quick protein wrap

What you'll need:
baked chicken, sliced diagonally (bake at 350 for 20-25 min)
mushed avocado
2-4 strips of bacon/ turkey bacon (fried or microwaved)
black bean hummus (combine chick pea & black bean (1/4 cup) in food processor)
cranberry jam
romaine lettuce
sliced tomato
spinach wrap

How it's done:
layer the jam on one half and the black bean hummus on the other half of the spinach wrap
put down a bed of romaine
cover Romain with avocado
layer bacon and chicken
top with 1/3 of a tomato, sliced.

Roll and LOVE IT!

Strawberry salad

What you'll need:

• sliced Strawberries
• 1 Haas Avocado, sliced
• I like romaine, but 2 cups of whatever lettuce you like is fine.
• Raspberry vinaigrette
• chick-peas
• edemame
• blue cheese
• almonds

 
How to do it:

I wont insult your intelligence by telling you how to mix a salad. However, I will tell you that I whipped this up with what was in my ridge yesterday, and it was amazing with the edemame and chickpeas. The avocado supplied just the right amount of protein.

 
 

Turkey Bacon Avocado –Bravo!

Stuff you’ll need:

• Turkey breasts
• cherry wood smoked gluten free bacon
• two avocados
• Blackberry jelly
• cooking string
• two cloves of garlic
• Olive oil
• mozzarella cheese

 

How you make it:

Preheat your oven to 350 degrees.

Start with two turkey breasts (not tenderloin, breasts!). Put them in a medium ziplock back or between two sheets of wax paper, and pound the breasts out until about ½ inch think. Try not to put hoiles in the turley, and don’t pound it too hard. It will take a while, but is worth it. This is fairly standard for a variety of meals, including Kiev’s and other stuffed meats.

One the turkey is pounder out, coated with flour, dip in an egg wash, and coat with Italian panko bread crumbs.

Season with salt & pepper, and then smear one side of the turkey with blackberry jelly.
Place two or three pieces of uncooked bacon, a clove of chopped garlic, and two or three big chunks of mozzarella in the turkey.

Roll the turkey up, so the jelly, mozzarella, bacon and garlic are on the inside. Tie the turkey breast closed with string.

Heat up your olive oil in a frying pan and then fry all sides of the turkey until the panko is golden. Place in the oven for another 30-40 minutes, or until thermometer placed in turkey reads 160 degrees.

Cut open the avacados, combine in a bowl and smoosh until guacamole-ish. Add a bit of salt if you find the taste too bland, although clean fresh avacado is so delicious. (FUN FACT: Avocados got their name from the Spanish explorers. They couldn't pronounce the Aztec word for the fruit, know as ahuacatl, "testicle," because of its shape. The Spanish called the aguacate, leading to the guacamole we know today.)


I ate this for dinner last night with spicy Spanish rice and sautéed mushrooms in shallots for my side dishes. Awesomely good.

Eggplant Pontchartrain

This is one of my all time favorite meals. My Mom's boyfriend made it for me one day as a peace offering, and I swear No one does it quite like him. However, I try and it turns out pretty great :-)

What you’ll need:

• 1/2 cup light white wine
• 1 ½ cups heavy cream
• Small shrimp  (frozen in a bag is fine)- already peeled & deveined.
• 1/4 lb. crab meat- real or faux tastes the same.
• 1 tbsp. lemon juice
• 1 julienned red pepper
• 1 julienned green bell pepper
• 1 medium yellow onion chopped
• 1/4 cup fresh parsley, finely chopped
• 1 tbsp. minced fresh garlic
• 1/4 lb. butter
• 1/2 tsp. Nunu’s spice, or any other Cajun seasoning your into.
• Salt and pepper.
• one or two eggplants, skinned and cut into about 1/2 “ thick slices.
• ½ cub breadcrumbs ( I found gluten free ones, but they arent as good as the store-brand Italian seasoned ones...)
• ¼ cub flour (wheat works the same and is better for ya)
• frying oil- pick your favorite. I’ve been trying to use coconut oil but it’s so expensive. Sometimes the best you can afford is vegetable oil…

How its done:

Salt the eggplant and place on top of paper towel. Put another paper towel on top of the eggplant and then weigh it down with something heavy (like a book) to get all of the moisture out of the eggplant.

Once it feel light and barely moist, commence standard breading procedure 9coat in flour), dredge through whipped up ugg, and then roll in breading.

Fry ‘em up! I would just brown the outside of the breadcrumbs and then bake the rest of the way through, about 20 minutes at 350 degrees in the oven.

The sauce is the easy part; simmer cream, butter and wine over medium heat until cream is reduced and begins to thicken. Add everything else. It doesn’t matter what order- just put it all in there. Return to simmer and salt and pepper to taste.

Spoon over your eggplant and ENJOY