"I found this recipe in Runner’s World magazine. It was created by their contributing chef Pam Anderson. The recipes in Runner’s World are usually very easy and fast to make. This recipe is advertised as a easy postrun or weeknight meal. Perfect for busy families! Enjoy!" http://bit.ly/1qv9uRV
"There’s nothing like comfort food to get you through the loooong winter months ahead. While you can’t go wrong with our favorite healthy takes on pasta, soup and mashed potatoes, sometimes you just need a few more options. We’ve got you covered with these 22 healthy comfort food recipes for everything from breakfast to dessert!" http://bit.ly/Woz1A0
"I used a combo of grilled zucchini, mushroom, sweet onions, and red peppers, and then I added shredded baby spinach at the end – so it wouldn’t burn. I love pesto, but find using it on the bread instead of tomato sauce is just a little bit too pesto-y for me. So I made a lemon pesto sauce and just drizzled it over my pizza. Feel free to let everyone in the family make their own favorite flavor!" http://bit.ly/WowExk
INGREDIENTS CHICKEN: 3 pounds chicken parts (I used breasts and thighs because that's what I had on hand) 3 eggs, beaten 3 tablespoons buffalo wing sauce 1 and ½ cups pretzels ½ cup flour 2 tablespoon dried thyme leaves 1 teaspoon garlic powder 2 tablespoons olive oil Freshly ground black pepper, to taste BUFFALO SAUCE: ½ cup crumbled blue cheese, plus two tablespoons ½ cup low-fat mayonnaise ¼ cup buffalo wing sauce Juice from ½ of a lemon Kosher salt and freshly ground pepper, to taste
Ingredients 1 lb. ground chicken 2 Tbsp. sesame oil and more for coating your hands 1 Tbsp. miso (I use awase miso, which is a combination of red and white miso) 10 shiso leaves (Perilla) 4 scallions (green onion) Salt ½ cup Yakitori Tare (Homemade recipe here) You will also need: 16 5-inch bamboo skewers Toppings Shichimi Togarashi for spicy taste (optional)
For the Steak: 1 teaspoon freshly grated ginger 2 cloves garlic, minced 2 tablespoons tamari (gluten-free soy sauce) 1 teaspoon sesame oil 1/4-1/2 teaspoon red pepper flakes 1 pound flank steak, sliced against the grain into thin strips For the Noodle Bowl: 1 tablespoon brown sugar (or coconut sugar) 1 tablespoon apple cider vinegar 1/4 cup + 2 tablespoons tamari (gluten-free soy sauce) 1/4 teaspoon red pepper flakes 1 7oz package mung bean noodles 1 small onion, halved and sliced thin 1 cup shitake mushrooms, stems removed and sliced thin 1 cup broccoli, cut into thin florets 1 zucchini, scrape the seeds out of the middle with a spoon, then slice thin and diagonally 2 cloves garlic, minced 1 teaspoon freshly grated ginger 3 cups baby spinach, chopped 1 cup grated carrots
INGREDIENTS Noodles 7oz/200g pad thai noodles, dried (see notes) Stir Fry 200g/10oz chicken thigh fillet, cut into bite size pieces (2 small or 1½ normal size fillets) 1 cup basil leaves (packed), preferably Thai holy basil but normal basil is fine too 2 shallot/scallion stems, cut into 3cm/2" pieces 3 large cloves of garlic, minced 1½ birds eye chilli, deseeded (or to taste), very finely chopped 2 tbsp oil (peanut, vegetable or canola) Sauce 3 tbsp oyster sauce 1½ tbsp light soy sauce (see notes) 1½ tbsp (normal dark soy sauce) 2 tsp sugar 2 tbsp water
though touched with some stress due to my husband and I juggling our jobs, the preparations for their arrival, family time, and the blog. When I get a few too many things on my “to-do” list, I start to feel a little scatter-brained; I often liken myself to a computer with no storage space left, operating at full capacity, and I’m just hoping and praying I don’t “crash”. Ever been there?" http://bit.ly/Woz3YJ
"A flaky piece of fresh fish is a lean, low-calorie protein that offers omega-3s, vitamin D, and, when prepped right, so much flavor. If you're not a seafood lover, there's no need to overload, since enjoying fish once or twice a week is enough to reap all its benefits. If you're not sure where to start, then check out these healthy fish recipes that will inspire you in the kitchen." http://bit.ly/1qv9voY
"My take on Chicken Parmesan, but with a baked and healthy twist. The flavors are still there, only the calories and fat is cut in half. This is a dish you’d be happy to serve your family any night of the week." http://bit.ly/1qv8RI9
FOR THE FISH: 3 Fillet of cod 1 tbsp Cajun Spice- 3 tbsp Olive Oil Salt and Pepper to taste FOR THE SALSA: 1 can Tomatillo 1 Green Chili with seeds removed, or ½ can of canned Green Chilis (optional) 1 onion Chopped 4 - 6 cloves Garlic 1 bunch Cilantro 1 cup Chicken Broth GARNISH and WRAP ½ cup Chopped Cabbage 1 green onion finely sliced Guacamole (optional) Large Romaine Lettuce leaves (or other lettuce), washed
1 bulb of roasted garlic (chop off the top of a bulb of garlic, add a tsp of Paleo Butter and a tsp of extra virgin olive oil, and salt & pepper. Wrap in aluminum and baked at 325 for 40 minutes. The garlic will just squeeze out and it’ll have a distinct, sweet quality. This is also great to go with steak FYI). 3/4 cup Paleo mayonnaise (tons of great recipes out there, so google is the answer), 1/2 tsp black pepper, 1 tsp salt, 2 Tbsp chopped fresh tarragon, 1 tsp capers (roughly chopped), 1 shallot (roughly chopped), 2-3 Tbsp fresh lemon (depending on how you like it), hot sauce (I used Tabasco and it did just fine), 1 tsp Dijon mustard, 1 Tbsp chopped pickle
1 lb / 453 gr grass-fed organic lean ground beef 2 garlic cloves, minced 1 free-range organic egg A handful fresh parsley leaves, chopped A splash of Tabasco sauce 1 teaspoon fine grain sea salt Ground black pepper to taste ½ avocado, peeled and cut into 12 cubes (I used Hass)
3 whole pieces skinless, boneless chicken breast, cubed 2 tbsp soy sauce 1 tbsp rice wine vinegar or any vinegar 2 tbsp molasses 1 tsp brown sugar 1/2 inch ginger crushed and chopped 2 cloves garlic,chopped 2 whole yellow and red bell pepper and slice into 1 inch pieces 8 metal or bamboo skewer.
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