Garlic Parmesan Green Beans

Makes 2 servings

  • 1/2 pound green beans, rinsed and trimmed
  • 2T garlic, minced
  • 2T Parmesan cheese, grated

Boil wnough water to cover the beans in a saucepan. Add the garlic and green beans. Boil until tender (approximately 5 minutes). Strain and remove to a dish. Sprinkle with Parmesan and serve. 

Balsamic Barbecued Sauce

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Makes 2 Servings

  • 1/2 cup tomato sauce
  • 1/4 cup balsamic vinegar
  • 1T garlic, minced
  • 2T honey
  • 1T Worcestershire sauce, if desired

Whisk all ingredients in a bowl.  Baste over chicken breasts, ribs, or even shrimp.  Eat clean – train dirty!

Eat Clean Meatballs

Venison Meatballs

Makes 4 Servings

  • 1 pound lean ground beef (substitute bison or venison)
  • 1/2 cup steel-cut oats, uncooked
  • 2 basil leaves, minced
  • 2 sprigs hot-and-spicy oregano (substitute regular oregano)
  • 1 tbsp. tomato sauce
  • 1 tsp. garlic, minced
  • 2 egg whites
  • 2 tbsp. Worchestershire sauce (substitute Bragg’s Liquid Aminos)

Heat oven to 400F.  In a mixing bowl, combine all ingredients.  Using a lightly-grease muffin tin, shape meat into 1″ size balls and place in a muffin slot.  (The balls should not be touching the sides of the tin but fill up the slot.)  Bake in the oven for approximately 30 minutes or until a toothpick comes out clean.

Farmers Market Italian Chicken

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I hit up our local farmers market at least once a week.  Most trips, I will spend a total of $20.00, leave with four bags of produce, and feed our family for a week from the trip.  One of the things I enjoy doing when I get home is trying to come up with new dishes from scratch based just on what I buy at the farmers market.  During this week’s trip, I snagged hot-and-spicy oregano, sweet basil, and broccolini…and this is what I came up with:

Farmers Market Italian Chicken

Makes Two Servings

  • 2 chicken breasts, boneless and skinless
  • 2 leaves sweet basil
  • 2 sprigs hot-and-spicy oregano, stems removed
  • 2 cups broccolini
  • 1 cup mushrooms, diced
  • 8 oz tomato sauce
  • 2 teaspoons garlic, minced
  • 1-2 cups rice, cooked
  • Olive oil

In a sauce pan, heat one teaspoon of olive oil over medium heat.  Brown one teaspoon of garlic and the mushrooms in the olive oil.  Pour in the tomato sauce, adding the basil and oregano next.  Reduce heat and simmer.

In a skillet, heat one teaspoon of olive oil over medium heat.  Add the broccolini and chicken, sautéing until the chicken is cooked through and the broccolini is tender.  Pour the tomato mixture over the chicken and heat through – just long enough for the flavors to blend.  Serve in a bowl over a serving of rice.

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Riesling Vinaigrette

Riesling Vinaigrette

Its been awhile!!!  We are in Michigan for the summer and really enjoying the local wines.  Located on the 45th parallel, Michigan’s Old Mission Peninsula features southwest-facing slopes which is ideal for producing riesling!  I prefer the “Late Harvest” variety for its sweetness.  Here is a simple riesling vinaigrette to serve over homegrown lettuce!

Riesling Vinaigrette

Makes One Serving

  • 1T safflower oil
  • 1T riesling (save a glass for your meal!)
  • 1t honey
  • Black pepper, to taste
  • Homegrown Lettuce of Choice

Whisk the first four ingredients in a bowl or shake in a salad shaker.  Serve over your favorite homegrown lettuce and alongside a succulent glass of riesling!

Tofu Spinach Dip

Spinach Tofu Dip

Makes 4 Servings

  • 1 block tofu (silken or firm), diced into 1/4″ cubes
  • 4 cups spinach
  • 1T olive oil
  • 1t garlic, minced
  • 1T parmesan (substitute Cashew Cheese)
  • Carrots or other vegetables for dipping

In a skillet, heat the oil over medium heat then brown the garlic.  Add the tofu and heat through, adding the spinach for the last 2-3 minutes of cooking time.  After the tofu is heated, spinach wilted, and flavors blended, stir in the cashew topping or Parmesan cheese.  Pulse in a food processor to combine and serve with your favorite dipping vegetables.

Teriyaki Chicken and Broccoli

Teriyaki Chicken and Broccoli

Makes 1 Serving

  • 1 chicken breast, boneless and skinless
  • 1 cup broccoli florets
  • 1T olive oil (I used garlic infused – otherwise sprinkle the chicken with 1/2t garlic powder)
  • 2T Bragg’s Liquid Aminos (or other gluten-free soy sauce)
  • 1t honey
  • 1t sesame seeds, optional

For the teriyaki sauce, whisk the honey and gluten-free soy sauce in a small bowl then set aside.  Cut the chicken breast into 1/2″ cubes.  In a large skillet or wok, heat the olive oil over medium heat.  Saute the chicken and broccoli until tender.  When the chicken and broccoli are almost done, add the teriyaki sauce to the mixture and stir until the flavors blend.