Chili Omelet [video]

by drpaul

Having leftover chili accomplishes a lot – snacks, lunches, another dinner and, in this case, a great breakfast. 


2-3 tablespoons organic butter (or coconut oil)
2 organic eggs per person
Raw cheddar cheese – optional
Leftover chili, warmed

  • Beat eggs well in glass bowl
  • Warm leftover chili in small sauce pan
  • Melt butter in a medium stainless steel skillet over medium heat
  • When butter bubbles, pour eggs into center of pan
  • Using a rubber or flexible plastic spatula, gently lift edge of eggs and tilt pan to allow a small amount of liquid egg to pour under cooking egg (see video demonstration); REPEAT a few times to get all liquid from center
  • Once egg is cooked (= no liquid): spoon warmed chili over one edge of cooking egg
  • Top with optional shredded raw cheddar cheese
  • Gently fold half of egg over the side with chili
  • Serve with sliced apple

Thai Turkey Soup

by admin

6 ounces ground turkey (or feel free to use leftover turkey)
1 1/2 cups bean sprouts
1/2 cup scallions, sliced
5 cups spinach leaves
1 1/3 teaspoons olive oil
3 teaspoons garlic, minced
1/2 teaspoon fresh ginger, grated
3 cups chicken stock
1 Tablespoon hot chili pepper, finely diced

  • Combine turkey, sprouts, scallions, oil, garlic, ginger, stock, and chili pepper in a medium saucepan
  • Bring to a boil, reduce heat, and simmer for 15 minutes
  • Add spinach
  • Simmer for 1 minute

Filet Chez Paul

by drpaul

Note from Dr. Paul: There are certain dishes that are very expensive in restaurants, but when made at home can be a reasonable ‘treat’ – the price for two servings is less than one serving in a restaurant. Two come to mind: Rack of Lamb ($15 from Costco serves two), and Filet Mignon ($22 will serve two).

It’s no secret that I love fat, and one of my beefs with filet mignon is that, although it’s sooooo tender, it lacks flavor due to the absence of fat. On this recipe I borrowed from the French who know how to finish a filet – they top it with a flavorful sauce (usually made with butter).

1 (6-8 oz.) grass-fed filet mignon per person (if the filets are large they can be sliced in half sideways before cooking)
3 medium to large cloves garlic per two people
3 Tablespoons organic butter (don’t blame me, it’s the French’s fault)
2 Tablespoons balsamic vinegar or red wine
1 Tablespoon cooking sherry (optional)
Sea salt
Fresh cracked black pepper

  • Liberally season organic beef filets with sea salt and fresh cracked black pepper.
  • Melt 2 Tablespoons organic butter in a medium to large fry pan (depending on how many filets you’re cooking) over medium heat (do not use non-stick cookware),
  • Add steaks, cooking 2-4 minutes per side DEPENDING ON HOW THICK your steaks are; be careful not to overcook.
  • Remove steaks from pan and set aside near stove to stay warm,
  • Add garlic, balsamic vinegar or wine and sherry and 1 Tablespoon butter into the same pan the steaks were just cooking in. Stir and scrape everything in pan together. Don’t be alarmed when the garlic browns – that crispy garlic is what makes this dish super yummy.
  • Add juice from pan that steaks have been sitting on to sauce.
  • Spoon sauce over steaks.

Spanish Omelet

by admin

3 free range eggs
½ cup of onions
chopped
 1 medium green pepper
chopped 
2 roma tomatoes
chopped
1 oz. turkey bacon
1 ½ Tbsp. olive oil
salt and pepper
1 cup of strawberries

  • Heat a non-stick over medium heat.
  •  Add olive oil, pepper, onion, tomatoes and turkey bacon.
  • Saute until soft and slightly browned.
  • Beat eggs add salt & pepper and cook until eggs are set.
  • Fold omelet over.
  • Serve w/ strawberries.

Flax Date Muffins

by admin

1 egg
1/3 cup molasses
1 cup almond milk
3/4 cup ground flaxseed meal (available at Trader Joe’s)
1/2 teaspoon salt
1 cup chopped dates
1 1/2 cups almond flour or mix of almond and coconut flour
1 teaspoon baking soda
Optional: 1/2 teaspoon cinnamon; 1 teaspoon grated orange; 1 teaspoon vanilla extract

  • mix wet ingredients
  • mix dry ingredients
  • combine wet and dry ingredients and put into muffin tins
  • bake at 375 till golden brown!

Carrot, Flax and Almond Flour Muffins

by admin


DRY INGREDIENTS:
1 cup almond flour
1/4 cup organic raisins or currants
2-3 tablespoon shredded organic coconut
1/3 cup walnuts, chopped
1 teaspoon baking soda
1 tsp cinnamon
1/4 teaspoon allspice
1/4 teaspoon sea salt

FLAX MIXTURE:
1-½ tablespoon freshly ground flax seeds (you can buy them as flax meal or blend them yourself in a coffee grinder or a Vita Mix blender.)
1/3 cup unsweetened organic apple juice
1 teaspoon vanilla

WET INGREDIENTS:
2 Tbsp coconut oil
1 1/2 C finely shredded carrots
5 tablespoons raw honey

  • Preheat oven to 375F.
  • Lightly coat a cupcake baking pan with coconut oil spread evenly with a paper towel. Combine apple juice and ground flax
  • Let mixture sit to get sticky,
  • Grate carrot and prepare the remaining ingredients
  • Mix all DRY ingredients to a large mixing
  • Add the wet ingredients to the flax mixture and stir together
  • Add wet and dry ingredients and mix thoroughly
  • Pour/spoon batter into muffin pans and bake for 10-12 minutes

Ants on a Log

by admin

This is a great snack – kids love ‘em!

raw almond butter
organic raisins
celery stalks

  • Fill the celery stalks with the raw almond butter (try stirring in some olive oil to make it ‘smoother’)
  • Cut stalks into 3” “logs” and then place raisins on top
  • NOTE: Can be packed into a Tupperware container to take to work or in the car
  • Eating this with a hard boiled egg or two can be a meal itself or to add a protein punch and preventing getting hungry beforel your next meal.

Bonfire Adventure Trail Mix

by admin

This is one of the most nutritious snack foods you can make; keep some in Ziploc baggies or Tupperware in your car, at your desk, in your backpack or briefcase - never be without some raw nuts (no roasted or salted nuts allowed – raw is what provides quality nutrition and no gas!).

RAW NUTS (use some or all of these – your choice):
raw walnuts
raw almonds
raw hazelnuts (filberts)
raw sunflower seeds
raw pumpkin seeds (‘pepitas’)
raw pinenuts (‘pignolias’)
raw macademia nuts (expensive)

*EXTRAS
raw cacao nibs
unsulphured raisins
dried Goji berries
dried figs, chopped

* Don’t go overboard on these EXTRAS – think of them as ‘spices’ for your mix, not a source of indulgence.When buying dried fruit, look for ones labeled ‘unsulphured’, as sulfites are chemical preservatives.

Mix whatever combination of nuts and ‘extras’ that suit your taste – each batch you make will have its own personality.

Chili Roasted Carrots

by admin

2 tablespoons canola oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
2 pounds carrots (10-12 medium), cut into 1/4-inch diagonal slices
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice

  • Position rack in lower third of oven; preheat to 450ºF.
  • Combine oil, chili powder, cumin and salt in a medium bowl.
  • Add carrots and toss well to coat.
  • Spread out on a rimmed baking sheet.
  • Roast the carrots, stirring once, until tender and golden, 20 to 25 minutes.
  • Toss the carrots with cilantro and lime juice. Serve immediately. (EW)

Grilled Artichokes

by admin

2 Artichokes
2 cloves garlic
oil of your choice
sea salt, to taste

  • Cut artichokes in half
  • Steam for 20-30 minutes
  • Mix oil and garlic, and drizzle combination over artichokes
  • Place artichoke halves on the grill (or oven) 10-15 minutes.