Balsamic and Shallot Salmon

Serves 4
Salmon steaks for 4 (season with salt and pepper, dried thyme, and garlic olive oil)
1/3 c. balsamic
1/2 c. red wine
2 Shallots chopped finely
1/2 cup butter ( 1/4 cup works tastes just as good)

-Place balsamic, shallots and red wine in pan and heat on medium-low.
-Simmer until liquid is reduced by half. -Grill salmon on both sides (if skinless) for 4 minutes per side, or 6-8 minutes in total.
When sauce is reduced, add butter and melt. As soon is butter is melted, plate fish, and drizzle sauce over top (the sauce is so good it's downright drinkable, so don't skimp on it!).

Coconut Curried Chicken (courtesy of The Primal Blueprint Cookbook)

Ingredients:
4-8 Bone-in and skinned chicken thighs (I use the same recipe but for 8 pieces)
2 Tb. coconut oil
1 teaspoon mustard seeds
1 medium finely chopped onion
3 medium garlic cloves, finely chopped
1/2 inch piece of ginger root, grated
1 green chilli, seeds removed
1 tsp. ground cumin
1 Tb. ground coriander
1 tsp. ground tumeric
Cayenne pepper to taste
salt to taste
1 Tb. white wine vinegar
1 1/4 cup-2 cup coconut milk
1 head cauliflower, cut into 2 inch florets
Garnish with cilantro and or shredded coconut

Instructions:
Heat oil in a large skillet, add chicken and cook over medium-high heat 8-10 minutes, turning once or twice to brown exterior.
Remove meat from the pan to a large plate. Add mustard seeds and cook until they begin to pop (about 1 minute)
Add onion to pan and cook, scraping up the browned bits left behind, until soft and golden.
Stir in garlic, ginger root, green chili, and ground spices: cook about 2 minutes. Stir in vinegar, then return chicken to pan, turning and coating them  with spicy mixture. Pour coconut milk over all and bring to a slow boil. Cover, and reduce heat to low and simmer about 40 minutes, or until chick is tender. Add cauliflower florets in the last 10 minutes of cooking and simmer until tender.
Garnish with fresh cilantro and shredded coconut (optional)

Artichoke Stuffed Chicken Breast

Serves 4

4 chicken breasts pounded flat (thin enough to roll)
1/2 cup crumbled goat cheese
1-2 roasted red peppers cut in small chunks
1 can drained artichokes sliced into small chunks
1 tablespoon freshly chopped basil
1/2 cup toasted seasoned almond flour (recipe to follow)
salt and pepper to taste

Preheat oven 350

-In a small mixing bowl, add all ingredients except for chicken
-Take a large scoop of mixture and place in the middle of flattened chicken breast.
-Pull sides of chicken together to and attach with tooth picks or metal prongs
-Brown chicken in hot skillet on both sides (3 minutes on both sides), or until brown.
-Add to greased baking dish and bake for 20 minutes, give or take a few.
-Rest for 5-10 minutes and then serve.

Toasted, seasoned almond flour:
Heat olive oil in small skillet. Add almond flour, salt and pepper to taste, 1/2 tsp. garlic powder, and keep stirring until almond flour is golden brown. This is a replacement for bread crumbs.

TLW - Turkey Lettuce Wraps

The easiest way to replace sandwiches at lunchtime.

I use Columbus Peppered Turkey, but any sandwich meat, canned tuna or chicken, or leftover cooked meat works just as well.

2-4 large lettuce leaves (wash and dry)
several slices of roasted red pepper
cheese slices (optional)
dijon mustard (optional)
sliced tomatoes
turkey slices
Roll up roasted peppers, tomatoes, and cheese inside turkey slices. Wrap lettuce around turkey rolls and eat!
Kid-friendly, great to eat on hikes, and versatile enough for any palette.

Chocolate Power Balls ( courtesy of Gluten free Vegan Comfort Food)

This recipe is very similar to my goji bars, and ingredients can be substituted with seeds, and dried fruits.

 Makes about 16 balls
1 cup walnuts
1 cup cashews
1 cup pitted and chopped dates
1 tablespoon chia seeds
1 tablespoon pure vanilla
1/2 cup semi sweet chocolate chips
1/2 teaspoon cinnamon
1 dash nutmeg
1 tablespoon orange juice

1. Place the nuts and dates in a food processor and pulse until ground. Add the rest of the ingredients and whirl until the mixture begins to form a ball.
2. Remove the mixture from the food processor and put into a large bowl. Form into tablespoon-size balls and place on a cookie sheet. Chill in fridge for about an hour until hardened. (They last in the fridge for about a week.)

Portobello Mushrooms Steak with Smothered Onions (courtesy of "Gluten-Free Vegan Comfort Food" by Susan O'Brien)

Serves 4

This recipe was so delicious, I had to share it with everyone.

4 portobello mushrooms, cleaned and stems removed
1/2 cup extra virgin olive oil
1/4 cup red wine
3 cloves garlic minced
2 teaspoons tamarind sauce ( I used 1/2 teaspoon white vinegar and a splash of fresh orange juice)
1 teaspoon molasses
2 teaspoons balsamic vinegar
1/2 teaspoon Celtic salt
1/4 teaspoon black pepper

Mix ingredients in a casserole dish. Coat mushrooms with marinade, and spoon marinade on top of gills. Let stand for 15 minutes on counter, flipping the mushrooms half way through. Heat grill pan, or grill, and grill for 3-5 minutes on each side. (Keep extra marinade for later)
Slice up one onion. Saute onions in olive oil ( 1/2 tablespoon) and cook until tender. Add a sprinkle of salt. Remove onions and set aside for later. In hot sauce pan add remaining marinade and keep over heat until hot. Remove mushrooms from grill pan , top with sauteed onions, and drizzle remaining warmed up marinade on top.

I have a meat lover at home, so I cooked up some chicken sausage from Trader Joe's (removed from casing) and added to sauteed onions. I then topped mushrooms with the sausage-onion mixture. It was delicious with the extra meat, but tasty just by itself for the non- meat lovers.

Chicken Parmigiana (Yes, you can make Italian dishes without the bread crumbs!)

Serves 4
4 -6 Thinly flattened chicken breasts
2 eggs
1 cup almond flour (seasoning suggestions below)
4-6 slices fresh mozzarella
4-6 large fresh basil leaves
4-6 slices of heirloom tomatoes or fresh in-season tomatoes
salt and pepper
1/2 cup ground Parmesan cheese
14 oz of fresh tomato sauce (recipe below)

Preheat oven 350 degrees

-season almond flour with salt, pepper, dried oregano, dried basil, dried parsley, garlic powder and place on large flat plate
-crack two eggs and whip until blended in large flat bowl
-Salt and pepper chicken on both sides
 -Place chicken breast in egg on both sides and then dredge in seasoned almond flour
-When all 4-6 pieces are finished, place in hot skillet with olive oil and a tab of butter. Brown chicken, about 3-5 minutes on each side, or until golden brown
-Grease a large glass dish and place chicken breasts in a line. Top with fresh basil leaves, fresh tomato slices and then mozzarella cheese slices. Coat all chicken with homemade tomato sauce. Sprinkle parmesan cheese over the top.
-Bake at 350 for 20-30 minutes. Check half-way through so chicken does not dry out.

Tomato Sauce Recipe ( I guesstimate with my seasoning, but these are my approximate measurements)
14-20 oz canned unseasoned tomato sauce. Add 1 tablespoon unsalted chicken bouillon, salt and pepper to taste, 1 tablespoon dried oregano, 1 tablespoon dried basil, sprinkle red pepper flakes, 1/2 tablespoon garlic powder.