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Category Archives: Savage Chef

Perfect Brussels Sprouts

1 lb fresh Brussels sprouts, washed and halved (you can use frozen) 2 Tbsp olive oil 2 Tbsp good balsamic vinegar 2 Tbsp chopped pecans 1/2 cup dried cranberries Preheat oven to 400 degrees and lightly coat a large baking sheet with (Pam) spray oil In a large bowl, whisk together the olive oil and balsamic…

Skillet Sweet Potatoes With Apple Cider Glaze

  3 medium size sweet potatoes 1 1/2 cups pure apple cider 2 Tbsp olive oil 1/2 tsp ground nutmeg 1/2 tsp ground allspice 1/2 cup dried cranberries dash kosher salt if desired Peel and dice the sweet potatoes into bite size pieces. Fill a large pot with cold water, add the sweet potatoes and…

Green Granny Smoothie

This is a green as it gets. Apples and greens. Yum. 1 granny smith apple, preferably organic, cut into chunks 2 cups kale leaves, discard the tough stalk and use the leaves 1 lime, juiced or seeds removed 1 small handful of cilantro, leaves only 1 orange 2 cups water  

Cauliflower Coconut Bisque

1 Tbsp olive oil 1 small sweet onion, diced 1 medium head cauliflower, chopped 2 cups vegetable broth 1 cup coconut milk 1/2 tsp ground coriander 1/2 to 1 tsp salt Put the olive oil, onion, and cauliflower in a soup pot over medium heat and cook until onion softens, then pour in the broth,…

Cilantro Lime Scallops

Ingredients: 3 tablespoons olive oil (2 for marinade, 1 for cooking) 1/4c fresh lime juice 1 tablespoon low sodium soy sauce 1/3 cup fresh cilantro chopped 1 tablespoon red chile flakes 4 cloves garlic, chopped 1lb large scallops sea salt and pepper to taste lime wedges for garnish Directions Combine all ingredients except 1 tablespoon…

Thanksgiving Sides That Won’t Stretch Your Waistband

Roasted Veggies Ingredients: 1lb Brussels Sprouts cut in half 1lb Butternut Squash cubes 1 Red onion cut into chunks 2 tablespoons walnut oil 1/2 teaspoon thyme salt and pepper to taste Real Maple Syrup Directions: Preheat oven to 425 Toss chopped veggies with oil, thyme, and salt & pepper. Roast for 30-40 minutes, stirring halfway…

Shredded Buffalo Chicken

Football season is here! Take this healthy, yet flavorful protein to your next tailgate, for a yummy filling for lettuce wraps as a salad topper.  Doesn’t get much easier than this! Ingredients: 1lb lean chicken breast 1 cup Franks Buffalo wing sauce 1 package Hidden Valley Ranch dressing mix 1/2 cup chicken stock   Directions:…

Greek Chicken Burgers

    I remember seeing a recipe for these a while back, so I decided to search Pinterest and find one that looked good.  Well, I couldn’t find one that looked perfect, so I kinda made up my own.  I was pleasantly surprised with the outcome, and even received two thumbs up from my hubby!…

Korean Bar-B-Que – BULGOKI

Growing up, I ate a lot of Korean food, as my step father was from Korea.  My favorite by far was and is bulgoki!  I often make it for my family now, and it is definitely a hit with my son!  Below is the recipe I use (with approximate measurements, because I don’t know how…

Take the DEVIL Out of your Deviled Eggs!

Deviled eggs have gotten a bad name over the years as being high in fat and cholesterol, but they don’t have to be off the menu!  If you enjoy the full blown, traditional deviled eggs, work them into your reward meal.  If you’d rather enjoy them anytime, as part of your healthy meals, check out…