This was one of the very first recipes that Bob made for me and I should have known that I will be eating better than a queen for the rest of my life. This is one of my favs to the day.
Chicken Milanese
3 chicken breast cut length wise and pounded thin
1 cup flour
2 eggs
2 cups panko bread crumbs
Salt and pepper
4 cups arugula chopped
1 red onion chopped
4 plum tomato seeded and diced
1 lemon
Balsamic vinaigrette
Chicken Milanese
3 chicken breast cut length wise and pounded thin
1 cup flour
2 eggs
2 cups panko bread crumbs
Salt and pepper
4 cups arugula chopped
1 red onion chopped
4 plum tomato seeded and diced
1 lemon
Balsamic vinaigrette
Heat oven to 350
In separate bowls fill with flour, egg, panko and season each with salt and pepper.
Dip the chicken in flour 1st, then egg, then panko. Repeat until all chicken is coated and set aside.
In large pan heat oil and cook the chicken until golden brown on both sides, should be 3 to 4 min each side. Do this in batches and make sure to add more oil for each batch. Place cooked chicken on sheet tray and bake at 350 for 10 min to ensure chicken is cooked.
While chicken is cooking combine in large mixing bowl add the arugula, onion and tomato and drizzle the vinaigrette and toss. Once chicken is out of the oven hit each piece with some lemon juice, and top with the chopped salad.
You can shave some parmesan cheese on top if you like.
You can shave some parmesan cheese on top if you like.
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Who said that meatless dinner has to be boring? It melted in my mouth and I felt so good afterwards!
I didn't feel bloated or heavy.
For the stuffing
2 cups button mushrooms stem removed
2 cups baby portobello mushrooms stem removed
1 shallot
6 garlic cloves
5 stems of thyme
2T parsley
2T butter
1T olive oil
Salt and pepper
Small container of ricotta cheese
1/4 cup Parmesan cheese
3 drops basil vitality oil
In food processor add mushrooms, shallot, garlic, thyme, parsley. Pulse until semi smooth. In large pan add butter and oil, cook the mushroom mix on medium until all the liquid has rendered out. Let cool and mix with ricotta basil oil, and Parmesan.
I didn't feel bloated or heavy.
For the stuffing
2 cups button mushrooms stem removed
2 cups baby portobello mushrooms stem removed
1 shallot
6 garlic cloves
5 stems of thyme
2T parsley
2T butter
1T olive oil
Salt and pepper
Small container of ricotta cheese
1/4 cup Parmesan cheese
3 drops basil vitality oil
In food processor add mushrooms, shallot, garlic, thyme, parsley. Pulse until semi smooth. In large pan add butter and oil, cook the mushroom mix on medium until all the liquid has rendered out. Let cool and mix with ricotta basil oil, and Parmesan.
Portobello mushrooms
5 or 7 Portobello mushrooms depending on the size. Scope the ribs out with a spoon
Olive oil
Salt and pepper
Recipe for mushroom stuffing mix
Preheat oven to 400
Rub mushrooms with oil, salt and pepper. Place on baking sheet, pack the stuffing mix on top of the mushrooms and bake for 15 to 20 min.
Optional
Mix in grains like farro or einkorn berries to the stuffing mix, before you stuff the Portobello. Einkorn berries are vey filling and you won't feel hungry for awhile.
Top the cooked mushrooms with chimichurri, or balsamic reduction for added pop!
5 or 7 Portobello mushrooms depending on the size. Scope the ribs out with a spoon
Olive oil
Salt and pepper
Recipe for mushroom stuffing mix
Preheat oven to 400
Rub mushrooms with oil, salt and pepper. Place on baking sheet, pack the stuffing mix on top of the mushrooms and bake for 15 to 20 min.
Optional
Mix in grains like farro or einkorn berries to the stuffing mix, before you stuff the Portobello. Einkorn berries are vey filling and you won't feel hungry for awhile.
Top the cooked mushrooms with chimichurri, or balsamic reduction for added pop!
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Chicken Noodle Soup
This Recipe was featured in "10 Ways to Stay Healthy this Fall" and it is a keeper!
For stock
Whole chicken
1 large onion
3 large carrots
3 large celery stalks
3 bay leaves
1 T peppercorn
For soup
3 T butter
1 large onion chopped
4 large carrots peeled and chopped
2T chopped fresh thyme
2T garlic chopped
Reserved stock
2T chicken base, I use better than bouillon
Salt and pepper
4 drops oregano vitality oil
Pulled chicken
Noodles cooked
In large stock pot add all ingredients and fill with water until chickens covers by a few inches. Bring to boil, turn to low and cook 1 1/2 hour. Strain liquid into large bowl and keep. Let chicken cook, drain stock and then shred meat
For soup add butter to the same pot you made the stock in.
Cook onions, carrots for 5 min on medium.
Add garlic, thyme cook for another 2 min.
Add reserved stock, chicken base.
Cook for 10 min and taste.
Season with salt and pepper as needed and cook for another 20 min.
Add back in shredded chicken, and noodles and oregano vitality oil.
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For stock
Whole chicken
1 large onion
3 large carrots
3 large celery stalks
3 bay leaves
1 T peppercorn
For soup
3 T butter
1 large onion chopped
4 large carrots peeled and chopped
2T chopped fresh thyme
2T garlic chopped
Reserved stock
2T chicken base, I use better than bouillon
Salt and pepper
4 drops oregano vitality oil
Pulled chicken
Noodles cooked
In large stock pot add all ingredients and fill with water until chickens covers by a few inches. Bring to boil, turn to low and cook 1 1/2 hour. Strain liquid into large bowl and keep. Let chicken cook, drain stock and then shred meat
For soup add butter to the same pot you made the stock in.
Cook onions, carrots for 5 min on medium.
Add garlic, thyme cook for another 2 min.
Add reserved stock, chicken base.
Cook for 10 min and taste.
Season with salt and pepper as needed and cook for another 20 min.
Add back in shredded chicken, and noodles and oregano vitality oil.
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Reasons why should you make your own stock or buy a high quality stock:
- Boosting the immune system
- Aids in digestion
- Improves the efficiency of protein digestion
- Provides easily digestible minerals, including calcium
- Improves symptoms of: joint pain, common cold, tuberculosis, diabetes, muscle diseases, infectious diseases, jaundice, food allergies, colic, inflammatory bowel disease, osteoporosis, pain and inflammation, cramps, muscle spasms, depression, insomnia, irritability, hyperactivity, anxiety, hypertension, high cholesterol, allergies….
- Boosting the immune system
- Aids in digestion
- Improves the efficiency of protein digestion
- Provides easily digestible minerals, including calcium
- Improves symptoms of: joint pain, common cold, tuberculosis, diabetes, muscle diseases, infectious diseases, jaundice, food allergies, colic, inflammatory bowel disease, osteoporosis, pain and inflammation, cramps, muscle spasms, depression, insomnia, irritability, hyperactivity, anxiety, hypertension, high cholesterol, allergies….
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This is the most wonderful weekend that I got to spend with my friends and business partners. We learned so much about successful women and how to become one...and we ate lots of fantastic food that Bob made for us. Here is one to start with and lots of more to come.
Thank you to all my Young Living friends that came and helped me eat all of this :) Comment below with how this recipe came out.
Good food. Good company. Good training from Diamond Bound.
Wellness. Purpose. Abundance.
Pork Belly
Thank you to all my Young Living friends that came and helped me eat all of this :) Comment below with how this recipe came out.
Good food. Good company. Good training from Diamond Bound.
Wellness. Purpose. Abundance.
Pork Belly
Ingredients
1 large pork belly fat skewed
1T kosher salt
1T brown sugar
2tsp garlic powder
Run belly with seasoning and rest overnight.
Smoke at 250 for 2 hours.
Wrap in foil and bake at 225 for 2 hours or until temp is 200.
Cool over night so you can slice.
Glaze
1/2 cup sweet chili sauce
6 garlic cloves
1 finger length of fresh finger
1/4 cup gojuchang
1T sesame oil
1T rice wine vin
1 tsp fish sauce
2T water
Add all ingredients to blend until smooth
Slaw
1 head Napa cabbage shredded
2 shredded carrots sliced thin
2 unripe mangos sliced thin
Black and white sesame seeds
Dressing
1T Dijon mustard
1T honey
4 drops of lemon vitality oil
2T rice wine vinegar
1T sesame oil
2T olive oil
Salt and pepper
Mix all well and pour over slaw ingredients. Do this right before you serve.
Slice pork belly in strips, coat in glaze on both sides and flip a few times.
1 large pork belly fat skewed
1T kosher salt
1T brown sugar
2tsp garlic powder
Run belly with seasoning and rest overnight.
Smoke at 250 for 2 hours.
Wrap in foil and bake at 225 for 2 hours or until temp is 200.
Cool over night so you can slice.
Glaze
1/2 cup sweet chili sauce
6 garlic cloves
1 finger length of fresh finger
1/4 cup gojuchang
1T sesame oil
1T rice wine vin
1 tsp fish sauce
2T water
Add all ingredients to blend until smooth
Slaw
1 head Napa cabbage shredded
2 shredded carrots sliced thin
2 unripe mangos sliced thin
Black and white sesame seeds
Dressing
1T Dijon mustard
1T honey
4 drops of lemon vitality oil
2T rice wine vinegar
1T sesame oil
2T olive oil
Salt and pepper
Mix all well and pour over slaw ingredients. Do this right before you serve.
Slice pork belly in strips, coat in glaze on both sides and flip a few times.
Each time hit with glaze so it caramelizes.
Serve with slaw.
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