Chicken Satay

This is a great speedy dinner.  Kids love them because they can eat them right off the sticks.

2 tablespoons almond or cashew butter
1/2 cup liquid aminos or coconut aminos
1/2 cup lemon or lime juice
2 tablespoons curry powder
6 skinless, boneless, organic chicken breasts, cubed
1 teaspoon hot pepper sauce (check ingredients)
2 cloves garlic, minced

Combine nut butter, liquid aminos, lime juice, curry powder, garlic and hot pepper sauce.  Place the chicken in the marinade and refrigerate.  Let the chicken marinate at least 2 hours or overnight.  Preheat a grill or non-toxic skillet to high and weave the chicken on to wooden skewers (soak them first to prevent them catching fire on the grill) and cook for approximately 5 minutes per side.

Oven option- heat oven to 425 degrees and cook for about 25 minutes, turning halfway through.

“Not-Tuna” Salad – VEGAN

This is both a great meat alternative and a terrific raw food recipe.

1 cup raw sunflower seeds, soaked 8-12 hours

1 cup raw almonds, soaked 8-12 hours

1/2 cup lemon juice

1/4 cup minced celery

1/4 cup minced red onion

1/4 cup minced parsley

2 teaspoons kelp powder

1 teaspoon sea salt (adjust as desired)

Soak the nuts in filtered water overnight and drain.  Process the almonds, sunflower seeds, salt and lemon juice in a food processor until mixture sticks together.  you may need to stop the machine and scrape down the walls with a spatula.  Add the remaining ingredients and mix by hand.

“Not-salmon” Salad – ad 1/4 cup grated carrots.

Serve in lettuce leaves, endive leaves, or organic bell pepper halves.

Holiday Guacamole

Core Plan

Serves 4-6

This is an awesome take on a classic.  My friend Leanne introduced me to this last year and it is amazing.  Serve it up with some grain-free tortilla chips and take it to your next party for some oohs and ahhs.  NOTE:  You may want to make double or triple because it disappears fast!

1/2 white onion, minced
4 serrano or jalapeno chile peppers, minced
1 teaspoon sea salt
pinch black pepper
4 avocados – peeled, pitted and diced
2 1/2 tablespoons fresh lime juice
1 organic pear, peeled, cored and diced
½ cup organic seedless green grapes, halved or quartered
½ cup organic strawberries, diced
1 cup pomegranate seeds

Mix the onion, chile peppers, and salt in a bowl. Fold in the avocados and lime juice. Stir in pear, grapes, strawberries and pomegranate. Chill until serving.

 

Zucchini Boats

Impress your friends with this delicious and beautifully presented dish. You will want to double this recipe!
2 Medium Organic Zucchini
3⁄4 Pound Ground Turkey
1 Small Onion, Chopped
1 Cup Raw Cheese (or Cheese Alternative), Shredded (Optional)
2 Tablespoons Fruit Sweetened Ketchup or Tomato Paste
1⁄2 Teaspoon Sea Salt
1⁄4 Teaspoon Pepper
1⁄2 Cup Sliced Fresh Mushrooms
1⁄2 Cup Sweet Red Peppers
1⁄2 Cup Chopped Green Peppers

Trim the ends of the zucchini. Cut in half lengthwise. Scoop out pulp, laving a 1⁄2 inch shell. Finely chop pulp. In a skillet, cook ground turkey, zucchini pulp, onion, mushrooms, and peppers until meat is brown, drain. Remove from heat. Add 1⁄2 cup cheese, ketchup, sea salt, and pepper. Mix well. Spoon into the zucchini shells Place in a buttered 13 x 9 x 2 inch baking dish. Sprinkle with remaining cheese if desired. Bake uncovered at 350oF for 30 minutes.

Salmon Cakes with Red Pepper Sauce

These can be saved for a special occasion or made ahead of time and Frozen for a quick meal later.

Salmon Cakes:
1 Can Wild Caught Salmon, Drained
1 Green Onion, Finely Chopped
1 Tablespoon Cilantro, Finely Chopped
1 Tablespoon Red Pepper, Finely Chopped
2 Tablespoons Coconut Oil
1⁄3 Cup Almond Flour, Plus 1⁄4 Cup for Dredging
1 Teaspoon Fresh Lemon Juice
1 Egg

Sweet Red Pepper and Tomato Sauce
2 Cups Chopped Red Pepper
1 Container Grape Tomatoes
2 Green Onions, Finely Sliced
2 Tablespoons Cilantro, Finely Chopped
1 Teaspoon Sesame Oil
2 Tablespoons Balsamic Vinegar
1 Teaspoon Chili Powder

Salmon Cakes: Makes 4 Cakes: Mix all ingredients together in a bowl until well combined. Form 4 round patties, 2 inches in diameter. Spread remaining almond flour on a piece of waxed paper or plate. Coat patties in almond flour, pressing to form firm, well-coated cakes. Heat oil in a frying pan over medium heat. Pan fry cakes 3-4 minutes on each side or until slightly brown and crisp.

Sweet Red Pepper and Tomato Sauce: Put all ingredients into a blender or food processor and blend to desired consistency. Pour into a saucepan and heat.

Almond Power Bars

Advanced and Core Plan

These no bake, high-protein, high-fiber bars are a cinch to make and easy to take along.

2 Cups Raw Almonds
1⁄2 Cup Flaxseed Meal
1⁄2 Cup Unsweetened Shredded Coconut
2 Scoops Flavored Whey Protein Powder
1⁄2 Cup Raw Almond Butter
1⁄2 Teaspoon Kosher Salt
1⁄2 Cup Coconut Oil
8 Drops Liquid Stevia or 3⁄4 Teaspoon Stevia Powder, To Taste
1 tablespoon pure vanilla extract (No sugar – check the label)
8 squares unsweetened chocolate, melted and sweetened to taste with stevia and cinnamon (optional)

Place almonds, flax meal, shredded coconut, whey powder, almond butter and salt in a food processor. Pulse briefly, about 10 seconds. In a small saucepan, melt coconut oil over very low heat. Remove coconut oil from stove; stir stevia and vanilla into oil.

Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste. Press mixture into an 8 x 8 glass baking dish. (A parchment paper liner helps when you want to remove the bars from the dish.) Chill in refrigerator for 1 hour, until mixture hardens. In a double boiler, melt chocolate, stirring in stevia and cinnamon. Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens. Remove from refrigerator, cut into bars, and serve.