I love the Trader Joe’s basil pesto. I tossed my tortellini with a little bit of pesto 2 tablespoons of butter and I sprinkle and a half of a cup of freshly shaved Parmesan, 1 cup cherry tomatoes, half cup capers, half of a cup chopped basil leaves. Delicious !
Spatchcock your chicken by cutting out the spine .In A baking dish, spray with cooking spray and then add one large sliced onion topped with two sliced lemons . Rub the chicken with a mixture of olive oil, crushed fennel and chopped time as well as lemon zest and lemon juice. Cover the chicken in the marinade and bake at 400° for 30 minutes
3 cups of oats and one cup each sunflower seeds, coconut flakes, walnuts, Peppitas . On the stovetop I melted 1 cup pure maple syrup, 1/4 cup coconut oil, 1 tablespoon Madagascar vanilla bean paste, 1/4 cup honey and a teaspoon of salt and a tablespoon of cinnamon. .I poured the mixture over dry ingredients and combined and put the mixture on a baking sheet in the oven at 300° for 45 minutes tossing twice. When it’s done I added half a cup of dried cranberries and 1/2 cup raisins.
Make sure to pay down the mixture when it comes out of the oven and then let it cool. It will be in chunks that way.
Tip: use parchment paper
One package fettuccine pasta
One lemon, zest the entire lemon and reserve half of the juice
1/2 cup flat leaf parsley chopped
1/2 cup basil chopped
1/2 cup swish chard chopped
12 garlic cloves chopped
1/2 cup white wine
1/4 cup olive oil
2 tablespoons ghee
20 shrimp, medium to large size
Cook the fettuccine and water, make sure to add salt to the water and cook as directed on package
In a large pan chop one yellow onion and sauté in olive oil and ghee. When the onion is translucent add in garlic and reduce heat from medium down to low. Sauté for 5 to 10 minutes until caramelized, then add Swiss chard and shrimp.Cook for a few minutes and then add herbs. Squeeze in the lemon juice, toss and cook until the shrimp are cooked through. Add in lemon zest, add in cooked pasta and toss. Top with Parmesan cheese and serve
I sure do love a good taco. I recently bought a new tortilla press as well as a flat cast iron skillet so that I could make my own corn tortillas at home. They are so easy to make and the entire family will love them! Make sure to get Masa Harina, golden corn flour.
Two corn tortillas (make according to the package directions)
1/2 cup canned black beans drained
1/4 teaspoon extra-virgin olive oil
1/2 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1 teaspoon Braggs liquid amino’s
2 tablespoons corn kernels
3/4 cup cooked brown rice
Cook the brown rice and set aside.
Next cook the beans adding all of the spices and the corn.
Mix the beans and the rice together and place in a small bowl for your plate.
One half avocado
The juice of one half lime
1 tablespoon of cilantro chopped
Half a teaspoon garlic powder
Half teaspoon Himalayan sea salt
Tablespoon Trader Joe’s green salsa
For day to lunch make a delicious Greek salad with chicken and pinenuts and one serving of Greek dressing!
Two cups salad mix (I love to use baby spinach, baby kale, arugula)
Seven large pitted Kalamata olives
1/4 cup grape tomatoes
1TBSP diced red onion
1/2 cup cucumbers
One small chicken breast that you baked with only Himalayan sea salt and mixed herbal blend in the oven.
1 TBSP toasted pinenuts
Dressing 8 servings
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon balsamic vinegar
1/4 cup freshly squeezed lemon juice
2 teaspoons of dried oregano
Two cloves of garlic crushed
1 teaspoon Dijon mustard
Half teaspoon Himalayan sea salt
1 teaspoon herbal seasoning blend
2 tablespoons chopped fresh parsley