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Photo: Pornchai Mittongtare; Styling: Robin Turk; Food Stylist: Claire Stancer<br />
4Fried Organic Ham and<br />
Eggs on Roasted Asparagus<br />
Spears with Fruit.<br />
Depending on the thickness of the<br />
asparagus, roasting the spears may<br />
take longer than 10 minutes. Toward<br />
the last 5 minutes or so of roasting,<br />
fry the eggs and ham to desired<br />
doneness. Serve with a bowl of berries.<br />
5Grass-Fed Hamburger<br />
with No-Fuss Coleslaw.<br />
Reheat a burger you made ahead<br />
of time on the stove or in the microwave.<br />
While the burger is heating, put organic<br />
coleslaw mix in a bowl and toss<br />
with Primal Kitchen Cilantro Lime<br />
Salad Dressing.<br />
6Sautéed Steak, Mushrooms,<br />
Garlic, and Spinach.<br />
In a wok or large frying pan, cook<br />
sliced mushrooms in olive oil, butter,<br />
or coconut oil. When the mushrooms<br />
are close to being done, stir in precooked<br />
steak pieces and minced garlic, then<br />
mix in spinach until it wilts. Salt and<br />
pepper to taste.<br />
7Organic Soup made with<br />
Bone Broth.<br />
Bonafide Provisions offers six<br />
types of organic soup made with<br />
nutritious, protein-packed bone broth:<br />
Broccoli Cheddar, Creamy Mushroom,<br />
Chicken Vegetable, Butternut Squash,<br />
Roasted Tomato-Basil, and French<br />
Onion. Remember to thaw the frozen<br />
soup container in the refrigerator a day<br />
or two before you want to serve it, then<br />
just heat it up on the stove. If you want<br />
something light, enjoy this soup on its<br />
own. For a heartier meal, serve soup as<br />
a side dish with a burger or egg dish,<br />
or beef up the soup with cut-up pieces<br />
of leftover meat and cooked veggies.<br />
8Lamb with Buttered<br />
Green Beans.<br />
Boil fresh green bean pieces about<br />
5–6 minutes until done, or cook frozen<br />
green beans according to directions.<br />
Drain water, then add butter and salt.<br />
make it!<br />
Easy Veggie Fried Rice<br />
Serves 4<br />
Recipe courtesy of Cece’s Veggie Co.<br />
1 Tbs. sesame oil<br />
2 garlic cloves, minced<br />
1 14-oz. pkg. Cece’s Veggie Co. Riced<br />
Organic Veggie Medley<br />
2 Tbs. gluten-free soy sauce or tamari<br />
2 large eggs<br />
Cooked chicken, shrimp, tofu, or other<br />
protein, optional<br />
Salt and pepper to taste<br />
Heat sesame oil in large skillet over<br />
medium-high. Add garlic, and cook until<br />
fragrant, about 1 minute. Add Veggie<br />
Medley, and sauté until al dente, about 6<br />
minutes. Stir in soy sauce or tamari, and<br />
cook, stirring, 2 minute mores. Create hole<br />
in center, drop in eggs, and scramble. Stir<br />
together, and add choice of cooked protein if desired. Salt and pepper to taste.<br />
Per serving: 130 cal; 8g prot; 6g total fat (1.5g sat fat); 13g carb; 95mg chol; 580mg sod;<br />
0g fiber; 4g sugar<br />
While the green beans are cooking,<br />
reheat cut-up pieces of cooked lamb<br />
burger or broiled lamb chop meat in<br />
a small amount of chicken broth and<br />
olive oil in a pan on the stove. Combine<br />
the lamb, broth, and green beans,<br />
and sprinkle with fresh lemon juice.<br />
9Turkey Cheeseburger with<br />
Celery Sticks and Apple Slices<br />
with Almond Butter.<br />
Reheat a precooked turkey burger with<br />
cheese. Cut the celery into sticks and<br />
the apple into slices, and serve with<br />
unsweetened almond butter.<br />
& Cheese Scrambled<br />
Eggs with Grain-Free<br />
10Spinach<br />
English Muffin.<br />
Sauté spinach with salt, pepper, and<br />
onion powder until wilted and tender,<br />
about 5–7 minutes. Add eggs with a<br />
little cream or coconut milk if desired,<br />
scramble, then top with organic cheese<br />
of your choice (e.g., grated or shredded<br />
cheddar, Colby, pepper Jack, provolone,<br />
or mozzarella) and mix. Serve with<br />
toasted, buttered Mikey’s Grain-Free<br />
English Muffin.<br />
Shrimp Alfredo<br />
with Zucchini Noodles.<br />
11Garlic<br />
Here’s another idea from<br />
Cece’s Veggie Co.: Cook shrimp in a<br />
large skillet over medium-high heat<br />
about 2–3 minutes per side. Remove<br />
shrimp from pan and set aside. Sauté<br />
zucchini noodles until al dente, 2–4<br />
minutes.<br />
Add half a jar of Primal Kitchen<br />
No-Dairy Roasted Garlic Alfredo<br />
Sauce, mix in the cooked shrimp,<br />
and top with chopped Italian parsley.<br />
Asian Chicken Salad.<br />
Combine romaine lettuce,<br />
12Quick<br />
shredded cabbage coleslaw<br />
mix or shredded carrots, sesame seeds<br />
or roasted cashews, Primal Kitchen<br />
Sesame Ginger Salad Dressing or Bragg’s<br />
Ginger & Sesame Dressing, and<br />
chopped meat either from a rotisserie<br />
chicken or from True Story Organic<br />
Thick Cut Oven Roasted Chicken<br />
Breast. The latter, a handy organic<br />
meat product that you can find in the deli<br />
section of many natural food stores, has<br />
no nitrates, nitrites, artificial preservatives,<br />
carrageenan, antibiotics, gluten, or<br />
MSG—just five clean ingredients.<br />
FEBRUARY <strong>2020</strong> • 43