EAT THIS: Delicious Classics from the Genesis Recipe Archives

Our clients are, as a group, brave souls who courageously push the envelope on foods that are new to their diets.  They want Transformation and they are willing to risk the changing of the habit-based taste bud.  We both admire and encourage this behavior, as we reach for the frontiers of healthy eating, ourselves…

These are classic recipes that our clients reach for again and again.  Most of them are formulated by our clients  and grow in popularity on our forums.

Good food is a fun thing.  The recipes:

Chia Hot Porridge

A nice change-up for oatmeal.

Ingredients:

5 TBS thick rolled oats, dry

.5 banana

.5 tsp ground cinnamon

1 oz light coconut milk

1 tsp raw honey

1 TBS chia seeds

Instructions:

Bring one cup of water to a boil; add all ingredients to water; continue stirring for about 5 minutes or until you get nice texture. Serve and pour over with coconut milk.

Vege Egg Scramble

This is an easy way to get protein and healthy veges to start your day.

Ingredients:

3 eggs

.25 cup mushrooms, sliced

1 tsp extra virgin olive oil

.25 cup onions, chopped

.5 cup spinach

Instructions:

Heat 1 tsp of olive oil in saute pan. Add onion and mushrooms, saute 5min. Add egg and spinach and stir occasionally until egg is cooked and spinach wilted. Serves 1.

Orange Julius Smoothie

Easy and a yummy, light sensation for the taste buds.

Ingredients:

1 banana

1 orange

1 scoop GT vanilla whey protein powder

Instructions:

Put all ingredients in blender and blend until smooth.  No water needed if using fresh fruit.

Sheri’s Basic Salad

This is a huge recipe – and the volume will depend on the size of the veggies, but it will make about 20 cups, or 5 quarts.

Ingredients:

2 cups green cabbage, chopped

2 cups red cabbage, chopped

1 cup carrots, chopped

1 cup celery, chopped

1 cucumber, chopped

3 oz red leaf lettuce, chopped

8 cups romaine lettuce, chopped

6 oz red onion, chopped

1 zucchini, chopped

Instructions:

Rinse all produce. I like to chop the lettuce into about 1 1/2 inch pieces. Now, because this is so large, I layer rather than toss. I combine all the veggies but lettuce, then layer lettuce-veggies-lettuce etc until the bowl is full. Keep it in the fridge either covered in plastic or with a towel draped over the top of the bowl.

Carribean Chicken Stew

Exotic Caribbean flavors and lots of good antioxidants –

Ingredients:

15.5 oz canned black beans, no salt

.75 cup green bell pepper, chopped

2 cups low sodium chicken broth

1.5 cups raw butternut squash

1.5 lb chicken breast, cooked

2 tsp ground cinnamon

2 TBS extra virgin coconut oil

4 cloves garlic

3 limes

1 tsp ground nutmeg

1 cup onions, chopped

16 oz canned diced tomatoes, no salt

Instructions:

In a large pot, heat oil. Add onion, green pepper, garlic (minced); saute 3 minutes. Add spices, plus .5 tsp cayenne and a bay leaf; saute 3 minutes. add tomatoes, broth, COOKED chicken (torn into strips), cubed raw squash, and undrained canned beans. Simmer, covered, 25-30 minutes, stirring occasionally. Remove bay leaf. Serve with squeezed lime juice.

Shrimp Fra Diavolo

This spicy dish is good over rice,  grated zucchini (as a pasta substitute!) or as is with salad.

Ingredients:

.25 cup fresh basil

4 garlic cloves

2 tsp extra virgin olive oil

1 tsp dried oregano

.125 tsp ground red pepper

1 lb raw shrimp

28 oz canned diced tomatoes, no salt

Instructions:

Heat olive oil in non stick skillet on medium high heat. Add minced garlic and cook about a minute. Add tomatoes, 1 tsp dried oregano, and .5 tsp crushed red pepper (or to taste). Bring to boil. Reduce heat to low, cover and simmer 15 minutes. Add shrimp to simmering sauce and cook 2 minutes, until bright pink and cooked through. Remove from heat and stir in basil.

Chicken Cacciatore

Our families love this dish and it is great to make extras and have leftovers. Enjoy!

Ingredients:

2 tsp dried basil

.5 cup green bell pepper, chopped

.5 cup low sodium chicken broth

16 oz chicken breast, raw

1 garlic clove

1 tsp raw honey

2 TBS fresh lemon juice

3 cups mushrooms, sliced

1 TBS extra virgin olive oil

1 onion

1 tsp dried thyme

2 TBS tomato paste

15 oz diced tomatoes, no salt added

Instructions:

In large skillet, brown chicken on all sides in olive oil. Remove from pan and set aside. 2.) Add mushrooms,bell pepper, onion and garlic to pan. Cook until vegetables are tender. Add chicken broth and simmer uncovered until liquid is nearly gone. Add undrained tomatoes and remaining ingredients including .5tsp red pepper flakes. 3.) Return chicken to pan and simmer, uncovered, for 15 minutes – either on stop top or in 350 degree oven. Can serve over potatoes or spaghetti squash for a delicious dinner!

Tender Turkey Burgers

These are wonderful and best grilled. The mushrooms keep them tender, even as leftovers.

Ingredients:

1 lb ground turkey

4 oz mushrooms

.25 cup onion

Instructions:

Chop onions and mushrooms in a small (quarter inch)dice. Place turkey, mushrooms, onions, and 1.5 TBS any salt free seasonings you enjoy in a medium bowl. With clean hands, blend everything. Make 4 patties of equal size. Grill, broil or pan fry for about 7 minutes on each side, until completely cooked through.