Quinoa with Peppers and Onions

This easy recipe let’s you cook some quinoa as the perfect complex carbohydrate side dish.

Ingredients
1 Tsp coconut oil
1 green pepper chopped
1 red pepper chopped
1 onion chopped
* or you can use the frozen mix available in stores
2 garlic cloves minced
1 tsp cumin
1/4 Tsp of black pepper
1 cup Quinoa
2 Tb fresh cilantro or 1 Tb of cilantro paste
1 cup water
1 cup vegetable broth

Method

Heat oil on skillet and add onion and pepper mix with garlic, cumin and black pepper. Cook until onions are translucent.
Add in quinoa, water and vegetable broth. Stir well and let simmer uncovered for 15 minutes. Stir occasionally.
Add in cilantro and continue to simmer until water has been absorbed and quinoa is cooked throughly.

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Taco Shells

This creative way of using Ezekiel brand tortillas as taco shells was a great idea. Warning- they do make for some big tacos!

Just place the tortilla on oven rack as on the picture and heat 300 degrees for 5-10 mins. Keep an eye out as you want them as soon as they turn stiff but without burning. Enjoy!

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Roasted Artichokes

I received these beautiful artichokes as part of my organic share this week and I was a bit taken back. I am sure the face I made when these were handed to me must have been pretty amusing. I always see them at the market, know what they are, know that I like them (at least in dip form) but somehow always just pass right by without hesitation. Artichokes were not a food I grew up eating or ever seen it being cooked by my family. So I had no idea what to do with these! Well… Thank God for Internet!!!!

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My recipe of choice was found on here on this wonderful blog. Thanks to Pinch My Salt I knew exactly what to do and they turned out AMAZING!! Good thing she also explains how to eat it because I didn’t know where to start.

Follow her instructions and I’m sure it will come out just as delicious as mine.

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Salmon with Lemon and Thyme

Getting our dose of Omega 3s is important and that’s why I try to cook fish at least once a week. Here’s another good simple way from the I Can’t Cook Book.

Slice some lemon wedges and and arrange on baking sheet. Top with thyme sprigs, just like in the picture.

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Place the salmon on top and bake. @350 for 20-25 mins or until fish is fully cooked.

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Baked Chicken with Carrots and Tomatoes

A few months back I received this book as a gift and I totally recommend it. The Can’t Cook Book has simple yet delicious recipes that anyone can follow.

Here I took an idea from the book.

I placed skinless chicken thighs on baking sheet and sprinkled olive oil, paprika, pepper and onion powder. I added minced garlic, sliced carrots and tomatoes with some thyme sprigs.
Bake at 350 for 30 mins until chicken is fully cooked.

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Sweet Potato and Turkey

I found this great recipe for a fajitas that consisted of sweet potatoes and chicken. However, using the ingredients I already had this new dish of sweet potato and turkey came about…

Ingredients

2 medium sweet potatoes- well scrubbed
4 tbs olive oil
2 peppers
1 medium onion
1 lb of turkey breast (or chicken) cut in 1/2 inch thick pieces
1/2 salt
1 tsp ground cumin
1 tsp oregano
4 garlic cloves, chopped
1/2 cup chicken or vegetable broth

Method

– Pierce sweet potatoes with a fork and microwave on high until almost tender when pierced with a knife. Probably about 3-4 minutes. Cool and cut lengthwise into 1/2 inch pieces.
– On a skillet, heat 2 tbs of oil and add peppers, onions and sweet potatoes until golden brown. Transfer mix to a bowl.
РHeat remaining oil and cook turkey and add all spices. Saut̩ until is browned. Return vegetables to skillet and add garlic and broth. Simmer until liquid is almost evaporated.

Serve as a dish on its own or use as filling for fajitas. Either way it was delicious and a complete meal. Enjoy!!!

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Zucchini Noodles with Pesto Shrimp

Here’s another version of cooking zucchini noodles with shrimp.

Ingredients
Shrimp
Zuchinni- julienned
Cherry tomatoes
Pesto
Minced garlic
Goat cheese
Grass-fed butter (optional)

Method

Just toss all ingredients together in a skillet on medium-low heat. Stir everything together until noodles, cheese and butter have soften up and sauce has formed. Nothing was measured here. Be creative and it all depends on quantity you have available. I had 3 large zucchinis, 1 lb. of shrimp and half box of tomatoes. I added 2 tsps of pesto, 1 tsp of minced garlic, 1 tb of goat cheese and 1 tb of butter.

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Ground Beef “Pie”

Everything looks better in a pie dish, right?? Here are two ideas of making these ground beef “pies”.
It is all very simple…

If you choose ripe plantain, just boil the plantain until soft.
Cook the meat with any seasoning of your liking and layer it with the plantain. I like to start with the mash and end with meat but it can go either way.

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Top with cheese of your liking. I use feta or goat cheese and keep it light. Broil 10-15 for cheese to get soft and top layer to get crisp.

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The second option is to use sweet potato instead of plantain. It comes out just as delicious. Follow same steps as above…

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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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