Mayonnaise

Prep Time: 5 - 10 minutes

Equipment Needed: Food Processor or Blender

Ingredients: 

1 Large Egg

1/2 Tsp Kosher Salt

The juice of 1 lemon

1 cup Olive or Vegetable Oil

1. Pour egg, salt & lemon juice into food processor.

2. Process until mixture has thickened.

3. Gradually add oil, while processing, for about 2 minutes. 

4. Continue to process until mayonnaise has thickened and is creamy.

5. Place mayonnaise in an airtight container & refrigerate up to 10 days.

Variations:

Garlic Mayonnaise

Add a garlic clove during step 1.

Chipotle Mayonnaise

Add 1 teaspoon ground chipotle powder or 1/2 chipotle pepper during step 1.

Sautéed Chicken Thighs w/Fennel Wine Sauce

Prep Time: 5 minutes
Cook Time: 30 minutes

Ingredients:

1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Garlic Powder
1/2 tsp Tarragon
4 Chicken Thighs, bone in
2 Tbsp Olive Oil
2 Tbsp Butter
1 cup Dry White Wine
1 cup Chicken Broth
1 Tbsp Fennel Seeds
1/2 cup Chopped Onion
1/2 cup Chopped Red Bell Pepper
1 tsp Red Pepper Flakes (optional)

1. Mix salt, pepper, garlic powder & paprika in a small bowl.
2. Rinse chicken & pat dry.
3. Sprinkle seasoning mixture on both sides of chicken.
4. Preheat a large, heavy skillet over medium heat.
5. Add olive oil to pan.
6. Wait 30 seconds and add butter to pan and stir to melt.
7. Add chicken, skin side down, to skillet.
8. Turn chicken when it has browned, after 5-7 minutes.
9. Continue to cook uncovered for 5 minutes.
10. Deglaze pan with wine.
11. Add broth, onion, red bell pepper, fennel, and red pepper flakes to skillet.
12. When wine mixture boils, cover skillet and lower heat to simmer 15 - 20 minutes or until a thermometer inserted into the thickest part of chicken reads 165°.
13. Remove from heat and plate chicken.
14. Ladle sauce over chicken and serve with lemon wedges.

Detox Salad

A healthy, protein & fiber rich salad

Makes: 32oz

Ingredients: 

4  Large Kale Leaves, chopped

1c Chopped  Broccoli

1/2 c Chickpeas

1/2 c Prepared Moong Beans (31g Dietary Fiber & 28g Protein)

1/2 c Prepared Edaname 

1/2 Red Pepper,  diced

1 Tbsp Diced RED Onion

2 Tbsp Chia Seeds

1/4 c Hemp Oil

Juice of 1 small lemon

1 Tbsp Fresh Parsley, chopped

Black Pepper 

Garlic Powder

1. Add first 8 ingredients to a large bowl.
2. In a small bowl whisk oil, lemon, parsley, pepper and garlic.
3. Pour vinaigrette over salad and toss to coat.
4. Store in an airtight container and refrigerate up to a week.

Peach Cobbler Cupcakes

Peach Cobbler Cupcake

Makes 12 cupcakes
Prep Time: 10 minutes
Cook Time: 12 minutes

Ingredients:

1 Tbsp Butter
2 Small Peaches, peeled & diced into 1/2 inch cubes
1 Tbsp Brown Sugar
1/2 Tsp cinnamon
1 Tsp Vanilla
1 Cup Flour
1 Cup Sugar
2 Tsp Baking Powder
1 Dash Salt
3/4 Cup Milk
4 Tbsp Butter, melted
2 Tbsp  Brown Sugar mixed with 1 tsp Cinnamon

1. Preheat conventional oven to 350°
2. In a small saucepan, melt 1 tablespoon butter over medium heat.
3. Add diced peaches, brown sugar, cinnamon and vanilla to saucepan and stir to coat.
4. Sauté for about 4 minutes and remove from heat.
5. In a medium bowl, whisk flour, sugar, baking powder and salt.
6. Stir in milk, mixing until just mixed.
7. Spoon 2 tablespoons of batter into each muffin cup.
8. Then spoon 2 teaspoons of peach mixture in the center of each cupcake.
9. Sprinkle the sugar/cinnamon mixture on top of each cupcake.
10. Bake for 12 minutes.
11. Remove from oven and let the cupcakes cool completely in muffin pan.
12. Using a butter knife or small spatula remove each cupcake.
13. Add a tablespoon of ice cream to each and serve.

Uncooked