January 23, 2010

Pasta with chicken and sundried tomato pesto

4 large basil leaves
1 cup walnuts
2 cloves of garlic
1/4 cup sun dried tomatoes
1/4 cup olive oil
1 T lemon juice

Blend in food processor

4 cherry tomatoes diced
1/4 cup sliced baby bella mushrooms
6 oz. Diced chicken
1 T butter
1 large zucchini julienned

Sauté cherry tomatoes and Bellas in olive oil. Add cooked chicken and pesto. Add butter and zucchini. Stir until warm. Eat!

-- Katy

January 16, 2010

Banana Muffins

Gluten Free Banana Mini-Muffins
3 cups almond flour
½ teaspoon sea salt
1 teaspoon baking soda
¼ cup agave nectar
¼ cup olive oil
3 eggs, whisked
1 tablespoon vanilla extract
3 bananas mashed
In a large bowl, mix together almond flour, salt and baking soda
In a smaller bowl, combine agave, olive oil, eggs and vanilla, then stir in bananas
Mix wet ingredients into dry
Place batter in mini muffin tins
Bake at 350° for 15 minutes
Remove from oven and allow to cool

-- Katy

January 8, 2010

Do you know what this pork needs? Some bacon

Bacon Wrapped Pork
Cook Time: 1 hour
1 pork tenderloin, cleaned and trimmed
5 slices of applewood bacon
1 tablespoon of garlic powder
1 teaspoon of Lawry's Seasoned Salt
1 teaspoon dried crumbled leaf basil
1/2 teaspoon dried crumbled leaf oregano
1 teaspoon black pepper
olive oil
3 apples sliced

Combine garlic powder, seasoned salt, basil, oregano, and black pepper; rub seasoning all over the pork tenderloin.
Wrap pork with bacon and secure with toothpicks.
Take your olive oil and coat well.
Add sliced apples to the sides and top of the pork and sprinkle with nutmeg.
Place in a 9x13 pan and bake uncovered in a 375 to 400 oven for 45 to 60 minutes, or until pork reaches about 155°.
Remove and wrap in foil. Let stand for 10 minutes before slicing. This pork tenderloin recipe serves 2 to 4.
-- Katy