Clean Hawaiian Chicken

Posted on by Sam Boyd

This is a very quick and easy recipe.

Ingredients

1.  16 ounces of chicken breast – cubed, or cut into chunks, or hearts, whatever, just bite size.

2.  2 medium red peppers, cut into strips

3.  1 medium onion, cut into wedges

4.  8 small radishes, star cut (meaning cut into 6 wedge-like pieces)

5.  12 ounces of pineapple, roughly 2 cups

6.  1 tablespoon coconut oil

7.  2 tablespoons soy sauce (real soy sauce please)

Recipe – the order is fairly important here

1. Put radishes and coconut oil in a skillet, on medium heat, cook for about 3 minutes

2.  Add the onion and chicken, cook for 3 more minutes

3.  Add the red peppers  and cook for 2 minutes

4.  Add the pineapple, cover and cook for 5 minutes

5.  Uncover and give a good toss to coat everything in the juices.  Recover and cook for 3 minutes.

6.  Uncover and plate up two servings, separate the other two for leftovers.  At the end of it, you have about 4 oz of chicken, 2 cups of veggies, 3/4 cup of fruit, and 1/2 tablespoon of healthy oil in each serving.  I have no idea about calories, I don’t do that.  This is Phase II for LTL.

Quick and Easy – Cleanse Week Soups

Posted on by Sam Boyd

Cleanse week is an amazing period of time where you begin something new, get a headache and then wind up feeling so good that you wonder why you never did this before.  It can be intimidating however, so I have come up with an equation for soup that makes it much easier to do.  The end result of this soup math is a hearty soup that feeds 4 (or 2 dinners and 2 work lunches) and is great for cleanse week.  Remember, though, you want to eat as many raw veggies as you can in order to maximize results on the cleanse week.

Step 1:  16 ounces + 2 tablespoons of vegetable broth.  Check your ingredients list for sugar, you don’t want it.

Step 2:  Three of the following in edible chunks – 1 can of diced tomatoes, 4 stalks of celery, 4 large carrots, 1 leek, 1 sweet potato, 1 turnip, 1 rutabaga, 8 brussels sprouts, 1/4 head of cabbage, 1 cup green beans, 2 medium onions,  3 parsnips, etc.

Step 3:  1 tablespoon of one of the following dry spices:  basil, thyme, coriander, cumin, oregano, marjoram, ginger, allspice, clove, fennel.

Step 4:  2 tablespoons of one of the following:  salt, soy sauce, balsamic vinegar, apple cider vinegar, red wine vinegar, rice wine vinegar.

Step 5: (optional) for sweetness: 5 diced pitted dates, 5 diced figs, 1 diced beet,

Recipe:

1.  Put your soup pan over medium heat and add your vegetables and 2 tablespoons vegetable broth.

2.  When the veggies begin to steam in the pan, crank the heat to medium high, add the step 3 and step 4.

3.  Move these around often to prevent burning but you will begin to notice the smell nearly immediately of something delightful.

4.  Add your vegetable broth, stir well, reduce heat to medium low and cover.

5.  You can now cook this as long as you want but it will be ready to eat in about 15-20 minutes.

Literally, any of the item above can be mixed for a decent flavor.  Some, obviously will go together better than others, so feel free to try new things.

Quick and Easy – Squash and Sausage

Posted on by Sam Boyd

Simple, easy, quick!  This recipe is going to start of a new section of quick and easy recipes.

Ingredients:

1.  4 medium (about 16oz, total) sweet italian sausages (we used sweet italian turkey sausages which are nitrate free, but you can use whatever you want, the portion is the important part here, and they should be nitrate free).

2.  2 each zucchini and yellow squash

3.  1 medium onion

4.  1 tablespoon fennel seeds

5.  1 tablespoon cracked black pepper

Recipe:

1.  Put your sausages in a 400 degree oven to brown and shape-set (unless you don’t care about the shape setting and then just take them out of their casing if you want, doesn’t affect the overall taste) for about 15 minutes, turning once.

2.  Cut the onion, squash zucchini into bite size pieces, about 1″-1.5″

3.  Put into a 10″ pan with the fennel and the pepper on medium high heat and toss often, should be done in about 15 minutes.

4.  Pull the sausages and cut into 1″ sections and add to veggies and toss every 30 seconds or so for about 4 minutes or until the sausage is completely cooked through.

5.  Divide up into 4 servings, 2 for now, 2 for work.  Enjoy.

 

Total Time:  19 minutes, depending upon how prepped you are.