African Chick Pea Stew
1 can chick peas
1 1/2 lbs uncooked sweet potato diced
1 can diced tomatoes (low sodium or no salt added)
1 (6 oz.) can tomato paste
1 1/2 cups water
1 cup carrots, sliced
Spice paste (recipe below)
Spice Paste Ingredients
4 cloves garlic
1 tsp Celtic Sea Salt
2 tsp sweet parprika
1 tsp cumin
1 tsp cracked black pepper
1/2 tsp ground ginger
1/2 tsp ground allspice
1 tbsp extra virgin olive oil
Spice Paste Directions:
Blend all spice paste ingredients in a blender or mini food processor until a thick paste forms.
Add water one teaspoon at a time if necessary.
Combine all ingredients in a large skillet and simmer until vegetables are tender.
Serve with brown rice or quinoa. Delicious!
*Looking for something different? Add 2-3 tablespoons of raw peanut butter.
Almond Crusted Chicken
1 egg white
3 teaspoons water
6 ounces boneless, skinless chicken breast, pounded thin
1/4 cup sliced almonds, coarsely chopped
Celtic Sea Salt and pepper to taste
1. Whisk egg white, water, salt, and pepper in small bowl. Dip the chicken breast into the egg mixture and dredge in almonds.
2. Heat a skillet over medium heat and lightly coat with unrefined coconut oil.
3. Sautee chicken on one side over medium heat for 3 minutes. Turn and cook for an additional 3 to 4 minutes, until cooked through.
Almond Crusted Salmon with Caramelized Onions and Basil
Almond meal, made from ground raw almonds, forms the nutty topping on this baked salmon with slowly caramelized sweet onions and fresh basil spooned over the top. Serve this dish as a main course along with roasted or mashed sweet potatoes, steamed vegetables and a green salad.
• 1 tablespoon butter
• 1 teaspoon coconut oil
• 1 sweet onion, thinly sliced
• Sea salt and pepper to taste
• 1/2 to 1 teaspoon lime juice
• 1/2 cup almond meal
• 4 teaspoons honey mustard or sweet prepared mustard
• 4 (4- to 6-ounce) skinless salmon fillets, skin removed
• 1/4 cup thinly sliced green onions
• 1/4 cup basil leaves
Heat butter in a large skillet over medium low heat. Add onion, salt and pepper and cook, stirring occasionally, until golden brown and caramelized, 30 to 45 minutes. Stir in lime juice and keep warm.
Meanwhile, preheat oven to 375ºF. Grease the bottom of a large baking dish with 1 teaspoon coconut oil. Put almond meal into a wide, shallow dish and season salmon with salt and pepper.
Brush the top of each salmon fillet with mustard and then roll in almond meal, pressing to make sure it sticks. Arrange salmon in prepared baking dish in a single layer and bake until just cooked through and flesh flakes with a fork, about 15 minutes.
Transfer salmon to plates, top with caramelized onions, garnish with green onions and basil and serve.