Garlic Chicken Stir Fry with Quinoa, Peppers and Basil

Yield: 6-8 Servings

Ingredients:

• 1 cup Organic Quinoa, prepared with chicken stock
• 2 cups Organic Chicken Broth
• 1 1/2 pounds of Boneless, Skinless Chicken Breast Tenders
• 4 tablespoons Olive Oil
• 1 small onion, thinly sliced
• 1 red bell pepper, sealed and thinly sliced
• 1 yellow bell pepper, seeded and thinly sliced
• 5 cloves garlic, thinly sliced
• 20 leaves fresh sweet basil, julienne
• Salt and pepper to taste
  

1. Cut chicken into one-inch pieces.
2. Heat large nonstick skillet over high heat and add the oil.
3. Add chicken and saute for 5 minutes or until golden brown.
4. Add onions, bell peppers; saute for one or two more minutes
5. Add garlic and saute until peppers become slightly limp, but still bright for about one to two minutes
6. Season with salt and pepper
7. Remove the pan from heat
8. Add basil and Quinoa
9. Toss until basil wilts

Roasted Garlic Chicken

Yield: 6-8 Servings

Ingredients:

• 1 whole organic chicken
• 4 garlic heads (cloves peeled)
• 9 sprigs of Thyme (remove leaves from stem)
• 9 sprigs of Tarragon (remove leaves from stem)
• 1 lemon
• 2 tbsp olive oil
• Salt and pepper to taste

1. Preheat oven to 450 degrees
2. Cut the lemon in half and place both halves inside the chicken cavity
3. Place 3 sprigs of Thyme and 3 sprigs of Tarragon under the skin above the chicken breast.
4. Place 3 sprigs of Thyme and 3 sprigs of Tarragon inside the chicken cavity
5. Sprinkle the remaining Thyme and Tarragon leaves on the outside of the chicken.
6. Put the whole peeled garlic cloves on the outside, surrounding and inside the chicken.
7. Drizzle olive oil over the chicken
8. Put 1 1/2 cups water in the bottom of the roasting pan
9. Season with salt and pepper
10. Put in the oven for 1 hour covered. Remove cover and cook for an additional 1/2 hour
11. Let cool and serve.
12. ** Goes great with Kale Chips!

Turkey Recipe

Yield: 6-8 Servings

Ingredients:

• 1 cup of wild rice
• ½ box of mushroom soup (I the other half in my quinoa)
• ½ packet of sliced mushrooms (I put the other half in my chicken soup)
• 1 diced green apple
• 4 organic turkey breasts
• 1 heaping tbsp. of minced garlic
• ½ tsp rosemary
• Sea salt and pepper to taste
  

1. Place all in crock pot on high for 4 hours or low for 8 hours
2. *can add chopped celery and red onions

Chicken Stir-fry

Yield: 6-8 Servings

Ingredients:

• 4 tbsp of toasted sesame oil
• 2 tbsp of minced garlic
• 1 tbsp of grated ginger
• ¼ tsp of cracked red pepper
• 1 tsp of cilantro or ½ tsp of parsley
• ¼ cup of chopped red onion
• 1-1½ lb of organic chicken breast

1. Chunk chicken and brown with oil, garlic, onion and spices
2. Add broccoli first and brown
3. Add, zuccuni, cabbage and stirfry (you might need to add another tbsp. of oil at this point)
4. Add sea salt and pepper to taste
5. Serve over ½ cup of quinoa (make with your mushroom broth)

Turkey, Avocado and Hummus Wrap

Yield: 6-8 Servings

Ingredients:

• 1 brown rice tortilla
• 2 tbsp hummus
• 1 cup arugula
• 1/2 avocado
• 1/2 cup ground brown turkey
• 1 tbsp salsa
• Sea salt and pepper to taste
  

1. Spread hummus and salsa on tortilla
2. Spoon on ground turkey
3. Add arugula
4. Top with avocado
5. Wrap and enjoy!

Oatmeal Breakfast

Yield: 6-8 Servings

Ingredients:

• 1 cup cooked oatmeal
• 1/2 cup berries
• 1/4 cup raw nuts or seeds
• 1/2 tsp cinnamon
• Stevia to sweeten
• 1/4 cup rice milk

1. Mix all ingredients.

Turkey Chili

Yield: 6-8 Servings

Ingredients:

• 1 can of each: Organic kidney, pinto, black, white, adzuka, and garbanzo beans
• 1 cup of lentils
• 1/2 cup of chopped cilantro or parsley
• 1 1/2 lbs. of ground organic turkey
• 2 tbsp. of chili powder
• 1 cup diced celery
• 2 cups organic vegetable broth
  

Preparation:

1. Place all ingredients in the crock pot
2. Cook in Medium heat, roughly 4-8 hours

*Vegetarian Option: Substitute organic turkey with 2 cups of lentils

Chicken Soup

Yield: 6-8 Servings

Ingredients:

• Whole chicken cut up and washed, (bone in)
• 6-8 cloves of garlic
• 1 onion cut up
• 1 box of organic chicken broth
• Equal parts water
• Cabbage chopped
• Broccoli chopped
• Celery chopped
• Zucchini chopped
• Spinach
• Parsley chopped
• Optional:
  • Asparagus
  • Leek chopped
  • Green Beans
  • Brussels sprouts
  • Chives chopped
  • 1 cup of Lentils
• Celtic sea salt
• Braggs Amino Acids
• White and black pepper

Directions:

1. Bring to a boil: chicken, garlic, onion, broth and water in a large pot for 10 minutes
2. Set to simmer and add vegetables
3. Add remaining seasonings just before serving.
   

*Vegetarian Option: Substitute chicken with 2 cups of Lentils and chicken broth with vegetable broth

Chicken Curry with Spinach

Yield: 4 servings

Ingredients:

• 1 Lb. boneless, skinless organic chicken breast cut in two
• 1 cup canned diced organic tomatoes
• 3 cups packed fresh baby spinach
• 1 medium organic onion, diced
• 1 can (12-14 oz) coconut milk
• 2 tbs. tomato paste
• 1 _ tbs. olive oil
• 2 tsp curry powder
• 1 tsp. sea salt
• 1 inch cubes
  

1. 1) Heat oil in large skillet; add onion & tsp of salt. Cook onion, stirring often, until soft (about 7 minutes). Add curry powder & continue stirring for 1 minute more.
2. 2) Stir in coconut milk, tomatoes and tomatoes paste. Continue cooking the mixture, stirring occasionally, for 5 minutes or until sauce thickens slightly.
3. 3) Add chicken, stir well & cook for 5-6 minutes or until the meat is cooked through. Add the spinach and cook, stirring occasionally, until wilted, about 3 minutes.
4. 4) Add more salt to taste. Serve warm over rice.

Five-Spice Adzuki Beans

Yield: 2-3 Servings

Ingredients:

• 1/2 cup adzuki beans, dry
• 3 cups water or organic vegetable broth
• 1/2 cup-1 whole yellow onion, slivered long
• 1/2 tsp-1 tsp Braggs Amino Acids
• 1 tsp tamari
• 2 TBS organic apple juice
• Black pepper to taste
• 1/2 cup lima beans

1. Bring water or broth to boil and add beans.
2. Reduce heat and let simmer. Let cook for 25 minutes, then add the onion, Braggs Amino Acids, tamari and apple juice.
3. Let cook for 15 minutes more and then add the lima beans. Cook for 5-10 minutes or until beans start to fall apart.
4. Let cool for 5 minutes. Serve over while or brown rice.

Delicious Pakistani Dhal

Ingredients:

• 1 cup dry red lentils
• 3 cups water
• 1 diced onion
• 2-3 diced or crushed garlic cloves
• 1/2 peeled and chopped ginger root
• 1/2 can of chopped tomatoes
• 2 tsp curry powder
• 1/4 tsp red chili powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 4-5 TBS cooking oil
• Salt and pepper to taste

1. Heat water in pot until boiling.
2. Add lentils and boil for one minute. Reduce heat and simmer lentils until they resemble a thick paste.
3. While lentils are simmering, heat oil in frying pan. Add onion, garlic and ginger.
4. Fry until soft. Add curry, chili, cumin, coriander, salt and pepper and saute for 2-3 minutes.
5. Add tomatoes and saute for another 3-5 minutes.
6. Add fried spice mixture into lentil paste, stir and cook an additional 15-20 minutes.

*Vegetable stock can be added for additional taste.

Kale Chips

Yield: 6 Servings

Ingredients:

• Bundle of curly leaf kale
• 1 Tbs Extra Virgin Olive Oil
• 1 tsp Sea Salt
• *Optional: 2-3 cloves of garlic, thinly sliced

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. Remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry the kale. Drizzle kale with olive oil and sprinkle with sea salt.
   *Optional:
   • throw garlic on kale as well if desired
3. Bake until the edges brown, but are not burnt. 10 to 15 minutes.
   

Just-Got-Home-From-Work Quick Lentil Stew

Yield: 4 Servings

Ingredients (use vegan versions):

• 1 small onion, diced
• 3 garlic cloves, minced
• 1/2 cup carrots, cut thin
• 2 cans cooked lentils
• 3/4 cup no-chicken broth
• Salt and pepper to taste
• Spike! Seasoning to taste or Bragg's Amino Acids
• 1 TBS olive oil

1. Heat olive oil in a 2 quart saucepan. Add salt, pepper, onion, garlic and carrots.
2. Stir and cover until carrots are slightly tender and onions are translucent.
3. Stir in the lentils and Spike! or Braggs's Amino Acids, let simmer for 5 minutes and add broth.
4. Simmer for another 5 minutes and enjoy!

White Bean Kale Soup

Yield: 3 Quarts

Ingredients:

• 3 cups onion, diced
• 2 cups celery (including the green tops), diced
• 2 TBS olive oil
• 2 TBS garlic, minced
• 1 TBS ginger, minced
• 8 cups vegetable stock
• 6 cups Kabocha or Butternut squash peeled, deseeded and cut into 1-inch cubes
• 6 cups kale, de-stemmed, and roughly chopped
• 2 tsp dried basil
• 2 tsp dried thyme
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1-15 oz. can baby butter beans, drained and rinsed
• 1-15 oz. can Great NOrthern beans, drained and rinsed
• 1-15 oz. can of Adzuki beans, drained and rinsed

1. In a large pot, saute the onion and celery in olive oil for 5 minutes to soften.
2. Add the garlic and ginger and saute for an additional 2 minutes.
3. Add the vegetable stock, Kabocha or Butternut squash, kale, basil, thyme, cumin, salt and pepper and bring to a boil.
4. Cover the pot, reduce heat to low and simmer 15-20 minutes or until the vegetables are tender.
5. Taste and adjust seasonings as needed

Hyration Tea

Yield: 1 Gallon

Ingredients:

• 1/4 gallon Dandilion root tea
• 1/4 gallon Organic unrefined able juice
• 1/2 gallon Reverse osmosis water
• Stevia to sweeten
  

1. Make tea with boiling hot water or in a sun tea fashion.
2. Pour over ice.
3. Sweeten with Stevia or agave nectar.

Fat Burning Tea

Yield: 2-4 Cups

Ingredients:

• 1 Cinnamon tea bag
• 1 Peppermint tea bag
• 1 Milk thistle tea bag
  

1. 2-4 cups boiling hot water to make the tea but can serve over ice
2. Agave nector or stevia to sweeten.
3. Perfect before work out tea, stimulates fat burning and increases blood flow to those fatty areas

Flat Tummy Tea

Yield:

Ingredients:

• 2 tbsps Peach juice
• 1 tsp Slippery elm powder
• 1 tsp Flax seed
• 1 Marshmallow tea bag