#chicken with lemon juice and cream is also very tasty

[anamedblog]

Turkish Delights, Macun, and more Sweet Treats…

Beate Böhlendorf-Arslan, ANAMED Senior Fellow (2022–2023)

Fig. 1. Photo by author.

Turkish cuisine is versatile, and Turkish desserts are especially versatile. What is commonly known as “Anatolian sweets” in Europe, and called “Turkish honey” or “Turkish nougat,” is only one of the sugary offshoots of the delicious dessert in Turkey.

Almost every foreign visitor to Istanbul tries baklava, the delicacy made of thin layers of dough, nuts or pistachios, and sugar syrup, which comes in various shapes. By the way, fresh baklava with pistachios is especially delicious if served with a portion of damla sakız dondurma (mastic ice cream). On a particularly hot summer day, I recommend having it with a slice of kesme dondurma (“sliced ice cream”), an ice cream so firm that it must be eaten with a knife and fork.

Dessert lovers should also try other pastry specialties that come in a variety of shapes and flavors. The numerous and sometimes very old shops on Istiklal Caddesi sell specialties with flowery names such as bülbül yuvası (nightingale's nest), hanım göbeği (lady's belly), sütlü nuriye (nuriye—a woman's given name—with milk), vezir parmaği (vizier's finger) or kadayif. Commonly known and loved as a typical souvenir is Turkish delight (Fig. 1), lokum, made with nuts or fruit juice, or rose water. As delicious as these sweet treats are, Anatolian cuisine has much more to offer.

If you are looking for a more exotic souvenir, try the macun from Manisa, a soft candy that is a bit sticky on the palate but tastes very aromatic (Figs. 2 and 3). Manisa mesir paste is made out of spices mixed with various herbs such as cinnamon, black pepper, pimento, black cumin, mustard seed, aniseed, coriander, ginger, turmeric, coconut, fennel, cubeb, cassis, fructus, myroba, vanilla, piper longum, cardamon, galingale, fructus cassiae fistule, saffron, cumin, rose hip, myrrh, licorice, rhizoa zeoariae, lemon peel, orange peel, thistle seed, linseed, locust, opium poppy, stinging nettle, white pepper, grape seed, chaste berry seed, dried rosemary, erica leaf, melissa, fructus myrobalani nigri, and hibiscus. The consumption of these candies is said to have a healing effect. According to legend, the wife of the Ottoman sultan Yavuz Selim, Hafsa Sultan, fell ill during her stay in Manisa. As there was no cure, Merkez Effendi, the head of the madrasa of the Sultan's mosque, prepared a paste of herbs and spices. After eating this paste, Hafsa Sultan recovered. Following her recovery, she ordered this paste to be spread from the minarets of the sultan's mosque. This tradition has been maintained in Manisa since 1539.

Fig. 2- 3 Photo by author.

The traditional lollipops that can be bought fresh in the streets of Istanbul, but also in villages like Behram/Assos and many other places in Turkey, are prepared in a similar way. However, they do not contain a variety of herbs and spices but only fruit juices or tree resin (damla sakiz or mastic) and a lot of sugar (Fig. 4). The seller dips a wooden stick into the sugar mass and turns the stick several times so that the gluey mass wraps around the stick. Now the lollipop is ready!

Fig. 4. Assos excavation archive, Aykan Özener.

Other than these sweet souvenirs and shelf-stable desserts, Turkish cuisine has equally tasty creamy desserts to offer that you should not miss out on.

Milk dishes are especially delicious. Even something as common as rice pudding (sütlaç) has a special Turkish twist to it. It is prepared with regular rice, not the round-grain rice used in other countries. Turkish rice pudding is not firm but rather creamy. Most importantly, it is placed in the oven in a second step after cooking, causing the top layer of milk to caramelize (Fig. 5). Tasting it is highly recommended!

Fig. 5. Photo by author.

The more adventurous Istanbul travelers should definitely try tavuk göğüsü (a dessert literally called “chicken breast”). Tavuk göğüsü consists of finely pureed chicken breast cooked in sweetened milk and rice flour as a starch to thicken the milk (Fig. 6). The dessert is usually served with cinnamon. Sometimes it is grilled in the oven, resulting in a caramelized top and tasting almost more delicious than the unbaked version (Fig. 7). This preparation is called kazandibi (“bottom of the pot”). I often had the pleasure of treating foreign visitors who were not vegetarians or vegans to a tavuk göğüsü and then having them guess what the dessert was after the meal. Nobody had any idea that there was meat in the dessert!

Fig. 6-7 wikimedia

Regarding possible historic roots, tavuk göğüsü bears no resemblance to the pullus tractogalatus (chicken in milk porridge) described by the Roman cook Apicius in the 3rd or 4th century CE. In this dish, the chicken (or fish) was first cooked in white wine and olive oil, boned, and then the mouthfuls of chopped meat were doused in a porridge made from chicken broth, milk, honey, and grape juice. It is possible that Europeans brought the white meat and milk dish back to Europe during the Crusades, having learned it from the Arabs. A similar dish to tavuk göğüsü, blanc mange, was eaten by nobles and wealthy people in the European Middle Ages. In the oldest German cookbook from around 1350, the Buoch von guoter spise, there is a recipe that calls for rice ground into flour, milk, and a chicken breast to be cooked together. Other recipes used fish instead of chicken. For the nobility, however, blanc mange was not a dessert but a main dish.

Another famous dessert, aşure, has different roots. According to the legend, when Noah saw the land again with his ark, he cooked a pudding from the remaining supplies, namely cereals and dried fruits. In the ancient Greek pantheon, wheat symbolized the earth goddess Demeter, pomegranates represented her daughter Persephone, queen of the underworld, almonds were sacred to Aphrodite, and raisins were sacred to the god Dionysus. Interestingly, the eastern Romans, as inhabitants of Byzantium, also knew of such a pudding, which they called kollyba (or kolivia). It is said that kollyba was the food that the Virgin Mary was fed as a child in the temple by angels from heaven, as depicted on a wall mosaic in the Chora Church in Istanbul (fig. 8). There are different recipes to prepare kollyba, whose main ingredient is boiled wheat mixed with various dried fruits. It is served as a common Lenten food and was therefore commonly eaten in monasteries. Kollyba was also prepared as a dish for the commemoration of the dead. For the Greeks, aşure is also known as barvara (Βαρβάρα), named after the feast of Saint Barbara that is celebrated on the 4th of December. During this festival, it is cooked and shared with neighbors.

Fig. 8. Photo by author.

The ingredients for aşure (but also for varvara or kollyba) are wheat grains, white beans, and chickpeas, and sometimes also rice and barley, that are cooked until soft. After draining, the aşure is sweetened with honey or sugar. In addition, aşure also contains some or all of the following: sesame seeds, almonds, hazelnuts, walnuts, pine nuts, cinnamon, sugar, pekmez, pomegranate seeds, raisins, sultanas, dried apricots, figs, dates, grated orange or lemon peel, cardamom, cloves, black cumin, mastic, rose water, or even anise (Fig. 9). Every family in Turkey (as well as in Greece, the Balkans, and the Middle East) has its own recipe, but the one thing they have in common is that they always make a big pot to share with others. So, if you have a chance to try a homemade aşure, do not miss out on it. Otherwise, try my favorite Anatolian sweet at one of the many muhallebecisi (pudding maker) in Istanbul!

Fig. 9. wikimedia

Afiyet olsun!

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Further readings/bibliography:

Apicius, De re coquiniaria

Anagnostiakis, Ilias, ed. Flavours and Delights. Tastes and Pleasures of Ancient and Byzantine Cuisine. Athens: Armos, 2013.

Baş, Nejla. Mutfağımızdaki Tehlike. Istanbul: Ser Kitap, 2019.

Papanikola-Bakirtzi, Dimitri, ed. Byzantinōn diatrophē kai mageireiai/Food and Cooking in Byzantium. Athens: Museum of Byzntine Culture, 2005.

Waksman, Sylvie Y., ed. Multidisciplinary Approaches to Food and Foodways in the Medieval Eastern Mediterranean. Lyon: MOM Editions, 2020.

www.kulturportali.gov.tr/turkiye/genel/neyenir

de.wikipedia.org/wiki/Mandelsulz

[lifestyle-foodies]

#CreamedAsparagus

[hcgdietinfodotcom]

[cuisinecravings]

What Does Pheasant Taste Like? How to Check & Know?

What Does Pheasant Taste Like? Pheasants are a medium-sized game bird found in Asian countries and the United Kingdom. Because the bird is low-flying, hunters may easily trap and prepare it for food. Because of its low calorie level, the meat of this game bird is palatable and is utilized as a lump of replacement meat in making various cuisines. The use of pheasant meat in cooking and addressing human dietary demands varies. If you're weary of eating ordinary bird meat and want to try something new, pheasant meat is a terrific option. Before you make the switch, you should know how the bird tastes.

What Does Pheasant Taste Like What is the flavor of pheasant? Pheasant meat from a farm has a sweet and delicate gamey flavor. It has a texture and flavor comparable to chicken and turkey. Its characteristic flavor is gamey and sweet, but with a more pungent and fragrant undertone. The flavor of wild pheasant is dictated by its environment and food supply. The breed of the pheasant, the flavoring used in preparing it, how it is chopped and cooked, and the sauce used all have an impact on its flavor. Wild pheasants have a richer and more robust flavor. Pheasants are known for their tasty and tantalizing fragrance. The game bird can be used in place of any poultry meat. Aside from its sweet taste, it has a variety of nutritional and physiological benefits.

Pheasant Nutritional Advantages

Pheasant meat is an excellent alternative if you want a delicious lean poultry meat with low fat content and a strong source of minerals and vitamins. It contains potassium, iron, calcium, vitamin A, vitamin C, and protein. Eating pheasant meat aids in weight loss and body shape maintenance. It has a low fat level and a high protein content, which aids with this goal. Its high protein content also aids in muscle growth, optimization, and strengthening. Iron is a wonderful mineral that aids in the early stages of infant development. It promotes bone formation and strengthens the cardiovascular system by creating red blood cells. It also aids in the natural treatment of iron-deficiency disorders such as anemia and increases hemoglobin synthesis, which aids in blood oxygenation. Consuming potassium-rich foods aids in the elimination of excess sodium in the human body system, hence preserving optimum cardiovascular health. Its vitamin C content functions as an antioxidant, boosting the immune system and providing natural bodily defenses against chronic diseases.

Pheasant Culinary Applications

The lean meat can be cooked in a variety of ways. When cooking with pheasant, keep in mind that it has very little fat and should not be left to dry out before serving. To make it suitable for usage, more fat might be added. The meat can be boiled, stewed, roasted, baked, or stuffed. To prepare it for cooking, chop the bird into desired parts and wrap it in aluminum foil paper with butter or sour cream smeared on top. Allow it to brown in the oven at 180°C for around 60 minutes, opening the foil when it is nearly 15 minutes from the finish of cooking. https://www.youtube.com/watch?v=FW-v1SqV6aw You can even eat the whole chicken and stuff it with mushrooms. Chop the mushroom and combine it with the butter, salt, cayenne pepper, and lemon juice. Stuff the bird with this mixture and cover the breast with bacon slices after hanging it for about 15 minutes. Dredge it in flour and bake it until it has a crispy brown skin and a tender chew. Rice casseroles can also benefit from the addition of pheasant milk. Simply combine the boiled rice, vegetables, and cooked pheasant in a greased casserole. Allow it to bake, covered. With a bottle of white or red wine, serve the rice casserole. Where Did Pheasant Originate? How Do You Get It? The medium-sized bird has been around for a long time. Its origins can be traced back to Britain, Asia, and the United States, where it has been consumed for approximately 200 years. The meat of the bird grew popular in restaurants and households throughout time because to its sweetness and ease of use as a substitute for chicken and turkey in cooking. People began domestically growing game birds to increase consumption and availability. Pheasant is a popular game bird among hunters because it is so easy to catch. The male pheasant has a long tail and multicolored skin, whilst the female is often brown. Pheasant meat can be found preserved in supermarkets and convenience stores near you. They can also be raised at home for later consumption. When buying it at the grocery, it is best to hang it before eating it. To prevent spoiling and preserve the taste, texture, and flavor of freshly purchased and leftover pheasant meat, store it in the freezer until ready to use.

Are Pheasant Eggs Safe to Eat?

Yes, it is quite healthy to consume. Pheasant eggs, like other edible eggs, are sweet and appetizing on their own. It can be used in a variety of dishes. They include a high concentration of protein, amino acids, iron, vitamins B and D.

Pheasant Facts You Didn't Know

Because they are fed chicken feed, farm-bred pheasant meat has the same flavor as chicken meat. Pheasants lead an active lifestyle and may run at speeds of up to 45 miles per hour. It also has excellent hearing and vision. The food that wild pheasants eat influences their taste. They eat anything they find in the wild, which can include insects, seeds, and the carcasses of dead animals. Because wild pheasant feathers are notoriously difficult to pluck, they are frequently skinned. Related Articles :- - What Does Tripe Taste Like? How to Check & Know? - What Do Kola Nuts Taste Like? How to Check & Know? - What Does Hake Taste Like? How to Check & Know? - What Does White Claw Taste Like? How to Check & Know? - What Do Leeks Taste Like? How to Check & Know? - What Do Cloudberries Taste Like? Complete Guide. Read the full article

[the-kingshound]

Is it weird to Italians that Americans have bbq chicken pizza? And literally will top anything with chicken?

It's weird mainly because in Italy you won't find chicken on pizza or on pasta. It's used to prepare "secondi piatti" (dishes with meat) or appetizers. We also differentiate between dishes with pasta and dishes with meat, we rarely eat them together unless it's the meat in the pasta sauce (but then again, not white meat).

I think that yes, we find indeed a bit strange putting chicken on anything, only because we are not used to to that.

#food talk #oh on the topic of chicken can I suggest a delicious and easy recipe? #you cook chicken drumsticks with a lot of cut up onions in a pot #once sautèed you add orange juice and let it cook by itself until the juice is consumed #it's so good one of my favourites #chicken with lemon juice and cream is also very tasty

[saint-ambrosef]

As a broke student who didn't grow up learning how to cook, any "how to cook and eat cheap for newbs" tips would be MUCH appreciated

Ask and you shall receive!

Meal Planning:

Figure out what you enjoy eating. That can mean cuisine or specific ingredients; for instance, I love Indian and Mediterranean food. It helps with planning meals.

Plan your week's dinner ahead. If you're just starting out, that can be intimidating, so just plan 2 or 3. Use the above tip as a guide to figure out what dishes you can make, but I will also suggest my favorite easy dishes below to get you started. Make a list of ingredients you need for your weekly meal.

Keep a list of recipes you like -- I have a google doc for this purpose. Then when it's time to plan my weekly meals, I just scroll through my list, pick a few, and write down the ingredients.

If you're living by yourself, you can totally cook less frequently in larger batches, and just eat leftovers on in-between days.

Shopping efficiently:

Part of this is just learning your grocery store. When you get used to shopping for ingredients every week, you will quickly learn where most items in your store are located.

When drafting my grocery list, I often take the extra five minutes to organize it by category. And after a little experience, you can order it sequentially based on the store layout. E.g., my store entrance is by the vegetables, so I'll put those first on my list, then all the fruits, snacks, dairy, etc.

Always check your list against your fridge/pantry before you leave the house, so you know already what you do/don't have.

General Cooking Tips

Cold onions won't make you cry. Keep a few in your fridge.

The finer you mince something, the quicker it cooks -- and burns. That is why recipes add garlic at the end.

Most meats can be substituted for each other, especially if it's cut up/ground. It'll taste different but still good.

Frozen spinach can be added to basically any sauce-y or soup-y dish as a veggie source. Spaghetti sauce, lentil dahl, chicken soup...

If you're scared of overcooking/undercooking, slow cookers are your best friend. You can get them at thrift stores for like $5.

The most versatile dried spices to keep stocked: cumin, chili powder, paprika, cinnamon, and oregano. Next would be basil, thyme, ginger, garlic powder, bay leaves.

Fresh spices to keep stocked: garlic cloves, limes, lemons. Seriously, constantly ask yourself if the food would taste better with some fresh citrus juice. The answer is almost always yes. Cilantro, too, if you like a lot of Latin, South Asian, and Middle Eastern cuisines.

Prep all ingredients before you start cooking - chop, dice, etc.

Below are some of my go-to meals when I was in college and didn't have a ton of time to cook. At the time, I lived on roughly $20/week for groceries, so they're also extremely cheap (although your cost might vary depending on where you live and shop). I've included my rough price per [hearty] serving.

I don't have the recipes to share, because I kinda just eyeball everything now, but any recipe you find online should be easy due to the simple nature of these dishes. I can share my own specific recipes upon request.

Chicken Korma: Just chicken, onions, coconut milk, tomato paste, and spices served on whatever rice I have around. Super tasty at about $1.50/serving. Lentil Dahl is very similar but sub chicken for lentils.

Beef Stroganoff: Ground beef, onion, sour cream, beef bouillon, egg noodles, mushrooms, frozen peas, spices. $2.00/serving.

Greek Meatballs: Seriously so good. I usually do half ground turkey, half pork sausage, bake them, and serve on rice and greens with tzaziki sauce. Easy to make a ton and freeze for later. $1.75/serving.

Turkey Chili: Literally dump a bunch of stuff in a slow cooker. Top with sour cream, cilantro, corn bread. like $1.50/serving.

Fried Rice: Just fry leftover rice with whatever veggies are on hand. So cheap. $1.30/serving. Throw in an egg for protein.

Burrito Bowls: Or tacos. Make great lunches, too. $2.00/serving.

Mac and Cheese: The homemade stuff. So enriching and only $1.75/serving. Great with frozen peas, too.

Learning how to budget for groceries is a whole different topic that deserves its own post. But I hope this is at least partly helpful for getting started!

#shad cooks #apparently

[gemsofgreece]

Bad Boys of the Greek Cuisine

Everyone’s taste is different but the Greek Cuisine is generally acknowledged as a very tasty cuisine with both European and Middle Eastern influences. Not only that but it is considered one of the healthiest diets in the world with one of its branches, the Cretan diet, taking the first place the last time I checked. The secret of this cuisine’s success lies on the use of top quality and very fresh products and not so much on the use of many or unusual ingredients. However, that’s not to say that the Greek cuisine does not come with its fair share of extreme dishes. Here are some of them: Πατσάς - Patsás Patsas is a tripe soup / stew aka a stew made of stomach. It looks innocent and it is usually eaten as a comfort food but the cooking process smells like the name sounds... In Greece, there are shops called Patsatzídika that stay open until way past midnight and offer exclusively this dish and they are preferred after a lot of alcohol consumption. I had to remove the picture because I had eleven in this post and Tumblr sucks. I removed Patsas because it is the most normal looking one. Χοχλιο�� μπουμπουριστοί - Hochlií buburistí Probably the Greek dish with the hardest name, at least for me. It is a traditional dish of Crete island but you can enjoy it all around Greece, provided that you are eager to eat... snails.

Κοκορέτσι - Kokoretsi Kokoretsi is a roasted dish made of animal intestines, livers and lungs served in slices. While this name does not originate from the Greek language, the dish was already loved by the Byzantine Greeks who called it “Chordae” meaning cords. The dish is hard to be prepared as it is necessary that the intestines are very carefully cleaned with tools such as pencils and knitting needles. In Greece it is often served at Easter.

Σπληνάντερο - Splinándero It is what its name means: Spleen and Large Bowel. Plus heart. From old sheep and goats. Also served at Easter because apparently Greeks go feral during Easter.

Μαγειρίτσα - Mayiritsa Another Easter classic, served during the Holy Saturday, Mayiritsa is a liver and heart soup. It’s certainly not for the faint of... nose such as me who I had to leave the house as my mum was cooking it. This is why recently a new type of Mayiritsa is trending, which replaces the organs with mushrooms and it is ideal for vegetarians and people with a sensitive nose. Nevertheless, most people love traditional Mayiritsa. Once I found an ice cream shop in Thessaloniki serving a mayiritsa flavour. What the heck.

By they way we have like another gazillion intestine dishes for some unknown reason but I will skip them to make this post more varied. Αχινοί - Raw Urchins This is a delicacy to several sea cuisines around the world. Greece is one of them. Recipe: go to a beach with clear waters, look for an urchin, hold it carefully, cut the living urchin in half with a knife and pour fresh lemon juice on it. That's it, that's the recipe.

Χταπόδι - Octopus This is by no means an extreme food in Greece but I include it here because I was surprised to find out it is nowhere as common in most countries and people often have a strong reaction to it. Well, in Greece we only have a reaction of fierce love for it. Octopus is used in several Greek dishes but the most iconic is probably grilled octopus marinated in vinegar often served with Greek sauerkraut salad. Seafood restaurants often hang fresh fished octopuses outside their shops and let them dry in the sun. It is a classic image of Greece and a sign the restaurant offers very fresh products. It was literally grabbed from the sea and flung to your face, top that level of freshness if you can.

Σπινιάλο - Spinialo Spinialo is a traditional seafood dish originating from the island of Kalymnos. The dish consists of fouskes, sea squirts that are marinated in a bottle of seawater. These primitive marine vertebrates usually attach themselves to shells and rocks, and when cut in half, fouskes reveal a soft flesh with a strong and bitter flavor and a texture that's similar to scrambled eggs.

Αρνί στη σούβλα - Skewered lamb If you are in anyway familiar with Greece, you probably know what the main event of our Easter feasts is. Roasting a whole skewered lamb. I imagine people freaking out at that. But, hey, it's a huge part of our tradition. And don't mind me saying, it bloody tastes insane. It's funny that in 27 years of life, now that I'm typing this in English, it is the first time it occurs to me that some people could potentially find this weird.

Πεσκανδρίτσα - Angler fish This hideous fish is eaten in two ways. Its...uhm... head is a common ingredient of Greek fish soups. I am personally not that much into soups or fish but let me tell you and sign this as well: this unassuming fellow has the most delicious tail. Its tail is called Μπρασκοουρά (Braskourá) and is heaven when fried. Don't look at it, just read my words and trust them.

Κεφαλάκι σούπα - Head soup The name sounds too generic but at least it is only about (poor) goats and sheep. This dish is getting a little too extreme for young Greeks but in my parents' generation, parents would chase the children to eat the eyes because that supposedly made you clever. The tongue was enjoyed too. Anyway, I'll spare you of a graphic image.

I am loth to end this fantastic post but the new BETA mode I am on forbids more than 10 pictures (that’s the actual reason I did not add a head soup picture and not that I am kind-hearted) so I'm gonna end this with the weirdest type of meat we eat. Like I said above, some things here might look a bit much, but when it comes to the types of meat Greeks eat, we really don't like taking the uncommon path. Greek cuisine is more mellow than extreme. Ironically, Greeks eat meats well done or medium at most because they are squeamish at the idea of eating bloody or remotely raw meat. So they eat a load of bowels and heads that stare at your soul but at least they are cooked for, like, 6 hours, you know, to ensure they are absolutely dead. Greeks typically devour eat farm animals, poultry, boars and a few commonly hunted birds, almost all fish and seafood. They also eat rabbits and hares (would that be considered uncommon? IDK) but that's where it ends. For instance, deer can be found in Greek supermarkets but nobody wants to eat such a gorgeous being and if you eat horse intentionally, you might as well get kicked out of the country (exaggeration but still). So, farm mammals, a few birds, fish and seafood. And snails. That's all. Oh! And- Βατραχοπόδαρα - Frog legs Frog legs is a traditional delicacy of the mountainous lakeside city of Ioannina. It is the only region of Greece where frogs are eaten. It is a tasty looking dish and those who have tried it say it actually tastes a lot like chicken. Actually sign me up for this. I mean, look at that. Why the hell not?

Now I wonder how many people decided to all of a sudden not travel to Greece and how many decided to come just now. And I wonder what that nice Anon who complimented my delicious food posts thinks now. But remember, Greek cuisine might have some bad boys but it also has many good good gooooood ones.

#greece #food #cuisine #mediterranean cuisine #greek cuisine #greek food #crete #kalymnos #dodecanese #ioannina #epirus #mainland #greek islands

[tastesoftamriel]

Hi, Tal! I'm really anxious with the virus and the protests going on; do you have any recipes for comfort food that help you feel better?

Hi there, of course I do, I love comfort food but the act of cooking has actually been a way to take my mind off my anxiety especially these days too.

My personal favourites when I'm stressed out are mostly baking cakes, I love sweet things. There is of course the infamous sweetroll, and yesterday night I actually made the apple dumplings for dessert!

I've also taken to baking bread, mostly sourdough these days as I have a very active starter! It's honestly so relaxing and a good way to just squish your way to delicious carby happiness (plus nothing beats the smell and taste of fresh hot bread). I haven't written up a recipe for the sourdough yet, but you can always try the fan-favourite: S'jirra's famous potato bread!

I think the main comfort meal in my house is my tarragon chicken, it's so creamy and heartwarming and honestly the ingredients are very interchangeable. I've replaced cream with mascarpone, ricotta, and even Greek yoghurt in a pinch, and substituted lemon juice for the wine. You can also use any type of chicken you like, I've made this as chicken thigh fillets and as a whole roast chicken. Super tasty and, much easier to make than it looks.

Last but not least, the best anxiety-reliever ever (imo): a warm cuddly drink! Vivec's gingergreen chai is my favourite balance of zesty and calming, though I really love just a regular cup of matcha every day (it's replaced coffee for me).

I hope that helps, and my thoughts are with you. Stay safe, wash your hands, eat well. I kneel in solidarity with Black America. ~Tal

#Asks #Comfort food #Recipes

[naomiknight-17]

Hello Fresh Meal #15

Browned Butter Sage Pork Chops and Warm Potato Salad!

Also broccoli but this menu title was long enough already holy heck.

A pretty small number of ingredients for this long-titled meal. The browned butter would be made from butter from my own fridge, as cooking oils and common seasonings usually are with this meal program.

As with most HF recipes, the first thing to do was to wash and prep the produce.

I don't usually bother with a "Look! I washed all the produce!" pic but I dunno, something about this arrangement of ingredients made me want to share.

So, look! I washed all the produce!

Also I never knew this, but fresh sage has a velvety, almost fuzzy texture to it. Also it smells AMAZING.

Are y'all getting tired of pics of chopped potatoes yet? Man, I have chopped a lot of potatoes. I am gonna be able to prepare potatoes in my sleep pretty soon.

Anyway, the requisite potatoes were chopped and tossed with oil, salt and pepper, and thrown in a pan in the oven to roast.

My oven takes a while to preheat (or sometimes I forget to start preheating it before I get into prepping... but shh) so I often get ahead on later steps by slicing, juicing and chopping whatever needs it.

In this case, chopped up the sage and chives, zested and sliced the lemon, and cut the broccoli down to (bite) size.

Once the broccoli was cut to a manageable size, it got the same treatment as the potatoes. When the potato timer was down to 10 minutes or so (they took like 28 minutes to roast) the broccoli joined them in the oven, up on the top rack. If you've never had roasted broccoli, do yourself a favor and try it. It's the tastiest way to eat my favorite veggie.

While the veggies were off doing their thing, I got the pork chops ready by patting them dry with paper towel and seasoning them with salt and pepper, then they went into a hot pan with a bit of oil to get nice and brown and tasty.

Once the chops were cooked, they were put aside on a plate with some foil on 'em to keep warm while I made the brown butter sauce. I recall at this point that my energy was running low, but hubby was not confident in browning the butter without burning it, so I had to tough it out.

Occasionally these recipes do call for a bit or culinary knowledge and confidence not everyone already has.

In any case, I threw a couple tablespoons of butter (it called for unsalted but salted was all I had so oh well!) into the still-hot pan. It browned up pretty quickly, and once it was looking and smelling nutty, I turned off the heat and tossed in the chopped sage. A quick stir and boom, sauce done.

The prep for the potato salad was as easy as throwing together the sour cream, lemon zest and chopped chives, then tossing the potatoes in it. Season as needed (but the potatoes were already well seasoned so it really didn't need more salt and pepper in our case).

And that's it. This recipe was pretty darn straight-forward, the most difficult part was probably browning-not-burning the butter, and that turned out just fine in the end. The pork was perfectly cooked through but still very juicy, the sauce complimented it fantastically, the potato salad was pretty decent and, as I already kind of hinted at, the broccoli was delicious.

I usually don't like potato salad, but that's because it's usually full of mayo and eggs and mustard. This was a refreshingly different potato salad that brought to mind a comforting baked potato on a cold day.

So this meal was a big success! Not too hard to make and definitely worth the effort. Highly recommended.

Next up is a fresh salad with chicken and oranges and... roasted crunchy peas? Weird.

See y'all then, and thanks for reading!

#hello fresh #food review #review

[starfallen-tears]

hi! My favorite soup is actually toscana soup because it has everything i like in a soup. Its spicy, has potatoes, is cream based, uhg perfection. add on the fact that kale is actually useful and tasty for once and baby, hot damn. An underrated vegetable to put in a soup is broccoli, because i think people dont realize that in order to be good in a soup you have to cut off more of the stalk, otherwise things will get wild and unwieldy. My go to, every day soup is a chicken broth with broccoli carrots celery parsley lemon juice and cayenne and whatever protein is on hand. Sometimes that will mean egg! Egg drop soup is good! Very easy to make a soup an egg drop soup because all you have to do is drop an egg on in there and bam, instant win. Now that I'm thinking abt it it might have been funnier to send minecraft asks to this blog. Im in too deep now though. Ramen is very good, and also easy to make. Miso as well! I have a thing of miso and i use it often i am very grateful for it. Thank you miso soup for all your service. Ground beef is a favorite protein of mine in soup, because sometimes regular stew beef gets too chewy, but ground beef doesnt, and its nice.

i

#here's your answer in spades #i don't even know what to say

[weabbynormalblog]

The 10 must have healthful things for a beautiful you; inside and out.

(2-3minute read) I'll list pertinent *recipes below.

1) Omega 369-If you don't eat fish, you should definitely take this supplement. Your missing out on vital antioxidants and protein building fatty chains of omega goodness. This is a supplement. It can thin your blood so check with your meds and your doctor first. I suggest eat fish at least once a week. It's all the healthy fats, amino acids and proteins that your body needs to support healing as well as maintain healthy muscles, joints, skin and brain. Sea food is brain food. Salmon and sardines have the most benefits. Often very low in calories and high in good fats and proteins. These unsaturated fats have been known to help calm the auto immune response. Did you know the brain is primarily made of fat? About 60%. So ya I'm a fat head, we all are.

2) Olive Oil-Very Vegan friendly. Also contains these healthy fats and acids and is a better alternative for cooking than with Cannola oil, which is made from GMO crops and then heavily processed(look out triggers). Not only can you cook with Olive oil it's also low in saturated fat. It makes an amazing moisturizer, *Hair Mask Treatment and daily supplement. Look into the story of Lorenzos Oil. Great health benefits for those with brain issues and has antibacterial properties.

3) Walnuts-If you don't consume nuts on a regular basis and you don't have allergies, at least have a handful of walnuts a day. It contains vitamin E, high in antioxidants, fiber, protein and it's considered a whole food. You can also use it directly on wood furniture to fill in light surface scratches too.

4) Almonds-Also high in good fats, fiber, antioxidant rich and full of protein. Trail mix is a great healthy on the go snack. Avoid the salted and sweet variety. Nuts are really good for your vascular system. Reduces bloodpressure and aids good cholesterol and overall circulation. Nuts also include vitamins and minerals that helps maintain healthy skin, nails and hair. It helps produce collagen and destroys free radicals. Almond flour is a great alternative for baking opposed to wheat flour(major trigger). Naturally gluten free and never bleached.

5) Lemon juice-You say why? Lots of reasons. It's handy when baking and cooking. *Lemon water is great for flushing out your system. Being high in vitamin C it's a great natural energy booster and helps maintain your immune system. It cleans your liver and kidneys. It's a natural antibacterial(acid). Ideal for washing out your water bottle and cleaning your cutting board-pour lemon juice all over your cutting board and leave for 10-15 minutes then wash. You'll never want to use bleach again. It's a very good household cleaner; especially when combined with baking soda or other natural ingredients. It also makes a wonderful *facial clarifier to lighten brown patches and reduce acne. Use it as a rinse for your hair, it will add shine and strength. I could go on and on. A must have on hand.

6) Coco nut oil- Caution low smoking point, do not use for frying. Oh what a wonderful vegan fat! You can use it as a moisturizer (I use it everyday-absorbs into your skin quickly). Use it in baking instead of butter and in sauces. No saturated fat. Only the good stuff. It's also a natural antibacterial. Cures foot fungus and helps heal skin irritations like razor burn and as an antibacterial for scrapes, cuts and burns. It's loaded with vitamins and minerals. It's even used as a mouth rinse for its antibacterial properties. It's also a natural sun screen. Many good uses! And very tasty in a *Banana smoothie meal replacement.

7) Aloevera-Growing this succulent offers a wide variety of uses. Do not over water. It's like a cactus, usually 3-5 weeks in between watering in a sunny spot. Use topically for cuts and sunburns. Cut pieces as you need them off the end of the leaves. 3 per household is adequate. This plant packs a powerful punch. Use on your hair as a mask, it promotes strength, shine and removes excess oil. In *smoothies it aids digestion and offers some relief for IBS and autoimmune sufferers. It is somewhat pungent, but can be masked easily with other natural ingredients such as *Honey, ginger and lemon for example.

8) Long Oats-Makes a wonderful gluten free flour. It's a whole grain. Delicious in muffins, granola bars and cookies. It also will reduce skin inflammation when used topically and aid digestion when ingested. Great for insect stings, Chicken Pox, Eczema to sunburns and tasty too. High in dietary fiber, we can all use a bit more of that. It's wonderful as a *Body scrub in the tub or shower. My favorite in an Apple Brown Betty.

9) Pineapple-The highest amount of vitamin C per cup, better than oranges but not as high as a Durian and certainly more tasty. Rich in antioxidants, vitamins and minerals. The best bang for your am nutritional needs.

10) Honey is a wonderful cure all for cuts, burns, acne, sore throats and boasts high dietary benefits. I eat a 1TSB -1TBS of unpasteurized honey a day. It's great as a low sugar sweetener, in sauces and baking.

Hair Mask Treatment: Combined 3-4 TBS of Olive oil with 2-4TBS honey. I have really long hair. For short to medium length hair 2TBS of each, mix at room temperature and apply to hair from the ends up. I use a clean flat end 1" paint brush. Pile your hair up on top and wait 15-20 minuts. Yes, it's really sticky. And the Aloevera is gooey. A 4"-6" piece should suffice. What they don't tell you about this treatment online(5 minutes girly crafts) is that you must wash your hair thoroughly after because of the Olive oil. You may want to spritz a detangeler or do a cream rinse. No more split ends and the shine is awesome. Huge b4 and after for me; long coloured treated hair. I thought the results were certainly worth it.

Lemon water- Start your day with 8 ounces of water and 1TBS lemon juice and finish your day with another glass after dinner or before bed for the best bealth benefits.

Facial Clarifier-2-3TBS of lemon juice, 2-3 TSP Aolevera. Leave for 5 to 10 minutes as a mask Or use as daily as a wipe prior to washing and applying make up. Evens skin tones. Prevents acne. Use as a scrub, mix with 1TBS of kosher salt or large granulated sugarcane or maple sugar.

Oats Body Scrub

1 cup of long oats, 2 TBS of honey, 2-3TBS Aloe Vera. It will form into a ball. You can coat your hands in Olive oil and store in some plastic wrap. CAUTION straight Aloe Vera on open cuts will sting. Place scrub in a clean sick or use directly on skin. Maybe shave your legs after.

Banana Smoothie Meal Replacement-Mix 1 TBS of Honey(ti taste) with, 1TSP minced fresh Ginger, 1-2TBS room temperature coconut oil, 1-2TBS of Aloevera(optional), mix into 1 cup of Milk or Rice milk or thin style Yoghurt. Add 1TBS of Oat flour(Pea or Protein powder) and a frozen Banana(a perfect use for that over ripe banana). Peals easily with a knife when frozen. Hold it in at dish cloth. Break up the frozen banana and blend in the blender and enjoy. For added protein punch add your favorite nut butter or protein powder. This is a meal replacement design to aid nausea, promotes intestinal and gut flora health and helps calm the reactive immune response. I love it!

I hope you enjoyed my list of good stuff!

#10BestHealthyThings #10BeautyTipsforInsideandOut #Nutrition for your Brain #Nutrition for Chronic Fatigue and pain. #Antioxidants that will heal you #Nutrition for Fibermyalgia #Nutrition for TBI #Nutrition for Depression #Nutrition for a beautiful you

[arcisfoodblog]

The next leg in our road trip of British Columbia from Whistler along the Sunshine Coast with stops near Sechelt and in Powell River.

Having decided to go for more extended stays on Vancouver Island, we treated this part of our road trip as pass-through, but we did stay 1 full day at each of the stops to at least be able to explore the towns, plan some hiking trips, and relax a bit.

The first 160km / 100-mile leg was from Whistler to Sechelt, which started with breakfast at Function Junction’s outlet of Pure Bread (1040 Millar Creek Road) which was also our go-to place for breakfast and pastries in Vancouver as there was one just across the street from where we stayed. No fancy coffee machines in the original outlet, but the slow drip is made with the same fabulous coffee beans, so we were well stocked with goodies for the 1½ hour drive to Horseshoe Bay to catch the 12pm ferry to Langdale.

As we had made the reservation back home, it was advised to be at the ferry terminal 60 minutes before departure. The process was very smooth, and we were directed to our priority lane and only had to wait 30 minutes before the loading of the cars started. The 45-minute boat trip over the Howe Sound passing between the Bowen, Keats and Gambier Islands is just beautiful.

As we still needed to catch lunch, we stopped in Gibson at The 101 Brewhouse and Distillery (1009 Gibsons Way) which was right along the Sunshine Coast Highway. No poutine or burgers, but we had some Fish & Chips with beer-battered Crispy Cod Bites, Chicken Quesadillas, as well as great Falafel taco with hummus and tahini. I had chosen the Smoked Brisket Melt, served on grilled rye, with sauerkraut, melted cheese, and sour cherry mayo. The beers that we tried were Vagabond Dry-hopped Blonde Ale, the award-winning Shingleroof Hefeweizen and super refreshing Tree Top Summer Ale which is infused with spruce tips and has a splash of lemon juice.

After a beautiful drive and stocking up in the local supermarket, we settled into our Airbnb, which was located a couple of kilometers past Sechelt’s town Centre. The Lighthouse Marina Pub (5764 Wharf Ave) was recommended both by the Airbnb owner as well as online. Due to the Pub part, there is a separate entrance to the right for legal purposes to accommodate families with minors. It’s called The Buccaneers, but inside it is still one place with one kitchen. The main attraction is the patio view from the patio over Porpoise Bay and the aerodrome, which was indeed pretty spectacular. The food was less so. My Taco-Spiced Halibut tacos were good, the nachos and pizza and a bit soggy due to the wet toppings. Regrettably, the kitchen had sent out a cheeseburger that was actually carbonized on the bottom. The smell was so strong that we already notice something was wrong before the burger even hit the table. We did get a new (and tasty) cheeseburger, and in the meantime, we killed some time admiring the views as well as the mesmerizing jellyfish that were floating in the harbor and the Canadian Geese walking around.

The next morning, after a grilled cheese breakfast at The Bakery (5500 Wharf Ave #101), we set course to the Smuggler Cove Marine Provincial Park, about 5 kilometers past Halfmoon Bay. The hike there was terrific, starting over a walkway through the marches and then when arriving at the cove (which is pretty secluded so that it where it got its name), we took the elevated loop past France Islet all the way to the land’s end looking out on Capri Isle and Grant Island and Thormanby Island.

All the hiking made us hungry, and we had a great late lunch in Sechelt at Shift Kitchen Tapas Bar (5760 Teredo St). The men had some Shift Classic burgers (cheddar cheese, thick smoked bacon, lettuce, tomato, pickle, red onion, shift special sauce) served with hand-cut Kennebec potato fries. Chantal had the Tuna Tataki (black & blue rub seared to rare, served on top of sushi rice and topped with sesame & wasabi soy sauce).

The next day, we had a 75km /45-mile drive to Powell River and wanted to catch the ferry between Earl’s Cove and Saltery Bay around noon, so we had time to catch some breakfast at Basted Baker (5685 Cowrie St #1). The Breakfast Sandwich and a Spinach and Brie Sandwich were tasty, but we are not huge fans of biscuits.

Some familiar faces when the Saltery Bay ferry unloaded at Earl’s Cove as Koen, Erica and Madouc were heading back to Vancouver after their stint on Vancouver Island…

Luckily, the weather did get better when we arrived in Powell River, and we first stopped for a round of quick tasters at Townsite Brewing (5824 Ash Ave). With a Belgian born brewmaster, Cédric Dauchot, the brewing styles were obviously very familiar to us (more so than other local attempts at Belgian-style beers), but he still managed to surprise us due to different varieties like their Zwarte Wheat, a Dark Witbier.

As they don’t have many food options, we checked in into our hotel (which was conveniently located above a supermarket and outlet of the Serious Coffee outlet) and the rest of the afternoon was filled by doing some laundry and relaxing.

Dinner was at Coastal Cookery (4553 Marine Ave), on the downtown marine mile, which has a great view on the Georgia Strait and excellent food to boot.  

Backyard Beer Can Chicken (Double breast local Vancouver Island chicken, dry-rubbed and beer-soaked, homemade BBQ sauce, roasted potatoes, seasonal vegetables, spicy creole butter)

Beurre Blanc Mac and Cheese (Smoked gouda, aged cheddar, white wine butter sauce, crispy pancetta, fried sage) 

Tuna Poke (Marinated tuna, sticky rice, cucumber ribbon, crispy wonton, edamame, avocado, mango wasabi)

Fort Berens Estate Chardonnay

S’more Smash (Vanilla gelato, house-made cinnamon graham cracker, chocolate ganache, marshmallow Brulé

Chocolate Peanut Butter Bar (Dark & white chocolate, peanut butter, graham cracker crust, salted caramel)

Needing to walk off the indulgent desserts from the evening before, we took the Willingdon Beach Trail. This trail is just north of the town center with some parking available along the road from the Powell River Forestry Museum. The forest trail is just next to the beach and is “littered” with historic lumber equipment, so it was quite informative as well. Afterward, we played a round of mini-golf and had giant ice-creams at Putters Mini-Golf Course (4800 Marine Ave).

After stocking up on local wines, beers, and gins at Duke’s Liquor (4493 Marine Ave), some laundry runs and reading on the balcony,

we had our last dinner in Powell River at the tiny and therefore incredibly busy Costa del Sol Latin Cuisine  (4578 Marine Ave), which apparently was the first venture of the couple that later started Coastal Cookery. We had to wait 30 minutes for a table, but were rewarded with some excellent Mexican food, beers, and cocktails!

Elote Corn (Charred Corn, Spicy Yogurt, Crema, Cotija Cheese, Crispy Corn Chip Dust, Cilantro, Tajin, Smoked Paprika)

Habanero Lime Fried Chicken Bites 

The Maverick (Marinated Flank Steak, Mexican Chorizo, Crispy Bacon, Chipotle Potatoes, Caramelized Onion, Fresh Guacamole, Crema)

Quesadilla De La Frontera (Corn & Black Bean Salsa, Roasted Chicken, Queso Mixto, Honey Lime Aioli, Pico De Gallo)

Around the World – British Columbia road trip​ (2019) – Sunshine Coast The next leg in our road trip of British Columbia from Whistler along the Sunshine Coast with stops near Sechelt and in Powell River.

#Beer #Blog #Brewery #Brewpub #British Columbia #Canada #Coastal Cookery #Costa del Sol #Craft Beer #Duke&039;s Liquor #Ferries #Gin #Lighthouse Marina Pub #Minigolf #Powell River #Pure Bread #Putters Mini-Golf Course #Roadtrip #Sechelt #Shift Kitchen Tapas Bar #Smuggler Cove Marine Provincial Park #Sunshine Coast #Tacos #The 101 Brewhouse and Distillery #The Bakery #Townsite Brewing #Travel #Travel Guide #What to Do #Where to Eat

[consulting-celiac-in-the-tardis]

57 Easy Gluten Free Recipes for Summer Picnics and Potlucks

New blog post! Now that the weather is finally (sloooowly) warming up and holidays like Memorial Day and Fourth of July are right around the corner, I know that summer picnics and potlucks are just as close. But when you have celiac disease or dietary restrictions, summer entertaining can feel a little more complicated.

That's why this year, I thought I'd scope out some of the best gluten free recipes for summer picnics and potlucks. Whether you're looking for healthy appetizers, gluten free lunches fit for a picnic or easy paleo desserts, this round up should give you some delicious ideas. Not to mention, it should make bringing a yummy and gluten free dish to every summer get-together a whole lot easier!

Gluten Free Sides

1. Bacon Cheddar Jalapeno Cornbread (Nut Free, Refined Sugar Free) - Raia's Recipes  

Trust me. If you show up with gluten free bread at a summer potluck, you're gonna be the life (or at least the taste buds) of the party.

2. Easy Potato Salad with Egg - Bubba Pie

Give your potato salad an extra boost of protein with hardboiled eggs.

3. Hawaiian Macaroni Salad (Vegan, Soy Free) - Spabettie

Pineapple, vegan mayo, sweet pickles and pickled carrots give this macaroni salad a unique, Hawaiian twist.

4. Broccoli Apple Slaw - Noshtastic

Change up the traditional cabbage slaw recipe by using broccoli and apple instead!

5. Creamy Pea Salad - Recipes From a Pantry

If you're looking for a seriously easy low carb side dish that is still sure to peas (ahem...please) a crowd...this is it! All you need to make it are fresh (or frozen!) peas, bacon, cheese and a few other ingredients for the sour cream dressing.

6. Black Bean and Corn Salad with Balsamic Vinegar (Dairy Free) - The Welcoming Table

Add grilled chicken or pork to make this gluten free salad a meal, or serve it as a side dish or dip!

7. German Cucumber Salad - Casserole Crissy

For any gardeners out there, this is the perfect recipe to use up any leftover cucumbers.

8. Asian-Inspired Sesame Cilantro Carrot Salad (Paleo and Vegetarian) - Natasha, The Artisan Life

Even carrot haters will be won over by the Asian flavors in this gluten free salad dressing.

9. Bone Broth Pesto (Nut Free) - Casey the College Celiac

Enjoy the creamy, tanginess of pesto with the added protein and nutritional benefits of bone broth. Serve with veggies, gluten free crackers or roasted sweet potato rounds (which are also included in the linked recipe above)! 

10. Watermelon Mint Salad with/out Feta (Dairy Free Option) - Finding Zest

Who knew that watermelon and balsamic vinegar made such a tasty pair?

11. White Bean Salad (Vegan, Soy-Free, Nut-Free) - Happy Healthy Mama

Fresh basil, cherry tomatoes, avocado and lemon juice turn plain white beans into a side salad everyone will be digging into.

12. Zucchini Roll-Ups (Vegan, Paleo) - Claudia Canu 

These roll-ups are super simple to make but that doesn't make this combo of veggies and gluten free hummus any less delicious!

13. Goat Cheese Cucumber Bites (Keto, Low Carb) - The Keto Option

Gluten free Everything But the Bagel Seasoning dresses up these mini goat cheese and cucumber sandwiches.

14. Creamy Sweet Potato Salad (Paleo) - Cathy's Gluten Free

Is there any occasions sweet potatoes aren't perfect for?!? I don't think so...

15. Focaccia with Olives, Sundried Tomato & Rosemary (Grain Free, Paleo, Refined Sugar Free) - Emma Eats and Explores

Like I said before...you seriously can't go wrong with bringing homemade gluten free bread.

16. 5-Minute Guacamole (Vegan, Keto, Paleo, Oil-free, Whole 30) - Veg Annie

Homemade salsa gives this homemade guac an extra kick of freshness and flavor.

17. Mexican Street Corn - Confessions of a Fit Foodie

Like corn on the cob, only a lot tastier and less messy to eat!

18. Spicy Mango Dip (Vegan) - Fun Food Frolic

Serve this gluten free and vegan dip with some gf bread or pita, and it'll disappear in no time. You can whip it up in 15, minutes, too!

19. Easy Tuna Spread - Goodnesst 

This gluten free spread only requires three ingredients, five minutes to make and is delicious when served with crackers, veggies or tossed in a salad.

20. Red Potato Salad with Avocado and Egg - Attainable Sustainable

Typical potato salad gets an upgrade with some healthy fats from avocado in this gluten free side dish.

21. Curried Cauliflower Mac and Cheese (Vegan) - Casey the College Celiac

If you want to add some hidden veggies to a family classic, you'll love my curried cauliflower mac and cheese, which only takes five ingredients to make.

Gluten Free Mains

22. Avocado, Asparagus and Chicken Salad (Paleo, Mayo Free) - Tasting Page

If mayo ain't your thang, you'll love this paleo chicken salad, which gets its creaminess from avocado and a homemade dressing.

23. Corn and Zucchini Pie - A Simple Pantry

If a quiche and a frittata had a baby, this would be it. Plus, this cheesy pie only takes an hour - including 45 minutes of it doing its thang in the oven - to make.

24. Melon Mozzarella Prosciutto Salad with Arugula - Taste and See

Combine classic Italian ingredients with a traditional Caprese salad, and you end up with an ideal summer entertaining dish.

25. Grilled Balsamic Lamb Kabobs - Foodal

I'll admit, I've never tried lamb before, but these kabobs would definitely have me digging in.

26. Quinoa Tabbouleh Salad - Spice Cravings

Traditionally, tabbouleh salad is a Middle Eastern vegetarian salad featuring ingredients like parsley, mint, Bulgar wheat, tomatoes, onion, cucumber and a lemon dressing. This gluten free version replaces the bulgar wheat with quinoa, which not only makes it allergy friendly but also packed with extra protein!

27. Zesty Smashed Chickpea Salad Sandwich (Vegan) - Moon and Spoon and Yum

The best kind of sandwiches have a mix of different textures and flavors...and this smashed chickpea salad has ALL the flavor punches you're looking for.

28. Southwest Quinoa Salad (Dairy-Free Option) - Mama Knows Gluten Free

You can't go wrong with a bowl of quinoa dressed up with avocados, black bean, corn, grape tomatoes, mozzarella and a cilantro honey lime dressing.

29. Shrimp Pasta Salad - Hot Pan Kitchen

Olives and sun-dried tomatoes give this cold gluten free salad an extra boost of flavor.

30. Spanish Waldorf Salad - Zestful Kitchen

This Spanish twist on a classic Waldorf salad complements a variety of different meals, and you can prepare all of the different ingredients ahead of the time.

31. Easy Cheesy Loaded Cauliflower Casserole (Low Carb) - Wholesome Yum

This gluten free casserole has all the flavors of a baked potato, minus the carbs. And you can't go wrong with bacon!

32. Tuscan Pasta Salad (Nut Free, Egg Free) - Meaningful Eats

Just 'cause you're gluten free doesn't mean you can't enjoy a very delicious pasta salad on a pretty summer day.

33. Cauliflower Salad (Vegan, Low Carb, Keto) - Cooking Journey

Cauliflower just got a very tasty upgrade with this easy, raw salad recipe.

34. Easy Cucumber Tomato Feta Salad (Vegetarian) - Mom Foodie

You can't go wrong with a classic...

35. Kale Quinoa Salad + Cider Vinegarette - Pass Me Some Tasty

Make sure you use gluten free cranberries and walnuts, and the sweet and savory mix of flavors will be a major winner in this salad.

36. Chickpea Thai Quinoa Salad with Peanut Dressing - V Nutrition and Wellness

Add a creamy peanut sauce to a salad with quinoa, chickpeas, carrots, cabbage and cilantro and you have a Thai feast tastier than any take-out.

37. Prawn & Avocado Salad (Whole 30, Paleo) - Recipe This

If you know Whole 30 or paleo diners will be at your summer picnic, this salad is sure to be a hit.

38. Broccoli Salad with Bacon (Keto, Low Carb) - Whole Lotta Yum

Broccoli has never looked so good...

39. Sweet Potato Black Bean Burger (Vegan) - Evolving Table

This black bean quinoa burger only takes an hour to make and is easy to personalize for whatever beans, sweet potatoes or spices you have on hand. 

40. The Best Homemade Chicken Salad (Paleo, Keto, Whole 30) - The Organic Chicken

Serve this salad on greens, gluten free bread or even half an avocado.

41. Loaded Potato Wedge Nachos (Paleo, Vegan Options) - Casey the College Celiac

'Cause who wouldn't want to dive into a plate of nachos on a beautiful summer day...especially when the base is fluffy roasted potato wedges?!?

Gluten Free Desserts

42. Paleo Strawberry Rhubarb Pie (Low Carb) - The Banana Diaries

I don't know about you, but I will always say yes to a slice of gluten free pie!

43. No Bake Peach Cheesecake Bites (Vegan) - Delightful Adventures

Make sure you use gluten free oats and almonds, and you'll have one heck of a tasty gluten free dessert.

44. Chewy Pumpkin Popcorn Balls (Vegan) - Casey the College Celiac

There's something crazy addictive about that sweet and salty combo. 

45. Pink Lemonade Cupcakes - Fearless Dining

Because is there anything more summer-y than pink lemonade anything?!?

46. Red, White & Blueberry Shortcake Parfaits (Paleo) - Living Loving Paleo

No one will believe that you whipped up these paleo shortcakes from almond flour and a handful of other ingredients you threw in your food processor!

47. Avocado Brownies (Vegan) - Vibrant Guide

Even avocado haters won't be able to get over how thick and fudgy these brownies are...

48. Cream Cheese Pound Cake (Low Carb, Keto) - Fit to Serve Group

Who says you can't eat a keto or low carb diet and eat cake too?!? 

49. Scotcharoos - My Gluten-Free Kitchen

Gluten free puffed rice cereal, peanut butter, chocolate and butterscotch combine into one heck of a tasty no-bake bar.

50. Oatmeal Creme Pies - Hunny I'm Home

Chewy gluten free oatmeal cookies + delicious buttercream icing = dessert heaven.

51. Orange Cake with Almond Meal (Dairy Free) - The Foodie Journey

This cake is only made with a few ingredients and can be prepped to bake in just 10 minutes!

52. Blueberry Muffins (Vegan) - Rhian's Recipes

You can't go wrong with a fluffy blueberry muffin, especially when it's gluten free, vegan and only takes 35 minutes to bake! Plus, there are tons of ingredient options and swaps, so you can probably whip up these muffins with whatever is already in your pantry.

53. S'mores Ice Cream Cake (Vegan) - Pink Fortitude

Ummm...a gluten free and vegan ice cream cake?!? I don't think I need to say anymore...

54. Chocolate, Beetroot & Raspberry Cupcakes - Attachment Mummy 

In case you want to sneak a few veggies into your gluten free dessert.

55. No Bake Cheesecake (Keto, Low Carb) - Low Carb Yum

You can't beat a no-bake cheesecake base topped with fresh summer berries.  

56. Chocolate Chip Coffee Cookies - Think About Such Things

Chocolate chip cookies just got a caffeinated twist! 

57. Blueberry Lemon Bundt Cake (Dairy Free) - Allergy Free Alaska 

I was sold at blueberries...

What I Hope You Remember During This Summer's Potlucks, Picnics and Parties

I know that when you have celiac disease or food allergies, the words "picnic" or "potluck" can cause more fear than excitement. But rest assured - as long as you use one of these gluten free recipes for guidance, you know you'll have at least one delicious meal you can happily enjoy. What are your favorite summer meals or recipes? Tell me in the comments! via Blogger http://bit.ly/2E6xmYR

#Blogger #college #celiac #gluten free #coeliac #celiacs #paleo #primal #foodporn #foodart

[myspanishchef-blog]

La Comida: A Typical Spanish Spread in Lunch for Gastronomic Delight

The concept of lunch in Spain is quite different from the rest of the world and particularly America. The Spanish call the large mid-day meal la comida and it includes a number of courses. You’ll be served at least 5 to 6 courses in succession including dessert. But of course, says a private chef in London working at a renowned eatery that serves Spanish dishes, Spaniards do not eat such fancy lunches every day. It’s not difficult imagining that investing such lengthy time and effort in preparing lunch is just not possible on weekdays.

Yet a la comida will include a pasta dish or soup, meat and/or fish, salad and a dessert. Desserts usually include fruit or cheese. In the following paragraphs, let’s try drawing a picture in words how a typical Spanish lunch looks like.

The courses in a typical Spanish lunch

Entrantes or appetisers: You may have already picked up that appetisers are called entrants in Spanish. These are very simple dishes to begin a meal with. Common entrants include a plate of Serrano ham or any other cured meat and cheese. Tapas are also appetisers but they’re different from entrants.

One of the common entrants is pan con tomate. It can be translated to something called tomato bread in English and a typical la comida has to start with it. Crusty bread is first toasted and then rubbed with a pinch of garlic and ripe tomato. Lastly, it is drizzled with olive oil.

Another common starter dish is melon con jamon.  It is easy to prepare at home and tastes both sweet and salty. The main ingredients include Serrano ham and skewered honeydew.

Primero or Primer Plato: Spanish culinary is so popular that these days you can easily hire a private chef at home in London. These professional chefs tell us Primero or Primer Plato is the first course and usually comprises many dishes. A soup made of fish or shellfish called sopa de pescado y marisco; a vegetable dish made from mushrooms, asparagus, artichokes sautéed with ham and such other ingredients.

Pescados or fish: After the Primero is served, it’s the turn of pescados or fish. Spaniards eat fish as well as shellfish like clamps and shrimps. The fish is either cooked with sauce or rice and can even be grilled or baked. It may be noted here that the Spanish people just love all kinds of seafood. Rape al limon is a very popular dish, which can be best described as fish in lemon juice. Pescado Frito Con Salsa De Cebolla is fish cooked in onion sauce. It is also worth trying out paella de marisco – a tasty dish comprising of seafood rice.  Bacalao con tomate is cod fish with tomato sauce – another popular delicacy.

Carnes or meat: Spanish culinary includes a wide variety of meats including beef fillets, steak, filet mignon, pork loin, roast lamb and even roast suckling pig. Apart from red meat, Spanish culinary also includes game birds like partridge and quail. In winters, a Spanish table spread includes dishes like fabada Asturiana and cocido Madrileno. The second dish originated in Madrid and includes various parts of beef, chicken, pig, sausage, pasta, vegetables and garbanzo beans. Even the dish of rabbit stew in tomato sauce is very popular. It is called estofado de conejo.

Postre or desserts: It has already been mentioned above that a Spanish lunch is never complete without desserts. They call desserts postre. After having the lengthy courses mentioned above, obviously it’s easier to skip the dessert part. But Spanish desserts are so yummy that you just won’t be able to waive it away, assures Nicolás Lucero, the renowned Spanish chef in London associated with My Spanish Chef. It is relevant mentioning, My Spanish Chef offers private chef service across London and nearby areas.

Spanish desserts include freshly cut seasonal fruits like peaches in red wine and flan – custard in caramel sauce. There are also different types of ice cream and ice cream cakes. Last but never the least, there will be espresso coffee to help your stomach digest all the lip-smacking items that went down as lunch easily.

#private chef at home in London #private chef in london #renowned Spanish chef in London #My Spanish Chef

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11 Ways to Enjoy Sweet Potatoes

Sweet potatoes have quickly risen through the ranks of the superfood world. Paleo-friendly and insanely versatile, we just can’t get enough of this popular tuber!

These powerful veggies are made up of complex carbohydrates that help balance your energy output throughout the day. Good sources of complex carbs like these sweet treats help keep your blood sugar levels steady without dips or spikes.

The vibrant orange hue of these tubers tells you right away that they are a fantastic source of beta carotene. Beta carotene converts into vitamin A in your body, which provides some fantastic anti-aging benefits.

Chock-full of fiber, vitamin C, vitamin B6, and potassium, it’s pretty easy to see why sweet potatoes are on the superfood list. (1) Sweet potatoes are also one of the best sources of antioxidants in the vegetable world. (2) What’s not to love?

Sweet Potatoes vs. Yams

Sweet potatoes are sweet, starchy tuberous vegetables that vary in hue from orange, white, and purple. The long, slender, orange variety, dubbed “yams”, are actually not yams at all, but, in fact, sweet potatoes.

When the long, slender, orange sweet potato was introduced to the United States, the name yam came into play to help differentiate between the color varieties of sweet potatoes.

A true yam is of the Dioscorea genus and grown in tropical climates. Rough with thick, fibrous skin, with white to rosy or purple-hued flesh, true yams must be cooked in order to be consumed. They’re poisonous otherwise. (3)

Although yams are growing more and more common in the U.S., they are usually found in the international sections of your grocer.

Sweet Potatoes: 11 Different Ways to Eat Them

Mega-nutritious and completely satisfying, you can enjoy sweet potatoes prepared in a savory fashion or sweet, as the name suggests. Try them baked the classic way, or dressed up with complementing spices, fruits, sauces and herbs! Here are 11 ways to enjoy these sweet spuds.

Baked Sweet Potatoes

If you’re a veteran sweet potato lover, then you need not look further than the purist preparation: the baked sweet potato.

Preheat your oven to 375°F. Line a sheet pan with parchment paper, then prick your scrubbed and dried sweet potato with a fork a few times all over and place on the sheet pan. Into the oven they go for an hour or more.

Roast until impossibly tender and even to the point the caramelized natural sugars run down the sides. Split the sweet potato open and dab with grass-fed butter, coconut oil, coconut manna, sea salt, maple syrup – whatever you pleasure may be!

Twice-Stuffed Sweet Potatoes

This preparation is rather elegant and a great way to make a showstopper presentation out of our beloved baked sweet potato. The twice-stuffed potato essentially involves roasting, scooping, seasoning and then piping back into the shell. Here is how it goes:

Roast your sweet potato to perfection (as we discussed above) and be sure to throw an extra potato or two on the pan to ensure that you will have ample filling.

Let your roasted sweet potatoes cool down a bit before handling. Halve and scoop the flesh from each half, leaving enough behind in the skin to reinforce a sturdy shape for your filling.

To the scooped flesh, add an egg, butter, salt, maple syrup and preferred spices. Whisk until very smooth, almost like a thick frosting. If you need to add a bit of coconut milk or other preferred milk to achieve this texture, please do so.

Fill a piping bag fitted with a tip with the seasoned filling, and pipe artfully back into your potato skins. Bake once more for 20 minutes at 350°F.

Your twice-stuffed potato will be slightly puffed and completely delicious. Top with herbs, pomegranate seed and pecans, or even a tasty stone fruit relish.

Mashed Sweet Potatoes

A sweet potato purée, or rustic mash, is a fantastic carrier for your favorite animal protein and vegetarian entrees. Serve with chicken, steaks, meatloaf, meatballs, fish filets, roasted veggies, and Portobello mushroom steaks.

Simply scoop the flesh from the roasted potatoes and whisk it in, or use a fork to mash it. Add grass-fed butter, salt, and a bit of coconut or hemp milk to make it all the more creamy.

If you dig the combination of sweet and savory, try adding a touch of cinnamon, smoked paprika and maple syrup to this mash-up as well. You can also keep leftover purée on hand to make Paleo pancakes and breads. It’s even a great egg replacement for your favorite Paleo baking recipes.

Sweet Potato Chips

If you crave crunchy and satisfying, there’s sweet potato chips. You can season them with warming spices or stick to a light sprinkle of Himalayan sea salt; both are delicious choices but the trick lies in the slicing.

To get your slices ultra-thin, as well as uniform so your chips will crisp up at the same time, opt for a mandolin. My number one rule is to go slow, practice, and keep your eye on the prize.

Mandolins are fantastic tools for any home cook to create ultra-thin and uniform slices of all of your favorite veggies. Unless you have superior knife skills, investing in a mandolin is a game changer.

Preheat your oven to 400°F, toss your slices with melted coconut oil and preferred seasonings, and be sure to spread them out on a parchment-lined sheet pan in a single layer with plenty of room between slices so you create crispy, not steamed, chips.

Keep an eye on your chips over the course of 10 to 20 minutes, agitate them a few times and rotate the pan halfway through. Enjoy with guacamole, soup or straight from the pan!

Sweet Potato Fries

For quick sweet potato fries, preheat the oven to 400°F. Slice sweet potatoes into matchstick-sized pieces and place them in a bowl with melted ghee, salt and pepper. Feel free to add any of your favorite seasonings here – paprika and garlic powder taste great! When the fries are evenly coated, place them on a baking sheet lined with parchment paper and bake for 10 minutes until crispy.

PS: You can transform sweet potatoes into curly fries, too!

Sweet Potato Soup

A sweet potato and roasted red pepper soup with cashew milk is creamy, unique and satisfying. Start with grass-fed butter and sauté your mirepoix (carrot, celery, onion) until tender.

Add chopped sweet potato, skin and all, along with jarred, or home-roasted, sweet red bell peppers. Cover with chicken stock, bone broth, or vegetable stock and simmer for 20 minutes or until tender.

Add to a high-powered blender with a handful of soaked cashews and some water. Blend until ultra-smooth.

Tip: A blended soup should be the texture of heavy cream, so you may need more water than you think!

Add your perfectly-blended soup back to your pot and season with salt to taste. Add a squeeze of lemon to balance and add a touch of acidity to your soup. Now you’re ready to cozy up with your favorite chair in front of the fire!

Sweet Potato Salad

Potato salad is always a fan favorite. In the colder seasons, I love to make sweet potato salad with warming spices and homemade aioli with lots of Dijon mustard.

There are plenty of Paleo mayos on the market, as well as some amazing hacks to make your own avocado or cashew-based mayo swap.

To really amp up your potato salad game, try using purple, white and golden varieties. Chop and roast your favorite varieties of sweet potato and throw into a large mixing bowl.

Add plenty of salt and warm spices like allspice, coriander and cumin. Chop fresh savory, rosemary, sage, and thyme along with garlic and red onion, and a couple small handfuls of your favorite seeds or nuts like pecans, pumpkin seeds, pine nuts or black sesame.

Stir in plenty of aioli, a bit of apple cider vinegar and another handful of either dried tart cherries, cranberries or even pomegranate seeds.

Let sit in the fridge for an hour or two before enjoying; the flavors will marry and you will have yourself a very tasty, Paleo-friendly sweet potato salad.

Sweet Potato Paleo Pie

This is a homey, satisfying and just sweet enough treat to enjoy throughout this entire holiday season. It’s indulgent, but loaded with healthy perks.

Delightfully familiar if you are a pumpkin pie fan, sweet potato pie will satisfy that craving and then some. Try this easy Paleo recipe for Sweet Potato Pecan Pie here.

Sweet Potato Latkes

Latkes are traditionally made with potatoes and served with applesauce and sour cream. These sweet potato versions are delightful when served traditionally, but I prefer to eat with an egg-over-medium plonked on top. Enjoy these sweet potato latkes as a breakfast, a side or a quick snack.

Shred scrubbed and dried sweet potatoes with a box grater until you have about one cup. Add shreds to a bowl with one egg and 1 tablespoon of coconut flour.

Zest and juice one lemon and add a large pinch of sea salt. Add your favorite herbs and spices to taste. I like to use seasonings like cumin, crushed garlic, fresh sage, or allspice.

Stir your mixture until just incorporated. Heat a high-heat oil, like avocado or coconut oil, in a sauté pan over medium-high heat. There should be enough oil that it comes about half the way up the latke when in the pan.

Working quickly, scoop a couple tablespoons of your mixture into the hot oil and spread out to form a nice, round layer, not more than a ¼-inch in thickness. Add as many more as you can to the pan as long as there is plenty of room between latkes so you can flip with ease as well as ensure a nice golden color on each side.

Keep an eye on the heat and oil as you take out the finished latkes and add more to the pan. You must allow new oil to come back up to a hot temperature before adding new batter to the pan. Drain on paper towels and top with your favorite additions or enjoy right away.

Sweet Potato Crostini

Using sweet potatoes as a landing site for all sorts of toppings is a fail-safe, Paleo crowd pleaser! Try slicing and roasting a slice of sweet potato and serve piled high with some fabulously delicious toppings.

Swapping the common toast point for a perfectly roasted round of a sweet potato will let your Paleo buddies dive into holiday platters with ease. Some great toppings are pestos, nut butters, savory fruit relishes, dips and other thick sauces like tapenades or guacamole.

Sweet Potato Noodles

Sweet potatoes shredded into long, luxurious “noodles” have proven to be worth their salt in the decadence department. You can use a spiralizer to make these noodles, or even a vegetable peeler to create long strands that are Paleo-friendly and hold up to classic pasta sauces.

You can blanch these noodles quickly, or enjoy marinated or even raw. Sweet potatoes can carry a multitude of flavors and pair so nicely with classic tomato sauces, vegan-style cashew cream-based Alfredos and most certainly pestos.

(Make This Next: Paleo Sweet Potato Casserole)

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HCG Diet Recipes - Bon Apetit!

The HCG Diet recipes listed here are submissions from dieters in our Hcg Diet Forums.  Not all recipes are permitted by all protocols so be sure to check ingredients and measurements according to your own menu plan.  If you would like to share a recipe with your fellow dieters, you can submit them to HcgDietInfoRecipes.com. For questions about these recipes, join the HCG Diet Forums and ask our expert coaches.

Our Best HCG Diet Recipes for Phase 2 and Phase 3

Beverage Recipes - Hcg Diet Detox Smoothie Recipes Phase 2 Condiment Recipes:  Sauces, Salsas, etc. - Hcg Diet Friendly Salsas and Hot Sauce Recipes - Tasty Garlic Basil Hcg Diet Marinara HCG Diet Phase 3 Condiment Recipes:  Sauces, Salsas, etc. - Salsas and Hot Sauce Recipes - Chicken Alfredo Recipe for Phase 3 - Deceptively Delicious Cookbook Review Soups, Salads and Snacks: - Hcg Diet Recipes for Soups - Hcg Diet Onion Soup Recipe - Salads and Dressings - Goldfish Crackers - Onion Soup Recipe Entree Recipes: - Breakfast Omelette with Herbs Hcg Diet Recipe - Shrimp Ceviche Hcg Diet Recipe - Chicken and Vegetables Stir Fry Hcg Diet Recipe - Beef Lettuce Wraps - HCG Diet hamburgers - Stuffed Peppers Recipe - Chicken Alfredo for Phase 3 Dessert Recipes for Phase 2 - Our Favorite Hcg-friendly Apple Dessert Recipe - Cinnamon Apples Phase 2 - Coconut Oil Chocolate Delight - Phase 2 Hcg Dessert Recipes by Carla - Chocolate Delight Basic Recipe Dessert Recipes for Phase 3 (P2 safe also) - P3 Strawberry Cupcakes with Cream Cheese Frosting - P3 Chocolate Chip Cookies - P3-friendly Coconut Flour Cake Donuts - P3 Cheesecake Recipe Eating and Cooking Articles for Phase 2 - Hcg Diet 500 calorie Menu - Eating on the Hcg Diet Plan - Learn How to Eat Healthy on the Hcg Diet - Preparing for my Hcg Diet Loading Days - How to Load Correctly on the Hcg Diet - Hcg Diet and Nutrition - Hcg Diet Menu Tips - Vegetarian Hcg Diet Plan: Alternative ProteinsJen's Hcg Diet Plan - Grammy's Hcg Diet Protocol - Eating foods on Dr. Emma's Hcg Diet Plan (Off Protocol) - Hcg Diet Apple Days (to correct a stall) - Miracle Noodles on the Hcg Diet - Hcg Diet Recipe Cookbooks - How to Cook on the Hcg Diet Plan - Best Hcg Diet Sweeteners - Best Hcg Diet Seasonings - 9 Spices to Help You Lose MORE Weight with the Hcg Diet - How to Fix and Hcg Diet Cheat - Hcg Diet ShakesEating over the holidays and special occasions - Holiday and Special Occasion Eating Plan for the Hcg Diet HCG Diet Recipes for Phase 3   FEATURED RECIPES If you're already checked out the Phase 2 hCG Recipes for Beverages, Soups and Salads & Dressing Recipes, then you're ready for Entrees. The main dish and side dish recipes below will help to make your Hcg Diet-approved proteins and vegetables a lot more appetizing. Then be sure to check out the recipes for Hcg Diet Recipes for Phase 2 desserts! During Phase 2, the VLCD (Very Low Calorie Diet), one of the best ways to guarantee your success on the diet is to have a variety of hCG diet recipes available. Although the list of allowed foods on the manuscript: Pounds And Inches protocol can seem limiting you'll be surprised by the variety you can enjoy if you get a little creative. The recipes below will help to keep you on track and make sure you keep losing. Enjoy! Jen's Favorite HCG Diet Cocktail Sauce Recipe: - Cocktail sauce - 3 ounces tomato paste - 1 tablespoons lemon juice (optional) - 1 1/2 tablespoons apple cider vinegar - 1 teaspoon hot sauce (I like Frank's) - 1 1/2 teaspoon of horseradish (more if you like it hot!) - A good dash of mustard powder - Stevia to taste - Salt to taste (I like Himalayan Pink Salt- tastes better, better for you!) - Water as needed for desired consistency

PHASE 2 BEVERAGE RECIPES

Strawberry Lemonade - 1 Quart Water (filtered) - 1 Lemon (juice only) - 1 Sliced Strawberry - Stevia  to taste (liquid or powdered) - Ice Cubes Place 1 quart of water in a picture. Add juice of 1 lemon. Blend strawberries and mix it in to add flavor and color. Stir in sweetener. Add ice as desired. Sweet ’n Sour Lemonade - 1 Quart Water - 1 Lemon (juice only) - 2 packets calorie free natural sweetener (Stevia, Xylitol, Sweet n Low) - Ice Cubes Place 1 quart of water in a picture. Add juice of 1 lemon. Stir in 2 packets of sweetener. Add ice as desired. Garnish with sliced lemons and serve in a tall glass and straw. Sip with a straw and enjoy! Sweet ‘n Spicy Herbal Chai - 8-12 oz hot water - 1 Spiced Chai tea bag - 1 packet  Stevia - 1 tbs milk (only 1 serving a day) Place hot water in cup, steep tea for 5 minutes. Discard tea bag. Stir 1 packet of sweetener. Add milk and stir. Sip and savor. You can also pour over ice cubes in a tall glass for a delicious iced chai tea. Keep a container of this tea in refrigerator to use for cooking or a quick cool pick me up iced tea. Lemon Drop - 1 2 t. squeezed lemon juice - 1 2 c. water - 1 2 c. ice - 5 drops of lemon stevia

More Phase 2 HCG Diet Recipes - ENTREES

Southwestern Salsa Chicken Hcg Diet Recipe - Simmer 100 grams of chicken in chopped tomatoes and dried onion. - Season with salt, pepper and cayenne. - Dried Cilantro herb to taste (or fresh on phase 3, although I don't have a problem with using fresh cilantro in this recipe for phase 2) - dash of sweetener - simmer till chicken is fully cooked. Serve over spinach or lettuce. Makes 1 serving (1 protein, 1 vegetable, 1 fruit) Phase 3 modification:  Add avocado, mushrooms and peppers for a little more flavor. Chicken and Tomato Soup Hcg Diet Recipe - 100 grams, chicken cooked and cubed or shredded - 2 cans stewed or crushed tomatoes - 3 garlic cloves, crushed - 2 tsp. red wine vinegar - A pinch each of parsley, cumin, basil, rosemary, & red pepper flakes Put tomatoes and all the seasonings in a pot and cook it on medium heat for about 5 minutes. Add the turkey and increase the heat to bring the soup to a boil. Keep it heating for another 8 minutes or so and then let it cool slightly before serving. Spicy Chicken100 g chicken, chopped into bite size pieces. Mix with seasonings of choice - Paprika, cayenne, sea salt, garlic power, etc. Cook chicken with 2" onion pieces. Chop 1 tomato into small pieces and add to mostly cooked chicken and cook until chicken is cooked through and tomatoes are to desired consistency. Can add taco seasoning for a more Mexican flavor. Tomato Basil Chicken Hcg Diet Recipe - 100 grams cubed chicken - 1 cup chopped tomato - 1/4 cup water or chicken broth - 2 tablespoons lemon juice - 2 tablespoons chopped dried onion - 1-2 cloves garlic sliced - 3 leaves basil rolled and sliced - 1/8 teaspoon oregano fresh or dried - 1/4 teaspoon garlic powder - 1/4 teaspoon onion powder - Cayenne to taste - Salt and pepper to taste Lightly brown the chicken in small saucepan with lemon juice. Add garlic, onion, spices and water. After chicken is cooked add fresh tomatoes and basil. Continue cooking for 5-10 minutes. Salt and pepper to taste, garnish with fresh basil. Makes 1 serving (1 protein, 1 fruit or vegetable) Mock Shake 'n Bake Hcg Diet Recipe - 1/2 c minced dehydrated onions - 1/4 t coriander - 1/4 t thyme - 1/4 t red pepper flakes - 1/8 t oregano - 1/8 t paprika - 1/8 t black pepper - 1/8 t salt Place all ingredients in food processor or coffee grinder. Grind to a powder. Store in air-tight container. Dampen meat, then coat. This is great on chicken, fish, shrimp, even steaks. Fried Chicken Tenders Hcg Diet Recipe - 100g chicken - 1 T milk (or less) - 1 grissini Seasonings (salt, pepper, paprika, ground red pepper, garlic powder) Preheat oven to 350. Slice chicken breast into 3 tenders. In small bowl, mix milk and any seasonings you prefer. Grind grissini in food processor until it is a powder. Put grissini powder in a separate small bowl. Add chicken to milk mixture and toss to coat well. Then one at a time, place chicken in grissini powder and coat both sides of chicken. Place chicken in glass baking dish and bake 30-40 mins, turning over halfway through. In last 5 mins, turn on broiler and broil 2-3 mins each side. NOTE: Remember that this recipe includes both your meat and grissini portion. As well as your daily allowance of milk. Chicken Marinara Hcg Diet Recipe - 100 grams of chicken - 1 small tomato, diced - 2-3 cloves of garlic - 1 tsp oregano - 1 tsp basil - 1/2 tsp chili powder - A Dash of garlic powder - A Dash of pepper Preheat the oven to 350 degrees F. Place half your tomatoes in the bottom of your favorite casserole dish. Sear your chicken with a dash of pepper, a dash of salt and a dash of garlic powder for a couple minutes on each side. Then put it in the casserole dish on top of the tomatoes. Immediately after adding the chicken, add your minced garlic. Toss all of the remaining ingredients in small bowl separately and then place over the top of the chicken in the casserole dish. Cover it and cook for 45 minute to an hour. It’s best served warm so let it cool for 10 minutes or so before you eat Garlic Chicken Hcg Diet Recipe Phase 2 and Phase 3 - 100g chicken - onion pieces (eat as veggie or remove after dish is cooked) - 3-5 cloves garlic - unpeeled & left whole - juice of half lemon - black pepper to taste Preheat oven to 350. Heat non-stick saucepan over MED. Add the onion. Stir constantly until tender. 5-10 mins. Transfer onions to glass baking dish. Place chicken atop onions. Squeeze on lemon juice & sprinkle with pepper. Place garlic around and on the chicken. Cover tightly either with lid or aluminum foil. Cook for 30-45 mins or until chicken is no longer pink. Steak (or Chicken) Pizzaiola Hcg Diet Recipe Phase 2 and 3 - 100g steak (or chicken) - tomato (diced) - 2-3 cloves minced garlic - 1 t oregano - 1 t basil - 1/4 t chili powder - black pepper Preheat oven to 350. Place 1/2 of the diced tomato in casserole dish. Add meat on top of tomato and top with minced garlic. In small bowl, toss the rest of tomato with the oregano, basil, chili powder, and black pepper. Place on top of steak. Cover tightly with aluminum foil or with lid. Bake 45-60 mins. TIP: If using chicken, sear each side for a minute or two in a frying pan with a dash of salt/pepper (until just browned). Then follow with same steps as above. Crockpot Roast Hcg Diet Recipe - 100g steak - 1 pkg onion soup mix - 1 c beef broth - black pepper to taste (and/or other spices) Add steak to crockpot. Cover with remaining ingredients. Cook for several hours until reaches desired doneness. Mini Meatloaf Hcg Diet Recipe -  100g ground steak - 1/2 t milk or bbq sauce - 1 grissini or melba toast (ground into powder) - 2-3 cloves minced garlic - 1/2 t dehydrated minced onion - 1/2 t spicy mustard - 1/4 t allspice - 1/8 t sage - salt/pepper to taste Any additional seasonings you like Preheat oven to 350. In small bowl, combine all ingredients and form into a small meatloaf. Place in glass dish, cover, and bake 25-30 mins. Uncover dish, add bbq sauce or homemade sugar free ketchup to top, and bake 5-10 additional mins. Serve immediately with a bit more of bbq sauce or homemade sugar free ketchup for dipping. Meatballs Recipe for the Hcg Diet Plan - 100g steak (ground into hamburger) - 1 grissini or melba toast (ground into powder) - 1 T milk - parsley - onion powder - basil - oregano - garlic - salt - pepper Preheat oven to 425. In bowl, combine all ingredients. Form into 1" meatballs (makes about 6-7). Place in baking dish or non-stick baking sheet and cook 10 minutes turning halfway through cooking time. Talapia (A Favorite Fish Hcg Diet Recipe) - 100g Talapia - sea salt - garlic Steam for about 2.5 minutes or cook on the grill. Phase 2 HCG Diet Recipes - Snacks Roasted Asparagus Hcg Diet Recipe - 100g asparagus (or your allowed amount) - 1-2 cloves minced garlic or garlic powder - 1/2 t parsley - 1/4 t oregano - black pepper (to taste) Preheat oven to 400. Trim asparagus. Spread the spears on a sheet of non-stick aluminum foil. Add the seasonings. Wrap all ends of the foil up tightly to make a sealed 'pocket'. Roast 15-20 minutes in oven or grill. Onion Rings (Hcg Diet Recipe Phase 2 and Phase 3 Friendly) - 80g sliced onion rings - 1 grissini - 1 T skim milk (as allowed daily) - 1/4 t cayenne pepper - 1/4 t salt - 1/4 t pepper Preheat oven to 450. In a small bowl, add milk, cayenne pepper, salt, pepper. Mix to make a batter. Grind grissini in food processor until it is a powder. Put grissini in a separate small bowl. Place rings in batter bowl and toss to coat fully. (It's best to use your hands here to ensure you coat each ring.) Let sit in batter 2-3 mins then toss again. Dip each ring into the grissini powder by hand. It works best to do these one at a time, rolling the ring in the grissini coating instead of tossing or shaking it on. Cook 6-7 mins. Then flip, cooking an additional 6-7 mins. There are plenty more recipes at HcgDietInfoRecipes.com! Questions about Hcg Diet Recipes and Eating on the Hcg Diet can be answered by our expert moderators in the Hcg Diet Forums. Read the full article