Teriyaki Chicken with Sautéed Vegetables

Chicken:

2         pounds of organic free range chicken thigh

sea salt and pepper to taste

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Vegetables:

2-3         tablespoons coconut oil

1            tablespoon butter
1            medium onion sliced

3-4         cloves of garlic finely chopped

5            cups chopped vegetables, use a combination of your favorite vegetables (snow peas, red peppers, celery, mushrooms, broccoli, carrots, kale, cauliflower, etc)

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Teriyaki Sauce:


1/2 cup Bragg Liquid Aminos
1/2 cup Stylitol (Pulverize 1 cup xylitol with 1 tablespoon of pure stevia powder in high speed blender or a grinder.)
1 teaspoon grated fresh ginger
1 teaspoon grated fresh garlic
1 teaspoon tapioca starch
1 teaspoon date syrup (optional)




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Make the sauce in advance.

• Mix all the ingredients in a small pot over medium heat and stir until the mixture starts to thicken.

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Broiling the chicken:

• Make a few cuts on each piece of chicken and season with sea salt and pepper.

• Set the oven to its broil setting (High versus Low).

• Move the oven rack up so that it is about 7-8 inches below the heat.

• Use your broiling oven trays. Set the chicken pieces on top of the slotted tray and place it on top of the normal tray in case it drips.

• Leave the chicken in the oven for 8-14 minutes.

• Remove the trays from the oven, turn over each piece, and place the trays back in the oven for another 8-14 minutes.

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 Meanwhile, sauté the vegetables:

• Heat the coconut oil in a large frying pan and then add butter. Toss in the onions. Keep stirring until the onions become translucent.  Add garlic and keep stirring for 1-2 minutes.

• Gradually add other vegetables and sauté them until tender.

Pour the sauce over the chicken and vegetables while they are hot.

Portobello Mushroom Burger

4       large Portobello Mushrooms (hamburger bun size)
1       pound ground grass fed beef or lamb
4       tablespoons of unsalted organic butter, raw butter, or olive oil
1       medium onion cut into 4 pieces
3-4    tablespoons crumbled feta cheese 
2       medium tomatoes sliced
3-4   ounces of raw, organic cheddar, or your favorite cheese sliced
Sea salt and pepper to taste

• Preheat the oven to 350 degrees.

• Carefully clean the mushrooms with a damp cloth or brush. You can also briefly rinse and dry the mushrooms with a towel. Cut off the stems with a knife. 

• Place the mushrooms on a baking dish with their cap facing down and their gills showing. 

• Melt the butter in a small sauce pan (skip this part if using olive oil). Add seasoning to the butter (olive oil) if desired.

• Drizzle the butter mixture (olive oil) on top of the mushrooms equally. 

• Toss the feta cheese on top of the mushroom gills.

• Mince the onion in a food processor. Mix in the meat and the seasoning using a fork.

• Divide the meat into 4 sections and shape each section into a patty that matches the size of your mushroom. Put each patty on its mushroom and place the dish into the oven for about 45 minutes.

• Put the cheese slices on top of the burgers and let them melt just before you remove the mushrooms from the oven.

• Add the tomato slices on top of the burgers. 

Tip: Asparagus roasted with butter and garlic on low heat are a great addition to these burgers.

Cauliflower Omelette

1    tablespoon raw or organic butter

3    free range organic eggs, beaten

4    tablespoons chunky tomato sauce

1    clove garlic, finely chopped 

1    tablespoon quinoa flour

1/2 -1 cup cauliflower (white, green, purple or yellow) chopped into small pieces

Sea salt and pepper to taste

• Heat butter in a small nonstick (non Teflon) frying pan.

• Mix all the ingredients and pour in to the pan. Cover and let the mixture set. 

• Remove the cover and turn over the eggs to brown that the other side. (you can cut omellete in four pieces and turn over each piece at a time)

Quinoa Meal

2/3     cup quinoa (washed and drained)

pinch of sea salt

1 1/3  cups water

1        tablespoon tapioca starch, also
          called cassava starch (optional)

2/3     cup coconut milk

1/2     cup dried mulberries

1        tablespoon date syrup or honey
          (optional)

1        tablespoon coconut flakes 
          (optional)

• Boil water in a small sauce pan.  Add quinoa and sea salt and cover. Reduce heat and cook for about 15 minutes. 

• Meanwhile, mix tapioca starch with coconut milk and let it stand for 10 minutes. Pulse mulberries in the food processor until the mixture looks like coarse crumbs.

• Drain quinoa if any water is left.

• Mix coconut milk mixture with quinoa and let it simmer for 2 minutes, stirring frequently until the mixture thickens.

• Layer mulberries in a dish and then pour the quinoa meal on top of the mulberries.  

• Optional: add coconut flakes on top and drizzle syrup or honey with the help of a fork.

TIP: you can substitute mulberries with freeze dried blueberries or strawberries. 

Ezekiel Wrap with Ground Lamb (beef)

8-10       Ezekiel  4:9  tortillas
1            pound ground lamb or beef
1            medium onion chopped into 4 pieces
2            cloves of garlic 
2            medium bell peppers cut into pieces
1            Jalapeño Pepper seeded and cut into 4 pieces (optional)
1            tomato cut in half
handful of parsley and cilantro 
Sea salt and pepper to taste

• preheat the oven to 420 degrees.

• Put onion,  garlic, bell pepper,  jalapeno pepper, tomato, parsley and cilantro in a food processor and process until finely chopped.

• Add ground meat, sea salt and pepper and pulse a few times until the consistency of  paste.

• Spread the paste evenly on the  tortillas.

• bake each tortilla for 5 minutes in the oven.

• Remove from the oven, cool for a few minutes and roll up the tortillas.

Okra Stew

3         tablespoons coconut oil

1         onion finely sliced

2         medium heads of garlic

1 1/2   pound tomatoes chopped

1         pound lamb or beef stew meat
sea salt and pepper to taste
1         pound young okra (about 1 1/2 to 2 inches long)
Juice of  1 fresh lemon
Pinch of saffron (optional)

• Trim 1/2 to 3/4 off the top of each okra stem.  Do not cut the pod or ribbed body. Set aside.

• Saute the onions in heated coconut oil in a medium pot until translucent. Add meat and saute.

• Season with sea salt and pepper.

• Add tomatoes and the whole heads of garlic, cover and let cook on low heat until the meat  is almost tender and ready (about 1 1/2-2 hours).

• Rinse okra.

• Toss in okra, lemon juice and saffron and let simmer for 30 minutes. Make sure that the okra is not overcooked; it is ready as soon as its colors start changing to dark green.