Perfectly Tender Chicken Tenderloins

This is a favorite go-to protein source of mine that is transportable and so easy to do you should just slap yourself.  I have no idea why.  But you should.

Ingredients:

2 lbs Chicken Tenderloins
Paprika
Garlic Powder
Cracked Black Pepper
Cayenne Pepper


Method:

Pre-heat the oven to 325 degrees  (163 degrees C)

In a 9x13 baking dish lined with tin foil, place chicken tenderloins in a single layer.

Liberally sprinkle spices over the chicken (this is totally up to you how much to use according to your seasoning preference.)

Pop those babies in the oven for 20 minutes.

At this temp and length of time, they come out perfect, juicy, and delicious every time.

Enjoy!

Mediterranean Seafood Marinara

Mediterranean food is known for its fresh ingredients, abundance of seafood, and simplicity of both taste and preparation.  This is a little dish I created on the fly as I still have no refrigerator and had to get creative with ingredients.

Ingredients:

1 Medium Onion (Quartered and Chopped)
6 Cloves of Garlic (Minced)
1 15 oz Can (preferably organic) of Tomato Sauce
1 Small Can Green Olives
1 Small Zucchini
12-14 Fresh Green Beans (be sure to take out the gross "vein" that runs down the backside)
1 15 oz Can Clams (be sure the ingredients are slim and have no preservatives, soy, or sugar)
1 tin Octopus (optional)
1/4 tsp sea salt
1 TBS basil (or use a few fresh leaves and chop them up)
1 tsp cracked black pepper
1 tsp Marjoram
4 TBS Extra Virgin Olive Oil or Coconut Oil (preferred)


Method:

In a large saute pan over medium heat, place oil, onion, and garlic; combine ingredients in the pan, ensuring they are coated with the oil.  Continue to cook for about 4 minutes, or until the onions become slightly translucent (but don't burn the garlic!).

I would usually use coconut oil, but I just ran out.  Sad faces.

Then add the spices and stir to combine.  Continue to cook for about 2 minutes.

Add the sauce,  Stir to combine.

Normally I would use an organic brand like Mier's, but it was not available and this was the best I could find.

Add the zucchini.  Stir.  Let cook 2 minutes.

Add the green beans and the olives.  Stir and continue to cook for another 3 minutes.

Add the octopus (Be sure to drain!).

If you skipped the octopus, add the clams (be sure to drain them!)  Stir to combine.  Cook another 1-2 minutes and serve.

This makes 2 hearty portions and is super yummy (& good for you!).

So good!  It actually tastes better the next day!

Good Morning Sunshine!

This is a complete, super delicious, really healthy, ridiculously easy meal that is perfect for anytime of the day. 

Ingredients:

1 Small Zucchini
1 Small Onion
1 Medium Tomato
10 Fresh Green Beans, snapped in half (be sure to take the gross vein thing out of the backside)
1 Small Can Green Olives (or any variety you prefer)
3-6 Eggs (3= 1 srvg, 6= 2srvg; preferably organic and free range; I use a brand with Omega 3)
1 tsp Garlic Powder (or 2 cloves minced)
Cracked Black Pepper (to taste)

Method:

In a non-stick skillet, place zucchini and onion; let cook for about 3 minutes over med-hi heat.


Add the tomatoes and green beans; season with garlic and pepper; continue on med-hi for another 3 minutes or until vegetables begin to turn a nice golden brown (be sure not to get the too brown!)


Add the can olives and continue to cook for about a minute or until heated though.


Set aside in a large bowl (I placed mine in the microwave to keep too much heat from escaping.)


In the same pan, place 3 eggs and poach.  (Basically this means to leave the eggs alone, place a lid on the pan and cook for about 3 minutes, or until the yolk reaches your liking).


Repeat egg process if you are making this for 2 people.  If not, you can store and use the veggies later, or if you are really famished, eat them all right then.


Serve, plating the vegetables first and then lay the poached eggs over top.


ENJOY!

Beef al Fresco

This is a dish I threw together the other night.  It turned out really great and made plenty for left overs that I ate off of for a full day and a half.  It could probably serve 4 people nicely if you are cooking for more than yourself or one other person and aren't too concerned with left overs.

Ingredients:

1 lb Lean Ground Beef (preferably grass fed beef)
1/2 lb Okra cut into halves or thirds...you want large pieces, not slices
1  Large Onion (any variety you like; quartered and sliced)
1 Green Bell Pepper cored and sliced into 1/2 inch pieces
6 Cloves of Garlic (minced)
1 Head of Cauliflower
1 Small Jar Black Olives (sliced or whole and pitted...up to you; just be sure to drain them)
1 Jar Quality Pasta Sauce (Only with whole ingredients listed....SUGAR better not be on that list!)
6 TBS Coconut Oil divided into 4T and 2T
Cracked Black Pepper (to taste)
1/4 tsp Ground Cloves

Method:

Chop all veggies.  Place okra and bell pepper in a bowl and set aside. Set aside 1/2 the garlic.

Run the cauliflower through the food processor (or blender if you don't have a food processor) and pulse until the consistency resembles couscous and set aside.  You may find it easier to do this in small batches. As you finish each batch place in a large bowl until you are ready to cook it.

 ****You can cook this (the cauliflower) ahead of time as well and then just reheat it, either in the microwave if you make it way in advance and it has spent some time in the fridge, or if you made it just before the rest of the dish, it will warm back up when topped. 


READY TO START COOKING!

In a large saute pan over medium-hi heat, place the coconut oil.

Add 1/2 of the garlic and the onion, and season with black pepper.  Cook for about 3 minutes or until the onion is slightly translucent.

Just use half!  Put the other half aside!

Add in okra and bell peppers and incorporate.  Allow flavors to meld for about 1 minute.

Add the ground beef and ground cloves.  This is an unusual spice to add but flavors meat wonderfully.

Allow meat to cook until it is just about done, about 4 minutes.

WHILE THE MEAT IS COOKING.......

In a skillet or frying pan on Medium, place 2 TBS coconut oil, the rest of the garlic, and your cauliflower.  Cook until just starting to brown, about 4 minutes.  Don't burn it, you just want it to be a little soft.  When it is done, just set it aside. 

CAULIFLOWER!!!!

BACK TO THE SAUTE PAN.......

When the meat is just about done, add the entire jar of sauce and incorporate.

Add the olives and incorporate.

Turn the heat to low and let simmer for about 2 minutes, just so everything gets good and hot.

Plate the cauliflower first and top it with the meat and vegetable mixture.  Eat.

TA-DAAAA!