- Zest of one lemon
- 1 Tbsp fresh thyme leaves
- Juice of one lemon (about 2 Tbsp)
- 2 Tbsp white balsamic vinegar
- 1/2 cup olive oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Lemon Thyme Dressing
Sesame-Ginger Noodles with Chicken and Vegetables
1/2 lb. (250 g.) skinless, boneless chicken breast halves, cut crosswise into slices 1/4-1/3-inch (6-9 mm.) thick
2 Tbs. minced fresh ginger
1 Tbs. plus 2 tsp. gluten-free tamari
3 tsp. Asian sesame oil
1 Tbs. plus 1 tsp. rice vinegar
Kosher salt and freshly ground black pepper
8 oz. (250 g.) Pad Thai (wide rice) noodles
2 Tbs. vegetable oil
1 shallot, thinly sliced
1/8 tsp. red pepper flakes
3 cups (9 oz./180 g.) napa cabbage, thinly sliced (about 1/4 head)
3-4 oz. (90-120 g.) shiitake mushrooms, stemmed and sliced
1/4 cup (2 fl. oz./60 ml.) gluten-free chicken broth
5 green onions, thinly sliced
1/4 cup (1/3 oz./10 g.) coarsely chopped fresh cilantro
In a bowl, mix the chicken, 1 tablespoon of the ginger, 2 teaspoons of the tamari, 1 teaspoon of the sesame oil and 1 teaspoon of the rice vinegar. Sprinkle lightly with salt and pepper. Let stand while preparing the noodles.
Boil the noodles in a large pot of salted water, stirring frequently, until just tender, about 5 minutes. Drain the noodles, rinse with cold water, and drain again. Place in a bowl, add the remaining 2 teaspoons sesame oil, and toss.
In a 12-inch (30-cm.) wok or nonstick frying pan over medium-high heat, warm the vegetable oil. Add the remaining 1 tablespoon ginger, the shallot and red pepper flakes and stir until fragrant, about 30 seconds. Add the chicken and stir until no longer raw on the outside, about 1 1/2 minutes. Add the cabbage and mushrooms and stir until the chicken is cooked through and the cabbage just wilts, 2-3 minutes. Add the noodles, chicken broth, green onions, remaining 1 tablespoon tamari and 1 tablespoon vinegar. Using tongs, toss until the noodles are heated through and ingredients are well blended, about 1 minute. Season to taste with salt and pepper. Divide among warmed plates, sprinkle with cilantro and serve right away. Serves 4.
Paleo Chocolate Chunk Cookies
Adapted from Paleo Cooking from Elana's Pantry
Makes 18 cookies
2 cups / 6.3 oz / 180 gr blanched almond flour/meal
¼ teaspoon fine grain sea salt
½ teaspoon baking soda
¼ cup / 2 oz / 55 gr coconut oil, melted
2 tablespoons honey (or maple syrup)
1 tablespoon vanilla extract
¾ cup / 3.5 oz / 100 gr coarsely chopped +70% dark chocolate
Preheat oven at 350°F (175°C), place a rack in the middle. Line a baking sheet with parchment paper and set aside.
In the bowl of a food processor combine almond flour, salt and baking soda. Pulse in coconut oil, honey (or maple syrup) and vanilla extract until dough forms.
Remove the blade from the food processor and stir in chocolate chunks by hand. The dough will be very moist and oily, don’t worry, that’s how it’s supposed to be.
Let the dough rest in the refrigerator for 30 minutes. The resting time will make the dough easier to handle.
Take the dough out of the fridge and scoop one level tablespoon at a time onto the prepared baking sheet.
With your hands press balls of dough down gently and give them a look-alike cookie shape.
Bake in the oven for about 7 minutes (8 minutes for darker cookies).
Let cookies cool on the baking sheet (without touching) for 15 minutes, then with the help of a spatula place cookies onto a rack and let cool completely.
Cauliflower Crust Calzone
Makes three medium size calzones (feeds 3)
1 small head cauliflower, cut into small florets (should yield about 3 cups once processed)
½ cup / 1.7 oz / 50 gr mozzarella cheese, shredded
1 free range egg, lightly beaten
½ teaspoon fine grain sea salt
½ teaspoon oregano
¼ teaspoon ground black pepper
6 tablespoons thick tomato sauce
½ cup / 1.7 oz / 50 gr mozzarella cheese
pinch of salt
Preheat oven to 450°F (220°C) and place a rack in the middle. Line a baking sheet with parchment paper and grease liberally with olive oil.
In a food processor rice the cauliflower florets in batches (process until evenly chopped but not pulverized). Transfer cauliflower rice to a microwave dish and microwave on high for 8 minutes, until cooked.
Place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as you can (I squeezed out more than 1 cup of liquid). This is very important. The cauliflower rice needs to be dry. Otherwise you’ll end up with a mushy dough, not a crusty one.
Transfer the cauliflower rice to a mixing bowl and add egg, mozzarella, oregano, sea salt and pepper. Mix well.
Using your hands, press the mixture onto the baking sheet and shape into three discs (diameter should be about 5 inches).
Place in the oven and bake for 10 (no more no less, 10 minutes).
Remove from the oven and, working quickly, top the half of each disc with tomato sauce and mozzarella. Using a large spatula carefully lift the half of the disc without filling and fold it over the other part (that’s ok if the disc brakes a bit).
Use your fingers to push the edges of each calzone together and seal in the filling.
Bake in the oven for an additional 12 minutes.
Thai Red Curry with Prawns and Snow Peas
Julia Frey of Vikalinka
Beet Spaghettini with Pistachio Thyme Pesto
Republished with permission from “Everyday Raw Detox” by Meredith Baird and Matthew Kenney
(Serves 2 to 4)
Ingredients for Beet Spaghettini:
Along with founding and operating his namesake Academy and restaurant brand (complete with highly regarded restaurants from coast to coast), Kenney is involved in raw food and plant-based projects around the world. He travels extensively to forward his mission to show others that food can be delicious and vibrant, while still healthful. matthewkenneycuisine.com
Roasted Shrimp Quinoa Spring Rolls
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Yield 4 servings
Quinoa is a wonderful protein-packed substitute for rice noodles in these easy spring rolls!
For the spicy peanut sauce
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
To make the dipping sauce, whisk together peanut butter, water, hoisin and Sriracha in a small bowl; set aside.
Place shrimp onto the prepared baking sheet. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Let cool before slicing in half lengthwise.
Working one at a time, wet rice paper for 10 seconds and transfer to a work surface; place lettuce leaf in the center of each wrapper and top with 2 tablespoons quinoa, 3 slices of cucumber and carrot sticks each and 3 shrimp halves, cut sides down.
Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper. Repeat with remaining wrappers and filling.
Serve immediately with spicy peanut sauce.
One Tray Baked Cod or Grouper Provencal
Calories per serving: 247
Preparation time: 10 minutes
Cooking time: 20 minutes
1 red pepper, seeded and cut into wedges 30 cals
1 yellow pepper, seeded and cut into wedges 30 cals
1 courgette, thickly sliced 34 cals
1 red onion, peeled and sliced 38 cals
1-cal cooking spray
2 x 150g cod fillets, skin removed 288 cals
100g cherry tomatoes 20 cals
30g drained and rinsed pitted black olives 40 cals
zest and juice of ½ lemon 9 cals
1 tbsp fresh oregano or thyme leaves 5 cals
salt and pepper
1. Heat the oven to 200˚C/400˚F/Gas mark 6. Place the chopped peppers, courgette and onion in a shallow baking dish. Spray with a little 1-cal cooking spray, season well with salt and pepper and roast for 10 minutes.
2. Place the cod fillets on top, season and spray with 1-cal cooking spray. Scatter the tomatoes, olives and lemon zest around the fish, and squeeze over the lemon juice. Sprinkle with the herbs, season again, and bake for 8–10 minutes, until the cod has just turned a denser white colour (this shows it’s cooked). Scatter with the olives and serve immediately.
Read more at http://www.marieclaire.co.uk/blogs/542464/5-2-diet-recipes-our-favourites.html#Xo1Vzf7ILe8YSDGv.99