Tropical Chicken and Vegetable Kabobs

Tropical Chicken and Vegetable Kabobs                     

Yield:  4-6 kabobs                                           
Ingredients: 2 lbs. boneless, skinless chicken breast, cut into bite-size pieces
2 cups red and green bell peppers, cut into 1-inch squares
1 cup cherry tomatoes
2 cups pineapple, bite-size chunks
Marinade ingredients for veggies and fruits: 1⁄2 cup chicken stock
1⁄2 cup pineapple juice
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon honey
Garnish: 2 tablespoons lemon zest Seasoning for chicken:
2 tablespoons paprika
1 tablespoon minced garlic
1 lb. onion flakes or powder
1 teaspoon Herbamare
2 tablespoon apple cider vinegar
Directions: Combine vinegar, herbs, and spices with chicken and marinate for minimum of 2 hours. Combine all juices, chicken stock, and honey, and marinate veggie and fruit. Stir-fry chicken for 20 minutes until almost done, then cool until comfortable to  skewer. Remove veggies and fruit from marinade, skewer with chicken, pineapple, chicken red and green peppers together, with chicken and tomato at the end. Finish under broiler, lower rack, or on grill for 5 minutes, turning once. - Sheila Barcelo

Organic Beef Stew in Crock Pot

Crock Pot Beef Stew

Yield:  6-8 servings
Ingredients:

3 pounds grass-fed beef stew meat, cut into 1-inch pieces
1 cup red wine
3–4 cups beef stock or beef consomme
4 tomatoes, peeled and chopped or 1 can tomatoes
2 tablespoons tomato puree
1⁄2 teaspoon black peppercorns, crushed
several sprigs fresh thyme, tied together
2 cloves garlic, peeled and crushed
1 TBSP orange peel zest
8 small red potatoes
1 pound carrots, peeled and cut into 1/4 " rounds

Celtic sea salt and freshly ground pepper

Directions: Marinate meat in red wine overnight. (optional.) Place all ingredients except for potatoes and carrots in an oven–proof casserole dish or slow-cooker and cook at 250 degrees for 10 hours. Add carrots and potatoes during the last hour. Season to taste.

Start With a Smoothie

I am Susan, a fan of Jordan S. Rubin, the author of the NY Times Bestseller, The Maker's Diet.  I have worked for Jordan, and I can tell you firsthand that he is for real, he is genuine, sincere, and his motives are wonderful.  Here is one of his  recipes -

Berry Smoothie  

10 oz. plain whole-milk yogurt, kefir, or coconut milk
1 to 2 raw high omega-3 whole eggs (optional)
1 TBSP extra-virgin coconut oil
1 TBSP flaxseed oil
1 to 2 TBSP. unheated, raw honey
1 TBSP. goat's milk protein powder (optional)
1 to 2 cups fresh or frozen berries

Combine ingredients in a high-speed blender.
This should be consumed right away or refrigerated for up to 24 hours.  Makes two 8-oz. servings.  Recipe by Jordan S. Rubin from The Maker's Diet.

Take the Maker's Diet one step further - reserve your spot in Jordan's new company, Beyond Organic and you can use my Insider Number to sign up - #1904 - Susan Fonger

http://www.beyondorganicinsider.com/becomeaninsider.aspx?enroller=1904