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From My Kitchen: Healthy Recipes I Love

These are my go-to recipes for meals I love, showcasing the deliciousness and simplicity of homemade cooking, while also emphasizing the importance of avoiding harmful ingredients found in many store-bought foods. From creamy sauces to indulgent snacks, I’ve curated a collection of recipes that not only satisfy cravings but also prioritize health.

I use and recommend using all organic and non-gmo ingredients, even if it’s not specified on each ingredient. I might note the Brand I used in the recipe, but always check a products ingredients list, as they can change.

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Ranch Dressing Recipe

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Course: Dinner
Ingredients

Ingredients
  

  • ½ Cup of Mayonnaise
  • ½ Cup of Sour Cream
  • ¾ Cup of Buttermilk
  • 2 cloves of Garlic minced
  • ¼ cup of fresh chopped parsley
  • 2 tbsp of freshly chopped dill
  • 2 tbsp of freshly chopped chives
  • 1 ½ tsp Sea salt
  • ½ tsp ground black pepper
  • ½ tsp onion powder

Herb Marinade Recipe

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Ingredients Notes

Ingredients
  

  • ¼ cup Kasandrinos Organic Extra Virgin Olive Oil
  • 1 tbsp Frontier Herb Certified Organic Italian Seasoning
  • Juice from half a lemon
  • Jacobsen Salt Co. Pure Kosher Sea Salt to taste
  • True Organic Black Peppercorns ground to taste
  • ½ cup Mayonnaise
  • ½ cup Sour Cream
  • ¾ cup Buttermilk
  • 2 cloves Garlic minced
  • ¼ cup fresh chopped parsley
  • 2 tbsp freshly chopped dill
  • 2 tbsp freshly chopped chives
  • 1 ½ tsp Sea salt
  • ½ tsp ground black pepper
  • ½ tsp onion powder

Notes

I use and recommend using all organic and non-GMO ingredients, even if it’s not specified on each ingredient. I note the brand I used in the recipe, but always check a product’s ingredients list, as they can change.

Grilled Chicken Salad

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Prep Time 45 minutes
Cook Time 16 minutes
2 hours
Total Time 3 hours 1 minute
Servings: 2 people
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

BBQ grill and gas/propane,emulsifier,salad spinner,grill veggie basket
  • 2 chicken breast
  • herb marinade OR Primal Kitchen Italian Vinaigrette and Marinade
  • 1 cucumber
  • 2 Roma tomatoes
  • jar of Divina Organic Sliced Kalamata Olives
  • The Big Picture Foods Organic Pepperoncini’s
  • butter lettuce
  • dark lettuce mix
  • prickly lettuce
  • fresh basil
  • grill shallots omit for Low FODMOP
  • Red Wine Vinegarette Dressing Recipe
  • Ranch Dressing Recipe
  • Primal Kitchen Ranch with Avocado Oil

Method
 

  1. Preheat grill to 425–450°F.Cook chicken approximately 6–8 minutes per side until the internal temperature reaches 165°F.Remove from grill and let rest 5–10 minutes.Cut chicken into slices.
  2. Chop shallots and place them in a veggie basket on the top rack of the grill.Grill 8–10 minutes, then remove from grill and set aside.
  3. Wash in a salad spinner.Completely dry lettuce leaves so the dressing sticks better.Chop lettuce.
  4. Wash, pat dry, and separate into individual leaves or pull apart into smaller pieces.
  5. Wash and chop all vegetables into bite-sized pieces.

Notes

Drying the lettuce, basil leaves, and vegetables helps dressing stick better and helps the salad keep longer in the refrigerator.
Basil is a key flavor ingredient in this salad. Do not skip it.
Combining Ranch and Vinaigrette dressing makes this salad a treat.
If you’re Low FODMAP:
  • Omit shallots
  • Omit garlic/onion ingredients from marinades and dressings
  • Omit Ranch dressing
  • Stick to Roma tomatoes
Red coral (prickly lettuce) holds dressing well.
When storing leftovers, store the lettuce/veggies, chicken, and dressing separately to keep it fresher longer.
Removing extra liquid from the lettuce/veggies will also keep it fresher longer.