Episode 4
Another quick and easy recipe that Crystal wanted to share with the community in Episode 4.
All the kids liked this very simple recipe. It’s quick, easy and delicious!
3 large, raw, boneless, skinless chicken breasts
1 cup salsa, no sugar added
Prep
Cook
4-6 hours
Ready in
Directions
- Place the chicken in your slow cooker and pour the salsa over the top. Cook on low for 4-6 hours or until the chicken shreds easily simply by stirring it.
- NOTE: Do not lift the lid of your slow cooker until the end of the cooking time. Lifting the lid during cooking will lengthen the amount of time needed to cook as well as make it possible for bacteria to build on your food because the internal temperature of the slow cooker is not maintained.
Comments
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Chicken Patty Burgers
Robin Nijankin: Episode 26
Robin shares amazing chicken patties with us!
2 ounces olive oil
1/2 red bell pepper, diced
1/4 cup diced artichoke hearts
1/4 cup diced artichoke hearts
1/2 teaspoon red chili flakes
1/4 teaspoon ground sage
Ketchup
Lettuce
1/2 red onion, diced
1 jalapeno, diced
1 1/2 pounds ground chicken
1 teaspoon dried oregano
1/2 teaspoon ground cumin
2 tablespoons seasoned bread crumbs
Mustard
Tomato
4 tablespoons diced black olives
2 cloves garlic, diced
1/2 teaspoon chili powder
1 tablespoon minced fresh parsley leaves
1/2 teaspoon celery salt
1 egg
Toasted sesame buns
Prep
Cook
Ready in
Directions
In a medium saute pan over medium heat add, 1-ounce oil and all raw vegetables and saute until translucent. Remove and cool.
Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes.
In same saute pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
Serve with ketchup and mustard on toasted sesame buns with lettuce and tomato.
Comments
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Oleg’s Borscht Recipe
Oleg really wanted Tom to try this recipe!
1 big parsley root
salt
tomato sauce (or a bottle of ketchup if you are not doing whole30)
2-3 large potatoes
pepper
1 box of veggie or chicken broth
1 large onion
5-7 garlic cloves
lemon juice
If you are adding meat, pick either chicken or beef. Olive oil to sear the meat
Directions
(note that it is possible to do this in an instant pot. I tried and didn’t like the texture. So I prefer to cook it on the stove):
1. Prepare a large pot. Wash and clean all the vegetables. Only chop the potatoes and crush garlic at this stage.
2. Skip this step if you are not adding meat: Take a large pot and preheat a couple of tablespoons of oil. Lightly brown the steak (or chicken) on both sides right in the pot. Turn the heat off. Let oil cool down for a minute or two.
3. Add beets, carrots, onion and parsley root into the pot. Fill with water to cover everything.
4. Bring pot to boil, turn heat to low and simmer for 30 mins.
5. Discard the onion.
6. Take all other vegetables and steak out. Be careful, they will be very hot. Leave the liquid in the pot.
7. Dice the vegetables and cube the steak. You can also grate the vegetables. It depends on what consistency you’d like.
8. Put everything back into the pot and add potatoes.
9. Bring the soup back to boil and turn the heat to lo.
10. As it simmers, mix in salt, pepper, lemon juice and tomato sauce to taste. When not doing Whole30, I instead use a bottle of ketchup.
11. Simmer until potatoes are soft and fully cooked.
This recipe creates at least 10-12 servings. The soup freezes well for long term storage. It can be eaten cold or warmed up in a microwave. Some people like to eat it with a blob of sour cream. You can also garnish it with fresh scallions and parsley right before serving. We portion it into small 2-cup sized mason jars to take to work — just grab and go. As we put it away, there is always some liquid left over on the bottom of the pot — I use it as a sports drink for my next workout. (Oleg)
Comments
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One-Pan Salmon and Veggie Bake
1 ¼ lbs. Wild-caught salmon, cut into 4 portions
½ small red onion, thinly sliced
Sea salt and black pepper
1 lb. sweet potato (about 1 medium)
2 Tbsp. Tessemae’s Organic Lemon Garlic Dressing & Marinade*, divided
½ lemon, thinly sliced
12 oz. green beans, trimmed
1 Tbsp. fresh dill (or ½ tsp. dried dill)
*May substitute: 2 Tbsp. avocado or olive oil + Juice of ½ lemon + 1 clove garlic, finely minced for the bottled dressing
Prep
Cook
Ready in
45 minutesDirections
- Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper.
- Wash sweet potatoes and pat dry. Using a knife or mandolin slicer, thinly slice the sweet potato (with peel intact) into rounds about 1/8th inch thick.
- Place sweet potatoes on baking sheet. Add green beans and red onions. Drizzle 1 ½ Tbsp. Tessemae’s Organic Lemon Garlic Dressing & Marinade over vegetables. Toss to coat.
- Spread vegetables in a thin layer, making a space for each of the salmon filets. Nestle salmon filets into the vegetables then drizzle them with the remaining ½ Tbsp. dressing.
- Arrange lemon slices over the top of each filet. Sprinkle salmon and vegetables with dill, sea salt and pepper.
- Place pan in preheated oven and bake for 20 minutes. After 20 minutes, check salmon for doneness. If it flakes easily with a fork and is no longer opaque then it’s done. Remove it to plate and loosely cover with a second plate or a lid. Return vegetables to over and continue cooking an additional 5-10 minutes or until sweet potatoes are tender.
- Remove pan from oven. Serve salmon and vegetables with additional lime wedges and sea salt and pepper, if desired.
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