Lunch/Dinner

Beefy Time Warp

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

“Beefy Time Warp”

Baby it’s cold outside and we need a body-warming delight to heat things up with some meaningful footwork and body movement! Let’s be faithful to ourselves and stay disciplined for the sake of better health…building our immune system from the inside out and then savoring the high points of life. Health is a commitment to happiness and our ability to enjoy life well up into our larger-numbered birthdays. Is it worth the cost of quality health-building now to avoid the high cost of medical care later? It is and you are the chosen guide for your body!

Ingredients: (serves 2-4 for 2 meals)
• 32-48 oz. Low-sodium, organic vegetable broth
• 1 1/2 – 2 lbs. lean beef, cut into small pieces
• 1/4 – 1/2 tsp. chili pepper flakes

Simmer above for 1-2 hrs. until beef is tender

Once tender, remove from heat and add:
• 5 grinds of fresh pepper
• 1/2 onion, chopped
• 1 tsp. cilantro
• 3 gloves garlic, minced
• 4 tsp. fresh, chopped basil
• 1/2 tsp. cinnamon

Cool the meat and seasoning combination and refrigerate overnight for enhanced flavor

Next day, heat 1/2 of meat-broth-seasoning mixture and add:
• 1/2 cup organic, fresh or frozen green beans
• 1 lg. organic zucchini, cut into bite-sized pieces
• 4 oz. organic snow peas
• 4 oz. organic, broccoli slaw
• 4 oz. organic, shredded cabbage

Second day, heat remaining meat-broth-seasoning mixture and add a second mixture of the veggies listed or create your own favorite mixture.

Be sure to add vegetables to well-heated broth mixture and only cook 2-5 minutes to keep vegetables from getting soggy

Jamaican Jerk Chicken

Posted on Jan 30, 2019 in Chicken, Fowl, Lunch/Dinner

“Jamaican Jerk Chicken”

Let’s just transport ourselves to a nice little tropical island this week where we’ll never have a bad day…just a character-building day as we master an enjoyable new recipe, Jamaican Jerk Chicken. A whole new taste, using a great combination of spices to lift our spirits to new heights of accomplishment requiring full-body movements and even some calorie burning. Smile—we’re stepping onto the sand right now!

Ingredients: (serves four)
• 4 organic, chicken thighs or legs
• 1/4 tsp. ground cinnamon
• 1/2 tsp. ground allspice
• 1/2 tsp. ground black pepper
• 1 tsp. oregano
• 1 tsp. dried thyme
• 3 cloves garlic, minced
• 1/2 large onion, finely chopped
• 1/4 cup apple cider vinegar
• 1/4 cup Coconut Aminos

Be sure chicken are patted dry

In large bowl with a lid, combine all ingredients except chicken

Rub the chicken with the marinate combination and refrigerate overnight

Preheat broiler to 400 degrees; place chicken pieces on broiler-safe flat pan; broil both sides of chicken until dark color; approx. 30-40 minutes

Serve with some lime slices for added zing and a nice, crisp, cool green salad

Creamy Curry Chicken

Posted on Jan 23, 2019 in Chicken, Fowl, Lunch/Dinner

“Creamy Curry Chicken”

Let’s warm ourselves up from the inside out. Today’s main course is packed with an amazing array of flavors that are both indulgent and healthy.

Ingredients: (serves: 4)

2 Tbsp. organic butter
1 cup organic diced yellow onion
1 Tbsp. organic, minced fresh ginger
2 cloves organic garlic, minced
4 tsp. organic ground turmeric
1 Tbsp. organic ground cumin
2 tsp. organic ground coriander
½ tsp red pepper flakes
½ tsp ground black pepper
¼ tsp organic ground cayenne pepper
1/8 tsp each, organic ground cinnamon & cardamom
1 ¼ lb. organic, boneless, skinless chicken breasts, diced
1 ½ full-fat, organic coconut milk

In large pot on medium heat, melt butter; add onion and sauté until translucent; add ginger & garlic, cooking an additional 2+ minutes; add turmeric, cumin, coriander, pepper flakes, pepper, cayenne, cinnamon & cardamom, cooking another 3+ minutes

To same pot, add the chicken & coconut milk; cover pot and cook until chicken is tender (approx. 20-30 min.)

Serve over cauliflower rice or with favorite steamed veggies

The Royal Beef Plate

Posted on Jan 9, 2019 in Beef, Lunch/Dinner, Veggie

“The Royal Beef Plate”

Let’s create a full-bodied sauce to have with a great iron-skillet-browned fillet mignon this evening. The richness comes from the sautéed mushrooms and red wine added to the drippings from the iron skillet once the steaks are perfectly browned. This is a decadent meal with very minimum effort and is truly a crowd pleaser!

Ingredients: (serves 4)
• Filet mignon steaks (you choose portion size/person)
• 1 Tbsp. organic butter
• 1 tsp. organic olive oil
• 8 oz. organic cremini mushrooms, sliced
• 1 tsp. organic, fresh rosemary, minced
• Salt and pepper to taste
• 1/2 cup red wine
• 3/4 cup organic, low-salt beef stock

Cook steaks at medium temperature in an iron skillet with 1 tsp. organic olive oil; remove to warm plate once cooked to your preference

Melt butter with olive oil in iron skillet with remaining drippings from cooking steaks; add
mushrooms and rosemary, salt & pepper, wine, beef stock, and simmer

Continue cooking on low simmer until liquid reduced to about two thirds of beginning amount

Using a ladle, evenly portion the sauce with mushrooms to each individual plate for serving

Add some steamed green beans and mashed cauliflower for a royal meal!