WINTER PEAR SALAD WITH MEYER LEMON VINAIGRETTE

Recipe By Damn Delicious

INGREDIENTS:

  • 4 cups mesclun
  • 1/4 cup crumbled goat cheese
  • 1/4 cup walnuts
  • 2 tablespoons dried cranberries
  • 1 pear, thinly sliced

FOR THE VINAIGRETTE

  • 1/4 cup olive oil
  • Coupons
  • 1/4 cup Meyer lemon juice
  • 1 zest of 1 Meyer lemon
  • 2 teaspoons sugar

 

DIRECTIONS:

  • To make the vinaigrette, whisk together olive oil, Meyer lemon juice and zest and sugar in a small bowl; set aside. 
  • To assemble the salad, place baby greens in a large bowl; top with the goat cheese, walnuts and dried cranberries. Pour the dressing on top of the salad and gently toss to combine. Serve immediately topped with sliced pear.

Probiotic Beet and Red Cabbage Sauerkraut

Recipe By Detoxdiy

INGREDIENTS

  • ½ medium red cabbage head, finely diced
  • 1 medium beet root, peeled and grated
  • 2 inch ginger piece, peeled and grated
  • 1 tsp sea salt

INSTRUCTIONS

  • Add all ingredients in a large bowl, and use your hands for scrunching the mixture for two or three minutes, until the vegetables juices start to collect into the bowl bottom.
  • Transfer the mixture into a clean glass jar and press well. If the juices don't cover the mixture, add more salted water (1 tsp sea salt for 1 cup of water).
  • Cover with a lid and let sit on room temperature for up to one week, until the taste becomes sour.
  • Keep in the refrigerator.

Roasted Kale Sprouts with Parmesan and Garlic Recipe

Recipe By Steamy Kitchen

Ingredients:

  • 8 ounces kale sprouts
  • 6-8 whole garlic cloves, peeled and halved
  • 2 tablespoons olive oil
  • sea salt and freshly ground black pepper
  • 2 tablespoons fresh grated parmesan cheese

 
Directions:

  • Preheat the oven to 400F. Trim the kale sprouts and cut the sprouts in half, lengthwise. The larger sprouts may need to be cut into thirds or quarters, so that they cook evenly. Place the kale sprouts and the garlic cloves on a baking sheet. Drizzle and toss with olive oil. Roast for 12 minutes, give everything a good toss in the baking sheet and return to oven to roast for another 10-12 minutes. Season with salt and pepper, toss with grated parmesan cheese.

Blueberry Maple Yogurt Bars

Recipe By Real Simple

INGREDIENTS

  • ½ cup light brown sugar
  • 1 ¼ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 ¼ cups old fashioned oats
  • 4 ounces butter, melted
  • 4 tablespoons maple syrup
  • 1 ¾ cups plain Greek yogurt (drain 4 cups regular yogurt in a cheesecloth or paper towel-lined sieve overnight to thicken; you should have about 2 cups)
  • 5 teaspoons cornstarch
  • cups blueberries

DIRECTIONS

  • Heat oven to 350°F. Line an 8-inch square baking pan with 2 crisscrossed pieces of parchment, leaving an overhang on all sides.
  • Combine the brown sugar, flour, baking powder, cinnamon, salt, and oats in a large bowl. Stir in the melted butter and mix until the pieces form a coarse crumble. Spoon 2 cups of the mixture into the bottom of the pan and gently press into an even layer; reserve the rest.
  • Combine the maple syrup, yogurt and cornstarch in another bowl. Pour into the pan and spread into an even layer. Scatter with blueberries and top with remaining crumble.
  • Bake for 45 minutes, until light golden brown. Remove from oven and let rest for 30 minutes, then transfer to the refrigerator to cool for 1 hour more. Slice into bars and serve. Bars will keep, refrigerated in an airtight container, for 3 days.

SOUTHWESTERN CHICKEN AND SWEET POTATO SKILLET

Recipe By Host The Toast

INGREDIENTS

  • 2 tablespoon oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into 1" pieces
  • 1 large sweet potato, peeled and cubed
  • 4 cloves garlic
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper
  • 10 ounces frozen corn, thawed
  • 2 bell peppers, stemmed, seeded, and chopped
  • 4 green onions, sliced, divided
  • 1 (10 ounce) can rotel tomatoes with green chiles
  • 1 - 1½ cups low sodium chicken stock
  • 1 tablespoon cornstarch
  • 1 (15.5 ounce) can black beans, drained and rinsed
  • ¼ cup fresh cilantro, plus more to top
  • 1½ cups shredded monterrey jack cheese
  • Guacamole, to top, optional

DIRECTIONS

  • Heat a tablespoon of oil in a large cast iron skillet over medium heat. Add the chicken to the skillet cook until browned but not cooked through, about 6-8 minutes. Remove the chicken from heat and set aside.
  • Heat the remaining tablespoon of oil in the skillet. Once hot, add in the sweet potato and brown, about 12-14 minutes.
  • Add the garlic, seasonings, corn, bell peppers, and half of the green onions to the skillet. Cook for 2 minutes, stirring. Add in the tomatoes with green chiles and 1 cup chicken stock. Return the chicken to the skillet and stir well to combine.
  • Cook for 5 more minutes. In a small bowl, mix together the cornstarch and a tablespoon of water to form a slurry. Add the cornstarch to the liquid in the skillet, mix in the black beans and cilantro, and cook until the sauce has thickened and the black beans are warmed. If the mixture is too thick, add up to ½ cup more of chicken stock.
  • Set oven to broil. Top the skillet with the shredded cheese and broil until the cheese is melted and just beginning to turn golden in spots.
  • Sprinkle the skillet with additional green onion and cilantro. Serve warm and top with guacamole, if desired.

Eggs in Hash Brown Nests

Recipe By Paleo Hacks


INGREDIENTS

  • 1 medium sweet potato, washed and peeled
  • 4 large eggs

DIRECTIONS

  • Preheat oven to 400°F and grease 4 cups in a regular-size muffin tin with coconut oil.
  • Using a coarse cheese grater, grate the sweet potato into a medium-size bowl. Using your fingers, line the 4 greased muffin tins with the sweet potatoes, pressing the sweet potatoes up against the sides to make a "crust."
  • Bake the sweet potato crusts for 5-8 minutes, making sure not to burn the sweet potatoes.
  • Remove the muffin tin from the oven and carefully crack an egg in each minicrust. Place the muffin tin back in the oven and bake for 15-20 minutes or until the egg whites are opaque. Allow the egg nests to cool before removing from the muffin tin.

Greek Lemon Chicken Soup

Recipe By A Spicy Perspective

Ingredients:

  • 10 cups chicken broth
  • 3 tablespoon olive oil
  • 8 cloves garlic, minced
  • 1 sweet onion
  • 1 large lemon, zested
  • 2 boneless skinless chicken breasts
  • 1 cup israeli (pearl) couscous
  • 1/2 teaspoons crushed red pepper
  • 2 ounces crumbled feta
  • 1/3 cup chopped chive
  • Salt and pepper

DIRECTIONS:

  • Place the olive oil in a large 6-8 quart sauce pot over medium-low heat. Peel the onion. Then quarter it and slice into thin strips. Once the oil is hot, saute the onion and minced garlic for 3-4 minutes to soften.
  • Add the chicken stock, chicken breasts, lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then simmer for 5 minutes.
  • Stir in the couscous, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes. Then turn the heat off.
  • Using tongs, remove the two chicken breasts from the pot. Use a fork and the tongs to shred the chicken. Then place it back in the pot. Stir in the crumbled feta cheese and chopped chive. Taste and salt and pepper as needed. Serve warm.

Flourless Oatmeal Carrot Cake Cookies

Recipe By I Heart Eating

Ingredients

Cookies

  • 3 c . rolled oats divided
  • 1 tsp . baking powder
  • 2 tsp . ground cinnamon
  • 1 tsp . ground ginger
  • 1/2 tsp . ground nutmeg
  • 1/2 tsp . salt
  • 1/3 c . coconut oil
  • 1 c . brown sugar packed
  • 2 large eggs
  • 1 tsp . vanilla extract
  • 2 c . grated carrot
  • 1 c . shredded coconut
  • 1/2 c . chopped pecans optional

Icing

  • 2 oz . cream cheese
  • 1 c . powdered sugar
  • 2-3 T . milk

Instructions

  • Line two baking sheets with parchment paper; set aside.
  • Grind two cups of oats into flour (a blender or food processor should do this).
  • In a medium bowl, whisk together oat flour, remaining 1 cup oats, baking powder, cinnamon, ginger, nutmeg, and salt.
  • With an electric mixer (either hand or stand), beat together the coconut oil and sugar until combined.
  • Beat in the eggs and the vanilla until combined.
  • Stir in the flour mixture just until combined.
  • Stir in the carrots, coconut, and nuts, if using.
  • Cover, and chill in the refrigerator for 1 hour.
  • Preheat the oven to 350 F.
  • Using a 1 ½ tablespoon cookie scoop, drop about batter about 2-inches apart onto the prepared baking sheets.
  • Gently flatten slightly, if desired.
  • Bake for 10-15 minutes, or until cookie is set and very lightly browned at the edges.
  • Remove from the oven and let the cookies cool on the sheets for at least 5 minutes.
  • Transfer to wire cooling rack to cool to room temperature before icing.
  • To make icing, beat together cream cheese, powdered sugar, and 2 tablespoons milk until well-combined.
  • Add additional milk as needed to get to desired consistency.
  • Drizzle icing over cooled cookies.
  • Cover, and store leftover cookies in the fridge.

Carrot Potato Soup

Recipe by Cooking and Me

INGREDIENTS

  • 5 cups of carrots, cubed
  • 2 cups of potatoes, cubed
  • 1 tbsp + 1 tsp butter
  • 4 tbsp chopped coriander leaves (cilantro)
  • 1 tsp freshly cracked black pepper
  • ½ tsp sugar
  • Salt to taste

 

INSTRUCTIONS

  • Peel and cube the potatoes and carrots. I used the red washed potatoes so didn't peel them, this is up to you

  • Place the cubed vegetables in a pressure cooker or heavy-bottomed cooking vessel with a lid

  • Add 1 tbsp butter and enough water to submerge the vegetables

  • If using a pressure cooker, close the cooker and let it cook for 3 whistles or 15-20 minutes

  • Let the pressure release

  • If using a regular cooking vessel, cover and cook on low flame until the carrots and potatoes are completely tender

  • In the meantime, grind the coriander leaves coarsely using a pestle and mortar or small blender

  • Once the vegetables are done, if you have a stick blender, blend the vegetables while they are still hot into a soft mush. You can leave some small chunks of vegetables as is if you'd like some texture in the soup

  • If using a regular blender, wait until the vegetables are cool before blending

  • In a separate pan, heat 1 tsp butter and add the coriander leaves paste

  • Cook for ten seconds until fragrant and then add the pureed vegetable mix

  • Add water and adjust to your desired consistency

  • Bring to boil and add salt, sugar, and freshly cracked black pepper

  • There's no need to boil the soup for too long

  • Serve hot garnished with chopped coriander leaves and more black pepper