Lemon & Spinach Stuffed Chicken

Ingredients:

4 skinless, boneless, free-range chicken breasts
½ cup chopped spinach
2 tbsp chopped fresh basil or 1 tbsp dried basil
1 large organic lemon
2 tbsp unrefined coconut oil
unrefined sea salt to taste
lemon pepper to taste
1/2 cup white wine
1/2 cup chicken broth

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Red Snapper & Kale Stir-Fry

Kale is a leafy green vegetable that belongs to the brassica family, a group of vegetables including broccoli, cabbage, collards and brussels sprouts. Kale is an exceptional source of chlorophyll, dietary fiber, calcium, iron and vitamin A.

The bioavailability of iron in kale and other brassica family vegetables is improved by consuming vitamin C with them. A dash of freshly squeezed lemon juice over lightly steamed kale is an easy way to ensure maximum absorption.
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Rosemary Lamb Chops

Without further delay … a simple and delicious lamb loin chop recipe that is sure to please …

Ingredients:

1 tbsp unrefined virgin coconut oil
1 red or yellow onion, chopped
1 red or green pepper, sliced
4-6 lamb loin chops
pinch of unrefined sea salt and freshly ground pepper to taste
1/2 tsp dried rosemary
1/2 cup white wine
1/2 cup GF low sodium chicken broth

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Cinnamon Lamb Pasta Sauce

I know, it sounds strange, but it’s soooooooooo good. Lamb and cinnamon are really, really yummy together. Mmmmm I love pasta!

To make up for the lack of vegetables in this dish we served it with mixed greens. Top with whatever colourful veggies you have on hand 🙂

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Bison Chili

It’s a cool, rainy Sunday in Vancouver. Perfect for some warm comfort food. Bison is my choice of meat for this yummy chili. Feel free to substitute ground beef or lamb to suit your taste.

Ingredients:

1 lb ground bison
1 medium onion, chopped
1 tbsp olive oil
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