Purpose for our recipes.
Good health comes from a collection of small changes, each one contributing its own tiny bit to an overall big improvement. Here you can find great recipe ideas using whole foods that will help you achieve your overall fitness goals.
- 1 (4 pound) Whole chicken, giblets removed.
- 5 large carrots, peeled and ends removed.
- 2 teaspoons extra-virgin olive oil
- 1 1/4 teaspoons fine sea salt.
- 1 lemon, halved.
- 5 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 red onion, halved.
1 pound of Brussels Sprouts
1 tablespoon extra-virgin olive oil
1/2 teaspoon fine sea salt
4 slices of bacon (Pork or Turkey)
1/4 cup raisins
1 teaspoon balsamic vinegar
- Remove the chicken from the refrigerator 30 minutes prior to roasting. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Toss the carrots and onion with the olive oil and 1/4 teaspoon of salt in a separate bowl. Then place vegetables onto the baking sheet and add one half of lemon to the sheet as well.
- Set a small roasting rack on top of the carrots and onion, which will allow the underside of the chicken to crisp.
- Rinse the chicken and pat it dry with paper towels. Drying it thoroughly will ensure the crispiest skin.
- Place the chicken breast side up on the roasting rack. Rub the remaining teaspoon of salt on the skin. Stuff the remaining half of the lemon and all the fresh herbs in the cavity and tie the legs together with kitchen string or twin.
- Roast for 1 hour or until the internal temperature in the breast reads 170 degrees. Turn the oven off and let the chicken rest in the oven with the door closed for 10 minutes. Remove the chicken from the oven and let it rest on the counter top, tented with foil, for 10 minutes more before slicing. After slicing, squeeze the roasted lemon over the chicken and serve warm.
Roasted Brussel Sprouts
- Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper or tinfoil.
- In a bowl, toss Brussels sprouts with the olive oil, cinnamon and salt.
- Roast 25 minutes or until golden brown and crispy. Be sure to stir halfway through cooking. Add raisins and roast for five minutes.
- While Brussels are cooking, in a skillet over medium heat, cook the bacon until crispy. (Microwave can be used also). Let cool and cut the bacon into 1/2 inch pieces.
- Sprinkle the balsamic vinegar on the roasted Brussels sprouts and toss with the bacon. Serve warm.
2 Large Avocados (Pre-chilled)
1 bundle of fresh Cilantro
1 quarter fresh Red Onion
1/2 teaspoon of Himalayan Salt
1/2 teaspoon of Garlic Powder
1/2 teaspoon of Cayenne Pepper (Optional for Spice)
- Refrigerate avocados 30 minutes prior to making the guacamole. Remove avocados from the refrigerator and proceed to slice in half, removing the skin and seeds. On a flat surface or cutting board proceed to smash avocados with a fork until consistency is slightly chunky.
- Cut a quarter of the red onion into small pieces along with 1/2 cup of cilantro. Place both the red onion and cilantro on top of your mashed avocados. Quantity of onion can be adjusted per liking.
- Cut 1 lime in half and squeeze both halves over your pile of avocados and vegetables.
- Pour 1/2 teaspoon of himalayan salt, garlic powder and cayenne pepper (optional) into your mix. Cayenne pepper can be adjusted per taste. If you prefer a spicier guacamole, more can be added or not at all depending on liking.
- Mix all ingredients together using a fork until consistency is smooth throughout and ingredients are well mixed. Serve and enjoy!
Guacamole can be served the traditional way with a side of authentic tortilla chips. You may also choose to go a healthier route by serving your homemade guacamole with a side of sliced carrots and celery. This recipe is also great on top of a bison or turkey burger. No matter how you choose to serve it, it’s sure to be a crowd pleaser and will keep you coming back!