Good Food For Life

Maximized food has become a no-brainer for us.  I hear all kinds of protests about the "cost" of organic, grain-free, sugar-free cooking.  I can only reply that my health is worth paying for.  In fact, I can not think of anything that is more worthy of my money.  I will admit, though, that the idea of a grilled organic turkey burger without a bun has often left a little to be desired.  That's why I needed to share with anyone who doesn't already have the recipe. . .these Maximized Grainless Rolls are the bomb!  The recipe is from Kimberly Pease-Roberto,  co-author of The Maximized Living Nutrition Plan, so rest-assured, your health need never suffer from eating a burger again!
By the way, they freeze beautifully. . . .if they last that long.

Kimberly's great recipe goes like this:


http://smartmeals.wordpress.com/category/breads-and-baked-goods/
Enjoy.

Generally speaking, I find it necessary to slightly alter recipes I find online.  I "maximize" them, test them in my own kitchen, take pictures, and then post my results.  The following recipe is a rare and beautiful exception.  Chicken With Artichokes and Mushrooms is my new favourite recipe, but it comes directly from another blogger - the link is below.

The ingredients are simple.  In fact they are simpler than they appear.  The first time I made this dish, I had most of the ingredients on hand, but not all of the dried spices. Since the original blogger mentioned her own swap-outs, I decided to make the essential version without all the spices, and we were all thrilled with the results.  Recipes are like that - they are best when altered to suit your own time, ingredients, and taste! Go for it.

By the way, I am also using the original blogger's photo.  Ours did not last long enough to get a picture.

Here's the link. Chicken With Artichokes and Mushrooms

Enjoy.

Add this (1 to 1 1/2 cups each) organic celery, carrot, and onion, to one pound of cooked organic ground chicken, turkey, or grass fed organic ground beef.  I often use 4 organic chicken burgers, and break them up in the bottom of the pot as they cook. See photos below.
Add organic beans and organic pasta sauce. (Pasta sauce should be from a glass jar.)The only spice I add is chipotle powder.  (If you  want to add other seasonings, feel free!  Just know that this chili has been called "EPIC CHILI" by some very discriminating eaters.)
Add water as desired to thin out the recipe.  I usually find this is not necessary.



I use organic chicken (or beef) "burgers" that I get in the frozen section at the organic market. You can put them in the bottom of the pot right from the freezer, and break them up, or get about 1 pound of ground organic chicken (or grass fed beef).  Either way, it will take you about 3 minutes to get your meat broken up as you see in the picture below.
 You're done!  Bring the chili to a boil, and then let the chili simmer until the vegetables are tender and the sauce thickens a little - this usually means about 10 to 15 minutes.

Outdoor grilling season makes me so happy. The addition of the chimichurri sauce is really fun, especially if you are growing flat leaf parsley. The sauce should keep in the refrigerator for a few days, but it probably won't last that long.
Enjoy.

Ingredients:¾ cup finely chopped fresh Italian (flat leaf) parsley
½ cup olive oil
3 tablespoons fresh lemon juice
2 ½ tablespoons finely chopped garlic
2 ½ teaspoons dried crushed red pepper (see note)

2 grass‐fed beef steaks, your favorite cut, 4 to 6 ounces each (about 1 inch thick)

Note: Use any kind of dried hot spice you like for the crushed red pepper. For instance, I am a fan of ground chipotle pepper. Also, when it comes to adding spices, start slowly, taste, and then decide if you want to add more.

Preparation:1) Place all ingredients except the beef in a food processor. Pulse until a smooth sauce is achieved.
2) Refrigerate if time permits. (Can be made 1 day ahead.) Bring to room temperature before using.
3) Sprinkle both sides of steaks with sea salt and pepper.
4) Place steaks on barbeque grill and cook until desired doneness, about 3 minutes per side for medium‐rare.
See our notes about cookware here, or in GOOD FOOD if you are cooking on an indoor grill pan.
5) Once the steaks are cooked, let them rest off the heat for at least 5 minutes before slicing and serving them. Slice steaks crosswise (across the grain of the meat) and arrange on a platter. Spoon chimichurri sauce over the steaks and serve.

Remove from oven, and flip over again (onto a cooling rack) for cooling. Once crust is cooled, top with Maximized toppings (we used some cold diced organic chicken and tiny broccoli florets) and, yes, more cheese. (I have also used home made bruschetta topped with the cheese, and it was wonderful.)

Place crust with toppings under the broiler, about 4 to 6 inches from heating element, on high heat, for a minute or two until cheese is melted and bubbly. I do this on yet another piece of parchment paper, but watch it carefully because the broiler will burn the parchment paper if you leave it too long. My parchment paper has been brown, but not burnt, by the time I remove the pizza from under the broiler.

Chipotle is a wonderful flavor. It is not only hot, but has a smokey element to its taste. I assume it comes in mild, medium, and hot versions. I definitely got the hot variety. When you make the marinade for this chicken, taste your chipotle chili pepper. Depending on the heat of your spice, adjust the amount used in the recipe.

I used an indoor grill pan and the results were wonderful, but this would make a wonderful summer bar-b-que staple as well.

Enjoy.

Ingredients:
1/3 cup freshly squeezed lime juice
2 tablespoons extra virgin olive oil
1/2 to 1 tablespoon chipotle chili powder
3 cloves garlic, minced
2 tablespoons (preferably organic) mustard, any style as long as it has no sugar
1/2 teaspoon salt
1/8 teaspoon white pepper (optional)
4 organic, antibiotic free, free range, boneless, skinless chicken breasts or thighs

Preparation:

1) Combine all ingredients except chicken.
2) Pour 80% to 85% of the marinade into a heavy duty zip-lock bag. (Reserve the remainder of the marinade for basting the chicken during grilling.)
3) Add chicken; close bag and zip to close. Place in bowl or baking dish and refrigerate for 2-6 hours.
4) When ready to cook, discard the marinade left in the zip-lock bag. Prepare and preheat grill. Cook chicken for 12-17 minutes, turning once and brushing frequently with reserved marinade, until chicken is thoroughly cooked.

Serve with guacamole, salsa, tomatoes, and possibly a dollop of organic sour cream. Depending on the heat intensity of your chipotle chili powder, you will need the guacamole and sour cream to cool your mouth!

My friend, Joanne, had the idea to make up a "Maximized Valentine's Day Dinner Menu." I was immediately inspired, and couldn't believe I hadn't thought of it myself. Here are some ideas for a three course menu - all mix and match of course, and all delicious. For each suggested recipe, remember to use quality ingredients - organic if at all possible in the case of the fruits and vegetables, and free range organic, or wild caught in the case of the meats and fish. The recipes can all be found in GOOD FOOD, MAXIMIZED LIVING NUTRITION PLAN, or here within the pages of this Blog. Enjoy.
Appetizer Choices:

An Italian-style vegetable and feta cheese topping is the perfect enhancement to this delicious, light, baked halibut. The herbs and tomatoes will make you think it's summer!

If you are always on the look-out for a lovely, sophisticated, and easy side dish for Sunday dinner or for dinner parties, you will enjoy this. The recipe is for four portobello mushrooms, although I prepared only half of it, using my unbelievable math skills. Depending on the size of the portobellos, two mushrooms might be enough for four people. Still, one of my favorite cooks always said, "You eat with your eyes first." Serving these whole makes such a beautiful presentation, I was thinking of her while I served our Sunday dinner.
Enjoy.