Meals & Recipes: Homemade Chicken Pate Parte!

Homemade chicken pate, roasted baby carrots, boiled broccoli. Fig balsamic drizzle. 

Homemade Chicken Pate (makes 1 serving). Chop up 1/2 a large chicken breast and one slice of red onion and place them together into a food processor (I have a mini Ninja which works great). Pulse it a few times until mixed. Add 1/2 chopped apple, and pulse until mixed. Add a few almonds and walnuts. Pulse until mixed. Add 1 tbsp of honey dijon mustard, stone & ground mustard, Buffalo Primal Sauce, and Sweet Baby Rays hot sauce. Pulse until mixed. Add 2 tbsp of olive oil and a few pinches of salt and pepper. Pulse until desire consistency is reached.

Roasted Carrots. Buy a bag of organic baby carrots, to a bunch of regular sized carrots. Preheat the oven to 425. Chop them on a slant into 1 inch pieces (bite size). Toss in a bowl with 2 tbsp olive oil, 4 pinches of salt, 1 - 2 tsp of red pepper flakes, 2 tbsp of honey. Cook for 20 - 25 minutes.

Boiled Broccoli. Chop two broccoli crowns into bite size pieces. Bring a pot of water to boil. Add broccoli and let cook for 3 - 5 minutes. Once strained, add the broccoli back to the pot, add 2 pinches of salt and a tbsp of ghee and mix.

Assemble. Add the chicken pate to the bowl. Add a handful of broccoli. Add a handful of roasted carrots. Drizzle with fig balsamic vinegar. Add two - three pinches of sea salt.

Buon Appetito!

Chicken Salad Surprise!

Lentils. Chicken Salad. Brussels. 

Chicken Salad (makes 1 serving). Chop up 1/2 a large chicken breast and one slice of red onion and place them together into a food processor (I have a mini Ninja which works great). Pulse it a few times until mixed. Add 1/2 chopped apple, and pulse until mixed. Add a few almonds and walnuts. Pulse until mixed. Add 1 tbsp of honey dijon mustard, stone & ground mustard, Buffalo Primal Sauce, and Sweet Baby Rays hot sauce. Pulse until mixed. Add 2 tbsp of olive oil and a few pinches of salt and pepper. Pulse until desire consistency is reached.

Lentils. Add 3 cups of water or vegetable brother to a pot. Add 1 cup of green lentils. Bring to a boil, then reduce to a simmer and cover. Cook for 45 minutes, covered. Taste for tenderness before removing from heat. Strain the lentils and return them to the pot.

Brussels. Set a pan to medium-high heat. Cut the stems off and quarter or halve them (if bigger). Toss in a bowl with 1 tbsp of olive oil and two pinches of salt. Add brussels to the pan. Add a splash of water to the pan and cover. Let cook undisturbed for 5 minutes. Toss and cover for another 5.

Assemble. Add enough lentils to cover the bottoms of the bowl. Add a handful of brussel sprouts. Drizzle with 1 tbsp of olive oil and 2 pinches of salt. Add the chicken salad and drizzle with fig balsamic vinegar.

Buon Appetito!!