Baked Egg Florentine...Breakfast heaven!!!

Ingredients

Baby spinach leaves2 bunches•Eggs10•White wine 4 tablespoons•Vinegar 1 tablespoon•Black peppercorns 1 1/2 teaspoons•Shallots,chopped 1 tablespoon•Clarified butter 3/4 cup•Salt to taste•White pepper powder 1/2 teaspoon - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.r1sqZMTc.dpuf

• 10 eggs
• 2 bunches of Baby spinach
• 4 tablespoon of white wine
• 1 1/2 teaspoon of black peppercorn
• 1 tablespoon of vinegar
• 1 tablespoon of chopped challots
• 3/4 cups of butter (clarified)
• salt for taste
• 1/2 teaspoon of white pepper powder

Directions

1. Break one egg at a time in a small greased mould and place it in a pan containing hot water. Let it cook for eight minutes so that the yolk is semi-cooked. Gently remove it from the mold,
2. Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks.
3. Place the egg yolks in a stainless steel bowl and add the above cooled mixture and whisk on a double boiler till it forms ribbons. (When you lift the whisk the mixture should fall in ribbons.) Slowly add clarified yellow butter and whisk till the sauce thickens.
4. Add salt, mix and set aside. Pick good looking baby spinach leaves and blanch in boiling water for half a minute. Take them out and place them in chilled water. Preheat the oven to 200° C. Grease a large casserole,
5. Pick one spinach leaf at a time and arrange them in the greased casserole to form a bed. Sprinkle salt and white pepper powder. Gently place the poached eggs on the spinach bed keeping a little distance between each.
6. Sprinkle salt and freshly crushed black peppercorns.Pour the Hollandaise sauce equally on each egg. Place the casserole in the oven and grill in the preheated oven at 200° C for five to six minutes.

Enjoy!!!!

Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks. - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.wotlLbup.dpuf

Break one egg at a time in a small greased mould and place it in a pan containing hot water. Let it cook for eight minutes so that the yolk is semi-cooked. Gently remove it from the mould. - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.wotlLbup.dpuf

Break one egg at a time in a small greased mould and place it in a pan containing hot water. Let it cook for eight minutes so that the yolk is semi-cooked. Gently remove it from the mould.

Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks.

Place the egg yolks in a stainless steel bowl and add the above cooled mixture and whisk on a double boiler till it forms ribbons. (When you lift the whisk the mixture should fall in ribbons.) Slowly add clarified yellow butter and whisk till the sauce thickens.

Add salt, mix and set aside. Pick good looking baby spinach leaves and blanch in boiling water for half a minute. Take them out and place them in chilled water. Preheat the oven to 200° C. Grease a large casserole.

Pick one spinach leaf at a time and arrange them in the greased casserole to form a bed. Sprinkle salt and white pepper powder. Gently place the poached eggs on the spinach bed keeping a little distance between each.

Sprinkle salt and freshly crushed black peppercorns.Pour the Hollandaise sauce equally on each egg. Place the casserole in the oven and grill in the preheated oven at 200° C for five to six minutes. - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.r1sqZMTc.dpufv

Break one egg at a time in a small greased mould and place it in a pan containing hot water. Let it cook for eight minutes so that the yolk is semi-cooked. Gently remove it from the mould.

Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks.

Place the egg yolks in a stainless steel bowl and add the above cooled mixture and whisk on a double boiler till it forms ribbons. (When you lift the whisk the mixture should fall in ribbons.) Slowly add clarified yellow butter and whisk till the sauce thickens.

Add salt, mix and set aside. Pick good looking baby spinach leaves and blanch in boiling water for half a minute. Take them out and place them in chilled water. Preheat the oven to 200° C. Grease a large casserole.

Pick one spinach leaf at a time and arrange them in the greased casserole to form a bed. Sprinkle salt and white pepper powder. Gently place the poached eggs on the spinach bed keeping a little distance between each.

Sprinkle salt and freshly crushed black peppercorns.Pour the Hollandaise sauce equally on each egg. Place the casserole in the oven and grill in the preheated oven at 200° C for five to six minutes. - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.wotlLbup.dpuf

Break one egg at a time in a small greased mould and place it in a pan containing hot water. Let it cook for eight minutes so that the yolk is semi-cooked. Gently remove it from the mould.

Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks.

Place the egg yolks in a stainless steel bowl and add the above cooled mixture and whisk on a double boiler till it forms ribbons. (When you lift the whisk the mixture should fall in ribbons.) Slowly add clarified yellow butter and whisk till the sauce thickens.

Add salt, mix and set aside. Pick good looking baby spinach leaves and blanch in boiling water for half a minute. Take them out and place them in chilled water. Preheat the oven to 200° C. Grease a large casserole.

Pick one spinach leaf at a time and arrange them in the greased casserole to form a bed. Sprinkle salt and white pepper powder. Gently place the poached eggs on the spinach bed keeping a little distance between each.

Sprinkle salt and freshly crushed black peppercorns.Pour the Hollandaise sauce equally on each egg. Place the casserole in the oven and grill in the preheated oven at 200° C for five to six minutes. - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.wotlLbup.dpuf

Break one egg at a time in a small greased mould and place it in a pan containing hot water. Let it cook for eight minutes so that the yolk is semi-cooked. Gently remove it from the mould.

Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks.

Place the egg yolks in a stainless steel bowl and add the above cooled mixture and whisk on a double boiler till it forms ribbons. (When you lift the whisk the mixture should fall in ribbons.) Slowly add clarified yellow butter and whisk till the sauce thickens.

Add salt, mix and set aside. Pick good looking baby spinach leaves and blanch in boiling water for half a minute. Take them out and place them in chilled water. Preheat the oven to 200° C. Grease a large casserole.

Pick one spinach leaf at a time and arrange them in the greased casserole to form a bed. Sprinkle salt and white pepper powder. Gently place the poached eggs on the spinach bed keeping a little distance between each.

Sprinkle salt and freshly crushed black peppercorns.Pour the Hollandaise sauce equally on each egg. Place the casserole in the oven and grill in the preheated oven at 200° C for five to six minutes. - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.wotlLbup.dpuf

Break one egg at a time in a small greased mould and place it in a pan containing hot water. Let it cook for eight minutes so that the yolk is semi-cooked. Gently remove it from the mould.

Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks.

Place the egg yolks in a stainless steel bowl and add the above cooled mixture and whisk on a double boiler till it forms ribbons. (When you lift the whisk the mixture should fall in ribbons.) Slowly add clarified yellow butter and whisk till the sauce thickens.

Add salt, mix and set aside. Pick good looking baby spinach leaves and blanch in boiling water for half a minute. Take them out and place them in chilled water. Preheat the oven to 200° C. Grease a large casserole.

Pick one spinach leaf at a time and arrange them in the greased casserole to form a bed. Sprinkle salt and white pepper powder. Gently place the poached eggs on the spinach bed keeping a little distance between each.

Sprinkle salt and freshly crushed black peppercorns.Pour the Hollandaise sauce equally on each egg. Place the casserole in the oven and grill in the preheated oven at 200° C for five to six minutes. - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.r1sqZMTc.dpuf

Break one egg at a time in a small greased mould and place it in a pan containing hot water. Let it cook for eight minutes so that the yolk is semi-cooked. Gently remove it from the mould.

Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks.

Place the egg yolks in a stainless steel bowl and add the above cooled mixture and whisk on a double boiler till it forms ribbons. (When you lift the whisk the mixture should fall in ribbons.) Slowly add clarified yellow butter and whisk till the sauce thickens.

Add salt, mix and set aside. Pick good looking baby spinach leaves and blanch in boiling water for half a minute. Take them out and place them in chilled water. Preheat the oven to 200° C. Grease a large casserole.

Pick one spinach leaf at a time and arrange them in the greased casserole to form a bed. Sprinkle salt and white pepper powder. Gently place the poached eggs on the spinach bed keeping a little distance between each.

Sprinkle salt and freshly crushed black peppercorns.Pour the Hollandaise sauce equally on each egg. Place the casserole in the oven and grill in the preheated oven at 200° C for five to six minutes. - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.r1sqZMTc.dpuf

Baby spinach leaves2 bunches

Baby spinach leaves2 bunches

Baby spinach leaves2 bunches•Eggs10•White wine 4 tablespoons•Vinegar 1 tablespoon•Black peppercorns 1 1/2 teaspoons•Shallots,chopped 1 tablespoon•Clarified butter 3/4 cup•Salt to taste•White pepper powder 1/2 teaspoon - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.r1sqZMTc.dpuf

Baby spinach leaves2 bunches•Eggs10•White wine 4 tablespoons•Vinegar 1 tablespoon•Black peppercorns 1 1/2 teaspoons•Shallots,chopped 1 tablespoon•Clarified butter 3/4 cup•Salt to taste•White pepper powder 1/2 teaspoon - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.r1sqZMTc.dpuf

Baby spinach leaves2 bunches•Eggs10•White wine 4 tablespoons•Vinegar 1 tablespoon•Black peppercorns 1 1/2 teaspoons•Shallots,chopped 1 tablespoon•Clarified butter 3/4 cup•Salt to taste•White pepper powder 1/2 teaspoon - See more at: http://sanjeevkapoor.com/baked-egg-florentine.aspx#sthash.r1sqZMTc.dpuf

Very crispy salmon cake Mmm Mmm Good!!

Ingredients

1. 2 medium salmon filets, 2 1/2 pounds
2. 1/2 red bell pepper, finely chopped
3. 1/2 white onion, finely chopped
4. 1/2 red onion, finely chopped
5. 1 clove garlic, minced
6. 1 tbsp of hot paprika
7. 1 egg
8. 2 cup bread crumbs or panko
9. Salt and pepper
10. 4 sprigs of flat leaf parsley, finely minced
11. 1/3 cup olive oil.

Directions

• In a medium skillet, heat 1 tbsp of olive oil on medium-low. 
• Add garlic, red and white onion, bell peppers, and 1/2 tbsp of salt and 1/4 tsp of pepper, cook until softened, about 4-5 minutes. 
• Add flat leaf parsley, then turn off heat. Transfer mixture into a medium-large bowl. 
• Set aside to completely cool by leaving 10 minutes at room temperature, then transfer to refrigerator for 15-20 minutes.
• While vegetable mixture is cooling, prepare raw salmon.  
• While keeping the skin in tact, cut the meat of the fish horizontally, then vertically.  Then slowly cut skin from meat.  Fish should look like small pea-sized cubes.
• Once vegetables have fully cooled, add raw salmon, eggs, paprika, 1 cup of bread crumbs/ panko.  
• Make sure everything is well combined.  
• Makes cakes by shaping a handful of salmon mixture into 3/4 to 1- inch thick cakes.
• Pour another 2 cups of bread crumbs/ panko into a shallow dish.  In a medium skillet, heat oil on medium-low.  First place salmon patties in bread crumbs/panko, coating both sides, then place into skillet.  Cook 1-2 minutes per side or until golden brown. Immediately remove from heat and onto a paper towel to drain

Have a great holiday and enjoy!!!!

Sweet Potato Casserole....MMM yummy!!

Ingredients

• CRUST
• 1 cup brown sugar
• 1/3 cup flour
• 1 cup chopped nuts (pecans preferred)
• 1/3 stick butter -- melted (Do not omit or reduce this amount)
• SWEET POTATO MIXTURE
• 3 cups mashed sweet potatoes (Garnets looks best and I bake mine first)
• 1 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 2 eggs -- well beaten
• 1 stick butter -- ( 1/2 cup) melted (You can leave it out or reduce it, if you wish) 

Directions

1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
2. Preheat oven to 350 degrees.
3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
4. Pour mixture into buttered baking dish.
5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
6. Bake for 30 minutes. Allow to set at least 30 minutes before serving.
7. Serves 6 Hint: Double the recipe. People will love the leftovers, which also freeze beautifully.

Very Healthy Stuffed Chicken Parmasan with spinach! Yummy!!

Ingredients:

• 6 boneless skinless chicken breasts (about 5 oz each)
• 1 box (10 oz) frozen cut spinach, thawed, well drained
• 2 oz fat free cream cheese, softened
• ¼ cup shredded Parmesan cheese
• ½ teaspoon dried basil leaves
• 1 clove garlic, finely chopped
• ¼ cup fat-free egg product
• 12 stone-ground crushed wheat crackers, about 1/2 cup (We needed a lot more than 12 crackers to make ½ cup)
• 1 teaspoon dried basil leaves
• ½ teaspoon pepper
• 1 cup pasta sauce
• ¼ cup shredded mozzarella cheese (1 oz)

Directions:

1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.

2. In medium bowl, mix spinach, cream cheese, Parmesan cheese, 1/2 teaspoon basil and the garlic until blended.

3. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. If necessary, secure with toothpicks.

3. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. If necessary, secure with toothpicks.

4. In small shallow bowl, place egg product. In another small shallow bowl, mix cracker crumbs, 1 teaspoon basil and the pepper.

5. Dip each chicken breast into egg product; coat with crumb mixture. Place seam side down in baking dish.

6. Bake uncovered 20 minutes. Pour pasta sauce over chicken; sprinkle with mozzarella cheese. Bake 10 to 15 minutes longer or until thermometer inserted in center of chicken reads 165°F. Remove toothpicks from chicken before eating.

Enjoy!!!!

Chicken Marsala MMM Good

Ingredients

• 4 (1½ pounds total) chicken breast cutlets, cleaned, patted dry, and pounded to uniform thickness
• ½ cup flour, seasoned with Fairway Sea Salt and Fairway Tellicherry Pepper
• Fairway Extra Virgin Olive Oil
• 2 shallots, chopped
• 3 cloves garlic, chopped
• ½ pound shitake mushrooms, sliced
• ½ pound beech mushrooms, sliced
• ¼ pound baby bella mushrooms, sliced
• 1 cup Fairway Fresh Marinara Sauce
• 1½ cup marsala wine
• ½ cup chicken stock
• ½ bunch scallions, thinly sliced

Directions 

1. Add the olive oil to a heavy pan so there is a 1-inch deep layer and bring it to medium heat.
2. Coat the chicken cutlets in the seasoned flour and shake to remove any excess.
3. Add the floured chicken to the hot pan and cook until the chicken is lightly brown on both sides.
4. Remove the chicken from the pan and set it aside.
5. To the same pan, add the shallots, garlic, and all of the sliced mushrooms. Sauté for 1 to 2 minutes.
6. Add the marinara sauce and continue to cook for 3 minutes, stirring constantly.
7. Add the remainder of the seasoned flour and the marsala wine to the tomato and mushroom mixture.
8. Let simmer for 1 minute, then add the chicken stock and stir to combine everything.
9. Add the cooked chicken back into the pan and cook for 2 more minutes.
10. Plate the chicken from the pan and top it with the pan sauce. Garnish with scallions.

MMMM good!!

Stuffed Tenderloin

Very Tender Stuffed Tenderloin

Ingredients

For the Stuffing:

• 2 Apples
• 1 cup Chopped dried figlets
• 1 cup Chopped dried apples
• 1 cup Dried bread crumbs
• 1/2 cup Chopped celery
• 1/2 cup Coarsely chopped pecans
• 4 Scallions, chopped
• 1/4 cup Maple Syrup
• 1/4 cup Pear nectar

For The Pork:

• 2 Pork Tenderloins
• Salt and Pepper to taste
• 8 Slices of Bacon
• 1/4 cup Maple Syrup
• 1/2 to 1 cup Pear Nectar

 Directions

1. Preheat oven to 350 degrees F.
2. Butterfly pork tenderloins by cutting down the middle of each 2/3rd of the way through lengthwise.. Place each between sheets of wax paper and pound out to a 1/4-inch rectangle. Salt and Pepper to taste. Place as much stuffing as will fit easily on each one. You will have extra to put in a small casserole to cook separately. Roll up each pork tenderloin starting at the long ends and place them seam side down in a roasting pan appropriate to their size. (Not too large). Wrap each tenderloin with 4 slices of bacon.
3. Drizzle tops of each one with maple syrup and pour 1/2 cup of pear nectar into pan. Place in oven and cook for 1 hour basting occasionally and adding more liquid if pan starts to caramelize too quickly. When tenderloins are nicely caramelized after 1 hour, remove from oven. Let rest covered for 5 minutes. Slice and serve.

Enjoy and Share!

Asian Glazed Chicken

Sticky Asian Glazed Chicken

Ingredients

• 2 chicken breasts, sliced into thin pieces
• 1 Tbsp. oil
• 1 cup chicken broth
• 1/2 Tbsp. Sriracha hot sauce
• 1/2 cup balsamic vinegar
• 1/2 cup low sodium soy sauce
• 3 Tbsp. brown sugar
• 3 cloves garlic, crushed
• 1 tsp ginger
• sesame seeds

Instructions

1. Put chicken and oil in a skillet over medium high heat and cook until lightly browned on both sides. Add broth, balsamic, soy sauce, sugar, garlic, ginger, and hot sauce and cook until liquid comes to a boil.
2. Reduce heat to low and simmer, covered for about 15 minutes. Remove cover and bring heat to medium-high, allowing sauce to reduce down, about 5-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn or completely absorb into the chicken)
3. Transfer chicken to a platter and pour glaze on top. Sprinkle with sesame seeds.

 Enjoy and Share!

Scallops and Quinoa

Mmm Mmmm Good!! 

Ingredients

• 3 tsp olive oil
• 1/2 cup chopped onion
• 1/2 yellow bell pepper, chopped
• 1 tsp lemon zest
• 1 Tbsp lemon juice
• 2 cups water3/8 tsp salt
• 1 cup quinoa, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped mint
• Black pepper to taste
• 1 1/2 lb sea scallops (about 1 inch diameter each

Directions 

1. In a medium saucepan, add water and 1/4 tsp of the salt and bring water to a boil. Add rinsed quinoa and bring to a boil. Reduce heat to a simmer and cook for about 15 minutes, or until all water is absorbed and quinoa is tender. Set aside.
2. In a skillet, heat 1 tsp of the olive oil over medium heat until hot. Add onion and bell pepper and sauté for 3 minutes, or until onion is softened. Add onion and bell pepper mixture, lemon zest, lemon juice, cherry tomatoes, mint and black pepper to quinoa. Toss to combine. Keep warm.
3. In a large cast-iron skillet, heat remaining 2 tsp of oil over medium-high heat. Season scallops with the remaining 1/8 tsp of salt and pepper to taste. Add scallops to skillet and cook for 3 minutes on each side, or until lightly browned. Serve with quinoa mixture.

Enjoy and Share!!

 

Click below for additional recipes!!
Click here for Metabolic Cooking - Fat Loss Cookbook!

Quinoa Stuffed Bell Peppers!!

Very filling stuffed bell peppers with quinoa.

Ingredients

• 3/4 cup quinoa
• 3 large carrots, grated (1 1/2 cups)
• 1 (14.5 ounce) can low-sodium vegetable broth
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup frozen corn, thawed
• 1 1/2 cups grated Pepper Jack cheese, divided
• Salt and pepper to taste
• 4 large red bell peppers, halved lengthwise, ribs removed
• 2 tablespoon olive oil
• 1 medium onion, finely chopped (about 1 cup)
• 2 ribs celery, finely chopped (about 1/2 cup)
• 1/2 of a poblano pepper, diced
• 1 tablespoon ground cumin
• 2 teaspoons garlic, minced
• 1 8-oz. package mushrooms, stems removed, caps sliced very thin
• 1 (15 ounce) can diced tomatoes, drained, liquid reserved

Directions

1. Heat oil in a large saucepan over medium heat. Add onion, celery and poblano pepper and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in mushrooms and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
2. Stir in quinoa, carrots and vegetable broth. Cover, and bring to a boil. Reduce heat to medium-low and simmer 20 minutes, or until quinoa is tender. Remove from heat and stir in black beans, corn and 1 cup cheese. Season to taste with salt and pepper.
3. Preheat oven to 350°F. Pour reserved liquid from tomatoes in bottom of baking dish.
   Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

 Enjoy and share the recipe!

Click below for additional recipes!!
Metabolic Cooking - Fat Loss Cookbook!

Moroccan Spiced Grilled Chicken

Delicious Grilled Chicken

Ingredients

• 1/3 cup lemon juice
• 1/3 olive oil
• 2 tablespoons honey
• 2 tablespoons minced onions
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1/2 teaspoon black pepper
• 1/2 cup cinnamon
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon salt
• 1 1/2 pounds boneless, skinless chicken breasts 

Directions 

1. Mix all ingredients except chicken in medium bowl. Reserve 2 tablespoons marinade for brushing.
2. Place chicken in large resealable bag. Add remaining marinade and turn to coat well. 
3. Massage chicken and marinade for 4 to 5 minutes. 
4. Remove the chicken from the marinade. Discard any remaining marinade.
5. Grill chicken over medium heat for 6 to 7 minutes per side or until cooked through, brushing with reserved marinade. Discard any remaining marinade.

Enjoy!!


Click below for other great recipes.
Metabolic Cooking - Fat Loss Cookbook!

Fluffy Pumpkin Cheese

DELICIOUS PUMPKIN CHEESECAKE

Ingredients

• 1 1/2 cups graham cracker crumbs or gingersnap crumbs
• 1 tablespoon sugar
• 5 tablespoons butter, melted
• 24 ounces cream cheese
• 1 cup sugar
• 1 teaspoon Vanilla Extract
• 3 eggs
• 1 cup cooked or canned pumpkin
• 1 teaspoon pumpkin spice 
• whipped cream

Directions 

1. Combine first 3 ingredients and press into the bottom and 2 inches up the sides of a 9" springform pan.  
2. Bake at 350 degrees for 5 minutes.  
3. Beat cream cheese, sugar, and vanilla until smooth.  
4. Add eggs, pumpkin, and spice; beat until just combined.  
5. Pour into crust.  
6. Bake at 350 degrees for 1hour.  
7. Cool on a wire rack for 10 minutes.  
8. Run a knife around the edge to loosen and cool 1 hour longer.  
9. Refrigerate until completely cool. 
10. Remove sides of pan and serve.  
11. Garnish with whipped cream.  

Enjoy 

Oreo Fudge Brownie with Cookies N' Cream ice cream

Tasty and gooey Oreo fudge brownie!

Ingredients

• 1 pkg Oreos (double stuff)
• 1 box Brownie Mix
• eggs (brownie mix requirement)
• oil (brownie mix requirement)
• 1 half cup (6 oz) Cookies & Cream ice cream
• 1/4 Cup hot fudge topping (chilled or room temp)

Directions

1. Preheat oven per brownie mix direction
2. Spray an 8×8 baking dish generously with cooking spray. 
3. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. 
4. Add ice cream and hot fudge to the brownie batter and stir to combine. 
5. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes.

Let it cool and enjoy!!

Chicken Pita with honey lime dressing

 Light and hearty chicken pita!!

 Ingredients

• 2 pieces of pita bread
• 4 large leafs of butter lettuce
• 2 tequila lime chicken breasts (recipe below)
• 1 cup mandarin oranges
• 1 cup pineapple chunks
• 1/2 red bell pepper (chopped)
• 1 small tomato (chopped)
• 1/2 cup honey lime dressing
Tequila Lime Chicken
• ½ cup tequila
• ½ cup lime juice
• ¼ cup honey
• 1 tbsp chili powder
• 1 tbsp fresh cilantro (chopped)
• 1 lb chicken breasts

Directions

1. Place the first 5 ingredients for the tequila lime chicken in a small mixing bowl and whisk well.
2. Add the chicken to the marinade.
3. Marinate for 30 minutes in the refrigerator then grill over medium-high heat for 20 minutes, flipping half way through grilling.
4. Slice the chicken, then begin to put the pita sandwiches together.
5. Slice each pita bread in half, then place a leaf of butter lettuce in each half of pita bread, followed by the chicken, then top with the mandarin oranges, pineapple, bell pepper and tomatoes.
6. Drizzle with the Honey Lime Dressing.

Enjoy!

Green Tea Smoothie with blueberry - Boost your metabolism

This is a great drink to boost your metabolism!!

Ingredients

1. 3/4 cup water
2. 2 green tea bags (brew tea the night before to save time in the morning)
3. 2 cups blueberries, fresh or frozen
4. 3 ice cubes
5. 12 ounces non-fat vanilla yogurt
6. 2 tablespoons almonds, whole dry-roasted, unsalted (about 20)
7. 2 tablespoons flax seeds, ground

Directions

1. Bring water to a boil and pour over tea bags.
2. Steep 4 minutes.
3. Squeeze and remove tea bags and discard. Chill tea overnight.
4. If using fresh blueberries, place in freezer overnight.
5. Place tea, blueberries, ice, yogurt, almonds, and flaxseed in blender.
6. Blend until smooth.

Download more recipes below (e-book) to boost your metabolism!!

http://qwiklnk.com/yFp

Chocolate Zucchini Cupcake - Gluteen free

Ingredients:

• 1 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup butter/margarine
• 1/2  cup oil – coconut oil is best
• 3 eggs
• 1 teaspoon vanilla
• 1/2 cup buttermilk (you can make “buttermilk” by adding 1 teaspoon of lemon juice to a cup of milk)
• 2 1/2 cup gluten-free flour (I used 2 cups of King Arthur’s gluten-free flour mix and 1/2 cup of sorghum flour, because I have it.)
• 1 1/2  teaspoons xanthan gum
• 1/2 teaspoon all spice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 teaspoon baking soda
• 4 tablespoons cocoa powder
• 2 cups grated zucchini squeezed in a strainer to remove extra moisture. (about 3-6 inches long if you don’t have a baseball bat sized one)
• 1 cup chocolate chips 

Instructions:

1. Grate zucchini and place in strainer, allowing extra moisture to drain out, squish with a wood spoon (or your hand) to press out more moisture. Let sit while following the rest of the directions.
2. Cream sugar, butter, oil
3. Add eggs, vanilla, buttermilk – mix in until well combined
4. Sift next seven ingredients and combine with wet ingredients
5. Add grated zucchini and stir in by hand to combine.
6. Place muffin wrappers in muffin pan, and fill muffins tins with batter, about a quarter inch from the top. Number of cupcakes will vary depending on size of tins. Makes about 18–24 cupcakes.
7. Sprinkle chips on top, press a few into the batter a bit.
8. Bake at 325 degrees for 20-25 minutes.
9. If you prefer to bake a cake, pour batter into greased 9x13 pan and bake for 45 minutes.
10. Using a cake tester, toothpick, or dry spaghetti noodle to test for doneness. If your tester comes out gummy or sticky leave in longer. If it comes out mostly dry then remove from oven.
11. Cool on wire rack. Remove cupcakes from tins for cooling
12. Let it cool and Enjoy!!

Click below to download more great recipes and learn how to boost your metabolism.

http://qwiklnk.com/yFp 

Pasta with spinach and sun dried tomato - Gluteen free

Ingredients

• 1 lb. frozen spinach, thawed and drained
• 1 16oz. bag of noodles
• 2 tablespoons sun-dried tomatoes
• 1 lb ricotta cheese
• 1 cup shredded Italian cheese blend (I used one with provolone, parmesan, romano, asiago, mozzarella, and fontina)
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups chicken stock
• 1 teaspoon Kosher salt
• Pepper to taste

Instruction

1. Prepare noodles according to package directions, cooking them to al-dente. Melt the butter in a saucepan. Whisk in flour and kosher salt. Cook for 2-3 minutes, whisking continually.
2. Stir in the chicken stock , and bring to a boil, and then reduce to a simmer. Let the sauce thicken.
3. Then add the cheese, and whisk in and melt. Add the noodles, spinach, and sun-dried tomatoes. Let this heat through, then turn off the heat and stir in the ricotta cheese. 

 Serve and enjoy!

Yogurt Fruit Smoothie - Gluteen Free!

Ingredients 

• 1/2 cup frozen mixed fruit (strawberries, mango and pineapple)
• 1container (6 oz) Yoplait Light Fat Free very vanilla yogurt
• 2 tablespoons ground flaxseed
• 1/4 cup gluten-free natural flavor whey protein powder
• 1/2 cup orange juice 

Directions

1. In blender, place all ingredients. Cover; blend on high speed about 1 minute, stopping blender to scrape down sides as necessary, until smooth. Sweeten to taste with honey (if desired)
   
   
   Enjoy!

Moist Blueberry Banana Bread

Ingredients

• 3 large over-ripe bananas
• 2 tablespoons lemon juice
• 1/3 cup (80 ml) vanilla soymilk (or apple sauce)
• 1/2 cup (120 ml) agave nectar
• 2 cups (240 g) white whole wheat flour (or regular whole wheat flour)
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (240 ml) blueberries

Instructions

1. Preheat oven to 350F. Spray or wipe a 9×5-inch loaf pan with oil.
2. Mix the soymilk with 1 tablespoon of the lemon juice and let stand until it curdles.
3. In a large bowl, mash the bananas and add the remaining lemon juice, soymilk, and agave nectar. Stir well to combine. In a separate bowl, combine the flour, baking powder, soda, and salt. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined. Fold in the blueberries.
4. Spread the mixture evenly in the prepared pan and bake until a knife inserted in the center comes out clean, about 50-60 minutes. Allow to cool before cutting.

ENJOY!!

Coconut Pancake - Gluteen free!!

Ingredients

• 1/2 cups Organics Buckwheat flour
• 1 cup Organics Coconut flour
• 2 heaped tsp gluten free baking powder
• 1/2 cup Organics Desiccated Coconut
• 1 tbsp ground cinnamon
• 1 tsp Organics Almond Butter
• 3 1/2 cups Organics coconut milk
• 1 tsp chia seeds soaked in 3 tbsp water*
• 1/2 cup coconut sugar
• Organics Coconut oil to cook
• Organics Shredded Coconut flakes, sliced banana, berries and agave syrup to serve

Instruction

1. Warm a non-stick pan over a high heat
2. In a large mixing bowl, sift buckwheat flour, coconut flour and baking powder, add desiccated coconut, cinnamon and combine.
3. In a separate bowl, whisk together almond butter, coconut milk, chia seeds and coconut sugar
4. Add the wet to dry ingredients and mix well; do not over stir. It will be a thick mix.
5. Lower heat and add a small amount of coconut oil to pan
6. Ladle a few spoonfuls onto the pan, and cook for 2-3 minutes until browned, then flip
7. Continue until the mix is used, keeping the cooked pancakes warm in a low oven
   Serve it with coconut flakes, banana, berries and syrup

Enjoy!!
Click Here for more gluteen free recipes

 

Chocolate chip with Soy Milk Ice Cream - Gluteen free!!

Ingredients

•  2 cup soy creamer
• 1 ¼ cup soy milk
• ¾ cup sugar
• 2 Tablespoon arrowroot
• 1 ½ teaspoon peppermint extract
• ½ teaspoon vanilla extract
• ¾ cups gluten-free chocolate chips
• gluten-free green coloring

Instructions

1. Mix ¼ cup of the soy milk with the 2 tablespoons of the arrowroot and set aside.
2. Mix the soy creamer, remaining soy milk, and sugar in a saucepan. Bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
3. Stir in the peppermint extract, vanilla extract, and food coloring.
4. Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions.
5. Add chocolate chips during the last 6-7 minutes of freezing.

Enjoy that delicious ice cream in the summer.
Click Here for more gluteen free recipes

Vegan banana chocolate chip muffins!!

Ingredients

• 2 cups of all purpose flour (I’ve used whole wheat flour as well, but the muffins are more dense)
• 1 1/2 teaspoons of baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/3 cup canola oil
• 2 ripe bananas
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

Instructions:

1. Preheat your oven to 350 degrees.
2. Combine flour, baking powder and salt in a medium sized bowl.
3. In a separate smaller bowl, combine the sugar and oil followed by the bananas.
4. Add the water and vanilla extract to the sugar/oil/banana mixture.
5. Combine the wet mixture to the dry mixture, followed by the chocolate chips.
6. Spray some cooking spray to 2 sets of 6 muffin pans.
7. Add the muffin mixture to the pans. This mixture is just enough to fill each muffin tin.
8. Bake muffins for about 20 minutes.

Enjoy!!!
Click Here for additional vegan recipes!

Oatmeal cookies for diabetics!!

Ingredients

• 1-1/2 c. rolled oats
• 1/2 c. unbleached flour
• 1/2 T. cinnamon (1-1/2 t.)
• 1/2 t. soda
• 1 t. fructose (optional)
• 2-1/2 T. frozen peach juice concentrate, defrosted
• 1/2 c. margarine, melted
• butter-flavored cooking spray

Directions

1. Preheat oven to 375°F.
2. Combine oats, flour, cinnamon, soda and fructose in lg bowl.
3. Add defrosted peach juice concentrate and margarine; mix well.
4. Drop by rounded teaspoons on a nonstick cookie sheet lightly sprayed with cooking spray.
5. Bake 10 minutes, until lightly browned.
6. Leave on baking sheet for 1-2 minutes, then transfer to parchment paper to cool.   

Makes approximately 30 cookies  

Click Here for additional diabetic recipes

Very easy and fast vegan peanut butter cookies!

Ingredients

• 3 cups All purpose flour
• 2 cups peanut butter
• 1/2 cup vegetable oil (Use canola or general veggie oil, not olive oil)
• 1 1/2 cups granulate sugar
• 1 teaspoon vanilla
• 1/2 cup water

Directions

1. Preheat oven to 400 degrees Fahrenheit
2. In a medium sized bowl combine all ingredients ( your hands work really well to mix )
3. Roll the dough into 2-inch balls
4. Press the dough balls down with a fork to create a cross hatch pattern (potato masher )
5. Place on a cookie sheet lined with parchment paper
6. Bake at 400°F for 10 to 12 minutes 

 Let let cool and enjoy!
  Click Here for additional vegan recipes!