This is from the cookbook "Global Grilling" by Jay Solomon
The marinade, blend in the blender or food processor:
1/2c peanut butter
1/4c peanut or vegetable oil
3 tbsp lime juice
2 tbsp rice vinegar
2 tbsp soy sauce
2 garlic cloves, minced
1 chili pepper, seeded and minced
1 tbsp ground coriander
1 tbsp ground cumin
1/2 tsp black pepper
the chicken:
1 1/2 lbs boneless, skinless chicken breasts, cubed or sliced for skewers
Place chicken and marinade in a large ziploc bag, squeeze the air out and seal. Marinate in the refrigerator 4 hours-overnight.
Prep the grill, put the chicken on skewers and grill 10-20 minutes until done.
REALLY YUMMY :)
Friday, July 19, 2013
BBQ ChickenThai Style
Also from "Hot & Spicy Chicken" by Valerie Ferguson
3 1/2 lb chicken, cut into 8-10 pieces (we used 24oz breast meat cut into strips to skewer)
lime wedges and red chilies to garnish
To make the marinade place the following in a blender or food processor and process until smooth:
2 lemon grass stalks, chopped
1 inch piece fresh ginger root, chopped
6 garlic cloves
4 shallots
1/2 bunch fresh cilantro
1 tbsp sugar
1/2c coconut milk (i tossed in the whole can)
2 tbsp fish sauce
2 tbsp soy sauce
Place your chosen chicken pieces in a large ziploc style bag, add marinade, squeeze out air and zip. marinate 4 hours or overnight in the fridge.
prepare the grill or heat hte oven to 400 degrees fahrenheit (we grilled). cook the chicken 20-40 minutes (depending on the cuts you use), brushing with marinade (Instead of brushing with the marinade, we grilled the chicken on skewers and heated the marinade in a pan, boiling for over 2 minutes to kill bacteria, and used that as a sauce over the chicken with rice. yum)
Didn't calculate the nutritional data. eat 4 oz chicken, 3/4 rice, a few tbsp sauce and some green beans. tasty and healthy :)
3 1/2 lb chicken, cut into 8-10 pieces (we used 24oz breast meat cut into strips to skewer)
lime wedges and red chilies to garnish
To make the marinade place the following in a blender or food processor and process until smooth:
2 lemon grass stalks, chopped
1 inch piece fresh ginger root, chopped
6 garlic cloves
4 shallots
1/2 bunch fresh cilantro
1 tbsp sugar
1/2c coconut milk (i tossed in the whole can)
2 tbsp fish sauce
2 tbsp soy sauce
Place your chosen chicken pieces in a large ziploc style bag, add marinade, squeeze out air and zip. marinate 4 hours or overnight in the fridge.
prepare the grill or heat hte oven to 400 degrees fahrenheit (we grilled). cook the chicken 20-40 minutes (depending on the cuts you use), brushing with marinade (Instead of brushing with the marinade, we grilled the chicken on skewers and heated the marinade in a pan, boiling for over 2 minutes to kill bacteria, and used that as a sauce over the chicken with rice. yum)
Didn't calculate the nutritional data. eat 4 oz chicken, 3/4 rice, a few tbsp sauce and some green beans. tasty and healthy :)
Gingered Chicken Noodles
Originally from the cookbook "Hot & Spicy Chicken" by Valerie Ferguson
12oz skinless, bonless chicken breast (we bumped it up to 24 oz), cut into bite size pieces
8oz zucchini, halved lengthwise and chopped
10oz eggplant, chopped in similar size pieces to the zucchini
2 tsp vegetable oil (we used coconut)
2 inch piece fresh ginger root, finely minced
6 green onions, chopped
2 tsp ready-made thai green curry paste (I used a heaping tablespoon, spice it up!)
14oz can coconut milk
2 cups chicken stock
4 oz medium egg noodles (we used soba noodles, yummy)
3 tbsp chopped fresh cilantro
1 tbsp lemon juice
salt and pepper, to taste
Heat half the oil in a large nonstick pan (wok) over med-high heat. Add the chicken and stir fry until golden all over (it will finish cooking later). remove the chicken from the pan with a slotted spoon and set aside.
Add the remaining oil to the pan and cook the ginger and green onions, stirring frequently, for 3 minutes. add the zucchini and cook 2-3 minutes, or until beginning to turn golden, Stir in the curry paste, lower the heat and cook one minute.
Add the coconut milk, chicken stock, eggplant and chicken pieces and simmer for 10 minutes. add the noodles and simmer an additional 5-6 minutes, until the chicken is cooked and the noodles are tender. stir in the coriander and lemon juice. salt and pepper to taste, and if desired, add a shot of fish sauce.
This was really good. It would've been spicier with the addition of a fresh green chili, which I will add next time I make it.
I didn't calculate nutritional info...eat it and enjoy it, it's good for you. ;)
12oz skinless, bonless chicken breast (we bumped it up to 24 oz), cut into bite size pieces
8oz zucchini, halved lengthwise and chopped
10oz eggplant, chopped in similar size pieces to the zucchini
2 tsp vegetable oil (we used coconut)
2 inch piece fresh ginger root, finely minced
6 green onions, chopped
2 tsp ready-made thai green curry paste (I used a heaping tablespoon, spice it up!)
14oz can coconut milk
2 cups chicken stock
4 oz medium egg noodles (we used soba noodles, yummy)
3 tbsp chopped fresh cilantro
1 tbsp lemon juice
salt and pepper, to taste
Heat half the oil in a large nonstick pan (wok) over med-high heat. Add the chicken and stir fry until golden all over (it will finish cooking later). remove the chicken from the pan with a slotted spoon and set aside.
Add the remaining oil to the pan and cook the ginger and green onions, stirring frequently, for 3 minutes. add the zucchini and cook 2-3 minutes, or until beginning to turn golden, Stir in the curry paste, lower the heat and cook one minute.
Add the coconut milk, chicken stock, eggplant and chicken pieces and simmer for 10 minutes. add the noodles and simmer an additional 5-6 minutes, until the chicken is cooked and the noodles are tender. stir in the coriander and lemon juice. salt and pepper to taste, and if desired, add a shot of fish sauce.
This was really good. It would've been spicier with the addition of a fresh green chili, which I will add next time I make it.
I didn't calculate nutritional info...eat it and enjoy it, it's good for you. ;)
Friday, July 12, 2013
"Paleo" Pizza Crust (Gluten-free, Wheat-free)
We made this and agreed it is very good, we need to refine our cooking technique, as we burnt the edges once we topped it. I thinnk this crust would be good made sweet instead of savory for a tart and possibly good for a quiche crust, too. Lots of experiments in mind. In the meantime, enjoy. We topped ours with low-cal BBQ sauce, chicken breasts chunks (pre-cooked), red onion, and mozarella. Super yummy.
Ingredients:
2 large eggs, room temperature
2 Tbsp olive oil (I used a garlic olive oil)
1 1/2c almond flour
1/4c tapioca flour
1 tsp sea salt
1/2 tsp oregan (dried)
1/2 tsp dreid basil
1/4 tsp dried garlic powder
I Substituted an italian spice blend for the oregano/basil/garlic in an equal amount
Place the eggs and olive oil in a small bowl and whisk to combine.
Combine remaining ingredients in a large bowl. Stir with a fork to break up clumps and combine well. Add the egg mixture to the flour mixture and stir until well combined. Set aside and let rest 5-10 minutes, then split into two equal parts and form 2 round balls.
Preheat oven to 375 degrees, rack in middle position.
Roll each of the balls out between two sheets parchement paper, either round or rectangualr, to about 1/4 inch thickness.
Place cr usts on a baking sheet lined with parchement or a baking mat. Bake for 15 minutes, or until firm, Remove crusts from oven and turn oven to broil. top with deired toppiongs and broil 5-10 minutes (watch closely, we burnt our edges).
This recipe was originally on www.paleocupboard.com
Ingredients:
2 large eggs, room temperature
2 Tbsp olive oil (I used a garlic olive oil)
1 1/2c almond flour
1/4c tapioca flour
1 tsp sea salt
1/2 tsp oregan (dried)
1/2 tsp dreid basil
1/4 tsp dried garlic powder
I Substituted an italian spice blend for the oregano/basil/garlic in an equal amount
Place the eggs and olive oil in a small bowl and whisk to combine.
Combine remaining ingredients in a large bowl. Stir with a fork to break up clumps and combine well. Add the egg mixture to the flour mixture and stir until well combined. Set aside and let rest 5-10 minutes, then split into two equal parts and form 2 round balls.
Preheat oven to 375 degrees, rack in middle position.
Roll each of the balls out between two sheets parchement paper, either round or rectangualr, to about 1/4 inch thickness.
Place cr usts on a baking sheet lined with parchement or a baking mat. Bake for 15 minutes, or until firm, Remove crusts from oven and turn oven to broil. top with deired toppiongs and broil 5-10 minutes (watch closely, we burnt our edges).
This recipe was originally on www.paleocupboard.com
Spinach Gratin - warning! No nutrient info, just super yummy and you may have to use as a cheat :)
Spinach and Parmesan Gratin...just the word Gratin brings up thoughts of creamy, buttery dishes. I don't do a lot of dairy or wheat, so this is a treat dish. If I really wanted to take the time, I coulod figure out substitutes for the flour. It is only 2 tbsp. oh well. I did health-it-up a little by using half broccoli and half spinach. I pre-blanched the broccoli in boiling water after finely chopping it.
The recipe says you could also use this as a filling for crepes. That does sound amazing. We had it as a side dish with beef patties.
Serves 4-6
2 lbs fresh spinach, washed and drained (or 1 lb spinach, 1 lb broccoli)
1 1/2c milk or chicken broth (I used milk)
2 tbsp unsalted butter, more to grease baking dish
1/2 medium yellow onion, finely diced (about 2/3c)
2 tbsp all purpose flour
1/4 tsp kosher salt (I used sea salt)
pinch fresh ground black pepper
pinch ground cayenne pepper
1 1/4 c (3oz) freshly grated parmigiano reggiana, I used parmesan and asiago mixed
Heat oven to 350 degrees.
Butter a medium (1 1/2 qt) shallow baking dish.
Fill a large pot halfway with lightlkuy salted boiling water and bring to a boil over high heat. add the spinach by large handfuls and when it is all in the pot, blanch 1 minute. drain in colander (repeat with minced broccoli, if using). Run cold water over spinach (so you can handle it) and squeeze as much water out as possible, then chop it coarsely.
Heat the milk or broth in a small saucepan or in the microwave so it is hot. set a medium saucepan over medium heat and add the butter, once butter is melted, add the onion and cook until translucent and softened, about 5 minutes. Stir in the flour, salt and peppers, stirring constantly and cook 2 minutes (this gets rid of the foury taste). Slowly add the hot milk, stirring frequently, until sauce bubbles and thickens.
When the sauce is ready, add 1 cup of the cheese and stir until the cheese is melted. take the pan off the heat and stir in the chopped spinach, mixing well.
Scrape into the buttered dish, sprinkle remaining 1/4c cheese on top and bake until bubbly and golden on top, about 35-40 minutes.
Let it cool a few minutes before serving.
The recipe says you could also use this as a filling for crepes. That does sound amazing. We had it as a side dish with beef patties.
Serves 4-6
2 lbs fresh spinach, washed and drained (or 1 lb spinach, 1 lb broccoli)
1 1/2c milk or chicken broth (I used milk)
2 tbsp unsalted butter, more to grease baking dish
1/2 medium yellow onion, finely diced (about 2/3c)
2 tbsp all purpose flour
1/4 tsp kosher salt (I used sea salt)
pinch fresh ground black pepper
pinch ground cayenne pepper
1 1/4 c (3oz) freshly grated parmigiano reggiana, I used parmesan and asiago mixed
Heat oven to 350 degrees.
Butter a medium (1 1/2 qt) shallow baking dish.
Fill a large pot halfway with lightlkuy salted boiling water and bring to a boil over high heat. add the spinach by large handfuls and when it is all in the pot, blanch 1 minute. drain in colander (repeat with minced broccoli, if using). Run cold water over spinach (so you can handle it) and squeeze as much water out as possible, then chop it coarsely.
Heat the milk or broth in a small saucepan or in the microwave so it is hot. set a medium saucepan over medium heat and add the butter, once butter is melted, add the onion and cook until translucent and softened, about 5 minutes. Stir in the flour, salt and peppers, stirring constantly and cook 2 minutes (this gets rid of the foury taste). Slowly add the hot milk, stirring frequently, until sauce bubbles and thickens.
When the sauce is ready, add 1 cup of the cheese and stir until the cheese is melted. take the pan off the heat and stir in the chopped spinach, mixing well.
Scrape into the buttered dish, sprinkle remaining 1/4c cheese on top and bake until bubbly and golden on top, about 35-40 minutes.
Let it cool a few minutes before serving.
2 Veggie Pancakes - Both yummy! Carrot-Ginger and Potato-Zucchini!
These recipes are both from Cooking Light Magazine, we put them in containers with 4 oz cooked chicken breast for fast and healthy lunch options, served with a green salad on the side it makes a really filling and satisyfying meal.
Potato-Zucchini Skillet Pancakes
3 cups shredded Yukon Gold potatoes (about 1 lb)
2 cups shredded zucchini (about 8 oz)
1 cup shredded onion (about 1 small)
1/2 cup egg substitute (I used 2 whole eggs)
1/4 cup matzo meal (I used bread crumbs)
1/4 tsp salt
dash fresh ground pepper
4 tsp canola oil, divided (I used coconut)
Place potatoes, zucchini and onion in a strainer in the sink and press out excess liquid (the original recipe has you wrap them in a clean towel and squeeze, I find this gross, so I strain them while I prep the other stuff). Combine potato mixture, eggs, crumbs, salt and pepper in a large bowl and stir gently to blend.
Heat 1 tsp oil in a nonstick pan over medium heat. Spoon about 1 cup mixture onto hot pan; spreading to a 6-inch diameter. cook 3 minutes a side, or until lightly browned, then transfer to a plate to keep warm (if serving as a meal, we let them cool for meal packing). repeat with remaining mixture.
The nutritional info includes a cherry tomato salad that we didn't make, so it is a little less than this:
Calories (Approximate) 242
Fat 8g
Protein 8g
Carbs 34g
Fiber 3g
Iron 2.7mg
Sodium 504mg
calcium 35 mg
Carrot-Ginger Pancakes with Asian Dipping Sauce
Let me just say... these smell amazing, taste amazing and are my new favorite cold lunch as well as warm meal. I had a hard time packing them up for the week because I wanted to eat them all right away. paul agreed they will be made again!
I recommend doubling this recipe, so you have lots :)
Pancakes:
2 1/2 cups coarsely shredded carrots (about 1lb)
1/2 cup chopped green onions
1 tsp minced garlic
1 tsp fresh ginger, grated
1/2c egg sub (I used 2 whole eggs)
3 tbsp cracker meal (again, I used bread crumbs, you can get gluten free ones)
1/4 tsp salt
1 tbsp canola oil, divided (I used coconut oil)
cooking spray
green onion strips for garnish (optional, fou-fou)
Sauce:
2 tbsp low-sodium soy (or regular)
1 1/2 tbsp water
1/2 tsp minced garlic
1/2 tsp minced/grated ginger
1/2 tsp rice wine vinegar
Combine first 4 pancake ingredients in a large bowl. Combine eggs, crumbs and salt in a small bowl. Add egg mixture to carrot mixture and stir to blend.
Heat 1 1/2 tsp oil in a large non-stick skillet over med-low heat. Using about 1/4 cup mixture per pancake, spoon 4 pancakes into pan and spread to 4" diameter (we had two pans going at once for speed of prep). Cook 4 minutes on each side, or until lightly browned and cooked through. Transfer to a plate to keep wearm, if serving, or just let cool for packing meals. Repeat with remaining oil/pancake mixture.
To prepare dipping sauce: Combine all sauce ingredients in a small bowl and whisk.
For meal prep we put chicken in a container, topped it with two pancakes and about a tablespoon sauce over both.
Per 2 pancake serving and 1 tbsp sauce:
Calories 129
Fat 4g
Protein 5g
Carbs 18.1g
Fiber 3.9g
Cholesterol 0
Iron 1.3mg
Sodium 562mg
Calcium 60mg
Potato-Zucchini Skillet Pancakes
3 cups shredded Yukon Gold potatoes (about 1 lb)
2 cups shredded zucchini (about 8 oz)
1 cup shredded onion (about 1 small)
1/2 cup egg substitute (I used 2 whole eggs)
1/4 cup matzo meal (I used bread crumbs)
1/4 tsp salt
dash fresh ground pepper
4 tsp canola oil, divided (I used coconut)
Place potatoes, zucchini and onion in a strainer in the sink and press out excess liquid (the original recipe has you wrap them in a clean towel and squeeze, I find this gross, so I strain them while I prep the other stuff). Combine potato mixture, eggs, crumbs, salt and pepper in a large bowl and stir gently to blend.
Heat 1 tsp oil in a nonstick pan over medium heat. Spoon about 1 cup mixture onto hot pan; spreading to a 6-inch diameter. cook 3 minutes a side, or until lightly browned, then transfer to a plate to keep warm (if serving as a meal, we let them cool for meal packing). repeat with remaining mixture.
The nutritional info includes a cherry tomato salad that we didn't make, so it is a little less than this:
Calories (Approximate) 242
Fat 8g
Protein 8g
Carbs 34g
Fiber 3g
Iron 2.7mg
Sodium 504mg
calcium 35 mg
Carrot-Ginger Pancakes with Asian Dipping Sauce
Let me just say... these smell amazing, taste amazing and are my new favorite cold lunch as well as warm meal. I had a hard time packing them up for the week because I wanted to eat them all right away. paul agreed they will be made again!
I recommend doubling this recipe, so you have lots :)
Pancakes:
2 1/2 cups coarsely shredded carrots (about 1lb)
1/2 cup chopped green onions
1 tsp minced garlic
1 tsp fresh ginger, grated
1/2c egg sub (I used 2 whole eggs)
3 tbsp cracker meal (again, I used bread crumbs, you can get gluten free ones)
1/4 tsp salt
1 tbsp canola oil, divided (I used coconut oil)
cooking spray
green onion strips for garnish (optional, fou-fou)
Sauce:
2 tbsp low-sodium soy (or regular)
1 1/2 tbsp water
1/2 tsp minced garlic
1/2 tsp minced/grated ginger
1/2 tsp rice wine vinegar
Combine first 4 pancake ingredients in a large bowl. Combine eggs, crumbs and salt in a small bowl. Add egg mixture to carrot mixture and stir to blend.
Heat 1 1/2 tsp oil in a large non-stick skillet over med-low heat. Using about 1/4 cup mixture per pancake, spoon 4 pancakes into pan and spread to 4" diameter (we had two pans going at once for speed of prep). Cook 4 minutes on each side, or until lightly browned and cooked through. Transfer to a plate to keep wearm, if serving, or just let cool for packing meals. Repeat with remaining oil/pancake mixture.
To prepare dipping sauce: Combine all sauce ingredients in a small bowl and whisk.
For meal prep we put chicken in a container, topped it with two pancakes and about a tablespoon sauce over both.
Per 2 pancake serving and 1 tbsp sauce:
Calories 129
Fat 4g
Protein 5g
Carbs 18.1g
Fiber 3.9g
Cholesterol 0
Iron 1.3mg
Sodium 562mg
Calcium 60mg
Yam and Turkey Breakfast Cakes
This is from the now defunct Muscle Media, 2003. I have been hanging onto this for a long time! Finally made it.
These are easy to eat on-the-go and one recipe makes 4 days worth of breakfast :) This breakfast kept me full longer than a lot of other breakfast recipes. It was a little bland, so I may add creole seasoning the next time I make it, otherwise it is very tasy and healthful.
4 servings
4 cups yams, cooked and mashed
1 cup green onion, chopped
1 medium apple, cored and chopped (peeling optional)
2 tsp butter, divided (I used coconut oil)
16oz leftover turkey, shredded into 1/4 inch pieces (I bought a pre-cooked rotisserie breast and it was exactly 16oz when I pulled it off the bone and shredded it).
dash salt, dash pepper
Combine mashed yams and turkey in a large bowl.
Melt 1 tsp butter in a nonstick skillet. add green onion and apple and saute about 5 minutes, until apple softens. add to the turkey/yam ixture, season with salt and pepper and fold to combine.
Form mixture into 8 equal patties (about 3" patties). Melt remianing butter in skillet, add patties and cook about 5 minutes per side, until ightly browned and heated through.
Per Serving (2 patties)
Calories 382
Fat 6g
Protein 36g
Carbs 45g
These are easy to eat on-the-go and one recipe makes 4 days worth of breakfast :) This breakfast kept me full longer than a lot of other breakfast recipes. It was a little bland, so I may add creole seasoning the next time I make it, otherwise it is very tasy and healthful.
4 servings
4 cups yams, cooked and mashed
1 cup green onion, chopped
1 medium apple, cored and chopped (peeling optional)
2 tsp butter, divided (I used coconut oil)
16oz leftover turkey, shredded into 1/4 inch pieces (I bought a pre-cooked rotisserie breast and it was exactly 16oz when I pulled it off the bone and shredded it).
dash salt, dash pepper
Combine mashed yams and turkey in a large bowl.
Melt 1 tsp butter in a nonstick skillet. add green onion and apple and saute about 5 minutes, until apple softens. add to the turkey/yam ixture, season with salt and pepper and fold to combine.
Form mixture into 8 equal patties (about 3" patties). Melt remianing butter in skillet, add patties and cook about 5 minutes per side, until ightly browned and heated through.
Per Serving (2 patties)
Calories 382
Fat 6g
Protein 36g
Carbs 45g
Kung Pao Chicken
This is a healthier version of Kung Pao Chicken, originally from Cooking Light.
1 tbsp cooking oil of choice, divided
4 cups broccoli florets
1 tbsp fresh ground ginger, divided
2 tbsp water
1/2 tsp crushed red pepper
1 lb boneless, skinless chicken breasts, cut into 1/4 inch strips
1/2c fat-free, less sodium chicken broth
2 tbsp hoisin sauce
2 tbsp rice wine vinegar
2 tbsp low-sodium soy sauce
1 tsp cornstarch
4 cloves garlic, minced
2 tbsp coarsely chopped salted peanuts
1) heat 1 tsp oil in a lrge nonstick skillet over med-high heat. add broccoli and 2 sp ginger to pan; saute 1 minute, add water. cover and cook 2 minutes, until bnroccoli is crisp tender. remove broccoli from pan and keep warm.
2) heat remaining oil in pan, add renaining tsp ginger, crushed red pepper, and chicken. Cook 4 minutes, or until chicken is lightly browned, stirring frequently.
3) combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with whisk. add mixture to pan, cook one minute or until mixture thickens, stirring constantly. return broccoli mix to pan and toss to coat. sprinkle with peanuts.
4 servings:
Calories 239
Fat 7.9g sat 1.1, mono3.7, poly 2.3
Protein 30.9g
Carb 11.4g
Fiber 3g
Chol 66mg
Iron 1.8mg
Sodium 589mg
Calcium 60mg
Serve with rice of your choice :)
1 tbsp cooking oil of choice, divided
4 cups broccoli florets
1 tbsp fresh ground ginger, divided
2 tbsp water
1/2 tsp crushed red pepper
1 lb boneless, skinless chicken breasts, cut into 1/4 inch strips
1/2c fat-free, less sodium chicken broth
2 tbsp hoisin sauce
2 tbsp rice wine vinegar
2 tbsp low-sodium soy sauce
1 tsp cornstarch
4 cloves garlic, minced
2 tbsp coarsely chopped salted peanuts
1) heat 1 tsp oil in a lrge nonstick skillet over med-high heat. add broccoli and 2 sp ginger to pan; saute 1 minute, add water. cover and cook 2 minutes, until bnroccoli is crisp tender. remove broccoli from pan and keep warm.
2) heat remaining oil in pan, add renaining tsp ginger, crushed red pepper, and chicken. Cook 4 minutes, or until chicken is lightly browned, stirring frequently.
3) combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with whisk. add mixture to pan, cook one minute or until mixture thickens, stirring constantly. return broccoli mix to pan and toss to coat. sprinkle with peanuts.
4 servings:
Calories 239
Fat 7.9g sat 1.1, mono3.7, poly 2.3
Protein 30.9g
Carb 11.4g
Fiber 3g
Chol 66mg
Iron 1.8mg
Sodium 589mg
Calcium 60mg
Serve with rice of your choice :)
Flaxseed (or any Omega Oil) Salad Dressing
This get s a thumbs up from both Paul and myself. Original recipe is from Oxygen magazine, Dec. 2005.
Makes 1 cup dressing
3/4c flaxseed oil (I used Udo's 3.6.9 blend)
1/4c red wine vinegar
1 1/2tsp Dijon mustard
1/2 tsp maple syrup
1/2 tsp crushed garlic
1/2 tsp oregano
MIx all ingredients in a bowl or dressing cruet. keeps 5-7 days refrigerated.
Nutrients per Tablespoon:
Calories 91.5
Fat 10g
Sat. fat 1g
Carbohydrates: trace amount
Fiber : trace amount
Protein: trace amount
Sugar :trace amount
Enjoy over a huge plate of mixed salad greens :)
Makes 1 cup dressing
3/4c flaxseed oil (I used Udo's 3.6.9 blend)
1/4c red wine vinegar
1 1/2tsp Dijon mustard
1/2 tsp maple syrup
1/2 tsp crushed garlic
1/2 tsp oregano
MIx all ingredients in a bowl or dressing cruet. keeps 5-7 days refrigerated.
Nutrients per Tablespoon:
Calories 91.5
Fat 10g
Sat. fat 1g
Carbohydrates: trace amount
Fiber : trace amount
Protein: trace amount
Sugar :trace amount
Enjoy over a huge plate of mixed salad greens :)
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