Savory Chicken & Veggie Bites

Main dish | November 29, 2014 | By

Savory Chicken & Veggie Bites
  1. 1 medium zucchini, cut into thick slices
  2. 1/2 medium red bell pepper, cut into strips
  3. 3 green onions, cut into thick slices
  4. 1 cup loose-packed fresh baby spinach leaves
  5. 2 tbsp minced fresh parsley
  6. 1 clove garlic, minced
  7. 1 large egg
  8. 1 tsp sea salt
  9. 1/2 tsp all-purpose seasoning
  10. 1/4 tsp cayenne pepper
  11. 1 1/2 lbs. ground chicken (preferably dark meat, or a combination of dark & white)
  12. Olive oil, palm shortening or coconut oil for frying
  1. Place the first 3 ingredients (zucchini, red pepper and onions) into the bowl of a food processor. Pulse until fine diced, scraping down the bowl as needed to ensure uniform size.
  2. Add the spinach, parsley, garlic, egg and seasonings. Continue to pulse just until spinach is chopped and ingredients are combined. (Do not over process or mixture will become liquified.)
  3. Add the ground chicken and pulse briefly, just until ingredients are combined. (Note: Ground dark meat is much more flavorful and moist, which is why I recommend it.)
  4. Heat a large skillet over medium-high heat. Add about 1 tablespoon of oil to the skillet. Scoop tablespoon-size balls of the chicken mixture and carefully add to hot oil, making to sure space the meatballs about 2" apart for easier turning. Use a spatula to gentle flatten the meatballs into small thick patties.
  5. Cook chicken & veggie bites about 4-5 minutes on the first side, then flip and cook an additional 3-4 minutes, until golden brown and cooked through. (If patties are browning too quickly, reduce the heat.) Transfer cooked patties to a paper towel lined plate. Add additional oil as needed and continue cooking as directed above.
  6. Serve immediately, or allow patties to cool and store in fridge for up to 4-5 days. To freeze, place patties on a parchment-lined baking sheet and place in freezer. Once frozen solid, transfer patties to an airtight freezer safe container and store in freezer for up to one month. When ready to use, remove desired number of patties from freezer and thaw in fridge overnight. Reheat in a 200°F oven for about 5 minutes, or add to your favorite dishes.
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Baked Pears

Desserts | November 27, 2014 | By

Baked Pears
  1. 2 pears
  2. 1 tbsp ghee (or coconut oil)
  3. 1 ts cinnamon
  4. 1/4 cup walnuts
  5. Handfull of cranberries (optional, or try raisins or dates)
  1. Core 2 pears. In a small bowl mix together 1 tbsp of melted ghee (or coconut oil) and 1 ts cinnamon. Add 1/4th cup of walnuts and a handful of cranberries; toss to coat. Fill cored pears with ghee, cinnamon and nut mixture and bake at 350 for 15-20 mins. Lightly sprinkle the top with extra cinnamon if desired.
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Apple Maple Sausage Patties

Breakfast | November 22, 2014 | By

Apple Maple Sausage Patties
Yields 8
  1. 1 lb ground turkey meat
  2. 1 clove garlic, minced
  3. 1 tsp ground sage
  4. 1/2 tsp celery salt
  5. 1/2 tsp onion powder
  6. 1/4 tsp cayenne pepper
  7. 1/4 tsp ground cumin
  8. 1/2 tsp sea salt
  9. 1/2 tsp fresh-ground black pepper
  10. ½ cup of grated apple
  11. 1 ½ tablespoons of pure, dark maple syrup
  1. Place all ingredients into a large mixing bowl. Using your hands, knead well until thoroughly combined.
  2. Preheat 12-inch skillet over medium heat. Form turkey mixture into 8-10 balls and press them into patties. Place the patties on a plate until you’re finished forming them. (If the mixture is sticky, moisten hands with a little water to make it easier to form the patties.)
  3. Add a little butter or oil to the skillet. Cook the patties about 3 minutes on one side, then flip and cook an additional 2 minutes. (Note: You may need to adjust cooking time depending on size and thickness of your patties.)
  4. Alternately, you can crumble the spicy turkey meat into the hot skillet, if you'd like to use sausage crumbles as a substitute for browned meat in a recipe.
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Creamy Pumpkin Soup with Crispy Bacon Bits

Main dish, Sides | November 19, 2014 | By

Creamy Pumpkin Soup with Crispy Bacon Bits
  1. 2 tbsp ghee (or butter)
  2. 4 slices bacon, diced (see tip below)
  3. 1/2 cup fine diced sweet onion
  4. 1 1/2 cups chicken stock
  5. 3 1/2 cups homemade pumpkin puree (or two 15oz. cans)
  6. 2 14 oz cans pure coconut milk
  7. 1 tbsp minced fresh sage, plus extra for topping soup
  8. 1/2 tsp ground ginger
  9. 1/2 tsp dried thyme
  10. 1 1/2 tsp sea salt
  1. In a large stockpot over medium-high heat, add the ghee and bacon pieces. Sauté until bacon is crispy. Use a slotted spoon to remove the bacon bits; place on a paper towel and set aside.
  2. Reduce heat to medium, add the fine diced onion to the stockpot and sauté until translucent and golden in color. Then add the chicken stock, pumpkin, coconut milk (make sure to reserve 1/4 cup to create decorative pattern, if desired), sage, ginger, thyme and salt.
  3. Bring soup to a gentle simmer, cook uncovered for 15 minutes. Use immersion blender to blend the onion into the soup. Or use a blender and transfer the soup in batches until well blended.
  4. Ladle soup into bowls and drizzle top with the reserved coconut milk, if desired. Then top with crispy bacon bits, and minced fresh sage. YUM!
  5. This batch will make 6 servings. Fridge or freezer leftovers.
  1. Tip: Using kitchen shears is an easy way to cut bacon slices into bite-size pieces.
  2. Recipe Variation: Substitute the pumpkin puree with butternut squash puree for an equally delicious Creamy Butternut Squash Soup!
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Homemade Applesauce

Sides | November 14, 2014 | By

Homemade Applesauce
  1. 1 tablespoon ghee or grass fed butter
  2. 3 apples, peeled, cored, and coarsely chopped
  3. 1/2 cup water
  4. 3 tablespoons raw honey, agave or stevia
  5. 2 tablespoons lemon juice
  6. 1/8 teaspoon salt
  7. 1/2 - 1 teaspoon of cinnamon (optional)
  1. Melt butter in a medium saucepan over medium heat.
  2. Add apples to pan; cook 4 minutes, stirring frequently.
  3. Add 1/2 cup water, sweetener, juice,1/8 teaspoon salt and cinnamon (if desired) to pan.
  4. Cover and cook 25 minutes or until apples are tender, stir occasionally.
  5. Mash gently with the back of a spoon. Enjoy!
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Seasoned Pork Chops

Main dish | November 14, 2014 | By

Seasoned Pork Chops
  1. 3/4 teaspoon ground chipotle chili pepper
  2. 1/2 teaspoon salt
  3. 1/2 teaspoon garlic powder
  4. 1/2 teaspoon ground coriander
  5. 1/4 teaspoon black pepper
  6. 4 (4-ounce) boneless center-cut pork loin chops, trimmed
  7. Cooking spray or cooking oil
  1. Heat a grill pan over medium-high heat.
  2. Combine chipotle and next 4 ingredients (through black pepper); sprinkle over pork.
  3. Coat grill pan with cooking spray or cooking oil.
  4. Add pork to pan; cook 4 minutes on each side or until done.
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