simmier93

Sous vide cooking ensures perfectly juicy and tender chicken breasts every time. This recipe combines aromatic herbs and garlic for flavorful results.

Ingredients: 4 chicken breasts, boneless and skinless. 2 tablespoons olive oil. 4 cloves garlic, minced. 2 teaspoons salt. 1 teaspoon black pepper. 2 sprigs fresh rosemary. 2 sprigs fresh thyme.

Instructions: Warm up the sous vide machine to 145F 63C. Salt and black pepper should be mixed together in a small bowl with olive oil. Use the olive oil mix to coat the chicken breasts. Put one chicken breast into a vacuum-sealed bag and set it aside. Each bag should have a rosemary and thyme sprig added to it. Use a vacuum sealer to close the bags. Set the sous vide water bath to high heat and put the sealed bags inside. Let it cook for an hour and a half to two hours. To dry the chicken breasts, take them out of the bags after they're done cooking. Set the pan on medium-high heat. Put one tablespoon of olive oil in the pan. For one to two minutes on each side, sear the chicken breasts until they turn golden brown. Enjoy while hot!

This beef dish combines the rich flavors of ribeye or sirloin steaks with the sweetness of Vidalia onions, the subtle bite of shallots, and the earthiness of portabella mushrooms. It's a perfect side dish to accompany your favorite steak and elevate your meal.

Ingredients: 4 beef steaks preferably ribeye or sirloin. 2 Vidalia onions, thinly sliced. 4 shallots, thinly sliced. 2 portabella mushrooms, sliced. 2 tablespoons olive oil. Salt and pepper to taste. Fresh herbs for garnish optional.

Instructions: Warm up your grill or grill pan over medium-high heat. On both sides, season the beef steaks with salt and pepper. In a big pan set on medium heat, add the olive oil. Slice the Vidalia onions and shallots and add them to the pan. For about 5 to 7 minutes, or until softened and slightly caramelized. Put the sliced portabella mushrooms in the pan and cook for three to four more minutes, until they get soft. Set the steaks on a grill or grill pan that has already been heated up. For medium-rare, cook for about 4 to 5 minutes on each side. Take the steaks off the grill and let them rest for a few minutes after they're done the way you like them. Grill the steaks and then put the sauted Vidalias, shallots, and portabellas on top of them. If you want, add fresh herbs as a garnish.

These refreshing popsicles combine the sweet flavors of ripe peaches and pluots with creamy vanilla yogurt and crunchy granola for a delightful frozen treat.

Ingredients: 2 ripe peaches, peeled and diced. 2 ripe pluots, peeled and diced. 1 cup vanilla yogurt. 1/4 cup honey. 1/2 cup granola.

Instructions: In a blender, puree the diced peaches until smooth. Repeat the process with the diced pluots. In a small bowl, mix together the vanilla yogurt and honey. In popsicle molds, layer the pureed peaches, yogurt mixture, and pureed pluots. After each layer, sprinkle some granola. Insert popsicle sticks and freeze for at least 4 hours or until solid. Once frozen, remove from molds and enjoy!

This Paleo Charcuterie Board with Artichoke Hummus is a great way to start a Paleo, AIP, or Whole30 meal. The smooth artichoke hummus goes well with different kinds of charcuterie, fresh vegetables, and crackers or chips that are Paleo-friendly. The snack or appetizer is tasty and filling, and everyone will love it!

Ingredients: 1/2 cup cooked and peeled artichoke hearts. 1/4 cup olive oil. 2 cloves garlic, minced. 2 tbsp lemon juice. 2 tbsp tahini. 1/2 tsp sea salt. 1/4 tsp black pepper omit for AIP. Assorted charcuterie meats prosciutto, salami, etc.. Assorted Paleo-friendly vegetables carrot sticks, cucumber slices, bell pepper strips, etc.. Paleo-friendly crackers or chips optional. Fresh herbs for garnish.

Instructions: In a food processor, combine the cooked and peeled artichoke hearts, olive oil, minced garlic, lemon juice, tahini, sea salt, and black pepper if not following AIP. Blend until smooth and creamy, scraping down the sides of the processor as needed. Taste and adjust the seasoning if necessary. Transfer the artichoke hummus to a serving bowl. Arrange the assorted charcuterie meats, Paleo-friendly vegetables, and optional crackers or chips on a large serving board or platter. Garnish the artichoke hummus with a drizzle of olive oil and fresh herbs. Serve the Paleo Charcuterie Board with the artichoke hummus as a delicious and satisfying appetizer for your Paleo, AIP, or Whole30 gathering. Enjoy!

A tasty and nutritious dinner full of vivid flavors and colors can be had quickly and easily with this stir-fried chicken and vegetables. It's ideal for a hectic weeknight meal.

Ingredients: 2 chicken breasts, thinly sliced. 2 cups broccoli florets. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 carrot, julienned. 1/2 cup snow peas. 2 cloves garlic, minced. 2 tablespoons soy sauce. 2 tablespoons oyster sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. 1 teaspoon cornstarch. Salt and pepper to taste. Cooked rice for serving.

Instructions: Combine the soy sauce, oyster sauce, sesame oil, and cornstarch in a small bowl. Put aside. In a large skillet or wok, heat the vegetable oil over high heat. Saute the minced garlic for 30 seconds, or until it becomes fragrant. Stir-fry the chicken slices until they become cooked through and turn white. Take out and place aside from the skillet. Stir-fry the broccoli, bell peppers, carrot, and snow peas in the same skillet for 34 minutes, or until they are crisp-tender, adding extra oil as needed. Place the cooked chicken back into the skillet and cover the contents with the sauce mixture. Stir-fry the ingredients for a further two to three minutes so the sauce thickens and coats them. To taste, add salt and pepper for seasoning. Over cooked rice, serve the hot stir-fried chicken and vegetables.

This gluten-free quinoa salad is packed with fresh vegetables and tossed in a zesty dressing. It's perfect for a light lunch or as a side dish for dinner. Plus, it's easy to make and travels well, making it an ideal option for packing.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and water is absorbed. Remove quinoa from heat and let it cool completely. In a large bowl, combine cooked quinoa, diced bell peppers, cucumber, red onion, and parsley. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper. Pour the dressing over the quinoa salad and toss until well combined. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!

In this recipe, a juicy flank steak is grilled and served with a tasty mix of creamy Gorgonzola that has been "Greeked out" and tangy tomato salsa. This dish is great for a summer barbecue or any time you want to impress people with strong flavors.

Ingredients: 1 1/2 pounds flank steak. Salt and freshly ground black pepper to taste. 1 tablespoon olive oil. 1/2 cup crumbled Gorgonzola cheese. 1/4 cup Greek yogurt. 2 ripe tomatoes, diced. 1/4 cup diced red onion. 1/4 cup chopped fresh parsley. 2 tablespoons red wine vinegar. 1 tablespoon extra virgin olive oil. 1 clove garlic, minced. 1 teaspoon dried oregano. 1/4 teaspoon crushed red pepper flakes.

Instructions: Warm the grill up to a medium-high level. Sprinkle a lot of salt and pepper on the flank steak, then rub it with olive oil. Grill the steak for 5 to 6 minutes on each side until it's medium-rare or however done you like it. Put diced tomatoes, red onion, parsley, red wine vinegar, extra virgin olive oil, minced garlic, dried oregano, and crushed red pepper flakes in a bowl. Make the salsa while the steak is cooking. Add pepper and salt to taste. Crumbled Gorgonzola cheese and Greek yogurt and mix them together well in a different bowl. After cooking the steak the way you like it, let it rest for a few minutes and then cut it against the grain into thin slices. Top the sliced steak with the tomato salsa and the Greek-style Gorgonzola cheese. Have fun!

These savory crepes filled with eggs, ham, and cheese make for a satisfying breakfast or brunch option. They are easy to make and incredibly delicious.

Ingredients: 2 large eggs. 1/2 cup all-purpose flour. 1 cup milk. 1/4 teaspoon salt. 1/4 cup diced ham. 1/4 cup shredded cheese your choice. 2 tablespoons butter, melted.

Instructions: Mix the eggs, flour, milk, and salt in a bowl with a whisk until the batter is smooth. Melt a little butter in a nonstick skillet and add it to the pan to coat the bottom. Add a little of the crepe batter to the pan and swirl it around to cover the bottom evenly. The crepe is done when the edges begin to lift and the center is firm. Turn the crepe over and cook for one to two more minutes, until it's just beginning to turn golden. Take the cooked crepe out of the pan and do it again with the rest of the batter, adding more butter if needed. Put ham dices and cheese shreds on top of each crepe once they are all done cooking. To make triangles, fold the crepes in half and then in half again. Enjoy your tasty egg, ham, and cheese crepes while they're still hot!