Healthy Livin

05/21/2022

05/21/2022

Chicken In A Pot

Ingredients

- 1 4 ½ to 5 pounds Whole chicken (Organic, preferred)
- 2 teaspoons of Kosher salt or 1 teaspoon of table salt. Kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon of olive oil
- 1 about ½ cup small onion, chopped
- 1 about ¼ cup small stalk celery, chopped
- 6 mediums garlic cloves, peeled and trimmed
- 5 smalls bay leaves
- 4 sprigs thyme or rosemary (optional)
- 1/2 lemon juice

Preparation

Adjust oven rack to lowest position and pre- heat oven to 250 degrees
Rinse chicken under cold water and pat dry. Season well with salt and pepper on each side
Heat olive oil in large Dutch Oven (9 quarts), over medium heat. Do not allow oil to smoke
Place chicken breast side down. Cook until breast is lightly browned, about 5 minutes
Using a wooden spoon inserted into cavity of the bird and flip chicken breast side up, add remaining ingredients except lemon juice, and cook about 6 to 8 minutes
Remove from heat.
Place a large aluminum sheet over the pot, place the lid on top. This is to ensure a tight seal, so that no vapors escape during the cooking process
Transfer the Dutch Oven in your pre heated oven. Cook approximately 1:30 minutes
Removed pot from the oven and check the chicken internal temperature (must be at least 160 degrees)
Remove chicken and place onto a carving board, tent with foil and allow to rest about 20 minutes
Strain chicken juices from the pot through a fine mesh.
Place the juices into a fat separator
Pour the juices into a saucepan (discard any of the fat left in the separator), add lemon juice and any juices from the carving board. Cook approximately 5 minutes and serve!
Source: Foodista

05/21/2022

Avocado Chicken Parmigiana

Ingredients

- 220 grams (1/2 pound) Chicken breast fillet, halved lengthways
- 30 grams (1/4 cup) All-purpose flour
- 1 Egg, lightly beaten
- 100 grams (1 3/4 cup) Dried breadcrumbs
- Olive oil
- 4 tablespoons Tomato pasta sauce
- 1/2 Avocado, sliced
- 2 tablespoons Parmesan cheese
- Salad leaves, to serve

Preparation

Preheat oven to 200C/400F fan-forced.
Place chicken between 2 sheets plastic wrap and pound to 1/4-inch thick with a rolling pin.
Coat the chicken first in flour, shaking off excess, then dip in the beaten egg and finally coat well with breadcrumbs.
Place on a baking tray. Repeat with remaining chicken, flour, egg mixture and breadcrumbs.
Spray chicken with olive oil.
Bake for 5 minutes.
Remove from the oven and top each with two tablespoon pasta sauce. Arrange avocado over sauce and sprinkle with cheese. Return to oven.
Bake for 5 to 7 minutes or until golden and chicken is cooked through.
Source: Foodista

05/21/2022

Celery & Ginger Juice

Ingredients

- 1 bunch celery
- 2 cups water
- 3 smalls piece ginger (½ inch piece )
- 2 tablespoons key limes or approximately 2 lime juice
- 6 tablespoons honey or 4 teaspoon sugar

Preparation

Combine celery and ginger with water in a blender or juicer. Strain the juice.
Add juice of lime ( I used two key limes)
Mix in honey or sugar.
Combine well.
Source: Foodista

05/13/2022

Tonkatsu

Ingredients

- 1 egg
- 1/4 cup flour
- Tonkatsu sauce, for serving
- 1/2 cup panko bread crumbs
- 1/4 teaspoon pepper
- 4 pork chops
- Salt to taste
- vegetable oil, for frying

Preparation

Sprinkle the pork with salt and pepper; flour lightly.D ip the pork in beaten egg and roll in panko bread crumbs. Fry the cutlets in 320F oil for a few minutes; turn and fry a few more minutes.
Drain on a paper towel.
Source: Foodista

05/13/2022

Sheet Pan Dinner: Hanger Steak with Mushrooms and Carrots

Ingredients

- 1 lb hanger steak, trimmed if necessary
- 2 c (8 oz) carrots, 1/2 slices
- 2 c (8 oz) mushrooms, depending on size, roughly cut
- 2 Tbsp olive oil
- 2 tsp salt and black pepper for the steak, a pinch each for vegetables
- 1/2 Tbsp Worcestershire sauce
- 1/2 c (1 stick) unsalted butter
- 2 Tbsp parsley, finely chopped
- 1 Tbsp sage, finely chopped
- 1 clove garlic, minced
- 2 tsp lemon juice
- 1/4 tsp salt and pepper (or more to taste)

Preparation

Hanger Steak and Vegetables
Place oven rack at a position so that the meat will end up 6 inches under the broiler
Preheat oven to broil (500°F)
Dry meat with paper towels. Season generously with salt and freshly cracked black pepper
Clean the mushrooms with a paper towel and roughly chop
Peel the carrots and chop into ½ slices
Toss vegetables in a bowl with olive oil, season with salt and pepper, add Worcestershire sauce, and mix everything
Place mixture onto a rimmed sheet pan, add the (slightly oiled) cooling rack upside down on top, and add the steak. Put your little architectural set up (carefully) in the oven.
After about 6 minutes, turn the meat.
Broil for another 6 minutes, check for desired temperature with a meat thermometer, then remove the meat and rest it on a cutting board, lightly tented with aluminum foil. I like my steak medium-rare, so I remove it when the temperature reaches 130°F.
Leave the vegetables in the oven for another 10 minutes or until they reach the softness you like. Use a fork to test them.
Cut the hanger steak in slices against the grain and plate together with vegetables
Add a couple slices of garlic herb compound butter on top of the steak. If you have some parsley handy, add some to make the plate look pretty.
Garlic Herb Compound Butter (optional)
Mash the softened butter in a bowl with a fork
Add parsley, sage, garlic, lemon juice, salt and pepper and mix together with butter using a fork
Spoon the butter onto a piece of plastic wrap or parchment paper
Roll into a log and twist the ends
Chill for at least 2 hours in the fridge
Source: Maplewood Road

05/13/2022

Mini Zucchini Avocado Burgers [Paleo, Keto, AIP]

Ingredients

- 1 large zucchini, chopped into 1/2-inch (1 cm) thick slices (around 14-16 slices)
- 1/2 lb (225 g) ground beef
- 1/4 avocado, cut into small slices
- 2 Tablespoons (30 ml) olive or avocado oil for greasing baking tray
- 2 teaspoons (10 g) salt
- 1 Tablespoon Paleo mayo (optional – omit for AIP)
- 1 Tablespoon mustard (optional – omit for AIP)

Preparation

Preheat oven to 400F (200C).
Grease a baking tray with olive or avocado oil and sprinkle 1 teaspoon of salt across it.
Place the zucchini slices on the baking tray.
Form small balls from the ground beef and press into patties around 7 or 8 patties and place on the baking tray.
Place baking tray into oven and bake for 15 minutes. Alternatively, instead of baking them, you can grill the zucchini and beef patties or pan-fry them in some olive or avocado oil.
Meanwhile, slice the avocado into small thin slices.
Put the mini burgers together using the zucchini slices as buns add a slice of avocado to each burger and top with condiments like Paleo mayo and mustard.
Source: Foodista

05/13/2022

Garlic Oregano Olive Tapenade [Paleo, AIP, Keto]

Ingredients

- 1 cup (approx. 5 oz or 140 g) pitted olives
- 1 Tablespoon fresh oregano leaves
- 2 cloves garlic (add more if you like it really garlicky)
- 2 Tablespoons extra virgin olive oil
- 1-2 zucchini
- 2 cans sardines

Preparation

Place all the ingredients into a blender and blend really well.
To serve, shred the zucchini and divide between two bowls. Top with the tapenade and sardines.
Source: Foodista

05/13/2022

Excellent No Fail and Easy Keto Zucchini Lasagna

Ingredients

- 1/4 cup basil
- 1 bell pepper chopped
- 1 1/2 pounds lean ground turkey
- 12 ounces mozzarella cheese
- 1 onion chopped
- 1/4 cup shredded parmesan
- 1/4 cup parsley
- 1 teaspoon red pepper
- 15 ounces ricotta cheese
- 1 teaspoon sugar
- 28 ounces tomato sauce
- 1 teaspoon white pepper
- 4 large zucchini

Preparation

Preheat the oven to 375F. Slice the zucchini lengthwise and lay it flat on a cookie sheet.
Bake in the oven for 15 minutes. This is very important in order to bake out most of the liquid.
In a medium saucepan, saut the onion and bell pepper.
Add in the ground turkey and cook thoroughly.
Mix in the tomato sauce and seasonings. Turn the heat to low and allow it to simmer for 5 minutes.
In a separate bowl, mix together the ingredients for your cheese mixture and set aside. In a 9 x 13 baking dish, layer the bottom with zucchini noodles.
Spread the cheese mixture over the zucchini and add a layer of meat sauce. Repeat these steps to create the layers for your zucchini lasagna. Top with mozzarella cheese and cover the baking dish with foil.
Bake the zucchini lasagna in the oven for 30 minutes.
Remove the foil and then cook an additional 10 minutes.
Remove from the oven and allow to cool for 5 minutes before serving.
Source: Pink When

05/13/2022

Creamy Asparagus Mash Side Dish [Paleo, Keto, AIP]

Ingredients

- 10 asparagus shoots
- 1/4 onion, diced
- 2 Tablespoons coconut cream
- 2 Tablespoons fresh parsley
- 1 teaspoon lemon juice
- 1/2 teaspoon salt (or to taste)
- Dash of pepper (omit for AIP)

Preparation

Sauté the diced onions in coconut oil until they turn translucent. Blanch the chopped asparagus pieces in boiling water for 2 minutes and drain immediately.
Place the sauted onions, blanched asparagus, coconut cream, parsley, lemon juice, and salt and pepper into a blender. Blend really well.
Serve warm or cold.
Source: Foodista

05/06/2022

Ethiopian veggie assortments