Monthly Archives: June 2016

Roasted Zucchini

1 zucchini cut into 1/2 inch rounds
1 T. coconut oil
Sprinkling of Salt, Pepper, Garlic
A few pinches of rosemary

Preheat oven to 425 degrees Fahrenheit.  Place coconut oil on a baking sheet and place pan in oven for a minute to melt the oil.  Once the coconut oil is melted, remove pan and place zucchini into oil and toss to coat.  Spread rounds, flat side down on pan.  Sprinkle with Salt, Pepper, Garlic seasoning blend and rosemary.  As you sprinkle the rosemary, rub it between your fingers to break into smaller pieces and release some oils; this makes the rosemary more fragrant and delicious.  Bake for 16-18 minutes.  The zucchini is done when it is browned on the under side and fork tender.


Fennel, Grapefruit, and Celery Salad

salad (1)

1-2 c.  romaine lettuce, chopped

1 celery stalk, sliced thinly on diagonal

1/2 of a fennel bulb, cored, sliced thinly

a few thinly sliced pieces of onion

1/2 of a grapefruit, segmented, juice squeezed over salad

Layer ingredients in a bowl.  Then top with Sweet Dijon Vinaigrette or Stacey’s Salad Dressing.  Serves 1.

Juicy Baked Chicken Breast

It seems so simple, bakechickend chicken breast, but if not careful, chicken can end up dry.  This method will allow the chicken to be juicy.  Please pay attention to the cook time and observe the chicken to determine when it is done.  When the chicken feels firm, yet still has a slight give when pressed in the center with your finger, it is done.  Juices will be clear.   If your finger sinks in easily, it is not done.  If your finger feels no give when pressed into the chicken, it is over done.  Cook time will take 14-18 minutes depending on size of breast.  For a chicken breast with the tender attached, this will take 16-18 minutes.  For a smaller breast, it will take 14 minutes to cook.  Once taken from the oven, the chicken will need to rest for 2-5 minutes before slicing.  If they do not rest, the chicken will not be juicy.

Also important is choosing high quality chicken.  Organic or humanely raised will have the best flavor, but will also come from chickens that were treated kindly.  Chickens that are treated kindly have more nutrition.  Organic chicken will also have no antibiotics, hormones, pesticides, or herbicides being ingested due to the food that the chickens are consuming.  They are healthier and happier, meaning you will be healthier and happier when eating them.  For this recipe, you will need:

2-4 organic chicken breasts

A good sprinkling of seasoning salt, we call ours “Salt, Pepper, Garlic” because that is what it contains, and that is all that it contains.  No fillers or funny stuff because I make it myself.  It consists of approximately 75% sea salt, 15% garlic granules, and 10% ground black pepper.

Put a broiler pan or baking sheet in the oven and turn oven to bake at 425 degrees Fahrenheit.  The pan needs to preheat with the oven, so that when the chicken touch the pan, they sizzle and start cooking from the bottom.  Rinse the chicken under cold water and season  both sides liberally with seasoning salt.  When the oven is preheated and pan is hot, remove pan from oven.  Place chicken, equally spaced on pan, the chicken should not be touching.  Bake 14-18 minutes depending on size.  After the timer goes off, test the chicken breast using the method described above.  Let rest 2-5 minutes before slicing.

This basic chicken recipe is excellent for topping salads, serving alongside roasted vegetables, or with a nice sauce like Cilantro-Walnut Pesto.

Cilantro-Walnut Pesto

6 c. cilantro, woody/tough stems removed, lightly packed into blender
1 c. walnuts
1 c. extra virgin olive oil
2 cloves garlic, grated
1 T. honey
1/2 of a lemon, juice and zest
2 T. raw apple cider vinegar
3 tsp sea salt
dash of ground black pepper

Put all ingredients in a Vitamix.  Pack it down so that the cilantro is engulfing the blades.  Start on low speed.  As the cilantro begins to be shredded, gradually turn the speed higher.  If the cilantro creeps up the blender carafe, leaving the blades to blend air, then turn off the Vitamix, open the lid, and pack it down again.  Continue this process until the entire mixture is moving freely in the Vitamix.  Do not over blend.  The pesto should be creamy, but have a little texture to it.

There are endless possibilities for serving this garlicky, zesty, fragrant pesto.  Try it with chicken, meatballs, as a veggie dip, toss with pasta, on a sandwich, or thin it slightly with a little more vinegar and extra virgin olive oil and use as salad dressing.

Radish, Celery, and Green Apple Salad

2 celery stalks sliced thinly on the diagonal
1 bunch of radishes sliced into thin half moons
1/4 c. thinly sliced onion
1/2 of a green apple sliced thin
2 c. romaine lettuce chopped or 2 c. thinly sliced cabbage to make into a slaw

Put veggies in salad bowl and dress with Sweet Dijon Vinaigrette (below), toss to coat.  Serves 1-2 people.

Sweet Dijon Vinaigrette:
1/4 c. raw apple cider vinegar
2 T. raw sugar
2 tsp. Dijon mustard
1/4 c. extra virgin olive oil
1 tsp. seasoning salt (I make my own which consists of approximately 75% sea salt,
 15% garlic granules, and 10% ground black pepper)

Place everything in a small mason jar with lid and shake vigorously until sugar is dissolved.

A Date with Coconut Cookies

I was in the mood for a cookie.  We rarely keep packages of cookies in the house, so I had to make some.  With the ingredients I had handy, this is what I came up with.  They went down well.

2 dates rolled in coconutcookie (1)

1 tsp. chia seed

1/4 c. coconut flour

dash of sea salt

1 packet Justin’s Vanilla Almond Butter (about 2 T)

1 T. water

In the trusted Vitamix place chia, dates, and coconut flour.  Turn to medium-low speed.  Allow these ingredients to turn into a sandy texture, which should only take about 30 seconds.  This mixture will clump together when pinched with your fingers.  Pour the sandy textured dough out into a small bowl and then add a packet of almond butter and water.  Work the dough until everything is incorporated, it will be a tad dry, but still hold together well.  Separate the final dough into 10-12 small balls, place on a parchment lined baking sheet and firmly press down to flatten into a cookie shape.  Sprinkle with a touch of coarse sea salt for a nice salty-sweet combination.  Bake at 350 degrees Fahrenheit for 8-10 minutes.  These cookies are caramel-ly, salty, sweet, and chewy.

Green Smoothie

green1 c. coconut water

2 stalks celery

1 c. or a handful of mixed baby greens or spinach

1/2 of a green apple

2 T. flax seed

(for added brightness in color and flavor, add a small handful of parsley)

Chop celery and apple into large chunks in order for them to puree more easily.  Place everything in a Vitamix.  Start on low speed, gradually increase the speed to high, then flip the switch to the highest setting.  Let whir for 1-2 minutes, until all ingredients are smooth and easy to drink.  Swish each sip of smoothie in your mouth for better digestion.