Health News
2 portobello mushrooms, stems removed and chopped
2 chicken breasts
2 TBS tamari sauce (or soy sauce)
2 TBS plus 1 tsp macadamia nut oil, divided
1 garlic clove, minced
2 slices provolone cheese
1/4 tsp pepper
2 tsp chopped fresh chives
DIPPING SAUCE: Click HERE.
Heat oven to 400° F. Lightly grease medium baking dish; place mushroom caps in dish, gill-side down. Place chicken in shallow dish. Combine Tamari sauce, 2 TBS oil and garlic in small bowl. Brush half this marinade over both sides of mushroom caps. Pour remaining mixture over chicken, turning to coat all sides.
Bake mushroom caps 15-20 mins or until tender but not limp, turning once. Halfway through baking mushrooms, remove chicken from marinade; reserve marinade. Heat remaining 1 tsp oil in medium skillet over medium-high heat until hot. Cook chicken 4 minutes or until browned on one side. Turn; add mushroom stems to skillet.
Top each breast with one cheese slice; sprinkle with pepper. Pour reserved chicken marinade into pan; partially cover and reduce heat to medium low. Cook 3-4 mins or until cheese melts and chicken is no longer pink in center.
Place mushroom caps gill side up on plates; top with chicken mixture. Drizzle with pan juices. (If juices are very thin, increase heat and cook until reduced.) Sprinkle with chives. Makes 2 servings.
NUTRITIONAL COMPARISON (per serving):
Provolone Chicken with bread = 520 calories, 22g fat, 10g protein, 25 carbs, 1 fiber
"Healthified" Chicken with mushroom = 440 calories, 21g fat, 10g protein, 5.7 carbs, 1.5 fiber
- Portabella Pizza
What type of marinara sauce are you using? Does it have soybean oil or olive oil? Does it have sugar? After much searching, I have found Mario Batali's brand being a good store bought option. Here's to a healthy gut-flora! 2 large portabella...
- Yakisoba Chicken
"HEALTHIFIED" YAKISOBA CHICKEN 1/2 tsp sesame oil 1 TBS coconut oil 2 TBS chile paste 2 cloves garlic, chopped 4 skinless, boneless chicken breast halves - cut into 1 inch cubes 1/2 cup wheat free Tamari sauce (fermented soy sauce) 1 small onion, sliced...
- Buffalo Chicken And Blue Cheese Mashed "potatoes"
If you are a fan of buffalo chicken in blue cheese, try this recipe. My husband LOVED it! Chicken Strips: 1 tsp coconut oil Chicken Wings OR 1/2 pound skinless, boneless chicken breasts - cut into strips 1/4 tsp Celtic sea salt 2 tsp butter 1 TBS hot...
- Braised Beef With Coconut Risotto
1 grass fed beef stew meat, cut into 2 inch pieces and dried with towel Salt and freshly ground black pepper Coconut oil, for searing 2 slices nitrate free bacon, chopped 1 onion, chopped (divided) 1 tsp ginger, chopped 3/4 cup organic Tamari sauce (soy...
- Shepherd's Pie
MASH TOPPING: 3 cups cubed daikon OR 1 medium head cauliflower 2 cups broth 1 TBS cream cheese, softened 1/4 cup grated Parmesan 1/2 tsp minced garlic 1/8 tsp straight chicken base or bullion (watch for MSG) 1/8 tsp freshly ground pepper 1/2 tsp chopped...
Health News
Open-Faced Provolone Chicken "Sandwich"
2 portobello mushrooms, stems removed and chopped
2 chicken breasts
2 TBS tamari sauce (or soy sauce)
2 TBS plus 1 tsp macadamia nut oil, divided
1 garlic clove, minced
2 slices provolone cheese
1/4 tsp pepper
2 tsp chopped fresh chives
DIPPING SAUCE: Click HERE.
Heat oven to 400° F. Lightly grease medium baking dish; place mushroom caps in dish, gill-side down. Place chicken in shallow dish. Combine Tamari sauce, 2 TBS oil and garlic in small bowl. Brush half this marinade over both sides of mushroom caps. Pour remaining mixture over chicken, turning to coat all sides.
Bake mushroom caps 15-20 mins or until tender but not limp, turning once. Halfway through baking mushrooms, remove chicken from marinade; reserve marinade. Heat remaining 1 tsp oil in medium skillet over medium-high heat until hot. Cook chicken 4 minutes or until browned on one side. Turn; add mushroom stems to skillet.
Top each breast with one cheese slice; sprinkle with pepper. Pour reserved chicken marinade into pan; partially cover and reduce heat to medium low. Cook 3-4 mins or until cheese melts and chicken is no longer pink in center.
Place mushroom caps gill side up on plates; top with chicken mixture. Drizzle with pan juices. (If juices are very thin, increase heat and cook until reduced.) Sprinkle with chives. Makes 2 servings.
NUTRITIONAL COMPARISON (per serving):
Provolone Chicken with bread = 520 calories, 22g fat, 10g protein, 25 carbs, 1 fiber
"Healthified" Chicken with mushroom = 440 calories, 21g fat, 10g protein, 5.7 carbs, 1.5 fiber
- Portabella Pizza
What type of marinara sauce are you using? Does it have soybean oil or olive oil? Does it have sugar? After much searching, I have found Mario Batali's brand being a good store bought option. Here's to a healthy gut-flora! 2 large portabella...
- Yakisoba Chicken
"HEALTHIFIED" YAKISOBA CHICKEN 1/2 tsp sesame oil 1 TBS coconut oil 2 TBS chile paste 2 cloves garlic, chopped 4 skinless, boneless chicken breast halves - cut into 1 inch cubes 1/2 cup wheat free Tamari sauce (fermented soy sauce) 1 small onion, sliced...
- Buffalo Chicken And Blue Cheese Mashed "potatoes"
If you are a fan of buffalo chicken in blue cheese, try this recipe. My husband LOVED it! Chicken Strips: 1 tsp coconut oil Chicken Wings OR 1/2 pound skinless, boneless chicken breasts - cut into strips 1/4 tsp Celtic sea salt 2 tsp butter 1 TBS hot...
- Braised Beef With Coconut Risotto
1 grass fed beef stew meat, cut into 2 inch pieces and dried with towel Salt and freshly ground black pepper Coconut oil, for searing 2 slices nitrate free bacon, chopped 1 onion, chopped (divided) 1 tsp ginger, chopped 3/4 cup organic Tamari sauce (soy...
- Shepherd's Pie
MASH TOPPING: 3 cups cubed daikon OR 1 medium head cauliflower 2 cups broth 1 TBS cream cheese, softened 1/4 cup grated Parmesan 1/2 tsp minced garlic 1/8 tsp straight chicken base or bullion (watch for MSG) 1/8 tsp freshly ground pepper 1/2 tsp chopped...