Oven Baked Pesto Chicken
A quick and easy dinner recipe with tremendous flavor! Great for both family dinner or dinner parties.
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Ingredients
  1. Ingredients
  2. 1 pound organic chicken breasts
  3. 1-2 tablespoons of pesto sauce per breast (homemade or storebought. Make sure that they use olive oil and not any damaged oils such as Canola or Vegetable oils)
  4. 4 roma tomatoes, sliced
  5. sea salt and ground black pepper
  6. shaved parmesan cheese, optional
  7. sliced black olives, optional
Directions
  1. Preheat oven to 350 degrees.
  2. Trim any excess fat from the chicken and place between pieces of parchment paper. Pound chicken to even thickness (approximately 1/2 inch) with a meat mallet. Sprinkle both sides with salt and pepper and transfer to a baking dish. (General cooking hint: you want the chicken to fit snugly for best cooking – you do not want a lot of extra space in the pan)
  3. Spread pesto sauce over the top of the chicken breasts and cook for about 20 minutes than add the sliced tomatoes and parmesan cheese if desired. Continue cooking until chicken is cooked through (about 15-20 additional minutes). Add slices olives as garnish if desired, and serve.
Doctoramir.ca http://www.doctoramir.ca/

 

Black Bean Meatballs with Cilantro Sauce
Black beans are great because they are high in protein and fiber and contain a healthy dose of magnesium, potassium and folate.
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Ingredients
  1. 2 cups canned black beans, drained and rinsed (Organic is best)
  2. 1 lb grass fed ground beef
  3. 1 teaspoon chili powder
  4. 1 teaspoon cumin
  5. 1 teaspoon dried oregano
  6. 2 cloves garlic, minced or crushed
  7. 1 organic egg
  8. 2 teaspoons lime juice
  9. 1-2 medium organic green or red bell peppers (remember, bell peppers are on the “dirty dozen list”
  10. 1 onion, sliced
  11. 1 avocado, peeled and chopped
  12. 1 organic tomato, diced
Directions
  1. Preheat the oven to 425 degrees. Pulse beans in a food processor or mash them with a fork or potato masher. You want them a bit chunky. Mix the beans with the beef, chili, cumin, oregano, garlic, egg, and lime juice. Roll into 1″ balls and place on a lightly greased (use coconut oil) baking sheet (lined with parchment or silicone liner if desired).
  2. Meanwhile, sautee the onions and peppers until slightly cooked but still crisp. Blend the cilantro sauce ingredients together.
  3. You can eat these atop the pepper/onion mixture and dip into the sauce OR wrap everything in a sturdy piece of lettuce. Bibb lettuce works well.
Notes
  1. Serve with: Creamy Cilantro Sauce
  2. 1 cup plain organic yogurt (best if drained)
  3. 4 tablespoons fresh cilantro, chopped
  4. 1 teaspoon lime juice
  5. sea salt/pepper to taste
Doctoramir.ca http://www.doctoramir.ca/

Organic Thai Red Curry Chicken
Serves 1
This is better than restaurant Thai food, because not only do YOU control the ingredients, but it takes about 30 minutes from start to finish to prepare. So, no excuses that you cannot prepare a delicious healthy meal in a hurry. Plus, the effort to get take-out (calling, driving, picking up, etc.) takes the same amount of time, if not longer!
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 2 teaspoons coconut oil
  2. 1 pound organic, free range chicken breasts, sliced very thin with a sharp knife
  3. 1 tablespoon Thai red curry paste (you can make your own or purchase store-bought but check ingredients! You don’t want any sugar hidden in there. )
  4. 1 cup organic zucchini, sliced (remember, this is one of the Dirty Dozen- you need to go organic)
  5. 1 red bell pepper, sliced into strips (another dirty dozen veggie)
  6. 1/2 onion, chunked
  7. 1 can full fat coconut milk
  8. 1 avocado, cut into chunks
  9. 2 tablespoons fresh cilantro (optional)
Directions
  1. Heat the oil in a non-toxic skillet like cast iron or thermalon (GreenPan) and brown the chicken.
  2. Add in the rest of the vegetables and cook until chicken is done and vegetables are slightly cooked but still firm.
  3. Add the coconut milk and red curry paste and mix.
  4. Simmer for a few minutes and discard kaffir leaves and lemongrass.
  5. Top with avocado and add fresh cilantro if desired. Serve and enjoy.
Notes
  1. Optional Ingredients: broccoli, mushrooms, small chunk of lemongrass, 1-2 kaffir leaves (I keep sliced lemongrass and kaffir leaves in my freezer to use in soups, Thai dishes, etc)
Variations
  1. Adding more or less curry paste
  2. Exclude chicken to make a veggie dish
Doctoramir.ca http://www.doctoramir.ca/

Salmon with Basil Cream Sauce
Serves 4
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
Salmon
  1. 4 salmon steaks (6 oz each)
  2. 1/4 cup olive oil
  3. 1 tbsp lemon juice
  4. Sea salt and fresh ground black pepper to taste
Sauce
  1. 20 fresh basil leaves
  2. 1/3 cup dry white wine
  3. 2 cloves garlic
  4. 1 cup heavy cream
  5. 1 tbsp fresh lemon juice
  6. 2 tbsp unsalted raw grass-fed butter
  7. Sea salt and fresh ground black pepper to taste
Directions
  1. Preheat grill to high.
  2. Rinse salmon under cold water, drain, and blot dry. Brush salmon on both sides with olive oil. Season with lemon juice, salt and pepper.
  3. Combine basil, wine, and garlic in a blender and process until a smooth puree forms. Transfer to a small heavy saucepan. Stir in cream.
  4. Bring to a simmer over medium heat, taking care not to let cream boil over. Stir frequently for 10–15 minutes, until sauce is reduced by half. Add butter and lemon juice, continuing to stir. Once the butter is incorporated into the cream mixture, remove from heat and season with salt and pepper. Cover and keep warm.
  5. Grill salmon until it just starts to fully flake. Remove from heat. Spoon sauce over salmon and serve.
Doctoramir.ca http://www.doctoramir.ca/

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