How to Roast a Pepper
For this demonstration, I’m using poblano peppers for my chiles rellenos casserole, but of course, this method can be used with any type of pepper. _____________________________________________________________________ 1. Preheat your broiler to high. 2. Cut your peppers in half and remove the stems, seeds and pith (white parts). _____________________________________________________________________ 3. Place the pepper halves skin side up on a parchment covered cookie sheet. _____________________________________________________________________ 4. Roast peppers until they’re...
Read MoreCilantro Lime Rice
1 cup dry rice 1 & 1/2 cups water 1 TBSP butter 1/2 tsp pure salt 1/4 – 1/2 cup (to taste) chopped cilantro 2 TBSPs fresh lime juice 1 tsp lime zest Add rice, water, butter and salt to a small pot, bring to a boil, reduce to a simmer, and cook (according to package directions). Mix cilantro, lime juice and lime zest into cooked rice until well combined. _____________________________________________________________________ SIDE NOTES: ~ If eating dairy free, simply use coconut oil instead of butter. ~ Season with additional salt at the table if needed. ~ This rice is great as a...
Read MoreMustard Rosemary Lamb Chops
2 TBSP coconut oil, melted 2 TBSP Dijon mustard 2 cloves garlic, crushed 4 tsps dried rosemary 1 tsp pure salt 2 tsps black pepper 8 lamb loin or rib chops Blend first six ingredients (AKA mustard-rosemary-garlic-paste) in a small food processor. Generously rub paste into chops (both sides) and let sit at room temperature for 1 hour. Broil under broiler for 5 mins on each side or pan fry stove top for a similar time period. _____________________________________________________________________ SIDE NOTES: ~ I tend to do this stove top and after cooking, cover the pan and let sit for an...
Read MoreMustard Rosemary Garlic Paste
2 TBSP coconut oil, melted 2 TBSP Dijon mustard 4 tsps dried rosemary 2 tsps pure salt 2 tsps black pepper Blend in small food processor until thoroughly combined. _______________________________________________________________________ SIDE NOTES: ~ Adapted from The Grassfed Gourmet. Great on lamb — chops, ribs, or leg. ~ Covers about 8 chops, so scale up or down as needed....
Read MoreNew Offerings / Discounts & Specials
Dear Friends, For those who have set New Year resolutions relating to better self care, I’m excited to be able to offer my services in new ways moving forward — all of which were inspired by client inquiries / requests for more flexibility. While I’m bursting at the seems with nutrition and wellness information that would benefit all, I consider myself a failure if I’m not within reach of the people who need me. I frequently evaluate and revise my service structure to meet the needs of the community, so please continue to share your ideas and suggestions as to how I may be...
Read MoreItalian Egg Drop Soup
1 cup (dry) rice, cooked (or 12-16 oz small shaped pasta, cooked) 2 TBSP butter 4 cloves garlic, crushed 8 cups chicken-broth 1/2 tsp crushed red pepper 1/2 tsp pure salt freshly ground pepper to taste 5 – 6 oz kale, stems removed, roughly chopped, and washed (or spinach) 4 eggs, lightly beaten w/ salt & pepper Parmesan Reggiano to taste Cook rice or pasta according to package directions. Melt butter in stock pot and add crushed garlic (saute for about 2 mins). Add the broth, crushed red pepper, salt, pepper, greens, and simmer over medium-low heat, covered, until greens are...
Read More
Recent Comments