Archive for the ‘Recipes’ Category

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Almond-Crusted Chicken w/ Greens

In Dr. Morgan Camp,Recipes on August 1, 2012 by drmorgancamp Tagged: , ,

½ cup raw unsalted almonds

1 garlic clove

½ tsp sea salt

3 Tbsp Extra Virgin Olive Oil

2 seasoned skinless chicken breasts

1 cup spinach and/or kale

-Roast almonds at 350 for 10-15 minutes.

-Make a coarse paste with the first four ingredients in a food processor.

-Rub onto chicken breasts.

-Roast in 425° until cooked through, about 15-18 minutes.

-Slice and serve on baby spinach or sautéed kale w/ lemon wedges.

Articles

Mashed Cauliflower (“Fauxtatoes”)

In Dr. Morgan Camp,Recipes on August 1, 2012 by drmorgancamp Tagged: , ,

1 head large cauliflower, greens removed

2 TBSP. extra virgin olive oil

1/2-1 tsp. himalayan sea salt, to taste

*Garlic, black pepper, additional spices (optional)

-Cut cauliflower head into bite size pieces. Steam florets until very soft, or until a fork can pierce the florets easily.

-Place steamed cauliflower into food processor. Add olive oil, salt, and any other additional spices.

-Process cauliflower for 30 seconds, or until thoroughly pureed. Adjust seasonings accordingly.

-Reheat in a casserole dish in the oven at 350° for 20 minutes (optional step but gives a really great texture to the cauliflower).