30 Day Whole Food Challenge: AWARD WINNING Recipes Guaranteed to Drop Weight; Take the Challenge Today! Read Online Free PDF

virgin olive oil
    2 garlic cloves, minced
    ½ tsp oregano
    60z mushrooms, roughly chopped
    ¼ tsp red pepper flakes
    Sea salt and pepper to taste
    ½ tsp basil
    4 large tomatoes, cut into 4
    1lb chicken tenders
    ½ cup natural chicken broth
    2 zucchini, sliced into 1" pieces
     
    Instructions:
    Heat the oil in a frying pan, and fry the garlic, mushrooms, onion, pepper flakes, oregano, seasoning, and basil for 4-6 minutes.
    Now mix in the tomatoes, broth, and zucchini.
    Once simmering blend in the chicken, put a lid on and cook for around 10 minutes.
    When ready dish up hot.

Shrimp and Calamari, Seafood Salad
     

    Serves: 6-8
     
    Ingredients:
    4 garlic cloves, chopped finely
    1lb calamari, cleaned and cut in rings
    4tbs extra virgin olive oil
    1/8 tsp red chili flakes
    ½ cup chopped parsley, flat leaf
    3/4lb large shrimp, peeled and prepped
    ¼ tsp of black pepper
    1 tsp sea salt
    ½ cup red onion, sliced thinly
    1 cup red and yellow mixed peppers, sliced
    1lb bay scallops
    ½ cup fennel bulb, sliced thinly
    Zest and juice of 1 lemon
     
    Instructions:
    Add 2tbs of oil to a skillet and heat.
    Fry the garlic with the chili flakes for 3 minutes, do not burn the garlic.
    Now turn up the heat and drop in the scallops, cook until they become white.
    Once done take out and keep on one side in a bowl.
    Next put in the calamari to the pan and cook for 3 minutes until soft.
    Take out when done and add to the scallops.
    Now drop in the shrimps and fry for another 3mins, add to the rest of the seafood.
    Mix in the bowl the other 2tbs of oil, fennel, seasoning, parsley, onions, peppers and lemon zest and juice.
    Stir together and let it rest, the longer it rests the better the taste.
    Keep in the fridge until ready to use.

Rib Roast, Thyme Infused

    Serves: 8-10
     
    Ingredients:
    3tbs thyme, chopped
    1 – 6lb rib of beef, boneless
    1tbs canola or peanut oil
    Seasoning to taste
     
    Instructions:
    Heat the stove to 47 5 F.
    Smear the oil over the meat and sprinkle on the thyme.
    Sit the joint in a roasting tray and season.
    Cook for ½ hour then take out, and remove the fat from the tray, leaving a little.
    Spoon some fat over the joint, thenturn down the oven to 37 5 F.
    Cook for a further 1 ½ hours, you want it around 13 0 F for medium rare.
    Once done add to a platter and keep the juices from the pan.
    Rest for 15-20 minutes and serve with your favorite vegetables.

Chicken with Portobello Mushrooms and Tomatoes
     

    Serves: 6
    Ingredients:
    1 1/2lbs chicken breast, skin and boneless, cut into cubes
    3 garlic cloves, pounded
    ½ cup flour
    Seasoning to taste
    ½ tsp red pepper flakes
    1 cup natural chicken broth
    1 yellow onion, diced finely
    2tbs ghee
    Juice of 1 lemon
    3tbs parsley, chopped
    1 can organic crushed tomatoes
    1 – 1/2lb Portobello mushroom, diced
    ¼ cup basil leaves, ripped
    2tbs canola oil
     
    Instructions:
    Add the oil to a pan and heat.
    Blend together the pepper flakes, flour and seasoning.
    Dip the chicken in, and remove any excess mix.
    Now place the chicken in the pan and seal all over until golden.
    Once done take out and put to one side.
    Turn down the heat and put in the onions with the garlic and fry for 3-4 minutes.
    Add the broth and tomatoes, then return the chicken, place a lid on and cook for 45 minutes.
    Dissolve the ghee in a frying pan and cook the mushrooms, drizzle over lemon juice and put to one side.
    Once the chicken is cooked add in the mushrooms and heat.

Root Vegetables and Brisket
     

    Serves: 4
    Ingredients:
    1/2tbs onion powder
    Seasoning to taste
    1/2tbs garlic powder
    1 cup natural gluten free, beef broth
    1 large carrot, sliced into 1" cuts
    2 1/2lb beef brisket
    1 med turnip, sliced into 1" cuts
    2tbs extra virgin olive oil
    1 med rutabaga, sliced into 1" cuts
    ¼ cup parsley, flat leaf, chopped
    1 med sweet potato, sliced into 1" cuts
     
    Instructions:
    Heat the stove to 32 5 F.
    Blend together the garlic and onion powder with the seasoning.
    Now add the oil