Ingredients:
- 1 1/2 cup organic ketchup
- 1/4 cup prepared yellow mustard
- 1/4 cup organic honey
- Tsp of organic sea salt
Directions:
- Combine all ingredients in a medium bowl
Sardine Salad Dressing
Ingredients
- 2 cans of wild sardines – low mercury
- 1/4 cup dried organic tomatoes
- 1/4 cup organic olive oil
- 2 Tbsp organic lemon juice
- 2 tsp chopped fresh organic oregano
- 1 tsp chopped organic fresh basil
- 1 tsp chopped organic fresh thyme
- sea salt
- organic pepper
Directions
- Put your herbs, oil, and dried tomatoes in a bowl and allow it to soak until the tomatoes are softened.
- Put sardines (including about half of the water they are canned in) and the tomato mixture in your food processor or blender and blend.
- Taste for salt, pepper, lemon juice and liquid balance as needed.
Chicken & Broccoli Stir-Fry
Ingredients
- 1/3 cup organic orange juice
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Szechuan sauce
- 2 teaspoon sugar
- 1 tablespoon organic olive oil
- 1 pound boneless organic chicken breast, cut into 1 1/2 inch cubes
- 2 cups organic broccoli florets
- 2 cups of organic snow peas
- 2 cups organic shredded cabbage
- 2 cups of cooked organic brown rice
- 1 tablespoon of organic lime juice
Directions
In a small bowl, orange juice, soy sauce, and Szechuan sauce. Set aside.
2. Heat oil in a wok and add chicken. Sauté for 5-7 minutes.
3. Add cabbage, broccoli, snow peas and sauce mixture. Cook for 5 – 7 minutes.
4. Remove stir fry from wok and serve over brown rice.
Lemon and Herb Risotto Cake
- 1 small organic leek, thinly sliced
- 2 1/2 cups fat free, organic chicken stock
- 1 cup Arborio rice
- 2 tbsp. fresh chopped organic chives
- 2 tbsp. freshly chopped organic parsley
- 3/4 cup reduced fat organic mozzarella cheese
- Finely grated rind of 1 organic lemon
- Sea salt and freshly ground black pepper
- Organic Parsley, for garnish
- Preheat the oven to 400 degrees.
- Oil the bottom and sides of an 8″ springform pan.
- Cook the leek in a large pan with 3 tbsp. of the chicken stock, stirring over medium heat, to soften. Add the rice and remaining broth.
- Bring to a boil. Cover the pan and reduce the heat. Simmer gently, stirring occasionally, for about 25 minutes or until the liquid is absorbed
- Stir in the lemon rind, chives, parsley, cheese and seasonings. Spoon into the springform pan and even the top. Cover with foil and bake for 30 – 35 minutes or until lightly browned. Turn out, slice into wedges and garnish with parsley and lemon wedges.
Organic Chicken Salad
- 1 cup cooked organic chicken breast, cut into small sized pieces
- 1/3 cup chopped organic pecans
- 1 cup green organic grapes, sliced in half
- 1/2 cup plain organic Greek yogurt
- 1 tsp. organic apple cider vinegar
- 1 tsp. organic honey
- Organic sea salt and pepper
- 1 tsp. organic lemon juice
- Combine everything in a bowl and mix well.