TIPS
#1 February is just about gone and what have you done for your body this year? TODAY is a great day to start doing something for your body and your health. Start right now by making a copy of the shopping list below and go for it, do it, shop only from the list and cook the dinners each night and see how you do.
#2 I have had an amazing time working this blog and I love the comments each and everyone of you make. I do cook all of these and assure you they are tasty and oh, did I say they are good for you as well? TO YOUR HEALTH!
BAKED MUSTARD LIME CHICKEN
I had to snag another one from Elana over at Elana’s Pantry.
- 1 pound skinless boneless chicken breast
- ½ cup fresh lime juice
- ½ cup fresh cilantro, chopped
- ¼ cup dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- ½ teaspoon sea salt
- ½ teaspoon pepper
- Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor
- Pulse until ingredients are well combined
- Rinse chicken breasts, pat dry and place in a 7 x 11 or approx dish
- Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours
- Bake at 350° for 22 minutes uncovered, or until an instant read thermometer reads 165°
- Serve with extra sauce spooned over top
ORANGE CHICKEN(copycat PANDA EXPRESS)
RECIPE:
1 egg
1 tsp of white pepper
1 1/2 tsp of salt
2 chicken breasts, cubed
1/2 cup of corn starch
1/4 cup of flour
vegetable oil for frying
1 Tbsp. of oil
2 tsp of garlic
1 Tbsp. of ginger
1/2 tsp of red chili flakes
1 Tbsp. of rice wine
1 1/2 Tbsp. of soy sauce or coconut aminos
5 Tbsp. of vinegar
1 1/2 Tbsp. of water
3 1/2 Tbsp. coconut palm sugar
1 Tbsp. of orange zest
1 Tbsp. of corn starch slurry (1 Tbsp. of corn starch dissolved in 1 Tbsp. of water)
Chopped scallions for garnish
Combine the egg, white pepper and salt in a mixing bowl. Add the cubed chicken breast, make sure it’s coated with the egg mixture.
In another bowl, combine corn starch and flour. Add the coated chicken to the flour mixture. Stir to coat.
Working in batches, fry the coated chicken until golden and done. Remove with a slotted spoon and set aside.
In a large pan or work, add oil, garlic, ginger and red chili flakes. Stir fry until fragrant. Add rice wine and stir for a few seconds. Proceed to add all of the other sauce ingredients, including soy sauce, vinegar, water, sugar and orange zest.
Add the fried chicken. Stir to coat in sauce. Thicken the sauce with the corn starch slurry. Garnish with chopped scallions and serve with rice. Enjoy!
SIDE IDEA – Make some Heirloom short grain brown rice to go with this dish.
FISH TACOS
Fish:
1 pound flaky white fish fillets, such as haddock, halibut or cod
1 lime, zested and juiced
2 cloves garlic, smashed
1/4 cup canola or vegetable oil
Sea salt
Cabbage:
1/2 head savoy cabbage, shredded
3 scallions, sliced thinly on the bias
1 jalapeno, minced, optional
1/4 to 1/2 cup white vinegar
2 tablespoons honey
1/4 cup olive oil
Sea salt
8 flour tortillas
1 avocado, halved, pitted and flesh sliced
Combine the cabbage, scallion, and jalapeno, if using, in a medium bowl.
Directions
Fish:
Cut the fish into strips. Combine the fish with the lime zest and juice, garlic, oil and salt, to taste, in a medium bowl. This can be done a day ahead, covered and refrigerated.
Cabbage:
In a small bowl, combine the vinegar, honey and oil. Add to the cabbage mixture and toss until well dressed. Season with salt, to taste. If using within a couple of hours let it sit at room temperature, if making this ahead, refrigerate until ready to use.
To cook and assemble:
Preheat the oven to 350 degrees F. Wrap the tortillas in foil.
Put the fish strips on a parchment-lined baking sheet. Put the fish and tortillas in the preheated oven for 8 to 10 minutes.
While the fish is in the oven, taste the cabbage for seasoning and adjust, if needed.
Remove the fish and tortillas from the oven. Put some fish in the center of a tortilla, top with a couple of avocado slices and finish with some of the cabbage slaw. Repeat with remaining ingredients and serve.
WHITE BAKED ROUGHY
4 med. celery stalks, both cut julienne style
1 med. onion, thinly sliced
2 med. tomatoes, chopped
Basil to taste
2 to 4 fillets of orange roughy
1/2 c. white wine
1/4 c. lemon juice
1 tsp. salt
2 tbsp. butter
TACO SALAD w/CREAMY AVOCADO DRESSING
- 2-3 cups shredded romaine lettuce
- 1/4 cup red onion, diced
- 3 tbsp sliced black olives
- 3 green onions, chopped
- 8 oz. ground beef
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp garlic powder
- 1/8 tsp dried oregano
- 1/8 tsp paprika
- Salt and pepper, to taste
- 1/2 avocado, pit removed
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 clove garlic, minced
- 1 tsp fresh cilantro, chopped
- 1 tbsp water
- Pinch of salt
- To make the dressing, blend the ingredients with an immersion blender or in a regular blender and process until smooth. Add more water if necessary to reach desired consistency, and taste for seasoning. Set aside.
- Cook ground beef with seasonings over medium heat. Assemble salad by combining all of the salad ingredients in a large bowl. Toss well to combine. Top with dressing to serve.
SALISBURY STEAK
1 lb 75% lean ground beef
1 egg
1/2 cup almond meal
1 tsp black pepper
1/2 tsp each salt, ground mustard, and onion powder
5oz (1/2 package) sliced white mushrooms
2 cups beef broth/stock
1 tbsp heavy cream (coconut milk okay)
2 tsp starch
Preheat your oven to 350 degrees. Combine the ground beef, egg, almond meal, salt, half of the pepper, mustard, and onion powder in a mixing bowl. Mix everything together with your hands until everything is nice and blended, being careful not to over-mix. Form the meat into three large steak-shaped patties, like you see above, and place on a baking sheet. These steaks are so naturally (and awesomely) fatty that you don’t need to worry about greasing the baking sheet. Place in the oven for 25 minutes. While the steaks are cooking, add the broth, mushrooms, and the other half of the pepper to a small pot. Bring to a simmer on medium heat. Once simmering, reduce the heat and med/low and let it simmer for about 20 minutes, until the mushrooms shrink a bit. Add 1 tbsp heavy cream, allowing the broth to return to a simmer. Add a little water to the potato starch, and mix it together. Stir this mixture into the broth, and continue stirring until it thickens. Add salt and pepper to taste. After the steaks have baked for 25 minutes, broil them for an additional 2 minutes to give them a nice crusty look. Take them out of the oven, and scrape off the gunk on top. It’s okay, they’re supposed to look a little gross at this point. Plate the steaks and pour the gravy on top of them, and serve immediately.
SHOPPING LIST
MEAT
2-3 lbs chicken breast
1 lb white fish WILD CAUGHT like Haddick, Cod or Halibut
2-4 White Roughy Filets WILD CAUGHT
PRODUCE
Cilantro
Scallions
Garlic
1 Jalepeno
2 Avocados or more for salads
Savoy cabbage
Carrots
Celery
1 med yellow onion
1 red onion
2 med tomatoes
Romaine lettuce
Green onions
5 oz sliced white mushrooms
Orange for zest
Lime for zest (save for juice later)
More greens for sides and salads, like broccoli, brussels sprouts, cauliflower, cucumbers, spaghetti squash, butternut squash, radishes, mushrooms, zucchini, bell peppers, kale, and red cabbage
Spices
Chili powder
Sea saltPepper
Garlic powder
Onion powder
Ground Mustard
Paprika
Oregano
Cumin
Ginger
Dry Goods
Almond meal
Cornstarch
Flour
MISC.
Lime juice
Dijon mustard
Olive oil
Rice Wine
White vinegar
Honey
White cooking wine
Lemon juice
Lime juice
Black olives, sliced
Eggs, Dairy
Eggs
Butter
Hvy Cream