Archive by Author

Lemon Basil Salmon Recipe

14 Oct

Lemon Basil


Salmon Filets

Fresh Basil, chopped

Lemon, thinly sliced

Olive Oil

Lemon Pepper


Preheat oven to 400 degrees Fahrenheit.

Take salmon filets and cut 3  shallow slits in each filet. Stuff the slits in the salmon with the chopped basil. Then drizzle or spray olive oil on each filet (I used my Misto) and top with some Lemon Pepper and 2-3 Lemon slices.

Place each salmon filet in the center of a piece of parchment paper and wrap the parchment paper over the filet so that it is like a burrito. Place each wrapped filet on a baking sheet.

Bake for approximately 20 minutes or until salmon becomes flaky!

Healthy Pumpkin Spice Donuts

14 Oct

Makes 8 mini donuts


– 1 cup old fashioned oats

– 3/4 cup pumpkin puree

– 1/2 cup unsweetened vanilla almond milk

– 2 tsp Baking Powder

– 1/2-1 tsp pumpkin pie spice

-1/2 tsp vanilla extract

–  1/4 cup coconut sugar


– 1 scoop cinnamon roll casein protein (could also use vanilla with cinnamon added)

– 1/2 cup NF Greek Yogurt

– 3/4 cup almond milk

Preheat oven to 350F. Spray donut pan with non-stick spray. Blend all the donut ingredients together until smooth. Pour mixture into donut pan and bake for 10-15 mins until donuts bounce back to touch and start to pull away from donut pan.

While donuts are baking blend together frosting. Top donuts with frosting and sprinkles if desired.

NOTE: Don’t have casein? Use whey protein. Just decrease the liquid amount.

Slow Cooker Chicken

12 Sep

Slow Cooker Chicken - easy and delicious!

Start by placing foil balls in the bottom of the slow cooker. This step is not absolutely necessary. The benefit is that it is easier to remove from the slow cooker in one piece if the bottom of the chicken hasn’t been simmering away in the juices all day. It’s really delicious either way, but creating a foil ball rack in the slow cooker makes it more like a traditional roasted chicken you can carve


1 whole chicken around 5 pounds, insides removed and washed and patted dry

1 tablespoon of paprika – more or less to taste

3 Tablespoons of steak seasoning – more or less to taste

Salt and Pepper


Remove any insides and rinse chicken well. Pat dry with paper towels. Season the entire chicken, inside and out. I use salt, pepper, paprika and all-purpose steak seasoning.

Cook chicken on high for 4 to 4 1/2 hours depending on size of chicken and strength of your slow cooker. Times will vary, so use a food thermometer to ensure the chicken has reached 165 degrees. Let your chicken rest on a cutting board for about 20 minutes before carving..

Parmesan Encrusted Zucchini

12 Sep

4 medium zucchini
salt, for cooking zucchini
1 T extra virgin olive oil
2/3 cup coarsely grated parmesan cheese, more or less to taste

Fill a medium pot with water, add a generous amount of salt and bring to a boil.

Wash zucchini skins and cut zucchini into strips about 3 inches long and 1/2 inches thick. You will probably need to cut away some of the white inside part of the zucchini to get strips this thin.

Add zucchini to water and cook until barely tender, about 3-4 minutes. Drain well and plunge
into ice water to stop the cooking, then drain in colander for 2-3 minutes.
Remove from colander and place in single layer on cutting board and pat dry with
paper towels.

While zucchini cooks, preheat broiler and adjust the rack so it is six inches away from the heat. Spray a broiling pan with non-stick spray.

Arrange zucchini on broiler pan in rows, close together, skin side down. (Try to leave just a crack between each piece so the cheese can run down a tiny bit.) Brush zucchini with olive oil. Sprinkle parmesan cheese over zucchini, trying to get most of the zucchini covered.

Put zucchini under broiler and cook until cheese is completely melted and well-browned, about 15 minutes, or perhaps a little more, depending on how hot your broiler is and
how close the pan is to the heat source. Serve hot or warm. There will not be
any leftovers, so you don’t need to worry about whether this will keep in the

Very Greek Grilled Chicken

12 Sep

6-8 boneless, skinless chicken breasts
Marinade: 1/2 cup extra virgin olive oil 1/3 cup fresh-squeezed lemon juice 1 tsp. fresh lemon zest or 1/4 tsp. dried lemon zest (or use a little more lemon juice if you don’t have lemon zest)1 tsp. Greek seasoning 1 tsp. poultry seasoning 1 tsp. dried oregano black pepper to taste

Trim all visible fat and membranes from chicken breasts, I like to make small crosswise slits about 1/2 inch apart down the length of each chicken breast to help the marinade penetrate the meat. Put chicken in single layer in Ziploc bag.
Combine marinade ingredients and pour over chicken. Marinate in refrigerator 6-8 hours or all day if desired. (If you don’t have that long to marinate I recommend increasing the lemon juice a little.)
Preheat grill to medium-hot and grill chicken 20-25 minutes, or until well browned and firm but not hard to the touch. (I’ve been cooking this slightly less than 20 minutes the last few times I’ve made it. Actual cooking time will depend on the heat of your grill and the temperature outside, so don’t overcook.)
This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.

Outback Steakhouse-Style Steak

10 Sep



  1. 1
    Mix together seasoning ingredients and rub into each side of steak.
  2. 2
    Grill steaks on a large frying pan over medium-high heat; press down on steak with spatula or tongs to sear the edges.

Carne Adovada

10 Sep


8 to 10 dried red New Mexico or California chilies 2 cups water
1/3 cup finely chopped onion
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground cumin
1-1/2 pounds lean boneless pork butt, cut 1/2 inch thick
Preparation: 1. Wash chilies; remove stems and seeds. Place in 3-quart pan with water. Cover and simmer 20 minutes or until chilies are very soft. Pour chilies and liquid into blender or food processor container fitted with metal blade; process until puréed. Push purée through wire strainer; discard pulp. Add onion, garlic, oregano, salt and cumin to chili mixture. 2. If using pork butt, trim excess fat. Cut meat into 1/2-inch slices, then cut into strips about 1 inch wide and 3 inches long. Place meat in heavy self-sealing plastic bag. Pour chili mixture over meat; seal bag. Refrigerate 1 to 2 days. Preheat oven to 325°F. Transfer meat and chili mixture to 2-1/2-quart casserole; cover. Bake 2 to 2-1/2 hours or until meat is very tender. Skim and discard fat before serving.