Lunch/Dinner

Kale & Brussels Sprouts Caesar

Posted on Mar 18, 2020 in Lunch/Dinner, Side Dish, Vegetarian, Veggie

Kale & Brussels Sprouts Caesar

This great Caesar substitutes croutons with a nice crunch from toasted almonds thus avoiding the carbs!

Ingredients: (serves: 6)

6 Tbsp. sliced almonds
2 Tbsp. organic butter
3 Tbsp. fresh, organic lemon juice
1/8 tsp. Himalayan salt
1/4 tsp. ground, organic black pepper
2-3 cloves, organic garlic, minced
4 Tbsp. organic olive oil
2 Tbsp. finely grated, organic Parmesan cheese
1 12 oz. package organic, shaved fresh Brussels sprouts
1 cup sliced organic kale, using only leaves to avoid bitterness

Heat a large ceramic skillet to medium and melt the butter; add almonds and cook approx. 4 minutes or until well toasted and fragrant, stirring continuously; remove from skillet and lay evenly on paper towel to cool

Combine lemon juice, salt, pepper and garlic in a bowl; let mixture stand for 5 minutes
Add oil & cheese to the bowl and stir with a whisk
Add Brussels sprouts, kale & almonds
Thoroughly toss until well-coated
Serve immediately

YOUR HEALTH PLATE COACH – Rita

Cilantro Cauliflower “Rice”

Posted on Mar 11, 2020 in Lunch/Dinner, Side Dish, Vegan, Veggie

Cilantro Cauliflower “Rice”

This gem of a recipe can be served as a side or add some chicken or shrimp and make it the main course. Minimal time is required if you add an already-cooked protein.

Ingredients: (serves: 4)

• 1 cup coarsely chopped, organic cilantro
• 1 small, organic white onion, chopped
• 2 gloves organic garlic, minced
• 2 Tbsp. organic avocado oil
• 4 cups fresh, organic cauliflower “rice”
• 2 tsp. fresh, organic lime juice
• ¼ tsp. Himalayan salt

Place cilantro leaves + stems, onion, & garlic into a mini food processor; process until finely chopped and almost a paste, stopping to scrape the sides as needed

Heat oil in a ceramic skillet over medium heat; add cauliflower
While stirring, cook for approximately 3-4 minutes
Stir in cilantro mixture and cook 2 additional minutes while stirring occasionally
If adding chicken or shrimp, be sure it is pre-heated and add now; mix thoroughly
Final step, stir in the lime juice & salt until well blended

YOUR HEALTH PLATE COACH – Rita

Spicy Sweet Meatballs

Posted on Feb 5, 2020 in Lunch/Dinner, Pork

“Spicy Sweet Meatballs”

Something fun, something tasty, something easy…that’s what today’s recipe is all about.

Ingredients: (serves 4)

1 lb. clean, organic ground pork
1/4+ cup organic almond flour
1 large organic egg, lightly beaten
1/4 cup organic, finely chopped scallions
2 Tbsp. toasted sesame oil, divided
2 tsp. organic, finely chopped fresh ginger, divided
1 cup hoisin sauce
3 Tbsp. Asian chile-garlic sauce
2 Tbsp. organic rice vinegar
2 Tbsp. organic coconut aminos
Garnish: 1 tsp. organic, toasted sesame seeds & organic fresh parsley

Combine: pork, flour, egg, scallions, 1 Tbsp. oil, and 1 Tbsp. ginger…gently mix with hands to fully combine all ingredients. Form mixture into 1-inch meatballs (30-32 balls). Place in lightly greased 6-quart slow cooker

Whisk together: hoisin sauce, chile-garlic sauce, vinegar, coconut aminos, plus remaining oil & ginger…pour over meatballs in cooker & cover with lid. Cook on HIGH for about 2 hours until meatballs are cooked through

Using a slotted spoon, transfer meatballs to a serving bowl & keep warm
Skim fat from sauce in cooker and then gently pour over meatballs
Garnish with the sesame seeds and parsley

YOUR HEALTH PLATE COACH – Rita

chicken, lunch, dinner, healthy, keto friendly, paleo friendly

Dijon-Thyme Chicken

Posted on Jan 29, 2020 in Chicken, Fowl, Lunch/Dinner

“Dijon-Thyme Chicken”

Ingredients: (serves 2-3)
• 1 lb. boneless, skinless, organic chicken breast meat
• 4 garlic cloves, minced
• 2 tsp. chopped, organic fresh thyme
• 1/2 cup dry white wine
• 2/3 cup low-sodium organic chicken stock
• 1-2 Tbsp. organic butter
• 2 tsp. organic, Dijon-type mustard
• 1 lb. fresh, organic green beans

Preheat oven to 425 degrees

Heat iron skillet to medium after spraying with olive oil spray

Sprinkle chicken with salt & pepper to taste, add chicken to heated skillet and cook 5 minutes on one side; turn chicken to second side and place skillet in pre-heated oven

Bake chicken for 7 minutes; remove skillet from oven; remove chicken from skillet and place chicken in covered bowl to keep warm

Return skillet to medium heat…add butter to melt…add thyme & garlic and sauté approximately 2 minutes…add wine to skillet and reduce liquid by about half while scrapping skillet to loosen browned bits

Add stock to skillet and cook until slightly thickened…stir in mustard and mix thoroughly

Quickly steam green beans to retain crispness, slide onto a plate and top with warm chicken

Pour sauce mixture over chicken and beans and savor your Electric Slide Creation!

Top creation with toasted, slivered almonds

YOUR HEALTHY PLATE COACH – Rita