April 4, 2020
3-4 Roasted Chicken Breasts*, shredded, you can also use Rotisserie Chicken or Canned Chicken
3 Celery Stalks, chopped
3 Carrots, chopped
1 Onion, chopped
5-6 Garlic Cloves, chopped (more if you like)
1 Tablespoon Chili Sauce, less if you like, or Pinch of Red Pepper Flakes
2 32-ounce Cartons Chicken Bone Broth or Chicken Broth
2 Tablespoons Olive Oil
Pepper and Salt
Cooked Pasta or Rice of your choice, optional
March 27, 2020
2 Spinach Tortillas
2 Tablespoons Salsa
1 cup Shredded Cooked Chicken Breast, canned or fresh or rotisserie
1 cup Shredded Cheese, Cheddar, Jack or combo
Lightly spray cooking oil or Olive oil in fry pan.
Set heat to high.
Place 1 tortilla in pan.
Spread the salsa all over tortilla.
Add shredded chicken.
Place another tortilla on top like a sandwich.
Cook on high on each side for 45 seconds.
March 24, 2020
1 Rack of Lamb
1-2 tablespoons Olive Oil
Herbs de Provence
Take lamb out of the fridge about 30-45 minutes prior to cooking.
Pre-heat oven to 400F.
Dry lamb rack and rub lightly with olive oil. Season with pepper, salt and herbs de provence.
Roast lamb in oven for 20 minutes for medium rare. Roast for 5 more minutes for medium and 8 more minutes for well done.
Put lamb on a cutting board and te...
March 22, 2020
3 Ripe Avocados – scooped out
½ Red Onion – rough chopped
2 Roma Tomatoes – rough chopped
Handful of Cilantro, rough chopped (optional and to taste)
1-2 Limes, to taste, freshly squeezed
Pepper and Salt to taste
2-3 Tablespoons of Salsa, or to taste
1 4-oz can of chopped Green or Jalapeno Chilies, drained
2 Tablespoons of Balsamic or Apple Cider Vinegar, add more if desired
Hot Sauce to taste
Note: For an express version, yo...
4-5 chicken thighs bone in, skin on or off
Salt and pepper to season
1-1/2 tablespoons garlic powder
1 tablespoon olive oil
1 tablespoon minced garlic
1/4 cup honey
3 tablespoons wholegrain mustard
2 tablespoons smooth Dijon mustard
2 tablespoons water
1 pound (500 g) baby red potatoes quartered
8 ounces (250 g) green beans halved (OPTIONAL)
Preheat oven to 400°F (200°C).
Generously season chicken thighs with salt...
March 8, 2020
Pan Roasted Salmon with Green Herb Sauce
2 6oz Salmon Filets, preferably Center Cut, skinless
Heat non-stick pan on medium-high heat. Sprinkle s...
January 8, 2019
Excerpted from Dr. William Davis.
1 quart of organic half-and-half (or cream, whole milk, canned coconut milk, goat’s milk/cream, sheep’s milk/cream)
2 tablespoons inulin or unmodified potato starch or other prebiotic (available on Amazon)
10 tablets of BioGaia Gastrus (available on Amazon), crushed
The probiotic tablets can be crushed using a mortar and pestle or other hard object (clean stone, bottom of a thic...
March 22, 2018
1 TBSP Olive Oil
1 Pound Ground Beef – we like grass fed
1 Large Onion chopped
3 Cloves of Garlic minced (use more or less to taste)
½ TSP Red Pepper Flakes
2-4 TBSP Worcestershire Sauce (we like a lot)
1 Packet Onion Soup Mix
1 Cup Beef Broth
Salt and Pepper to taste
2-3 Cups Frozen Peas (we like a lot)
Heat olive oil in a large oven-proof skillet over medium heat. Add ground beef, salt and pepper. Cook for abou...
November 8, 2017
Fresh Turkey Dry Brined
2 sticks of grass fed butter
2 Tablespoon Herbs de Provence
2 cans or small bottles of regular Coca Cola
Take brined turkey and wash off excess rub, then pat dry entire turkey. For Dry Brine, see recipe under Recipes page.
Melt butter with Herbs de Provence in sauce pan. Use syringe and inject butter mix into the turkey breasts.
Pour rest of the butter on turkey skin and gently rub.
3 Tbsp. Kosher Salt
1-1/2 Tsp of Herbs de Provence
¾ Tsp of Malabar Pepper
Mix all 3 ingredients into a bowl for your rub. Make sure Turkey is completely dry. Gently peel skin from meat and put the rub into the meat surface.
Use the remainder of the rub for the outside of the skin and the cavity.
Cover in big plastic bag and let sit in refrigerator for 24 to 48 hours.