Recipes

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

 


Tzatziki Sauce

May 1st, 2019 by Debbie Martilotta

Tzatziki Sauce Is A Traditional Greek Sauce That Is Good On Just About Everything. This Easy Refreshing Cucumber Sauce Only Takes 10 Minutes To Make And Is Very Versatile. This Classic Recipe Is Always A Hit!

Ingredients
2 cups plain Greek yogurt*
1 cup minced, seedless cucumber
2 tablespoons fresh lemon juice
2 garlic cloves minced
2 tablespoons finely chopped fresh dill
Salt and pepper to taste

Instructions
In a medium bowl, combine Greek yogurt, cucumber, lemon juice, garlic, and dill. Stir until well combined. Taste and season with salt and pepper. If you have time, chill before serving. Will keep in the refrigerator 2-3 days. Stir before serving.

*Protein count will depend on your choice of yogurt, look for high protein, single ingredient options.

This sauce/dip is best alongside fish or meat, stirred into drained, canned tuna or as the STAR of your fresh vegetable tray.


Chicken Cacciatore

March 27th, 2019 by Debbie Martilotta

Ingredients

  • 2 tbsp canola oil
  • 4 organic chicken thighs, skin on and bone in
  • 4 organic chicken legs
  • kosher salt, to taste
  • 1 tbsp crushed red pepper flakes
  • 2 medium yellow onions, thinly sliced
  • 6 large cloves garlic, grated
  • 8 oz white button mushrooms, thinly sliced
  • 1 cup dry white wine
  • 1 (28 oz) can whole, peeled San Marzano tomatoes
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary

Directions
1. Heat a large skillet over high heat and add the canola oil.

2. Arrange the chicken pieces in a single layer on a baking sheet, and season them with salt and red pepper flakes. Turn the pieces over and season on the other side.

3. When the oil begins to smoke lightly, reduce the heat to medium. Use a pair of metal tongs to carefully add the chicken, skin side down, to the skillet. Do not overcrowd the pan.

4. Sautée, resisting the temptation to move or turn the pieces until they have browned on the first side, 5 to 8 minutes. Turn the chicken pieces over and brown on that side, 5 to 8 minutes. Transfer the chicken pieces to a rimmed baking sheet and set aside.

5. To make the sauce add the onions and a pinch of salt to the skillet you browned the chicken in, and cook until the onions become translucent, 3 to 5 minutes. Add garlic and mushrooms and cook over medium heat, until the vegetables turn light brown, 10 to 12 minutes.

6. Add the white wine, season with salt, and simmer until almost all of the liquid is gone, 5 to 8 minutes (Cooking the wine out first is important so that there won’t be any raw alcohol flavor in the sauce.) Add the tomatoes with their juices and bring to a simmer. Add the bay leaves and thyme sprigs.

7. Arrange the chicken pieces in a single layer in the pan and pour any accumulated juices into the sauce as well. Simmer over low heat until the chicken is cooked through, 40 to 50 minutes. Use a wooden spoon to break up some of the tomatoes.

8. Remove the pan from the heat and add the rosemary. Allow the chicken to rest on the stove, off the heat, for about 10 minutes and then remove and discard the rosemary sprig, thyme sprig, and bay leaves. Taste for seasoning and serve.


Zucchini Grilled Cheese

March 27th, 2019 by Debbie Martilotta

Ingredients

  • 2 c. grated zucchini
  • 1 large egg
  • 1/2 c. freshly grated Parmesan cheese
  • 2 green onions, thinly sliced
  • 1/4 c. cornstarch or Arrowroot
  • Kosher salt
  • Freshly ground black pepper
  • Vegetable oil, for cooking
  • 2 c. shredded organic Cheddar cheese

Directions

1. Squeeze excess moisture out of zucchini with a clean kitchen towel. In a medium bowl, combine zucchini with egg, Parmesan cheese, green onions, and cornstarch or Arrowroot. Season with salt and pepper.

2. In a large skillet, pour enough vegetable oil to layer the bottom of the pan. Scoop about 1/4 cup of the zucchini mixture onto one side of the pan and shape into a small square. Repeat to form another patty on the other side.

3. Cook until lightly golden on both sides, about 4 minutes per side. Remove from heat to drain on paper towels and repeat with remaining zucchini mixture. Wipe skillet clean.

4. Place two zucchini patties in the same skillet over medium heat. Top both with shredded cheese, then place two more zucchini patties on top to form two sandwiches. Cook until the cheese has melted, about 2 minutes per side.

5. Repeat with remaining ingredients. Serve immediately.


Sweet Potato Hash Recipe

March 27th, 2019 by Debbie Martilotta

Ingredients

  • 2 sweet potatoes
  • 2 Tablespoons paprika
  • 2 Tablespoons garlic powder
  • 1/4 cup chopped cilantro
  • 1/2 red onion
  • 1 bell pepper
  • 1 clove of garlic
  • 6 Tablespoons coconut oil
  • Himalayan salt and pepper

Directions

1. Cut sweet potatoes into cubes.

2. Add your cubed sweet potatoes into a pot with boiling salted water and cook until tender.

3. Once cooked, make sure to remove excess moisture from the potato so it will crisp later on.

4. Heat 2 to 3 tablespoons of coconut oil in a pan and add the finely chopped red onions, garlic and bell peppers. Season these veggies with salt, pepper and garlic powder.

5. Sauté this mixture until golden brown, which will take approximately five to seven minutes, remove them and place aside.

6. In the same pan, add the rest of the olive oil, and add your drained and dried sweet potatoes to the pan. Season it with salt, pepper, and paprika.

7. Cook until potatoes have a golden brown crust on all sides. This will take another five to eight minutes.

8. Once that is achieved, add the onion and pepper mixture with the potato in the pan and sauté together for another minute or two.

9. Garnish with the cilantro.


Spinach Kale Egg Bake

March 27th, 2019 by Debbie Martilotta

Ingredients

  • 8 large eggs
  • 4 cups spinach and kale blend
  • 1/2 cup feta cheese, crumbled
  • 1/2 cheddar cheese, shredded
  • 1/3 cup green onions, sliced
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon red pepper flakes (optional)
  • 1/4 cup milk
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Preparation

1. Preheat oven to 375F. Grease a 9 x 13 baking dish with cooking spray.

2. Layer spinach and kale along the bottom of baking dish, spreading evenly. Sprinkle feta, cheddar, and scallions over top.

3. Beat together eggs, garlic powder, milk, red pepper flakes, salt, and black pepper. Pour over top leafy greens and cheeses.

4. Bake for about 25-30 minutes, or until center is set and the top is slightly browned.

Cool for about 5 minutes, then cut into squares to serve.


Pizza Stuffed Chicken Breast

March 27th, 2019 by Debbie Martilotta

Ingredients

  • 3 piece chicken breast, pounded out to 1/4 inch
  • 1/2 cup “clean” marinara sauce
  • 3 oz pepperoni
  • 3 tbsp black olives, sliced
  • 1 cup spinach
  • 3 oz fat-free organic mozzarella cheese
  • ½ cup fresh basil leaves
  • salt and pepper to taste

Directions

1. Butterfly the chicken breast by slicing right down the middle, taking care not to cut all the way through.

2. Place the butterflied breasts between two sheets of parchment paper and hammer the chicken to about a 1/4-inch thickness.

3. Season both sides of the breast with salt and pepper. Spread marinara sauce on one side of the chicken (see Rob's marinara sauce recipe to make your own).

4. Add pepperoni, chopped spinach, olives, and 1 ounce of mozzarella to one side. Sprinkle with chopped basil, then fold another side over. Use toothpicks to hold the two sides
together. Top with additional marinara sauce, and sprinkle with mozzarella cheese.

5. Place chicken breasts in a baking dish and bake for 30-40 minutes at 375 degrees F until chicken is cooked through. Remove the toothpicks before serving.

830 Calories, 9 g Carbs, 137 g Protein, 27 g Fat
Servings: 3


Spicy Tuna Cakes

February 19th, 2019 by Debbie Martilotta

Ingredients

  • 3 tablespoons melted ghee, divided
  • 10 ounces canned albacore tuna packed in water, drained
  • 3 scallions, thinly sliced (about ⅓ cup)
  • 2 tablespoons finely minced fresh cilantro
  • 1⅓ cup mashed baked sweet potato
  • finely grated zest from ½ medium lemon
  • 1 tablespoon minced jalapeño pepper
  • 2 large eggs
  • ½ teaspoon red pepper flakes
    Kosher salt
  • Freshly ground black pepper
  • 3 medium lemons, cut into wedges (optional)

Instructions

1, Preheat the oven to 350°F, and use a brush to grease a 12-cup regular sized muffin tin with one tablespoon of melted ghee. (Or skip this part and just line the tin with parchment muffin liners!)
2, In a large bowl, mix together the tuna, scallions, and cilantro. Add the mashed sweet potato to the tuna mixture, and gently combine.
3, Then, mix in the lemon zest, jalapeño, the remaining two tablespoons of ghee, eggs, and red pepper flakes.
4, Season with salt and pepper to taste. I normally use 1½ teaspoons of kosher salt, but your taste may vary.
5, Use your hands to mix everything together because that way you can make sure that the fish chunks aren’t overly broken up.
6, Scoop a ¼ cup of the mixture into each greased muffin tin cup and flatten with the back of a spoon.
7, Bake the tuna cakes for 20-25 minutes or until an inserted toothpick comes out clean.
8, Transfer the cakes to a wire rack to cool. The easiest way I’ve found to get them out is to put the wire rack on top of the muffin tin, flip everything upside-down, and tap them gently on the counter.
9, Squeeze a lemon wedge over your tuna cake before you pop it in your mouth. They’re fantastic right out of the oven. Alternatively, store them in the fridge in an air-tight container for up to four days, and when you’re ready to eat, skillet-fry the cakes in some melted fat over medium heat. Crisp the edges, and you’re good to go.

Heat levels can be adjusted to your taste; amp it up by subbing serrano peppers in place of jalapeño, or turn it down by cutting down on the red pepper flakes. Serve these spicy cakes for breakfast, lunch, or dinner—or whip up an extra-big batch for your next dinner party!

yields 12 cakes

by Michelle Tam