Chunky Guacamole Dip

This fresh and easy to prepare dip offers lots of flavor as well as healthy fats. Try this on top of a taco salad, or in a wrap, along with grilled chicken or fish.

INGREDIENTS:

2 large ripe avocados

1/4th lime, juiced

1 clove garlic, mashed to a paste in a mortar & pestle (or dash granulated garlic)

2 vine-ripe tomatoes, diced

1/4 C minced red onion

1/4 C minced fresh cilantro

1/4 t. Onion salt, to taste

METHOD:

In a small bowl combine the avocado flesh with the lime juice and lightly mash together.

Add the garlic and stir well.

Add red onion, tomatoes, and cilantro, stirring to combine.

Season with onion salt to taste.

Serve immediately.

This is a perfect dip for organic blue corn chips!

Enjoy,

Leila.

www.kitchencheetahs.com

Tender Flavorful Beef Carnitas - Clean Eating, Paleo, Gluten Free

Shredded Beef Carnitas served over top a fresh Mexican salad.

These Beef Carnitas are very tender and mildly sweet and spicy. If you use raw or fresh (not cooked or pasteurized) pineapple juice, it will tenderize your meat further by the bromelain content that pineapples contain. This recipe is very similar to my Pork Carnitas, I just added a bit more garlic to the beef version. See my Pork Carnitas recipe on my other blog called BeauteandtheFeast.blogspot.com.

You can make these carnitas in advance but it is super easy to make 4 hours before you plan on eating dinner. You will have a lot of leftover meat, unless you are feeding quite a large family. The left over meat is perfect for filling chimichangas, burritos or tacos, or use in a Mexican-style casserole, or as a Mexican salad topper, ... Yum.

What I love about meats that have been simmered in well-flavored broths or sauces, is that it usually keeps the meat from tasting oxidized when the meat is reheated as leftovers. Oxidation is prevented by the use of herbs and spices. Adequate salt in the cooking liquid helps all the flavors to permeate the meat, bringing the flavor throughout nicely. Reheating the meat on the stove instead of in the microwave keeps the leftover meat tasting fresh.

I am one of the unusual (weird?) people who can taste that oxidized off-flavor in meat. Rarely have I ever met people who can taste that like I can. It's been really annoying actually, because I can't stand leftover roast beef, chicken (strangely, Costco's rotisserie chicken, boned and packaged air-tight has tasted great), turkey (bleh, although brining it with herbs has helped), pork, let alone game meat. Microwaved meat is the worst! I see other people enjoying their leftover reheated whatever, and I can't eat it with out feeling sick, and I have to pick the meat out. It makes it hard for me to get the protein I want. I can usually eat meat if its freshly prepared with out a problem, unless it's old, improperly stored meat. Believe it or not, I do not like being a vegetarian. I will eat that way a lot, but I listen to my body in it's requests for good meat. It took me until I was in my late 30's to even figure out what that yucky "taste" was. I was doing research on professional food manufacturing and how a company was attempting to deal with the off-flavors of oxidized meat, extending it's shelf life. I found out I wasn't crazy after all....I'm just a "Super Taster." I should have a Super Hero cape made for that.

On to the recipe...


Beef Carnitas Recipe:

2 t. chili powder (gluten-free)
1 t. ground cumin
1 t. BioSalt or sea salt
1/2 t. onion powder
1/2 t. garlic powder (or granulated garlic)
1/2 t. fresh ground black pepper
3 to 4 pound beef roast, fresh or thawed
1 to 2 T. deodorized coconut oil
24 ounces unsweetened pineapple juice (can use 6 oz frozen concentrate plus 18 oz water)


Method:

Preheat your oven to 300 degrees F.

Mix the spices and salt together. Rub onto the entire surface of the meat.

Heat a large dutch oven (with a tight-fitting lid) on medium-high, add the coconut oil and sear the roast on all sides until brown, about 2 minutes per side.

Pour the pineapple juice over the roast, cover and place in the preheated oven for about 4 hours, or until the meat is fall-apart tender.

Shred the meat in the pot with 2 forks, stir into the juice and cover to keep warm.

Use in your favorite Mexican-style recipes.

Photos of the process:

Rub all sides of the roast with spice mixture.

Brown all sides of the seasoned roast in deodorized coconut oil in a dutch oven

Pour the pineapple juice over top and place on the lid.

Bake tightly covered at least 4 hours, until fall-apart tender.

Shred the Meat once it is fall-apart tender

Stir the shredded meat into the juice.

Serve hot with your favorite Mexican meal (this salad is dairy-free and grain-free).

Enjoy,

Leila.

South African Sour Cream Green Beans - A Quick & Easy side dish

Creamy, zesty, tangy, and savory, this side dish adds interest to any classic dinner. I love this unique recipe. My mom made it when I was a teenager and I made sure I saved the recipe in my recipe box before I left home to start my own family.

I love the creamy tang the sauce lends to the green beans. The sauce is seasoned perfectly, just make sure you use enough salt to bring out all the flavor. Using our BioSalt recipe on this blog is a healthier version to commercial table salt.

Make sure you do not overcook the green beans. they should still be bright green and firm.

This makes a great side dish and is good served with a variety of meats or vegetarian fare. Gently heat any leftovers,


Sour Cream Green Beans Recipe:

2 packages frozen green beans
2 onions, diced
2 T. butter or olive oil
1/2 c. organic sour cream
1/2 c.plain yogurt
1 t. red wine vinegar
1/4 t. coconut palm sugar (or sugar)
2 t. sweet paprika
garlic, to taste
onion powder, to taste
BioSalt or sea salt, to taste


Method:

Steam the green beans until tender-crisp. Set aside and keep warm.

In a large skillet, saute the onion in the butter or olive oil until translucent.

Add the sour cream and yogurt to the onions and turn heat down to a low simmer to avoid curdling the sour cream. Do not let it boil. Stir together well.

Add vinegar, sugar, and paprika. Season to taste with garlic, onion powder, and salt.

Mix in hot steamed green beans. Stir and serve immediately.


Notes: 

Alternately, you may  cook raw, trimmed green beans in lightly salted water, covered, for about 8 minutes, or until tender-crisp. Drain in a colander and keep warm.

French Creme Fraiche is a great substitute for the sour cream, and it does not curdle when heated like sour cream does!



Enjoy,

Leila.

Vegan Lemon Jello

Vegan Lemon Jello

We are very excited to bring this recipe to you. We have been thinking about creating this for a few years... it was one of those back burner projects. This is an excellent recipe. It's like real jello!

Have you ever had vegan jello before? No? Well, I will tell you about it... It is typically a harder gel than traditional gelatin jello. It's pretty tough and stiff actually. Not excellent to eat. It doesn't really jiggle either, which is half the fun. You miss the tender, bouncy mouth-feel of traditional jello.

Well, we worked out all those issues for you! My mom did actually on her first attempt. This original recipe was created by my mother, Nancy Glazier on July 14, 2015. We will be creating more versions of jello in the future, just so you know.

We also got rid of all the sugar, artificial sweeteners, artificial flavors, and artificial colors. Very cool, right? Now we can all eat a healthy, low carb, chemical free jello, and kids will love it too.

In formulating, taste is king, and texture is queen. That means if a healthy food doesn't first, taste good, and second, have an agreeable texture, the healthy food is “Right OUT”. (If that doesn’t ring a bell, it’s time to watch The Holy Grail again.) People will not eat it (Well, maybe 2 people will eat it), Which means if the product sells once and misses the mark, consumers will not buy the product again. That's not good for business.


Taste and texture is our specialty here at the Kitchen Cheetahs Test Kitchens. Part of our job when we professionally formulate is to make healthy foods taste good and have nice texture. We create a lot of delicious and unique formulas that are not commercially manufactured, which is a bonus for your family and ours. That's why we do it, so we can all benefit (and we love the creative challenge too).

So this is one of those recipes we created because we wanted a much better option than what is available in stores, or found from online recipe searches.

Follow the directions in the order given, so the texture turns out perfectly, it's worth the effort.

We hope you love this recipe like we do!



Tangy Vegan Lemon Jello:

2 1/2 c. plus 2 T. water, divided
3/4 t. tapioca starch
1/2 c. boiling water
2 t. agar agar powder
1 small pinch tumeric powder
3/4 c. white Lakanto zero-calorie sweetener, powder
3 T. strained lemon juice
1 T. vegetable glycerine
1 drop organic lemon essential oil
Stevia Glycerite, to taste


Method:

Dissolve 3/4 t. tapioca starch into 2 T. water. Set aside.

Bring 1/2 cup water to a boil. Add the tapioca starch slurry to the boiling water while stirring. Cook and stir until mixture is thickened. Remove from heat and set aside.

Mix 2 t. agar agar powder into 1/4 cup water and blend until smooth. Whisk in 1 3/4 cup more water and let sit 5 to 10 minutes. Cook and stir the agar agar mixture until it comes to a boil. Boil 1 minute. The solution should reach 190 to 195 degrees F, to fully dissolve the agar agar.

Mix the thickened tapioca water into the agar agar solution.

After mixing together well add 1 small pinch of tumeric powder (for color), and 3/4 cup powdered white Lakanto.

Stir in 3 T. Strained fresh lemon juice (you can add up to 1/4 cup for a very tart lemon jello).

Stir in 1 T. vegetable glycerine, 1 drop lemon essential oil, and stevia glycerite to taste.

Reheat the mixture, stirring occasionally, to 190 degrees F. Let sit 5 minutes.

Pour into molds and allow to set UNDISTURBED for at least one hour (up to 3 hours).

Chill before serving. Unmold jello by setting molds in very hot water for about 30 seconds.


NOTE:

If you coat the jello molds very lightly with a non-stick coating spray like Pam, the jello will unmold more readily.

See how fun and jiggly this amazing jello is... Watch the video above.

Beautiful, isn't it?

Enjoy!

Leila & Nancy.

Crazy Good Pear Sorbet - Protein fortified, sugar free, and healthy!

Try this Kitchen Cheetahs original recipe! We L-O-V-E this easy to make Pear Sorbet...

This sorbet is truly refreshing. delicious and has an amazing frosty texture. The sweet pear flavor is so bright and perfectly balanced with fresh tart lemon juice. It doesn't melt too quickly, so you have longer to savor it. Serve it for lunch. Serve it a a snack. Serve it to cleanse the palate at a dinner party. Serve it in the heat of summer. Serve it for dessert. Just serve it! You'll love it.

Here's the kicker...

It's sugar free (except for the naturally occurring fruit sugar from the pear), it's rich in vitamin C, which is good for your immune system, and it is protein enriched!

We offer you a healthy, good for you sorbet. It feels like you are cheating, but your'e NOT.

Party! 

If you live a clean eating life style, want to control your blood sugar, are avoiding dairy, or are on a low carb diet,  This is the clean, low carb frozen treat for you!

We much prefer to use collagen powder instead of egg white protein powder in this recipe. The texture is better and the flavor is cleaner with the collagen. Adding egg white protein is an OK alternative though, in case you do not have collagen powder in your pantry yet (get some).

We also do not recommend adding any plant-based protein powder to this recipe because the sorbet's flavor is so delicate, the color is so white, and the texture is so perfect as it is.




Fragrant Pear Protein-Fortified Sorbet (or Slushie):

1/2 c. cold water (you may need up to 3/4 c.)
1/2 t. unflavored gelatin powder
1 c. frozen pear cubes (1 large pear, peeled, cubed, and frozen)
1 T. vegetable glycerine
2 to 3 t. fresh lemon juice, to taste
1/2 t. vitamin C powder (ascorbic acid)
2 T. KC Sugar Substitute, to taste
1 T. collagen powder (or egg white powder as a 2nd choice)
8 to 10 ice cubes (8 to 10 ounces ice)
Stevia Glycerite, to taste


Method:

Advance preparation:

Sprinkle 1/2 t. gelatin onto the cold water and set aside 5 minutes. Heat to melt the gelatin. Cool then chill the gelatin mixture until it sets up. See note below.

Peel, core, and dice ripe pears and then freeze in individual pieces.

To make Sorbet:

Put into a high powered blender (we prefer the VitaMix):

The chilled gelatin mixture
1/4 c. cold water (you may need more water to process)
1 heaping c. frozen ripe pear (1 large pear)
2 T. vegetable glycerine
1/2 vitamin C powder
2 T KC sugar substitute
1 T. lemon juice
1 T. collagen

Puree using the tamper until smoothly integrated, then begin adding ice cubes, two at a time. Use a total of 8 to 10 ice cubes.

Blend until thick.

Add stevia glycerite to taste.

Serve immediately in frozen glasses.


NOTE:

You may prepare a quart of this gelatin gel and keep in the fridge for convenience. In a quart jar add 2 cups of cold water. Add 2 T. plus 2 t. plain gelatin powder to the jar of water. let it sit 5 minutes then heat to melt the gelatin in the microwave. Add 2 cups more water to the jar. Stir and chill the mixture in the refrigerator. Measure out 1/2 cup of this gel per batch of pear sorbet.

Placing frozen ingredients into the VitaMix blender.

Our Sorbet recipe melts much more slowly, so you have longer to enjoy it's frosty texture.

A beautiful frosty mug of PEAR SORBET!

Enjoy!

Leila & Nancy.

Easy Beef or Buffalo Mexican Taco Meat (No commercial flavor packet used!)

Favorite taco meat

Here is our family's favorite taco meat. it is incredibly easy to make and it tastes so much better than taco meat made with those commercial flavor packets you can buy at the store. I actually hate the taste of those flavor packets, but my mom always made hers from scratch...Yes, I know I'm spoiled.

You can make this taco meat with either organic ground beef, ground buffalo, or beefalo. Even ground turkey works.

At times, I have also added up to 30% of a soy protein meat substitute into the mix, to extend the meat. I pre-hydrate the meat substitute first before adding it to the rest of the meat. Then I add the onion, garlic, and seasonings and saute it all together. I do prefer the 100% meat version, but my family hasn't seemed to notice the difference.

I like to make a big batch of taco meat and keep the leftovers in the refrigerator for quick meals later in the week. This meat also freezes well.




Best Taco Meat Recipe:

2 pounds organic free-range ground beef or buffalo
2 onions, minced
8 cloves garlic, smashed with the salt
1 t. sea salt or BioSalt
1 t. onion salt
2 t. Ancho chili pepper powder
2 t. ground cumin
1/2 t. paprika
1 t. organic beef base
40 grinds black pepper
1/4 t. psyllium husk powder
1/4 c. purified water


Method:

Brown the meat with the onions and garlic over medium-high heat in a large skillet, until the onions are translucent and the meat is cooked through. Break the meat up as it cooks.

Add all of the seasonings, psyllium, and water and simmer until thickened.

Taste for seasoning and serve while hot.

Serve as a topping for a taco salad, inside organic corn tortillas, or gluten-free flour tortillas.

Saute the meat with the rest of the ingredients.

The finished taco meat- beef in this case.

This large grater is fun for shredding the cheddar cheese.

Heat deodorized coconut oil until a piece of corn tortilla sizzles and quickly browns.

A piece of corn tortilla sizzling away...

Fry your desired amount of corn tortillas.

Fry the tortillas until they start to brown. For stiff shells, bend in the center and fry a little longer.

Place tortillas between layers of paper towel.

Putting the taco fixings on the table.

Start putting on your taco fixings: first the meat, then cheese, then lettuce, tomatoes, salsa, sour cream, etc.

A beautiful plate of tacos!

YUM!

Enjoy,

Leila.

Speedy Thai Turkey Snacks - Low Carb, Gluten-Free

Thai Turkey Snacks

Try this quick tasty snack next time the munchies hit - You will be doing yourself a favor with this high-protein, low-carb treat.

This is a very tasty and very quick use for canned turkey or chicken. Our low-carb, sweet Fiji Hot Sauce is the perfect accompaniment to this mayonnaise based meat mixture. Topping with fresh basil leaves adds a little cheer and flavor dimension. Use Thai basil if you have it!

I like this as a quick lunch, served along side some fresh sliced fruit. I love that it's so low-carb when used to top cucumber slices. I do love the taste of sesame rice crackers though...

If you are short on ingredients, you can omit the Fiji Sauce and basil, but that kinda takes all the fun out of it. Don't get me wrong, it's still good though.

Try this for a lunch at work, or take on a picnic and serve with a salad and fruit. Serve this to your kids as an afternoon snack. When you get the munchies before bed, eat this in a romaine lettuce leaf, or on top of cucumbers, and you will have avoided the tempting high-carb snacks most people reach for. It's SO easy to make, it's hard not to try this recipe :)



Thai Turkey Snacks:

1 can turkey or chicken meat
1/4 c. mayonnaise, to taste
fresh ground pepper, to taste
seasoned salt, to taste
cucumber slices or artisan GF sesame seed rice crackers
Fiji Sauce (Thai chili sauce) See recipe on this blog
fresh basil leaves


Method:

Drain the juice from the canned turkey or chicken and place the meat in a small bowl.

Add a dollop of your favorite mayonnaise, to taste. Mix together well.

Season the meat mixture with ground black pepper and seasoned salt to taste.

Portion the meat mixture on top of the cucumber slices or crackers.

Drizzle the tops with Fiji Sauce and place a basil leaf on top.

Serve immediately.

A good cracker to serve with the meat filling.

Doesn't that FIJI SAUCE look good?

Enjoy,

Leila

Favorite Rosemary Lemon Chicken - Italian Restaurant Copy-Cat

Rosemary Lemon Chicken

Flavor-packed Rosemary Lemon Chicken that is better than any restaurant! 

This recipe is now one of our family favorites. It is so juicy and bright tasting. It's also easy!

My daughter Naomi is a foodie too. She was inspired last month to make this dish. She felt like creating a zippy skillet chicken featuring rosemary and lemon. I offered her the ideas of adding fresh garlic, brining the meat beforehand for more rosemary flavor, and making a tasty glaze at the end. I let Naomi take the lead on this one, which was fun. I brined the meat. she cooked and seasoned it, then I made the final glaze, with her watching me so I could teach her how to do it. She seasoned it perfectly (proud mom smiling). I have told all of my children that a secret to being a great cook is just knowing what good food tastes like! It's kinda like knowing your destination before you get there, so then you will know when you have arrived.

Glazed Rosemary Lemon Chicken

We made this dish again together last night. Naomi says we have to put this on our blog, and I definitely agree. So now I'm sharing our recipe with you!

I highly recommend brining your chicken, so plan ahead a bit. Fresh rosemary is wonderful here, although dried will work OK. If you must use dried rosemary, boil your 1 cup of water and pour it over the rosemary, cover and steep like you would when making an herbal tea. This will infuse your chicken with a stronger rosemary flavor more quickly. This dish is supposed to have a big hit of rosemary. YUM.



Rosemary Lemon Chicken Recipe:

Serves: 6

BRINE:
1 c. hot water
2 T. sea salt
1 t. Lakanto sweetener (erythritol + monk fruit)
1 clove garlic, smashed into a paste with some of the sea salt
20 grinds black pepper
1 t. fresh rosemary leaves, smashed with some of the sea salt
cold water, to cover the chicken

CHICKEN:
6 skinless boneless organic chicken breasts, thawed
2 T. organic butter or ghee
2 T. deodorized coconut oil
4 cloves garlic
1/2 lemon, juiced
2 sprigs fresh rosemary
1/2 t. lemon pepper seasoning
1/4 t. dried basil

GLAZE:
1/2 c. water
1 t. organic chicken base
1 t. tapioca starch
1 T. butter, optional

GARNISH:
Rosemary sprigs
Thin sliced lemon


Method:

BRINE:

Dissolve the sea salt and Lakanto sweetener into the cup of hot water. Add the garlic, rosemary, and black pepper. Stir together and let steep together a few minutes while you prep the chicken meat.

Thaw the chicken meat and trim off any excess fat. Place in a large shallow bowl.

Pour the salt water mixture over the chicken. Add enough cold water to completely immerse the meat. Let the chicken marinate in the brine for 2 hours. May also marinate in a large (1-gallon) zip-lock bag.

CHICKEN:

When you are ready to cook the chicken, remove chicken from the brine and let drain. Heat the butter and coconut oil in a large skillet over medium-high heat. Add the 4 cloves of smashed garlic and place the chicken in the pan. Lower the heat to medium.

Squeeze half of the lemon juice over top and sprinkle with half of the rosemary, which has been stripped off it's stem. Sprinkle the chicken with the lemon pepper and basil.

Cook uncovered until the chicken starts to look golden brown underneath.

Flip the chicken over and sprinkle with the remaining rosemary leaves. cook until golden brown on the other side. Check meat to make sure it is cooked through (you should see no pink in the center).

Remove the meat to a serving platter and set aside. Leave the drippings in the pan.

GLAZE:

For the glaze, mix the chicken base and tapioca starch into the 1/2 cup water.

Heat the frying pan with the drippings to medium-high. Pour the starch mixture into the pan and whisk until thickened and bubbly. Add additional butter, if desired.

Squeeze the rest of the lemon juice over top the glaze and whisk in. taste for seasoning.

Pour glaze over the hot chicken and serve immediately.

Garnish with fresh sprigs of rosemary leaves and lemon slices if desired.


NOTES:

If your frying pan is too small, your meat wont brown because too much moisture accumulates. If this happens, just cook the meat on both sides until completely cooked through. Transfer 3 breasts at a time to a new fry pan of sizzling butter and quickly brown on both sides. Repeat with the last 3 breasts. Scrape the leftover butter into the pan with the rosemary drippings and continue on with making the glaze.

You may add the zest from the half lemon, if desired (use an organic lemon for this).

The brined chicken stays very moist and does not need additional salt added. It is forgiving if you accidentally over-cook it. Make sure that you have added enough fresh lemon juice at the end. The flavor should be robust with rosemary, yet bright from the citrus, and not too tart.

Photos of the process:

ENJOY!

Leila