Author: grantmurray4@yahoo.co.uk

SERVES: 4PREP: 15 min.COOK: 4 h.

Ingredients

• 4 bone-in, skin on chicken breasts;
• 2 red onions, sliced;
• 1 tbsp. chilli powder;
• 1/2 tbsp. paprika;
• 2 tsp. garlic powder;
• Sea salt and freshly ground black pepper;

 

Preparation

1. In a bowl, combine the chili powder, paprika, and garlic. Season generously with salt and pepper.
2. Rub the chicken breasts with the chili powder mixture.
3. Arrange the onions in a single layer at the bottom of the slow cooker.
4. Place the chicken breasts on top of the bed of onions, and cook on high for 3 to 4 hours.
5. Brush the chicken breasts with the liquid from the bottom of the slow cooker and serve.

Cook 20 mins

Ingredients:
-125g minced beef

-1 egg
-2 medium cloves garlic
-paprika

–
1. Hard boil your egg.
2. Crush/finely slice the garlic.
3. Mix the mince and garlic and wrap it around the egg.
4. Roll to make it nicely rounded.
5. Grill, bake or microwave until the beef is cooked.

 

Serves: 4

Prep: 15 min.

Cook: 25 min.

Ingredients

• 12 sea scallops;
• 3 garlic cloves, peeled;
• 2 fresh rosemary sprigs;
• 2 cups cauliflower florets, roughly chopped;
• 2 cups russet or sweet potatoes, peeled and cut into cubes;
• 2 cups vegetable stock;
• ¼ cup pine nuts, roasted;
• fresh chives, minced;
• 2 tbsp. olive oil;
• Sea salt and freshly ground black pepper;

Preparation

1. Place the cubed potatoes, cauliflower, and vegetable stock in a saucepan.
2. Bring to a boil over medium-high. Lower heat to medium and let simmer until the vegetables are soft.
3. Season to taste and purée with an immersion blender until smooth. Keep warm. This will be your mash.
4. Heat the olive oil in a skillet over medium heat.
5. Add the garlic and fresh rosemary and stir for about 1 minute.
6. Sear the scallops 1 to 2 minutes per side, basting with the garlic and rosemary-infused oil.
7. Season the scallops to taste.
8. Serve the purée on small plates. Top each plate with scallops, pine nuts, and fresh chives.

 

 

SERVES: 2PREP: 30 min.COOK: 16 min.

Ingredients

• 2 chicken breasts, boneless & skinless;
• 3 tbsp. olive oil;
• 2 tbsp. fresh lime juice;
• 1 tsp. chipotle chili powder;
• 1 tsp. chili powder;
• 1/2 tsp. ground cumin;
• 1/2 tsp. paprika;
• 1/2 tsp. onion powder;
• 1/2 tsp. garlic powder;
• Cooking fat;
• Sea salt and freshly ground black pepper;

 

Preparation

1. In a small bowl, whisk together the olive oil, lime juice, chipotle powder, chili powder, ground cumin, paprika, onion powder, garlic powder, sea salt, and black pepper.
2. Rub the chipotle marinade all over the chicken breasts.
3. Let the chicken marinate 20 to 30 minutes, or up to 12 hours.
4. Preheat the oven to 400 F.
5. Melt some cooking fat in a oven resistant skillet over medium-high heat.
6. Sear the chicken breast 3 to 4 minutes per side. Transfer to the oven and cook 8 to 10 minutes, or until the juices run clear and the chicken is no longer pink in the center.
7. Transfer to a cutting board and let rest for 3 to 5 minutes before serving.

Serves: 4

Prep: 15 min.

Cook: 30 min.

Ingredients

• 1 ½ lbs. ground beef;
• ¼ cup almond meal;
• 1 egg, beaten;
• 2 clove garlic, minced;
• ½ tsp. dried thyme;
• 1 tbsp. coconut aminos; (optional) (with sea salt makes soya free soy sauce)
• Cooking fat;
• Sea salt and freshly ground black pepper;

Brown Onion Gravy Ingredients

• 2 to 3 large red onions, thinly sliced;
• 3 cups beef stock;
• 2 tbsp. tapioca starch;
• 2 tbsp. ghee;
• Sea salt and freshly ground black pepper;

 

Preparation

1. In a bowl, combine the ground beef, almond meal, egg, garlic, coconut aminos, thyme, and season with salt and pepper to taste.
2. Shape the meat mixture into six equal sized patties.
3. Heat ghee in a sauté pan. Add onions and cook over medium-high heat until onions start to brown, stirring occasionally.
4. Add ¼ cup of the beef stock, and continue cooking, stirring for another 10 minutes.
5. Add the remaining beef stock, and season with salt and pepper to taste.
6. Simmer for another 10 minutes, adding the tapioca starch 1 tsp. at the time until the gravy reaches the desired consistency. Reduce heat and leave it on the stove to keep warm.
7. Heat some cooking fat in a skillet set over medium-high heat.
8. Sear the patties 3 to 5 minutes per side.
9. Pour gravy over the patties and simmer for an additional 10 minutes.

Serves 1

Ingredients

• 1 piece of flatbread or naan
• 1 (3 oz) salmon filet
• pinch of salt
• 1 tbsp green onion, chopped
• 1/4 tsp dried sumac
• 1/2 tsp dried thyme
• 1/2 tsp sesame seeds
• 1/4 English cucumber, peeled and diced
• 1 tbsp yogurt
• 1 tbsp fresh mint (optional)
• 1 zucchini cut into 1/2 inch pieces
• 1 tbsp pine nuts
• 1/2 tsp dried oregano
• extra virgin olive oil

Directions

Cut the salmon on a 45-degree angle into 1/4-in thick slices. Lay the slices flat towards the center of the bread. Add a pinch of salt.

Sprinkle the salmon evenly with the green onion, sumac, thyme, and sesame seeds last.

Place the bread in the toaster oven and turn to the broil setting. Broil for 3 minutes or until salmon is cooked to desired temperature (3 minutes will yield a pink salmon). While salmon is cooking, combine yogurt and cucumber.

Carefully remove bread from the oven and lay on a plate. Spoon the yogurt and cucumber mixture evenly across the salmon and sprinkle with the mint.

To roll the sandwich, fold the sides towards the center so that you have 2-in flaps and press down over the ingredients and pinch. Bring the flap of bread closest to you across the top of the ingredients and touch the far side of the bread. Tuck and roll like a sleeping bag. Cut in half, garnish with a touch more mint if desired and serve.

For the zucchini, turn toaster oven to broil. Then, mix all ingredients together in a bowl. Pour out flat onto a foil lined toaster oven pan. Place in toaster oven and broil for about 3 minutes or until slightly golden.

Serves: 4

Prep: 20 min.

Cook: 1 h.

Ingredients

• 3 to 4 lbs. bone-in chicken parts;
• 2 oranges, sliced;
• 1 lemon, sliced;
• 1 onion, diced;
• 1 cup fresh lemon juice;
• 1/4 cup olive oil;
• 4 cloves garlic, minced;
• 1/2 tbsp. dried oregano;
• 1/2 tsp. paprika;
• 1/4 tsp. red pepper flakes; (optional)
• 2 to 3 fresh thyme sprigs;
• 2 to 3 fresh rosemary sprigs;
• Sea salt and freshly ground black pepper;

 

Preparation

1. Preheat your oven to 400 F.
2. In a bowl, combine olive oil, garlic, lemon juice, dried oregano, paprika, diced onion, red pepper flakes, and season with salt and pepper to taste.
3. Place half the orange slices and half the lemon slices at the bottom of a baking dish.
4. Arrange the chicken pieces on top of the sliced orange in the baking dish, and season to taste.
5. Top the chicken with the thyme, rosemary, and remaining orange and lemon slices.
6. Drizzle the lemon juice mixture all over the chicken.
7. Place in the preheated oven and bake, uncovered, for 45 to 60 minutes.

Prep 5 mins

Cook 20 mins

Serves 2

 

Ingredients

• 1 medium delicata squash
• 1 bunch kale or other dark leafy greens
• 1 clove garlic
• 2 tablespoon, divided olive oil
• salt and pepper

Instructions

1. Preheat oven to 425F. Scrub squash well. Slice off the ends and cut in half length-wise. Scoop out seeds. Cut into half-moons or quarters no more than 1/2″ thick.
2. Toss squash with 1 tablespoon of the olive oil. Arrange on a baking sheet in a single layer. Roast at 425F for about 20-25 minutes, until uniformly tender and golden, turning after 10-15 minutes.
3. While squash is roasting, rinse kale and remove stems. Chop roughly. Chop garlic clove.
4. Heat additional tablespoon of oil in a skillet over medium heat and add kale with a pinch of salt. Saute until dark green and wilted. Add garlic. Cook one more minute, then add two tablespoons of water. Stir briefly and remove from heat.
5. Serve squash on top of garlicky greens, hot or at room temperature. Add salt and pepper to taste.

 

Serves: 4

Prep: 15 min.

Cook: 1h.

Ingredients

• 2 heads of cauliflower, cut into florets;
• 3 garliccloves, minced;
• 2 shallots, minced;
• 3 cups chicken stock;
• 1 cup water;
• 1 bay leaf;
• 1 tsp. dried thyme;
• 2 cups full-fat coconut milk;
• 1 tbsp. olive oil or ghee;
• Fresh parsley for garnishing;
• Sea salt and black pepper to taste;

 

Preparation

1. Preheat your oven to 425 F.
2. In a large bowl, combine the cauliflower, garlic, shallots, and olive oil.
3. Spread the cauliflower mixture on a roasting pan.
4. Place the roasting pan in the oven and roast  for 30 minutes.
5. Transfer the cauliflower to a large saucepan and add the chicken stock and water.
6. Add the thyme and the bay leaf, and bring to a boil over a medium-high heat.
7. Cover the saucepan. Lower the heat and let it simmer for 30 minutes.
8. Remove the bay leaf.
9. Puree the soup using an immersion blender or a blender.
10. Stir in the coconut milk and season to taste with sea salt and freshly cracked black pepper.
11. Top each bowl with fresh parsley. Serve warm.

First Layer:

• 3/4 cup raw almond butter
• 1/4 cup coconut oil, melted
• 1/3 cup cacao powder
• 1/3 cup raw coconut sugar
• 1/4 teaspoon vanilla bean paste
• pinch Himalayan salt

1. Whisk all ingredients together and pour into oiled, parchment lined 8 x 8-inch glass pan. Set in refrigerator aside. The bottom layer should be set up (but not completely hard) before adding the next layer.

Second Layer

• 2 cups of dried, unsweetened, raw coconut
• 2/3 cup coconut butter, softened
• 3 tablespoons raw agave nectar
• 1-2 teaspoons organic almond flavoring (not raw)

1. Place coconut in medium bowl.
2. Whisk coconut butter (not the same as coconut oil), agave and almond flavor. Pour over coconut and mix well.
3. Pat over first layer, top with chopped almonds.
4. Refrigerate to set.

Third Layer

• 1/3 cup almonds, coarsely chopped