RECIPES

MARINATED TURMERIC CHICKEN OVER KALE

Watch the YouTube video here: https://youtu.be/TZGOjk15lHk

Sirtfood marinated Turmeric Chicken over Sauteed Kale!

Ingredients

Chicken Breast

Extra Virgin Olive Oil

1 Tlbs Turmeric

Pinch of Kosher Salt and Black Pepper.

For the sauteed Kale:

Kale washed and stripped from the stem.

One onion diced

One garlic clove

Kosher Salt & Black Pepper

1-3 Tlbs Balsamic Vinegar.

Lets marinate the chicken!

Season both sides of the chicken breast with Turmeric,Kosher salt,and black pepper. Place seasoned breast into a zip loc bag with olive oil seal shut and marinate in the refrigerator, minimum 45 minutes.

To cook the chicken:

Warm a saute pan over medium/medium low heat. Allow pan to warm, about 2 minutes. Once pan is warm add a dash of olive oil to warm pan. Place marinated breast into the pan and cook 3-5 minutes. Flip chicken over and cook another 3-5 minutes until done or internal temp of 165 degrees. Remove from pan, cover with tin foil to keep warm.

For the Kale:

Using the same saute pan over low heat add kale and cook for 3 minutes. Add more olive oil if needed. After 3 minutes add diced onions, garlic, salt, and pepper. continue to cook another 3-6 minutes until the kale is wilted down. Be careful to monitor your heat so your kale doesn't burn!

Once kale is done add the balsamic vinegar and stir.

Remove from pan and add to dinner plate. Slice chicken and top over Kale.

Enjoy!!

TRY THIS!!

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You can make this vegetarian by using marinated tofu instead of Chicken! with the same recipe! Just drain the tofu marinate and cook in a preheated oven, 325 degrees for 10-15 minutes!!

EGGS IN PURGATORY (SHAKSHUKA)

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Ingredients:

One half diced onion

Dash of Olive Oil

3 chopped garlic cloves

16 ounce can diced tomatoes

About 15 grape tomatoes cut in half

1 tsp Cumin

1 tsp Paprika

2 tsp Red Chili Flakes

3 stalks of Kale washed and chopped

3 eggs

1/2 cup fresh Parsley

1 1/2 Tlbs Parmesan Cheese

1 Tlbs Gin

1 tsp Balsamic Vinegar

Kosher Salt

Ground Black Pepper

Directions:

Place saute pan over medium heat. Once pan is warm add onions and sweat for two minutes. After 2 minutes add garlic and continue to sweat for one minute. Stir in tomatoes, cumin, paprika, and chili flakes. Reduce heat to medium low and allow the tomatoes to cook, stirring frequently to allow spices to incorporate, 3 to 6 minutes. Add Gin and Balsamic, stir in. Add chopped kale and cover until the kale is reduced. Once kale is reduced and cooked use a spoon to make three separations in the tomatoes so you can see the bottom of the pan and gently add eggs. Cover and cook for 8 to 10 minutes until eggs are done. remove from heat and garnish with parsley, salt, pepper, and Parmesan cheese.

Enjoy!

ULTIMATE CHICKEN NOODLE SOUP!

Ingredients

Chicken Breasts

Season with black pepper,paprika, chili powder, and a small amount of kosher salt.(about 1 Tsp). Cook chicken breasts in a preheated oven, 325 degrees for 20-25 minutes until done (internal temp of 165) Remove and place in the refrigerator to cool.

For The Soup:

1/2 Cup dice onions, celery, and carrots.

3 Garlic cloves, minced.

2-3 Bay leaves.

1/4 Tsp Black Pepper & Chili Powder.

1/2 Tsp Thyme.

1/2 Tsp Cumin.

1/2 Tsp Turmeric.

2 Tsp Fresh chopped rosemary.

1 Tlbs fresh chopped parsley.

3 dashes of Tabasco Sauce.

4 Cups of Chicken Bone Broth.

1 Tsp Olive Oil.

1 Cup egg noodles.

Combine the first four dry spices above and set aside.

In a stock pot over medium heat add olive oil and saute the onions, celery, carrots, and garlic, about 2 minutes. Add bay leaves and continue to saute for another 2-3 minutes. Add half of the dry seasoning and incorporate into the celery, onion, and carrots, about one minute.

Add bone broth, stir and bring to a boil.

Meanwhile cook egg noodles in a separate pot. Once done drain and cool under cold water, cover and set aside.

Once soup comes to a boil add the remaining dry seasoning, fresh parsley, rosemary, and Tabasco sauce. Stir, cover, and reduce heat and simmer for 10 minutes. Shred cooked chicken and add to soup. Recover and simmer over low heat for 45 minutes to one hour.

Serve up the soup by adding egg noodles to a bowl and ladle hot soup over the noodles. Remove and throw out bay leaves.

Enjoy!

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