Chicken Cutlets with Sweet Pea Puree & Garlicky Oven-Roasted Potatoes

When Ivy Larson, co-author of the Whole Foods Diet Cookbook: 200 Recipes For Optimal Health, was first diagnosed with multiple sclerosis (MS) at the age of 22, she'd never even heard of "whole foods". After exploring options, and at the suggestion of her neurologist, she and husband, Andrew Larson, M.D., discovered a natural approach to improve her health through lifestyle modification and nutritional therapy.

After adopting their new diet together, both Andrew and Ivy saw a quick and dramatic improvement in their body fat percentages, blood pressure and energy levels. The couple has shared their healthy living program through their previous books, workshops and "Lifestyle Makeover Programs" to help improve the lives of tens of thousands of people across the country.

The cookbook offers a lifelong, nutritionally sound strategy and sustainable way of eating that is entirely compatible with busy modern lifestyles, yet still address the dual need to be nourished and to enjoy delicious foods. It provides medically sound and up-to-date dietary advice with a collection of healthy, tasty and easy to prepare all-natural "whole foods" recipes.

Enjoy these recipes from Ivy and Andrew's new book.

Chicken Cutlets with Sweet Pea Puree & Garlicky Oven-Roasted Potatoes

Chicken Cutlets with Sweet Pea Puree
1 (9 oz) package frozen petite peas
1/4 cup whipped organic cream cheese
2 tablespoons raw honey
Juice from 1/2 lemon
4 cloves garlic, minced
1/4 cup fresh mint leaves
2 tablespoons Chardonnay
Unrefined sea salt, to taste
1 1/2 pounds thinly sliced, boneless, skinless, free-range chicken breasts (also called cutlets)
White pepper, to taste
2 tablespoons extra virgin olive oil, divided

Place the frozen peas in a microwave-safe dish and heat for three minutes, or until thawed and barely warm. (or use your preferred method to thaw and warm)

In a food processor or blender, add the peas, cream cheese, honey, lemon juice, garlic, mint, Chardonnay, and salt. Process until the mixture is smooth and creamy. Set puree aside.

Pat chicken dry and sprinkle all over with salt and pepper. Hear 1 tablespoon oil in a 12-inch heavy skillet over moderately high hear until hot but not smoking. Saute the chicken in 2 or 3 batches, turning once until golden and just cooked through, about 2 minutes per batch. Add remaining oil when necessary to keep chicken grom sticking or burning.

Transfer chicken to serving plates and drizzle with Sweet Pea Puree. Serve puree on the side in a gravy boat.

Garlicky Oven-Roasted Vegetables and Potatoes
6 medium red-skinned potatoes, quartered
Unrefined sea salt, to taste
Coarsely ground black pepper, to taste
Paprika, to taste
3-4 tablespoons extra virgin olive oil, divided
2 red bell peppers, chopped into bite-size pieces
2 zucchini, chopped into 1/2-inch chunks
1 red onion, cut into bite-size pieces
1 head of garlic, each clove peeled and coarsely chopped

Preheat oven to 400 degrees F.

Place the potatoes on a roasting pan lined with aluminum foil. Season the potatoes with salt, pepper, and paprika, and toss the potatoes with 1 tablespoon oil. Toast the potatoes for 20 minutes, tossing once.

Place the bell peppers, zucchini, red onion, and garlic on a second roasting pan lined with aluminum foil. Toss the vegetables with the remaining 2 or 3 tablespoons oil and season with salt. Place the vegetables in the oven next to the pan with the potatoes, and roast the vegetables and the potatoes for 40 minutes.

Remove the potatoes and vegetables from the oven and allow to cool several minutes. Toss the potatoes and vegetables together lightly, season with a bit more salt and serve at once.

For more information on Ivy and Andrew Larson, check out their website. Their book is available for pre-order now, reserve your copy today!

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