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Falafel

These make a lovely lunch or dinner when paired with avocado,tomatoes and red onion salsa and a salad.

Falafel
Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time Passive Time
25 Minutes 12 Soak overnight
Servings Prep Time
4 People 15 Minutes
Cook Time Passive Time
25 Minutes 12 Soak overnight
Falafel
Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time Passive Time
25 Minutes 12 Soak overnight
Servings Prep Time
4 People 15 Minutes
Cook Time Passive Time
25 Minutes 12 Soak overnight
Ingredients
Servings: People
Instructions
  1. Soak the chickpeas in cold water overnight.
  2. Place all the ingredients in a food processor and process until smooth.
  3. Roll the chickpeas into balls and place on a parchment paper lined cookie sheet.
  4. Heat oven to 375 degrees and cook for 15 minutes. Flip them over and continue to cook approximately another 15 minutes but check them. You can fry them in oil if you prefer.
  5. Serve to or cold. I like my cold with avocado, tomato and red onion salsa
Recipe Notes

Each serving is about 120 calories. 

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Cowboy Burgers

 The credit for this recipe goes to The Fat Burning Man – Abel James.  If you visit the website and subscribe you can download a 30 day meal plan for the wild diet.  This is one of the recipes in the booklet.  However I have modified the original recipe.  I made the burger and placed it on a bed of mixed greens with tomatoes.  I skipped the sweet potato bun.  

The recipe makes extra which is meant to be used later in a recipe called Burger Burrito with Avocado & Cilantro.


Cowboy Burgers
Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 People 15 Minutes
Cook Time
15 Minutes
Cowboy Burgers
Print Recipe
Servings Prep Time
4 People 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
4 People 15 Minutes
Cook Time
15 Minutes
Instructions
  1. Slice the shallot into thin slices, add olive oil to a pan and sauté the onion until they are golden.
  2. Add the remaining ingredients to a bowl and mix together. Form into 4 burgers.
  3. Use a heavy skillet to cook the burgers. Place the skillet on the stove and and heat the pan. Add the burgers and cook 4-5 minutes on each side to your preferred amount of donness.
  4. To assemble the burger dress 1-2 cups of greens with 1 tsp of oil and vinegar, salt and pepper. Slice the tomatoes and pickle and place on a plate. Add the burger, add some spicy brown mustard and top with the sauted onions,
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Breakfast Hamburger Hash

I’m always looking for recipes for breakfast.  If you follow my blog you know that I hate eggs.  I have tried to eat them but just can’t do it.  So I have experimented with meatballs, chicken sausage and now hamburger and got rid of my preconceived ideas about what foods are eaten at breakfast.

I was so pleased with how tasty this dish was! I love this concoction and it will now rotate through my weekly breakfasts! I served it with fresh lime, avocado and a tall glass of icy spiced tea.

 

Breakfast Hamburger Hash
Print Recipe
Servings Prep Time
4 Servings 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 Servings 10 Minutes
Cook Time
30 Minutes
Breakfast Hamburger Hash
Print Recipe
Servings Prep Time
4 Servings 10 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 Servings 10 Minutes
Cook Time
30 Minutes
Ingredients
Servings: Servings
Instructions
  1. Add the spices to the ground beef and cook the beef.
  2. After the beef is cooked remove it from the pan and set aside.
  3. Add the onion and garlic to the pan and cook for 2-3 minutes.
  4. Add the diced potatoes and peppers to the pan and cook until they are tender.
  5. Add the parsley and Swiss chard to the veggies and wilt.
  6. When the greens have wilted add the meat back to the pan and incorporate into the veggies.
  7. Enjoy!
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Chicken Curry Pot Pie

I just completed a 12 week strength training block where I was limiting my carbs and trying to get around 100 -120 grams of protein per day. My goal being to gain a little muscle.  For the next 12 weeks I will be increasing my training intensity with intervals so I am also going to increase my carb intake a little.

So I thought this week I would make a pot pie.  Here is what it looks like:

I made this pie gluten-free by using a garbanzo and rice flour pie crust.  I purchased it at Whole Foods.  It is called Crave Foods. You could certainly make your own crust if you so choose.

I cooked a whole chicken in the crock pot the day before and flaked it.  I will use some of the chicken breast meat for this pie.

Let’s get started on the recipe.

Chicken Curry Pot Pie
Print Recipe
A hearty healthy spin on chicken pot pie.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Chicken Curry Pot Pie
Print Recipe
A hearty healthy spin on chicken pot pie.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Add the coconut oil to the pan along with the onions and garlic. Cook until translucent.
  2. Add the curry powder, salt and pepper and toast until fragrant. - yum...
  3. Add the arrowroot powder or you could use some type of flour. This is to thicken the sauce. Stir well.
  4. Add the coconut oil, mix well and cook a minute or two before adding the flaked chicken.
  5. Add the swiss chard and place the lid back on the pan. It will take a few minutes for the swiss chard to soften and cook down.
  6. Once the swiss chart has cooked down add the mixture to your pie crust. You could eat this now. I am going to use it during the week and will just reheat a serving in the microwave.
Recipe Notes

I will be serving this with a simple green salad of romaine lettuce and a vinaigrette.

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