Dinner

Mediterranean Sausage and Goat Cheese Frittata

  I think this might be one of my favorite brunch dishes but it is also a great supper alongside a green salad.  Eggs are so protein dense and such a complete protein.  Egg yolks also contain choline which is an important nutrient that detoxifies the liver, which is an important step in hormone balance. It is hard for me to understand why we divide this complete and nutrient dense food and put the slimy whites in a carton and call that healthy. That doesn’t seem like a whole food to me.  Sorry, but I really get upset with what these companies do to our food, claiming it is health food and charging double the price when half of the nutrition is missing.  If you want more information on the health benefits of eggs, Dr. Axe has a really great detailed article.  It is definitely educating and well worth the read. Eggs are a fairly inexpensive protein and are absolutely delicious.  Now, I do recommend Organic and Free Range Eggs. They are so much more nutrient dense than their mass-produced, supermarket counterparts.  I buy mine from a local farm and the egg yolks are a beautiful orange and have the very best flavor.     The sausage I use in this dish is also from a local Virginia Farm as well.  Riven Rock Farm raises some of the most flavorful beef, pork and lamb of any that I have tasted.  Pastured pork is leaner than mass raised pork and has unbelievable […]

Simple Roasted Butternut Squash Soup

I like to make this Butternut Squash soup fairly often in the fall and winter, its a great way to get in lots of veggies and it’s not overly heavy at all! This recipe is so easy to make and freezes very well if you wanted to make a big batch and have more another time. To be honest though, the toppings are my favorite part of this soup, they are so delicious! When you put them all together they are the perfect fall flavors! I just listed a few of my favorites but you could also top with goat cheese, crushed cashews or scallions. Enjoy this easy, delicious and healthy soup recipe! Ingredients: 1 Butternut Squash halved and seeded A drizzle of Olive Oil 1 TBS. Butter 2 shallots 2 cloves garlic 1 inch  fresh ginger 4 cups of Chicken stock Pinch of Nutmeg Salt & Pepper Optional Toppings: Chives Bacon bits Fried Sage leaves Toasted Pumpkin Seeds Homemade yogurt   Directions: 1. Preheat oven to 400 degrees. 2. Drizzle Olive oil over the top of squash halves and sprinkle with salt and pepper. Roast in 400-degree oven for 25 to 30 minutes or until desired tenderness. 3. While squash is roasting, melt butter in a small dutch oven and saute shallots over low heat to caramelize.  Add in ginger and garlic and saute for an additional minute. 4. Remove squash from oven and scoop out flesh and put in blender. Add the sauteed vegetables and process slowly adding chicken stock. […]

Bacon Blue Cheese Burger Topped With Peach Chutney

So…I made up this recipe and I have to say..these burgers are awesome!!!  They take many twists and turns but don’t freak out because I am telling you…the flavor combination is on point.  How can you lose with the combination of blue cheese, peach chutney, bacon and arugula loaded on a cinnamon raisin english muffin.  I start missing the flavor of a big burger right around this time of year.    The key to great burgers is the quality of beef that you are using.  I am using 100% grass-fed beef from Riven Rock Farm.  You don’t have to use much seasoning other than salt and pepper because the meat is already so flavorful and tastes incredible standing on its own.     Ingredients:  1 lb.  good quality ground beef (grass-fed preferably) 4 ounces blue cheese 1 egg salt & pepper Good quality Mayonnaise 8 slices cooked bacon arugula peach chutney (recipe to follow) Ezekiel Cinnamon Raisin English Muffins   Directions: 1. In a large skillet, cook the bacon until desired doneness (I like mine crispy).  Set aside. 2. Meanwhile, In a medium bowl, add ground beef, crumbled blue cheese, egg and salt and pepper.  Mix together. ( I use my hands for this)    3. Form burgers.  I make 4 burgers with 1 pound of meat since I like large burgers.  If you prefer smaller burgers, you can make 6 instead.  4. Once bacon is done, remove from skillet and set aside. Drain most of the fat from the […]

Healing Turmeric Bowl

  My friend Wanda made this delicious meal for me a couple of months ago and I have been reduplicating it ever since. Of course, as with all other recipes I have slowly made it my own. This recipe is done in 4 different steps. Now don’t let this deter you from trying this recipe because the last three steps can be done while you are accomplishing the first. I find that just cooking up the individual ingredients can result in several different meals during the week so don’t hesitate to double this recipe. Almost everything on here can be frozen including the dressing so you can have everything on hand to have this another week.   Ingredients: Serves 4 2 large sweet potatoes 1 carton chicken stock (4 C) Fresh ginger Turmeric Ghee 1 bunch of parsley Garlic bulb Arugula 1 lemon Raw honey Olive Oil Quinoa 4 eggs Sea Salt Peppercorns Shelled Pistachios Feta Cheese   Step 1: Turmeric Ginger Sweet Potatoes 2 large sweet potatoes 2 C chicken stock 1 tsp Turmeric ½ tsp chopped fresh ginger Salt & Pepper   Directions: 1. Peel and chop sweet potatoes into 1-inch cubes. 2. In a small saucepan, combine sweet potatoes, turmeric and fresh ginger. Cover with chicken stock. 3. Simmer on the stovetop until sweet potatoes are soft and can be pierced easily with a fork. 4. Remove sweet potatoes from stock with a slotted spoon. Mash with a fork adding in as much broth as needed for […]

Herb Baked Eggs

Eggs are one of my all around favorite sources of protein. This one food is a complete protein, a healthy fat and packed with amino acids. The egg yolk, besides tasting delicious, is also full of choline which is a methylator and great at removing unwanted xeno-estrogens from the liver. Which is just one reason among many why I do not believe in leaving out the yolk and eating only the egg white; egg yolks do tremendous things for balancing your hormones! So, eat up and embrace all the delicious ways you can cook with this diverse food. I enjoy them hard boiled on a salad at times, but baked eggs are my absolute favorite. Below is an easy and quick recipe for baked eggs. You can easily throw this together for a little brunch or, for a light dinner, with a green side salad.   Ingredients: 1 T butter, melted ½ C heavy cream 1 large clove of garlic, minced 1 ½ oz ham, finely chopped 1 ½ oz gruyère cheese, finely chopped 4 eggs 1 T finely chopped herbs (I use thyme and parsley)   Directions: 1. Preheat oven to 200˚C (400˚F/Gas 6) and put a baking tray on the top shelf. 2. Grease 4 ramekins with the melted butter. 3. Pour half the cream into the ramekins and then put a quarter of the garlic, ham and cheese into each. 4. Break an egg into each ramekin. 5. Mix the remaining cream with the herbs and pour […]

Fresh Greek Chicken Wraps

This wrap is now such a favorite.  It is a lot lighter than the foods that I have been eating all winter long.  I think it is the perfect spring recipe since all the herbs will start popping up in the garden in the next month.  I have included a great marinade recipe but as a shortcut, you can always use a bottled Greek dressing. (I recommend Primal Kitchen since their dressing is very clean).  Also when it comes to the yogurt sauce you can always use a prepared plain Greek yogurt. I have to say though; the homemade tastes best! Recipe HERE for that.     Ingredients: Yogurt sauce 3 8-ounce containers of yogurt, strained, or 12 ounces Greek yogurt 2 T chopped fresh dill 2 T chopped fresh oregano 3 T chopped fresh chives 1 tsp lemon zest 1 T lemon juice Salt and pepper   Greek Dressing Marinade: ⅓ C olive oil 3 T apple cider vinegar ¼ C fresh parsley 2 T lemon Juice ¼ tsp coriander ¼. tsp cardamom 1 T fresh oregano 1 T lemon zest 1 T raw honey (or to taste) salt and pepper (to taste)   Wrap Ingredients: 4 chicken breasts 2 C mixed greens 1 C cherry tomatoes halved ½  C sliced red onion ½ C feta cheese, crumbled 8 Siete almond flour wraps     Directions: 1. Do ahead: Combine all ingredients for marinade except olive oil in a food processor or small blender. Once the blender is going drizzle in […]

Favorite Grilled Chicken with Citrus, Cilantro Marinade

This is my favorite marinade for grilled chicken. I almost always have these ingredients on hand and it’s delicious and so easy to prepare ahead of time. I usually incorporate some kind of marinated chicken into my meal prep because it’s incredibly versatile. I can top salads, quinoa bowls and tacos with this chicken. This is also a terrific place to start if you’ve never made your own marinades before because I know that it can be intimidating. However, it’s so important for me to know what’s going into my food and jarred marinades often have hidden sugars, salt and preservatives. You don’t need to compromise quality ingredients for flavor. For me, preparation is always key to stay on track with clean eating. Cheers friends, enjoy this healthy, fresh and delicious marinade all summer! Marinade Ingredients: ½ C of cilantro ⅓ C fresh squeezed orange juice Zest of ½ orange 6 T olive oil Juice of one lime 4 cloves garlic minced 1 tsp salt 6 boneless chicken breasts In a glass container, marinate for at least 8 hours or overnight. Grill about 4 to 6 minutes on each side or when the thermometer reaches 165. Let rest for 10 minutes then slice against the grain. Enjoy!        

Turkey Meatloaf

I have definitely made many turkey meatloaves over the years but I have finally settled on this recipe as my favorite.  This is a super easy recipe… all you need is one bowl and your hands! Adding the extra oil to this meatloaf guarantees a really moist end result. The other great thing about this recipe is that you can just as easily form some burgers from the mixture and throw them on the grill.  Just as delicious! The show stopper is the bacon. It allows the smoky flavor to penetrate the meatloaf and makes for a delicious crunch in each bite. This recipe is designed to make two meatloaves so you can have leftovers or freeze half.   (Makes two meatloaves, each one serves 6)     Ingredients: 2 lbs. ground turkey (I use organic, free range) ½ C sundried tomatoes in olive oil ¼ C of the olive oil from sun-dried tomatoes ½ large yellow onion chopped 4 cloves of garlic, minced 2 roasted bell peppers chopped (I use the jarred version from Trader Joes) 20 Kalamata olives, halved 1 C chopped parsley 3 T fresh oregano or basil chopped ¼ C gluten-free bread crumbs ½ C crumbled sheep’s milk feta cheese (don’t use the pre-crumbled feta because it is coated in flour) 2 eggs 1 T salt 1 tsp. black pepper 6 slices uncured smoked bacon (optional)   Directions: 1. Preheat oven to 350. 2. Spray 2 medium-sized loaf pans with olive oil spray. 3. In a large bowl, […]

Black Bean Cakes w/ Jalapeño, Cilantro Remoulade

Every once in a while I enjoy making a meatless dinner, especially with a recipe as packed with flavor as this one. I like to make these when I need to use up some veggies in my fridge, or for a meatless Monday dinner after the weekend. This recipe is gluten-free as well and the cakes can easily be made bigger for burgers. It’s a perfect dish for spring and summer, especially on those hot days when you don’t feel like eating a lot of meat. Did I mention that this remoulade goes great on just about anything? It’s delish. Eat up friends and enjoy food that makes you feel great! Jalapeno Cilantro Remoulade ½ C strained plain greek yogurt 2 tsp fresh lime juice 1 small jalapeoño, minced 1 T cilantro, chopped Salt to taste Mix all ingredients in a bowl, cover and refrigerate until ready to eat Black Bean Cakes Ingredients: 2 T olive oil, divided 4 green onions, thinly sliced 1/2 red or orange bell pepper, diced 6 cloves garlic, minced 2 fresh jalapeno peppers, finely diced 1 C shredded sweet potato 1 egg, lightly beaten ½ C almond meal ½ C chopped cilantro 1 T ground cumin 2 (14.5 ounce) cans black beans, drained and rinsed salt and black pepper to taste Directions: 1. Heat 1 tablespoon olive oil in a small skillet over medium heat. 2. Saute green onions and bell peppers until softened, about 1 minute. 3. Stir in garlic, 2 diced jalapenos, and cumin; cook […]

Moroccan Spiced Leg of Lamb with Roasted Pepper Aioli

  My family loves this lamb recipe and I will make it every spring for either St. Paddy’s Day (of course, we are Gleeson’s) or for a delicious Easter Dinner! Lamb makes Easter seem much more special to me. I like to make my Cauliflower Mash as the perfect side dish alongside a mixed green salad. The leftover Roasted Pepper Aioli works amazing as a spread on a leftover lamb sandwich. Yum!! Your family will love this recipe, I’m certain. If you’ve never made lamb before, give it a try this spring!   Ingredients: For the Moroccan Spice Blend: 1 T allspice 1 tsp. finely ground black pepper 1 ½ tsp. fennel seeds 1 tsp. Cumin 1 tsp. Coriander 1 tsp. Cinnamon ¼ tsp. ground Cloves   Directions: 1. Grind fennel seeds in a coffee grinder or with a mortar and pestle until finely ground. Add in other spices and blend well.     For the Roasted Pepper Aioli: ½ C walnuts 1 C avocado oil mayo 3 garlic cloves 2 red roasted bell peppers 1 small red chili 1 T coconut sugar Juice of 1 lemon Salt & pepper   Directions: 1. Put all ingredients in food processor and process until smooth. Can be stored in the fridge for up to a week.     For the Gremolata: 5 cloves garlic 1 bunch of parsley, cilantro or mint or a combination of all three 2 T salt and pepper   Directions: 1. Mince garlic, chop herbs and then mix with olive […]