Veggie

steak, beef, buffalo, dinner, lunch, healthy

Steak Plate

Posted on Nov 7, 2018 in Beef, Lunch/Dinner, Veggie

“Steak Plate”

We all need energy which is necessary for completing our various daily tasks, so a hearty meal is definitely welcomed at the end of the task list. With that being said, this week’s creation is not quite as energy-expelling for us but is satisfying and eye appealing enough for guests.

Ingredients: (single serving)
• 1/3 lb. hormone-free lean beef steak of choice
• Garlic powder
• 1-2 tsp. warmed coconut milk
• Asparagus stalks for single serving
• 2-4 organic mushrooms of choice
• 1/4 lb. cauliflower
• 1/4 tsp. MSG-free, low-sodium chicken stock
• 1/4 tsp. organic butter
• Dash of garlic powder
• Salt & pepper to taste

Season steak with garlic powder and spray with olive oil spray in preparation for grilling

Warm the coconut milk in preparation for drizzling over the mushroom-topped steak; may add garlic powder if desired

Asparagus stalks & mushrooms can be grilled, baked or steamed depending on your preference

Cauliflower is steamed until soft; using mashing method, combine cauliflower with chicken stock, organic butter, garlic powder, salt and pepper…set aside and keep warm

Grill steak…grill/bake/steam asparagus and mushrooms until desired wellness

On plate place steak with mushrooms on top, add warm cauliflower, lay asparagus over cauliflower and finally top with warmed coconut milk for a delightful spring meal.

veggie, chicken, beef, buffalo, turkey, pork

Rainbow Veggie Skillet

Posted on Nov 1, 2018 in All, Beef, Breakfast, Chicken, Eggs, Fowl, Pork, Seafood, Veggie

“Rainbow Veggie Skillet”

Our skillet creation is unstructured and wide open to interpretation, meaning your own creativity is the only limit to what you might include in this “Rainbow Veggie Skillet”. I like to go for both colorful and taste-bud-popping, so I use fresh herbs rather than dried, but your time-budget will dictate your best path to perfection. This recipe is especially delightful to set before guests because of the rainbow of color.

Ingredients: (serves 4)
• 2 medium, organic zucchini pieces
• 2 medium, organic yellow squash pieces
• 1 medium, organic red bell pepper pieces
• 1 medium, organic tomato, chopped
• 4 medium, organic green onions, chopped
• 6 oz. organic, crimini mushrooms, sliced
• 1 cup chopped organic basil leaves, stems removed
• 1 Tbsp. chopped, organic rosemary leaves
• 2-4 gloves organic garlic, minced

In large iron skillet add 2 tablespoons organic butter + 1 teaspoon organic olive oil; heat skillet to medium

Once skillet is heated; add bell pepper and sauté until soft…next add remaining ingredients and continue tossing until thoroughly mixed, heated, and desired crispness of the vegetables is reached

Serve on warmed plates to compliment your protein of choice: beef, buffalo, chicken, fish, or turkey

Chicken Cutlets

Posted on Oct 17, 2018 in Chicken, Fowl, Lunch/Dinner, Veggie

“Chicken Cutlets” –

Ready for a bit of hip-hop action—that’s moving the inches off those hips! This week we’re preparing some tasty “Chicken Cutlets” that will move your body through the kitchen in a shimmy style. We all have to try new things and this week will burst you through your comfort zone and add a great shot of lemon zing into those smiling taste buds…let’s do it!

Ingredients: (serves 4)
• 2 lbs. organic chicken breasts, sliced into cutlet-style thickness
• Spray olive oil
• Organic, ground black pepper
• 1/4 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 4 organic gloves of garlic, minced
• 2 large, organic lemons, squeezed to remove all juice
• 2 Tbsp. organic butter

Spray iron skillet and heat to medium heat
Add peppered chicken cutlets and brown on both sides; remove to warm plate and place in the oven at 250 degrees

Deglaze iron skillet with wine and broth; stir until pan is completely deglazed and then add garlic and sauté until well-cooked

Add lemon juice and butter and stir constantly until butter is completely melted and sauce comes to a simmer

Pour sauce over chicken and serve (chicken pictured with steamed asparagus which is also delicious with the sauce!)

A Diamond in the Fresh

Posted on Oct 10, 2018 in Lunch/Dinner, Veggie

“A Diamond in the Fresh”

Busy, busy, busy…we completely fill our lives with commitments and often times put ourselves and our well-being on the back burner until the burden comes tumbling down on us with a vengeance. Then…”oh my goodness, I really need to make some changes!” Let’s put our healthy longevity at the top of our list for October and focus the spotlight on healthier choices. Our recipe this week is crisp, snappy, and completely fills the void of scrumptious…I present you with A Diamond in the Fresh!

Ingredients: (single serving)
• 2-3 handfuls organic mixed greens + sprouts
• 6-10 organic, cherry-size tomatoes, sliced
• 1 small, organic cucumber, sliced
• 1 small, organic, cooked beet, sliced
• 1/4 cup raw, sliced almonds, sautéed until well-browned, then cooled
• 1 Tbsp. organic, extra virgin olive oil
• 2 Tbsp. organic, high-grade balsamic vinegar

Arrange the first four ingredients on a plate to visually alert your taste buds…yes!

In a small ceramic skillet add a pat of organic butter, heat until butter melted, add the almonds and continuously sauté until golden brown for perfect crispness & flavor

Spread the almonds on a clean towel to remove any excess butter and to cool them; once cooled sprinkle over first four ingredients

Combine final two ingredients in a small bowl or bottle for thorough mixing and then drizzle over your prepared plate for a scrumptious Diamond in the Fresh!