Sweet n Spicy Pecans

Ingredients:

• 3 cups of pecans.
• 1/2 cup sugar (Can use brown sugar as well)
• 2 tsp  chili powder
• 1 tsp red pepper powder

Directions:

1. Rinse pecans in bowl with warm water.  
2. Drain water from bowl leaving pecans damp.
3. Mix sugar and spices in separate bowl until thoroughly mixed.
4. Drain remaining water from pecans then mix in the spice mixture.
5. Lay flat out on baker sheet covered in aluminum wrap.
6. Bake at 350 for 30 minutes or until sugar has melted but before it starts to caramelize. 
7. Remove from oven and let it cool in the pan.  

Sweet n Spicy Bacon Twists

Ingredients:

• 2 packages of thin center cut applewood or cherrywood smoke bacon (8-10 slices).
• 1/2 cup brown sugar (dark)
• 4 tsp  ground mustard powder
• 1 tsp  smoked paprika
• 3/4 tsp chipotle powder
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon

Directions:

1. Combined brown sugar and spices
2. Rub both side of the bacon
3. Twist the bacon to about pencil size and place on a bakers rack in a baking pan
4. Bake at 350 for 30-40 minutes.  (Depend on how well done)

          Note: The brown sugar at the bottom of the pan may burn a bit

Blueberry Pork Loin

Ingredients:

• Pork loin/Pork Chops 
• 1 tbs olive oil
• 2 tbs garlic powder
• 1 tsp sea salt
• 1 tsp ground black pepper
• 1/2 cup fresh blueberries
• 1/2 onion
• 1/2 cup of apple cider vinegar 
• 1 tsp honey
• 1/2 tsp ground thyme
• 1/2 cup of water

Directions:

Pork loin:

1. Heat oven to 400 degrees.
2. Apply a thin coat of olive oil to baking dish
3. Coat pork loin with mixture of 1/2 tbs of olive oil, garlic powder, sea salt, and pepper
4. Place in oven for about 30 minutes.  (Meat should be around 155 degrees)

Blueberry Sauce:

1. Heat sauce pan with 1/2 tbs of olive oil
2. Finely chop onion and place in hot pan
3. Once golden brown add apple cider and water stirring well
4. add honey and thyme continuing to stir well
5. add fresh blueberries
6. Simmer sauce until blueberries dissolve
7. Once sauce has thickened remove from heat.  

Server slices of pork loin with blueberry sauce.  

Avocado Cream Asparagus wrap

Ingredients:

• 6 serving sizes of Asparagus
• 6 slices of Prosciutto
• 2 Avocados 
• 1 tbs Olive Oil
• 1/2 Lemon
• 1 Lime
• 1/2 tsp of chipotle powder 
• 1/2 tsp of pepper (red, white, or chili powder)
• (optional 1 TBS of sriracha chili sauce)

Directions:

• Avocado Cream:

1. Remove avocado skin and seed.  Blend until creamy.
2. Zest lemon and lime before juicing.
3. Add olive oil, lemon juice, and lime juice while blending (Add optional hot sauce)
4. Add zest, chipotle powder and pepper blending well.

• Asparagus  Wrap:

1. Heat oven to 400 degrees
2. In a baking dish coat with a bit of olive oil
3. On cutting board lay out prosciutto
4. Coat top side with a generous amount of avocado cream
5. Put bundle of asparagus (bunch of 20 thin stalks in picture) on right side
6. Roll until fully wrapped.  Place end side on the bottom of baking dish.
7. Repeat 3-6 five more times
8. Place baking dish in oven for about 20-30 minutes.
   Time will vary depending on thickness of asparagus, watch the asparagus tips.
   Remove when tips are golden to dark brown.

Spaghetti Squash Piccata

Ingredients:

• 1 medium Spaghetti Squash
• 8 oz baby Bella mushrooms
• 5 TBS Olive Oil
• 4 TBS Lemon Juice
• 3 TBS capers with juice
• 1/4 cup of water/chicken stock
• 2 cloves of garlic
• 1 tsp black pepper

Directions:

• Piccata Sauce:

1. Heat up 1 TBS of olive oil in pan
2. Saute garlic
3. Reduce heat and add mushrooms
4. Once mushrooms are brown add remaining oil, lemon juice, water, capers, and black pepper. 
5. Simmer 10 - 15 minutes

• Spaghetti

1. Cut 3-4 slits in squash
2. Cook in microwave for 15-20 minutes on 50% power (Outside should be soft)
3. Split in half (Be careful very hot)
4. Scoop seeds out
5. Spoon out the inside squash into bowl
6. Pour Piccata Sauce over and toss.  

Caribbean Jerk Pork Loin

Ingredients:
    Jerk Rub

• 2 zest lime 
• 1 tbs Coriander 
• 1 tbs ground ginger 
• 1 tbs garlic powder 
• 1 tbs onion powder 
• 1 tbs dried cilantro 
• 2 tsp pepper 
• 2 tsp salt 
• 1/2 tsp thyme 
• 1/2 tsp cinnamon 
• 1/2 tsp allspice 
• 1/2 nutmeg 

    Main

• 2 tbs olive oil
• Left over rub 
• 1 yellow onion minced
• 4 gloves of garlic minced
• 2 lime juice 
• 1-2 cup(s) broth (beef, chicken,veggie, or water) 
• 3 lb pork loin shoulder

Directions:

1. Combined rub ingredients
2. Generously rub pork loin with rub
3. Heat olive oil in pan and sear pork loin on all sides
4. Combine 1 cup of broth, onion, garlic, lime juice, and left over rub in crockpot
5. Once seared place pork loin in crock pot
6. Add second cup of broth to about half up pork loin.  
7. Cook 6-8 hours on low

Chocolate Ice Cream with Raspberries

Ingredients:

• 14 oz can of Coconut Milk
• 6 Tbsp of honey
• 3 Tbsp of Cocoa powder
• frozen raspberries

Directions:

1. Mix coconut milk, honey, and cocoa powder in mixing bowl
2. Put mixture in ice cream maker
3. Wait 25-30 minutes
4. Serve in bowl with 1/2 cup of frozen raspberries

Southwest Turkey Burger

Ingredients:

• 2 lbs Turkey
• 1/2 red onion minced
• Poblano pepper minced
• Red bell pepper minced
• 2 tsp cumin
• 1 tsp red pepper
• 1/2 tsp black pepper
• 1 tbs oil

Directions:

1. Mix ingredients in bowl
2. Press into 6 to 10 patties
3. Heat oil in pan
4. Cook burgers 7-10 minutes per side until done.

Note:

Goes well with spicy slaw

Spicy Slaw

Ingredient:

• 1 bag Publix shredded green & purple cabbage with carrots
• 4 tbsp stone ground mustard
• 2 tbsp olive oil
• 2 tsp lime juice
• 2 tsp cumin
• 1 tsp crushed red pepper
• 1/2 tsp black pepper

Directions:

1. Mix mustard, olive oil, lime juice, crushed  red pepper, and black pepper in bowl well.
2. Stir in 1 cup of shredded cabbage
3. Serve

Twice Baked Sweet Potato

Ingredients:

• 3 medium sweet potatoes
• 6 strips of bacon
• 4 TBS olive oil
• 1 cup of fresh basil
• 1 TBS lime juice
• 1/4 cup of dry roasted almonds
• 1/4 tsp black pepper

Directions:

1. Bake sweet potatoes at 475 until soft.  (~35 minutes)
2. Remove from oven to cool
3. Dice raw bacon and cook in pan
4. Split sweet potatoes in half and spoon out center making sure not to break the skin.
5. Mash the sweet potato with the bacon in pan. (No need to drain bacon fat)
6. In a food processor blend basil, almond, pepper, lime juice, and olive oil
7. Mix pesto in sweet potato & bacon mash still in original pan.
8. Fill sweet potato skins back up
9. Bake at 475 for 15 minutes or until top is browned.

Mustard Glaze Pork Loin

Ingredients:

• 4 thick cut pork loin/chops
• 1/3 cup of olive oil
• 1 lemon
• 4 garlic cloves
• 2 TBS stone ground mustard
• 1/2 tbps black pepper
• 1 tbps of sage

Directions:

1. In bowl mix olive oil, mustard, black pepper, and sage
2. Mince garlic and add to bowl.
3. Zest lemon to the bowl.
4. Juice the lemon to the bowl and mix well.
5. Place pork in baking dish
6. Cover with marinate and let it soak for 2 or more hours in refrigerator.
7. Remove from refrigerator an hour before inserting in oven.
8. Set oven to 475
9. Bake for 20-30 minutes until internal temp is about 160

Sweet potato chips

Ingredients:

• 1 sweet potato
• 2 oz of olive oil
• 2 tbs of ground black pepper

Directions

1. Heat oven to 355
2. Peel sweet potato and cut in half
3. With mandolin slice sweet potato in then slices
4. In bowl toss slices with olive oil and pepper
5. Lay slices on baking sheet with no overlap
6. Bake for 20-25 minutes or until dark brown

Honey Mustard Burgers

Ingredients: 

• 1 lb of grass fed ground beef 
• 2 oz of honey
• 2 oz of Dijon Mustard
• 1/2 tsp of black pepper

Directions:

1. Mix ingredients in a bowl with hands
2. Make three patties
3. Grill to liking 

Curry Meatballs

Ingredients:


        Meatballs

• 1 lb of grass fed beef
• 1/2 yellow onion diced
• 2/3 cup of almond flour/meal
• 2 eggs
• 2 tbsp curry powder
• 2 tbsp garam masala
• 1/2 tbsp ginger
• 1/4 tbsp cinnamon
• 1/4 tbsp sea salt
• 1/4 tbsp white pepper 
• 2 TBS olive oil

       Curry sauce

• 1 can of coconut milk (16 oz)
• 1 cup of chicken broth
• 1/2 yellow onion diced
• 5 tbsp of curry powder
• 2 tbsp of garam masala
• 1 tbsp of ginger

Directions:

1. Mix meatball ingredients except olive oil.  
2. Form balls.
3. Add oil to pan placing balls and onions from sauce section in pan.
4. Cook meatballs and onion until browned. (3-4 minutes)
5. In separate bowl mix sauce ingredients.  
6. Once mixed thoroughly add liquid to pan.  
7. Bring liquid to boil.
8. Reduce heat and simmer for 5-8 minutes. 

Kale Salad

Ingredients: 

• 1 bunch of Kale
• 4 TBS of olive oil
• 4 TBS of lemon juice
• 1 TBS of ground mustard
• 1 tbs of black pepper

Directions:

1. Wash the Kale removing the center stalk
2. Tear into bite size pieces
3. In bowl whisk olive oil, lemon juice, mustard, and pepper.
4. Add kale to bowl and toss well.

Kale chips

Ingredients:

• 1 bundle of Kale
• Olive Oil
• Sea salt grinder
• Pepper grider

Directions:

1. Preheat oven to 355
2. Cut stem out of the kale
3. Cut into 2-3 inch squares
4. Lay out on cookie sheet on parchment paper
5. Drizzle with olive oil
6. grind salt and pepper over top
7. Bake for 12-15 minutes
8. Turn off oven and crack.
9. Leave chips in for 5-10 minutes 

Sweet Potato Hash

Ingredients:

• 2 sweet potatoes
• 1 granny smith apple
• 2 TBS canola oil
• 1 yellow onion
• 1 TBS cinnamon
• 2 cups of water

Directions:

1. Peel and dice onion, apple, & sweet potatoes
2. Heat oil in pan.
3. Cook apples and onion until onion is brown
4. Once brown add sweet potatoes
5. Cook until slightly browned (3-4 minutes)
6. Add 2 cups of water and cover
7. Cook until potatoes are desired softness. (May need to add more water.)
8. Once all of water is gone add cinnamon and stir.  
9. Continue to stir over heat for 1-2 minutes.
10. Remove and let cool to taste.

Grilled Asparagus

Ingredients: 

• 1 bundle of asparagus
• 2 TBS of olive oil
• salt, pepper, spices

Directions:

1. Wash and trim the ends of the asparagus
2. Drizzle asparagus with olive oil and coat evenly
3. add spices to liking
4. Heat grill to 400
5. Place on top rack for 5-7 minutes or until starting to brown.
6. Flip and repeat step 5.
7. Remove once browned on both sides.  

Chicken Asparagus Wrap

Ingredients:

• 3 chicken breasts
• 36 asparagus 
• 6 slices prosciutto 
• 1 TBS Canola oil
• 6 wooden tooth picks

Directions:

1. Heat over to 375
2. oil the baking dish with canola oil
3. butterfly the chicken breasts resulting in 6 pieces
4. tenderize chicken breast until 1/2 inch thick with meat mallet
5. wash and trim off bottoms of asparagus
6. roll 6 asparagus in the chicken breast
7. wrap the roll with one slice of prosciutto and secure all with tooth pick
8. Repeat 5 more times
9. Bake for 30-35 minutes or until chicken is no longer pink in thickest part.

Sweet Potato Cubes

Ingredients:

• 3 - Sweet Potatoes
• Olive Oil
• Sea Salt
• Black Pepper
• Additional spices (optional)

Directions:

1. Pre-heat oven to 375
2. Peel sweet potatoes
3. Cut in to small cubes (about 1/2 inch)
4. Toss cubes and olive oil in mixing bowl until coated well
5. Add salt/pepper/other spices toss to coat evenly
6. Evenly spread cubes on baking sheet ensure one layer
7. Bake for 20 minutes

Healthy Hamburger

Ingredients:

• 2 lb grass fed beef 90%
• 1 TBS black pepper
• 1 TBS garlic powder
• 1 TBS onion powder
• 1 Avocado
• 12 strips applewood bacon
• 6 cups of mixed greens
• 1 cup of carrots shredded
• 1 cups of dried cranberries
• Balsamic Vinaigrette 

Directions:

1. Mix grass fed beef with black pepper, garlic powder, and onion powder
2. Divide into 6 patties
3. Grill or fry until done.
4. Microwave/Fry bacon to crispy
5. Slice avocado
6. Mix greens, cranberries, and shredded carrots
7. Plate a cup of salad
8. Plate burger on the center
9. Plate avocado on the burger
10. Plate bacon on the side of burger
11. Top with balsamic vinaigrette  

Chicken Picatta

Ingredients:

• 3-4 Chicken Breasts skinless
• 2 tbsp olive oil
• 3 green onions tops
• 6 cloves of garlic
• 3 tbsp capers
• 1/4 cup white wine
• 1/2 cup organic chicken broth
• 3 tbsp olive oil
• 1 lemon
• pepper

Directions:

1. Butter fly chicken breasts and flatten to 1/4 inch thick.
2. Season with pepper on both sides
3. Heat pan with 2 tbsp of olive oil
4. Cook chicken  about 7 minutes per side (pink in center is gone)
5. Remove chicken from pan.
6. Saute minced garlic and minced green onions in 3tbsp of olive oil.
7. Stir mixing well with chicken drippings about 2-3 minutes
8. Add broth, wine, lemon juice, and capers.
9. Simmer for 5 minutes.  
10. Add chicken back to pan coating both sides of chicken after turning off heat.  

Meatballs

Ingredients


     Meatball

• 1 lbs Ground Sirloin (grass fed)
• 1/2 lbs mild chicken sausage (free range)
• 2 medium carrots
• 1 medium yellow onion
• 1 medium celery stalk
• 1/4 cup almond meal
• 1 egg
• 2 TBS oregano
• 1 TBS garlic powder
• 1/2 tsp red pepper
• 1/2 tsp black pepper
• 2 tsp of honey

   Sauce

• 1 28 oz can of crushed tomatoes (organic)
• 4 cloves of garlic
• 2 TBS sweet basil
• 1/4 tsp black pepper

Directions

1. Mix ground sirloin, chicken sausage, almond meal, honey and egg with hands.
2. Mince carrots, celery, and onion.  Add to mixture and mix with hands.
3. Add spices and mix thoroughly with hands.  
4. Form into 2 inch balls and place in crockpot.  (Option to sear in pan before crockpot)
5. Mix Sauce ingredients 
6. Pour Sauce mixture over meatball.
7. Cover crockpot, cook on low for 6-8 hours.  (7 worked well for my crockpot) 

Info
   1 meatball with sauce;
   Estimated Nutritional Facts

• Calories                113
• Total Fat               6.2g
•      Saturated         2.1g
•      Poly                    .1g
•      Mono                  .1g
•      Trans                0.0g
• Cholesterol          38mg
• Sodium           260.6mg
• Potassium       148.0mg
• Total Carbs           5.7g
•       Fiber                 1.0g
•       Sugars               3.3g
• Protein                    8.5g
• Vitamin A            19.7%
• Vitamin C              8.3%
• Calcium                  2.4%
• Iron                        7.5%

Sesame Stir Fry

Ingredients:

• Stir-fry sirloin grass fed (sirloin cut into stir fry strips)
• 4 TBS Sesame seed oil
• 1/2 cup Balsamic Vinegar
• 2 TBS Sesame seeds
• 1 head of broccoli
• 1 yellow onion
• 2 carrots
• 2 celery stalks
• 1 pablano pepper
• 1 red bell pepper
• 1/4 cup lemon juice
• 1/4 cup lime juice
• 1 tbsp white pepper
• 1 tbsp turmeric
• 1 TBS garlic powder
• 1 TBS red pepper flakes (optional)

Directions

1. Mix Balsamic vinegar, sesame seeds, garlic powder, turmeric, white pepper, and 1 TBS of sesame seed oil.
2. Marinate sirloin for 10-15 minutes in mixture
3. Dice broccoli, carrots, celery, and peppers.
4. Mince onion
5. Heat deep frying pan with 3 TBS of Sesame Seed oil
6. Dump marinate & sirloin and onion into the pan. Stir often. 
7. Add lemon juice, lime juice, carrots and broccoli to pan once onion are translucent. Continue to stir often.
8. Add peppers and celery once carrots soften. Continue to stir often.
9. Add red pepper flakes if desired and continue to stir until veggies are soft.

Four Meat Four Pepper Chili

Ingredients:

• 1.5 Applewood Bacon
• 1 lb of grass fed ground beef
• 1 lb of grass stew meat in cubes
• 1 lb of free range chicken tenders
• 1 yellow onion
• 1 purple onion
• 4 cloves of garlic
• 3 15oz cans of diced tomatoes with chilies
• 1 28oz can of crushed tomatoes
• 1 Poblano pepper
• 2 Serrano pepper
• 1 Red Bell pepper
• 1 Orange Bell pepper
• 2 chili peppers (optional)
• 2 TBS chili powder
• 1 TBS garlic powder
• 3 bay leaves
• 2 tsp smoked paprika
• 3 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp coriander
• 1/2 tsp chipotle pepper
• 1/2 tsp red pepper
• 1/2 tsp black pepper
• 1/2 tsp white pepper

Directions

1. Cut the bacon into small pieces and place in deep frying pan stirring frequently.
2. Mince yellow onions, purple onion, and garlic and place in pan stirring frequently.
3. Cut chicken tenders into small cubes adding to pan once onions are translucent stirring frequently.
4. Add stew meat cubes to pan once chicken is no longer pink continuing to stir frequently.
5. Add ground beef to pan once beef is starting to brown, continue to stir.
6. Once ground beef is mostly browned, add diced tomatoes with chilies. 
7. Simmer mixture for 10 minutes.
8. Add mixture to crockpot.
9. Add crushed tomatoes  to crockpot and stir well.
10. Add spices to crockpot and stir.  (Add additional to taste.)
11. Dice Poblano, Serrano, Red Bell, and Orange Bell peppers.
12. Add peppers and stir.
13. Set crockpot on low for 6-8 hours.