Black Bean Pumpkin Chili

Ingredients:

*1.5 lbs. lean ground turkey meat

*1 (15 oz.) can pumpkin puree

*2 (15 oz.) cans black beans with their water – do not drain (no sugar added)

*2 cups chicken broth or stock (no sugar added)

*3 tbsp. cinnamon

*3 tbsp. chili powder

*1 tbsp. cumin

*1 tbsp garlic powder

*2 tbsp. onion powder

*1/4 cup honey

*1 tsp. curry powder

*2 tsp. vanilla extract

*1 tsp. balsamic vinegar

Sun Dried Tomato and Olive Hummus

(Makes about 3-1/2 cups or 13 servings)

Ingredients:

*2 (15 oz.) cans chickpeas

*Juice of 2 lemon

*1/2 cup tahini

*1/2 tsp. salt

*1 tbsp. garlic powder

*1 cup sun dried tomatoes

*1 cup chopped black olives

*Water- just a little for consistency

Directions:

Step 1 – Place all ingredients, except the olives, in your food processor and blend until smooth.

Step 2 – When your hummus reaches the desired consistency, transfer to a mixing bowl and fold in the olives.

Ratatouille

Ingredients:

*1 tbsp. Italian season
*1 tbsp. garlic powder
*1 tbsp. onion powder
*1 tbsp. basil
*3 (15 oz.) cans tomato sauce (no sugar added)
*16 oz. zucchini, sliced
*16 oz. yellow squash, sliced
*16 oz. tomato, sliced
*16 oz. eggplant, sliced

Directions:

Preheat oven to 350 degrees F.

Step 1 – Arrange the vegetables in a rotating order, layered in the baking dish (9×13)

Step 2 – In a mixing bowl, mix the spices and tomato sauce with a whisk, and ladle over the vegetable.

Step 3 – Bake for 45-60 minutes, or until the vegetable are easily pierced with a fork or knife.

Chicken Kabobs

Ingredients:

* 1 1/2 lb. boneless, skinless chicken breasts cut into bite-size pieces
* 2 medium zucchini trimmed and sliced into bite-size pieces
* 1 medium bell pepper de-seeded and cut into bite-size pieces
* 1 red onion cut into 8 wedges
* 2 tbsp. lemon juice
* 1 tbsp. olive oil
* 1 tsp. Dijon-style mustard
* 1 clove garlic, crushed
* 2 tsp. fresh thyme (can use 1/2 tsp. dried thyme if you don’t have fresh)
* 1/4 tsp. salt
* 1/4 tsp. black pepper
* 16 cherry tomatoes
* 8 metal or wooden skewers

Directions:

1. In a large mixing bowl, combine lemon juice, olive oil, mustard and crushed garlic. Stir in thyme, salt, and pepper. Add chicken, zucchini, bell pepper and onion. Toss until well coated. Let marinate in the fridge for 1 hour.
2. Preheat grill to medium. Thread the chicken and vegetables onto the skewers. Save the marinade mixture.
3.Grill on medium. Turn the kebabs every few minutes to make sure they cook evenly. Brush with reserve marinade mix every few minutes as well. Grill until juices run clear when chicken is pierced with a knife, approximately 10 to 12 minutes. Enjoy!

Tropical Pineapple Smoothie

Ingredients:

*1 cup fresh pineapple
*1 medium banana
*1 cup fresh spinach
*1 cup soy milk (you can also use coconut milk if you really want a tropical effect)
*3/4 inch slice of tofu (1/4 block)

Directions:

Put all ingredients into a
blender and blend until smooth. Enjoy!

Crock Pot Pineapple Chicken

Ingredients:

Summer Baked Salmon

2 servings

Ingredients
*2 cloves garlic, minced
*1 teaspoon ground black pepper
*6 tablespoons light olive oil
*1 tablespoon lemon juice
*1 teaspoon dried basil
*1 tablespoon fresh parsley,chopped
*1 teaspoon salt
*2 (6 oz) fillets salmon    

Directions:
1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Fruit Salad

Toss fresh fruit with enough vinaigrette to lightly coat Fruit. Garnish with roasted nuts, toasted coconut etc.

Poppy Seed Vinaigrette

2 cups

• 4 fl oz cider vinegar
• 2 TBL finely grated Vidalia onion
• 1 cup safflower oil
• ¼ cup honey
• 1 tsp dry mustard powder
• 1 tsp poppy seed
• Salt to taste

Combine vinegar, grated onion, oil and honey with mustard and blend until emulsified. Mix remaining ingredients and mix.

Recipe courtesy of Grant Nooe

Citrus Crab Salad

2 entrée salad or 4 appetizers

• 2 cups jumbo lump crabmeat
• 1 cup diced avocado
• 2 fl oz small diced red onions
• 4 fl oz small diced tomato (seeded and cored)
• 2 fl oz chopped fresh cilantro
• 2 fl oz citrus vinaigrette
• Salt and Pepper to taste
• Garnish with crispy flash fried won ton wrappers

Citrus Vinaigrette

1 ½ cups

• 1 tsp lime zest
• 1 tsp lemon zest
• 1 tsp orange zest
• 3 fl oz lime juice (2 limes)
• 2 fl oz lemon juice (1 lemon)
• 2 fl oz grapefruit juice (1 grapefruit)
• 3 fl oz orange juice (1 orange)
• 5 fl oz grape seed oil
• 1/2 tsp red pepper flakes
• Salt to taste

Combine the citrus with the grape seed oil and blend until emulsified. Combine remaining ingredients and mix until evenly distributed.

Recipe Courtesy of Grant Nooe

Pekin Duck Salad

4 Salad Servings

• 2 Pekin duck breast
• 12 cups field greens
• 4 tbl dried cherries
• 4 tbl roasted cashews

Remove skin from duck breast and cut into small diced pieces. Fry in enough oil to cover duck fat until crispy golden brown, remove from heat then season with kosher salt aside for later use. Season duck breast with salt and pepper then sear in a hot skillet until golden brown on both sides. Remove from skillet then transfer to 400 degree pre heated oven and cook until desired temperature. Preferably a little pink in middle. Remove from oven and allow to rest (3-5 minutes). Meanwhile toss the greens with enough Sherry vinaigrette to lightly coat them (approximately 3 fl oz). Place greens on plate then cut duck breast on a heavy bias into six pieces. Fan duck breast around greens then garnish with crispy duck fat (cracklins), dried cherries and cashews.

Sherry Vinaigrette

15 fl oz

• 1/2 cup sherry vinegar
• ¼ cup balsamic vinegar
• 1 ½ cup extra virgin olive oil
• 1 tbl Dijon mustard
• 2 fl oz honey
• 2 tbl fresh thyme leaves
• salt & pepper to taste

Combine vinegar, oil, mustard, and honey then emulsify in a blender. Add fresh thyme and season with salt and pepper.

Recipe courtesy of Grant Nooe

Seared Scottish Salmon

4 servings

• 4 @ 8 oz Salmon Filet
• 1 small spaghetti squash

Season Salmon on both sides with kosher salt. Pre heat a skillet with enough canola oil to coat bottom. Once the oil is hot sear Salmon until golden brown. Turn and continue cooking. You may need to put in a pre heated oven to finish cooking depending on how you prefer it cooked.

Cut the squash in half then remove seeds. Place face down on a sheet pan with a little water. Put in a pre heated 400 degree oven and cook until al dente. Approximately 20 minutes. Once it is cooked allow it to cool. Remove cooked squash with a fork. When ready for service, heat in a skillet with a little sesame oil with salt and pepper.

Szechwan Peppercorn Vinaigrette

3 ¾ cups

• 1 ½ cups rice vinegar
• ¼ cup brown sugar
• 1 fl oz sesame oil
• 1 fl oz soy sauce
• 10 fl oz sunflower oil
• ½ tsp sambal chili paste
• ¼ pound fresh ginger root (peeled cut into 1/8 inch matchsticks)
• 2 fl oz toasted Pink peppercorns
• 1 tsp Szechwan peppercorns
• 1 fl oz chopped cilantro
• Pinch of salt

Combine vinegar, soy, brown sugar, sambal with oil and blend until emulsified. Cut fresh ginger into thin matchsticks. Toast the pink peppercorns and Szechwan pepper in a skillet until aromatic. Combine remaining ingredients and mix. Season to taste with salt.

Recipe courtesy of Grant Nooe

• Kale,diced
• Chard,diced
• Onioin,diced
• Garlic,diced
• 3-4 eggs
• Half an avocado, sliced
• 1 ½ tbsp coconut oil

–Saute kale, chard, onion and garlic in coconut oil

–Once everything softens and the kale and card reduce transfer to plate

–With the pan still hot, cook the eggs over easy in the leftover juices of the sauté

–When the eggs are cooked place them on top of kale/chard mixture

–Top with the sliced avocado

Recipe from Thecorediet.com

• ¼ cup virgin olive oil
• 3 garlic cloves minced
• 2 tablespoons lemon juice
• 1/8 teaspoon of cayenne paprika
• Dash of cayenne pepper to taste
• Shelled shrimp with tail left on (2 ½ pounds)

–Mix olive oil, spices and lemon juice in bowl

–Fire up grill

–Brush shrimp with mixture, place on hot grill, turn(1-2 minutes per side) at once and remove.

–Place lime wedges and parsley on top after completed

Recipes from Thepaleoplan.com

• 1 tbs coconut oil
• 2 lbs ground bison
• 2 ¾ cups chopped celery
• ½ cup chopped onion
• 2 cloves garlic
• 1 12 oz jar salsa( I prefer black bean and corn salsa, you can always use your own)
• 1 8 oz can of tomatoes
• 2 tsp cumin
• 2 tsp chili powder
• 2 tsp sea salt

–Saute over medium heat the onions, celery and garlic until onions are translucent.

–Then add meat, cumin and powder.

–Stir for 5-6 minutes

–Then add salsa, tomatoes and salt

–Add mild green chilis if wanted

–Let it simmer for around and hour

Recipe from Drew Ziegler

• Favorite kind of beef steak (Filet, ribeye, porterhouse, sirloin, etc)
• 1 tsp dried oregano
• 1 tsp black pepper
• 1 tsp minced garlic
• ¼ cup extra virgin olive oil

–Preheat oven to 500 degrees

–Mix seasonings and oil and stir well

–Brush steaks with oil mixture

–Heat 1 tbs of olive oil in cast iron pan over medium heat

–Sear steaks on both sides, browning until the red is gone

–Put cast iron pan in oven

–Cook for one or two minutes and then flip steaks and return to oven

–Two minutes for each side will give you a medium rare steak

Recipe from Thepaleoplan.com

PART 1

• 1 lb. carrots, sliced
• 3 med. onions (1 1/2 lbs.), chopped (4 c.)
• 4 lg. stalks celery, sliced
• 2 lg. cloves garlic, crushed with press
• 2 cans (28 oz. each) whole tomatoes in juice
• 1/2 sm. head green cabbage (1 lb.) thinly sliced (6 c.)
• 3/4 lb. green beans, trimmed and each cut into thirds
• 1 can (48 to 49 oz.) chicken broth
• 6 c. water
• Salt and pepper
• 3 med. zucchini (1 1/4 lbs.), sliced into half-moons
• 2 bags (6 oz. each) baby spinach leaves

1. Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.

2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; heat to boiling over high heat, stirring occasionally.

3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.

Each cup: About 45 calories, 2 g protein, 9 g carbohydrate, 1 g total fat (0 g saturated), 4 g fiber, 0 mg cholesterol, 410 mg sodium.

PART 2

• 4 oz skinless catfish or cod filet
• one small red potato (3 oz)
• 1 tbsp chopped fresh dill
• 2 tbsp crumbled feta cheese

Cut 1 sm. red potato (3 oz.) into 1/2-in. dice. Place in saucepan with water to cover; heat to boiling. Reduce heat; cover and simmer 5 minutes or until tender. Pour off water. Add 2 c. BASIC SOUP FROM ABOVE and 4 oz. skinless catfish or cod filet, cut into 1-in. pieces; heat to boiling. Reduce heat; cover and simmer 3 minutes or until fish turns opaque. Gently stir in 1 Tbsp. chopped fresh dill. Sprinkle with 2 Tbsp. crumbled feta cheese to serve.