Wednesday, August 28, 2013

Chicory cilantro vegetable juice

1/2 bunch of chicory greens
1/2 bunch of cilantro greens
1/2 lemon
2 celery stalks
1 carrot
1 small beet w/ stems/leaves
3 small radishes w/ stems/roots/leaves
1" knob of ginger root

Juice it up! 
 Bon Apetit! 

Saturday, August 24, 2013

Arugula Beets Vegetable Juice

1 bunch arugula
1/2 lemon w/ peel
2 carrots
2 inch knob of ginger root
1 med beet w/ stems and leaves
2 celery stalks 
3 small radishes w/ stems and leaves 

Monday, August 19, 2013

Homemade Chicken Noodle kale soup

2 boned but skinless chicken thighs onced cooked then pull apart with two forks
1 skinless/boneless chicken breast cubed
1 Vidalia onion cubed
4 celery stalks washed julienne
1 potato cubed
1/2 c of spaghetti broken to smaller pieces
1 chicken bouillon 
4 c water
Juice of 1/2 lemon
3 - 4 freshly grated garlic cloves
2 kale leaves washed and chopped into bite size pieces 


Add all ingredients to a large saucepan an let simmer till chicken and potatoes are done. This usually takes about 20-30 minutes. 

Serve hot. Ladle and plate. May garnish with artisan bread. 

Excellent when feeling yucky. Feel better. 
 Serves  4 - 6 . 

Bon Apetit! 

Friday, August 9, 2013

Lima Bean Kale & Chicken Pottage w/ quinoa and Avocado salad

2 c dried white Lima beans ( set in water over night ) 
4 c water
1 chicken boullion 
3 celery stalks washed/chopped
3 garlic cloves minced
1 tsp bay leaves 
3 large kale leaves washed/stemmed/chopped
1 boneless/skinless chicken breast washed/cubed
Sea salt/black pepper
1/4 tsp ground oregano
1 tbsp bitter orange
1 tbsp pure olive oil
1/2 c quinoa (follow package directions)

1 Florida Green Avocado sliced
1/2 c Red Onion thinly sliced
1/2 c Grape tomato halved
1/2 or 1 tbsp organic apple cider vinegar


Follow direction for quinoa and set aside. 

Drain the beans you had in water overnight. Rinse and set aside. 

In a medium saucepan over med/high heat add the rinse Lima beans, 4 c of water, celery, bay leave, tbsp of chicken boullion and 1 c of kale. Boil away and let beans cook till fork tender. 
Because you had the bean sit in water over night they will cook in less time then when not. This should take no more than a hour. 

In a small bowl season chicken breast chunks with sea salt and black pepper.

In the meantime, in a medium non-stick skillet on med/high heat add oil and the chicken chunks searing all sides. Add the bitter orange and stir. Cook for about 3-5 minutes. 

Prep salad

Slice avocado and place in a salad plate with red onion thinly sliced and halved grape tomatoes. Drizzle over the apple cider vinegar, toss  and set aside. 

The last minute or two needed for the pottage add the remaining cup of kale and chicken chunks. 
Stir and serve hot with a spoon of the cooked quinoa. Garnish with fresh avocado salad. 

Yum. Enjoy!

Bon Apetit! 

Sunday, August 4, 2013

Fiber One Whole Wheat English Muffin with egg & cheese. Coffee & milk

1 Fiber One Whole wheat English muffin
1 x-large eggland's best egg
1 slice of Weight watchers slice yellow cheese 
Folgers Decaffeinated coffee sleeve
1/2 c of Organic vanilla soy milk
1 tsp of Natural Sugar crystals


Whisk egg set aside. 
In a non stick skillet pour egg cooking throughly then flip over and cook throughly. 

Meanwhile, fork muffin to pry open and separate. Toast to your desire. Plate the English muffin layer scrabbled egg and slice of cheese. Serve with coffee. 

Heat water in kettle. In a mug empty out the coffee sleeve, 1/2 c of milk of choice, heated water and sweetened. 

Enjoy a delicious breakfast. 

Bon Apetit!