Lunch/Dinner

Cornbread Treat

Posted on Sep 9, 2020 in Lunch/Dinner, Side Dish

“Cornbread Treat”

Sometimes we just want a little side treat to go with a light meal for our ultimate enjoyment. Here’s a healthier alternative to the traditional cornbread recipe. Give it a try and surprise your family!

INGREDIENTS:
1 cup Bob’s Red Mill Organic cornmeal
1 cup organic almond flour
1/4 cup Xylitol
1 Tbsp. organic baking powder
1/2 tsp. Himalayan salt
1 cup organic coconut milk
1/3 cup organic avocado oil
1 large organic egg

RECIPE:
Preheat oven to 400 degrees
Combine all ingredients in a food process; process on med-hi until thoroughly blended
Spoon batter into 10 paper-lined muffin cups
Bake in preheated oven for approx. 15 minutes; use wooden toothpick to test
Serve warm with organic, lightly-salted butter for a perfect treat

YOUR HEALTH PLATE COACH – Rita

Mojo Chicken

Posted on Aug 19, 2020 in Chicken, Fowl, Lunch/Dinner

“Mojo Chicken”

Yes, summer is grill time and that gives me the outdoor time I just love. Slight breeze, warm temperature and a great meal to enjoy with family or friends!

Ingredients: (serves:4)

Ingredients:

• 1 cup refrigerated organic orange juice
• 1/3 cup loosely packed, fresh, organic oregano leaves, chopped
• 1/3 cup organic olive oil
• 1/4 cup fresh, organic lemon juice (2 lemons)
• 1/4 cup fresh, organic lime juice (2 limes)
• 10 medium, organic garlic cloves, finely chopped (1/4 cup)
• 1 medium, organic jalapeno chile, unseeded and thinly sliced
• 1 tsp. Himalayan salt
• 4 organic, boneless, skinless chicken breasts
• 2 medium-sized, organic red onions, sliced into 1/2 inch thick rings
• 4 handfuls, organic arugula leaves
• 4 servings, organic asparagus stalks
• 8 organic cherry tomatoes, sliced in half
• 8 organic cremini mushrooms
• 4 Tbsp. shaved parmesan cheese

Mix together orange juice, oregano, oil, lemon juice, lime juice, garlic, jalapeno, & salt; add chicken and toss to thoroughly coat chicken; chill one hour or overnight

Heat gas grill to medium-high; place onion rings on oiled grated and grill until charred, turn and char second side; remove to warm dish and cover with glass cover

Now carefully grill tomatoes, mushrooms, & asparagus; transfer to warm dish & replace cover (watch carefully so as to not overcook)

Using tongs, place chicken from marinade to hot grates; grill uncovered, 6-7 minutes per side, until internal temp reaches approx. 160 degrees.

While chicken is grilling, prepare plates with handful arugula. charred onions & shaved parmesan cheese

Remove chicken & place on onion slices; add tomatoes, mushrooms, & asparagus for a picture-perfect presentation!

YOUR HEALTH PLATE COACH – Rita

Avocado Chocolate Mousse

Posted on Aug 12, 2020 in Lunch/Dinner, Vegan, Vegetarian, Veggie

“Avocado Chocolate Mousse”

A simple, satisfying, sweet treat to make a day ahead for any celebration!

Ingredients: (serves: 6)

• 1 13.5 oz can organic coconut milk with cream
• 1 large, organic avocado
• 2/3 cup organic, dark chocolate chips
• 2 Tbsp. organic chia seeds
• 2-4 Tbsp. organic, pure maple syrup
• 1/4 tsp. organic, pure vanilla extract
• 12 organic, fresh mint leaves
• 12 organic, fresh raspberries

Directions:

Remove pit and skin from avocado and combine all ingredients in a high powered blender

Blend on HIGH until smooth, or on ice-cream setting, if possible

Pour into a shallow container and refrigerate overnight; to eat immediately, pour single servings into six glasses and freeze for 30 minutes.

Garnish with mint leaves and fresh raspberries

YOUR HEALTH PLATE COACH – Rita

Kale-Jalapeno Salad

Posted on Aug 5, 2020 in Lunch/Dinner, Side Dish, Vegan, Vegetarian, Veggie

“Kale-Jalapeno Salad”

A tangy delight to enjoy while sitting on the patio on a warm day when you just want a very light bite to satisfy a hunger pang.

Ingredients: (serves: 4)

1 Tbsp. organic olive oil
6 cups chopped, destemmed-deveined organic kale
½ cup packed, organic fresh cilantro leaves
2 Tbsp. fresh organic lime juice
2 Tbsp. chopped, seeded, organic jalapeno chile (one medium-sized)
1 ½ Tbsp. organic honey
¼ tsp. Himalayan salt
½ tsp. organic, ground black pepper
¼ cup organic olive oil
1 organic, medium-sized apple, thinly sliced
1 cup, organic dried cranberries

Massage 1 Tbsp. oil into the kale in a large bowl until kale softens (1 minute); then add the cilantro leaves

In mini processor combine: lime juice, chile, honey, salt, pepper & ¼ cup oil; blend 30 seconds

Pour prepared dressing over the kale-cilantro combo; stir until all well-coated

Dish into four small, bowls and top with apples and cranberries

YOUR HEALTH PLATE COACH – Rita