PHASE 5- Our Favorite Recipes

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PHASE 5- BREAKFAST


PHASE 5- DUTCH BABY PANCAKE

Ingredients:

2 Tbsp unsalted butter

4 eggs

1/2 c unbleached all-purpose flour

1/2 c whole milk

Toppings:

  2 tsp lemon juice

2 tsp powdered sugar


Preheat the oven to 425 degrees F.  Melt the butter over low heat in a 10 or 11 inch cast iron skillet.  Whisk eggs in a medium bowl.  Whisk in flour and milk until mixture is well combined and no longer lumpy. 

Pour the batter in the skillet over the melted butter.  Bake for 25 minutes, until pancake is puffed and golden brown.  

Remove the pancake from the oven.  Cut into wedges and transfer to a plate.  Sprinkle with a squeeze of lemon juice and powered sugar.  Serve with butter and maple syrup, if desired.

PHASE 5- CHICKEN


PHASE 5- SLOW COOKER WITH MOROCCAN CHICKEN WITH COUSCOUS

Serves 6


1 (12-oz) bag frozen butternut squash cubes

2 tomatoes, chopped

1 onion, chopped

2 tsp minced garlic

1 (15-oz) can chickpeas, drained and rinsed

1 cup chicken broth

½ cup raisins

2 tsp coriander

1 tsp cumin

1 tsp cinnamon

¾ tsp salt

¼ tsp cayenne

3 lb bone-in, skinless chicken thighs

1 (10-oz) box couscous

½ cup pitted black olives, halved


In a large slow cooker, combine squash, tomatoes, onion, garlic, chickpeas, broth, and raisins. In a small bowl, stir together coriander, cumin, cinnamon, salt, and cayenne. Rub spice mixture into chicken.

Arrange chicken in a single layer atop vegetables in slow cooker. Cover and cook for 4 hours on high or 8 hours on low.

Prepare couscous according to package directions. Fluff with a fork. Stir olives into slow cooker. Serve chicken and vegetables with couscous.

PHASE 5- DESERTS

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PHASE 5- ALMOND COOKIES

Makes 18 cookies

Ingredients:

1 1/2 cups Crispy Almonds

1/2 cup butter, softened, or coconut oil

1 cup arrowroot or 7/8 cup bulgur flour

1/2 cup Rapadura, coconut palm sugar, coconut sugar, palm sugar, or maple sugar

1/2 tsp sea salt

grated rind of 1 lemon (optional)

1 teaspoon vanilla extract

1/2 teaspoon almond extract

about 18 whole crispy almonds, 1 per cookie

Preparation:

Place almonds in food processor and process to a fine meal. Add remaining ingredients, execpt the 18 whole crispy almonds, and process until well blended. Form dough into walnut-sized balls and place on buttered cookie sheets. Press a whole crispy almond into the top of each cookie. Bake at 300 degrees for about 20 minutes total, but after about 5 minutes in the oven, press each cookie down lightly with a fork. Let the cookies cool completely before removing to an airtight container. Store in the refrigerator.

PHASE 5- PORK


PHASE 5- HAVANA SLOW COOKER PORK TENDERLOIN

Ingredients

6 h 10 m

6 servings


1 onion sliced

 3 pounds pork tenderloin

3 tablespoons minced garlic

1/2 cup orange juice Tropicana, Orange Juice, No Pulp, 59 oz

3 tablespoons red wine vinegar

 1 lemon juiced

1 tablespoon ground cumin

1 tablespoon grill seasoning (such as Montreal Steak Seasoning®)

1 teaspoon salt1 teaspoon ground red pepper

3 bay leaves

2 tablespoons grated lemon peel


Arrange onion slices in the bottom of a slow cooker; top with pork tenderloin. Sprinkle garlic evenly over onion and pork. Pour orange juice, vinegar, and lemon juice over pork. Sprinkle cumin, grill seasoning, salt, red pepper, bay leaves, and lemon zest over pork.

Cover and cook on Low until pork is very tender, 6 to 7 hours. To serve, slice tenderloin into 1 1/2-inch slices, arrange on a platter, and drizzle juices over top.

PHASE 5- SALADS


PHASE 5- CUCUMBER SALAD

INGREDIENTS

24 sprigs cilantro plus 1/4 cup coarsely chopped leaves

1/4 cup chopped peeled ginger

6 garlic cloves, lightly crushed

2 dried chiles de árbol

2 English hothouse cucumbers (about 2 pounds total), cut into 1/2-inch pieces

1 teaspoon (or more) kosher salt

1 teaspoon sugar

4 celery stalks, thinly sliced on a diagonal

2 tablespoons fresh lime juice

2 tablespoons grapeseed or vegetable oil

2 avocados, halved, pitted, sliced

1/4 torn fresh basil leaves


Directions:

Combine cilantro sprigs, ginger, garlic, and chiles in a resealable plastic freezer bag; seal. Lightly pound with a skillet or rolling pin until ginger and garlic are well mashed.

Add cucumbers, 1 tsp. salt, and sugar. Seal bag; shake to mix. Squeeze bag firmly to slightly mash cucumbers, 1–2 minutes. Place bag in a large bowl; let macerate at room temperature, turning halfway through, until juices form, about 35 minutes.

Empty contents of bag into bowl; turn bag inside out and scrape out any small bits. Discard cilantro sprigs. Mix in celery, juice, and oil. Season with more salt, if desired.

Divide avocado among plates; spoon salad over. Garnish with chopped cilantro and basil.


PHASE 5- SAUCES


PHASE 5- FRENCH PESTO

2/3 Cup Extra-Virgin Olive Oil

Zest of 1 Lemon

2 Tbsp freshly squeezed Lemon Juice

1/2 pt. Cherry Tomatoes, quartered

1 Small Shallot, minced

1/2 Garlic Clove, minced

3 Tbsp chopped Parsley


Place all ingredients in a bowl and stir to combine.  Season to taste with Salt & Pepper.

PHASE 5- SEAFOOD

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PHASE 5-COD WITH CHICKPEAS AND SUMMER VEGETABLES

2 tablespoons extra-virgin olive oil

2 red onions, thinly sliced

2 yellow bell peppers, thinly sliced

1/2 teaspoon paprika

1/2 teaspoon ground cumin

1/2 cup white wine

1/4 teaspoon saffron

1 cup grape tomatoes

1 (19-ounce) can garbanzo beans, drained and rinsed

1 pound cod, cut into 1-inch pieces

1 cup gluten-free vegetable broth or water


In a wide, heavy sauté pan, warm oil over medium heat. Add onions and peppers and cook until onions are translucent, 5 to 7 minutes. Add paprika and cumin and cook until fragrant, about 1 minute. Add wine and saffron. Stir well. Add tomatoes, chickpeas, cod and vegetable broth. Simmer until fish is just cooked through and flakes with a fork, 8 to 10 minutes.

PHASE 5- VEGGIES


PHASE 5- BAKED BROWN-SUGAR SQUASH

Makes 4 Servings


2 Acorn Squash

4 Tbsp Butter

4 Tbsp Brown Sugar

Ground Cinnamon

Halve Squash and scrape out seeds.  Place cut side down on baking sheet and roast 375 degrees F for 30 minutes.  

Remove from oven and flip.  Place 1 Tbsp of Butter in each half and sprinkle each with 1 Tbsp Brown Sugar.

Return to oven, cut side up, and bake 20 minutes more.




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