Lamb Rack

Is it christmas yet? Because it sure felt like it when I received these from a friend. These are denuded frenched lamb rack, grass fed. It was also his recommendation to cook them with just some seasoning on the stove so I did just that, and they turned out amazing.

Ingredients
Lamb rack
Herbs de Provence
Lemon zest
Pepper
Sea salt

Method
Cut the rack into individual chops. Sprinkle all seasoning onto both sides including lemon zest. Cook on skillet with some EVOO for about 3 minutes on each side.

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Grass Fed Veal Shoulder Clod Roast

I was lucky to have a friend give us this delicious roast. At first I was a bit hesitant as I like to stay away from Veal, but I was reassured that the farm where this came from was trustworthy so I decided to give this a try.

I have never cooked something like this so I went with something as simple as putting it in the crock pot on top of a layer of onions and carrots. Adding a bit of low sodium organic vegetable broth and the spices in the picture below.

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Sprinkle enough of each spice to cover the roast. Try adding salt according to taste. Cook on low for 8 hours.

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Cole Slaw

Here’s a very simple Cole Slaw recipe that’s mayo free. Feel free to add more ingredients like raisins, chia seed or any other topping you would like. I kept it simple with what I had available at home and it still came out great. Clean and crisp salad for summer time!

Ingredients

1 head of cabbage, shredded thin
1 tart or sweet apple, peeled and julienned
1 carrot, julienned
Half a small red onion, sliced thin
3 tablespoons extra virgin olive
1 tablespoon apple cider vinegar, to taste
1-2 teaspoons organic raw agave nectar, to taste
1/2 teaspoon dill
A small pinch of cumin
Sea salt and fresh ground pepper, to taste

Method

Toss the shredded cabbage, apple, carrot, onion into a large bowl and stir to mix. Drizzle with the olive oil- enough to coat, but not too much.

Sprinkle with vinegar, agave nectar, dill, cumin, sea salt and pepper, to taste. Toss to coat.

Test it and add any ingredient according to taste.

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Chocolate Protein Mug Cake

Here’s another mug cake recipe that turned out great. This one is perfect for a night-time snack before going to bed because it’s made with casein protein or a mixed protein like the one I use here. I use this 12 hour release chocolate protein for this recipe…

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INGREDIENTS

1 scoop of chocolate casein protein powder (casein protein makes the texture for this cake. Using another kind of protein powder may not work.)
1 egg white
1 tablespoon of coconut or almond flour
1 tablespoon of unsweetened cocoa powder
1/2 teaspoon of baking powder
1/4 cup almond milk

DIRECTIONS

– Mix all ingredients in a bowl until the mixture becomes thick and mixed well.
– Spray a coffee or tea mug with non-stick cooking spray.
– Add mixture to mug and cover with a paper towel to protect your microwave.
– Microwave for 30 – 45 seconds

Now turn the mug upside down over a plate or bowl, add your toppings.

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Sun Dried Tomato Hummus

Here’s a quick and healthy recipe I found online for hummus. This is my first attempt and I’m interested in making different variations of hummus so I’ll be posting more as I make them.

Ingredients

1 Can Chickpeas drained and rinsed
2 tbsp Extra Virgin Olive Oil
1 Garlic Cloves
3 tbsp sun-dried tomatoes in oil
2 tbsp parsley
2 tbsp of Lemon Juice

Method

Puree all ingredients in a food processor and blend until smooth.

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Protein Mug Cake

After an extensive search for a tasty, quick and easy mug cake; I’m happy to report that I have finally found one! Go here to see original recipe.

Ingredients

1 Tbsp of almond butter
2 Tbsp of egg whites
1 Tbsp of almond milk
1 scoop of whey protein (flavor of choice as this will determine flavor of cake)
4 drops of stevia extract (if you use regular stevia use one teaspoon)
1 Tsp of cocoa powder

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Method

Mix all ingredients in a soup bowl. You can use cocoa powder in the mix or leave out to make sauce. In this recipe, I used strawberry whey powder and I included the cocoa powder. It gave a great strawberry chocolate flavor. Microwave for 1 minute. Flip mixture on a plate.

For the blueberry sauce just microwave some blueberries for 30-40 seconds until they become syrup like and top it off with sauce. OMG! So good!!

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Pita Pizza

I came across this product at my local Publix and thought it would be great for the occasional pizza craving. Check it out!

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First, I toasted the pita by itself in my toaster oven at 400 degrees. Feel free to put then in a regular oven as well. Then I spread one tablespoon of tomato sauce (I used left over pasta sauce). Some chopped chicken and some low fat mozzarella cheese.

Place back in oven and toast until cheese is melted and pita is crispy.

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Roasted Red Bell Pepper Soup

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Although I tend to avoid eating beans, I had to make an exception when I found this recipe online and had to give this recipe a try. Well….I’m glad I did! This soup came out delicious.

Ingredients
3 red bell peppers
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon olive oil
2 (15 ounce) cans cannellini beans, drained and rinsed
2 (14.5 ounce) cans chicken broth
salt and pepper to taste

Method
-Preheat oven to broil.
Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.

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-In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.
Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.

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