I love to prepare one-pot meals, especially on weeknights when I like to keep cleanup to a minimum. Scampi is often tossed with pasta, but this version instead uses quick-cooking orzo which saves you a pot and soaks up all the delicious flavors. 1-pound large shrimp, peeled and deveined 3 tablespoons extra-virgin olive oil 1 … Read More
I absolutely love to cook soups and share these recipes with my clients. They are so comforting, and you can build them with lots of vegetables and lean protein. They are also full of fiber which fills you up in a healthful way. You can also freeze individual servings for future use. This recipe serves … Read More
When the cooler fall nights roll in, it is the perfect time to keep firing up your grill. This is one of my all-time favorite chicken recipes! The brine seasons the chicken from the inside out and the mustard glaze is delicious. This recipe is perfect for company because it is simple to prepare, yet … Read More
I love this soup recipe for a refreshing, light meal. If you want to make it heartier, it pairs well with wild rice. Just add it in while the soup is simmering and cook according to package directions. Makes 4 Servings 1 cup carrots, large dice 1 cup celery, large dice 1 small onion, large … Read More
Melt butter and olive oil in large skillet over medium heat. Add the garlic and sauté for 1 minute (being careful not to burn). Add the shrimp, red pepper flakes, salt and pepper. Cook the shrimp until pink and cooked through. This should take about 4-5 minutes.
In a small sauté pan, sauté peppers and onions in 1 tablespoon of olive oil until translucent/soft. Add garlic the last minute of cooking. Let cool.
Mix together the vegetables, combination seasoning, sea salt, and eggs in a large bowl and then set aside.
Fill a dutch oven (or stock pot) with enough water to cover an inch of the potatoes. Boil for about 6-7 minutes until soft. They do not need to be cooked through yet. Drain the pot and set potatoes aside.
Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper or a silk pad.
Season pounded out chicken with salt and pepper on both sides then dredge in the almond flour. Heat 1 tablespoon grasped oil and 1 tablespoon ghee in a large skillet over medium-high heat. Working in batches, add chicken and cook until golden brown, about 5 minutes per side. Transfer to plate.