With an abundance of basil from the garden, I decided to make a homemade pesto sauce. I used walnuts instead of pinenuts, chopped onion and blended in olive oil, salt, pepper, and garlic. Simple as that.
In a sauté pan with beef tallow to keep it from sticking, I stirfried broccoli Fresh tomato and onion on med/high heat. (best not to use olive oil over 350°.) In a separate sauce pan, I boiled millet rice Ramen noodles so I could place the chicken and pesto on top.
Do you remember the old tuna melt sandwich? My mom used to make it basically like a grilled cheese with tuna salad inside. That was one of my favorites with a big slice of beef steak tomato!
A version of that hearty sandwich is this “chicken salad melt” pictured below…
I used a Sprouts hormone free roasted chicken. Cut up the cooked chicken breast pieces, add 2 tablespoons of diced celery, 1 tablespoon of minced onion, and one small carrot, shredded.
Mix this with 3 tablespoons of olive oil mayonnaise and add a tablespoon of Grillos pickle juice. I find the pickle juice extends the mayonnaise so that it doesn’t have to have as much fat but has plenty of moisture.
I use a slice of provalone cheese on the GF Carbonaut bread warmed on a griddle. Yes, more fat, but also more protein. This can make three sandwiches.
I hope you enjoy this version or find a new way to create a healthy sandwich of your own!
If so, please share it to dana@tlcspot.com
After my
workout today, I felt the need to make an egg breakfast…
Using “Happy eggs” (3) over easy, skillet cooked with grass fed beef tallow, gluten free toast (see picture below), grated sharp cheddar cheese( non hormone-Truly brand) from Whole Foods
and several spinach leaves. Simply seasoned with salt and pepper.
This really satisfied!
I stepped out and purchased fresh curry leaves had to find a way to cook them down into curry flavored sauce. Once I did that I added 5 ounces of coconut cream to sautéed vegetables. I started with onion, potato, then carrot, broccoli, sweet potato, and later, steamed red pepper and zucchini on top since they don’t need as long to cook! Sprinkled a little salt, pepper and turmeric to add color and flavor.
This turned out really yummy!
Is it spring time yet? Please,? Like a kid would say when you’re taking a long trip and you’re driving for hours – are we there yet? Are we there yet mama are we there yet daddy?
The daffodils are trying to make their way up from the ground and other greens and blossoms are beginning to emerge! This is the time of year that I really enjoy because it signifies new life!
Using some vegetables on hand, I am making a spring salsa with chopped tomato, red onion Zucchini slices, and red pepper. (You can use green pepper, but I only had the red pepper) . Add a little cilantro if you like it, & salt, pepper, and garlic to taste!
This is such a great topping or side dish for homemade tacos with organic corn shells 😋
You can even add black beans into the taco meat as I did – and top with shredded cheese!.
🧀 🧀🧀get creative!
Email your favorite spring recipe to Dana.
The first five people who do, will be put into a drawing for a half priced massage in the month of May! Deadline: April 20th.
