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
 1 medium green pepper
2 roma tomatoes
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

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

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

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)

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.