You can never get to creative when making a Fritatta. Use any vegetable you have in your fridge. Just add to the cooked onions and then cook until tender; Chopped Spinach and Zucchini work well too. And don't forget that you can throw in some fresh Chopped herbs inside or as a topper too. 1 … Continue reading Sweet Pea & Onion Frittata
Category: Recipe’s
THAI CHOPPED CHICKEN SALAD
INGREDIENTS 1 cup safflower oil2 tsps sesame oil2 tbsps fresh lime juice2 tbsps rice vinegar1 clove of garlic crushed1 tsp ground cumin1 tsp hot sauce or 1 tsp cayenne pepperSea salt and fresh ground pepper to taste2 cups cooked chicken cubed1 red bell pepper choppedcup green onions chopped1 cup each fruit mint and cilantro chopped2 … Continue reading THAI CHOPPED CHICKEN SALAD
ASPARAGUS AND MUSHROOM FRITATTA
INGREDIENTS 12 asparagus spears trimmed and peeled1 teaspoon olive oilolive oil spray1 to 1/2 onions finely chopped1 medium Portobello mushroom cubed2 large white mushrooms cubed approximately the same size as the Portobello2 cloves garlic chopped2 green onions green parts only finely chopped3 eggs4 egg whites1 tablespoon freshly grated Parmesan cheesesalt and pepper to taste DIRECTIONS … Continue reading ASPARAGUS AND MUSHROOM FRITATTA
Roasted Cauliflower “Steaks”
1 head cauliflower2 tablespoons olive oil2 cloves garlic mincedFresh Thyme for GarnishSalt and Pepper to taste Preheat your oven to 400°F.Remove the outer leaves of the cauliflower, and wash if necessary. Trim ends, but leave the core intact. Set the cauliflower right side up on a cutting board and slice in 1/2 - 3/4 inch slabs. You should be able to get … Continue reading Roasted Cauliflower “Steaks”
Cauliflower “Rice” Tabbouleh
1 Pound Riced Cauliflower5 tablespoons extra-virgin olive oil, divided1 teaspoon (or more) kosher salt, divided2 cups (packed) flat-leaf parsley leaves with tender stems1 cup (packed) mint leaves2 scallions, white and pale-green parts only, sliced1 garlic clove, coarsely chopped1 teaspoon finely grated lemon zest3 tablespoons fresh lemon juice1/4 teaspoon crushed red pepper flakes1/2 medium cucumber (about … Continue reading Cauliflower “Rice” Tabbouleh
The Un-Tuna Melt
I love Tuna melts, and I started eating them this way when I was a teenager. no bread.. omg.. Delsih with a pickle.. Ingredients Serves 4 Ingredients 2 6 ounce cans of Tuna of choice; rinsed and drained1/3 cup and 4 tsp of Mayo or as much or as little as you prefer2 tablespoons onion … Continue reading The Un-Tuna Melt
HERB CRUSTED WILD SALMON
INGREDIENTS 4 5 1/2 ounce pieces skinless wild salmon filets4 teaspoons olive oil divided1/4 cup Panko breadcrumbs1/2 teaspoon black pepper4 cloves garlic crushed in a garlic press or finely minced1/2 teaspoon dried oregano1/4 teaspoon red pepper flakes4 sprigs fresh dill minced stems discarded1/4 teaspoon sea salt optional1 lemon quartered DIRECTIONS 1.Brush tops of salmon with … Continue reading HERB CRUSTED WILD SALMON
LEMON POUND CAKE
. ½ cup butter softened · 6oz cream cheese softened · ¾ cup Sweetener of Choice · 4 large eggs · 2 tsp pure lemon extract . 1 tsp Fresh Lemon Zest · 2 cups blanched almond flour · 1 ½ tsp baking powder · ¼ tsp salt · Glaze: · 1 cup confectioners sugar … Continue reading LEMON POUND CAKE
Lomi-Lomi (Gluten Free, Dairy Free)
Lomi-lomi is a traditional Hawaiian salt-cured salmon salad, in which salt is massaged into fresh salmon to marinate and "cook" it slightly. Buy the freshest salmon you can get, and ask for a piece that is as evenly thick as possible, which will make it easier to cut into cubes later. Most good fishmongers will … Continue reading Lomi-Lomi (Gluten Free, Dairy Free)
Short bread
¾ cup butter (room temperature) ½ cup sweetener of choice 1 egg 3 Tbs lemon zest 2.5 Cup Almond meal 1/2 Cup coconut flour 1/2 Tsp Xanthan Gum 1/4 Tsp salt 1/2 Tsp Baking Soda Cream together the butter and sweetener. add in 1 egg and zest and beat /blend together. Add in the remaining … Continue reading Short bread
Living Out Loud 