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Issue 133: Chicken & Beef

Chicken with Sun-Dried Tomatoes and Spinach
Serves 2

2 organic skinless, boneless chicken breasts
2 Tablespoons butter
1 Tablespoon olive oil
½ cup white wine
½ cup chicken broth
1 lemon
½ cup sliced sun-dried tomatoes
1 cup fresh spinach
2 Tablespoons capers
salt and pepper

Cut both chicken breasts into halves. Pound out to ¼-inch thick. Season both sides with salt and pepper. Heat a large saucepan over medium high heat. Melt 1 Tablespoon of butter and add olive oil. Sauté chicken breasts evenly on both sides until done, about 3 minutes per side. Remove chicken and set aside, keeping warm. Add sun-dried tomatoes and capers and let cook for 1 minute. Add white wine, chicken broth and juice from one lemon. Reduce by half, then add spinach, cooking until just wilted.

Recipe courtesy of Jason Longman of Atlanta


Healthy Hamburgers
Serves 8

2 pounds organic, grassfed ground beef
sea salt (to taste)
ground pepper (to taste)
Herbamare® (to taste)

Divide the ground beef into eight equal portions; patty each portion. Preheat grill to medium-high heat. Place hamburger patties on lightly oiled grill grate and cook for 8-10 minutes on each side, seasoning to taste. Remove from heat and serve on sprouted, whole grain buns. Add favorite hamburger toppings.

Recipe courtesy of Extraordinary Health Team

Roast Beef with Marinated Cabbage and Provolone Cheese Wrap
Serves 1

Organic roast beef
marinated cabbage
provolone cheese
sprouted grain or sprouted wheat tortilla

Place ingredients in sprouted grain tortilla. Add and spread mayonnaise, mustard or hummus. Roll up tortilla.

Recipe courtesy of Sheila Barcelo of Eden’s Gourmet in Central Florida



This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.

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