Breakfast Egg Roll-up

Posted on May 3, 2018 in Breakfast, Eggs

You set the tempo, the rhythm, and the intensity, because you personally set your goals. You want an effective detox. You want a smaller size. You want to live a healthier more vibrant life. You are now demanding better health for yourself! Today we cook a delicious breakfast to kick-start this month of May…we are preparing the “Breakfast Egg Roll-up”.

Ingredients: (serves 2)

  • Cooked chicken breast, cut into pieces
  • 3/4 cup organic, cremini mushrooms, cut into pieces
  • 4 Tbsp. non-fat cottage cheese
  • 1 small can organic, diced, fire-roasted chilies
  • 8 egg whites OR 6 whole eggs
  • 1/2 tsp. organic Italian seasoning
  • Organic spray olive or avocado oil
  • Large ceramic pan

You will be preparing two roll-ups and will use half of the ingredients per roll-up.

In bowl, thoroughly mix 4 egg whites OR 3 whole eggs, ½ mushrooms, ½ chilies and ½ seasoning.

Bring skillet to low-medium heat which has been sprayed with oil to prevent sticking.

Pour egg mixture into skillet which will be a thin layer in bottom; once heated through and mixture becomes just solidified, slide onto a plate.

Spread cooked egg mixture with cottage cheese, sprinkle with chicken pieces and roll it up; place in preheated 250 degree oven and REPEAT for second roll-up.

Put second roll-up in oven while cleaning skillet and bowl.

Sprinkle with some sliced green onions and add a couple tomato wedges to complete.

Beef Poppers & Sauce

Posted on Apr 25, 2018 in Beef, Lunch/Dinner

Oh so yummy…this week we’re creating “Beef Poppers & Sauce” which can serve as both a main course or as a fun appetizer—it’s up to you. These great little poppers are also a great grab-and-go protein snack for anytime you’re on the run. You can even spend some extra time creating a stock of them to freeze for that quick meal necessity in the future.

Ingredients: (serves approx. 8-12)

  • 2 lbs. pounds grass-finished ground beef
  • 2 Tbsp. organic ground pepper
  • 1/2 tsp. organic cayenne pepper
  • 1/2 tsp. organic chili pepper
  • 2 tsp. organic coconut oil
  • 1/4 cup minced organic onion
  • 1/4 cup minced organic celery
  • 1/4 cup minced pecans

Preheat oven to 425 degrees and line an 11 x 17 inch rimmed baking pan with parchment paper.

In medium mixing bowl, combine beef, pepper, cayenne, & chili powder—thoroughly mix; set aside for now.

Melt the coconut oil in a large ceramic skillet over medium heat and add onions & celery; cook until they’re translucent (approx. 4 minutes); add the pecans and sauté for another 2 minutes—set mixture aside until mixture is cooled enough to handle.

Combine the cooled mixture with the meat and form into approx. 24 poppers (meatballs), 1 inch in size.

Place meatballs on the lined baking pan and bake 30-35 minutes.

Serve warm with following sauce:

  • 4 Tbsp. organic lemon juice
  • 2 organic garlic cloves, minced
  • 1/2 tsp ground organic cumin
  • 1/2 tsp sweet organic paprika
  • 1 pinch organic cayenne pepper
  • 1/8 tsp. Himalayan salt
  • 1/3 cup organic extra virgin olive oil
  • 4 Tbsp organic minced fresh cilantro

Sunshine Beef Skillet!

Posted on Apr 18, 2018 in Beef, Lunch/Dinner

Living in Southern California sometimes makes me feel guilty because of our endless sunshine. I am such an outdoor person which is why I do much of my cooking out on my covered patio. That’s where I can truly enjoy every breath of fresh air, after working long hours in an office—it’s my mini vacation each day. So today’s special is called “The Sunshine Skillet”.

Ingredients:

  • 1 1/2 lbs. flank steak or steak of choice
  • 1/4 tsp. ground black pepper
  • Spray olive oil
  • 3 green onions, thinly sliced
  • 2 green onions, dark green ends only, thinly sliced
  • 4 gloves garlic, minced
  • 1 yellow bell pepper, sliced into thin strips
  • 1 red bell pepper, sliced into thin strips
  • 2 Tbsp. dry sherry wine
  • 2 Tbsp. red wine vinegar
  • 1 tsp. smoked paprika
  • Iron skillet

Heat a large cast-iron frying skillet over medium-high heat.

Season meat with ground pepper and lightly spray with oil.

Add meat to skillet and brown it thoroughly.

Transfer meat to a plate.

Lightly spray bell peppers, 3 sliced green onions, and garlic; add to skillet.

Toss all ingredients until lightly browned and then remove to plate.

Add sherry wine, vinegar, and smoked paprika to pan; stirring until all crusted pieces in pan from previous cooking are removed & now in liquid.

Return meat to pan and toss with liquid until thoroughly heated & coated.

Garnish with remaining green onions.

Serve with steamed vegetable of choice.

Enjoy this SUNSHINE of taste!

Soothing Turkey Soup

Posted on Apr 11, 2018 in Fowl, Lunch/Dinner

It is spring but there still are some chilly days ahead, so let’s be prepared with a nice, hot, soothing meal we can share. This one is simple, convenient and quite delicious. I like to make it a day ahead and then just pop it into the oven to re-heat for a perfect, timely, soothing dinner.

Ingredients (serves 4):

  • 1/2 organic turkey breast, chopped
  • 2 organic, medium-sized onions, chopped
  • 8-10 organic, celery stalks, chopped
  • 3 Tsp. organic poultry seasoning
  • 32 oz. organic, vegetable broth
  • 3 Handfuls leafy greens of choice: Swiss chard, spinach, arugula, cabbage or combo of greens
  • 1/4-1 tsp. red pepper flakes, depending on desired spiciness

Heat first five ingredients for 45 minutes over low-medium heat.

Add greens, mushrooms and pepper flakes and continue over low-medium heat for an additional 10 minutes.

Serve and enjoy the happy warmth of your Soothing Turkey Soup!