Archive for the ‘Recipes’ Category

Wing Bean & Chicken Stir Fry

Posted on September 25th, 2016 in Recipes | No Comments

wing-bean-chicken-stir-fry-web

By Micki Brown

Serves 4

Ingredients:

2 tbsp coconut oil

1 tsp sesame oil

1 pound boneless skinless chicken breast, cut into bite-size pieces

½ pound fresh wing beans, ends trimmed, string removed

1 red bell pepper, sliced

8 ounces white mushrooms, sliced

½ to ¾ package soba noodles, cooked according to package directions

1 tbsp corn starch

1 tbsp raw honey

1 tsp fresh ginger, minced

1 tsp garlic, minced

2 tbsp soy sauce

1 tbsp apple cider vinegar

2 tbsp water

½ cup chicken broth

1 tbsp fish sauce

Directions:

In a small bowl, whisk together the corn starch, honey, ginger, minced garlic, soy sauce, vinegar, water, fish sauce, and broth; set aside. In a wok or large skillet heat the oils over medium-high heat. Add the chicken and stir fry until it is cooked through. Add the wing beans, bell pepper, and mushrooms and continue stir frying until the vegetables become tender, but with a little crispness. Add the noodles and toss until evenly distributed. Add the sauce and continue cooking and stirring until the sauce has thickened. Serve and enjoy!

Note: If you would like this to be vegetarian, omit the chicken and fish sauce, use vegetable broth instead of chicken broth, and double up on the mushrooms.

Spinach Quinoa Salad with Lemon Dressing

Posted on September 25th, 2016 in Recipes | No Comments

spinach-quinoa-salad-2-web

spinach-quinoa-salad-and-pan-fried-yellowtail-web

By Micki Brown
Serves 6-8

Salad Ingredients:

1 bunch fresh spinach, coarsely chopped

1 small red onion, thinly sliced

1 medium cucumber, quartered and sliced

1 yellow or red bell pepper, diced

1 green bell pepper, diced

1 large heirloom tomato, diced

3 cups cooked quinoa

1 small can sliced black olives

2 ounces grated or crumbled cheese (mozzarella, feta, parmesan), optional

Dressing (recipe below)

Dressing Ingredients:

½ cup extra virgin olive oil

Juice of 1 lemon

Zest of 1 lemon

2 tbsp red wine vinegar

3 cloves garlic, minced

1 tsp dried oregano

½ tsp sea salt

¼ tsp black pepper

Directions:

In a pint-sized mason jar, combine the ingredients for the dressing and shake well. Place all of the vegetables together in a large bowl and toss well. Add the dressing mixture and toss/mix until the veggies are well-coated with dressing and ingredients are evenly distributed. Enjoy!

Late Summer Fruit Salad

Posted on September 20th, 2016 in Recipes | No Comments

late-summer-fruit-salad-web

By Micki Brown
Serves 6

Ingredients:

1 basket fresh strawberries, tops removed, sliced

½ pound seedless grapes, cut in half lengthwise

½ pound jujubes, quartered, seeds removed

2 tbsp raw honey

Directions:

In a large bowl, add the strawberries, grapes, and jujubes; toss together. Add the honey and toss/mix until the fruit is well-coated. Allow to marinate a few minutes, then toss again. Enjoy!

Broccoli Cauliflower Salad with Honey Vinaigrette

Posted on September 19th, 2016 in Recipes | No Comments

broccoli-cauliflower-salad-web

By Micki Brown
Serves 6-8

Salad Ingredients:

1 bunch broccoli, large stem removed, small stems and florets cut into small pieces

1 head cauliflower, large stem removed, small stems and florets cut into small pieces

1 red bell pepper, stem and seeds removed, chopped

½ medium red onion, chopped

Vinaigrette Ingredients:

6 tbsp raw honey

4 tbsp apple cider vinegar

½ cup extra virgin olive oil

Salt and pepper to taste

Directions:

In a small bowl, combine the ingredients for the vinaigrette, and whisk well. In a large bowl, add the broccoli, cauliflower, red bell pepper, and onions; toss together. Add desired amount of the vinaigrette mixture and toss/mix until the veggies are well-coated Enjoy!

Note: If you’re planning to serve the salad later, you can prepare the vinaigrette separately and pour over the salad when you’re ready to serve.

Savory Sweet Potato Salad

Posted on September 12th, 2016 in Recipes | No Comments

savory-sweet-potato-salad-web

By Micki Brown
Serves 6

Salad Ingredients:

2 pounds sweet potatoes, peeled

2 tbsp extra virgin olive oil

4 stalks celery, ends trimmed, diced

¼ cup red onion, chopped

½ cup dried cranberries

2 eggs, hard boiled, diced

Dressing (recipe below)

Dressing Ingredients:

½ cup extra virgin olive oil

2 tbsp apple cider vinegar

1 tsp toasted sesame oil

1 tsp Dijon mustard

½ tsp sea salt

¼ tsp black pepper

½ tsp smoked paprika

1/8 tsp ground cayenne pepper

¼ tsp cumin

½ tsp garlic powder

Directions:

In a pint-sized mason jar, combine the ingredients for the dressing, and shake well. Cut the sweet potatoes into 1-inch thick slices. Place the 2 tbsp olive oil in a 1-gallon plastic bag, then add the sweet potatoes. Shake well until the potatoes are coated with the oil. Place on a large rimmed baking pan. Roast in a preheated 400 degree oven for 15-20 minutes or until potatoes are just tender but not mushy. When tender, remove them from the oven and allow to cool to room temperature.Cut the sweet potato slices in half or quarters. In a large bowl, add sweet potatoes, celery, onion, cranberries and eggs; toss together lightly. Add the dressing mixture and toss/mix until the veggies are well-coated with dressing and ingredients are evenly distributed. Serve at room temperature or refrigerated. Enjoy!

Note: If you like your potato salad a little more spicy, simply add more of each spice to taste. 

Curried Black-Eyed Peas

Posted on September 6th, 2016 in Recipes | No Comments

Curried Black-Eyed Peas Web

By Micki Brown
Serves 4

Ingredients:

2 pounds fresh black-eyed peas, shelled and cooked

1 tbsp extra virgin olive oil

1 cup vegetable or chicken broth

1 medium-large jalapeno, seeded, finely chopped

2 tsp garlic, minced

1 -2 bay leaves

1 tsp ground ginger

1 tsp mustard seeds

1 tsp ground coriander

½ tsp ground cumin

1 tsp paprika

½ tsp turmeric

½ tsp sea salt

1 cup canned or jarred diced tomatoes

Directions:

Over medium-low heat, heat the oil in a large sauce pan. Add the jalapeno and mustard seeds, stirring constantly, for about 1-2 minutes. Add the garlic and the rest of the spices and stir for about 1 minute. Add the diced tomatoes and stir for about 1 minute. Add the broth and black-eyed peas. Bring to a simmer and cook, covered, for about 10 minutes. If it becomes too dry, add a little water or broth. Serve and enjoy!

Sautéed Summer Squash

Posted on September 5th, 2016 in Recipes | No Comments

Sauteed Summer Squash Web

By Micki Brown
Serves 4

Ingredients:

1 ½ pounds summer squash (I used yellow patty pan), ¼ inch slices

¼ cup onion, chopped

1 medium red bell pepper, chopped

¼ cup flat-leaf parsley, coarsely chopped

2 tbsp coconut oil or grass-fed butter

1 tsp garlic, minced

Sea salt and pepper to taste

Directions:

Heat oil or butter over medium-high heat in a large skillet or sauté pan. Add the squash, onions and bell pepper and sauté, flipping/stirring the veggies frequently until they are almost tender and beginning to brown. Add the garlic and sauté about 30 seconds. Add the parsley, salt and pepper, and sauté another 30 seconds. Serve and enjoy.

Kale Jicama Cucumber Salad with Balsamic Vinaigrette

Posted on September 3rd, 2016 in Recipes | No Comments

Kale Jicama Cucumber Salad Web

Kale Jicama Cucumber Salad 2 Web

By Micki Brown
Serves 4

Salad Ingredients:

½ – ¾ pound jicama, peeled, grated

½ – ¾ pound cucumbers, cut into matchsticks or spiralized

1 medium red bell pepper, stem and seeds removed, chopped

1-2 cups chopped kale

2 green onions, sliced

Balsamic vinaigrette

Toasted corn (optional)

Vinaigrette Ingredients:

6 ounces extra virgin olive oil

1 ½ tbsp aged balsamic vinegar

1 tbsp pure maple syrup

1 tsp garlic, minced

½ tsp sea salt

¼ tsp black pepper

Directions:

In a pint-sized mason jar, combine the ingredients for the vinaigrette, and shake well. In a large bowl, add the jicama, cucumbers, red bell pepper, kale and green onions; toss together. Add the dressing mixture and toss/mix until the veggies are well-coated with dressing. Sprinkle with toasted corn. Enjoy!

Note: If you’re planning to serve the salad later, you can prepare the vinaigrette separately and pour over the salad when you’re ready to serve.

Spiralized Zucchini Salad with Italian Dressing

Posted on August 27th, 2016 in Recipes | No Comments
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Spiralized Zucchini Salad Web

By Micki Brown
Serves 4

Salad Ingredients:

1 half-pound zucchini, ends trimmed, spiralized

1 half-pound yellow summer squash, ends trimmed, spiralized

1 large carrot, ends trimmed, spiralized

½ pound red grape tomatoes

½ cup pumpkin seeds

Italian Dressing

Parmesan cheese (optional)

Dressing Ingredients:

½ cup extra virgin olive oil

2 tbsp red wine vinegar

Juice of 1 lemon or lime

1 tsp garlic, minced

1 tsp Italian seasoning

¼ tsp sea salt

¼ tsp black pepper

Directions:

In a pint-sized mason jar, combine the ingredients for the dressing, and shake well. In a large bowl, add the zucchini, summer squash, carrot, tomatoes and pumpkin seeds; toss together. Add the dressing mixture and toss/mix until the veggies are well-coated with dressing. Sprinkle with parmesan cheese if desired. Enjoy!

Note: If you’re planning to serve the salad later, you can prepare the dressing separately in a small bowl and pour in the dressing when you’re ready to serve.

Pan-Fried Thai Eggplant

Posted on August 25th, 2016 in Recipes | No Comments

Thai Eggplant Web

Pan-Fried Thai Eggpalnt Web

By Micki Brown

Serves 4

Ingredients:

12 Thai Eggplant, ends trimmed, cut into 3 slices each

1 cup Italian Bread Crumbs

2 tbsp sesame seeds

1 tsp red pepper flakes

1 tsp ground ginger

1 tsp paprika

1 tsp dried cilantro

1 tsp garlic powder

1 tsp sea salt

1 tsp black pepper

4 eggs

¾ cup coconut oil

2 tbsp toasted sesame oil

Soy sauce

Directions:

Heat oils in a large skillet over medium heat. In a bowl, mix together the bread crumbs, sesame seeds, and spices and mix well. In another bowl, add the eggs and whisk until well blended. Dunk the eggplant slices into the eggs, then into the bread crumb mixture. There should be a layer of bread crumbs sticking to all surfaces of the eggplant. Place the coated eggplant slices into the pan of hot oil in a single layer. This will probably have to be done in two batches. Pan-fry the eggplant until the bottom side is a deep golden brown, turn them over and continue cooking until both sides are deep golden brown. Turn the heat down if the oil begins to smoke. When the eggplant is done, place them on paper towels to drain. Drizzle with desired amount of soy sauce and serve.