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Healthier Version of Pizza

2/7/2014

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These pizzas are a perfect meal size and just as delicious for lunch or even breakfast the next day!  In this photo, I used chicken sausage from the local butcher.  Mine has the arugula / spinach topping, which actually holds things together nicely - my husband's has organic mozzarella and slices of provolone.  He loves his cheese!
  • 2 8" gluten free pizza crusts (Whole Foods)
  • 4-6 Tbs homemade or organic tomato sauce
  • 1/2 cup frozen spinach
  • big handful of arugula 
  • 1/4 onion sliced
  • 1/2 bell pepper sliced
  • 1 Tbs coconut oil or butter / ghee
  • 1/2 cup chopped chicken breast, ground meat, sausage, black beans or other protein 
 
Directions
1.  Cook your protein, set aside
2.  Sautee onion and green pepper in  coconut oil until tender, set aside
3.  Warm the frozen spinach and wilt arugula in sautee pan, set aside
4.  Spread 2-3 Tbs of tomato sauce on each pizza
5.  Add toppings (greens last to hold things in place - it will shrink down a lot)
6.  Place directly on oven rack until crust is desired crispiness (about 10 minutes) (oven at 425)
7.  Remove and allow to cool slightly before cutting 

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Best Chicken Recipe EVER

5/16/2013

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I received this recipe from a fellow Health Coach a couple months ago and made it at least a dozen times since... making a few little tweaks each time.  It is so easy and the chicken comes out tender and delicious every time!

I usually pair it with another veggie for dinner and keep the left overs to spread over my lunch salad the next day.

I have included directions on how to make a simple sauce to go on top, but you can also just make the chicken on its own.  Enjoy!



  • 2 boneless skinless chicken breasts
  • Sea salt, freshly ground black pepper, garlic powder
  • 1/4 cup almond meal or almond flour
  • 1 teaspoon freshly chopped herbs or spices (optional)
  • 1-2 tbsp butter or coconut oil
  • 1/2 sweet onion, chopped
  • 2 cloves garlic, diced
  • 1/4 cup pine nuts
  • 2 big handfulls of spinach or favorite leafy green
  • 1/2 teaspoon arrowroot flour
  • chicken broth (optional)

  • 1.  Pound the chicken breasts to an even thickness with a meat mallet (or can of soup)
  • 2.  In a medium bowl or baking dish, mix salt, pepper, garlic powder and herbs in with the almond meal
  • 3.  Dredge the chicken breasts in the almond meal mixture, so that they are just lightly dusted
  • 4.  Heat a sauté pan over medium-high heat for about 30 seconds, then add the butter or coconut oil. Let it melt and swirl around the pan
  • 5.  Turn the heat down to medium and add the chicken breasts. Cook for about 1 minute to help them get a little golden on one side.  Then flip each chicken breast over
  • 6.  Immediately turn the heat to low and put the lid on the pan. Set a timer for 10 minutes, and walk away. Do not lift the lid.
  • 7.  During this time, saute the onion and garlic until tender, and toast the pine nuts - set aside
  • 8.  After 10 minutes have elapsed, turn off the heat. DO NOT lift the lid.  Reset the timer for 10 minutes and leave the chicken breasts in the pan
  • 8.  Finally, after the time is up, you can take the lid off.  Double check to make sure there is no pink in the middle
  • 9.  Put the pan with the left over liquid back on the stove over high heat.  You may need to add a little broth.
  • 10.  Deglaze the pan and add the onion, garlic, and pine nuts.  Slowly sprinkle in the arrowroot flour to thicken
  • 11.  Add spinach and cook until wilted
  • 12.  Pour sauce over the chicken breasts and enjoy!

  • This meal is so delicious that I keep forgetting to take an 'after photo' before we start eating... coming soon!


    I made a few changes to the recipe, but it originally came to me from Evelyne Lambrecht who found it on www.theKitchn.com
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    Grass-Fed Beef Stuffed Peppers

    2/6/2013

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    2 large bell peppers 
    1 small yellow onion (chopped)
    2 cloves garlic (minced)
    1 diced tomato (or 1/2 can tomatoes)
    2 tbs butter
    3 tsp basil
    1 lb grass fed ground beef (can get frozen at Trader Joes)
    Salt and Pepper
    1/2 - 1 tsp Chili Powder and Cumin 
    Dash of Cayenne and Cinnamon to taste

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    Directions:
    - Rinse bell peppers, cut in half, clean out seeds and place face down on a cookie sheet
    - Bake in oven on 350 for 15 minutes
    - On medium heat in a large pan, add chopped onion to 2 tbs butter and saute until translucent 
    - Add minced garlic and cook for 1 minute, making sure not to burn
    - Add tomatoes and ground beef and stir until evenly cooked
    - Let the liquid cook down for about 5 minutes, then add basil and season
    - Spoon into bell pepper cups and serve (goes well with cheese on top too)

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    Zucchini and Chicken Salad

    7/5/2012

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    This is a quick, delicious summer meal.  I love the refreshing taste of the lemon dressing, and the spiraled zucchini has the texture of pasta al dente, but instead is a nutrition boost of veggies!

    Ingredients
    • 1/4 cup olive oil

    • 1/4 cup fresh lemon juice

    • Butter or coconut oil

    • Sea / Himalayan Salt and ground pepper

    • 1 1/4 pounds zucchini / summer squash thinly sliced or spiraled

    • 1 pound boneless, skinless chicken breasts

    • 1 bunch (about 8 ounces) spinach, chopped

    • 1/2 red onion, thinly sliced

    • 3/4 cup chopped pecans

    • 1/4 cup grated Parmesan cheese

    • 1 small handful fresh basil

    Directions
    1. In a large bowl, whisk together olive oil and lemon juice; season with salt and pepper. Add zucchini; toss to coat, and let marinate while cooking chicken.

    2. In a large skillet, heat butter or coconut oil over medium. Season chicken with salt and pepper. Cook chicken until golden brown and opaque throughout, about 7 minutes per side. Remove from skillet, and slice thinly.

    3. Toss chicken with zucchini mixture, spinach, onion, pecans, Parmesan, and basil. Serve.


    Credit: Adapted from Martha Stewart

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      Recipes

      I love to experiment in the kitchen with fresh, seasonal whole foods.  Many of my recipes are adapted from ones I find online or sent to me from friends.  I'd love for you to send your favorite recipes so I can feature them on my recipe page too!

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