GREEN TEA POACHED HALIBUT OVER SPINACH


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INGREDIENTS

 

                       4 cup brewed green tea

                       3 No Size inch piece fresh ginger half minced, half whole

                       1/2 No Size lemon

                       4 piece halibut, 4-6 oz. each

                       2 clove garlic

                       1 tbsp Dijon mustard

                       1 tbsp extra virgin olive oil

                       2 tbsp lemon juice

                       2 cup fresh spinach

                       1 medium English cucumber

                       1 bell pepper julienne

                       1 carrot julienne

                       3 medium green onions sliced

 

DIRECTIONS

 

Pour all but 1 tbsp green tea in a pan and add the whole piece of ginger and the lemon. Bring to a low simmer. Add halibut and poach for 7-10 minutes, turning once. Remove the halibut from the liquid and place in the refrigerator. While fish is cooling, combine the rest of the ginger with the garlic, mustard, olive oil, lemon juice and remaining green tea to make the dressing. Arrange the spinach on plates with cucumber, bell pepper, and carrots. Place the chilled halibut on top of the salad, pour the dressing over it and garnish with green onion.

Zucchini Bread

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INGREDIENTS

 

2 ½ cups shredded zucchini (about 2 medium)

1 cup unsweetened applesauce

½ cup olive oil

¾ cup fat-free egg product or 3 eggs

2 tsp vanilla

1 ½ cups sugar

1 ½ cups whole wheat flour

1 ½ cups flour

3 tsp ground cinnamon

1 tsp baking soda

1 tsp salt

¼ tsp baking powder

½ cup chopped walnuts or pecans

 

DIRECTIONS

Heat oven to 350°F. Spray bottoms only of 2 (8x4-inch) loaf pans with cooking spray.

In large bowl, mix zucchini, applesauce, oil, egg product, vanilla and sugar until well blended. Stir in all remaining ingredients except walnuts until well blended. Stir in walnuts. Spoon batter evenly into pans.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remo

Sweet Potato, Kale and Corn Chowder

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INGREDIENTS

 

 1 Tbsp olive oil

2 medium carrots, peeled and chopped

1 medium red onion, chopped

1 rib celery, chopped

1 red bell pepper, chopped

1 large sweet potato, peeled and chopped

1 sprig fresh thyme, minced

3/4 tsp ground turmeric

1 medium tomato, chopped

5 cups vegetable broth or water

1 cup fresh or frozen organic corn kernels

3 cups stemmed and chopped kale leaves

Salt and ground white pepper, to taste

Cayenne pepper, to taste

1 Tbsp organic cornstarch

1 Tbsp tepid water

1/2 cup chopped fresh parsley

 DIRECTIONS

Heat oil in a large pot over medium-high heat. Saute carrots, red onions, celery, bell peppers, and sweet potatoes. 3 minutes. Add thyme and turmeric. Combine well with vegetables. Add tomatoes and broth; simmer 20 minutes.

Add corn, kale, salt, and white pepper. Simmer 5 minutes. Season with cayenne pepper.

Thicken either of two ways: Combine cornstarch with 1 tablespoon tepid water. With soup simmering, stir in cornstarch mixture. Continue to stir and simmer 3 minutes to thicken. Remove from heat and stir in parsley. 

 

Zucchini Lasagna

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INGREDIENTS

5 medium zucchini (2 lb.)

1½ tsp kosher salt, divided

½ tsp black pepper, divided

½ tsp garlic powder

1 Tbsp olive oil

1 lb. lean grass fed ground beef

1 Tbsp minced garlic

1 (15oz) whole milk ricotta cheese, room temp

2 large eggs

½ cup (packed, 1oz) chopped fresh basil

1⅓ cup no sugar added marinara sauce

8oz mozzarella cheese, shredded

 

 DIRECTIONS

Preheat oven to 350 F. Slice zucchini

lengthwise, into ¼-inch-thick strips. Brush

with olive oil & sprinkle with ½ tsp salt, ⅛ tsp black pepper & ½ tsp garlic powder. Grill the slices, 2-3 minutes on each side, or until golden & firm.  Spread on paper towels to soak up moisture.

In a large skillet, heat olive oil over medium-high heat, approx. 3 minutes. Add the meat, garlic, ½ tsp kosher salt & ¼ tsp black pepper. Cook, stirring to break up the meat, until meat is browned, 5-7 minutes. Drain into a colander, then mix in a bowl with 1 cup marinara sauce.

In another bowl, with a fork, mix together the ricotta, eggs, basil, & remaining salt and pepper.

Assemble the lasagna: Spread ⅓ cup of the marinara sauce on the bottom of a 9 X 13 baking dish; Top the marinara sauce with a layer of zucchini, then a 1/3 of the ricotta mixture, a 1/3 of the meat mixture, & a 1/3 of the mozzarella cheese; Repeat. Bake, uncovered, until the cheese is golden, about 30 minutes. You can finish by broiling for 2 minutes on high to brown the cheese.

Chili Cumin Sweet Potatos

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Serves 4

Gather:

2 large yams (or sweet potatoes)
2 tablespoons coconut oil, melted
1 teaspoon cumin
½ teaspoon chili powder
½ teaspoon sea salt

Step by Step:

  1. Preheat your oven to 400F.
  2. Thoroughly scrub your potatoes under cold running water – you want all the grime OFF your potatoes as you’re leaving the skin on.
  3. Cut the sweet potatoes into chunks. They don’t need to be perfect, but the more uniform in size you get them, the better. I went for 1 ½ inch pieces.
  4. Throw the potato chunks into a large bowl.
  5. Melt your coconut oil in the microwave (this’ll only take a few seconds).
  6. Drizzle the coconut oil over the sweet potatoes.
  7. Add the cumin, chili powder and salt.
  8. With clean hands, toss the potatoes with the oil and spices.
  9. Spread the seasoned sweet potatoes even onto a jelly roll pan.
  10. Place in the oven and set the timer for 15 minutes.
  11. At the 15 minute mark, open up the oven and, using a spatula, flip the potatoes over the best you can.
  12. Close that oven up and set the timer for another 15 minutes