Author Archives for Peyton Dryden
Quinoa Tabouli
1 cup quinoa (red quinoa if available)
1 1/2 cups water
1/4 cup broccoli, chopped
1/4 cup carrots, grated
1/4 cup parsley, minced
2 roma tomatoes, diced
2 Tbsp virgin olive oil
Juice of 2 lemons
Stalk of mint, minced
Place quinoa and water in a pot and bring to a rolling boil. Allow to simmer until liquid is absorbed, about 15 minutes. Add [...]
Crustless Pumpkin Pie
1 – 15 ounce can Organic Pumpkin
1 teaspoon of ground cinnamon
½ teaspoon ginger
¼ teaspoon cloves
1 pinch of sea salt
4 packets of Stevia sweetener
3 large free range eggs
1 – 15 ounce can unsweetened Coconut Milk
1 – cup of rice milk
Mix pumpkin, spices, and stevia well with wire whisk. Add eggs and whisk again until well mixed. [...]
Cuban Style BLack Bean Soup
2 cups dry black beans
1 tsp. sea salt
8 T. extra-virgin olive oil
2 large onions, chopped
2 large green peppers, chopped
4 large garlic cloves, chopped
2 tsp. cumin
2 tsp. oregano
1 tsp. Vege-Sal (located with the seasonings and spices)
Chopped fresh cilantro, if desired
Soak beans in 2 qts. water overnight. Add salt, cover and cook until tender—approximately 2 hrs. (Alternately, [...]
Rhode Island Style Clam Chowder
2 tablespoons extra virgin olive oil
1 large onion, chopped (about 2 cups)
1 cup chopped celery (about 3 stalks)
4 cups red bliss potatoes (about 1 1/4 pounds), cut into 1/2-inch dice
2 cups chopped clams*
2 cups clam juice*
1 teaspoon fresh thyme or 1/2 teaspoon dried
Water, to cover
Sea Salt and freshly ground black pepper
Preparation
Heat the oil in a [...]
Frittata
5 eggs
1 Tbsp extra virgin Olive oil
1 medium onion, thinly sliced
3-4 small red potatoes, boiled and quartered
1 zucchini, thinly sliced
2 roma tomatoes, thinly sliced
Salt and Pepper, to taste
1 c spinach or Swiss chard, shredded
Chopped fresh cilantro
Your favorite salsa or pico de gallo
1 lime quartered
1 avocado, chopped
Preheat oven to 350 F. In a small bowl, whisk [...]
Crisp Coconut Crusted Chicken Breast with Roasted Red Pepper Sauce
Serves 2
Ingredients
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon good grey sea salt
1 inch piece of fresh ginger, finely grated with a microplane (or substitute 1 teaspoon jarred ginger puree, or ¼ teaspoon dried ground ginger)
1 tablespoon dijon mustard
1 whole boneless, skinless large chicken breast – halved
½ cup coconut flour or [...]
Caribbean Chicken & Shrimp Pepper Pot
Serves 4
1 tablespoon safflower oil
4 skinless, bone-in chicken thighs (about 1 pound)
1 1/2 teaspoons kosher salt, plus more to season chicken
Freshly ground black pepper
1 medium onion, halved and sliced
3 cloves garlic, smashed
1 teaspoon ground allspice
1/2 cup canned chopped tomatoes
4 cups chicken broth, low-sodium canned or homemade
1 bunch kale (about 1/2 pound), stemmed, leaves chopped
2 thick sweet [...]
Banana Mango Breakfast
Serves 2-3
1 cup of brown rice
1 ripe mango, peeled, pitted, and chopped
1 ripe bananas
1 tsp vanilla
1 tsp cinnamon
Chopped almonds or walnuts
Almond milk
Place all ingredients except nuts in food processor. Pulse several times until all ingredients are smooth. Add a little almond milk if necessary to make mixture creamy. Place in bowls and top with nuts.
**This creamy mixture [...]