Author: karen

2 lbs small to medium wild caught shrimp.  Peel, devein and chop 1/4 cup finely chopped red bell pepper 2 cloves minced garlic 1/4 tsp sea salt 1.5 tsp Old Bay Seasoning 1/2 cup gluten free panko bread crumbs (I… Continue Reading →

Ingredients: finely chopped: 1  cup finely chopped (riced) cauliflower 1 small  zucchini approximately 3/4 cup 1/2 cup red bell peppers 1/2 cup carrots *asparagus also works well 1/4 cup organic chicken broth 1.5 TBSP organic butter 3 cloves minced garlic… Continue Reading →

1 Sweet Potato- organic garnet yams are my preference!  (1/2 cup pureed) 1 1/2 cups Gluten Free Flour blend.  I prefer King Arthur to many I have tried over the last 15 years… it is absolutely the best.  Do not… Continue Reading →

1.5 to 2 lbs of wild caught shrimp (peeled and deveined).  I used the colossal size shrimp which are 8-9 count per pound, but you can use any size. Sauce 1/4 cup butter 2 TBSP honey 1 TBSP tamari 4-5… Continue Reading →

Marinade for Steak (skirt steak or flank steak ) 1/2 tsp ground cumin 4 cloves garlic crushed 3 TBSP lime juice 1/4 cup organic olive oil 1 tsp sea salt 1/4 tsp fresh ground pepper 2 TBSP fresh chopped cilantro… Continue Reading →

Preheat Oven to 350 degrees 1 Turkey Breast with skin (preferably rolled up in netting) Rub: 2 tsp dried Greek Oregano 2 tsp dried Sweet Basil 1 tsp dried French Thyme 2 tsp dried granulated garlic 1 tsp sea salt… Continue Reading →

Preheat oven to 370 degrees 8 ounces marinara sauce/or balsamic reduction Fresh arugula   4 medium sized boneless skinless chicken breasts.  Trim any excess fat and then slice lengthwise (in the cente) through the breast (but not all the way… Continue Reading →

Preheat oven to 300 degrees 4-5 pound chuck roast or bottom round roast 3-4 carrots peeled and cut into 1 inch chunks 1 small red onion cut into pieces 10-12 oz green beans 1 small turnip peeled and cut into… Continue Reading →