Lunch/Dinner

Chicken dinner, Mexican Mole

Mole Mexican Delight

Posted on Jul 3, 2018 in Chicken, Fowl, Lunch/Dinner

Mole Mexican Delight (using Mole Mexican Mix)  

Let’s create a perfect holiday dish for any family & friends we are enjoying before we engage in the fireworks show. It’s an easy prepare-ahead meal to pop in the oven and then enjoy out on the patio before it gets dark and the celebration begins. Just add a platter of cool, fresh veggies and our “Mole Mexican Delight” is a made-to-order tasty feast for all to savor.

Ingredients: (serves 2)

  • 1 lb. organic, pre-cooked (left-over) chicken breast, cut into long pieces
  • 2 large handfuls organic, baby spinach leaves

Mole Mexican Mix

  • 3 Tbsp. chili powder
  • 2 Tbsp. unsweetened cocoa powder
  • 1 Tbsp. paprika
  • 1 ½ tsp. organic coconut crystals
  • 1 tsp. ground cinnamon
  • 1 tsp. dried oregano

Completely mix all Mole Mexican Mix ingredients together and store in air-tight container.

In small bowl, thoroughly mix 1 Tbsp. + 1 tsp. Mole Mexican Mix with 1 cup of water.

Place cooked chicken in baking dish and pour above water-mole Mexican mix over chicken; cover chicken with baking dish lid and place into pre-heated 350-degree oven for 30 minutes.

Remove from oven, place chicken on a bed of fresh-cut, organic spinach leaves and spoon remaining Mole Mexican Mix sauce from baking dish over the chicken.

Now you’ve adding a little flare to your repertoire as you have now put together your own super, saver seasoning mix which can be used for a variety of meats and/or vegetables.

Moroccan Belly Bomber

Posted on Jun 20, 2018 in Breakfast, Lunch/Dinner, Protein Drinks

How’s your creativity going with using ProteinF1rst? I continue to experiment with our many spice choices and found a new delight to tantalize your taste buds—a Moroccan favorite—cinnamon! This week we’ve got a ProteinF1rst creation that can be used for breakfast, lunch or dinner, especially when it’s hot and heating up the kitchen for a meal is out of the question. Enjoy this week’s Moroccan Belly Bomber!

Ingredients: (serves two)

  • 1 Large, organic tomato
  • 2 Medium, organic carrots
  • 1 Persian, organic cucumber
  • 1 Cooked & peeled organic, baby beet
  • 1/2 Red organic bell pepper
  • 6 Organic Romaine lettuce leaves
  • 1 Small pinch of celery seed
  • 1 Cup purified water
  • ProteinF1rst™ (2-4 scoops)
  • 2-3 Dashes of organic, ground cinnamon (to taste)

Blend first eight ingredients together in food processor or blender until pureed.

Once thoroughly blended, add ProteinF1rst™

Color of mixture resembles pumpkin pie…yummy!

Pour into two glasses of choice, add dashes of cinnamon, gently mix with straw and enjoy!

Pistachio Pesto Shrimp

Posted on Jun 6, 2018 in Lunch/Dinner, Seafood

As you know, my happy place is my backyard patio, whether I’m grilling, enjoying an icy drink or just watching my kitty climbing trees—it’s pure joy being out there! Dinner this evening starts on the patio at my grill and ends with a perfect combo-bowl. It is a seafood delight which you lay atop a pile of warm spiraled veggies for a truly memorable meal to share with family or friends—”Pistachio Pesto Shrimp” is here to savor!

Ingredients: (serves 4)

  • 1 ½ lbs. peeled and deveined raw, medium-sized shrimp
  • Organic olive or avocado spray oil
  • 1/4 cup unsalted, roasted pistachios
  • 1 organic glove garlic
  • 1 tsp. organic lemon zest
  • 1/8 tsp. Himalayan salt
  • 1/4 tsp. organic ground black pepper
  • 2 cups organic, packed fresh basil leaves
  • 1/4 cup organic, fresh-grated Parmesan cheese
  • 1 Tbsp. organic, fresh lemon juice
  • 2 Tbsp. organic olive oil
  • 2 Tbsp. purified water
  • 3 cups spiraled organic zucchini
  • 2 Tbsp. coarsely chopped unsalted, roasted pistachios

Heat grill to medium-high; place shrimp onto skewers for easy handling; spray shrimp with oil and place on heated grill and cook first side approximately 2-3 minutes; turn shrimp to second side and again cook second side until done; set aside and keep warm.

Place pistachios, garlic, lemon zest, salt & pepper into small food processor.

Pulse 6-8 times until well combined.

Add basil, Parmesan and lemon juice—process until thoroughly combined.

With processor running, drizzle in oil in steady stream and water in steady stream.

Process until thoroughly mixed and set pesto aside.

In large ceramic skillet add pesto and cook until hot; remove from heat and add three cups spiraled veggies and toss gently to coat; divide veggies amount four bowls.

Drizzle shrimp with remaining pesto from skillet; remove from skewers and top veggie bowls evenly with the shrimp; then sprinkle chopped pistachios evenly over each serving.

Summer Sirloin Supper

Posted on May 30, 2018 in Beef, Lunch/Dinner

Oh yeah…we all know the summer has officially begun now that Memorial Day has just past us by. We like life on the simple side to guarantee time to thoroughly enjoy all our outdoor activities, but we still need lots of protein to keep our busy bodies satisfied and energized. The grill is hot and our taste buds are getting excited—let’s do it with our “Summer Sirloin Supper”!

Ingredients: (serves 2-3)

  • 1 pound grass-fed, ground beef
  • 1-2 Tbsp. organic, Herbes de Provence seasoning
  • 2-3 slices, organic sweet onion slices
  • Approximately 30 Brussel sprouts, cut in half (seasoned as suggested below)

Heat the grill to 350-375 degrees in order to grill Brussel sprouts.

Place halved sprouts in bowl, spray with olive oil and sprinkle with seasoning of choice: coriander, Italian seasoning, Old Bay, Trader Joe’s 21 Seasoning, garlic powder, onion powder, etc.—toss until sprouts are well-coated and place flat side down on vegetable grilling basket along with oil-sprayed slice onions and place onto pre-heated grill & close lid to insure constant temperature—cooking time ranges from 10-20 min. until all lightly browned.

Place ground beef into bowl, add Herbes de Provence seasoning, two tablespoons of water and mix thoroughly; shape into 2-3 patties.

Once vegetables have been removed to a warmed platter, turn grill to high—add burgers and cook to desired wellness and remove to plate, place one onion slice on each burger, add roasted Brussel sprouts to plate, consume at a leisurely pace while enjoying your outdoor patio ambiance!