Category: Adult Recipes

Fruit Salad with Salmon

Fruit Salad With Cinnamon

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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Course Breakfast, Dessert, Snack
Servings 2

Ingredients
  

  • 1 cup Mixed Berries
  • 1 Apple Diced
  • ½ cup Pecans or Walnuts Chopped (optional)
  • ½ tsp Cinnamon

Instructions
 

  • Place the fruit evenly into two bowls
  • Sprinkle with chopped nuts (optional) and cinnamon
Keyword fruit salad, quick meal

Smoked Salmon Scrambled Eggs

Smoked Salmon Scrambled Eggs

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Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Course Breakfast
Servings 2

Ingredients
  

  • 1 tsp olive Oil
  • 4 Eggs
  • ½ cup Egg Whites
  • 4 oz Smoked Salmon sliced into small pieces
  • ½ Avocado
  • Freshly Ground Black Pepper to taste
  • 4 Chives Minced
  • Capers (to taste) Optional

Instructions
 

  • Heat a medium skillet over medium heat. Add olive oil to pan when hot.
  • Meanwhile, crack eggs into a small bowl and mix in egg whites.
  • Add eggs to the hot skillet, along with smoked salmon. Stirring continuously, cook eggs until soft and fluffy.
  • Remove from heat. Top with black pepper, avocado, and chives to serve.
Keyword quick breakfast, scrambled eggs, smoked salmon

Low Carb Green Smoothie

Low Carb Green Smoothie

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Cook Time 4 minutes
Course Breakfast, Snack
Servings 1

Ingredients
  

  • 1 cup Coconut Water
  • 1 tbsp Almond Butter
  • ¼ cup Wheat Grass
  • 2 cups Spinach
  • 1 Scoop Protein Powder
  • 1 Banana
  • 1 Pinch Stevia Optional
  • ½ cup Ice

Instructions
 

  • Place all ingredients in the blender and blender until smooth.
Keyword breakfast smoothie, quick breakfast, vegitarian Breakfast

Beverly Hills Chopped Salad

Beverly Hills Chopped Salad

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Lunch, Salad, Side Dish
Servings 6

Ingredients
  

  • 1 Bunch Asparagus Chopped
  • 4 Large Carrots Chopped
  • 5 Green Onions Chopped
  • 1 Green Zucchini Sliced
  • 1 Yellow Zucchini Sliced
  • 1 tsp Olive Oil
  • Salt and Pepper To Taste
  • 1 Avocado Chopped
  • 2 Heads Romaine Lettuce Chopped
  • ¼ Kalamata Olives Chopped
  • ¼ cup Pine Nuts Toasted

Dressing

  • 1/8 cup Olive Oil
  • 2 tbsp Lime Juice
  • 2 tbsp Agave Nectar
  • 1 clove Garlic Minced
  • 1 tsp Champagne Mustard

Instructions
 

  • Preheat oven to 425 degrees F. Place the asparagus, carrot, onion and zucchinis in a large bowl, mix well with the olive oil and salt and pepper. Place on a baking sheet and roast for 20 minutes, stirring after the first 10 minutes.
  • Meanwhile place the remaining salad ingredients into a large bowl. In a small bowl combine all of the dressing ingredients and whisk with a fork.
  • Once the veggies are roasted, mix into the salad bowl and toss with the dressing.
Keyword lunch salad, salad

Teriyaki Chicken Salad

Teriyaki Chicken Salad

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Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Course Lunch, Salad
Servings 4

Ingredients
  

  • 1 Can Stevia Sweetened Lemon Lime Soda Zevia Brand
  • ½ cup Coconut Aminos
  • ¾ cup Brown Rice Vinegar
  • 1 Medium Yellow onion Half minced, half thinly sliced
  • 4 Cloves Garlic Minced
  • 1 tbsp Fresh Ginger Grated
  • 1 packet of stevia
  • 2 pounds Chicken Thighs Skinless, Boneless
  • 2 tsp Coconut Oil
  • 1 Bunch Asparagus Cut into 1 inch segments
  • 2 tbsp Cilantro Chopped

Instructions
 

  • Combine the soda, soya sauce, vinegar, minced onion, garlic, ginger and coconut crystals in a bowl. Add chicken and turn to coat. Place in refrigerator over night.
  • Remove chicken from marinade and pat dry. Reserve 1 cup of marinade.
  • Heat one teaspoon of coconut oil in a large skillet. Add the chicken and heat on medium high, turning once for 8-10 minutes, until browned and transfer to a plate.
  • Wipe out the skillet. Heat remaining 1 teaspoon of coconut oil. Add the sliced onion and asparagus. Cook for 5 minutes until browned. Add the reserved marinate and boil until slightly reduced. Add the cilantro.
Keyword lunch salad, salad

Turkey Chilli

Turkey Chilli

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Servings 6

Ingredients
  

  • 2 teaspoons olive oil
  • 1 yellow onion chopped
  • 3 garlic cloves minced
  • 1 medium red bell pepper chopped
  • 1 pound extra lean ground turkey or chicken 99%
  • 4 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt plus more to taste
  • 1 28-ounce can diced tomatoes or crushed tomatoes
  • 1 1/4 cups chicken broth
  • 2 15 oz cans dark red kidney beans, rinsed and drained
  • 1 15 oz can sweet corn, rinsed and drained
  • For topping: cheese avocado, tortilla chips, cilantro, sour cream

Instructions
 

  • Place oil in a large pot and place over medium-high heat. Add in onion, garlic, and red pepper and saute for 5-7 minutes, stirring frequently.
  • Add in ground turkey and break up the meat; cooking until no longer pink.
  • Add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
  • Add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together.
  • Taste and adjust seasonings and salt as necessary. Garnish with anything you’d like.

Posole, Mexican Casserole

Posole

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4

Ingredients
  

  • Vegetable oil
  • 4 lbs Chopped pork meat
  • 1 Yellow bell pepper chopped into large dice
  • 1 Orange bell pepper chopped large dice
  • 1 Red bell pepper chopped into large dice
  • 1 Large onion chopped
  • 2 tbsp Minced garlic
  • 1 can Salsa ranchero ancho chili mixture
  • 1 cup Chopped cilantro
  • 1 can Yellow hominy
  • 1 can White hominy
  • 1 sml can Tomato sauce
  • 3 cups Chicken broth
  • 1 tsp Roasted cumin
  • 1 tbsp Tex mex seasoning

toppings

  • shredded iceberg lettuce
  • sliced radishes
  • grated chedder cheese
  • chopped green onions
  • diced avacado

Instructions
 

  • Preheat oven to 375˚
  • In a large dutch oven sauté the pork meat in batches to brown, the reason is for the pan not to be over crowded and end up boiling the meat. Browning adds flavor to the dish…
  • Remove the meat and add the vegetables, reserving the garlic for the last few minutes to the pot to a light brown colour
  • Please add in the remaining ingredients and bring to a boil…place pot in oven and cook for 40 minutes
  • Garnish with warm tortillas and lime wedges

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Beef Short Ribs Ragu, with Kale

Beef Short Ribs Ragu, with Kale

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Ingredients
  

  • 5 lbs Beef short ribs. Bone in
  • Salt & pepper
  • Olive oil
  • 1 cup of each
  • Mirepoix (equal parts, Onion, Carrots and Celery)
  • 1 tbsp Minced garlic
  • 1 cup Red Wine
  • **Optional: 1 tsp crushed red pepper
  • 3 cups Beef or Chicken stock
  • 2 Lg Cans Quality plum tomatoes crushed
  • 1 Sm Can Quality tomato paste
  • 2 cups Chopped kale (remove stem first before chopping leafy greens)
  • Salt & pepper
  • 1 (or 2) Packages ofFettuccini
  • Shaved Parmesan for garnish

Instructions
 

  • Preheat oven to 350˚
  • Over medium high heat, in a large dutch oven place olive oil
  • Season meat generously with salt and pepper and place into dutch oven to brown. Caramelizing the meat adds a ton of flavor so please don’t skip this step.
  • Do not over crowd the pan, please do the browning in stages to maintain the heat
  • Reserve browned meat separately and add the mirepoix to the dutch oven to sauté. Ideally, we are looking for a light caramelization. Near the end of this stage add in the minced garlic being careful not to overcook.
  • Add crushed tomatoes to the dutch oven with the vegetables
  • Add in the tomato paste and allow to cook for a few minutes to marry the ingredients together
  • At this point add in the red wine, the stock and return the meat to the pot to cook. Bring everything to a simmer (light boil)
  • Place into the preheated oven to cook for 3hours.
  • Each hour remove from oven and stir so any meat on the top will not burn
  • Once cooked. Allow to cool slightly so the rib bones can be removed. Please take the time to shred the meat
  • Strain out the vegetables and add to the reserved shredded meat. At this point I would recommend removing as much grease from the remaining sauce. As it will detract from the taste, use a fat separator or spoon. I realize this seems like one step too many but the final product makes it worthwhile
  • Add all ingredients together to complete the RAGU
  • Please cook the chopped kale over medium high heat to wilt. Season with salt and pepper
  • Cook pasta as package dictates
  • Combine ingredients to finish your dish and top with shaved parmesan

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Almond Crusted Roasted Cauliflower

Almond Crusted Roasted Cauliflower

Almond Crusted Roasted Cauliflower
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Course Side Dish
Servings 4

Ingredients
  

  • 1 cup Almond meal
  • 1-3 teaspoons Garlic powder
  • 2 Eggs
  • 1 Medium head cauliflower
  • Salt to taste

Instructions
 

  • Wash the cauliflower and remove the stem.
  • Break the head into small florets.
  • Break your eggs into a medium sized bowl and whisk with a fork until well beaten.
  • Pour the almond meal into another medium sized bowl and stir in the garlic powder.
  • Set up an assembly line.
  • Dip the florets into the egg, being sure to coat them well.
  • Then roll in the almond meal and place on a parchment lined cookie sheet for baking.
  • Bake at 350 F for about 1 hour.
  • Allow to cool for a bit before serving.

Notes

Depending on the size of your cauliflower, you may need a little more or a little less of the eggs and almonds. Play it by ear, this recipe is pretty versatile. Also note that while this recipe is a bit high in fat, it’s all from good sources of fat. Simply adjust your eating plan accordingly for the day.
Thanks to thegraciouspantry.com for this deliciousness!

Sheet Pan Salmon Dinner

Sheet Pan Salmon Dinner

Welcome SHEET PAN DINNERS! One pan with everything on it, one cook time, set it and forget it cooking, and clean-up like a breeze! These dinners are a miracle! One of my favourite one pan dinners is lemon, garlic salmon and veggies!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Servings 4

Ingredients
  

  • 1 lb of wild-caught salmon cut into fillets
  • 1 bushel of asparagus
  • ½ tsp. dried dill 1tbsp of fresh dill
  • ½ tsp. garlic powder 1-2 cloves of fresh garlic
  • 2-3 tbsp. of extra virgin olive oil
  • Salt and pepper to taste
  • ½ lemon thinly sliced

Instructions
 

  • Preheat your oven t 425F and line a large baking sheet with parchment paper
  • Wash and cut your veggies of choice, asparagus.
  • Ensure if you are using a root vegetable, such as sweet potatoes, that you slice them very thin so they cook the same time as everything else on the pan.
  • On one side of the sheet pan, spread all your veggies, drizzle with olive oil and seasonings
  • I used garlic, salt and pepper
  • On the second side of the sheet pan, place your salmon fillets, drizzle with olive oil and spices
  • I used garlic, salt, pepper and dill
  • Take lemon slices and place 1-2 on each salmon fillet
  • If you do not have fresh lemon slices, sprinkle salmon fillets with some lemon juice instead.
  • Place entire pan in the oven and forget it for 20 minutes!
  • After 20 minutes, check the salmon for doneness. If it flakes easily with a fork and is no longer opaque, it is finished. At this point the veggies should be done as well. If you are using root veggies and they are not yet tender, you can return them to the oven for an extra 5-10 minutes until fork tender.

Notes

If you like this recipe it can be used with SO many different varieties of proteins, veggies and spices! Try it with chicken, steak or trout. Bell peppers, asparagus, carrots, broccoli. Maple Garlic, teriyaki, lime chili.
The possibilities are endless, delicious and easy!