Bouari Clinic Recipes!
Cilantro Lime Dressing
1/3 cup extra virgin olive oil
1/2 cup of Chobani 0% plain yogurt
1 tbsp. lime juice
2 small garlic cloves, minced
1 tbsp. white vinegar
1 bunch fresh cilantro, roughly chopped
1 tsp sea salt
Blend with a whisk or process in blender until smooth.
Creole Tomato Salad
3 ripe tomatoes-cut into 1/4” thick slices
1 Vidalia onion, sliced thin separated into rings
1/4tsp Sea Salt
1 tbsp. fresh mint, chopped
2 tsp chives, chopped
Alternate tomato and onion slices on a platter. Sprinkle with salt. Top with mint and chives. Drizzle vinaigrette over salad. Store at room temperature.
Vinaigrette Dressing
4 tsp olive oil
4 tsp red wine vinegar
1 tsp Dijon mustard
1/2tsp fresh garlic, minced
Frozen Coffee
2 packets Truvia
2 packets Starbucks Via, (available at Target, Starbucks, grocery stores)
2 tbsps. Boiling water
1 1/3 cups almond milk
7-8 ice cubes
Put the sugar and coffee in the Starbucks cup and pour the boiling water over to dissolve. Then add the almond milk, swirl it around to mix and pour into the blender. Add ice cubes. Blend and enjoy!
For breakfast on the go, add Clearvite Vanilla
Ground Chicken Burgers
1 lb. ground chicken
1/3 cup chopped carrots
1/3 cup chopped red onion
1 small garlic clove, minced
2 tsp. lemon juice
1/2 tsp. sea salt
1/2 tsp black pepper
Mix all ingredients.
Use the large scoop to measure out each burger. Form into patties and place in frying pan. No need to spray the pan, just add a little bit of water periodically as the burgers cook.
Serve on a bed of lettuce with slices jalapenos or banana peppers. Leftovers can be frozen for quick protein on the go.
Grilled Chicken with Raspberry Sauce
4 chicken breasts
1 pint raspberries
1 tsp, lime juice
1 small garlic clove, minced
2 packets Truvia
1/8 tsp. sea salt
2 tbsps. red wine vinegar or quality, aged balsamic vinegar
1/3 cup chopped red onion
Grill chicken. Season with black pepper and a touch of sea salt.
Mash 1/2 of the raspberries with lime juice, garlic and Truvia. Taste to see if you need more Truvia. Add salt, onion and vinegar.
Ground Chicken Tacos
1 lb of ground chicken
Romaine lettuce leaves
Chopped onion
Jalapenos
Salsa
Greek yogurt
Brown chicken. Season with black pepper and taco seasoning.
Use romaine lettuce as taco shells. Line with chicken, onion, jalapenos, salsa and Greek yogurt.
Serve with fresh Pico de Gallo or salad.
Bouari Popsicles
Ice
Unsweetened almond milk
Strawberries
Blueberries
Truvia
Blend and freeze.
Apple Chips
1 apple
Truvia or Stevia
Cinnamon
Mix Truvia or Stevia with cinnamon in a bowel. Then slice apple into thin slices with mandolin slicer. Toss in the cinnamon and Stevia mixture until the slices are completely coated. Place slices on a baking sheet and bake on 350 degrees until slices are slightly brown and crispy.
Kale Chips
1 bunch of kale
Sea Salt
Preheat oven to 350 degrees. Line cookie sheet with parchment paper or use baking stone.
With a knife or kitchen shears carefully remove the leaves from the thick stems and cut into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Spray kale with small amount of PAM olive oil and sprinkle with sea salt.
Bake until the edges brown but are not burnt (10-15 minutes)
Stewed Okra and Tomatoes
1 lb of cut fresh okra (or large package of frozen)
6 tomatoes, diced
1 large onion
1 tsp minced garlic
1 tsp olive oil
Line a baking dish with okra
Bake at 350 for 45-50 minutes
Sauté tomatoes, onion and garlic in olive oil. Add baked okra to mixture. Simmer for approximately one hour, adding water as needed.
Savory Roasted Hen
4 tsp sea salt
2 tbsp paprika
1 tsp cayenne pepper
1 tsp thyme
1 tsp onion powder
1 tsp white pepper
1/2 tsp garlic powder
1/2 black pepper
2 onions, quartered
2 garlic cloves
Sprigs of rosemary
Mix the dry ingredients together and rub hen. Stuff cavity with onions, garlic and rosemary and place the hen in a roasting bag. Refrigerate overnight. Bake at 250 for 5 hours.
Cooked Spinach
1 Tbsp olive oil
2 Garlic Cloves
Chopped green onion
Chicken broth
Sauté until tender. Add bag of fresh spinach, ½ can of chicken broth, black pepper to taste. Cook until spinach is wilted.
Bouari Ice Cream
1 cup unsweetened Almond Milk
2 packets of Truvia
10 drops chocolate Stevia (or flavor of your choice)
Place ingredients in a zip lock bag, seal it. Take another zip lock bag and fill it with ice and table salt, then place the zip lock with milk inside other zip lock. Seal it. Shake the bags for about 10 minutes or until the texture changes.
Fruit Smoothie
1 cup almond milk
1-2 packets Truvia
½ cup frozen strawberries, raspberries or blueberries
Blend in the blender
Bouari Egg Drop Soup
6 cups fat free low sodium chicken broth, well-flavored
½ teaspoon Truvia
2 egg whites, lightly beaten
½ cup sliced fresh spinach
2-3 sliced green onion, depending on their size and how much you like them
Low sodium soy sauce
In large deep saucepan heath the broth to a boil. Lower the heat to low and slowly add the egg white to the broth while stirring. Add the Truvia, spinach and green onion and immediately remove from heat and stir lightly. Cover pan and allow it to stand 2-3 minutes. Add low sodium soy sauce to taste. Serve.
Pancakes Bouari Style
1/2 cup liquid egg whites
1/2 cup scoop of Clearvite powder vanilla
Cinnamon to taste
Stevia or Truvia to taste
Approved fruit choice
Blend ingredients together
Pour on hot non-stick skillet to size
Cook until bubbling and flip over to cook the other side
(Serves 1, prep time 5 minutes)
Chili
3.5 oz lean ground beef (less than 7% fat)
1 1/2 cup of tomatoes chopped
1/2 cup of water
1 tbsp onion minced
Pinch of garlic powder
Pinch of onion powder
1/4 tsp chili powder
Pinch of oregano
Cayenne pepper to taste
Salt and pepper to taste
Brown ground beef in small frying pan, add onions and garlic. Stir in tomatoes and water. Add spices and simmer slowly until liquid is reduced. The longer it cooks the more tender and flavorful it will be. Add a little water as needed to prevent burning. Serve with chopped green onion or tomato garnish and salt and pepper to taste.
Fajitas/Carne Asada
3.5 oz of beef or chicken, cut into strips or flank steak asada
1 1/2 cups of tomatoes
1 thin slice of onion cut into thin strips
1 clove garlic. Chopped
3 tbsp lemon juice
2 tbsp orange juice
1/8 tsp of chili powder
Pinch of cayenne pepper
Marinate meat in lemon juice and spices. Barbeque for carne asada or cook strips in a frying pan with garlic and onions. Add chopped tomatoes during the last five minutes of cooking and enjoy with lettuce leaf mock tortillas and salsa.
Chicken Patties
3.5 oz ground chicken breast
Dash of onion and garlic powder
1 tbsp minced onion
1 clove crushed garlic
Cayenne pepper
Black pepper and sea salt to taste
Mix all ingredients, form into patties, fry in pan, deglaze pan with water occasionally to enhance flavor and keep chicken moist.