Avocado & Tomatillo Salsa
Avocados are a genuine superfood with loads of fiber, folate, potassium and vitamins B5, B6, C, E and K. Tomatillos, also called “tomate verde”, are a very good source of dietary fiber, niacin, potassium, manganese, iron, magnesium, phosphorus, copper, vitamins C and K.
Ingredients (makes about 5 cups):
5 cups coarsely chopped rinsed husked tomatillos
3 peeled garlic cloves
1 jalapeno pepper, halved
1 chopped leek (white part only)
1/2 cup refined coconut oil
4 large avocados, halved, peeled, pitted, diced
1 cup chopped fresh cilantro
1 teaspoon brown sugar
1 1/2 cup chopped white onion
1/2 cup fresh lime juice
1 cup water
Salt
Step 1: Preheat the oven to 400°. Toss the tomatillos, garlic, jalapeño and leek in refined coconut oil. Spread the vegetables in a baking dish, single layer. Bake until brown and softened, about 15 minutes. Remove from oven and cool.
Step 2: Put the cooked vegetables in a blender. Add the avocados, cilantro, brown sugar, onion, and lime juice. Add 1/2 cup of water and blend until smooth. Transfer the salsa to a bowl and season with salt. Refrigerate for 3 hours. Serve with tortilla chips or tacos.
Lemon & Apple Cider Chicken Legs & Wings
This tasty recipe is not only great for Game Day…it’s a delicious dish for any day of the week. The combination of apple cider, lime juice, lemon juice and brown sugar make this SO yummy. Eat it all by itself OR try it with some rice or quinoa.
Ingredients (makes 8 servings):
1/2 cup apple cider
1/2 cup lime juice
1/2 cup fresh lemon juice
3 tablespoons brown sugar
1 tablespoon refined coconut oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 pounds chicken thighs & wings
Step 1: In a large bowl, stir in the apple cider, lime juice, lemon juice, brown sugar, refined coconut oil, salt and pepper. Add the chicken thighs & wings to the bowl and make sure each piece is coated with the marinade. Cover the bowl and refrigerate for 4 hours.
Step 2: Preheat oven to 375°. Line a 9-in X 13-in. baking dish with foil. Put the chicken thighs & wings on the pan, single layer, and pour the marinade over the chicken. Bake for 1 hour (or more) until the chicken is well-cooked and brown. Serve warm.
Spinach & Pesto Dip
Pesto contains vitamin A, vitamin C, calcium and iron. Vitamin A supports eye health, vitamin C is an anti-oxidant and tissue builder, iron supports healthy red blood cells and calcium is essential to strong bones. Spinach is rich in antioxidants. It is a good source of vitamins A, C, E and K. Low in fat and even lower in cholesterol, spinach is high in niacin and zinc, as well as protein, fiber, thiamine, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese
Ingredients (makes 12 servings):
2 cups plain Greek yogurt
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1/2 cup pesto
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions: In a small bowl, mix together the yogurt, spinach, pesto, salt and pepper. Refrigerate for 4 hours. Serve with cut-up vegetables and/or tortilla chips.
