Category: Main Dish

Crustless Broccoli Quiche

Advanced & Core Plan

Serves 4

This is a crustless quiche recipe that is great for breakfast, lunch, or dinner.  There is something about the flavors of broccoli with eggs that is just amazing.  With these typically “on hand” ingredients, you can feed unexpected visitors or pull together a meal on the fly.

1 tablespoon extra virgin olive oil
1/2 large onion, diced
2 cups broccoli florets, cut into pieces
4 large organic eggs
1 cup organic milk (full fat, preferably raw)
1/3 cup freshly grated raw, organic cheddar cheese (Beyond Organic Raw Cheddar is terrific)
1/2 teaspoon sea salt
Freshly ground black pepper
1/2 teaspoon dried oregano
1/4 cup almond flour
Dash of cayenne pepper, optional

Preheat oven to 350°F. Butter a 9″ round baking dish.

In a large skillet, heat oil over medium heat. Add onion and cook, stirring frequently, until softened, about three minutes. Add broccoli and cook about five minutes or until just tender. Transfer vegetables to prepared pan.

In a large bowl, beat together eggs, milk, cheese, salt, pepper, cayenne pepper if desired and oregano. Whisk in almond flour. Pour egg mixture evenly over vegetables. Bake until set, about 35 minutes. Cool about 10 minutes before serving.

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Boiled Chicken with Bok Choy and Ginger Broth

Advanced Plan

Serves 4-6 depending on serving size.

Cooking a whole chicken gives soups/stews incredible flavor and added nutrition.  This is a simple dish that is packed with nutrition and incredible, pleasant flavor.

1 whole organic whole chicken
Sea salt
Fresh ground black pepper
1 small dried Thai chili pepper (also called a red bird’s eye chili)  If you buy fresh- stem it, seed it, and split it in half lengthwise
1 stalk lemongrass, outer layer removed, and pounded with a meat mallet
1 4inch piece peeled ginger root, cut into slices
4 kaffir lime leaves, optional
filtered water
6 heads baby bok choy rinsed and cut in half lengthwise or 1/2 bunch regular bok choy

Rinse chicken and pat dry.  Season it inside and out with salt and pepper to taste and place in a large dutch oven or stock pot along with the chili pepper, lemongrass, kaffir lime leaves and ginger.  Cover the chicken with filtered water and bring to a boil.  Reduce heat and cook on medium-low for about an hour. As it simmers, skim off any foam or fat on the surface.

Check chicken for doneness (it should be falling off the bone) and turn off the heat.  Let sit for 30 minutes then transfer the chicken to a large strainer.  Discard the solids.

When chicken is cool enough to handle, remove all of the meat from the bones trying to keep the pieces in large chunks.  Add back in with the broth and re-heat at medium-high heat until it begins to boil.  Add in the bok choy and cook for 5-6 minutes.  Add more sea salt and pepper if desired.  Serve.

NOTE:  Lemongrass and kaffir lime leaves sometimes require a trip to an Asian market or specialty store.  Buy extra and freeze!  They are great for adding to curries and soups.

CORE PLAN OPTION:  Serve over cooked brown rice

IN A HURRY OPTION:  Use 4 boneless, skinless chicken breasts.  Poach with the water and other ingredients for about 10-15 minutes.  Turn off heat, cover and let cook the rest of the way.  When chicken is cooked through, shred it into 1-2 inch pieces.

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White Turkey Chili

Advanced Plan & Core Plan

Serves: 4-6

This is a great alternative to red chili.  It is great as leftovers and easily packed in a thermos for transport.

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 stalks celery, diced
•3 medium poblano peppers, seeded and white ribs removed, finely diced (about 1 1/2 cups) OR 2 cans green chilis
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• /4 teaspoon cayenne pepper or more if you like it spicy
• 2 pounds ground white meat turkey
• 2 (15.5-ounce) cans white beans such as cannelini, drained and rinsed
•  8 cups organic free range chicken broth
• 3/4 teaspoon dried oregano
• Sea Salt
• 2 tablespoons chopped fresh cilantro leaves, optional
• 1 avocado, chopped, optional

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery, and peppers, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander and cayenne and cook, stirring about 30 seconds.

Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink about 2 minutes. Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.

Add the salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer. Ladle into individual bowls and top with cilantro and garnish with avocados if desired.

Kimberly RobertoLeave a comment

Super Simple Flax Meal Pizza Crust

Advanced Plan & Core Plan

Serves 2-3 (makes 1 large or 2 small pizzas)

Here is a pizza crust that is completely grain free, gluten-free, and completely delicious.  It also doubles as crackers or as a bread alternative.  Experiment with spices for different tastes.

1 ¼ cups Almond Flour

¼ cup ground flax meal

¼ to ½ tsp. kosher or sea salt

¼ tsp. aluminum free baking powder

1 egg, beaten with a whisk

1 Tbsp. extra virgin olive oil

1 tsp. seasoning of choice – Italian seasoning; roasted garlic powder (optional)

Mix all ingredients together until they form a ball.

The preferred method is to break the dough in two equal pieces for “personal” sized pizzas.  The dough is easier to work with this way.  Roll the “dough” into a ¼ inch pizza crust between two sheets of parchment paper.  NOTE:  the dough will be sticky so it is best to press it out with your hands/fingers first then vocer with parchment paper to roll out.

Bake at 350 degrees for 10 to 15 minutes.

Remove from oven.

Top with your favorite pizza ingredients.

Return the pizza to the oven for another 10-15 minutes

Kimberly RobertoLeave a comment

Chicken Pad Thai

Advanced & Core Plan

Serves: 4 (we served a family of 5)

This is a favorite restaurant dish that is typically loaded up with sugar and starchy noodles.  Here is an advanced plan version using zucchini sliced and cut into strips for “noodles”.

Although it looks like a lot of ingredients and steps, it if very easy.  The ingredients are all “staple” items you should have on hand.  The stir fry portion is very quick and easy and the sauce just requires adding and stirring.  This one is worth it and is great for leftovers.

 
Zucchini Ribbons
Slice zucchini longways with a mandolin or thin slicer.  Stack 2-3 strips at a time and slice into “ribbons”.  Put in a bowl and set aside.  (NOTE:  save the end pieces that couldn’t be sliced for another use)

 

 

Peanut Sauce
3 garlic cloves, grated
2 inches fresh ginger, grated
1-2 teaspoons Asian fish sauce (check ingredients – look for ones made with anchovies)
1 tablespoon extra virgin olive oil
3/4 cup organic peanut butter OR freshly ground roasted peanuts
1/2 cup liquid aminos or tamari
3 tablespoons brown rice vinegar
1/2 to 1 cup whole coconut milk
Optional:
1/4 cup fresh lime juice or 2-3 kaffir lime leaves (to be discarded before serving)

Mix all ingredients except stock/coconut milk and transfer to a saucepan. Gradually mix in coconut milk, whisking thoroughly.  Heat on low-medium until warm and keep simmering, stirring frequently.

NOTE:  For a peanut soup, the mixture can be thinned with more coconut milk or a little organic chicken stock.

Chicken & Vegetable Mixture

1 tablespoon coconut oil
1 pound organic chicken, cut into chunks
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper
1/4 cup liquid aminos or tamari
3 large eggs, lightly beaten
1/4 cup unsalted roasted peanuts, coarsely chopped
1 organic red bell pepper cut into strips
1 head broccoli florets, chopped

Optional:

handful fresh cilantro
Lime wedges for garnish
3 green onions, thinly sliced
6 ounces fresh bean sprouts (about 2 cups), rinsed and drained
Substitute any vegetables you want instead of the broccoli

PAD THAI PREPARATION

In a large non-toxic skillet, heat oil over high heat until hot but not smoking. Add chicken, garlic powder, and crushed red pepper; cook, without stirring for 3-5 minutes or until underside of chicken is browned.  Stir and continue cooking until chicken is almost done. Move chicken to the edge of the pan and add the eggs and cook, stirring, until just set, about 20 seconds. Add broccoli and red peppers, cover and let vegetables cook.  Keep warm.

Pour the peanut sauce over the zucchini ribbons.  (this can be a meal on it’s own)  Add the zucchini/peanut mixture to the pan with the chicken and vegetables and serve immediately.  Garnish as desired.  

 

Kimberly RobertoLeave a comment

“Chicken Crust” Pizza

After a great response to this pizza from those that attended the Maximized Living recipe night at West Cobb Chiropractic I decided to post it for all to enjoy!  Thanks to Dr. Melissa Sell for discovering this gem. 

And yes, you are reading the title right, this is a pizza with a crust make out of cooked chicken.  You will NOT believe how good this is!  Try it as soon as possible!
 

 

Ingredients

  • 2 lbs boneless, skinless chicken thighs
  • 6 cloves garlic (shredded or pressed)
  • 5 eggs
  • 2 tbsp Italian seasoning
  • 1 can organic pizza sauce or homemade
    • check label to made sure it has no added sugar
  • shredded cheese
    • Suggestion:  Beyond Organic Greed Fed Cheddar
  • 4 tbsp organic butter
Boil chicken thighs for 12-15 minutes or until cooked through. Combine eggs with 4 cloves of garlic and Italian seasoning. When chicken is done, blend it up in food processor or blender (you’ll want to blend them 2 at a time so they shred thoroughly, then put them into a mixing bowl). Add egg mixture to chicken and form it into a dough.
This recipe makes 2 pizzas (because 1 is never enough), so grab 2 baking sheets and 2 pieces of parchment paper to line the pans. Separate dough equally and roll out to desired size. Bake for 12-15 minutes in a 425 degree oven.
While the crust is baking, melt down the butter in a saucepan and add 2 large cloves of shredded garlic. When crusts are finished, take them out of the oven and let them cool for a few minutes. Divide garlic butter and distribute evenly over the crusts.
Now it’s time for toppings! I kept it simple with just pizza sauce and cheese, but you can get as creative as you want. Bake again for 15 minutes or until cheese is melted/toppings are cooked.
Throw a few ripe avocados, a bag of frozen strawberries and a bit of stevia in the blender to complete the meal with some strawberry gelato!
So there you go! Advanced plan pizza and ice cream!
This recipe was adapted from… http://www.norcalsc.com/chicken-pizza-youll-never-miss-the-crust

Kimberly Roberto1 Comment