Sole & Kale = amazing!!

I may propose to myself after this meal - delicious, easy & healthy!!

Sole & Kale
Ingredients:
1/8 c gluten free all purpose flour
sprinkle of cayenne pepper (optional)
2 Sole wild caught filets (or other flaky wild caught white fish - wild caught is the key here NOT farm raised)
1/4 teaspoon salt
1 T organic butter
1 T organic olive oil
1/2 organic lemon, sliced
1/4-1/2 cup white wine (preferably a dryer versus sweeter wine)
1-2 cups organic kale leaves, washed, de-stemmed (stems are very chewy and bitter! This is critical because you can often find kale sold in bags but they have the ribs in them, so I'd recommend the whole leaves and de-stemming and de-ribbing them yourself), and roughly chopped

Directions:
1) Place flour and cayenne pepper on a plate.  Sprinkle salt on the sole filets and then coat in flour/pepper mixture.  Shake to remove excess and set aside.
2) Heat oil and butter in skillet over medium heat.  Add the sliced lemon and cook until lightly browned on each side.  About 2-3 minutes.  *This is my first time cooking with lemons like this and it does add an amazing flavor to the dish.  If all else fails you can use 1-2 T of organic lemon juice and omit this step but use the lemon slices if you can!*
3) Push the lemon to the side.  Cook the sole in batches, if needed, for about 2 minutes per side until flaky and the same color throughout.  Add wine, as needed, to keep a thin layer of liquid in bottom of skillet.  Remove lemon and sole, when cooked through.
4) Add remaining wine and heat until starting to bubble.  Add kale, in batches, if needed, and cook until dark green and wilted, just a minute or two, turning often.
5) Place all on plates and eat immediately!  Enjoy!!

Inspired by Real Simple

Yummy kale saute - a delicious organic GF side dish or snack

A large bunch of Organic whole kale leaves (the stems are bitter so it is best to get the whole leaves so you can remove the stems easily - I then juice the stems - yummy!) You can also use collard greens, mustard greens or any type of greens you desire.

3 garlic cloves, peeled and minced (I usually use 10-15 cloves because I LOVE garlic!!)

juice of one organic lemon (or a tablespoon of organic lemon juice) - this cuts the bitterness of the greens and adds a nice flavor

1/2 cup white wine or organic chicken stock or water

2 tablespoons organic extra virgin olive oil

In a medium sauce pan, heat olive oil.  Add garlic and sauté until just starting to brown (be sure not to burn the garlic but you want to cook it a bit so it isn't too potent).  Add white wine and lemon juice and bring to a simmer (a few bubbles). Wash and break off kale leaves from stems in 2-3 inch pieces.  Add kale and stir frequently until leaves darken in color and become soft.  The longer you cook the kale the less bitter and softer it becomes.  I usually cook the kale for only a few minutes.  ENJOY!!!!!

Mini egg frittata - amazing delicious easy GF breakfast, snack or appetizer

Mini egg frittata - amazing delicious easy GF breakfast, snack or appetizer

These little babies are wonderful and perfect for a quick, healthy breakfast, snack or appetizer.

As a base you need:
6 eggs (I always use free range, vegetarian fed, organic, even though they are a little more expensive)

1/2 cup milk or alternate (I use So Delicious sugar free unsweetened coconut milk)
salt & pepper, to taste
1 cup cheese (I usually use feta or sharp cheddar depending on what I have on hand/other ingredients used)


Your choice to add:
1 cup of veggies - here is where you can be creative or use up what you have on hand.  I typically use fresh or frozen spinach with feta cheese and a healthy dash of Frank's Hot Sauce.  Other ideas are zucchini and bell pepper.  Many receipts include onion and garlic neither of which goes well for me first thing in the morning.  If you find a combination that you enjoy, please feel free to share it!

Directions:
Heat oven to 350F.  Beat eggs, milk, salt and pepper. Add cheese and veggies; mix well.  Spoon or pour evenly into 12 'greased' (I used coconut oil spray but they stuck a little, so I'd recommend olive oil spray) muffin tin.  Bake until just set, approximately 20-25 minutes.  Serve warm and they are easy to reheat in a microwave oven. ENJOY!!!!!

Quinoa Salad with Roasted Vegetables - GF, easy and yummy!!

Quinoa Salad with Roasted Vegetables
Serves 3
Great to make in advance!

1 cup quinoa (be sure to rinse until water runs clear prior to cooking)
2 cups water or organic chicken stock
2 small zucchinis, chopped
2 small yellow/summer squash, chopped
1 medium carrot, chopped
1 small red onion, chopped
1 tablespoon olive oil
sea salt to taste
juice of one lemon

Preheat oven to 400F.  Toss chopped vegetables in olive oil.  Roast chopped vegetables on flat roasting pan or cookie sheet until tender about 20 minutes, less if you prefer them crunchy and more time if you prefer them softer.  Bring quinoa and water or chicken stock to a boil in a medium pot then reduce to simmer and let cook for 10-12 minutes or until water is absorbed and quinoa is fluffy.  Toss everything together in a large serving dish.  Serve warm or at room temperature with fresh lemon juice and sea salt to taste. Enjoy!!

**This dish would also be delicious of you added some grilled chicken breasts**

Dr. Oz Shepard's Pie Recipe (30 day detox diet inspired)

When I think of Shepard's Pie, the first images that come to mind are the greasy tasteless meals I ate at the United States Coast Guard Academy.  So when I saw this recipe included in the Dr. Oz detox diet I was intrigued. This recipe is a far cry from my first experiences and so tasty in fact that I've made it several times.  And yes, you need that much cauliflower!

This dish freezes and reheats well.

Serves 3-4

8 oz organic skinless, boneless chicken breasts, poached, diced
10 cups organic cauliflower florets, steamed soft (YES you need 10 cups - approximately two heads)
2 cups organic broccoli florets, roughly chopped
1 small organic bok choy, roughly chopped (approximately 2 cups)
1 teaspoon sea salt
2 tablespoons organic virgin coconut oil, divided (more or less as needed)
freshly ground pepper
cayenne pepper (optional but adds nice flavor)

Preheat oven to 400F.  Poach chicken in a medium pot of boiling water for a few minutes.  Remove from boiling water and allow to cool, set aside.  Steam the cauliflower until soft.  Puree cauliflower with 1/2 teaspoon of salt and 1 tablespoon of coconut oil in blender until very smooth, set aside.  In a medium pan sauté the broccoli in 2 teaspoons of coconut oil until lightly browned and starting to soften.  Transfer to a bowl and start to cook the bok choy in the same pan, adding a little more coconut oil if needed, until the bok choy starts to brown.  Transfer to bowl with broccoli.  Dice up the poached chicken and add to the broccoli and bok choy, along with 2 cups of cauliflower puree, 1/2 teaspoon of salt and freshly ground pepper, and cayenne pepper.  Mix together gently.  Transfer to a 2 Qt baking dish, top with remaining cauliflower puree, sprinkle with cayenne pepper, and bake for 20 minutes until hot and bubbly.  Broil for a few minuets after baking to brown the top a bit.  ENJOY!!

Grilled pizza with Prosciutto, Arugula & Lemon (NOT Gluten free!!)

Finished pizzas

Even though I have a gluten allergy and try to eat only GF items, there are a few things that I 'cheat' with because they are SO delicious.  Amazing pizza is one of my vices and this pizza is one I will 'cheat' with!  You can make your own crust or buy store made dough (if you do add 1 teaspoon chopped fresh thyme, 1 teaspoon chopped fresh oregano, 1 garlic clove, crushed, and any other herbs you desire to the dough) but I prefer the easier method of using naan.  I will try to find some yummy GF bread to try this with and let you know how it turns out!

Serves 4

• 4 Naan bread or Boboli pizza crust

• 1 1/4 cups (5 ounces) shredded fontina cheese
• 4 ounces thinly sliced prosciutto
• 1 teaspoon cracked black pepper
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon lemon juice
• 3 cups packed baby arugula
• 4 lemon wedges
• 
  



Naan bread

• Preheat grill to medium-high heat.   Place Naan or pizza dough rounds, on grill rack coated with cooking spray, and grill for 3 minutes or until blistered. Turn dough over; grill for 3 minutes. Remove from grill.  Sprinkle about 5 tablespoons fontina over each pizza. Top evenly with prosciutto and pepper. Combine oil and lemon juice in a bowl; add arugula, and toss gently. Divide arugula mixture evenly among pizzas. Serve immediately with lemon wedges. ENJOY!!!

Inspired from Italy, Spring House, Block Island, and Cooking Light

Delicious Easy Healthy Chicken salad (Dr. Oz 30 day detox diet inspired recipe)

This chicken salad was a huge hit during the detox and something that I will be making on a regular basis.  Make a bunch and eat it throughout the week.  It's perfect over organic baby spinach or mixed greens or in large whole organic lettuce leaves.  Always try to buy organic meats, vegetables, herbs and dairy products to reduce the pesticides, chemicals, growth hormones and antibiotics you consume, which will make you and your family healthier & it's also much better for the environment!
Serves 2-4

Raw Organic Coconut Nectar

2 cups boneless skinless (organic) chicken breasts
2 organic celery stalks, minced
1 organic carrot, shredded (save a lot of time and chopping if you can buy this already shredded)
1/2 cup organic red onion, minced
1/4 cup organic flat leaf parsley, roughly chopped
1 teaspoon dried thyme
2 tablespoons olive oil
sea salt
black pepper
cayenne pepper (optional but I love a little spice)
garlic powder (also optional but I love the flavor and added health benefits)

Raw Organic Apple Cider Vinegar

Vinaigrette
1 tablespoon coconut nectar (I had a little trouble finding this but was able to when I asked at Whole Foods, may also use agave here)
1/4 cup organic apple cider vinegar (I prefer Bragg's Raw Organic Apple Cider Vinegar)
1/2 cup organic extra virgin olive oil
a squeeze of lemon or splash of organic lemon juice
pinch of sea salt

Preheat oven to 350F.  Coat each chicken breast in olive oil and season with dried thyme, sea salt, black pepper, cayenne pepper, and garlic powder. Place in roasting/baking pan and cook for 12-15 minutes.  Remove from oven and let cool to room temperature.  While chicken is cooking & cooling, prepare the vinaigrette by combing all the ingredients into a jar with a lid and shaking vigorously or placing in a bowl and whisking until well-combined.  Set aside. Dice the chicken into small pieces and place in a large mixing bowl.  Stir in parsley and minced vegetables, then pour enough vinaigrette to generously coat the ingredients.  Adjust seasonings to taste. ENJOY!!!!