 2 tsp olive oil

 

Directions:

  1. Preheat the oven to 400 degrees.
  2. Prepare a sheet pan with foil or parchment paper and brush with the olive oil.
  3. Pat the salmon filets dry with paper towels and season with salt and pepper.
  4. Place the filets skin-side down on the prepared baking sheet.
  5. Combine the hemp seeds and pecans in a bowl and set aside.
  6. In another bowl, mix together the mayo, mustard, garlic and honey.
  7. Spread each filet with an equal amount of the mayo mixture.  Carefully spoon the hemp seeds and pecans evenly over each filet and press down lightly with fingers.
  8. Bake in the oven for 10-12 minutes, depending on the thickness of the filets.  Check doneness using a fork.  Filets should be flaky and still pinkish.  Be careful not to overcook!

 

 

 

 

 

 

 

26 Oct 2020

Creamy Ground Beef and Vegetable Casserole

Turn this casserole dish into your own creation and one that your family will love.  Swap out any of these vegetables for your favorites.  Some great suggestions include green beans, sweet potatoes or peas.

 

Ingredients:

  • 16 oz grass-fed or organic ground beef
  • 1 medium-sized yellow onion, chopped
  • 1-2 Tbsp avocado or olive oil
  • 2 cloves garlic, chopped or 2 heaping tsp jarred garlic
  • 2-3 cups of cauliflower florets
  • 2-3 cups of broccoli florets
  • 1 cup sliced bella mushrooms
  • 2 Tbsp dijon or brown mustard
  • ½ cup organic heavy whipping cream
  • ¼ cup avocado mayo
  • 1 Tbsp arrowroot flour
  • 1-1½ cup shredded cheese (I used ½ mozzarella and ½ cheddar)
  • salt and pepper, to taste

 

Directions:

  1. Preheat the oven to 350 degrees.
  2. In a medium-sized mixing bowl, whisk together the mayo, mustard, heavy cream, flour, salt and pepper.
  3. Heat the oil in a skillet and add the onions.  Sauté for 3-4 minutes until softened.  Add the ground beef and garlic, season with salt and pepper.  Cook until ground beef is browned.  Remove from heat.
  4. Spray an 8×10 casserole dish and add the vegetables.  Spread the ground beef over the top and toss everything together.
  5. Pour the mayo mixture over the entire pan and evenly distribute ingredients around the dish.
  6. Spread the cheese over the top.
  7. Bake for about 30 minutes or until vegetables are tender.
13 Oct 2020

Spinach Artichoke Frittata

Eggs rank very high on my list of top foods.  Packed with nutrition, vastly versatile and cost friendly…they check all the boxes!!  So if you’re a big egg fan and are new on the frittata scene, you may want to consider adding this recipe to your egg repertoire.  Not big on artichokes or spinach?  No worries, it’s easy to swap out ingredients for your favorite add-ins.  Get creative!  

 

Ingredients:

  • 10-12 organic eggs
  • ½ cup full-fat coconut milk (canned)
  • 1 Tbsp spicy brown mustard or dijon mustard
  • 1 tsp salt
  • ¼ tsp ground pepper
  • 1 cup shredded cheese of choice (I used parmesan and cheddar)
  • ½ yellow onion, chopped (approx. ¾ c)
  • 1 can artichokes, quartered and well drained)
  • ½ cup sun-dried tomatoes (I used jarred and packed in olive oil)
  • 2-3 cloves of garlic, minced (or 2 heaping tsp of jarred garlic)
  • 5-6 handfuls of spinach
  • 1-2 Tbsp avocado oil or olive oil
  • smoked paprika (optional)

 

Directions:

  1. Preheat oven to 400 degrees.
  2. Add the eggs, coconut milk, mustard, salt, pepper and ½ of the cheese into a large mixing bowl.  Whisk together and set aside.
  3. Heat the oil in a cast iron skillet or oven-safe skillet over medium heat.  Add the chopped onion and sauté for 2-3 minutes.
  4. Add the artichokes and sun-dried tomatoes to the onions and continue to cook for an additional 2-3 minutes.
  5. Add the garlic and spinach.  Toss all the ingredients together and cook until the spinach begins to wilt and most of the liquid has evaporated.
  6. Spread the vegetables evenly over the bottom of the skillet and pour the egg mixture over the top.  Sprinkle with the remaining cheese and smoked paprika.  Cook on medium heat until the egg begins to set around the edges of the pan.
  7. Transfer the skillet to the oven and bake for 12-14 minutes.  Check for doneness by making a small slit in the center with a knife.  If no raw egg appears, remove from the oven.
  8. Allow to cool for approximately 5 minutes before cutting into slices.
02 May 2020

Loaded Buffalo Chicken and Bacon Sweet Potato Casserole

I posted a recipe similar to this a while back and it has become somewhat of a family favorite so I decided to do a revamp.  This time around I amped up the flavors in the sauce and added sliced red onions and bacon.  Just a few tweaks took this average casserole and transformed it into an amazing one!  (There’s just something about bacon that makes everything taste better!!)  

 

Ingredients:

  • 1-2 Tbsp avocado oil, for roasting vegetables
  • 3-4 large sweet potatoes, peeled and cut into larger cubes
  • 1 red onion, sliced
  • 4 cups cooked rotisserie chicken, cut into chunks or shredded
  • 4-6 slices of uncooked bacon, cut into pieces (I used Applegate Organics Uncured bacon)
  • 1-1½ cup freshly shredded mozzarella cheese (or whatever cheese you have on hand)
  • 3-4 cups fresh spinach, torn into larger pieces (optional)
  • ½-¾ cup Primal mayo (or other approved mayo)
  • 1/4-1/3 cup hot sauce
  • 1 Tbsp spicy brown or dijon mustard
  • 1 Tbsp raw honey (optional)
  • 1-1½ tsp oregano
  • 1-1½ tsp garlic powder
  • ¾ tsp smoked paprika
  • salt and pepper, to taste

 

Directions:

  1. Preheat oven to 425 degrees.
  2. Line a sheet pan with foil or parchment paper.  Place the sweet potatoes and red onion onto the pan.  Drizzle with the avocado oil, toss together and season with salt, pepper and half of the oregano, garlic powder and paprika.
  3. Roast in the oven for about 15-20 minutes, tossing halfway through the cooking time.  (It is not necessarily for these to be completely tender as they will go in the oven a second time.)
  4. Remove the sweet potatoes from the oven and turn the oven temperature down to 350 degrees.
  5. In a small bowl, whisk together the mayo, hot sauce, mustard, honey and remainder of the spices.  Set aside.
  6. In a large mixing bowl, add the cut-up chicken, roasted sweet potatoes and onions, spinach and half of the shredded cheese.
  7. Pour the prepared buffalo sauce over the top and gently stir.  Place into a greased 9×13 casserole dish.
  8. Distribute the bacon pieces over the top and sprinkle the remaining cheese over entire casserole.
  9. If desired, shake some smoked paprika over the cheese for a touch of color.
  10. Bake for 30-35 minutes or until bubbling and warmed completely through.