Category Archives: Lunch Recipes

PREP TIME: 40 min

SERVINGS: 2

INGREDIENTS:

- 1/2 lb. Brussel sprouts, halves
- 4 oz. pancetta, finely diced*
- 1 Tbs. chopped fresh sage
- 1 Tbs. extra virgin olive oil
- pepper

INSTRUCTIONS:

1- Preheat oven to 400°F.
2- Combine the Brussel sprouts with the pancetta, and sage on a rimmed baking sheet.
3- Add the olive oil, tossing to coat well and evenly distribute among all of the ingredients.
4- Season with pepper to taste and transfer to the preheated oven.
5- Roast, shaking pan every 7 minutes, until the Brussel sprouts are tender and the pancetta is crisp, about 30 minutes.
6- Remove from oven and serve.

PREP TIME: 50 minutes

SERVINGS: 2

INGREDIENTS:

2 Tbs. grated Parmesan cheese
4 large eggs
2 oz. sour cream - full fat*
2 Tbs. plus 2 tsp. unsweetened almond milk
1/2 tsp. dry mustard
salt and pepper
1 cup (about 2 oz.) grated Gruyere cheese

INSTRUCTIONS:

1. Preheat oven to 400°F.
2. Generously butter the interior of two 16 oz. ramekins.
3. Add enough Parmesan cheese to completely coat the interior.
4. Transfer to the refrigerator until ready to use.
5. Combine the eggs, sour cream, almond milk, mustard, and salt and pepper to taste in a blender, processing until very light and airy.
6. Remove the ramekins from the refrigerator and place half of the Gruyere cheese in the bottom of each.
7. Pour half of the egg mixture into each ramekin and carefully transfer to the preheated oven.
9. Bake until golden brown and puffed up over the edges of the ramekins, about 40 minutes.
Remove from oven and serve immediately, as the soufflés will begin falling as soon as they are out of the oven.

PREP TIME: 25 minutes

SERVINGS: 1

INGREDIENTS:

- 1 large ripe tomato
- 1/4 ripe avocado, peeled, pitted and chopped
- 1 tsp. freshly squeezed lime juice • Tabasco sauce to taste
- 3 oz. peeled de-veined cooked shrimp, roughly chopped
- 1 Tbs. mayonnaise*
- 1 tsp. minced scallion (including some of the green part) • salt and pepper
- 4 Bibb lettuce leaves
- 2 cilantro sprigs, for garnish

INSTRUCTIONS:

1. Slice the top 1/2 inch off the tomato.
2. Scoop out the seeds and pulp and place the tomatoes, cut-side down, on a double layer paper towel to drain for at least 15 minutes.
3. Combine the avocado, lime juice and Tabasco in a shallow bowl and, using a kitchen fork, mash until quite smooth.
4. Place the shrimp in a medium mixing bowl.
5. Add the mashed avocado, along with the mayonnaise and scallion.
6. Season with salt and pepper to taste and gently toss to completely blend.
7. Stuff the salad into the tomato, mounding it slightly.
8. Place lettuce leaves in the center of a plate.
9. Place a tomato on the leaves, garnish with a sprig of cilantro and serve.

PREP TIME: 10 minutes

SERVINGS: 2

INGREDIENTS:

7 oz. cooked rare roast beef, cut into 1/2 in. thick strips
2 bunched watercress, tough stems removed
1 medium red onion, thinly sliced
1 cup sliced radishes
1/4 cup melted coconut oil
2 Tbs. freshly squeezed lime juice
1 tsp. chili powder
1 tsp. minced garlic
1/4 tsp. cayenne pepper
1/4 cup roasted coconut flakes*
2 Tbs. fresh cilantro leaves
2 Tbs. fresh mint leaves

INSTRUCTIONS:

Combine the roast beef, watercress, onion, and radishes in a large mixing bowl.
Whisk together the oil and juice in a small bowl.
When blended, whisk in the chili powder, garlic, and cayenne.
Pour the dressing over the beef mixture, tossing to evenly coat.
Scoop the salad onto a serving plate and sprinkle the coconut, cilantro, and mint over the top.
Serve immediately.