Chicken Lettuce Wrap, paleo, ketogenic, keto, healthy, lunch, dinner

Chicken Lettuce Wraps

Posted on Sep 11, 2019 in Chicken, Fowl, Lunch/Dinner, Veggie

“Chicken Lettuce Wraps”

Healthy, crunchy and fun…that’s this week’s meal delight! We believe that delicious food should create happiness and be a time to sit together, talk together, and enjoy one another. Here’s to another delightful crowd pleaser!

Ingredients: (serves: 4)

1 lb. organic, boneless, skinless chicken breasts, trimmed
2 Tbsp. thinly sliced fresh, organic ginger
2 cloves garlic, minced
2 Tbsp. toasted sesame oil
2 Tbsp. coconut aminos
2 Tbsp. balsamic vinegar
2 tsp. Chines chili oil
1/2 tsp. red pepper flakes
2 tsp. organic coconut crystals
12 leaves organic Bib or Boston lettuce
1/4 cup raw, thinly-sliced almonds, toasted
1/2 cup organic carrot, cut into matchsticks
1/2 cup thinly-sliced organic scallions
2 Tbsp. toasted sesame seeds

Place chicken, ginger and garlic into a large saucepan. Cover with water and bring to a boil over high heat. Reduce heat to a simmer and cook for 15 minutes. Transfer chicken to cutting board while discarding the ginger & garlic; let cool

Whisk together sesame oil, coconut aminos, vinegar, chili oil, red pepper flakes, and coconut crystals in a medium bowl

Shred the chicken and stir into the sauce and let stand for 10 minutes; add almonds

Serve in lettuce leaves topped with carrots, scallions and sesame seeds; recipe allows for 3 wraps per person

YOUR HEALTH PLATE COACH – Rita

grass finished ground beef, paleo, keto, ketogenic, healthy, dinner, lunch, simple

Jalapeno Pepper Loaves

Posted on Aug 28, 2019 in Beef, Breakfast, Lunch/Dinner

“Jalapeno Pepper Loaves”

These little loaves are a dinner specialty for both family & friends at my house and can me made a day ahead so you can enjoy your guests once they arrive. I usually serve them alongside a big, crisp green salad.

Ingredients: (serves: 6)

Set oven at 400 degrees and line a cookie sheet with parchment paper in preparation for cooking the loaves

1.5 lbs. organic, grass-finished ground beef
1/4 cup chopped, organic onion
4 gloves organic garlic, minced
2 organic eggs, beaten
1 Tbsp. organic Italian seasoning
1/2 tsp. ground, organic black pepper
1 Tbsp. organic, mustard powder
2 tsp. organic coconut liquid aminos
8 oz. organic, cream cheese, softened
6 slices organic, nitrate-fee bacon
6 jalapeno peppers

In large bowl mix together the beef, onion, garlic, eggs, Italian seasoning, pepper, mustard powder and liquid aminos until completely combined. Divide into six parts.

Cut off stem of each pepper, leaving a wide opening, in order to remove all the seeds from each one. Fill cleaned-out pepper with the softened cream cheese.

Now, flatten each part of the divided meat so it can be evenly wrapped around each cheese-filled pepper. Repeat for each pepper. Then wrap each pepper-filled loaf with a slice of bacon (may need to use toothpick to thoroughly secure the bacon in place).

Arrange the completed loaves on the parchment paper with plenty of room between each one so they thoroughly brown. Cooking time will be 40-60 minutes, or until bacon is nicely browned with meat ends looking well-done as in picture.

YOUR HEALTH PLATE COACH – Rita

Fish, Shrimp, dinner, lunch, healthy, paleo, keto, ketogenic, sea food

Butter-lemon Shrimp

Posted on Aug 21, 2019 in Lunch/Dinner, Seafood

“Butter-lemon Shrimp”

Ingredients: (serves 4)
• 1 lb. fresh, shelled shrimp, tails off
• 1 stick lightly-salted organic goat butter
• 1-2 organic lemons, thinly sliced
• 1-2 Tbsp. dried, organic Italian seasoning
• Organic smoked paprika to sprinkle on top
(can substitute regular paprika if preferred)

Preheat oven to 350 degrees

Use glass baking dish of 8×11 inches

Melt butter and pour into baking dish & be sure it is evenly distributed over entire bottom of dish

Place sliced lemons evenly over the butter & sprinkle lemons with Italian seasoning

Layer shrimp on top of lemons and sprinkle shrimp with smoked (or regular) paprika

Bake at 350 degree for 15 minutes

Serve over fresh greens or with steamed veggies for a very easy-peasy meal!

YOUR HEALTHY PLATE COACH – Rita

steak, paleo, keto, ketogenic, healthy, dinner, lunch, simple, carne asada fiesta, grill

Carne Asada Fiesta

Posted on Aug 14, 2019 in Beef, Lunch/Dinner

“Carne Asada Fiesta”

OH baby…we need some fiesta summer flavor…a grilling to remember with each and every bite…we are creating a “Carne Asada Fiesta” this week…a taste delight to put at the top of our grilling repertoire. It’s a prepare-in-advance masterpiece which delights both family and guests, so let’s do it together!

Ingredients: (serves several)
• 4-5 lbs. organic, beef flap meat
• 1/2 cup organic coconut aminos
• 1/2 cup organic orange juice
• 1/2 cup organic lime juice
• 1/2 cup organic, virgin olive oil
• 1/4 cup red wine vinegar
• 6 gloves garlic, minced
• 1 organic, medium-sized onion, finely chopped
• 4-6 Tbsp. chipotle pepper paste (once you find it…you’ll love it to death!)
• 1 Tbsp. chili powder
• 1 Tbsp. ground cumin
• 1 Tbsp. paprika
• 1 Tbsp. cilantro (dried or finely chopped fresh)
• 1 tsp. dried oregano
• 1/2 tsp. white pepper

In large bowl thoroughly mix all liquid and dry ingredients plus garlic & onion together for your marinade

Lay flap meat in a large casserole-type dish and pour the marinade mixture over meat to completely cover, then pierce meat many times with a fork…now refrigerate

Allow marinade to work its magic on the flap meat for 48 hours to thoroughly penetrate flavor into the meat and tenderize it to perfection

Heat your grill to high…once grill is HOT, place your meat on grill and turn only once to thoroughly brown both sides for perfect flavor…be sure to share with family & friends!

YOUR HEALTHY PLATE COACH – Rita