Chicken Salad

Chicken Salad

2 Servings

2                 chicken breasts, shredded or cubed

2                 avocado, sliced or cubed

1                 cob of corn, cooked

4        slices  bacon, cooked

¼       cup    sliced green onions

3        Tbl     lemon juice

3        Tbl     oil

                   Salt

                   Pepper

Cut the corn from the cob, toss with the chicken, avocado, bacon and onions. Mix dressing and drizzle on top.

Alfredo Sauce

Alfredo Sauce

4 Servings

¾       c        raw cashews

¼       c        pine nuts

2        Tbl     pine nuts

½       c        Marsala or dry white wine

1½-2  c        veggie broth

3        clove  roasted garlic

3        clove  garlic, minced

1        tsp     salt

3        Tbl     cider vinegar

2        Tbl     nutritional yeast

1 ½    tsp     prepared mustard

1        Tbl     canned mild chilies

2        Tbl     arrowroot powder

1/8     tsp     chili powder

Combine cashews, pinenuts in blender until powdered. Add wine, 1 ½ c broth, and remaining ingredients. Blend until smooth, transfer to saucepan, heat over medium. Cook through, adding broth to thin as needed. Taste and adjust seasonings as needed.

Serve over 1 pound of fettuccine, zoodles, rice noodles….

Citrus Grilled Shrimp Salad

Citrus Grilled Shrimp Salad

4 servings

3        Tbl     orange juice

2        Tbl     lime juice

½       tsp     cayenne pepper, divided

½       tsp     cumin, divided

10      oz      shrimp

1                 red onion, sliced

2                 red bell peppers, sliced

1                 green bell pepper, sliced

2        Tbl     ground flax seed

1        Tbl     oil

2                 Romaine hearts

Combine 2 Tbl orange juice, 1 Tbl lime juice, ¼ tsp cayenne, ¼ tsp cumin.  Add shrimp and onion, turning to coat. Set aside to marinate for 30 minutes at room temp.

Preheat grill to medium.

Place onions and peppers skin side down on the grill in a basket. Cover and grill, turning occasionally for 7 minutes, or until peppers charred and onion crisp tender. Transfer to bowl.

Toss shrimp and flax seed to coat. Grill, covered for 4 minutes, turning once until cooked through.

Chop romaine, toss together with all other ingredients, adding juices and seasonings.

Grain-free Porridge

Grain-free Porridge

2 Servings

2        Tbl.    Almond butter

¼       c.       unsweetened coconut, shredded

6        Tbl,    water or coconut milk

¼       tsp.    vanilla

½       tsp.    cinnamon

1        tsp.    honey or maple syrup

Mix well and warm on stove to desired temperature. Top with fresh berries.

VERY thick and hearty.

Roasted Carrots

Roasted Carrots

4                 carrots, spiralized or cut into sticks

2        Tbl.    Oil

2        clove  garlic

½       tsp.    onion powder

Preheat oven and baking sheet to 400°. Toss all to coat carrots. Spread onto hot pan in a single layer. Roast 8-10 minutes until crisp tender.

For non-vegan option, finish with ¼ cup Parmesan cheese.

Crockpot French Onion Soup

Crockpot French Onion Soup

4 Servings

4        Tbl.    Bacon fat or coconut oil

3        lbs.    Onions, sliced

2        c.       chicken broth

4        c.       beef broth

6        sprig  thyme

3        sprig  rosemary

3                 bay leaves

2        tsp.    sea salt

2        tsp.    pepper

Grease the crockpot with 2 Tbl fat. Place onions and remaining fat in. Cover and cook on high for 6-8 hours, stirring every 2 hours. Add broths and herbs. Cover and cook on high for 3-4 hours. Add salt as needed. Remove herbs before serving.

Coconut No Bakes

Coconut No Bakes

1/3     c.       honey

1 ½    Tbl.    Cocoa

1/3     c.       coconut oil

1/3     c.       almond butter

1        tsp.    vanilla

2        c.       unsweetened coconut shreds

In a medium pan over medium heat bring honey, cocoa, coconut butter to a boil. Boil for 1 minute only. Stir in almond butter and vanilla, mix well. Stir in coconut. Scoop onto paper and let rest. Keep refrigerated.