Recipes

Roasted Zucchini, Squash, Onions, and Tomatoes

August 14th, 2019 by Debbie Martilotta

Ingredients

  • 2 small zucchini (1 lb), cut into 1/2-inch thick slices
  • 2 small yellow squash (1 lb), cut into 1/2-inch thick slices
  • 1 med onion, cut into 1″ thick squares
  • 14 oz cherry or small Campari tomatoes, sliced in halve
  • 3 Tbsp olive oil
  • 4 cloves garlic, minced (1 1/2 Tbsp)
  • 1 1/4 tsp Italian seasoning (or your favorite dried or fresh herbs)
  • Salt and freshly ground black pepper
  • 1/2 cup finely shredded organic Parmesan cheese
  • Fresh or dried parsley, for garnish (optional)

Instructions

  1. Preheat oven to 400 degrees.
  2. Line an 18 by 13 inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.
  3. In a small bowl whisk together olive oil, garlic and Italian seasoning (if possible let rest 5 – 10 minutes to allow flavors to infuse into oil).
  4. Place zucchini, squash, onions, and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat.
  5. Pour onto the prepared baking dish and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each.
  6. Roast in preheated oven 25 – 30 minutes until veggies are tender and Parmesan is golden brown.
  7. Garnish with parsley if desired and serve warm.

Recipe source: Cooking Classy


Zucchini Shrimp Scampi

July 30th, 2019 by Debbie Martilotta

Ingredients

  • 4 medium zucchinis
  • 1 tablespoon oil
  • 1 lb medium shrimp, or large shrimp, peeled and deveined
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 3 cloves garlic, minced
  • ¼ cup low-sodium chicken broth
  • 1 lemon, juiced
  • fresh parsley, for garnish

Preparation

  1. Using a vegetable spiralizer or a coarse cheese grater, slide the zucchini down the grater, shaving off long strips. Rotate the zucchini constantly, grating all sides, until you reach the seeds in the center.
  2. Heat the oil over medium-high heat in a large, nonstick skillet.
  3. Add the shrimp in and season with the salt, black pepper, red pepper (do not omit), and garlic. Sauté the shrimp evenly until they begin to show a pink color, about 3 minutes.
  4. Pour in the chicken broth and lemon juice, and let the liquid come to a simmer.
  5. Add the zucchini noodles and stir until everything is combined and the shrimp are fully cooked.
  6. Sprinkle with chopped fresh parsley leaves and serve.

Enjoy!
Serves 6


Curry Cauliflower Soup

July 30th, 2019 by Debbie Martilotta

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups halved and sliced onions
  • 1 teaspoon curry powder
  • 4 cups vegetable broth
  • 2 cups of water
  • 4 cups chopped cauliflower
  • 1/2 teaspoon salt
  • 2 cups shredded zucchini, about 2 small

Instructions
Coat the bottom of a large pot with oil and place it over medium heat.

When the oil is hot, add the onion and curry powder, sauté until soft and translucent, about 5 minutes.

Stir in the broth, water, and cauliflower, add the salt.

Raise the heat and bring the liquid to a simmer, stirring gently for 15 minutes.

Either blend the soup using an immersion blender or transfer it to a blender or food processor in batches. Blend until smooth.

Return the soup to the pot (if you took it out) and add all but 2 Tbl of the shredded zucchini, stir gently to reheat.

Remove from heat and ladle into 4 bowls and garnish with the reserved zucchini.


Grilled Salmon With Mustard Sauce

July 15th, 2019 by Debbie Martilotta

Ingredients
4 salmon fillets (about 6 ounces each)
1 lemon, cut in half
Salt and freshly ground black pepper to taste

Sauce
1/2 cup Dijon mustard
1 teaspoon extra virgin olive oil
3 tablespoons chopped fresh dill, or
1 tablespoon dried dill
1 handful chopped fresh basil

Instructions

  1. Rinse the fillets under cold running water and pat them dry. Squeeze the juice from 1/2 lemon over the fillets, then season them with salt and pepper.
  2. Preheat grill or broiler.
  3. Meanwhile, prepare the sauce: Whisk together the mustard, olive oil, and dill in a small bowl. Add the basil and the juice from the other 1/2 lemon, mixing well.
  4. Grill the fish on high heat or broil until desired doneness, but do not overcook. Spoon the sauce over the fish and serve immediately.

Serves 4
Per serving: Calories 236, Fat 8.5 g, Saturated fat 1 g (32% of calories from fat), Protein 36 g, Carbohydrate 3 g, Cholesterol 88 mg, Fiber 1 g

from The Healthy Kitchen


Spicy Shrimp Ceviche With Cilantro

June 5th, 2019 by Debbie Martilotta

Ingredients

  • 1 lb peeled large shrimp, cooked
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1/4 cup chopped fresh cilantro
  • 1 garlic clove, minced
  • 2 chopped scallions
  • 1 diced red bell pepper
  • 1 cup chopped peeled jicama
  • 3/4 cup orange sections (less or no orange for DBM diet)
  • 1 jalapeño pepper, seeded and minced
  •  1/2 teaspoon salt

Directions

Combine ingredients; chill 1 hour. Serve cold. How easy is that!

Makes 8 servings (serving size: 1/2 cup)

Calories per serving 80
Protein per serving 12g
Carbohydrate per serving
6g Fiber per serving 2g


QUICK & EASY KALE CHIPS

May 29th, 2019 by Debbie Martilotta

INGREDIENTS

  • 1 bunch of kale, washed and dried
  • 2 tbsp. coconut oil
  • Pink salt to taste

DIRECTIONS

  1. Preheat oven to 300 degrees.
  2. Remove the center stems and either tear or cut up the leaves.
  3. Toss the kale and coconut oil together in a large bowl; sprinkle with salt.
  4. Spread on a baking sheet (or two, depending on the amount of kale).
  5. Bake at 300 degrees for 15 minutes or until crisp.

Servings: 2

Courtesy of ARIIX Healthy Snacking


PURENOURISH BLUEBERRY PANCAKES

May 29th, 2019 by Debbie Martilotta

Ingredients

  • 1 scoop PureNourish Protein Powder
  • 1/2 cup cottage cheese
  • 1/2 cup uncooked old fashioned oats
  • 1 teaspoon aluminum-free baking powder
  • 3 eggs whisked gently
  • ½ cup blueberries
  • ½ cup blueberries, blended
  • ½ teaspoon vanilla
  • ½ teaspoon cinnamon
  • 2 Rejuveniix capsules opened (powder only)

Directions

  1. Place cottage cheese, oats, PureNourish, and baking powder into a blender or small mini food processor. Pulse until well blended (will be a very thick paste). You may add a dash of vanilla or splash of water to keep the mixture in movement (it will almost resemble a cookie dough). Fold this into the whisked eggs and keep stirring. Heat griddle and cook on medium-high.
  2. Blend ½ cup blueberries with vanilla and a dash of water if needed to make a sauce. You may blend in your Rejuveniix powder at this point. Pour the sauce mixed with the ½ cup whole berries over the hotcakes. Sprinkle with cinnamon.
  3. Tip: The remaining cakes can be put into the refrigerator and use the next day or you may double the recipe and freeze the cakes for later use and can be reheated in your toaster.

Courtesy of Chef Nelda of ARIIX Kitchen


Cauliflower Bread Buns

May 22nd, 2019 by Debbie Martilotta
  • 3 cups finely riced raw cauliflower florets
  • 2 large eggs
  • 1/2 cup shredded parmesan cheese
  •  2 tbsp almond flour
  •  2 tbsp coconut flour
  •  1/2 tsp baking powder
  •  1/2 tsp dry Italian seasoning herb blend
  •  1 tsp white sesame seeds

Directions:

  1. Preheat oven to 400°F. In a large bowl, combine cauliflower, eggs, cheese, almond flour, coconut flour, baking powder, Italian seasoning. Mix with a large spoon until everything is thoroughly mixed. The mixture should be wet but not liquid.

  2. Grease the cavities of a muffin top pan. If you don’t own a muffin top pan, you can also make free-form buns on a baking sheet lined with parchment paper or a silicone baking mat.
  3. Measure out 1/2 cup lightly packed cauliflower mix. Dump onto muffin mold or onto a baking sheet and press down on the middle with the palm of your hand. If you are using muffin top pan, evenly spread the cauliflower across the mold and compact it down slightly with your knuckles or fingers so that the crumbs of the bread will be tight. If using a baking sheet, press down on the mixture with the palm of your hand and then spread and shape to form a round disc 4 inches wide and slightly more than 1/2 inch high. Compact down the cauliflower mixture gently with your fingers or knuckles so that the crumbs of the cauliflower buns will be tight. Sprinkle tops of bread buns with sesame seeds.
  4. Bake for 20-25 minutes or until tops are golden and cauliflower buns are completely cooked. Use a thin spatula to gently loosen the bottoms of the cauliflower buns and allow to cool slightly before eating.

Courtesy of Kirbies Cravings


Slow-Cooker Stuffed Taco Peppers

May 15th, 2019 by Debbie Martilotta

Ingredients

  • 6 small red bell peppers
  • 1 cup cauliflower rice
  • 1 pound organic ground turkey
  • 1 cup organic shredded Monterey jack cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 1/2 tablespoons melted coconut oil
  • 1 cup water

Directions

1. Cut off the stems from the peppers.
2. Scoop out the seeds on the inside, leaving a hollow shell.
3. In a bowl, mix the ground turkey and spices.
4. Stir in the cauliflower and coconut oil in the bowl.
5. Mix in the Monterey jack cheese in the bowl.
6. Scoop up some of the turkey mixture and pack it into each pepper shell.
7. Place each stuffed pepper into a Crock-Pot and pour a cup of water into the bottom.
8. Cook on high for four hours or low for eight hours. Top with a little extra cheese 10 minutes before they are done.

Serves 6


Sweet and Sour Slow Cooked Chicken

May 15th, 2019 by Debbie Martilotta

Chicken Ingredients

  • 1 1/2 lb chicken breast, cut into 1-inch pieces
  • 3 tbsp arrowroot starch
  • 1½ tbsp olive oil

Sauce Ingredients

  • 1 whole orange juice, fresh squeezed
  • ½ tbsp orange zest
  • 1 tbsp garlic, minced
  • 2 tsp ginger, pureed
  • ¼ cup liquid aminos
  • 3 tbsp RAW honey (may be adjusted down)
  • 2 tbsp sriracha
  • 1 tbsp rice vinegar
  • 2 tsp sesame seed oil
  • ¼ cup of water
  • 1½ tbsp arrowroot starch

Directions

  1. Add ingredients for chicken in a large bowl. Mix everything together, ensuring the chicken pieces are coated, then set aside.
  2. Mix all ingredients for sauce together except the water and arrowroot powder, and set aside.
  3. Set a large nonstick skillet on medium heat and add olive oil. Once the oil is hot, add the chicken pieces and cook until the outsides are seared golden brown, about 6 minutes. The chicken does NOT have to be cooked all the way through at this point since it will finish cooking in the slow cooker.
  4. Add the chicken pieces to the slow cooker and pour in the sauce. Add the 1/4 cup of water if needed to cover chicken. You can also add additional orange juice or liquid aminos.
  5. Cook on high for no more than 2 hours, or on low for 2-3 hours.
  6. About 30 minutes before the end of the cooking cycle, remove the lid and stir the ingredients.
  7. Add arrowroot powder for thickener and additional liquid if needed. Stir everything together again and replace the lid, allowing the sauce to thicken as chicken finishes cooking.
  8. Serve the chicken on riced cauliflower. Garnish with sesame seeds and green onion and enjoy!

277 Calories, 13 g Carbs, 36 g Protein, 9 g Fat