Healthier way of life...My Journey

Garlic Lime Chicken Bake

2011-07-10T13:13:00.000-07:00

**Candida clients...you can substitute lemon juice for the orange juice. No orange juice allowed during the program.

1 teaspoon Cilantro

1/4 teaspoon Cumin, Ground

1/4 teaspoon Black Pepper, Ground

1/4 teaspoon sea salt

1 tsp minced garlic

1 tsp minced onion

3/4 tsp oregano

1 1/2 pounds boneless skinless chicken breast halves

You will also need

1/4 cup simply orange juice

1/4 cup lime juice

2 tbsp. olive oil

DIRECTIONS: Mix all ingredients, except chicken, in small bowl. Place chicken in large resealable plastic or glass container. Add marinade; turn to coat well. Refrigerate for 30 minutes.

Preheat oven to 400°F.

Remove chicken from marinade, discarding marinade, and arrange, skin sides up, without crowding, in a shallow baking pan. Bake chicken for 25 to 30 minutes.

Change oven setting to broil and broil chicken about 2 inches from heat until skin is crisp, about 2 minutes.

Top with avocado, tomato and red onion.
Serve with black beans, garlic butter fried brown rice and a large salad.

Turkey Hash with Garlic Butter and Herbs

2011-06-14T18:05:00.000-07:00

Ingredients
1 1/2 pounds medium Yukon Gold potatoes
1 medium onion, finely chopped
1/2 cup green onions, finely chopped
1/2 cup of green bell peppers, finely chopped
1 or 2 cups turkey ground meat cooked
4 large eggs

Butter mixture
4 tablespoons butter, room temperature
1 garlic clove, minced
1/2 teaspoon fresh ground black pepper(optional)
1 teaspoon parsley
1 1/2 tablespoons basil
1 tablespoon oregano
(mix all ingredients together with a fork until light and fluffy)

Generously cover potatoes with cold water, then simmer, partially covered, until just tender, 20 to 25 minutes. Drain. Cool slightly, then peel and grate with a grater.

Brown your turkey ground meat with some of the garlic and butter mixture.

While potatoes cool, melt butter in a 12-inch nonstick skillet over medium-high heat and cook onion and peppers, stirring occasionally, until golden brown, 8 to 10 minutes.

Add potatoes, turkey ground meat, 3/4 teaspoon sea salt, and 1/2 teaspoon pepper and cook, turning occasionally, until browned in spots, 15 to 20 minutes. Transfer hash to plates.

Fry eggs in remaining Tbsp butter in skillet over medium heat. Serve on top of turkey hash.

Mediterranean Chicken Bake

2011-04-10T18:30:00.000-07:00

1/2 yellow onion
1/2 cup chopped green onions
4-5 vine ripened tomatoes (In a rush use the natural canned tomatoes with garlic and basil
1 tablespoon olive oil
3-6 skinless chicken pieces, on the bone, ex: drumstick, thighs
1 can pitted black olives (optional)
sea salt & freshly ground black pepper
2 garlic clove, finely chopped

I added the following...just because.
1 zucchini sliced
1 squash sliced
2 cans of artichokes (Candida clients make sure these don't contain any
vinegar in the ingredients)
**I also added asparagus

**Coconut Flour and Potato Flour is what I used to lightly coat the chicken before browning.
Directions:
1 Preheat oven 350'
2 Chop onions.
3 Cut tomatoes into small pieces.
4 Heat oil a saucepan on medium heat and brown lightly flour coated chicken pieces.
5 Transfer chicken to a plate.
6 Add onions, garlic, tomatoes, artichokes, zucchini, squash, olives, and garlic. I put all of this in a big bowl and let it sit.
7 After browning the chicken place it in a baking dish. Then pour the bowl of the vegetables over the chicken.
8 Put it in the oven and cook 30-40 minutes or until chicken is fully cooked.
13 Serve with brown rice.

Coconut Flour Pancakes

2011-04-06T06:20:00.000-07:00

Coconut Flour Pancakes (Candida Diet Clients don't add fruit or honey)

Recipe Notes: You can use unsweetened almond milk and coconut milk work well in this recipe. You can also add cinnamon or fruit as desired. Just keep the pancakes small and watch them so they don’t burn.

Ingredients

4 eggs, room temperature
1 cup milk (raw cow’s or coconut both work)
2 teaspoons vanilla extract
1 tablespoon honey or a pinch of stevia
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
coconut oil or butter for frying
Directions

Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
Serve hot with butter, coconut oil, honey, mayple syrup, or fruit.

Crunchy Chicken Asain Salad

2011-03-10T20:21:00.000-08:00

Bean Sprouts
Shredded Carrots
Scallions
1 small avocado, pitted, peeled and cut into 12 thin slices
Chicken
Brown Rice Noodles
Cilantro
Basil
Add any of the following nuts...cashews, almonds, pumpkin seeds, sunflower seeds.

Add Ginger and Soy for added flavor.

For the dressing
1/3 cup plain silken tofu
1/3 cup low-fat plain unsweetened soy milk (soya milk)
1 tablespoon peeled and minced fresh ginger
1 1/2 teaspoons reduced-sodium soy sauce
1 teaspoon light miso
1 teaspoon ground mustard
1 tablespoon chopped fresh cilantro
1 tablespoon chopped green onion, including tender green top

To make the dressing, in a blender or food processor, combine the tofu, soy milk, ginger, soy sauce, miso and mustard. Process just until smooth and creamy. Transfer to a bowl and stir in the cilantro and green onion. Cover and refrigerate for at least 1 hour.

In a small bowl, toss the avocado slices in the lemon juice to prevent browning. Set aside.
Add 2/3 of the dressing and toss lightly to coat. Divide the salad among individual plates. Arrange 2 avocado slices on top of each portion. Top each avocado with a dollop of the remaining dressing. Serve immediately.

Banana Soft Serve (Not Candida Friendly)

2011-03-10T19:48:00.000-08:00

Freeze some bananas, than pulse in a food processor with roasted nuts of your choice and a splash of unsweetened almond milk.

Unstuffed Peppers

2011-02-11T07:45:00.000-08:00

1 cup brown rice
1/2 pound chicken sausage (casings removed)
1-2 green peppers
1 red onion (chopped)
you can add other veggies
season to taste
approx 1 tbsp olive oil

In a large saucepan, bring 2 cups water, the rice and 1/2 teaspoon sea salt to a boil. Cover the pan, lower the heat and simmer until tender, about 40 minutes. Remove from the heat and let stand, covered, for 10 minutes; fluff with a fork. Heat a large skillet over medium heat. Add 1 tablespoon extra- virgin oil and the sausage and cook, breaking up the meat, until browned, about 5 minutes. Transfer the sausage to the rice. Return the skillet to the heat and add 1 more tablespoon olive oil, the bell peppers, veggies, and onion. Season with sea salt and pepper and cook until the vegetables are crisp and tender, about 5 minutes. Add the veggies to chicken sausage and brown rice and toss. Serves 4.

Almond Flour Tortillas

2011-01-12T05:06:00.000-08:00

Ingredients
2 eggs
1 teaspoon paprika
1/2 cup shredded Monterey jack or cheddar cheese (Don't add cheese if on Candida diet}
1/4 cup almond flour
1-3 tsp water

Directions
Mix all of the ingredients in a blender to create a smooth batter.
Spray a griddle or skillet with olive oil and place over medium heat.
Once the skillet is well heated, pour the batter onto the skillet to create the tortillas, thinning the batter with a spatula if necessary.
Let the batter cook untouched until it is set on the bottom, then carefully flip the tortilla and cook the other side for a minute or less.
Wipe the skillet with a paper towel every now and then to prevent burning.

Nutritional Info
Casein-Free
Egg-Free
Gluten-Free
Vegetarian

Comments
These tortillas can be used to make quesadillas and burritos. Feel free to substitute other spices and cheeses. I highly recommend doubling or quadrupling this recipe in order to make a big batch at one time. To freeze the tortillas, individually set the cooked tortillas on wax paper and stack inside a gallon-size freezer bags. Bring the tortillas to room temperature before attempting to cook with them.

Servings
6-10 Tortillas

Pumpkin Pie (Candida Friendly)

2010-11-19T15:07:00.000-08:00

3/4 Cup 100% Pure Maple Syrup
1/2 Teaspoon Salt
1/4 Teaspoon Fresh Ground Ginger
1/4 Teaspoon Fresh Ground Cloves *OR; 1 Teaspoon Fresh Ground Pumpkin Spice
1 Large Whole Egg
1 Egg White
1 Can 15oz of 100% Pure Pumpkin (Libby)
1 Cup 12oz of Unsweetened Soy Milk
1 Small container of Cream Cheese

Whisk Syrup, Salt, and spices in a bowl. Add egg and egg white and continue to whisk. Whisk together the cream cheese and the soy milk until smooth (a little of each at a time. (It may be a little lumpy) Add the pumpkin and stir until smooth. De sure not to over stir/if a little lumpy it will be okay.

Pour into a 9" baking dish pre sprayed with a little non stick olive oil and paper towel to lightly prepare the dish.

Bake at 350 degrees for 40 to 50 minutes or until sharp knife or fork comes clean when inserted in center.

Let cool...pumpkin spice may be substituted for fresh ginger and cloves.

Add whip cream to the top of the pie. (IF YOU ARE ON THE CANDIDA DIET DON"T USE THE WHIP CREAM.

Preheat oven to 350 degrees.

Shrimp & Brown Rice Bake

2010-11-07T13:24:00.000-08:00

Ingredients:
4 slices turkey bacon or turkey tasso, chopped
1/2 onion, chopped
1 1/4 cups brown rice
Sea Salt and pepper
1 teaspoon paprika
One 14.5-ounce can diced tomatoes with italian
1 pound frozen peeled and deveined shrimp
2 zucchini, cut into 1/2-inch pieces
1/3 cup chopped flat-leaf parsley

Sprinkle leftovers with water before reheating in a skillet or microwave.
Directions:
1.Preheat the oven to 375°. In a large, ovenproof skillet, cook the bacon until crisp, about 5 minutes. Stir in the onion and cook until softened, about 5 minutes; stir in the rice. Season with 2 teaspoons sea salt, 3/4 teaspoon pepper and the paprika. Add the tomatoes and 1 cup water and bring to a simmer. Cover and bake until the rice is just tender, about 20 minutes.

2.Stir in the shrimp and zucchini and bake for 5 minutes more. Remove from the oven and let stand for 5 minutes. Stir in the parsley and serve

Pumpkin Chiffon Cake

2010-11-07T12:55:00.000-08:00

Ingredients:
1 cup whole wheat flour
7/8 of a cup maple sryup (I replaced 1 1/4 cup of granulated sugar with the maple sryup)
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon sea salt
4 eggs, separated, plus 5 egg whites, at room temperature
1 cup canned pure pumpkin puree
Sprinkle Cinnamon and Truvia for dusting
It’s pumpkin-packed and a healthier alternative to high calorie custard pie.

It will satisfy cake lovers even without layers of fatty frosting.

Directions:
1.Preheat the oven to 325°. In a large bowl, whisk together the flour, 7/8 cup maple sryup, the pumpkin pie spice, baking powder and salt. In a medium bowl, combine the egg yolks and pumpkin puree. Stir the pumpkin mixture into the flour mixture until smooth.

2.Using an electric mixer with a whisk attachment, whip the remaining 9 egg whites at medium speed until foamy, about 2 minutes. With the machine on, increase the speed to high and beat until stiff but still moist, 1 to 2 minutes.

3.Add one-quarter of the egg white mixture to the pumpkin batter, folding with a rubber spatula just until no streaks remain. Fold in the remaining egg white mixture in the same manner. Pour the batter into a 10-inch tube pan with a removable bottom and bake until springy to the touch and a cake tester inserted in the center comes out clean, 55 minutes.

Taco Pumpkin Seeds

2010-10-27T13:40:00.001-07:00

Ingredients
1 cup raw pumpkin seeds
2 tablespoons butter or coconut oil melted
1 tablespoon taco seasoning (great recipe in REAL Pantry Volume 2)
1/8 teaspoon garlic powder
1/8 teaspoon sea salt
Directions
Preheat oven to 300 degrees.
Combine all ingredients in a bowl and spread in a single layer on a cookie sheet.
Bake for 45 minutes or until deep golden brown.
Stir occationally.

Nutritional Info
Egg-Free
Casein-Free
Gluten-Free
Vegetarian

Comments
You can soak seeds overnight in water and some Celtic salt to make them more digestible.

Natural Alternatives to White Sugar...3 Simple Ways to REDUCE Sugar Intake

2010-10-26T08:58:00.001-07:00

Americans are eating around 150 pounds of sugar EACH year! As Ann Louise Gittleman, PhD, CNS notes in her book Get the Sugar Out, sugar has been linked with multiple health problems [cancer, impaired immunity, cardiovascular disease, diabetes Type II, obesity, and many more]. Many parents notice that sugar also affects their child’s mood, activity level, and ability to concentrate.

Let’s face it - most of us love sweets. So what are some sweet alternatives? Minimally processed sugars are natural and contain beneficial nutrients - and some do not cause rapid spikes in blood sugar like the white table sugar.

Sweet Alternatives
[with Quantity to Replace 1 cup white sugar]

*Honey [1/2 cup]
*Maple Syrup [1/3 cup]
*Blackstrap Molasses [1/2 cup]
Sucanat [1 cup]
Stevia [2 Tbs]

*Reduce the quantity of liquids in the original recipe to accommodate moisture included in the syrup

Honey [Caution: NOT for infants]
Contains trace amounts of vitamins, minerals & antioxidants
Maple Syrup
[the REAL deal, not imitation filled with corn syrup & artificial flavorings] Contains trace amounts of vitamins & minerals

Blackstrap Molasses
Contains iron and other minerals or try Sucanat which blends molasses with white sugar for easy baking

Stevia - The Sweet Herb
Staple in South American & Japanese cooking for decades
Use the green or brown [whole] stevia extracts or powders which contains phytonutrients

3 Simple Ways to REDUCE Sugar Intake

Eat REAL Foods loaded with Complex Carbohydrates: Fruits, Vegetables, Legumes, Nuts & Whole Grains Whole foods contain naturally occurring sugar WITH fiber to slow down the absorption of sugar, keeping your blood sugar in check
Avoid Processed Foods full of Simple Carbohydrates: All baked goods with White or Wheat Flour [including bread, pasta, cookies, cakes, many cereals] & Sugar, Corn Syrup, Fruit Juice, Candy, Soda Pop Processed foods have sugar WITHOUT fiber which is quickly absorbed, causing a rapid spike and drop in your blood sugar
Read All Food Labels: Avoid products whose top 3 ingredients include sugar and simple carbohydrates

Splenda...If you use Splenda...read this.

2010-10-26T08:55:00.000-07:00

Sucralose, sold under the trade name Splenda, is an artificial sweetener. It's made by selective chlorination of table sugar (sucrose). It's presented as natural because it derived from sugar, but clearly its not a REAL food, it's not as nature intended.

So it's not a REAL food, but is it safe?

The concern is through chlorination of sucrose to make sucralose, an organochloride is born. Some organochlorides are toxic and known to cause adverse health effects, others occur naturally in foods like seaweed. So......what to think?

It's approved for use in Canada, Australia, New Zealand, European Union, Japan, United States and some 80 or so countries. The FDA's approval is based on review of more than 110 studies in humans and animals, which found no adverse effects in humans or animals. My concern is someday they may find adverse effects. Just like the plastic story that continues to unfold - just stick to glass containers and stainless steel bottles.

My thoughts.....It's not a REAL unaltered food in it's original form as nature intended. I choose to use natural sweeteners.

Sesame Chicken Tenders

2010-10-26T08:44:00.000-07:00

Ingredients
1 lb chicken tenders, cleaned, rinsed & dried
1 tsp Sea Salt
1/2 cup sesame seeds, untoasted
1 Tbsp sesame seed oil
Directions
Lightly season all of the tenders with sea salt.
Pour sesame seeds into a bowl and coat each tender evenly with the seeds.
Heat 1 tbsp of oil in a saute pan over medium heat and cook each coated tender for 3-4 minutes on each side or until golden.

Nutritional Info
Casein-Free
Egg-Free
Gluten-Free

*Sesame seeds are a great source of magnesium, copper, zinc and calcium.

Crackers - Wheat / Gluten / Yeast Free

2010-10-02T17:37:00.000-07:00

Ingredients
1 cup flour - use any type wheat free - buckwheat, oat, brown rice, chickpea
1/2 tsp salt
2 Tb olive oil or coconut oil or grapeseed oil
1-2 tsp seasonings

3-4 Tb water

Directions
Preheat oven to 400
-
In food processor or by hand mix flour, salt, oil and seasonings.
-
Add 3-4 Tb water - start with 3 and whirl or work in and add more as needed to form a ball.
-
Remove dough and roll out on well floured surface using same flour as in mix.
-
Transfer to baking sheet or pizza stone and bake 10 minutes at 400
-
Once they are nicely browned, cool and break into pieces. One serving is 1/4 of the recipe.
-
Try chickpea flour and after rolling out cracker sprinkle with sesame seeds and use rolling pin to press into the cracker. (Good with hummus)
-
Try buckwheat flour and after rolling out cracker sprinkle sea salt and use rolling pin to crush it into the cracker.
-
Add some Italian spices to the mix before mixing. Try basil, oregano, granulated onion - about 1/2 tsp each.
-

Number of Servings: 4

Avocado Crab and Brown Rice Pasta

2010-08-26T19:23:00.000-07:00

Ingredients:
2 tsp fresh lemon juice (I used approximately half a lemon)
2 scallions chopped, dark green parts saved for garnish
1 tsp soy sauce
1/3 cup expeller pressed oil
1/4 tsp sea salt
Lemon zest from 1/2 lemon or about 1/2 tsp
1 Avocado, ripened and chopped into 1/2 inch chunks
1/2 pound lump crab meat
3/4 pound angel hair or fettucini gluten free pasta ( I use brown rice pasta)

Combine the first 5 ingredients in a blender or food processor and puree together. Once it is well blended, pour into a small bowl and fold in avocado and lemon zest to keep avocado from browning. Set aside.

Cook pasta in boiling salted water according to package directions.

Add the mixture in the bowl/avocado, 1/2 tsp sea salt, and crab meat. Sprinkle with the remaining scallions. Serve immediately or let chill for 30 minutes-1hr if you'd like it cold.

Tilapia With Cucumber Salsa

2010-08-25T18:38:00.000-07:00

TILAPIA:
4 tilapia or red snapper fillets (about 4 ounces each)
2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh oregano
1/4 teaspoon paprika
1/8 teaspoon sea salt
SALSA:
1/4 cup water
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
3/4 cup peeled, finely chopped cucumber
1/4 cup chopped fresh mint
2 tablespoons capers, rinsed and drained
1/8 teaspoon sea salt
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Directions
1. TO MAKE THE TILAPIA: Preheat the oven to 400°F. 2. Lightly coat a 13" x 9" x 2" baking dish with olive oil cooking spray. 3. Rinse the fish and pat dry with paper towels. Arrange in a single layer in the dish. Spoon the lemon juice over the fish. Sprinkle with the oregano, paprika, and salt. 4. Bake for 10 minutes, or until the fish flakes easily. 5. TO MAKE THE SALSA: In a small bowl, stir together the water, lemon juice, oil. Once thickened, add the cucumber, mint or parsley, capers, and sea salt. 6. Spoon 1/4 cup of the salsa over each fillet.

Black-Eyed Peas & Cucumber Salad

2010-08-25T18:25:00.000-07:00

Ingredients
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons chopped fresh oregano,
4 cups peeled and diced cucumbers
1 14-ounce can black-eyed peas, rinsed
2/3 cup diced red bell pepper
1/4 cup sliced red onion
2 tablespoons chopped black olives
season for taste

Preparation
1.Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eyed peas, bell pepper, onion and olives; toss to coat. Serve at room temperature or chilled.

Chile-Scallops with Cucumber Salad

2010-08-25T18:20:00.000-07:00

Ingredients
Salad
2 medium cucumbers
1/2 cup salted roasted cashews, coarsely chopped (2 ounces)
2 scallions, (white and light green parts), thinly sliced
2 teaspoons lemon juice, juice
1/4 cup extra-virgin olive oil
1/4 cup coarsely chopped flat-leaf parsley
1/8 teaspoon sea salt
Scallops
1 teaspoon cumin seeds
2 tablespoons minced seeded serrano chile
1 teaspoon freshly cracked black pepper
1/2 teaspoon kosher salt
1-1 1/4 pounds dry sea scallops, (see Note), tough muscle removed

Preparation
1.To prepare salad: Peel and seed cucumbers; quarter lengthwise and slice 1/4 inch thick. Combine the cucumbers, cashews, scallions, lemon juice, oil, parsley and salt in a large bowl.
2.To prepare scallops: Toast cumin seeds in a small skillet over medium heat until fragrant, about 1 minute. Transfer to a cutting board and let cool, then coarsely chop. Combine the cumin seeds, chile, pepper and salt in a small bowl. Rinse scallops, pat dry and rub with the spice mixture. Thread the scallops onto four 12-inch skewers.
3.Preheat grill to medium-high. Oil the grill rack. Grill the scallops until cooked through, about 4 minutes per side. Carefully remove the scallops from the skewers. Serve warm with the cucumber salad.

Cucumber Salsa

2010-08-25T18:10:00.000-07:00

Ingredients
2 medium cucumbers - peeled, seeded, and chopped
2 medium tomatoes, chopped
1/2 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 small onion, chopped
1 clove garlic, minced
2 tablespoons lime juice
1 teaspoon minced fresh parsley
2 teaspoons minced fresh cilantro
1/2 teaspoon dried dill weed
1/2 teaspoon sea salt

Directions
1.In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour. Serve with tortilla chips.

Gluten-Free Banana Bread with Almond Flour

2010-08-15T20:49:00.000-07:00

Gluten-Free Banana Bread

Dry ingredients

-1 cup brown rice flour

-1 cup ground almonds
Process the almonds in a food processor (you can also use a blender) by pulsing on and off until a fine almond meal is formed. Pour the almond meal into a dry mixing bowl.

-2 tsp (gluten-free) baking powder

-1 1/2 tsp cinnamon

-pinches of fresh nutmeg, to taste

-half a cup of maple syrup

-a pinch of sea salt

Wet ingredients

-3 eggs - free-range organic eggs, room temperature

-3 very ripe bananas

-1 tsp vanilla

-1/2 cup melted butter

Heat an oven to 350F

Grease a bread pan. I used a bundt pan. It's not a large bundt cake after baking in a bundt pan. You can possibly doubling the recipe.

Mix the wet ingredients together and mix the dry ingredients together.

Combine these two without over mixing them.

Bake for approximately 30 - 40 minutes or until a toothpick comes out clean.

Let the bread cool. It will become firmer.

Spaghetti with Artichokes and Herbs

2010-08-15T14:43:00.000-07:00

Ingredients
1 1/2 pounds baby artichokes, trimmed of outer leaves, stems and tops of larger chokes trimmed, very thinly sliced, no more than 1/8-inch thick
(Baby artichokes are hard to find here. I substituted whole artichoke hearts(Terra Verde) I found them at Sam's. (No vinegar)
2 small, ripe lemons, halved
1/4 cup – Extra Virgin Olive Oil
4 large shallots, finely chopped
4 large cloves garlic, finely chopped or grated
White Pepper (my choice)
Sea Salt, to taste
1 pound gluten free spaghetti
A generous handful mint leaves
A generous handful flat-leaf parsley
1 cup loosely packed basil leaves
(you can use just fresh spinach)
**I added chicken to this dish**
Preparation
Fill a large bowl with water. Squeeze lemons into the water and add them to bowl. Add sliced artichokes to bowl as you work so they don't turn brown.
Bring a large pot of water to a boil for pasta.
Heat 1/4 cup extra virgin olive oil, 4 turns of the pan, in a large skillet over medium heat. Add shallots and garlic, and cook 3-4 minutes more.
Drain the artichokes, discard juiced lemon halves and add artichokes to pan. Season with pepper. Raise heat a bit and sauté until light golden at edges, 6-7 minutes. Add wine, stir and reduce by half. Cover pan, reduce heat to a simmer and cook covered, 5-6 minutes more. Season with salt to taste.
Meanwhile,sea salt the boiling water and cook pasta to al dente. Reserve about 1/2 cup of cooking water before draining pasta.
While pasta cooks, finely chop the mint with parsley. Stack up the basil leaves, roll them into a log and thinly slice the logs of leaves across.
Uncover the artichokes and stir in the reserved starchy water. Bring sauce to a bubble, add drained pasta, mint and parsley. Toss to combine, 1-2 minutes. Turn off heat. Add a handful of basil to pasta and toss again to combine, serve immediately.

Angel Hair Pasta with Lemon and Garlic

2010-08-05T15:33:00.000-07:00

Angel Hair Pasta with Lemon and Garlic

16 ounces brown rice angel hair pasta (gluten free)
1/2 cup fresh basil, coarsely chopped
2 tablespoons extra virgin olive oil
8 cloves garlic, finely minced
1/2 cup fresh lemon juice
2 1/2 cups seeded and chopped vine-ripe tomatoes
1 teaspoon or sea salt
1/4 teaspoon freshly ground white pepper or to taste
Measure and prepare all ingredients in advance.
Cook the pasta and place in large serving bowl.
In large a skillet heat the olive oil and saute the garlic just until it begins to change color. Return to the heat and cook for another 2 to 3 minutes, or until the wine has been reduced by half. Stir in the lemon juice and tomato and remove from heat.
Pour hot lemon/tomato mixture over pasta mixture in the serving bowl, add salt and pepper to taste. Toss to mix.

Nut Butter Brownies

2010-07-25T21:29:00.001-07:00

1 cup of almond butter
1/2 cup of maple syrup
1/2 teaspoon of baking soda
1 egg

Bake at 350 for 25-30 mins (usually mine are done at 25 mins)