Lunch/Dinner

Veggie Skewers

Posted on Oct 9, 2019 in Lunch/Dinner, Vegan, Veggie

“Veggie Skewers”

Ingredients: (2-4 servings)

• 4 small, organic zucchinis, cut into chunks
• 1 large, organic purple onion, sliced to skewer-size
• 4 small, organic yellow squashes, cut into chunks
• 12 organic radishes, cut into thirds across
• 12+ organic grape tomatoes
• 1 can organic artichoke hearts
• Spray avocado oil
• Seasonings of choice (21 Seasoning, Old Bay, garlic powder, onion powder, smoked paprika, Italian seasoning, rosemary, etc. or any combination of your favorites!)

Using skewers gives your veggies an elegant, tasty appeal and can be used for barbequing, oven-roasting or oven-broiling

To fill each skewer, alternate ingredients onto skewer until full; proceed to next skewer; and continue until all vegetables are used

Sprinkle each stuffed skewer with seasoning(s) of choice and then spray with oil to keep seasoning(s) from falling off of the vegetables and sticking to cooking surface

Our goal at directionH is to keep you excited and energized in the kitchen environment and present savory nourishment to quench our passion for healthy longevity. These veggie skewers are exactly what we are expressing today. Our new trend is true health, revealing defined figures and strong physiques, with awakened energy and refreshing vitality. Enjoy these alongside a protein of your choice!

YOUR HEALTHY PLATE COACH – Rita

Chicken Lettuce Wrap, paleo, ketogenic, keto, healthy, lunch, dinner

Chicken Lettuce Wraps

Posted on Sep 11, 2019 in Chicken, Fowl, Lunch/Dinner, Veggie

“Chicken Lettuce Wraps”

Healthy, crunchy and fun…that’s this week’s meal delight! We believe that delicious food should create happiness and be a time to sit together, talk together, and enjoy one another. Here’s to another delightful crowd pleaser!

Ingredients: (serves: 4)

1 lb. organic, boneless, skinless chicken breasts, trimmed
2 Tbsp. thinly sliced fresh, organic ginger
2 cloves garlic, minced
2 Tbsp. toasted sesame oil
2 Tbsp. coconut aminos
2 Tbsp. balsamic vinegar
2 tsp. Chines chili oil
1/2 tsp. red pepper flakes
2 tsp. organic coconut crystals
12 leaves organic Bib or Boston lettuce
1/4 cup raw, thinly-sliced almonds, toasted
1/2 cup organic carrot, cut into matchsticks
1/2 cup thinly-sliced organic scallions
2 Tbsp. toasted sesame seeds

Place chicken, ginger and garlic into a large saucepan. Cover with water and bring to a boil over high heat. Reduce heat to a simmer and cook for 15 minutes. Transfer chicken to cutting board while discarding the ginger & garlic; let cool

Whisk together sesame oil, coconut aminos, vinegar, chili oil, red pepper flakes, and coconut crystals in a medium bowl

Shred the chicken and stir into the sauce and let stand for 10 minutes; add almonds

Serve in lettuce leaves topped with carrots, scallions and sesame seeds; recipe allows for 3 wraps per person

YOUR HEALTH PLATE COACH – Rita

grass finished ground beef, paleo, keto, ketogenic, healthy, dinner, lunch, simple

Jalapeno Pepper Loaves

Posted on Aug 28, 2019 in Beef, Breakfast, Lunch/Dinner

“Jalapeno Pepper Loaves”

These little loaves are a dinner specialty for both family & friends at my house and can me made a day ahead so you can enjoy your guests once they arrive. I usually serve them alongside a big, crisp green salad.

Ingredients: (serves: 6)

Set oven at 400 degrees and line a cookie sheet with parchment paper in preparation for cooking the loaves

1.5 lbs. organic, grass-finished ground beef
1/4 cup chopped, organic onion
4 gloves organic garlic, minced
2 organic eggs, beaten
1 Tbsp. organic Italian seasoning
1/2 tsp. ground, organic black pepper
1 Tbsp. organic, mustard powder
2 tsp. organic coconut liquid aminos
8 oz. organic, cream cheese, softened
6 slices organic, nitrate-fee bacon
6 jalapeno peppers

In large bowl mix together the beef, onion, garlic, eggs, Italian seasoning, pepper, mustard powder and liquid aminos until completely combined. Divide into six parts.

Cut off stem of each pepper, leaving a wide opening, in order to remove all the seeds from each one. Fill cleaned-out pepper with the softened cream cheese.

Now, flatten each part of the divided meat so it can be evenly wrapped around each cheese-filled pepper. Repeat for each pepper. Then wrap each pepper-filled loaf with a slice of bacon (may need to use toothpick to thoroughly secure the bacon in place).

Arrange the completed loaves on the parchment paper with plenty of room between each one so they thoroughly brown. Cooking time will be 40-60 minutes, or until bacon is nicely browned with meat ends looking well-done as in picture.

YOUR HEALTH PLATE COACH – Rita

Fish, Shrimp, dinner, lunch, healthy, paleo, keto, ketogenic, sea food

Butter-lemon Shrimp

Posted on Aug 21, 2019 in Lunch/Dinner, Seafood

“Butter-lemon Shrimp”

Ingredients: (serves 4)
• 1 lb. fresh, shelled shrimp, tails off
• 1 stick lightly-salted organic goat butter
• 1-2 organic lemons, thinly sliced
• 1-2 Tbsp. dried, organic Italian seasoning
• Organic smoked paprika to sprinkle on top
(can substitute regular paprika if preferred)

Preheat oven to 350 degrees

Use glass baking dish of 8×11 inches

Melt butter and pour into baking dish & be sure it is evenly distributed over entire bottom of dish

Place sliced lemons evenly over the butter & sprinkle lemons with Italian seasoning

Layer shrimp on top of lemons and sprinkle shrimp with smoked (or regular) paprika

Bake at 350 degree for 15 minutes

Serve over fresh greens or with steamed veggies for a very easy-peasy meal!

YOUR HEALTHY PLATE COACH – Rita