Chicken, portabella, with pistachio cream (serves 2)

Chicken, portabella, and pistachio cream (serves 2)

  • 2 boneless skinless chicken breasts
  • 2 portabella mushrooms steams removed
  • 4 cups chicken stock
  • ¼ cup pistachios
  • Pea Sprouts or other sprout
  • Almond milk to cover pistachios
  • ½ red or orange pepper cut in small pieces pickled
  • 1 Bay Leaf
  • 1 and ½ herbs de Province
  • 1 Tablespoon olive oil
  • 1 teaspoon balsamic

chicken p

Pickling liquid

  • 1/3 cup vinegar
  • ¼ cup honey
  • Teaspoon salt
  • 2/3 cup water
  • Bring to simmer then remove from heat

Prep work

  • 2 hours to 1 day before hand cut up pepper and add to pickling liquid
  • 2 hours before cover pistachios with water and let soak

Instructions

Preheat oven to 400 degrees. Bring stock to boil, add bay leaf, and 1-teaspoon herbs de Provence, and then add chicken breast (Add more broth if needed to make sure breasts are covered). Once the stock hits a boil, bring to simmer and simmer breasts for 10 minutes. Turn off heat and coverand let breasts sit in broth for 10-15 minutes.

Mix olive oil with balsamic and brush mushrooms both inside and out. Place on flat tray  round site and place in preheated oven for 10 minutes.

Drain pistachios from water and add to high-speed blender with ½ teaspoon herbs de Provence.  Add enough almond milk to just cover and blend. Add more almond milk to keep texture about that a thick cream. Add salt to taste.

Remove breasts and cut on diagonal. Place in mushroom caps and cover with pistachio cream. Top with pickled peppers and spouts and then serve.

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Chicken, portabella, with pistachio cream (serves 2)

Chicken, portabella, and pistachio cream (serves 2)

  • 2 boneless skinless chicken breasts
  • 2 portabella mushrooms steams removed
  • 4 cups chicken stock
  • ¼ cup pistachios
  • Pea Sprouts or other sprout
  • Almond milk to cover pistachios
  • ½ red or orange pepper cut in small pieces pickled
  • 1 Bay Leaf
  • 1 and ½ herbs de Province
  • 1 Tablespoon olive oil
  • 1 teaspoon balsamic

chicken p

Pickling liquid

  • 1/3 cup vinegar
  • ¼ cup honey
  • Teaspoon salt
  • 2/3 cup water
  • Bring to simmer then remove from heat

Prep work

  • 2 hours to 1 day before hand cut up pepper and add to pickling liquid
  • 2 hours before cover pistachios with water and let soak

Instructions

Preheat oven to 400 degrees. Bring stock to boil, add bay leaf, and 1-teaspoon herbs de Provence, and then add chicken breast (Add more broth if needed to make sure breasts are covered). Once the stock hits a boil, bring to simmer and simmer breasts for 10 minutes. Turn off heat and coverand let breasts sit in broth for 10-15 minutes.

Mix olive oil with balsamic and brush mushrooms both inside and out. Place on flat tray  round site and place in preheated oven for 10 minutes.

Drain pistachios from water and add to high-speed blender with ½ teaspoon herbs de Provence.  Add enough almond milk to just cover and blend. Add more almond milk to keep texture about that a thick cream. Add salt to taste.

Remove breasts and cut on diagonal. Place in mushroom caps and cover with pistachio cream. Top with pickled peppers and spouts and then serve.

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Pumpkin Smoothie

This smoothie recipe is for those who love pumpkin. Pumpkin is high in vitamin A as well as high in fiber.

pumpkin smoothie

  • 1/3 Cup Canned Organic Pumpkin (Or 1/3 Cup Cooked Fresh)
  • 1 tablespoon Maple Syrup
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons of pecan pieces
  • 6 oz. almond milk
  • Few ice cube to cook down

Blend on high until smooth.

If you want to make more than one smoothie just double the recipe. I don’t like to use too much sugar so if you would like it a little sweeter just up the amount of maple syrup.

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Anti-Inflammatory Smoothie

Anti-Inflammatory Smoothie

This is a great smoothie to start your day. I like to use fresh turmeric that I can find at whole foods. It is also available on Amazon. However you can also use powdered turmeric.  I love the Critical Care Matrix by Mushroom Matrix for its support of the immune system and healthy inflammation.

  • 1 Banana organic
  • ½ inch of fresh ginger root (or ½ teaspoon of powdered ginger)
  • 2 turmeric roots (or ½ teaspoon turmeric powder)
  • ½ cup almond or coconut milk
  • 1 teaspoon coconut oil
  • 1 teaspoon Critical Care Matrix
  • Small squeeze of honey

If you don’t have a high speed mixer grate the fresh ginger and turmeric. Blend the mixture on high and add more almond/coconut milk if need to make it easy to drink.

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Anti-Inflammatory Smoothie

Anti-Inflammatory Smoothie

This is a great smoothie to start your day. I like to use fresh turmeric that I can find at whole foods. It is also available on Amazon. However you can also use powdered turmeric.  I love the Critical Care Matrix by Mushroom Matrix for its support of the immune system and healthy inflammation.

  • 1 Banana organic
  • ½ inch of fresh ginger root (or ½ teaspoon of powdered ginger)
  • 2 turmeric roots (or ½ teaspoon turmeric powder)
  • ½ cup almond or coconut milk
  • 1 teaspoon coconut oil
  • 1 teaspoon Critical Care Matrix
  • Small squeeze of honey

If you don’t have a high speed mixer grate the fresh ginger and turmeric. Blend the mixture on high and add more almond/coconut milk if need to make it easy to drink.

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Chocolate Banana Smoothie

This delicious smoothie uses the Plant Head Protein. Plant Head is a gluten free protein powered that is gluten free, soy free, preservative free, and raw vegan. Really, this excellent protein comes in chocolate and vanilla flavor.

  • 1 scoop chocolate Plant Head Protein (or other chocolate protein powder)
  • 1 teaspoon coconut oil
  • 1 banana
  • 12 walnuts
  • 6 oz. almond milk (or other milk)

Blend until smooth.

Chocolate Bannana Smoothie

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The New Gluten-Free Standard

A dietitian’s take on the new gluten-free standard

The FDA’s gluten-free labeling ruling goes into effect on August 5, 2014. That means that on or before August 5, any food product regulated by FDA and making a “gluten-free” claim on its package will have to adhere to FDA’s standardized definition for gluten-free.   Last week we dug into nuances of the ruling, courtesy of Gluten Intolerance Group. This week, Delicious Living advisory board member Rachel Begun, RD, discusses a few more details about the ruling and what it means for you, food products, and restaurants. Rachel Begun, RD:  A lot of people don’t realize that prior to the ruling, the term “gluten free” on food packages was an arbitrary term. So what it meant for one food manufacturer was vastly different than for another. Some GF manufacturers who were very loyal to the community were taking the utmost precautions to prevent gluten contamination, and they were already meeting that less than 20ppm [level] or going even lower if they were using third-party certification. All of the third-party certification organizations test to at least 10pm and there is one that even tests to 5pm.

Find out more here: http://deliciousliving.com/gluten-free/dietitians-take-new-gluten-free-standard?page=2

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A Raw Warm Salad by Ani Phyo

A Warm Green Salad Recipe

I like the raw diet and I like Ani Phyo. In fact, her cookbook I think is my favorite raw cookbook. Tomatoes do much better with heat and I think that as they are cooked they are better for you.

When I am practicing the raw diet sometimes, I really want something warm. This is a great recipe to give you just that little bit of warmth

Source: http://www.aniphyo.com/warm-green-salad-recipe/

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