Grilled Rice Wrap and variations (makes 1 wrap)
This recipe is very customizable, but I will outline the basic ingredients and method below. I find this a great way to use leftovers rather than always starting from scratch. This has become my favourite at home hot lunch. Pair it with a cup of soup or some raw vegetables if you're really hungry, but I find this lunch gets me through the afternoon, with steady blood sugar. If you want to make 2 wraps at a time, double the recipe and cook all the vegetables at once, and assemble and heat 1 at a time. My husband loves these too.
1 Rice Tortillas (I use Food for Life)
2 tsp. coconut oil (divided)
1/2 medium onion, sliced
1 cup green veggie (asparagus, broccoli, mixed greens etc), plus possibly leftover vegetables
3-4 ounces leftover cooked protein, sliced (chicken, steak, fish, or beans if you want to go vegetarian)
seasoning salt to taste (I like Vogel's Herbamare)
fresh herbs, if available
Melt 1 tsp. coconut oil in large skillet (preferably cast iron or stainless steel). Saute onions until translucent. Add green vegetables to pan. If longer cooking like asparagus, add some water and put a lid on pan to steam until tender, stirring occasionally. When almost done remove lid to allow liquid to evaporate. Once cooked set aside onto plate and add remaining coconut oil to pan. Lay in rice tortilla, and load one side with protein, veggies, avocado and seasonings. Leave in pan until warm and soft, taking care not to let oil get too hot (it will start to smoke, that's not good). Fold wrap over contents and slide to a plate. Enjoy!
Chicken Liver Pate
Liver – is source of preformed vitamin A, for immune and tissue health, vitamin D to assist calcium absorption and regulate bone mineralization, B vitamins for stress and metabolism. Just as our own livers are our bodies' powerhouse, eating liver is something that is avoided these days, to our detriment. If you are going to eat meat, you shouldn't focus only on muscle meats. The organ meats are extremely nutrient dense and in many traditional cultures, women of child bearing age were prepped with high nutrient density food to prepare them for pregnancy. Foods like eggs, spring grass fed butter, organ meats, fermented foods etc. It's time to revive some old traditions. Concerns about cholesterol are being found to be overblown. In fact, our bodies need cholesterol to make hormones. Considering the current epidemic of hormone imbalance, this is a tasty way to work towards some balance.
4 tbsp coconut oil (or butter)
1 lb. pastured or organic chicken livers, strings removed
2 cloves garlic
1/2 tsp. dried mustard
1/2 lb onions peeled and chopped
1/2 lb mushrooms, washed, dried, chopped
1/2 tsp dried dill
1/2 tsp. dried rosemary, crushed
1/2 cup white cooking wine
1 tbsp.lemon juice
sea salt and freshly ground pepper to taste
Melt oil (butter) in heavy skillet, then add livers onions and mushrooms. Cook stirring occasionally, for 10 minutes or until livers are browned and mushrooms are soft. Add cooking wine, garlic, mustard, lemon juice and herbs. Simmer until liquid is almost gone. Cool slightly. Process mixture in several batches until smooth. Salt to taste. Place in lined mold and chill. Serve with crackers, tortilla chips or raw veggies.
56 Lincoln Park #202
Canmore, AB T1W 3E9
The entire contents of this website are based upon the opinions of Tanya Sullivan C.H.N.C. Please note that Tanya Sullivan C.H.N.C. is not a dietitian, physician, pharmacist or other licensed healthcare professional. The information on this website is NOT intended as medical advice, nor is it intended to replace the care of a qualified health care professional. This content is not intended to diagnose or treat any diseases. Always consult with your primary care physician or licensed healthcare provider for all diagnosis and treatment of any diseases or conditions, for medications or medical advice as well as before changing your health care regimen.