You may remember that for 3 years I was totally vegan…. then transitioned so that I am vegan 90% of the time. It’s mostly tastings here and there, not a full meal. But I definitely have added eggs once or twice a month. Before that, I ate, trained and taught all kinds of foods. Especially overseas. While I won’t teach steak, because I see the fish, chicken and steak lined up at the market as dead souls, I don’t penalize people who do cook or want to eat steak. That’s their choice. And with the Paleo lifestyle gaining momentum, we have to cook what you want to eat! So I help out my meat eaters only to a point.
I am currently teaching the family that owns Gold Coast Chiropractic. So I thought I would share our Cooking Class here…. starting with Cooking Class 1.
I would like to say first, that if you have back pain or just want to be healthier, are reading this and live in San Diego, book an appointment.
I rarely brag about clients, but when a Chiropractic Group is this good, I’d be crazy not to.
It’s a surfer dudes heaven with pix even on the ceiling so when you lay down you see ‘the ride’. So many people use Gold Coast because they have state of the art equipment and almost every member of the family (and their spouse) has Chiropractic Diplomas hanging on the wall. I love the family feel to the place. You feel welcomed.
Best yet, they are caring, knowledgeable and get results. Smart yet humble with gratitude. That’s a great combination! And while I originally thought it was just about back pain, aligning yourself can even give you a better nights’ sleep. So my thanks to them and let’s start the Cooking Class!
Ok! There are many things we talk about…. little tips about cooking and knife skills, how to carve carrots into flowers and how to heat the pan before you throw the the onions in to avoid ‘grey’ onions (until that’s happened to you, you may not know what I’m talking about).
RECIPES
Salmon with walnuts and veggies en papillote (in paper)
4 (6- to 8-ounce) skin-on salmon fillets
Slivered Almonds chopped
Box of Baby Bella Mushrooms
A Mira Poix (carrots, onions and celery caramelized along with the mushrooms seasoned, as a vegetable topping)
Cut vegetables, fresh herbs and/or slices of lemon, lime or orange
Salt and pepper
Heat the oven to 400 degrees. Cut 4 large pieces of parchment paper and place them on a sheet pan. Fold the parchment in half down the middle, cut it into a half heart shape, place a fillet with skin down on one side of each, add thinly sliced lemon rings, top with vegetable mixture, fold the other side over and crimp the rounded edge tightly closed.
Place in oven for 10 to 15 minutes, depending on how done you’d like to serve the salmon. The packages should puff up and make for dramatic serving. You know it’s done when the paper turns brown!
Ginger – Garlic Broccoli 4 heads
1 Tbsp. Coconut Oil
1 Tbsp. Dark Sesame Oil
1 Tbsp. minced garlic
2 pounds broccoli
1 Tbsp. minced ginger
½ tspn sea salt
2 Tbsp. Amino Acids
½ C water
Sauté ginger and garlic. Add broccoli. Salt. Stirfry 10 min. Add amino & water, bring to a boil. Reduce heat. Simmer 3-5 min.
Rosemary Chicken Tenders Stack with Pan Fried Zucchini Parmigiana
1/4 Almond Flour (or a mix of flours you like)
2 eggs beaten
Sprig of fresh Rosemary
1 tablespoon water
½ cup grated Parmesan cheese
2 avocados
2 large Zucchinis
1 package (about 1 1/4 lb) Chicken Breast Tenders
Some chefs heat their oven to 425°F. Line cookie sheet with foil; spray with cooking spray. Not me. I pound the chicken tenders making them almost paper thin then dredge them through beaten eggs then bread crumbs seasoned with salt, pepper and parmesan cheese. They go into a lightly drizzled grapeseed oil pan on medium. Once browned, they’re done. Cut the zucchinis to look like short pickle spears and repeat the process. That’s your side dish. Or you can cut them into rounds and serve the chicken, zucchini and avocado in a stack.
Grass Fed Beef
Ground Turkey
Brisket Meatballs
1 lb ground beef, 1 lb ground turkey, 1 lb ground brisket
¼ C Almond Flour
2 eggs
2 large onions
Smoked Paprika
Kosher Salt
Pepper
6 beefy tomatoes
1 jar tomato sauce
1 Red Bell Pepper
Seasoning: Fresh Oregano, thyme, parsley, basil
Everyone knows how to make meatballs. Combine the meat with eggs. Careful not to over mix. Just make sure if you are adding caramelized onions and peppers like we did, adding smoked paprika to bump up the flavor, remember to cut them into a small even dice. We cut things the same size because they cook evenly.
As I rolled the balls, I would press into the meatball the onions, red peppers and even the green spices so the outside looks more consistent as turkey, brisket and beef. Pan Sauté in the same pot you caramelized your onions in. And then add to that same pot the remaining ingredients. Cover. Cook a couple of hours. Eat. Eat joyfully!
Remember to add fresh spices in while cooking and the balance at the end. This meat combination is amazing as a hamburger too!
One more recommendation? Chiffonade Basil into your watermelon for a different salad for dessert that tastes great!
Healthy Happy Eating,
