![Zesty Southwest Kale Chips]()
by Maria Vosloo | Apr 20, 2013 | Recipes
Ingredients:
1 large bunch of kale
1 tbsp olive oil
1 tsp sea salt
1/4 tsp ground cumin
1/4 tsp chipotle
1/4 tsp smoked paprika
Preheat oven to 350 °F
Preparation:
Pre-cut and air dry kale, then place into a large bowl. Drizzle olive oil over kale, gently tossing leaves to ensure even distribution. Sprinkle salt, cumin, chipotle and smoked paprika over kale as you continue to turn and mix the leaves.
Lay out evenly on a large baking sheet, minimizing overlap of the kale. This will provide crispier, tastier leaves.
Bake at 350 °F for 12 minutes
Munch. Crunch. Enjoy.
Dr. Kaley Bourgeois
![Paleo Pumpkin Bites]()
by Maria Vosloo | Mar 6, 2013 | Recipes, Uncategorized
~Grain free~Sugar free~Dairy free
Ingredients:
1/2 can of organic pumpkin puree (7.5 oz)
1/4 cup full fat coconut milk
1 medium mashed banana
1/4 cup almond meal
1/4 cup coconut flour
2 egg whites
1 tsp baking soda
2 tbsp cinnamon
1/4 tsp sea salt
1/4 tsp vanilla extract
Stevia to taste
Preheat oven to 350 °F
Preparation:
In a small bowl, combine almond meal, coconut flour, baking soda, cinnamon, salt and stevia. Set aside. Us a larger bowl or mixer to combine pumpkin, coconut milk, banana, egg whites and vanilla. Mix until smooth.
Slowly add in dry ingredients until batter thickens–it should be slightly thicker in consistency than pancake batter. If mixture is too thick, add more coconut milk 1 tsp at a time.
Spoon batter into a lined cupcake pan. Recipe makes 8 small cakes.
Bake at 350 °F for 40 minutes
Cool. Nibble. Smile.
Dr. Kaley Bourgeois
![Citrus Fennel Chicken]()
by Maria Vosloo | Feb 11, 2013 | Recipes
Citrus Fennel Chicken
Tangy, sweet, and down right healthy.
Ingredients:
6 boneless, skinless chicken thighs
2 fennel bulbs
6 small tangerines
1 tbsp lemon pepper seasoning (I used Trader Joe’s)
1-2 tsp sea salt (or to taste)
2-3 tbsp olive oil
1/2 cup tangerine juice (unsweetened)
Pre-heat the oven to 400 °F
Preparation:
In a small glass, combine 2 tablespoons of olive oil, tangerine juice, 1/2 of your salt and 1/2 of your lemon pepper. Set aside.
Chop fennel bulbs into medium-sized chunks, approximately 2-3 cm across. Peel and separate tangerine slices. Combine fennel and fruit into a 9×9 inch baking dish and drizzle with 1 tablespoon of olive oil (optional). Sprinkle with half of your remaining salt and lemon pepper.
Place chicken thighs in dish, half burying them into the fennel and tangerine slices. Sprinkle the last of your salt and lemon pepper directly over the chicken. Pour the juice and olive oil over the entire dish, taking care to mix it immediately beforehand so that there is an even distribution of its contents.
Bake for 25 minutes at 400 °F, gently stir and flip contents, then bake for an additional 20 minutes at 350 °F.
Eat up!
Dr. Kaley Bourgeois
