AWAKE HEALTH COOKBOOK

INGREDIENTS:

• Shrimp fajitas –
• one onion
• 3 garlic cloves cut up
• 1 bell pepper any color
• 1 jalapeño
• 2 tomatoes
• teaspoon of avocado oil
• salt and pepper

INGREDIENTS:

• Shrimp ceviche-
• 2lbs of baby shrimp
• 8 ounces of imitation crab
• 1 tomato
• 1 jalapeño
• 1 full onion
• Bunch of cilantro chopped
• 1 avocado
• 1/2 cup of lime juice
• salt and pepper

INGREDIENTS:

• Cut up –
• 2 cucumbers
• 5 tomatoes
• Bunch of scallions
• 5-6 baby bell peppers
• 1/2 bunch of organic cilantro
• Olive Oil – generous pour
• Drizzle – aged balsamic
• Add Salt and Pepper to taste

GRAIN FREE CHIPS

INGREDIENTS:

• 1/4 cup chia seeds
• 4 dates or 3 tbsp. maple syrup.
• I found date syrup (instead of blending dates or using maple syrup) that works amazingly!
• 1 1/2 cups coconut milk
• 1/4 cup cocoa powder
• 1/2 tsp pure vanilla

Add all of the ingredients to your blender and blend for about 3 or so minutes. Until all of the seeds are blended through and its nice and creamy.
TIP: Don’t over blend, it takes less than 2 min!
Refrigerate and top with fruit of your choice.

Cookie dough balls – Quick and easy!
Ingredients listed above
We substitute monkfruit sweetener.

Recipes by Andria Graham

INGREDIENTS:

2 bunches radishes
2 tomatoes
handful of dill
3 scallions
A few spoons of coconut milk
Salt to taste!

INGREDIENTS:

Handful of salad greens
cabbage
raw cauliflower rice
marinated artichokes
salt & pepper
olive oil and balsamic vinegar.

I close the lid and shake it really hard to mix.
Voila!

I hit my daily macros for sulfur rich foods (cabbage), greens, cruciferous veggies (cauliflower), short chain fatty acids (artichokes), healthy fat (olive oil) and all this literally took 5 min to make. Throw a choice of protein on top and you are done! Mine was canned tuna mixed with organic mayo on a side. Eating healthy can be very quick!

KETCHUP

Blend in food processor:

• 1 can Tomato Paste
• ¼ cup pineapple juice or 3 large medjool dates
• 2 T lemon juice
• ¼ cup hot water
• ½ tsp salt
• pinch cayenne pepper
• ½ tsp allspice

WORCESTERSHIRE SAUCE

• ½ cup pineapple juice
• 2 T lemon juice
• ½ cup coconut aminos
• ¼ tsp cloves
• ¼ tsp chili powder
• 3 dashes cayenne

BBQ SAUCE

• ¾ cup ketchup from above
• ¾ cup worcestershire sauce
• ½ T liquid smoke
• ½ tsp garlic powder
• ½ tsp black pepper

SMOKEY WHITE DIPPING SAUCE

• 1 cup mayonnaise
• ½ cup worcestershire sauce
• 2 tsp liquid smoke
• ½ tsp garlic powder
• ½ tsp black pepper

TROPICAL CITRUS SALAD DRESSING

• zest of one orange
• ½ cup fresh squeezed orange juice
• 2 T freshly squeezed lemon
• 2 T freshly squeezed lime juice
• 2 T mayonnaise
• 2 T olive oil
• add seasonings:
• ¼ tsp coriander (opt)
• ¼ tsp cardamon
• ¼ tsp cumin
• ¼ tsp turmeric
• ¼ tsp garlic powder
• ¼ tsp black pepper

CITRUS BBQ MARINADE

• Juice from: 1 lemon and 6 tangerines
• 2 ½ tsp liquid smoke
• ¼ cup worcestershire
• ½ tsp salt
• 1 tsp peppercorns
• 1 T minced garlic
• ¼ cup olive oil

DAIRY-FREE RANCH DRESSING

• ½ cup mayonnaise
• ½ tsp dijon
• 1 T tahini
• 1 T lemon juice
• ½ cup coconut milk
• 1 T fresh dill or pureed dill pickle
• 1 T fresh chives
• ½ tsp garlic powder
• ½ T minced garlic
• ¼ tsp salt
• ½ tsp pepper
• ½ T parsley
• ½ tsp salt free seasoning or lemon pepper

DAIRY-FREE BLUE CHEESE DRESSING

• ½ cup mayonnaise
• 1/3 cup horseradish
• ½ tsp dijon
• 1 T tahini
• 1 T lemon juice
• ½ cup coconut milk
• 1 tsp garlic powder
• ¼ tsp salt

ZESTY LEMON ITALIAN DRESSING

• Blend in food processor:
• 2 T mayonnaise
• 1 T mustard
• 2 T minced garlic
• ¾ cup lemon juice (or half lemon and half vinegar)
• 2 T water, optional
• ½ cup olive oil
• ½ T parsley
• 1 tsp granulated garlic
• ¼ tsp salt
• ½ tsp italian spices
• ½ tsp pepper
• ½ tsp thyme
• ¼ tsp xanthan gum
• Salad topping ideas: sun-dried tomatoes or cherry tomatoes, Kalamata olives, zucchini, and artichoke hearts.

ROTISSERIE CHICKEN

• Cook over medium heat
• Mix seasoning into ½ cup sour cream and rub onto chicken or sprinkle chicken the seasoning mixture:
• 1 tsp salt
• 1 T smokey paprika
• ½ T garlic powder
• ¾ tsp pepper
• Convection bake at 300 degrees till meat thermometer inserted in breast and thigh reaches 165 degrees. Baste chicken with olive oil after baking 30 minutes. Let chicken rest for 20 minutes before digging in.

BBQ CHICKEN

• Mix seasoning:
• ½ T cumin
• ½ T smokey paprika
• ½ T sweet mesquite seasoning (from Costco)
• ½ T garlic powder
• ½ tsp black pepper
• season with salt
• Rub chicken with olive oil and season. Then place chicken on BBQ grill.

FRIED ALMOND CHICKEN

• Stir together:
• 8 pieces of chicken
• ¾ cup almond flour
• ½ tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp baking powder
• Coat chicken with flour mixture. Fry chicken over med-low heat 20 minutes per side on low heat in ¼ cup olive oil. Use left over flour to soak up chicken dripping. Add coconut milk and stir over medium heat until thickened.

CREAMY CHICKEN POT PIE

• Pie Crust
• Press all but 5 T of dough into pie plate. Poke with fork to prevent bubbling. Put foil around crust and bake 325 degrees 25 – 30 minutes:
• 1 ½ cups almond meal
• ¼ tsp salt
• ¼ cup + 1 T mayonnaise
• 1 egg
• PIE FILLING
• Boil and cook 10 minutes till tender:
• 1 cup each: Carrots and potatoes
• Saute and remove from pan and set aside:
• 1 cup each: zucchini, peeled and chunked and mushrooms
• 1 T butter
• Cook till chicken is cooked through:
• 2 chicken breasts 0r several chicken thighs cut into bite size pieces
• 1 T minced garlic
• ½ tsp salt
• ½ tsp freshly ground pepper
• Add and cook till thickened:
• 2 T butter
• 5 T almond pie crust dough
• ½ cup coconut milk
• 1 cup carrot water
• ¾ tsp chicken soup base
• Add. When peas are warm fill pie crust and serve

CHICKEN:

Rub ¼ cup mayonnaise on the chicken. Sprinkle with salt, pepper, and garlic.
Convection roast chicken for 30 – 45 minutes before basting with lemon sauce below. Combine and cook over medium heat until it bubbles and thickens, then baste chicken with the sauce. Baste with sauce every half hour or so. Continue roasting until internal temperature of chicken reaches 165 degrees in thigh and breast. Let chicken sit 20 minutes.
SAUCE:

• ¼ cup mayonnaise
• 2 T minced garlic
• 1 T honey
• 1 tsp Crushed red pepper
• ½ cup fresh squeezed lemon juice
• 1 T worcestershire

VEGETABLES: place sliced zucchini in oven and top with 2 T olive oil and some of the sauce above, When zucchini begins to get tender add chunked bell pepper. When chicken is done remove from oven and cook mushrooms.

VERY MOIST GAME HENS

Brine the game hens for liquid absorption – they will weigh 6-8% more and will end up juicer after roasting. Boil 1 cup water and add ½ T sea salt. Add 7 cups cold water. Place game hens in the brine and in the refrigerator for 1 hour. Discard the brine mixture.
Mix:

• ¼ cup mayonnaise
• zest of 1 lemon
• 1 T garlic
• ½ tsp poultry seasoning
• ½ tsp thyme
• Rub mayonnaise mixture on the gamehen. Roast game hens uncovered until internal temperature reaches 165 degrees in thigh and breast (about 1 – 1 1/2 hours). Let the game hen sit for 20 minutes before carving.
• Chinese Chicken Wings
• 28 chicken wings or boneless skinless thighs (3 lbs)
• Combine and marinate chicken wings overnight:
• ½ cup coconut aminos (tangy BBQ)
• 1 ¼ cups pineapple juice
• 1 T olive oil
• ¼ tsp ground ginger ½ T grated ginger
• 1 T minced garlic
• Bake chicken with marinade at 350 degrees for 30 to 40 minutes

SMOKEY CHICKEN AND SWEET POTATO CHILI

1 lb. Ground chicken, browned and crumbled
Saute:

• 1 T olive oil
• 2 bell peppers
• 4 green onions or chives
• Cook in boiling water about 10 minutes. Reserve some of the water:
• 1 sweet potato, cubed
• 15 oz can crushed tomatoes
• 15 oz can tomato sauce
• 2 T tomato paste or homemade ketchup
• 1/8 tsp cayenne
• ½ tsp of each: red pepper flakes, smoked paprika, pepper
• salt to taste
• 1 tsp garlic powder
• 1 T each: chili powder, cumin, minced garlic, worcestershire

TOSCANA SOUP

Place potatoes in a microwave dish with a little water to steam them. Microwave potatoes in covered dish for 4 minutes on full power or till tender:

• 3 large potatoes, peeled and sliced
• 1 lb ground turkey mixed with 1 T minced garlic and 1 T worcestershire, fried and crumbled
• Add the following:
• ¼ cup bacon bits or fresh bacon, fried and crumbled
• 1 bunch green onions, sliced (optional)
• 1 T garlic, minced
• Add and cook over medium heat until it boils, then turn down to a simmer and cook for 8 minutes:
• 5 cups water or chicken broth
• 1 ½ T chicken soup base if using water
• 1 can Native Forest Lite Coconut Milk
• ½ – ¾ tsp red pepper flakes
• pinch cayenne, optional
• ¼ tsp freshly ground black pepper
• Add just before serving:
• 2 cups kale, sliced and loosely packed

TURKEY MEATLOAF CUPS

Mix all ingredients well and press into muffin tins. Bake @ 350 degrees for 20 minutes:

• 1 lb ground turkey
• 1 T Dijon mustard
• 2 T Tangy BBQ Coconut Aminos
• 1 T lemon or lime juice
• 1 T minced garlic or 1 tsp garlic powder
• ½ tsp lemon pepper
• ½ tsp freshly ground black pepper
• ½ tsp red pepper flakes

LEMON TAHINI DRESSING

Mix:

• 2 T dijon mustard
• 2 T garlic, pressed
• ¼ c + 2 T tahini
• ¼ c Sesame Oil
• ¼ c + 2 T mayonnaise

Add:

• ½ cup fresh squeezed lemon juice
• ½ c Worcestershire sauce
• ½ c. Turkey Meatloaf drippings with fat skimmed off
• pinch cayenne, optional
• ½ tsp freshly ground black pepper

CHICKEN AND VEGETABLES

• 3 chicken breasts cooked, then cut into strips
• mushrooms, peppers, zucchini, peeled, chunked and sauteed in chicken juice and:
• 2 T olive oil
• ½ T lemon juice
• ½ T jalapeno sauce (process jar of jalapenos from Costco) or Green Tobasco Sauce
• 1 – 1 ½ T homemade worcestershire
• minced garlic

CHICKEN DIVINE

Cut chicken into strips then cook over med heat:

• 2 Chicken Breasts, Chicken tenders or boneless skinless chicken thighs,
• season with salt, pepper or pinch cayenne to taste
• Stir into the chicken and heat over med heat until heated through:
• ¼ cup mayonnaise
• ½ T chicken soup base
• 1 T lemon juice
• 2 T minced garlic
• 1 T minced jalapeno
• 4 – 5 cups of sliced or chunked vegetables of your choice:
• baby carrots, bell peppers, zucchini, broccoli, mushrooms, etc

CITRUS TROPICAL GRILLED CHICKEN

Pound 8 boneless chicken breasts with a meat tenderizer (to make the same thickness)
or use boneless skinless chicken thighs or chicken tenders
Combine the following and marinade chicken tenders for 4 hours:

• zest of one orange
• ¼ cup fresh squeezed orange juice
• 2 T freshly squeezed lemon
• 2 T freshly squeezed lime juice
• 2 T olive oil
• pinch cayenne
• 1 tsp coriander
• 1 tsp cardamon
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp garlic powder
• 1 tsp black pepper
• ½ T lemon pepper

TROPICAL CITRUS SALAD DRESSING

• zest of one orange
• ½ cup fresh squeezed orange juice
• 2 T freshly squeezed lemon
• 2 T freshly squeezed lime juice
• 2 T mayonnaise
• 2 T olive oil
• add seasonings:
• ¼ tsp coriander
• ¼ tsp cardamon
• ¼ tsp cumin
• ¼ tsp turmeric
• ¼ tsp garlic powder
• ¼ tsp black pepper
• pinch cayenne

STUFFED MEXICAN PEPPERS

• Fry over medium heat:
• 1 lb ground turkey
• 1 T minced garlic
• 1 ½ tsp cumin
• 1 ½ tsp chili powder
• ½ tsp Smoked Paprika
• ½ tsp granulated garlic
• ¼ tsp Sea Salt
• Stir in and remove from heat:
• ½ – ¾ cup fresh finely diced Tomatoes
• 1- 2 T diced Jalapenos
• chopped cilantro
• ½ – ¾ cup zucchini
• ½ cup sliced Black Olives
• Scoop meat mixture into:
• 3 large Sweet Bell Peppers, peeled, seeded and halved
• Bake peppers at 375 degrees for 15 minutes on lightly oiled 9×13 pan.
• Stuff peppers and bake an additional 10 minutes. Serve hot with a side of guacamole (optional).

CHICKEN AND ROOT VEGETABLES

Fry chicken on med-high heat till brown
In casserole dish, layer sliced root vegetables and baby carrots, and top with browned chicken
Mix and pour over everything, then bake till internal temperature reaches 165 degrees:

• 1 T minced garlic
• 2 T Olive Oil
• 1 T Worcestershire
• 1 T lemon juice
• 1 cup chicken broth

HAWAIIAN PINEAPPLE BBQ CHICKEN

• 1 20 oz can pineapple slices or tidbits
• ¼ cup homemade BBQ sauce
• ¼ cup Worcestershire
• ¼ cup sesame oil
• 1 ½ T minced garlic
• ¼ tsp ground ginger
• 1 ½ tsp liquid smoke
• 4 – 6 lbs. chicken
• Grill chicken 5 minutes per side or till internal temperature reaches 165 degrees. Baste frequently.

HAM AND ACORN SQUASH SCRAMBLE

Saute about 5 minutes:
1 medium acorn squash, roasted, peeled and cubed
mix the spices in a bowl and add to the pan and cook till tender:
½ tsp each: salt, cinnamon, garlic
¼ tsp each: allspice, cayenne pepper
½ lb ham, cubed
1 pineapple, peeled and sliced
Remove everything from the pan and scramble:
4 eggs
Add everything back to pan

BANANA MUFFIN FRENCH TOAST

Slice banana muffins and dip in egg mixture:
Native Forest Organic Lite Coconut Milk
Eggs
Sweeten with sweetener of choice
Vanilla
Cinnamon

APRICOT PINEAPPLE OR MANGO PINEAPPLE JAM

Blend in Cuisinart:
3 cups apricots or mango
½ cup dates
1 can unsweetened crushed pineapple, drained
1 T lemon juice

STRAWBERRY OR BLACKBERRY JAM

Simmer 20 minutes:
16 oz berries, blend in food processor till smooth
¼ – ½ cup dates
Dissolve and add to berry mixture:
2 T lemon juice
1 ½ tsp Knox unflavored gelatin
Pour into containers. Cool and place in fridge

SPICED APPLE/PEAR BUTTER

Combine and blend till smooth, then cook down:
¼ cup dates
pear (qty?)
apple or apple sauce
1 tsp cinnamon or pumpkin pie spice
pumpkin pie spice
butter
Make crust and top it with the apple butter

Perfect, No Mess Pie Crust Every Time
Mix flour and salt:
1 ¼ cup almond flour
¼ tsp. Salt
Mix wet ingredients then add to flour mixture:
1 egg
¼ cup mayonnaise
Press dough into pie dish and poke with fork to prevent bubbling. Bake 10-12 minutes @ 350. Then add filling.

GRAPE SYRUP

Blend in Cuisinart and discard pulp:
1 1b grapes, washed and stemmed
½ lemon squeezed
add 1 ½ cups honey and cook over med heat 30 – 40 minutes to thicken. Chill overnight in small containers. (I froze several containers for later use.)

BERRY PRESERVES

Process in Cuisinart till smooth:
1 cup each: blueberries, raspberries, and blackberries
1 ½ cups dried pineapple with no sugar added
Store in fridge up to one week.

FRESH APRICOT-PINEAPPLE JAM

Combine and blend till smooth:
2 apricots or peaches, peeled and chopped
½ cup unsweetened pineapple chunks
¼ cup dates
1 T lemon juice

APRICOT PINEAPPLE OR MANGO PINEAPPLE JAM

Blend in Cuisinart:
3 cups apricots or mango
½ cup dates
1 can unsweetened crushed pineapple, drained
1 T lemon juice

STRAWBERRY OR BLACKBERRY JAM

Simmer 20 minutes:
16 oz berries, blend in food processor till smooth
¼ – ½ cup dates
Dissolve and add to berry mixture:
2 T lemon juice
1 ½ tsp Knox unflavored gelatin
Pour into containers. Cool and place in fridge

SPICED APPLE/PEAR BUTTER

Combine and blend till smooth, then cook down:
¼ cup dates
pear (qty?)
apple or apple sauce
1 tsp cinnamon or pumpkin pie spice
pumpkin pie spice
butter
Make crust and top it with the apple butter

Perfect, No Mess Pie Crust Every Time
Mix flour and salt:
1 ¼ cup almond flour
¼ tsp. Salt
Mix wet ingredients then add to flour mixture:
1 egg
¼ cup mayonnaise
Press dough into pie dish and poke with fork to prevent bubbling. Bake 10-12 minutes @ 350. Then add filling.

GERMAN APPLE CAKE MUFFINS – TRY

Cream together:
¾ cup dates
2 T butter
¼ cup olive oil
1 tsp vanilla
1 egg
Stir together:
1 ¼ cups almond flour
¼ tsp salt
1 tsp cinnamon
½ tsp soda
1 ½ cups diced apple
¼ cup chopped pecans or walnuts
Bake 325 degrees ? – 30 minutes

Icing
Cream together and boil 3 minutes:
½ cup dates
¼ cup butter

BANANA MUFFINS

Blend dates and bananas food processor till smooth:
¾ medjool dates (about 9)
4 bananas
Add to banana mixture:
¼ cup coconut oil
3 eggs
1 tsp vanilla
Mix together in a bowl then add to banana mixture:
1 ¼ cup almond flour
1 tsp soda
1 tsp baking powder
¼ tsp salt
Bake @ 325 degrees 30 minutes

BROWNIE BANANA MUFFINS

Mix together:
¾ cup almond flour
¼ cup cocoa powder
1 tsp soda
1/8 tsp salt
½ tsp baking powder
¾ cup chopped dates
Blend together:
¼ cup Olive Oil
1 egg
1 tsp vanilla
3 bananas
1 tsp cinnamon
Bake in lined muffin tin @ 325 degrees 30 minutes

Topping:
Blend in Cuisinart and spoon topping on muffins:
1 T melted coconut oil
1 T cocoa powder
¼ c medjool dates sliced
1 T hot water
Store in fridge.

ZUCCHINI BREAD MUFFINS – TRY

1 ¼ cups almond flour
½ tsp baking powder
1 tsp baking soda
¼ tsp salt
1 tsp cinnamon
1 cup dates
2 eggs
¼ cup olive oil
1 tsp vanilla
1 cup shredded zucchini, squeeze water out
¼ cup pecans, optional
Bake @ 325 degrees ? – 30 minutes

CARROT CAKE MUFFINS – TRY

Cream together:
¾ cup dates
¼ cup butter
¼ cup olive oil
¾ tsp vanilla
2 eggs
Stir together:
1 ¼ cups almond flour
¼ tsp salt
1 tsp cinnamon
½ tsp soda
1 cup grated carrot
¼ cup each: chopped pecans or walnuts and raisins

CREAM NUT FROSTING – TRY

½ cup cashews soaked overnight and rinsed
1 T coconut oil
1 T butter
½ cup dates
1 tsp vanilla

GLAZE

Blend until smooth in cuisinart or food processor:
2 small persimmons
6 medjool dates
6 T coconut oil
2 tsp vanilla

Like Fried Rice
spaghetti squash
2 T sesame oil
3 eggs, scrambled
ham or smoked turkey
1 T coconut aminos
vegetables: bell pepper, parsnips or turnips, carrots, zucchini
¼ tsp ginger

Fried Potatoes and Vegetables
Dice and fry:
zucchini, bell pepper, and potato

Fried Zucchini
Slice and fry in almond flour and seasonings.

Green Beans with toasted almonds, bacon, and or mushrooms

PERSIMMON CHAI BREAD

Blend in a cuisinart till smooth:
3/4 cup dates
1 ripe banana
Add:
1/4 cup olive oil
1 egg
1 T vanilla

STIR TOGETHER AND ADD TO THE MIXTURE ABOVE:

1 1/3 cups almond flour
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp black pepper, yep that’s right
1/8 tsp nutmeg
1/8 tsp cloves
1/8 tsp ginger
1 tsp baking powder
1 tsp baking soda

Stir in:
1/2 cup raisins, optional
1 1/2 cups finely chopped persimmons

Bake 325 degrees 30 minutes.

WARM POTATO SALAD

Cover in water, bring to a boil and cook till tender:
32 oz Red Potatoes, sliced
8-10 oz Baby Carrots, sliced
1 T sea salt
Add:
1 yellow bell pepper
6-8 pieces bacon, cooked and crumbled
Combine dressing and add:
2 cups mayonnaise
3 T tannin
1 ½ T Dijon
2 ½ T lemon juice
1 ½ T date juice
1 T fresh chives
2-3 T dill sauce (dill pickle blended smooth)
2 ½ tsp garlic powder
2 tsp parsley
1 ½ tsp black pepper
1 tsp Old Bay Seasoning

Baked Smashed Potatoes or other Root Vegetables
Red Potatoes, quartered and steamed until tender
Set potatoes on sheet, smash each one flat with a potato masher
Drizzle potatoes with olive oil
rub minced garlic on top of the potatoes
Season with salt and pepper
Sprinkle with fresh rosemary, sage, and thyme, washed and finely chopped
Bake @ 450 degrees for 20 minutes.

STUFFED MUSHROOMS – BETTER THAN THANKSGIVING STUFFING

10 large Mushrooms, washed, steamed and scooped
16 oz fried, ground chicken
¼ cup each finely chopped: red bell pepper, zucchini, and carrot
1 egg
½ T Dijon mustard
1 T garlic, minced
1 tsp garlic powder
1 T lemon juice
2 tsp ground thyme
1 tsp poultry seasoning
1 ½ T parsley
½ tsp pepper
Fill mushrooms with mixture. Bake on greased cookie sheet @ 350 degrees for 20 minutes.

JERKY

¾ cup tangy BBQ Coco Aminos
¾ cup apple juice or pineapple juice
½ tsp garlic powder
4 tsp crushed red pepper
2 tsp smokey paprika
2 tsp pepper
2 tsp coriander
1 T lime juice

3 lb beef thinly sliced and marinated up to 2 days (the longer the better):
Your choice of Sirloin Tip, Rump Roast, bottom or top round, or eye of round.

GRAIN-FREE TORTILLA

stir together:
3 T almond flour
1 T + 1 tsp cassava flour
½ T coconut flour
¼ tsp xanthan gum
1/8 tsp salt
Combine:
¾ tsp hot water mixed with ¾ tsp ground flax seed
add to flax mixture:
1 egg
1 tsp olive oil
Roll between parchment paper. Microwave 40 seconds. Fry in olive oil.

PERSIAN SPICED PAN ROASTED CHICKEN

4 chicken thighs
½ tsp sea salt
½ tsp pepper
1 tsp turmeric
½ tsp cardamon or all spice
pinch cayenne
½ tsp smokey paprika
3 T olive oil
1 T lemon juice
sprinkle chicken with crushed red pepper
Bake 325 degrees till internal temperature reaches 165 degrees. Serve with lemon wedges, optional.

CHICKEN OR BEEF BURRITOS WITH CHIMICHURRI SAUCE

shredded chicken or beef
1 T olive oil
juice of 1 lemon
3 T sweet red pepper
5 oz diced tomato
1/3 cup Chimichurri Sauce below
Blend Chimchurri Sauce in Cuisinart:
1 T minced garlic
¼ cup fresh parsley
2 T fresh cilantro (optional)
½ cup olive oil
2 T lemon juice
1 T cumin
½ cup jalapenos or ¼ cup green jalapeno sauce
½ tsp salt

FAVORITE SMOKED SALMON

Mix and marinade 1 salmon fillet in fridge at least 8 hours,
skin side down in shallow baking dish lined with foil:
Combine:
¼ cup mayonnaise
¼ cup lemon juice
2 tsp liquid smoke
1 tsp each: pepper, and garlic
Spread mayo mixture on fish and sprinkle with Sweet Mesquite seasoning before baking. Bake @ 300 degrees 30 – 40 minutes.

ROASTED ROCK FISH

Season fish with:
pepper and paprika
Mix ranch dressing and pour over fish:
¼ cup mayonnaise
1 T water
2 tsp Tahini
2 ½ T lemon juice
½ T dill sauce
2 T melted butter
2 tsp minced garlic
½ tsp garlic powder
½ tsp pepper
1/8 tsp salt
Sprinkle chives and parsley on top of fish and sauce. Bake 300 degrees 20-25 minutes. Place fish on a bed of spinach and top with sliced tomatoes.

SPICY TUNA CAKES

2 cans tuna, drained
3 T mayonnaise
2 eggs
2 T chives
1 T each: parsley, lemon juice, jalapeno sauce, minced garlic
½ tsp each: red pepper flakes and black pepper
Bake 325 degrees for 20 minutes in oiled muffin tin

SHEPHERD’S PIE

3-4 potatoes (about 1 pound), cooked and mashed
add:
3 T Olive Oil
1 can Native Forest Organic Lite Coconut Milk
salt/pepper to taste
Beef and vegetable mixture:
1 lb. Ground beef, cooked and crumbled
½ c water
1 tsp beef soup base
2 T Worcestershire
1 T minced garlic
½ tsp pepper
½ cup non-dairy sour cream (¼ cup coconut cream and ¼ cup mayonnaise)
¾ cup each: mushrooms, carrots, and zucchini
Top beef and vegetable mixture w/mashed potatoes. Bake 375 degrees 30 minutes.

SHREDDED MEXICAN BEEF

3-4 lb chuck roast
1 T jalapeno (jarred jalapeno, put through garlic press)
½ cup Worcestershire sauce
2 T lime juice
1 T tomato paste
½ T smokey paprika
½ T cumin
½ T chili powder
½ tsp lemon pepper
½ tsp black pepper
1 T olive oil
serve in grain free tortilla with refried beans

ROAST BEEF

4 lb. Beef Roast, potatoes, and carrots
1 T chicken soup base
1 T minced garlic
2 T Worcestershire
1 can coconut milk
Cook all in crockpot for several hours on low.

PRIME RIB STYLE DEER ROAST

Smear roast with chicken soup base
Combine and pour over the meat to marinade all day:
¼ cup Worcestershire
1 ½ T lemon juice
2 tsp granulated garlic
1 tsp peppercorn
½ T horseradish sauce

For Deer Roast bake at 325 degrees 2 ½ – 3 hours.
For Round Rib Eye bake @ 475 degrees 7 minutes per lb, turn oven off and roast for 2 ½ hours

BISCUITS (SERVE WITH SAUSAGE GRAVY)

Soak 1 T golden flax seed meal in ¼ cup boiling water or pineapple juice for 10 minutes.
mix in a bowl:
¼ cup almond flour
2 T coconut flour flour
½ tsp soda
½ baking powder
1 T coconut milk powder
couple pinches salt
½ tsp xanthan gum
Blend 1 egg whites in Cuisinart or food processor till stiff peaks form then remove from Cuisinart and set aside.
Blend in Cuisinart or food processor, then add soaked flax meal & almond flour mixture:
1 egg yolks
¾ tsp apple cider vinegar
2 tsp olive oil
Fold in egg whites. Divide dough into 3 biscuits and Bake on cookie sheet 350 degrees.

PULLED PORK OR BETTER YET, CHICKEN

Cook Roast on low in crock pot while you sleep.
Mix seasoning:
7-8 lb. Pork shoulder Roast
Mix seasonings and season shredded roast with 3 T:
½ T cumin
½ T smokey paprika
½ T sweet mesquite
½ T chili powder
½ T garlic powder
½ T black pepper
Add to shredded roast:
½ cup homemade ketchup
2 T Dijon mustard
¾ cup homemade Worcestershire
1 T liquid smoke
1 tsp garlic
1 tsp pepper

Put in fridge 2-8 hours. Sear in hot frying pan to brown all over. Cook on low in crock pot 6 – 8 hours. Pull meat apart into shreds. Serve with baked beans.

JUST THE BEST BAKED BEANS

2 cans navy beans
4 strips bacon, cooked and crumbled in large pieces
1 T minced garlic
½ cup homemade BBQ sauce
BBQ Chicken
Mix seasoning:
½ T cumin
½ T smokey paprika
½ T sweet mesquite seasoning (from Costco)
½ T garlic powder
½ tsp black pepper
season with salt
Rub chicken with olive oil and season. Then place chicken on BBQ grill.

FRIED ALMOND CHICKEN

Stir together:
6-8 pieces of chicken
¾ cup almond flour
½ tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp baking powder
Coat chicken with flour mixture. Fry chicken over med-low heat 20 minutes per side on low heat in ¼ cup olive oil. Use left over flour to soak up chicken dripping. Add 1 can Native Forest Organic Lite Coconut Milk and stir over medium heat until thickened. If you taste test Native Forest with any other Coconut Milk you will never use any other brand. Price is comparable to other brands.

CREAMY CHICKEN POT PIE

Pie Crust
Press all but 5 T of dough into pie plate. Poke with fork to prevent bubbling. Put foil around crust and bake 325 degrees 25 – 30 minutes:
1 ½ cups almond meal
¼ tsp salt
¼ cup + 1 T mayonnaise
1 egg
Pie Filling
Boil and cook 10 minutes till tender:
1 cup each: Carrots and potatoes
Saute and remove from pan and set aside:
1 cup each: zucchini, peeled and chunked and mushrooms
1 T butter
Cook till chicken is cooked through:
2 chicken breasts 0r several chicken thighs cut into bite size pieces
1 T minced garlic
½ tsp salt
½ tsp freshly ground pepper
Add and cook till thickened:
2 T butter
5 T almond pie crust dough
½ cup coconut milk
1 cup carrot water
¾ tsp chicken soup base
Add. When peas are warm fill pie crust and serve
¾ cup frozen peas

SHISH KABOBS TRY

Mix the following and marinade your favorite chicken, beef, or pork, along with bell peppers, mushrooms, zucchini, cherry tomatoes or whatever else you like, then put on skewers and BBQ:
¼ cup balsamic vinegar
2 T freshly squeezed lemon juice
¼ cup olive oil
1 T minced garlic
1 T Dijon
¼ tsp salt
½ tsp pepper

VERY MOIST BAKED SPICY LEMON CHICKEN AND VEGETABLES CHICKEN:

Rub ¼ cup mayonnaise on the chicken. Sprinkle with salt, pepper, and garlic.
Convection roast chicken for 30 minutes before basting with lemon sauce below. Combine and cook over med heat until it bubbles and thickens, then baste chicken with the sauce. Baste with sauce every half hour or so. Continue roasting until internal temperature of chicken reaches 165 degrees in thigh and breast. Let chicken sit 20 minutes.
SAUCE:
¼ cup mayonnaise
2 T minced garlic
1 T honey
1 tsp Crushed red pepper
½ cup fresh squeezed lemon juice
1 T homemade Worcestershire
VEGETABLES: place sliced zucchini in oven and top with 2 T olive oil and some of the sauce above, When zucchini begins to get tender add chunked bell pepper. When chicken is done remove from oven and cook mushrooms.

VERY MOIST GAME HENS

Brine the game hens for liquid absorption – they will weigh 6-8% more and will end up juicer after roasting. Boil 1 cup water and add ½ T sea salt. Add 7 cups cold water. Place game hens in the brine and in the refrigerator for 1 hour. Discard the brine mixture.
Mix:
¼ cup mayonnaise
zest of 1 lemon
1 T garlic
½ tsp poultry seasoning
½ tsp thyme
Rub mayonnaise mixture on the game hen. Roast game hens uncovered until internal temperature reaches 165 degrees in thigh and breast (about 1 – 1 1/2 hours). Let the game hen sit for 20 minutes before carving.
Chinese Chicken Wings
28 chicken wings or boneless skinless thighs (3 lbs)
Combine and marinate chicken wings overnight:
½ cup coconut aminos (tangy BBQ – available at Super 1)
1 ¼ cups pineapple juice
1 T olive oil
¼ tsp ground ginger or ½ T grated ginger
1 T minced garlic
Bake chicken with marinade at 325 degrees till internal temperature reaches 165 degrees.
Chicken Divine
Cut chicken into strips then cook over med heat:
2 Chicken Breasts, Chicken tenders or boneless skinless chicken thighs
season with salt, pepper or pinch cayenne to taste
Stir into the chicken and heat over med heat until heated through:
¼ cup mayonnaise
½ T chicken soup base
1 T lemon juice
1 T minced garlic
1 T minced jalapeno (or put through garlic press)
4 – 5 cups of sliced or chunked vegetables of your choice:
baby carrots, bell peppers, zucchini, broccoli, mushrooms, etc

CITRUS TROPICAL GRILLED CHICKEN

Pound 8 boneless chicken breasts with a meat tenderizer (to make the same thickness)
or use boneless skinless chicken thighs or chicken tenders
Combine the following and marinade chicken tenders for 4 hours:
zest of one orange
¼ cup fresh squeezed orange juice
2 T freshly squeezed lemon
2 T freshly squeezed lime juice
2 T olive oil
pinch cayenne
1 tsp coriander
1 tsp cardamon
1 tsp cumin
1 tsp turmeric
1 tsp garlic powder
1 tsp black pepper
½ T lemon pepper

TROPICAL CITRUS SALAD DRESSING

zest of one orange
½ cup fresh squeezed orange juice
2 T freshly squeezed lemon
2 T freshly squeezed lime juice
2 T mayonnaise
2 T olive oil
add seasonings:
¼ tsp coriander
¼ tsp cardamon
¼ tsp cumin
¼ tsp turmeric
¼ tsp garlic powder
¼ tsp black pepper
pinch cayenne

STUFFED MEXICAN PEPPERS

Fry over medium heat:
1 lb ground turkey
1 T minced garlic
1 ½ tsp cumin
1 ½ tsp chili powder
½ tsp Smoked Paprika
½ tsp granulated garlic
¼ tsp Sea Salt
Stir in and remove from heat:
½ – ¾ cup fresh finely diced Tomatoes
1- 2 T diced Jalapenos
chopped cilantro
½ – ¾ cup zucchini
½ cup sliced Black Olives
Scoop meat mixture into:
3 large Sweet Bell Peppers, peeled, seeded and halved
Bake peppers at 375 degrees for 15 minutes on lightly oiled 9×13 pan.
Stuff peppers and bake an additional 10 minutes. Serve hot with a side of guacamole (optional).

CHICKEN AND ROOT VEGETABLES

Fry chicken on med-high heat till brown
In casserole dish, layer sliced root vegetables and baby carrots, and top with browned chicken
Mix and pour over everything, then bake till internal temperature reaches 165 degrees:
1 T minced garlic
2 T Olive Oil
1 T homemade Worcestershire
1 T lemon juice
1 cup chicken broth

HAWAIIAN PINEAPPLE BBQ CHICKEN

1 20 oz can pineapple slices or tidbits
¼ cup homemade BBQ sauce
¼ cup homemade Worcestershire
¼ cup sesame oil
1 ½ T minced garlic
¼ tsp ground ginger
1 ½ tsp liquid smoke
4 – 6 lbs. chicken
Grill chicken 5 minutes per side or till internal temperature reaches 165 degrees. Baste frequently.

ROTISSERIE CHICKEN

Cook over medium heat
Mix and sprinkle chicken with the seasoning:
1 tsp salt
1 T smokey paprika
½ T garlic powder
¾ tsp pepper
Bake at 325 degrees till meat thermometer inserted in breast and thigh reaches 165 degrees. Baste chicken with olive oil after baking 30 minutes. Let chicken rest for 20 minutes before digging in.
Smokey Chicken and Sweet Potato Chili
1 lb. Ground chicken, browned and crumbled
Saute:
1 T olive oil
2 bell peppers
4 green onions or chives
Cook in boiling water about 10 minutes. Reserve some of the water:
1 sweet potato, cubed
15 oz can crushed tomatoes
15 oz can tomato sauce
2 T tomato paste or home made ketchup
1/8 tsp cayenne
½ tsp of each: red pepper flakes, smoked paprika, pepper
salt to taste
1 tsp garlic powder
1 T each: chili powder, cumin, minced garlic, Worcestershire

TOSCANA SOUP

Place potatoes in a microwave dish with a little water to steam them. Microwave potatoes in covered dish for 4 minutes on full power or till tender:
3 large potatoes, peeled and sliced
1 lb ground turkey mixed with 1 T minced garlic and 1 T Worcestershire, fried and crumbled
Add the following:
¼ cup bacon bits or fresh bacon, fried and crumbled
1 bunch green onions, sliced (optional)
1 T garlic, minced
Add and cook over medium heat until it boils, then turn down to a simmer and cook for 8 minutes:
5 cups water or chicken broth
1 ½ T chicken soup base if using water
1 can Native Forest Lite Coconut Milk
½ – ¾ tsp red pepper flakes
pinch cayenne, optional
¼ tsp freshly ground black pepper
Add just before serving:
2 cups kale, sliced and loosely packed

TURKEY MEATLOAF CUPS

Mix all ingredients well and press into muffin tins. Bake @ 350 degrees for 20 minutes:
1 lb ground turkey
1 T Dijon mustard
2 T Tangy BBQ Coconut Aminos
1 T lemon or lime juice
1 T minced garlic or 1 tsp garlic powder
½ tsp lemon pepper
½ tsp freshly ground black pepper
½ tsp red pepper flakes

LEMON TAHINI DRESSING

Mix:
2 T Dijon mustard
2 T garlic, pressed
¼ c + 2 T Tahini
¼ c Sesame Oil
¼ c + 2 T mayonnaise
Add:
½ cup fresh squeezed lemon juice
½ c Worcestershire sauce
½ c. Turkey Meatloaf drippings with fat skimmed off
pinch cayenne, optional
½ tsp freshly ground black pepper

CHICKEN AND VEGETABLES

3 chicken breasts cooked, then cut into strips
mushrooms, peppers, zucchini, peeled, chunked and sauteed in chicken juice and:
2 T olive oil
½ T lemon juice
½ T jalapeno sauce (process jar of jalapenos from Costco) or Green Tabasco Sauce
1 – 1 ½ T homemade Worcestershire
minced garlic

COURTESY OF: LEAH PALMER