Combine ground chicken, diced apple, and dry spices in a small bowl. Add in the minced onion and apple juice and mix thoroughly. Form into 2-3 round patties and fry in chicken broth until fully cooked and lightly brown. Deglaze periodically with a little water to intensify the flavors and keep the patties moist.
Makes 1 serving (1 protein, 1 fruit, 1 Melba toast)
¼ teaspoon curry powder or to taste Dash of garlic powder
Dash of onion powder
Dash of cayenne pepper
Dash of cinnamon
Dash of turmeric
Stevia to taste
In small saucepan lightly sauté chicken in lemon juice until lightly brown, add ¼ cup water and spices. Stir well and simmer over low heat until liquid reduces to form a sauce and chicken is cooked well. Add water as needed to create the consistency you want. Chill, add chopped apple and celery or omit the celery and serve over a green salad.
100g chicken – cut into chunks •black pepper •orange – cut in 1/4s •2-3 cloves minced garlic •1 T fresh ginger root (about 1/2″-1″ long piece, peeled & minced) •1/2 t basil •juice of half lemon
1. Preheat pan over MED heat. 2. Sprinkle chicken with pepper. 3. Add chicken to pan and stir fry until brown on all sides, about 5-10 mins. 4. Add garlic and cook for 1 min. 5. Squeeze juice of orange quarters over chicken. 6. Peel & separate orange into sections. Add orange sections, ginger, lemon juice, and basil. Stir well. 7. Cover and simmer for about 20-30 mins
This is a simple yet tasty chicken recipe which we are sure you will use over and over again!
1 medium lemon, juiced
2 teaspoons coconut oil
1 teaspoon Stevia granules
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon tumeric
4 boneless, skinless chicken breast halves
Combine lemon juice with next 6 ingredients. Place in a large heavy-duty resealable storage bag. Gently knead bag to mix thoroughly. Add chicken; seal bag, and shake to coat thoroughly. Refrigerate 4 hours or overnight.
Remove chicken from marinade and gently shake to remove excess. Grill chicken 5 to 7 minutes per side until chicken is no longer pink in center, brushing occasionally with marinade. Discard remaining marinade. Serve chicken with grilled vegetables if desired.
Though ostrich is quite pricey, it’s pretty much 100% lean, so there’s no waste or shrinkage during cooking really.
Just take a close look at the nutritional stats on below Ostrich meat!!! Impressive, non? So get eating that ostrich folks and enjoy it too boot!
450 gms ground ostrich meat 2 T. coconut oil 1 clove garlic, minced 3/4 tsp. finely chopped fresh rosemary Dash each with ground thyme, onion powder and black pepper 1 tsp. balsamic vinegar
Slice up the ostrich meat into a glass bowl. Add all ingredients and work it together with a fork or with your hand until all is well blended. Cover and refrigerate to allow the flavors to mingle for 1-2 hours before you plan to cook.
Place “steaks” under grill. When one side is grilled to your liking, flip them over and finish cooking. I warn you if you cook them well done, they are definitely going to be dryer and you’ll end up being disappointed.
Medium they were NOT dry at all. We served ours with grilled tomato but these would also be good with seasoned grilled onion slices, yellow or zucchini squash or eggplant slices as well!