All-Purpose Grill Rub

Use this rub on beef, pork or chicken to bring out the true flavor of the meat, the "umami".  The salt and aromatics will enhance the big flavors of whatever protein you are cooking. Ingredients 3 Tbs. coarse sea salt 1 tsp. dried rosemary 1 tsp. granulated garlic 1/4 tsp. chili flakes 1/4 tsp. tri-color peppercorns 1/4 tsp. whole fennel seed Method All in a bag and shake to mix. Ideally used in a spice grinder (pepper mill) on anything grilled or roasted. Recipe courtesy of Chef Clint Jolly

March 20th, 2017|Recipes|

Sian Ka’an Ceviche Recipe

One of my favorite things to eat while traveling through the Yucatán was ceviche. A favorite in coastal regions of Latin America and the Caribbean, this mix of bright, citric flavors and cool, raw fish will make you feel like you’re just a short walk from the ocean. Serves 4 Ingredients ½ lb cleaned white shrimp ½ lb snapper or grouper fillet 3 each limes, juiced ½ each orange, juiced 1 each serrano pepper, sliced thin (optional) 1 each fresh bay laurel leaf ½ cup seeded and small diced cucumber ¼ cup small diced red onion ¼ cup seeded and small diced roma tomato ¼ [...]

March 20th, 2017|Recipes|

Twice-Baked Loaded Sweet Potatoes

Makes dinner for 2, with leftover sauces Ingredients 1 large garnet yam or sweet potato 1 1/2 cup shredded chicken 6 cilantro leaves Salsa Verde Ingredients 1 Tbs. extra virgin olive oil ¼ cup yellow onion, finely diced 1 garlic clove, smashed ½ pound fresh tomatillos, rough chopped ¼ cup water, as needed 1 tsp. ground coriander ¼ cup chopped cilantro 1 fresh lime, juiced kosher salt to taste Guacamole Ingredients 1 whole medium avocado ¼ cup fine diced yellow onion ¼ cup fine diced and seeded roma tomato 2 Tbs. fine chopped cilantro ½ lime, juiced kosher salt and black pepper to taste Method [...]

March 17th, 2017|Recipes|

Chicken Amatriciana

A simplistic "pasta" dish inspired by an Italian classic. This Whole 30 friendly recipe is perfect for a dinner for two. Ingredients 3 cups zucchini “zoodles” 1.5 cups shredded chicken 3 each toma tomato 1 large shallot, peeled ¼ cup shelled pinenuts 3 Tbs. extra virgin olive oil ¼ cup julienned basil 1 garlic clove, smashed and chopped kosher salt and black pepper to taste Method Warm over to 500 degrees. Toss shallot and tomato with 1 tablespoon of olive oil and roast for 6-8 minutes, until skin starts to blister on tomato. Remove from oven and let cool. Rough chop tomato and shallot, set [...]

March 17th, 2017|Recipes|

Caribbean Lettuce Wraps

These light, yet hearty wraps are Whole 30 friendly and full of flavor. The sweet mango combined with the zesty spice of chili will delight your palette. Makes lunch for 2 Ingredients 1 each large head of butter or bibb lettuce 2 cups shredded chicken ½ cup julienned red onion ½ fresh mango, sliced ¼ cup cilantro leaves 1 each serrano chili, sliced thin (optional) Dressing ¼ cup pique (pineapple and chili infused vinegar) ¾ cup extra virgin olive oil 2 Tbs. coconut aminos 1 tsp. fresh grated ginger root 1 tsp. sugar free Dijon mustard (Annie’s brand) kosher salt and black pepper to taste [...]

March 17th, 2017|Recipes|

Breakfast Bake

These Whole 30 friendly "muffins" are portable and protein-packed to get you through a long day. This recipe makes approximately 8 mouthwatering muffins. Ingredients 8 large eggs 1 large garnet yam 1 cup shredded chicken ½ cup prosciutto, julienned ½ cup chopped Green Onion ½ cup chopped and seeded tomato (roma tomato) 1 Tbs. ghee kosher salt and black pepper to taste Method In medium stock pot, bring salted water to boil. Peel and grate yam using large side of cheese grater, blanch in salted boiling water for 2 minutes until just tender. Drain well and pat dry with paper towels. Whisk eggs, tomato and [...]

March 14th, 2017|Recipes|
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