Recipe Time! Egg salad sandwiches

Over the past several months, I've been keeping an eye out for natural anti-inflammatory foods.  One of the ingredients I found was tumeric.  But apart from Indian foods, most recipes don't call for tumeric.  Tumeric is an orange spice which is much like paprika - a mild, peppery flavor.  It is also used as a dye, so be aware of that when you're using it!

Well, I got a hunkering for egg salad recently and today I came up with the best recipe I've ever tried - and it included this powerful anti-inflammatory spice!  So I thought I'd share...

Ingredients

• 4 eggs (free-range organic)
• 1 tablespoon sour cream
• 1 tablespoons prepared mustard (organic, any kind)
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon paprika
• 1/4 teaspoon tumeric
• 1 tablespoon dill pickle, minced
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• I used heaping tablespoons for the sour cream, mustard and pickle.  It was the perfect blend of dill flavor and creamy egg-and-vinegar.  I hope you enjoy it as much as I did!

Recipe Time! Raspberry Rosemary Chicken

I actually posted this online a few years ago, but I figure its time to pass it along here.  After making a batch of raspberry jam a few weeks ago, I decided it was time to pull out this favorite recipe and use it again.  I forgot how much I love it!  And, best part is... its pretty simple!


Ingredients:
1 tablespoon crushed rosemary
1 teaspoon rubbed sage
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves
1/4 cup fat-free chicken broth
1/2 cup raspberry preserves
1/2 teaspoon honey dijon mustard
1 teaspoon chopped rosemary leaves

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• - Mix together the first three herbs and rub on one side of each chicken breast.  Place chicken in a baking dish and add in the chicken broth.
• - Bake for 20 minutes at 350.
• - Warm raspberry preserves in the microwave for 15-20 seconds and mix in the honey dijon mustard and rosemary.  Spoon over chicken and bake an additional 10 minutes.

I hope you enjoy this as much as my family and I!

Summertime Recipe #4 - GUAC!

Another great side-dish recipe for BBQ's this Summer is the infamous guacamole.  I feel I have finally found a great blend of seasonings and have mixed up this guacamole more than once (and in more than one state) so far this Summer!  The flavors are simple so as to not crowd out the marvelous avocado.  It goes great with other simple recipes, like the Berry Salad posted earlier!

GUACAMOLE
- 1 avocado
- 1t garlic salt
- 1/2t crushed red pepper flakes
- 1/2t chili powder

Cut open and peel the avocado, setting the pit aside.
Using a fork or food processor, begin mashing the avocado until soft
Add seasonings and continue mashing, blending seasonings throughout the guacamole.
Add additional seasonings to taste; feel free to leave chunks of avocado, according to your liking.
Add the pit back in.

While many people add lemon juice to keep their guacamole from browning, adding the pit back in works even better without needing to worry about a sour taste.  Mmmm.... so delicious!  Check back for some fun recipes to use your guacamole in soon!

Summertime Recipe #3

I was turned onto quinoa recently.  After having it for the first time, I decided to check out its nutrition information... Although it is a grain, it is also a decent source of protein and minerals; and being a grain, it is also filling and has a nice nutty flavor without being too powerful.  Although it is just beginning to pick up again, it is commonly referred to as "the gold of the incas."  Some people may see quinoa as a "fatty" grain, but like avocados, the fat of quinoa is "good fat" and excellent for anti-aging and antioxidants.

So, with that introduction to quinoa, let me introduce my new "salad!"

QUINOA SALAD

- 1 1/2 cups uncooked quinoa
- 3 cups chicken broth 

• - 1 lb meat (beef, chicken or lamb), cut into 1/4-inch cubes
• - 3 tablespoons coconut oil, divided
• - 1/4 cup chopped fresh basil
• - 3 tablespoons fresh lemon juice
• - 1 1/2 tablespoons Dijon mustard
• - 2 teaspoons grated lemon rind
• - 1/2 teaspoon freshly ground black pepper
• - 3 garlic cloves, minced
• optional add-ins:
• - 1 medium chopped tomato 
• - 1 large chopped avocado
• - 1/2 cup chopped carrot
• - 1 (15-ounce) can black beans, rinsed and drained
• - 4 oz feta cheese

Preparation

• Combine quinoa and chicken broth in a saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat.
• Meanwhile, melt 1 T of the coconut oil and saute meat.  Once meat is cooked, add remaining 2 T coconut oil to melt the remaining oil.  

• Add basil, lemon juice, Dijon mustard, lemon rind, pepper and garlic into meet, mixing thoroughly. Stir in quinoa.
• Refrigerate and chill completely.
• Just before serving, add any combination of the optional ingredients to create your own unique flavorful spin and dish up!

Summertime Recipe #2

I love snacking on fresh fruits throughout the Summer and I have a bit of a weakness for avocados... Introducing a new and easy way to eat avocados!

AVOCADO SNACK

- 1 avocado

- 1-2 oz light cream cheese

Its quite simple; open and peel avocado, then chop in chunks.  Cube the cream cheese and add it in.  I eat mine in a bowl.

If you're only going to eat half the avocado (which is what I normally do with the large avocados), then be sure to save the pitted avocado.  The pit will help prevent browning.  Add a little Fruit Fresh to help fight against browning even more.

Sum-sum-SUMMERTIME!

Okay, Summer is here.  And I am all about fresh eating when Summer comes.  I thought I'd share a few of my favorites so far this Summer...  So, here is #1 of a list of this year's Summer favorites (which are not in any particular order as I am still discovering new favorites this Summer)!

BERRY SALAD
- strawberries
- raspberries
- blackberries

Rinse & chop strawberries; rinse raspberries and blackberries, too!
Then toss them gently in a bowl and, wah-lah!

Of course you can do any mix of berries, but for a BBQ during my first week of summer break I used these berries and they complimented one another perfectly.  Definitely a favorite so far this Summer!