Spiced Chicken Breasts

From Nourishing Traditions by Sally Fallon

Ingredients

6 chicken breasts 4 TBSP grape seed oil 1 tsp turmeric 1 tsp cinnamon 1 tsp ground cumin 1 tsp paprika 1 tsp curry powder 1/2 tsp dried chile flakes 3 cloves garlic, peeled and mashed 1/2 tsp sea salt

Directions

Trim the chicken breasts and pound the . . . → Read More: Spiced Chicken Breasts

Tuna and Chickpea Salad with Pesto

Ingredients

2 15.5 oz cans (3 cups) chickpeas, roughly chopped 1 12 oz jar roasted red peppers, drained and thinly sliced 24 black olives, pitted and roughly chopped 2 stalks celery, thickly sliced 3 6 oz cans tuna, drained 5 TBSP pesto 1/2 tsp sea salt 1/4 tsp black pepper 6 sprigs fresh basil (optional) . . . → Read More: Tuna and Chickpea Salad with Pesto

Turkish Carrots and Lentils

Ingredients

3 TBSP grape seed oil 1 tomato skinned and seeded 1 1/2 cups thinly sliced onion 1 garlic clove 1/2 tsp ground Aleppo pepper 1 lb carrots, halved lengthwise and thinly sliced (3 cups) 3/4 tsp sea salt, divided 3 cups water 1 cup uncooked dried green lentils 1/4 tsp freshly ground black pepper . . . → Read More: Turkish Carrots and Lentils

Vegetables Medley with Chiles

From Clean Starting: Inspiring You to Eat Clean and Live Well by Tarry Walters

Ingredients

Roasting is a way to prepare a variety of winter vegetables, from roots and tubers to squashes and cabbages. The addition of habanero peppers gives this dish extra hear, which is always welcome on a cold day. If habaneros are . . . → Read More: Vegetables Medley with Chiles

Red Snapper Mexican Style

From Nourishing Traditions by Sally Fallon

Ingredients

4 red snapper filets 2 TBSP lime juice 3 TBSP grape seed oil 1 medium onion, thinly sliced 2 ripe tomatoes, peeled, seeded, and chopped 1 bunch cilantro, chopped 1 tsp fresh chile pepper, diced 2 cloves garlic, peeled and mashed pinch of cinnamon sea salt

Directions

Rub . . . → Read More: Red Snapper Mexican Style

Spiced Eggplant-Lentil Salad with Mango

Ingredients

4 TBSP grape seed oil 2 1/2 tsp (or to taste) chili powder, divided 2 1/2 tsp (or to taste) curry powder, divided 2 medium eggplants (3/4 lbs each) trimmed and cut into 1-inch cubes 1/3 cup lemon or lime juice, plus more if desired 1/4 cup prepared salsa 1/4 cup honey 1/4 tsp . . . → Read More: Spiced Eggplant-Lentil Salad with Mango

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