Source: Oxygen, July 2016
Showing posts with label Lunch. Show all posts
Showing posts with label Lunch. Show all posts
Thursday, July 28, 2016
Wednesday, October 1, 2014
broccoli & bacon salad with creamy balsamic dressing
4 slices bacon
1 large head broccoli
1/4 cup Healthy Homemade Mayonnaise
3 tablespoons balsamic vinegar
2 tablespoons minced shallot
sea salt and black pepper to taste
Slice the bacon crosswise into 1/4-inch strips and cook it in a skillet over medium heat until crispy. Remove the bacon from the pan and set it on paper towels to drain. Reserve the bacon fat for another use.
Chop the broccoli into large florets. Steam the broccoli in a basket over 1 inch of boiling water until it’s bright green but not overdone, about 5 minutes. Place the steamed broccoli in a large bowl of ice water to “shock” it—this will keep it from cooking further and maintain its bright color. Drain in a colander. In a small mixing bowl, whisk together the mayonnaise, vinegar, shallot, salt, and pepper.
In a serving bowl, toss the broccoli with the dressing, then garnish with the bacon strips. Serve at room temperature.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3932-3934). Victory Belt Publishing. Kindle Edition.
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1 large head broccoli
1/4 cup Healthy Homemade Mayonnaise
3 tablespoons balsamic vinegar
2 tablespoons minced shallot
sea salt and black pepper to taste
Slice the bacon crosswise into 1/4-inch strips and cook it in a skillet over medium heat until crispy. Remove the bacon from the pan and set it on paper towels to drain. Reserve the bacon fat for another use.
Chop the broccoli into large florets. Steam the broccoli in a basket over 1 inch of boiling water until it’s bright green but not overdone, about 5 minutes. Place the steamed broccoli in a large bowl of ice water to “shock” it—this will keep it from cooking further and maintain its bright color. Drain in a colander. In a small mixing bowl, whisk together the mayonnaise, vinegar, shallot, salt, and pepper.
In a serving bowl, toss the broccoli with the dressing, then garnish with the bacon strips. Serve at room temperature.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3932-3934). Victory Belt Publishing. Kindle Edition.
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Tuesday, September 30, 2014
roasted cauliflower soup
PREP TIME 15 MINS • COOK TIME 45 MINS • SERVINGS 4
1 medium head cauliflower
3 tablespoons ghee, bacon fat, or coconut oil, divided
sea salt and black pepper to taste
1/2 cup diced onion
1/2 cup diced carrot
1 teaspoon fresh rosemary or other fresh herbs of your choice
3 cups Bone Broth (chicken, see here)
OPTIONAL GARNISHES
4 teaspoons extra-virgin olive oil or truffle oil
2 slices bacon, cooked and diced
Preheat the oven to 375°F.
Chop the cauliflower into 1- to 2-inch pieces. Place the cauliflower in a large roasting pan. Melt 2 tablespoons of the ghee, bacon fat, or coconut oil and drizzle it over the cauliflower. Toss the cauliflower to evenly coat and season liberally with salt and pepper. Roast the cauliflower for 30 to 40 minutes or until the edges begin to brown.
While the cauliflower roasts, prepare the rest of the soup ingredients. Melt the remaining 1 tablespoon ghee, bacon fat, or coconut oil in a soup pot over medium heat and sauté the onion, carrot, and rosemary along with a dash of salt and pepper until the onions are translucent and the carrots are soft, approximately 8 minutes. Add the Bone Broth, reduce the heat to low, and simmer for 10 minutes.
Reserve 1/2 to 1 cup of the roasted cauliflower for garnish. Place 2 cups of the roasted cauliflower plus 2 cups of the broth mixture in a blender—taking care not to fill it too much, as hot liquids tend to expand in the blender. Put the blender lid firmly in place on top of the pitcher, but remove the center “valve” piece from the lid. Hold a thick kitchen towel over the lid, covering the hole where the valve normally stays. Blend on low at first, then briefly blend on high. This will give your soup a creamy texture. You may choose to blend all the cauliflower and broth mixture; if so, do it in batches so as not to overfill your blender.
Add the blended soup back to the soup pot and stir to combine. Serve garnished with the reserved roasted cauliflower chunks and a drizzle of a high-quality extra-virgin olive oil or truffle oil and/or chopped bacon, if using.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3808-3810). Victory Belt Publishing. Kindle Edition.
1 medium head cauliflower
3 tablespoons ghee, bacon fat, or coconut oil, divided
sea salt and black pepper to taste
1/2 cup diced onion
1/2 cup diced carrot
1 teaspoon fresh rosemary or other fresh herbs of your choice
3 cups Bone Broth (chicken, see here)
OPTIONAL GARNISHES
4 teaspoons extra-virgin olive oil or truffle oil
2 slices bacon, cooked and diced
Preheat the oven to 375°F.
Chop the cauliflower into 1- to 2-inch pieces. Place the cauliflower in a large roasting pan. Melt 2 tablespoons of the ghee, bacon fat, or coconut oil and drizzle it over the cauliflower. Toss the cauliflower to evenly coat and season liberally with salt and pepper. Roast the cauliflower for 30 to 40 minutes or until the edges begin to brown.
While the cauliflower roasts, prepare the rest of the soup ingredients. Melt the remaining 1 tablespoon ghee, bacon fat, or coconut oil in a soup pot over medium heat and sauté the onion, carrot, and rosemary along with a dash of salt and pepper until the onions are translucent and the carrots are soft, approximately 8 minutes. Add the Bone Broth, reduce the heat to low, and simmer for 10 minutes.
Reserve 1/2 to 1 cup of the roasted cauliflower for garnish. Place 2 cups of the roasted cauliflower plus 2 cups of the broth mixture in a blender—taking care not to fill it too much, as hot liquids tend to expand in the blender. Put the blender lid firmly in place on top of the pitcher, but remove the center “valve” piece from the lid. Hold a thick kitchen towel over the lid, covering the hole where the valve normally stays. Blend on low at first, then briefly blend on high. This will give your soup a creamy texture. You may choose to blend all the cauliflower and broth mixture; if so, do it in batches so as not to overfill your blender.
Add the blended soup back to the soup pot and stir to combine. Serve garnished with the reserved roasted cauliflower chunks and a drizzle of a high-quality extra-virgin olive oil or truffle oil and/or chopped bacon, if using.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3808-3810). Victory Belt Publishing. Kindle Edition.
buffalo shrimp lettuce cups
PREP TIME 20 MINS • COOK TIME 10 MINS • SERVINGS 4
4 dozen medium shrimp, peeled and deveined
1/4 cup hot sauce*
1/4 cup coconut oil or unsalted butter, melted
2 tablespoons fresh lemon juice
sea salt and black pepper to taste
1-2 heads lettuce of your choice, separated into leaves
1 to 2 avocados, sliced
Set up a pot with 1 inch of water and a steamer basket. Bring to a boil, covered, over high heat. Steam the shrimp for approximately 5 minutes until pink and white all the way through. You may need to cook it in 2 batches to avoid crowding your steamer basket.
While they’re warm, chop the shrimp into bite-sized pieces.
In a mixing bowl, whisk together the hot sauce, coconut oil or butter, and lemon juice.
Toss the shrimp in the hot sauce mixture, season with salt and pepper, and serve in lettuce wraps topped with avocado slices.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3742-3744). Victory Belt Publishing. Kindle Edition.
4 dozen medium shrimp, peeled and deveined
1/4 cup hot sauce*
1/4 cup coconut oil or unsalted butter, melted
2 tablespoons fresh lemon juice
sea salt and black pepper to taste
1-2 heads lettuce of your choice, separated into leaves
1 to 2 avocados, sliced
Set up a pot with 1 inch of water and a steamer basket. Bring to a boil, covered, over high heat. Steam the shrimp for approximately 5 minutes until pink and white all the way through. You may need to cook it in 2 batches to avoid crowding your steamer basket.
While they’re warm, chop the shrimp into bite-sized pieces.
In a mixing bowl, whisk together the hot sauce, coconut oil or butter, and lemon juice.
Toss the shrimp in the hot sauce mixture, season with salt and pepper, and serve in lettuce wraps topped with avocado slices.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3742-3744). Victory Belt Publishing. Kindle Edition.
salmon salad with capers & tomato
4 (6-ounce) cans salmon*
1/2 cup Healthy Homemade Mayonnaise
1 cup diced tomatoes
1/4 cup capers, drained
juice of 1 lemon
sea salt and black pepper to taste
lettuce leaves, for serving (optional)
In a food processor, pulse the salmon with the mayonnaise until it’s creamy in texture.
Transfer the salmon to a mixing bowl and add the tomatoes, capers, and lemon juice. Mix to combine, then season with salt and pepper.
Enjoy this salad wrapped in lettuce leaves or served over salad greens—or straight up with a fork!
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3721-3723). Victory Belt Publishing. Kindle Edition.
1/2 cup Healthy Homemade Mayonnaise
1 cup diced tomatoes
1/4 cup capers, drained
juice of 1 lemon
sea salt and black pepper to taste
lettuce leaves, for serving (optional)
In a food processor, pulse the salmon with the mayonnaise until it’s creamy in texture.
Transfer the salmon to a mixing bowl and add the tomatoes, capers, and lemon juice. Mix to combine, then season with salt and pepper.
Enjoy this salad wrapped in lettuce leaves or served over salad greens—or straight up with a fork!
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3721-3723). Victory Belt Publishing. Kindle Edition.
tuna salad wraps
4 (6-ounce) cans tuna
1/2 cup Healthy Homemade Mayonnaise
1/2 cup minced celery
1 green apple, minced
1/4 cup kelp flakes or minced nori* (dried seaweed paper)
sea salt and black pepper to taste
12 to 16 large lettuce leaves or other raw greens such as collards or kale, stems removed
1/2 cup sliced green onions (scallions), for garnish (optional)
In a food processor, pulse the tuna with the mayonnaise until it’s a creamy texture.
Transfer the tuna to a mixing bowl and add the celery, apple, and kelp flakes or nori. Using a large spoon or spatula, mix the salad ingredients until well combined. Season with salt and pepper.
Fill the lettuce leaves or greens of your choice with equal amounts of the tuna salad and garnish with the sliced green onions, if using.
Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3696-3700). Victory Belt Publishing. Kindle Edition.
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