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Lemon Herb Roasted Chicken Breasts

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Lemon Herb Roasted Chicken Breasts
Make this lovely entree for dinner and add leftover sliced chicken breast to your salad for lunch the next day!
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 425 F. Layer 1/2 of the lemon slices on the bottom of a baking dish. Sprinkle with 1/2 of the herbs and 1/2 of the sliced garlic.
  2. Place the chicken breasts on top of the lemon slices adn sprinkle with salt and pepper. Place remaining lemon, herbs and garlic on top of the chicken. Drizzle with olive oil. Cover with tight fitting lid.
  3. Bake for 45 minutes until chicken is cooked through. Remove lid and bake for 5 minutes until golden. Serve and enjoy.
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Roasted Purple Potatoes with Rosemary, Garlic and Thyme


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Roasted Purple Potatoes with Rosemary, Garlic and Thyme
Potatoes are one of my very favorite foods. Blue/purple potatoes are loaded with antioxidants and are delish. If you are unable to find blue or purple potatoes you can substitute with red potatoes or small Yukon Gold.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees
  2. Toss potatoes and garlic in olive oil, salt and pepper.
  3. Spread potatoes in a single layer on a baking pan. Top with rosemary and thyme and roast in the oven for 45 minutes until potatoes are tender and golden brown.
  4. Remove from oven and serve on large platter. Keeping potatoes spread out on a single layer to retain crispiness.
Recipe Notes

Keep ingredients fresh and use what's in season.  In spring try omitting the rosemary and finish them off with garlic or regular chives and fresh chopped parsley.  There is no end to the variations you can try with this dish.

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Roasted Asparagus with Garlic and Lemon


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Roasted Asparagus with Garlic and Lemon
This is one of my favorite recipes. I like min plain roasted with just a touch of salt. When we are going to have guests we break out the fancy stuff and add a bit of garlic and fresh lemon juice.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 425 degrees Fahrenheiht
  2. Place the asparagus on a baking sheet in a single layer and toss with olive oil, garlic powder, sea salt, and fresh ground pepper.
  3. Roast in oven uncovered for 15 minutes until it becomes tender and slightly browned.
  4. Plate asparagus and top with fresh lemon zest and juice. Serve with a slice of lemon for garnish.
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RAW Curried Carrot Soup


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Curried Carrot Soup
Light, gluten-free, simple blend it all together recipe.
Cuisine American
Prep Time 5 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Cuisine American
Prep Time 5 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Recipe Notes

Blend your ingredients. Place all ingredients in a high speed blender in order.  Blend well until smooth. Serve as is or chilled in the refrigerator for 30 minutes prior to serving.

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Pumpkin Muffins

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Pumpkin Muffins
These pumpkin muffins are gluten free, dairy free and egg free. As the leaves begin to change I am reminded that fall is quickly approaching. The farmers markets are filled with apples, winter squash and pumpkins. After my trip to the farmer's market this morning, I had to come home and make this recipe. My husband loves waking up to the fresh aroma of these baking in the oven as the scent of cinnamon and spice fills the air.
Course Breakfast, Dessert
Cuisine Seasonal
Prep Time 15 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
Course Breakfast, Dessert
Cuisine Seasonal
Prep Time 15 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
Instructions
  1. Pre-heat oven to 350 degrees (F)
  2. In a large bowl combine Flax Meal and 1/4 Cup Water. Let stand for 5 minutes to thicken. Meanwhile, while you are waiting you can proceed with the next steps....
  3. Spray the muffin tins with cooking spray.
  4. In a separate bowl combine all of the dry ingredients. The brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, sea salt, baking mix, and oat flour. Whisk together.
  5. To the flax/water mixture add the wet ingredients. Add the pumpkin puree, olive oil, almond milk, and maple syrup. Whisk together until combined.
  6. Whisk the dry ingredients into the wet ingredients. Stir well.
  7. Fold in chopped walnuts.
  8. Fill the muffin tins. Sprinkle each one with raw pumpkin seeds.
  9. Bake muffins on 350 degrees for approximately 30 minutes until golden brown and when a toothpick inserted in the center comes out clean.
  10. Remove from oven and cool on cooling rack. Serve warm.
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Grilled Summer Vegetables

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Grilled Summer Vegetables
Nothing says summer like grilled seasonal vegetables.
Course Side Dish
Cuisine American, Seasonal
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine American, Seasonal
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Place all of the veggies on a tray. Brush with Olive oil. Grill until veggies are tender turning frequently to avoid burning.
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