Lunch/Dinner

Deep Dip Shrimp

Posted on Apr 3, 2019 in Lunch/Dinner, Seafood, Veggie

“Deep Dip Shrimp”

Wow…we are waking up to day-light-savings time here in California, and it’s great to be looking at nicer weather ahead now. Staying active probably won’t be a problem this time of year, but we still need to remember to plan ahead for healthy eating rather than the choose-as-you-cruise carb overload, which happens when we fail to plan. This week’s meal is easy…only quick steps needed for our “Deep Dip Shrimp”.

Ingredients: (serves two)
• 1 lb. pre-cooked shrimp, tails removed
• 12 oz. fresh, organic broccoli slaw
• 1/4 large, organic purple onion, sliced
• 6 oz. organic mushrooms, sliced
• 4 gloves organic garlic, minced
• 2-4 Tbsps. toasted sesame oil
• 1/4 tsp. red pepper flakes

Add 2 Tbsp. oil to wok and heat to medium

Add onions and garlic to heated oil and stir

Add shrimp, slaw, mushrooms, flakes and remaining oil; continue cooking until thoroughly heated

Remove to warm plate and “dip” into a taste bud delight!

Top with minced nuts of your choice

Chicken Fajitas

Posted on Mar 27, 2019 in Chicken, Fowl, Lunch/Dinner

“Chicken Fajitas”

Movement is always a plus, when trying to “get in” or “stay in” shape in order to feel your very best. This evening we’ll be joyfully moving in the kitchen in order to create this easy combo of great flavors for a new “favorite dish”.

Ingredients: (serves 2-4)
• 2 lbs. fresh, organic chicken breasts, sliced fajita style
• 2 large, organic onions, sliced fajita style
• 2 medium, organic red or orange bell peppers, sliced fajita style
• 1/2 tsp. celery seed
• 1/2 tsp. smoked paprika
• 1/2 tsp. paprika
• 1/2 tsp. chili powder

Using your favorite ceramic skillet, heat pan to medium; spray avocado oil on sliced onions and add to skillet, when medium temperature has been reached; cook onions until nearly browned

Add sliced bell peppers and continue cooking until onions are nicely browned and peppers are cooked—but still retain their color

Remove onions & peppers from skillet and set in covered dish to keep warm

Spray chicken with avocado oil and sauté chicken in same skillet until completely cooked through

Add onions & peppers to cooked chicken AND add all the seasonings listed above and toss all ingredients until completely mixed well; may need to add some purified water to retain saucy consistency

Serve chicken mixture over a bed of chopped greens of your choice or wrap in lettuce wraps for a delightful dinning feast!

Beefy Ale Stew

Posted on Mar 13, 2019 in Beef, Lunch/Dinner

“Beefy Ale Stew”

Ingredients:
• 3 Pounds trimmed boneless, chuck roast,
cut into 2-inch cubes
• 4 Medium onions, halved lengthwise and cut
crosswise into ½-inch-thick slices
• 8 Garlic gloves, sliced or minced
• 18 Ounces nut brown ale
• 1 Cup beef stock
• 1 Teaspoon freshly ground black pepper
• Himalayan salt to taste
• Spray olive oil
• 6 Thyme sprigs
• 4 Bay leaves
• 1 1/2 Tablespoon spicy mustard
• 1 1/2 Red wine vinegar
• Flat parsley leaves for garnish

Heat iron skillet over medium-high heat after spraying with oil

Add cubed chuck roast and ground pepper; brown meat 6-10 minutes

Remove beef, re-spray skillet with oil if necessary; add onions & garlic and
sauté approx. 4 minutes; add nut brown ale, scraping pan to loosen browned
bits. Bring to low boil for 2 minutes.

Add beef stock and bring to simmer

Carefully pour mixture into an electric slow cooker; add beef, thyme, bay leaves
and cover; cooking on high until boils & then reduce heat to low for 4 hours

Remove thyme sprigs and bay leaves

Stir in mustard and vinegar 15 minutes before serving

Garnish with parsley

Meatball Soup

Posted on Feb 20, 2019 in Beef, Lunch/Dinner, Pork

“Meatball Soup”

On a day to day basis, sometimes we only focus on the work involved instead of the rewards…a longevity with the ability to be active, vibrant, joyfully expressive and just loving life! What we are doing for ourselves today truly dictates our future well-being. Feeding every cell in your body with nutritious, quality, living nutrients strengthens your immune efficiency and organ vitality! Yeah baby…that’s what we’re looking for!

Ingredients for soup stock: (serves 4-6)
• 1/2 cup organic, diced sweet onion
• 1 cup organic, broccoli slaw
• 1 cup organic, shredded cabbage
• 1/4 cup organic, chopped fresh parsley
• 28 oz. jar/can low-sodium diced tomatoes
• 32 oz. organic, low-sodium veggie stock
Seasonings: 2-4 gloves garlic, minced;1/2 tsp. dried sage; 1/2 tsp. dried thyme

Ingredients for meatballs:
• 1/2 lb. organic, grass-finished ground beef
• 1/2 lb. organic, grass-finished ground pork
• 1/4 cup organic shredded Parmesancheese
• 1 large egg, lightly beaten
• 2 Tbsp. ground flax seed
Seasonings: 1 Tbsp. dried Italian seasoning, 1 tsp. minced garlic, ½ tsp. onion powder

Pour the veggie stock into a large pot and mix in the diced tomatoes, onions and seasonings…now heat the mixture to a very low boil

While soup stock mixture is heating, mix all the ingredients for the meatballs until well blended

Roll the meatball mixture into approximately 20 small balls (heaping teaspoon sized)
Be sure each meatball is rolled tight so it does not fall apart in the stock

Now, carefully place each meatball into the heated soup stock and cook on very, low boil until the meat balls are cooked through; it takes about 15-20 minutes; add remaining ingredients about 5-10 minutes before serving