Recipes

Chicken with Lemon

 

by: FL

 

Ingredients

 

3 chicken breasts

1/2 pound (220g) red potatoes, quartered

1 small bunch asparagus, trimmed

Kosher salt, freshly ground pepper

1 teaspoon sugar (or honey)

1/4 cup (60ml) olive oil

1 lemon: zest finely grated + 2 tablespoons fresh juice + lemon slices

2 garlic cloves, finely minced or grated

1 tablespoon Dijon mustard

1 teaspoon Italian seasoning

1/4 teaspoon ground cumin

Fresh cilantro with tender stems, finely chopped

 

DIRECTIONS

1. Preheat your oven to 420°F (210°C). Lightly oil a baking pan. Season chicken breasts

generously on both sides with salt and pepper.

 

2. Arrange seasoned chicken breasts in the baking pan. Whisk lemon zest and juice, garlic,

mustard, Italian spices, cumin, half cilantro and sugar in a medium bowl. Slowly whisk in 1/4 cup

oil until emulsified. Season with salt and lots of fresh cracked pepper.

 

3. Pour the sauce over chicken and arrange potatoes and asparagus around chicken. Drizzle

the veggies with the remaining sauce. Top each chicken breasts with a slice of lemon.

 

4. Transfer in the oven and bake, loosely covered with foil for 35 minutes, until chicken and

potatoes are done. Remove foil and bake for 5 minutes more to crisp up the edges. Remove

from oven and serve immediately, garnished with remaining cilantro. Enjoy!

 

Baked Curried Chicken

 

Ingredients

2 tablespoons butter

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

2 tablespoons curry powder

3 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup coconut milk

1 cup chicken broth

1/2 cup golden raisins

6 boneless, skinless chicken breasts

2/3 cup flaked coconut

 

DIRECTIONS

1. Preheat the oven to 350°F. Spray a 9" x 13" glass baking dish with nonstick cooking

spray and set aside.

 

2. In a large saucepan, combine the butter and olive oil over medium heat and heat until

the butter melts. Add the onion and garlic; cook and stir until tender, about 6-7 minutes.

 

3. Add the curry powder to the saucepan; cook and stir for 1 minute. This helps bloom the spices

in the curry powder and enhances the flavor.

 

4. Then add the flour, salt, and pepper to the saucepan; cook and stir for 2 minutes. Add the

coconut milk and chicken broth; bring to a simmer. Stir until thickened, about 3-4 minutes. Stir in

the raisins.

 

5. Cut the chicken breasts in half crosswise. Place the uncooked chicken in the prepared pan.

Pour the sauce evenly over the chicken; move chicken around in the sauce so the bottom is

coated. Sprinkle the chicken with the coconut.

 

6. Bake for 35-45 minutes or until chicken is thoroughly cooked, 165°F on an instant read

thermometer. Serve over hot cooked rice or pasta. Enjoy!

 

 

Posted: January 2, 2018 3:26pm

Cajun Chicken Pasta

Clean Green Paradise Supreme

by: Ebony P.

 

Great for pre/ post workout or for ridding the body of toxins.

Yields 21 ounces

 

• 1 cup of Kale minus the stem
• 1 1/2 cup of coconut water
• Blend kale and coconut water before adding fruits and supplements.
• 1/2 celery stalk
• 1/2 cup of fresh papaya( can be substituted with mangos or pineapple)
• 1 mandarin
• 1/2 cup of frozen peaches
• 1 scoop of protein (I use Now Sport Plant Protein Complex to help fuel for a workout or to recover from a really good workout)
• 1 tablespoon of Chia seeds
• 1 tablespoon of flax seeds
• 1 small piece of ginger root (optional to optimize detox)
• 1 small piece of turmeric root (optional to optimize detox)

Peanut Butter & Banana Smoothie

by: Angela K.

 

> 3/4 Cup of greek yogurt or 1 scoop of vanilla protein powder

> 2 Tbs Peanut or Almond Butter

> 1/2 Banana

> 1/8 Cup lowfat, soy, or almond milk

> 3/4- 1 of Cup ice

 

Add the milk, yogurt/protein powder and banana; blend. Add the peanut/almond butter and blend again. Lastly, blend in desired amount of ice.

 

 

Easy Vegetable Stew

by: Iola M.

 

> One Beef Stew Season Pack, found near the spaghetti sauce

> One can of whole kernel corn

> One can of new potatoes

> One can of sweet peas

> One can of green beans

> One can of carrots

> (frozen vegetables could be used)

> Beef broth could be used instead of water

 

Follow the instructions on the back of the beef stew packet subtract the meat

You do not miss the meat!

It will serve about four

Enjoy!!!

Special Seasoning Recipe

by: Diane P.

 

> 2 1/2 tablespoons paprika

> 2 tablespoons salt

> 2 tablespoons garlic powder

> 1 tablespoon black pepper

> 1 tablespoon onion powder

> 1 tablespoon cayenne pepper

> 1 tablespoon dried leaf oregano

> 1 tablespoon dried thyme

 

Place all ingredients in a small bowl

Mix with a whisk and store in a airtight jar or container

 

Use with all of your fasting recipes!!!

Chicken Stock Recipe

 

Recipe By:Chef John

"There's nothing like homemade chicken stock. It does take a long time to simmer, but the procedure is really quite simple."

 

Ingredients

 

    3 pounds chicken necks and backs

    1 large onion, skin on, sliced into 6 segments

    2 carrots, cut into chunks

    1 stalk celery, cut into chunks

    2 cloves garlic, peeled

    4 sprigs chopped fresh thyme

    1 bay leaf

    3 quarts cold water

 

Directions

 

    Combine chicken, onion, carrots, celery, garlic, thyme, and bay leaf in a large stockpot; pour water into pot. Bring to a gentle simmer over medium-low heat, being careful not to let the mixture come to a boil. Once simmering, skim off any foam or impurities that accumulate on the surface of the water and reduce the heat to low.

 

•     Gently simmer the mixture on low for 12 hours, skimming off any foam as needed.
•     Remove stockpot from heat and let cool for 1 hour.
•     Pour stock through a fine strainer and transfer to food-safe containers.