Your SEO optimized title page contents

Lemon Chicken

Wow, this was tasty!
🍋Lemon Chicken🍋
Pan Cook Chicken Breasts in a little Ghee or Butter with Salt and Pepper.
Remove the Chicken and place it on a bed of Arugula.
Next, place Lemon Slices in that same pan to brown them on each side. Set them aside when done. 
Then, add a little more Ghee, Butter, or Oil to the same pan and add 1/4 CUP Chicken BONE Broth of your choice
2 Fresh Cloves Minced Garlic, the Juice of 1/2 a large Lemon and 1 TBS Honey.
Cook it down on medium heat for about 3 minutes stirring often.
Generously spoon the Sauce over the Chicken and then place the Lemon Slices on top.
For the Asparagus, I just cooked it in a pan with a little oil, salt and pepper. Garnish your dish with Parsley and Microgreens.

Serves 2

📷 @bechtold.fit.lif

Smoked Teriyaki Jackfruit Pho

Smoked Teriyaki Jackfruit Pho

Want something different in your Pho? Here’s a different take on the classic pho.
A bowl of delicious healthy rich goodness!

Smoked Teriyaki Jackfruit Pho!

Several ounces of bone broth, brought to a boil, adding in snow peas, baby bella mushrooms, onion, and white yam noodles, fresh cilantro, fresh basil, and that smoked teriyaki jackfruit and a lime wedge!

What’s the Smoked Teryaki Jackfruit you ask? Here’s the recipe by creative Stacy Lynn @chinaecho8 on IG

Teriyaki Pulled Jackfruit! 

Ingredients:

  • 4 cups of chopped jackfruit
  • 1 T. avocado oil
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • ¼ cup vegetable broth
  • 1 T. smoked paprika
  • 1/2 T. Traeger Veggie Rub
  • 1 T. soy sauce
  • 1 T. sesame oil
  • 1/2 cup teriyaki sauceDirections:
    Preheat your grill to 400° then add the oil in a large frying pan, add the onion and garlic and stir-fry for about 5 minutes until it starts to clarify. Add the jackfruit, broth, paprika, veggie rub, soy sauce, sesame oil and teriyaki sauce and continue cooking, covered, for an additional 10 minutes or more until jackfruit can be easily shredded using a couple of forks. At this point your teriyaki pulled jackfruit is ready to serve, however, you can spread it out on a baking sheet and continue to bake for an additional 10 minutes to get a crisper, meatier texture.

View this post on Instagram

Teriyaki Pulled Jackfruit! I'm still entertaining my husband's curiosity with vegetarian food…but don't worry I am not converting, I'm a carnivore for life! @traegergrills Ingredients: 4 cups of chopped jackfruit 1 T. avocado oil 1 onion, diced 3 cloves of garlic, minced ¼ cup vegetable broth 1 T. smoked paprika 1/2 T. Traeger Veggie Rub 1 T. soy sauce 1 T. sesame oil 1/2 cup teriyaki sauce Directions: Preheat your grill to 400° then add the oil in a large frying pan, add the onion and garlic and stir-fry for about 5 minutes until it starts to clarify. Add the jackfruit, broth, paprika, veggie rub, soy sauce, sesame oil and teriyaki sauce and continue cooking, covered, for an additional 10 minutes or more until jackfruit can be easily shredded using a couple of forks. At this point your teriyaki pulled jackfruit is ready to serve, however, you can spread it out on a baking sheet and continue to bake for an additional 10 minutes to get a crisper, meatier texture. . 🔥🔥🔥🔥🔥 . #Traeger #TraegerNation #TraegerGrills #TraegerBBQ #TraegerCulinary #TraegerRecipes #TraegerOutdoors #Smoked #Barbecue #BBQ #Grilled #Eeeeeats #RealFood #ChefsOfInstagram #TrueCooks  #EatFamous #YouGottaEatThis #Foodstagram #FoodPhotography #BuzzFeedFood #FoodForFoodies #HuffPostTaste #BuzzFeast #Jackfruit #Vegetarian #Yummy

A post shared by Stacy Lynn (@chinaecho8) on

Grandma Maria’s Thanksgiving Turkey

Grandma Maria’s Thanksgiving Turkey

TURKEY

Clean and rub turkey on the outside with salt.  Stuff the turkey and preheat oven to 375. Before you put the turkey in the pan, rub the pan with little butter. Put the turkey in, add little water, not too much just to cover the bottom of the pan and then cover with tin foil.

After 1 1/2 hours, start basting the turkey with melted butter and turkey juices from the pan. Repeat the basting with butter every 40 minutes. Make sure you watch that the bottom of the pan has juices from the turkey.

I usually get an 8 or 10 lb turkey and I bake it around 3 1/2 hours.

GRAVY

Take the drippings from the turkey and add 1 container/pouch of Chicken BONED broth or about 1 1/2 cup. Bring to boil. Add more salt and pepper if needed.

In 3/4 cup of water mix flour about 2 full tablespoons or more if needed. Keep mixing into drippings until done.

STUFFING

  • 8 or 10 buns (Kaiser or sourdough) cut in cubes.
  • 3 or 4 spoon olive oil
  • 1 large onion, chopped
  • 2 stick finely chopped celery
  • 2 garlic cloves

In frying pan sauté onion, celery. Add Italian seasoning and garlic. Let cool off.

Add warm milk about 1 1/2 or 2 cups to the cubes of buns. Let it cool and add the remaining mixture from the frying pan.

Add salt, pepper, and 4 beaten eggs. Mix and stuff the turkey.

Turkey must be not frozen so you can see the cavity 😀

 

NO-BEAN MINESTRONE SOUP

NO-BEAN MINESTRONE SOUP

The beauty of this dish is that is can easily be spruced up to fit anyone’s dietary habits, likes, and restrictions.
Hers: bean-free minestrone with brown basmati rice and sweet potato 🍠 topped with parsley
His: bean-free minestrone with gluten O’s and parsley

NO-BEAN MINESTRONE SOUP [LOW FODMAP OPTION]
📷 No Whey Lady
Ingredients // Pantry items:

1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 yellow onion – diced
1 garlic clove – minced
2 cups chopped leeks
3 large sprigs of celery – chopped
1/2 a red bell pepper – diced
3 zucchini or summer squash (or both!) – largely diced
2 Roma tomatoes – largely diced
2 cups of green beans – cut into 1-inch pieces
1/2 cup parsley – chopped
Chicken stock or bone broth (or sub veg broth for a plant-based option)
2 dried bay leaves
1/2 teaspoon dried thyme
Salt and pepper to taste

Instructions:
Heat 1 tablespoon of olive oil in a soup pot on medium-high heat
Add onion, garlic, leeks, celery, and red pepper to the pot. Stir occasionally until soft (but not brown) – about 10 minutes
Add 3 cups of broth and 3 cups of water along with 1/2 teaspoon salt, 1/2 teaspoon thyme, bay leaves, and pepper as you please and bring the pot to a simmer
Then add zucchini, tomatoes, and green beans and let it all cook together for about 10 minutes
Take off heat, add 1 tablespoon of balsamic vinegar, taste test for salt and pepper, and serve with fresh parsley // any extra fixings you desire

A True Beauty Soup from Naomi Whittel

A True Beauty Soup from Naomi Whittel

You can enjoy it any time of year and reap the immune-boosting benefits of the probiotic-rich miso paste and mineral dense dulse flakes. Dulse is an edible seaweed that contains your daily requirement of iodine, along with other minerals such as calcium, magnesium and iron. This is a true beauty soup since its nutrients support your thyroid, which you need for glowing skin, radiant hair, and a functioning metabolism. The collagen in the bone broth contains protein that will satisfy you and contribute to your beauty as well!
.
INGREDIENTS:
1 tablespoon coconut oil
1 yellow onion, diced
1 tablespoon grated ginger
3 cloves garlic, minced
1 teaspoon turmeric
2 teaspoons cumin
sea salt
black pepper
8 ounces (about 3 cups) shiitake mushrooms, sliced
2 large carrots, diced
2 cups broccoli florets
1 bunch large bok choy, shredded
4 cups bone broth or vegetable broth
1/4 cup miso paste
1/4 cup dulse flakes
.
PREPARATION:
1. Melt the oil in a large saucepan over medium heat. Sauté the onion for about 5 minutes or until translucent. Stir in the ginger and garlic, stir to combine.
2. Add turmeric, cumin, salt and pepper and cook for about 2 minutes, stirring constantly to prevent burning. Mix in the vegetables and cook for another 2 minutes.
3. Add in the broth, lower the heat to a gentle simmer and cook for about 5 – 10 minutes. Remove from heat.
4. Gently mix in the miso, and dulse flakes and stir to combine. Divide amongst 4 bowls. Great as a snack or a make it a meal by serving it alongside a mixed greens salad.
5. Store leftovers in an airtight glass container in the refrigerator for up to 3 days.
.