The Meatballs 3/4 pound ground dark meat chicken 3/4 pound ground white meat chicken 1 small zucchini grated 1/2 red onion grated 3 cloves minced garlic 1 tsp sea salt 1/4 tsp fresh ground pepper 1 TBSP parsley Wearing gloves,… Continue Reading
3/4 cup balsamic vinegar. 1 to 2 TBSP brown Sugar optional. Combine and bring to a boil. Reduce heat to medium low and continue to gently boil for 15 to 20 minutes until it begins to thicken. The volume… Continue Reading
Cooking the Chicken 2 to 3 medium size boneless skinless chicken breasts (salt and pepper both sides) 1/2 cup chicken broth 1/4 cup water 3 cloves garlic minced 1/4 cup of fresh basil leaves (whole) You can make the chicken… Continue Reading
1.5 to 1.75 pounds of Top Sirloin steak, trimmed and cut into thin strips approximately2 inches in length. 1.5 cups broccoli cut into smaller pieces (1/2 inch size is ideal) 1 small red bell pepper, cut into 1.4 inch thin… Continue Reading
1.25 pounds of wild caught shrimp (peeled, deveined and cut into 1/2 inch pieces) 1 red pepper cut into 1/2 inch pieces 1 small red onion cut into 1/2 inch pieces 1 small zucchini cut into 1/2 inch pieces 1… Continue Reading
1.5 pounds ground grass fed beef 1 medium organic red onion diced finely ½ organic red bell pepper diced finely ½ to ¾ cup organic chopped carrots ½ to ¾ cups organic peas ½ cup organic green beans or peas… Continue Reading
3 to 4 Fish Filets (approximately 1.25 to 1.75 pounds). I prefer to use Halibut. You need a firm fish. 1/2 bunch of fresh cilantro. Cut up into pieces (no stems) 6 cloves of garlic minced or chopped Vegetables: I… Continue Reading
4 to 5 lbs of Grass Fed Sirloin Roast (cut into 3 x3 to to 4×4 inch pieces. Make sure to trim out the large pieces of fat (there will not be a lot with this cut of meat.) You… Continue Reading
1.5 pound organic chicken breast cutlets (cut into 1 inch pieces) 1 red onion chopped into 3/4 inch pieces 1 medium zucchini chopped into 3/4 inch pieces 2 redskin potatoes (chopped small) 1 red bell pepper chopped into 3/4 inch… Continue Reading
Polenta is a courser grind usually from yellow corn and grits is a finer grind usually from white corn. It’s essential you soak the polenta/grits to neutralize phytic acid and help other nutrients be absorbed. B3 and Calcium will be… Continue Reading