3 posts tagged with "tried-and-true"

Ingredients​

Chicken + Marinade​

• 3 lbs Chicken Tenderloins, whole or roughly chopped
• 1/2 cup Olive Oil
• 1 Tbsp Lemon Juice
• 2 Jalepenos
• 1/2 cup Fresh Parsely Stems (or dried if you don't have fresh)
• 5 cloves Garlic, minced
• 1 Tbsp Thyme
• 2 Tbsp Rosemary
• 1 Tbsp Red Pepper Flakes (Optional, if not a spicy fan)

Tzatziki​

• 1 cup Greek Yogurt (Try to find lower sugar varieties for Keto, typically higher fat helps some)
• 1/2 English Cucumber, grated, salted, and thoroughly pressed and drained
• 1 Tbsp Lemon Juice
• 1 Tbsp Dill
• 2 cloves Garlic, minced
• Salt (to taste)

Toppings​

• 1/2 medium red onion, minced
• 2 Roma Tomatoes, diced
• 1 cup Pitted Kalamata Olives, sliced
• 1/2 cup Sheep Feta Cheese, crumbled (or normal feta if you can't find sheep)
• 1 cup Pepperoncini, sliced
• Lots of greens (Baby Spinach, Arugula, Kale, Chard, etc)
• Tabasco (optional)

Also​

• 10-12 Tortillas (I prefer Mission Carb Balance Whole Wheat)

Instructions​

Chicken + Marinade​

1. Put stemmed jalepenos, parsely, olive oil, lemon juice into a blender, blend until smooth.
2. Add garlic, thyme, rosemary, red pepper flakes.
3. Pour marinade over chicken, mix well, and let sit for at least 2 hours, ideally overnight.

Tzatziki​

1. Mix all ingredients together well, and let sit for at least 2 hours, ideally overnight.

Meal Time​

1. Grill or pan fry chicken on very high heat, until cooked through and slightly charred. Salt and pepper to taste, be bold. Liquid should be completely gone.
2. Place line of chicken on tortilla, then red onion, tomato, olives, feta.
3. Add tabasco at this time if desired.
4. Add pepperoncinis, some tzatziki, then copious greens.

Ingredients​

• 2 lbs of Cauliflower, in 1/2inch x 1/2inch chunks
• 1 medium red onion, minced
• 2 Fresno Peppers, minced
• 2 cups Castelvetrano Olives, pitted and sliced
• 3 cloves garlic, minced (or more, to taste)
• 1/2 cup Apple Cider Vinegar
• 1/4 cup Dijon Mustard with whole seeds
• 1/2 cup Mayonaise
• Salt (to taste)
• Pepper (to taste, but use a lot)

Instructions​

1. Steam Cauliflower until tender, but still has bite. This is by far the hardest part of the recipe, and when in doubt, pull it out EARLY. Too crunchy is better than too mushy.
2. In large colander, drain cauliflower, then rinse with copious cold water. This will help it cool down faster.
3. In large mixing bowl, mix all ingredients together well, starting with the more sauce-like ingredients.
4. Refreigerate for at least 2 hours, ideally overnight.

Serve at fridge temps, Enjoy!

Ingredients​

Sauce​

• 1/4 cup extra virgin olive oil
• 1-1.5 lb ground turkey
• 1 stalk Celery
• 1 medium yellow onion
• 6 cloves garlic (or more, to taste)
• 2 Pints Chicken Stock
• 1/2 cup red wine (any)
• 2 pinches Italian Seasoning
• 2 bay leaf
• 2 Roma tomatoes
• 1 bunch collard greens (about 6-7 leaves)
• 1 cup almond flour
• Calabrian Chili Flakes (to taste)
• Salt (to taste)
• Pepper (to taste)

Lasagna​

• 2 cans heart of palm lasagna noodles
• 14 oz queso fresco
• Bit of grated parmesan

Instructions​

Sauce​

1. In dutch oven or pot, olive oil and diced onion and celery until translucent.
2. Brown ground turkey, minced garlic, then add chicken stock. Bring back to light boil / simmer.
3. Add Italian seasoning, bay leaf, calabrian chili flakes, and red wine.
4. Remove ribs from collards, roughly chop, add.
5. Simmer for hours, at least 1-2.
6. Chop and add tomatoes.
7. Add almond flour.
8. Simmer for half hour.
9. Add salt, pepper.

Lasagna​

1. Preheat oven to 375F.
2. In Pyrex or similar baking dish, layer noodles, then sauce, then queso fresco, then parmesan 3 times each.
3. Top with pepper.
4. Bake for an hour until cheese is browned.

Wait a bit, then eat. Enjoy!