Recipes

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 →

  1.75 t 2 lbs chicken breast.  If you use dark meat you will need this amount once pulled from the thighs. If using thighs you will cook the meat and cut into 1 cm pieces.  If using chicken breast… Continue Reading →