Bachelor Portobello Mushroom (Weeks One, Two & Three) - Portobello Mushroom
- Garlic/Olive Oil Crushed
- Organic Butter
- Marinara Sauce, Organic
Over Medium heat sautee mushroom in pan using butter and garlic/olive oil mixture for 5 minutes per side. Add marinara sauce over mushroom in pan and put over low heat for a couple of minutes.
Baked Spaghetti Squash (Week One, Two & Three)Preheat oven to 375. With a long tined fork, make deep pierces into the skin of the squash in several places and place in a baking dish. Bake for 30 minutes, or until the skin is soft to the touch. Cool for 10 minutes, cut in half lengthwise, and use spoon to remove the seeds and strings from the center of the squash. Then use two forks to fluff up the flesh of the squash until you have spaghetti like strands. Transfer strands to serving plates and top with butter and herbs, salsa or homemade marinara sauce (Below).
Homemade Marinara Sauce (Weeks One, Two & Three)- 2 Tbs Olive Oil
- 2-3 Garlic cloves, sliced or minced
- 1 medium onion, finely chopped
- 1 28 oz. Can crushed tomatoes (slightly drained)
- 1 cup fresh Italian flat leaf parsley, chopped
- ½ C fresh basil leaves, rolled and thinly sliced
- salt and pepper to taste
Heat pan on medium high heat and add olive oil, garlic and onions. Stir until soft then add remaining ingredients. Stir occasionally and reduce heat to simmer for 10-15 minutes. Serve over Spaghetti squash, kale, broccoli, chicken or fish.
Grilled Eggplant Slices (Week One, Two & Three)- 1 large eggplant
- 2 cloves garlic, minced
- 3 tbs EVOO
- ¼ tsp sea salt
- 3 tbs balsamic vinegar
- freshly grated black pepper
Preheat a gas grill to high. Slice eggplant 1/3 to ½ inch thick. In a small bowl, mix together the olive oil, balsamic vinegar, garlic, salt, and pepper. Brush both sides of the eggplant slices with the mixture. Place eggplant on the preheated grill. If you wish to have nice grill lines, turn only once on each side. Grill eggplant slices 10-14 minutes.
Vegetable Angel Hair Pasta (Week One, Two & Three)- 3 zucchini
- 16 oz cherry tomatoes (very flavorful) or 1 lb regular tomatoes
- ½ small white onions
- a few fresh basil leaves
- 1 or 2 cloves of garlic
- 1 red orange or yellow bell pepper
- 2 tsp dried Italian spices or oregano, basil, salt & pepper
- A little EVOO (optional)
Use a Spiral slicer to cut Zucchini into angel hair like strands. Place all items in a food processor or blender, and PULSE CHOP to a chunky consistency. I don’t recommend pureeing the mixture. Pour sauce into a bowl and allow to set for 30 minutes to allow sauce to thicken. Pour sauce over “pasta”
Pesto Squash (Days 11-20)- 1 large yellow summer squash cut into matchstick or cooked spaghetti squash shredded
- 1 c pine nuts
- ¾ cup olive oil
- ½ large bunch fresh basil
- ½ c fresh parsley
- 3 garlic cloves
- 1 t sea salt
Prepare squash as desired. In food processor, combine remaining ingredients and chop finely. Scrap out Pesto mixture and toss in the squash until thoroughly blended.
Fish Rub (Days 11-20)- Combine ¼ tsp salt
- 1/8 tsp paprika
- 1/8 tsp black pepper
- a pinch or two of grounded Red Pepper
- 1.4 tsp garlic
- ¼ tsp onion powder
Mix well and rub onto fish or use dabs of butter and dill week sprinkled over fish. After baking, sprinkle with lemon juice. Bake, broil or grill.
Garlic Tilapia (Days 11-20)- 1 ½ lbs tilapia filets
- 4 cloves garlic, thinly sliced
- 3 Tbs butter
- Salt and pepper
- Lemons, for serving
- Chopped parsley to garnish
Season the fillets with salt and pepper. Heat butter in a skillet over medium heat
Put fillets in first, and when they start to turn color a bit add garlic slices
Continue cooking about 4 minutes or so, then flip fillets. Sauté until cooked through, and fish flakes easily with a fork—this will depend entirely on the thickness of your fillets, so you will need to watch them carefully
The garlic should turn a dark golden brown. Serve with freshly squeezed lemon juice; garnish with parsley.
Mediterranean Salmon (Days 11-20)- 2 tomatoes, seeded coarsely chopped
- 3 tbs Extra Virgin Olive Oil
- 1 tbs red wine vinegar
- ½ cup nicoise olives, pitted and coarsely chopped
- ¼ cup red onions, chopped
- 2 tbs capers drained
- ¾ tsp salt divided
- 4 (6 oz) salmon fillets
- 1/3 C fresh basil, loosely packed thinly sliced
Combine tomatoes, 2 Tbs EVOO, red wine vinegar, olives, onion, capers, ½ tsp salt, ½ tsp pepper. Set Aside. Brush both sides of the salmon with the remaining olive oil.
Sprinkle with remaining salt and pepper
Heat a large skillet over medium-high heat. Sauté salmon 3-4 minutes per side or until cooked through.
Add basil to reserved tomato mix. Serve with salmon.
Broiled Salmon with Cucumbers (Days 11-20)- 1 cup diced onions
- 1 tsp wheat free tamari sauce
- ½ c cider vinegar
- 2 cucumbers, thinly sliced
- 4 cloves of garlic minced
- 1-1/2 lb salmon fillets
- 2 tsp peeled minced ginger root
- 1 tsp olive oil
In a large frying pan over medium to high hea, combine the onions, vinegar, garlic, ginger and tamari sauce. Bring to a boil, stir and cook for 3 minutes. Remove from heat.
Add the cucumbers. Set aside to cool. Rub the salmon on both sides with the oil. Broil about 6 inches from the heat for 4-5 minutes per side till cooked through.
Grilled Salmon Pepper Steaks (Days 11-20)- 1 (6 ounce) salmon steaks
- ¼ tsp salt
- 2/3 C rice vinegar
- 1/8 tsp pepper
- 2 Tbs fresh lemon juice
- 4 garlic cloves, minced
- 2 Tbs Dijon mustard
- Olive oil
- 1 Tbs dark sesame oil
- ¼ tsp arrowroot starch
Sprinkle cracked pepper evenly over both sides of each salmon steak, and place steaks in a 13X9 inch baking dish. Combine vinegar and next 6 ingredients in a small bowl; stir well. Pour vinegar mix oversteaks; cover and marinate in refrigerator 1 hour, turning steaks occasionally.
Prepare Grill. Remove steaks from dish, reserving marinade. Place steaks on grill rack coated with EVOO, and grill 5 minutes on each side, basting frequently with half of reserved marinade. Combine remaining half of marinade and arrowroot in a small saucepan; bring to a boil and cook 1 minute or until thickened, stirring constantly with a wire whisk. Spoon about 1 tbs sauce over each steak.
Garlic Salmon Fillets (Days 11-20)- Salmon fillets, skinned
- 1/3 cup extra virgin olive oil
- 2 garlic cloves, minced or pressed
Combine olive oil and garlic. Marinade salmon fillets for 5-10 minutes
Broil or sauté to desired doneness.
Grilled Chicken with Cherries (Days 11-20)- ½ C chicken Stock
- 1 Cup fresh cherries, pitted
- 2 tsp balsamic vinegar
- 1 pack stevia
- 2 tbs butter
- 2 boneless skinless chicken breasts
- Salt and pepper to taste
In a small saucepan, combine chicken stock, cherries, vinegar and stevia, and bring to a boil
Reduce heat and simmer until cherries soften, about 5-7 minutes. While glaze is simmering, season chicken with salt and pepper, and grill until done.
To serve, spoon cherry glaze on plate, place chicken breast in the middle and drizzle with more glaze.
Chicken Rub (Days 11-20)- Combine ½ tsp salt
- ¼ tsp rosemary-crushed
- ¼ tsp paprika
- 1/8 tsp black pepper
- ¼ tsp garlic
- ¼ tsp onion powder
Mix well and rub onto Chicken. Bake, broil or grill as you normally would.
Chicken Cacciatore (Days 11-20)Limit intake of chicken to 2-3 times a week
- ½ C plus 2 Tbs EVOO
- 2 garlic cloves, pressed
- 2 Tbs balsamic vinaigrette
- 1 tsp crushed red pepper flakes
- 3 tsp fresh rosemary, 5 sprigs stripped and leaves chopped
- 4 large portabella mushroom caps, wiped clean
- 1 1.2 pounds-4 boneless, skinless breasts
- Coarse black pepper
- Kosher salt
- 2 thinly sliced and seeded Italian light green peppers-cubanelle
- 1 medium red onion, thinly sliced
- 1 28-oz can fire roasted diced or crushed tomatoes, lightly drained
- Handful of flat-leaf parsley, chopped
Heat a grill pan or outdoor grill to high heat. You can also use a heavy bottom pan on the stove for both chicken and mushrooms.
In a large bowl, combine balsamic vinegar, Worcestershire, crushed red pepper flakes, rosemary then whisk in about ½ C EVOO. Run the mushrooms through the marinade and transfer to plate to reserve. Add chicken to remaining marinade and coat evenly. Let sit for 2-3 minutes. Season 1 side of the chicken with salt and pepper.
Season the cap of mushroom with pepper only until done grilling then add salt. Place both mushrooms and chicken season side down. Place a heavy skillet on the mushroom caps to cook quickly, appx 3-4 minutes per side until dark, tender and well marked.
While chicken and mushrooms cook, add 1Tbs EVOO into a hot skillet. Add garlic, pepper and onions to skillet and season with salt and pepper. Cook and toss frequently for appx 7-8 minutes. Add tomatoes and parsley and heat through. Appx 1 minute. Remove from heat.
Thinly slice mushrooms and chicken and arrange on platter. Cover with the sauce mixture and serve.
Chicken Piccata (Days 11-20) - 4 boneless, skinless chicken breast halves
- ½ tsp dried thyme
- ¼ tsp salt
- ¼ tsp pepper
- 2 garlic cloves
- 1 cup cherry tomatoes
- ½ c organic chicken broth
- ½ tsp lemon peel
- 1 Tbs lemon juice
- 1 tbs butter
Light oil broiler pan with small amt of olive oil. Preheat Broiler
Season both sides of chicken with thyme, pepper and 1/8 tsp salt. Place chicken on broiler pan about 2”-3” from the heat for 5 minutes per side or until 160 degrees at thickest part. Remove from broiler and keep warm.
Heat a large skillet lightly oiled over medium heat. Add garlic and stir constantly for 30 seconds. Add tomatoes and remaining 1/8 tsp salt and cook for 3 minutes. Place tomatoes on platter with chicken.
Combine arrowroot starch and broth in a cup. Stir until dissolved. In the same skillet, whisk together the arrowroot starch mixture lemon peel and lemon juice and bring to a boil over high heat while stirring constantly. Cook for one minute or until sauce is slightly thickened. Add butter and any juice collected on platter and boil while stirring constantly. Cook until butter is just melted and sauce thickens. Pour over the chicken and serve.
Detox Main Courses
