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
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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I. Love. Bison. The flavour and texture pleases my palate and my body feels good when I eat it. Bison has a slightly sweeter and richer taste than beef which satisfies me more while eating less. Bison is naturally pasture fed on grass which increases the nutrient value of the meat. They are also raised without the use of growth hormones, antibiotics, stimulants or animal by-products. (As bison is becoming more popular this standard may change so please check your source to ensure that what you’re buying is naturally raised and grass fed.)
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
Breakfast, snack, dessert? You decide! This delicious rice pudding is a healthier alternative to the traditional white rice, milk and sugar.
Sweetened with almond amasake and raw honey it’s packed with flavour and nutrients. Amasake is a fermented brown rice beverage which can be used as a natural sweetener and raw honey contains live enzymes which aid in the digestion of carbohydrates. Cinnamon is added, not only for it’s flavour, but for it’s ability to slow the rate at which the stomach empties after meals, reducing the rise in blood sugar after eating.
