Roasted Lemon-Red Pepper Broccoli

 

Ingredients

  • 1 head broccoli florets
  • ½ tsp red pepper flakes
  • 1 Tbsp Extra-Virgin, Cold-Pressed olive oil
  • salt and pepper to taste
  • Zest 1/4 lemon
  • lemon juice from lemon

 

Instructions

  1. Preheat oven to 425 degrees.
  2. Break up broccoli into preferred size pieces and place in a mixing bowl.
  3. Thoroughly mix remaining ingredients, and add to the broccoli.
  4. Mix all in the bowl until broccoli is well coated.
  5. Spread broccoli evenly across a baking sheet.
  6. Place in oven on the center rack and bake for about 20 – 25 minutes, until broccoli is fork tender.

 

 

 

Continue Reading

Spicy, Crunchy Chicken Salad

Chicken Apple Cucumber and Jalapeno Salad

 

Ingredients

  • 4 – 6 oz. Chicken Breast, boneless, skinless – cooked and cubed (Grilled Chicken)
  • 1/2 Honeycrisp Apple, cubed (or your favorite)
  • 2 tsps to 1 Tbsp chopped, fresh Jalapeno
  • 1/2 cup cucumber, cubed
  • Basic Salad Dressing
  • Mixed Leafy Greens or Spinach leaves

 

Instructions

  1. Combine first 5 ingredients well
  2. Serve over mixed greens

 

 

 

Continue Reading

Poached Eggs

Two poached eggs on plate

 

Ingredients

2 range free eggs

1 tsp kosher salt

2 tsps white vinegar

Herbs, seasonings and/or jalapeno to your taste

 

Instructions

  • Put enough water in a two quart saucepan to fill it about 1 to 1-1/2 inches.  Add salt and vinegar, and bring to a boil.
  • Meanwhile, crack the eggs into small individual bowls.
  • Use a spatula and spin the boiling water in the pan, then carefully “drop” the eggs, one-by-one into the center of the spinning water.  This helps the eggs keep their shape a little better.
  • Turn off the heat, and cover the pan.  Set a timer for 5 minutes and just wait.
  • While waiting, prep your herbs, seasonings and/or jalapeno.  You can mix salt, pepper, oregano or rosemary for instance.  Fine chop a little jalapeno and cilantro if you wish.
  • Use a slotted spoon to remove the eggs when done. Dress and serve.
Continue Reading

Lemon Oregano Sauce

Ingredients

1/4 cup fresh Lemon juice

1 /2 cup extra-virgin, cold-pressed olive oil

1 – 2 tsps fresh oregano

Salt and Pepper to taste

 

Instruction

  1. Whisk together lemon, oregano, salt and pepper to a mixing bowl.
  2. Drizzle and stir olive oil into lemon mixture until fully absorbed.
  3. Pour over your favorite vegetable and enjoy.  Try this sauce over Grilled Asparagus
Continue Reading

Crunchy Tuna Salad

apple tuna salad

 

Ingredients

Up to 6 oz – Albacore White Tuna in Water

1/2 Honeycrisp Apple, cored and chopped

1/3 Cucumber, chopped

1/8 – 1/4 Cup cilantro, chopped

1 Tbsp Extra-Virgin, Cold-Pressed Olive Oil

1 tsp Organic Apple Cider Vinegar

Salt and Pepper to Taste

Optional:

 

Instructions

  1. Place tuna in a medium sized mixing bowl.
  2. Mix in apple, cucumber and cilantro until thoroughly blended.
  3. Add remaining ingredients and mix well.

Serve as is, or over mixed spring greens or fresh spinach

Continue Reading

Red Cabbage Slaw

Red cabbage – Yum

 

Ingredients

1 – 2 cups Organic Red Cabbage

1 Tbsp Extra-Virgin, Cold-Pressed Olive Oil

1 tsp Bragg’s Organic Apple Vinegar

Salt and Pepper to taste

Options: cilantro, cayenne, lemon, jalapeno, ginger

 

Instructions

  1. Chop red cabbage to preferred size and place in a small mixing bowl.
  2. Mix remaining ingredients together as salad dressing.
  3. Combine cabbage and dressing.

 

Life hack: If you’re bulk prepping this dish, place the cabbage in it’s own container separate from the mixed “dressing.”  Combine when you’re ready to eat so your cabbage stays fresh and crispy.

Continue Reading

Symptoms I’m Returning for the Holidays

It’s the Holiday Season….that time of year that often guarantees an extra layer of fluff. So….I decided it’s time to COME CLEAN and DETOX.

Thanksgiving for me capped off a year of excitement, housing and rebuilding life amusements. A lot of travel, constantly changing “home” environments, and building a new business/life has brought many cool moments, but also a lot of PTSD triggering chronic stress; less than optimal for chronic HEALTH.

I set the start date to Eat Clean and Reduce Stress for last Saturday, and have already lost 3.5 lbs. Now on Day 3, I’ve been experiencing expected highs and lows, a bit of a headache, and a little energy loss, but am SOOOO HAPPY to be on track.

I’d rather have those temporary cleanse symptoms than the dis-ease symptoms that were creeping back into my life.

I know where these symptoms come from, and how to address them naturally. So I took the bull by the horns, jumped on, and am riding back to the stable with confidence that optimal health is waiting for me at my destination.

Stability is an important factor to clean eating. That’s why I’ve taken immediate steps to calm life circumstances as part of my cleanse. I was traveling between Las Vegas and Santa Clarita, then San Diego and Santa Clarita, now Palmdale and Santa Clarita. I’ve created a work schedule that is challenging, but workable. And, I’ve reworked my daily stress reduction plan (critical if, like me, you have PTSD or other mental health challenges that color your life-reactivity).

I’ll drop 25 – 30 pounds in no time; likely about 2 to 3 months. I know how to do that. Life will start to calm and re-stabilize. I know how to do that. Eating clean AND stress reduction IS what works.

No one gets through life without challenges. We all get off track a bit now and then. The key is to keep it real, and make the right adjustments to get back to a good positive direction.

Let me know if you want to join me. I’d love the company.

Use this link: Detox Sign Up

 

 

Continue Reading